A few weeks ago, my super singing friend Todd came over and taught me how to make Dumplings. We created 3 different delicious dumpling recipes all made with the same pork base. I was surprise by how easy dumplings where to make. My favorite were the green onion and ginger pork dumplings; fried or steamed they will not disappoint.
- 3 cups of flour
- 1 cup of Lukewarm water
- 1 pound of pork
- 1 tbsp of sesame oil
- 1 tsp of salt
- 1 tsp of cornstarch
- 1 tsp of oyster sauce
- 1 tbsp of Ginger
- 1 bunch of green onions
- In a bowl combine your flour and water. Hand Mix well (until it’s smooth), cover and let sit for at least 10 minutes.
- While your dough is resting prep your pork filling! In a bowl combine your filling ingredients and mix well.
- Once your filling is prepped it will be time to knead your dough. (Click on this link for a great video on how to hand knead your dough.)
- Roll out your dough into a thin layer and cut into 3 inch circles. (Wine Glass size!)
- Lightly wet the inside edges of your wrapper with water. (Use your finger!) Scoop about 1 tsp of raw filling into the centre of your wrapper and fold over making sure the ends meet. Press down firmly on the ends to seal.
- You can cook your dumplings in several different ways: Steam, Boil or Fry. To boil: Fill your pot with cold water and a good helping of salt. Add your dumplings to the boiling water and cook for about 3-5 minutes (just because they float to the top doesn’t mean that they are ready)
- Serve with green onions and dipping sauce. (I should do a post on dipping sauces yum but until then you can click here for some ideas.)
It’s weekend! Make some dumplings.
I love to paint and after 5 months away, tomorrow morning, I will join my ladies and get back to my regular painting group. Anyway, I figured it would be nice to have a little treat to share with everyone over tea break. I had a whole bunch of oranges left over from this week’s groceries and so I decided to create something orange flavoured so that they wouldn’t go to waste.
Ingredients List: (Makes about 24 small scones)
- 1 3/4 cup of flour
- 4 tsps of baking powder
- 1/4 cup of white sugar
- 1 tbsp of orange zest (about 2 small oranges)
- pinch of salt
- 1/4 cup of cold unsalted butter (cut in small chunks)
- 1/2 cup of orange juice
- 1/4 cup of sour cream
- 1 egg
- 1 tbsp of milk
- 1/2 cup powdered sugar (for glaze)
- 1 tbsp of orange juice (for glaze)
- Preheat your oven to 400 degrees and line your cookie sheet with wax paper.
- In a bowl whisk together the flour, sugar, baking powder, orange zest and salt.
- Add the butter and mix until the mixture is crumbly with small chunks.
- Add the sour cream and orange juice and blend lightly. (Don’t overmix or you scones won’t be as moist as they could be.)
- Flour your counter or cutting board and roll scone mixture into a ball. Break into small pieces and form into smaller balls (any size you fancy will work). Flatten onto your cookie sheet.
- Whisk together your egg and milk and lighty brush your scones. (if you don’t have a brush you can use your fingers like i did). Bake for 12 minutes or until the tops are golden brown.
- While your scones are baking mix together your glaze until smooth. (if it’s too thick ass more juice until you have a nice smooth texture.) Once your scones have cooled drizzle lightly.
Friday, Todd and I were enjoying our weekly lunch date trying to figure out a hang out spot for our friend Amy who is visiting from Far far Away. Anyway, it’s Halloween weekend and the parties for enthusiast are plentiful. I have never really been interested in Halloween as an adult (***i do love seeing kids enjoying the holiday! My favorite thing to do is hand out candy and chat with the children. No house=no candy giving) and I especially dislike costumes. I figured a good compromise would be to hold a dinner for Amy and friends as a sort of pre-Halloween party feast and all the other freaks that don’t “do” Halloween would have a refuge post dinner to be merry and drink without the pressure of costumes and what not while the others went off to party their goblin butts off.
So in the spirit of excess Todd and I came up with an epic deep fry plan. Menu items include: Pickles, Spring Rolls, Samosas, Tortellini, Ribs, a Duck, Okra, CHips, Anything we can deep fry and a personal fav: Coconut Shrimp.
- 1 lbs Shrimp (Shells Removed and De Veined)
- 1 Cup shredded and unsweetned Coconut
- 1 Cups Flour
- 2 Cups Panko Crumbs
- 1 small can of Coconut Milk
- 1 Egg
****Click on the picture for a closer look at how to make Coconut Shrimp:
The night was a huge success and everyone enjoyed the deep fry fest. Personal favorites: The onion ring starters and Todd’s Dry Ribs! I hope that everyone is enjoying this sunny Sunday Afternoon and cooking up a feast.
Cleanse Day 6, Success Rate: 80%: I have been to the gym everyday except for Thursday and I have gone to yoga 2 times on top of that. Thursday was a terrible day for the cleanse, I woke up feeling really tired and low energy; Fastforward to 8:00pm and a visit from my sister and a long line up for dinner at Fresh and it made it easy to talk myself into a martini and dinner at Il Fornello. Anyway, a few hours off the cleanse train didn’t hurt me, although I do feel a bit lame about giving in, but clearly my body was craving vodka, sausage, pasta and cheese (i think it was probably a matter of life and death!) and so…I indulged. I woke up Friday morning and jumped right back on and am going strong. Today, I am heading to a clothing swap at my gal pal Kelly’s place and I promise promise promise not to indulge in Mimosas’ and Chips! Since it is the end of October, I thought I would cook up something seasonal and festive: a Vegan Pumpkin Loaf.
- 1 & 3/4 cup of flour
- 1 cup Brown Sugar
- 1 tsp Baking Soda
- 1/2 tsp Baking Powder
- 1/2 tsp Salt
- 1/2 tsp Nutmeg
- 1/2 tsp Cinnamon
- 1/2 tsp All Spice
- 1 14 oz can of Pumpkin Puree
- 1/2 cup Oil
- 3 Tbsp Maple Syrup
- 3 Tbsp Water
- Handful of Pumpkin Seeds
****Click on the picture for a closer look at how to make the Vegan Pumpkin Loaf:
I love fall, so many delicious recipes. Any plans for Halloween? Tell me about em and of course about what you’re eating!
My friend Erin brought over a whole bunch of goodies from her garden, including a bunch of beets. I love beets and usually just boil them and have them on hand to snack on or throw in a salad. Yesterday, I was online getting some food ideas for dinner and stumbled across the idea of a beet and chocolate cupcake. Here’s my take on this great recipe…You will be amazed at how moist the beets make this loaf and you will be shocked at the flavour. SO DELICIOUS!
- 2 cups of all-purpose flour
- 1 1/2 tsp of baking soda
- 1/2 tsp salt
- 1 1/2 cups of sugar
- 1/2 cup cocoa powder
- 3 eggs, beaten
- 1 cup Sunflower Oil
- 2 tsp vanilla
- 1 cup cooked and grated beets
****Click on the picture for a closer look at how to make a Chocolate and Beet Loaf:
I am really excited that Thanksgiving is coming up, it’s my favorite holiday and I will be heading to Northern Ontario to visit with family and friends. But first, I get to see Jesus Christ Superstar at the Stratford Festival! Just a thought, but you should WOW your people with this Chocolate and Beet cake at your Thanksgiving Festivities…
As I sit here and type this blog, all I smell is delicious pork…that’s because i just took some Ham and Cheese Scones out of the oven. The blueberry scones that I baked a few weeks ago turned out to be so easy and such a hit that I decided I wanted to try and make a savory scone. You will noticed that the photo’s of the savory scones start with the addition of the ham and onions. You can read more about the basics of Scone Making here from my previous post featuring blueberry scones.
Ingredients List: Makes 10 servings.
- 2-1/4 cups flour
- 2 tbsp sugar
- 2-1/2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1/2 cup cold butter
- 1 cup buttermilk
- 1 cup combined of caramalized onion and cooked ham
- 3/4 cup of Smoked Gouda Grated
- 1 Tbsp of Dijon Mustard
*Click on the picture for a step by step explanation of how to make Ham and Cheese Scones:
Before you start…Preheat your Oven to 425 degree’s and line a cookie sheet with parchment paper. Cook your onions on low heat for about 20 minutes and add your ham to the mixture once the onions are nice and soft. Once you are ready to go: Mix your dry ingredients into a bowl and then….
I prefer these scones over the blueberry ones but that’s only because of my love affair with pork and cheese. After a month away from home, I leave Ottawa 0n Sunday. I cannot wait to get back and enjoy the fall! Thanks for reading! Enjoy your scones.