Kimchi Dumplings with Asian Cabbage Salad - GF

I was sooooooo excited to see THIS recipe for gluten free wonton wrappers over at Gluten Free on a Shoestring's blog. I used to make these scrumptious kimchi dumplings and I just happened to have everything I needed in the fridge to make them for dinner last night! :) Kimchi is a Korean fermented cabbage. Sounds strange, but it is yummy. Especially in these dumplings. They weren't quite the same as I remember them, but they were pretty dang good.

I used a different flour than she uses, which might account for why the dough seemed a little tough, but they were still delicious.

* This recipe is linked to Allergy Friendly Fridays, Fight Back Fridays, and Fresh Bites Friday.

Kimchi Dumplings

Makes 24 Dumplings

Dough

Triple recipe of GF Wonton Wrappers, cut into 3" rounds, or if you do not need gluten free you can use store-bought Round Wonton Wrappers

Filling

1/2 lb ground beef or pork

2 green onions, white and light green part, finely chopped

4 garlic cloves, finely minced

1 teaspoon soy sauce/GF Tamari

1/2 teaspoon fresh ginger, grated

1/8 teaspoon salt

1/2 cup kimchi, drained (I use King's, it has no MSG and is gluten free)

1/4 cup firm tofu (organic, non-GMO)

1. In a medium bowl combine the meat, onions, garlic, soy sauce, ginger and salt.

2. Press the drained kimchi in between layers of paper towels to remove any remaining liquid. Chop finely. Add to the meat mixture.

3. Press the tofu between layers of paper towels to remove as much liquid as possible. Place drained tofu in small bowl and mash with a fork. Add to the meat mixture. Cover and refrigerate. (The dough should also be covered and refrigerated)

4. Prepare the Asian Cabbage Salad, recipe follows.

5. Prepare the dumpling dipping sauce, recipe follows.

6. Remove the dumpling filling and dough from the fridge. Place about 1/2 tablespoon of filling in the center of the dough. Fold the dumpling in half, pressing the edges together. If needed use water along the edges to help "glue" them together. (If you are a master dumpling maker, you can properly pleat the dough as you seal it. As you can see from the pictures, I am not a master dumpling maker!) The bottom should be flat so that they can sit upright in the pan.

7. Heat a skillet, just big enough for the amount of dumplings you want to cook, over high heat. Add a light layer of olive oil. Place the dumplings in the pan so that they are touching. Cook until the bottoms are golden brown, 3-4 minutes. Turn the heat down if they are browning too quickly.

8. Pour water in the pan until it is 1/4 way up the dumplings. Be careful because it will splatter and steam. Adjust the heat so that the water is simmering. Cover and cook for an additional 7 minutes. If there is still water left, uncover and let it cook off. Remove the dumplings and serve immediately with the dipping sauce.

Note: This filling is good just cooked up and served over rice, or in a lettuce wrap with rice.

Asian Cabbage Salad

Serves 4-6

1 cup green cabbage, very thinly sliced

1 cup red cabbage, very thinly sliced

6 green onions, white and light green parts, chopped

3 tablespoons sesame seeds (if making the dumpling dipping sauce add an additional 2 teaspoons)

3 tablespoons rice vinegar

2 teaspoons raw agave or honey

1/2 cup sesame oil

salt and pepper to taste

1/2 cup almond slivers or slices

1. Combine the cabbage and onion in a medium bowl. Set aside.

2. Heat a heavy skillet over medium-high heat. Toast the sesame seeds, stirring occasionally, until the are browned, 3-5 minutes. Watch carefully, do not let them burn. Place them in a bowl and set aside. While the pan is still hot, toast the almonds for 2-3 minutes until just brown. Place them in a bowl and set aside.

3. In a small bowl combine 3 tablespoons of the sesame seeds, the vinegar and agave. While whisking slowly stream in the sesame oil. Taste and add salt and pepper to taste. Pour the dressing over the cabbage and toss to coat. Just before serving add the toasted almonds.

Dipping Sauce

1/3 cup soy sauce/GF Tamari

2 tablespoons rice vinegar

2 teaspoons toasted sesame seeds

2 tsp fresh ginger, grated

pinch of red pepper flakes

1. Combine all ingredients in a small bowl.

Massaged Kale and Roasted Butternut Squash Salad

*This recipe is linked to Monday Mania. Go check out the other real food recipes, health info and tips.

I have been obsessed with kale and swiss chard lately. However, eating them raw is something I haven't been brave enough to venture into yet. They are pretty tough raw. I have seen some recipe for massaged kale lately, so I thought I would give it a try. It was delicious! The kale was flavorful and tender. The roasted butternut and leeks were the perfect accompaniment.

Massaged Kale and Roasted Butternut Squash Salad

Serves 3-4

1 small butternut squash, peeled and diced into 1/2" cubes

1 leek, white and light green part, sliced thin, rinsed in a bowl of water

1 TB extra-virgin olive oil

salt and pepper

4 slices of nitrite free bacon, sliced thin (optional)

1 bunch of kale, stems removed, leaves washed dried and cut into bite-size pieces

1 TB extra-virgin olive oil

1/2 tsp sea salt

1/2 C pumpkin seeds

1 TB balsamic vinegar

1. Preheat the oven to 400 degrees. Combine the butternut squash, leeks, olive oil, salt and pepper and toss to coat. Place in a 8 x 8 dish, sprinkle the bacon over the top (if using). Cover with foil. Bake for 45 minutes. Remove the foil and bake an additional 15 minutes until the bacon is crispy.

2. Place the kale, olive oil and salt in a medium bowl and massage between fingers for 2-3 minutes.

3. Heat a small skillet over medium-high heat. Toast the pumpkin seeds, stirring occasionally, until they start to pop. Watch closely, this will happen very quickly.

4. Place the warm roasted vegetables over the kale. Drizzle with balsamic vinegar and top with the toasted pumpkin seeds. Toss before serving.

Roasted Beet and Goat Cheese Salad with Roasted Walnuts

*This recipe is linked to Real Food Wednesdays. Check out the other amazing recipes!

Did you know that beets are a great liver detoxifier? Well, I have been craving beets lately. I roasted them in the oven with a little olive oil and salt. Those roasted beets with some fresh lemon juice are my favorite way to eat them....until yesterday.

I don't know why, maybe I have seen it around, but I thought "I wonder if beets and goat cheese together would be good?" I googled "roasted beets and goat cheese" and found a whole bunch of yummy looking recipes. As usual, the end recipe I made was a combination of a few different ones. This is definitely a keeper...and my new favorite way to eat roasted beets.

Roasted Beet and Goat Cheese Salad with Toasted Walnuts and Balsamic Vinaigrette

Serves 4-6

4 roasted beets (recipe follows)

1/2 C toasted walnuts (recipe follows)

Balsamic Vinaigrette (recipe follows)

4 oz goat cheese

2 lbs greens of choice

1. Roast the beets.

2. Meanwhile toast the walnuts. Set aside.

3. Prepare the Balsamic Vinagrette. Set aside.

4. After removing the skins from the beets and returning them to the aluminum foil, prepare the goat cheese by slicing 1/4" slices.

5. Toss the greens with half of the dressing. Divide the greens amongst the plates.

6. Cut each beet in half, and then quarter each half. Divide the beets amongst the plates.

7. Divide the toasted walnuts amongst the plates.

5. Heat a non-stick skillet over medium-low heat. Place the goat cheese slices in the skillet and warm on each side for 20-30 seconds, until just warm and slightly melted. Remove quickly to a small plate. While still warm divide the goat cheese amongst the plates. Drizzle more vinaigrette over each salad. Serve immediately. Enjoy!

Roasted Beets

4 beets, washed, bottom and greens removed (save greens for use in another recipe)

2 TB extra-virgin olive oil

dash of salt

1. Preheat oven to 400 degrees.

2. Place beets on a large sheet of aluminum foil (if your beets are very large, wrap two at a time). Drizzle with olive oil and salt. Close the aluminum foil to make a tight package and place on a baking sheet.

3. Bake for 60 minutes, or until the beets are tender. Remove from the oven and let cool slightly. When cool enough to handle, but still warm, remove the skins from the beets. Place back in tin foil and seal to keep warm.

Toasted Walnuts

1/2 C walnuts

1. Heat a dry skillet over medium-high heat. Place the walnuts in the skillet, occasionally stirring. Toast for 5-8 minutes, or until they become aromatic. Watch them closely, they will burn easily. Set aside.

Balsamic Vinaigrette

1/3 C red wine vinegar

3 TB balsamic vinegar

1 TB minced shallot (or purple onion)

3 tsp Dijon mustard

1 tsp salt

1 tsp freshly ground pepper

1 C extra-virgin olive oil

1. In a medium bowl combine all but the olive oil. Whisk until well combined. While continuing to whisk, slowly drizzle in the olive oil. Taste and adjust seasonings as needed. Store in refrigerator until ready to use. Shake or whisk again before use.

*Tip: Put a note in the bathroom reminding yourself that you ate beets the day before. This way you will avoid that split second of wondering what in the world is wrong with you! :P

Cobb Salad

I am so sick of boring salad and a chicken breast. A couple weeks ago I went out to eat and got a Cobb Salad, so I decided to recreate it for my lunch yesterday. It was delicious, light and refreshing.

Cobb Salad

Serves 1

2 C Romaine Lettuce, torn into small pieces

1 hard boiled egg, diced

2 slices of turkey bacon, cooked and chopped into small pieces

1/4 avocado, diced

1/2 small tomato, diced

red onion, sliced

1/4 cucumber, diced

a few crumbles of blue cheese, optional (you could use any cheese you have on hand)

4 oz grilled chicken, seasoned with salt, pepper, garlic and onion powder

I used Bolthouse Farms Olive Oil Vinaigrette for the dressing. Bolthouse Farms dressing are fruit juice sweetened and natural. They can be found in the produce section, by the refrigerated dressings. Or you could make your own, like THIS one.

Chicken Salad w/ Candied Pecans and Apples

This is my favorite new salad. I eat is several times a week!

Grilled Chicken Salad w/Candied Pecans and Apples

1 grilled chicken breast
10 Candied Pecans (recipe below)
1 crisp apple, cut into pieces
1 slice red onion
lettuce
Raspberry Vinaigrette Dressing (recipe below)

1. Combine all ingredients in medium bowl and toss well.


Candied Pecans
1 C raw pecans
1/4 C agave nectar
2 TB melted butter or oil
dash of salt

1. Set oven to broil
2. Mix all ingredients in a small bowl.
3. Cover a baking sheet with aluminum foil and spread the covered pecans over the bottom and place under broiler.
4. Cook for 5-8 minutes, stirring and flipping the nuts 2-3 times. Check the nuts every 1-2 minutes to avoid burning (if you are like me you burn the nuts 9 times out of 10!)

Raspberry Vinaigrette Dressing
1 TB all fruit raspberry jam
2 tsp olive oil
2 tsp balsamic vinegar
1 tsp agave nectar
1 TB fresh citrus juice (orange is my favorite)
2 tsp filtered water

1. Combine all ingredients in small bowl and whisk together.