Stuffed Zucchini with Roasted Bell Pepper, and Purple Onion

Posted October 4, 2015

Filed under deep flexipan, Recipe with Demarle Cookware, silpat, vegetables, What's Up in Cecile's Kitchen

I love, love vegetables. I love to eat them, but I often find myself at loss on how to prepare them. Of course, you can grill, roast, steam, saute all your vegetables, and you can vary the spices that you use, but I am not very creative when cooking vegetables and like many of you I end up making the same vegetables over and over again.

I cannot remember where I saw a recipe of stuffed zucchinis, but I thought why not stuffed them with vegetables instead of meat to make it a truly vegetable dish. So here it is :

Ingredients for 4 :

4 medium sized zucchinis about 4-5 inches long
1 small purple onion
1 whole roasted bell pepper ( a big jar can be found in grocery store or at Costco)
1/2 cup of parmesan, swiss cheese or even feta ( optional)
1 tsp of demarle rosemary and thyme spice
1/4 tsp of salt
1/8 tsp of pepper
1 tbsp of olive oil

If you have not purchased roasted bell peppers, you will need to roast the fresh ones yourself. It is quite easy. Since it just takes times, you may as well prepare a few more to keep in your fridge for more recipes. Slice the bell peppers in half. Place then onto the silpat skin up, and roast them for 30 minutes at 450. When they are roasted, let them cool first by placing a silpat over them to keep them from drying up. When they are somewhat cooler, place them into a plastic bag and let them cool completely. The reason why you will want to place them into a bag, is to allow them to “perspire” and it will be easier for you to peel the skin off.
After 30 minutes to an hour, when they are completely cool. Carefully peel of the skin. It should come off fairly easy. Et voila.
Slice and dice one whole bell pepper and place it into a large bowl.
Rinse the zucchinis thoroughly under running water. Then with a sharp knife, slice the zucchini in half in its length. With a melon grater, or a little spoon, grate the inside of the zucchinis. Place the “meat” of the zucchinis onto a chopping block, and chop the zucchini “meat” finely. Empty it into a bowl where you would have already placed the diced bell pepper. Set aside.
Chop the onion very finely.
In a large saute pan, warm up a tbsp of olive oil and when the oil is warm, saute the onion until it becomes a dark amber color.
Empty the onion in the bowl where you would have placed the zucchini’s “meat”.
Add the salt, pepper, 1 tsp of rosemary and thyme and 1/2 cup of cheese ( optional). Mix well.
Fill the zucchinis with the mixture and place them into a deep flexipan that you would have placed onto a medium perforated sheet.
Cook for 20-30 minutes ( it will depend how big they are. the larger, the longer they will need). Enjoy!!!

Bon Appetit and Happy Cooking!!!

Stuffed Zucchinis with Bell Pepper and Purple Onion

Servings: 4-6 people
Time: 20-30 minutes
Difficulty: Super easy
Print

Ingredients for 4 :

4 medium-sized zucchinis about 4-5 inches long
1 small purple onion
1 whole roasted bell pepper ( a big jar can be found in grocery store or at Costco)
1/2 cup of parmesan, swiss cheese or even feta ( optional)
1 tsp of demarle rosemary and thyme spice
1/4 tsp of salt
1/8 tsp of pepper
1 tbsp of olive oil

If you have not purchased roasted bell peppers, you will need to roast the fresh ones yourself. It is quite easy. Since it just takes times, you may as well prepare a few more to keep in your fridge for more recipes. Slice the bell peppers in half. Place then onto the silpat skin up, and roast them for 30 minutes at 450. When they are roasted, let them cool first by placing a silpat over them to keep them from drying up. When they are somewhat cooler, place them into a plastic bag and let them cool completely. The reason why you will want to place them into a bag, is to allow them to “perspire” and it will be easier for you to peel the skin off.
After 30 minutes to an hour, when they are completely cool. Carefully peel of the skin. It should come off fairly easy. Et voila.
Slice and dice one whole bell pepper and place it into a large bowl.
Rinse the zucchinis thoroughly under running water. Then with a sharp knife, slice the zucchini in half in its length. With a melon grater, or a little spoon, grate the inside of the zucchini. Place the “meat” of the zucchinis onto a chopping block, and chop the zucchini “meat” finely. Empty it into a bowl where you would have already placed the diced bell pepper. Set aside.
Chop the onion very finely.
In a large saute pan, warm up a tbsp of olive oil and when the oil is warm, saute the onion until it becomes a dark amber color. Empty the onion in the bowl where you would have placed the zucchini’s “meat”.
Add the salt, pepper, 1 tsp of rosemary and thyme and 1/2 cup of cheese ( optional). Mix well.
Fill the zucchinis with the mixture and place them into a deep flexipan that you would have placed onto a medium perforated sheet.
Cook for 20-30 minutes ( it will depend how big they are. the larger, the longer they will need). Enjoy!!!

Bon Appetit and Happy Cooking!!!

Tomatoes a la Provencale

Posted September 27, 2015

Filed under deep flexipan, grande mold, Large round mold, Recipe with Demarle Cookware, vegetables, What's Up in Cecile's Kitchen

Hello readers, and everyone else. How are you?? I know, I know it has been a while. It is crazy how time passes and how I find it difficult to write my recipes and share them with you. Contrary to my lack of posts, I have been cooking. But my family and I have had so much family visiting recently that it is difficult to find time to allocate to my blog.

Any way here I am. Before you will have no more tomatoes in your backyard, I wanted to share this yummy and very very easy recipe of Tomates Provencales.

There are a million recipes out there, but really the best part of this recipe, is that you can pretty much use all that you have in your cabinets to flavor those tomatoes.

Indeed, the recipe calls for Bread crumbs, but you can substitute it with crackers, or bagel chips that you would have crushed. One day, I even used some white cheddar cheez-it because I did not have any more bread crumbs.

Ingredients for 4-6 people:
1-2 tomatoes per person, so about 8,
1/4 cup of italian bread crumbs,
1/2 cup of grated parmesan,
1 tbsp of garlic salt.
1 tsp of rosemary thyme seasoning from demarle

Place all the dry ingredients into a small bowl and mix well.
Cut the roma tomatoes in half.
Place them into a flexipan or a large round.
Sprinkle the bread mixture over the top of the tomatoes.
Drizlle some olive oil to wet the bread crumbs
Bake the tomatoes for 15-20 minutes.

Bon Appetit and Happy Cooking!!!

Roasted Mushrooms and Asparagus

Posted August 6, 2015

Filed under deep flexipan, Recipe with Demarle Cookware, silpat, vegetables, What's Up in Cecile's Kitchen

One of the thing that I hear often from my customers and cooking classes participants is that they do not know what to cook. Ladies, cooking does not need to be a challenge! It does not have to be difficult. On the contrary. If you can buy fresh vegetables in seasons, then you will be able to vary your meals and eat healthy. Most seasonal vegetables and fruits are so flavorful as they come, that little needs to be done to make them taste great. Today I wanted to offer you this easy side. It is delicious, quick to make and so so healthy. Plus, look at the colors, don’t you want to just get a fork and dig in????

Ingredients for 4-6 people:

1 asparagus bundle
1-2 packs of mushrooms of 8 0z. each
1 tsp of olive oil
1 tsp of fresh thyme chopped ( if you do not have 1/2 tsp of dry thyme)
salt and pepper to taste ( a dash of each)

Place the vegetables in a large colander, and rinse the vegetables thoroughly under running water.
Break the end of the asparagus by holding the asparagus at 3/4 and at the end, and bend until it breaks. ( by doing so you will be sure that your asparagus are not chewy, but tender).
Then chop them in 1/2 inch. Set them aside in a large bowl.
Cut the tails of the mushrooms and cut them in half or even quarters if they are too large.
Add them to the asparagus.
Drizzle the 1 tsp of olive oil and mix well to coat the vegetable well.
Lay the vegetables on top of the silpat. Sprinkle some salt, pepper and the chopped thyme.
Cook the vegetables for 5-7 minutes at 400.

9. Enjoy!!!

( And give it a try! Even those who came to my cooking class and who did not like mushroom or asparagus enjoyed it very much and even went for second;-)

Bon Appetit and Happy Cooking!!!

Roasted Mushroom and Asparagus

Servings: 4-6 people
Time: 5-7 minutes
Difficulty: Super easy
Print

Ingredients for 4-6 people:

1 asparagus bundle
1-2 packs of mushrooms of 8 oz. each
1-2 tbsp of olive oil
1 tsp of fresh thyme chopped ( if you do not have 1/2 tsp of dry thyme)
salt and pepper to taste ( a dash of each)

Place the vegetables in a large colander, and rinse the vegetables thoroughly under running water.
Break the end of the asparagus by holding the asparagus at 3/4 and at the end and bend until it breaks. ( by doing so you will be sure that your asparagus are not chewy, but tender).
Then chop them in 1/2 inch. Set them aside in a large bowl.
Cut the tails of the mushrooms and cut them in half or even quarters if they are too large. Add them to the asparagus.
Drizzle the 1 tsp of olive oil and mix well to coat the vegetable well.
Lay the vegetables on top of the silpat. Sprinkle some salt, pepper and the chopped thyme.
Cook the vegetables for 5-7 minutes or to your liking.

Bon Appétit and Happy Coooking!!!

Easy Pan Sauteed Potatoes

Posted June 3, 2015

Filed under Large round mold, octogonal silpat, potato, Recipe with Demarle Cookware, vegetables, What's Up in Cecile's Kitchen

Whoah.. I cannot believe that it has been several months since I wrote or posted something. I apologize!!! Life has been busy … I am certain that it has been the same on your side of the world. Well one of the benefits of being a teacher, is that you have several weeks off in the summer. This allows me to do all the things that I have been wanting to do, but did not find the time to…

One of them has been sleeping a bit later, and the other one has been to write my recipes so here it is.

Today the recipe will be very simple, and very quick. I will serve as a side, and I hope that you will enjoy it.

Ingredients for 4:

6 medium-sized or 8 small Yukon Gold
1 cloves of garlic pressed
1 tsp of fresh chopped parsley
salt
pepper
2 tbsp of butter ( or goose, or duck fat)

Peel the potatoes, cut the potatoes in slim slices, and steam them. You can steam them however you can ( in a microwable bag, a steamer) until they are steamed, but they are still firm. If you have some of the Demarle cookware, place the potatoes into the large round mold, that you would have placed on a plate. Cover the large round mold with the octogonal silpat and microwave the potatoes for 6 minutes.
Carefully lift off the octogonal silpat to let the steam out.
Meanwhile, in a large frying pan, warm up 2 tbsp of duck/ goose fat or butter until it is sizzling.
Add the potatoes, and cook them over a medium high stove. Let them cook a bit ( 1-2 minutes) before flipping them.
And continue the process until the potatoes are the texture that you want.
When the potatoes are cooked, add the chopped parsley and garlic and stir.
Season with salt and pepper and serve warm.

Bon Appetit and Happy Cooking!!!

Simple Pan Sauteed Potatoes

Servings: 4 people
Time: 15 minutes
Difficulty: Super Easy
Print

Ingredients for 4:

6 medium-sized or 8 small Yukon Gold
1 cloves of garlic pressed
1 tsp of fresh chopped parsley
salt
pepper
2 tbsp of butter ( or goose, or duck fat)

Peel the potatoes, cut them in slim slices, and steam them. You can steam them however you can ( in a microwable bag, a steamer) until they are steamed, but they are still firm. If you have some of the Demarle cookware, place the potatoes into the large round mold, that you would have placed on a plate. Cover the large round mold with the octogonal silpat and microwave the potatoes for 6 minutes.
Carefully lift off the octogonal silpat to release the steam.
Meanwhile, in a large frying pan, warm up 2 tbsp of duck/ goose fat or butter until it is sizzling.
Add the potatoes and cook them over a medium high stove. Let them cook a bit ( 1-2 minutes) before flipping them.
And continue the process until the potatoes are the texture that you want.
When the potatoes are cooked, add the chopped parsley and garlic and stir.
Season with salt and pepper and serve warm.

Bon Appetit and Happy Cooking!!!

Bouchon de Cauliflower

Posted March 22, 2015

Filed under appetizers, large muffin, Large round mold, mini muffin, octogonal silpat, Recipe with Demarle Cookware, snacks, vegetables, What's Up in Cecile's Kitchen

As a child, I remembered staying hours at a table to finish my vegetables. I hated peas. Especially the ones that I called “facon grand-mere”. If you grew up in France, you would be able to recall those peas I am talking about, the ones cooked with sauteed onion, and maybe lettuce. It sounds disgusting, but now that I am adult, I love those peas.

Do you have one of those picky eaters at your house???

Though I was not a fan of vegetables, because they were often, just steamed and seasoned with salt and pepper, I liked cauliflower. I liked them because my mom would make a casserole like dish. It included a white sauce ( also called bechamel sauce) and a lot of swiss cheese. I guess yon can say that it was a healthier version of broccoli and velvetta.

I wish my mom had found ways to disguise the other vegetables I hate so much;-)

Today I would like to share with you a retake of the Cauliflower Béchamel Dish if you will. It is easy to make, yummy, and can be served as an appetizer. Today I used cauliflower, but you coud use any other vegetables to hide;-)

Ingredients for 20 bouchons, or 20 bites:

250 gr. or about 1 cup of cauliflower ( or any other vegetables)
20 gr. or about 1/8 cup of parmesan
30 gr. or about 1/3 cup of swiss cheese
30 gr. or 2 tbsp of flour
20 cl or 7 oz of milk
20 cl or about 7 oz. of cream
2 eggs
salt
pepper
camembert or Brie

Steam the vegetable so that it will be soft enough to mash. Of course you can do this however you wish. At my house, fan of the Demarle products, I like to use my large round mold. I place the vegetable in the large round mold. I cover the mold with the octogonal silpat, and steam the vegetables for 3minutes.
With a fork mash the vegetable, here the cauliflower.
Add all the other ingredients and mix well.
Season with salt and pepper so that they will be to your liking. A dash of each will be enough though.
Place the mini muffin tray on a perforated sheet. If using regular metalware, do not forget to spray the muffin tray with lots of oil so that the cauliflower bites will not stick. No need to do this with the demarle cookware.
Cut little squares of brie, or camembert of about 1/2 inch or 1/5 cm and place them in the opening of each mini muffin.
Pour the mixture over brie.
Cook in a warm oven at 400 for 15-20 minutes.
ENJOY!!!

Bon Appetit and Happy Cooking!!!

Cauliflower Bouchons

Servings: 10 people
Time: 15 minutes
Difficulty: Super Easy
Print

Ingredients for 20 bouchons, or 20 bites:

250 gr. or about 1 cup of cauliflower ( or any other vegetables)
20 gr. or about 1/8 cup of parmesan
30 gr. or about 1/3 cup of swiss cheese
30 gr. or 2 tbsp of flour
20 cl or 7 oz of milk
20 cl or about 7 oz. of cream
2 eggs
salt
pepper
camembert or Brie

Steam the vegetable so that it will be soft enough to mash. Of course you can do this however you wish. At my house, fan of the Demarle products, I like to use my large round mold. I place the vegetable in the large round mold. I cover the mold with the octogonal silpat, and steam the vegetables for 3minutes.
With a fork mash the vegetable, here the cauliflower.
Add all the other ingredients and mix well.
Season with salt and pepper so that they will be to your liking. A dash of each will be enough though.
Place the mini muffin tray on a perforated sheet. If using regular metalware, do not forget to spray the muffin tray with lots of oil so that the cauliflower bites will not stick. No need to do this with the demarle cookware.
Cut little squares of brie, or camembert of about 1/2 inch or 1/5 cm and place them in the opening of each mini muffin.
Pour the mixture over brie. the in a mini muffin
Cook in a warm oven at 400 for 15-20 minutes.

Bon Appetit and Happy Cooking!!!

Cauliflower Bites

Posted March 12, 2015

Filed under appetizers, Recipe with Demarle Cookware, silpat, vegetables, What's Up in Cecile's Kitchen

Winter vegetables are very limited. There is not much more besides roots, carrots, cauliflower, broccoli and cabbage. Of course, I could be eating all that my stores offer ( which is everything), but as a French person, I believe it is best to eat fruit and vegetables that are in season.

I am not fan of cabbage, and my family do not like carrots. As the result, I often cook brocoli and cauliflower in the winter time. It is not a problem because I like them both.

You can do so many things with both vegetables! You can roast, puree, steam, saute them,make soups.. So many things in fact that that if you were to open my fridge at any point in the winter, you would find both;-).

Well, when I looked in the fridge today, I realized that I had two bags of cauliflower. Since I had already made a soup and a casserole a few days ago, I did not want to serve them again as such. I had been meaning to make that cauliflower pizza that has been going around on faceboook, but time has been so scarce lately that I have not had time to make it and I was not really in the mood for pizza…

Anyway, I was adamant about making something with my cauliflower this evening. I had seen the recipe from DamDelicious , that I decided that I was going to give it a try this evening. Except I was going to make it somewhat healthier;-)) and somewhat less messy and faster.

Here we go:

Ingredients for 6-8 people:

3/4 bag of cauliflower from Costco, or 1 1/2 lbs of cauliflower heads
3 eggs
1/2 cup of parmesan
1/2 cup of italian bread crumbs
a spicy seasoning of your choice, I used Zesty Mediterranean from Demarle

Dill Dipping Sauce:

1 tsp of dill seasoning from Demarle
2 tbsp of mayonnaise
4 tbsp of sour cream
salt and pepper to taste

In a small bowl, place the eggs and mix them well.
In another bowl, mix the breadcrumbs, the parmesan and the zesty Mediterranean Spice from Demarle. Set aside.
Either cut the cauliflower head into small florets or buy the florets, That is what I did.
Dip the florets into the egg,
Then into the parmesan and place them onto the silpat that you would have placed on a large perforated sheet.
Roast at 425 for 10 minutes. You can eat as such, they are quite yummy, or you can make a dipping sauce.
Mix all the ingredients for the dipping sauce together, and enjoy with our reservation. Miami, miam;-)

Bon Appetit and Happy Cooking !!!

Cauliflower Bites

Servings: 6-8 people
Time: 10 minutes
Difficulty: Super Easy
Print

Ingredients for 6-8 people:

3/4 bag of cauliflower from Costco, or 1 1/2 lbs of cauliflower heads
3 eggs
1/2 cup of parmesan
1/2 cup of italian bread crumbs
a spicy seasoning of your choice, I used Zesty Mediterranean from Demarle

Dill Dipping Sauce:

1 tsp of dill seasoning from Demarle
2 tbsp of mayonnaise
4 tbsp of sour cream
salt and pepper to taste

In a small bowl, place the eggs and mix them well. In another bowl, mix the breadcrumbs, the parmesan and the zesty Mediterranean Spice from Demarle. Set aside.
Either cut the cauliflower head into small florets or buy the florets, That is what I did.
Dip the florets into the egg, then into the parmesan and place them onto the silpat.
Roast at 425 for 10 minutes. You can eat as such, they are quite yummy, or you can make a dipping sauce.
Mix all the ingredients together and enjoy with our reservation. Miami, miam;-)

Bon Appetit and Happy Cooking !!!

If you like what you read or see, please share;-) Merci beaucoup!!!

Oven Roasted Asparagus with Sesame Seeds

Posted June 9, 2014

Filed under Eating experiences, Recipe with Demarle Cookware, silpat, vegetables, What's Up in Cecile's Kitchen

Asparagus are one of those vegetables that can be seasoned so many ways to accomodate your entree. Since I was serving an Asian flavored dinner, I thought to flavor my aspargus with toasted sesame seed oil, and sesame seeds. Yum, and fast!

Ingredients for 4:

12-16 asparagus
1 tsp of toasted sesame oil
1 pinch of salt
1 picnh of pepper
1 tsp of sesame seeds

Trim the aspargus by breaking the ends.
Then place then into a bowl. Drizzle the oil over the asparagus, and with your fingers, turn the asparagus inside the bowl so as to coat them well.
Place the asparagus onto a small silpat that you would have placed onto a small perforated sheet.
Cook them into the oven for 3 minutes if very tiny, 5 minutes if normal size, and 7-8 minutes if larger than your thumb. Serve with your entree. Yummy!!! Crunchy! Un vrai delice.

Bon Appetit and Happy Cooking!!!

Cute Small Caesar Salad Cups

Posted April 24, 2014

Filed under appetizers, Crudite/ salad, Fleximolds, Recipe with Demarle Cookware, vegetables, What's Up in Cecile's Kitchen

I love desserts, yummy scrumptious desserts. You probably figured out that from a few of my blog entries. But I also like to eat healthy because I feel better if I do, and i can still fit in my clothes that are 10 years old ( provided I still wear them, right???).

So when I offer cooking classes, I like to do the same. I like to offer recipes that are easy to make, pretty, yummy and healthy ( though sometimes they are not, and that is okay too. )

For one of the latest cooking class, i decided to make those caesar salad cups because they were different, and they presented vegetables in a fun way.

The idea of using bread as a pie shell came from one of the book from Martha Stewart. She is so creative!!!

Ingredients for 20 mini cups ( for about 6-5 people):

1 1/4 romaine salad
1/4 cup of caesar salad dressing. I used Creamy Caesar Salad dressing from Hidden Valley, but you can make your own. Recipe here.
1/4 cup of shredded parmesan cheese ( plus a bit more for sprinkling for decoration)
1 loaf of sandwich bread of about 20 oz. ( or exactly 20 slices.

Turn the oven to 400.
Cut each slice into a round of 3 inch. Place each round of bread in each indentation of the medium tartlet or the medium tartlet silform that you would have placed on a medium perforated sheet.
Cook the tartlet for 6-8 minutes or until they are golden.
Meanwhile, chop the salad very thinly.
Add the dressing and the parmesan and mix well.
When the cups of bread are cooked, and completely cold, fill them up with the salad mixture.
Sprinkle a bit of parmesan for decoration and enjoy!

Cute, yummy and guilt free since it is salad;-)

Bon Appetit and Happy Cooking!!!

Maple Syrup Flavored Brussells Sprouts

Posted April 14, 2014

Filed under Large round mold, octogonal silpat, Recipe with Demarle Cookware, silpat, vegetables, What's Up in Cecile's Kitchen

My mom was a great person, and a great cook. What I hated about her, however, is that she believed we needed to eat a little bit of everything on the premises that all food brought various vitamins and nutrients. That is the reason why she served us many vegetables, and other food such as liver because it was good for us. For example, liver and spinach were good for iron, oranges for their vitamin B. etc cetera…

I will tell you that even though she was a fabulous cook, I did not always like her cooking. One of the thing I really disliked as a child in fact was Brussels sprouts. They were bitter, smelled awful , and they were not gentle to my stomach.
It took me many years to cook them when I got married. I cannot remember exactly why I cooked them again. I think my husband liked them (in fact it is one of the very few vegetables he likes and will eat).
My children never liked them, but to follow the tradition, they had to eat them because eating vegetables is good for you.

However it did not matter how often, or how different I served them. Both my children hated them, making faces with every bite they took.

What happened one day really came as a surprise. Lisa and I were grocery shopping one day, and I picked up a bag of Brussel Sprouts. I surely thought that if she was going to comment on my choice, she was going to scream why I would choose to pick them. But she did not. Instead of a statement of disgust, she actually inquired to see if they were for us, and when I told us that they were not, she gave a sigh, looked pitiful and said: Mom , can you get some for us. Really???? Had I heard right? really ??? I was shocked!!!
All I can say is that you she probably likes them because i am using bacon and maple to flavor them, and I am using my demarle mold to steam them which makes them so much better, and so much tastier!

Ingredients for 4-6 people:

a bag of brussel sprouts ( about 12oz)
2 tbsp of bacon bits from costco
2 tbsp of maple syrup
salt
pepper
1 tbsp of olive oil

Place the brussels sprouts in the sink filled with water and a tbsp of white vinegar.
Cut the stem of the Brussel sprout, and peel the first and maybe the second leaf of the sprout. Repeat with each sprout.
Cut each Brussel sprout in half, and place them into the round mold.
Add the bacon bits. Place the octogonal silpat on top of the round mold to cover the round mold and place it in the microwave to cook for 5 minutes. Meanwhile turn the oven to 425.
When the Brussels sprouts are cooked. Pour the maple syrup and the olive oil over the Brussel sprouts and stir.
Place a large silpat over a large perforated sheet and spread the Brussels sprouts over the silpat.
Place them into the oven and cook for another 8-10 minutes or until they are getting a golden color.
Enjoy!!! I know my sweet daughter does. I hope that your family and children will enjoy them 🙂

Bon appetit and happy cooking!!!!

Pork Pot Stickers

Posted January 20, 2014

Filed under appetizers, Large round mold, meat, octogonal silpat, pork, poultry, Recipe with Demarle Cookware, roulpat, silpat, stainless steel cookware, veal, vegetables, What's Up in Cecile's Kitchen

I cook many things at home because I am very curious. And if something appeals to me I want to try it. But because my husband does not stray much from his favorite ( potato, pasta and German food), it is difficult to cook new things for him. So when there is something out there, different that he likes, I will jump on it and make it;-)

I love Asian Food, I love sushi and Thai. Since he will not eat sushi, we occasionally eat thai food though we have to really twist his arms and help him turn left to the Thai Place, and not to the right to his favorite German restaurant Gerhard’s:-)

There he will order two things, Pork Pot stickers and Beef Pasta stir fry.

I have not tried to fix the latter because the pasta are quite different and I am not sure that i could duplicate that, but since Pot Stickers are well liked at our house, I decided one day that I would try my hands at it. And I will say that they are so easy to make, yummy, really cheap and and and…………they can be frozen to be used at a later time;-)

If you try to make them, give your self some times because they will make a large bunch and it takes a bit of times to make the “ravioli”.

Ingredients for about 80:

1 bag of brocoli slaw
12 oz or 1 pack of ground chicken, turkey or pork(today I used pork).
3 tbsp of fresh ginger grated
2 garlic cloves pressed
2 egg whites
1/4 tsp of salt
1/8 tsp of pepper
1 pack of wontons

Ingredients for the sauce:

1/2 cup of soy sauce
2 tsbp of rice vinegar
1 tbsp of hoisin sauce
1 tsp of toasted sesame oil

Steam the brocoli slaw according to directions, (or place it into the large round mold, place the octogonal silpat on top of that and cook it for 5 minutes.) Let it cool.
When the brocoli is cold, chop it.
Place it into a large bowl, add the meat, all the other ingredients and mix well.
Place the rectangular roulpat on your counter and lay as many wonton on it as you can. Place about a teaspoon of the meat mixture in the middle of each wonton.
With a silicone brush, wet the sides of each wonton with water and close the wontons to make a triangle.
If you do decide to freeze them, place them flat on a large silpat that you would place on a large perforated sheet. Make sure that they are not touching or they will stick to one another and it will be impossible to separate them as they are very fragile. Freeze them as such and when they are frozen, place them in a ziploc bag to keep for later use.
Place a large frying pan on the stove, melt one tbsp of butter and when the butter is sizzling, place as many wontons as you can in the pan.
Sear them for a minute and then turn them.
Throw 1/4 cup of water over the pot stickers and place the lid over them. Cook them for 5 minutes.
Meanwhile prepare the sauce that goes with it.
Eat while they are warm.