Fabulous Foodie Friday – Wrap Sheet

Wrap SheetYour guide to homemade dumplings
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Pork Dumplings
Erin McDowell
We’ve mastered cheesecake, nailed fresh pasta and perfected braided bread. So we’re feeling pretty good about this recipe for homemade dumplings. Our trick is to start with store-bought wrappers (that’s half the battle right there) and then mix up a filling with just a few simple ingredients–pork, ginger, garlic, sesame oil. Assembly is a snap (and enlisting a friend or two to help doesn’t hurt, either). Serve these with a spicy-sweet dipping sauce and you’ve got another one for the (recipe) books.
Pork Dumplings
A PureWow Original Recipe
Makes 8 appetizer servings
Start to Finish: 1 1/2 hours
Ingredients
Dumplings 1 pound ground pork3 garlic cloves, minced1 tablespoon minced ginger

1 tablespoon sesame oil

3 tablespoons soy sauce

⅓ cup freshly chopped cilantro

1 package dumpling wrappers (available in the refrigerated section of grocery stores or Asian markets)

2 tablespoons peanut oil

½ cup water, plus extra to seal the wrappers

1 bunch scallions, thinly sliced, for garnish

Dipping Sauce

¼ cup soy sauce

¼ cup rice wine vinegar

2 tablespoons sweet chile sauce

2 teaspoons Sriracha sauce

1 tablespoon ginger

Sesame seeds, for garnish

DIRECTIONS
1. Make the dumplings: In a large bowl, use your hands (or a spoon) to mix the pork with the garlic, ginger, sesame oil, soy sauce and cilantro until thoroughly combined.2. Place a dumpling wrapper on your work surface, and then put a rounded tablespoon of pork filling in the center (see Finishing Touches, below).3. Dip your index finger into water and wet the edges of the wrapper. Gently fold the wrapper over to form a triangular pouch, then press firmly to seal the edges. Repeat with the remaining wrappers and filling. Set the finished dumplings aside.4. Make the dipping sauce: In a small bowl, whisk the soy sauce with the rice wine vinegar, sweet chile sauce, Sriracha sauce and ginger until combined. Garnish with sesame seeds and set aside.

5. Cook the dumplings: Heat the peanut oil in a large sauté pan. Add the dumplings to the pan and cook, undisturbed, until the bottom is brown and crisp, 3 to 4 minutes. Add the ½ cup water to the pan and cover, continuing to cook for 3 to 4 minutes more.

6. Carefully remove the dumplings from the pan. Garnish the dumplings with scallions and serve with the dipping sauc

10 Foods For A Healthy, Confident Smile

A smile is compromised by the feelings of joy and contentment.

However many individuals are faced with the challenges of a confident smile due to his or her teeth-driven insecurities. From stained teeth, tooth loss, gum diseases to sensitivities, Dr. Bob, The Drugless Doctor shares tips to overcome smile-aches. Plus, eating these foods will bring benefits in numerous other areas. Now that’s something to definitely smile about.

10 Foods for a Healthy Confident Smile:

Carrots1. Carrots an excellent source of Natural Fluoride

Red, Yellow, Orange Bell Peppers2. Red, Yellow and orange bell pepper

a source of Vitamin C for healthy gums

3. Sea Vegetables a source of iodine for optimal thyroid health

–preventing yellow teeth

Beets4. Beets support Seaweedliver health and

natural detoxification for a smooth tongue

Kale

5. Kale provides a natural source of calcium

for strong teeth structure

Ginger Root6. Ginger root for a healthy digestion and great breath

Celery7. Celery source of minerals

Apple Slices8. Apple slices for palate and teeth cleansing

Eggs, Onion, Garlic9. Eggs, onions and garlic source of sulfur for strong tissues

Sesame seeds, Almonds10. Sesame seeds and almonds a calcium and protein addition for healthy teeth structure

 

 

 

 

 

Thanks to  Dr. Bob for starting a conversation about foods to smile for. (Don’t forget to floss).

For more information please visit, www.druglessdoctor.com and his Get To Know Series from his YouTube Channel DruglessDoctor.

Mighty Spice Mixes

By —Adeena Sussman in the Wall Street Journal

Vadouvan

Think of vadouvan as the sports car of curry powders. Like its better-known cousins, this French-influenced upstart is a favorite of Daniel Boulud and other chefs. Powered by a gutsy wallop of cumin, cardamom, mustard and turmeric, this blend is built for speed. Yet its torque is gentler than that of traditional curry, thanks to the addition of dried onions, garlic and often shallots. The effect is a mellow, balanced blend that finds a natural home in recipes from roasted butternut squash soup to buttery shortbread cookies.

Baharat

A sweet and savory combination often found in Arabic kitchens and used to enhance meats, lentils and grain dishes, baharat feels exotic and familiar at the same time. Look for a blend that combines an assertive kick of black pepper with the soothing warmth of nutmeg, cinnamon and allspice. As chef Michael Solomonov often does at Zahav in Philadelphia, rub baharat on meat before grilling—or add a bit to your favorite brownie batter.

Za’atar

Tangy dried sumac is this versatile blend’s key player. There are many variations, but two of the best are Israeli, which typically includes sesame seeds, oregano, thyme and salt; and Syrian, which often brings cumin and coriander into the mix. Sprinkle Syrian za’atar on labneh (strained tart yogurt) with a drizzle of olive oil and serve with pita. Add the Israeli version to ripe pineapple before grilling or roasting.

 

 

Cajun Spice

Cajun seasoning channels Bayou cooking with a heady mix that includes several types of pepper, onion and garlic powder and often dried celery. Every Cajun mix is a little different, but they all pack salt and heat. Use in traditional “blackened” recipes, stir into soups or blend into unsalted butter to finish simply steamed vegetables.

 

 

 

Furikake

Though not technically a spice blend, this Japanese seasoning earns its keep in the cabinet. Made from black and white sesame seeds, seaweed, sugar, salt and sometimes dried bonito flakes, this staple is a classic white-rice topper. It’s also great sprinkled on salads or for crusting tuna or salmon fillets before pan-searing. Vegetarians can opt for pared-down gomasio, which consists simply of sesame seeds and sea salt. Furikake: $4 for 1.9 ounces, mishima.com; gomasio:

 

 

Herbes de Provence

Don’t feel limited by its Gallic provenance—this blend boosts much more than French food. Fennel and lavender stand out among basil, marjoram, rosemary and thyme. Larger pieces of dried herbs—rather than finely ground spices—mean you’ll want to cook or marinate with these spices to soften them. Sprinkle onto tomato halves before roasting, rub into chicken with lemon and garlic before cooking, or mix into ground beef for herb-forward hamburgers.

Quick-change agents of the first order, spice blends can elevate dinner from edible to exquisite. Think about the way the introduction of even one new element, such as lemon juice or a fresh herb, can enliven a dish—then multiply the result exponentially. Za’atar’s citrus-like punch brightens anything it touches, while a pinch of herbes de Provence adds floral and piney accents. A few things to keep in mind: Freshness counts, so buy in small quantities from stores that have high turnover. Since many blends contain salt, season food with the blend first, then add salt as needed. Lastly, use in moderation, said Lior Lev Sercarz, owner of La Boîte à Epice, a New York-based spice purveyor to both restaurants and consumers. “Let the flavor of your recipe’s ingredients shine,” added Mr. Sercarz. “The spice blend is the accessory that ties the whole ensemble together.”

 

Mighty Spice Mixes

 

A version of this article appeared September 8, 2012, on page D5 in the U.S. edition of The Wall Street Journal, with the headline: Mighty Spice  Mixes.

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