Recipe: Asian Pot Roast

Ingredients:                                 Instructions:

• 1 (2 1/2 pound) boneless beef chuck roast
• 
  1Tbs coarse Sea Salt and 
  
  1tsp fresh ground black pepper to taste
  
  8 cloves garlic chopped or 2 tsp minced garlic 
  
  1 tsp sage
  
  1 tsp thyme
•  1/2 tsp rosemary
• 1/2 tsp marjoram
• 1/4 tsp nutmeg
•  2 Tbs all purpose flour
• 3 Tbs olive oil

Rinse roast and pat dry.

Sprinkle with Sea Salt, Pepper, Minced Garlic, Sage, Thyme, Rosemary,

Marjoram, and Nutmeg.

Rub spices into beef.

Sprinkle all purpose flour on the beef. 

Heat on med-high the olive oil and seer all sides of the beef. 

2 medium yellow onions chopped in large pieces                       Add onion next to beef in remaining 

1 cup mushrooms chopped                                                          oil and stir fry until softened. Add 

1 cup carrots large pieces or baby carrots                                    mushroom, carrots, baby carrots, and

1 red potato skin removed and cubed                                           red potatoes. Stir to coat with oil. 

2 Tbs chopped fresh parsley                                                         Sprinkle parsley over the vegetables.

2 Tbs ground cumin                                                                   Sprinkle cumin, coriander, and cayenne 

1 Tbs ground coriander                                                              over vegetables and stir to combine  

1 tsp cayenne powder                                                                 spices with vegetables. 

1 Juice of Lime                                                                           Add Lime over vegetables.

2 C chicken Broth                                                                       Add Chicken Broth, Rotel, and 

1 (10 oz) can Rotel tomatoes and green chiles                           coconut milk . Stir to combine liquids 

1 (14 ounces) can coconut milk                                                  with vegetables.

Cover with lid and simmer on stovetop on low for 4 hours stirring frequently. 

OR

Slow Cook in crockpot on low for 6-7 hours.                                                   

Recipe: Pot Stickers

1Tbs sesame oil
1/2 yellow onion cut in thin slices

8 oz Cole-slaw angel hair fresh cabbage
1/2 tsp salt
1/2 tsp white pepper
1 Tbs soy sauce light

1 lb ground pork
2 green onion ( slice thins the white part only)
1/4 cup cilantro (chopped fine)

12 oz won-ton wraps

Corn oil and water for cooking

Dipping Sauce:

1/4  cup White Balsamic Vinegar

2 Tbs Light Soy Sauce

1/4 tsp Sesame seeds
green onion garnish

Directions:

Heat oil on medium high. Add onions and saute until onions are translucent. Add cabbage , salt, pepper, and soy sauce. Cook stirring frequently until all cabbage is soft about 10 min. Remove from heat and set aside to cool.

Once cabbage mixture is cooled completely add raw ground pork, green onion and cilantro. Mix well.

Place one teaspoon mixture in a single won-ton wrap. Dip your finger in water and run your wet finger around the edges of the won-ton. Fold the square won-ton on it's diagonal so it is triangle shaped and press edges together firmly. Repeat this until all the pork mixture is used.

Keep a moist paper towel over the completed pot stickers so they do not dry out before cooking.

In a nonstick large fry pan add 1 Tsp oil and coat the bottom. Place 12 dumplings in the pan and cook on medium high for 2 min until bronzed on one side. Add 1/2 cup water, cover and cook for 6 minutes until all water is evaporated. Serve immediately.

Yield: 48 dumplings

Servings: 12

Serving suggestions: Serve with yellow rice, stir fry vegetables or Asian noodles.