Fatty Dumpling

A piece of cake does not exist until someone eats it.

Category: Dinner

Wonton Soup

1 Wonton Soup

About one moon ago was the lunar new year.

4 Wonton Soup

Friends gathered for a dumpling-making party—specifically, wonton soup.

Oh, how divine it was! With momma’s recipe in hand, ingredients from a whole chicken for broth from the farmer’s market to fish sauce from the tiny Asian supermarket downtown were gathered. After hours of simmering, wonton-wrapper filling, and filling, me buds and I settled for soup, tea, and treats. We welcomed the new year in with lanterns and laughter.

2 Wonton Soup

This is my last year in my university town. After April, I must become a real person.

I really don’t want to. Please don’t make me.

I’ve been a student for as long as my brother has been alive. That’s almost two decades. I’m really good at being a student. I don’t know how to do anything else. I’m scared for the future.

I adore rubrics. I adore marks. I adore the frenzy I feel before exams and the satisfaction of bubbling in scantron sheets. Life has been good. Making friends, losing friends, longed for and found love. I know, these things can be found outside of school in other ways. But…school is my home. It’s my safety net. I like it here. Please don’t make me leave.

I must, though. I need to interact with the world. Soon, I will be heading overseas on every uni student’s dream. Excitement rolls in my belly. That will be a great challenge and I will tell you more about it soon.

2012 has been amazing. I hope that 2013 will be also. Usher it in, I usher you in—come in, come in, year 2013. Have a bowl of soup. Treat me well, k?

7 Wonton Soup

Wonton Soup
Chicken Broth
1 whole chicken
1 large pot of water

Bring the pot of water to a boil.

Meanwhile, chop the chicken into smaller pieces. Discard any giblets.

When the water is boiling, place the chicken inside. Lower the heat to medium-low and let simmer for 2 hours. Then carefully strain the stock, discard the chicken, and return the liquid back into the pot.

2 onions, quartered
5 carrots, chopped
1 tsp satay sauce
½ tsp salt
½ sugar

Add the above ingredients to the broth and simmer for a further 30 minutes. Add more seasoning to taste.

Chicken for Broth
6 chicken breasts, cut into large pieces
½ tsp salt
½ tsp pepper
½ tsp sugar
1 tsp sesame oil
2 tsp fish sauce
1.5 tbsp oil
½ chopped onion

Marinate the chicken with the salt through fish sauce for 15 minutes.

Heat the oil on medium heat and cook the chicken. Once finished, set aside to cool then store in fridge until later.

Wontons
1 lb headless shrimp, peeled, deveined, and roughly chopped
2 lb ground pork
2 tsp salt
2 tsp pepper
2 tsp sugar
4 tsp sesame oil
8 tsp fish sauce
8 tsp fish sauce
3 white parts of green onions, chopped
2 pkg wonton wrappers

Mix all of the ingredients above, from the shrimp to the green onions.

Spoon 1/2 – 1 tsp of this filling into the center of a wonton wrapper. Fold it by bring opposing sides into the center.

Bring a small pot of water to a boil. Boil the wontons until they rise to the top.

Garnish
¼ bunch of cilantro
3 green parts of green onions

Chop both ingredients and mix together.

Serve

Each bowl should have soup, many wontons, and the garnish of cilantro and green onions :)

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Basic Quiche

FDH DHPSI$_#(^ OJAMGSP :LAET PAE R$@)B T OSHK!

Oh my…goodness. I baked a quiche. I ADORE QUICHE. Quiche! Quiche! Quiche got into my belly!

Pastry, lovely pastry and a savoury cheesy centre.  Oh, goodness gracious, droooool.

I finally used the quiche pan that me seesta gave me for my b-day about a year ago too. And look how purty the pan made my quiche look. Oh, purty quiche, you are divine…

Basic Quiche Recipe
1 pie crust

I used this recipe, but subbed whole grain flour. I also prebaked the crust for 7 minutes at 375 degrees F beforehand to prevent the crust from going soggy from the egg mixture.

4 eggs*
2 cups milk*
salt and pepper
2 cups of desired mixin’s

Whisk the eggs. Add the milk and combine. Add in salt and pepper to taste, perhaps a teaspoon of salt and a half teaspoon of pepper. Stir in your mixin’s. Pour the egg mixture into your crust. Bake at 375 degrees F for 30 to 35 minutes or until the centre is set.

*A good thing to remember when you make quiches of assorted sizes is that 1 egg = ½ cup of milk. In other words, when you make the egg mixture for quiches, make sure that for every egg you have, you also add ½ cup of milk as well.
**Add any mixin’s that you like! This time, I used ½ cup of cheese (cheese is always necessary in quiches, yessir), 1 cup of sautéed broccoli, and ½ cup of cooked chicken.

Manhattan Clam Chowder

Admit it. I know that you are some kind of food snob.

You can tell me. I won’t look down on you.

Promise. Cross my heart. I’m a snob too.

So what’s your bane? Frozen TV dinners? Pre-packaged cookies? Fast food? Cookie and cake mixes?

For me…it’s anything that looks at me when I try to eat it. I’ll still eat it. It’s just kinda weird when I can see my food see me. I feel like giving my food a little hello before chowing down.

I know a few people who shy away from seafood.  I like it, but don’t cook it often—so my one of my first forays into seafood involves two easy cans of clams. (Is canned foods anyone’s bane?)

The Manhattan clam chowder that I made is a hearty soup filled with vegetables vying for space and wee baby clams peeking through. It’s truly a belly-warmer for this winter.

So, guys, new years resolution: eat something you hate. Perhaps prepared a different way. It might be delicious. Give it a chance. For my own snobbery, maybe I’ll cover my eyes so at least I don’t see my food looking at me. Then, perhaps, I can finally eat some snails.

Manhattan Clam Chowder
recipe by Company`s Coming

3 bacon slices, diced
1 cup finely chopped onion
1 cup finely diced celery
3 cups water
2 cups diced potato
14 oz. can of diced tomatoes (with juice)
1 cup diced carrot
1/2 cup reserved clam liquid
2 tsp parsley flakes
¾ tsp. salt
1/8 tsp. pepper
1/2 tsp. ground marjoram
¼ tsp. ground thyme
2tbsp. water
2tbs. cornstarch
2 cans of whole baby clams (5 oz. each) and liquid reserved

Cook bacon in large saucepan on medium until almost crisp. Drain all but 2 tsp. drippings. Add onion and celery. Cook for 5 to 10 minutes, stirring often, until onion is softened.

Add next 10 ingredients. Stir. Cook, covered, for 10 to 15 minutes until potato and carrot are tender.

Stir water into cornstarch in small cup until smooth. Slowly add to soup, stirring constantly, until boiling and thickened.

Add clams. Stir. Cook, uncovered, for about 10 mintues, stirring occasionally, until heated through. Makes about 8 cups.

Stuffed Buttercup Squash

Grocery stores are like magic to me.

Well, actually, they aren’t like magic to me. Growing up with them meant growing up with the expectation that there would always be big box-like super stores filled to the brim with foodstuffs that I can easily exchange for coins. It never crossed my mind that perhaps a central location filled with food from around the world might be a tad peculiar.

For example, I knew that farmers existed when I was a kid. It’s just that, I thought that farmer existed, well, for me. They grew stuff so I could buy them and then eat them…I was kind of an egocentric kid. It was the best years of my life when I thought the world revolved around me, I tell you.

I eat pumpkin in the summer from Jamaica. I eat bananas flown in year-round from Costa Rica. I swear, I will bite your head off if you try to take my flours away (grown in Canada, but not in my native province of Ontario).

I live a luxurious life here in Canada. Thank you kindly. I am thankful. Truly.

So, I grabbed an Ontario buttercup squash for some ‘local’, seasonal eating the other night. Chopped open, the buttercup squash glowed a surprisingly bright orange—as if a kid took a sunshine orange crayon and smeared colour all up and over the vegetable.

Instructions to note: Take squash. Chop in half. De-seed and de-gunk. Roast seeds. Om nom nom. Roast squash halves. Fill squash with stuff you like. Om nom nom again.

The squash tasted great. I stuffed my squash halves with black and brown rice, adzuki beans, shallots, garlic, and kale, but I bet almost anything would taste great inside a buttercup squash. (Nevermind that most of my stuffings came halfway around the world to me despite my ‘local’ attempt.)

Rich and sweet and fluffy…it feels like a treat.

Stuffed Buttercup Squash

1 squash
olive oil
salt and pepper

Preheat oven to 400 degrees F.

Cut the squash in half and take out the gunk in the center.

Brush olive oil on its insides and sprinkle some salt and pepper on it.

Place the squash halves cut-side down on a baking sheet and roast for 30 to 45 minutes until flesh is soft.

Once finished, take the squash out and stuff with your desired filling and enjoy

Roasted Winter Squash Seeds
from All Recipes

1 cup winter squash seeds
1 tbsp olive oil
salt

Preheat oven to 275 degrees F.

Rinse seeds and pat dry.

Toss the seeds with the olive oil and a sprinkling of salt.

Lay the seeds in a single layer on a baking sheet.

Bake for 15 minutes and cool before serving.

Vegetarian Meatballs

Hypocrisy is my friend.

Or rather, I have a friend who is regularly the devil’s advocate just to provoke emotion and conversation. It makes for amusing times. I have amusing stories.

The latest includes my wedding. This wedding happens to be nonexistent, with no partner in sight for me to walk down the aisle to (or wait at the altar for).  However, this friend wants my bouquet that I would be throwing towards the single ladies. He wants it so much, that he has plans to body check my guests in order to gain that bouquet.

I can give you another bouquet.
No, I want your bouquet.
You can’t body check my female guests.
I’ll do what I have to if they’re in my way.
If you’re my bridesmaid, you get to have your own bouquet.
No.
You’re not invited.
I’ll still come.
You’ll be tied up at the wedding then, so you can’t ruin it.
I’ll hire someone to beat me up so one of your guests feel bad for me and then unties me.
…Why don’t you hire someone to untie you?

The conversation went on and on. It involved a third friend too. However, that third friend received an apology for his future injured guests at his future nonexistent wedding for the first’s friend’s body checking. A fourth friend got an apology too. I did not get an apology. He doesn’t usually give me anything anyways–other than dirty looks and smacks on the side of my head.

One other thing that this friend spoke about this past week was his aversion to veggie-fied foods. Veggie dogs? Veggie burgers? He’ll snub his nose at you. Ironically, he ate and liked my seitan meatballs that I made long ago. That funny contradicting boy.

So, I bring you another recipe for vegetarian meatballs. No-meat meatballs. Nomeatballs.

They taste fantastic—beans and bulgar, ooh la la. They’re not the firmest foodstuffs around, but I can assure you, they are tasty.

(My friend’s a nice boy though. That third friend is a nice guy too. Nice people rock. They walked me home on Halloween. What sweet peeps.)

This recipe comes from Jennifer A. Bell, an illustrator who contributed to They Draw and Cook, a website devoted to illustrated recipes. They’re all seriously so beautiful and appetizing-looking. The website is accumulating recipes for a future book—how neat it is that people are able to look at the illustrated recipes for free still. Like I said: nice people rock. They rock my socks off.

Vegetarian Meatballs
adapted slightly from They Draw and Cook

1 cup bulgur wheat
2 cups vegetable or mushroom stock
1 cup adzuki beans
1 large onion, finely chopped
3 cloves of garlic, minced
1 tbsp olive oil
1 isp ground cumin
1 egg beaten
1 cup breadcrumbs
½ bunch of cilantro, chopped
salt and pepper to taste

Soak the adzuki beans overnight in plenty of water.

When ready to cook, cook the adzuki beans in its soaking liquid. First, bring the bean concoction to a boil, then simmer for about 50 minutes, until the beans are cooked and soft. Rinse and set aside to cool.

Cook the bulgur wheat in the stock and set aside to cool.

Cook the onion and garlic in the olive oil until the onion is translucent. Add the cumin and cook for another minute, then set it all aside to cool.

In a large bowl, add the cooked beans, bulgur wheat, onions, and cilantro.

Mix in enough bread crumbs to make the mixture semi-firm. Put the mixture into the refridgerator for about an hour to firm.

Using wet hands, roll out approximately 20 balls and place on a cookie sheet. Broil for approximately 5 minutes. Flip the balls to their other side, then broil for a further approximate 5 minutes. Flip the balls to another side, and broil for approximately another 5 minutes.