Wonton Soup

I made wonton soup yesterday. I found the recipe for the wontons here and I just made a plain chicken stock from 2 chicken frames, some chicken herbs and spices and a leek. The results were fantastic! We made the prawn wontons and then we made another batch with ground pork and the same spices. Honestly though I could not really tell the difference between the prawn and pork so when we do it  again I will probably only do pork. I modified the wonton recipe slightly by adding some finely diced water chestnut because I love the texture.

I also thought I would take this opportunity to link to some blogs that I love reading.

365 days of Puppy in Pictures – The Food Lady got a new border collie puppy named Dexter. She has promised a year in pictures of Dexter as he grows up. The Food Lady has mad photography skills which she demonstrates in her other blog Three Woofs and a Woo.

Turtle Gardens and SAINTS – both blogs are written by two women who are in the trenches of rescue every day.

Penmachine – Derek has been blogging at penmachine.com for a very long. His topics range far and wide including techie stuff, photography and living with cancer.

Shakesville – is a feminist, left-wing blog run by Melissa McEwen. The writing is sharp and concise with great insight. Among the regular features is: News from Shakes Manor. Quite often these entries involve a conversation wherein Liss will write in Iain’s Scottish brogue.

Talking to Air – Airdrie blogs about her life raising 2 kids, having a husband living with cancer and her own struggles with depression. Since the addition of Lucy, the shihpoo cross, it is turning into a dog blog! Love those dog blogs!

Mashable – it is a great techie blog. They follow tech trends and explain many of the intricacies of social media.

Wandering Coyote – I linked to WC’s cooking blog Retorte which is where I got the wonton recipe from. I really enjoy this blog as WC does not hold anything back. She brings her tattooed, pierced and potty-mouthed mantra to all of her topics. Especially when it comes to the Conservative Party.

Not to be Trusted with Knives – is the blog of Dr. Beth Snow. Famous for her weekly installments about BC’s premiers is very informative. Dr. Beth is the Queen of Footnotes, devoted Canucks fan and the owner of an iPhone, finally! Oh and she is also my one and only NaBloPoMo buddy. Oh and Dr. Beth totally rocks! She gave me a much desired Google Wave Invitation!

The Life of a Prairie Mom – this blog is about the experience of an Oklahoma family who have gone off the grid. She does not update it often as they are living without electricity. I find it fascinating to read about how they live without modern conveniences.

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Published in: on November 15, 2009 at 7:03 pm  Comments (2)  
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Butter Chicken

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Butter chicken sauce just after the chicken has been added

I am making butter chicken today so I thought I would post the recipe. I did not create the recipe but I have adapted it. Note – this does not produce the reddish coloured sauce you are used to seeing in restaurants. It tastes a little different as well. It is a rich and satisfying meal served with basmati rice and garnished with a little cilantro.

Butter Chicken

5 onions – large  – diced

1 cup of oil, ghee or margarine

5 tomatoes – large

½ cup of pureed garlic

½ cup of pureed ginger

1 tsp of tumeric

1 tsp of garam masala

¼ tsp of cayenne (optional)

1 small can tomato paste

1 litre of whipping cream

Cubed chicken

  1. cook the onions on a low heat in the oil until they are translucent. It is important that this is done slowly. It should take at least an hour if not longer. Stir often.
  2. add the pureed ginger and garlic and cook for 20 minutes or so with the onions. It should start to form a paste.
  3. add tumeric, cayenne (you can also use pureed jalapeno) and garam masala – cook for 20 minutes or so
  4. add tomato paste – cook until the entire mixture is a ruddy brown and the oil starts to separate from the paste. This step is very important or the tomato paste will not be mixed in well enough.
  5. puree the 5 tomatoes and add to mixture.
  6. run the sauce through a blender to liquify.
  7. return the sauce to the pan and add the whipping cream
  8. add raw chicken to sauce. Cook on low temp until chicken is cooked – about an hour

NB – do not make this in a cast iron pan as there is some kind of nasty interaction between the pan and the tomatoes.

Published in: on November 11, 2009 at 3:13 pm  Comments (3)  
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Chicken Soup

We have been eating a lot of chicken soup lately as we battle H1N1. I thought I would share the recipe in case anyone else wants to make some.

4 chicken legs with back attached
2 onions
a couple of leeks
4 celery stalks and leaves
garlic – either puree or cloves 1 tsp of puree or a couple of cloves
poultry seasoning
frozen veggies
1/2 cup of dry pasta

In a good-sized pot combine the chicken, one of onions cut into quarters, the leeks, garlic, celery stalks, and poultry seasoning. Boil for about 2 hours until the chicken is cooked and you have a good broth.

Remove the chicken and veggies – discard the veggies. In the broth add frozen veggies, a diced onion, and diced celery. Once it boils add some pasta – not too much or the pasta will take over the soup. De-bone the chicken and add the meat back into the soup. Once the veggies are soft the soup is done. You can add some chicken bouillon if your soup still needs some flavour.

Published in: on November 7, 2009 at 4:49 pm  Leave a Comment  
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