This recipe from Vrunka on Food52 makes great pork potstickers, but it makes wayyyy too much filling for a single package of potsticker wrappers! I couldn’t just throw away all of that perfectly good filling, so I decided to implement it in tackling a personal challenge of mine: making at-home versions of take out classics that actually taste like the stuff you get at the restaurant. I’m always wary of trying a new pad thai or chicken tikka masala recipe, because inevitably it doesn’t taste exactly right and what’s the point of going through all the effort to make something that will be slightly disappointing? But I persevered, and by relying on help from a few online sources, this lo mein recipe is exactly what I wanted.
This recipe in a COMBINATION of two things I’ve been wanting to do for a while: try my hand at homemade dumplings and use up some leftover rotisserie chicken I had in my freezer. I love eating dumplings and they’re so beautiful – forming them was just like one of my craft projects. They’re also great because you can make a ton at once and freeze them for future meals. Now that I have the technique down, I’ll be doing this much more often!
In follow up to the Miso-Wasabi Coleslaw recipe from Saturday, here is the rest of the plate – Soy-Marinated Salmon with Black Lentils and Sauteed Kale. The inspiration was the same – cleaning out the fridge. In this case, I used a bunch of fridge ingredients in the marinade and the kale, and added black lentils from the pantry for heft.
Fried rice is great for recipe development because it’s so versatile. As long as you have the rice and the sauce, you can add whatever meat, vegetables, and/or eggs to it and it will probably taste like fried rice (and taste good). This also means it’s great for the budget, because it helps use up odds and ends left over from other meals. In this case, I used up some ham left over from Easter, which is a classic addition to fried rice.
The origin story of this recipe is super weird, which one of my favorite sources for recipes. Basically, I have a friend who got this gag gift of a can of kidney beans for a Secret Santa exchange. Turns out he doesn’t actually cook or particularly like kidney beans, so he bequeathed the beans to me, with the promise that I will make him something tasty with them. One joke about kidney bean ice cream later, and here we are…