Cuisine Eric

This master recipe works beautifully for many types of protein, including scallops, pork, chicken, and beef. Use the veggies you like and have on hand. Sauce: 1 Tbsp sesame oil 2 Tbsp soy sauce 1-2 tsp chili paste with garlic (depending on your taste and your sauce) 2 Tbsp seasoned rice vinegar 2 Tbsp maple syrup 1 Tbsp cornstarch 2 Tbsp water 1 lb shrimp, peeled and deveined 2-3 cups broccoli flowerets 1/2 red pepper, sliced 1/2 yellow pepper, sliced 1/2 orange pepper, sliced 1 medium onion, sliced 2 cloves garlic, minced 1/2-inch fresh ginger, peeled and minced toasted sesame seeds for garnish. Whisk together the sauce ingredients in a small bowl.    Whisk together the cornstarch and water in another small bowl. Gather all your ingredients together in bowls, ready for the stir fry.    Heat a dash of canola or other neutral oil in a wok or large skillet over high heat. Stir fry the onions, peppers and broccoli for about 3 minutes.  Add the cabbage and continue to stir fry another 2-3

These personal pot pies are out of this world.  They have an herbed walnut crust surrounding a center of cheddar cheese covering a creamy turkey pot pie filling. Comfort food. Crust: 1-1/4 cup all purpose flour 1/4 cup shelled walnuts 1 clove garlic 1/2 tsp salt 1/2 tsp herbed de Provence or Italian herbs 1 stick butter, cubed and well chilled 4-6 Tbsp ice water Filling: 2 carrots, diced 1 medium yellow onion, diced 3 stalks celery, diced 3 Tbsp butter plus 1 Tbsp olive oil 3 cloves garlic 1 tsp herbes de Provence 1/4 cup flour 2 cups light cream 1/2 cup dry white wine 1/2 cup frozen peas 2 cups diced cooked turkey (or chicken) 4 slices cheddar cheese 2 Tbsp butter, melted Prepare the crust. Pulse the walnuts and the garlic in a food processor to make a fine meal.   Add the walnuts to the flour with the salt and herbs and toss well. Add the butter and pinch the butter between your fingers, mixing until the butter is about the size of green peas.    Roll out into a rectangle, about 3x8-