Adventures in Domesticity
Not much has been going on recently, so I haven't had much to blog about. The only adventures I've been having lately are of the domestic variety - today, I've been engaged in the exciting and glamorous activity of scaling Mount Laundry, with the help of my trusty sherpa, Arm & Hammer. I'll spare you the details of our brave exploits, but let me assure you, they were indeed harrowing.
On Saturday night, we got a wild hair and made potstickers. They were amazing! If you've never bought wonton wrappers before, you are missing out on a fantastic opportunity for a) a really fun and delicious meal, and b) a convenient and creative way to get rid of leftovers. Got two carrots left in the bag that nobody's going to eat? A bit of leftover taco meat, waiting to be forgotten in the back of the fridge? Put them in wonton wrappers and you have an instant party!
In my wontons, I used:
2 sticks of frozen imitation crab meat (leftover from a Japanese meal I made a few weeks ago)
1 carrot (the last one in the bag)
1 stalk of rather questionable and sorry-looking celery
5 bulk mushrooms (leftover ingredients from another meal)
2 green onions (that were on their way out, anyway)
I boiled the crab sticks for 5 mins (according to the directions on the package), then roughly chopped everything else and threw it in the food processor. To the bowl of minced stuff, I added some soy sauce and my new favorite condiment, Lee Kum Kee's Chili Garlic Sauce. That stuff is amazing! It's a little spicy (but I wouldn't call it hot by any stretch), quite garlicky, and completely delicious. I keep looking for new things to try it on, just as an excuse to eat more of it. I think in our household, it may have just replaced ketchup entirely.
Max made the wontons while I manned the stove, and we (mostly) followed Alton Brown's procedure for making potstickers. It was definitely Good Eats.
They took a little time to make, but on that particular evening, time was something we had plenty of. And anyway, we had a lot of fun just cooking together (I guess I'm a REALLY cheap date!). However, one of the great things about wontons is: you can make them in advance and freeze them - they'll stay good for over 6 months!! And when you're ready to cook them, they don't even need to thaw - just grab 'em and go. Since our package of wonton wrappers has something like 70 sheets in it, I'll be trying this trick out very soon.
On Saturday night, we got a wild hair and made potstickers. They were amazing! If you've never bought wonton wrappers before, you are missing out on a fantastic opportunity for a) a really fun and delicious meal, and b) a convenient and creative way to get rid of leftovers. Got two carrots left in the bag that nobody's going to eat? A bit of leftover taco meat, waiting to be forgotten in the back of the fridge? Put them in wonton wrappers and you have an instant party!
In my wontons, I used:
2 sticks of frozen imitation crab meat (leftover from a Japanese meal I made a few weeks ago)
1 carrot (the last one in the bag)
1 stalk of rather questionable and sorry-looking celery
5 bulk mushrooms (leftover ingredients from another meal)
2 green onions (that were on their way out, anyway)
I boiled the crab sticks for 5 mins (according to the directions on the package), then roughly chopped everything else and threw it in the food processor. To the bowl of minced stuff, I added some soy sauce and my new favorite condiment, Lee Kum Kee's Chili Garlic Sauce. That stuff is amazing! It's a little spicy (but I wouldn't call it hot by any stretch), quite garlicky, and completely delicious. I keep looking for new things to try it on, just as an excuse to eat more of it. I think in our household, it may have just replaced ketchup entirely.
Max made the wontons while I manned the stove, and we (mostly) followed Alton Brown's procedure for making potstickers. It was definitely Good Eats.
They took a little time to make, but on that particular evening, time was something we had plenty of. And anyway, we had a lot of fun just cooking together (I guess I'm a REALLY cheap date!). However, one of the great things about wontons is: you can make them in advance and freeze them - they'll stay good for over 6 months!! And when you're ready to cook them, they don't even need to thaw - just grab 'em and go. Since our package of wonton wrappers has something like 70 sheets in it, I'll be trying this trick out very soon.
posted by thejessicat at 12:05 PM
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