May 9, 2014
Just wanted to let everyone know I'm still around. Life has been hectic these past 2 years with my husband retiring from the military after 25 years, a son graduating from highschool and moving away to college last year, and this year a daughter graduating from highschool and soon will move away for college. I hope to be back with recipes, tips and my cooking adventure this Fall. I hope you stick around. Thanks for all your support.
Musings by it's just me... at 8:44 AM
April 16, 2013
|wonton soup with snowpeas and shrimp|
Many people ask me how I make my Wonton Soup. I am happy to share that it is the most simple and basic broth to make. And you can build on it depending on the flavor you want.
Of course to make Wonton Soup, you have to make the Wontons. I just use my Steamed Dumpling recipe. Now depending on how I want it served, I can make it by steaming the dumplings separately or cooking the dumplings into the broth. When I say it depends on how it is served, basically if it's just the dumplings and broth then I just cook the dumplings in it for a good 5 minutes. If, I'm adding other good stuff in the broth such as shrimp, snow peas and mushrooms then I steam the dumplings separate then just add it in the soup.
Regardless of how you want your Wonton Soup, here's a very simple and basic recipe for the broth.
For 6 cups of broth
4 cups water
2 cups low sodium chicken broth
3 slices of ginger root
1/4 teaspoon white ground pepper (regular black pepper will work too)
In a large saucepan, bring all ingredients to a boil. Lower heat and simmer for 15 minutes. Add salt for taste. It's ready!
Now if you want to add other ingredients such as shrimp, snowpeas and mushrooms, just add them during the last 5 minutes of simmering.
Now tell me, how hard is that?
March 18, 2013
|honey dijon pork loin|
I have been absent in my food blogging. Why? Too many things going on that prevents me from experimenting in the kitchen. It's pretty much what's been happening when Spring comes. This is the second year and I blame it all on my daughter's desire to play Lacrosse. Yup, mommyhood takes over but this will be far over before I know it so I have to cherish it. My daughter is a Junior in high school and not to mention that I also have a son who is graduating from high school this year. I'm sure some of you can relate having to juggle so many things - sports, SATs, ACTs, school performances here, graduation photos, graduation...
But we still gotta eat! And pork is a favorite. Here's a recipe for an easy Honey Dijon Pork Loin. I do caution you that you need at least 4 hours of prep time for this recipe. Trust me, it's worth the wait.
Prep and cook time: up to 6 hours
You will need: Baking pan with rack
3 Tbsp coarse sea salt
2 tsp ground pepper
3 Tbsp light brown sugar
2-2.5 lbs pork loin
1/2 cup honey dijon mustard
Combine salt, pepper and sugar. Rub on pork loin. Transfer to a re-sealable bag. Marinate in the fridge for 4 hours, taking it out in the last 30 minutes to bring the temperature down.
Pre-heat oven to 375 degrees. Place rack in baking pan. Brush honey mustard on pork loin and transfer to baking pan. Cook for 70-75 minutes until internal temperature of pork loin reaches 160 degrees. Let meat sit for 15 minutes before slicing.
Enjoy this SARAPLICIOUS! dish.