Wonton a delicious dinner? Try some dim sum.

My mom bought one of those bamboo steamers for making wontons or any sort of dumpling. She was excited to try out a recipe so we gathered our supplies and got to work.

Pork and Cabbage Dim Sum:

1/2 pound ground pork
2 garlic cloves
1 Tbsp grated fresh ginger
2 egg whites
1/2 lemon juiced
1 Tbsp low sodium soy sauce
1 Tbsp sesame oil
1 package of wonton wrappers
savoy cabbage


Mix the filling together, make sure it is all mixed. Take a wonton wrapper, put about a tablespoon of pork mixture into the wrappers then dip your finger into some water and outline the edge of the wrapper with the water. Then use that to seal the dumpling together. Pull up to opposite corners and seal, then pull the opposite corners and seal.

Then on the bottom of each layer cover with a few pieces of savoy cabbage. Continue with the dim sum and place them on top of the cabbage leaves. Then for those who prefer a gluten-free option can use some savoy cabbage leaves as the wonton wrappers. Simply place a tablespoon of mixture in the center of the cooked cabbage and wrap up using the sides like a burrito. Fill up the bamboo steamer basket with one layer only. Bring one to two inches of water in a pot to boil and place steamer on top. Steam for 10-12 minutes. Serve with soy sauce!





Three Bean Salad
1 can kidney beans
1 can cannellini beans
1 can black beans
1 small package of frozen peas
1 Tbsp sesame oil
1 tsp salt
1 tsp pepper

For an easy, delicious protein packed side dish we mixed together a variety of beans (you can use whatever you have on hand) added in some sesame oil to keep in the Asian flair and of course salt and pepper. Let marry in the fridge before serving.

I hope you enjoy this meal as much as my mom and I did. It was fabulous! xoxo Lo

 
 
 

 

Trick or Treat Casserole

My mom used to make this warm, comforting casserole dish with chicken, orzo, cream of mushroom soup, mushrooms and any other veggies we had at the time. I decided to recreate this delicious meal from my childhood. I already had beer brined chicken, the orzo and cream of mushroom soup, I just needed to put the rest together.

Since Halloween is right around the corner, I decided to make my casserole similar to the traditional outing every child makes on October 31st, decked in their best costume to boot. My casserole would be full of treats and would remind adults why they love Halloween and the Fall season so much.

Trick or Treat Casserole

2 chicken breasts (marinated in whatever you prefer)
1 package of orzo noodles
6 button mushrooms (rinsed)
1/2 head of cabbage
1 can of cream of mushroom soup
2 cups of chicken stock
1 small yellow onion
2 Tbsp olive oil
salt
pepper

Heat your Dutch oven or large pot on medium heat, add olive oil and start chopping your onion. Add onion to the Dutch oven and start chopping your mushrooms. Add mushrooms and dry orzo to the pot. Let the orzo crisp up with the onions and mushrooms before adding any liquid. (You may need to add more olive oil, to prevent sticking to the bottom or getting too dry). Next add the chicken stock and stir around. Chop up half the cabbage and add that to the mixture. Pour in the cream of mushroom soup, salt and pepper. Then chop up the chicken into small pieces and add to pot. Place lid on the Dutch oven and cook for 10 minutes. Then finish the casserole in the oven at 375 covered for 15 minutes then lower heat to 350 and remove lid to let the top crisp up for 10 minutes before serving.

This meal will feel like your mouth is trick or treating, full of flavors, textures and nutrients this meal is Halloween approved!

Happy trick or treating! xo Lo