You’ll want to skip the takeout when you can make flavour-packed Wor Wonton Soup at home. It’s incredibly easy and quick once all the components are ready. I prefer to make homemade wontons and pork for this recipe because both are just so much better than store-bought in my opinion. I’ve included links for both, so I encourage you to be adventurous and try both. For this soup, I’ve chosen to use broccoli and carrots for my vegetables, however, feel free to sub in baby bok choy, water chestnuts, snow peas or baby corn to suit your liking.
The biggest trick to Wor Wonton Soup is the timing. I’ve dabbled with several different timing arrangements and found that the vegetables will cook in the same time it takes the wontons to cook. Therefore, adding them to the simmering broth at the same time is essential. Overcooking either is undesirable, to say the least. The same can be said for the shrimp and pork too. The shrimp will cook in no more than 2 minutes and the pork only needs to be warmed as it’s already cooked. So be sure to stick around the pot, the whole process takes only 4-5 minutes, so it’s not the time to do even the quickest of choirs.
I’ve included links for the Pork Char Siu and Pork Wontons. The extra pork can be tightly wrapped in a sealable bag and frozen for up to two months. The wontons can also be frozen in a single layer and then placed in a sealable container for up to a month. Extra wontons are easily cooked in a little broth, deep-fried or pan-fried. Trust me, they will not go to waste!! This is a wonderful soup that eats like a meal and it’s easier than you might think. Enjoy!
In a large pot heat broth and soy sauce to a gentle simmer. Add broccoli, carrots and pork wontons and maintain a simmer. Cook for 4-5 minutes until wontons are cooked and vegetables are just tender. Add shrimp and sliced pork when about 2 minutes of cooking time remains.
Divide soup into shallow bowls and garnish with green onions and a drizzle of sesame oil.
Notes
-The prep time noted does not include the time to make the wontons or pork char siu if making either from scratch.-You can use store-bought wontons and pork char siu, however homemade is so much better and I've included a link to both in the post above.
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Do you have a New Year’s resolution? With the new year approaching fast, I find myself thinking of my own New Year’s resolutions.  Like many of you, one of my resolutions is to eat differently. I say different because I don’t necessarily want to eat less or lose a bunch of weight, I just want to eat less refined sugar and simple carbohydrates like white rice. I have found that by eating a little more protein and less simple carbohydrates I generally feel better and have less hunger throughout the day. As with everything, moderation is key to my success and my goal of maintaining this small change does not mean I will pass on every cookie and slice of bread. It means certain foods will be eaten less often. This year is all about balance!
I hope the new year brings you success and happiness in all that you do. Cheers to 2020!
I find dishes like Herbed Quinoa Shrimp Bowls perfect for my resolution because they’re high in protein, both the shrimp and quinoa, a good source of fibre and loaded with fresh flavour from parsley, garlic and lemon. It also has arugula which I absolutely love lightly wilted. It’s simple, delicious and a great way to help refine the way you eat.Â
Combine vegetable broth and quinoa in a medium pot. Bring to a simmer, cover and cook according to package directions until tender. Allow quinoa to rest for 5 minutes and fluff with a fork.
While quinoa is cooking make dressing by whisking all ingredients together in a small bowl.
Add warm quinoa, arugula and 1/2 of the dressing and toss to combine over low heat until arugula is slightly wilted, about 1 minute.
Scoop into serving dishes and drizzle each with remaining dressing and sprinkle with parmesan cheese if desired. Serve immediately.
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Dad will love these Spicy Miso Shrimp! They are so simple to make and are laced with garlic, ginger and that wonderful umami flavour that miso brings. They’re the perfect nibble between sips of cold beer on a day that’s meant for him.Â
What is miso?
In the simplest term, miso is a fermented soybean paste. Along with the soybeans, the type of miso is dependent on the other ingredients and the fermentation process used. Although miso is generally made from soybeans it can also be made from a combination of other ingredients such as rice, barley, rye and even chickpeas these days. Miso is generally available in white, red or mixed with red being darker and heavier in flavour. Miso is great in soups, sauces and marinades to name a few.
Here is a great post from The Spruce Eats on miso and some of its great uses.
Want more food that dad will love on Father’s Day?
Pat shrimp dry with a paper towel and set aside in a medium bowl. Whisk together remaining ingredients except for canola oil. Toss shrimp with paste.
Heat a large skillet over medium-high heat and add oil. Once hot add shrimp and cook in a single layer. Cook for about 2-2 1/2 minutes per side until the paste starts to caramelize and stick to the shrimp.
Remove shrimp to a serving plate and garnish with lime wedges and cilantro if desired. Serve immediately.
Recipe Notes
If the shrimp are too crowded in the pan they will not brown in the time it takes to cook them. They only take minutes to cook, so cook in two batches if you do not have a large enough skillet. Wipe out skillet between batches.
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Red Curry Coconut Shrimp is a quick and easy one pot dish that’s perfect for any night of the week.One pot dishes are some of my favourites and the tastiest too!
Red Curry Coconut Shrimp hits all the right points to make it on regular rotation. Tender shrimp cook quickly and get nestled into a super easy creamy coconut curry sauce.A toss in of snow peas adds nutrients, colour, texture and flavour to make this the perfect weeknight meal.
One of the reasons I love shrimp during the week is because they thaw very quickly and this is helpful when you’ve forgotten to take something out to thaw. Simply place your frozen shrimp in a bowl and cover with cool water. If they’re not quite thawed by the time you have everything else assembled, simply drain and refill the bowl with cool water. They will thaw in only a few more minutes.
I like to serve this dish over Coconut Rice that’s fragrant, sticky and delicious.It’s a great pairing with the creamy coconut sauce and slightly crunchy snow peas. Enjoy!
Add coconut milk mixture to the pan and bring to a full simmer. Add snow peas and stir to coat. Allow to simmer uncovered about 4 minutes over medium/high heat. Stir once or twice until snow peas are just tender and the sauce has reduced to a syrupy consistency.
Toss shrimp back into the pan and stir to coat with sauce and warm throughout for about 1 minute. Season lightly with salt.
Serve immediately over rice and garnish with reserved sliced green onions, fresh cilantro and a squeeze of fresh lime juice.
Recently I treated myself with a 3 piece pasta attachment set for my Kitchenaid stand mixer, and I’m wondering why it took me so long. Let’s start by saying I have the tendency to be on the frugal side and there always seemed to be something more important to spend a couple hundred bucks on. I did give some consideration to the less expensive counter top hand roller for a fraction of the price, but I’m also on the fussy side. I wanted what I wanted, so this little item on my wish list sat on the back burner. But now I have it, and I’m thrilled to share with you Shrimp and Pesto Pasta.
Of course you can make pasta by hand, and that’s a blog post in itself, but the convenience and ease of the roller and cutters is undeniably great! It makes having fresh pasta simple and easy. One of the first dishes to get pumped out of my new set is a simple and delicious Shrimp and Pesto Pasta. Certainly not a unique combination, but worthy of being a regular on your weeknight plate because of how quick it comes together once the pasta has been rolled.
Once you get the feel for making fresh pasta, you can experiment with different flavours, flours and shapes. It’s so much fun to be creative and even better when you get to savour the results.
Recipe source for Shrimp and Pesto Pasta: Â Compelled To Cook
Season 3 litres of water with 1 1/2 tbsps of kosher salt and bring to a boil. Cook pasta according to package directions. Drain and reserve 1/4 cup of cooking liquid. If using fresh pasta, cook for 3 minutes, stirring occasionally. Drain and reserve 1/4 cup of cooking liquid.
Add pesto and 2-3 tbsp of pasta cooking liquid to the same skillet over low heat just to warm, stirring once or twice. Add cooked pasta and toss to coat. Toss in shrimp to warm and combine. Serve immediately, garnishing with parmesan cheese.
Recipe Notes
Fresh pesto and pasta is best, however store bought may be used if desired. Â You'll find recipes below for fresh Classic Pesto and fresh fettuccini pasta.
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