Mamas Chinese Dumplings

So this is an ancient Taiwanese recipe I got from my mother that I completely changed making it just a Lorry recipe now. Ok, it wasn't ancient either.  I'm about to give you my moms secret sauce recipe. This is actually true! This sauce is like the KFC chicken recipe. I could sell this sauce and make a lot of money but instead I'm gonna give you guys it for free!  Because that's how I'm Rollin these days. Soo to give you a quick verbal explanation of what it tastes like, it's a sweet vinegary sauce. If you don't like the sound of it.. Don't make it! Bahahaha!  

 Stick to your regular sauce or just use soy sauce. 

Dumplings:

1 pound of lean ground beef or chicken

1/2 tsp salt

4 tbsp soy sauce
1 tbsp sesame oil

1/2 tsp white pepper

1 cup of chopped green onions
2 cloves of garlic chopped

11/2 tbsp Rice vinegar

1/2  of a (10oz) package of fresh spinach, so 5oz, boiled, drained and squeezed and chopped(more if you like)

1 pack of won ton wrappers

Marinate the ground beef in the sesame oil, rice vinegar, and soy sauce for a few minutes. set aside.
Saute garlic and green onion lightly until flavors come out. Add to the ground beef and mix well with hands.
Now add the spinach, salt and pepper.

Mix together all ingredients well with your bare hand mashing together.

Put cold water in a bowl. Using your finger tips dip finger into cold water and run along all the edges of a wrap. place just 1 tablespoon or less of meat into each wrap and fold up any shape you prefer.

Steam dumpling in a steamer for 20-25 minutes making sure meat is cooked inside.

Sauce:

2tbsp soy sauce

2 tbsp water

1/2 tbsp vinegar

1/4 sesame oil

1 tsp honey

Mix all liquid and stir with a small whisk to dissolve honey

Sweet Potato and Quinoa Coconut Soup

This is a simple sweet potato soup. Nothing too fancy but hits all the right spots, sweet, smooth with a hint of heat and spice. Oh and the best part is the quinoa! Quinoa is a nutritious seed that taste very much like a grain. Because this seed is actually a complete protein like meat, except with out the bad animal fats to go against its benefits and is great for body tissue repair. Its rich calcium is great for your bones and skin too. This is a great recipe for babies if you omit the chili powder. I have taken the liberty of taking a picture down below of sweet potatoes boiling in a pot in case you weren't sure what that looked like .. lol.. Anyways this soup just might be your fam's GO TO sweet poataoe soup. Enjoy!

Things You Need:

2 Tbsp of Olive oil

1/2 cup of diced onions

2 medium sweet potatoes

1/2 cup of quinoa

4 cups of vegetable or chicken stock

1 cup coconut milk

1/2 tsp chili powder

Heat oil in a large soup pot over medium heat

Add onions and cook until softened about 6-7 minutes
Stir in Quinoa, sweet potato and vegetable stock
Turn the heat up high until boiling
Reduce heat to medium and simmer for 15 minutes until quinoa and sweet potato are cooked
Puree mixture with a blender. If you are using a regular blender mix in small batches. If you are using a large or Emerson blender you can mix the whole batch at once.
Place blended  soup back into pot and turn heat on low, add coconut milk and chili powder.
Serve with yogurt or sour cream if desired.

Soft Almond Flour Scones

I have a serious sweet tooth and decided that I needed to bake something I could pig out on but was still healthy and some what guilt free. I bought almond flour just for an occasion like this. Almond flour is such a great substitute because it is so low in carbs but fills you up the exact same, if not more. Not only that your getting all the benefits of almonds! Almond flour is just one of the best things ever invented in my opinion,  hahaha. This recipe I found on Healing Cuisine by Elise which has stevia in it. I really wished I like the taste of stevia because its a much healthier alternative to refined white sugar but I truly think it leaves the worst after taste in your mouth. Some people love it, me, not so much. So if you do like it substitute 1/8 cup of stevia for the sugar. This is a great lightly sweet soft almond cookie.  To add more sweetness sprinkling these with powdered sugar but I personally like them just the way they are.

Things You Need:

2 Eggs

1 Tbsp Almond Extract

1/2 Tsp Sea Salt

1 Tbsp coconut Oil or Canola Oil

1/2 Tsp grated lemon peel

1/2 Tsp baking soda

1/4 cup raw sugar

2 cups finely ground almond flour

Preheat oven to 350 degrees and either line cookie sheet with parchment paper or grease well with butter.
Combine almond flour, almond extract, eggs, sea salt, oil, lemon zest, baking soda and sugar.
Shape dough into 2 Tablespoon sized balls one inch apart on cookie sheet
Bake until puffed and golden about 15-20 minutes
Cool on baking sheet for a few minute before transferring to cooling rack.
Sprinkle with powdered sugar for more sweetness

Flax Grilled Eggplant Appetizers

My brother came down from Vancouver for a visit and side tracked me from my cooking and blogging duties, but I'm back on track now, hahaha.  Its rainy and gloomy out side so I'm just gonna pig out on some healthy snacks today, grilled eggplant with flax, cheese and salsa. I got this recipe off a site called Bella online, a low carb site, has some great recipes for healthy low carb meals if your into the whole low carb thing. Me, not so much, I love my pasta and breads way too much. The great thing about eggplants is that its one of those vegetables that when heated doesn't lose it's nutritional value. This is great and makes this snack so healthy, especially with the added flax meal coating. My friend eats flax meal with milk in a bowl, unfortunately I don't like flax meal alone that much so this is a great way to eat up lots of flax hidden between eggplant and cheese. To grill the eggplant I always use my trusty George Foreman grill. You can use any type of panini grill or the original recipe was on a barbecue. In that case just grill for 5 minutes each side and throw the cheese on after and let it melt while still on the grill. If you do end up using a barbecue you can slice the eggplant thinner, but if you were using an inside grill press thicker is definitely much better.  If your an eggplant lover like myself you will love this healthy appetizer.

Things You Need:
1 large eggplant
1/2 to 3/4 cups of shredded marble cheese ( or any hard cheese you prefer )
1/2 cup of salsa
1/2 cup of flax meal (ground flax seeds)
1/4 cup of olive oil

Turn on your grill and heat up (griddle, panini grill)
Place flax meal in a bowl and olive oil in another bowl
Shred about 3/4 cup of cheese and set aside
Slice eggplant about 2cm thick slices
Dip eggplant into olive oil coating both sides then dip into flax meal coating both sides
Place onto grill and press so grills are pressing eggplant on both sides lightly
Heat for about 10-12 minutes
Sprinkle desired amount of shredded cheese on each eggplant while still on the grill. Leave until melted
You could also throw them in the microwave to melt the cheese if your in a hurry to eat them up.
Scoop a teaspoon of salsa on each one

Cajun Bar B Que Brown Rice Bowl

Lately a lot of my cooking time is spent making organic foods for my daughter, this is all new to me, the baby food world but I am enjoying it. Today I have to cook for the grown ups now. There's shrimp in my fridge calling me! So the feature food is black beans and then Ive got these shrimp in my fridge calling my name, so let's make more shrimp and black beans recipes. This is the last one, I you don't want to kill it!! I totally love crejeon food. This is a cheap meal that is full of flavor and you can eat a ton of and still is incredibly healthy for you. I love any type of brown rice bowls. I love Cajun and shrimp .. Tada, recipe is born! I usually like grilling bigger shrimps and tossing them in. Today I only had the little guys so that's what I went with, What ever's clever. I started off this recipe with less spices and sauce but it was way too meh... It needed a face lift so I threw in extra veggies and spices and that's all it took. I almost ate the whole thing in one sittings by myself.. hahaha

Things You Need:

1 cup of cooked brown rice

1 diced tomato

1/2 cup cooked corn

1 cup of cooked black beans

1 cup of diced zucchini

1 small onion diced

2 garlic cloves diced

1 cup of shrimp cleaned and de veined

1 Tbsp Olive Oil

1 Tbsp Bar B Que sauce (your favorite)

1 Tbsp Worcestershire Sauce

1  Tsp Cajun Spice

pinch of salt 

1 Tbsp of cilantro chopped (optional)

1.In a pan saute shrimp with 1/2 tsp of the Cajun spice. Saute until cooked. Do not over cook.

2.In a heated skillet add olive oil, onions, zucchini and garlic, saute until slightly tender. Then add corn and tomatoes and turn heat down to medium low. Stir in Worcestershire sauce

3.Now add shrimp, brown rice, bar b Que sauce, the other 1/2 tsp of Cajun spice, pinch of salt and cilantro. Mix until heated and enjoy!

Black Bean Salad

Lately I've been craving a hearty bean salad. I keep going to the grocery store for a quick fix because I'm too lazy to make one from scratch. The grocery store pre made beans salads in my opinion cant compare to this simple recipe. Well at least the ones I had, either too much lemon or vinegar. I like mine with a hint of lemon and a nice sweet vinegar taste. That's why I use seasoned rice vinegar but it has to be seasoned in my opinion. You can get the regular kind but the seasoned ones are a tad sweeter. I made this for my daughters play date with my friend and it was a hit. If you really like cilantro you can throw it in too, I decided not to this time but maybe next time. I measured how much dressing I like but feel free to add more or less seasoned rice vinegar to suit your taste. This is a simple amazing bean salad, perfect if your in a rut and you need a pot luck dish to throw together that's inexpensive and tastes great!

Things You Need:

1(540ml) Can of your favorite bean medley (rinsed and drained)

1(540ml) Can of black Beans (rinsed and drained)

1 Cup of cooked corn

1 Small red onion diced

1 Red pepper diced

2 Garlic cloves chopped

1 Cup of grape tomatoes cut in half

1/4 Cup seasoned rice vinegar

1/2 Tsp salt

2 Tbsp Olive Oil

1  Tbsp Lemon Juice

Put all ingredients into a bowl. Stir

Black Bean Shrimp Fried Rice

This recipe is my absolute favorite for fried rice. It's a recipe I got from my best friend Renee's mom Carol who makes some of the best things to eat in the world. I have spent a large portion of my cooking life trying to duplicate her recipes. I had the biggest cravings for this fried rice while I was pregnant. I figured because it was a flavor of my favorite child hood food. I've tried making this recipe before by using a different brand of soy sauce but for some reason, although still very good, did not compare to her exact flavour of rice I love so much. If you cant get the same brand, that's fine, just try to at least get a dark mushroom flavoured soy sauce. This recipe isn't the exact recipe, I did add the black beans and it normally is made with white rice. I always recreate things healthier and throw in some super foods. So this is my healthier version of her famous fried rice. This recipe is for a serving of 2 or 3 just double it for more.


Things You Need:
2 cups cooked brown rice
1/2 cup green onions chopped
1/2 cup of small shrimp cooked
1/3 cup of cooked black beans or canned (rinsed and drained)
1/2 tsp black pepper
2 tsp Pearl River Bridge Mushroom Flavored superior dark soy sauce
1 Tbsp oyster sauce
1 Tbsp Olive Oil
2 Scrambled eggs

Put Olive oil in a heated pan and add eggs, scramble. 
When eggs are ALMOST done throw in shrimp and heat up shrimp for 1 minute
Turn down heat to low and add green onions and then the brown rice.
Pour over the soy sauce, oyster sauce and stir well until rice color is evenly coated
Turn off heat and add pepper
Stir again and enjoy!

Black Bean and Olive Hummus

Here is a great skin benefitting snack thats easy to whip up. The best thing about this hummus is it taste even better the next day. This is good for pot lucks and I do suggest to make it the night before and give it a quick stir before you serve it. I also use this as a spread for my roasted vegetable sandwich or in a burrito. I even use this in my falafel's which isn't the usual but I love a lot of different flavors in it. To optimize your nutrients try using black sesame crackers or flax crackers to dip or just regular toasted whole wheat pitas. For toasting pitas, I just throw them in the oven for 10-12 minutes at 425 degrees F. You can brush the pitas with olive oil, sea salt and paprika for some extra flavor. Some times I mix salsa with this bean dip, it taste really good or I do layers of cheese and hummus and salsa. 


Things You Need:
1 can of black beans rinsed and drained
1/2 cup of sliced black olives or 10 whole black olives
2 cloves of garlic
1/4 tsp paprika
1/2 tsp cumin
2 Tbsp of lemon juice
2 tbsp of Tahini
1/2 tsp sea salt
1/4 tsp cayenne pepper
1/2 tsp onion powder
1 Tbsp olive oil

Put all ingredients into a blender

Mix well until creamy

Black Bean And Salsa Stuffed Peppers

Red peppers were on sale! So I bought a bunch, gave some to my mom and decided it was time for some stuffed peppers. I am mostly vegetarian, although if I'm at a streak house I will always order a bloody steak. Hahaha. Anyways I've been in the mood for Mexican flavors lately and it all just came together. I had actually made these with out the cheese and although still very tasty, the cheese just makes it that much better. But for those vegans this is also a great recipe minus the cheese. So this vegetarian meal didn't win over my meat eating husband. That was before I made a nice piece of medium rare steak for his main and this was his carbs and vegetables on the side. There's always a way to accommodate him by adding some meat. I also cook my brown rice in beef stock instead of water for extra flavour. This meal is filling, low fat and full of fibre.

Things You Need:

3 large Red Peppers

1 cup of cooked brown rice 

1 cup of cooked corn

1 cup of chopped and lightly sauteed onions (white or green)

1/2 cup canned black beans drained and rinsed or fresh cooked

3/4 cup of hot salsa (or add 1/4 tsp cayenne if not hot)

1/4 tsp cumin

1 tsp Worcestershire sauce

1/2 cup of shredded cheddar 
1 cup of shredded cheddar

Salt and Pepper to taste


Pre heat oven to 350 degrees F 
Cut tops off of each red pepper and clean out insides.
Mix Brown rice, corn, onions, black beans, salsa, cumin, Worcestershire, salt, pepper, and 1/2 cup of the shredded cheddar. Mix well.
Fill each bell pepper
Using the last 1 cup of shredded cheddar sprinkling over tops of each bell pepper. 
In your baking pan pour about 1/4 inch of water or less
Place bell peppers in and bake for 30 minutes


Black Bean and Cheese Stuffed Bell Peppers

Almond Stuffed Chicken with Green Onions

So I burnt my fingers prints off for this dish on the metal pan handles. I forgot I just pulled the pan out of the oven and a few minutes later not thinking I grabbed it while making the sauce part. Ha ha only I would do that.. So don't forget! Any ways I wanted to incorporate chicken and almonds some how with out using almonds as a crust. I adapted this recipe off of pastrywiz.com and changed quite a bit of it to suit my taste. My 7 month old daughter gives me time constraints so I like to try out new dishes and hopefully get them right the first time. That doesn't always happen and I thought that's where this meal was heading. Until I tasted it! It was really tasty and definitely worthy of sharing. To roast almonds just lay a single layer on a pan. Coat lightly with oil and bake in oven on 350 degrees F for 10-12 minutes. The picture I have of the chicken is with the skin off. My husband eats this with the skin on and fried extra crispy in the pan. What ever you prefer, they both taste awesome.

Things You Need:
4 chicken breasts
1/2 cup of  roasted almonds
1/2 cup of mascarpone cheese
1 juice of a lemon
1/3 cup Chardonnay
1/4 cup chicken stock
salt
pepper
10 bunches of green onions chopped into large sticks
Olive Oil

Preheat oven to  425 degrees F
Blend in a food processor the roasted almonds and add mascarpone, lemon juice and salt and pepper. I use about a 1/2 tsp of salt and a pinch of pepper.
Butterfly chicken being careful not to cut all the way through.
Put a good spoon fill of the almond paste in between each piece of chicken. (set aside left over almond paste if there is any)
In a hot non stick pan covered in olive oil place chicken. After a few minutes when browned to your desire flip and brown the other side. If your pan has metal handles leave chicken in the pan, otherwise transfer chicken to roasting tray.
Place in preheated oven for 10-12 minutes or until cooked through.


When chicken is cooked take chicken out of pan or tray and place aside. Put pan or tray over heat and add wine and stock along with another pinch of salt and pepper to taste scraping the chicken left overs off the bottom of the pan. If there was any almond paste left over add in and mix together. Add green onion right away and saute until softened.
Pour over chicken and Enjoy!

Almond Vegetable Stir Fry

This is one of those meals I make all the time. Its fast, healthy and I always eat the whole plate to my self.  I love stir fry, its definitely a meal I can eat over and over and over again and never get sick of.  I guess its because its always slightly different so its a new dish every time. I usually just whip together what ever sauces I have on hand but for the sake of the blog I measured! I love salty soy sauce so if your looking for a lighter taste just add one less tablespoon of soy sauce is my advice. I like to add broccoli, green beans, red or green peppers, green onions, zucchini, baby corn and water chestnuts.  

Things You Need:

1/3 Cup toasted almonds

1 tsp cornstarch
1 tsp sugar
4 tbsp cold water

3 tbsp soy sauce

1 tbsp oyster sauce

2 tbsp olive oil

1tsp sesame oil

5 cups of assorted vegetables
1/2 cup chopped green onions
3 cloves of garlic chopped

(ginger optional)

In a small bowl combine sugar and cornstarch then stir in water, soy sauce, oyster sauce and sesame oil.

In a large non stick skillet or wok stir fry the vegetables along with the garlic for 3 minutes add a tablespoon of water if you like vegetables more tender.

Lower heat and add the soy sauce mix. Sir fry for another 3-4 minutes until sauce has thickened.

Enjoy

Almond Crusted Chicken Fingers

I'm looking in my fridge for something to make for dinner tonight. I have some left over uncooked chicken breast from my lunch. I like trying to use up left overs and waste as little food as possible. I remembered I wanted to try out some nut recipes for my blog featuring almonds and remembered nut crusted chicken fingers! I usually use Brazil nuts, but today I'm trying almonds. This recipe is soo much healthier than regular deep fried chicken fingers and still healthier than regular baked because of the almonds. You could also do these with pork chops, I add 1/4 cup of corn  meal when I'm making almond crusted pork chops.



Things You Need:
1/2 Cup almonds
1/4 cup whole wheat bread crumbs
1/4 cup of whole wheat flour
1/2 tsp garlic powder
dash of pepper
2-3 eggs
1/2 tsp paprika
1 pound of boneless skinless chicken breast sliced into medium large strips

Pre heat oven to 475 degrees
Place a metal rack on a baking sheet and oil the rack with cooking spray
In a blender put almonds, garlic powder, paprika, flour and bread crumbs and blend until combined and ground
Put eggs in separate bowl and beat.
Dip the chicken fingers in egg wash then into almond mixture
place on rack
Place in oven for 20-25 minutes or until cooked through


Almond Crusted Chicken Fingers

Scrambled Egg Roll Florentine

This is a fun breakfast I created. it's perfect for serving to guests for breakfast because it's something a little different than your regular fried or scrambled  eggs. This recipe is great for kids, they can fill them with what ever meat and vegetables they like and choose the type of cheese they want in there sauce. The best thing about this is it's super easy to make and you can personalize it if your not into spinach florentine. Sometimes I make it with red pepper, sweet onion and spinach. The bechemel sauce I adapted from Mario Batali's recipes. I just added goat cheese in it but feel free to add whatever cheese you prefer. I do recommend the goat cheese though for the vitamin A, it's beneficial to great skin.

1 egg

1 egg white

Spinach

Onions(optional)

Saute onions and spinach. (as much as you prefer)
Beat eggs until fluffy and pour in to pan. Cover the Lid to help it cook the top side a bit
When ready place spinach and onions in the center of the eggs.
Roll up. I find If you leave it rolled in the pan for a minute it seals the opened side up.

Goat Cheese Bechemel Sauce:
2 1/2 tbsp butter
2 tbsp Flour
2 cups of milk
1 1/2 tsp sea salt
1/4 tsp nutmeg
1/2 cup of goat cheese

Melt butter in small a small pot with flour and heat until butter turn light golden
add milk,salt and nutmeg whisk until smooth
Bring mixture to a boil stirring continuously till smooth (10 mins)
Add goat cheese and fold in until melted and smooth.

Here's just a regular scrambled egg roll with my favorite ingredients. I put spinach, red peppers, tomatoes and onions. My husband loves to make huge rolls like this using 5 eggs with bacon and cheese. I'm sure it was delicious..haha.. Ill stick to my vegetables.

Healthy Tomato Pasta

One of the best vegetables for your skin is tomatoes. It's filled with vitamin A which helps keep your skin stay supple and bright. What's even better than raw tomatoes is cooked ones. Cooking tomatoes helps break down the fiber so your body can absorb it better. This is a simple healthy tomato sauce over whole grain spaghetti with a nice handful of fresh spinach. It's so easy and if you love fresh pasta sauces this is a great recipe. I make meat balls on the side for my husband. I'm don't eat meat too often so this is a way we can both enjoy this dish. I just throw the meat balls on his plate and he gets the meat sauce he loves. I can eat so much of this sauce, I just love it!

Things You Need:

1 can of Diced Tomatoes (14 ounces)

2 tbsp Olive oil

4 cloves of garlic

3 tbsp of dry red wine

1 tsp of Italian seasoning or whatever spices you like
1/2 tsp oregano

1 tsp sea salt

1/2 tsp brown sugar

1 small red onion minced
Big hand full of fresh spinach

Saute onions and garlic in olive oil until softened. about 5 -7 minutes

Add diced tomatoes, red wine, brown sugar, spices,  salt and spinach.

Stew for 15 minutes or until spinach is cooked.

Super Spinach Salad

This is a delicious salad I got from Cafe Crepe called Jens Healthy Heart Salad. I eat this salad all the time, the combination of flavours is so addictive. There is something about feta, walnuts and balsamic vinegar that I cant get enough of. Anyways this salad is jam packed with nutritious goodness. You can use any salad dressing you like but I highly recommend olive oil and balsamic vinegar. Also the Cafe Crepe version is with organic baby greens, I like to use spinach to optimize the antioxidants.

Things you need:

Spinach or (baby greens)
Sliced Strawberries
Blueberries
Walnuts chopped or whole
Crumbled feta cheese
Oil and balsamic vinegar

Spinach And Feta Stuffed Chicken

I love the combination of spinach and feta. Last week my friend Lindsay decided to stop by for lunch with her 6 month old daughter Jordyn. She is breast feeding and told me she was in the mood for something with spinach and feta in it. So of course I went on a hunt, looking at all kinds of spinach and feta recipes, I needed something tasty and full of vitamins and protein. I seen this chicken recipe. The original recipe had bacon wrapped around it, which sounds soo good but I'll pass. When I make it for my family I'll usual put bacon around my husbands peiece. So easy and so good!

Things you need:
4 boneless skinless chicken breasts
1 (10 Ounce) package of frozen spinach
1/2 cup of light mayo
1/2 cup of crumbled feta
2 garlic cloves chopped
Italian seasoning
pepper to taste

Pre heat oven to 375 degrees
In a medium bowl mix mayo, feta, garlic, spinach and pepper.
Butterfly the chicken breast making sure you don't cut all the way through the chicken.
Stuff chicken breast with mixture and sprinkle with italian seasoning.
Place in a shallow baking dish and bake for 1 hour or until chicken is not pink.

Garlic Spinach And Walnuts

This is a simple and nutritious side dish you can throw together with any meal. You can add a pinch of sugar to the walnuts when you saute them to give them a sweet and salty flavor, or not, whatever your in the mood for.

I package of fresh spinach.

2 garlic cloves chopped

1/2 tsp sea salt

1/4 cup of chopped walnuts

Olive oil

Heat olive oil in a pan

Add walnuts and saute to crisp up , 1-2 minutes (pinch of sugar) optional

Add garlic and spinach at the same time.

Saute until desired texture. 2-4 minutes

Add sea salt.

Make It Count

I really believe it's the little things that count, even when it comes to what you eat. Adding simple super foods to your daily meals really does go a long way. It all adds up in the end. I'm really just trying to be realistic. Because realistically my husband won't eat what he calls the "bird food" that I eat. I try to incorporate the healthiest parts of my meals into his favorite foods. Even if it's just a 1/2 cup of Brazil nuts to his favorite chicken fingers. He loved it and didn't really know why. Boy am I a sneaky one. I have a huge sweet tooth. So what do I do to balance that out, make sure I add high nutrient additions to my favorite recipes. Skip the syrup and make homemade blueberry sauce, an antioxidant super star. All you have to do is make it count!