Wow, the picture is beautiful! I knew I wanted to make it when I saw the pic, and Chris saw it and said, "What is that?!" which means it looks good to him. Always a plus! Another plus for me is that it uses napa cabbage, if you remember I have a seven pound cabbage ;O) Here is the recipe.
Anyways, soup is always good to make on cold days and we have been having a lot of cold ones lately here in Chester. This recipe combines a lot of my favorite things into one dish. She calls for Rice Stick Noodles and you will want to look for Rice Vermicelli. I get mine from the Asian Grocer (if you live near Richmond, you will probably know it, the Tan-A). The Lite Coconut Milk, I have found, Kroger has a store brand that was about $1.65, score! I used my whole container of tofu, which is 14 ounces and lightly fried it because that is how I like my tofu.
The smell of this cooking is heavenly. I personally would add some hot sauce or more chili flakes but it is pretty good as is. Chris added some sriracha to his and he says now it is perfect.
Wow, I sure do love Potstickers! Chris and I have made them a lot lately, but we have been using the same recipe so I thought it was high time to change it up. This recipe stood out from the other recipes that I had been looking at, mainly because it used tempeh. Tempeh is one of Chris's favorite soy products, plus it uses napa cabbage which I currently have an overabundance of. I line my steamer basket with the napa cabbage which keeps the Potstickers from sticking to the bamboo steamer plus you can eat it and it is infused with the smoky aroma of bamboo. I have some recipes that I found that use napa cabbage (soon to come) and I also like it in my stir fries so I hope that I get to use all of it. Feel free to suggest recipes to me.
Chris and I love Veggie Potstickers. I was looking online for some dim sum recipes and I found this recipe, by The Vegan Mouse which sounds simple and as an added bonus I have all of the ingredients on hand except for the Dark Mushroom Soy Sauce, which if you are on my Facebook you will know broke because the stupid bar that holds condiments in the door of the refrigerator came loose and the dark soy sauce shattered and oops-a-daisy, soy sauce all over the floor XD......And celery which I hate anyway and I am going to leave out. I am going to make this sauce recipe to go with them. I will be steaming my potstickers for about 10-12 minutes in my bamboo steamer. Below are the dumpling wrappers and the mixture before it went into the dumplings. I am getting Chris to help me with making these. LOL, I ended up making them. Make sure to line your steamer with cabbage leaves or spray with no-stick cooking spray so these don't stick. Bring a soup pot of water to a boil and sit your steamer filled with dumplings on top. The smell of the bamboo will be amazing! Chris was washing dishes (in the background). The verdict: delicious! They went great with the sauce.
I made this recipe, and this is such a good recipe. It comes from The Catskill Kiwi. Simple to make, not a lot of ingredients and delicious. Chris doesn't even really like eggplants so the first time I made this I kept putting it off. I happen to love eggplants, not just because they happen to be purple (my favorite color), but also because they are meaty and filling. I finally made it and he sat down to eat it and I was expecting him to say that he hated it. He loved it and said that he wished there was more of it! The only thing I do different is to make it with about 2-3 cloves of minced garlic. I also double the sauce and serve it over cooked long grain rice. My local grocery store does not carry Japanese Eggplant so I get them at the Asian Grocer (Tan-A) along with the five spice powder. Make sure you take the time to properly brown the eggplant on both sides. I like serving it with rice to absorb the sauce, I like it better with long grain white rice. I served this today with brown rice.
Oh Em Gee this is the best ever recipe for Swordfish. I get the Swordfish from Kroger and they get it frozen therefore it is cheaper per pound than if you bought it fresh from your fishmonger (compare $7.99 a pound to $16.99 a pound). I like the thinner cut steaks personally. I cook my fish on grill and not in the broiler. I am sure that it is better this way because to me, everything tastes better grilled. Chris loves to cook on the grill for me so he will take any chance that he can to cook on the grill. We like to use the Mesquite Briquettes, but use your favorite. The Avocado Butter goes perfectly with the Swordfish. If you are thinking about not making the Avocado Butter, please do. The fish tastes so much better with it. Make sure not to overcook your fish, or undercook it. Keep in mind that Swordfish does not flake when done, you have to go by the color of the fish to tell if it is done or not. I don't think that the meat of the fish tastes "fishy", but the skin does so you may want to remove it or give it to the cat. I usually serve this with some grilled vegetable kebabs, however today I will be serving them with leftover macaroni and cheese....I meant to get some artichokes but I didn't get around to it, I know I am a punk :P
Chris said that he would like some Orange Tofu and I thought that we would need a side dish so I decided on some stir fried broccoli because we usually have broccoli on hand. I decided on this recipe because I liked the finished product photo and the recipe looks simple. I also liked that it is baked. Amazingly enough I have never tried Orange Tofu so this will be a new taste experience for me O.o........ It was delicious! Try this recipe! Just the right amount of heat. The only thing I recommend is to use a tbsp. of cornstarch mixed with a bit of water added to the sauce to thicken it instead of the flour called for.
