Monday, January 27, 2014

Gyoza O Boyza...

Gyoza what is the world is a gyoza... In essence it is the it is the cousin of the wonton.  Goyza is made from a thicker dough than a wonton and it is shaped differently when prepared.  Why all the chatter about the goyza...because I had left over wonton wrappers from the open faced, baked crab rangoons I made last week and in keeping the Asian flare I wanted to make wonton soup.  To the Internet I go and look for recipes.  I find a recipe for gyoza and think alright this sounds good so go with it, but of course not without tweeking it just tad. I make them for dinner and not only did my kitchen smell like The Original No. 1 Chinese Restaurant (which happens to be my favorite Chinese food restaurant in northern New Jersey) but they tasted like I placed an order with No. 1!  So delicious and so easy to make.

So I do a little research about gyoza because that is what I think I made last night and low and behold I get a this new found knowledge about gyoza and wontons.  So the recipe said gyoza but I used wonton wrappers so how is that a gyoza?  No idea, so for all intents and purposes my creation is now known in my kitchen as Gyoza O Boyza It's A Wonton!  Enjoy...

Goyza O Boyza It's AWonton
1 tablespoon sesame oil
2 cups Napa cabbage (chopped)
1/4 cup onion (chopped)
1 clove garlic (diced)
1/4 cup carrots (chopped)
1/2 lb shrimp (rinsed, peeled and devained)
1 egg
1 tablespoon vegetable oil
1 (10 oz.) package wonton wrappers
1/4 cup water

In a large skillet heat sesame oil over high heat
Mix cabbage, onion, garlic and carrot until limp
Add shrimp and the egg and cook till shrimp is pink and egg is no longer runny
Remove mixture from heat and allow to cool

Fill Wontons:
Take 1/2 teaspoon of cooled mixture and place it in the center of each wonton
Moisten the outer edge of the wonton and fold in half to seal it
Continue until all wontons are filled and sealed

Preheat vegetable oil in the same skillet used to make the wonton mixture
Cook each wonton approximately 1 minute per side or until slightly browned
Place water in the skillet and cover
Allow wonton to steam until the water is gone about 3-5 minutes

Remove from skillet and serve warm with optional dipping sauce

Optional Dipping Sauce
1/4 cup soy sauce
2 tablespoons rice vinegar

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Friday, January 3, 2014

Enchilada Perfection...

I was recently in the mood for something fiesta like in flavor.   I was thinking how about enchiladas I have not made them since I first got married - look out 10 years - and back then what did I know about cooking...not too much but I do remember making enchiladas and my husband loved them.  Ok off to the store for the "enchilada sauce".   Of course it is not just the "enchilada sauce" it is this, that and the other 10 things for a total of $53.50 biggie.

So I say how about roasted veggie enchiladas.  Slicing and slicing I go.  Colored bell Peppers, poblano peppers, onions, squash.  Beautiful colors tossed with olive oil to glisten in the oven.

Ok...wait 30 minutes for veggie perfection and they are perfect!

Lets assemble the enchiladas.  I look at the can on the counter and I read the ingredients AGAIN...I cannot stress enough the AGAIN part because in the store I completely, totally and utterly missed the modified corn protein part as well as the monsodium gludimate part...WHAT...I missed that.  Now i am in fiesta feisty MSG no way Jose not in my kitchen mood I think there is no possible way I am pouring chemicals onto my roasty toasty beautiful veggies.  I walk the can over to the donation bag and make a deposit.  Onto plan B.   Fresh cilantro from the fridge into the blender with a little half/half and whir it up.  Well not only does it compliment the colores of the veggies but it is so vibrant and OH SO delish.

Now we can assemble and return to happy fiesta mood. So my apologies go to my husband...sorry for the processed MSG I gave you ten years ago but this dish came out so good you will marry me all over again and totally forget those "other" enchiladas!

1 Red Bell Pepper (sliced long ways)
1 Yellow Pepper (sliced long ways)
3 Small Poblano Peppers (sliced longways)
2 Onions (sliced)
1 Green Zucchini (sliced long ways)
1 Yellow Zucchini (sliced long ways)
Olive oil
1 handful cilantro
2 Tablespoons of Half/Half
6 Flour Tortillas
1 Cup Shredded Cheddar Jack Cheese
Pam Spray

Preheat oven to 350 degrees
On a baking sheet lay veggies in a single layer
Season veggies with salt/pepper and toss with olive oil
Roast for 30 minutes
Remove from oven and allow to cool for 10 minutes

In the meantime blend half/half and cilantro set aside

Assemble enchiladas
Spray a baking dish with Pam spray
Lay out 6 tortillas
Place a little bit of cheese inside each tortilla
Add veggies to each tortilla
Fold and place seam side down onto baking dish
Top with reserved cilantro sauce
Top with remaining cheese
Bake for 20 minutes till cheese is melted

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