chicken or pork, shredded into small pieces
grape seed oil
spices (i used a little parsley and basil. a LITTLE)
gyoza dipping sauce (for dipping...)
in a wok or frying pan cook chicken, olive oil, grape seed oil, sesame oil, spices, bean sprouts and green onions together. cook until chicken is opaque. shred chicken.
take small amounts of mixture and put in center of a gyoza wrapper. then take raw egg and run along the edge of the gyoza wrapper (used as a sealant). use a fork to seal the two ends together.
in a wok or frying pan with oil of your choice (i prefer olive), fry until golden brown.
...i didn't take a photo of the finished product because my gyoza sort of feel apart. but they were really good!! just make sure they don't stick to the pan or else they don't hold up too well.
*courtesy of my bybes friend :)
3 cups beef broth (adding a little water doesn't hurt, if you like)
8-10 oz. ravioli (or cheese tortellini)- depending on how much pasta you want
parmesan cheese, grated (as much as you like)
fresh basil, sliced thin (as much as you like)
in a pot, bring beef broth to a small boil. add pasta and cook as directed. ladle soup into bowls for serving. garnish with cheese and basil. yummm.
*courtesy of williams-sonoma "food made fast: soup"
my husband took one bite of the salad and exclaimed, "REPEAT!!!"
(serves 6-8 people)
2 Tbs sugar
1 tsp salt
½ tsp pepper
¼ cup vegi or grapeseed oil
1 Tbs sesame oil
3 Tbs rice wine vinegar
For best results, make dressing early and allow to sit for a few hours for flavors to blend. (Keep refrigerated until ready to use).
- 2 chicken breasts or equal amount with Costco chicken tenders :)
- olive oil
- salt & pepper
place chicken on sheet pan and rub skin with olive oil. salt & pepper. Roast at 350 degrees – split chicken with bone-in for 35-40 minutes, or 30-35 minutes for boneless skinless. Let cool and shred chicken.
remainder of the salad:
- 3 romaine hearts (or equivalent), cut into thin strips
- ½ to 1 bunch of green onions, sliced thin
- 6-12 Won ton skins (each cut into 4 strips) - depends on how many you want. I loooove these crispy crunchy things :)
-1/2 - 1 cup shredded carrots
Fry won ton skins in oil until slightly golden. Drain on paper towels. They cook really, really fast so keep an eye on them.
*courtesy of the food librarian
soy sauce- 3 Tbs
rice wine- 1 Tbs
ginger- 2 tsp grated or powder
chicken- 1 lb (500 g), cut into bite sized pieces
Worcestershire sauce- 1 tsp
Asian sesame oil- 1 tsp
sugar- 1/2 tsp
cornstarch (cornflour)- 1/4 tsp
corn or peanut oil- 3 Tbs
green (spring) onions- 2, chopped
salted roasted cashews- 1 cup
steamed rice- for serving
broccoli- 1 lb
1. marinate the chicken
in a large bowl, stir together 2 Tbs of the soy sauce, the rice wine, and the ginger. stir in the chicken to coat evenly and set aside for 15 minutes.
2. make the sauce
in a small bowl, combine 2 Tbs water, the remaining 1 Tbs soy sauce, and the Worcestershire sauce, sesame oil, sugar and cornstarch and stir to dissolve the sugar and cornstarch.
3. stir-fry the chicken
heat a wok or large frying pan over high heat until very hot and add 2 Tbs of the corn oil. remove the chicken from the marinade, draining it well, and discard the marinade. add the chicken to the wok and stir-fry until opaque, about 3 minutes. using a slotted spoon, transfer the chicken to a bowl. return the pan to medium heat and add the remaining 1 Tbs corn oil. add the green onions and stir-fry for about 10 seconds until fragrant. return the chicken to the pan and add the cashews. give the sauce a quick stir, add to the pan, and stir until the sauce thickens slightly, 1-2 minutes. serve with the rice.
bring a pot of salted water to a boil, add the broccoli, and cook just until bright green and tender crisp, about 3 minutes. drain well, place in a dish, drizzle lightly with soy sauce and chile or sesame oil, toss and serve.
*courtesy of williams-sonoma "food made fast: asian"
- 7 whole graham crackers, coarsely broken
- 1/4 cup (1/2 stick) unsalted butter, melted
- 4 tablespoons sugar, divided
- 1 1/3 cups bittersweet or semisweet chocolate chips (about 8 ounces)
- 2/3 cup plus 1 3/4 cups chilled whipping cream, divided
- 2 tablespoons light corn syrup
- 2 teaspoons vanilla extract, divided
- 6 ounces (1 cup) peanut butter chips--- (I used Reese's peanut butter cups)
- 2 tablespoons creamy peanut butter (do not use old-fashioned style or freshly ground)
Preheat oven to 350°F. Spray 9-inch-diameter glass pie dish with nonstick spray. Blend graham crackers, melted butter, and 2 tablespoons sugar in processor until moist clumps form. Press crumb mixture over bottom and up sides of prepared pie dish. Bake crust until lightly browned, about 13-15 minutes.
Meanwhile, combine chocolate chips, 2/3 cup cream, corn syrup, and 1 teaspoon vanilla in microwave-safe bowl. Microwave on medium heat until chocolate softens, about 3 minutes. Whisk until melted and smooth. Spread chocolate mixture over bottom of crust. Freeze 10-15 minutes.
Microwave peanut butter chips (or Reese's peanut butter cups) and 3/4 cup cream in large microwave-safe bowl on medium heat at 15-second intervals just until chips soften, stirring often. Whisk in peanut butter and 1 teaspoon vanilla. Cool to barely lukewarm. Beat remaining 1 cup cream and 2 tablespoons sugar in medium bowl until very thick but not yet holding peaks; fold into peanut butter mixture in 3 additions. Spoon mousse over chocolate layer. Chill in the freezer at least 1 hour and up to 1 day.*courtesy of the food librarian and epicurious
2 Tbs unsalted butter
1 onion, coarsely chopped
1 to 2 garlic cloves (optional)
2 (14 oz) cans whole peeled tomatoes
coarse salt and freshly ground pepper
1 1/2 cups water
1/2 cup heavy cream (optional)
melt butter in medium stock pot over medium heat. cook onion and garlic, stirring constantly, until soft and transparent (about 3 minutes). add tomatoes with juices and water. season with salt and pepper and bring to a boil, then reduce heat and simmer 10 minutes.
in batches: transfer tomato mix to blender- puree tomato mix. return soup to clean pot and set over low heat. whisk in cream, season with salt and pepper.
serve immediately or transfer to bowl inside another bowl with ice water. cool completely and put in an air tight container in the fridge. reheat over medium heat until heated through.
*courtesy of martha stewart
1. black food coloring for the cupcakes and half of the frosting.
2. lots of black and white sprinkles and decorating sugars.
3. lots of black and white candies.
4. lots of creativity!!