Vegetarian Wontons with Spicy Soy Dipping Sauce- SRC

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One day while Autumn and I were shopping at Trader Joe’s, they were sampling their vegetable dumplings. Since dinner time was fast approaching I grabbed her a sample for her to try. Well, no surprise here, but she loved it. I actually, politely, asked for another sample for her since she enjoyed it so much. It was just enough to carry her over so we could finish shopping and head home.

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She enjoyed the samples so much that I grabbed some vegetable dumpling bags so that I would have them on hand for dinner. They work perfectly as they are quick to prepare, as 2-3 only take about a minute in the microwave. Plus, they the easy for her to grip to feed herself. I break a cooled dumpling into 3-4 pieces which she immediately picks up and shovels into her mouth. So cute!

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Well, it’s great to always have something that she loves on hand for her to have for dinner, but my issue with these delicious dumplings is the amount of sodium they have. You know, infants, in fact kids under 2 years of age, are only supposed to have 370-400 mg of salt a day. The Trader Joe’s dumplings have soy sauce in the filling so they are on the borderline of what is acceptable for Autumn.

Well, Amy from Fearless Homemaker has come to my rescue! While I was looking around for a yummy recipe for this month’s Secret Recipe Club post I came across her recipe for Vegetarian Pot Stickers. They sounded great and I loved that not only would we be able to enjoy them but Autumn would too. In fact I didn’t add any salt to the mixture making these really healthy for us and her Autumn.

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Dumplings are so much fun to make!! I haven’t made them in years but it all cam right back to me, just like riding a bike. It was fun to do the filling, sealing, and folding. When doing it just be sure not to put in too much filling or you won’t be able to seal the wonton skins properly.

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I fried the ones that Price and I ate but the ones for Autumn were frozen and then when I was serving them were put into a small microwave safe bowl and microwaved until they were just warmed through. She loved them!

I did get a bit lazy and didn’t make the whole batch of wontons so I just kept the filling so that we could just give her that on her highchair table. Basically the filling is sooo good. I want to try some egg roll wrappers next time and maybe jazz things up further with some ground chicken in there as well. yum!!

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Be sure to check out all the great recipes that Amy has on her blog. Plus, she shares very cute updates on her young daughter, . She is just a few months older than Autumn so I love checking out what she is up to on there and on Instagram so that I have a peak at what is to come in the next few months. So much fun!

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 Vegetarian Wontons with Spicy Soy Dipping Sauce

Makes 24-48 wontons, depends on the size of wonton skin you use

Ingredients

  • 1 red onion thinly sliced
  • 1 Tablespoon minced/grated ginger
  • 8 oz diced shiitake mushrooms
  • 2 cups white cabbage, shredded
  • 1 cup carrots, shredded
  • 1/2 cup chopped green onions
  • 1 teaspoon white pepper
  • 1/4 cup chopped cilantro (I used Gourmet Garden’s cilantro paste)
  • 1 12 oz package wonton/dumpling skins
  • wok oil for frying

for the dipping sauce

  • 1/3 cup thin soy sauce
  • 1/3 cup rice wine vinegar
  • 1/3 cup sliced scallions
  • 1 tablespoon sambal

Process

  1. In a wok or large saute pan, heat 1 tablespoon wok oil over medium heat. Sautee the red onion and ginger 3-4 minutes.
  2. Add the mushrooms and cook until the mixture is soft. Stir in the cabbage, carrots, green onion and cook until the cabbage is soft.
  3. Remove from heat and drain, if needed.  Add the cilantro when the mixture is cooled.
  4. Lay out the wonton wrappers/gyoza skins on a clean surface. Place a teaspoon of the filling in the center of the wonton wrapper
  5. Either fry or steam the wontons to cook them.
    1. To fry the wontons, place a 2 Tablespoons of wok oil in a large skillet over medium heat. Add a few wontons to the oil and brown all sides.
    2. To Steam the wontons, pour just enough oil to cover a large skillet ( about 1 teaspoon). Heat the oil over medium heat, add the wontons. When the bottoms get golden brown, add 1/4 cup of water, then immediately cover. This only takes a few minutes so be sure the water does not completely evaporate allowing the dumplings to stick to the skillet
  6. To make the dipping sauce, combine all of the ingredients in a small bowl. Serve along side of the hot wontons.

Adapted from Fearless Homemaker

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Streusel Topped Peach Pie

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Streusel or Strudel… I always mix them up. Always.

So when I was going to tell Price I was making a Streusel Topped Peach Pie I practiced it in my head over and over again. AFTER googling it to make sure I was right.

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It’s just one of those weird mind farts I have. And I’m okay with it. I do imagine a strudel topped peach pie would be good too… ha!

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Anyway, right now peaches are crazy good. I have always loed peaches but I fell head over heels in love with them while I was pregnant last summer. I developed the craziest sweet tooth. Instead of grabbing for donuts and cupcakes I had a bit of restraint and went after fruit, and lots of it! Peaches were my crutch as I ate insane amounts of them. They are hard to resist when they are perfectly ripe, sweet, and juicy late in the summer. Bliss.

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Well, I still really love peaches so I wanted to make a peach pie with them. And then I thought I would put some strudel streusel on top. It’s kinda like a weird marriage of peach pie and coffee cake. The crumbs on coffee cake are the best part. The bigger the crumb the better, too.

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This pie starts off really high, but falls as it bakes so don’t worry about it being too tall. Or having too much streusel prepared. You do use it all up as you place small mounds on the peaches and then gently even it all out and get the crumbs in the nooks between the peach slices.

I used almond meal in the Streusel to add some more flavor to the crumbs but if you can’t find it then just use flour. I just love the flavors of peaches and almonds together, you know from all the strudels I’ve had. ha!

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Enjoy this pie within a day or 2 as the juicy fruit will soften the butter crumbly topping and then it just gets soggy and no one likes soggy streusel.

I suggest serving this pie by warming it slightly and topping it off with some vanilla bean ice cream. And of course you should sit outside with your feet in the grass as you enjoy the evening cool down. Damn, I love summer.

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Streusel Topped Peach Pie

Makes a 9″ Pie

Ingredients

  •  1 pie crust to line a 9″ pie plate, or a store-bought 9″ pie shell
  • 2 1/4 lbs fresh peaches
  •  3/4 Cup sugar
  • 2 teaspoons vanilla extract
  • 2 heaping Tablespoons cornstarch
  • 8 Tablespoons of unsalted butter, cut into small pieces (1/2″ Cubes)
  • 1/2 Cup almond meal
  • 2/3 Cup flour
  • 1/2 Cup sugar

Process

  1. Preheat the oven to 375 degrees. Prepare the pie crust in the pie plate. Place the pie plate on an aluminum foil lined cookie sheet.
  2. Cut peaches into thin slices. Combine the peaches, sugar, vanilla extract, and cornstarch in a large bowl, mix well.
  3. In a medium-sized bowl, combine the butter, almond meal, flour, and sugar. Using a pastry cutter or your fingers, incorporate the dry ingredients into the butter to created large crumbles.
  4. Place the peaches in the pie crust. Pile the struesel crumbles onto the peach slices.
  5. Bake for 45-55 minutes, until the crumbles are golden brown and the when a knife is inserted into the pie there is little resistence from the fruit.
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Dear Autumn @ 9 Months

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August 2014

Dear Autumn-

Oh man, every month the 18th sneaks up on me and I go “OMG! How are you another month older!?!?” I’m sure I’ll be doing this same freak out when your are older as well, but with years. It’s just incredible that time is flying by so quickly and how much you develop and change.

One thing that can change is your volume. Oh my sweets! You have just one volume and that is loud. Babbling loudly, crying loudly, shreeking loudly, yelling loudly. It’s all the same. I’m trying not to dimension your excitement when you are chatting with me but sometimes it can scramble my brain so I respond to you softly hoping that maybe you will mimic and hope that you will learn what “inside voices are.”

So, that is why we often go outside, just so that the shreeks don’t bounce around our walls and in our brains. But guess what? You get quiet then. You will yell and yell until we reach the door and then you zip those lips once we get outside. It’s like you are in pure owe it renders you speechless. You enjoy watching the birds and you listen for planes overhead. And, of course, pulling up bits of the new sod is just the best. Even when I put you on a blanket you pull the edges to you to reach the grass and feel it, pull it, and, sometimes, eat it. ha!

We weren’t sure if you would ever crawl since you only showed interest in walking around with us but you just started just the other day. Previously you would just twist and scoot on your butt, but now you are just starting to get the crawling movement down now. Uh -oh! time to really baby proof!!!

You’re still so teeny tiny! And yet you eat so much! You let it be well-known, by broadcasting it loudly, when you are hungry or when are you full. Thankfully, you are eager to try everything we give you from avocado to beans, pasta to tomatoes, and pancakes to quesadillas. You eat so much but you must burn it up as you are still 5th % for your weight, but at least it as held steady.

I love you so much my happy baby.

Love,

Mom

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8.15-17: Weekend Recap

{Friday Night}

get Autumn from daycare | Price gets home later |  Price makes a Blue Apron Meal for our dinner | Autumn bath | Autumn to bed | make mini peach & blueberry cobblers | take Kemper for a long walk | hang out, clean, pump | bed

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{Saturday}

 up early| make french toast for breakfast | morning naps | go to Breakheart Reservation for a long walk & dog park visit | fig and goat cheese pasta for lunch | Autumn fights nap, cuddle in K’tan, nap together on the sofa | Price takes nap | make pork Blue Apron meal for dinner | laundry | house clean up | work | bed

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{Sunday}

sleep in-ish | breakfast: eggs and hashbrowns | house cleaning | morning nap | shopping at Carter’s and Joann’s Fabric | Price mowed the lawn | Price did re finish chair work- sanding | back home for lunch | do the first of coat spray paint on chairs | take Autumn for a walk | shopping at Children’s Place and Home Goods | Autumn dinner, bath, bed | take out Chinese for dinner | work | bed

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The BEST you’ll ever have… My Signature Macaroni Salad

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I wish that macaroni  salad was a food group.

And, of course, you’d get to have 4-6 servings to meet your daily servings requirements.

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If that was the case, I’d be SUPER healthy in the summer.

Ugh! I just love macaroni salad so much. I make it and eat it too often when the days are nice and hot. Sure, I can eat it year round but it’s just one of the things that is seasonal to me.

Speaking of seasonal items- hey Starbucks, I love PSL’s A LOT but debuting them for the season in August is too soon. TOO SOON!!!!!

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You know the book “When you give a Mouse a Cookie”? Well, I have my own version.

>When you give Nicole a nice day, she will want to grill.

>When she’s grilling, she will want some steak.

>When she’s eating her steak, she will want some macaroni salad.

>When she’s eating macaroni salad, she will want a beer…

Ugh, I’m annoying. Just make this macaroni salad.

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I just can’t get over the flavors of this macaroni salad since it’s not like typical ones that have all that tang from pickles. It’s mellow, sweet from the carrots and sugar but there is a follow through bite from the vinegar and onion. You really don’t need much onion either to get it. Start off with a bit and add from there as you taste it.

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Besides tasting great, it’s great to serve at parties as you can prepare it a day in advance so you’re not rushing around the day of your party. Plus the flavors are even better once they have mingled a bit so making it in advance is a real win!

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I use a zester to grate my carrots and onion. I’m sure there is a fine enough garter on one of the surfaces of a box grater, it’s just that I don’t have one so I use a zester. The most important thing is that the carrot and onion are teeny tiny specs, so don’t try to short cut this by chopping it. It’s worth the tiny bit of elbow grease you need to put into it to grate it up.

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Hurry up and make this as the unofficial end to summer is in 2 weeks. EEEKKK!! At least the real end of summer is further on in September so you will still have plenty of time to until then. Yum!!!

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 My Signature Macaroni Salad

Makes 12 servings (unless you are me and then it’s 3, maybe 4…jk!)

Ingredients

  • 1 pound of elbow macaroni
  • 3/4 cup of finely grated carrots, about 2-3 carrots
  • 1-2 Tablespoons of finely grated yellow onion
  • 1 cup Hellman’s mayonnaise
  • 1 Tablespoon white vinegar
  • 1 Tablespoon sugar
  • 1 teaspoon salt
  • 2 teaspoons pepper

Process

  1. Cook the macaroni until it’s just ‘al dente’ according to the package instructions. Drain and rinse with cold water. Toss in ice cubes to chill the pasta as well.
  2. Combine the grated carrot, onion, mayonnaise, vinegar, sugar, salt, and pepper in a large bowl.
  3. Remove the ice once the pasta is cold. Mix the pasta into the mayonnaise mixture. Adjust salt and pepper to taste.
  4. Chill the macaroni salad for at least 1 hour prior to serving. Store in an air tight container for up to 3 days.

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