DanDan Dumplings… yeah baby yeah!!!

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“Homemade DanDan Dumplings with Dipping Sauce”

 

    First of I have to give all the credit to my husband for this idea, his idea I just went ahead and made them.. And I would say that by far these are one of the best and most delicious appetizers I have ever made!! Of course the DanDan noodles which I have already blogged about https://schoonerpixieskitchen.wordpress.com/2013/01/20/holy-dan-dan-noodles/. Right now they are our favorite Asian dish, and have served them to friends and family so when John came up with the idea I knew they were going to be amazing, I just didnt know how amazing. … Well let me tell you… how to make them 😉

Dumpling Dipping Sauce

This should be made at least an hour before as you want to combine all the flavours together before eating.

Ingredients:

  • 6 tablespoons soy sauce
  • 3 tablespoons black rice vinegar
  • 1 teaspoon hot chili oil
  • 1/2 teaspoon granulated sugar, or to taste
  • 1 clove garlic, grated with a microplane
  • 1 teaspoon ginger grated with microplane (Tip: put your ginger in the freezer to keep fresh and make it easier to grate)

Combine in small bowl and let sit!

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The Pork Mix the filling

  • 1/2 lbs  ground pork or beef
  • 1 tablespoon peanut butter and 1 tablespoon of vegetable oil
  • 2 teaspoons minced garlic (about 2 cloves)
  • 1 teaspoon minced ginger (I freeze mine then use a micro planer to grate it)
  • 1 package of Sichuan preserved vegetables
  • 1 tablespoon Chinese rice wine or dry sherry
  • 1/2 teaspoon salt, or salt to taste
  • 1  handful dry-roasted peanuts crushed

First in a med size frying pan on med heat add your heaping tbsp of peanut butter and oil. Let warm and melt.

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Remove from heat then add your meat, don’t cook the meat, as you want your filling to be raw!

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Laying your wonton wapper from corner to corner, diamond shaped, add a heaping 1/2 tsp of your filling, take your finger and dip into water bowl covering all edges of the wrapper with water, this helps to seal the wrapper in the cooking process.

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Grab the top and bottom tips and squeeze them together.

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 Then take the left side in by folding the wrapper in mutiple times towards the middle corner.

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 Now it’s time to cook the dumplings, in a large frying pan set at 6 warm with a splash of Extra Virgin Olive Oile. When you can smell the oil lightly add the Dumplings to the pan, let fry for a couple of minutes until you notice the bottoms starting to turn golden.

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I dont have a cover for this pan so we used a pizza pan!

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Let them steam for 5 minutes and check. They should look like this

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Continue steaming until the water dissolves, remove cover and let fry until the bottoms are completely golden.

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When golden remove from heat, plate with dipping sauce and chopsticks and get ready to fall in love……

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 I hope you all enjoyed this blog as much as I know you are going to enjoy eating these delicious little morsels!!

Any ideas on what I should cook next or comments please feel free to email me at schoonerpixie@hotmail.com

You can also join me on facebook at  https://www.facebook.com/#!/SchoonerpixiesKitchen.

To be honest I don’t know what is on the menu next but there are a few ideas floating around, one of them being homemade donairs with donair meat made with ground turkey…. Tonight my plan is to cook a new dish for supper so when I figure out what that is I will be sure to share it with you all next time.

Until next time Happy Cooking & Enjoy!!

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The most amazing poppyseed dressing you ever tasted… in your life!! With a kicked up spinach salad!!!

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Poppyseed Dressing

You will need:

  • 3/4 cup of Hellmans Light Extra Virgin Olive Oil Mayo
  • 1/3 cup of sugar
  • 2 tablespoons of cider vinegar
  • 2 teaspoons of poppy seed

In a mason jar add your mayo.

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Next add your sugar.

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Next add the cider vinegar.. I bought mine locally from Boate’s located in Woodville, NS but any kind will do.. I go local if I can! 🙂

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Finally add your poppyseed which can be purchased at your local Bulk Barn.

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Cover your mason jar with a lid and shake vigerously to mix for about 3 minutes… put in the fridge to chill, covered in the Mason jar this will keep for 2 weeks but I guarantee it won’t last that long!

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Kicked up Spinach Salad!!

You will need:

  • 1/2 package of baby spinach, washed and dried (I also remove the stems)
  • 3 tbsp slivered almonds
  • 2 tbsp olive oil
  • 2 cloves garlic whole
  • 1 egg boiled and sliced
  • mandrin oranges peeled and seperated (can also used canned)
  • 1/2 red onion sliced
  • 2 tbsp dried cranberries chopped
  • 3 tbsp of skim mozzarella cheese

This is a pretty straight forward recipie.. first I remove all the stems from my baby spinach, then put it in a strainer to be washed. When washed I place the spinach on paper towel to dry. If you have a salad spinner omit the last two steps and use the spinner!

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In a frying pan on low heat add your extra virgin olive oil and whole garlic, I usually crush a garlic with a knife to help release all the flavour. Then add the slivered almonds to toast them.

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Remove garlic cloves and put toasted almonds on a sheet of paper towel to remove some of the access oil. Remove the garlic cloves and put toasted almonds on a sheet of paper towel to remove some of the access oil. Add the red onion.

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Add the toasted Almonds.

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Next add the egg and the mandrin oranges (I made this salad again the next day with fresh navel orange and pineapple, you could also use apple any fruit will work)

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Add skim mozzarella cheese.

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Top with Poppyseed Salad Dressing and the chopped dried cranberries to finish!

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So thats it, a salad that you will love and keep on loving.. The dressing is amazing and could become addictive, but if you use the light ingredients like I mentioned in the recipie, then you should be good to to.

Any ideas or comments please email me at schoonerpixie@hotmail.com

or you can join me on facebook at https://www.facebook.com/#!/SchoonerpixiesKitchen.

Next up we are trying one of my fav recipies in a dumpling… thanks to my husband John’s great idea!!

Dan Dan Dumplings with Dumpling Dipping Sauce

Until next time enjoy & happy cooking!!!!

My take on cousin Nick’s Smoked Chop Chowder!!!!

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“Smoked Chop Chowder”

 

So as I told you in my last blog I decided to try my own take on my cousin Nick’s Smoked Chopped Chowder. This is one of his original ideas and I thought it sounded too mouth watering not to try myseld.. and of course it turned out delicious!! I loved this dish because I got to take a trip to my favorite local meat market Meadowbrook Meat Market to purchase the smoked chops, something I had never tried before!

 

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What you will need:

  • 2 smoked chops cubed keep the bones
  • 1 can light evaporated milk
  • 1 carton of low sodium chicken stock
  • 1 cup of water
  • 2 med sized onions chopped
  • 3 cloves of minced garlic
  • 2 stalks of diced celery
  • 2 green onions
  • 1 package of mushrooms  sliced (cremini or white)
  • 1 med sized sweet potato peeled & cubed
  • 3 med sized yellow potatos peeled and cubed
  • 1/2 cup grated low fat old cheddar cheese, Nick uses a block of Velveeta, sounds delicous however I used the cheddar because I am still watching the calories and fat intake 🙂 So it’s up to you!!!

 

 Preheat the oven to 350. Turn burner onto 7, in an oven ready pot or roaster (I used my amazing dutch oven) Add  to the bottom of your pan some extra virgin olive oil, put in your cubed pork and bones fry until browned. When browned add your onions, celery and garlic. Add some of your stock enough to cover the meat and veggies.

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Cover and bake in oven for 45 minutes to tenderize the meat. Next add your sweet potato, yellow potatos and mushrooms!

 

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Add the remaning stock, can of evaporate milk and water. On the stove at about 6 cover and cook until the veggies are tender, for about 30-45 minutes. Make sure it doesnt come to a boil or your milk will curdle, so if you need to turn it down do so just dont let it come to a boil.

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When everything is tender, then add your cheese, let melt and sit for another 10-15 minutes. I forgot to add the green onion to mine but this is when I would do it. Season to taste with salt and pepper! This is another thing I have been meaning to tell you but I use Kosher salt, I have a bowl of it sitting on my counter. We use this because it is better for you and has the salt taste with out being iodized, it’s a more natural product!

This turned out awesome and I love that I got the idea from my cousin.. It’s an amazing that I will definitly make again! Hope you give it a try too!!

 

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Next up I am going to show you how to make the most Amazing Poppyseed Dressing you have ever tried,

along with the most delicious, kicked up Spinach Salad.. Stay tuned, it’s coming soon!!

Any requests for a recipie you would like me to try pleae email me at schoonerpixie@hotmail.com

You can also join me on facebook at https://www.facebook.com/#!/SchoonerpixiesKitchen.

Until next time Enjoy & Happy Cooking!!!

 

 

Uncle Charlie’s Curried Chicken…. made by me!!!

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“Curried Chicken with Tomato & Onion Salad”

     After spending a weekend away with family to celebrate our sons birthday, we did alot of talking about food.. As we all have a passion for great cooking and healthy eating. This dish is my Uncle Charlie’s speciality, and after trying I loved it! He is pretty secreative about his recipies but for some reason he told me how to make this dish and I just added my own personal touch! It turned out delicious and John says he now wants to add this dish to our rotation.. Can’t get much more of a compliment than that!

Because this needs to marinate, I am going to first show you how to make the Tomato & Onion Salad, this can marinate in the fridge while you are making the main course.

You will need:

  • 1 large tomato sliced as thin as possible, like paper thin
  • 2 small onions also peeled and sliced as thin as you possibly can
  • 1.5 cups of white vinegar
  • 2 tbs white sugar or sweetener

In a med sized bowl add the tomato, onion and sugar mix well then add the vinegar. Cover and place in the fridge.

Now onto the Curried Chicken…….

You will need:

  • 3 tbsp dried yellow curry
  • 1 carton of low sodium chicken stock
  • 1 package of boneless chicken thighs chopped into chunks
  • 2 onions sliced
  • 3 cloves of minced garlic
  • 3 tbsp of hot sauce
  • Dash of dried chili flakes
  • 1/2 tsp cardamon (comes whole and needs to be crushed with mortar and pestal)
  • 2 tbsp of butter
  • 1 half of a large sweet potato peeled and cubed
  • 3 med size potatos peeled and cubed (dont need to be prefect this is a rustic dish)
  • Half a package of frozen veggies (only because they are out of season) which include peas, corn cobs and green beans
  • 3 med size carrots peeled and chopped into rustic size pieces
  • 2 cups brown rice

Of course for this dish I used my amazing dutch oven… if you dont have an enamel pot a roaster will do, the main thing is it needs a cover as it bakes in the over!

Preheat your oven to 350.

Turn burner on at 7. Add extra virgin olive oil to the bottom of the pan, when warmed, add your chicken. Brown, remove and then set aside.

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In a mortar and pestal add your cardamore, crush and remove shells.

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Add onions, garlic and dried chili flakes. Satuee.

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Add butter and after it is melted now it is time to make a rue by adding the curry and cardamon. Mix together and make a paste!

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Next add the carton of stock and half a cup of water then stir together creating a curry broth.

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Add all the remaning veggies.

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Cover and bake in oven for 1-1.5 hr or until veggies are tender.

In the meantime prepare the brown rice.

To plate add the brown rice, then top with curry and place the tomato & onion salad as a side.

Now it is finished and ready for all to eat and enjoy!

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I hope you all enjoyed reading this blog. I also hope you try cooking this at home and that you loved eating it as much as we did!

Any suggestions or ideas on what I should be cooking next please email me at schoonerpixie@hotmail.com.

You can also join me by adding yourself to my facebook group

 https://www.facebook.com/#!/SchoonerpixiesKitchen

Next up I am going to show you how to make “Smoked Chop Chowder” another family speciality.

Until next time Enjoy & Happy Cooking!!

Skillett Lasagna, easy and delicious

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Happy Valentine’s Day Everyone!!

 

I know it has been awhile since I posted last but life passes you by quickly and believe it or not sometimes this blog is not one of my top priorities… I do want to say that no I did not make this for my sweetheart for Valentines day but  I made this recipe last week for my boys and of course it was a big hit.. It is also a very healthy dish which for us is important to us!!  So here’e what you have been waiting for my recipie for:

“Homemade Skillett Lasagna”

 

  You will need:

  •  5 sticks of lasagna oven ready, smart pasta or whole wheat broken into pieces
  • 1 cup of fat free cottage cheese
  • 1/2 cup of grated Skim Mozzarella Cheese
  • 1 jar of strained tomatoes (San Marzano’s are the best)
  • 1 med onion chopped
  • 1 red bell pepper chopped
  • 3 cloves of minced garlic
  • 1 lbs of lean ground beef
  • 1 tsp worstchestershier sauce
  • pinch of dried hot chili flakes
  • drop of Extra Virgin Olive Oil
  • 2 tbsp Italian Seasoning

 

 Preheat the oven at 350. For this dish I used a cast iron pan and to finalize the dish I baked it in the oven in a foil pan, you dont need the foil pan however I had one on hand and didnt want the bother of washing 2 dishes.. hey I am normal who really likes doing dishes 😉

   Turn your skillet on med, add drop of extra virgin olive oil, add your ground beef, minced garlic, onion and red pepper.  Season with Salt & Pepper, worstchestershier sauce and italian seasoning and chili peppers.

   I know this may sound a little crazy but for those of you who are watching your weight, I cooked my beef first, then put it in a strainer and rinsed it under hot water to remove any excess fat.. it seems like work but it is easy and every little bit counts!!

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Next add your bottle of jar of strained tomatoes.

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Now take this mixture and put into the larger pan if your frying pan can be used in the oven and holds alot there is no need to change the pan, as it is called “SKILLET” lasagna.

Once transfered to the second pan, add your lasagna noodles, then add the cottage cheese. Then Mix it up!!

 

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Cover with the half cup of skim mozzarella cheese. Bake in the oven for a half hour or until noodles are cooked through.

Now it time to eat & enjoy!!

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Hope you enjoyed this recipe.. I will tell you it is alot easier than making the whole lasgana and alot healther for you! I have a couple of great recipies I am going to try next thanks to a visit with my family this weekend.. Curried Chicken and Smoked Chop Chowder coming up next… Still have yet to get any requests for me to try out any recipies but if you have any ideas please feel free to email me at schoonerpixie@hotmail.com

You can also find me on facebook @ https://www.facebook.com/#!/SchoonerpixiesKitchen

Until next time Enjoy & Happy Cooking!!!