People are more interested than ever in how to come up with your very own meal dump recipes — recipes which only require you to dump a few ingredients into a pot, pressure cooker or crock-pot and then cook those ingredients to make a tasty, healthy meal.
Steps.
1. Select ingredients that will be cooked after the same amount of time after they are cut up in appropriate sizes. For example, raw chicken thighs, sliced celery, sliced carrots and peas, and a starch like diced potatoes or pasta with a sauce added, such as a can of condensed cream of chicken soup, would make a great dump recipe.
Remember to add additional liquid if you are including pasta in your recipe.
2. Follow the general approach to choosing your ingredients. Here's how you should go about this process:
Select the central ingredient, whether it be meat or fish or a vegan equivalent.
Select the vegetables and other ingredients, such as pasta, to go with it.
Decide on the size each ingredient will be to put in the cooker.
3. Search for relevant dump recipes online. In fact, by searching for dump recipes, you may just come up with the ideal recipe you want and not have to create one yourself.
4. Select a cooking time which is appropriate to the container you are using. Here's what you need to know:
Stove cooking recipes containing chicken should take about 1/2 hour if at the boil.
A pressure cooker will take less time - perhaps 10 minutes on pressure.
A crockpot will take many hours - 4 hours on high and 6-8 hours on low.
5. Don't forget to write down your recipe with cooking instructions. This can help you repeat the delicious recipe at a later date, or to share it with friends. And who knows, you may come up with a Dump Meal Recipe Book of your very own. Currently, there are very few books like this available, and you could start a trend!
Tips
Depending on the cooking method you may need to add liquid like milk or water or stock. For example, cooking in a pot on a stove requires additional liquid because of evaporation. Using a pressure cooker should use little or no extra liquid. Also remember that additions like pasta will require additional cooking liquid(s). It is better to have a little more liquid than necessary than not enough.
Use an instant read thermometer to check meat temperature - as long as the meat exceeds 175F you should be safe.
One-pot and casserole recipes are candidates for dump recipes.
If you size the recipe large enough, you will have leftovers which can serve as another meal or so...
Some recipes you can portion out the ingredients into several containers or plastic food bags and freeze them... just remove the container(s)/bag(s) you want and dump them into your cooking pot and cook until done.
Warnings.
Using raw or frozen meat(s) in a recipe can pose health dangers if the recipe is not cooked long enough.
Certain recipes require stirring the pot if cooking on a stove top. Examples are recipes which include dairy and other ingredients which may tend to stick to the bottom of the pot.
When should I skip creating a dump recipe? Typically, recipes containing ingredients which may have widely differing cook times.
Chia seeds are high in Omega-3 fatty acids and contain high levels of antioxidants and valuable nutrients. They are rich in fiber and do not need to be ground for your body to absorb their nutrients. Chia seeds can be used in many different ways. Follow these steps to make more recipes with chia seeds.
Method 1 Use Chia Seeds as a Topping.
Perhaps one of the easiest ways to add chia seeds to your diet is to sprinkle them on top of breakfast foods, baked goods, salads, and even meat dishes. They can be added before or after the food is cooked. Chia seeds have a nutty flavor and can even be eaten alone but if you choose to use them as a topping, try these suggestions to make sure they pair well with your recipes.
Add chia seeds as a topping for granola or cereal. Using chia seeds with recipes that are grain-based will make the seeds less noticeable. Oatmeal, muesli, and other breakfast grains make ideal bases for a sprinkle of chia seeds.
Top baked goods with chia seeds. Breads, muffins, granola bars, and other grain-based baked goods are simple receptacles for a few chia seeds.
If added before baking, the seeds develop a toasted flavor and may settle into the batter or dough. If added afterwards, do so while the baked good is still warm to enable the seed to attach itself firmly to the product.
Cobblers and streusels can easily incorporate a small handful of chia seeds with little noticeable impact on flavor, even for sweet dishes.
Sprinkle chia seeds on dairy products. Yogurt and ice cream can benefit from the nutty flavor and added texture of chia seeds as a topping.
If you prefer fruit-based jams or syrups with yogurt or ice cream, try stirring chia seeds into the fruit topping to blend them instead of sprinkling the chia seeds as a separate topping.
Use chia seeds as a salad topping. Chia seeds can be used like nuts or sunflower seeds in regular salads. They can also be mixed in with salad dressing just prior to serving.
Method 2 Use Chia Seeds as a Substitute in Recipes.
Regardless of the type of food you want to make, chia seeds can probably be used to replace one of the ingredients. Make a list of common substitutions that you would like to incorporate into your regular dishes until you learn how to appropriately mix the chia seeds into regular recipes.
Replace eggs or oil with chia seed gel. Mixing a tablespoon of chia seeds with ¼ cup of water will provide about the equivalent of a single egg or quarter cup of oil for a recipe. Most recipes can tolerate about a 25% substitution of chia seeds for eggs or oil without a noticeable alteration in flavor.
This technique can also help stretch eggs for omelets and soufflés. Just prepare about a quarter of your egg needs by mixing in chia seeds and milk into the beaten eggs about 10 minutes before cooking them.
Use chia seeds as a thickener. Because chia seeds form a gel in liquid, they can be added to soups, stews, sauces, and marinades to help thicken the liquid in place of corn starch or flour.
Chia seeds can also be blended into juice smoothies to add the thicker texture normally provided by whole fruits or yogurt.
If you have accidentally added too much liquid to a recipe, including baked goods, adding chia seeds can thicken the dough by absorbing the excess liquid.
Bind ingredients with chia seeds. Meatballs and meatloaf can be held together with chia seeds and a bit of water once mixed with the ground meat. Jellies, jams, and compotes can also benefit from the gel properties of chia seeds.
Replace oats or pudding mixes with chia seeds. Because chia seeds firm when mixed with liquid, ground seeds and flavorful liquids help form a gel that can give the consistency of porridge when hot or pudding when cold.
For dessert-like chia mixtures, mix the seeds with sweetened or flavored milks or juices. For breakfast-like chia mixtures, stir the seeds into hot milk or water and then flavor to your preferences with brown sugar, cinnamon, or other breakfast toppings.
Method 3 Add Chia Seeds to Traditional Recipes.
Chia seeds are very versatile, and because of their mild nutty flavor, they can be mixed into virtually any regular recipe. In some cases, additional liquid will be necessary to prevent over-drying or thickening of the food. Some experimentation may be necessary to get the appropriate consistency or quantity of chia seeds for your own recipes.
Mix chia seeds into one-dish meals. Lentil or bean soups, slow-cooker recipes, and casseroles are ideal for adding chia seeds.
Stir the seeds into the broth or sauce and monitor the consistency for about 15 minutes to determine if additional liquid is necessary. If so, consider adding the primary liquid base of the recipe (milk, broth, water, or juice, for instance).
Add chia seeds to peanut butter or other spreads. Because of the nutty flavor and texture, chia seeds can easily be added to sandwich spreads to get extra fiber and nutrients.
Include chia seeds in breading and batter. Chia seeds can be added to traditional breading for chicken, pork, and even tofu to add a nutty, crunchy aspect to traditional breadcrumb or cereal-based breading. Chia seeds can also be used in batters for fish or vegetable tempura to add flavor to pan-fried, battered dishes.
Mix chia seeds into rice dishes. Traditional recipes with a base of rice, such as jambalaya or stuffed peppers, can easily tolerate chia seeds added after the rice has been cooked completely. The meals will benefit from the added nutrients of the chia seeds without altering flavor significantly.
Include chia seeds in nut mixes. Homemade trail mix, nut clusters, and snack bags can easily incorporate chia seeds to improve nutrition and add to the nutty flavor of the original dish.
Tips.
Chia seeds can be mixed with nutritious liquids and consumed quickly for a healthy sports drink or breakfast shake.
Kids can easily make their own pudding or gelatin dessert as a fun project, making it easy to please the various dessert preferences of a large family. Offer mix-ins for homemade puddings such as coconut milk, fresh fruit, cinnamon, honey, brown sugar, or Nutella.
Add chia seeds to thicken blender (Vitamix) applesauce without cooking.
Warnings.
Although chia seeds are healthy additions to a balanced diet, consuming chia seeds with every meal can add a considerable amount of fat to the diet.
How to Change Your Recipes To Easy Slow Cooking Recipes.
A slow cooker, sometimes known as a crock pot, is an electric appliance that allows you to cook meat, vegetables and spices on a low temperature for approximately 4 to 10 hours. Slow cooking is popular, because it allows you to put ingredients in a pot in the morning, set a timer and arrive back at home in the evening to find the meal ready to serve. If you want to cook your favorite conventional recipes in a crock pot, then you can usually convert them using a few guidelines. Not every recipe can be converted, but if your recipe is usually cooked with a lid, braised or simmered, it can usually be changed with good results. This article will tell you how to change your recipes to easy slow cooking recipes.
Get used to using your slow cooker. Each brand cooks slightly differently, so you should get a feeling for how hot your slow cooker runs even on the low setting. Many people believe that older slow cookers cook at a lower temperature than newer versions.
If you find that your slow cooker runs hot, then you will want to reduce the amount of cooking time listed in the recipe. You may find the vegetables are mushier and meats fall apart, if you do not make the adjustment to slow cooker recipes.
Brown the meat in a frying pan before it goes in your slow cooker. Even if this is not required on your original recipe, it adds a complex flavor to the meat because it seals in the juices. The meat will also hold together better, while it cooks for hours rather than minutes.
You can also dredge raw meat, like chicken breasts or pork cutlets, in an herb and flour mixture. Then brown it on the stove top. The result will be a more crisp, complex flavor.
Adjust the cooking time of your normal recipe. Most recipes should be adjusted to the "low" setting on the crock pot rather than "high." The following times are good guidelines to follow for time adjustments.
If the cooking time is between 15 and 30 minutes on a stove top or in a conventional oven, then set it to cook for 4 to 6 hours on low. You can also set it for 1 and a half to 2 hours on high.
If the cooking time is between 30 and 45 minutes, then set it to cook for 6 to 8 hours on low. You can also set it between 3 and 4 hours on high.
If the cooking time is between 45 minutes and 3 hours, then set it to cook for 8 to 10 hours on low. You can also set it between 4 to 6 hours on high.
Start converting recipes that already use wet heat for cooking. Look for recipes that are stewed, simmered, slow roasted or braised. These recipes will convert easily and with the best results because they use similar methods.
Buy an easy slow cooking cook book. Make sure it includes recipes for slow cooking meats, vegetables, soups, stews and even casseroles. Find the recipe in the book that is most similar to your favorite recipe and model your favorite recipe on it.
Cut the amount of liquid ingredients in half, if you are converting a stew or braising recipe in a slow cooker. The slow cooker traps liquid inside the pot, so extra liquid will result in a soupy texture.
If your recipe does not call for any liquid, and does not contain fatty meats, then add 1/2 cup (118 ml) of broth or water.
Reduce the amount of liquid you put in a converted soup recipe. If the directions say to simmer the soup uncovered, then reduce the liquid by 1/3. If you are directed to simmer it while it is covered, then reduce the amount of liquid by 1/4.
Wait to add your herbs and spices to your recipe, until the end. Herbs tend to break down and disappear over long hours in the cooker, where spices tend to become dominant. To avoid either of these things from happening, add herbs near the end of the recipe, and add extra salt and pepper before you serve.
Place root vegetables into the bottom of the slow cooker. They take longer to cook than other vegetables. Cut them into 1 inch (2.54 cm) pieces and place them underneath meats or other ingredients.
Place dairy ingredients, such as milk, cream, buttermilk or soft cheeses into the slow cooker near the end of the cooking time. Some hard cheeses, such as Parmesan or Swiss may be put in the cooker at the beginning, because they hold together more firmly.
Add cornstarch or flour near the end to thicken the recipe. If you have too much liquid in your pot, remove the lid and turn the heat up to high. You can also drain off the liquid with a baster and reduce it in a pot on the stove.
If you want to add cornstarch or flour to thicken the sauce, create a slurry first. Add a few spoonfuls of flour or cornstarch to a small bowl and mix it with cool water. Make sure there aren't any lumps before adding it to the slow cooker.
TIPS.
Recipes that call for dry heat, such as things that are baked without a cover, will not work well in a slow cooker. Food does not brown, turn crisp, and liquid does not evaporate in this appliance. Slow cookers simmer ingredients in the liquid created by liquid ingredients or in the meat and vegetables.
Use caramelized onions to add flavor to almost any slow cooking dish. If you are unable to find vegetables that will work well in a slow cooker, caramelized onions may add the needed flavor.
WARNING.
Don't lift the lid off the slow cooker until the end of its cooking time. Raising the lid just once drops the temperature and requires you to add additional cooking time to the recipe. It can also spread bacteria, if you are cooking chicken. You will need to experiment with cooking times and keep an eye on it without lifting up the lid.
Comfort food is delicious in part because it provides relief from anything from cold weather to stress. Though comfort foods can make you feel better in the short term, they can contribute detrimentally to your overall health. Common culprits include dishes that feature high amounts of fat, sodium, and/or sugar. Fortunately, there are some helpful tricks that can help you make some classic comfort foods healthier.
Method 1 Adjusting Classic Comfort Food Recipes.
1. Make homemade mac & cheese. You can reduce the amount of fat and sodium in this classic comfort dish by adjusting of few of its main ingredients. Namely, use 1% milk instead of cream or whole milk, reduce the amount of butter you usually include, and replace some of the cheese with corn starch. Further, use a sharp cheddar cheese, as this will contain less fat.
Opt for whole grain noodles, and make the dish especially flavorful by adding your favorites herbs and spices. Basil and turmeric are especially good seasoning options.
For another great alternative to classic mac and cheese, add two tablespoons of parmesan cheese to a cup of tomato sauce and mix this with the macaroni noodles. This dish will contain much less fat.
2. Use lean meat options. Chili and stews, for example, are other popular comfort foods. To make this type of meat dish healthier, use more vegetables and beans than meat, and opt for poultry instead of beef. If you’re hooked on red meat, select especially lean options, such as bison chuck or grass-fed beef.
A great alternative to a classic sloppy joe recipe calls for ground turkey, a tomato-based sauce made with plenty of veggies, and a whole wheat bread option instead of ground beef on white.
Grass-fed beef has the same amount of fat as skinless chicken, and grass-fed meats have omega-3s.
3. Bake a low-cal casserole. Casseroles are another comfort dish that usually include lots of fat. When baking a casserole, use low-calorie ingredients such as fat-free sour cream and low-fat cheese. Harder cheeses, such as sharp, aged cheddar will generally be lower in fat and can add flavor to many dishes.
When you’re craving casserole, consider baking vegetables such as potatoes and collard greens instead. A dish like this will provide the warmth and sustenance you’re looking for, with much greater nutritional value.
4. Bake chicken instead of frying it. Toss thinly sliced chicken tenderloins in hot sauce and lemon juice and bake them to make healthy hot wings. Dip them in low-cal blue cheese dressing for the complete experience. You can even make faux “fried” chicken by covering the tenderloins in almond flour mixed with coconut oil. Sauté to seal the coating, and bake until the chicken is fully cooked.
5. Opt for healthy soups. Some soups contain surprisingly high amounts of fat and sodium. If a recipe calls for a creamy soup, go with a low-sodium, reduced-fat option. Alternatively, use 60 – 70% of what the recipe calls for, and substitute low-fat milk for the lost liquid.
When craving soup, go for a tomato or broth-based option. Minestrone and vegetable soups are good choices. Always get the low- or reduced-sodium option, when available. Include a salad or whole grain bread with soup to balance your meal and fill you up with healthy fiber.
If you want a meat soup, go for a chicken soup that contains lots of peas, carrots, onions, and/or other vegetables.
Soups are easy to make. Make a large pot at home with low fat-ingredients. Freeze the leftovers and heat them quickly in the microwave for a quick, hearty dish.
Method 2 Keeping Your Sweet Tooth Sated.
1. Savor sweet potato fries. Another comfort food that is especially easy to crave is french fries. When this craving kicks in, go for baked sweet potato fries instead of classic fried french fries. This will significantly reduce the fat and overall calories of your snack.
Slice a sweet potato into sticks or slivers and spread them on a baking sheet coating with coconut oil. Sprinkle a conservative amount of salt and any herbs you favor on top. Bake the fries at 375°F (191°C) for about 20 minutes.
Not only are sweet potatoes healthier than french fries, they make for a relatively healthy dessert as well. Use sweet instead of savory herbs, such as nutmeg and cinnamon.
2. Go for pie filling instead of pie. One of the less healthy components of pie is the crust; however, you can indulge in a pie filling-like custard if a pie craving hits. For instance, combine pureed pumpkin flesh with 1/2 cup low-fat milk, four eggs,2 teaspoons vanilla extract, 1/2 teaspoon salt, 2 teaspoons vanilla extract, 2 teaspoons pumpkin spice, and 1 teaspoon liquid stevia (try pumpkin-spice or vanilla flavored). Pour into six greased ramekins and bake at 350°F for 45 – 50 min.
If you miss the crust terribly, sprinkle some crushed graham crackers on your serving to add a bit of crunch.
To make this and other recipes that call for eggs healthier, replace each whole egg with two egg whites.
3. Opt for dark chocolate. Dark chocolate — on its own or in a recipe — can be a great treat. Not only is it delicious, dark chocolate can provide you with healthy antioxidants, and has less fat and sugar. In fact, the darker the better. Go for an option that’s made of at least 70% cocoa.
If cookies are on your minds, use dark chocolate chips. Further, use some quinoa flour and ground flaxseed, and replace some of the sugar in the recipe with a banana.
Method 3 Establishing Some Comfort Food Ground Rules.
1. Season with spices and herbs. You may find that dishes with less fat, sodium, and sugar don’t seem as flavorful; however, you can expand your palate and learn to appreciate the taste of foods more fully by using herbs and spices to bring out flavors.
Experiment with different herbs to find some you favor. Spices are also usually healthy, though make sure a mixed spice isn’t mostly salt.
2. Cut back on cheese. Cheese is one of the most commonly consumed sources of saturated fat, and is high in sodium and calories as well. When a recipe calls for cheese, use a low-fat version. Look for cheeses with less than 3 grams of fat per serving. If you do use full-fat cheese, use less of it than the recipe calls for. Often, half the cheese called for will usually be sufficient.
Sharp cheddar and parmesan are generally decent options. You can also get away with using less of these cheeses more easily, since they are stronger in flavor.
When a recipe calls for cream cheese, use fat-free cream cheese blended in a one-to-one ratio with plain Greek yogurt. This is especially preferable for dips.
3. Eat for comfort less often. If you’re in the habit of eating comfort food frequently, try to cut back. Plan a comfort dish for the end of the week and look forward to it. To prevent cravings for unhealthy food in the first place, eat high-protein, high-fiber meals that are low in sugar. These are the best types of meals to keep you full.
Further, whenever hunger strikes, drink a full glass of water. Often, people mistake thirst for hunger and wind up consuming unnecessary calories.
4. Eat comfort foods as sides. Get in the habit of eating dishes like mac and cheese alongside at least an equal-sized portion of veggies. For instance, carrots, broccoli, and cauliflower are easy to steam, and taste great with cheesy or meaty side-dishes. If you prefer, mix veggies directly into whatever less-healthy food you've been dreaming about.
5. Eat smaller portions. When you do indulge in a comfort food of questionable nutritional value, get in the habit of eating smaller amounts. One way to do so is by eating mindfully. Sit down to eat, and focus only on your food. In fact, focus on each bite. Consider how each mouthful tastes and feels. Since this practice itself will calm you down, you’ll feel content more quickly.
Quinoa is a whole grain cooked over the stove like rice. As quinoa is a great source of fiber and protein, adding quinoa to your diet can be a great way to add extra nutrients. There are a number of ways to eat quinoa. You can eat quinoa on its own, add it to meals, mix it in with foods, and use it for baking.
Method 1 Making Meals with Quinoa.
1. Eat quinoa on its own. Quinoa is cooked over the stove and is usually ready in about 20 minutes. Quinoa has a mild, nutty flavor and can be eaten on its own with minimal flavoring as a snack or lunch. A bowl of quinoa is a little bland, but it can be a good option for a quick and filling meal.
As quinoa does not have a lot of flavor, a bowl of quinoa can be a great meal if you're feeling a little queasy.
2. Make a breakfast or lunch bowl with quinoa. Add quinoa to a bowl and then mix in other ingredients and spices. Quinoa served in a bowl with a fried egg, veggies, a little cheese, and some hot sauce can be a great breakfast bowl. You can add any combination of foods and spices you want to a bowl of quinoa, due to its mild flavor, and have a great and quick meal for breakfast or lunch.
If you're eating lunch on the go, a quinoa bowl is a great option. It is easy to pack a quinoa bowl in a Tupperware container the way you would pack a salad.
3. Stuff vegetables with quinoa. There are many stuffed vegetable recipes, such as stuffed peppers, that require stuffing vegetables with things like beans, rice, or meats. You can substitute cooked quinoa in these recipes if you have quinoa you need to use. Quinoa can add extra fiber and nutrients to a meal, especially when used over heavier stuffings like ground beef.
4. Eat quinoa for breakfast. If you usually eat something like oatmeal for breakfast, try substituting quinoa instead. Add a bit of maple syrup to your quinoa and some nuts for a quick breakfast on the go.
Leftover quinoa can also be used as a cereal. Add some quinoa to a bowl and mix in some fresh berries. Fill the bowl with milk for a quick, easy, and nutritious breakfast.
5. Make a pasta dish with quinoa. Noodles do not have as many nutrients as quinoa and tend to have more calories. Try substituting quinoa for noodles in a pasta recipe. Instead of making spaghetti with noodles, for example, mix your sauce, meat, and cheese into a bowl of quinoa. You will still get the same basic flavor, but without the empty carbs.
Method 2 Adding Quinoa to Other Foods
1. Add quinoa to a salad. If you're having a salad for lunch or dinner, mix a handful of leftover quinoa into your vegetables. This will add extra fiber and protein,making the meal more filling and nutritious.
Nuts are frequently used to add protein to a salad. While nuts are nutritious, they are high calorie. If you're trying to cut back on calories, substitute quinoa for nuts in your salad.
As quinoa has a mild flavor, it blends well with a variety of different dressings and flavor profiles.
2. Stir quinoa into chili. A hearty chili is a great meal if you want something quick and easy to reheat. To add extra fiber and nutrients to a chili dish, mix in some quinoa during the last 15 minutes of cooking time. About two cups is enough for a full batch of chili.
Remember, quinoa only has a mild flavor. You do not need to go overboard adding extra spices after throwing in your quinoa.
3. Use quinoa instead of breadcrumbs. For things like breaded chicken or pastas topped with breadcrumbs, breadcrumbs often add unnecessary extra calories without extra nutrients. Instead of breading chicken with breadcrumbs, bread it with cooked quinoa. You can still follow the recipe more or less the same, but swap out breadcrumbs for cooked quinoa.
4. Use quinoa in a smoothie. A smoothie can be a quick and healthy snack to have before or after a workout. However, smoothies are sometimes not filling. Adding extra protein to your smoothie can help you get full faster, so add some quinoa to your smoothie before blending it. Due to quinoa's mild flavor, it will not interfere with the existing ingredient's flavors.
Method 3 Baking with Quinoa.
1. Add quinoa to a quiche. Quinoa can add extra protein and antioxidants to a quiche. For every eight eggs you add to a quiche, you can add one cup of cooked quinoa. The next time you're baking a quiche, try adding quinoa to add nutrients to the dish.
2. Bake energy bars with quinoa. Combine two cups of quinoa with a cup of whole wheat flour. Then, add any mix-ins you want such as dried fruits, chocolate chips, or seeds. Add two cups of oats, one egg, and a teaspoon of baking soda. Form the batter into bars and bake at 375 degrees Fahrenheit for 20 minutes. This will make great energy bars to eat as a nutritious snack throughout the day.
3. Fold quinoa into a cake batter. If you want to add a little nutrition to cake, sprinkle some cooked quinoa into the batter and then mix it in. This will not interfere with your cake's flavor, but it will help slow down blood sugar spikes after eating a slice of cake.
Keep in mind, a cake is not a healthy option even with the addition of quinoa. It is still high in sugar and should only be eaten as a treat.
Called "guotie" in Mandarin, and translated to "potstickers" in English, these are a popular type of dumpling traditionally eaten in many Asian countries. Follow the instructions below to make the guo tie completely from scratch, or purchase potsticker or Chinese dumpling wrappers ready-made and make your own filling. The following recipe makes about 20 dumplings, enough to serve as a meal for three or four people, or an appetizer for ten.
Making the Potsticker Wrappers.
Ingredients.
Potsticker Wrappers (alternatively, use storebought wrappers).
2 cups (480 mL) all-purpose flour (have extra on-hand).
1/3 cup (80 mL) boiling water.
2/3 cup (160 mL) room temperature water.
1 egg (optional).
1/4 tsp (1 mL; a small pinch) salt (optional).
1 tsp (5 mL) vegetable oil (optional).
Mix boiling and room temperature water together. The potsticker dough may reach a better consistency if the water is slightly warm.[1] Boil 1/3 cup (80 mL) water, then remove from heat and add 2/3 cup (160 mL) room temperature water.
Alternatively, heat 1 cup (240 mL) water on low heat and remove from heat after one to three minutes. If the water begins to simmer or boil, remove from heat and let cool to slightly above room temperature before using.
Consider adding optional ingredients. While none of these ingredients are required to make guo tie, some recipes call for salt, vegetable oil, and/or egg.[2][3] Stirring roughly 1/4 tsp (1 mL) salt (or a small pinch) into the water may add flavor. The other optional ingredients should be added to the flour instead, before you continue to the next step. Mix the flour with 1 tsp (5 mL) vegetable oil and/or 1 small egg to add flavor and help the dough stick together. Continue as usual, but be aware that the egg will add more liquid to the dough, so you will probably not end up using all your water in the next step.
If this is your first time making potstickers, you may wish to skip this step to keep things simple. If the wrappers fall apart or taste too bland, you may add one or more of these ingredients in your next attempt.
Mix the water gradually into the flour until it becomes sticky. Put 2 cups (480mL) all-purpose flour into a large bowl. Add the warm water a little at a time, stirring the ingredients together with chopsticks or a wooden mixing spoon. Stop adding water once the dough feels slightly sticky, and there is no more dry flour visible.
Depending on the brand of flour and the humidity in your kitchen, you may not need to use all of the water you prepared. Keep the extra water around during the next few steps in case the dough dries out.
Knead the dough with your hands until it becomes smooth. Once the dough becomes too sticky to stir, place the dough on a clean, lightly floured surface and knead the flour and water together. The dough should become smooth within a few minutes of kneading. Stop when the dough has no lumps and can be formed into a ball.
Add a light dusting of flour to the work surface or your hands if the dough sticks to them. Knead in more flour if the dough is too wet to work with.
If you see dry flour that isn't mixed into the dough, or if the dough won't stick together into a ball, add a little more warm water and knead it in.
Remember to wash and dry your hands thoroughly before you begin kneading.
Wrap the dough and let it sit 10–30 minutes. Wrap the dough in plastic wrap or place it in a small bowl and cover it with plastic wrap or a damp cloth. This will trap the moisture released by the dough and cause it to soften.[4] Let the dough sit for at least 10 minutes, and preferably for half an hour.
To save time, make the filling while you wait. This step does not have to be precisely timed, so return to the dough once you are done making the filling.
Divide the dough into roughly twenty pieces. Return to the dough after it's had enough time to "relax," or soften into an easily manipulated ball. Pull it apart into small pieces, each one using about 1/20th of the total dough. You may find it easier if you first divide the dough into four large pieces, then cut each of these large pieces into five smaller ones.
Alternatively, you may use your hand to roll out the entire ball of dough into a long log 1 inch (2.5 cm) thick. Cut this log into discs 1/2 inch (1.25 cm) wide.[5]
Roll each piece of dough into a circle. Sprinkle flour over a flat, clean counter or cutting board to prevent the dough from sticking. Use a rolling pin to flatten each piece of dough over this surface, creating circles about 3 inches (7.5 cm) across.[6] Use smaller circles if the dough breaks apart or looks translucent, as the dumplings may fall apart if they are rolled too thin.
You can speed up the rolling process by using the heel of your palm to flatten each piece of dough into a roughly circular shape before you roll it out more thoroughly.
Filling the potstickers may be easier if you keep the center of the circle thick and the outside edges thin.
Sprinkle each circle with flour. After each circle is finished, sprinkle both sides generously with flour to prevent sticking, and add it to the stack of finished dough circles. Your dumpling wrappers are now complete.
Keep the wrappers wet. Cover wrappers with a damp paper towel to keep them moist as you work. Once you have made the wrappers, it is best to fill them immediately before they dry out. Store unused wrappers in the fridge if you will use them within a few days, or freeze them and use any time in the next few months.[7]
Making the Filling.
Ingredients Filling.
1/2 lb (250 g) ground meat (pork, shrimp, or beef are all common).
1 cup (240 mL) Napa cabbage, Chinese cabbage, or bok choy (finely chopped).
2 tsp (10 mL) sesame oil or Chinese cooking wine.
1 tsp (5 mL) fresh ginger.
1 tsp (5 mL) fresh garlic.
1-2 stalk(s) green onion.
2 tsp (10 mL) soy sauce.
1 tsp (5 mL) salt.
1/2 tsp (2.5 mL) pepper.
1/4 cup (60 mL) chicken stock (optional).
Finely chop the cabbage. Finely chop the vegetables until you have 1 cup (240 mL). While you can use any hard, leafy, green vegetables, guo tie are traditionally made using Napa cabbage or bok choy. Both of these vegetables are sometimes sold under the name "Chinese cabbage."
If you are making vegetarian potstickers, chop 2 cups (480 mL) of vegetables instead.
Remove excess moisture from the cabbage. Toss the chopped cabbage in 1 tsp (5 mL) salt. Let sit five minutes while the salt draws out moisture, then drain the cabbage in a strainer or colander.[8]
Peel and chop other herbs and vegetables. To add a spicy flavor to the guo tie, peel fresh ginger and fresh garlic, then chop them finely until you have 1 tsp (5 mL) of each. Finally chop one or two stalks of green onion (scallions).
Mix the vegetables and ground meat together. Mix these vegetables in a large bowl containing ground or finely minced meat. In different areas of Asia, ground pork, beef, or shrimp are all commonly used, or a mixture of these.
Wash your hands in warm, soapy water after handling raw meat to reduce the risk of exposure to harmful bacteria. Clean any surfaces or utensils that came into contact with the meat in hot, soapy water once you are done using them.
Add seasonings. Mix in 2 tsp (10 mL) soy sauce, 2 tsp (20 mL) sesame oil or Chinese cooking wine, and 1/2 tsp (2.5 mL) pepper. There are many variations on this recipe, and you may decide to replace some seasonings or add your own. Other common options include 1/4 cup (60 mL) chicken stock or chicken broth, a dash of chili powder, or a dash of Chinese five spice powder.[9]
If you'd like to adjust the seasonings before you make the potstickers, take a small spoonful of filling and fry it in oil until it is browned through. Taste the filling and add more seasoning if necessary.
Filling the Potstickers
Hold a potsticker wrapper on the palm of your non-dominant hand. Take one of your circular potsticker wrappings and place it on the palm of the hand you use least.
Place the filling in the potsticker wrapper. Take approximately 1/2–1 tablespoon (7–15 mL) of filling using a spoon or chopsticks and place in the center of the potsticker wrapper. If the dough is thin or the circles of dough are small, use less filling.
Fold the wrapper loosely around the filling. Fold the potsticker in half to make a half-moon shape, but do not press the edges completely together. Only press the center of the edges together, so the corners of the dumpling are still unattached.
Note: If you are using storebought dumpling wrappers, use wet fingers to dampen the edges until they are soft enough to press together.
Fold a piece of dough at one corner. Grasp one layer of dough at the corner with your index finger and thumb, then fold it toward the center of the potsticker edge, where the two sides of the circle are pressed together.[10] The soft dough should stretch into a classic potsticker pleat or wrinkle. Press the two layers of dough together at the fold to keep it in place.
Repeat until there are three or four folds on each side. Using the same technique, grasp one layer of dough at the corner and fold it over toward the center edge. Press together with the opposite layer of the potsticker. Repeat this until there are three or four folds on each potsticker, and the potsticker is completely closed.
Frying the Potstickers
Heat a pan of oil. Add cooking oil to a wok, flat skillet, or frying pan, just enough to cover the bottom of the pan in a thin layer. Heat over medium heat until the oil begins to shimmer, or when a small piece of vegetable or filling sizzles when placed in the oil.
Use a vegetable oil with a high smoking point, such as canola oil or peanut oil.
Add the potstickers to the hot oil. Carefully drop the potstickers into the pan from a short distance above the oil. Arrange them with a heat-safe utensil so the dumplings are close together but do not touch each other.[11]
You will likely need to cook your potstickers in several batches. Do not pile potstickers on top of each other in the pan, or they may not cook properly.
Reduce heat and cover the pan. Cover the pan, reduce to low heat, and fry for a few minutes until the bottom of the potstickers are crisp and golden-brown. Depending on the temperature of the pan, this could take anywhere from two to seven minutes.[12][13] You may lift the lid to check on the potstickers' progress.
Remove from heat immediately if you smell burning. Use a heat-safe utensil to unstick the potstickers from the pan, and continue after one or two minutes.
Add a small amount of water to the pan. Once one side of the potstickers are brown, lift the lid and pour 1–3 tablespoons (15–45 mL) water onto the pan, just enough to cover the base of the pan with a shallow layer.
Pour the water while rapidly moving in a circular motion around the edge of the pan. This distributes the water evenly and prevents one part of the pan from cooling down too quickly. This also reduces splatter from hot oil and water coming into contact.
Cover and cook for a few minutes more. Cover the pan again and cook on moderate or low heat for 4-5 minutes. Add more water if it boils away before the potstickers are done cooking. Note that you do not need to flip the potstickers at any point in this process; it is intentional that they are only crisp on one side.
Remove a potsticker and cut it open to check that it is done. The filling inside should be browned and fully cooked.
Serve immediately with dipping sauce. Remove the potstickers from the pan and cook additional batches if necessary. Once all the potstickers are cooked, serve them with a sauce of your choice:
Any dark vinegar can be used alone or mixed with an equal amount of soy sauce and a dash of sesame oil.
Mix vinegar with sherry or dry wine and sweet soy sauce for a sweeter dipping sauce.
Black pepper and sliced ginger add a sophisticated flavor, and can be provided with or without a dipping sauce.
Dipping Sauce.
2 tbsp (30 mL) dark vinegar (especially Qing Kiang)..
2 tbsp (30 mL) soy sauce.
1 tsp (5 mL) sesame oil.
Ground white pepper to taste.
Tips.
If you do not wish to fry your dumplings into potstickers, cook them in boiling water for 4–6 minutes instead. This method is also traditional in many areas where potstickers are eaten.
Based on preferences, filling can vary--in components and ratio--from pure meat (pork, shrimp, chicken, etc), to pure vegetables (bamboo, shiitake, cabbage, bok choy, etc), to a mixture of meat and vegetables.
The measurements for the dipping sauce can vary depending on how much sauce you want, as well as how salty or sour you would prefer the sauce to be. Feel free to experiment!
how to cook without a recipe with becoming a great cook
Becoming a Great Cook.
Take notes about what works. Not every dish you create from scratch will be a hit, but you're sure to cook something that you want to make again. Don't wait too long before you write down what you made. This will help you replicate the dish until you can commit it to memory.
You should also make notes of what didn't work and possible things to try for next time. For example, you could write, "Don't substitute white chocolate for dark chocolate. Try semisweet instead."
Give yourself enough time to cook. If you don't have a recipe to go off of, you should have a vague understanding of how long it will take to make certain dishes so you don't feel stressed. Keep in mind that meals like pasta, pizza, or stir-fries will come together faster than large cuts of meat, such as roasts.
Tip: Think about ways you can prep a meal in advance if you're short on time. For example, you might braise a pork shoulder and refrigerate it once it's cooked. Then, shred it the next day and use it for tacos, chili, or stew.
Use leftovers as the basis for a new meal. This is a great way to reduce food waste and come up with a new meal without a recipe. Take a look through the fridge and pantry to see what food you have and try to come up with a meal that uses several of the ingredients.
For example, if you have leftover roasted vegetables and some soft cheese, toss them with cooked noodles to make a casserole. You could also use them as toppings for a quick pizza or mix them into a simple omelette.
Use your favorite recipes as templates for new dishes. You don't need to start from scratch every time you cook without a recipe. Instead, find recipes you enjoy making and use them as a guide to make new meals.
For example, if you have a great curry recipe, try substituting the protein or swapping out the vegetables for an entirely new curry.
Cook within flavor families. Look at the ingredients you have on hand and think about which go well together. Then, try to craft a meal around those flavors. For example, if you're making a simple bean soup, you could use black beans, diced tomatoes, chili powder, garlic, and onion to make a Southwestern-flavored soup. Or you could use different flavors, such as white beans with garlic, thyme, chicken stock, and rosemary.
You might find that you're already comfortable cooking a certain cuisine. Think about the ingredients and flavors that are frequently used and try to make them into new dishes.
Relax and enjoy making food. Don't be afraid to make mistakes when you cook and try to cook as often as you can. Working in the kitchen every day will make you feel more capable and confident. Practice really will make it easier to cook meals without a recipe.
What Is Fresh Mozzarella Cheese ?
Written by Peggy Trowbridge Filippone.
Fresh mozzarella is a sliceable curd cheese that originated in Italy. Traditionally made from the milk of water buffalo (not North American buffalo or bison, as many mistakenly think), its delicate, milky flavor is highly prized. Fresh mozzarella is considered to be one of the healthier cheeses, due to its low fat and sodium content. Water buffalo's milk mozzarella is more nutritious than cow's milk mozzarella, with higher concentrations of calcium, protein, and iron, as well as being lower in cholesterol.
Fast Facts.
• Source: Traditionally water buffalo's or cow's milk.
• Origin: Italy.
• Texture: Fresh, semisoft.
• Color: White.
What Is Fresh Mozzarella Cheese?
Fresh mozzarella is quite different from shredded mozzarella cheese. It’s a fresh, semisoft cheese. Unlike many varieties of cheese, it isn’t aged and is instead eaten immediately after being made.
The original source of milk for fresh mozzarella is the Italian Mediterranean buffalo breed, which is believed to have been introduced to Italy in Roman times or later during Barbarian invasions of Italy. Since these animals are herded in only a few countries, primarily Italy and Bulgaria, most mozzarella is now made from cow's milk; in fact, much of the mozzarella cheese we find in our local supermarkets is made from cow's milk. If you are shopping for traditional fresh mozzarella, look for the label "mozzarella di bufala."
Fresh mozzarella is silky, soft, milky, and mild in flavor. It should be eaten at room temperature to fully enjoy its subtle and fresh flavor. Fresh mozzarella is easily found in supermarkets and specialty stores. Prices vary slightly from producer to producer and milk source, with buffalo's milk being more expensive than cow's milk mozzarella. The milk of the Italian Mediterranean buffalo is three times more expensive than cow's milk and is costly to ship, which is reflected in its price.
How Fresh Mozzarella Is Made
No matter which type of milk is used, fresh mozzarella is made in the same manner. Mozzarella cheese is not aged like most cheeses and is best when eaten within hours of its making. The process of making mozzarella is called pasta filata. The milk is incubated with a whey starter containing thermophilic bacteria and then rennet is added to form the curds. The curds are heated in water or whey until they form strings (hence the term "string cheese") and become elastic in texture. The curds are stretched, kneaded until smooth, and then formed into round balls to make fresh mozzarella cheese.
It is easy to make homemade mozzarella cheese. You need only rennet, citric acid, milk, and water. You can find rennet and citric acid in specialty markets and health food stores that may cater to home cheesemakers, or online. In 30 minutes, you can have fresh mozzarella to enjoy and impress your family or guests.
Types of Mozzarella.
Different kinds of animal milk can be used to make fresh mozzarella. Water buffalo's milk is very high in fat and casein, making it hard to digest in its raw form. While it is not consumed as a beverage, it's prized for making mozzarella, burrata, ricotta di bufala, yogurt, and similar products.
In Italy, if you want cow's milk mozzarella, ask for mozzarella fior di latte, which may be made with pasteurized or unpasteurized cow's milk. In the U.S., this would be the same as the common mozzarella seen in the cheese section of the grocery store.
Sheep's milk mozzarella can be found in some areas of Italy, including Sardinia, Abruzzo, and Lazio. Goat's milk mozzarella is made by some small producers.
Substitutes.
Fresh mozzarella is unique and difficult to substitute. Burrata is the best alternative, but it will be runnier. When cooking, however, a lower moisture mozzarella or another mild melting cheese, such as provolone or Monterey Jack, are options, but their flavors will not be identical.
Uses.
You are probably familiar with shredded mozzarella layered on pizza and baked Italian dishes, and fresh mozzarella can be used in the same manner. It's also used in a variety of fresh and cooked recipes. It can be layered into salads, such as caprese salad, or in sandwiches and panini, or as a topping for bruschetta and crostini. It can be enjoyed quite simply, with a drizzle of olive oil or as an accompaniment to melon or tomato. Fresh mozzarella is also a delightfully creamy and melty component to fillings and stuffings for meat and meatballs, chicken, and vegetarian dishes.
Storage.
If you buy or make fresh mozzarella, keep it immersed in liquid until you are ready to use it. Packaged mozzarella usually includes some liquid. Keep mozzarella refrigerated; because of its high moisture content, it does not keep as long as harder cheeses. Low-moisture mozzarella will keep longer. Once opened, the mozzarella should be eaten as soon as possible, preferably within one day. Because of its delicate nature, fresh mozzarella does not benefit from freezing.
