Dim Sum Craving led to Pork Sui Mai!!!

 

 

So I love going out to eat dim sum.  It’s a lot of small one or two bite items and it’s a perfect opportunity to try new foods! 

A few days ago I was craving some dim sum especially my favourite… Pork Sui Mai… Unfortunately I haven’t been able to find a good dim sum restaurant since I moved so I decided to make my own! 

I decided to take what I knew from eating Sui Mai in the past, which was basically a pork and shrimp paste packed into a wonton noodle and steam.  I decided to raid my pantry to see what other asian flavours I had and dug out some ginger, green onion, water chest nuts, sesame oil, and soya sauce and went to town.

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Started by throwing my ground pork into the bowl…. It was a weird colour, I really don’t recommend buying the tube of ground pork, try to get fresh! But this is what I had in the freezer so there was no turning back! 

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Then I took my raw shrimp and cut it down into a chunky paste, again this looked gross but there was nothing I could do about that! 

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Threw that into the bowl with the pork 

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When I opened the can of water chestnuts I realized they were going to be to big to just throw into the mix and go to town, so seeing as I already had my chopper out I threw them in along with the garlic! 

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Chopped those down, but I still wanted some texture in the sui mai filling so I left it kinda chunky 

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Threw that into the bowl with the pork mush and the shrimp paste! 

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Grated some ginger! I love ginger so I added a little bit more then someone who doesn’t like it as much would add! 

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Then I threw in the rest of my ingredients, along with finely sliced green onion 

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To bind it all together I threw in a little corn starch! 

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Mixed into a nasty, yet amazing smelling paste!

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And got ready to wrap! 

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Place a tablespoon full of mix unto the centre of a wonton wrapper then moisten the edges with water 

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And bring the edges up to form almost a cup 

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And steam until firm 

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Serve with some soy sauce and enjoy! 

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Now I will be honest, these tasted AMAZING, yet I am really picky when it comes to texture, and I must admit the texture of these kind of turned me off.  When I make them again I am going to used a different grind of pork, so that its not so pasty…

Will I make these again? Yes, but I will be doing them different so that the insides aren’t so mushy!

 

Let me know what you think if you try this recipe!

Cauliflower Patties

 

I swear I don’t have a cheese addiction!!!!!!!

I have been seeing a lot of different uses for cauliflower as of late, and I have to admit a lot of them intrigue me.  Growing up we had cauliflower boiled or steamed, and if it was a holiday we were lucky to get cheese sauce.  When I saw a recipe for Cauliflower Patties I just had to try them. It was something TOTALLY different then the regular boiled cauliflower with butter on it!

By the time I decided to make it I had no idea what happened to the recipe I had come across so in typical Stuttering Kitchen style I decided to wing it!

So I started by getting the stuff I thought I would need, and went from there… 

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Took the cauliflower apart and cut it into large chunks 

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And set it to boil, while I continued on the rest of the ingredients! 

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And I swear I don’t have an addiction to cheese, it just tastes so damn good!  

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Cook the cauliflower till mashable! 

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Once it has cooked, drain the water off and mash! You want to mash this pretty fine as you will be forming it into patties! 

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Add the cheese! 

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And an egg or two to help make it stick together! 

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Once I had the egg mixed it, I thought the cauliflower mash was REALLY runny so I decided to add some bread crumbs to help bring it all into something I could shape! 

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Mix until pretty stiff 😉 

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And form into the patties 

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Fry in a little coconut oil…. (it’s supposed to be better for you, but honestly who knows, its just the latest food fad) 

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Once the oil is hot put in a few of the patties and just LEAVE ALONE for a few minutes! I have the worst habit of checking my food to see if its brown way to early and it ends up breaking and pissing me off… I know it’s my own fault yet I still do it… 

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When the one side is brown flip and cook the other side! 

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BAM plate it and eat it! 

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This was fricking awesome!!!! I will never be able to eat regular cauliflower again!

 

Let me know if you make this, what you do to make it your own, and if you have any questions, comments, concerns, or cries of anguish leave me a comment below!

 

Spaghetti Squash meets Hash brown casserole…

 

 

A few summers ago I was introduced to hash brown casserole at a BBQ good friends of mine were having, and I became addicted….. However I started having to eat healthy, and sadly hash brown casserole did not fit into this new healthy eating :(….

 

Then I came across this…. http://detoxinista.com/2013/02/cheesy-spaghetti-squash-casserole/ and thought I had died and gone to heaven.  So I took the recipe and adapted it to stuff I had on hand.

To start off this recipe I split two small spaghetti squash in half, seeded them, placed them on a baking tray cut side down and baked until tender.  Then I let cool enough so that I could handle it and took out all the flesh with a fork and that is what you see in the purple bowl below….

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After I gathered my ingredients, I diced my onion, 

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and sautéed it in some butter with this really cool garlic I found at the local famers market, it’s called pearl garlic, and you eat it peel and all… A little of this stuff goes a LONG way …..

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While the onions and garlic were cooking away I grated cheese… And I have realized while writing this blog that It looks like I use a hell of a lot of cheese….. Which I do, but I don’t use as much as one would assume, when buying regular cheddar cheese I use ‘old’ cheddar. The stronger taste of the old cheddar lets me use less but still get the same flavour as if I was using A LOT of cheese! 

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Once the onions were done I threw them in with the cooked squash 

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Along with the greek yogurt which is amazing for you!!! Lots of protein! And not as much fat as sour cream! 

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AND THE CHEESE! 

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Once mixed dump into a greased baking dish and smooth the top so it bakes evenly… 

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Top with the remainder cheese 

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And bake until hot, bubbly, and golden! 

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This was AMAZING, totally reminiscent of  the hash brown casserole that I fell in love with so many years ago, and way better for you!  The texture reminded me of shredded hash browns, and I could eat this every meal for a week!

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As always please feel free to shoot me a message if you have any questions, comments, or concerns!, And let me know if you make this recipe, and any changes that you may make to it to make it your own!

 

Random Zucchini Bread….

So I have to admit sometimes the most random things happen to me. I just can’t explain it, I don’t know if it’s that I just seem to be in the right place at the right time, or I’m just lucky, cursed, who knows!

I was doing some shopping and started up a conversation with the cashier, turns out another customer had asked her to bring them in a zucchini from her garden and then never showed. She pulled out this huge zucchini from under the counter and asked me if I would like it.  Having no clue what I was going to do with it I said sure, shoved it in my shopping bag and headed out to my car….

So I realized when I got home that here I was with this HUGE zucchini and no idea what to do with it…. So I started going through my old hand me down cook books and found on a beyond stained page a recipe from one of those elementary school fundraisers  that we got when I was in Grade 1….

So here it is, Chocolate Pineapple Zucchini bread!

I’m going to include the recipe here seeing as it is baking and even I follow a recipe when it comes to baking!

3 eggs beaten

3 cups flour

1 cup veg oil

2 tsp baking soda

2 cups white sugar

1 tsp salt

2 tsp vanilla

1/2 tsp baking powder

2 cups shredded zucchini

1 1/2 tsp cinnamon

3/4 tsp nutmeg

1 cup drained crushed pineapple

1 cup chocolate chips

So of course I gather all my ingredients at the beginning… You can’t see the flour and the sugar in the first picture, that is because we buy in bulk and then dump these into huge white buckets that are just to big to put on the counter…

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Start by dumping all the dry ingredients into one bowl 

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And the wet in another… I don’t know about you but I’ve always considered sugar a ‘wet’ ingredient I’m not sure why, I think I heard about it somewhere just can’t remember where… 

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Mix the wet and add the zucchini and the pineapple 

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I thought using the electric beater would help with this but honestly it was a mess…. But I mixed the zucchini and the pineapple in with the wet ingredients.  

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When that was done instead of sifting the dry ingredients like the recipe said to do I just ran my whisk through them a few times until they were combined. 

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Still being stubborn and persevering with that damn electric mixer while I added in the dry ingredients to the wet a little at a time.   

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A little bit more… 

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Finally I got smart and switched to my wooden spoon… I don’t know about you but if you cook a lot like I do, I develop a particular attachment to one wooden spoon that you use for EVERYTHING and this one happens to be mine! 

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and mix some more… 

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Once I got the wet  and dry all mixed together, I mixed in the chocolate chips!

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And got my pans prepared, and by prepared I mean greased and coated in a fine coat of flour! 

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At first I thought I’d just have a few things so I only prepared a couple of pans…. 

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Little did I realize, there was WAY more batter then I had anticipated! Bake them at 350 until done! I am not going to give an exact time. 1. because everyones oven is different, and two I have so many different sized pans going that I will be taking things out at all different times!

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 And viola, after baking these are the finished product!

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Best way to have these is still warm right with butter melting into them! 

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When I started out on this recipe I NEVER imagined I would have made so much, but that is what the freezer is for!

 

I hope you give these a try!

Stuffed mushrooms!

 

Earlier this summer for some reason we had a stock pile of mushrooms just taking up room in the fridge. I wasn’t in the mood for fried mushrooms, or a mushroom and cheese omelette, or really anything that I would typically do with mushrooms. I wanted something quick and easy so I opened the fridge and saw some mayo, half an onion, some garlic, bread crumbs, cheese, and some greek yogurt.  So I pulled all this out and decided I was going to make stuffed mushrooms!!! Everyone loved them so they have become a staple in my cooking arsenal!

As per usual I pulled out all my ingredients so I’m not running around like a chicken with my head cut off trying to dig out things I need as I’m making them.

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I start by popping the stems out of the mushrooms and putting them aside for later. 

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Instead of washing or wiping the tops of the mushrooms I just peel the outer skin off, I find this makes a nicer final result. 

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I busted out my handy dandy mini food chopper… 

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And chopped those mushrooms FINE….. I’m stuffing them in a little hole, so I want to get the most flavour for such a small bite… (I’ll let you read your own innuendo’s into that last sentence)  

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 Next I finally diced the onion and garlic,

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Again chopped them FINE! 

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Grated some cheddar and parm

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Threw in some low fat may and greek yogurt… I swear since I discovered greek yogurt a few months ago I feel like that old lady on the hot sauce commercial… I put that shit in everything! It’s great for you, and has lots of protein!) 

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Then to help bind it all together I throw in some bread crumbs and salt and pepper, (feel free to use whatever you like to season, this is cooking not rocking science!) 

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And mix! 

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Now I made these to go with the sticky chicken I made and had a little bit of the sauce left over…. So I figured why not, and added in the last of the sauce into the mushroom mixture, hell it couldn’t taste bad could it? 

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And again I mixed! 

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Busted out the handy dandy portion scoop, I really could have used a teaspoon but I like when I can use my gadgets!  

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Now here is where some people may get all up in arms…. “Why didn’t you clean out the gills of the mushrooms???? OMG that’s so gross!!!” Well guess what when you order fried mushrooms on your steaks in a resturant, they don’t clean out the gills…, in fact the only time I clean out the gills in my mushrooms is when I’m working with large portobello mushrooms. 

That being said…. I stuffed those mushrooms with the amazing filling!

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Here they are ready for the oven… 

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And baked until brown on top and some liquid has oozed out and browned underneath the mushroom caps! 

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And served!!! 

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This has become my new favourite vegetable side dish to go with any meal! If you try these out let me know and leave a comment below.

 

There is no recipe for these just use whatever you think would taste good!

Sticky Chicken

 

 

I really don’t remember where this recipe came from. All I know is that we have been coking it in my family for a long assed time!

My first solid memory of having this chicken was when my mom married my step dad.  They had a buffet and there was this red electric wok filled with chicken wings coated in this sauce.

Ginger Chicken, AKA Sticky Chicken

You can use any cut of chicken with this recipe, this is all about the sauce!

I started by getting everything I needed, Cornstarch, ginger, lemon juice, soy sauce, water, sugar, salt and pepper. 

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I started by seasoning the chicken breasts with salt and pepper and whatever else I felt like putting on them, just make sure nothing was crazy overpowering as the real flavour for this chicken was going to be the sauce! 

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Now that the chicken was ready to go it’s time to work on the sauce, basically you just throw all the ingredients into a pot, pretty simple! 

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Mix the ingredients together and place on medium heat…. 

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Whisking constantly until…. 

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it looks like this!!! 

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Spoon liberally over the chicken 

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Until sticky and delicious!  

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If you want to try this recipe leave me a comment below and I will try to dig out the original with all the measurements!!!!

Or if you have anything else you would like me to try and make a post about let me know and I will do my best!!!

Seafood sorta Mac and Cheese

 

 

A lot of the recipes I come up with start having some sort of meaning to me.  This recipe, originally called Seafood stuffed pasta shells was something I started making years ago.  It wasn’t until an experience about two years ago where it became one of my favourites.

I was living with my best friend and her family, friends is not the right word, they are like family now.  Anyways I was cooking this recipe for dinner one night and her husband started asking me all these questions about cooking and food and honestly I was getting kind of annoyed, I was thinking to myself “would you just leave me alone so I could cook?” However, the more he started asking the more I realized he wasn’t just trying to be nice, he was sincerely curious in cooking and wanted me to teach him what I could! Up until this moment we had always been friends, but this brought us closer.  He took this recipe and totally twisted it into his taco stuffed shells which are REALLY good!

Enough of the back story!

To make my stuffed shells I use large pasta shells, faux crab, shrimp, Alfredo sauce in a jar, salt and pepper and of course cheese. 

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I start by chopping up all my seafood so that I can stuff it into the shells… Originally I did this by hand but it took a lot of time, so I started using the food processor piece that came with the wand blender I bought.

 

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You want the pieces pretty small as the ‘large shells’ aren’t really that large…. 

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Add the pre made sauce and mix…

 

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Salt and Pepper, and whatever else you like.

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Now that the filling is done I threw the pasta into boiling water.

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And cooked until finished. For this I undercooked the noodles a bit as I was planning on baking this in the oven covered with sauce.

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While the pasta was cooking away I grated the cheese! 

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Drain and rinse with cool water until you can comfortably handle the shells. 

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I set up an assembly line just to make the process go faster. If you haven’t guessed I’m all about getting stuff done as quickly as I can. 

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Stuff the shells

 

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And fill the baking dish… As you can see. this is the point my camera died and hand to bust out the cell phone.

 

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Top with even more sauce! 

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Now this is where i had a great idea and turned my Seafood Stuffed Pasta Shells into Seafood (sorta) Mac and Cheese, I happened to remember I had recently opened a container of seasoned bread crumbs and had a little bit of butter left over, so after I topped with cheese…. 

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I gave it the mac and cheese treatment! 

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The finished product! 

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I think I need to work on my plating skills but it tasted pretty damn good! 

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As you can see I usually don’t cook with recipes unless I’m baking, if you have any questions on making this dish please feel free to leave me a message or comment on here!