Archive for September, 2012

Gyoza – A smaller batch

aka Pot Stickers, Dumplings, Mandoo, or Dim Sum

24 gyoza skins
1/2 pound pork, ground
1/2 cup shredded cabbage
4 green onions, thinly sliced
1 clove garlic, grated
1 inch fresh ginger, grated
1/2 teaspoon salt
1 pinch pepper
1 tablespoon soy sauce
hot sauce to taste

Combine all ingredients and mix well by hand

Place 1 teaspoon of the mixture in the middle of each wrapper
dampen edge of wrapper, fold over, and form the edge into accordion pleats

Spread the dumplings out on a good-sized, lightly oiled pan and sauté on medium until the bottoms are nicely browned

Add enough water to cover just the bottoms of the dumplings
cover pan and steam until the water cooks off
Serve hot with a dipping sauce

I found this great tool to make the process a bit easier

Dipping Sauce
equal parts soy sauce, rice wine vinegar, and a few drops of hot sauce

Recipe can easily be doubled

If you wish to freeze them, do so before cooking, and only if the dumplings have been made with fresh, unfrozen ingredient.

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September 29, 2012 at 4:42 pm Leave a comment

Chocolate Yogurt Banana Bread

2 bananas, very ripe and mashed
1/4 cup butter, room temperature
1/2 cup granulated sugar
2 eggs
1 cup plain yogurt
1 teaspoon vanilla extract
2 cups flour
2 tablespoons cocoa powder
1/4 teaspoon baking powder
1/2 teaspoon baking soda
pinch of salt
1/2 cup chocolate chips
1/2 cup nuts, chopped (optional)
1/2 cup shredded coconut (optional)

Preheat oven to 350° degrees

Lightly grease the pan(s)

Cream butter and sugar
add eggs, mashed bananas, yogurt, and vanilla until well blended
add baking soda, baking powder, cocoa, salt, and flour
add chocolate chips and any or all optional ingredients

Pour batter into pan and bake for 50 – 60 minutes

When a tooth pick is inserted into the center of the loaf and comes out clean, the loaf is done

Remove from heat and allow bread to rest in the pan for 10 minutes, then turn the loaf out of pan onto a cooling rack

September 25, 2012 at 1:33 pm 2 comments

Yakisoba – A relatively small batch

8 ounces dried noodles, cooked and tossed with sesame oil
4 ounces pork, chicken or beef, thinly sliced (omit for vegetarian version)
1/2 medium yellow onion, thinly sliced
1 carrot, grated
1/2 cup bean sprouts
2 cups (approximately) cabbage, shredded
1 rib celery, thinly sliced
1 teaspoon fresh ginger, grated
1 garlic clove, grated
oil for stir frying

Yakisoba sauce:
1/4 cup soy sauce
1 tablespoon Worcestershire sauce (optional for a vegetarian version, or use a vegetarian version)
1 tablespoon mirin (or in a pinch seasoned rice vinegar with a little bit of sugar)
2 tablespoons ketchup
hot sauce, to taste

You should end up with about a half cup of sauce, add a splash of water if needed

Brown meat in a large sauté pan, over high heat
add garlic and ginger, toss and heat through
add all the veggies, and cook for a few minutes, until cabbage begins to wilt
add noodles and toss well
add sauce, toss well, and cook until the sauce is totally absorbed

September 22, 2012 at 3:28 pm Leave a comment

Make Your Own Corn Muffin Mix

I use to buy those little boxes found in the baking aisle quite often, back in the day… when they sold for 4 @ $1, and when the ingredient list was recognizable. They are really quite convenient. This recipe is popular and readily available all over the web. I just thought I’d post it here as well, just keep it handy. I make a few at one time and freeze for later use.

2/3 cup flour
1/2 cup cornmeal
2 tablespoons sugar
1 tablespoon baking powder
1/4 teaspoon salt

Combine ingredients in a zip top bag and mix well
label bag as shown and freeze until needed

To make muffins or bread, add
1 egg
1/2 cup milk
2 tablespoons vegetable oil

Grease your favorite pan
pour in batter
bake in preheated oven at 400° for 20-25 minutes

Edit/update: I added 2 1/2 tablespoons of dry milk powder to the dry mix. When it comes time to make the bread, I added 1/3 cup water instead of milk.

September 19, 2012 at 6:55 pm Leave a comment


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