Last night I had a really happy accident. Or maybe I just got really lucky (although I’d have to say that any night I cook and don’t set myself on fire is probably a lucky night). Whatever it is, my dinner was absolutely incredible.
I’ve mentioned a couple of times that I received some POM Wonderful Pomegranate juice and last night I finally got around to cooking with it (Thanks again, Kristin!) ! I’m a completely savory girl. I like sweet things sometimes, but I ‘m not incredibly enthralled with them. I much rather enjoy the main course!
In my last post, I mentioned my trip to the new Japanese market down the street from me where there are all sorts of really cool imports (many of which I am hard pressed to identify, I have to admit) and I actually picked up some gyoza (or potsticker- whichever floats your boat) skins with the intention of figuring out some sort of filling using POM. Inspiration struck like lightning to the clock tower in “Back to the Future(yes! I knew I’d someday find a way to use that obscure reference in a blog post!)” while I was at Whole Foods/Paycheck where I saw some locally made organic cream cheese! I’ve been really into vegetarian dishes lately, so I made these completely veggie (although not vegan- sorry!) friendly. So, what did I end up making? Caramelized onion, Pomegranate reduction and veggie Gyoza! (You can scroll to the end of this post for the recipe) I also roasted some acorn squash with a little onion, salt/pepper and olive oil.
Here they are ready for light pan frying and roasting, respectively:
I’m not going to lie. When I mixed up the filling, it looked like, well… puke. It was not purty. But holy heck- did it taste AMAZING! I doubted myself a couple of times in the course of making this, but I am so glad I stuck with it- I can’t tell you how much I loved these! I saved some of the filling and will probably put it over barley for a lunch this weekend. Delicious!
The best part was that I had leftovers for lunch today- gyoza, squash, half an avocado, and I brought a small box of raisins, applesauce and some freshly cut carrots with natural peanut butter. It was the perfect lunch. The best part was when the ladies I was lunching with (Happy Birthday, Dianne!) were completely tickled by my lunch. I have to admit, it did look pretty exotic and tasty(bad food blogger- I didn’t get any pictures!)!
I DID eat breakfast this morning, albeit a light one- I finally tried a PB&J Larabar at Mara’s urging! I still really much prefer PURE bars, but this one was pretty tasty, as far as Larabars go!
Tonight should be an interesting night- I’m thinking I might do breakfast for dinner! Maybe some pumpkin French toast?? Tomorrow is my mama’s birthday (Happy Birthday, Colorhungry Mama!), so I’m making her a present. Attempt number one did NOT go well- it’s a new technique and I’ve never done anything remotely in this vein before- read: it’s not jewelry. I’ll share what it is tomorrow- don’t want to jinx it!
I have to say that becoming a food blogger has been so incredibly rewarding. I make so much more of an effort now and I really am starting to feel physically and mentally better. I am thinking more positively and taking small steps towards feeling good about myself- and my energy levels are up! This is such a positive, supportive and welcoming community and I value it so deeply.
Caramelized onion, Pomegranate and Veggie Gyoza:
1 medium Spanish onion, diced
8 oz cream cheese (I used all natural, organic locally made- incredibly good)
1 ½ cups finely sliced napa cabbage (I used about a quarter of a medium sized one)
½ cup finely shredded carrot 1 package
1 tsp freshly pressed garlic
¼ cup POM wonderful pomegranate juice
1. In a skillet, caramelize the Spanish onions using olive oil, taking care to stir and ensure that the onions do not burn. You can use earth balance or regular butter to help caramelize the onions, as well. Be patient.
2. Add the onions to the cream cheese in a large mixing bowl, set aside
3. In the same pan, throw in the cabbage, carrots, smart ground, garlic, and POM. Cook until the cabbage is wilted and the POM has reduced.
4. Combine all ingredients in the mixing bowl and mix together until well blended
5. On a cutting board or other work surface, lay out the desired amount of gyoza skins (I made 20 and still had approximately a cup of the filling left. I’d estimate you can make approx. thirty. You’ll want to also have a small bowl of water next to you.
6. Place a dollop of the filling in the center of each gyoza skin (remember, these have to be folded and sealed, so you don’t want to use too much or it’ll come bursting out of the seams!
7. Close and seal each gyoza using your finger to very lightly wet the perimeter of one half of the gyoza, creating a sticky surface for folding closed. You have to pinch the closed with your finger. Make sure you seal all the way around.
8. Heat up some olive oil in a pan. You want a generous coating. Wait until the oil is sizzling and drop the gyoza into it. These will cook fast. Be sure to be ready with your tongs. These will burn easily if you do not watch them like a hawk!
9. When you take the gyoza out, be sure to put layer them on paper towels to absorb any oil.