Asian Dumpling Soup

64 ounces vegetable broth

2 teaspoons minced ginger

1 16-ounce package frozen pot sticker dumplings or Japanese gyoza

1 cup baby carrots, halved lengthwise and sliced

4 ounces shiitake or white mushrooms, stems discarded and caps thinly sliced

1 1/2 cups frozen shelled edamame

1 tablespoon low-sodium soy sauce

1/2 teaspoon kosher salt

4 scallions, sliced

1. In a large saucepan, bring the broth and ginger to a boil. Add the pot stickers and carrots and simmer until just tender, 8 to 10 minutes.

2. Add the mushrooms, scallions and edamame; simmer until heated through, about 2 minutes.

3. Stir in the soy sauce and salt. 

Honey-Soy Glazed Salmon with Spinach and Peppers

1 tablespoon honey
3 teaspoons low-sodium soy sauce
1 pound skinless salmon
kosher salt and pepper
1 tablespoon oil
1 red bell pepper, thinly sliced
1 tablespoon chopped ginger
1 bag (10 ounces) spinach
1 tablespoon toasted sesame seeds

1.  Move oven rack to top level.  Heat broiler.
2.  In a small bowl combine honey and 1 teaspoon of soy sauce
3.  Place the salmon on a foil-lined broiler-proof baking sheet and season with 1/4 teaspoon salt and 1/4 teaspoon pepper.  Broil for 5-7 minutes.  Spoon the honey mixture over the salmon and broil until the salmon is done, another 2-5 minutes.
4.  As the salmon cooks, heat the oil in a large skillet over medium-high heat.  Add the bell pepper and cook, tossing occasionally, until just tender, 3-4 minutes; stir in the ginger.
5.  Add the spinach and 1/2 teaspoon salt and cook, tossing, until just wilted, 2-3 minutes.  Add the remaining 2 teaspoons of soy sauce and remove from heat.  Sprinkle with toasted sesame seeds.
6.  Serve salmon and spinach on a bed of rice.

Tortilla soup with black beans

1 tablespoon olive oil
4 garlic cloves
1 teaspoon chili powder
2 cans (14.5 ounce each) diced tomatoes in juice
2 cans (15 ounces each) black beans, rinsed and drained
1 can (14.5 ounces) vegetable broth
1/2 package frozen corn kernels
coarse salt and ground pepper
crushed tortilla chips
1 tablespoon fresh lime juice, plus lime wedges for serving

1.  In soup pot (dutch oven), heat oil over medium heat.  Cook garlic and chili powder until fragrant, about 1 minute.  Add tomatoes (with juice), beans, broth, corn and 1 cup water; season with 1/2 teaspoon salt and 1/4 teaspoon pepper.
2.  Bring to a boil; reduce to a simmer.  Remove from heat, stir in lime juice.  Serve soup with lime wedges and crushed tortilla chips on top.

French Toast

3 eggs
3/4 cup milk
1 tablespoon vanilla extract
1/2 teaspoon ground cinnamon
pinch of ground nutmeg
pinch of salt
6 slices bread


1.  Whisk together eggs, milk, vanilla, cinnamon, nutmeg, and salt in a medium bowl; set aside.
2.  Place bread, in a single layer, in a rimmed baking dish or cookie sheet.  Pour egg mixture over the bread and let it soak for ten minutes.  Flip the bread over and let it soak another ten minutes or until the egg mixture is absorbed.
3.  Coat the skillet with butter and head over medium.  Cook bread until golden brown on each side.
4.  Top with butter and maple syrup.

Granola

1/3 cup honey

1/4 cup maple syrup

1/3 cup canola oil

2 tablespoons water

1/2 teaspoon vanilla extract

1/4 teaspoon ground cinnamon

1/4 teaspoon salt

4 cups rolled oats

1/4 cup sesame seeds

3/4 cup chopped pecans (or other nut of your choice)

3/4 cup shredded unsweetened coconut

1/2 cup raisins

1/2 cup dried cherries, chopped dried apricots, or dried cranberries (or a combination)

1.  Preheat the oven to 350 degrees.  Prepare a high-sided cookie sheet or a lasagna pan with parchment paper, oil, butter, or a large silicone mat.

2.  Mix honey, maple syrup, oil, water, vanilla extract, cinnamon, and salt in large measuring cup.

3.  In a large bowl, combine the liquid mixture with the dry ingredients, except for the dried fruit, and mix until everything is coated with the honey mixture.  Spread the mixture evenly over the prepared baking sheet.  Bake for about 30 minutes, stirring every 10 minutes, until the granola is golden brown.  Baking time will vary, depending on the depth of granola in the cookie sheet or pan.

4.  After the baking is complete, add the dried fruit.

5.  Allow to cool, store in jars.

makes about 6 cups

Creamy Parmesan Orzo

1 tablespoon butter
1 cup orzo
1 can (14 ounce) vegetable broth
3/4 cup water (approximately)
1/2 cup shredded parmesan cheese
2 tablespoons chopped fresh basil
1/4 teaspoon salt (LEAVE OUT - the broth brings plenty of salt!)
1/4 teaspoon pepper
1/2 bag morningstar farms chicken strips OR 4 teaspoons pine nuts, toasted

1.  Heat butter in a medium saucepan over medium heat.  Add orzo, cook 3 minutes, stirring constantly.
2.  Empty broth into a large measuring cup; add enough water to bring the total liquid to 2 1/2 cups.  Stir broth and water into orzo, bring to a boil.  Reduce heat and simmer until liquid is absorbed and orzo is done - about 15 minutes.
3.  Remove from heat; stir in cheese, basil, salt, pepper, and chicken strips (if using).  If using pine nuts, sprinkle these on top before serving.

http://www.myrecipes.com/recipe/creamy-parmesan-orzo-10000000592286/

Barley Pilaf with Chickpeas and Artichoke Hearts

2 cups warm water
1 cup uncooked quick-cooking barley
1/4 teaspoon salt
3 tablespoons commercial pesto
1 (15 ounce) can chickpeas, drained and rinsed
2 tablespoons fresh lemon juice
1 tablespoon olive oil
1 teaspoon bottled minced garlic
1 (14 ounce) can quartered artichoke hearts, drained and rinsed
1/2 cup shredded parmesan cheese

1.  Combine first three ingredients in a medium saucepan.  Bring to a boil over medium-high heat; cook for three minutes.  Cover, reduce heat, and summer for 10 minutes or until barley is tender and liquid is absorbed.  Stir in pesto and chickpeas; cook 1 minute or until thoroughly heated.  Stir in lemon juice.
2.  While the barley cooks, heat the oil in a large nonstick skillet over medium-high heat.  Add garlic and artichokes; saute 3 minutes or until lightly browned.
3.  Combine barley, artichokes, and cheese.

Chinese Chicken Salad

1/4 cup vegetable oil
2 tablespoons sugar
2 tablespoons cider vinegar
1 tablespoon soy sauce
1 teaspoon grated ginger
1/4 teaspoon salt
1 pound romaine lettuce, chopped
1 cup chow mein noodles
1/4 cup toasted sesame seeds
1/2 cup chopped cashews
2 scallions, sliced
1 package morningstar farms chicken strips

1.  Heat the chicken strips
2.  Combine the first six ingredients for the dressing
3.  Toss remaining items into a large bowl and coat with dressing

Spice-Rubbed Fish with Lemony Rice

4 teaspoons unsalted butter
1 small yellow onion, diced small
1 garlic clove, roughly chopped
1 cup basmati rice
1 tablespoon finely grated lemon zest (about half a lemon)
1 tablespoon lemon juice (about half a lemon)
2 cups vegetable broth (one can plus enough water to bring it to two cups)
1 medium zucchini, halved lengthwise and cut into one inch pieces
coarse salt and ground pepper
1 pound cod or other firm whitefish
2 teaspoons coriander spice mix

1.  In a medium sauce pan, heat butter over medium.  Add onion and garlic and cook, stirring occasionally, until onion is soft, about 4 minutes.
2.  Stir in rice and cook 1 minute.
3.  Stir in lemon zest, lemon juice and broth.  Bring to a boil over medium high heat.  Reduce to simmer and cover, simmering for ten minutes.
4.  Stir in zucchini and simmer for ten minutes.
5.  Sprinkle spice mix over fish.  Arrange fish snugly in a single layer, spice side up, on top of rice, cover, and cook until rice is tender and fish is opaque throughout, about ten minutes.

January/February 2011 Everyday Food