Wor Wonton Soup

Wor Wonton Soup

Wor Wonton Soup

follow

Wor Wonton Soup served in a shallow black bowl on a bamboo mat with a broken fortune cookie in the background.

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.

Prepped pork wontons, pork char sui, shrimp and vegetables ready for Wor Wonton Soup.

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.

Wor Wonton Soup served in a shallow black bowl on a bamboo mat with a broken fortune cookie in the background.

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!

Pork Char Siu

Crispy Wontons

Wor Wonton Soup served in a shallow black bowl on a bamboo mat with a broken fortune cookie in the background.
Print

Wor Wonton Soup

Prep Time 25 minutes
Cook Time 10 minutes
Total Time 35 minutes
Servings 4 people

Ingredients

  • 4 cups chicken broth
  • 4 cups low sodium chicken broth
  • 1 tbsp soy sauce
  • 1 1/2-2 cups large bite-size broccoli pieces
  • 1 large carrot, thinly sliced on a diagonal
  • 16 each pork wontons see note
  • 12 large shrimp, deveined and tail removed
  • 6 ounces Chinese BBQ pork (Pork Char Siu), thinly sliced see note
  • 2 tbsp green onion, thinly sliced on a diagonal
  • as needed sesame oil

Instructions

  • 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.

Product Favourites!

Affiliate Disclosure

I may receive compensation for purchases made through this site, at no cost to the purchaser. Compelled to Cook is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com
Cheesy Chicken Vegetable Casserole

Cheesy Chicken Vegetable Casserole

Cheesy Chicken Vegetable Casserole

follow

Cheesy Chicken Vegetable Casserole in an off white oval casserole dish ready to be served.

This Cheesy Chicken Vegetable Casserole is just that, very cheesy! It’s also a great low carb dinner option. Pair it with a mixed green salad for about 10 grams of net carbs. It’s very filling, so you don’t feel that you’re missing out on anything. I like that it makes a large casserole, and leftovers freeze well.

Ingredients for Cheesy Chicken Vegetable Casserole arranged on a colourful checkered dish towel.

Although I’m not a fan of fad diets per se, I do at times watch what I eat and cut back on high carb foods such as rice, bread and pasta. This creamy casserole is perfect for doing just that with little sacrifice. It has a hint of curry powder for a deliciously different twist, and I promise that you won’t be disappointed. Even if you’re goal isn’t carb counting, this yummy casserole is wonderful with potatoes, rice or simply a slice of crusty bread. The creamy mushroom soup and cheesiness also make it kid-friendly.

Here’s the breakdown based on 6 servings for those of you who are following low carb/keto diets.

Calories per serving: 435kcal

Net Carbs per serving: 8.3g

Fat per serving: 32g

Protein per serving: 28.4g

 

Unbaked Cheesy Chicken Vegetable Casserole in an off white oval casserole dish ready for the oven.
Cheesy Chicken Vegetable Casserole in an off white oval casserole dish ready to be served.

Cheesy Chicken Vegetable Casserole in an off white oval casserole dish ready to be served.
Cheesy Chicken Vegetable Casserole
Print Recipe
    Servings
    5-6 people
    Servings
    5-6 people
    Cheesy Chicken Vegetable Casserole in an off white oval casserole dish ready to be served.
    Cheesy Chicken Vegetable Casserole
    Print Recipe
      Servings
      5-6 people
      Servings
      5-6 people
      Ingredients
      Servings: people
      Instructions
      1. Preheat oven to 350°F.
      2. Bring a large pot of lightly salted water to a simmer. Add cauliflower and broccoli and simmer until just tender 5-6 minutes. Rinse with cold water to stop the cooking process. Allow to drain well, see note.
      3. Meanwhile heat a large skillet over medium and add oil. When oil is hot add chicken thighs, searing and cooking 4-5 minutes per side until just cooked. Remove to a plate and set aside. To the same skillet add mushrooms and cook until browned and most of the moisture has evaporated, about 4 minutes. Add garlic and sauté for 1 minute.
      4. In a large bowl whisk together mushroom soup, mayonnaise, curry powder, onion powder, pepper and lemon juice.
      5. Cut cook chicken into large strips and add to mushroom soup mixture along with mushrooms, vegetables and 1 cup of the cheddar cheese. Stir gently to combine. Spread into a lightly greased casserole dish and sprinkle with remaining cheese. Bake for about 30 minutes until bubbling.
      Recipe Notes

      -I find rolling drained vegetables in a clean kitchen towel removes more moisture.

      -A great low carb dinner option on its own, but also wonderful with rice, mashed potatoes, quinoa or crusty bread.

      Product Favourites!

      Affiliate Disclosure

      I may receive compensation for purchases made through this site, at no cost to the purchaser. Compelled to Cook is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com
      Broccoli Cheddar Frittata

      Broccoli Cheddar Frittata

      Broccoli Cheddar Frittata

      Follow

      Broccoli Cheddar Frittata cooked in a cream coloured cast iron skillet and resting on a wicker trivet.

      Simple is delicious, and this lovely Broccoli Cheddar Frittata is an excellent example! Easy to prepare and cook, and it’s made with ingredients you likely have on hand. Ready in about 45 minutes and makes a great brunch or breakfast dish. But I think it makes an equally delicious light lunch served with a salad or a heartier dinner served with pan-fried potatoes. It’s one of those dishes that is multi-serving and perfect for any meal.

      Cooked broccoli in a cast iron skillet with a bowl of whisked eggs and milk in the background in preparation for Broccoli Cheddar Frittata.

      This dish is one of the reasons I love eggs so much. They pack plenty of nutrition and cook quickly, allowing you to get a healthy and satisfying meal on the table without too much fuss. Lots of melty cheese means the kids just might like it too. Enjoy!

      Tips:

      -Don’t overcook! The frittata is done when the centre is just starting to set and still jiggles a little. It will continue to firm up as it rests.

      -Use good quality eggs.

      -Be sure to let the frittata rest as it allows the eggs to firm up and makes for easy cutting.

      -Don’t be shy with your favourite ingredients. If you don’t like onions, add a little red pepper or spice it up with a few chill flakes or different herbs.

      -Use full fat cheddar cheese as it melts nicer than light or reduced fat cheese.

      -A lower fat sour cream can be used but the full fat adds to the frittata’s creaminess and overall texture.

      A slice of Broccoli Chedddar Frittata served with a garden salad on a white plate and resting on a green and white checkered kitchen towel.

      A slice of Broccoli Chedddar Frittata served with a garden salad on a white plate and resting on a green and white checkered kitchen towel.
      Broccoli Cheddar Frittata
      Print Recipe
        Servings Prep Time
        6-8 servings 20 minutes
        Cook Time Passive Time
        15-18 minutes 5-10 minutes
        Servings Prep Time
        6-8 servings 20 minutes
        Cook Time Passive Time
        15-18 minutes 5-10 minutes
        A slice of Broccoli Chedddar Frittata served with a garden salad on a white plate and resting on a green and white checkered kitchen towel.
        Broccoli Cheddar Frittata
        Print Recipe
          Servings Prep Time
          6-8 servings 20 minutes
          Cook Time Passive Time
          15-18 minutes 5-10 minutes
          Servings Prep Time
          6-8 servings 20 minutes
          Cook Time Passive Time
          15-18 minutes 5-10 minutes
          Ingredients
          Servings: servings
          Instructions
          1. Preheat oven to 350°F and set a rack in the middle position.
          2. In a large bowl whisk together eggs and sour cream. Add milk, mustard powder, oregano, salt and pepper and whisk to fully combine. Stir in half of the cheese. Set aside.
          3. Add oil to a 10" cast-iron skillet over medium heat. When hot add the onion and garlic and sauté until starting to soften about 3 minutes.
          4. Add broccoli and water to the pan and cover to steam the broccoli until just tender about 3 minutes. Remove lid and stir in green onions and whisked egg mixture. Allow to cook over medium-low on the stove for 3-5 until the edge is just starting to set. Sprinkle with remaining cheese and place in the oven. Bake for 12-15 minutes until just starting to set in the centre (it should jiggle a little in the centre). Remove from oven and allow to rest for 5-10 minutes.
          5. Cut into desired wedges and serve immediately.
          Recipe Notes

          -Use frozen broccoli if that's what you have, just be sure to thaw completely and pat dry before using.  Add to skillet after cooking the onion and cook just to warm (don't add water) before continuing with the recipe.

          -Gruyére cheese would also be a nice substitute for the cheddar.

          -The cooked frittata will keep for several days well wrapped in the fridge and can be rewarmed gently in the microwave.  It does not freeze well.

          Product Favourites!

          Affiliate Disclosure

          I may receive compensation for purchases made through this site, at no cost to the purchaser. Compelled to Cook is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com
          Cranberry Almond Roasted Broccoli

          Cranberry Almond Roasted Broccoli

          With the holidays fast approaching, it’s time to sift through old recipes, ponder new ones and somehow come up with a foolproof menu.  Cranberry Almond Roasted Broccoli is the perfect side dish for all your entertaining needs.  Not only because it has the perfect balance of savoury, crunchy and sweet, but because it roasts up in the same amount of time that it takes to rest a roast or turkey.  Meaning, you don’t need to worry about oven space or soggy vegetables.  

          Cranberry Almond Roasted Broccoli cooks up al dente with golden roasted edges.  Crunchy almonds and chewy, sweet cranberries add a wonderful dimension of texture and flavour that signifies the holidays. Quick and easy with little fuss and holds up well.   Enjoy!

          Recipe source for Cranberry Almond Roasted Broccoli:  Compelled To Cook

          Cranberry Almond Roasted Broccoli
          Print Recipe
            Servings Prep Time
            6-8 people 15 minutes
            Cook Time
            20 minutes
            Servings Prep Time
            6-8 people 15 minutes
            Cook Time
            20 minutes
            Cranberry Almond Roasted Broccoli
            Print Recipe
              Servings Prep Time
              6-8 people 15 minutes
              Cook Time
              20 minutes
              Servings Prep Time
              6-8 people 15 minutes
              Cook Time
              20 minutes
              Ingredients
              Servings: people
              Instructions
              1. Preheat oven to 400℉.
              2. Split broccoli spears into large bite-size pieces. Place broccoli and garlic on a large baking tray and drizzle with olive oil. Sprinkle with salt and pepper and toss to coat evenly. Spread out in a single layer.
              3. Roast for 7 minutes. Add almonds and turn broccoli. Continue to roast for another 7 minutes. Add dried cranberries and toss to combine. Return to oven for 5-6 minutes until broccoli is tender and almonds are golden. Serve immediately.

              Broccoli Cheddar Soup

              Broccoli Cheddar Soup

              By far, one of my favourite classes I took while in culinary school was “Soups & Sauces”.  Along with the five mother sauces, I learned how to make consommé and other traditional soups like Mulligatawny.  But what I learned the most, was the basic skill set that enabled me to make any soup I wanted or turn ingredients that I have on hand into something delicious. The “roux” was a big component to the class, and I remember little of alternate diet considerations.  Hence, with a world trying to cut out, or at least cut back on their gluten intake, I thought it best to skip the roux in this wonderfully thick and delicious Broccoli Cheddar Soup.  

              It’s still thickened up a little, but I opted to use potato flakes instead of the traditional roux.  By doing so, I’ve not only cut out the gluten but used less fat, with wonderful results.  It’s also relatively healthy, as there’s minimal added fat and milk is used instead of cream.  Trust me, you won’t be missing a thing with the hints of oregano and mustard. Thick, creamy, loaded with broccoli and swirled with cheddar cheese, Broccoli Cheddar Soup is a must to make this fall. Enjoy!

              Recipe source for Broccoli Cheddar Soup:  Compelled To Cook

              Broccoli Cheddar Soup
              Print Recipe
                Servings Prep Time
                3-4 people 20 minutes
                Cook Time Passive Time
                35 minutes 5 minutes
                Servings Prep Time
                3-4 people 20 minutes
                Cook Time Passive Time
                35 minutes 5 minutes
                Broccoli Cheddar Soup
                Print Recipe
                  Servings Prep Time
                  3-4 people 20 minutes
                  Cook Time Passive Time
                  35 minutes 5 minutes
                  Servings Prep Time
                  3-4 people 20 minutes
                  Cook Time Passive Time
                  35 minutes 5 minutes
                  Ingredients
                  Servings: people
                  Instructions
                  1. Cut stems off broccoli, cutting very close to the flowerettes. Separate flowerettes into small pieces. Set aside 3 cups of flowerettes. Using a vegetable peeler, lightly peel the thick skin from the thicker stem pieces, discard skin. Chop stems, along with any remaining flowerettes into 1/2" chunks.
                  2. In a medium pot, heat butter over medium heat until foamy. Add shallots and garlic, cook until soft, about 5 minutes, stirring occasionally. Add chopped broccoli, 3 cups chicken broth and oregano. Bring to a simmer, cover and cook until very tender, 15-20 minutes. Stir in potato flakes and Dijon mustard. Allow to cool for 5 minutes, stirring occasionally.
                  3. Using a blender or submersion blender, blend soup until smooth. Return to pot, add milk and broccoli flowerettes. Bring to a gentle simmer and cook covered until flowerettes are tender, about 10-12 minutes, stirring occasionally. Remove from heat and season with salt and pepper. Adjust thickness with more broth if needed. Stir in cheese. Serve immediately garnished with additional cheese if desired.
                  Recipe Notes

                  -recipe yields 5 1/2- 6 cups.

                  -for vegetarian option, use vegetable broth instead of chicken broth.

                  -if serving to guests, cook and cool 1 cup of flowerettes separately. Stir into soup to warm just before adding cheese.  This provides wonderful colour and freshness.