Saturday, July 19, 2008

Cooking Fiesta

I spent about three hours cooking up a bunch of stuff. Tomato soup, black bean soup, and my own creation of crab avocado mandoo. Let's start with the original one first. I need a catchy name

California Sand Crawlers (crab avocado mandoo)

1 package of mandoo pi (dumpling wrappers)
Half a large avocado (one small avocado) (small cubes)
1/2 a lb of (imitation) crab (to match your budget)
1 head of bok choi (chopped)
2 Tbs sesame oil
1 TB Thai fish sauce (sub: soy sauce)
garlic powder
black pepper
1 egg
2 TB water

In a bowl, combine avocado, crab, and bok choi. Add sesame oil and stir. Add fish sauce, garlic powder, and black pepper. Stir again.

To make the dumplings, place a small clump in the middle of a wrapper.

Mix the egg and water in a small bowl. For each dumpling, dip your finger into the egg wash (I assume a brush is acceptable, too. Oh, wash if you're using the finger.) and run your finger around the edge of the dumpling. Then fold it together and press.

Finally, you cook them up by pouring a bit of vegie oil and sesame oil in a pan, bringing to medium heat, and placing a few of the mandoo in. Cook for a minute or two, then add like 1/8 cup of water into the pan and cover to steam. You might need to do this twice, depending on size. Done!

For sauce, I put a splash of sesame oil, 2 TBs of soy, 1 TB of this spicy garlic sauce, and some black pepper in a bowl and stirred it around. N just used some tartar sauce.


1 cup dried black beans
1 cup dried pinto beans
Various amounts of water to be discussed below
2 TBs of butter or oil
2 carrots (chopped)
1 onion (chopped)
1 celery stalk (chopped)
5 cups beef broth
1/4 cup red wine
salt if needed (most purchased broths are salty)
garlic powder

Overnight soak your beans in 6-8 cups of water. Drain the next day. Day of cooking, add beans to pot and just barely cover in water. Bring to boil for 10 minutes and then simmer for about an hour. Drain.

Chop everything not already chopped. Sautee the vegies until soft in the butter or oil.

Add in the broth, wine, seasonings, and beans. Bring to boil and simmer for another 20 minutes or something. Puree about 2/3rds of the soup in a blender, including most of the solids (vegies and beans).

Bring back to a low boil/simmer. Serve in a bowl. (That's a few strips of Hillshire Farms sausage on the side.)


OK, N hates hates hates beans. And so I made this tomato soup for her at the same time. It turned out to be really darn simple (except for the pureeing which is always just annoying.)

2 TBs of butter
1 onion (chopped)
2 lbs of tomatoes (I had a few fresh ones, quartered, and one can of diced tomatoes)
1 carrot (peeled and chopped)
2 cups chicken broth
salt and pepper to taste (again store broths usually are quite salty already)

Melt the butter in a good pot for soup. Cook the chopped onion for about 5 minutes until soft. Add the carrots and tomatoes and cook for about 5 minutes more, making sure you stir periodically.

Add the chicken broth and seasonings. Bring to boil and then simmer for about 20. Puree in the blender. If you want super creamy soup, you will want to use a sieve here, but I didn't bother. N ate her bowl anyway. After pureeing the soup, bring it slowly back to boil. The recipe this is based off of had 5 TBs of heavy cream here, but I didn't have any cream. Serve and eat.

Kept me busy....


Robin S. said...

Can you please come live at my house? Or at least visit?

You know...and cook?

freddie said...

These recipes look lovely. I know what I'll be cooking this winter . . .