Tablespoon Pork Dumplings ~

Seeing color, happiness came to my eyes, seeping to my heart

It happened again, last night.  I fell in love with myself.  There was silence from children intently eating.  This went over well.  Better than a previous experiment with dumpling recipes.  This is a keeper.  

It seems whenever I find an Asian recipe for almost anything I want to try, I am missing much of the list.  I don't keep fish sauce in the house, I've learned I don't care for it.  I may or may not have soy sauce in the house - it's awfully high in sodium.  Coconut aminos is good, but it's shelf life, even in the fridge, is not long.  I certainly don't have napa cabbage on hand.  I do, however, almost always have a purple cabbage in the recesses of my fridge stock.  Curious.  Anywhoo....what I didn't have made me substitute what I did for these pork dumplings.  As I was adding various bits...I noticed I was adding items in tablespoons...it did take a tablespoon of this...a tablespoon of that.  While mixing pork dumplings,  I started humming and singing and swaying ~~

Tablespoon Pork Dumplings ~

1 tsp. salt
1 tsp. freshly ground pepper
1 tsp. tapioca flour
1 T. minced fresh ginger
1 T. minced garlic
1 T. hoisin sauce
1 T. Vermouth 
2 T. minced shallot
3/4 lb. ground pork
1 c. thinly sliced and finely chopped cabbage
Wanton wrappers

• In a small bowl, mix salt, pepper, tapioca flour, ginger, hoisin sauce, Vermouth, and shallot.
• In a larger bowl, add pork and cabbage.  Add the flavorings.  Mix thoroughly.
• Using a tablespoon scoop, place the pretty colored pork mixture in the middle of a wanton wrapper.
• Wet half the edges with a wet finger.  Press out the air and seal.
• Ready a pot of boiling water.
• Slowly add dumplings.  Do not crowd.  Depending on the heat of your water, cook on a low simmer 6-10 minutes.  Test one.  They will still be pink when done (the salt does this, I believe). 

Sad picture, delicious dumplings

Eskimo kisses ~ real ones
xoxo

After school snack ~

I need more white dishes.  I do, I do.

I cannot believe my children liked these.  I didn't care for them.  *laughing*  I made them whole wheat.  There was a low amount of sugar compared to other scones.  Annabelle and Little Bit asked for a second one.  Amazing.  I'm happy that my children will eat something that low in sugar and entirely whole wheat.  Nic...well, I got the "so-so" sign with the hand when I asked him if he liked them.  Me?  Not the tolerant one again, I see.  I ate the middle and tossed the rest.  *blush*  This recipe is by no means close to the oh so flaky original in the end result...but there it is...our after school snack today.  Cleaned up away from white flour.

 With a couple substitutions and a minor change - -

• Recipe cut in half, sugar amount remains at 3T. to 2 c. flour.
• Whole wheat pastry flour instead of white.
• Marionberry jam, of course.

http://thebakeryspot.com/grand-central-bakerys-jammers-recipe.html 


Lil' nose rubs, Eskimo kisses...real ones ~
xoxo

Black bean burgers ~

Our Meatless Monday without a ringing endorsement for this recipe?  Annie liked it quite a lot.  Nic got into the taste 1/3 way through. Sofia was being Sofia, kinda picking at her plate once again, her eating style has mood of it's own.   I wanted to make a great veggie burger and came up with that will need tweaking.  I analyzed as I ate.  

• Maybe some nuts or whole grains such as some barley.  With as long as barley takes to make do I want to make some just for 1/2 c. in black bean burgers?  No.  
• Taste for not only salt, but overall savory flavor before adding the egg.
• What the particular brand (Trader Joe's) of whole grain buns good?  Meh.  This is where I miss white flour, for burgers.  And now burgers of any sort, including veggie burgers.
• I thought a good intensely flavored tomato compote would have done wonders for the burger overall - along with a change of bun.  
• A whole grain artisan bread, sliced and toasted would have been better. 
• A smothering of carmelized sweet onions would have been delicious.
• Olive oil sauteed mushrooms...uh huh.
• Now I'm just dreaming in type...my children were perfectly happy with this it as served.  When I experiment, my mind wanders if it needs tweaking.  Just the bun and the burger, with a little cheese...was not flavorful enough for me.  Next time...more add-ons.  :)

In a meeting today I was told I had high expectations of my children.  I do in all people really.  That is a two sided coin, most certainly.  When I don't let some things (and people) be good enough...my focus on appreciation is blurred.  These burgers were good enough and enjoyed last night.

Meatless Monday dinner

Black bean burgers ~
 Makes 4-6

2 c. black beans, cooked
1/4 c. shallots, sliced
1/4 c. green onions, sliced
1-2 tsp. chipotles in adobo sauce
1/4 c. cilantro, chopped
Shy 1/4 c. roasted red pepper
1/2 c. whole grain dried bread crumbs
1 1/4 tsp. salt
1 egg, beaten
Olive oil or canola oil

• Saute the shallots with a pinch of the salt, about 3-5 minutes on medium heat.
• Add the garlic, saute another minute.  Remove from heat.
• Add the onions and garlic, cilantro, red pepper, bread crumbs and salt into a food processor.  Pulse 3-4 times.  Add the bean and pulse just to combined.  Leave it chunky.  Remove to a bowl.
• Fold through the mixture so it's combined.  Taste and adjust if necessary.  Add egg, fold to combine.
• Form into patties.  Refidgerate for at least 30 minutes.  
• When ready, heat a saute pan on medium.  Heat on both sides, about five minutes each side.

Eskimo kisses ~
xoxo

Before cooking

Blue Monday ~

Blue bounty

I was sitting at my desk this spring break, alone in the house as my children were gone.  A stillness felt as the sunshine came in the front window.  The window with the view with the reminder that looking at warehouses and tires are a sign that I am poor...and also...that I am happy.  The light of sunshine met my blue desk, the blue on the cover of my current read, my blue reading glasses...I thought, "Blue Monday picture!"  The camera caught my Levi's.  :)  I appreciate the sunlight as it casts light through the front window first...then to the side window facing the street as it rises higher in the sky.  It feels as if it's a gift of a pause in time to remember to slow down and appreciate.  I do.  *love*

A nice place to share blue ~ :)

I was surprised to find the vibrant color inside my weekly flower choice, tulips.  These were especially large compared to the smaller tulips I have purchased lately.  What a happy little find that made me smile...and think of Sally's favored color. 

“Ever since happiness heard your name, it has

been running through the streets trying to find you.”

~ Hafiz

Sundried tomato vinaigrette ~

I like our dressings to be on the tart side, with a hint of sweet...but always ending with the tart remaining on the tongue.  I also tend to use less olive oil in relation to vinegar.   I don't measure when I make dressing, but this time I did - so my children would have a reference of what we used on our salads.  :)  This was my lunch today....oh...light and subtle. 

Sundried tomato vinaigrette ~

6 sundried tomatoes (not from a jar)
1/4 c. spiced pear cider
1 garlic clove, minced
1 T. Dijon mustard
1 1/2 T. blackberry honey
1/2 tsp. kosher salt
Freshly ground pepper
2 T. champagne vinegar
1/3 c. olive oil
3 T. water

• In a small saucepan, heat the cider and tomatoes together, bringing to a simmer.  Reduce to a very low simmer, simmer for 15 minutes.
• Add the cider and tomatoes to a small food processor.  Add the garlic, mustard, honey, salt, black pepper and vinegar.  Process this until smooth.
• Add the olive oil and the 3 T. water.  Process again until smooth
• Adjust any season of salt or sweet that you might like.

Wordless Wednesday ~

A photo of my photo.    My grandmother, my mother (left) and my mother's baby brother.

Wordless Wednesday link

Noodle soup with coconut milk and shrimp ~

Close up.  Ready.

I ran across a recipe for this soup in an old copy of Fine Cooking.  As I read the list it quickly became thought of, "I don't have that, I don't have that, or that...".  So, I made do with what I did have on hand.  I used the dried lemongrass I found at the health food store some time back.  I don't know how well it would work alone with additional lime, considering it was not the only tart flavor, having key limes on hand to boost the citrus aspect of this soup.  

I was very proud of this outcome, that doesn't happen too often for me.  I am often very happy and pleased, but this was something so different for me to make because of the scratch paste...I was quietly beaming inside. That and my scratch Thai or Chinese is usually mediocre.  This took a bit of prep time, more than the cooking process...that alone I was proud of because a lot of prep is something I am not always crazy about.   I am so grateful that my children love such a variety of foods, especially seafood.  It makes my heart float at times ~ :) 

The kidlets were very happy with this, especially my little shrimp eater, Annabelle.  She actually lights up when we have shrimp.  Nic came to the stove as I was starting the saute' and asked if he could tell Annie, because it would make her happy, and he wanted to see that.  I thought that was cute.  Not that I let him...I wanted to wait to see her happy face light up at the table.  :)

Linked to this wonderful place to share on Fridays ~ :)

Noodle soup with coconut milk and shrimp  ~


1 small onion, rough chop (approx. 1/2 c.)
2 inch piece of ginger, peeled, chopped
5 garlic cloves
2 heaping T. dried lemongrass
1/2 jalapeno, exterior only - no seed or vein
1/4 c. cilantro leaves
1 tsp. fresh ground cumin
2 tsp. brown sugar
2 T. hoisin sauce
2-3 T. water
2 T. oil 


1 lb. shrimp, shelled and deveined (save shells) - I used 21/25 ct.


2 c. chicken broth
3 c. water
14 oz. coconut milk
1/4 c. fresh lime juice
1 - 1 1/2 tsp. kosher salt
Bean sprouts - optional


6 oz. rice noodles, thick

• In a food processor, put the onion, ginger, garlic, lemongrass, cilantro, cumin, sugar, hoisin sauce Make a paste.
• Heat a soup pot or large saucier over medium heat.  When hot add oil and paste. Saute the paste, stirring often until it softens and the scent is very aromatic...about 5-8 minutes.
• Stir in the shrimp shells and cook until they become pink, about two minutes.
• Add the stock, water, and coconut milk.  Let it come to a simmer. Simmer for approximately 30 minutes.

• Bring a pot full of water almost to a boil, then turn off the heat.
• Soak noodles in the water for five minutes.  Drain, rinse.  

• Strain the broth into another pot and put back on the low heat.
• Add the shrimp, cook through, about 3 minutes.

• Divide the noodles between the bowls. Ladle the broth and shrimp into the bowls.  Add more cilantro, bean sprouts and cucumber.  

Notes ~ ~ 

• I took the extra half of the jalapeno, removed the seeds and vein to have it sit in the simmering stock stage for about ten minutes.  Taste the broth as you go along.  Your pepper might be very spicy, mine wasn't.  Monitor your heat ~ excess heat never makes anyone happy. 

Toodles ~
It's latte time
xoxo