Well, it has been a looong fall, winter and early spring but the
Chipster is BACK!
I've been helping my caregiver study psychology. She spends long
hours at the books and her laptop. I've taken to sitting at her feet keeping
her company and encouraging her to keep up with her homework. But now, the
school year is finished and it's time for her to get busy in the garden.
I've made a
list for her of things that I believe are absolutely necessary for any garden.
So... here we go. The list includes sweet basil, arugula, green beans, lemon
cucumber, and zucchini. Now, I personally don't care much for zucchini,
but I know my human family likes it, so I'm being generous and including it on
the list.
Life is good in my household. I have a steady supply of hay (my
favorite is oat hay), timothy pellets and fresh veggies. The parsley has
reseeded in the garden and is doing so well, I get organic fresh parsley almost
daily. I tell you, does it get any better?
Now here’s a recipe my caregiver made last night. It uses wonton
wrappers, which I don’t like, but… I sure liked the filling!
Napa Cabbage Potstickers
1 cup finely chopped Napa cabbage
¼ cup finely chopped cilantro
Grated fresh ginger to taste
Soy sauce, enough to bind the mixture together
2 tblsp rice flower for additional binding.
1 package round wonton
wrappers
1 or 2 tblsps coconut oil
Mix first 5 ingredients in a small mixing bowl
Place 6 wonton wrappers on a cutting board and scoop small spoonfuls
of filling onto each wrapper. Don’t put
too much filling or you’ll not be able to close the wrapper. Dip your finger in water and run it around
the rim of the wonton wrapper. Carefully
fold wrapper in half and seal the edges. Repeat with each wrapper. Mixture is enough
for about 12 potstickers.
Heat coconut oil on medium heat in a wok and place pot stickers in
oil. Cook on medium for about 5 minutes. Stickers should be browned on one
side. Reduce heat to low, place a lid
over them and let them steam for another 5 to 7 minutes or until cooked. Serve
hot.
Makes about 12.
