Far from the maddening crowd

For our New Years Eve dinner we went Chinese (rather I attempted to go Chinese). The other day while aimlessly wandering through the web, hitting favorite sites, I hit upon a pot sticker recipe at myrecipes.com It looked simple enough that even I could handle it so I plucked it and added to my digital cookbook.

This morning I decided that I would try the pot stickers along with another favorite of ours Beef-Broccoli Lo Mein.  This is another easy recipe from Cooking Light.  While the Lo Mein was a success,  the pot stickers were good but obviously a first attempt.

The first problem was that the local grocery store (what was I thinking? I live in a rural town 30 miles north of Spokane) did not have the required gyoza skins, so I had to settle on won ton skins which are thinner and square where qyoza skins are round.  Gyoza skins are thicker that won ton skins which I think would have improved the cooking of them.   I burnt the bottoms and they were a little dry, the pan was too darn hot.  But these were cooking errors not errors in  preparation.  I still have more to cook and will let you know if my cooking skill improves.

So for my next batch of pot stickers I will need to plan ahead and find some gyoza skins.

Here is a quick link to both recipes:
Beef-Broccoli Lo Mein
Pork Pot Stickers

For New Years Day,  I have planned something more traditional Beef Stew.

Have a safe and Happy New Years!

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I was up at 4:30 this morning, what a way to start a 4 day holiday weekend.   So here I sit a little sleep deprived and logy trying to get myself motivated to start a batch of Split Pea Soup.  May need a nap prior to embarking on that project.

Up until yesterday, the  temperature had been in the mid forties.  I was hoping that warmer weather would hold on a couple more days so that I could have gotten a chance to clean up the garden area in the workshop, vacuum out the car and get rid the pumpkins from the front porch.  I surely don’t want to go out in this twenty degree weather to do this.  Such a wimp!

Opting for a nap and a little reading I did not get around to the Split Pea Soup, so that will have to wait until tomorrow.

I did however manage a simple soup for dinner tonight – served with whole wheat french bread and a mixed green salad.  You may make this a little more “spicy” by adding a touch of hot paprika.  Enjoy!

Cajun Shrimp-and-Corn Bisque

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Details

• Prep Time: 15 minutes.
• Cook Time: 20 minutes.
• Ready In: 35 min.
• Makes: 8 servings

Ingredients

• 4 cups fat-free milk
• 2 cups diced peeled baking potato
• 1 tsp Cajun seasoning for seafood (such as Chef Paul Prudhomme\'s Seafood Magic)
• 1/4 tsp salt
• 1/4 tsp pepper
• 2 cans no-salt-added cream-style corn, (14 3/4-ounce)
• 1 lb large shrimp, peeled and deveined

Directions

• Combine the first five ingredients in a Dutch oven, and bring to a boil. Reduce heat, and simmer the milk mixture for 10 minutes, stirring occasionally. Stir in the corn, and bring to a boil. Add the shrimp, and cook for 2 minutes or until shrimp are done.

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