VEGETARIAN POP STICKERS

Veggie Pop Stickers (USE ORGANICALLY GROWN OR GARDEN GROWN VEGGIES
3 tablespoons vegetable oil
1 onion, green or leek, cleaned and thinly sliced
1 clove garlic, pressed
1 head Napa cabbage, finely shredded (can sub. other cabbages)
2 tablespoons rice wine vinegar
2 teaspoons soy sauce
1-inch piece fresh ginger, peeled and grated
1 medium carrot, grated very fine
24 wonton wrappers
Asian Dipping Sauce, recipe follows or just use your own sauces, like a fish sauce.
Heat 2 tablespoons of the oil in a large nonstick skillet over medium-high heat. Add the leeks and garlic and cook until leeks begin to soften, about 3 to 4 minutes. Add the cabbage, vinegar, soy sauce, and ginger and cook, stirring, until cabbage is soft, about 3 to 4 minutes more. Remove from the heat and stir in the carrot. Allow the filling to cool. It's possible to not pre-cook the above (except leeks). Just chop, mix, and transfer to the cabbage mixture.
Transfer cabbage mixture to a mixing bowl and work together until fully incorporated. Keep refrigerated until ready to use.
To make the pot stickers, lay a wonton wrapper on the work surface and put about 1 tablespoon of the filling in the center. Dip your finger in a little water and wet the edges of the wonton wrapper; this will help the pot sticker seal when cooking. Bring the outside edges of the wonton wrapper together over the filling and press it together to form a pouch. Continue with the remaining wrappers and filling. (Read direction on wonton wrappers.)
To cook the pot stickers, heat the remaining oil in a very large skillet over high heat. Place the entire pot stickers upright in the pan and cook, without disturbing them, until browned on the bottom, about 1 to 2 minutes.

THEN, Add 1/2 cup water to the pan and immediately cover. Allow the pot stickers to steam for about 3 minutes, and then remove the skillet lid. Continue cooking until the water is completely evaporated.
Transfer to a platter and serve with a dipping sauce.
Asian Dipping Sauce:
1/4 cup light soy sauce
2 tablespoons rice wine vinegar
1/2-inch piece fresh ginger, peeled and finely grated
1 teaspoon sugar
1/2 teaspoon toasted sesame oil (or good mono oil)
1/2 lemon, zest ed
Stir all ingredients together in a small bowl until sugar is dissolved. Refrigerate until ready to serve.
Yield: about 1/3 cup
Use my Wonton recipe for pot sticker (especially any left-over which can be frozen and later used here). They are easy and very good exchange. Add the bean threads if available it makes them so light.
Note: you can add fish, tofu, other meat substitutes or LIGHT meat to most of these recipes but if you do make sure the meat is organically grown and fed. (Grass fed). Of course they will not be Veggie Pot Stickers!

EASY CAULIFLOWER SALAD

Actually this is one of my favorite recipes and can become one of your healthiest stables too. This is more a method because it involves the size of the cauliflower. And, too, if you can easily stick a fork and the cauliflower and it breaks apart too easily, or it smells of sulfur you’ve cooked it too far. After cooking it several times you'll get the idea. It's worth adding the recipe to your families diet.
This vegetable is sometimes called the world's healthiest food. If you want to keep healthy you need to have some good basic nutritious recipes, especially in the cabbage, cauliflower, broccoli family (their are others in this family too). Use them for three generations and see if you family have fewer cancers in the family. My daughter in law don't like these three and I do worry, for the generations on down the line, what will happen to my grand children's health and their children’s. It takes three -- four generations for the results to show up. I was raised my southern cooking from my mother and grandmother used cabbage a lot. None of this family had cancer that ate freely of these  sulfa vegetables.
If you don't like this particular recipe keep looking till you find ones you like that cook cauliflower differently till you know how to work and cook with this great vegetable. Do not drop cauliflower from your diet. Find "that" recipe! To show you the importance of this type of vegetable effect, an old remedy was to make a cauliflower poultices, putting it over the breast for the use when having breast cancer.

Don't over cook this family; it brings out the wrong chemicals, too much (Sulfurs), that stink up your kitchen. Then your family will says, ”I don’t like cauliflower” and miss out on this wonderful flower.
Cauliflower has 20 mg. of calcium, 11 mg. of magnesium, 40-mg. phosphorus and 176 mg. of potassium. It helps in removing nicotine out of the system, because of the carotenoids and organo sulfurs aids in some cancers prevention, osteoporosis, gallstone prevention, reduces premenstrual symptoms, cholesterol, beats "Father Time", and help in the regulation of diabetes.
These are reasons to add a cauliflower recipe here. Eat it raw add it to salads.

Cauliflower Salad
1/2 Cup Mayo salad dressing
2 teaspoons of mustard (or more Dijon mustard)
Fresh Lemon juice (to taste)
Mix all three liquids together

Presentation is everything

Cut cauliflower tough stems off and keep its small flowers for evenly cooking and looks.
 Do not chop them up leaving them whole. Steam flowers till just tender (You can loose the effects of the recipe right here. Don’t over-cook no more than 6-10 minutes?).
 Some of the cooking time can be spent by turning the heat off after boiling 3-4 minutes (depends on the size of the flowers) and letting it set in the water under a lid. Keep in the nutrients and texture crisp and fresh. If you choose to quickly cook till tender and shock in cold water will work too.
Save cauliflower left-overs for veg. stock.
Cool, drain and strain all the water out and dry in a colander.
Then add dressing, all three ingredients. (If you like dill sprinkle in for color)
Toss with the above three ingredients and marinate over night or 3-4 hours.
*Note: you may have to adjust the ingredients a little because of the sizes of the cauliflower and steaming it to suit your tastes. I love this simple recipe, but not if I don't watch it and get too soggy and/or mushy. Just a knife that slips through it easily will do.

There are always options to recipes: You can add here; dill weed, capers, green onion, diced chilies or sweet and dill pickle.http://toughertimestoday.blogspot.com/2016/01/cheezy-califlower-nuggets.html

CHEESE PUFF APPETIZERS

CHEESE PUFFS ( Lets get back to simple basic cooking for the family wise, thrifty and more nutritious.) Their are other such recipes on Webs that have "egg" in the ingredients. This one doesn't need it.
½ lb. *Sharp or regular Cheddar grated cheese
1 cup sifted flour
¼ lb butter or margarine
1/8 tsp. Salt
Mix together then roll into balls about size of marble. Roll each ball in sesame seeds. Place on cookie sheet and bake at 350 for 10 minutes. These may be made ahead and the balls frozen and baked just before serving. Make them extra special by hiding a green olive (etc.) inside. You can also hide shrimp, bacon or other surprises too.
Grocery store snacks are full of chemicals, get your children busy in the kitchen making their own home made snack that will improve their health. When you train them once or twice on the method they'll get the idea to be on their own. This snack will level out their blood sugars for a longer period of time.
*Sharp cheese give this a better flavor such as in Macaroni and cheese.