Hello and Happy New Year. One of my resolutions is to cook more. Of course, that makes the other resolution, lose weight, a little harder, but cook more doesn't have to mean eat more, right?
I saw Michael Pollan ("In Defense of Food", " The Omnivore's Dilemma") speak last year, and one of the things he said is the healthiest thing you can eat is anything you make at home. It makes sense, no bread bowl, you control the fat, the quality of your food, salt intake, no preservatives etc. Funny side note - he also advocates cooking anything made with 5 ingredients or less so over the holidays when my youngest daughter and I were making fudge, she was counting how many ingredients went into our recipe. Too bad the fudge had about 8 ingredients - it would've been a great loophole.
For me, cooking is therapy. I love to open a bottle of wine, turn on some music from the '70s, and cook. I love to read recipes and figure out how to combine and alter them. I love to chop, saute, sip and dance. I love cooking for friends and family. I even love food shopping - especially at a farmer's market. The whole experience from beginning to end, from recipe to dessert, gives me great pleasure.
If cooking isn't your therapy, then make your resolution to find something that is - painting, yoga, walking, writing, boxing, running, reading, singing, gardening. It doesn't matter what it is. You have to find something that you can lose yourself in, and enjoy, to make it an real escape.
S0, cheers to finding your therapy, and I promise to share the cream of the crop recipes with you!
Here is a recipe I created during the holidays that went over well at a few parties, and was enjoyed by kids and adults. It's a great appetizer for Fall and Winter.
Butternut Squash Pot Stickers
1 butternut squash
1 onion
olive oil
butter
curry
cumin
cinnamon
(or you can use Gram Masala in place of the curry, cumin and cinnamon)
nutmeg
salt and pepper
fat free half and half
Won ton skins
melted butter
Chutney - I used an apple chutney
Half the squash, and scoop out seeds. Dot with butter and sprinkle with cinnamon, salt and pepper. Roast at 425. Depending on the squash, it could take anywhere from 45 minutes to 1 hour 15 min. Squash needs to get soft.
Meanwhile, slice the onion and saute in a some olive oil and butter until golden and soft. Add cooked squash, seasoning, and combine. I know I didn't put measurements on the seasoning and I am sorry. It's really just a few dashes of each.
Transfer mixture to Cuisinart and pulse until creamy. Add a small dollop of half and half and adjust any other seasonings to taste.
Place about 1 teaspoon of the mixture inside a wonton skin. Brush the edges with water (you can use your finger) and press the edges together to form a triangle and seal. Place on cookie sheet lined with parchment paper. When the sheet is full, brush each potsticker with melted butter, and bake for about 15 minutes, or until golden.
Serve with chutney on the side.
