Monthly Archives: March 2014


Saturday night at our house is usually appetizer night. I love appetizers. I like that I can try a few different things instead of having to choose only one thing for dinner. This weekend I chose to make some gyoza and Szechuan beans. The kids chose peanut butter and jelly sandwiches, because kids are crazy like that. Here is the recipe for the gyoza. Traditionally, the edges are pleated or crimped, but that seemed like a lot of unnecessary work, so to save time I just folded the top of the wonton wrapper over the filling and then folded the corners in. That seemed to do the trick.  Once they’re pan fried, any extra can be frozen. This recipe will make about 50 gyoza.


1/2 Lbs Ground Pork

100 g cooked shrimp, chopped

1 Tbsp Ginger, grated

2 Cloves of garlic, minced

1/2 Cup Carrot, grated

1/2 Cup cabbage, chopped

2 Green onions, sliced

2 Tbsp Rice wine vinegar

2 Tbsp Tamari

1 Pkg Wonton wrappers

1 Egg

In a medium mixing bowl, combine first 9 ingredients. Mix well. Cover and let the mixture rest in the fridge for 30 minutes.

In a small bowl beat the egg with 2 Tbsp of water.

For each gyoza, place about 1 Tbsp of the mixture in the middle of the wonton wrapper. Brush the outer edges lightly with the egg wash. Fold the top of the wrapper down over the mixture and pinch the edges to seal.

Once the gyoza have all been formed, heat oil in a large pan. Place the gyoza in the pan being careful not to overcrowd them. Cook for about 8 minutes, flipping half way through, until the meat has been cooked through. Makes about 50.

Stuffed Portobello Mushrooms

Stuffed Portobello Mushrooms

This is a recipe I’ve made a few different times. Every time I make it, I tweak it a little bit, so this is just the latest version. I love stuffed mushrooms, especially if they’re stuffed with sundried tomatoes and goat cheese, but the filling in this recipe is delicious in it’s own right. If you’re not a fan of mushrooms, try stuffing zucchini, red peppers or tomatoes. I’m sure it would be equally delicious. The recipe calls for 6 mushrooms, but if you only stuff 4 you’ll have a great barley salad for lunch the next day.

6 Portobello Mushrooms

1 Cup Barley, uncooked

1 Cup Zucchini, finely diced

1 Cup Artichoke hearts, diced

1/4 Cup Sundried tomatoes, thinly sliced

1 Shallot, finely diced

1/4 Cup Fresh Basil, chopped

1/4 Cup Italian flat leaf parsley, chopped

1/4 Cup Goat cheese

1/4 Cup Balsamic Vinegar

1 Lemon, zest and juice

2 Tbsp Extra virgin olive oil

In a saucepan, bring Barley to a boil in 3 cups of water. Reduce heat and simmer for about 25 minutes. Remove from heat and let cool slightly.

While the barley is cooking, combine zucchini, artichoke hearts, sundried tomatoes, shallot, goat cheese, lemon zest, basil and parsley. In a separate bowl whisk together the juice of the lemon and the olive oil.

Add the cooked barley and the lemon juice mixture to the vegetables and toss until combined. Season with salt and pepper.

Remove the stems from the Portobello mushrooms. Brush with balsamic vinegar. Spoon Barley mixture into the mushrooms. Bake at 375 degrees for about 20 minutes until the mushrooms are tender.

Southwest Quinoa Salad

You don’t have to cook fancy or complicated masterpieces, just good food from fresh ingredients – Julia Child

This has become my mantra over the past week. I love spending time in my kitchen cooking away, usually with a glass of wine in my hand. Obviously, that’s not practical or even possible every night.

When I made the Turkey Sliders last week, I grossly overestimated how much quinoa I would need. Not a problem, it’s easy to find something to use leftover quinoa in. An easy go-to is quinoa salad.  My usual additions are chickpeas and cucumbers. But, out of boredom (and probably out of chickpeas), I decided to mix it up a bit. This recipe is really simple and delicious, but quite healthy as well. It’s even better the next day. I hope you enjoy it!

1 1/2 Cups Quinoa, cooked

1 Cup Black beans, drained and rinsed

1 Red pepper, diced

1 Avocado, diced

1/2 Cup Red onion, finely diced

1/4 Cup Cilantro, chopped


1/4 Cup Lime juice

2 Tbsp Honey

2 Tbsp Extra Virgin Olive Oil

1/2 tsp Cumin

Salt and pepper, to taste

Combine first 6 ingredients in a large bowl. Whisk together dressing ingredients. Pour over Quinoa mixture and toss until combined.

A quick tip about the limes.  To get the most juice out of them, I find it helps to roll them under the palm of your hand or stick them in the microwave for about 10 seconds.


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