Vermont Acupuncture

Category: Recipes

  • Vegetarian Lemongrass Dumplings

    Vietnam meet Thailand in these mouth pleasures.

    Makes 30.

    For this recipe, you will need a steamer basket of some kind. A simple collapsible steamer basket will do. Alternatively, you can get a bamboo or stainless steamer at an Asian market.

    Mix in medium bowl:

    1 block tofu, broken or cut into small pieces

    ¼ cup lemongrass, minced (I get this frozen at the Asian Market)

    2 shallots, minced

    1 t sea salt

    1 t chiu chow chili oil (or any chili oil or ¼ t cayenne powder)

    1 t sesame oil

    2 kefir lime leaves, julienned and minced super fine

    2 t kudzu powder mixed with 3 t cold water – stir and dissolve

    combine all and stir

    The filling can be prepared the day before and kept in the refrigerator.

    Take 1 package round wonton wrappers out of the freezer at least one hour before you are ready to start making the dumplings.

    NOTE: You can make these gluten free by using rice papers. Just cut them into small round circles, wet, and wrap.

    To make the dumplings:

    Shortly before you are ready to steam them, make the dumplings. Hold the wonton wrapper in the palm of your hand and place a half of a teaspoon of filling in the center. Cup your hand around the wonton wrapper, gathering folds up around the filling. Press the gathered folds up over the filling and together to make a ball that is pinched closed on the top. You can wet the edges of the dumpling wrapper first if you need more adhesion.

    You can put wax paper between layers if you want to stack them.

    Fill the pan under the steamer with enough water to almost reach the bottom of the steamer basket and begin heating. Lightly oil your steamer basket and place dumplings in basket ½ inch apart. When the water is getting close to boiling lower steamer into pan, cover and steam until the dumplings are cooked through, about 8 – 10 minutes.

    Serve with Ginger-Soy Dipping Sauce.

  • Shrimp Shu Mai with Ginger-Soy Dipping Sauce

    Makes 30.

    For this recipe, you will need a steamer basket of some kind. A simple collapsible steamer basket will do. Alternatively, you can get a bamboo or stainless steamer at an Asian market.

    Mix in medium bowl

    16 ounces shrimp, raw, peeled and chopped finely

    1 can water chestnuts, minced

    1 T finely grated ginger

    4 T minced scallions

    1 T dry sherry or vermouth

    2 t sesame oil

    2 t tamari

    1 egg

    ½ t salt

    Pinch ground pepper (or to taste)

    The filling can be prepared the day before and kept in the refrigerator. To make the filling you can either chuck everything in the food processor and blend to yield a smooth filling – or you can mince everything by hand for a chunkier filling. If you are using the food processor method, I recommend putting the whole water chestnuts in the food processor first. Then coarsely chop the shrimp and toss it in. Chop the ginger and scallions pretty well. Add the rest of the ingredients and push go. Not too long if you want a chunky filling.

    Take 1 package shu mai, wonton or dumpling wrappers, round out of the freezer at least one hour before you are ready to start making the dumplings.

    To make the dumplings:

    Shortly before you are ready to steam them, make the dumplings. Hold the dumpling wrapper in the palm of your hand and place one rounded teaspoon of filling in the center. Cup your hand around the wonton wrapper, gathering folds up around the filling. Press the gathered folds lightly around the filling to adhere, forming a cup-shaped dumpling.

    NOTE: The picture shows the dumplings pinched together at the top. I forgot to that a photo when I made them for Chinese New Year’s when I put double the filling in and left it open on the top like a cup.

    You can put wax paper between layers if you want to stack them.

    Fill the pan under the steamer with enough water to almost reach the bottom of the steamer basket and begin heating. Lightly oil your steamer basket and place dumplings in basket ½ inch apart. When the water is getting close to boiling lower steamer into pan, cover and steam until the dumplings are cooked through, about 8 minutes.

    Serve with Ginger-Soy Dipping Sauce.

     

    Shopping list for Shu Mai

    steamer basket

    1 pound raw shrimp

    water chestnuts

    ginger

    dry sherry or vermouth

    sesame oil

    egg

    tamari

    salt

    ground pepper

    scallions

    1 package shu mai, wonton or dumpling wrappers, round

    wax paper

  • Slow Cooked Apple Butter

    I made two batches in my slow cooker.
    The first with a ton of sugar and the second with maple syrup and honey. They are both delicious. I cooked the sugary one longer and it came out thicker.

    Apple Butter one

    16 apples, peeled and sliced
    3 cups sugar
    3/4 cup apple cider
    2 T cinnamon
    1 t allspice
    ¼ t nutmeg
    pinch salt

     

    Apple Butter two

    22 apples, peeled and sliced
    ¼ cup honey
    1 cup maple syrup
    1 1/4 cup apple cider
    3 T cinnamon
    2 t allspice
    ½ t nutmeg
    pinch salt

    In the slow cooker on high for a couple hours, then low overnight and/or the rest of the day until the apples cook down to a sauce and the pooled liquid evaporates. Stir occasionally. I cooked my first batch on and off for two days. The cooker went off a couple times and when I turned it back on I put it on high for a bit, then turned it back to low. The second batch I cooked for about 24 hours and would have done it longer as it turned out a little thin. I am sure the sugar also adds to the thickening process.

  • Okra and Onions Braised with Spices and Tomato

    Masala Bhindi

    I cannot think of anything I would rather do with okra than make this. If I get eggplant from my CSA, look out! Kelly is making Indian food tonight.

    Get the spices measured out and ready, then

    Heat:

    2 T ghee or coconut oil

    Saute:

    1 large onion, finely chopped

    1 pound okra, trimmed & sliced length-wise on a slight diagonal

    After 5-8 minutes, add:

    2 T garlic, minced (more…)

  • Indian Spiced Braised Eggplant

    Khatti Bhaji

    Whenever I get eggplant I think about making this dish. If I also have okra, my friends and family are in for an Indian delight. Nothing makes Indian food better than fresh vegetables and good quality oil.

    1 medium eggplant, chopped into 1/2 inch cubes and then soaked for 15 minutes or more in water with salt. Strain in colander.

    Heat large cast iron pan on medium-high and add:

    2 T sesame oil or other good quality vegetable oil

    When oil is quite warm add:

    2 medium onions, thinly sliced

    Sauté until translucent (or nearly so).

    Add eggplant and continue to sauté, stirring every 3-4 minutes. Do not stir too frequently – give time for each side of the eggplant cubes to cook. (more…)

  • Bengal Red Lentil Dal

    Bengali Masar Dal

     

    This is my favorite dal recipe, from my favorite Indian cookbook.

    Pictured also: Okra Braised with Tomatoes, Onions and Spices and Indian Spiced Braised Eggplant

     

    1 ½ cups red lentils (masar dal)

    4 ½ cups water

    3-6 hot green chilies (optional – serve minced chilies on the side if you like)

    ½ t turmeric

    1 ½ t sea salt

    Wash and pick the lentils and cook with green chilies, turmeric, salt and water. (more…)

  • Pesto

    This takes no time at all, chuck all this stuff in a food processor:

    2-3 cloves garlic

    3-4 cups basil (about 1 basil plant), picked and washed

    ½ cup walnuts or cashews

    ¼-1/2 cup parsley

    ½ cup good olive oil

    3/4 t salt (more…)

  • Quinoa Salad with Corn and Black Beans

    1 cup of quinoa cooked in 2 cups of water.

    Bring to low boil then turn down to low for 20 minutes.

    2 ears corn, cooked and cut off the cob

    1 or 2 carrots, diced

    1 bunch scallions, sliced

    1 cup cilantro or parsley, chopped

    1-2 cups black beans, rinsed

    1-2 limes, juiced

    1/3 cup olive oil

    1 t salt (or to taste)

     

    Combine and serve!

  • Chocolate Raspberry Layer Cake

    This is a most delicious devil’s food cake. Combined with raspberries this layer cake is off the chain, as Ben says!

    4 ounces unsweetened chocolate

    1/4 cup unsweetened cocoa

    1 ¼ cup boiling water

    ¾ cup unbleached all-purpose flour

    ¾ cup whole wheat pastry flour (more…)

  • Chocolate Frosting

    1 cup heavy cream

    8 ounces semisweet chocolate, chopped (more…)