Agave Nectar

Agave Nectar is a natural sweetener similar to honey but not as thick. 
Agave Nectar is also sometimes called Agave syrup which comes from 
the Agave plant which also makes tequila. The plant is cultivated in 
Mexico from the volcanic soils it grows on. The plants are spikey 
resembling a cactus or even more similar to an Aloe Vera plant.

Agave plants come in many sizes and colors —
well over 100 species. The Blue Agave has the highest 
carbohydrate content which allows for the highest percentage 
of fructose in the final nectar when
it is cultivated.

Agave nectar is about one and a half times sweeter than sugar.
Agave nectar is often substituted for sugar or honey in recipes.
Agave is commonly used as a Vegan alternative to honey in cooking.
It also dissolves quickly, so it is nice to use as a sweetener for
cold beverages such as coffee or iced tea.

Juan is harvesting the large plant by cutting the spikey blades off.

Dumplings (steamed)

Dumplings, translates to "pockets of goodness" in Chinese.

Dumplings are traditionally steamed but, can be boiled,
pan fried and or deep fried.

When you are steaming dumplings... the best way is with a
bamboo steamer. You can use a small 4" bamboo basket
(about $5.00) which will fit about 8-10 dumplings
(4-5 in each tier). You can steam directly on the bamboo surface,
by laying some lettuce down- (you know, the first layer of lettuce
that is slightly torn or brown or you just don't want to use.)
Laying the lettuce down helps in the prevention of the dumplings
sticking. If you love dumplings, you can purchase an 8 or 10"
bamboo steaming basket for about $13-$15
(all sizes come in 2 tiers) that will allow you to steam closer
to 20 or so yummy dumplings.

When you are not steaming dumplings - the bamboo baskets
come in handy for storing onions, garlic or potatoes.
The open slots allow air to get to your vegetables.


Chicken Dumplings
1/2 lb. ground chicken
1 tsp grated ginger
1 garlic clove
1/2 bundle chopped cilantro
1 TBSP  hoisin sauce
1 TBSP soy sauce
dumpling wrappers


Shrimp & Pork Dumplings
1/2 lb shrimp
1/2 lb ground pork (equal parts shrimp & pork)
1 Tbs grated ginger
1-2 grated garlic cloves in hot oil from pan
1/2 bundle chopped cilantro
2 stalks chopped scallions
dumpling wrappers



Pork  & Ginger Dumplings
1lb ground pork
1 TBSP sesame oil
2 TBSP grated ginger
1-2 grated garlic cloves
1/4 bundle of chopped cilantro
2 stalks chopped scallions
5 TBSP of hoisin sauce
dumpling wrappers


Tofu Kimchi Dumplings
1/2 pack tofu
1/2 cup chopped chives
1 bundle scallion chopped
1/8 cup kimchi
1 TBSP soy sauce
1 TBSP sesame oil
dumpling wrappers

Fried Dumplings

Ingredients:
1 lb of ground beef
1/2 bag of coleslaw mix
1/2 bag of shredded carrots
1 large onion diced
1 medium zucchini
2 eggs separated
salt, pepper & garlic powder
wonton or dumpling wrappers

Procedure:
1. cook ground beef, drain fat & set aside
2. cook vegetables, drain any liquid & mix with beef
add salt/pepper/garlic powder to season
3. separate eggs & place whites in a separate bowl
mix the raw egg yolks into veggie/beef mixture
4. dip 1/2 of wrapper in egg white bowl (gluing agent)
5. add spoonful of mix into wrapper (not too much)
fold in 1/2 leaving no openings
6. fry in a deep fryer or with some oil in a frying pan
sauces to dip in (soy, duck or apple sauce)

Chicken Tikka Masala

Ingredients:
chicken breasts (about 1 breast per person)
1 small plain yogurt (enough for 2-3 breasts)
1 heaping handful chopped up cilantro
1 Tbs ground cumin
1 Tbs ground coriander
4 Tbs masala powder
2 garlic cloves (grated)
1 inch of ginger (grated)
1 small can tomato sauce (not spaghetti)
3-4oz. of heavy cream (small carton 6 or 8oz.)
good with 1 cup basmati rice
and with naan (Indian bread)

Ingredients for MASALA rub :
mix equal parts (1 teaspoon of each spice)
ginger, cumin, coriander, paprika,
turmeric, salt, cayenne (or chili powder)

Procedure:
1. soak wood skewers in water
(at least 20minutes to prevent burning)

2. if not cooking on the grill skip step 1 cut chicken into 1 inch cubes

3. marinate with 1/2 handful chopped cilantro, masala dry rub & yogurt

4. skewer cubes & grill or broil in oven as chicken is cooking-make the sauce

5. add a little oil, grate the garlic & ginger, stir in ground cumin & coriander
(separate from rub) let the garlic, ginger, cumin & coriander toast a little

6. add the tomato sauce & cream

7. add remaining 1/2 handful of cilantro & turn off stove

8. take chicken out from oven/grill..... toss in sauce

Chicken Teriyaki Wrap

Ingredients:
1 chicken breast (enough for 2 full wraps)
1/2 green pepper sliced
1/2 onion sliced
1 cup rice
2 soft fajita shells (standard large ones)

Ingredients for sauce:
2-3 Tbs minced onions
about 1/4 cup soy sauce
3 Tbs sugar
3 Tbs toasted sesame seeds
couple sprinkles of black pepper
cornstarch/water mixture (thickener)

Procedure:
1. cook rice
2. cook ingredients for sauce until it thickens
3. cut chicken, cook, set aside
4. adding a few drops oil, saute peppers & onions until they sizzle
5. add chicken, then rice, then sauce
6. turn off stove, add mixture to fajita shell roll, slice in half in a diagonal slant

Kung Pao Chicken

Ingredients:
1-2 chicken breasts (marinated) (2-3 serving)
2 carrots sliced
2 celery stalks sliced
1 bell pepper (typically green)
10 dried red chilies (add more for spiciness)
2 tablespoons oil
4 tsp. cornstarch in 4 tsp. warm water (thickener)
At least one handful of dry roasted peanuts

Ingredients for sauce:
1/4 cup sugar
3/4 cup Soy sauce
3/4 cup red wine vinegar
3/4 cup cooking sherry

Marinade for chicken:
1. heat water just short of bubbling, then turn off
2. cut chicken into thin strips,
3. stir chicken in hot water,
cook until about 80-90% done
4. rinse in cold water, drain water
5. place in container so chicken is completely submersed in water,
add about 3-4 Tbs of soy sauce and 1 teas. of baking soda
(will ‘keep’ in closed container in fridge for about 3 days)

Procedure:
1. mix sauce, set aside
2. adding a few teaspoons of oil,
saute the veggies, then add in peanuts
add red chilies, add sauce, & when veggies are cooked
3. add thickener to desired thickness
4. mix in chicken, stir all together
(cut one piece chicken to make sure it is completely cooked)
(good to eat with rice)

Donuts

I am light and airy, with a coating of icing covering my entire surface.
Typically, I'm made of soft and sweet yeast dough cut into rings.
I'm also deep-fried, then coated with a layer of a white and sugary glaze.
Don't I sound tremendously healthy? Wait, there's more...
I am about 4.25 inches in diameter, weigh around 75 grams.
Within that weight, 38 grams of me consist of carbohydrates,
and 14 grams are made of fat, with around 4 g being saturated fat.
SWEET!.... no really... I also have about 13 teaspoons in one of me! SWEET.
But, I'm so good!