Wednesday, November 20, 2013

Lentil & Shallot Potstickers

Lentil & Shallot potstickers

First of all, I don't typically buy pre made dough of any sort, but for these I do.   So you can too!

1 package of wonton wrappers
2 big shallots (about 1/2 cup), diced
1 cup uncooked lentils
1/2 tsp kosher salt
1 package wonton wrappers
sunflower oil
soy sauce for dipping

Make the filling:  Cook lentils… 2 cups of water in saucepan with the lentils. Bring to a boil then simmer until cooked, about 15-20 minutes.  Meanwhile, saute shallots in a skillet until golden brown, about 5 minutes.  Once lentils are cooked, drain any extra water then transfer with shallots to food processor and process until uniform and fluffy.  Add salt to lentil mixture and pulse one more time.

Fill and shape dumplings:  Dust cutting board or counter with flour and place about 6 wonton wrappers down.  Add 1 dollop of filling to center of each one. Keep a small bowl of water close so you can dip your finger in the water and then run along the edge of each wonton wrapper.   Press the edges of the wonton wrapper together, trying to avoid trapping any air bubbles in the dumplings.  You want to make triangles out of the dumplings.  Gently press it down on the counter so you have a flat base for the dumpling to stand up on.  Put it on a floured cookie sheet and continue to make the dumplings
At this point you can freeze them (just place cookie sheet into freezer and once frozen for the most part transfer to a plastic bag and place in freeze until ready to eat).

OR, you can cook them!   To cook, place one tablespoon of oil in large skillet over med-high heat.  Add dumplings (seam side up) and fry until bottoms are golden brown.  Add 1/4 cup of water to pan and immediately cover with a lid. Turn heat down to low and continue to cook for 5 or so more minutes.  Serve with soy sauce for dipping.

Recipe adapted from 101 cookbooks 

Friday, March 8, 2013

New Winter Recipes

In attempt to bring back my blog below are some links to the recipes I have prepared this week.  I have to say the "Healthy Fettuccine Alfredo" was enjoyed by everyone in my family.  My husband was shocked to see a pan full of "cream sauce" since that is definitely not something I typically make for dinner.  I must also tell you that I didn't tell my kids it was cauliflower sauce ... they were under the impression it was cheesy sauce.... what they don't know won't hurt them in this case :-)

The bulgur soup was very easy to prepare and we didn't have mint so I didn't use it but the crumbled feta was a great addition!  

I have never really gotten into buying frozen fish from Trader Joe's but one of my New Year's resolutions is to make fish once a week.  I tried the salmon recipe using the frozen Wild Alaskan Salmon from Trader Joe's and it was good.  I will definitely buy it again since the price was great and it turned out delicious.  

Healthy Fettucine Alfredo

Winter Tomato Soup with Bulgur

Maple Mustard Salmon
3 pounds salmon
1/4 cup pure maple syrup
1/4 cup whole grain Dijon mustard
Preheat oven to 450°. Brush a baking sheet with 1 teaspoon olive oil; arrange salmon, skin side down. Combine maple syrup and mustard; spread on top of salmon. Roast in middle of oven for 7 minutes. Turn broiler on; broil salmon for 3–4 minutes or until golden on top.