Tag: side dish

Crab Wontons

Leave a comment

These little pockets of deliciousness are something I have to have every time I go out to eat Chinese food. The warm cream cheese interior with the crisp fried shell make these what I would consider one of the most perfect bites of food. So I had to figure out how to make them for myself. It’s cheaper then buying them and you can eat however many you want in the comfort of your own home without the tiny lady who runs the restaurant silently judging you from behind the counter.

I don’t call these things rangoons even though they have all the same ingredients because I tried desperately to make that little parcel shape with the four folds, but after failing the first two and nearly crying I stopped and decided triangle shapes would be just fine.

Tips:

Absolutely wait until your cream cheese comes up to room temperature. Don’t make the mistake I made because you will fight the mixture the entire time you are trying to combine it.

Make sure you have a fine chop on your green onions.

You can make these without the crab meat for a vegetarian option.

Ingredients

  • wonton wrappers
  • 1 8 oz pack of cream cheese
  • 2 green onions finely chopped
  • 1/4 pound imitation crab meat
  • a splash of soy sauce
  • vegetable oil for frying
  • 1 egg beaten for egg wash

Directions

  1. Place three inches of oil in a pot and begin to heat it. You want the oil to be between 350 and 360 degrees Fahrenheit. (You want enough oil to cover the wontons once they’re in the oil.)
  2. Put all your ingredients into a large bowl and mix to combine. It’s alright if your mix is a little clumpy because once they’re fried it will be warm and creamy.
  3. Egg wash all four sides of your wonton wrapper and place a dollop of your filling in the middle.
  4. Seal it up into a triangle shape.
  5. Once your oil is up to temp fry them for two minutes. Flipping the wonton half way through to get an even cook on both sides.
  6. Serve with whatever dipping sauce you enjoy.

British Style Baked Beans

Leave a comment

British style beans you say? What does that mean? Well from what I can tell American baked beans tend to be a lot sweeter and the sauce tends to start with some sort of meat product. Predominantly pork product as I can tell.

British style beans tend to be a thinner tomato based sauce. They can have carrots, onion or celery in them. They are definitely less sweet then the American version but still have a little molasses or brown sugar in them. The recipe I based mine off of had both.

Ingredients

  • 1 can black eyed peas
  • 1 can Navy beans
  • 1 small can tomato sauce
  • 1 cup vegetable stock
  • 1 shallot, diced
  • 1 jalapeno, diced
  • 2 garlic cloves, diced
  • 2 bay leaves
  • 3 tbsp tomato paste
  • 3 tbsp apple cider vinegar
  • 3 tbsp Worcester sauce.
  • 2 tbsp sugar
  • 2 tbsp honey
  • 1 tsp cornstarch
  • 1 tbsp oil
  • Salt/pepper

Directions

  1. In a medium size pot place oil and cook on medium heat till it moves in the pan like water. Place shallot and jalapeno and cook till the shallot gets translucent.
  2. Add the garlic and cook another 3 minutes. Add vegetable stock and tomato sauce. Add the cornstarch and stir to combine. Add tomato paste and stir to combine. It will thicken your sauce.
  3. Add your beans and the rest of your ingredients one at a time.
  4. Cook for roughly 15 minutes until the sauce thickens.
  5. Serve with barbeque or just on toast.

Vegetable Cobbler

Leave a comment

The vegetable dish you definitely didn’t know you were waiting for, but definitely can’t live without now. This delicious savory tray bake is a use what you have in the fridge and pantry type of recipe. I’ll tell you what I used and the changes I might’ve made, but use what you’ve got. It’ll be delicious and filling either way.

Ingredients

For the scones

  • 2 cups flour
  • 1 tbsp sugar
  • 4 tsp. baking powder
  • 1/2 tsp. salt
  • 2/3 cup milk
  • 3 tbsp butter
  • 1/3 cup cheddar cheese
  • 1 tbsp. rosemary, chopped
  • egg wash: 1 egg plus 1 tbsp water

For the vegetable mixture

  • 1 can Navy beans
  • 1 can diced tomatoes
  • 1 cup beef stock
  • 2 Roma tomatoes, diced
  • 1 zucchini squash, diced
  • 1/2 onion, diced
  • 2 tbsp. Olive oil
  • 2 garlic cloves, minced
  • 1 tsp. Garlic powder
  • 1 tsp. Onion powder
  • Salt/pepper

Directions

  1. Preheat oven to 400 degrees.
  2. In a medium size pot on medium high heat put olive oil and diced onion. Cook till onion is slightly colored. It’ll take about 5 minutes.
  3. Add garlic and cook another 3 minutes. Add Roma tomatoes and cook about 3 minutes. You just want to release some of the moisture in the tomatoes but not really cook them very hard.
  4. Add beans, stock, can of tomatoes, zucchini and dry spices and cook about 5 minutes.
  5. Place your vegetable mixture in a 13×9 glass casserole dish.
  6. Combine all your scone ingredients in a medium size mixing bowl and mix until it becomes a slightly dry dough.
  7. Lightly flour your work surface and turn out your dough. Knead gently until it comes together.
  8. Cut into about 10 small scones and place on top of your vegetable mixture.
  9. Egg wash all your scones so the tops will brown nicely.
  10. Bake for 15 minutes.

Antipasto salad

Leave a comment

My husband asked me for a salad like none I had made before. So I looked yet again to the internet for inspiration. You beautiful people never disappoint. I found antipasto salad there in the midst of all your wonderful ideas.

It’s the perfect salad for a night where you want something light and punchy.

Ingredients

  • Romaine lettuce
  • Salami slices, thick cut
  • Peperoncino peppers
  • Cherry tomatoes, sliced
  • Mozzarella cheese, small balls
  • Black olives
  • Artichoke hearts
  • 1/2 cup olive oil
  • 1/4 cup red wine vinegar
  • 1 tsp. Dijon mustard
  • 1/2 tsp. Oregano
  • 1/4 tsp. Chili flake
  • Salt/pepper

Directions

  1. Combine oil, vinegar, Dijon and dry spices together in a small mixing bowl.
  2. Put lettuce in a medium to large serving bowl.
  3. Dress salad with toppings either in sections or sprinkle on top.
  4. Pour dressing over top and use tongs to combine.

Kid Approved Broccoli

Leave a comment
Photo from Gimme Some Oven

Ingredients

  • 2 heads broccoli
  • 4 tablespoons butter
  • 1 tsp. finely chopped rosemary
  • 2 tsp. salt
  • 4 cloves minced garlic

Directions

  1. Cut broccoli heads into florets.
  2. Heat pan on low (burner level 3) with 2 tablespoons butter.
  3. Put the broccoli in the pan with half your garlic and rosemary.
  4. Stir to coat the broccoli in the butter and spices mixture. Cook for four minutes.
  5. Add the rest of your butter and spices and stir in again. Cook for another 3-4 minutes.

Tip: You don’t wanna cook it till its lost all its crunch. You may need more or less time depending on your oven. My seven year old boy inhaled his whole portion and told me it was the best broccoli he has ever had.