Cooking Up Something Special

Every Year for my birthday or for Christmas, since the two are close together, I get at least one cookbook as a gift. This year my mother in law gave me The Pioneer Woman Cooks book.

There are a couple of recipes in there that I am going to try.  As most of you know,  each year one of my goals is to try new recipes. I tend to try at least 4  per month. Some are good,  some are terrible, some are – bury that mess in the backyard and gargle with lysol. Every once in awhile,  I find a really great recipe. I’m sharing today a couple of recipes that are not from any cookbook,  but sraight from the master chef themselves.

My daughter has this good freind that she went to high school with that they stay in touch. Her parents run the  best Chinese restaurant in the area. Anny came over to our home to visit and catch up with my daughter, and brought us nommies from their restaurant!  I love this girl!   She indulged in a slice of my birthday cake, while I indulged in the best crab rangoon ever!

Crab Rangoon 

• 1 package of cream cheese, softened
• I Tablespoon pineapple juice
• 1 Tablespoon of honey
• 6 ounces imitation crabmeat, chopped into small bits
•  wonton wrappers

Combine all ingredients  thoroughly. Place 1 Tablespoon of filling onto wonton wrapper, pinch into lotus flower shape and set on baking sheet until all are formed.

Heat oil in deep fryer.  Drop 2 at a time into hot oil. Cook until wrappers are golden brown. Remove from fryer, placing on paper towel lined baking sheet.

Makes 8 servings.

Egg Foo Yong

This is a great way to use up leftovers, or those little bits of this and that. These are basically Chinese omelets. I made mine without any additional meat,  but if you want more protien in yours feel free to add it in.

My skillet was a little too hot so the edges are darker than I would have liked, but it still tasted amazing!

Ingredients:

• 6eggs, lightly beaten
• 1cup fresh bean sprout
• ¹⁄₄cup minced scallion
• ¹⁄₄cup minced bamboo shoots
• or¹⁄₄ cup celery or ¹⁄₄ cup shredded Chinese cabbage
• 4water chestnuts, minced
• ⁽¹⁄₃–¹⁄₂cup slivered cooked ham or¹⁄₃–¹⁄₂ cup chicken or ¹⁄₃–¹⁄₂ cuppork or ¹⁄₃–¹⁄₂ cup mincedshrimp)
• 1teaspoon soy sauce
• 1 tsp sesame oil
• 2 -3tablespoons peanut oil (or other cooking oil)
  

  Foo Yung Sauce

• • 1cup chicken broth
  • 1tablespoon soy sauce
  • 2teaspoons sugar
  • 2teaspoons vinegar
  • 1tablespoon cornstarch
  • 2tablespoons water

  Directions:
  1. Mix eggs, vegetables, meat and soy.
  2. Heat 2 tsp oil in a 4-6 inch skillet over moderate heat for 30 seconds.
  3. Add 1/3 cup egg mixture and fry as you would a pancake until lightly browned on the bottom, turn over and brown flip side.
  4. Keep warm (but do not stack), while you fry remaining pancakes, adding more oil if needed and stirring egg mixture before adding to pan.
  5. Foo Yung Sauce: In a pan, heat broth, soy, sugar and vinegar.
  6. In a bowl, blend cornstarch and water.
  7. Add to sauce and cook, stirring, until sauce bubbles and thickens.
  8. Serve with hot Egg Foo Yung over steamed rice.

  Bon Appetit! We have to eat, why not make it  something tasty and nutritions?  OK, well the egg foo yung is nutritious.

  Write on my freinds, write on! And eat well!

  Ellie