Ingredients:

2 tablespoons peanut oil, divided
8 ounces lean ground pork
1/3 cup chopped green onions
1 tablespoon soy sauce
1 teaspoon sesame oil
1 1/2 cups packaged cabbage-and-carrot coleslaw
3 tablespoons water
1/2 teaspoon cornstarch
30 wonton wrappers
1 cup water

Procedure:

In a large skillet, heat 1 teaspoon oil over medium-high. Add pork and cook until done, stirring to crumble - this should take about 4-6 minutes. Stir in onions, soy sauce and sesame oil - cook 30 seconds. Stir in coleslaw and continue cooking until cabbage wilts - about 1 more minute. In a small bowl, whisk together 3 tablespoons water and cornstarch. Pour mixture into the skillet and cook 1 minute. Remove from heat and allow to cool to room temperature. Working with 1 wonton wrapper at a time, spoon about 1 scant tablespoon pork mixture into center of each wrapper. Moisten edges of wrapper with water - bring 2 opposite corners to center, pinching points to seal. Bring the remaining 2 corners to center, pinching points to seal. Pinch 4 edges together to seal. Place pot stickers on a large baking sheet sprinkled with cornstarch, keeping them covered to prevent them from drying out. In a very large skillet, heat remaining oil over medium heat. Arrange pot stickers in the skillet in a single layer. Cook until browned on bottom, about 3-4 minutes. Pour in 1 cup water - cover and cook 5 minutes. Uncover and cook until liquid evaporates, about 2 minutes. Serve warm. Makes 30 pot stickers.

Ingredients:

16 ounces trimmed pork tenderloin, thinly sliced
2 tablespoons soy sauce, divided
3/4 cup chicken broth
1/4 cup hoisin sauce
1 tablespoon cornstarch
1 tablespoon honey
1 tablespoon plus 1 teaspoon toasted sesame oil, divided
3 cups snow peas, trimmed
1/2 cup diced red bell pepper
1 tablespoon fresh minced ginger
3 garlic cloves, minced
1/2 cup chopped green onions
3 cups cooked brown jasmine rice

Procedure:

In a shallow dish, toss together sliced pork and 1 tablespoon soy sauce. In a medium bowl, whisk together remaining 1 tablespoon soy sauce, broth, hoisin, cornstarch and honey. In a large skillet, heat 1 tablespoon sesame oil over medium-high. Add pork mixture and sauté until browned, about 3 minutes. Remove pork and place on a plate - add remaining 1 teaspoon sesame oil to the skillet. Mix in peas, bell pepper, ginger and garlic - sauté 30 seconds. Add pork mixture (with any juices) back into the pan and stir in the broth mixture. Simmer until thick, about 2 minutes. Remove from heat and stir in the green onions. Serve pork mixture over the rice. Makes 4 servings.

Ingredients:

1 cup dry quinoa, rinsed
1 cup frozen baby peas
2 tablespoons peanut oil
1/2 teaspoon whole fennel seeds
1/2 teaspoon whole cumin seeds
3 teaspoons curry powder
1 teaspoon hot madras curry powder
1 cup vegetable broth
1/8 teaspoon turmeric
1 1/2 pounds chopped cauliflower florets (about one medium head)
1/3 cup plain yogurt
3/4 cup roasted cashews
1/4 cup chopped fresh cilantro

Procedure:

In a large pot of boiling salted water, add quinoa and cook, uncovered, until the quinoa is tender, but still has a bite to it - about 12 minutes. Place the peas in a fine mesh colander - drain the cooked quinoa over the peas. In a large saucepan, heat oil over medium-high heat. Add fennel and cumin seeds - cook until fragrant, about 30 seconds. Mix in curry powder and let toast for 15 seconds. Stir in broth and turmeric - bring to a boil. Stir in cauliflower, cover and bring the mixture to a boil. Reduce heat to medium and let simmer until the florets are tender - about 4 minutes, stirring once or twice. Remove from the heat. In a small bowl, stir together 2 tablespoons of the hot broth and the yogurt. Pour the yogurt mixture into the saucepan with the cauliflower. Add in the quinoa, peas, cashews and cilantro - gently toss well to evenly coat the mixture. Season to taste with salt. Makes 4 servings.

Ingredients:

4 large egg whites
1 cup old-fashioned rolled oats
1 medium onion, grated
1 cup grated zucchini
3/4 cup grated carrot
4 garlic cloves, minced
1 teaspoons Worcestershire sauce
3/4 teaspoon salt
1/2 teaspoon fresh ground black pepper
1/2 teaspoon dried thyme
24 ounces ground sirloin
1/2 cup chipotle salsa

Procedure:

Preheat oven to 350 degrees F. In a large bowl, add egg whites and whisk until frothy. Stir in oats, onion, zucchini, carrot, garlic, Worcestershire sauce, salt, pepper and thyme. Mix in ground sirloin just until combined. Place the mixture on a broiler pan lightly coated with nonstick spray. Form mixture into a 13″ long by 2″ high oval loaf. Bake until browned, about 40 minutes - remove and spread salsa on top. Place back in the oven and continue baking until a thermometer registers between 160 to 170 - about 20 to 30 minutes. Remove and let sit for a couple minutes before serving. Makes 6 servings.