April 16, 2013

Wonton Soup

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

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
Serves: 4
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.

January 23, 2013

strawberry icebox cake

It's strawberry season and Tampa is all abuzz with strawberry picking. I know in my neighborhood just about everyone went strawberry picking at a recently opened a u-pick hydroponic farm in Riverview, FL called Fernhill Farms. We picked almost 6 pounds of strawberries and only paid about $11.34

I decided to make a Strawberry Icebox Cake with some of the strawberries we picked. So what exactly is icebox cake? It's a distant cousin of the trifle which is quite popular in Australia and Great Britain. The American variation uses Graham Crackers or vanilla wafers compared to chocolate wafers that its counterpart uses. The most popular version also uses whipped creme but pudding can also be used.  The ingredients are just layered to include some layering of fruits then refrigerated for a few hours so that the crackers soften forming a cake like texture and softness.

Here is my easy recipe for Strawberry Icebox Cake.

4 cups sliced strawberries, approximately 2 lbs
24 honey graham crackers
2 8oz tubs + 1/2 tub of fat free or lite whipped cream
Optional: butterscotch syrup

Lightly layer a 9x13 cake pan with whipped cream.  Divide remaining whipped cream into 3 portions.  Layer 8 graham crackers  on top of the whipped cream, cut others to fit in the corners.  Add a layer of whipped cream and then a layer of fruit. Repeat until all graham crackers are used making sure the top layer is with fruit.  Drizzle top with butterscotch syrup. Cover with plastic wrap and refrigerate preferably overnight but if you can't wait that long, 3-4 hours before serving.

Enjoy this Saraplicious! dish.
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