Sunday, November 2, 2014

Chicken Potstickers

Pot Stickers

These delicious chicken potstickers are savory, satisfying, and full of rich umami flavor. I usually serve these little yummy bundles with a side of brown rice.

I like making up a big batch of these potstickers and then freezing them. It's nice to be able to pull them out of the freezer a few at a time and cook them when the mood strikes.

This is an original recipe:
Chicken Potstickers

Filling:

1 lb ground chicken
4 green onions (thinly sliced)
2 small carrots (shredded)
1 c shredded napa cabbage
2 cloves garlic (minced)
1 tbsp fresh ginger (minced)
2 tbsp soy sauce
1 1/2 tbsp mirin
1 tbsp sesame oil

Other stuff:

1 1/2 packages wonton wrappers (14 oz packages)
A small bowl of cold water
Vegetable oil for cooking
Water for steaming

1. To make the filling, place all of the filling ingredients into a large bowl and mix them together until they are well combined.

2. To form a potsticker, place a wonton wrapper flat on the table. Place about half of a tablespoon of filling in the center of the wrapper. Dip your index finger into some cold water and then use your finger to wet the outer edge of the wonton wrapper. Fold the one corner of the wrapper over so that it touches the opposite corner. Seal the edges of the potsticker by pressing them together firmly. As you are sealing the edges, try to push out as much air as possible.

3. At this point, you may freeze the potstickers for later use. Simply place the potstickers in a single layer on a baking sheet and then place them in the freezer until they are frozen through. Transfer the potstickers into a freezer bag and then keep them in the freezer for up to six months. Thaw the potstickers completely before cooking them.

4. To cook a batch of potstickers, heat up a thin layer of vegetable oil in a large skillet until the oil shimmers. Place 6 - 8 potstickers into the hot oil and cook them over medium heat for a minute or two until the bottom sides of the potstickers are a deep golden brown. Add half of a cup of water to the skillet and immediately cover the skillet with a lid. Reduce the heat to low, and allow the potstickers to steam for 5 minutes or until they are cooked all the way through. Continue to cook the potstickers, one batch at a time, in this manner until to have your desired amount of potstickers.

5. Eat the potstickers while they are still warm. I like dipping them in a little soy sauce before eating.

Monday, March 10, 2014

Jennifer's Easy Enchilada Sauce

Jennifer's Easy Enchilada Sauce

This savory sauce has a lovely tomato flavor and a strong kick of spicy heat. It can be used in any recipe that calls for canned enchilada sauce, and I personally think this sauce tastes way better than its canned counterpart. And it's super quick and easy to make to boot!

This is an original recipe:
Jennifer's Easy Enchilada Sauce

4 tsp ancho powder
2 tsp cumin
2 tsp oregano
2 tsp garlic powder
1 tsp chipotle powder
1/4 tsp onion salt
1/4 tsp cayenne
2 tbsp all-purpose flour
2 tbsp oil
1 1/2 c chicken broth
15 oz can (unflavored) tomato sauce

1. In a small bowl, whisk together all of the spices. Set aside.

2. Pour the oil into a medium-sized sauce pan and heat up the oil until it shimmers. Sprinkle the flour evenly over the oil and, while whisking constantly, cook the oil and flour mixture over low heat until the flour becomes a nice golden-brown color.

3. While whisking constantly, slowly drizzle in the chicken stock into the flour mixture. After all the chicken stock has been added, add the tomato sauce and the spices. Whisk until everything is well combined.

4. Bring the mixture to a simmer, and simmer it for 3 - 5 minutes, stirring often. The sauce is done when it thickens slightly.

5. Use this sauce in any recipe that calls for enchilada sauce.
Notes:
  • This recipe makes a really spicy sauce. If you want a milder version, omit the cayenne and replace the chipotle powder with smoked paprika.
  • This sauce freezes well.

Friday, November 8, 2013

Mapley Pumpkinish Muffins

Mapley Pumpkinish Muffins
These hardy, bread-like muffins have mellow pumpkin flavor that is partnered with a lovely cinnamon aroma and just a touch of maple sweetness. And while I wouldn't call these muffins "good for you" per se, they are definitely "less bad for you" than a lot of other muffins out there. I guess what I'm saying is that these muffins are balanced. They are rich enough to please the taste buds, but the whole wheat flour and pumpkin puree give them enough nutrition to power you through the day.

This is an original recipe, though I was inspired by Libby’s Pumpkin Muffins over at VeryBestBaking:
Mapley Pumpkinish Muffins

3/4 c (105 g) all-purpose flour
3/4 c (112 g) whole wheat flour
2 tsp ground cinnamon
1/2 tsp ground cloves
1 tsp baking soda
1/2 tsp salt
2 eggs
1/2 c brown sugar
1/4 c maple syrup
1/4 c vegetable oil
1/4 c milk
1 c pumpkin puree

1. Preheat your oven to 350º.

2. Place the two flours, cinnamon, cloves, baking soda, and salt in a large bowl. Whisk them together until they are well combined.

3. Place the eggs and the brown sugar into a medium-sized bowl. Whisk them together until they are smooth. Add the maple syrup, oil, milk, and pumpkin and whisk until everything is well combined.

4. Pour the pumpkin mixture into the flour mixture and gently stir until the two combine.

5. Divide the finished batter evenly among the twelve cups of a well-greased, standard-sized muffin tin. Bake the muffins for 20 minutes or until a toothpick inserted into the center of a muffin comes out clean.

6. Take the muffin tin out of the oven, and let the pan cool for ten minutes. Turn out the muffins onto a wire rack and let them cool completely.
Notes:
  • You can use butternut squash puree or sweet potato puree instead of pumpkin puree. The muffins will taste a bit different, but they will still be tasty!
  • These muffins freeze well.