Rice Paper Dumplings

Yield: 8-10 dumplings

ground pork
3 oz shiitake mushrooms, diced
ginger, grated
garlic, gratedbr /> green onion, thinly sliced
8 oz coleslaw mix
1 tbsp tamarai
2 tsp sesame oil
rice paper rounds

1. Preheat a large pan over medium heat.
2. Add one tablespoon of oil.
3. Add pork and saute until cooked through. Remove from heat.
4. Add shiitake mushrooms and saute until they release some moisutre.
5. Add ginger, garlic, green onion, coleslaw mix, tamari, and sesame oil. Saute for a few more minutes, and add pork back to the pan.
6. Set aside to cool to room temperature before wrapping.
7. Dip each rice paper sheet in water for 5-10 seconds. Place on a lightly moistened towel.
8. Place 1 tablespoon of filling in the center of the wrapper. Fold the bottom half up over the filling, then fold in the left and right sides. Roll it up from the bottom to form an envelope shape.
9. Store under a damp cloth or paper towel until ready to cook.
10. Heat a skillet over medium heat. Add oil. Pan-fry the dumplings for 3 minutes per side, until golden brown and crispy.
11. Serve with dumpling dipping sauce.

https://iheartumami.com/rice-paper-dumplings/#wprm-recipe-container-17321

Dumpling Dipping Sauce

Yield: 1/4 cup

2 tbsp tamari

1 tbsp rice vinegar

1 tsp sesame oil

1 tsp sambal oelek or sriracha

sesame seeds

1. Combine all ingredients in a bowl and whisk to combine.


https://iheartumami.com/rice-paper-dumplings/#wprm-recipe-container-17321

Chocolate Tofu Mousse

Yield: 2 servings

2.5 oz dark chocolate

6 oz silken tofu

1-2 tbsp maple syrup

1 tbsp cocoa powder

1/4 tsp salt

1. Melt the chocolate in a double boiler.

2. Combine all ingredients in a blender. Blend until smooth.

3. Refrigerate for at least 30 minutes before serving.

https://thefeedfeed.com/healthylittlecravings/silken-tofu-chocolate-mousse

Shortbread Cookies (from Lisa)

Yield: 30 cookies

1 cup salted butter, softened

1/2 cup sugar

1 egg yolk

1 tsp vanilla

2 cups all-purpose flour

1/4 tsp salt

optional: sparkling, superfine, or granulated sugar, for sprinkling

1. Preheat the oven to 350F. Line two baking sheets with parchment paper.

2. In a large bowl, stir butter until it is the texture of mayonnaise.

3. Add the sugar and stir to combine.

4. Add the egg yolk and vanilla and stir to combine.

5. Add the flour and salt. Combine into a dough.

6. Roll out to desired thickness. Cut shapes. Decorate.

7. Bake for 9-10 minutes, until the edges begin to brown.

Lisa Lee (recipe in WhatsApp)

Chicken Shawarma

Yield: 6 servings

2 lbs chicken thighs, boneless and skinless

2 cloves garlic, minced

1 tbsp coriander

1 tbsp cumin

1 tbsp cardamom

1 tsp cayenne pepper

2 tsp smoked paprika

salt and pepper

2 tbsp lemon juice

3 tbsp olive oil

1. In a bowl, combine all ingredients. Let marinate in the fridge for 2-24 hours.

2. Cook chicken in a skillet or on the grill.

3. Serve with yogurt sauce, sliced lettuce, tomato slices, red onion slices, and hot sauce with flatbread.

https://www.recipetineats.com/chicken-sharwama-middle-eastern/

Beef Stroganoff (Slow Cooker)

Yield: 6 servings

3 tbsp olive oil, divided

3 tbsp butter

2 lbs stewing beef, cut into 2-inch chunks

1 large white onion, sliced

2 cloves garlic, minced

12 oz crimini mushrooms

salt and pepper

3 tbsp flour

1/4 cup dry white wine

2 cups beef stock

1 tbsp dijon mustard

3/4 tsp hot paprika

2 tsp worcestershire sauce

1/2 cup sour cream

1/4 cup parsley, chopped

1. Place all ingredients except sour cream and parsley into the slow cooker.

2. Cook on high for 4-5 hours or until beef is tender.

3. Let cool to at least room temperature before adding in sour cream and parsley.

4. Serve over egg noodles, polenta, or mashed potatoes.

https://www.thekitchn.com/beef-stroganoff-recipe-23651072#post-recipe-590760070