Confession #1: I did not make the pot stickers pictured above. I bought them frozen from the grocery store. Is that cheating? Maybe. But maybe not. I did come up with the idea to serve them over shaved brussel sprouts (which I am clearly obsessed with) and chickpeas that were sauteed with coconut oil and nutmeg. And I did come up with the idea to dip them in soy sauce spiked with Siracha. So it’s not really cheating. I could have made them myself and then blogged about how to do it. But wouldn’t you rather just hear about how to spice up a quick week night meal with half the work already done? I think so.
Confession #2: I often lie about my love for Siracha. I feel like Siracha has a cult following. People’s eyes light up when they talk ab it and they tend to bond with other Siracha die hards. I mean, I like Siracha and all. But it’s not my fav, even though I totally pretend like it is when I’m around a Siracha cult member just so I can fit in and sound cool. Well. Last night I felt like I finally understood. See, I’ve always eaten Siracha on it’s own. Well, not, like, spoonfuls of Siracha solo. But, like drizzled on something as the only condiment. However, when I added a whopping squirt of it to my soy sauce last night, I asked myself (out loud), “How have I lived 30 years of my life and never done this before?” It was amazeballs.
Confession #3: Yesterday morning I got up to go to a 6 am Pilates class at my gym. I woke up a few minutes late, so as per usual, I was rushing out the door to get to class on time. Side note: I HATE being late for classes at the gym. I will skip an entire hour long class even if I’m only five minutes late just so I don’t have to be the girl who walks in late, interrupts the warm up, and sets up while everyone else is already working out. I am late for everything else in my life, but when it comes to gym classes, I just can’t do it. Anyway, I got out to my car to a layer of ice SO thick that even my ice scraper couldn’t break through. I sat there and tried to let the car warm up for a few minutes. At this point, there were about 8 minutes until the class started. It takes me 10 minutes to get to my gym. And the ice was just not melting fast enough. So I turned the car off, went back inside, took off my gym clothes, put my pjs back on and went back to sleep for an hour and a half! This story has nothing to do with pot stickers or Siracha. But it’s just so ridiculous that I had to share it. And I felt like I needed a 3rd confession… for balance sake. But seriously. Who wakes up at the butt crack of dawn, gets all the way to the car, and then goes back inside when they realize they might have to walk into class 4 minutes late? That is social anxiety at it’s finest, ladies and gents.
And… these are my confessions. (I hope Usher is in your head now.)
Anyway, go to the Giant and buy some frozen pot stickers. And go to a random grocery store or specialty store and buy some Siracha. You won’t regret it.
VEGGIE POT STICKERS OVER BRUSSEL SPROUTS AND CHICKPEAS
- 5-6 frozen vegetable pot stickers (I used Giant brand)
- 5-6 brussel sprouts, shaved thin on a mandolin
- 1/4-1/2 cup of chickpeas
- Roughly 1 tbsp of nutmeg
- 1-2 tbsps of coconut oil (or whatever oil you like to cook with)
- Salt to taste
- Soy sauce
Bring a small to medium pot of water to boil over high heat. Add the frozen pot stickers to the boiling water and stir a bit. The pot stickers should be able to float freely in the pot. Return water to a boil. Lower heat to medium and cook for about 4-5 minutes. Drain.
Meanwhile, in a small saute pan, heat up the coconut oil. Add the brussel sprouts and saute for a few minutes, until they start to become a bit wilted. Add nutmeg and salt to taste. Add the chickpeas. Stir all together in the pan and cook for a few more minutes. I like for some of my brussel sprout shavings to be browned and for the rest to be all soft and wilted.
In a small dish, combine soy sauce and Siracha to taste.
Place the brussel sprout and chickpea mixture in a dish. Put the pot stickers on top. And serve with the soy sauce/Siracha on the side for dipping.