Lamb Dumplings with Tomato Sauce

The idea of making dumplings is no longer daunting for me. Thanks to ready made wonton skins. I admit: I've never made dumpling dough from scratch before but it seems like a lot of work. Although I am a proponent of certain traditional culinary methods, I'd pass on this one. Homemade bread I can bake fresh every day, and I prefer to grind and brew my own coffee (my husband even roasts our own beans now), and make my own tart and pie shells, but the idea of making dumpling from scratch... not so much. Wonton skins just make things so simple. And they are so versatile too. Having them on hand opens up many possibilities. I specially like that they make a good substitute for mini quiche and mini tart shells.

While when we think of dumplings, the ingredients that usually come to mind are asian inspired, these are filled with an all spice-seasoned lamb and carrot mixture. So for the dipping sauce I am also offering something slightly different: a chunky tomato puree. And if you find that the edges of these dumplings do not have that traditional wavy appearance, that's because it doesn't. I can never get that folding technique right.

Lamb Dumplings

Makes 2 dozens

1/2 lb lamb, minced

1/2 cup finely grated carrot

1/4 cup cilantro, chopped

2 garlic cloves, minced

1 tsp all spice powder

1 tsp salt

24 wonton wrappers

1. Combine the first six ingredients; mix well. Cover with plastic wrap and refrigerate for at least thirty minutes.

2. To fill the dumplings: line a baking sheet with a tea cloth or paper towel. Place one tablespoon of filling mixture in the middle of one wonton wrapper. Dampen edges with water and bring the far half of the wonton skin up and over the filling towards you. Pinch edges slightly to form a seal. ( At this point, you can crimp or fold the edges to create the distinctive dumpling pleats, or not.) Place on the lined baking sheet and cover with another cloth or paper towel. Repeat with the remaining wonton skins.

3. Steam the dumplings in a bamboo or metal steamer for twenty minutes. (The water in the base of the steam should be slightly simmering, not boiling. )

Tomato Dipping Sauce

4 roma tomatoes

1 garlic clove, minces

2 tbsp chopped shallots

1/4 tsp all spice

1/4 tsp chili powder

2 tbsp olive oil

2 tbsp cilantro

1/4 cup grated parmesan

Add olive oil to a skillet over medium high heat. Saute shallots and garlic together with all spice until softened. Add the tomatoes and cook for another 5 minutes until soften. Remove from heat and pour into a food processor together with cilantro and grated parmesan. Puree and serve warm with dumplings.

Stuffed Dates

We broke a record here in Minneapolis this month: the first March in recorded history in which it has not snowed. In fact, it seems that we might be experiencing a mini heat wave. And I'm thrilled! (Implications of global warming apart.)

So spring is here with with a bang and with it opportunities or excuses - depending on how you look at it- to get together with friends and indulge in some refreshing spring dishes. Spring time recipes tend to be easy to prepare, and with an emphasis on freshness and simplicity. And with all this good weather to be enjoyed, I'm a fan of simple cooking because it translates into less time indoors and more time in the sun.

I made this recipe for a small dinner party last weekend. It is relatively simple and refrigerates well, so can be made the night before. Just remember to thaw for twenty to thirty minutes before serving because refrigerated dates tend to be too chewy for my liking.

Stuffed Dated with Goat Cheese and Chives

Serves 7 to 8

2 lb fresh medjool dates

1 1/2 cup plain goat cheese

2 tbsp chopped chives

1. Add chives to the goat cheese and combine well.

2. Using a paring knife, make a slit from the top of each date down to the other end, only on one side, to form a pocket. Remove and discard the pit.

3. Fill each date with 1 teaspoon of the cheese-chive mixture. Refrigerate until read to serve.

Garlic Pork

To be in Trinidad during the holidays is to experience the ultimate fusion of cultures. What started as a predominantly Spanish tradition has now morphed into an amalgam of influences left by the many nationalities that once governed or settled on the islands. And nowhere is it this more evident than in the food. (To my great delight.) There are over fifteen dishes that are specific to the season. The British left their sponge and fruit cakes, the Spanish left their pastelles (similar to arepas), the Africans introduced their paime (a sweetened disk of cornmeal, raisins, and coconut steamed in banana leaves), the Portuguese their garlic pork, just to name some of the more popular ones.

Trinidadians take the holiday season very seriously. We even have our own version of holiday music. Like celebrating christmas itself, this music originated with the Spanish. Called parang, it began as Spanish versions of carols. Today, parang music has diverged into soca parang and chutney parang, the former referring to holiday music with a soca /calypso rhythm and while the latter is the same only with an Indian rhythm. My paternal grandfather was a traditional parandero (parang singer.) And he was good too, having been part of a parang group during his time - the sixties and seventies. When I was growing up in rural Trinidad, these groups would go from house to house in the neighborhood in the same way carolers do here in the United States. The only difference was that they were invited in for food.

Like everywhere else in the world, it is a time for family and freinds. But unlike other places, it is taken to an extreme. Family can show up for days after December 25th, all the way into the first and second weeks of the new year, sometimes unannounced. So it is very important to have food ready. And lots of it. Of the foods mentioned above, fruit cakes and garlic pork can be made in advance, so many home cooks start preparations weeks, even months, before. But spoilage is not a serious issue: our fruit cakes are soaked in so much alcohol that not even the hardiest bacteria could survive. And garlic pork, once properly sealed in airtight containers, can be refrigerated for up to two weeks. (I usually don't go past four days, however.)

While Christmas is over with in the US, the Trinidadian girl in me still feels like celebrating...with food. Here is my version of garlic pork.

Garlic Pork

Serves 4 to 6

2 lbs boneless pork, cut into cubes

2 heads garlic, grated

2 tbsp red pepper flakes

4 sprigs fresh thyme

1 bay leaf

4 cups white wine vinegar

1/4 cup chopped cilantro (optional)

1. Combine all of the ingredients and place in an airtight container in the refrigerator for at least two days. Maximum four days.

2. When ready to cook, remove the meat from the marinade. Add to a large stock pot with just enough water to cover, and boil until the meat is cooked through about 10 minutes. Drain.

3. Add a couple tablespoons of vegetable oil to a hot skillet and cook the pork in batches until golden brown on all sides. * Sprinkle with cilantro and serve warm with chutney or in whole wheat rolls.

*Alternatively, the boiled pork can be cooked in the oven at 400 degrees F, for fifteen to twenty minutes until browned. (I prefer the skillet version, though.)

Date and Cheese Tarts

"You're not going to put that on the blog, are you?" asked my husband as he sat down for dinner about a week ago. He was referring to the squares of flaky puff pastry, pasted with cream cheese and topped with sweet, fresh dates, almonds and sea salt that I had just prepared and was serving with a healthy heaping of baby lettuce. The same pastry tarts I so hurriedly prepared even after a day skiing at Afton Alps. My first ski lesson, I fell twice, my shins hurt from the pressure against the ski boots; in fact, my entire body hurt. (Skiing is a full body work out. ) And after being stuck in bumper to bumper traffic, caused by the first snow storm of the season, for two hours, when all I wanted was to get home and crawl into bed, I still decided to make dinner.

"What do you mean? Is it not good? Well, I like it and, yes, I am planning on posting it. " This really was not the conversation I wanted to have now.

"I like it too! But I'm not sure that everyone would consider puff pastry healthy. As far as I know, it's made with a lot of butter."

He was right. More than fifty percent of the calories in puff pastry is in the form of fat. Your arteries cringe at the thought, don't they? This is why I have avoided baking with it for a long time, opting instead to make my tart and pie crusts from scratch - so that I can control how much butter goes into them.

But on this day, I had purposefully planned to make pastry tarts for dinner, knowing that we would have spent hours skiing. Although I had not skiied before, everything I heard and read about it prepared me for the workout it was supposed to be. Even for a beginner. Back home that evening, it seemed that my body was just too heavy for me. It wasn't that any particular muscle hurt but the general feeling for being completely exhausted. I couldn't think of a better time to have a rich and buttery dinner: after a vigorous workout. (I deserved it dammit!)

I found these pre- cut, single serving squares of dough on my last grocery trip. Not only are they conveniently packaged and separated with wax paper, it also is a good way to use just the right amount. No more thawing the entire roll just to get enough for one tart then refrezzing the rest, or being inadvertently forced to use up the roll. And if you're counting calories, each square is two hundred and twenty. Maybe I'll make this meal a post-ski tradition.

Date and Cheese Tarts with Almonds

Makes 4 servings

4 squares puff pastry dough (5x5 inches)

1 cup mejdool dates

1/4 cup fat free cream cheese

1/4 cup grated parmesan

salt and pepper

slivered almonds (optional)

1. Set the oven to 400 degrees F.

2. Cut the dates in half, discard their seeds, and flatten slightly with your fingers.

3. Place the puff pastry squares on a baking sheet, spacing them evenly. Spread an equal amount of the cream cheese unto each square, top with parmesan and dates, followed by salt and pepper, and the almonds, if using.

3. Bakes for 15 to 20 minutes until the tarts have puffed up and are golden brown.

Homemade Hummus - a low fat recipe

Talk about easy. Making hummus can be summarized in three quick steps: 1) add ingredients to food processor, 2) puree, and 3) eat. But leave it to me to complicate things a little. I thought I'd at least try and lighten up this Middle Eastern staple. Which is not to say that I have anything against the traditional ingredients used in original recipes. The distinctive flavors of chick peas with creamy tahini and fresh parsley, served with warm pieces of pita bread, solicits day dreams of antiquated seaside villages, and brilliant, blue Mediterranean waters, permeated by the actual aromas of sesame, olive oil, and lemons.

Since my goal was to reduce calories, the first ingredient I manipulated was tahini. Tahini is simply toasted sesame seeds which have been ground into a paste. Sesame seeds are also used to make sesame oil so it follows that tahini would contain a good amount of fat. I decided to substitute it for greek yogurt. Low fat greek yogurt, in particular, because it contains just enough fat to lend a creamy texture to the dip but, at the same time, is not as high in calories as tahini. (One hundred and twenty calories per cup of low fat yogurt compared to eighty eight per tablespoon of tahini.)

Next came the lemon juice. I discovered Moroccan preserved lemons last spring and have been using it in most of my seafood dishes and stews, so I always keep some in my refrigerator. The preserving solution also comes in handy but not in a calorie-specific way. It simply imparts a strong, tangy flavor and can be used in most savory dishes that call for fresh lemon juice. But where can one find Moroccan preserved lemons, besides Morocco? They are not as elusive as the name might suggest. I know that Whole Foods carries it as do many imported food stores. But if you can't find them at all, go ahead and use the juice of fresh lemons - the fact that your hummus is fresh and homemade will eclipse any minor ingredient substitution.

Homemade Hummus

Makes approximately 2 cups

1 can chick peas

2 garlic cloves

1/4 plain greek yogurt*

2 tbsp preserved lemon juice **

1/4 cup chopped parsley

2 tbsp olive oil

1. Drain the chick peas from the can and add to a pot with just enough water to cover them. Boil for ten minutes. Drain and add to food processor with the garlic, yogurt, and lemon juice. Puree until smooth.

2. Fold in the parsley, and transfer to a serving bowl. Just before serving, drizzle with the olive oil and garnish with pickled peppers (optional.) Serve with pieces of pita bread or whole grain crackers.

* Here I used low fat greek yogurt for a lower calorie hummus but for the traditional version, simply use the same amount of tahini instead.

** If you can't find preserved lemon juice, use the juice of fresh lemons.

Zucchini Flatbread and Tag: a game of getting to know more about our favorite bloggers.

A while back, I received the following fun exercise from Gera at Sweet Foods. The purpose: getting to know more about our favorite food bloggers. Now, it's my turn. Following Gera's example, I have attached some photos, some random ones chosen from a few of my trips.

First, though, here is my newest flatbread recipe: zucchini, almonds and mozzarella. Initially, I intended to make a simple zucchini flatbread but realized that I had a handful of slivered almonds left and not wanting them to go to waste ( nuts in general last a a good two or three months in the pantry, even longer in the freezer, before turning rancid) I added them to the mix. And not a bad idea either.

Zucchini Almond Flatbread

Serves four

1/2 cup whole wheat flour

1/2 cup all purpose flour

2 tsp active dry yeast

1 tbsp sugar

1/2 cup warm water

1/4 tsp salt

2 zucchini, sliced

2 cloved garlic, minced

2 tbsp olive oil

1/2 cup shredded mozzarella

1/4 cup toasted, slivered almonds

1. To make the dough: In a mixing bowl, add the water to the yeast and sugar, set aside until foamy, about 10 to 15 minutes. Add the flours and salt and mix into a ball. Remove to a flat, floured working surface and knead until soft and elastic about four to five minutes. Set in the mixing bowl that has been oiled. Cover and let rise for about an hour.

2. In a skillet set over medium heat, add the zucchini, garlic and oil. Cook until zucchini softens about three to four minutes. (It is not necessary to thoroughly cook the zucchini here because it will finish cooking in the oven.)

3. Roll the dough unto a well greased baking sheet to about one eighth of an inch thick. Evenly layer the zucchini and mozzarella. Finally, sprinkle the almonds. Bake at 450 degrees for ten to twelve minutes. Serve while still warm.

Now, on to the questionnaire.

Diamonds or pearls?

Not crazy about either.

What is the last film you saw?
Dark Knight

Your favorite series?
I'm a LOST junkie! It's the first series I actually followed from season one and I'm still hooked. Also watch Law and Order, CSI and anything interesting on Discovery and National Geographic.

What kind of breakfast do you have usually?
It depends on whether I'm eating alone or with my husband. Alone: some sort of cereal. With my husband: pancakes and omelette, or a traditional Trinidadian breakfast.

Lighthouse, Kauai.

Second given name?

Pearl. Yes, Pearl. When I was born, being her first granddaughter, my grandmother thought I was her little gem, hence "Pearl. " I'm just grateful Diamond or Gold didn't come to her mind.

Which kind of food can't you stand?
Processed food

Favorite name (at the moment)?
Don't have one.

Which car do you drive?
Acura.

Which trait or character don't you like?
Arrogance.

Star fish at Aquarium in Minneapolis.

Favorite clothes?
Badgley Mischka, Cache, Banana Republic, BCBG, Adidas.

If you could take the aeroplane to go somewhere, where would you go?
Tough one...Hawaii or Tahiti.

Sea horse at Aquarium.

Where would you want to live when you are retired?
Hawaii. I could seriously spend my days snorkeling, hiking the Na Pali cliffs, and eating fresh seafood.

Which birthday do you remember the most?
My last: my father and youngest sister had visited; I hadn't seen them in more than three years.

Your birthday?
October 10.

Shamu! San Diego.

If you were a color, which one would you be?
Red

Chocolate or vanilla?
Chocolate.

Coffee or tea?
Coffee! I started drinking coffee in college to stay up to study. Now, it seems I cannot start my day without a cup. Nothing fancy, just regular coffee; I grind my own beans though. I do have tea on most evenings.

Feeding the animals, Wild Animal Park, San Diego.

The last person you had on the phone?
My sister Nancy in Toronto. We speak to each other almost everyday.

Sweet or savory?
Sweet! My sweet tooth is going to be the end of me.

The day of the week you prefer?
Wednesday night because LOST is on!

Now, let's find out more about:

Sarah at Broken Yolks

Zerrin at Give Recipe

Ricardo at Rico Cafe Bistro
Deb at Kahakai Kitchen

Kalamata Olive and Date Tapenade

Tapenade is a staple appetizer at many a dinner party. And more often that not, this tapenade is store bought. Sad. Since it is unbelievably easy to make.  I'm sure if you were to look in your pantry, you will find that you already have the ingredients to make a perfectly decent, perfectly gourmet-store-worthy hor d'oeuvre. But don't just stop there. Use as a sandwich spread, in soups, tossed in pasta. The possibilities are endless. 

I have used kalamata olives here because they are sweeter than most other olives. Paired with dates, it produces a relatively fruity tapenade. However, you can use any olive on hand, paired with another dried fruit such as raisins or figs. Or take a savory approach with artichoke hearts, roasted red peppers, or even cocktail onions. You simply can't go wrong here. 

Kalamata Olive and Date Tapenade

Serves 4 to 5

1 cup pitted kalamata olives 

1/4 cup pitted dates

1 tbsp capers

2 tbsp olive oil

2 small cloves garlic, minced

1 tsp sherry (optional)

Soak dates in one cup of hot water for fifteen minutes. Drain. Add to food processor with remaining ingredients. Puree and pour into serving dish. Serve with dry toast or multigrain crackers. 

Green Pea Croquettes with Chevre

In the spirit of change, we decided to become vegetarian. No red meat, no poultry but maybe seafood. This was more of a health related decision than anything else. I am not sure why we had not done this before. After all, we typically ate meat once a week (except during the holidays when, I admit, it gets a little out of control) and whenever we dined out. Do I think we will miss meat? Do I think it will be a difficult change? On the contrary, I accept this as a interesting culinary challenge. Another reason to be creative in the kitchen.

After the first two weeks as an official vegetarian, it became obvious that, just as was suspected, this was not going to be very difficult. First, we were doing it together. That way, we can keep each other in check, and offer support and a gentle reminder when the other (usually me) behaves like an omnivore. Second, vegetarian options are endless and adding just a few key ingredients can turn a boring or over-done dish into an exciting new dinner staple. Like these croquettes.

Croquettes are typically cylindrical or circular disks of food, breaded and deep fried. While mashed potatoes and meat are typically the base, other ingredients can be substituted. And while deep frying is rarely undertaken in my home, I have found that the same crunchiness is achieved by searing in a little oil on high heat. Here, green peas are the base and soft goat cheese adds a striking flavor and contrast to the crunchy exterior. If you like crab cakes, I think you will like these little green patties. This recipes makes four to five large cakes or about eight appetizer-sized ones.

Green Pea Croquettes with Chevre

Serves 3 to 4

1 1/2 cups frozen or fresh green peas

1/2 medium onion, chopped

2 garlic cloves, minced

1 tbsp vegetable oil

2 tbsp part skimmed ricotta cheese

2 tbsp plain goat cheese plus more for serving

1 egg

1/2 tsp paprika

1/2 tsp cayenne pepper

1/2 tsp salt

1/4 cup chopped parsley

2/3 plain bread crumbs

1. Bring frozen peas to a boil in two cups of water for three minutes, drain and set aside.

2. Add one tablespoon vegetable oil to skillet over medium heat. Saute onion and garlic until soft, about three minutes, and add peas. Cook for another two minutes. Remove from heat, cool slightly, then puree in food processor or blender. Set aside.

3. In a large mixing bowl whisk together ricotta, chevre, egg, paprika, cayenne pepper, and salt. Combine well. Add pureed pea and onion mixture, parsley, and half of the breadcrumbs.

4. Set skillet over medium high heat and add about a quarter cup of vegetable oil. While oil heats, form pea mixture into 1 inch thick disks. Coat each side with reserved bread crumbs. Once oil has heated, add two or three patties at a time and cook for three minutes on each side.

Remove to paper towels to absorb excess oil. Serve with a wedge of chevre.

Caramelized Red Pepper and Garlic Flatbread

Today around noon, I thought about going out for dinner. I was thinking about Azia. Once afternoon came around however, the skies turned dark and soon I wasn't in the mood to go any where. I have an irrational fear of the Minnesota weather. My fear is that one day I'll be caught outdoors in the path of a tornado. Coming to think of it, it might not be too irrational. Last year, it almost happened; I was driving, listening to XM, and had no idea that a tornado had touched down not too far away because 1) I was not paying attention to the weather news, and 2) my windows were rolled up so I could not hear the sirens.

It is better to be safe than sorry. That being said, dinner plans were forfeited for my homemade flat bread. And hot chocolate.



2 tsp active dry yeast
1/2 cup warm water
1 tbsp honey
1 egg
1/2 cup whole wheat flour
3/4 cup all purpose flour
2 red bell peppers
2 tbsp spicy brown mustard
2 garlic cloves, minced finely (very finely)
1/2 cup grate cheese (or more if you desire)

1. In a large mixing bowl, mix together yeast and warm water. Set aside until foamy, about 10 to 15 minutes.
2. Add egg, honey and flours to yeast and knead into a soft dough. Move dough to a floured surface and continue kneading for three to five more minutes. Return to the mixing bowl, cover with a tea towel and allow to rise for 30 to 45 minutes.
3. Meanwhile, in a skillet set over medium heat, add two tablespoons of vegetable oil. Add thinly slices bell peppers to the pot, season with sea salt and cook for 15 to 20 minutes, stirring occasionally to prevent burning.
4. Once the dough has risen, set oven to 350 degrees F. Roll into a disc or rectangle to fit your baking sheet (which has been sprayed with cooking spray.) Brush mustard onto the entire surface of dough and sprinkle minced garlic throughout. Top with cooked bell pepper, followed by cheese. Bake for 15 minutes. Consume immediately.

Coconut Shrimp Spring Rolls

I prefer spring rolls with only a few ingredients. What I like most about making them, however, is the versatility. There is an endless assortment of ingredients which can be used for the filling. I, myself, am partial to tofu and shrimp but in the past I have had many traditional and not so traditional combinations of meat and vegetables, the most notable of which was fried rice and raisins.

This recipe is also a non-traditional twist but it incorporates flavors that are common in east asian cooking. In particular, coconut, fish sauce, and chili flakes.

Coconut Shrimp Spring Rolls
Makes 6 to 8 rolls

1 tbsp fish sauce
1/4 cup red wine
1 tbsp extra virgin olive oil
1 tsp chili flakes ( more or less depending on desired spice level)
1/2 lbs raw shrimp, shelled and deveined
salt and pepper to season shrimp
1 1/2 cups shredded cabbage
1/2 cup toasted shredded coconut
6 to 8 rice paper sheets
1 to 2 cups warm water in a deep plate or shallow bowl

1. Whisk together fish sauce, red wine, olive oil, and chili flakes. Set this marinade aside.
2. Season shrimp lightly with salt and ground black pepper. In a heavy skillet over medium high heat, cook shrimp for 1 to 2 minutes on each side until cooked through. Transfer to marinade, mix well and set aside.
3. To assemble rolls:
a. Working one at a time, soak a rice paper sheet in warm water until soft and pliable. Set on a paper towel or tea cloth.
b. Place 2 tablespoon of cabbage on the end closest to you. To that, add a teaspoon of toasted shredded coconut and finally two or three shrimp.
c. Fold the vertical sides about 1 inch inwards, then pull the horizontal end closet to you up and over the filling. Continue rolling up and away from you until you reach the other edge.
d. Continue steps a. to c. until all the filling ingredients have been used up.
4. Any left over marinade can be used as a dipping sauce.

Clockwise from top right: toasted shredded coconut, shredded cabbage, marinade.

Cooked shrimp in marinade.


Assembling spring rolls (step 3.)