Ginger LemonGrass Soup

Not sure of the exact measurements, usually just eye ball it... but here we go.

3 cups chicken broth
1 tbsp fresh grated ginger
1/2 cup cherry tomatoes, sliced
1/4 cup sliced fresh mushrooms
1 can baby corn
2 tbsp asian chili sauce (sriracha)
1/4 cup chopped up baby bokchoy
5 tbsp lemongrass paste, = about half a tube (gourment gardens... its all we have around here, but it 1tsp=1tsp of fresh)

Mix all ingredients except for bok choy and tomatoes together in slow cooker and cook on low for 5-6 hours. Add tomatoes and bok choy for last 20-30 minutes.

OR

Heat olive oil over medium heat in a medium sauce pan, saute mushrooms for 4-5 minutes, add bok choy and tomatoes, saute another 1-2 minutes, add all other ingredients, lower heat and simmer for 20 minutes.

Japanese Teriaky Sauce/Marinade

Real Teriaky sauce, wayyyyyyyyyyyyyy better than the bottled stuff.

1/2 cup soy sauce
1/4 cup brown sugar
1/4 cup mirin (you can find it in most asian food sections of your grocery store, I get mine at Metro)
2 TBSP fresh grated ginger or 1 TSP dried bottled ginger

In a small sauce pan over medium low heat, heat all ingredients, stirring until sugar dissolves.

I marinaded chicken skeweres in this for 3 hours, they're in the oven right now. Usually we use it as a basting sauce on our bbq chicken or as a steak marinade :) It can be used in stir frys aswell. :)

Spinach Veal Ravioli

3 cups nutri wheat flour
1/2 tsp salt
luke warm water
3 eggs, beaten
2 cups spinach, sauted in olive oil and pureed in a blender
1 package lean ground veal
2 tsp rosemary
salt and pepper to taste
1/4 cup parmesan cheese
Sprinkle of Mozzerella cheese

For frying
3 cloves garlic
2 tbsp olive oil (I used italian olive oil, which is oil infused with italian spices)
1/4 cup cherry tomatoes
salt and pepper to taste

In a large bowl, dump in flour, and make a well in the center of the flour
Sprinkle salt in well, add spinach and eggs
Mix together, and need
Slowly add water to get desired consistancy (should form a nice ball, not too sticky, not to dry, if too sticky, add more flour, if its not forming a ball properly, add more water)
Wrap in plastic wrap and let sit at room temperature for 45 minutes

****This can all be done in one step using a food processor, just dump everything in, and turn on until it forms a ball ******

Meanwhile, heat oil in frying pan over medium high heat
Add ground veal
Cook until browned
Add rosemary, turn to medium low, continue to cook
Add parmesan cheese, turn to low, and let simmer another 5 minutes
Remove mixture from stove and let cool

After 45 minutes, sprinkle counter with flour
Use rolling pin to roll out dough in almost paper thin sheets
Use a pizza cutter to cut small 2x2 squares
Place a tsp of filling on ever second square
Cover with another square, pinch corners to seal

Bring medium pot of salted water to boil
Add ravioli
Cook 5-6 minutes
Drain, reserving 1/4cup of cooking liquid
Heat oil in frying pan
Add chopped garlic and tomatoes
Once garlic starts to brown, add cooking liquid and ravioli
Turn to low heat
Sprinkle with salt, pepper and cheese
Serve immediatly :)