Isaac loves wonton soup, so instead of ordering chinese I decided to try making it. I found this recipe on Foodnetwork.com. I especially like the addition of the bokchoy and mushrooms... the local chinese restaurant doesn't include them.  I found a step by step photo of how to fold wontons to make that easier to understand.

• WONTON SOUP
• 1 tablespoon vegetable oil
•  1 tablespoon plus 1 teaspoon minced garlic
• 2 tablespoons finely chopped fresh ginger
• 1/4 cup thinly sliced scallions, plus 3 tablespoons finely chopped
• 10 cups canned low sodium chicken broth
• 1/2 pound ground pork
• 1 egg yolk
• 2 teaspoons soy sauce
• 1 1/2 teaspoons rice wine vinegar
• 1/2 teaspoon sesame oil
• 1/4 teaspoon crushed red pepper
• About 30 wonton wrappers, thawed if frozen
• 1 1/2 cups thinly sliced bok choy
• 1/2 cup sliced shiitake mushroom caps
• 1/4 cup sliced bamboo shoots (optional) 

Directions
 In a large saucepan or soup pot heat the oil over medium high heat until hot. Add 1 tablespoon of the garlic and 1 tablespoon of the ginger and cook, stirring, until fragrant, 1 to 2 minutes. Add the 1/4 cup of sliced scallions and the chicken broth and bring to a boil. Reduce heat to medium low so that the broth just simmers. Allow broth to simmer for at least 20 to 30 minutes while the wontons are being assembled.

In a small mixing bowl combine the remaining teaspoon of minced garlic, remaining tablespoon of chopped ginger, 3 tablespoons of finely chopped scallions, the pork, egg yolk, soy sauce, rice wine vinegar, sesame oil and crushed red pepper. Mix until thoroughly combined.

Working on a flat work surface, lay out a few of the wontons. (Keep remaining wonton wrappers covered with plastic wrap.) Fill a small bowl partially filled with cool water and set aside. Using a teaspoon measure, place a heaping teaspoonful of the meat filling in the center of each wonton. Using your fingers, lightly wet the edges of the wonton. Bring 2 opposite corners of the wonton together to form a triangle and enclose the filling, pressing edges firmly around the mound of filling to eliminate any air pockets and seal. Moisten opposite corners of the long side. Curl moistened corners toward each other, overlapping one on top of the other, and press the edges together to seal. You should now have a rounded stuffed wonton with a triangle poking up at the top. Assemble the remaining wontons in the same manner. When the wontons are all assembled, set aside.

Add the sliced bok choy, mushrooms, and bamboo shoots to the broth and cook for 2 to 3 minutes. Using your hands or a slotted spoon, gently add the prepared wontons to the simmering broth. Increase the heat slightly so that the broth returns to a gentle simmer. Cook, stirring occasionally (very gently), until the wontons float and the pork filling is cooked through, about 5 minutes. Serve immediately.

Discoveries I made:
1. I didn't have bok choy so I used choy sum (an asian green like a very leafy brocoli rabe)... was a very nice substitute.
2. I had never tried Shitake mushrooms before... Wow! they are really nice, they are pretty and they have a different flavor and texture than white or portobella mushrooms.
3. I made my filling exactly 1 tsp size so the wontons were bite size, and you didn't have to cut them up to eat them. We could pick them up with the chopstick and pop them in our mouths.
4. I didn't have bamboo shoots, but i didn't miss them in the soup.

2 medium onions chopped
4 garlic cloves pressed
1 large green bell pepper chopped
2-4 TB Olive oil
2 boneless skinless chicken breasts cubed
2 quarts broth or water and bouillon
1tsp cumin
1 tsp chili powder
1 tsp ground coriander
dash cayenne
1 tsp garlic powder
1 tsp onion powder
1/2 tsp ground mixed pepper corns
2 Tb freshly chopped cilantro (optional)
15 oz. can white beans drained
salt to taste
2/3 c dry rice ( like brown Jasmine rice)
1 c grated cheddar cheese


1. Saute peppers, onions, and garlic in oil until soft and nearly golden. Remove from the pan and set aside
2. Saute chicken cubes, allowing them to carmelize, add a bit of oil if needed.
3. Combine the chicken, onions mixture, the broth and all the seasonings , then simmer.
4. While the soup is simmering, prepare your rice.
5. When the rice is done, add the drained and rinsed beans to the soup and add salt if needed.
6. To  serve, put a 1/4 cup rice in the bottom of a bowl, then ladle the soup over the rice. Garnish with grated cheese and a pinch of  fresh chopped cilantro. Delicious with crusty bread or tortilla chips.

1 large onion chopped
2 stalks celery chopped
2 TB olive oil
3/4 c red lentils
15 oz can diced tomatoes with juice or 4 fresh plum tomatoes chopped
4 c vegetable broth or water with bouillon cubes
1/2  tsp thyme
1/2 tsp oregano
Salt and pepper to taste

1. Saute onions and celery in oil for 5 minutes on medium heat.
2. Add lentil and saute for 2 more minutes.
3. Add tomatoes, broth and seasonings and simmer for 30 minutes.
4. Blend half the soup to create a thickened consistency but to maintain texture.
Delicious served hot with crusty bread. Garnish with parsley and sour cream.

Serves 4

2 TB olive oil
5 cloves garlic pressed
1 onion chopped
2 tsp ground cumin
2 tsp ground coriander
5 c  vegetable broth
3 potatoes peeled and cubed
15 oz can chickpeas
1 TB cornstarch
1 c yogurt
2 TB sesame seeds or tahini
7 oz chopped spinach
cayenne pepper
Salt and black  pepper

1. Heat oil in large sauce pan, saute onions and garlic about 5 minutes on medium heat, until softened.
2. Stir in cumin and coriander and cook 1 minute
3. Add stock and potatoes Bring to a boil and simmer for 10-15 minutes.
4. Add chickpeas and spinach.
5. Blend yogurt, sesame seeds, and cornstarch until smooth.
6. Add yogurt mixture to soup, bring to a boil, stirring and simmering for 2 minutes.
7. Season with cayenne, salt and pepper.
8. Serve with crusty bread or crackers.
Serves 5

Note from Barbara: I love this recipe...the potatoes, spinach and chickpeas are such a yummy combination, while the garlic, cumin and coriander make it taste exotic. One of my favorites! Can be ready to serve in about 30 minutes. I like to use whole cumin and coriander and grind it myself in a coffee grinder or mortar and pestle.

Few weeks ago David and I had our weekly date at the Olive Garden thanks to a generous Christmas gift from a friend.  I had my usual "Ravioli di Portobello" and David ordered Zuppa Toscana... he let me taste it...I loved it, and wanted to figure out what was in it, to try making it at home. I've been craving it ever since. I finally tried making tonight....mmmm delicious, so glad I have leftovers.

 Zuppa Toscana
Makes: 6-8 servings

• 1 lb ground  hot Italian sausage
• 1/2 tsp crushed red pepper (optional)
• 4 Tbsp flour
• 1 large diced white onion
• 4 Tbsp bacon pieces
• 2 tsp garlic puree
• 10 cups water
• 5 cubes of chicken bouillon
• 1 cup heavy cream
• 1 lb sliced Russet potatoes, or about 3 large potatoes
• 4 large leaves kale sliced into bite size pieces

1. Sauté Italian sausage and crushed red pepper in a large pot. Drain excess fat, add 4 TB flour and brown it on medium heat before removing from the pan. Refrigerate while you prepare other ingredients.
2. In the same pan, sauté bacon, onions and garlic over low-medium heat for approximately 15 mins. or until the onions are soft.
3. Add chicken bouillon and water to the pot and heat until it starts to boil.
4. Add the sliced potatoes and cook until soft, about half an hour.
5. Stir in the sausage and the kale, bring to boil and cook for about 5 minutes to soften the kale.
6. Add the heavy cream and just cook until thoroughly heated.

My thoughts  on the soup? It tasted delicious, I loved the flavor and the mixture of textures, but I think I would like a thicker soup, the liquid this time was so thin, I think I will make a rue with the sausage next time to thicken it. Would be delicious with warm crusty bread and butter.

Yesterday, January 21, my beautifiul mother celebrated her 74th birthday.  She chose Falafel, a mid eastern sandwich for her birthday meal. I also served tabouli, a bulgur salad. Triple fudge chocolate cake with whipped cream and cherries was dessert.

Felafel  

2- 16 oz. cans of chickpeas or garbanzo beans
2 large onion, chopped
4 cloves of garlic, chopped
6 tablespoons of fresh parsley, chopped
2 tsp whole or ground coriander
2 tsp whole or ground cumin
1 tsp garlic powder
1 tsp ras el hanut if available
6 tablespoons flour
1 egg
Salt
Pepper
Oil for frying

1.       In a food processer grind up chickpeas to a gravel-like consistency.
2.       Chop garlic, onion, and parsley in the food processor until fine.
3.       Grind whole cumin and coriander with mortar and pestle or coffee grinder.
4.       Combine chickpeas, garlic, onion, parsley, coriander, cumin,  ras el hanut,  garlic powder, salt and pepper (to taste) in medium bowl. Add flour and egg.
5.       Mash chickpeas, ensuring to mix ingredients together.
6.       Form the mixture into small balls, about the size of a ping pong ball. Slightly flatten.
7.       Fry in 1/2 inch of oil at 350 degrees until golden brown (5-7 minutes).
8.       Serve hot… with lettuce, sliced tomatoes, garlic sauce, in pita bread.

Garlic sauce

6 oz. mayo
6 oz. plain yogurt
2 pressed garlic cloves
Salt to taste
½ finely chopped cucumber

Combine in a bowl and serve with falafel.


Tabouli
1 cups cracked wheat (bulgur)
1 ½ cups water
½ cucumber, chopped
2 small tomatoes, chopped
2 green onions, sliced
1/2 cup fresh chopped mint
1 cups fresh chopped parsley
1 clove garlic, minced (optional)

Dressing:

1/4 cup fresh lemon juice
1/4 cup extra virgin olive oil
¼ tsp ground pepper
1-2 tsp salt, or to taste

1.        Soak the cracked wheat in the water until the water is absorbed, about 30-60 minutes. 
            When it's ready, drain any excess water, if necessary, and squeeze dry.
2.        Meantime, prepare the vegetables for the salad and mix the dressing ingredients together. Set aside.
3.        Stir the prepared wheat, other salad ingredients, and dressing together in a medium bowl.
4.        Serve chilled or at room temperature. Makes about 4 cups, 10 servings.
5.        Note: some cooks prefer to use prepared couscous instead of bulgur.

To begin with you need to find an international food store that sells freshly made injera, the soft crepe-like sourdough bread eaten with many ethiopian foods. There are numerous international Deaf people who attend PHILLY DEAF. One of my friends is from Eritrea, formerly a part of Ethiopia. She is a wonderful cook and has taught me how to prepare some foods from her country.

Doro Wat (chicken in red pepper paste)
INGREDIENTS
2 lbs Chicken, legs & thighs skinless 
1 Lemon juice only
2 tsp Salt
2 Onions chopped
3 cloves crushed Garlic
1 TB peeled chopped Gingerroot
2 TB Olive Oil
2 TB Paprika
1 TB Berberé seasoning
1/4 c Red wine
3/4 c Water
Salt & pepper to taste

METHOD Basic Steps:  Marinate → Puree → Sauté → Simmer

1. In a bowl, mix the chicken, lemon juice and salt and let marinate for about 30 minutes.
2. Puree the onions, garlic and ginger in a food processor or blender.
3. Heat the oil in a large pot. Add the paprika and stir in to color the oil and cook the spice through, about 1 minute. Do not burn. Add berberé seasoning and stir to cook through 2-3 minutes.
4. Add onion puree and sauté on medium heat until excess moisture evaporates and onion loses its raw aroma, about 5-10 minutes. Do not burn.
5. Add wine, water, chicken, salt, pepper and cayenne. Stir well and bring to a slow simmer. Cover and let simmer from 30-60 minutes. Add water as necessary to maintain sauce consistency.
6. Serve with other Ethiopian dishes in mounds on a platter covered with injera.

GREENS
2 TB Olive oil
1 Onion
4 cloves garlic
2 roma/plum tomatoes
20 oz. bag frozen chopped spinach or collard greens
1 tsp berbere
salt to taste

1. Puree onions, garlic, and tomato.
2. Heat oil in a pan, add onion puree and saute on medium heat until excess moisture evaporates and onion loses its raw aroma, about 10-15 minutes. Do not burn.
3. Stir in berbere and cook about 1 minute.
4. Add spinach or collards with about 1/4 c water, bring water to a boil. Reduce heat, cover and simmer until greens are heated through.
5. Serve with other Ethiopian dishes in mounds on a platter covered with injera.

SHERO WAT
2 TB Olive oil
1 onion
4 clove garlic
2 plum/roma tomatoes
6 TB shero powder  (from the international food store)
Salt to taste
Water (enough to bring the mixture to desired consistency)

1. Puree onions, garlic, and tomato.
2. Heat oil in a pan, add onion puree and saute on medium heat until excess moisture evaporates and onion loses its raw aroma, about 10-15 minutes. Do not burn.
3. Add shero powder and water 1/4 c at a time until its reached the desired consistency, stirring until smooth.
4. On medium heat bring to a simmer stirring constantly until thickening... adding more water if needed.
5. Serve with other Ethiopian dishes in mounds on a platter covered with injera.

CABBAGE STEW
2 TB olive oil
5 garlic cloves sliced thinly
4 carrots, thinly sliced
1 onion, thinly sliced
1/2 head cabbage, shredded
5 potatoes, peeled and cut into 1-inch cubes
1 tsp sea salt
½  tsp ground black pepper
½  tsp ground cumin
¼  tsp ground turmeric
½  tsp berbere seasoning
¼ c water

1. heat oil and saute carrots, onions and garlic about 5 minutes.
2. Add salt, pepper, cumin,  tumeric, berbere and cabbage with about 2 Tb water, cook for about 10 minutes.
3. Add the potatoes; cover. Reduce heat to medium-low and cook until potatoes are soft, 20 to 30 minutes.  Serve with other Ethiopian dishes in mounds on injera.

Also serve with the platter:
plain yogurt seasoned with salt and pepper
salad: romaine lettuce, chopped tomato, with olive oil, vinegar, salt and pepper