Wonton

New and Old. Those words have been the theme of the past few weeks.

Thankfully last quarter ended a few weeks ago. This means no more 20 hours of work a week of biostats! This also means that we had spring break.

Instead of relaxing on the beach which most people do on spring break, I decided to go to Indiana. That's new. Why Indiana? One of my best friends, Bethany, goes to school out there in Indiana Wesleyan University. Chelsea (chocolate girl) flew from Nebraska and we had a great time catching up and hearing about what God was doing in each other's lives. It was such a needed time with old friends.

Spring quarter has officially started; I'm especially excited about two of my new classes that I'm taking this term. BIEB 176: Conservation and the Human predicament is a biology class that focuses on wildlife conservation. VIS 121B: Cities, Castles, and Cathedrals is an art history class that has a lecture on the city Canterbury, England (where I studied in the Fall).


Also, I started to volunteer in the Nieh Lab where they are studying honeybee and bumble bee behavior. The topic of bees is becoming increasingly popular in the media due to Colony Collapse Disorder (CCD). CCD is a new phenomenon where bee workers across the globes are disappearing. Bees play a crucial role as pollinators for our fruits. So unless we want to eat rice, wheat, and corn for the rest of humanity's time on earth, we should help our six legged friends.


To balance out this new quarter, I decided to pull out an old recipe.

This recipe for wonton (Chinese dumplings) was created by my dad and me. When I was 3 years old, I was at a babysitter's house who made amazing Chinese food - my love of food comes partly from them. My dad would make huge batches of wonton and give them to my babysitter to cook for me for lunch. Apparently, my babysitter would ask me if they were too salty, needed more mushrooms, etc and my dad changed the recipe accordingly. What a great dad! So this recipe was created before I could even write. Every time I eat them, it brings me back to my childhood and reminds me of my dad. I've updated the recipe since and its still my favorite wonton recipe.


The Ingredients
Filling:
1lb ground pork
1/2 pound shrimp
10-12 dried shiitake mushrooms
1/4 cup water chesnuts
5 stalks green onions
3 tablespoons soy sauce
pinch of salt
2 teaspoons cornstarch
1 teaspoon sesame oil
The Makings of:
wonton wrappers
1 egg
chicken broth
green onions for garnish


The Method
Soak the mushrooms in warm water until soft and then dice. Peel and devein the shrimp. That black intestinal track is about as tasty as it sounds. Then chop the shrimp up. Mince the water chestnuts which can be found in cans in an Asian grocery store. Thinly slice the green onions.

In a large bowl, combine the ground pork, the shrimp, the mushrooms, the water chestnuts, and the green onions.

Then add the soy, salt, cornstarch, and sesame oil.

Mix to combine. Don't tell anyone but its easiest to use your hands. Let the mixture chill in the fridge for about 20 minutes. This lets all the flavors combine and makes it easier to work with. Ground meat doesn't make a great picture I know.

When the mixture is chilled, it's folding time! There are many ways to fold them, this is the way I learned. Crack the egg into a bowl and add some water to make an egg wash for folding. First, take a wrapper out and lay it with one of the corners pointing towards you.

Then put a teaspoon of filling in the middle and moisten the top two edges with the egg wash.

Then fold the bottom triangle up. Press out the air going from the center outwards and press the edges to seal tightly.

Then moisten one corn with the egg wash and tuck the other corner on top. Press firmly.

All Done! One down, many more to go.

Folding the wonton is easier than you think. It may take some practice but after a dozen or so, you'll be a wonton making machine. Another great idea is to invite friends over and have them help out or have your kids help out. I helped my dad when I was little. Lay the wonton on cookie trays and freeze them. Once frozen, place them in plastic bags for storage.

Now what did I do with all of these wonton? My favorite way to cook them is to boil them. Place them in boiling water and reduce the heat to medium low and cook for 5-6 min for fresh and 7-8min for frozen. Ladle some hot chicken broth over them and sprinkle some more green onions on top.

One of my favorite things about food is when it can bring back old memories. I hope you can make these wonton with your friends and family to create even more fun times. What are some of your favorite childhood eats?

Loaded Mash Potatoes

World, please meet Bethany. Bethany, the world.

Bethany is one of the most selfless people that I know; she is always willing to help others out in a pinch. She is a very wise person and I can always go to talk to her. Bethany goes to Indiana Wesleyan University which is a quick 37 hour trip away...depending on traffic. Some of her favorite things are chocolate and lots of it, jotting down random and funny quotes from people, following Jesus Christ and showing His love to all those around her and lastly, spuds, which brings us to today's post: Loaded Mash Potatoes.

Now some of you maybe asking what the heck are loaded mash potatoes? Imagine with me, creamy mashed potatoes with caramelized onions, flavorful leeks, and smoky, thick cut bacon. Starting to get hungry? Try this for dinner.

The Ingredients
4 pounds of red potatoes
1/2 pound of thick sliced bacon, cut into small strips
1 yellow onion, thinly sliced
3 small leeks (or 1 large), cut into thin half moons
6 cloves of garlic, minced
4 stalks of green onion, sliced
1/3 cup sour cream
1/2 stick of butter
1.5 cups milk
olive oil
salt and pepper






The Method
This is kinda like a family reunion of the Allium family: the leeks, the onion, the garlic, and the green onions. They blend so well with the creamy potatoes and we are using them in different forms. Like most families, they all bring different flavors to the party.

A note about the leeks if you have never used them before. Instead of forming a bulb like onions do; leeks form leaf layers and they taste like a refreshing mild onion. Since they grow up through sand, they are often pretty dirty. Slice off the bottom, and dark green leaves (these are too woody and tough). Make longitudinal slice so that you can wash the dirt out of the layers. Slice into thin half moons and you are good to go.

Set a large pot on medium high heat and throw in the potatoes. Pour in enough water just to barely cover them and sprinkle in some salt. Bring to a boil and then let them simmer until fork tender- around 30-40 minutes. Drain the potatoes but reserve about a cup of the cooking liquid and throw it back with the potatoes.

Meanwhile, as the potatoes are simmering, take a pan on medium heat and caramelize the onions with some olive oil and a pinch of salt. This will take about 25 minutes. Remember flavor equals color. When the onions are done, set them aside in a bowl.

Wipe out the pan, and set it back on the heat, cook the bacon until it just starts to get brown and crispy. Pour out most of the fat. Just think, all of that is NOT going into the potatoes. Throw in the chopped leeks and sweat them until they soften. Add the garlic and cook for another couple minutes.

Mash the hot potatoes with the sour cream, milk, butter, 2 tablespoons of olive oil, a tablespoon or so of salt and some freshly cracked pepper. Taste and season accordingly. Fold in the green onions, caramelized onions, leeks, bacon and garlic mixture and serve.

This makes a great side for family dinners and will serve around 8-10 spud lovers.Thanks Christine for taking pictures today.

Split Pea Soup

Split pea soup. I forgot how good this stuff was. I remember my mom would always make this when I was little. It's hearty and will keep you full for a long while. This soup is fairly easy but it does take a little time, so it's not exactly your grab and go kind of meal. However, this rich soup is full of flavor and make that foggy weather so much more enjoyable.
The Ingredients
3 cups of dried spit peas
2 cups of diced ham
ham hock/ham rind
2 onions finely chopped
1.5 cups of carrots diced
2 bay leaves
7 cups of water
olive oil
butter
salt
pepper
2 tablespoons cream

The Method
Take a large pot and pour in about 2 tablespoons of olive oil and about 1 tablespoon of butter. Sweat the onions and carrots with a pinch of salt. Add the ham, ham hock, and ham rind if you have it. Throw in the bay leaves and water. It is important to rinse the peas before adding them because they have have dust or dirt on them. Be sure to do this right before adding, otherwise they stick into a large strainer-shaped clump.
Bring this all to a boil and then reduce the heat to low and cook for about an hour to an hour and a half. Look for all the peas to be gone and for the soup to be thick. Season to taste and finally add the cream. Serve with some crusty bread. This can also be done with lentils as well.

Cornbread Stuffing, anytime.

Cornbread Stuffing, just the thought makes me think of Thanksgiving and turkey and pumpkin pie. Then I thought, why limit everyone's favorite dish to that one day a year? Why not have stuffing as a normal dish? That, my friends, would be genius. Here is one of my favorite stuffing recipes. Our family has this and a sticky rice one that my Aunt makes (hopefully, I can blog that one day too).

The Ingredients
1 cornbread recipe (8x8 pan's worth)
2 medium onions finely chopped
3 cups of celery chopped
4 cloves of garlic minced
1 cup sun-dried tomatoes
3/4 cup of pine nuts
6 chicken apple sausages
3 cups of chicken broth
6 tablespoons melted butter
3 tablespoons olive oil
1 tablespoon sage
1 tablespoon rosemary
salt
pepper

The Method
Get all the ingredients together and prepped. Cube the cornbread and roast at 375 until lightly brown. This helps to dry out the bread and let it soak up the goodness. Toast the pinenuts in a medium pan until lightly golden. This will bring out the nutty flavor. Slice the sun-dried tomatoes. Quarter the sausage, cube it and then brown it. Chop the celery, onion, and mince the garlic.
Saute the onions in a large skillet on medium high heat for about 3 minutes or until barely translucent around the edges. Then add the celery and garlic and cook until translucent and bright green, about 6-8 more minutes. Add salt and pepper to taste.
In a large bowl, ok the biggest bowl you have, mix the onion mixture, sausage, pine nuts, sun-dried tomatoes, sage, rosemary, salt, pepper, melted butter, and chicken broth. Add the toasted cornbread and carefully mix it in being careful not to break it up too much. (5 turns should be about right)
Pour stuffing into a buttered baking pan and dot with an additional butter. Bake at 375 for 35-40 or until golden brown. Let it cool for about 10 minutes.
In my book, stuffing is good at the time, anytime, any day.

Creamy Ham and Rice Soup

It was a chillier day in San Diego...well I don't know maybe it wasn't. I do know, however, that I wanted to make a stick-to-your-ribs kind of soup. This is a quick and hearty soup to make on those days where you have no idea what to cook for dinner.

The Ingredients
3 Tablespoons butter
3 Tablespoons olive oil
6 Tablespoons flour
1 small onion finely diced
1 clove of garlic, minced
1.5 cups cubed ham
2.5 cups cooked rice
4 green onions sliced
5 cups of chicken broth
3 cups of water
.5 cup cream
1 cup milk
salt
freshly ground pepper

The Method
Heat a large stockpot on medium heat with the olive oil. Add the minced onions and some salt and caramelize until brown. This will take about 25 minutes. Be patient, this develops the rich flavor which the soup will need. The sugars will also caramelize making them sweeter. When they are caramelized and sweet, add the butter and flour. Stir and cook the onions for a couple of minutes. This provides the thickening for the soup.
Add the garlic and cook for another minute. Add the broth and water and wait for the soup to boil. Add the ham, rice, green onions, milk, cream, salt, and pepper. Bring to a boil and reduce the heat to a simmer and cook for another 5 minutes.
Serve with some crusty bread on a rainy day.

Baked Chicken Macaroni and Cheese from the Pantry

Mac and Cheese is always good. I admit to eating the stuff from the blue box with hot dogs on a late night of studying. I was really hungry one night and evaluated what we had in the fridge and this was the outcome. If I were to buy the ingredients, I would use a sharp cheddar cheese or another hard cheese with lots of developed flavor in it. But my method of cooking is taking ingredients I have on hand and making something. You might call it being lazy, I prefer to think of it being adaptive. Anyway, here is the dish...I bet you always have this stuff in your pantry right now.

The Ingredients
1 lb chicken breast
1/2 yellow onion
4 cloves garlic
4 Tablespoons butter + 2 Tablespoons more
4 Tablespoons flour
4 cups milk
1/4 cup cream
1 lb elbow macaroni or other small pasta
1 cup grated cheese (Cheddar)
1/2 cup grated Parmesan cheese
1 cup panko breadcrumbs
1 bay leaf
1/2 teaspoon thyme
1/2 teaspoon paprika
olive oil
salt
pepper

The Method
Start by prepping the ingredients. Cut the chicken into small cubish pieces. Mince the garlic and finely dice the onion.

Fill a large pot with water and bring to a boil. Salt the water and add the pasta. Drain when the pasta is done.
In a large pan, saute the chicken in some olive oil on medium high heat. When one side is brown, add the bay leaf, onion and garlic. Season with salt and pepper. Cook until the chicken is done and the onions are translucent.

In a saucepan, melt the 4 tablespoons of butter and then whisk in the flour. Whisk constantly to get lumps out. Add the heated milk in small increments when the roux turns very slightly brown. Think white beach sand. Keep whisking until the bechamel sauce returns to the boil.

Take off the heat. Add the cream, cheddar cheese, half the Parmesan cheese, paprika, thyme and season with salt and pepper to taste.

Combine the pasta, chicken mixture, and cheese sauce in the large pan. Mix well and check for seasoning again.
Take out a 9 x 13 pan and grease with a little butter. Pour in the pasta and smooth with a spatula. Sprinkle the remaining cheese on top. Then covered the pasta with the panko bread crumbs. Dot with 2 tablespoons of butter.
Bake in a 400 degree oven for 25 minutes or until golden browned and delicious. Resist the temptation and let it cool for 10 minutes.