Monday, September 19, 2011

Wonton Soup

Mmm, it's cold here in Washington and this wonton soup is EXACTLY what I needed to warm up today. It's light and filling at the same time, and you know what??? You won't feel like a complete COW after you've devoured and slurped each and every tiny drop of that delicious broth. Give this soup a won't be sorry. :)

For the broth you will need:

(3) 32 oz boxes of low sodium chicken broth plus 2 more cups of water(3.5 quarts total)
2 T of sugar
1/2 tsp of freshly grated ginger
1 1/2 tsp of salt
3 packets of wonton soup base mix( I use the brand dynasty)
1/8 tsp of white pepper(or more if you like spicy)
1 tsp of sesame oil

For the filling you will need:

1/2 pound of finely chopped shrimp(peeled and deveined)
1/4 of a pound(or 4 oz) of ground pork(give your pork a few quick chops on cutting board before mixing w/ shrimp)
3 T of finely chopped green bartlett pear(or water chestnut/celery if you wish)
1 green onion finely chopped
1 tsp of sugar
1/4 tsp of salt
1/4 tsp of white pepper
1/2 tsp of garlic powder
some freshly grated ginger

You will also need:

chopped green onion for garnish
1 to 2 pkg's of wonton wrappers
1 egg lightly beaten

To make the broth:

Bring your chicken broth and water to a boil. Grate in your ginger. Add your salt and sugar. Add in your wonton soup mix. Stir to combine. Turn heat down(or off) and add in your white pepper and sesame oil last. Taste and adjust seasoning as needed. Don't make the broth too salty. You don't want it to overpower the taste of the wonton.

How to make the filling:

Place all of your ingredients into a mixing bowl and thoroughly mix it with clean hands. Once mixed, cover and let refrigerate for 1 hr to overnight.

How to assemble wontons:

Place 1/2 tsp to 1 tsp of filling onto the middle of wonton wrapper. Using a pastry brush, lightly dab on some egg wash on all four sides of wonton wrapper. Fold over to create a triangle. Press the sides down gently and fold using technique shown in my video. Remember to have a damp cloth over filled wontons and wonton wrappers at all times to prevent drying out.
Place filled wontons in boiling water and cook for 5 minutes or until they all float to the surface. I recommend cooking ONE WONTON FIRST to taste for seasoning. Sometimes, I end up adding a touch more salt, sometimes more sugar. Once all cooked, using a slotted spoon, place in colander to drain excess water. Place wontons in pretty serving bowl, ladle on some warm broth, and garnish with chopped green onion.

Notes: You may freeze any leftover filling that you don't use. You may also cut the broth recipe in half.
Don't forget to watch my tutorial on how to make this easy and sinfully delicious wonton soup!!

Apple puff pastry

Are you a mom who works full time, has 4 kids running around your house(one holding scissors) and is dying for something just a little bit sweeter in your life while not having the time?? Look no further, cause your solution is right here!! This is such an easy and delicious dessert using the frozen puff pastry that can be found in most grocery stores. All you need is some honey, honey and whipped cream for the topping and you're all set!!

You will need:

1 sheet of frozen puff pastry(thaw according to directions on package) -this will make 4 apple pastries

1 golden delicious apple thinly sliced or chopped(it's delicious w/ a bosc pear too)

some melted butter


brown sugar


fresh whipped cream(or store bought)

powdered sugar

Preheat Oven to 400 degrees

Thinly slice your peeled apple and set aside.

Place your thawed puff pastry on a lightly floured surface. Add a small amount of flour onto your puff pastry and rolling pin and gently roll out most of the cracks while slightly expanding the dough. Work quickly cause the longer you work the dough the tougher it may become.

Take a pizza slicer and cut into 4 large equal squares.

Put some melted butter on each square to give the brown sugar something to stick to. Take a fork and gently prick all over the dough.

Sprinkle on some brown sugar and cinnamon.

Place your apple slices in the middle of each square. I do two stacks but you can add more if you please. The more slices you add, the longer it will take to bake. Brush some melted butter on the apple slices and fold over each corner of the puff pastry over the apples and take some more butter to seal.

Place pastries on a piece of parchment paper over a baking sheet and bake for 18-20 minutes.

Place on platter or serving dish and drizzle on some honey while it's hot. Put some freshly whipped cream on each pastry(or store bought) and finish it off with a dusting of powdered sugar. YUMMY!!

Watch my tutorial and see how easy this recipe is!!

Saturday, September 10, 2011

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