Monthly Archives: January 2015

Chinese Pork Dumplings


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If I could pick one food to eat for the rest of my life (pasta is a given), it would be these. I love dumplings, especially the really good ones. Unless you live in a city, good-quality dumplings are really hard to find – most of the ones I order around here are either too thick, not flavorful enough, or some sort of variation on Asian pierogies.

That said, these are fantastic. Perfect consistency, great filling, light and super tasty. Brendan and I made them together, and it was amazing how many of them we got out of 1 lb. of pork. I gave in and stuck to the basics with this recipe, but I’m already planning what version we’re going to make next. These were a really fun kitchen project, AND they froze really well too. Who needs city Chinese food?? Ok, me. I do. But when I can’t have it, this is a pretty great substitute.

CHINESE PORK DUMPLINGS (makes a ton. Freeze whatever you don’t make in an airtight container)

  • 1 lb. ground pork
  • 3 scallions, green parts only, thinly chopped
  • 1 tbsp. sesame oil
  • 1 egg
  • salt & pepper to taste
  • 1 tsp. minced ginger
  • Pot Sticker wrappers (I found these at a little Asian specialty store)

1. In a large bowl, combine the pork, scallions, sesame oil, salt & pepper and minced ginger. Mix to combine.

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Creamy Tomato Pasta with Artichokes




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My mom had a pretty rough time throughout December, so before I went away for Christmas, my parents, my sister and I all made a Saturday afternoon lunch and just hung out for a while. My mom’s a vegetarian, and we all needed some comfort food, so this pasta and artichokes in a creamy tomato sauce was perfect. Everything tastes better when you eat it with your family. <3

CREAMY TOMATO PASTA WITH ARTICHOKES (4 servings)

  • 2 garlic cloves, chopped
  • 2 shallots, sliced pretty thinly
  • 1/2 vidalia onion, diced
  • 1 tbsp butter
  • 1 tbsp EVOO
  • 1 14 oz. can artichoke hearts, quartered
  • 1 14-oz can chunky crushed tomatoes
  • 2 fresh tomatoes, chopped and seeded
  • 1/2 c. white wine
  • 1/2 c. heavy cream
  • handful of flat-leaf parsley, chopped
  • freshly grated parmesan (about 1/3 C., plus more for topping)
  • Kosher salt to taste
  • 1 lb. linguini

1. Melt the butter and EVOO over medium heat. Add the chopped shallots and onion, cook until translucent, approx. 5-7 minutes.

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2. Add the wine, stir everything together and keep stirring sporadically until the alcohol has burned off.

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3. Add the artichokes (drained).

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4. Add the chopped tomatoes and let them cook a bit until their skins are looser.

5. Add the can of chunky crushed tomatoes, then the cream, stir everything together.

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6. Get your pasta water up to boiling, then cook your pasta. Reserve about a cup of the pasta water before draining.

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7. Stir in the handful of chopped parsley, about 1/3 c. freshly grated parmesan cheese, then taste and season as needed. Thin with the pasta water if needed.

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8. Add the pasta to the saucepan, combine everything so the pasta is evenly coated.

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9. Serve and enjoy (my mom got the “You’re the Best” plate, of course).

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Mushroom “Meatballs”




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These were the first thing Brendan ever made me, and they’re one of my very favorites. Meatballs are one of the best foods ever, but these are vegetarian, and they honestly stand up to the real thing. Plus, anytime I get Bren in the kitchen is a done deal. He’s an awesome cook.

MUSHROOM “MEATBALLS” (makes about 20 – recipe via allrecipes.com)

  • 1 lb. white mushrooms, finely chopped
  • pinch salt
  • 1 tbsp. butter
  • 1/2 c. yellow onion, chopped
  • 4 cloves garlic, minced
  • 1/2 C. quick-cook oats
  • freshly grated parmesan cheese
  • 1/2 C. bread crumbs
  • 1/4 C. chopped flat-leaf parsley
  • 2 eggs, divided
  • 1 tsp. salt
  • 1/2 tsp. black pepper
  • pinch cayenne pepper
  • pinch dried oregano
  • 1 tbsp. EVOO

1. Finely chop mushrooms, then heat the 1 tbsp. EVOO in a large skillet over medium. Add mushrooms and a pinch of salt, cook and stir until the liquid has evaporated.

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2. Add butter to the mushrooms, cook until golden brown.

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3. Add onion to the mushroom mixture and cook until it’s translucent, approx. 5 minutes. IMG_6834

4. Remove from heat, add garlic and stir approx. 90 seconds. Add mixture to a mixing bowl.

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5. Mix in the oats, approx. 1/3 C. parmesan, bread crumbs, parsley and, when the mixture is cool, 1 egg. Add the salt pepper, cayenne pepper and oregano, then mix until combined. Stir in the other egg.

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6. Heat oven to 450. Line a baking sheet with parchment paper, then roll the mixture into little meatballs.

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7. Bake for approx. 15 minutes or until mushrooms are golden brown. Eat alone or over pasta – these are the bomb.

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Loaded Baked Potato Soup


IMG_6896This “Arctic Freeze” makes me want to get into pjs, curl up under a blanket and eat a big bowl of soup. You know, pretty much like last year.  I love loaded baked potato anything, and now’s the perfect time of year for this soup. It was comfort food to the extreme, keeps amazingly well, is thick and rich and totally indulgent.  Plus, bacon. Mmmmmm.

LOADED BAKED POTATO SOUP (serves 6)

  • 3 lbs. potatoes, peeled and cut into 1/2 in. chunks
  • 2 tbsp. butter
  • 1 tbsp. EVOO
  • 6 cups chicken stock
  • 2 leeks, white and light green parts sliced
  • 5 cloves garlic, chopped
  • bay leaves
  • 5 strips bacon, cooked until crispy
  • 1/2 cup sour cream
  • 1/4 cup heavy cream
  • 2 dashes nutmeg
  • 1.5 tsp. kosher salt
  • chopped chives
  • sour cream for garnish (optional)

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Out With the Old, In With the New

2014 Highlights:

Dad’s retirement. Girls’ Gift Exchange. Cape May winter weekend. Inaugural Scranton Half Marathon. Parade Day Rooftops. Modest Mouse at Ommegang. Otesaga in Cooperstown. Garden parties. Hosting Mother’s Day Brunch. Cape Cod. Biking, hiking, running, flying. Girls’ Lake Weekend. Jazz on the river. Strawberry Picking. Blueberry Picking. Brendan’s first MLB game. Diamond Club seating with the girls. Pittston Tomato Fight. New Apartment. New Car. New hair color. Cohabitation. Brendan meets Abe Lincoln.  Gibbons visit from Colorado. Puerto Rico for EM and Kristina’s wedding. Colorado for Christmas.

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Wishing everyone a healthy, happy, dream-fulfilling year. 2014 was wonderful, but I’m feeling like 2015 is bringing a lot of positive events with her.

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