These potstickers come together really quickly and they cook really fast. Make a large batch and freeze them for an easy weeknight dinner or quick appetizer.
First tip for making potstickers, use a blender to combine the filling. This brings all of the flavors together and ensures even cooking.
Next, use a one tablespoon scoop to measure out the filling onto the wanton wrappers. Again, it ensures the filling is evenly distributed and the wantons don’t end up overfilled.
You’ll need to work quickly, in small batches to prevent the wantons from drying out. Lay out six wrapper on your work surface. Add a tablespoon of filling to each. Then use your finger to wet two edges of the wrapper.
Fold the wrapper into a triangle and seal tightly.
Place your completed potstickers on a parchment lined baking sheet until ready to cook. Or cover the uncooked potstickers with plastic wrap and freeze in a single layer for one to two hours, until firm. Then transfer to a freezer back and store for up to three months.
To cook from fresh or frozen, heat a tablespoon of oil in a nonstick skillet. Add 8 to 12 potstickers to the pan and allow to crisp, about two minutes. Add 1/3 cup of vegetable stock and quickly cover the pan with a lid. Cook until the broth has evaporated.
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Add all of the filling ingredients to a blender. Process until combined but do not puree.
For the Dumplings
Working in small batches, not more than six at a time, lay out wanton wrappers. Add 1 tablespoon of filling to each wrapper. Dip your finger in water and wet two sides of the wanton wrapper. Fold the wrapper over the filling to create a triangle and seal the edges completely.
Place the completed wantons on a baking sheet lined with parchment paper.
To cook, heat 1 tablespoon of avocado oil in a large skillet, over medium-high heat until it shimmers. Add eight to twelve wantons to the pan. Cook until golden brown, about two minutes.
Reduce the heat to low. Carefully add 1/3 of a cup of vegetable stock to the pan and immediately cover the pan with a lid.
Cook until the stock has completely evaporated. Remove the potstickers to a plate for serving.
For the Dipping Sauce
In a small bowl, combine the sauce ingredients and stir until smooth.
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I’m going to be honest, this recipe was kind of made up on the fly. Because I tend to feel really awful when I’ve eaten tomatoes. I’m really sensitive to certain nightshade vegetables. So I was planning to make a chili mac dish for lunch but I needed one that doesn’t require tomatoes. Which made me think of white chicken chili with a vegetarian spin.
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I find Latin and Tex-Mex dishes to be some of the most difficult to translate into anti-inflammatory friendly meals. Mainly because so many of them incorporate tomato-based salsas and sauces. And what fun are enchiladas or quesadillas without cheese? Am I right? Not to mention some of the peppers that give these dishes their zest can also be problematic. But sometimes, the craving hits and you just have to satisfy it.
And this vegan enchilada dish does just that, while avoiding most of the problem foods. I did make them vegan, so they are completely plant-based and have no cheese. If you really need the dairy, I would recommend using crumbles of feta. Feta cheese is made from sheep milk or a blend of sheep and goat milk. Because of the different proteins in these types of milk, they tend to cause fewer inflammation issues. I do occasionally incorporate feta into my diet and find that I don’t have issues from it. Plus it adds the satisfying saltiness of a cotija cheese, which is perfect for this dish.
Green Enchilada Sauce
For my enchilada sauce, I wanted to avoid tomatoes. So I went with a green sauce. Fresh enchilada sauce is quick and easy to throw together in a blender. Capsaicin, the stuff that gives peppers their heat can cause increased inflammation in some people. For this sauce, I used poblano peppers and one jalapeno with the seeds and ribs removed. Most of the capsaicin is found in the seeds and ribs. So removing these helps minimize any exposure.
To make the sauce, start by roasting the poblano peppers under a broiler or over the open flame of a gas burner. Turn the peppers until the skin has blackened and blistered on all sides. Then place the peppers in a resealable bag or a bowl with a tight fitting lid. Let them sit for about fifteen minutes. The steam will loosen the skin away from the flesh of the pepper. Gently remove the skin and discard the skin from the outside of the poblanos. It’s not necessary to remove every bit of skin. Just remove the majority.
Remove the stem, seeds and ribs from the jalapeno and roughly chop.
Add the peppers to a high speed blender, along with a small onion, roughly chopped, four cloves of garlic, 1 teaspoon ground cumin, ½ teaspoon of dried oregano, 1 tablespoon of avocado oil, 1 cup vegan vegetable stock, the juice of one lime, and salt and pepper to taste.
Process the sauce in the blender until smooth and set aside.
This can also be used as a restaurant style salsa. Service with gluten free corn tortilla chips as an appetizer or a snack.
Gluten Free Wraps
Instead of tortillas, I discovered some great gluten free wraps made with flax and chia seeds. Both are loaded with fiber and other anti-inflammatory friendly nutrients. This brand makes a few other varieties that I’m looking forward to trying in other recipes.
If you prefer to use a traditional tortilla, stick to gluten free corn tortillas.
Making the Enchiladas
To make the enchiladas, start be peeling and dicing the two to three sweet potatoes. Toss them in a tablespoon of avocado oil, a teaspoon of cumin, salt and pepper. Roast in a 400 degree oven about 35 to 40 minutes, until soft. When the potatoes are done, reduce the oven temperature to 350 degrees.
Drain and rinse the black beans. I always go for no salt added when shopping for canned beans. This way I have complete control over the amount of salt going into my dish. Combine the beans with the roasted sweet potatoes and ¼ cup of the enchilada sauce. Stir to combine.
In a 9×13 baking dish, add a small amount of sauce to create a thin layer along the bottom of the pan. Lay down one of the gluten free wraps and add a generous amount of the bean and potato mixture. Roll up the wrap around the filling. Repeat with the remaining five wraps.
Pour the remaining sauce over the top of the enchiladas and bake at 350 degrees for 15 to 20 minutes or until warmed through.
For serving, top the enchiladas with slices of avocado, green onions, and/or toasted pumpkin seeds.
These are best enjoyed the same day but can be reheated in the oven. Just warm at 350 degrees for 15 to 20 minutes to warm back through.
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1Jalapenostem, ribs, and seeds removed; roughly chopped
1small Onionroughly chopped
4clovesGarlic
1tspGround Cumin
1/2tspDried Oregano
1tbspAvocado Oil
1cupVegetable Stockvegan
Juice of 1 lime
Salt and Pepperto taste
Instructions
For the Enchiladas
Preheat the oven to 400 degrees.
Toss the peeled and diced sweet potatoes with one tablespoon of avocado oil, cumin, salt and pepper. Spread in a single layer on a lined baking sheet. Roast at 400 degrees, about 35 to 40 minutes, until soft. Remove from the oven and set aside. While the potatoes are roasting, prepare the sauce.
Reduce the oven to 350 degrees.
Combine the sweet potatoes with the black beans and 1/4 cup of the enchilada sauce.
Add a thin layer of sauce to the bottom of a 9×13 baking dish.
Lay one of the gluten free wraps in the baking dish. Add a generous portion of the potato and bean mixture. Roll up the wrap and place, seam side down in the baking dish. Repeat with the remaining five wraps.
Pour the remaining enchilada sauce over the wraps, spreading it into the cracks between wraps.
Bake the enchiladas at 350 degrees for 15 to 20 minutes, until they are warmed through. Garnish with slices of avocado, sliced green onions, toasted pumpkin seeds, and/or chopped fresh cilantro.
For the Sauce
Place the poblano peppers under a broil for about 10 minutes, turning so that the skin is charred on all sides. This can also be done over a burner; be very careful if using this method. Place the charred peppers in a resealable bag or in a bowl with a tight fitting lid. Set aside for 15 minutes. The steam from the peppers will soften the skin, making it easier to remove.
After 15 minutes, carefully remove the skin from the poblanos. It is not necessary to remove all of the skin, just the majority. Do not rinse the peppers. Remove the stems, seeds, and ribs. Add the peppers to a high speed blender.
To the poblanos, add the remaining sauce ingredients. Pure until smooth. Set aside until ready to use.
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This is an easy dish with simple ingredients while still full of flavor. Perfect for a special dinner at home. I like to make this dish with black rice as a main course for Shabbat dinner.
Saffron
Saffron is known the world over as the most expensive spice in the world. I was first introduced to this exotic flavor when studying in Spain. It’s popularly know as the spice as the signature spice in Paella. It’s also common to Middle Eastern cuisine. Saffron is the stigma and stamen from Crocus flowers. These vibrant red “threads”, as they’re referred to, are harvested and dried before they are sold by weight. Good quality saffron can be quite expensive but I assure you, it is well worth it. Only a small pinch is needed to add a beautiful yellow tint and a slight floral flavor to your dish. And there is no substitution.
Black Rice
Also known as Forbidden Rice, black rice is so named for it’s black color. But don’t let the color turn you off. When cooked, it has a soft texture, similar to its white counterpart but with a complex, slightly nutty flavor that pairs perfectly with Saffron Chicken. Black rice is naturally gluten free and loaded with antioxidants. It also has anti-inflammatory properties. It’s higher in protein than brown or white rice and low in carbohydrates. I could go on and on about all the wonderful nutritional benefits of this stuff but what I like about it most is that it’s delicious.
When preparing black rice, keep in mind the yield of cooked rice from uncooked rice is 3:1. So for one cup of uncooked rice, you’ll get three cups cooked.
To prepare black rice on the stove top, combine 1 ¾ cup water, 1 cup of rice, and a pinch of salt (optional) in a small pot. Bring this to a boil over high heat and simmer for 30 minutes. Remove it from the heat and allow it to stand, covered, for about five minutes. Then fluff and serve.
It’s the perfect accompaniment with Saffron Chicken or any other dish where you would normally use white or brown rice.
Saffron Chicken
This is a very simple dish with just a few simple ingredients. Those are really my favorite things to make. I like combining just a few ingredients so each one really gets to shine. This recipe makes 2 to 4 servings and can easily be increased.
Before starting to prepare this dish, steep the saffron in the vegetable stock. Place three quarters of a cup of vegetable stock in a microwave safe cup and add a pinch of saffron. Microwave for a minute to heat the stock and allow the Saffron to start to dissolve. Set this aside while you start preparing the chicken.
Start with four bone-in, skin-on chicken thighs. Use a paper towel to dry the skin. This is important because it will help the skin to brown. Season with salt and pepper to taste.
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Place a saute pan over medium-high heat and add a tablespoon of avocado oil. Heat the oil until it shimmers but don’t let it smoke. Add the chicken, skin side down and allow to brown. Don’t move the chicken pieces. Check them after about five minutes and turn over to brown on the other side. Remove them from the pan to a plate and set aside.
Reduce the heat to medium and add the onions. Saute until they start to caramelize. Then add the garlic. Garlic can burn quickly so it’s best to add it toward the end of the cooking time. Let the garlic start to brown, about one to two minutes. Then add the chicken pieces and any juices that have accumulated on the plate back to the pan. Add the vegetable stock along with the juice of half a lemon. Top the chicken pieces with slices of lemon. Reduce the heat so the stock is simmering and cover the pan. Allow the chicken to cook through, about 35 minutes.
To garnish, add a sprinkling of fresh chopped parsley and serve. I recommend serving this with black rice but you could also substitute quinoa. Or prepare my Israeli couscous salad. Get the link to this recipe below. If serving for Shabbat dinner, be sure there is plenty of challah on the table because your guests will want to soak up every last bit of the sauce. Enjoy!
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1cupUncooked Black Riceprepared according to package instructions
Instructions
Place the vegetable stock and the pinch of saffron in a microwave safe measuring cup and microwave about 45 seconds to heat the stock and disolve the saffron.
Pat the skin of the chicken dry with paper towels. Season with salt and pepper.
In a large pan, heat the avocado oil over medium-high heat, until the oil shimmers. Add the chicken pieces, skin side down and allow to brown, six to seven minutes. Turn and allow to brown about five minutes. Remove the chicken pieces to a plate. Set aside.
Reduce the heat under the pan to medium. Add the onions and saute until starting to brown, about five to seven minutes. Add the garlic and cook an additional one to two minutes, until the garlic become fragrant.
Return the chicken pieces to the pan. Add the vegetable stock and juice from half the lemon. Slice the remaining half of the lemon and top the chicken pieces with slices.
Reduce the heat to low, cover the pan and allow the chicken to cook through, about 35 minutes.
Serve the chicken with a side of black rice.
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I was introduced to za’atar by a dear friend and quickly became addicted to this spice blend. It’s aromatic. It’s earthy. It’s delicious on practically everything. Recipes can vary by brand but generally, za’atar is a combination of oregano, thyme, and marjoram blended with sumac and toasted sesame seeds. It’s great on meats like chicken, beef, and lamb or fish. It’s my go-to garnish on hummus. I toss it with sweet potatoes and avocado oil to roast as a side dish. Like I said, it’s amazing on everything.
Selecting Lamb Chops
When I created this recipe, I used a lamb shoulder chop. Lamb shoulder chops contain connective tissues and are a more worked muscle in the animal, which can make it a tougher cut, more suitable to a braising method of cooking. You may want to look for a bone-in, frenched lamb chop for this recipe, if this is a concern for you. Personally I like the lamb shoulder chop because of it’s marbled fat, similar to a ribeye steak, making it more flavorful than a standard lamb chop, which is more like sirloin. If you’re using a quality meat, the tenderness shouldn’t be an issue but if you’re concerned, definitely go with the standard lamb chop.
In some areas, lamb can be a little difficult to come by. If you don’t have a local butcher shop that carries good lamb, I’ve always been very happy with the products from Grow and Behold (kosher). They ship anywhere in the U.S. and have very good quality products.
Preparing This Recipe
To prepare this dish, combine za’atar, cumin, salt and pepper in a small bowl. Rub the spice mixture on the lamb chops and allow them to sit for about 15 minutes.
Add a tablespoon of avocado oil to a skillet, over medium-high heat until the oil shimmers. Sear each side of the lamb until the meat reaches a medium rare. Cooking times will vary depending on the thickness of the meat.
Allow the lamb chops to rest before serving so the juices redistribute.
Alternatively, you could also prepare these on a stovetop grill pan or on the outdoor grill. Give them a quarter turn halfway through their cooking time, on each side, to create beautiful hashmark grill marks on the meat.
I recommend serving these chops with my Israeli Couscous salad. Find the link to the recipe below.
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Combine the cumin, za'atar, salt, and pepper to a small bowl and combine. Rub the spice mixture on both sides of the lamb chops. Allow them to sit for fifteen minutes.
Add the avocado oil to a skillet over medium-high heat. Allow the oil to heat until it shimmers. Add the lamb chops and sear on each side until the meat reaches a medium-rare. Cooking time will vary depending on the thickness of the meat. My chops took about five minutes per side.
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Okay, so this recipe has a really long name but is not nearly as complicated as it sounds to make. It’s packed with delicious flavors. Perfect for a side dish in your summer meal prep menu. Or take it along to your next barbecue. I paired it with my Smoky Maple BBQ Salmon but it will also work alongside chicken. This dairy free, gluten free salad is a great summer dish!
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Since overhauling my diet in 2019 to a more anti-inflammatory friendly way of eating, it meant avoiding gluten and dairy. Gluten hasn’t been that difficult of a transition. It has it’s challenges but there are so many substitute products available now, it really hasn’t been that bad. But dairy, that has been really tough. Keep in mind, I grew up in the mid-west where we smother literally everything in cheese. Like, we put cheese on our cheese. So avoiding dairy was a big change!
What I really like about this recipe is, you really don’t miss the dairy. It has that yummy, creamy, comforting texture and a delicious flavor. A lot of vegan mac & cheese recipes I’ve run across typically call for white potatoes, which are part of the nightshade family of fruits and vegetables.
There are a lot of conflicting opinions on whether or not nightshade vegetables contribute to inflammation in the body. Personally, I avoid them and replace white potatoes with sweet potatoes, which are anti-inflammatory friendly. But everyone is different and may be affected differently by certain foods. Bottom line, use what best fits your diet or what was recommended by your healthcare provider. My recipe here calls for sweet potatoes, which also gives that familiar yellow color to the sauce.
For the salmon, I created a spice paste using hickory smoked sea salt, cumin, and smoked paprika, to create an earthy, smoky flavor, blended with maple syrup, for sweetness. If you like a little heat in your barbeque flavor, I recommend adding a pinch of cayenne pepper or some red pepper flakes to the spice paste.
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For this salmon recipe, I created a spice paste using hickory smoked sea salt, cumin, and smoked paprika, to create an earthy, smoky flavor, blended with maple syrup, for sweetness. If you like a little heat in your barbecue flavor, I recommend adding a pinch of cayenne pepper or some red pepper flakes to the spice paste.
This is a great recipe for meal prep lunches or a really easy weeknight dinner. Pair it with my gluten free, dairy free “mac & cheese” or Mexican sweet corn sweet potato salad.
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In a small bowl, combine the spices and maple syrup.
Place the salmon fillets on a lined baking sheet and brush with the spice mixture.
Bake the salmon for 25 minutes, or until done.
Notes
Cook’s note: soak your cashews in hot water for approximately 30 minutes before preparing this recipe. You may skip this step if using a high speed blender.
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This is a perfect meal for a weeknight dinner. It’s quick and easy to prepare and it’s perfect comfort food. I like the texture of combining wild rice with quinoa. I find it more interesting than traditional wild rice blends and the quinoa adds additional protein. This also helps keep the dish gluten free.
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1/2cupQuinoa cooked according to package instructions
1cupWild Ricecooked according to package instructions
1cupVegetable Stock
1/2cupDry White Wine
1tbspAvocado Oil
1tspDried Thyme
Salt and Pepperto taste
Instructions
Season the chicken with salt and pepper.
In a skillet with high sides, heat the avocado oil over medium-high heat until it shimmers.
Add the chicken and sear on both sides, until the skin is golden brown. Remove the chicken to a plate and set aside. Reduce the heat to medium.
Add the onions to the pan and cook until softened, about five minutes. Add the garlic and mushrooms. Cook an additional five minutes.
Add the cooked quinoa and wild rice and the thyme. Stir to combine. Top with the chicken. Add the vegetable stock and wine. Bring the liquid to a boil. Reduce to a simmer.
Cover the pan and allow to cook approximately 30 minutes or until the chicken is cooked through.
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A little sweet, a little heat, and perfect for weeknight dinner
This is a perfect recipe for an easy weeknight meal. I chose to oven roast my chicken thighs but this could easily be adapted for the grill.
When preparing your chicken thighs for the oven, be sure to pat the skin dry before seasoning, to ensure it crisps. I allow the chicken to cook for about 20 minutes before I start adding the glaze. Don’t glaze the chicken from the start because the sugar in the glaze will burn easily.
I paired the chicken with a Strawberry Avocado Pasta salad. Get the link to that recipe below.
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Pat the skin of the chicken thighs dry with a paper towel. Place the chicken thighs on a baking sheet and season with salt and pepper.
In a blender, add the apricot jam, jalapeno, mustard, and vinegar. Blend until smooth.
Bake the chicken thighs approximately 20 minutes. Baste with a light coat of the glaze and continue baking an additional 5 minutes. Repeat three more times, allowing 5 minutes between each addition of the glaze.
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