Chinese Dumpling Soup

This was one of the recipes I made when I came home for Spring Break. My parents loved it and my mom and I actually went back and made more potstickers to add to our broth. Sorry for the awful photo, but that was the best one I had. 

Here's the recipe adapted from Food Network.

Prep Time: 15 min | Cooking Time: 20 min | Difficulty: Easy | Serves: 4

Ingredients:

8 cups Low-Sodium Chicken Or Mushroom Broth
1 2- Inch Piece Fresh Ginger, peeled and julienned or cut into match sticks
1 Tbsp Soy Sauce, preferably dark
¼ cup Rice Cooking Wine Or Pale Dry Sherry
1 Tbsp Balsamic Vinegar/Or 2 Tablespoons Black Vinegar
2 tsp Dark Sesame Oil
1 tsp Sugar
Pinch Of Salt
2 Carrots, thinly sliced on the bias- about 1 cup
24 Frozen Potstickers, pork, shrimp, chicken (I used potstickers from the frozen section of Trader Joe's)
3 Scallions (White And Green Parts), thinly sliced
4 cups Bag Baby Spinach
Chopped Cilantro (Optional)
Asian Chili Paste (Optional)

Directions:

1. Put the broth, ginger, soy, wine, vinegar, sesame oil, sugar and salt in a soup pot and bring to a boil over high heat. Adjust the heat so the broth simmers and cooks to lightly flavor with ginger, about 10-15-minutes.

2. Cook the potstickers according to package directions in a separate pot. 

3. Add the carrots, and simmer until tender and cooked through, about 5 minutes. Just before serving, add the cooked potstickers, stir in the scallions and spinach and cook until the greens wilt, about 1 minute. Divide among warm bowls and serve. Serve with chili sauce on the side if desired.

Homemade Pizza

One of the easiest ways to have pizza at home is to buy some pre-made pizza dough and slightly cook it, and then top it with your favorite toppings. I like using the pizza dough from Trader Joe's but any will do.

Here's the original recipe adapted from Food Network.

Prep Time: 20 min | Cooking Time: 20 min | Difficulty: Easy | Serves: 2

Ingredients:

2 Thick Strips Bacon, thinly sliced
1/2 large White Onion, thinly sliced

3-5 Dried Figs, thinly sliced

Kosher Salt And Freshly Ground Black Pepper
3 Tbsp Store bought Pesto
3 Tbsp Sour Cream

A Little Bit of Mozzarella for topping, fresh or shredded

1/2 pound fresh Pizza Dough
All-Purpose Flour, for dusting

Directions:

1. Preheat the oven to 450 degrees. Cook the bacon in a large skillet over medium heat, stirring from time to time, until browned and crispy. Transfer to paper towels to drain; keep warm. Add the onion slices to the drippings in the skillet; season with salt and pepper. Cook until light brown and tender, 5 to 7 minutes. Taste for seasoning.

2. Combine the sour cream and pesto together in a small bowl and set aside.

3. Roll the pizza dough into an 8-by-14-inch rectangle on a lightly floured surface. Roll the dough around the rolling pin and unroll it onto a baking sheet lined with parchment paper. Place in the center of the oven and bake for 8 to 12 minutes, or until golden brown.

4. Spread the sour cream and pesto mixture on the crust. Dot with the onions and some of the bacon drippings from the pan; sprinkle with the bacon. Top with the figs and cheese and bake again for 3-5 minutes. 

Fresh Mozzarella BLT with Pesto

I saw this recipe in my Food Network magazine as made by Tyler Florence for his kids for lunch. It turned out so good! Try this sandwich if you like BLT's. It's pretty much amazing.

Here's the recipe adapted from Food Network.


Prep Time: 5 min | Cooking Time: 10 min | Difficulty: Easy| Serves: 1


Ingredients:
1 4- Inch Piece Baguette
2 slices Bacon
2 tsp Store-Bought Pesto (I used the Trader Joe's brand)
2 tsp Mayonnaise
1 Spear Romaine Lettuce
2 Thick Slices Heirloom Tomato
1 Thick Slice Fresh Mozzarella
Kosher Salt And Freshly Ground Pepper


Directions:
1. Slice the baguette open, leaving one side attached to form a hinge. Cook the bacon in a skillet over low heat until crispy; drain on paper towels.


2. Combine the pesto with the mayonnaise and smear on both pieces of bread. Layer the romaine on the bread, then the tomato, bacon and mozzarella. Season with salt and pepper; close the sandwich.

Stuffed Shells

This is a great and easy vegetarian meal. It was a nice change from eating a bunch of meat every meal. Try it, it's super easy and delicious. And as you can see from the photo, I had already dug in when I remembered to take a picture!

Here is the recipe adapted from This Week for Dinner.

Prep Time: 15 min | Cooking Time: 30-35 min | Difficulty: Easy | Serves: 2

Ingredients:

– Quarter Box Of Pasta Shells (About 10)
- 1/2 15 oz.Container of Ricotta Cheese
- 2-3 Cloves Of Garlic, mashed through garlic press or finely chopped
- About 1/2 Tsp. Salt
- A Few Shakes Of Black Pepper
- 1 Tablespoon Chopped Fresh Basil
- 1 Egg, slightly beaten
- About Quarter of a Jar Of Tomato-Based Pasta Sauce
- Handful Shredded Fresh Parmesan Cheese
- A Few Handfuls Shredded Mozzarella Cheese

Directions:

1. Boil shells as per package directions. Drain and make sure they don’t stick to each other.

2. Mix together the ricotta, garlic, salt, pepper, basil, and egg.

3. Stuff your shells, maybe about a tablespoon per shell. Use up all the filling for about 20-24 shells.

4. Place shells in a 9x9 baking dish, drizzle with pasta sauce, then sprinkle the top with mozzarella cheese.

5. Bake in 350 degree oven until hot and bubbly, about 25-30 minutes or so.