Potstickers....Yum!!!

Who doesn't love potstickers?  These are another great way to use up some cabbage!  You can even try more veggies, like radishes, peppers, etc.  Be creative!

If you are gluten free, here is a relatively easy recipe to make your own wontons.  Nicole's site is fabulous!

Also, if you are soy free, here is a non-soy soy sauce substitute I've played with and love!  Now, I didn't measure exactly when I made it.  But, these are some basic ingredients and you can play with it until you get a flavor you like!

No-Soy, Soy Sauce Substitute
Ingredients
• 4 tablespoons lemon juice
• 4 teaspoons balsamic vinegar
• 2 teaspoons dark molasses
• 1/4 teaspoon ground ginger
• 1 pinch white pepper
• 1 pinch garlic powder, or even try fresh chopped garlic, which is what I did:)
1 pinch onion powder
• 1 1/2 cups water
Directions
1. Add all ingredients together in a saucepan until the taste is as desired.  Bring to a boil. Boil gently until liquid is reduced to about 1 cup, about 15 minutes. Enjoy!  


Note: When I made mine, I didn't boil it, so you can try it both ways and see what you like. 

Spicy Cilantro Sauce

yield: Makes about 3/4 cup

This recipe can be prepared in 45 minutes or less.

This recipe originally accompanied Halibut with Roasted Vegetables and Spicy Cilantro Sauce .

ingredients

1/2 cup packed fresh cilantro leaves

1/2 cup packed fresh flat-leafed parsley leaves

2 shallots

1 large garlic clove

2 teaspoons grated peeled fresh gingerroot

1/2 teaspoon cumin seeds

1/4 teaspoon dried hot red pepper flakes

1/4 cup plus 1 tablespoon water

1 teaspoon vegetable oil

2 tablespoons soy sauce

2 tablespoons fresh lemon juice

preparation

Have ready a bowl of ice water. In a small saucepan of boiling water blanch cilantro and parsley 10 seconds and drain in a sieve. Refresh herbs in ice water and drain in sieve. Chop shallots and garlic.

In a small nonstick skillet cook shallots, garlic, gingerroot, cumin, and red pepper flakes in 1 tablespoon water and oil over moderately low heat, stirring, until shallots are softened. In a blender purée shallot mixture, herbs, remaining 1/4 cup water, and soy sauce until smooth, about 1 minute, and season with salt and pepper. Sauce may be made 1 day ahead and chilled, covered. Bring sauce to room temperature before serving.

Just before serving, stir in lemon juice.

My Thai Chicken Wraps

Mango Pops

Mango Pops from blendtec 

Ingredients:

1 C orange juice*

2 C mango chunks, fresh or thawed

2 T honey

½”x ½” piece ginger, peeled (optional)

Directions:

Add ingredients to blender in order listed and secure lid.  If you have a blendtec, press "Smoothie”. If not, just blend until smooth.  Portion into popsicle mold and freeze until solid, 4-6 hours.

*May substitute 1 cup orange juice for 2 medium navel oranges peeled or for 4 clementines peeled.

Savory Peach Chicken

Makes: 4 servings

Takes 35 minutes

Ingredients:

1 tablespoon coconut or olive oil

4 skinless, boneless chicken breasts, about 1 1/4 pounds

2 tablespoons brown sugar

2 tablespoons low-sodium soy sauce

2 tablespoons rice vinegar

1/4 cup 100% orange juice

1 teaspoon freshly grated ginger

2 cloves garlic, minced

1/2 cup low-sodium chicken broth

4 large firm-ripe peaches, cut into 1/4-inch slices

2 tablespoons sliced almonds

sea salt and fresh ground pepper to taste

Directions:

Heat the oil in a large skillet over a medium-high heat. Season the chicken on both sides with salt and pepper, add to the skillet and cook until browned, about 2 minutes per side. Meanwhile combine the brown sugar, soy sauce, rice vinegar and orange juice in a small bowl and set aside. When the chicken is browned, transfer to a plate and set aside.

Add the ginger and garlic to the pan and cook, stirring, for 30 seconds. Add the chicken broth, the soy sauce mixture, and the peaches to the pan. Turn the heat up to high and cook, uncovered, for about 6 minutes, stirring occasionally until the sauce is nicely thickened and the peaches soften. Add the chicken back to the pan with the sauce, turn the heat down to moderate-low, cover and cook for about 5 minutes, or until chicken is cooked through.

In the meantime, toast the almonds in a dry skillet over a medium-high heat stirring frequently, until golden brown and fragrant, about 2 minutes.

Serve the chicken topped with the sauce and sprinkled with the toasted almonds