Veggie Potstickers with Soy Dipping Sauce

Veggie Pot Stickers with Soy Dipping Sauce
Recipe adapted from Meet Me in the Kitchen

2 teaspoons canola oil

2 cups angel hair coleslaw with carrots

1/2 cup water

1/3 cup minced green onions

1 tablespoon minced peeled gingerroot

1/2 teaspoon salt

1/2 teaspoon dark sesame oil

1 garlic clove, minced

30 won ton wrappers

2 teaspoons cornstarch

4 teaspoons vegetable oil, divided

1 cup water, divided
Soy Dipping Sauce, recipe below

Heat 2 teaspoons canola oil in a large nonstick skillet over medium-high heat. Add coleslaw; cook 9 minutes or until lightly browned, stirring frequently. While cabbage cooks, add 1/2 cup water, 1 tablespoon at a time, to keep cabbage from sticking to pan. Spoon cabbage into a medium bowl; let cool completely.

Add green onions, ginger, salt, sesame oil and garlic to bowl; stir well.

Working with 1 won ton wrapper at a time (cover remaining won ton wrappers to keep them from drying out), spoon about 1 tablespoon veggie mixture into the center of each wrapper.

Moisten edges of wrapper with water, and bring 2 opposite corners to center, pinching points to seal. Bring the remaining 2 corners to center, pinching points to seal. Pinch 4 edges together to seal. Place pot stickers on a large baking sheet sprinkled with cornstarch; cover loosely with a towel to keep them from drying out.

Heat 2 teaspoons vegetable oil in a large nonstick skillet over medium heat. Place half of pot stickers in bottom of skillet; cook 3 minutes or until bottoms are lightly browned. Add 1/2 cup water to skillet; cover and cook 3 minutes or until liquid is absorbed. Place pot stickers on a serving platter; set aside, and keep warm. Wipe skillet with a paper towel. Repeat procedure with remaining vegetable oil, remaining pot stickers, and remaining water.

You can freeze uncooked potstickers- just place on a baking sheet, place in the freezer until frozen and transfer to a Ziploc freezer bag. When ready to cook, thaw and repeat cooking procedure. You can also cook them from a frozen state, it just takes a few more minutes to get them cooked through.

Soy Dipping Sauce

1/4 cup low sodium soy sauce
1/4 cup rice vinegar
1/2 tsp chopped ginger
1 clove chopped garlic
1 green onion, chopped

Mix ingredients together and serve in small bowl.

Sanford Burgers with Roasted Sweet Potato Rounds

Roasted Cubanelles and Poblanos

6-8 Cubanelle and Pobano peppers
Salt and pepper, to taste
drizzle of olive oil

Throw peppers on a hot grill and close the lid. Keep an eye on them as they start to char, keep turning them so that the entire pepper cooks evenly. If you do not have access to a grill, place peppers on rack in 450 degree oven. Make sure to place a large piece of aluminum foil on rack below peppers to catch any juices that may come out of peppers while cooking.

Once they are almost entirely black (it's okay, really), place them in a glass bowl and seal them with a lid or plastic wrap. If you've ever made roasted red peppers, you will know what to do. Let them sit in a sealed glass bowl for about 20 minutes or until the charred skin starts to peel off easily. Once the charred skin has been peeled and the seeds and stems have been taken out, shred the peppers into little strips and place in bowl. Season with salt and pepper and a couple of drops of olive oil if you desire.



Sanford Burgers
Recipe from Aggie's Kitchen

1.5 lbs lean ground beef of choice
1 small onion, minced
2 tsp of Montreal Steak Seasoning
2 TB A1 Steaksauce
2 TB Worcestershire sauce
Nonstick spray or olive oil
shredded cheddar cheese
Roasted Cubanelle and Poblano peppers

In large bowl, gently mix ground beef, onion, seasoning and sauces. Form into 5 patties of the same size. Spray both sides of burgers with non stick spray - or brush both sides with olive oil. Place on grill (or grill pan) over medium high heat. Cook according to desired doneness. After flipping burgers, top with good amount of roasted peppers and shredded cheddar. Close lid (or cover) to finish cooking and melt cheese.

Serve with ketchup on your favorite hamburger bun.


Roasted Sweet Potato Rounds
Recipe by Aggie's Kitchen, inspired by Running with a Recipe

2 medium sweet potatoes, with skin
Salt and pepper to taste
Smoked paprika
Non stick spray

Slice potatoes to 1/4" thickness and place on cookie sheet. Spray both sides of potato rounds with non stick spray. Sprinkle with salt, pepper and smoked paprika. Place in 400 degree oven and cook for about 10 minutes. Turn potato rounds and continue to cook for another 10-15 minutes or until golden brown.