Salmon & Brown Rice Potstickers

Salmon & Rice PotstickersRice is nice! And this recipe makes a great appetizer, or if you’re like me, and get addicted, can easily wind up making a meal out of them! In this recipe I’ve called for Salmon, but you can easily substitute with a different fish, or different protein all together. They would be equally as good with chicken or tofu. This recipe will make about 24 potstickers.

Ingredients:

¾ cup of long grain brown rice, fully cooked
1 package wonton wrappers
¾ pound salmon (or other protein)
1 tablespoon sesame oil
1 tablespoon sugar
1 teaspoon Worcestershire sauce**
1 cup fresh parsley leaves, loosely packed*
3 cloves of garlic, finely chopped
1-2 tablespoons of ginger, finely chopped
½ tsp black pepper or chili flakes (optional)
½ cup grated carrots
½ cup minced water chestnuts
2 tablespoons vegetable oil for cooking
water, for steaming the potstickers
garnish: toasted sesame seeds and sliced green onions*

* Click here to learn how to properly clean fresh parsley and green onions.
** If using meat instead of fish or tofu, please click here to learn about the use of Worcestershire Sauce with meat products.

Directions:

Add salmon, oil, sugar, Worcestershire sauce, parsley, garlic, ginger and pepper or chili flakes into food processor and pulse to make a chunky paste. In a bowl, mix together the salmon paste, carrots, water chestnuts and cooked rice. Fill the wonton wrappers as directed on package sealing the edge with a dab of water on your finger.

If you’re not making the potstickers right away, refrigerate or freeze them on a baking sheet lined with parchment until ready to use.

Heat a small amount of oil in a sauté pan, and lightly brown filled potstickers on one side. Flip, and add water to cover bottom of pan. Cover and steam about 4-5 minutes. Top with sesame seeds and green onion and serve with your favourite dipping sauce.

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Easy Marinades

Marinades 101These marinades use ingredients that you likely have on hand. Remember that they typical ratio for marinades is one part oil to three or four parts acid, with extra ingredients added to taste. Combine all ingredients in a bowl and whisk, then transfer the marinade to a large freezer bag and add your favourite protein. Seal the bag, turning it so the protein is exposed to the marinade, and refrigerate for 3 hours to overnight, for meats or tofu, or about 1 hour to 4 hours for fish.

Honey Barbecue Marinade
Olive oil + Dry Red Wine + Honey + Crushed Garlic + Pepper

Fresh Mediterranean Herb Marinade
Olive Oil + Balsamic Vinegar + Finely Chopped Rosemary* and Basil* + Salt + Pepper

Asian Fusion Buttermilk Marinade
Sesame Oil + Buttermilk** + Ground Ginger + Cilantro* + Soy Sauce + Pepper

* Click here to learn how to clean these herbs.
** Click here on tips for making non-dairy buttermilk.

Ginger Sesame Peanut Chicken Noodles

Chicken Peanut NoodlesIngredients:

5 Boneless, skinless chicken breasts, sliced into thin strips
1 ½ red bell peppers, thinly sliced
1 ½ green bell peppers, thinly sliced
2 onions, thinly sliced
1 ½ lb. linguine or spaghetti noodles
¾ cup Peanut butter
3 tablespoons soy sauce
1 ½ tablespoons hoisin sauce
1 ½ tablespoons freshly ground ginger root
4 cloves of garlic, minced
2 tablespoons canola oil, divided
1 tablespoon sesame oil
2 tablespoons sesame seeds
1 teaspoon crushed red pepper flakes (to taste)
salt & pepper, to taste

Instructions:

Sauté the chicken with 1 tablespoon of the canola oil, until chicken is browned. Remove from the skillet. Add remaining canola oil and sauté the onions, peppers, garlic and ginger. Once the vegetables have softened and caramelized, return the chicken to the skillet and add the peanut butter, soy sauce, hoisin sauce, sesame oil, chili peppers, and salt and pepper.

In a separate pot, cook the pasta according to the directions on the package, removing from the water just a minute or two shy of fully cooked. Add the pasta to the skillet with the chicken mixture, and toss to coat. You can add some of the pasta water to the sauce if needed to be thinned out. Sprinkle the sesame seeds over the pasta and serve warm.

Sweet Corn Quiche in Teff Crust

Teff Quiche

This yummy quiche will serve 4-6 people and would make a great brunch or dairy dinner dish!

Ingredients:

⅓ cup water
⅓ cup sesame oil
1 ¼ cup teff flour
⅛ teaspoon salt
2 cups fresh corn kernels*
¾ cup milk
4 large eggs
hot pepper sauce, to taste
¼ teaspoon salt
4 oz. gouda cheese, shredded
¾ cup onion, chopped
⅓ cup green pepper, minced
2 cherry tomatoes, sliced thinly

Directions:

Preheat the oven to 350 degrees. Grease a 9” pie plate. In a medium sized bowl, whisk together the water and oil until they become white and frothy. Add the teff flour and ⅛ teaspoon salt. Mix together and then press into the prepared pie plate.

Place corn kernels and milk into a blender or food processor and blend until smooth. Add the eggs, hot pepper sauce and remaining salt. Blend until combined.

Sprinkle the cheese onto the unbaked teff pie crust. Add the corn mixture. Sprinkle the onion and green pepper over the surface of the pie. Arrange the tomato slices around the edge of the filling, creating and nice pattern.

Bake until a knife inserted into the centre comes out clean and the centre of the pie is set, about 45 minutes.

* Click here to learn some tips on how to remove fresh corn kernels from the cob.

Chinese Happy Family

Chinese Happy FamilyThis dish is called a “Happy Family” because it is blend of all different ingredients, coming together to make something delicious, much like how a family is. This recipe can easily be converted into a vegetarian dish by substituting tofu for the chicken. You can also use beef instead of chicken. This recipe makes about 8 servings.

Ingredients:

6 skinless, boneless chicken breast halves – cut into cubes/strips
1 tablespoon oil

Marinade:
½ teaspoon crushed red pepper flakes
2 cloves garlic, minced
3 tablespoons soy sauce
1 teaspoon sesame oil
1 tablespoon grated fresh ginger

Vegetables:
¼ cup olive oil
2 onions, sliced thin
1 carrot, julienned
2 red bell peppers, seeded and julienned
2 yellow bell peppers, seeded and julienned
1 ½ cups sugar-snap peas
1 cup mushrooms, sliced
1 cup water chestnuts
1 ¾ cups baby corn
1 ½ cups bamboo shoots, sliced

Stir-fry Sauce:
2 tablespoons cornstarch
2 tablespoons soy sauce
1 tablespoon sugar
4 tablespoons water/chicken broth

½ cup sliced green onions*

Directions:

Combine the ingredients for the marinade and pour them into a large freezer bag or a bowl that you can marinate the chicken in. Add the chicken pieces and toss to coat. Let the chicken marinate in the fridge for at least an hour, or even overnight.

In a wok or large skillet, on medium-high heat, add the tablespoon of oil and sauté the chicken pieces until they are cooked through. Remove them from the pan. DO NOT put them back into the bag or bowl that you were marinating in. That is a good way to get food poisoning! Just set the chicken (and any juices) aside on a clean plate or bowl.

Next, add the ¼ cup of oil (or less) to the wok/skillet and add the onions and carrot. Toss to coat and let cook for about 2 minutes. Next add the peppers, tossing and allowing to cook for an additional 2 minutes. Next add the peas and mushrooms, then the water chestnuts, corn and bamboo shoots. Allow everything to cook together for another 2-4 minutes. Add the chicken back to wok/skillet.

In a small bowl, mix together the ingredients for the stir-fry sauce. Make sure you have fully incorporated the cornstarch, so that it is not too lumpy. Pour the sauce over the stir-fry/chicken mixture. Allow the sauce to come up to temperature and you will notice it begins to thicken. Once it has done this, toss the stir-fry to cover everything in the sauce. Serve hot garnished with the green onions. This dish goes really well with rice or noodles.

* To learn how to properly clean green onions, click here.

Crisp n’ Crunchy Stir-Fry

Stir Fry

Serve this with short grain brown rice which has a really nice nutty flavour and pleasantly chewy texture. Add tofu or shredded chicken if you like, though it will no longer be vegetarian if you do. Some tips regarding the ingredients listed: If you do not have rice wine, you can always use Gin or Dry White Wine instead. If you do not have Coconut Oil, you can use Vegetable, Canola or Olive; just as long as it doesn’t have a strong flavour. With regards to the broccoli, I do not recommend using fresh, as it is close to impossible to check for insects. Instead, frozen florets are available with reliable hechshers at your local grocery store.

Ingredients:

2 tablespoons soy sauce
¼ cup stock or water
½ teaspoon brown sugar
1 tablespoon rice vinegar
1 tablespoon rice wine
2 teaspoon toasted sesame oil
1 teaspoon corn starch
2 tablespoon coconut oil
½ cup raw cashews
2 cloves garlic, minced
1 tablespoon freshly grated ginger
½ teaspoon chili flakes (more if you like it spicy)
1 cup finely sliced carrots (1-2 medium sized carrots)
2 cups broccoli small florets
1 stalk of celery, finely sliced
1½ cups shiitake mushrooms, sliced
½ bell pepper, sliced into thin strips

Directions:

Remember the number one stir-fry rule: prepare everything before you start cooking. Wash, dry and trim all of the vegetables and then slice and chop them as described above, keeping them in neat separate piles, perhaps in small bowls. Portion out the cashews and chili flakes.

Make the sauce by combining all of the ingredients but the cornstarch. Mix a little liquid with the cornstarch to make a smooth paste before combining it with the rest of the ingredients. Set aside.

In a wide skillet or wok, heat a tablespoon of coconut oil over medium-high heat. When hot, add the cashews and toss and stir until browned; remove pan from heat and cashews to a kitchen towel. Return the pan to the heat add the other tablespoon of coconut oil, when hot, add the garlic, ginger and chili; cook quickly for not even a minute, briskly stirring. Add the carrots, broccoli and celery, stir several times. Add the mushrooms and pepper; stir fry for a minute or two and then pour in the sauce; bring to a bubble and cover. Cook for about 3 – 5 minutes, until the liquid has thickened and coated everything well. Add the cashews back in, stir to combine and serve on rice.