Wonton soup

STILL CLEANING HOUSE.....
I'm still in the process of sorting through the recipes that I found on scraps of paper in the cabinets, I wanted to be sure to write down one of my favorites.  Perfect for the cooler fall temperatures that are coming. 
This recipe is something I have made for years.  I love making my own wontons for the soup as I then know what 'really' goes in them.  I love to make a big batch and freeze them.  When I need a quick meal for lunch...I simply boil up a few wontons in the morning...flash cool them in cold chicken stock...add some scallion slices or fresh spinach (or whatever else I might have on hand)...put in a microwavable container and bring it to work for lunch.

WONTON SOUP

½ cup finely chopped cabbage

4 ounces shelled, deveined shrimp, finely chopped
8 ounces lean ground pork
3 green onions, finely chopped
1 egg, lightly beaten
1 ½ tbls cornstarch
2 teas soy sauce
1 teas oyster sauce
2 teas sesame oil, divided
48 wonton wrappers
1 egg light beaten
¾ lb, bok choy or napa cabbage
6 cups chicken broth
3 green onions, thinly sliced

 1. Filling:  squeeze cabbage to remove as much moisture as possible. Place cabbage in large bowl. Add shrimp, pork, chopped onions, whole egg, cornstarch, soy sauce, oyster sauce and 1 ½ teaspoons of the sesame oil; mix well.

2. Wontons: work with about 6 wrappers at a time keeping remaining wrappers covered with plastic wrap. Place 1 wonton wrapper on work surface with one point facing you. Mound 1 teas filling in bottom corner. Fold bottom corner over filling.

3. Moisten side corners with egg white. Bring side corners together, overlapping slightly.  Pinch together firmly to seal. Cover finished wontons with plastic wrap while you fill remaining wontons.  (Cook immediately, refrigerate up to 8 hours or freeze in resealable plastic bag.

4. Cut bok choy stems into 1-inch thick slices; cut leaves in half crosswise.

5. Cook wontons in large pot of boiling water until filling is no longer pink, about 4 minutes (6 minutes if frozen). Drain, then place in bowl of cold water to prevent wontons from sticking together.

6. Bring chicken broth to a boil in large saucepan. Add bok choy and remaining ½ teaspoon sesame oil, cook 2 minutes. Drain wontons and add to hot broth.  Add sliced green onions.

'KITCHEN CABINET' RECIPES

KITCHEN CABINET RECIPES 

 I can’t believe it has been a full year since I have added a recipe here.  I initially started this blog last year to take over for the printed family cookbook that I and the family have been adding to for 10+ years. I also wanted to try to get some of this paper clutter under control, as I am constantly ripping recipes out of magazines and jotting down notes and hints on little pieces of paper.   We are currently in the process of having our kitchen cabinets refaced, consequently I had to empty the contents completely including all my little pieces of paper stuck among the spice jars and taped onto the inside cabinet doors—hence the title of “Kitchen Cabinet Recipes”.

First up easy, fast FLANK STEAK MARINADE:

1/3 cup olive oil]
1/3 cup soy sauce
Juice of 2 lemons
3 cloves garlic, finely chopped
Red pepper flakes, salt and pepper to taste

Put all ingredients in a zip-lock bag, squeeze to distribute flavors and place the steak inside.  Marinade for at least 4 hours.

Taped to the inside of my condiment cabinet is this easy salad dressing.  I hardly ever buy store made dressings anymore.

SIMPLE VINAIGRETTE

Olive Oil – 3 part
Vinegar – 1 part
Shallot, minced
Dijon mustard
Chives, chopped
Parsley, chopped
Salt and pepper

No quantities listed here except the olive oil/ vinegar ratio.  The rest is dictated by common sense and tastebuds.

We don’t often fry food, but when I’m craving something fried, fish is probably the safest choice

Yummy FISH FRY BATTER

1 ½ cup flour
2 ½ teas baking powder
¼ teas baking soda
¾ teas salt
Pinch sugar
1 teas chives
1 ¼ cup water

Mix all the ingredients, than add 1 teas vinegar at the last minute.