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Big Bowl of Wontons

27 Apr

This is a rough recipe of my delicious wontons in soup. I do not measure my ingredients, so measurements here are guesstimates. Once you cook it a few times, you will be able to adjust to your own liking. You can also add different kinds of vegetables to your soup like carrots, broccoli etc. For the wontons, you can add shrimp to the stuffing as well. It’s up to you!

Servings: 3-4 (makes 30-40 wontons)

1lb ground lean pork
1 package wonton wraps
4 stalks of green onion
1 small can water chestnuts
Hand full of chives
3 tsp soya sauce
1/2 tsp salt
2 tsp sugar
1 tsp sesame oil
1/2 tsp pepper
1 clove garlic
2L low sodium chicken stock
2-4 bok choy
1 cup bean sprouts

Marinade the pork by mixing soya sauce, salt, sugar, and pepper together with pork. Refrigerate for 2-4 hours ahead.

In a food processor, chop 2/3rds can of water chestnuts, 3 stalks of green onion and some chives. Mix chopped vegetables in with marinated meat.

Get a bowl of water ready for wrapping the wontons. In each wonton wrapper, put in about 1tbsp full of meat mixture. Depending on the size of your wonton wrappers, you may need to experiment with the amount of meat to wrap. Dab outer edge of wrap with water. Bring corners up and wrap together into a pouch. If needed, use more water to make sure wontons are well sealed.

To make soup base, heat chicken stock and add a tbsp of soya sauce and a few drops of sesame oil to soup. Add in remaining roughly chopped green onions, water chestnuts (sliced not chopped), garlic, and chives into soup base (I didn’t have ginger, but if you have it on hand, you can put a few slices in). Bring to boil then let simmer while we cook the wontons.

In a large pot of boiling water, gently toss in the wontons and boil for 5-8 mins until they float to the top.

At the last minute, place bok choy into soup base and cook for 1 min.

In a large bowl, place in wontons, raw bean sprouts and pour soup over top.



Tabouleh Salad

24 Apr

My delicious recipe for Tabouleh Salad. It’s fresh, healthy, and light!

Servings: 8-10

1 cup fine Bulgar wheat
4 cups hot water
1 1/2 lemons
2/3 cup olive oil
1 cup coarsely chopped fresh mint leaves
1 bunch of coarsely chopped parsley
4-5 stalks of chopped green onions
1/2 tsp. ground black pepper
1/2 tsp. salt
4 chopped ripe plum tomatoes
1/2 tsp. all spice
dash of cinnamon

Soak the bulgar wheat in a heat proof bowl, making sure to cover wheat completely with hot water. Soak for 45mins to an hour and replenish water if needed.

Chop parsley, mint, tomatoes, green onions, and add all spice, cinnamon, salt, pepper. Strain out bulgar wheat and squeeze excess water out. Using a sieve and pressing down on the bulgar with a ladle works well. Add bulgar wheat and mix well with olive oil and lemon juice.


Recipe: Coq au vin

30 Mar

I made a beautiful Coq au Vin tonight for dinner that was so yummy, I thought it deserved a permanent addition on the blog. This dish is modified from several Coq au Vin recipes I’ve found online, but I pumped it up with extra flavours and seasonings.

Servings: 2

4 chicken legs
4 thicker slices of pancetta cut into pieces
3 carrots cut into 1 inch pieces
1 small red onion cut into 1 inch pieces
1 large leek loosely chopped
3 cloves garlic minced
1 1/2 cups cremini mushrooms cut loosely
3 red new potatoes cut into 1 inch pieces
2 cups red wine
2 tsp coarse basil salt (mix coarse salt with dried basil)
1 tsp dried thyme
1 tsp dried basil
2 sprigs fresh sage
1 bay leaf
2 tbsp chopped parsley

Season the chicken legs well with basil salt and pepper. Let chicken sit. In a large dutch oven, heat up 1 tbsp of olive oil and lightly fry the pancetta over medium low heat for 2-3 mins. Remove pancetta from pan when it has browned and pour out excess fat from pot leaving a tbsp of oil in pot.

Fry chicken legs skin side down on medium heat. 4-5 mins per side until each side is golden brown and skin is crispy. Remove chicken from pot when browned and set aside.

Add leeks to the pot and saute for 2-3 mins. Add garlic and red onions. Saute for another 3-5 mins until soft. Add in bay leaf, basil, thyme, and sage. Stir for 30 secs until spices are fragrant. Add wine to pot and scrape brown bits from the bottom of the pan. Return the pancetta and chicken to pot. Turn chicken to make sure it is coated in wine. Sprinkle with parsley. Bring to boil, then cover and simmer for 15 mins.

Add potatoes and mushrooms to pot and simmer for another 15 mins.

Taste and add additional salt and pepper if needed. Remove bay leaf and serve!

I had this dish with steamed broccoli on the side. Very delicious!