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Archive for October, 2010

Beef,Main Dishes

October 29, 2010

Hungarian Goulash
Posted by Chammer

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Will and I have been trying some recipes from EatingWell.com in an effort to eat healthier.  Actually, it all started because we are trying to eat vegetarian twice a week since we are surrounded by so many amazing fruits and veggies.  Anyway, this recipe was great and I love using the Crock Pot.  I know there are many great kitchen tools out there, but Crock Pot is in the top five for me (with my Kitchen-Aid Stand Mixer, food mill, and my knives!).  Here’s the recipe, courtesy of Eating Well.  I served it with spaetzle.

Ingredients

  • 2 pounds beef stew meat, (such as chuck), trimmed and cubed
  • 2 teaspoons caraway seeds
  • 1 1/2-2 tablespoons sweet or hot paprika, (or a mixture of the two), preferably Hungarian
  • 1/4 teaspoon salt
  • Freshly ground pepper, to taste
  • 1 large or 2 medium onions, chopped
  • 1 small red bell pepper, chopped
  • 1 14-ounce can diced tomatoes
  • 1 14-ounce can reduced-sodium beef broth
  • 1 teaspoon Worcestershire sauce
  • 3 cloves garlic, minced
  • 2 bay leaves
  • 1 tablespoon cornstarch mixed with 2 tablespoons water
  • 2 tablespoons chopped fresh parsley

Preparation

  1. Place beef in a 4-quart or larger slow cooker. Crush caraway seeds with the bottom of a saucepan. Transfer to a small bowl and stir in paprika, salt and pepper. Sprinkle the beef with the spice mixture and toss to coat well. Top with onion and bell pepper.
  2. Combine tomatoes, broth, Worcestershire sauce and garlic in a medium saucepan; bring to a simmer. Pour over the beef and vegetables. Place bay leaves on top. Cover and cook until the beef is very tender, 4 to 4 1/2 hours on high or 7 to 7 1/2 hours on low.
  3. Discard the bay leaves; skim or blot any visible fat from the surface of the stew. Add the cornstarch mixture to the stew and cook on high, stirring 2 or 3 times, until slightly thickened, 10 to 15 minutes. Serve sprinkled with parsley.

Main Dishes,Seafood

October 28, 2010

Shrimp Potstickers
Posted by betsyjo

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My first Sunny Anderson recipe, and it was a good’un!!!   We found the ponzu sauce at an Asian market.  You could sub soy sauce, with a little lemon or orange juice if you have it, and it would probably be pretty similar.  I followed this recipe to a T, except I used less oil.  These are GOOOOOOD.

Shrimp Potstickers

Ingredients

Potstickers:

  • 1 pound large shrimp, peeled and deveined
  • 3 cloves garlic, roughly chopped
  • 3 scallions, chopped
  • 2 tablespoons soy sauce
  • 1 egg
  • 40 round wonton or gyoza wrappers
  • 3 tablespoons peanut oil

Dipping sauce:

  • 1/3 cup ponzu
  • 1 scallion, minced
  • 1 teaspoon chili sauce (recommended: Sriracha)
  • 1/2 teaspoon minced ginger
  • 1/2 teaspoon sugar

Directions

Potstickers: In a food processor, add the shrimp, garlic, scallions, soy sauce and egg. Pulse until combined but still chunky. Remove the mixture to a bowl. To assemble the potstickers, put about 1 teaspoon of filling into the center of a wonton wrapper. Moisten the rim of the wrapper with water. Fold the dough until the ends meet and press the air out of the center towards the edges. Seal by pressing firmly. This is the simplest way.

To make the classic pleated look: using your thumb and index finger, pinch the corner of the unsealed wonton closed. Using your other hand pull a bit of the unsealed wonton edge toward the pinched corner and pinch to make a slight pleat in the wrapper, continue to pull the loose wrapper in and pleating until you run out of space, then push the air out through the final opening and pinch together. Repeat for the rest of the wontons. You can freeze them at this point on a baking sheet first, and then transfer to a freezer bag.

Dipping sauce: Stir all the ingredients together in a small serving bowl.

When ready to cook the potstickers, add oil to a large saute pan. When oil begins to swirl, add potstickers to the pan and cook until golden brown on 1 side. Flip and add 3 ice cubes. Immediately cover the pan to let the potstickers steam and cook through, about 3 minutes. Remove to a large platter and serve with dipping sauce.