Tuesday, October 28, 2014

Sunday, October 26, 2014

Day 295 - Wontons and Soup

  • 270 g pkt ready-made wonton wrappers 
  • hot chicken broth and lightly blanched Chinese greens, to serve 
  • soy sauce or chilli sauce, to serve (optional)
  • 500 g finely minced pork
  • 1 tbsp light soy sauce
  • 1 tbsp sesame oil
  • 1 tbsp chopped ginger
  • 1 tbsp chopped garlic
  • ¼ cup finely chopped water chestnuts
  • ¼ cup finely chopped bamboo shoots
  • salt and white pepper
  • ¼ cup finely chopped shiitake mushroom, soaked in hot water for 30 minutes, rinsed and stalks removed (optional)
  • splash of Shaoxing cooking wine (optional)
  • This is  one of my recipes.  I take a couple of others and mix it up a bit sometimes.  Recipe search to find one you like. 

Saturday, October 25, 2014

Day 294 - Beef Pot Pies

I used this below recipe but I used leftover pot roast and didn't make as much.  Only made 5 pies so.... play!!!
Individual Puff Pastry Beef Pot Pies
By Monica              Servings: 14 cups, 7-8 pies
  • 1-2 boxes (17.3 oz.) frozen puff pastry
  • 3 tablespoons olive oil
  • 2 lb. beef--stew meat, chuck roast, or sirloin, cut into 3/4" cubes
  • 1 teaspoon kosher salt
  • 1 teaspoon ground black pepper
  • 2 cups chopped mushrooms
  • 2 tablespoons tomato paste
  • 2 garlic cloves, minced (2 teaspoons)
  • 1 teaspoon fresh thyme leaves (1/4 teaspoon dried thyme)
  • 1/2 teaspoon minced fresh rosemary (1/8 teaspoon dried rosemary)
  • 1/2 cup dry sherry
  • 5-1/2 cups low sodium beef broth
  • 12 small red potatoes (1-1/3 lbs.), cut in 1" pieces, skin on
  • 2 cups fresh or frozen pearl onions, thawed if frozen
  • 1/2 cup cornstarch
  • 1 cup cold water
  • 1 (1-lb) bag frozen pea and carrot medley (approx 3 cups; do not thaw)
  • 1/2 cup fresh parsley, minced
  • 1 egg + 1 tablespoon water
CUT PASTRY TOPS: Use 12-16 oz. oven proof bowls. Turn one upside down on thawed pastry sheet and cut around it with a small knife. Repeat for number of crusts you need. Cut small cookie cutter shapes out of leftover dough, if desired. Cover cut pastry rounds with plastic wrap and refrigerate until needed.

MAKE THE STEW: Heat 1 tablespoon olive oil in Dutch oven over med-high heat. Pat meat dry, sprinkle with salt and pepper, add half to pan. Cook, stir occasionally, until browned and liquid gone. Remove to plate and repeat with remaining meat. Remove to plate. Add 1 tablespoon olive oil to pan, add mushrooms; cook until liquid is gone. Stir in tomato paste, garlic, thyme, and rosemary; cook for approx 30 seconds. Stir in dry sherry, scraping up any browned bits. Stir in the broth, potatoes, and browned meat. Bring to boil, reduce to simmer, cover and cook until potatoes are cooked and beef is tender, approx. 30-45 min. Add onions. Whisk together cornstarch and cold water, stir into soup and cook until thickened; approx. 2 minutes. Remove from heat; stir in  parsley and frozen peas & carrots. Season with salt to taste.

ASSEMBLE THE POT PIES: Ladle stew into ovenproof bowls, place puff pastry round on top. Gently stretch and press pastry edges over lip of bowl. Make egg wash by whisking egg with 1 tablespoon water, brush on pastry tops. Add pastry cookie cutter shapes on top of pastry rounds (if using) and brush those with egg wash. Place bowls on foil lined baking sheet for easy clean up and easy of handling.

BAKING INSTRUCTIONS: Bake at 400 until crusts are golden and filling is bubbly.
--To bake right away, bake for 25-35 minutes.
--To bake if refrigerated, bake 40-50 minutes.
--To bake if frozen, bake 1 to 1-1/4 hours.
If crust browns before filling is bubbly, place a loose piece of foil across the top to prevent over browning. Let pies rest 15-20 minutes before serving to allow filling to cool and thicken.

Monday, October 20, 2014

Day 289 - Fish Taco

  • 3 tbsp fresh lime juice
  • 4 tbsp coconut milk
  • 3 tablespoons roughly chopped fresh cilantro
  • 1 teaspoon finely chopped garlic
  • 1 teaspoon ground cumin
  • 1 lb mahi mahi filets
  • 1 teaspoon toil
  • 2 teaspoons honey
  • 1 teaspoons salt
  • 1 teaspoon pepper
  • 2 cups sliced red cabbage
  • 1 1/2 teaspoons finely grated lime zest
  • 8 tortillas
  • 1/2 firm-ripe avocado, mashed or sliced
  • 1 lime, quartered (for garnish)

  1. Mix together the lime juice, coconut milk, cumin, honey, salt, pepper, & lime zest in a medium bowl.
  2. Place the mahi mahi into the bowl & cover with mixture. Let sit for 3 hours in the refrigerator.
  3. When mahi mahi is marinated, remove from the refrigerator & preheat the oven to 350 degrees.
  4. Grease the pan with  oil and place marinated mahi mahi into the pan and directly into the oven.
  5. Bake for 15 minutes or until fish is white & nontransparent in color.
  6. Place a filet on each  tortillas and top with cabbage, cilantro, and avocados.
  7. Garnish with lime.

Thursday, October 16, 2014

Day 285 - Meat Pie and Salad by Poppy &Leo

Was helping out prepping with Melody at https://www.facebook.com/PoppyandLeoCakery.  There was leftovers so she made me a few meat pie turnovers for dinner that night.  Yum.  I don't know the recipe....

Tuesday, October 14, 2014

Day 283 - Seafood Marinara Pasta

oil, lots of garlic, fresh oregano and cilantro, white wine,  butter , seafood marinara mix.  Cook all that together and then add pasta.  Yum

Saturday, October 11, 2014

Day 280 - Pork Medallions


  • 2 tablespoons Dijon mustard
  • 1 (1-pound) pork tenderloin, trimmed and cut into 8 medallions
  • 1/2 cup panko (Japanese breadcrumbs)
  • 1 tablespoon chopped fresh thyme
  • 1 tablespoon minced fresh parsley
  • 1/8 teaspoon salt
  • 1/8 teaspoon freshly ground black pepper
  • 2 tablespoons extra-virgin olive oil


1. Preheat oven to 450°.
2. Rub mustard evenly over pork medallions. Combine panko, thyme, parsley, salt, and pepper in a large bowl. Dredge pork in panko mixture. Heat a large ovenproof skillet over medium-high heat. Add oil to pan; swirl to coat. Add pork; sauté 2 minutes or until golden brown. Turn pork. Place skillet in oven; bake at 450° for 8 minutes or until pork reaches 145°. Let stand 3 minutes.

Friday, October 10, 2014

Day 279 - Osso Bocco


½ cup plain flour
¼ tsp salt
¼ tsp ground white pepper
4 veal osso bucco (around 1.2 kg)
2 tbs oil
2 carrots, diced
3 celery sticks, diced
2 onions, diced
4 cloves garlic, chopped
¼ cup tomato paste
1 ½ cups white wine
1 ½ cups veal or beef stock
1 x 400g tins chopped tomatoes
2 bay leaves


Combine flour, salt and pepper in a large bowl. Coat the osso bucco in the flour. Be careful to shake off the excess flour, otherwise it will burn in the pan.

In a large fry pan, heat 1 tablespoon oil over a medium-high heat. Brown the osso bucco 2 until golden, and transfer to the bowl of a slow cooker.

Lower the heat to medium. With the last tbs oil, add the carrots, celery, onion and garlic. Saute for 3-4 minutes or until the onion is translucent but not brown.

Add tomato paste to the vegetables and cook for a further minute.

Into the pan, add wine, stock, tomatoes and bay leaves. Add any of the leftover flour from coating the osso bucco.

Place the vegetable mixture into the slow cooker. Make sure all the meat is submerged in the liquid – any meat poking out the top will be tough and dry.

Put the lid on and leave for 3-5 hours. Check from 3 hours onwards, and when the veal is soft and falling away from the bone, it is ready.

When the meat is cooked, if the sauce needs to be thickened further, remove the meat and keep under foil. Pour the sauce into a pot and place on a medium-low heat back on the stove top and boil until the sauce is as thick as you like it. Be careful to keep stirring so nothing burns.

Monday, October 6, 2014

Day 275 - Nicoise Salad

green beans
hard boiled eggs
cherry tomatoes
mixed salad
can tuna

Boil potates and green beans.  Cool and cut potatoes.  Mix all the rest of ingredients and we added italian dressing but you could just do lemon juice and oil.

Friday, October 3, 2014

Day 272 - Fish en Papillote

Fish en Papillote (in Parchment) with Citrus, Ginger, & Shiitake

(for one person increase as people you have)
  • 1 tablespoon soy sauce
  • 2 teaspoon freshly squeezed orange juice
  • 1 teaspoon rice vinegar
  • 1 teaspoon fish sauce
  • ½ teaspoon toasted sesame oil
  • 1 teaspoon minced ginger
  • 2 fresh shiitake mushrooms, thinly sliced (I used regular because our store was out of anything else)
  • 6 ounce skinless white fish fillet
  • kosher salt
  • freshly ground black pepper
  • 3 thin orange or lime slices
  • 1 green onion, trimmed and cut into 2 inch sections

Preheat your oven (or toaster oven) to 450°F. In a small bowl, combine the soy sauce, orange juice, rice vinegar, fish sauce, and sesame oil.
Stir in the minced ginger and sliced mushrooms. Set aside.
Season both sides of the fish fillet with salt and pepper.
Take a large sheet of parchment paper.  
Place orange/lime slices on paper.
Place the seasoned fish filet on top of the orange/lime slices.
Spoon the mushrooms and sauce on top of the fish…
…and add the green onion stalks.
Fold the  parchment on top of the fish and begin tightly crimping the edges together.
Make sure the packet is tightly sealed by turning and crimping the edges.
Place the packet on a rimmed baking sheet…
…and place it in the oven for 10-15 minutes or until the fish is cooked through.
Remove the wilted scallions, and top with freshly minced cilantro and slivered green onions.

Wednesday, October 1, 2014

Day 270 - Egg Foo Young

4 large eggs
1 tbsp chopped fresh chives
salt and pepper to taste
1/4 cup flour
1/2 tsp baking soda
1 cup spinach chopped
2/3 cup ham or turkey chopped
1/2 tsp apple cider vinegar
oil for frying

In a bowl whisk eggs with chives.  Add flour and baking soda.  Dump in spinach, meat and apple cider vinegar.
Heat oil in skillet  and spoon batter onto.  Cooking like pancakes.