Like many women during pregnancy I have had many cravings, but mine tend to last the whole pregnancy long.
When I was pregnant with Elijah I could not get enough tamales, Mexican food in general, slushies from Sonic or Water-n-Ice, and seafood (mainly crabmeat and shrimp). With Jonah I craved hummus, edamames, pizza, french fries, and banana bread (specifically Emma’s recipe). I know these sound really gross together, but I did not eat them all at one time. ; ) With this pregnancy I haven’t had as many cravings as before, but I have had two specific ones so far; Chinese potstickers and sweets (mostly cake, pies, and anything chocolate).
So, I have been trying my hand at some good old home cooking and have discovered some great recipes. My favorite so far are the Vegetarian potstickers (dumplings) and Oatmeal chocolate chip cookies recipes I pulled off of the Smitten Kitchen and Allrecipes websites.
Adapted from Alton Brown
1/2 pound firm tofu
1/2 cup coarsely grated carrots
1/2 cup shredded Napa cabbage
2 tablespoons finely chopped red pepper
2 tablespoons finely chopped scallions
2 teaspoons finely minced fresh ginger
1 tablespoon chopped cilantro leaves
2 minced cloves garlic (Deb addition)
1 tablespoon soy sauce
1 tablespoon hoisin sauce
2 teaspoons toasted sesame oil (I replace 1 teaspoon with hot sesame oil — delicious)
1 egg, lightly beaten
1 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
35 to 40 small wonton wrappers
1/3 cup chicken stock or water
Preheat the oven to 200°F.
Cut the tofu in half horizontally and lay between layers of paper towels. Place on a plate, top with another plate, and place a weight on top (a 14-ounce can of vegetables works well). Let stand 20 minutes. After 20 minutes, cut the tofu into 1/4-inch cubes and place in a large mixing bowl. Add the carrots, cabbage, red pepper, scallions, ginger, cilantro, soy sauce, hoisin, sesame oil, egg, salt, and pepper. Lightly stir to combine.
To form the dumplings, remove 1 wonton wrapper from the package, covering the others with a damp cloth. Brush the edges of the wrapper lightly with water. Place 1/2 rounded teaspoon of the tofu mixture in the center of the wrapper. Shape as desired*. Set on a sheet pan and cover with a damp cloth. Repeat procedure until all of the filling is gone.
Heat a 12-inch saute pan over medium heat. Brush with vegetable oil once hot. Add 8 to 10 potstickers at a time to the pan and cook for 2 minutes, without touching. Once the 2 minutes are up, gently add 1/3 cup chicken stock to the pan, turn the heat down to low, cover, and cook for another 2 minutes.
I made a bunch of these and froze them. They keep really well in the freezer and are great for a quick meal/snack. I have since modified the Vegetable dumpling recipe and added ground chicken for Ben’s benefit since he is not a fan of tofu. Both turned out so good that I have not had the desire to go out to P.F. Chang’s for their overly priced but extremely delicious vegetarian and chicken ones.
Oatmeal chocolate chip cookies
• 1 cup butter, softened
• 1 cup packed light brown sugar
• 1/2 cup white sugar
• 2 eggs
• 2 teaspoons vanilla extract
• 1 1/4 cups all-purpose flour
• 1/2 teaspoon baking soda
• 1 teaspoon salt
• 3 cups quick-cooking oats
• 1 cup chopped walnuts
• 1 cup semisweet chocolate chips
1. Preheat the oven to 325 degrees F (165 degrees C).
2. In a large bowl, cream together the butter, brown sugar, and white sugar until smooth. Beat in eggs one at a time, then stir in vanilla. Combine the flour, baking soda, and salt; stir into the creamed mixture until just blended. Mix in the quick oats, walnuts, and chocolate chips. Drop by heaping spoonfuls onto ungreased baking sheets.
3. Bake for 12 minutes in the preheated oven. Allow cookies to cool on baking sheet for 5 minutes before transferring to a wire rack to cool completely.
This week I am going to make chocolate cream pie and pumpkin pie. I will post the recipes if they turn out good!