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

 
 
 

 

2012 Resolutions

Part of our family's new year's resolution was to eat healthier, lose weight and get my husband's cholesterol down. The first thing I did was do some research on cholesterol-healthy foods. Then I came up with a menu for the week to serve these ingredients.

Last night I created broccoli-gruyere stuffed chicken divan with a kidney bean puree and southern collard greens. It was packed with flavor and nutrients to boost our healthy bodies for the new year.

Broccoli-Gruyere Chicken Divan
4 chicken breasts
1 head of broccoli
3 leaves of kale
1/2 cup shredded gruyere cheese
2 garlic cloves
fresh oregano
olive oil
salt
pepper

Start by roasting your broccoli, kale and garlic in the broiler for 15 minutes. Meanwhile work on your kidney beans. Once the puree is ready to go take out the roasted vegetables and let cool for five minutes. While cooling start on your southern collards. Once the collard greens are on their way, shred up your gruyere cheese. Then pull your chicken breasts out of the fridge and slice a line in the middle of them, push through with your fingers to make a pocket inside each breast. Roughly chop up your roasted veggies and mix with the cheese. Stuff this mixture into each breast, place the breasts back on the roasting pan and broil for 25 minutes, until cooked through and golden brown on top.

Rosemary-Kidney Bean Puree
1 can of kidney beans
2 sprigs of fresh rosemary
1/2 cup chicken stock
salt
pepper

First I roughly chopped the rosemary and added that to the beans in a saucepan. Add chicken stock and bring the bean mixture to boil, in order to release the rosemary flavor. Let simmer for 10 minutes. Then use your emulsion blender (or blender) to emulsify the bean mixture. You may have to add more chicken stock if the mixture gets too thick. Then put on low and stir occasionally until ready to serve.

Southern Collard Greens
1 bunch of collard greens
1 can of diced tomatoes
2 Tbsp tomato paste
1/2 cup chicken stock

Chop up the collard greens and get rid of the inner spine (hard to eat). Pour a little olive oil into a larger sauce pan and add greens plus diced tomatoes. Cover and let greens wilt- about 5-7 minutes. While the chicken is broiling, stir around your collards to make sure they are being evenly coated by the tomatos. Put on low until ready to serve.

Once all components are cooked, plate by adding the puree first, curve your collards around the puree and place a chicken breast on top of the puree. Your company will love this dish!!

Happy 2012 everyone!!

xo Lo