Costco’s large quantities usually leave me scampering to use up those quantities rather than leave them sitting in the freezer for months. Recently, a friend gave me a bag of chicken and cilantro frozen wontons. Since I enjoy Chinese soups I thought I could try and use some of them up. Searching online I found this Jamie Oliver recipe. The great thing was I never had to make the wontons, using what I had from Costco!!
For the wonton dumplings (makes around 36 small ones) OR head to Costco for the chicken and cilantro ones)
• 36 small wonton pastry wrappers, round or square (you can find these in the fridges of Asian supermarkets)
• 150g cooked and shelled prawns or shrimps or chicken, finely chopped
• 150g lean pork mince
• 1 tbsp grated ginger
• 1 tbsp light soy sauce
• 1 tbsp rice vinegar or rice wine vinegar
• 1 tsp toasted sesame oil
• 2 spring onions, finely chopped
• White pepper
For the soup
• 1.5 liters chicken stock
• 2 small heads of bok choy, or spinach roughly sliced
• 1 tsp light soy sauce
• 2 tsp rice vinegar or rice wine vinegar
• 1 tsp toasted sesame oil
• 2 generous pinches of white pepper
• 2 spring onions, finely chopped
In a large pan, bring your chicken stock to a gentle boil. Meanwhile, cook the dumplings. Fill the biggest saucepan you have with plenty of water and bring it to the boil. Add enough dumplings to create a single layer on the water. It’s important not to overcrowd the pot, so cook them in batches if you are cooking lots. Stir them gently as you bring the water up to the boil again. When the dumplings float to the top, they are cooked. OR, add your Costco wontons right into the stock mixture)
Once the dumplings float, use a slotted spoon to transfer them to your gently boiling chicken stock. Add the bok choy or spinach– first the white parts and then a minute later, the green parts. Bring the liquid up to the boil again and allow them to cook for around three minutes.
Turn off the heat and season your stock with the soy sauce, rice vinegar, toasted sesame oil and plenty of white pepper to taste. I’ve provided some guidelines, but feel free to amend according to your preferences.
I know..comfort food in the spring??? This one is for our friends in Newfoundland where it is still snowing in May…ugh…
Classic Meatloaf & Sauce (modified from Food Network)
1/2 lb.each lean ground beef and pork
1 (6-ounce) can tomato paste
1/2 cup chopped Vidalia onion
1/2 cup chopped green or red bell pepper
1/2 cup quick-cooking oats
1 egg, lightly beaten
1 teaspoon salt
1/4 teaspoon pepper
1/3 cup ketchup
2 tablespoons packed light brown sugar
1 tablespoon Dijon mustard
Preheat the oven to 375 degrees F.
In a large bowl, combine the ground beef, tomato paste, onions, green pepper, oats, egg, salt, and pepper. Shape the mixture into a loaf and place it in a 9 by 5-inch loaf pan.
In a small bowl, whisk together the ketchup, brown sugar, and mustard. Slather the glaze on top of the meat loaf and bake until the meat loaf is firm and cooked all the way through, about 1 hour. Serve hot.
From my childhood days I remember how great meatloaf is cold too!
Read more at: http://www.foodnetwork.com/recipes/paula-deen/aunt-peggys-meat-loaf-recipe.html?oc=linkback
This recipe was another I picked up from my daughter. It has always been a favourite because of its simplicity.
- 2 pork tenderloins cut into 1/2 inch rounds or chicken strips
- 2 tsp sambal oleek (found in the imported foods section of most grocery stores)
- 2 tsp grated ginger
- 2 tsp soy sauce
- 1 tsp sesame oil
- 1 small onion cut in half horizontally and in strips
- 1 green pepper cut into strips
- 3 tsp olive oil
- 1/2 c white wine
- 3 green onions thinly sliced
- 1/3 c sour cream
This recipe came to me all the way from the Isle of Man, courtesy of our recent house guests, Deirdre and Ann. For those who do not know it is between Ireland and England…a 20 hour flight from there to here!
This was part of a very special meal prepared for us on their last evening in Progreso. It also included some wonderful Dauphinoise potatoes (like scalloped without the mushrooms). I will post the potato dish at a later date. I know you will also enjoy it!
You also might like to check out the Isle of Man website –
2 pork steaks (we used a pork tenderloin from Costco which had a little marinade)
Half an onion, chopped
1 cooking apple, diced
3 oz. apricots (dried)
2 oz. butter
2 cloves of Garlic chopped
Dried and fresh herbs, to include:
sage, basil, marjoram, salt and pepper (or use your favorite Italian seasoning)
Prepare the stuffing, cutting up the apple, (skins on) and apricots into small cubes, add all the dry ingredients, and pour over melted butter.
Butterfly each pork steak or the loin. Add the stuffing down the middle of each, fold the meat around the filling, and either tie up with string, or silicone bands! (found in most cooking stores in Canada).
Place in a medium oven, for about 50 minutes, covered in foil, check and remove the foil for the last few minutes to brown.
This recipe is so easy, a child could do it. Well, in fact my daughter gave me this one…LOL. I am setting up a category – KISS – Keep It Simple Stupid..these will always be very simple recipes with minimal ingredients and prep time. These will be great recipes for the summer ahead!
My daughter used this on some wonderful onion buns, but more recently we used it to make soft tacos. If you do the latter, accompany it with some shredded lettuce, grated cheddar or Monterrey Jack cheese, chopped onions, some different salsas, sour cream, cilantro, etc. Let everyone fix their own…
Slow Cooker Pulled Pork
2 to 4 pork tenderloins with the silver and fat removed as much as possible (I used 6 loins for 45 people).
1 can of Coca-Cola (use enough to cover all of the pork)
1 cup of BBQ sauce…whatever your favorite is…
cloves of garlic (to taste)
Cut slits in the tenderloins and insert the garlic cloves (as many as you want)
Put loins in slow cooker and pour over them the Coke and BBQ sauce.
Cover and cook on low for 6 to 8 hours.
In the last hour use two forks to pull the pork apart and return it to the cooker to soak up some juices.
Serve immediately with buns or tacos.
Can be made ahead and rewarmed in a low oven for about 30 minutes.
Gee I wonder how this would work with boneless chicken breasts??? Maybe use a bit of Chinese Hoisin Sauce?