Wor Won-ton Soup

Wor Wonton Soup

Ingredients:

1 carrot, sliced

1 celery rib, sliced

3-4 small mushrooms, quartered

5 cups chicken broth

6 shrimp, cooked

2 green onions

1/2 cup broccoli

1 1/2 cups bok choy

10-12 won-tons pork and chive pot stickers

Directions

Place broth in a large pot: bring to a boil. Add carrots and celery and cook for 2 minutes. Add mushrooms, broccoli and bok choy and cook for 2 minutes. Add wontons and cook for 3 minutes. Add green onions and cook for 1 minute.

Additional tips: you can cook the shrimp by adding it at the same time as the mushrooms. To prevent the broth from becoming cloudy cook the won-tons separately.

Slow Cooker Pot Roast

I cannot say that this roast was perfect but I really enjoyed it and I loved that I did not have to do anything to the sauce to make it gravy. Great Sunday or lazy day meal.

Slow Cooker Pot Roast

Ingredients:

5 1/2 lb Roast

2 Cans of cream of mushroom soup

1 package of Lipton onion soup mix

1 1/4 cup water

Directions:

In a slow cooker, mix cream of mushroom soup, dry onion soup mix and water. Place pot roast in slow cooker and coat with soup mixture.

Cook on high for 3-4 hours

Cook on low for 8-9 hours

Recipe from All Recipes

Pork and Chive Pot Stickers

I made these the other night and was impressed how quickly I was able to make almost 100 wontons. We only had a few for dinner and I have the rest in the freezer and plan to make wonton soup sometime next week.

Pork and Chive Pot Stickers

Ingredients:

1/4 lb ground pork

1 Tbsp minced chives

1 1/2 tsp soy sauce

1 tsp minced peeled fresh ginger

1/2 tsp sesame oil

1/2 tsp cornstarch

20 wonton wrappers

1 Tbsp vegetable oil for frying

Directions:

In a bowl, combine pork, chives, soy sauce, ginger, sesame oil, cornstarch, and 1 tablespoon water. Place a heaping teaspoon of pork mixture in center of a wonton wrapper. Lightly wet edge of wrapper, fold over, and press to seal. Repeat to form remaining dumplings (makes 20). In two batches, cook dumplings in a large pot of boiling water until cooked through, 4 minutes; transfer to a plate with a slotted spoon. In a large nonstick pan, heat vegetable oil over medium-high. In two batches, cook until browned, about 1 1/2 minutes per side. Serve with dipping sauce.

Freeze raw dumplings on a baking sheet, then store in bags, up to 3 months. Cook from frozen.

Soy Ginger Dipping Sauce

Ingredients:

1/4 cup soy sauce

3 Tbsp rice vinegar

1 Tbsp minced peeled fresh ginger

2 tsp sugar

1/4 tsp sesame oil

In a bowl, stir together soy sauce, rice vinegar, ginger, sugar, and sesame oil.

Helpful Tip: To always have fresh ginger on hand - peel your unused ginger, wrap in plastic wrap and store in the freezer. Then when you need it simply take it out of the freezer and chop (from frozen) the amount you need. I like to have my ginger really fine so I use the very fine side of my cheese grater to give me the amount I need.

Basic Spaghetti Sauce

I feel a little silly posting a recipe for spaghetti sauce, but Jesse loves spaghetti - in fact it is the one dish that he will ask for (I don't get it either) but now that it is Elly's favourite too I have been searching for a recipe that I really like. After reviewing a bunch of the recipe's posted on all recipe.com I decided to make my own and this is what I came up with.

Basic Spaghetti Sauce

Ingredients:

1lb ground beef

1 onion

1/2 bell pepper (color of choice)

4 cloves of garlic

1 Tbsp basil

1/2 tsp oregano

1 1/2 Tbsp sugar

salt and pepper to taste

1 28oz can diced tomatoes

1 14oz can tomato sauce

Directions:

In a large pot cook ground beef, drain fat and transfer to another bowl. In the same large pot cook finely diced onions and bell pepper until tender; add garlic and seasoning and cook for another minute. Add cooked ground beef tomato sauce tomatoes and sugar and simmer for 2-3 hours.

Black Bean and Corn Salsa

I made this dip for a dinner that I was attending tonight from a recipe that I found on the Sisters Cafe Blog it was yummy and something I will definitely make again. Next time I think it would be really yummy with some finely diced red onion.

Ingredients:

1 can (15oz) black beans rinsed and drained

2 Tbsp freshly squeezed lime juice

1/4 cup olive oil

1 small garlic clove

1 tsp kosher salt

pinch cayenne pepper

1 cup frozen sweet corn, thawed

1 avocado, diced

1 small red pepper (yellow or orange would work as well)

2 medium tomatoes, diced

4 green onions (tops and all) finely chopped

1 jalapeño, seeded and minced (optional)

1/4 cup fresh cilantro, chopped

Directions:

In a small container (with lid) combine the lime juice, olive oil, garlic and seasonings. Cover and shake until well combined.

In a medium bowl combine the remaining ingredients and pour over the dressing. Serve immediately with taco chips or eat on its own as a side. Serves 3-4 main course servings or 6-8 side dish servings.

Easy Taco Salad

I feel a little silly for posting this but I really enjoy finding new simple ideas for dinner on nights that I just don't really want to do anything but relax.

I have no recipe to post with this - just a picture. I make ground beef with Taco seasoning (sometimes I cook onion and peppers with it) and serve it with lettuce, taco chips (I usually melt some grated cheese just before serving), and some guacamole (1 avocado, 1 finely diced tomato, 1 Tbsp finely minced onion, lemon juice, 1 tsp mayonnaise, 1 tsp sour cream, salt and pepper to taste).

I usually like mine with ranch dressing or salsa and sour cream but you can have it with any dressing you like.

My new favorite pizza

I am not sure if it is the recipe for the dough or the method of cooking that makes this pizza my new favourite - but either way I am in love with it and will be making this once a week. I will worn you that this is a bit more work then I like to put in for a week day meal and the kitchen was still a disaster a few hours after but since I enjoyed eating it so much I didn't really mind.

You need to have your oven really hot for this (clean oven recommended to limit smoke alarms going off) but this will help make your pizza crust just perfect. For more tips on making your crust just perfect go to: Annies-Eats

Basic Pizza Dough:

Ingredients:
½ cup warm water
2¼ tsp. instant yeast
4 cups (22 oz.) bread flour, plus more for dusting
1½ tsp. salt
1¼ cup water, at room temperature
2 tbsp. extra-virgin olive oil

Directions:
Measure the warm water into a 2-cup liquid measuring cup. Sprinkle the yeast over the top. In the bowl of a stand mixer fitted with the paddle attachment, combine the bread flour and salt, mixing briefly to blend. Measure the room temperature water into the measuring cup with the yeast-water mixture. With the mixer on low speed, pour in the yeast-water mixture as well as the olive oil. Mix until a cohesive dough is formed. Switch to the dough hook. Knead on low speed until smooth and elastic, about 5 minutes. Transfer to a lightly oiled bowl, turning once to coat. Cover with plastic wrap and let rise until doubled in size, 1½-2 hours.

Press down the dough to deflate it. Transfer the dough to a lightly floured work surface. Divide the dough into two equal pieces. Form each piece of dough into a smooth, round ball. (If freezing the dough, wrap in plastic wrap and freeze at this point.) Cover with a damp cloth. Let the dough relax for at least 10 minutes but no longer than 30 minutes.

To bake, preheat the oven and pizza stone to 500˚ F for at least 30 minutes. Transfer the dough to your shaping surface, lightly sprinkled with cornmeal. Shape the dough with lightly floured hands. Brush the outer edge lightly with olive oil. Top as desired. Bake until the crust is golden brown, and cheese is bubbling, 8-12 minutes.

Chicken Ranch Pizza:

¼ cup Ranch dressing
¾ cup shredded mozzarella cheese
½-1 grilled chicken breast, chopped into bite-sized pieces

1 white onion finely diced and lightly cooked
1 tomato, seeded and diced
2-3 green onions, chopped
¾ cup shredded cheddar cheese

Spread the Ranch dressing in a thin layer evenly over the unbaked crust. Sprinkle with shredded mozzarella. Top with grilled chicken, tomato, onions and green onions. Sprinkle with shredded cheddar. Once assembled, carefully transfer the parchment round and pizza to the preheated baking stone and return to the oven. Bake for 10-12 minutes, or until the cheese is melted and browned. Slice, serve, and enjoy!

Pizza dough and chicken ranch pizza from Annies Eats

Chicken Caesar Pizza

¼ cup Caesar dressing
¾ cup shredded mozzarella cheese
½-1 grilled chicken breast, chopped into bite-sized pieces

1 white onion finely diced and lightly cooked
2 pieces of cooked bacon, cut into bite sized pieces
3-4 mushrooms, sliced and lightly cooked
¾ cup shredded cheddar cheese

2 Tbsp grated Parmesan cheese

Spread the Caesar dressing in a thin layer evenly over the unbaked crust. Sprinkle with shredded mozzarella. Top with grilled chicken, onions, mushrooms and bacon. Sprinkle with shredded cheddar and Parmesan. Once assembled, carefully transfer the parchment round and pizza to the preheated baking stone and return to the oven. Bake for 10-12 minutes, or until the cheese is melted and browned. Slice, serve, and enjoy!

Roasted Salmon with Herbed Yogurt and Oven Baked Rice

I love to make Salmon for dinner - it is so fast and good for you and I always feel like I am made a really nice meal after its all done. My favorite things to serve with this dish is roasted veggies and couscous or oven baked rice (recipe below) but it is also good with mashed or roasted potatoes.

Roasted Salmon with Herbed Yogurt

Ingredients:

1/2 cup plain yogurt

2 Tbsp Dijon mustard

2 Tbsp fresh dill, finely chopped

2 Tbsp fresh parsley, finely chopped

1 side of salmon (3 pounds) or 8 fillets (6 ounces each)

Directions:

Preheat oven to 450. Combine yogurt, mustard, dill and parsley; season with salt and pepper. Place Salmon skin side sown on a rimed baking sheet. Spread yogurt mixture on salmon. Roast until opaque throughout 15-20 minutes (8 minutes for fillets). Serve warm.

Recipe from Everyday Food

Oven Baked Rice

Ingredients:

1 onion finely diced

5 mushrooms sliced (optional)

1 Tbsp Olive oil

1/4 cup butter

1 cup Rice

2 cups chicken broth

Directions:

Cook onion and mushrooms in olive oil and 1/2 of the butter on medium heat until cooked, add the rice and remaining butter and increase the heat to medium high heat and cook until the rice is toasted. Transfer to a covered baking dish and add broth. Cook for 45minutes or until rice is tender. (if you do not have 45 minutes to allow the rice to bake add the broth to your pot on the stove, cover and turn heat to low. cook for approximately 20 minutes or until rice is tender).

Black Bean Zucchini Pancakes

I know that these may not sound or look like something that you would want to make but I love these - they are great for lunch or a light dinner. And they are from Shape magazine so you can feel good about eating them.

Black Bean Zucchini Pancakes

Prep time: 7 min. Cook time: 8 min.

Serves 4

15 oz canned black beans (rinsed and drained)

2 eggs (use only egg whites if you want to be healthier)

1 tsp chopped roasted garlic

1 tsp ground cumin

1 zucchini, shredded (1 1/2 cups)

1/3 cup bread crumbs

olive oil for cooking

1/2 cup salsa

2 1/2 Tbsp sour cream

In a medium bowl mash beans, egg, garlic and cumin to a coarse texture. Stir in zucchini and bread crumbs. Heat olive oil in a large skillet over medium high heat. Using half of the mixture drop 4 mounds into the pan and flatten to about 3 1/2 inch rounds. Cook for 4 minutes turning after about 2 minutes. Serve with salsa and sour cream.

Skillet Lasagna

Skillet Lasagna

Ingredients:

¾lbs ground beef

2 ½ pasta shapes

3 cups spaghetti sauce

1 Tbsp Olive Oil

1 tsp salt

½ tsp garlic powder

½ tsp basil

½ tsp oregano

½ cup mozzarella cheese

½ cup sour cream

Directions:

Cook your ground beef in a pan and drain fat. Meanwhile, cook noodles according to package directions.

After noodles are cooked, drain and drizzle with olive oil. Mix in your spaghetti sauce.

Add your fried hamburger, seasonings, cheese, and sour cream. Fold together and allow it all to combine and melt together, over low heat, for about 5 minutes, or until cheese is melted.

Recipe adapted from: Tasty Kitchen

Brazilian Shrimp Chowder

Brazilian Shrimp Chowder

Ingredients:

2 tbsp. olive oil
1 yellow onion, chopped
1 red bell pepper, chopped
3 cloves garlic, minced
¾ cup long-grain rice
½ tsp. red pepper flakes
1 ¾ tsp. salt
1 ¾ cups canned crushed tomatoes
4 cups water
1 can coconut milk
1 lbs. medium shrimp, peeled and cut in half horizontally
¼ tsp. black pepper
1 tbsp. freshly squeezed lemon juice
½ cup cilantro, chopped

2 tsp cornstarch dissolved in water

Directions:

Heat the olive oil in a large stockpot or Dutch oven over medium-high heat. Add the onion, bell pepper and garlic and cook until the vegetables are tender, about 7 minutes. Add the rice, red pepper flakes, salt, crushed tomatoes, and water to the pot. Bring to a boil, reduce the heat to a simmer and cook, covered, for 10 minutes or until the rice is almost tender. Stir in the coconut milk. Return the mixture to a simmer, and then stir in the shrimp and cornstarch/water mixture. Simmer just until the shrimp cooked through, about 3-5 minutes. Stir in the pepper, lemon juice and cilantro. Serve immediately.

I add the cilantro to each serving so that any leftovers can be eaten the next day and taste just as fresh as when it was first made.

Source: adapted from Liz’s Cooking Blog and Annie’s Eats.

Bacon, Mushroom and Asparagus Quiche

Recently I realized two things – I really like quiche and it’s a lot more work then it sounds like. If you have pie crust in the freezer and you can use left over veggies from dinner the night before it is the fastest meal ever. Even if it is a lot of work, sometimes it’s just what I am in the mood for.

Bacon, Mushroom and Asparagus Quiche

For the crust:
I like to use Pioneer Woman Cooks Perfect Pie Crust and I usually try to make a could extra crusts to keep in the freezer so that the next time I make quiche or any kind of pie it feels like less work. http://thepioneerwoman.com/cooking/2007/12/p-p-p-pie_crust_and_its_p-p-p-perfect/

For the filling:
3 eggs, beaten
1 1/2 cups milk
6 strips bacon, cooked and crumbled
1 medium onion, minced and sautéed
1 cup mushrooms, sliced and sautéed
1 cup asparagus, sautéed
1/4 tsp. salt
1 1/2 cups cheddar, shredded
1 tbsp. flour

Directions:

After making the pie crust, preheat oven to 450 degrees and bake for 10-12 minutes. Remove from the oven and reduce the heat to 325 degrees F. To make the quiche filling, in a large bowl whisk together the eggs and milk. Mix in the bacon, onion, mushrooms, asparagus and salt. In a separate bowl, toss the cheese and flour together. Add the cheese to the rest of the ingredients and mix well. Pour the mixture into the pre-baked pie crust and bake 35-40 minutes or until the filling is almost completely set but slightly jiggly in the center. Let the quiche rest for at least 15-20 minutes before serving.

Vietnamese Subs

Vietnamese Subs

Cook a small beef roast in a Crockpot on low, all day (usually 7-8hrs)

Drain any juices from pot

Shred the meat and put back in Crockpot

Add President's choice Memories of Korea BBQ sauce/marinade (from Superstore)

Leave in Crockpot for another hour.

Put the meat on fresh sub buns that were spread with mayo and top with:

Thinly julienned cucumber

Matchstick carrots

Slices of provolone cheese

Lots of fresh cilantro.

Enjoy!

Baby Curry

This recipe is from a baby’s cook book and Elly loves it but it has quickly become one of my favorites as well. Most of the recipes in this book (9 months and older stage) are dishes that I would have never thought Elly would like but they have great flavor and are something that we have all enjoyed.

Baby’s Curry (serve over steamed rice)

1 large (3/4 lb) cooked Skinless, boneless chicken breast,

1 tsp cornstarch

1 Tbsp canola oil

1 cup zucchini, diced

1 large onion, diced

½ cup red pepper, diced

½ cup Coconut milk

½ cup chicken broth

1 tsp curry powder

Put cornstarch in a small bowl and stir in 1 Tbsp water.

In a wok or frying pan over medium-high heat add zucchini, onion and red pepper; cook until almost tender. Then add coconut milk, stock and curry paste and bring to boil. Reduce heat to medium, cover and simmer until vegetables are fully cooked. Return chicken to pan and stir in cornstarch mixture. Cook, stirring constantly, until sauce has thickened.

Tips

· To cook my chicken I boil it in water with a bay leaf over medium high heat for approximately 25 minutes.

· You can use light coconut milk which will change the fat content significantly but it tastes SO much better with regular coconut milk. (Nutritional information is using light coconut milk)

Recipe adapted from: Cooking for baby.

Nutritional Info Per 1 cup

Cal 131 | Fat 9 | Crb 4 | Sug 1 | Pro 10 |

Chicken Parmesan Burgers

These burgers were really yummy and super easy. The Recipe from Annie’s eats required them to be cooked under the broiler but I was happy to bake them. This gave me time to prepare them and tidy up the kitchen before dinner. I also forgot to refrigerate them but this sounded like a good idea so I left it as part of my directions.

Chicken Parmesan Burgers
Ingredients:
For the burgers:
1 lb. ground chicken
1/4 cup grated Parmesan cheese
1/4 cup bread crumbs
2 tsp. Italian seasoning
1 clove garlic, minced
Salt and pepper

For serving:
Pasta sauce
Mozzarella or provolone cheese (sliced or shredded)
Sautéed mushrooms (optional)
4 hamburger buns

Directions:
In a medium bowl combine all of the ingredients for the burgers. Mix well until thoroughly combined. Form the mixture into 4 patties. Refrigerate for about 30 minutes to allow the flavors to mingle.

Preheat oven to 350. Line a baking pan with parchment paper. Bake the burgers for approximately 45minutes. Remove from the oven, top each burger with pasta sauce and cheese. Place back under the broiler for 30-60 seconds until the cheese is melted. Top with sautéed mushrooms if desired, and serve on toasted hamburger buns.

Source: adapted from http://annies-eats.com/2009/05/17/chicken-parmesan-burgers/

Cal 508 | Fat 27.25 | Sat 14 | Chl 159.5 | Sod 927 | Crb 18.83 | Fib 2.33 | Sug 2 | Pro 46.5 |