Pork Wontons

I love eating wontons, especially when I’m sick. To me it’s the asian version of chicken noodle soup. They are super easy to make and delicious!

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Pork Wontons

  • Servings: 15
  • Difficulty: medium
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Ingredients:

  • 1/2 pound (package) fresh organic ground pork
  • 1 package wonton wrappers
  • 2 scallions (chopped)
  • 1 handful cilantro (chopped) – save some for garnish
  • 1 tsp grated fresh ginger
  • 2 tsp sesame oil
  • 2 tsp soy sauce
  • Pinch of pepper
  • 1 egg (beaten)

Directions:

  • In a medium bowl mix pork, soy sauce, ginger, sesame oil, cilantro, green onions
  • Lay out one wonton wrapper
  • Using a pastry brush coat it with egg wash
  • Using a teaspoon measure out pork mixture and place in the center of wonton
  • Fold over into a triangle
  • Pinch all sides of wonton so it is sealed tightly
  • Assemble all wontons
  • In a pot of boiling water drop wontons and cook for approximately 5 minutes
  • Serve with fresh chicken broth or soy sauce mixture
  • Garnish with fresh cilantro

 

Brown Sugar and Pepper Bacon

This is my favorite way to cook bacon! Using a center cut bacon brings down the fat content and baking it in the oven is key. Adding the brown sugar and fresh black pepper gives it that sweet and salty perfect bite.

Try it, you will be a star!

Brown Sugar and Black Pepper Bacon

  • Servings: 6-8
  • Difficulty: Easy
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Ingredients

  • Organic Center Cut Bacon
  • 1/3 cup brown sugar
  • 1 Tbsp black pepper
  • Cooking spray

Directions:

  • Preheat oven to 350
  • Place wire rack on cookie tray
  • Spray with cooking spray
  • Place bacon on wire
  • Sprinkle each piece with brown sugar
  • Sprinkle each piece with black pepper
  • Cook for 20-30 minutes or until brown
  • Let cool for 5 minutes

Pork and Pumpkin Stew

I’ve always wanted to cook with pumpkins in a savory dish rather than just pumpkin pie, so last Sunday I attended a technique cooking class at Williams-Sonoma. Wow is this recipe delicious! It is perfect for cold weather day, or in my case cold air conditioning day.

I made my own chicken broth and chicken demi-glace. I also used pork tenderloin instead of pork shoulder. I only cooked in the oven for 1.5 hours instead of 2.

Pork and Pumpkin Stew

  • Servings: 6
  • Difficulty: medium
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(recipe courtesy of Williams-Sonoma)

http://www.williams-sonoma.com/recipe/pork-and-pumpkin-stew.html)

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Ingredients:

  • 2 lb. boneless pork shoulder, cut into 1-inch cubes
  • Kosher salt and freshly ground black pepper, to taste
  • 3 Tbs. olive oil
  • 1 yellow onion, diced
  • 1 1/2 tsp. minced garlic
  • 1 tsp. minced fresh ginger
  • 2 tsp. chicken demi-glace
  • 2 tsp. tomato paste
  • 3/4 tsp. ground cinnamon
  • 1/4 tsp. ground coriander
  • 1/8 tsp. freshly grated nutmeg
  • 1/8 tsp. ground cloves
  • 1/4 tsp. red pepper flakes
  • 1 1/2 Tbs. cider vinegar
  • 3 Tbs. applesauce
  • 9 oz. canned diced tomatoes with juices
  • 1 lb. peeled and diced (3/4-inch dice) pumpkin or winter squash, such as kabocha
  • 2 tsp. chopped fresh sage
  • 4 tsp. chicken stock concentrate mixed with 2 cups water, or 2 cups chicken stock

Directions:

Preheat an oven to 325°F.

Season the pork with salt and black pepper. In a 3 1/2-quart Dutch oven over medium-high heat, warm 2 Tbs. of the olive oil. Working in batches, brown the pork on all sides, 8 to 10 minutes per batch. Transfer to a plate.

Reduce the heat to medium and warm the remaining 1 Tbs. olive oil. Add the onion and cook, stirring occasionally, until tender, 6 to 8 minutes. Add the garlic, ginger, demi-glace, tomato paste, cinnamon, coriander, nutmeg, cloves and red pepper flakes. Cook, stirring constantly, until fragrant, about 1 minute. Add the vinegar, applesauce, tomatoes with their juices, pumpkin, sage, stock and pork. Bring to a boil and season with salt and pepper. Transfer the pot to the oven and cook until the pork is fork-tender, 2 to 2 1/2 hours.

Serve the stew over mashed potatoes, see my recipe under “vegetables”.