Here’s a quick fix for the weather at hand. The
wontons can be made ahead and frozen until you need them. I cook the wontons in a basic defatted chicken stock with some green onion on top. Of course, you could also add a few extra items (hard boiled egg or veggies) for flavor and variety. Just plain is good too!
Wonton Soup for Winter
- ½ lb. ground pork (not lean)
- 1 large egg yolk
- 2 scallions, finely chopped
- 1 (1 ½-inch) piece peeled fresh ginger, finely chopped
- 1 tablespoon soy sauce
- 1 teaspoon rice vinegar (not sesasoned)
- ½ teaspoon Asian sesame oil
- ½ teaspoon salt
- ¼ teaspoon white pepper
- About 30 wonton wrappers, thawed if frozen
- Chicken stock
Stir together pork, yolk, scallions, ginger, soy sauce, vinegar, sesame oil, salt, and white pepper in a bowl in one direction with your hand until just combined (do not overwork, or filling will be tough). Fill all wrappers by placing a rounded teaspoon of filling in the center of the square. Brush water around edges and then fold corner to form a triangle and enclose the filling. Press edges firmly to seal.
Bring the stock to a simmer, add the wontons and cook about 3 minutes until filling is just cooked.
Recipe courtesy of Gourmet.
Wontons in waiting.
A nice winter warmer!
Crockpot Chili
So my mother will probably delight in the fact that something she bought on sale “for herself” (most likely circa 1970) and then gave to me is still in use and a valuable part of my kitchen equipment today. It is, of course, the classic Crock-Pot. And although there were years where I questioned whether this item was worth packing and unpacking each time I moved to a new place, I eventually came to appreciate it as much as the recipes in the accompanying cookbook.
One of the recipes included in that cookbook for Favorite Chili is also listed on the Crock-Pot website but with slightly different ingredient proportions. I am going to assume that either recipe will do, but in case you want the original in all it’s glory, try the version below. I am also including another family favorite – Minestrone – which doesn’t seem to bear much resemblance to the real deal (but is really delicious!)
Favorite chili
- ½ pound dry pinto or kidney beans
- 2 – 14 ½ oz. cans tomatoes
- 2 pounds coarsely ground chuck, browned and drained
- 1 medium onion, chopped
- green pepper, chopped
- cloves garlic, crushed
- to 3 tablespoons chili powder
- 1 teaspoon pepper
- 1 teaspoon cumin
- Salt, to taste
Completely soften beans before adding to the crock pot (sugar and acid have a hardening effect on bean and will prevent softening.) Put all ingredients in the Crock-Pot in order listed. Cover and cook on low 10 to 12 hours.
Cooks notes:
- You can substitute 2 – 16oz. cans of beans, drained.
- Green pepper – I can take or leave (usually leave) without drastic results
- Ground turkey is, of course, a good alternative to the chuck
Minestrone
- 3 cups water
- 1 ½ pounds beef shank
- 1 medium onion, diced
- 2 carrots, diced
- 2 stalks celery with tops, sliced
- 1 – 14 ½ oz. can tomatoes
- 2 teaspoons salt
- 1 10-ounce package frozen vegetables
- ½ cup shredded cabbage (optional, in my opinion)
- 1 tablespoon dried basil
- 1 clove garlic, minced
- ½ cup vermicelli or garbanzo beans
- 1 teaspoon dried oregano
- 1 zucchini, sliced
Place all ingredients in Crock-Pot except zucchini and pasta. Stir to mix thoroughly. Cover and cook on Low 10 to 16 hours. During the last hour, remove meat from bones. Cut meat and return to soup. Add the zucchini. Turn Crock-Pot to high and cook one hour. Ladle into bowls and sprinkle with Parmesan cheese. Serve with crusty French bread.
