Asian Slaw Salad

This recipe goes well with Veggie Dumplings. 

2 c.   thinly sliced napa cabbage
2 c.    thinly sliced green cabbage
1/2 c. red cabbage
1/2 c. julienned carrots
1/3 c. thinly sliced red onion
1/2 c. thinly sliced red bell pepper
1/2 c. bean Sprouts
1/2 c. julienned snap peas

Sesame Ginger Dressing (courtesy Guy Fieri, 2007): 

In a small saucepan add 2 tablespoons olive oil, 3 tablespoons minced ginger, and 1 table spoon minced garlic. Sautee until lightly brown. Add 2 tablespoons brown sugar and 6 tablespoons soy sauce, continue to saute, stirring constantly, for 5 minutes, then remove from heat. When cool whisk in olive oil, sesame oil, and rice wine vinegar.

Mix all vegetables in a bowl and toss with dressing. Recipe does not keep well in fridge with dressing, so only toss whole salad if you plan on eating the entire thing!

Garnish with crushed wontons.

Veggie Potstickers (Dumplings)

This was my first dumpling attempt, made for a special friend who came to visit me at school. 

I used the following all-vegetable ingredients, but pretty much any veggie goes. Feel free to use zucchini, onions, bean sprouts, or any other kind of bean. Ground pork or shrimp can also be used (blend shrimp with other ingredients to make a paste or use ground beef).

In medium-sized bowl, combine:

1 can red kidney beans

1 c. finely chopped napa cabbage

3/4 c. finely chopped shiitake mushrooms

 1/2 c. shredded carrots

1/2 c. finely sliced red peppers

1-2 cloves garlic, minced
fresh ginger, peeled and minced

green scallion (optional)

4 tsp.  soy sauce

red pepper flakes

salt

pepper

Let filling marinate in bowl for at least an hour and up to 1 day. 

Convince a friend to help you fill and seal dumplings in exchange for dinner. This part is time consuming (the sealing, not finding a friend to help.)

Remove won ton wrappers from plastic, cover with moist paper towel when not in use. Have a small bowl of water handy to seal the edges of dumplings. Place 1/2-1 tsp. of filling in the center of each wrapper. Brush all four edges with water, then close up dumplings however you see fit. Alex and I used the following method:

1) Fold opposing edges to meet so that each side is triangular.

2) Fold open edges up and in to meet top point, sealing edges with water

Make throughally sure that your dumplings are not wet, breaking open (too much filling), or open in any spots or they will not hold together when you cook them! Place all dumplings on a plate until you're ready to cook them. 

To cook: You may steam the dumplings for 5-6 minutes, but I prefer them sauteed in a wok with sesame oil until crispy on each side (about 4-6 mins. total, medium heat). These should not be made too far ahead of time and do not keep well in the fridge, so be ready to serve when they come right out of the skillet or steamer. Serve with soy sauce or Sesame Ginger Dressing (see recipe for Asian Slaw Salad).

Note: If you have any left over wrappers, try filling them with a slice of Cabbot Jalepeno Cheese and sauteeing. Yum!

Neapolitan Ice Cream Cupcakes

I made these for my INTD 301/302 class this morning. Couldn't tell if they were a hit or not because no one really gave me any feedback. My housemates ate all the ones I left in the freezer though, so...

To make life easy, pick your favorite box of cake mix (chocolate or yellow) and make according to directions. Fill paper-lined cupcake tins HALF-WAY. If you fill more than half of the cup it will make it difficult to spread significant amounts of the next two layers. Bake in the oven according to box. Remove and let cool completely.

Once cooled, use the cone method to remove the center from each cupcake. Use tops of cupcake to make sundaes or throw to hungry housemates to distract them from eating your real cupcakes. (Try, "How'd you like to taste these mini cupcakes?!")


Drop whole, washed strawberries (can also use less costly frozen strawberries) into the open centers of cupcakes. Next, plop a tablespoon of slightly softened ice cream (chocolate or vanilla if you want to stick with the Neapolitan theme) on top of the cupcake/strawberry combination and use a small frosting spreader smooth ice cream out and down so that it fills any spaces left in the center of the cupcake that the strawberry does not fill.

Put trays in freezer for 45 mins - 1 hour until ice cream is re-frozen enough to spread on frosting. While cupcakes are setting, combine:

1 stick butter, softened
4 cups confectioners sugar
Some vanilla extract
Some (~1/2 cup) milk
1-2 cups Hershey's special dark cocoa powder

Beat with electric mixer, apply a liberal amount to spoon and take to room to snack on while waiting for cupcakes to finish setting. This recipe makes more frosting than you will need, so go back for seconds if you so desire. Spread on top of cupcakes and refreeze.

Pull out of the freezer 20 minutes before serving to let strawberries soften a little.
Yields 26-32 cupcakes.

Delectable Beginnings

"Let them eat cake."
- Marie Antoinette

Life Beyond Takeout was born out of a desire to chronicle and share my cooking experiences with family and friends, but also as a testament to indulgence. "Crave It! Make It! Enjoy It!" eaves out one critical command: "Imagine It!" Whether it be in produce, sugary treats, exotic, expensive, or simple ingredients, I encourage you to take the time to indulge (without worry for calories or cost) in the deliciousness of consuming something of your own creation.

If you should become frustrated with my lack of concrete measurements or ambiguity in listing specific ingredients, please remember that cooking, for me, is a chaotic, creative, fun experience. No recipe turns out the same twice and I am often prone to tossing a recipe aside and adding in whatever I want, or have at my disposal. I will not promise consistency. I do, however, promise to only post those recipes that I have found to be exceptionally delicious!

Please feel free to suggest recipes, substitutions, or tricks of the trade, and leave feedback if you try one of my recipes!

Buon mangia!