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!

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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!

 

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!

Pieorgi! Be thankful this post won’t take you as long to read as it took me to make the damn things!!!

 

 

 

 I remember a few years ago while I was visiting my parents one of their neighbours invited me over to teach me how to make traditional Polish Pieorgi.  Honestly I don’t remember much of that experience aside from opening up a pot that she had on her wood oven and it stinking like crap…. It was home made farmers cheese, atleast thats what she called it. to me it looked like someone left the pitcher of milk on the counter a little to long.  Oh and that the end result tasted God Damn AMAZING! Stinky cheese and and all.

I was thinking about that experience a few nights ago and decided I was going to scour the internet, ask my friends, and do whatever else it took to make my own pieorgi.  

I started by peeling and boiling a few pounds of potatoes in heavily salted water.

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Well the potatoes were boiling away, it was time to contemplate fillings…. Now I’ve had almost every type of pieorgi you can buy frozen in the super market and I decided that I was going to take all my favourites and make one SUPER FILLING! Having no idea how this would taste I threw caution to the wind and started by dicing onions.

 

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 and garlic. (Sorry Stacey, I know your out at this point 😉

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Then I fried the onions and the garlic until they were brown, or caramelized if you want to get fancy.

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Then I decided why not add a little bit of saurkraut? Not going to kill me, I hope…

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And cheese just makes everything better!

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Now that the fillings were in order it was time to focus on the potatoes… I added some butter then noticed I had half a block of cream cheese sitting there in the door of the fridge and figured why not?   

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And I took out all my anger and aggression and mashed until I couldn’t mash any more. 

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And added my fillings

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Up until this point I was still kind of hesitant about the saurkraut but decided to say f*ck it and throw it in.

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And mixed! 

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Now it was time to let the filling cool and focus on the dough. During my research on making pieorgi through internet searches and asking friends I kept hearing that a dough made with sour cream was best, it provided a more tender dough.  I figured if it’s what my polish friends and pieorgi aficionados did, that is what I would do as well! 

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Along with the sour cream I went with a little butter as well. 

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Threw the sour cream, butter, flour, and salt all into the blender and let’er go…. 

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Needless to say I was a little disappointed… The dough just was not coming together, I was starting to get pissed off and contemplated throwing the bowl against the wall and just serving jacked mashed potatoes for dinner. 

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But I perservered and decided, hell since I already added sour cream, AND butter, I might as well carry on with the dairy theme and add a little milk. 

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Which worked BEAUTIFULLY!   

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Now it was time to kneed, I don’t know about you, but I love to kneed I find it extremely therapeutic! 

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And now to rest! and focus on the cooled filling again… 

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Now i know that traditionally cute old polish women would just scoop some of the filling into the dough circles and go to town, I was bored, the dough was resting, and I wanted to kill some time, so I busted out my portion scoop and went to town. 

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These poor dough balls had no idea what their future held… 

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All lined up ready for slaughter…. Wait why did I get all gruesome there its not like I’m working at a slaughter house, oh well it’s my blog, and my brain, I can say what I want!

Seriously though once I got these all done I was worried they were a little big… Decided to wait and see, and adjust as needed. 

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Now back to the dough and my trusty rolling pin! 

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And I rolled that dough out roughly to the same thickness as one would roll pasta…. Cause thats what I was told to do! 

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After tearing apart my cupboards for a round cutter large enough I gave up and decided to go ghetto.  I broke out my protein shake cup and went to town cutting circles of the dough!

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Dough circles ready to be filled… 

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AAAANNNNDDDD I was right, the balls were a tad to big, so I adjusted. 

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Sealing the first one! 

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And BAM my first one, kinda reminds me of the hat you always see Napoleon wearing in history text books! 

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My army of Napoleon hats! Though some look nothing like they are supposed to they should all taste the same!

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By this time I was so sick and tired of looking at the damn things I couldn’t bring myself to eat them, so I threw them in the freezer and whipped something simple up for dinner, leaving the pieorgi till the next day.

Now I don’t know about you, but I always serve pierogi with caramelized onions! 

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Mmmmm, I could happily eat these just on their own.  But there are bigger fish to fry, or I should say pieorgi to boil! 

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Once the water had boiled I threw in my little pieorgi army and waited till they started to float,

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I scooped out the floater and threw them in a frying pan with melted butter!  

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And let the little pillows of goodness brown and get crisp! 

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Simply amazing, but where they really worth all that work???  

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Now I have to admit I really did enjoy these pieorgies, and many times while I was making them my mind would water thinking of little old Polish grandmothers standing in their kitchens making a million pierogies, and imagining that I was right there with them.  Then I’d snap back to reality thinking why the hell would I want to do that, these things are a pain in the ass!

 

Would I make them again? Yeah sure if I had a day with absolutely nothing going on, and wanted to be mind numbingly bored I might! Though I do know store bought will never satisfy my craving again!