Try Asian Cooking

Shanghai-style wrappers are thinner but stay firmer, less slippery after they’re steamed (and crisper after they’re fried). Make these dumplings up to 8 hours before you steam them; once stuffed, store them, covered with plastic wrap, on a cornstarchdusted baking sheet in the refrigerator. Makes about 40 dumplings.

CHINESE DUMPLINGS

INGREDIENTS :
• 3⁄4 pound ground pork
• 1⁄4 pound medium shrimp (about 35 per pound), peeled and deveined
• 1⁄4 cup canned preserved Szechuan cabbage, turnip, or mixed vegetables
• 4 scallions, thinly sliced
• 2 tablespoons minced peeled fresh ginger
• 1 tablespoon soy sauce
• 1 tablespoon rice vinegar
• 1⁄2 teaspoon sugar
• 40 or more circular Shanghai-style dumpling wrappers Cornstarch, for dusting the baking sheet Nonstick spray or canola oil. Chinese prepared mustard, or purchased sweet and sour dipping sauce as a garnish

DIRECTIONS :
1. Place the pork, shrimp, preserved vegetable, and scallions in a food processor fitted with a chopping blade; pulse until well mixed. Add the ginger, soy sauce, vinegar, and sugar. Pulse until finely chopped, about like a coarse meat loaf mixture. (The filling can be made up to 1 day in advance; cover it tightly and store it in the refrigerator.)
2. Place one of the wrappers on your work surface. Place about 1 teaspoon filling in the center of the wrapper. Wet your finger and run it along half the circumference of the circle. Fold the circle closed into a half-moon, then pinch the edges together to seal.
3. Pick up the dumpling and dab a little water on the crescent edge. Begin crimping this curved edge closed, starting at one end and folding a little piece of the seam over itself, like crimping fabric or paper, and then again, and again until you’ve created a small, tight clutch or purse. Set aside on a cornstarch-dusted baking sheet and continue making more dumplings.
4. Bring about 2 inches of water to a simmer in a large pot. Meanwhile, spray several bamboo baskets with nonstick spray or lightly oil them. Place the dumplings in one layer in each, then stack them over the simmering water. Cover and steam until somewhat translucent and quite tender, about 10 minutes. Alternatively, steam the dumplings in batches in a metal vegetable steamer set over simmering water; spray the steamer with nonstick spray or line it with cabbage leaves to keep the wrappers from sticking. Serve with one or more dipping sauces on the side.

To turn the dumplings into potstickers:
Complete the dumpling recipe through step 3. Heat a 10- or 12-inch nonstick skillet over medium heat. Add 1 tablespoon sesame oil and 10 to 15 dumplings to the skillet, giving them some breathing room because they will expand. Fry undisturbed until the bottoms are brown and crispy, about 3 minutes. Add about 1⁄2 cup water to the pan, cover, and raise the heat to mediumhigh. Boil until the water has been all absorbed or evaporated and the filling is cooked through, about 8 minutes. Uncover, shake the pan to release the dumplings, and continue cooking until the bottoms crisp a second time, about 1 more minute. Transfer to a serving plate and continue frying more dumplings.

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Tofu or beancurd is a fantastic food originally from China. It is created by curdling and processing soy milk in a method similar to making cheese. For obvious reasons then, it is frequently described as soy cheese. There are two vital benefits of tofu; its exceptional nutritional attributes and its adaptability.

Health Benefit
Beancurd is very healthful. It is rich in protein and a good source of iron. It contains very little fat and is free from cholesterol For these reasons, it makes a very good meat replacement for vegetarians and vegans. Tofu is an essential ingredient in many fantastic meatless recipes. But, it is very commonly cooked with meat in many Oriental dishes and is much more than just a meat substitute.

Uses
Tofu is most commonly associated with Oriental food but it lends itself to an enormous variety of meals. The most common types of tofu on the market are firm or soft (silken). Firm tofu works well in meals such as stir fries or curries while silken tofu is great for dressings, smoothies and sweet dishes.

Straight from the packet, this simple food item has little taste but that is a big part of what makes it so adaptable. You can slice it up and throw it in a stir fry as it is but take some time to prepare it with the tips here and you can dramatically improve its flavour and consistency.

Press Beancurd
Firm beancurd is stored in water and is generally quite saturated when you unwrap it at home. It is a good idea to press it by wrapping the uncut block in paper towels and placing a weight on it for about 20 minutes. This will drain that excess water giving your beancurd a great texture and helping it to soak up flavours when cooked.

Put It In The Freezer!
Freezing is not just useful for storing tofu. It lends your beancurd a more interesting, even more “meaty” texture which can add more depth to your tofu recipes. This is a really good method for stir fry recipes and it is an approach used by many top Chinese restaurants.

Marinate It!!Marinating
Because tofu is typically quite bland, it works well with marinades. Cut your block into small pieces and marinate it before cooking to enjoy tofu at its best. Garlic, ginger, honey, soy sauce and chillies are all good options in a marinade. Alternatively, use a sauce straight from the jar such as barbeque or sweet chilli. You can also purchase tofu that has already been marinated. Marinated beancurd is available in many supermarkets and wholefood stores.

If you would like to know more about this wonderful ingredient, check out this website for loads more ideas for ways to cook tofu.

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Last week I bought some paper cups and one of these packets of plastic cutlery, I did some of my usual Asian cooking and went off on a picnic. It was perfect. The food was tasty the sun was shining and the plastic tableware stood up to the challenge. I’d recommend Asian food for any picnic, just buy some disposable cutlery and enjoy.

With so many whey protein supplements on the market, it is often difficult to choose the right one for you. Many protein brands are just marketed and once purchased don’t really deliver results. As someone who wants to look after their nutrition, it is important to choose the right whey protein supplement for our bodybuilding needs.

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Optimum whey gold protein is produced from high quality ingredients. As mentioned previously, no added fillers means you have quality whey protein that is easy to digest and allows you to keep off excessive pounds. It contains whey protein isolates that provide quality protein without the saturated fats and lactose that other supplements tend to use. In one scoop you have 24 grams of quality whey protein, 4 grams of glut-amine and 5 grams of BCAA’s. The ingredients are an excellent source of muscle food and helps in the muscle repair process.

Optimum whey protein comes in over 15 variety flavors. Each flavored powder when mixed tastes smooth, just like a nestle milkshake.

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The cost of the whey protein powder is fairly low when you consider it’s high nutritional value. If you are looking for cheaper protein powders there are certainly many out there, but will they provide the same level of nutrition and results, I think not! You can save even more by purchasing 10lb bags. With 24 grams of high quality whey protein, 4 grams glut-amine and 5 grams BCAAs per serving, Optimum 100 whey protein is the choice of professionals.

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I have loved every minute of being a stay at home mom. I get to try out new recipes and help keep my family healthy. But recently, with the economy the way it is, I have started looking into going back to school.
I came across a program through the USC Rossier School of Education. They are offering a Master of Arts in Teaching through online courses! They have a program for those who want to become teachers and one for those who are already teachers. I love the flexibility that online classes give me. I can do my course work and still have time to spend with my family. Not to mention what a great school it’s through. The School of Education has been ranked #22 in the US, and #9 among all private universities by US News and World Report. Go Trojans!
There are so many great things about this specific program. You get full student status and benefits. The online courses are combined with field-based experience so you are actually prepared when you complete it. MAT@USC offers scholarships and tuition reimbursement exclusively for its students. Plus, through the accelerated program you can finish in as little as 12 months! I was really excited when I came across this and thought I would share it with anyone else in my situation. Check out the program information

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