Chinese-American Classic

Any Chinese kid raised in the restaurant scene knows the classic and almighty Crab Rangoon. I remember devouring these babies like potato chips after school. You can’t just have one 🙂 But while it was thoroughly delicious, I personally blame crab rangoons for single-handedly turning me from a seemingly adorable child into a fatty.

Even though we have a mini fryer at home, having a health nut of a hubby prevents it from being used very often… Which is fine with me, because I’d fry everything if possible (and die an early death). With leftover cream cheese and crab meat sitting in the fridge, my first thought was to remix the Chinese-American classic as a healthier appetizer for tonight’s dinner. Baked, not fried.

This was so easy and fast that Kevin, who normally discourages me from making appetizers for guests, actually suggested we make it at our next party! Whenever that’ll be… It ends up being 80 calories per crab rangoon after doing the math. Not exactly a “light” snack, so imagine what the calorie count would be if it was fried and not baked! Yikes! Childhood chubbiness, explained. Eat with caution and enjoy 🙂

1 small 8 oz. tub of whipped cream cheese (or room temperature/softened cheese is fine)
1/2 cup chopped crab meat (I used imitation)
1 stalk green onion, chopped
1/2 teaspoon salt
1 package of store-bought wonton skin
1 egg

Mix the cream cheese, chopped crab meat, green onion and salt in a bowl. Beat the egg and place it to the side. This will be the sealant for the crab rangoon. Scoop a small spoonful of the rangoon mixture and place it in the center of the wonton skin. Rub the egg mixture along the edge of the wonton skin and fold into a triangle. Press down on the edges to make sure it’s sealed. Voila! Makes about 15 crab rangoons. I line my pan with baking sheet to avoid sticking. Bake at 400 degrees for 12-15 minutes. Best served with some kind of sweet or plum sauce.

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‘flower Chowder & Chicken Empanadas

I babysat for a 9 year old boy last week and was mortified to discovered that his mom (who will remain anonymous for blogging purposes) made boxed mac ‘n cheese for dinner. Looking at the poorly mixed powder mac ‘n cheese in that pot made me sad. “Mom’s cooking” is something every child should miss when they’re grown up and moved out. That special dish that you loved so much growing up, and only mom can make just right. For me, there aren’t enough fingers to count the dishes I miss from home. What’s yours??

So what will my child remember about dinners growing up? Hopefully not mediocre meals.

The mission is to create a library of easy and delish dishes that will sure to win the heart of my family 🙂 Tonight I tried my hand at cauliflower chowder and chicken empanadas, both of which earned “mmmmmm’s” from my lovable and enthusiastic taste tester.

Chicken Empanadas

I made the dough myself but realized after kneading, waiting, rolling and cutting – that next time I’ll just buy some puff pastry instead haha. It’s pricey but well worth the time saved. For those interested, here’s the recipe I followed for the dough:

3 cups plain flour
1 1/2t sea salt
7 fl oz water – a little over 3/4C
1t white vinegar
1 egg
60g (2oz) butter, corsley grated or finely chopped

Place flour and salt in a mixing bowl. Make a dam in the centre and add the remaining ingredients. Stir until well combined and then turn onto a lightly floured bench top. Knead for 3-5 minutes until the dough looks like a nice smooth ball or until you get sick of it. Cover tightly with cling wrap and allow to rest in the refrigerator for at least an hour but preferably 2.

Divide the dough in half and roll** out on a lightly floured surface until it is large enough to cut out 6 circles approx 14cm (5 1/2in) diameter. Using a saucer or small plate as a guide, cut out 6 circles. Repeat with the remaining dough. You are now ready for filling.

Filling:

You can essentially put anything in empanadas and have fun with it.

2tbs olive oil
1 brown onions, peeled & finely diced
1 eggplant, cut into small cubes
1/2 can green olives
400g minced (ground) chicken
1/2 can tomatoes
1tbs paprika
1tbs cumin
salt and pepper to taste

Heat oil in a large frying pan over medium and cook onion and eggplant until soft and lightly browned. Increase the heat to high and add ground meat. Cook stirring until meat is well browned then add the tomatoes, cumin, paprika and olives. Simmer until the sauce is reduced to a good filling consistency – not to0 sloppy. Allow to cool.

Preheat oven to 450F. Take your empanada circles and place 2-3T filling in the centre of each. Fold dough over to form a half moon and pinch the edges with your fingers first, then a fork, to form a good seal. Using a pastry brush (or your fingers) brush a little egg on the top of the folded pastry. Transfer to baking trays (I sprayed the pan with olive oil but you can use a baking sheet).

Bake at 450F for 20minutes or until golden. Serve hot.

Cauliflower Chowder

1 cauliflower
2 carrots
1 onion
3 tbs unsalted butter
7 cups chicken broth
5 tbs all purpose flour
3 cups milk
2 1/2 tbs sour cream
parsley, black pepper, salt, bay leaf

Chop the onion finely and cut the carrots into small even dices. Cut the cauliflower into halves then break it into individual florets. Rinse the florets under running water and then slice them into smaller pieces. In a large soup pot, melt two tablespoons butter. Add the chopped onions, stir and let them get a little color inside there. Then, after about 3 minutes, add the carrots. Stir around for about 2 more minutes. Throw the cauliflower into the pot and pour in the chicken stock. Add 2 teaspoons parsley, 2 bay leaves and 1/4 teaspoon black pepper. Cover and bring to a boil over medium heat. Then reduce the heat and let the soup simmer for about 25-30 minutes.

Meanwhile, we can prepare our white sauce that will make the soup nice and thick. In a separate bowl, combine 3 cups milk with 4 tablespoon flour and mix with a whisk.In a medium sauce pan, melt 1 tablespoon butter. Pour the “milk-flour” mixture into the sauce pan and stir constantly over medium heat. Bring to a boil and mix for about 2 more minutes. Then remove from the heat. Add the white sauce to the soup mixture and stir to combine. Let simmer for about 5-10 more minutes, then remove from the heat. Add 2 1/2 heaping tablespoons sour cream and stir again. Taste the soup and add salt to taste (if needed).

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