Prep Time: 5 Minutes

Slaw:

• 1/2 cup water
• 1/4 cup sugar
• 1/4 cup distilled white vinegar
• 1/2 cup julienned carrot
• 1/2 cup julienned daikon radish
• Kosher salt

Make the slaw: In a small saucepan, combine the water, sugar, and vinegar, and bring to a boil. Transfer the vinegar mixture to a bowl and cool. Add the carrot and daikon, mix well, and season with salt. Set aside to marinate for 30 minutes or store in the refrigerator up to overnight.

Grill Beef:

• I pound flank beef
• 1/2 tsp soy sauce
• 1/2 tsp minced garlic
• 1/2 tsp honey
• 1 teaspoon vegetable oil
• Pinch ground black pepper

Marinade the beef flank for about I hour and cook on the grill over medium to high heat. Cook the beef to your preference, but it tastes best cooked to medium.

Sandwiches:

• 4 (10-inch) baguettes
• Mayonnaise, as needed
• 4 teaspoons soy sauce
• 1/2 cup fresh cilantro sprigs
• 1/4 medium English cucumber, cut lengthwise into 4 slices
• Freshly ground black pepper

Directions:
Make the sandwiches: Preheat oven to 400 degrees F. Slice the baguettes open lengthwise, and slather the insides with mayonnaise. Arrange the baguettes on a baking sheet and bake until hot and crusty about 5 minutes. Remove the baguettes from the oven, and immediately. Fill each with some sliced grilled beef, 1 teaspoon soy sauce, 1/2 tablespoon cilantro, 1 slice cucumber, ground pepper, and some slaw. Serve immediately.

Prep Time: 15 Minutes
Total Time: 30 Minutes

4 Stars

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INGREDIENTS

• 5-8 fresh shiitake mushroom ( any mushroom you like)
• 6 cups canned low-sodium chicken or vegetable broth
• 2 tablespoons vegetable oil
• 3 garlic cloves, thinly sliced
• 2 tablespoons grated fresh ginger
• 1/4 red chili flake
• 1/4 cup soy sauce
• 1/4 cup rice vinegar
• 1 teaspoon toasted sesame oil
• 1 package firm tofu, drained and cut into 1/2-inch cubes
• 1 cup shredded cooked chicken
• 2 tablespoons cornstarch mixed with 3 tablespoons water (optional)
• 1 large egg, beaten
• Salt, to taste
• Pepper, to taste
• Garnishes: thinly sliced scallions

PREPARATION:

Heat vegetable oil in large saucepan over medium heat. Add garlic, ginger, chili. Stir in mushrooms. Cook about 2 minutes. Add chicken stock, soy sauce, vinegar, and sesame oil; simmer about 3 minutes. Add tofu and chicken, and simmer about 3 minutes or until heated through. Stir in cornstarch mixture to thicken, if desired, and simmer about 2 minutes. Gently stir in egg to form thin ribbons. Season with salt and pepper, and serve. Garnish with scallion.

• 1/4 pound ground pork
• 1/4 pound of uncooked shrimp, shelled, deveined, and finely chopped
• 1 teaspoon minced cilantro leaves
• 1/2 teaspoon sugar
• 1/2 teaspoon salt
• 1/2 teaspoon minced ginger
• 1/8 teaspoon sesame oil ( in the international food section of you market)
• Dash ground white pepper
• 24 wonton or pot sticker wrappers ( you can find at your market near the bean spouts)
• 3 tablespoons cooking oil
• 2/3 cup chicken broth or water

Dipping Sauce:

• 1 1/2 tablespoons light soy sauce
• 1 tablespoon rice vinegar
• 1 teaspoon sesame oil
• 1/2 teaspoon chili sauce (only if you like it spicy)

Directions

1. To make the dipping sauce: In a medium bowl, combine the soy sauce, vinegar, chili sauce and sesame oil. Mix well and reserve.
2. To make the filling: In a large bowl, combine, the pork, shrimp, cilantro, ginger, sugar, salt and sesame oil. Season with a little pepper and mix, stirring rapidly in 1 direction until the mixture is well combined and spongy.
3. To make the pot stickers: Working in batches, lay 4 wonton wrappers on a clean surface.
4. Keep the remaining wrappers covered in plastic wrap to prevent drying. Put a heaping teaspoon of filling in the center of each of the 4 wonton. Brush the edges with water. Fold the wrappers in half over the filling, pinching the edges together to form semi-circles or triangle. Put the pot stickers on a baking sheet seam-side up and cover with a clean towel. Repeat until all the filling has been used.
5. If you bought the small square shape wonton wrapper your pot sticker will look like this.
6. If you brought the round shape wonton wrapper your pot sticker will look semi-circle.
7. To cook the pot stickers: Heat a large skillet over medium. Add about 1 1/2 tablespoons of oil. When the oil is hot add half the pot stickers. Cook the pot stickers until the bottoms are golden and crisp, about 4 minutes. Add 1/3 cup broth. Reduce the heat to low, cover, and cook until the liquid is absorbed, 5 to 6 minutes. Transfer the cooked pot stickers to a platter. Repeat, cooking the remaining pot stickers.
8. Serve the pot stickers warm accompanied by the dipping sauce.

• large yellow onion, chopped
• 3 Tbsp unsalted butter
• 5 cups chicken broth
• Salt and pepper
• 1/3 cup heavy cream
  Optional : crab meat or cooked chicken

Directions:

1. Cook onion in butter in a 4 or 6-quart heavy pot over moderately low heat, stirring, until softened
2. Add asparagus pieces and salt and pepper to taste, then cook, stirring, 5-10 minutes, until asparagus is tender
3. Add 5 cups broth, and simmer for 1-3 minutes. At this point you have the option to add crab meat or chicken to the soup, then the heavy cream. For a light version add 1-2 table spoon of corn starch diluted in 1 tbsp of water to soup, instead of the heavy cream.

Serves: 4-6. You can puree the soup or leave it, it is delicious and healthy either way.

Ingredients:

• White Chocolate Bars
• Candy Canes
• Ziplock Plastic Bag
• Wax Paper
• Heavy can or Hammer
• Cookie sheets with a raised edge

Directions:

1. Melt chocolate bars in a double boiler, and stir frequently until smooth.
2. While melting the chocolate, have a little helper put some unwrapped candy canes into the plastic bag and seal tightly, after letting most of the air out. Then have them take a can and smash the candy canes into small pieces.
3. Pour the melted chocolate slowly into the cookie sheet to cover the bottom of the pan evenly.
4. Then spread the candy pieces across the top.
5. Refrigerate until firm.
6. Break into pieces, Eat and enjoy!Alternatives: dark or milk chocolate, chopped nuts or colored sprinkles

Ingredients

• 1 small butternut squash (1 1/2 pounds), pared, halved, seeded, and cut into 1/2-inch wedges
• 1 pound carrots, cut into 2-inch lengths
• 1 pound parsnips, cut into 2-inch lengths
• 1 small rutabaga, (or turnips) (1 pound), pared, halved, and cut into 1/2-inch wedges
• 1 pound shallots, peeled, halved if large
• 3 rosemary sprigs
• 3 tablespoons olive oil
• Coarse salt and ground pepper

Directions:

1. While the turkey roasts, combine the vegetables and rosemary on a rimmed baking sheet. Drizzle with oil and season with salt and pepper; toss to combine. Cover with foil.
2. Two hours before your turkey is done, place the vegetables on the second rack in the oven. Roast 1 1/2 hours, uncover, and roast 30 minutes longer, tossing occasionally until vegetables are tender and golden brown.

Alternative: You can also add apples, and a bit of cinnamon or nutmeg.