My Heaven In a Bowl... Wonton Noodle Soup

I can't even begin telling you how much I love wonton noodle soup. It has all the elements of heaven in a bowl- the intoxicating aroma and flavour from the love poured into making the finest soup, the gorgeous pillowy morsels of savoury shrimp, pork and chives and the chewy strands and tangles of long noodles. The most fondest memories as a child was sitting around the kitchen table with my family preparing them together. Mom was always the one cooking that mouth-watering homemade broth and dad in charge of compiling the filling. My brother, sister and I would sit there eagerly with wonton skin in hand and a spoonful of filling in the other, and go as fast as our little fingers could wrap them. Sigh... those were the days...  However, in this household so far we've had more than our share of wontons go through the kitchen, and it has become a favourite mainstay with my kids too. One that hopefully when they are old enough to help me out, that they too will have fond nostalgic thoughts when they're all grown up and think back about our time together bonding over wontons... (wipe tears..).

Now after all that rambling I am sorry to tell you that I am not sharing how I make delicious wontons with you today (arghhh, I know...pinky swear I will in a near post), but rather how to make the delicious broth to go with it. See, I still haven't got off the March-break lazy train to get my butt to the store. I'm still riding it out with what I have, which I see are frozen meaty pork neck bones, extra frozen wontons saved from a previous wrapping session (thank you God) and noodles in my pantry. So it's still all good from here....

So here are the dibs on making that broth:

1) Bring a pot of water to a boil; add a teaspoon of salt and two slices of ginger. Add the meat bones. I usually use pork neck bones and chicken bones, but I didn't have any chicken bones and will add two chicken thighs later in the cooking. Bring the water back to a boil for two to three minutes, then drain it over a strainer.

2) Rinse the bones under cold running water and wash between the crevices to rid gelatinous fat and any grit. Discard the ginger slices.

3) Rinse the pot, add water and bring it back to a boil with the blanched bones. I like to add a halved carrot, half an onion and 1 tsp. kosher salt. This is not a traditional way to make wonton soup broth as it uses dried fish and scallops but I like this flavour as it tastes more mellow for my children. Cover and reduce heat to medium-low to cook for two hours. The chicken thighs are added an hour later.

4) Skim the layer of fat and scum that builds up on the surface periodically to achieve a clean broth. 

5) To season the soup without adding more salt, I usually use salted turnip slices. They can be found in the preserved vegetable aisle in Asian supermarkets. One piece sliced into thin strips adds a nice savoury salty flavour and texture to the broth when added at the last 15 minutes of cooking. Six sliced shiitake mushrooms goes in there too at the same time.

6) Purists would strain everything out in a cheese-cloth covered sieve for a fine debris-free broth, however I like to keep my ingredients in, bones and all, and ladle what I need, except the onion which I remove.  Often, I top a meaty bone along with my noodle soup and enjoy it dipped with soy sauce and sesame oil. If there are leftovers, the bones would continue to flavour the soup making it even more tastier the next day. Flavour on flavour!

 



Ahhh, my tray of trusted frozen homemade wontons neatly laying there and beckoning to me....  



These ones are filled with mostly shrimp- coarsely chopped and minced, lean ground pork, bamboo shoots and black mushroom fungus, although I usually add Chinese chives. I promise to post a step-by-step to wonton-making soon!

 



 Alas, my good ol' pal wonton noodle soup, my comfort, my love, my past and my future... my heaven in a bowl...

To my dear kids, should there ever be a time you're in doubt and need some comfort, close your eyes and transport yourself back to the kitchen table where you had sip, slurped and savoured mom's wonton soup and let all your worries melt away... 

Check out my related recipes: How to Make Delicious Wontons, Sui Gow Dumplings in Soup, and Try Turkey Broth Instead.

Mamma Mia Meatballs

Kids are now back to school and we're all trying to get back to routine. Which means dinner is also going to be more calculated. I know I should take a trip to the store but I'm feeling a bit tired and lazy after a full March break. There was lean ground pork and beef sitting in the freezer, some fresh basil left from a homemade pizza lunch, a zucchini and always a jar of tomato sauce and box of pasta in the cupboard. Okay, life is good... this calls for none other than pasta and meatballs. This is how I make mine super moist and tender.

I love the combination of different ground meats when making meatballs or meat patties. Their flavours complement each other and you get delicious results. Throw equal portions of ground pork and beef (about 1/2 lb. each) into a large bowl. Break in an egg. Season with salt and ground black pepper.

2) The secret to the moistness is bread and milk! Take a piece of bread soaked in milk and break it into the meat mixture. Toss everything together to blend well. Using your hand and fingers really does the job!

3. Grate the zucchini and squeeze most of the liquid out (a medium yields about a cup drained). Half was mixed into the meat mixture and the rest will go in the tomato sauce. Cook the pasta and set to drain. 

4. Use two spoons to shape the meatballs into 1-1/2 inch. Pan fry in 1 Tbsp. olive oil on medium-high heat until browned. 

 



 5. Tilt the pan, to carefully drain out the excess oil and pour in the tomato sauce. Stir in the zucchini and cook until boiling, then simmer until heated through.

6. Serve with fresh chopped basil and slices of French baguette. I put out parmesan cheese for the kids and hubby. 

My son in the middle, Sébastien wasn't interested at first. He came to the table expecting long noodles but instead he saw penne. I had to coax him to come eat by telling him that spaghetti was so ordinary and not everyone gets to have special cut pasta like penne, because the tubes are like a telescope- you can see through them. He chuckled and came to the table willingly and ate everything on his plate. Kids often have this expectation of what food should look like because of what they are use to, but when you change it up and make something fun or unique out of it, you may just win their appetite!

Make-Ahead Curry Beef Palmiers

Today was my nephew Tevan's 6th birthday! We went to a smaller theatre in Mississauga to watch Walking With the Dinosaur. It was the only location airing since it had played over a month long on the big screen. My kids love hanging out with their cousins. With popcorn in one hand and a fruit slushie in the other, they had the best time- it was a great last day to finish their March break. My sister had our family over after for Popeye's Chicken and cake. I wanted to do my share and bring an appetizer, something crispy and tasty that everyone would love even our youngest ones. The one recipe that popped up to mind was my curry beef palmiers. Butterfly-shaped and made from puff pastry, these were always a crowd pleaser as a prelude to a meal or as part of many appetizers in my previous parties. I made these in the morning, baked them up and reheated them before dinner at my sister's place. My kitchen was filled with the most savoury aroma. The hardest part was not eating them up before packing it to go.

Make-Ahead Curry Beef Palmiers

Prep Time: 1 hour (include freezing)
Total Time: 1 hour 20 minutes
Makes 40 pieces

1 Tbsp. canola oil
1 lb. ground beef
1 clove garlic, minced
1 Tbsp. curry
1 Tbsp. oyster sauce (I like to use Lee Kum Kee brand)
1/2 cup finely chopped green onion
2 sheets (375-g pkg.) frozen puff pastry, thawed
1 egg, slightly beaten

1. Heat oil in skillet on medium-high heat. Cook beef and garlic for five minutes. Add curry, oyster sauce and onions;  cook and stir three minutes. Remove and transfer to a plate to cool.
2. Preheat oven to 375°F. Roll puff pastry sheet on lightly floured surface to 10 “ X 14” rectangle. Spread half of beef mixture on one sheet of pastry, leaving 3-inch lengthwise border on two sides.

3. Fold in lengthwise sides to meet in centre. Flatten slightly. Brush top seams with egg. Fold in half again and press sides together to make two attached logs. Brush tops again. Repeat with second puff pastry sheet and remaining beef mixture. Cover with wrap; freeze on flat surface such as a tray for 30 minutes.

4. Cut logs into 1/2-inch slices about 20 pieces each log. Place cut-side up, on lightly greased baking sheets. Bake 15 to 20 minutes or until browned.

Make Ahead Tip: Palmier logs can be made 2 days ahead, covered in plastic wrap and refrigerated. Slice and bake when ready. Leftover baked palmiers can be stored in a resealable plastic bag in freezer for up to one month. Reheat at 375°F for eight to ten minutes. 

Chicken Continued... Dinner #3: Macaroni Soup

Soup night!! What could be more soothing and soul-comforting then a hearty bowl of chicken noodle soup on a cold wintry night? The refrigerated carcass, bones, onions and lemon wedges from the chicken on the first night made it's way into a soup pot tonight.

I usually boil raw meat bones for two hours to yield soup broth, however since these bones have been cooked through already, I boil then simmer it for no more than one and a half hours. I leave the lemon in for a half hour for the citrus notes and fragrant aroma, then remove it to avoid too much bitterness from its rind.

There are so many noodle soup variety you can make out of homemade chicken broth. Tonight, I want to make it super simple as we have after dinner plans with family at the skating rink. You can take as much meat off the bones as possible but usually you'll have to add your own chopped protein. I use what I have in the fridge and freezer without too much thought or preparation- macaroni pasta, carrots, ham and frozen peas. 

A side of pan-fried dumplings cooked from frozen finished the meal off. 

Some other favourite variations I've made for the family include:

-  Orzo pasta with chicken, diced leeks and fresh dill;

-  Egg noodles with chicken, diced onions, carrots and celery;

-  Alphabet pasta with diced tomatoes, corn and broccoli/spinach;

-  Macaroni or small shells with ground pork, sliced shiitake mushrooms and diced bak choy. Serve with chopped green onions and cilantro.

Just cook your favourite pasta or noodle and use whatever meat and vegetable ingredients your family likes. Add-ins such as soft herbs- chopped basil or chives work nicely to add aroma and extra flavour.

Next time you want a no-brainer meal for two or three nights straight, buy yourself a nice, plump whole chicken!



Chicken Continued... Dinner #2: Mexican Fajitas

Did you know that a chicken has one breast and not two? A cartilage separates the one breast into two breast halves. I use to hear that mistake over and over when I worked at KFC during my school years. Customers would order nine pieces of fried chicken, which equates to one whole chicken, and ask for two breasts. We had to charge extra because that was taking a breast from another bird, but customers always argued back that a chicken indeed has two breasts. The chicken we used were definitely smaller than what you can choose from at the supermarkets, so one whole breast piece in a KFC bucket can equal a size of a half breast of a chicken than you're normally used to. It was an easy mistake to make...

Two juicy chicken breast halves that were leftover from the roasted chicken was the star attraction of yesterday's dinner.

Coloured bell peppers and yellow onions cut into strips, make for a delicious filling for chicken fajitas. I usually add some chopped garlic, salt, ground black pepper and cook until onions are soft and peppers crisp-tender, stirring often.

The chicken breasts are sliced into thin strips and since they are cooked, quickly sautéed in ground spices of cumin, coriander and chili pepper. I made some steak as well, grilled whole first then sliced so we could have an extra protein to choose from but filling-wise for dinner, it was not necessary.

Dinner was served alongside whole wheat wraps, and toppings of sautéed mushrooms, avocado slices, jalapeno, chopped lettuce, cilantro, green onions, tomatoes and lime wedges for splashing, and of course salsa, shredded cheese and hot sauce.

My kids love making their own wraps, so a do-it-yourself buffet-style dinner always fit the bill with them. 

                                                                 Buen apetito!

One Chicken... Three Dinners

I love finding whole chicken on sale. For $1.99 per pound you can't go wrong and I know I have dinner covered for the next two or three nights. We are a family of five so I typically look for a 3-1/2 pounder (1.75 kg) to make a roast for dinner and easily have leftovers for the next day. I also love this size because it fits just right in my toaster oven and saves me from using the big oven and electricity too. This is what I do to get a perfect roast.

1) Preheat toaster oven to 375 F. Rub the inside cavity of the chicken with salt and ground black pepper. Stuff with a quartered lemon and a small quartered onion  along with 5 coarsely chopped garlic. Citrus gives a juicier bird and makes it fragrant when it steams;
2) Place chicken breast-side up on rack in roasting pan. Rub all over surface and bottom with 2 Tbsp. softened butter, salt and pepper. Untie the legs and tuck wings underneath. I find the skin of the legs are crispier when not bound together;

3) Roast, uncovered for 1-3/4 hours or until leg moves easily and thermometer reads 170F in thickest part of thigh. TIP: I like to roast for 1/2 hour, then turn it upside down to roast the bottom for another 1/2 hour. I turn up the dial to broil at 450F for the last ten minutes to crisp up the skin. This also allows the juice to drip down and baste the breast making it more succulent. I turn the heat back down to 375F and flip the bird around one last time roasting the remainder of the time until thoroughly cooked.

4) Remove chicken onto cutting board and tent loosely with foil for ten minutes; this allows the chicken to rest, juice to redistribute and to firm up for easier slicing. Pour out the cooked chicken liquid from the roasting pan into a bowl and skim off the fat to serve as gravy.

I like to carve the chicken into wings, legs and breasts (6 pieces) in total which gets divided up again at the table. Usually the kids have the drumsticks and a thigh, my husband a thigh and wing, and I, the back and a wing. If we are still hungry we dig into part of the breasts but usually these are leftover for chicken sandwich lunches or dinner the next day. We love having vegetables and a salad as sides to round everything out, and often steamed rice or quinoa too. 

Save the carcass, stuffing and additional bones onto a plate to make chicken soup on another day.

 

As usual, two chicken breast remains, and that will be the base of next day's dinner... Mexican chicken fajitas!

Sneaky... Zucchini Bread

Getting children to eat their vegetables is often a challenge for moms; finding those tried-and-true recipes that sneak vegetables in, and plenty of them are a saviour when you're faced with complete refusal and crying fits during dinner. Although, it was a case of necessity in my kids' early years, I've always believed in the virtue of them being able to recognize the vegetables they were eating. This would foster healthy eating habits and let them appreciate their individual sensory components such as taste and texture. I have been very fortunate after years of constantly having them show up in their meals whether they liked it or not, that all three mostly enjoy eating them now in their whole form glory. 

I came across this wonderful zucchini bread recipe in a health magazine that caught my eye. It was a recipe from How To Feed A Family cookbook written by the founders of Sweet Potato Chronicles. I recall in my formative years in the test kitchens at Kraft, when we used to brainstorm ideas for the ever in-demand topic of Picky Eaters. Time and time again, zucchini bread but with chocolate chips always came out on top. We made and tasted it, but it never really resonated with me. Perhaps, because I didn't have kids then, and didn't have to resort to eating such a healthy kind of bread. But now, these kind of baked goods connect with me in a comfort kind of way. Being such a busy mom, its not just increasing the vegetable intake of my kids but also my own. And it tastes great too! Here is my adapted version:

Prep time: 20 minutes
Total time: 1 hour 20 minutes

1-1/2 cups all-purpose flour
3/4 cup whole-wheat flour
1/4 cup ground flax seed
1 tsp. salt
1 tsp. baking powder
1 tsp. baking soda
1 tsp. ground cinnamon
1/2 tsp. ground nutmeg
2 eggs
1/2 cup granulated sugar
1/2 cup Greek yogurt (I used a 120g peach yogurt since I didn't have Greek or plain)
1/4 cup canola oil
2 tsp. vanilla extract
2 cups grated zucchini (1 large), do not strain water
1/2 cup grated carrot (1 small)
1 cup raisins
1/2 cup dried cranberries

1) Preheat the oven to 350 F. Lightly grease a 9- x 5-inch loaf pan. Use your toaster oven to save electricity;
2) In a medium bowl, whisk together all the dried ingredients;
3) In a large bowl, mix the wet ingredients up to vanilla extract in recipe. Add the dry mixture to the wet and combine;
4) Stir in the remaining ingredients until everything is evenly distributed throughout the batter;
5) Pour the batter into the prepared loaf pan. Bake for 50 to 60 minutes or until a toothpick inserted in the centre comes out clean. Cool in the pan for 15 minutes before turning loaf out onto a rack to cool completely.

The batter will be thick, but once you add the zucchini the water in it will moisten things up and make stirring smoother.

The whole house smelled like cinnamon and carrot cake. The bread was moist with a nice crunchy crust. Visibly, the bread was gorgeous, speckled with red and purple hues and orange and green flecks. The taste was delicious- nicely spiced and sweet, just right.

The kids easily devoured their piece and the next, having zucchini bread for the first time, and it's a keeper.. even Mr. Happy was happy!