Make Your Own Take Out!

Pot stickers are one of my favorite things to order at Chinese restaurants, and I'm sure most of you will agree with me! My mom actually used to make them when I was growing up so when my friend Laura returned from Japan and brought me a little gyoza maker I knew I had to give it a try. So this Saturday when Laura and I had nothing else to do we swung by the Chinese market (and the regular market when I realized I had forgotten green onions) and spent the afternoon folding gyoza. It was a lot of fun! And delicious! I might never have to order take out again! And many thanks to Laura for taking the photos of me in action.

Here's what you'll need if you want to make them too! Napa cabbage, carrots, ground pork, green onions, garlic, fresh ginger, soy sauce, sesame oil, salt and gyoza wrappers.

Chop the cabbage into small pieces and add to a large mixing bowl with the ground pork. Grate in the carrots. Chop the green onions into small pieces and add those along with the minced ginger and garlic. Add 1/2 tablespoon salt, 1 1/2 tablespoons soy sauce and 1 tablespoon sesame oil. Now it's time to get a little messy! The best way to mix all the ingredients is with your hands, so dig in!

Here's the little gadget Laura bought me, isn't it cute! Place a gyoza wrapper inside and put 1 tablespoon of the filling in the middle. Dab your finger in water and wet the outside of the wrapper. Fold and press tightly.

Voila! Perfect little dumpling!

If you can't pop down to the 99 yen store to get your own gyoza gadget, no problem! Just place 1 tablespoon of filling in the middle of the wrapper, wet the outside, and fold, sealing the edges tightly. Make sure you press all the way around! To add a little flare crimp the edges, about 4 crimps looks perfect.

Cover your gyoza with a damp towel to keep them from drying out. Aww, lookit all the cute little dumplings!

You have 2 options for cooking your gyoza. To boil bring a large pot of water up to a boil. Add a little salt and dump in your gyoza, do batches of about 15 at a time depending on the size of your pot so they don't crowd each other. The gyoza are ready when they float to the top and wrappers become transparent, about 5-7 minutes. To pan fry add 2 tablespoons oil to a pan bring to medium heat. Add the gyoza and fry until they are golden brown. Add 1/3 cup of water to the pan and cover. The gyoza are ready when the water has all evaporated, about 7-10 minutes

Mmmmmm, golden brown and delicious! For the sauce to dip combine 1/4 cup soy sauce, 1 tablespoon rice vinegar, 1 tablespoon sesame oil and 2 chopped green onions. These are also great with a dab of siracha (a verrrry small dab!)

Simple boiled gyoza, just like mom used to make! These dumplings also freeze great. Spread uncooked gyoza on a cookie sheet and pop into the freezer. Once they are frozen you can transfer to a ziploc bag (this way keeps them from sticking together.)

Pork Dumplings (Gyoza)
Adapted from Ming Tsai's Pork Pot Stickers

1 pound ground pork
1/4 napa cabbage, chopped into small pieces
2 carrots, grated
2-3 green onions, chopped into small pieces
2-3 cloves garlic, minced
small nub of ginger, minced about 1/2 tablespoon
1 1/2 tablespoons soy sauce
1 tablespoon sesame oil
1/2 tablespoon salt

1 package gyoza wrappers

Mix together all ingredients together for the filling. (Use your hands, it's fun!) Make gyoza by putting 1 tablespoon filling in the center of a gyoza wrapper. Wet the outside of the wrapper and fold. Pinch around the outside to seal tightly. Crimp edges for decoration.

To cook gyoza by boiling: Bring large pot of water to boil. Salt the water and add gyoza in batches. Cook until gyoza float to the top and the wrapper becomes translucent, about 5-7 minutes.

To cook gyoza by pan frying: Add 2 tablespoons oil to a pan and put over medium heat. Add gyoza and cook until golden brown. Add 1/3 cup water to pan and cover. Cook until water is evaporated, about 7-10 minutes.

For sauce: Mix together 1/4 cup soy sauce, 1 tablespoon rice vinegar, 1 tablespoon sesame oil and 2 chopped scallions

Dill-licious Pasta Salad

Dill is one of my favorite herbs and I jump at the chance to cook with it and eat it! This pasta salad used to be a frequent purchase from Central Market until I figured, why not make it myself? So here is my version, pumped up with lots and lots of dill!

Here is what you will need: your favorite short pasta, I used bowties, red and/or yellow peppers, grape tomatoes, cucumber, mayo, sour cream, lemon juice and the main star dill

Start off by cooking your pasta so it will have a chance to cool. Cook the pasta a little bit more than you might normally because when it gets cold it will firm up. When the pasta is done run it under cold water to stop the cooking and cool it off. Slice the peppers into strips. Peel the cucumber, halve and scoop out the seeds. Slice and toss in a large bowl with the peppers and pasta. Cut the tomatoes in half and toss those in too.

Mix together 1/2 cup mayonnaise, 1/2 cup sour cream and a good squirt of lemon juice. Salt and pepper to taste. Chop up a large handful of dill, I ended up with about a 1/4 cup. Stir the dill into the sauce and then add it to the bowl with the pasta and veggies. Toss everything together.

Mmmmmmm. This pasta salad made a perfect side dish to the hamburgers my dad grilled up for Memorial Day. If you like dill this is a must try! Hope you like it!

Dill and Pepper Pasta Salad

8 oz pasta, cooked and cooled
2 bell peppers, red or yellow. sliced
1 cucumber, peeled seeded and sliced
1/2 pint grape tomatoes, halved
1/2 cup mayonnaise
1/2 cup sour cream
1 tablespoon lemon juice
1/4 cup chopped dill

Toss together cooled pasta and sliced veggies in a large bowl. Mix together mayo, sour cream, lemon juice and dill in a separate bowl. Salt and pepper to taste. Dump mayo and sour cream sauce in with pasta and veggies and toss everything together. And you're ready to eat!

Gardens done wild!

My plants have gone wild! Woo Woo! This spring little baby seedlings have been sprouting in my garden among all the usual weeds and grass trying to invade. I've found several dill plants, a few tomatoes, one cucumber and lots of basil. It's been a very pleasant surprise, although a surprise that came after I bought a few basil plants from the store. Oh well!

Hello little dill plant! How'd you get there?

They've even found their way into the cracks of my flagstone back porch.

Not edible but still pretty, lots of little allysum plants have popped up. This is exactly what I wanted when I put in my porch and I couldn't have done it better if I had planted them myself!

I've dug up several of the little seedlings, or as I call them rogue plants, and plan to replant them and give some away. Anybody want to adopt a basil plant?

Laura's Birthday Cake!!!!

Today is my best friend Laura's birthday and to celebrate I made her this fabulous Carrot Apple Cake! Laura has a major sweet tooth and loves cream cheese frosting so this cake was perfect. It's super moist and the toasty pecans on the side add that perfect finishing crunch. Let's make it!

Here's what you'll need: flour, sugar, vegetable oil, carrots, apples, eggs, baking powder, baking soda, cocoa powder, cinnamon, salt, and nutmeg

Sift together the dry ingredients. Stir in the oil and eggs, grate the carrots and apples and add those in too.

Split the batter between 2 9 inch cake pans and bake at 350 degrees bake for 25 minutes. Cool on wire rack.

Time for frosting! You'll need cream cheese, butter, vanilla, powdered sugar, and pecans for the outside. Toast the pecans for extra yumminess.

Whip together the cream cheese, butter, vanilla and powdered sugar. I just had to include the two photos of the creamy goodness!

Frost the cake and coat the outside with pecans. I've found the easiest way to get the pecans on the outside is to elevate the cake a little bit (I used a bowl), get a big handful of the pecans and press them in, using another bowl to catch the extra bits underneath.

Since it's a birthday cake I thought it needed some extra fanciness. A friend in college showed me a good trick for piping words on a cake. Use a toothpick to write it in first, that way if you mess up you can smooth it out and start again.

A dab of green food coloring and a few extra pecans and we're good to go! Mmmmmmmm I almost wish I didn't have to give it away!

Birthday girl Laura with her cake. Don't eat it all at once!


Carrot Apple Cake
(slightly adapted from the Noble Pig)

2 cups flour
1 1/2 cups sugar
2 1/4 teaspoons baking soda
1 1/2 teaspoons baking powder
1 1/2 teaspoons cinnamon
1/4 teaspoon ground nutmeg
2 teaspoons cocoa powder
1/4 teaspoon salt
1 cup vegetable oil
4 eggs plus 1 egg yolk, lightly beaten
1 1/2 cups grated carrots, about 3
1 1/2 cups grated apples (I used golden delicious, about 3-4)
2 8oz packages cream cheese (I used 1/3 less fat cause that's how I roll), room temperature
1 stick of butter, room temperature
1 tablespoon vanilla extract
1 lb powdered sugar (half a bag)

Sift together dry ingredients and whisk to combine. Stir in vegetable oil and eggs until combined. Stir in carrots and apples. Divide batter into 2 greased 9 inch pans. Bake at 350 degrees for 25 minutes, or until set and a toothpick inserted in the middle comes out clean. Cool on racks for 10 minutes then turn out to cool completely. Toast the pecans in the oven, be sure not to burn them!
For the frosting, whip together cream cheese, butter and vanilla. To ensure a smooth frosting the butter and cream cheese have to be really soft otherwise you will get lumps. Gradually add in the powdered sugar and mix until combined.
Place first cake layer on a plate and top with about 1 cup of the frosting. Spread it evenly then top with the second cake layer. Frost top and sides of the cake with the remaining frosting. Press pecans onto the sides of the cake. If you can wait, it's best to let the cake chill a few hours before slicing, but I understand if you can't. :)

The best cookies ever!

Not only are these Cake Mix Cookies the best cookies ever, they're also the easiest cookies to make. There are only 5 ingredients! If someone asks me to bring a dessert to something, these are the cookies I'm bringing. Make them for yourself and you'll see why!

Here are the ingredients: 1 box cake mix (pretty much any flavor but Classic Yellow is still my favorite), 1 stick of butter, 1 package cream cheese (I used 1/3 less fat, gotta watch my figure), 1 egg, 1 tsp vanilla

Cream together the butter and cream cheese until nice and fluffy, 2-3 minutes. Beat in the egg and vanilla. Dump in the cake mix and beat until just mixed. (Don't worry about tiny clumps of cake mix, it happens.)

Roll the dough into 1 inch balls and place on a non greased cookie sheet. I top them with some sprinkles, just cause it's fun. Bake at 350 degrees for 8-10 minutes.

Cool on a wire rack and enjoy! See how easy that was?

The cookies are delicious but I think my cat's more interested in that glass of milk!

Cake Mix Cookies
(makes about 4 dozen)

1 box Classic Yellow Cake Mix (I've also tried Red Velvet and Pineapple)
1 stick butter, softened
8 oz cream cheese, softened
1 egg
1 tsp vanilla extract
Sprinkles (optional)

Preheat oven to 350 degrees. Beat together butter and cream cheese until nice and fluffy, 2-3 minutes. Add in egg and vanilla and mix. Dump in cake mix and beat until just mixed. Roll dough into 1 inch balls and place on ungreased cookie sheet. Top with sprinkles if desired. Bake for 8-10 minutes. Cool on wire rack. Enjoy with a glass of milk!

If you want the full yellow cake experience, top with your favorite chocolate frosting! Red velvet cookies with cream cheese frosting is also delish!

Nom Nom Sausage Pepper Pasta

I love making pasta, there are so many variations you can make that it never gets old! Throw in whatever veggies or meats you have on hand, make a delicious sauce, toss with your favorite pasta and viola! This happens to be one of my favorite combinations, I hope you like it as much as I do!

Here is what you will need to make it: Link sausage, a large onion, any colored peppers, broccoli, canned tomatoes, garlic, red pepper flakes, oregano, basil, olive oil, heavy cream, Marsala wine, Parmesan cheese, and spaghetti.

Start by cooking the sausage. You can do them any way you like or even use some leftover sausage from the grill. I started them by boiling in 1/4 of the Marsala wine and 1/4 of water for 10 minutes with the lid on, then take the lid off and cook 10 more minutes until browned. Take them out of the pan when done. Meanwhile chop your veggies into bite sized pieces. Add a little olive oil to the pan after taking the sausage out and dump the veggies in. Toss in a little salt and pepper to taste. Chop the garlic and add that in too. Cook the veggies until soft but still have a little bite to them. Take the veggies out and set them aside.

Now time for the sauce (also time to start cooking your pasta.) Add 1/2 cup Marsala wine and reduce to about half. Pour in 2 cups heavy cream and reduce that as well. Season with salt and pepper, and add in a couple shakes of the red pepper flakes (as much spicy as you can take) and the herbs, chopped. Cut up your sausages to bite sized pieces and when the cream sauce has reduced add them back to the pan along with the veggies and canned tomatoes. Stir to coat and let it simmer a bit to let all the flavors meld. When your pasta is ready it's time to plate it up! Sprinkle a little Parmesan cheese on top for the perfect finishing touch.

Yum! Go on, take a bite!


Sausage Pepper Pasta
(makes 4-6 servings depending on how hungry you are)

4-5 links Italian sausage
1 large onion
2-3 bell peppers
1 large or 2 small heads broccoli
1 cup canned diced tomatoes
4 cloves garlic (I love garlic!)
Red pepper flakes
1 tablespoon chopped fresh oregano, or 1 tsp dried
1 tablespoon chopped fresh basil, or 1 tsp dried
Olive oil
1/4 cup plus 1/2 cup Marsala wine
2 cups heavy cream
Parmesan cheese
Your favorite pasta

Cook sausage according to package directions or boil in a large pan with 1/4 cup Marsala wine and 1/4 water for 10 minutes with lid on and 10 minutes with lid off. Remove sausage and let them rest. Chop your veggies into bite sized pieces and add to the pan along with a swirl of olive oil (2 tablespoons) and salt and pepper to taste. Chop garlic and add. Cook the veggies at medium high heat until tender but still crisp, say about 10 minutes. Remove from pan.

To make the sauce add 1/2 cup Marsala wine to pan and reduce to about half. Add in the heavy cream and reduce heat to medium low. Salt and pepper to taste, then give a few shakes of red pepper flakes. Add in the herbs. Meanwhile chop sausages into bite sized pieces. When the cream sauce is nice and thick toss in sausage and veggies. Stir to coat and simmer for about 5 minutes to let all the flavors blend. Spoon sauce on top of your favorite pasta and sprinkle with Parmesan cheese. A garnish of basil leaves is optional (but pretty!)

This pasta is also great with the addition of mushrooms and probably a zillion other yummy vegetables. If you come up with a good combo, let me know!

Say Hello to my Leetle Fwiend

This is my cat Nibbler (for all you Futurama fans out there.) I usually just call him kitten, even though I adopted him when he was 3 so I didn't know him as a kitty. He's cute all the same though. He likes to watch me cook and do the dishes. He destroys toys in no time flat. His favorite time of the day is snacky time. He's not a cuddler except on cold nights and when his food dish is empty. He does like to be carried around, probably cause he likes to feel tall. When I come home he greets me by the door to get his belly rubbed, unless he's in the middle of a nap. Sometimes I think he wishes he was dog, but I'm glad he's my cat.

Welcome to my Garden!

Well, this is it. Pretty tiny but my yard is tiny so it's a good fit. And that's about all I can be trusted to take care of at a time. Maybe when my thumb gets greener I can expand. For now I'm happy with a few squash, pepper and tomato plants, along with an assortment a fresh herbs that are threatening to take over. I have parsley, basil, oregano, marjoran, sage and cilantro. (My rosemary is in a different part of my yard along with some dill and taragon that I hope won't die.)

Some of my plants have already started producing! I'm such a proud plant mama. Hopefully soon I'll be swimming in squash and tomatoes.

The rest of my plants are trying hard to catch up. My bees better get to work!

So that's my garden! This is probably the best it will look because the unbearable Texas summer is just around the corner. But I promise I will water and feed to the best of my abilities. Either way I'm sure more photos will come soon!