Dumplings -- kate's favorite

A bit time intensive, but worth the efforts when 4 out of 5 enjoy the meal. I got the recipe originally from Cooking Light.

1/4 c. sliced green onion
1/4 c. chopped cilantro
2 T water
2 t. minced fresh ginger
1/2 t. salt
1/2 t. dark sesame oil
1/2 lb. deveined peeled shrimp
1/2 lb. ground pork
1 garlic clove, halved
1 large egg white

Put all these ingredients in a food processor and process until coarsely ground.

36 wonton wrappers

working one by one, place a tablespoon of the filling onto a wrapper, wet the sides and fold up forming a triangle. Hold each triangle by the top point and tap on counter to flatten the bottom.

Heat 2 t. of oil in a large skillet and brown the pot stickers in batches. When they are all browned, return the first batch to the pan, pour in 1/2 c. water, cover and steam for about 3 minutes. Uncover and continue to cook another 2 minutes, remove the pot stickers and keep them warm while you steam the next batches.

Dipping Sauce
1/3 c. thinly sliced green onion
1/3 c. chicken broth
1/4. c. orange juice
1 T. rice vinegar
1 T. soy sauce
2 t. fresh grated ginger
1 t. dark sesame oil.

Lasagna With A Twist

Every fourth Saturday we bowl with our friends the Drissels. Their kids and our kids usually hang together while the parents bowl -- and we usually feed them dinner. Last Saturday I made this dish, I think it was pretty successful. My sister Karen sent me the recipe.

1 lb. ground beef (I used meatloaf mix)
1 jar (30 oz.) spaghetti sauce
1 pkg. (14 oz) twist pasta, cooked and drained
1 lb. ricotta cheese (I used cottage cheese)
2 c. shredded mozzarella cheese
1 T. grated Romano Cheese

Preheat oven to 350 degrees. In a large skillet brown the meat, drain the fat. Add sauce and simmer for about 5 minutes. Combine pasta and meat sauce. Combine the cheeses in a medium bowl. Place half the pasta mixture in a 13x9 inch pan, top with cheese mixture and then the remaining pasta. Bake for 30 minutes or until bubbly. I usually top with some additional mozzerella cheese.

Perfect Pizza Dough

One of my latest obsessions has been the pursuit of perfect pizza dough. I found this recipe in the Washington Post, and have tried it several times, and I think I've finally nailed it.

The kids love getting involved in the process (althought, truthfully I think the secret to the success of the pizza we made the other night was that I did everything and let their contribution act as "icing" on the process). Oh, and I went out and bought a $10 pizza peel -- the device used to move the pizza onto the pizza stone. I think I need to buy another so I can make two pizzas at once -- but I definately think it's worth the money.

Here's the recipe -- and this is definately going on the weekly hit list.

Heat the oven to 500 degrees

Heat 1 c. water in the microwave for 45 seconds
Add one package of yeast and 1t. honey
Let sit for 5 minutes

Combine 2c. flour, a pinch of salt in a food processor. Wtih the motor running slowly pour the water/yeast, until a wet ball forms. (HINT: Here's the place where, in the past, things have gone wrong. This time, I kept sprinkling in flour and running the processor until an actual blob of dough was in there)

Transfer dough to a work surface and kneed for 10 minutes (plus whatever the kids want to do)

Divide dough into two halves, forming two equal balls.
Put in an oiled bowl, cover and let rise for one hour

After the rise, punch down the dough and form into 2 10" pizzas.

Bake for 12-14 minutes until cheese melts and crust is crisp.

Pacific Rim Salmon

Okay, I know it's been awhile. I've been really busy. And although we've been eating (a lot) -- I feel like I just haven't been trying anything new lately.

The other night our dear friends came over for dinner and amidst the wine and fun, I somehow assembled a meal that everyone enjoyed (perhaps it was the wine and fun that made it so tasty...) Anyway... here's the recipe

Marinade for the Salmon
1/2 c. soy sauce
1/2 c. rice vinegar
2 or 3 cloves of garlic, minced
2 T. firmly packed brown sugar
2 T. hoisin sauce
1 t. ground giner
2 t. sesame seeds, toasted
1/2 t. lemon pepper
1 1/2 lbs. salmon fillets

1. In a small bowl combine soy sauce, vinegar, garlic, brown sugar, hoisin sauce, ginger, sesame seeds and lemon pepper.

2. Pour over salmon in a shallow glass dish

3. Cover and let marinade for 1 hour in the refrigerator.

4. Grill the salmon, flesh side down first, directly on the grill grate, for about 5 minutes

5. Carefully turn the fish, for another 5 minutes

We also had oven roasted asparagus with parmesan cheese (oven at 450, brush with olive oil and cover with cheese) roast for about 5-7 minutes -- and basmati rice.