Shalee over at the “Diner” sent me these questions last week and I just now found time to be able to answer them, intelligently anyway. They were some great questions and I had fun answering them. Be sure to check out the recipe at the end. It is a fabulous meal! Thanks Shalee. (sorry it took me so long)
What book will you read over and over until your eyes quit working?
The Bible. I used to not be able to understand it and then I spent a great deal of time praying over the Bible to God that he would give me the understanding so it wouldn’t sound like a bunch of “Greek”. Now I am so inspired I am involved in like three Bible studies and very much enjoy reading it.
Who inspires you to be a better person?
My husband. He has the faith in God that I hope to accomplish someday.
You’ve just been given a trip to any destination. Where would you go and why that place?
Back to Destin Beach Florida. Hubby and I spent a week there 3 years ago just laying on the beach doing nothing. It was GREAT!!
To what show would you like to go to the taping?
Not sure I would want to go…LOL
What is your favorite cookbook and post one of your favorite recipes from it.
I get a lot of my recipes off of Menu4Moms. But this particular recipe is from Rachel Ray episode on her 30 Min. Meals:
2 fillet of beef steaks, 1 inch thick, 6 ounces each
1 teaspoons steak seasoning or salt and pepper
1/3 cup teriyaki sauce or 1/4 cup tamari dark soy mixed with 2 tablespoons dry sherry
1 tablespoon light oil: wok oil, peanut oil or vegetable oil
4 scallions chopped on an angle into 1 inch pieces
Place 2 pots of water on to boil: 1 pasta pot with a few inches of water in it, 1 medium sauce pan with 1 1/2 cups of water in it. Cover both pots and bring all the water to a boil.
When the smaller pot of water comes to a boil, stir in rice and return water to a boil. Reduce heat to simmer. Place a colander over the pot and add the edamame to it. Place the pot cover over the edamame nesting it in the colander. Steam the edamame 5 minutes, then remove them to 2 small bowls, salt them and cover bowls with plastic or foil to keep warm. Set colander aside and return pot lid to rice, stirring rice before replacing the lid.
While the edamame are steaming, before removing them to the bowls, you have a pocket of time to work with. Add 1/2 cup, a couple of handfuls of Napa cabbage to the second pot of water. Blanch the shredded cabbage 1 minute and remove with a spider or tongs to paper towels to drain and cool. Chop shredded blanched cabbage. Combine meat, chopped salad shrimp, sake, ginger, 1 scallion, 1 tablespoon tamari, sesame oil, black pepper and cooled, chopped cabbage in a bowl. Place 2 teaspoons of filling on each won ton wrapper. Wet your fingertips to help seal won ton wrappers. The gyoza should look like small half moons.
Place 1 or 2 Napa cabbage leaves into the bottom of the colander. The leaves will prevent your dumplings from sticking to the surface of colander. Arrange dumplings on Napa leaf in colander and steam over second larger pot of simmering water. Place large pot lid over the colander to trap the steam. Dumplings need to steam 10 to 12 minutes. While you are working on this, go back and forth with the edamame as necessary per above directions.
While dumplings work, slice the fillet steaks thinly across the grain. Toss with seasoning and teriyaki or tamari and sherry. Heat a nonstick skillet over high heat. Add oil and the meat and stir-fry. When meat browns at edges, add scallions and cook 2 minutes more, stirring frequently.
Use remaining raw shredded Napa cabbage as a bed to serve your dumplings on. Plate all of your items on little dishes and in small bowls.
Mix dipping sauce of tamari, mustard and vinegar for the gyoza and set out alongside dumplings.
Warm or cold sake, leftover from cooking, is the perfect beverage and chilled navel oranges or tangerines make a refreshing end to this meal.