It is not too late to make these and celebrate the New Year. Read it through and you will see that it is not intimidating.
- 1 pkg. won ton wrappers
Filling
- 1/2 lb. ground pork
- 1/4 lb. shrimp, peeled, deveined and minced
- 2 water chestnuts, finely chopped
- 1 scallion, finely chopped
- 1 egg yolk, lightly beaten
- 3/4 tsp. white wine
- pinch of garlic powder
Sauce for Dipping
- 4 tbsp. soy sauce
- 4 tbsp. rice wine vinegar
Make sure the won ton wrappers are at room temperature.
Combine the ingredients for the filling in a bowl and let rest for about 30 minutes.
Lay out 1 wrapper. Place 1/2 – 1 tbsp. filling on the wrapper. Fold the ends toward the middle and pinch to seal. Set aside on parchment paper. Continue until all the filling is used.
Combine the ingredients for the dipping sauce in a small saucepan and bring to the boil. Remove from the stove and cool to room temperature.
In a large frying pan, add a few inches of water. Place the dumplings in one layer in a
Chinese steamer. Place covered steamer in the frying pan and steam for 4-5 minutes or until cooked through.
Serve with the dipping sauce. Makes a great appetizer for 7-8 people.
*If you have a wok, that would be super as well to use.
The Very Best Roasted Vegetables
We are always looking for ways to make vegetables even better tasting and this is a great way to do it. Even “Mikey” will like them. Try it and you will want to repeat often.
- 2 large carrots, peeled
- 2 large turnips, peeled
- 2 parsnips, peeled
- 2 large beets,unpeeled
- 3 tbsp. butter
- 2 tbsp. maple syrup
- pinch of salt
- 1/2 tsp. fresh thyme leaves, chopped
Preheat oven to 375 degrees.
Cut the carrots and parsnips diagonally. Cut the turnips in half, then in 1/4 inch pieces.
In a separate pot, boil the beets until just tender, cool down to touch, then cut in half and then into 1/4 inch pieces. Set aside.
Bring a large pot of water to the boil. Add the carrots to the water and cook for one minute, then add the turnips, and parsnips until just tender. Drain and add ALL the vegetables onto a parchment lined baking sheet, stir in the butter, maple syrup and bake, turning frequently until completely glazed. (8-10 minutes)
Serve immediately with a light sprinkle of the chopped thyme leaves.
**Note: The pictures show more vegetables. We couldn’t locate any parsnips so Don added Brussel Sprouts, Sweet potato and baby potatoes (just cut in half). The only thing I would have added would have been 1 more tbsp. of maple syrup. Mind you, when you pour them into a large bowl, all the juices coat the vegetables and it is wonderful.
Spicy Chili Made With Pork
Normally, chili is made with beef (chopped, ground, chunky) but this is made with ground pork. Give it a try and if you find that, although you like hot and spicy foods, it gets too much, try a spoonful of sugar or a bit of salt and lime juice for fast relief. Besides, the heat of chilies only lasts 6 minutes. True!
This is a great meal for hockey watching nights or just for a comfy family time meal.
- 1 1/2 lbs. ground pork
- 1 large white onion, chopped
- 1 large red bell pepper, seeds removed
- 1 large green pepper, chopped, seeds removed
- 4-5 large white mushrooms, ends trimmed, and sliced
- 1 cup celery, sliced in 1/2 inch pieces
- 3 garlic cloves, minced
- 2 cans diced tomatoes, undrained
- 1 can kidney beans, drained and rinsed
- 1 small can tomato paste
- 1/4 cup water
- 1/2 cup Chardonnay wine
- 3 tsp. brown sugar
- 1 tsp. dried oregano
- 1 tsp. Worchestershire sauce
- 2 tsp. chili powder
- 1/2 tsp. red pepper flakes
- 1/2 tsp. cayenne pepper
- 4-6 drops of hot pepper sauce
Start this earlier in the day and in a large skillet, brown the pork and onions, until pork is no longer pink.
Add the peppers, celery and cook for about 5 minutes until peppers are tender. Add the garlic and mushrooms and cook for another minute.
Add the remaining ingredients, reduce the temperature to a simmer and cook for an hour on a medium heat, stirring often. Turn off the heat. Set aside.
Take a taste test and adjust the ‘heat’ if you wish. As it rests, it will thicken up. If you want a thinner consistency, just add a small amount of water.
Before dinner, reheat the chili and spoon over a bowl of steamed white rice or broad noodles if you prefer. Add a bowl of sour cream and grated cheddar cheese to be used as a garnish.
Cranberry-Port Ices
This might be the answer for having a dessert after a heavy meal. It is light, cold, refreshing and a perfect balance between sweet and tart (not sour).
- 3 1/2 cups fresh cranberries
- 3 cups water
- 1 1/2 cups sugar
- 1 cup of a deep ruby red port (the alcohol is cooked off and the flavour remains)
- 3 strips of lemon peel (each one about 3 inches long), plus 1 tbsp. lemon juice
Bring all the ingredients to a boil in a medium sized sauce pan. Reduce heat to medium-low and simmer until the berries are tender (18-20 minutes).
Let this cool down for 15 minutes and remove the zest. In two batches, puree the mixture in your blender until smooth and strain to remove the seeds. Squeeze through the seive with the back of a wooden spoon and discard the solids.
Put in a bowl, cover with plastic wrap and set in the refrigerator to get cold.
Pour into an ice cream maker and process according to the directions of your machine. When ready, transfer to an airtight container . Be sure to place this in the freezer for at least one hour before serving.
Yum!