A Lesson in Dumplings

Welcome!

Today we are serving Pork Dumplings!

We made these a couple days ago and haven't been able to get them on our blog yet, but here they are!  These were so much fun to make!  We made WAY too many but have been snacking on them constantly for the last couple days.  They are great to make as appetizers when having friends and family over.  Easy, fast and so yummy!  Serve with chopsticks and have some fun with it! Follow this simple recipe below!

Pork Dumplings with dipping sauce

Time: 45 Minutes
Makes about 5 dozen dumplings

You can make your own dumpling dough or use gyoza/wonton wrappers from the store

To make dumpling dough:

2 1/2 cups all-purpose flour, plus more for sprinkling

1 cup water

Put flour in medium bowl.  Add the water in a steady stream, stirring until a raggy dough forms.  Turn the dough out onto a work surface and knead until smooth, 5 minutes.  Sprinkle the dough with flour, cover loosely with plastic wrap, and let stand for 15 minutes.  Roll out and cut into desired shape. 

Dumplings:

1 lb ground pork

1 tablespoon fresh ginger, minced

1 large garlic clove, minced

1 large egg, lightly beaten

1 teaspoon kosher salt

1/4 cup vegetable oil

In a large bowl, knead the pork with the ginger, garlic, egg and salt. 

Line baking sheet with wax paper and sprinkle with flour.  Lay out wrappers.  Spoon in 1 tablespoon of filling onto the center of the wrapper.  Fold wrapper over, press and pleat the edges to seal in the filling.  Lift each dumpling by the pleated edge, transfer to the backing sheet and press down lightly to flatten. 

 

In a nonstick skillet, heat 2 tablespoons of the oil.  Arrange dumplings in the skillet, pleated edge up.  Cook over high heat until the bottoms are lightly browned, about 1 minute.  Add 1/2 cup water, cover and cook until the filling is cooked through, about 5 minutes.  Depending on how hot your stovetop is, you may want to continue cooking for an additional minute until the bottoms are well browned (up to 1 minute extra).  Transfer to plate.  Cook remaining dumplings and serve.  Careful! They stick together!

 

Dipping Sauce:

In a bowl combine:

1/2 cup soy sauce

1/2 cup rice vinegar

1 tablesppon garlic powder

1 teaspoon chile poweder

1 teaspoon toasted-sesame oil

Enjoy <3

The Chemistry of the Kitchen

Welcome!

Today is soup day!  We have decided to cook soup once a week because it is fun to make!  It's pretty hard to mess up soup because you can add what you feel like and substitude ingredients as you see fit!  You are forever the chemist of the kitchen!!

Up here on the boarder of Minnesota and Wisconsin, we've had a very mild winter.  But tonight we had a nice, fluffy snow fall which was perfect for a steaming hot cup of BEER CHEESE SOUP!  We prepared the soup and grabbed a beer to watch the Chicago Bulls kick the Wizards butt for a record of 10-2!  This was a great alternative to making fried foods for the game.  It was easy and could be made ahead of time.  Next time you are sitting down to watch the game with your sports fan, consider making soup instead of frying up cheese curds and hot dogs!  Your body will thank you later!!

Cheddar Ale Soup
Total Time: 90 Minutes
Serves: 4

6 thick-cut bacon slices, cut into 1/2 to 1-inch pieces
2 tablespoons unsalted butter
2 carrots, peeled and diced
2 large potatoes, peeled and diced
3 garlic cloves, minced
1/3 cup all-purpose flour
1 cup pale ale
1 tablespoon Worchestire sauce
2 cups milk
2 cups low-sodium chicken broth
1 1/4 lbs sharp cheddar cheese, shredded
Salt and Pepper to taste (We ALWAYS use "Country Kitchen Season Salt")
Popcorn for topping

Set a dutch oven over medium heat and add the bacon.  Cook until crisp.  Transfer to a paper towel-lined plate, cool and break into small pieces for topping.  Drain all but 2 tablespoons of the bacon fat in the pot. 

Add the butter and give it a minute to melt.  Mix in the carrots and potatoes.  Cover the pan and cook, stirring occasionally, for about 15 minutes, or until the vegetables have softened.  Add the garlic, cooking just until fragrant, about 1 minute.  Sprinkle flour over the veggies and cook for 2 minutes, stirring frequently (you're just trying to get the dry flour flavor cooked off).  Add the beer and continue cooking, stirring constantly, until the mixture forms a thick paste, about 2 minutes.  Mix in Worchestire sauce, milk and chicken broth until smooth.  Increase the heat to medium-high and let the soup come to a simmer.  Simmer for 20 minutes. 

Set the pan over medium-low heat and, STIRRING CONSTANTLY, add the cheese a little at a time.  Be careful not to allow the soup to boil.  Continue until you've added all of the cheese and the soup is smooth.  Season to taste with your favorite salt and pepper (Country Kitchen Season Salt here!!)

Serve with bacon and popcorn on top. 

Enjoy!! <3

Practice makes perfect!

Welcome!

Today's home cooked meal consisted of another trial (and error, but stay tuned!!) of meatballs!  Turkey meatballs with whole wheat pasta and red pepper-tomato sauce to be exact.  We seemed to skip a step in the process and our meatballs just fall apart!!  Don't make the same mistake!  DRAIN YOUR SPINACH!  Another of the many lessons learned in the kitchen.  It's a continuous class and we love to perfect, so next time, they will be b-e-a-u-tiful!  But I have all the faith in the world yours will turn out better! 

Needless to say, our meal was more of a turkey meat sauce then turkey meatballs in sauce, but yummy anyways!  This meal was fresh tasting and fun to make.  Just check out Derek showing off his skills :-)

We paired this meal with garlic toast and a simple green leaf salad and everything went together nicely.  Follow the simple directions below and good luck!

<3

Turkey Meatballs with Whole Wheat Pasta and Red Pepper-Tomato Sauce
Total Time: 50 minutes
Serves: 4

2 tablespoons extra-virgin olive oil
2 medium onions, chopped
3 ribs celery, chopped
1 red bell pepper, steemed, seeded and chopped
2 cloves garlic, minced
1 (28 oz) can crushed tomatoes, with juice
1 lb ground turkey
1 (10 oz) package frozen chopped spinach, thawed, squeezed out
1/2 cup quick-cooking oats
1/2 cup grated parmesan cheese, plus more for serving
2 dashes Worchestire sauce
12 oz whole wheat spaghetti
Salt and Pepper

Bring a large pot of salted water to a boil for the pasta.  Heat the oil in a skillet with a lid over medium-high heat.  Add the onion, celery, and red pepper, stirring often, until soft (about 4 minutes).  Add the garlic and cook a minute longer.  Transfer half of the vegetables to a large bowl. 

Add the tomatoes to the skillet and bring to a boil over high heat.  Reduce the heat to medium-low and cook, stirring often, until thick (about 5-7 minutes).  Season with salt and pepper.  Transfer to a food processor and process until smooth (or use an immersion blender to puree).  Return the sauce to the pan.  You should have about a quart of sauce. 

While the tomatoes simmer, add the turkey, spinach, oatmeal, and 1/2 cup parmesan to the vegetables.  Season with 1/2 teaspoon salt, 1/4 teaspoon pepper, and the Worchestire.  Mix well and form into 12 large meatballs.  (The meatballs can be made several hours in advance and kept, covered, in the refrigerator).  Add the meatballs to the sauce, cover, and cook, turning once or twice, until the meatballs are firm to the touch, about 10 minutes.

Cook the pasta until al dente, about 12 minutes.  Drain well and mix the pasta with about a third of the sauce.  Divide evenly among 4 serving bowls and top with the meatballs and additional sauce.  Sprinnkled with grated parmesan and serve. 

The 1st Ingredient

Welcome!

Well folks here it is!  Our first entry.  We decided to start it off simple, healthy and TASTY!  So, last night we made Teriyaki Turkey Lettuce Wraps with roasted peanuts and coconut.  This recipe is going to leave you satisfied and full but will keep you feeling light!  Raise your hand if too often you and your loved ones make heavy food that makes you feel bloated within the hour?  (Go on, raise your hand)  The challenge is to find an overlap in what is healthy and light, but also leaves you and your biggest eaters feeling full.  These turkey wraps will hit all these points, and on a budget!!  Follow the simple steps below and enjoy!

<3

Teriyaki Turkey Lettuce Wraps
Total time: 30 mins
4 Servings

1 lb ground turkey meat (go grass fed when you can stretch your budget; it's worth it!)
1 cup roasted peanuts, chopped
2 cups shredded, sweetened coconut
1/2 cup teriyaki sauce
1 head of butter lettuce

Brown turkey in a saucepan.  When brown add teriyaki and keep heated until thick.  In the meantime, chop nuts in a food processor and place in a separate bowl.  Also, in a separate bowl place the coconut flakes.  Peel off whole butter lettuce leafs and wash (make sure they're dry afterwards).  Set aside for wrapping.  When the turkey and sauce have thickened, serve up "taco style" in the lettuce wraps and pile on the peanuts and the coconut.  Fold and enjoy!!