Veggie Pot Pie

Adapted from FamilyFun Magazine

Ingredients:

for the filling

1 large baking potato, peeled and cut into 1/2" dice

3 cups of frozen peas and carrots

1/2 cup each broccoli and cauliflower florets, diced butternut squash, frozen corn (or whatever else you have in your freezer/crisper)

3 1/2 tablespoons unsalter butter

1 large onion, quartered and thinly sliced

3 tablespoons of flour

1 1/2 cups warmed vegetable broth (can use bouillon)

1 cup milk

1/2 teaspoon salt

1/2 teaspoon celery seed

1/4 teaspoon pepper

1 teaspoon thyme

1/3 cup grated parmesan and romano

For the topping:

3/4 cup yellow cornmeal

1 tablespoon sugar

1 1/2 teaspoons baking powder

1/2 cup milk

1 large egg, beaten

1 tablespoon oil

1/2 teaspoon salt

Instructions:

1. Heat the oven to 400º. Place the potato, carrots, peas, broccoli, corn, and squash in

a medium-size pot and fill it with enough water to cover the vegetables plus one

inch. Lightly salt the water, bring it to a boil, then allow the vegetables to continue

boiling for 4 minutes. Drain and rinse the vegetables with cold water and set them

2. Melt the butter over medium heat in a large, deep skillet or Dutch oven. Add the

onion and mushrooms and sauté them, stirring often, until they're soft, about 4

minutes. Stir in the flour and cook the mixture, stirring nonstop, another 30 seconds.

Add the vegetable broth, milk, salt, pepper, thyme, and celery seed and continue to

stir until the sauce thickens, about 4 minutes.

3. Add the vegetables to the sauce and stir well. Add more salt and pepper, if desired,

then stir in the Parmesan and bring the filling to a simmer. Thin it with water if its

consistency is thicker than potato soup. Transfer the filling to a casserole dish.

4. Make the corn bread topping. In a medium-size bowl, whisk together the cornmeal,

sugar, baking powder, and salt. Add the milk, egg, and oil and stir until evenly

blended. Spread the batter over the filling. Bake the cobbler until the top is golden

brown and the sides are bubbly, about 25 minutes. Allow it to cool slightly before

serving.

Serves 8.

OMG Awesomely Easy Onion Rings

I am not a deep frying kind of person. First of all, I grew up in a family where fat was the enemy and most meals featured steamed or boiled items, with the meat pan fried in the most miniscule amount of fat. Can't complain, I guess, I'm pretty healthy today.

But I found this recipe in the December 2010 issue of Every Day with Rachael Ray. I've actually just let my subscription lapse because I generally find her recipes too fatty and unhealthy, but you really can't be snooty when it comes to onion rings. And these are so easy that even Sean can make them (well, as long as I act as sous-chef!)

Ingredients:

Canola oil, for frying

1 cup pancake mix

1 tsp chili powder

1 tsp salt

1 cup cold seltzer

1 large onion, sliced and separated into rings.

Method:

1. Pour about 1" of oil into a 10" skillet. Heat to 380* (I used my candy thermometer.)

2. While the oil is heating, mix up pancake mix, chili powder and salt. Whisk in seltzer. Coat onion rings with batter, letting excess drip off. Add to oil and fry for about 2 minutes per side, or until golden and crisp. Drain on paper towels. Sprinkle with salt if desired (but these are plenty tasty!)

Mmmmmm . . .

Mushroom Bolognese

from Cooking Light, 2010

Ingredients:

1/2 oz. dried porcini mushrooms

1 cup boiling water

1 tbsp olive oil

2 1/2 cups chopped onion

3/4 tsp kosher salt

1/2 tsp freshly ground black pepper

8 cups finely chopped mushrooms (about 1.5 lbs)

1 tbsp minced garlic

2 tbsp tomato paste

1/2 cup white wine

14 oz can whole, peeled tomatoes (undrained)

1/4 cup whole milk

Fresh parsley, minced

Method:

1. Combine porcini and boiling water; cover and let stand 20 minutes. Drain, but reserve liquid. Rinse and chop porcini, set aside.

2. Heat olive oil in dutch oven. Add onion, 1/4 teaspoon pepper and cook until onion is translucent. Add chopped cremini mushrooms, garlic, salt & pepper. Cook until liquid almost evaporates, stirring occasionally. Add porcini, then tomato paste. Add reserved porcini liquid and white wine. Add tomatoes, bring to a boil. Reduce heat and simmer for 30 minutes. Stir in milk right at end (otherwise it will curdle.)

3. Toss sauce with cooked pasta, top with parmesan cheese and fresh, minced parsley.

Hammy Pot Pie

Using up those Nigella Cherry-Coke Soaked Ham leftovers . . .

Ingredients:

1/3 cup butter

1/3 cup flour

1 onion, chopped

1 cup carrots, chopped

1 cup peas

1 cup corn

1 1/2 cups vegetable broth

1 cup milk

1 - 2 cups cooked ham, chopped

Mashed Potatoes

Method:

Preheat oven to 350*

1. Melt butter in Le Creuset Dutch oven.

2. Add onions, carrots, cook until soft.

3. Add flour, then peas and corn.

4. Stir in vegetable broth and milk. When everything is a gravy-like consistency, add ham.

5. Top with mashed potatoes

6. Cook for approximately 30 minutes, or until potatoes are suitably browned.

Barley Casserole with Tahini Dressing

Day 4 of being cooped up indoors (mostly) with sick boys. I think I can be forgiven this foray into the wilds of veganism. At the very least, the leftovers of dish will be great as a grain-y breakfast this week!

Again, this recipe is from Alicia Silverstone's "The Kind Diet"

Ingredients:

2 cups hulled barley (I used pearl; Alicia said that was okay.)

2 tbsp olive oil

1 large onion, minced

3 garlic cloves, minced

2 carrots, grated

2 celery stalks, finely diced

5 tbsp shoyu (I only used 3 tbsp because I ran out; seemed tasty enough.)

1/4 tsp fine sea salt (I used regular iodized salt; Alicia says this is a no no.)

1/4 tsp dried basil

1/4 tsp dried oregano

1/4 tsp garlic powder

3/4 cup tahini dressing (see recipe below)

Method:

1. Bring 3 cups of water to a boil; add barley and simmer for approximately 50 minutes, or until water is absorbed and barley is tender.

2. Heat oil in a skillet. Chop onions and garlic in food processor and add to skillet; saute until onion is translucent.

3. Add carrots, celery, shoyu, salt and spices. Cook for about 5 minutes, or until vegetables are tender.

4. Add barley and mix well over medium-high heat for approximately 3 minutes.

5. Transfer half of the barley mixture to a baking dish (I used one that was 9" x 9"); drizzle half of tahini dressing on top. Add a second layer of barley mixture and top with remainder of dressing.

6. Bake at 350*, uncovered, until heated through -- about 35 minutes.

Serves 6 - 8.

Tahini dressing:

1/4 small onion, diced (I skipped this)

1/2 cup of tahini

1 tbsp shoyu

Pinch garlic powder

Pinch paprika

Pinch dried oregano

1/8 tsp dried basil

Vegan Sweet-Potato Lentil Stew

from "The Kind Diet" by Alicia Silverstone

Ingredients:

3 tbsp safflower oil (I used olive)

1 medium onion, diced

2 small tomatoes diced (I used 1/2 cup canned, diced tomato because I had some leftover)

1 tsp fresh ginger, minced

1 1/2 tsp turmeric

1 tsp cumin

1 tsp coriander

1/2 tsp cinnamon

1/8 tsp cayenne

1 ginormous yam (didn't have any sweet potatoes)

5 cups vegetable broth

1 cup lentils (I used green, she suggests brown, I say whatever)

Method:

I used my slowcooker and did everything in the one pot.

1. Turn slowcooker to High and put oil in pot.

2. When it seems hot enough, put onions in and cook until they look translucent. (Took a while)

3. Add spices and tomatoes; cook for a few minutes.

4. Add remaining ingredients, mix well and cook on High for 2 hours. Reduce heat to Low and keep cooking until ready to serve.

I served this over couscous, but brown rice would be nice too. Even my boys ate more than a "No thank you" bit (not MUCH more, but more.)

Baked Fried Chicken

Mmmm . . . nothing like buttermilk fried chicken with a quarter of the fat! This doesn't really taste much like real fried chicken, the kind that Mama makes, but it'll do.

This recipe is maddeningly vague. Enjoy!

Ingredients:

Buttermilk (enough to cover the chicken pieces)

Hot sauce (a couple few teaspoons. Depends on your taste, the amount of buttermilk you're using, the heat of the sauce . . .)

Chicken pieces (you can use just a couple of skinned breasts or a whole, cut up chicken. Your choice, just adjust buttermilk and hot sauce accordingly.)

3 cups panko bread crumbs or crushed cornflakes

1 cup flour

2 teaspoons Creole seasoning

1 1/2 teaspoon baking powder

1/2 teaspoon salt.

Method:

1. Combine buttermilk and hot sauce in a large bowl. Add chicken and stir buttermilk until all pieces are completely covered. Chill for at least 4 hours (overnight is best.)

2. Preheat oven to 400*F. Crush cornflakes if necessary. Combine cornflake or bread crumbs with flour, baking powder and salt. Remove chicken from buttermilk, letting excess drip off. Dredge chicken in crumb mixture. Arrange pieces bone side down on a shallow baking tray coated with cooking spray.

3. Coat tops of chicken lightly with cooking spray and bake for 20 minutes. Carefully turn each piece over, coat again with cooking spray and bake for an additional 15 minutes. Turn chicken one more time, coat with cooking spray and bake for a final 10 - 15 minutes, or until the chicken is done (I check with a thermometer.)

Homemade Turkey Meatballs

From "Real Simple Family", August 2010

This is a recipe that William has not stopped asking for since I made it the first time. Definitely a keeper!

Ingredients:

1/2 small onion, finely chopped

1 tbsp. olive oil

2 - 4 cloves garlic, minced

1/2 cup fresh, flat-leaf parsley, finely chopped

1 teaspoon fennel seeds

1 lb. ground turkey

1/2 cup panko bread crumbs

1 large egg

Salt and pepper

Method:

1. Heat oven to 400*. Heat oil in a skillet, add onion and cook until translucent. Add the garlic, parsley, fennel seeds and cook for about a minute. Transfer mixture to a large bowl and let cool for at least 5 minutes.

2. Line a rimmed baking sheet with parchment paper.

3. Add turkey, bread crumbs, egg, salt and pepper to the cooled onion mixture and gently mix to combine.

4. Wet your hands (to prevent meat from sticking to them) and form into meatballs. You should get around 20 - 24. Place on baking sheet about 1" apart.

5. Bake until they are cooked through, 18 - 22 minutes.

6. Make a box of spaghetti, heat up a jar of tomato sauce and add the meatballs. Mmm . . .

Marinated Curried Chicken

From the DK "Children's Cookbook"

Ingredients:

1/2 cup plain yogurt

1 tbsp. curry powder

2 tbsp vegetable oil

Juice of 1/2 a lemon

1 tsp. tomato paste

2 chicken breasts, skinless and boneless

Optional garnishes:

Mango chutney

Sliced almonds and raisins

Method:

1. Mix tomato paste, oil & curry powder together to make a paste. Add lemon juice & yogurt to complete the marinade.

2. Add cubed chicken breast and stir well to cover each piece thoroughly. Season with salt and pepper, cover the bowl and let marinate in the refrigerator for 30 minutes

3. Place a frying pan over medium-high heat and fry the chicken until cooked through.

Serve over rice, garnished with mango chutney and almonds and raisins if desired.

Fresh Garden Tomato Sauce

Unlike last year, I actually have a great crop of tomatoes! So . . . time to make some sauce!

Ingredients

10 ripe tomatoes

2 tablespoons olive oil

2 tablespoons butter

1 onion, chopped

1 green bell pepper, chopped (I used 1/2 cup of grated zucchini this time)

2 carrots, grated

4 - 6 cloves garlic, minced

1/4 cup chopped fresh basil

1/4 teaspoon Italian seasoning

1/4 cup Burgundy wine

1 bay leaf

2 stalks celery

2 tablespoons tomato paste

Directions

Bring a pot of water to a boil. Have ready a large bowl of iced water. Plunge whole tomatoes in boiling water until skin starts to peel, 1 minute. Remove with slotted spoon and place in ice bath. Let rest until cool enough to handle, then remove peel and squeeze out seeds. Chop 8 tomatoes and puree in blender or food processor. Chop remaining two tomatoes and set aside.

In a frying pan over medium heat, cook onion, bell pepper, carrot and garlic in oil and butter until onion starts to soften, 5 minutes. Pour in pureed tomatoes.

Transfer mixture into a slow cooker. Stir in chopped tomato, basil, Italian seasoning and wine. Place bay leaf and whole celery stalks in pot. Bring to a boil, then reduce heat to low, cover and simmer 2 hours. Stir in tomato paste and simmer an additional 2 - 4 hours. Discard bay leaf and celery and serve.

Eggplant Parmesan

Two plump eggplants were part of the bounty I picked up from my erstwhile veggie co-op, so I thought to make Eggplant Parmesan. I like this recipe because you bake instead of fry the breaded eggplant slices.

Ingredients:

2 eggplants, peeled & thinly sliced (1/4")

1 egg, beaten

2 cups breadcrumbs with Italian seasoning

1 24 oz jar of spaghetti sauce

8 - 16oz of grated mozzarella (I love cheese. You may not.)

1/2 cup grated Parmesan

1/2 teaspoon dried basil

Method:

1. Peel and slice eggplant. Place in layers in a colander, sprinkling a little Kosher salt on each slice. Let sit for about 2 hours. (This allows the moisture to seep out and keep the baked slices crisp).
2. Preheat oven to 350 degrees F.
3. Dip eggplant slices in egg, then in bread crumbs. Place in a single layer on a baking sheet. Bake in preheated oven for 5 minutes on each side.
4. In a 9x13 inch baking dish spread spaghetti sauce to cover the bottom. Place a layer of eggplant slices in the sauce. Sprinkle with mozzarella and Parmesan cheeses. Repeat with remaining ingredients, ending with the cheeses. Sprinkle basil on top.
5. Bake in preheated oven for 35 minutes, or until golden brown.

Pasta Bean Toss

Okay, so the majority of things I post are sweet -- my dirty little secret is that I don't really care about food all that much. I mean, I don't JUST eat sweets, but I wish I could.

This recipe below is adapted from one in the April 2010 issue of "Runner's World". I like it because it's easy, pasta-based and my kids will eat it without weeping.

Ingredients:

1/2 pound whole-grain penne

1 medium red onion

1 large garlic clove, minced

1 tsp vegetable oil

3 carrots, cut julienne-style

1 cup raw broccoli florets or snow peas

1 8 oz can diced tomatoes

1 1/2 tbsp Worcestershire sauce

2 tbsp fresh basil (optional)

1 15 oz can kidney beans

1/4 cup grated Parmesan cheese

Method:

1. Cook pasta.

2. While pasta cooks, saute onion & garlic in a large frying pan until tender. Add remaining vegetables, tomatoes, Worcestershire sauce & basil, if using.

3. Simmer for about 5 minutes, then add beans and simmer about 2 more minutes, or until veggies are tender.

4. Toss in pasta and cheese. Serve.

Serves 3.

Wild Mushroom and Lentil Cottage Pie

On first glance this might just look like a bowl of chips, but in fact this is $8 worth of organic mushrooms purchased this morning from the Briarcliff Farmer's Market. Yes, I'm going to realize my dream of acting like a talented chef who can whip up a meal based on the freshest, seasonal ingredients that present themselves to her.

The following recipe comes from the December 2009 issue of Cooking Light.

Ingredients:

Filling:

1 cup dried lentils

4 cups water

1/2 tsp salt

1 bay leaf

2 1/2 cups organic vegetable broth, divided

3 tbsp all-purpose flour

1 tbsp olive oil

1 1/2 cups onions, finely chopped

1 cup carrots, finely chopped

1/2 cup celery, thinly sliced

4 oz. exotic mushroom blend, sliced

2 tbsp dry sherry

1 tbsp soy sauce

1 tbsp tomato paste

1 tsp thyme leaves

1 tbsp white truffle oil (optional)

Topping:

1 1/2 lbs. Yukon gold potatoes, peeled and cubed

1 1/2 tsp. salt, divided

2/3 cup buttermilk

1/4 tsp freshly ground black pepper

1/8 tsp ground nutmeg

Dash of ground red pepper

Method:

1. For the topping, put potatoes and 1 teaspoon of salt in a saucepan. Cover with water and bring to a boil. Cook for 20 minutes, drain. Return potatoes to saucepan and add buttermilk, 1/2 teaspoon salt, nutmeg and red pepper. Mash until smooth and set aside.

2. Preheat oven to 375 degrees.

3. For the filling: combine lentils, 4 cups water, 1/2 teaspoon salt and bay leaf in a saucepan. Bring to a boil. Reduce heat, simmer for 25 minutes or until lentils are tender. Drain and set aside.

4. Combine 1/2 cup vegetable broth and flour in a small bowl, whisking until well blended. Set aside.

5. Heat olive oil in a 2-qt casserole (one you can use on the stove top!) Add mushrooms, onion, carrot & celery; cook for 7 minutes, stirring occasionally. Add sherry, soy sauce, tomato paste, thyme, vegetable broth & lentils to mushroom mixture. Bring to a simmer then add flour mixture. Cook until mixture thickens, stirring constantly.

6. Top with potato mixture and bake at 375 degrees for 25 minutes, or until potato topping is golden. Serve, drizzling truffle oil over the potatoes if desired.

Yield -- 8 servings

Calories: 235

Fat: 4.3 g

Protein: 9.8 g

Fiber: 5.8 g

Sodium: 734 mg

Blue Cheese-stuffed Chicken

This is from Cooking Light Magazine . . .

Ingredients:

1/2 cup (2 oz) crumbled blue cheese

1 tbsp reduced fat sour cream

1 tsp fresh lemon juice

1/8 tsp freshly ground black pepper

4 (6 oz) skinless, boneless chicken breasts

1/4 cup all-purpose flour

2 tbsp 1% milk

1 large egg, lightly beaten

1 cup panko bread crumbs

1 1/2 tbsp butter, divided

Method:

1. Preheat oven to 350 degrees.

2. Combine blue cheese, sour cream, lemon juice and pepper in a small bowl. Cut a horizontal slit in the thickest portion of the breast and stuff with cheese mixture.

3. Place flour in a shallow dish. Combine milk and egg in another dish and the panko in a third dish. Dredge the stuffed breasts one at a time in the flour, egg mixture and then panko.

4. Heat a large, ovenproof skillet over medium-high heat. Add 1 tbsp of butter to pan and swirl until melted. Arrange chicken in pan; cook for at least 4 minutes. Turn chicken over and then place skillet in oven for 20 minutes (or until done.)

Torihamu or Japanese Chicken "Ham"

In addition to fantasizing about being Jaime Oliver or Nigella Lawson, I also fantasize that I will send my children to school with healthy and inventive lunches, preferably served in a bento box. I'll make flowers out of hardboiled eggs, add some homemade sushi, include a medley of steamed vegetables and my children will be the laughingstocks of the lunchrooms. No, seriously, I've always been intrigued by the neatness, efficency and, well, just all around Japanese-ness of the bento box. And, this being the Internet age, there is no shortage of websites with cunning bento box supplies and recipes.

I don't remember exactly how I came upon this recipe from JustBento.com (probably just by chance on a bento fantasy surf) but I'm always looking for new and different ways to serve chicken. It is a protein I can be sure will be eaten without tears.

Don't be put off by the marination time (2 days) or the number of steps (really just 4). It's actually all quite simple. Check out the website JustBento.com.

Ingredients:

1 8oz boneless, skinless chicken breast

1 tbsp honey

1 1/2 tsp sea salt

Coarsely ground black pepper

Dried herbs of your choice (I used thyme, but they also suggest tarragon, red chili peppers, steak mix spices, Emeril's best -- you get the picture.)

Method:

1. Put all the ingredients in a sturdy ziploc bag. You can do more than one breast per bag, just make sure you double the marinade ingredients.

2. Press out as much air as possible from the bag, then squish the chicken and marinade together. Let rest in refrigerator for at least 48 hours, squishing and turning the bags when you think of it.

3. Remove chicken from bag and rinse thoroughly in cold water. Let soak in a bowl of cold water for an hour. This step apparently gets ride of excess salt while leaving enough for flavor. After an hour, dry off the chicken with paper towels.

4. Cook the chicken. There are three ways to do this (just choose one. You can only cook the chicken once):

a) Preheat oven to 250 degrees. Roll up the breast lengthwise and tie with kitchen string, then put the breasts on an oiled baking sheet for 30 - 40 minutes. (This is what I did because the next cooking method scares me with its use of plastic wrap in boiling water.)

b) Bring a pot of water to boil and then turn the heat down to a simmer. Roll up the chicken breasts and tightly wrap in microwave-safe cling film. Put chicken in water for 5 minutes, then remove pot from heat, cover with a lid and let breasts poach for at least an hour.

c) Same steps as b) above, but don't wrap in cling film, just tie with string. Put the bare naked chicken breasts in the simmering water for 5 minutes, then remove pot from heat, cover with a lid and let breasts poach for at least an hour. You can get fancy and add leek, parsley, ginger or whatever you think might be nice.

Confession:

I cooked those suckers in the oven for nearly 40 minutes and they still looked raw on the outside. So, I boiled a pot of water, popped them in for 5 minutes, sliced and served them. The consistency was a little rubbery, but the chicken tasted like ham as promised! The children ate it with gusto (even the one who was sent home from school today with a stomachache and fever.)

Ravioli

Ravioli is one of my go-to dinners when I have no other ideas. I get the kind with spinach filling so I can pretend my children are eating vegetables. (Seriously, does a teaspoon of spinach count as a serving? I don't think so!) I don't usually go to all this trouble, but this recipe doesn't seem so hard.

(Adapted from the March 2010 issue of Cooking Light and it's what's for dinner tonight):

Ingredients:

9 oz package of frozen ravioli

1 cup green beans (cut into 2" bits)

1/4 cup thinly sliced sun-dried tomatoes

1 tbsp olive oil

1 tbsp red wine vinegar

1 cup chopped tomatoes (canned will do)

1 clove garlic, minced

Salt and pepper to taste

Fresh grated parmesan

Method:

1. Cook ravioli. Add green beans during the last 5 minutes. Drain.

2. Combine sun-dried tomatoes, olive oil, vinegar, chopped tomatoes and garlic in a large bowl. Add ravioli, beans, salt & pepper; toss gently to combine.

3. Top with cheese and serve!

Confession:

I didn't have the sun-dried tomatoes that I thought I had, but this tasted okay. Though I think they would butch up the sauce and shouldn't be skipped.

2nd Confession:

One child liked this, the other dissolved in a puddle of tears when served this. He is now pathetically trying to eat a single ravioli (that has been scraped clean of sauce) while choking and weeping in order to qualify for chocolate cake. How's that for excellent parenting?

Chicken and Sausage Gumbo

Adapted from the Weight Watcher's website.

Ingredients:

6 oz sausage

6 oz boneless, skinless chicken breast

1 clove garlic

10 oz frozen gumbo-style vegetables

1 tbsp flour

1 cup canned, crushed tomatoes

1 cup chicken broth

1 bay leaf

1/4 tsp dried thyme

1/8 tsp salt

1/8 tsp black pepper

1 medium scallion (optional)

Cooking Spray

Method:

1. Brown sausage. Add chicken breast and minced garlic when the pan is coated with the sausage grease (icky, I know, but it happens!)

2. Remove meats from pan and cut into 1" chunks. Return to pan and add frozen vegetables.

3. Cook until vegetables are thawed and sprinkle with flour.

4. Stir in chicken broth, tomatoes and spices. Simmer for at least 5 minutes. (I've simmered this for up to an hour and the gumbo reduces to a lovely, rich sauce coating the meat and vegetables. Your preference.)

Morroccan Roast Chicken

Ingredients:

1 3 - 4 lb. chicken, cut into pieces
1 bag baby carrots
1/2 cup Kalamata olives (no pits!)
4 bay leaves
1 lemon, cut into 1" pieces
2 tbsp. olive oil
1 tsp. Kosher salt
1/2 tsp. pepper
1 tsp. paprika

Method:

1. Heat oven to 425*. Toss all ingredients (except paprika) together on a rimmed baking sheet. Arrange in a single layer and then sprinkle paprika on the chicken pieces.
2. Roast for about 45 minutes, or until the chicken is cooked through. Toss the vegetables at least once.

Serve with pita points toasted with garlic butter.

Samurai soup

From "Every Day with Rachael Ray"
March 2009


Oh my God! We had an absolutely magazine family-worthy moment tonight! Sean and I made these dumplings TOGETHER, they didn't fall apart, they tasted amazing and he ended up eating TWO green vegetables with dinner. With no bargaining! Herewith, then, is a recipe lifted in its entirety from Rachael Ray's magazine:

Ingredients:

1/2 lb. baby bok choi, halved lengthwise and crosswise, white and green portions separated.
(or, you can just use the same amount of baby spinach and chop it after you blanch it.)
1/2 lb. ground pork
1/4 cup soy sauce
1 1/2 TBSP oyster or fish sauce
1 TBSP grated ginger
2 tsp honey
1 tsp sesame oil
40 wonton wrappers
32oz chicken soup
1/4 lb snow pease, cut crosswise into 1/2" pieces
Scallions, for garnish

Method:

1. In a pot with boiling water, cook bok choi (or spinach, if using that instead) for 1 minute until wilted. Drain, rinse with cold water and squeeze dry. Finely chop and put in medium-sized bowl.
2. Stir in pork, 1 TBSP soy sauce, all the oyster/fish sauce, ginger, honey & 1 tsp sesame oil.
3. Arrange 10 wonton wrappers on work surface, moisten the edges, mound 1 tsp pork mixture in the middle. Fold in half, pressing edges to seal. Then bring two points together to make a fortune cookie shaped dumpling.
4. In a medium saucepan, bring the chicken broth, 1 cup water and remaining soy sauce to a boil. Add snow peas.
5. In a large pot of boiling water, cook the dumplings until tender, about 5 minutes. Transfer to bowls. Ladle broth over the dumplings, top with scallions and a drizzle of sesame oil.

The dumplings freeze very well, too!

Slow Cooker Chili

Slow-Cooker Chili

Ingredients:
1 pound ground beef
3/4 cup diced onion
3/4 cup diced celery
3/4 cup diced green bell pepper
2 cloves garlic, minced
2 (10.75 ounce) cans tomato puree
1 (15 ounce) can kidney beans with liquid
1 (15 ounce) can kidney beans, drained
1 (15 ounce) can cannellini or black beans with liquid
1/2 tablespoon chili powder
1/2 teaspoon dried parsley
1 teaspoon salt
3/4 teaspoon dried basil
3/4 teaspoon dried oregano
1/4 teaspoon ground black pepper
1/8 teaspoon Tabasco sauce

Place the beef in a skillet over medium heat, and cook until evenly brown.

Place the beef in a slow cooker, and mix in onion, celery, green bell pepper, garlic, tomato puree, kidney beans, and cannellini beans. Season with chili powder, parsley, salt, basil, oregano, black pepper, and hot pepper sauce.

Cover and cook 8 hours on low.