I had prepped everything last night because I was pretty sure Alicia and Terrin would be impatient to eat.
So here's the menu: Mushroom potstickers , Spicy Green Bean Saute, Asian Grilled Salmon, Clementine granita
First course - potstickers. Last fall we took a community ed class called "Killer Chinese Potstickers" and now I rock at making these cute little purses filled with mushrooms, carrots, cabbage, and other good stuff. I made them last night and fried/steamed them today. Here is a horrible picture of them.
Main course: Spicy Green Bean Saute - a recipe from my friend Ann (recipe below) with yummy green beans, snap peas, and red peppers. And Asian Grilled Salmon.
Dessert: Clementine granita. I wanted something sweet yet not bad enough to undo all the good calorie-burning we'd done tonight. Plus clementines are in season (kinda) right now. Recipe below. This was better than I thought it would be.
Fun night.And by the way, how gorgeous are these clementines? I was struck by the vibrant orange color, it was so pretty.
Spciy Green Bean Saute (from Ann W)
Saute in wok: 1 lb green beans, snap peas, 1 med onion, 1 sliced red bell pepper, 2 tsp ginger, 1 tsp garlic
Add the following mixture: 3/4 cup veg broth or water, 1/4 cup teryiaki sauce, pinch cayenne pepper, 2 tsp cornstarch
Boil 2 minutes until thickened
Juice of 20 or so clementines (about 2.5 cups strained liquid)
1/4 cup superfine sugar
Mix together and freeze in cake pan.
To serve: Scrape with fork and scoop into pretty dish. Top with lime zest and mint.