amuse bouche
We can dramatically increase global food availability and environmental sustainability by using more of our crops to feed people directly and less to fatten livestock.
—Jonathan A. Foley, director of the Institute on the Environment, U of MN
Don’t eat anything your great-grandmother wouldn’t recognize as food.
—Michael Pollan
Cooking is at once child’s play and adult joy. And cooking done with care is an act of love.
—Craig Claiborne
People who eat according to the rules of a traditional food culture are generally healthier than those of us eating a modern Western diet of processed food.
—Michael Pollan
Strawberry Rhubarb Salsa
Ingredients
1 cup diced rhubarb
1 cup dices strawberries
pinch of salt
1/2 cup diced onion
2 cloves garlic, minced
1/2 cup diced cilantro
1 lemon, squeezed
2 tablespoons olive oil
2 tablespoons coconut aminos*
*Can substitute soy sauce or liquid aminos
Method
Add all ingredients to a mixing bowl and stir until well-combined. Yep, that’s it! Stores well in the fridge and tastes even better the second day! Can or freeze any extra that will not be consumed within 1 1/2 weeks.
Top your dish with fresh cilantro for a nice presentation.
Side Note: I did 2 1/2 times the recipe (that’s how much rhubarb I had). I carefully hand diced all my ingredients, which took me AN HOUR! It looked beautiful, as the chunks were all the same size, but next time I will use my food processor. Maybe you’re a faster dice-er than I am, but if you’re looking to save time, I would recommend skipping the hand-dicing.
Read the full blog post!
Original recipe courtesy of The Castaway Kitchen.
Posted: 7-1-2018
- Preparation for this dish is worth the effort. Give yourself an extra 20 minutes in the morning to prep, and you'll be grateful for the tasty meal you come home to!
- This was not a photogenic meal...pardon the absence of photos!
- Serving suggestion: serve over rice or crispy potatoes.
Yummy vegetables before blending![/caption]
Ingredients:
3 medium onions, peeled and chopped
2 leeks, washed, trimmed, and sliced
4 carrots, peeled and sliced
2 turnips, peeled and sliced
1 rutabaga, peeled and sliced
3 parsnips, peeled and sliced
4 tablespoons butter
1 1/2 quarts chicken stock
several thyme sprigs, tied together
4 cloves garlic, peeled and mashed
pinch cayenne pepper (to taste)
sea salt or fish sauce (to taste)
pinch of nutmeg (to taste)
piima cream or creme fraiche (optional)
Method:
Melt butter in a large, stainless steel pot and add onions, leeks, carrots, turnips, rutabaga, and parsnips. cover and cook gently about 1/2 hour over low heat, stirring occasionally. Add stock, bring to a boil, and skim Add garlic, thyme, and cayenne. Simmer, covered, for about 1/2 hour until the vegetables are soft.
Remove thyme and purée soup with handheld blender Season to taste. If soup is too thick, thin with a little water. Ladle into heated owls and serve with cultured cream.
Blogger's notes:
- Don't fret if you can't find all the ingredients! I have made this many times with only portions of the vegetables and it turns out delicious!
- Nourishing Traditions often recommends cultured cream as a serving suggestion. I rarely include when executing the recipe.
- Don't have thyme sprigs? Make a seasoning satchel with cheesecloth and twine.
- No immersion blender? Use your countertop blender and purée the soup in batches.
Corrie Austin is new to Vermont and new to the excitement and challenge of the Vermont food world. She’s jumped in with both feet, a transplant from another great food region, Portland, Oregon.
After a disappointing experience with food-truck momos, some peers at work decided we should make our own! For those of you wondering "what the heck is a momo," watch this video. Reminiscent of Japanese Gyoza, the Momo is the dumpling of Tibet, Nepal, and Northern India.
Before this experience, many in our group did not know what a momo was, let alone how to make one. However, with the guidance of our Nepalese-native colleague, we made batch after batch of (mostly) beautiful and delicious momos. We made plenty to bring to the office the next morning and show off our mad momo-making skills. Enjoying the way the word feels in your mouth, we tossed around phrases like: "How many momos have you eaten?" and "Let's make more momos" and "More momos, please!"
[caption id="attachment_4450" align="aligncenter" width="520"]
Our patient teacher, Anup[/caption]
How to Make Momos:
Momos: 1 1/2 lb Ground pork (or chicken or turkey) A generous handful of freshly chopped cilantro 1 Finely chopped yellow onion 3-4 Garlic cloves 1 Finely chopped scallion Salt & pepper to taste Round wonton wrappers Momo Sauce: 2 1/2 C. fresh cilantro 1 Tbsp lemon juice 1 Tbsp toasted sesame seeds 1/4 tsp cayenne pepper 8 Trimmed scallions Salt & pepper to taste Method: Please note: you will need a steamer basket. We were lucky enough to have a steaming tower, allowing us to steam momos in large batches. If you have a single steam basket, the method is the same, but you will be momo-making in much smaller batches. Fill the base of your steamer or pot with water and set on the stove to boil. Each batch steams for 20 minutes, so be sure to have plenty of water in your pot.
Add all the momo ingredients except the wrappers into a large bowl and mix well. I find hand-mixing is the best method, or use your kitchen-aide mixer to be sure you get all the ingredients fully integrated. Fill a bowl with water and keep it within reach of your workspace. Separate the wrappers and lay them out on a sheet pan, tinfoil, or wax paper. Once you get wrapping, you will be glad to not use your sticky fingers to pull a fresh wonton wrapper off the stack. Place a wrapper in the palm of your hand and add a spoonful of momo filling to the center of your wrapper. Be careful not to add too much filling, as you will have a difficult time wrapping your momo.
[video width="1080" height="1080" mp4="http://inthekitchenwithbronwyn.com/wp-content/uploads/Momo-Wrapping.mp4"][/video]
Wet your fingers and rub them around the outside 1/2 inch of your wrapper. Start by pinching the edge of the wrapper together. The water should help your wrapper stick; add more water if necessary. Keeping one edge of the wrapper flat, gently scallop the other edge of the wrapper by folding it on top of itself in 1/4"-1/2" folds. Continue scalloping the edge until you have a completely sealed dumpling. Rub the basket of your steamer with oil, and arrange your momos in a single layer. Place on the stove to steam for 20 minutes.
[video width="1080" height="1080" mp4="http://inthekitchenwithbronwyn.com/wp-content/uploads/Presentation1.mp4"][/video]
While your momos are steaming, place all the sauce ingredients in a blender or food processor, adding salt and pepper to taste. If you are feeling creative, add a tomato or two!
Serve momos fresh out of the steamer and top with momo sauce. Makes 24-30 momos.
Mmm-MOMOS!
Until next time,
Corrie Austin
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*Can substitute soy sauce or liquid aminos
Method
Add all ingredients to a mixing bowl and stir until well-combined. Yep, that's it! Stores well in the fridge and tastes even better the second day! Can or freeze any extra that will not be consumed within 1 1/2 weeks.
Top your dish with fresh cilantro for a nice presentation.
Side Note: I did 2 1/2 times the recipe (that's how much rhubarb I had). I carefully hand diced all my ingredients, which took me AN HOUR! It looked beautiful, as the chunks were all the same size, but next time I will use my food processor. Maybe you're a faster dice-er than I am, but if you're looking to save time, I would recommend skipping the hand-dicing.
Read the full blog post!
Original recipe courtesy of The Castaway Kitchen."
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Egg White Casserole with Sweet Potato Crust
Served with fresh avocado and pea shoots
Egg White Casserole with Sweet Potato* Crust
Corrie’s notes: I found the recipe on a website called Rachel Cooks, which focuses on simple food preparations. It was my first time using one of her recipes. If they’re all like this, I’m in!
This dish is best enjoyed fresh, and therefore a perfect dish for a group brunch. I froze mine to save for a quick grab-and-go option in the mornings; while still tasty, the potato has lost most of its texture. In addition to modifying the recipe description slightly, (for the unadulterated version, follow this link) I have notated my deviations below.
Ingredients
1 lb sweet potatoes, peeled and shredded
2 Tbsp olive oil
1/4 tsp salt
1/2 tsp ground pepper
16 oz lean turkey sausage (I didn’t add sausage)
1 red bell pepper, diced (I substituted with mushrooms)
3 green onions, thinly sliced (I substituted with a yellow onion)
2 cups freshly packed baby spinach
2 large eggs
10 egg whites
1/3 cup skim milk (I didn’t add milk)
16 oz low-fat cottage cheese (I didn’t add cottage cheese)
1/2 cup shredded cheddar (I substituted with smoked gouda)
*You can also use regular potato (I made one of each!)
Substitutions: I sauteed mushrooms and onions instead of the veggies listed above. Any of your favorite veggie combinations could be used in this recipe. Just use what you have on hand – simple and tasty!
Method
Preheat oven to 425 deg F. Lightly coat a 9 x 13 inch baking dish with olive or coconut oil (I smeared a bunch of coconut oil around with my fingers. Not only great for cooking, but a great moisturizer, too!)
In a medium bowl, toss shredded potato with olive oil, salt, and pepper.
Transfer the potatoes to the baking dish and press down into the bottom of the pan and up the sides.
Bake at 425 for 20-min or until golden brown on edges (this took a little longer ~25 min, possibly because I was baking two).
While the crust cooks, cook turkey sausage in a large skillet over medium-high heat, breaking it up as it cooks. Add bell pepper and green onions, and continue to cook for 3-4 min. Add spinach and cook, stirring, until spinach is wilted. (I sauteed onions and mushrooms in a touch of butter until soft and browned, then added my spinach until wilted. If not using sausage, add salt and pepper to taste).
In a large bowl, whisk eggs with egg whites and skim milk. Stir in cottage and cheddar cheese.
Stir turkey sausage (or veggie) mixture into eggs until combined.
When crust has finished cooking, pour egg and sausage mixture over crust.
Cook at 375 for 45-55 min, or until eggs are set (again, I had to cook slightly longer with two casseroles cooking simultaneously).
Serve hot (best way!), or cool in the fridge, then cover and keep stored in fridge (or freezer!).
Note: don’t cover while cooling, or the steam will make your potatoes mushy!
Posted: 4-1-2018
- Preparation for this dish is worth the effort. Give yourself an extra 20 minutes in the morning to prep, and you'll be grateful for the tasty meal you come home to!
- This was not a photogenic meal...pardon the absence of photos!
- Serving suggestion: serve over rice or crispy potatoes.
Yummy vegetables before blending![/caption]
Ingredients:
3 medium onions, peeled and chopped
2 leeks, washed, trimmed, and sliced
4 carrots, peeled and sliced
2 turnips, peeled and sliced
1 rutabaga, peeled and sliced
3 parsnips, peeled and sliced
4 tablespoons butter
1 1/2 quarts chicken stock
several thyme sprigs, tied together
4 cloves garlic, peeled and mashed
pinch cayenne pepper (to taste)
sea salt or fish sauce (to taste)
pinch of nutmeg (to taste)
piima cream or creme fraiche (optional)
Method:
Melt butter in a large, stainless steel pot and add onions, leeks, carrots, turnips, rutabaga, and parsnips. cover and cook gently about 1/2 hour over low heat, stirring occasionally. Add stock, bring to a boil, and skim Add garlic, thyme, and cayenne. Simmer, covered, for about 1/2 hour until the vegetables are soft.
Remove thyme and purée soup with handheld blender Season to taste. If soup is too thick, thin with a little water. Ladle into heated owls and serve with cultured cream.
Blogger's notes:
- Don't fret if you can't find all the ingredients! I have made this many times with only portions of the vegetables and it turns out delicious!
- Nourishing Traditions often recommends cultured cream as a serving suggestion. I rarely include when executing the recipe.
- Don't have thyme sprigs? Make a seasoning satchel with cheesecloth and twine.
- No immersion blender? Use your countertop blender and purée the soup in batches.
Corrie Austin is new to Vermont and new to the excitement and challenge of the Vermont food world. She’s jumped in with both feet, a transplant from another great food region, Portland, Oregon.
After a disappointing experience with food-truck momos, some peers at work decided we should make our own! For those of you wondering "what the heck is a momo," watch this video. Reminiscent of Japanese Gyoza, the Momo is the dumpling of Tibet, Nepal, and Northern India.
Before this experience, many in our group did not know what a momo was, let alone how to make one. However, with the guidance of our Nepalese-native colleague, we made batch after batch of (mostly) beautiful and delicious momos. We made plenty to bring to the office the next morning and show off our mad momo-making skills. Enjoying the way the word feels in your mouth, we tossed around phrases like: "How many momos have you eaten?" and "Let's make more momos" and "More momos, please!"
[caption id="attachment_4450" align="aligncenter" width="520"] Our patient teacher, Anup[/caption]
How to Make Momos:
Momos: 1 1/2 lb Ground pork (or chicken or turkey) A generous handful of freshly chopped cilantro 1 Finely chopped yellow onion 3-4 Garlic cloves 1 Finely chopped scallion Salt & pepper to taste Round wonton wrappers Momo Sauce: 2 1/2 C. fresh cilantro 1 Tbsp lemon juice 1 Tbsp toasted sesame seeds 1/4 tsp cayenne pepper 8 Trimmed scallions Salt & pepper to taste Method: Please note: you will need a steamer basket. We were lucky enough to have a steaming tower, allowing us to steam momos in large batches. If you have a single steam basket, the method is the same, but you will be momo-making in much smaller batches. Fill the base of your steamer or pot with water and set on the stove to boil. Each batch steams for 20 minutes, so be sure to have plenty of water in your pot.
Add all the momo ingredients except the wrappers into a large bowl and mix well. I find hand-mixing is the best method, or use your kitchen-aide mixer to be sure you get all the ingredients fully integrated. Fill a bowl with water and keep it within reach of your workspace. Separate the wrappers and lay them out on a sheet pan, tinfoil, or wax paper. Once you get wrapping, you will be glad to not use your sticky fingers to pull a fresh wonton wrapper off the stack. Place a wrapper in the palm of your hand and add a spoonful of momo filling to the center of your wrapper. Be careful not to add too much filling, as you will have a difficult time wrapping your momo.
[video width="1080" height="1080" mp4="http://inthekitchenwithbronwyn.com/wp-content/uploads/Momo-Wrapping.mp4"][/video]
Wet your fingers and rub them around the outside 1/2 inch of your wrapper. Start by pinching the edge of the wrapper together. The water should help your wrapper stick; add more water if necessary. Keeping one edge of the wrapper flat, gently scallop the other edge of the wrapper by folding it on top of itself in 1/4"-1/2" folds. Continue scalloping the edge until you have a completely sealed dumpling. Rub the basket of your steamer with oil, and arrange your momos in a single layer. Place on the stove to steam for 20 minutes.
[video width="1080" height="1080" mp4="http://inthekitchenwithbronwyn.com/wp-content/uploads/Presentation1.mp4"][/video]
While your momos are steaming, place all the sauce ingredients in a blender or food processor, adding salt and pepper to taste. If you are feeling creative, add a tomato or two!
Serve momos fresh out of the steamer and top with momo sauce. Makes 24-30 momos.
Mmm-MOMOS!
Until next time,
Corrie Austin
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Egg White Casserole with Sweet Potato* Crust
Corrie's notes: I found the recipe on a website called Rachel Cooks, which focuses on simple food preparations. It was my first time using one of her recipes. If they're all like this, I'm in!
This dish is best enjoyed fresh, and therefore a perfect dish for a group brunch. I froze mine to save for a quick grab-and-go option in the mornings; while still tasty, the potato has lost most of its texture. In addition to modifying the recipe description slightly, (for the unadulterated version, follow this link) I have notated my deviations below.
Ingredients
1 lb sweet potatoes, peeled and shredded 2 Tbsp olive oil 1/4 tsp salt 1/2 tsp ground pepper 16 oz lean turkey sausage (I didn't add sausage) 1 red bell pepper, diced (I substituted with mushrooms) 3 green onions, thinly sliced (I substituted with a yellow onion) 2 cups freshly packed baby spinach 2 large eggs 10 egg whites 1/3 cup skim milk (I didn't add milk) 16 oz low-fat cottage cheese (I didn't add cottage cheese) 1/2 cup shredded cheddar (I substituted with smoked gouda) *You can also use regular potato (I made one of each!) Substitutions: I sauteed mushrooms and onions instead of the veggies listed above. Any of your favorite veggie combinations could be used in this recipe. Just use what you have on hand - simple and tasty!Method
Preheat oven to 425 deg F. Lightly coat a 9 x 13 inch baking dish with olive or coconut oil (I smeared a bunch of coconut oil around with my fingers. Not only great for cooking, but a great moisturizer, too!) In a medium bowl, toss shredded potato with olive oil, salt, and pepper. Transfer the potatoes to the baking dish and press down into the bottom of the pan and up the sides. Bake at 425 for 20-min or until golden brown on edges (this took a little longer ~25 min, possibly because I was baking two). While the crust cooks, cook turkey sausage in a large skillet over medium-high heat, breaking it up as it cooks. Add bell pepper and green onions, and continue to cook for 3-4 min. Add spinach and cook, stirring, until spinach is wilted. (I sauteed onions and mushrooms in a touch of butter until soft and browned, then added my spinach until wilted. If not using sausage, add salt and pepper to taste). In a large bowl, whisk eggs with egg whites and skim milk. Stir in cottage and cheddar cheese. Stir turkey sausage (or veggie) mixture into eggs until combined. When crust has finished cooking, pour egg and sausage mixture over crust. Cook at 375 for 45-55 min, or until eggs are set (again, I had to cook slightly longer with two casseroles cooking simultaneously). Serve hot (best way!), or cool in the fridge, then cover and keep stored in fridge (or freezer!). Note: don't cover while cooling, or the steam will make your potatoes mushy! " ["post_title"]=> string(43) "Egg White Casserole with Sweet Potato Crust" ["post_excerpt"]=> string(158) "Perfect recipe for group brunch and easily made with on-hand ingredients - just in time for Easter! There are many options for substitutions, so be creative!" 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With a ripe rhubarb plant in the garden,what better way to use this favorite fruit...in time for the 4th!" ["comment_karma"]=> string(1) "0" ["comment_approved"]=> string(1) "1" ["comment_agent"]=> string(0) "" ["comment_type"]=> string(0) "" ["comment_parent"]=> string(1) "0" ["user_id"]=> string(1) "0" ["children:protected"]=> array(1) { [208673]=> object(WP_Comment)#1013 (18) { ["comment_ID"]=> string(6) "208673" ["comment_post_ID"]=> string(4) "4875" ["comment_author"]=> string(13) "Corrie Austin" ["comment_author_email"]=> string(21) "micalou1735@yahoo.com" ["comment_author_url"]=> string(0) "" ["comment_author_IP"]=> string(13) "174.199.6.126" ["comment_date"]=> string(19) "2018-07-02 10:39:39" ["comment_date_gmt"]=> string(19) "2018-07-02 14:39:39" ["comment_content"]=> string(96) "I hope you enjoy it! It was so easy to make and impressively tasty. Enjoy your holiday! 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Chicken Dijonaise – Slow Cooker: The Best Cookbook Ever
Ingredients:
3-4 pounds chicken parts (breasts, thighs, legs, or combination), skin removed
salt and freshly ground black pepper
3 tablespoons extra-virgin olive oil
4 cloves garlic, minced
8 ounces cippolini onions
1 pound button mushrooms, cut in half
16 oz package frozen artichoke hearts, defrosted and quartered
1/2 cup dry white wine
1 1/2 cups chicken broth
2/3 cup dijon mustard
1 bay leaf
Method:
Sprinkle the chicken evenly with salt and pepper. Heat the oil in a large skillet over high heat. Add the chicken a few pieces at a time and brown on all sides.
Transfer the browned chicken to the insert of a 5-7 quart slow-cooker. Add the garlic and onions to the same skillet and sauté until the onions begin to color. Add the mushrooms and sauté until the liquid in the pan begins to evaporate.
Add the artichoke hearts to the pan and sauté for another 3-4 minutes, to color the artichoke hearts.
Deglaze the pan with the wine, stirring up any browned bits from the bottom. Transfer the contents of the pan to the slow-cooker insert. Put the broth and mustard in a small bowl and whisk to combine.
Add the broth mixture to the slow-cooker insert and add the bay leaf, stirring to combine. Cover and cook on low for 4-5 hours, until the chicken is tender.
Season with salt and pepper before serving.
Blogger’s notes:
- Preparation for this dish is worth the effort. Give yourself an extra 20 minutes in the morning to prep, and you’ll be grateful for the tasty meal you come home to!
- This was not a photogenic meal…pardon the absence of photos!
- Serving suggestion: serve over rice or crispy potatoes.
Posted: 2-4-2018
- Preparation for this dish is worth the effort. Give yourself an extra 20 minutes in the morning to prep, and you'll be grateful for the tasty meal you come home to!
- This was not a photogenic meal...pardon the absence of photos!
- Serving suggestion: serve over rice or crispy potatoes.
Yummy vegetables before blending![/caption]
Ingredients:
3 medium onions, peeled and chopped
2 leeks, washed, trimmed, and sliced
4 carrots, peeled and sliced
2 turnips, peeled and sliced
1 rutabaga, peeled and sliced
3 parsnips, peeled and sliced
4 tablespoons butter
1 1/2 quarts chicken stock
several thyme sprigs, tied together
4 cloves garlic, peeled and mashed
pinch cayenne pepper (to taste)
sea salt or fish sauce (to taste)
pinch of nutmeg (to taste)
piima cream or creme fraiche (optional)
Method:
Melt butter in a large, stainless steel pot and add onions, leeks, carrots, turnips, rutabaga, and parsnips. cover and cook gently about 1/2 hour over low heat, stirring occasionally. Add stock, bring to a boil, and skim Add garlic, thyme, and cayenne. Simmer, covered, for about 1/2 hour until the vegetables are soft.
Remove thyme and purée soup with handheld blender Season to taste. If soup is too thick, thin with a little water. Ladle into heated owls and serve with cultured cream.
Blogger's notes:
- Don't fret if you can't find all the ingredients! I have made this many times with only portions of the vegetables and it turns out delicious!
- Nourishing Traditions often recommends cultured cream as a serving suggestion. I rarely include when executing the recipe.
- Don't have thyme sprigs? Make a seasoning satchel with cheesecloth and twine.
- No immersion blender? Use your countertop blender and purée the soup in batches.
Corrie Austin is new to Vermont and new to the excitement and challenge of the Vermont food world. She’s jumped in with both feet, a transplant from another great food region, Portland, Oregon.
After a disappointing experience with food-truck momos, some peers at work decided we should make our own! For those of you wondering "what the heck is a momo," watch this video. Reminiscent of Japanese Gyoza, the Momo is the dumpling of Tibet, Nepal, and Northern India.
Before this experience, many in our group did not know what a momo was, let alone how to make one. However, with the guidance of our Nepalese-native colleague, we made batch after batch of (mostly) beautiful and delicious momos. We made plenty to bring to the office the next morning and show off our mad momo-making skills. Enjoying the way the word feels in your mouth, we tossed around phrases like: "How many momos have you eaten?" and "Let's make more momos" and "More momos, please!"
[caption id="attachment_4450" align="aligncenter" width="520"] Our patient teacher, Anup[/caption]
How to Make Momos:
Momos: 1 1/2 lb Ground pork (or chicken or turkey) A generous handful of freshly chopped cilantro 1 Finely chopped yellow onion 3-4 Garlic cloves 1 Finely chopped scallion Salt & pepper to taste Round wonton wrappers Momo Sauce: 2 1/2 C. fresh cilantro 1 Tbsp lemon juice 1 Tbsp toasted sesame seeds 1/4 tsp cayenne pepper 8 Trimmed scallions Salt & pepper to taste Method: Please note: you will need a steamer basket. We were lucky enough to have a steaming tower, allowing us to steam momos in large batches. If you have a single steam basket, the method is the same, but you will be momo-making in much smaller batches. Fill the base of your steamer or pot with water and set on the stove to boil. Each batch steams for 20 minutes, so be sure to have plenty of water in your pot.
Add all the momo ingredients except the wrappers into a large bowl and mix well. I find hand-mixing is the best method, or use your kitchen-aide mixer to be sure you get all the ingredients fully integrated. Fill a bowl with water and keep it within reach of your workspace. Separate the wrappers and lay them out on a sheet pan, tinfoil, or wax paper. Once you get wrapping, you will be glad to not use your sticky fingers to pull a fresh wonton wrapper off the stack. Place a wrapper in the palm of your hand and add a spoonful of momo filling to the center of your wrapper. Be careful not to add too much filling, as you will have a difficult time wrapping your momo.
[video width="1080" height="1080" mp4="http://inthekitchenwithbronwyn.com/wp-content/uploads/Momo-Wrapping.mp4"][/video]
Wet your fingers and rub them around the outside 1/2 inch of your wrapper. Start by pinching the edge of the wrapper together. The water should help your wrapper stick; add more water if necessary. Keeping one edge of the wrapper flat, gently scallop the other edge of the wrapper by folding it on top of itself in 1/4"-1/2" folds. Continue scalloping the edge until you have a completely sealed dumpling. Rub the basket of your steamer with oil, and arrange your momos in a single layer. Place on the stove to steam for 20 minutes.
[video width="1080" height="1080" mp4="http://inthekitchenwithbronwyn.com/wp-content/uploads/Presentation1.mp4"][/video]
While your momos are steaming, place all the sauce ingredients in a blender or food processor, adding salt and pepper to taste. If you are feeling creative, add a tomato or two!
Serve momos fresh out of the steamer and top with momo sauce. Makes 24-30 momos.
Mmm-MOMOS!
Until next time,
Corrie Austin
" ["post_title"]=> string(16) "Soooo Many Momos" ["post_excerpt"]=> string(0) "" ["post_status"]=> string(7) "publish" ["comment_status"]=> string(4) "open" ["ping_status"]=> string(4) "open" ["post_password"]=> string(0) "" ["post_name"]=> string(16) "soooo-many-momos" ["to_ping"]=> string(0) "" ["pinged"]=> string(0) "" ["post_modified"]=> string(19) "2017-09-02 11:52:38" ["post_modified_gmt"]=> string(19) "2017-09-02 11:52:38" ["post_content_filtered"]=> string(0) "" ["post_parent"]=> int(0) ["guid"]=> string(42) "http://inthekitchenwithbronwyn.com/?p=4394" ["menu_order"]=> int(0) ["post_type"]=> string(4) "post" ["post_mime_type"]=> string(0) "" ["comment_count"]=> string(1) "2" ["filter"]=> string(3) "raw" } } ["post"]=> object(WP_Post)#368 (24) { ["ID"]=> int(4690) ["post_author"]=> string(1) "8" ["post_date"]=> string(19) "2018-02-04 09:24:20" ["post_date_gmt"]=> string(19) "2018-02-04 13:24:20" ["post_content"]=> string(1788) "Ingredients: 3-4 pounds chicken parts (breasts, thighs, legs, or combination), skin removed salt and freshly ground black pepper 3 tablespoons extra-virgin olive oil 4 cloves garlic, minced 8 ounces cippolini onions 1 pound button mushrooms, cut in half 16 oz package frozen artichoke hearts, defrosted and quartered 1/2 cup dry white wine 1 1/2 cups chicken broth 2/3 cup dijon mustard 1 bay leaf Method: Sprinkle the chicken evenly with salt and pepper. Heat the oil in a large skillet over high heat. Add the chicken a few pieces at a time and brown on all sides. Transfer the browned chicken to the insert of a 5-7 quart slow-cooker. Add the garlic and onions to the same skillet and sauté until the onions begin to color. Add the mushrooms and sauté until the liquid in the pan begins to evaporate. Add the artichoke hearts to the pan and sauté for another 3-4 minutes, to color the artichoke hearts. Deglaze the pan with the wine, stirring up any browned bits from the bottom. Transfer the contents of the pan to the slow-cooker insert. Put the broth and mustard in a small bowl and whisk to combine. Add the broth mixture to the slow-cooker insert and add the bay leaf, stirring to combine. Cover and cook on low for 4-5 hours, until the chicken is tender. Season with salt and pepper before serving. Blogger's notes:- Preparation for this dish is worth the effort. Give yourself an extra 20 minutes in the morning to prep, and you'll be grateful for the tasty meal you come home to!
- This was not a photogenic meal...pardon the absence of photos!
- Serving suggestion: serve over rice or crispy potatoes.
2 responses to “Chicken Dijonaise – Slow Cooker: The Best Cookbook Ever”
-
Pat says:
Got some chicken thighs to try this out with.
-
Corrie Austin says:
Dad,
Did you try the recipe yet? How did it turn out???Also, did you struggle to find “borth” at the grocery store? heh heh heh…
Love you,
Corrie
-
Leave a Reply
Winter Root Soup – Nourishing Traditions
Yummy vegetables before blending!
Ingredients:
3 medium onions, peeled and chopped
2 leeks, washed, trimmed, and sliced
4 carrots, peeled and sliced
2 turnips, peeled and sliced
1 rutabaga, peeled and sliced
3 parsnips, peeled and sliced
4 tablespoons butter
1 1/2 quarts chicken stock
several thyme sprigs, tied together
4 cloves garlic, peeled and mashed
pinch cayenne pepper (to taste)
sea salt or fish sauce (to taste)
pinch of nutmeg (to taste)
piima cream or creme fraiche (optional)
Method:
Melt butter in a large, stainless steel pot and add onions, leeks, carrots, turnips, rutabaga, and parsnips. cover and cook gently about 1/2 hour over low heat, stirring occasionally. Add stock, bring to a boil, and skim Add garlic, thyme, and cayenne. Simmer, covered, for about 1/2 hour until the vegetables are soft.
Remove thyme and purée soup with handheld blender Season to taste. If soup is too thick, thin with a little water. Ladle into heated owls and serve with cultured cream.
Blogger’s notes:
- Don’t fret if you can’t find all the ingredients! I have made this many times with only portions of the vegetables and it turns out delicious!
- Nourishing Traditions often recommends cultured cream as a serving suggestion. I rarely include when executing the recipe.
- Don’t have thyme sprigs? Make a seasoning satchel with cheesecloth and twine.
- No immersion blender? Use your countertop blender and purée the soup in batches.
Posted: 2-4-2018
- Preparation for this dish is worth the effort. Give yourself an extra 20 minutes in the morning to prep, and you'll be grateful for the tasty meal you come home to!
- This was not a photogenic meal...pardon the absence of photos!
- Serving suggestion: serve over rice or crispy potatoes.
Yummy vegetables before blending![/caption]
Ingredients:
3 medium onions, peeled and chopped
2 leeks, washed, trimmed, and sliced
4 carrots, peeled and sliced
2 turnips, peeled and sliced
1 rutabaga, peeled and sliced
3 parsnips, peeled and sliced
4 tablespoons butter
1 1/2 quarts chicken stock
several thyme sprigs, tied together
4 cloves garlic, peeled and mashed
pinch cayenne pepper (to taste)
sea salt or fish sauce (to taste)
pinch of nutmeg (to taste)
piima cream or creme fraiche (optional)
Method:
Melt butter in a large, stainless steel pot and add onions, leeks, carrots, turnips, rutabaga, and parsnips. cover and cook gently about 1/2 hour over low heat, stirring occasionally. Add stock, bring to a boil, and skim Add garlic, thyme, and cayenne. Simmer, covered, for about 1/2 hour until the vegetables are soft.
Remove thyme and purée soup with handheld blender Season to taste. If soup is too thick, thin with a little water. Ladle into heated owls and serve with cultured cream.
Blogger's notes:
- Don't fret if you can't find all the ingredients! I have made this many times with only portions of the vegetables and it turns out delicious!
- Nourishing Traditions often recommends cultured cream as a serving suggestion. I rarely include when executing the recipe.
- Don't have thyme sprigs? Make a seasoning satchel with cheesecloth and twine.
- No immersion blender? Use your countertop blender and purée the soup in batches.
Corrie Austin is new to Vermont and new to the excitement and challenge of the Vermont food world. She’s jumped in with both feet, a transplant from another great food region, Portland, Oregon.
After a disappointing experience with food-truck momos, some peers at work decided we should make our own! For those of you wondering "what the heck is a momo," watch this video. Reminiscent of Japanese Gyoza, the Momo is the dumpling of Tibet, Nepal, and Northern India.
Before this experience, many in our group did not know what a momo was, let alone how to make one. However, with the guidance of our Nepalese-native colleague, we made batch after batch of (mostly) beautiful and delicious momos. We made plenty to bring to the office the next morning and show off our mad momo-making skills. Enjoying the way the word feels in your mouth, we tossed around phrases like: "How many momos have you eaten?" and "Let's make more momos" and "More momos, please!"
[caption id="attachment_4450" align="aligncenter" width="520"] Our patient teacher, Anup[/caption]
How to Make Momos:
Momos: 1 1/2 lb Ground pork (or chicken or turkey) A generous handful of freshly chopped cilantro 1 Finely chopped yellow onion 3-4 Garlic cloves 1 Finely chopped scallion Salt & pepper to taste Round wonton wrappers Momo Sauce: 2 1/2 C. fresh cilantro 1 Tbsp lemon juice 1 Tbsp toasted sesame seeds 1/4 tsp cayenne pepper 8 Trimmed scallions Salt & pepper to taste Method: Please note: you will need a steamer basket. We were lucky enough to have a steaming tower, allowing us to steam momos in large batches. If you have a single steam basket, the method is the same, but you will be momo-making in much smaller batches. Fill the base of your steamer or pot with water and set on the stove to boil. Each batch steams for 20 minutes, so be sure to have plenty of water in your pot.
Add all the momo ingredients except the wrappers into a large bowl and mix well. I find hand-mixing is the best method, or use your kitchen-aide mixer to be sure you get all the ingredients fully integrated. Fill a bowl with water and keep it within reach of your workspace. Separate the wrappers and lay them out on a sheet pan, tinfoil, or wax paper. Once you get wrapping, you will be glad to not use your sticky fingers to pull a fresh wonton wrapper off the stack. Place a wrapper in the palm of your hand and add a spoonful of momo filling to the center of your wrapper. Be careful not to add too much filling, as you will have a difficult time wrapping your momo.
[video width="1080" height="1080" mp4="http://inthekitchenwithbronwyn.com/wp-content/uploads/Momo-Wrapping.mp4"][/video]
Wet your fingers and rub them around the outside 1/2 inch of your wrapper. Start by pinching the edge of the wrapper together. The water should help your wrapper stick; add more water if necessary. Keeping one edge of the wrapper flat, gently scallop the other edge of the wrapper by folding it on top of itself in 1/4"-1/2" folds. Continue scalloping the edge until you have a completely sealed dumpling. Rub the basket of your steamer with oil, and arrange your momos in a single layer. Place on the stove to steam for 20 minutes.
[video width="1080" height="1080" mp4="http://inthekitchenwithbronwyn.com/wp-content/uploads/Presentation1.mp4"][/video]
While your momos are steaming, place all the sauce ingredients in a blender or food processor, adding salt and pepper to taste. If you are feeling creative, add a tomato or two!
Serve momos fresh out of the steamer and top with momo sauce. Makes 24-30 momos.
Mmm-MOMOS!
Until next time,
Corrie Austin
" ["post_title"]=> string(16) "Soooo Many Momos" ["post_excerpt"]=> string(0) "" ["post_status"]=> string(7) "publish" ["comment_status"]=> string(4) "open" ["ping_status"]=> string(4) "open" ["post_password"]=> string(0) "" ["post_name"]=> string(16) "soooo-many-momos" ["to_ping"]=> string(0) "" ["pinged"]=> string(0) "" ["post_modified"]=> string(19) "2017-09-02 11:52:38" ["post_modified_gmt"]=> string(19) "2017-09-02 11:52:38" ["post_content_filtered"]=> string(0) "" ["post_parent"]=> int(0) ["guid"]=> string(42) "http://inthekitchenwithbronwyn.com/?p=4394" ["menu_order"]=> int(0) ["post_type"]=> string(4) "post" ["post_mime_type"]=> string(0) "" ["comment_count"]=> string(1) "2" ["filter"]=> string(3) "raw" } } ["post"]=> object(WP_Post)#367 (24) { ["ID"]=> int(4685) ["post_author"]=> string(1) "8" ["post_date"]=> string(19) "2018-02-04 09:07:28" ["post_date_gmt"]=> string(19) "2018-02-04 13:07:28" ["post_content"]=> string(1911) "[caption id="attachment_4687" align="aligncenter" width="520"] Yummy vegetables before blending![/caption]
Ingredients:
3 medium onions, peeled and chopped
2 leeks, washed, trimmed, and sliced
4 carrots, peeled and sliced
2 turnips, peeled and sliced
1 rutabaga, peeled and sliced
3 parsnips, peeled and sliced
4 tablespoons butter
1 1/2 quarts chicken stock
several thyme sprigs, tied together
4 cloves garlic, peeled and mashed
pinch cayenne pepper (to taste)
sea salt or fish sauce (to taste)
pinch of nutmeg (to taste)
piima cream or creme fraiche (optional)
Method:
Melt butter in a large, stainless steel pot and add onions, leeks, carrots, turnips, rutabaga, and parsnips. cover and cook gently about 1/2 hour over low heat, stirring occasionally. Add stock, bring to a boil, and skim Add garlic, thyme, and cayenne. Simmer, covered, for about 1/2 hour until the vegetables are soft.
Remove thyme and purée soup with handheld blender Season to taste. If soup is too thick, thin with a little water. Ladle into heated owls and serve with cultured cream.
Blogger's notes:
- Don't fret if you can't find all the ingredients! I have made this many times with only portions of the vegetables and it turns out delicious!
- Nourishing Traditions often recommends cultured cream as a serving suggestion. I rarely include when executing the recipe.
- Don't have thyme sprigs? Make a seasoning satchel with cheesecloth and twine.
- No immersion blender? Use your countertop blender and purée the soup in batches.
Leave a Reply
Soooo Many Momos
Corrie Austin is new to Vermont and new to the excitement and challenge of the Vermont food world. She’s jumped in with both feet, a transplant from another great food region, Portland, Oregon.
After a disappointing experience with food-truck momos, some peers at work decided we should make our own! For those of you wondering “what the heck is a momo,” watch this video. Reminiscent of Japanese Gyoza, the Momo is the dumpling of Tibet, Nepal, and Northern India.
Before this experience, many in our group did not know what a momo was, let alone how to make one. However, with the guidance of our Nepalese-native colleague, we made batch after batch of (mostly) beautiful and delicious momos. We made plenty to bring to the office the next morning and show off our mad momo-making skills. Enjoying the way the word feels in your mouth, we tossed around phrases like: “How many momos have you eaten?” and “Let’s make more momos” and “More momos, please!”
Our patient teacher, Anup
How to Make Momos:
Momos:
1 1/2 lb Ground pork (or chicken or turkey)
A generous handful of freshly chopped cilantro
1 Finely chopped yellow onion
3-4 Garlic cloves
1 Finely chopped scallion
Salt & pepper to taste
Round wonton wrappers
Momo Sauce:
2 1/2 C. fresh cilantro
1 Tbsp lemon juice
1 Tbsp toasted sesame seeds
1/4 tsp cayenne pepper
8 Trimmed scallions
Salt & pepper to taste
Method:
Please note: you will need a steamer basket. We were lucky enough to have a steaming tower, allowing us to steam momos in large batches. If you have a single steam basket, the method is the same, but you will be momo-making in much smaller batches. Fill the base of your steamer or pot with water and set on the stove to boil. Each batch steams for 20 minutes, so be sure to have plenty of water in your pot.
Add all the momo ingredients except the wrappers into a large bowl and mix well. I find hand-mixing is the best method, or use your kitchen-aide mixer to be sure you get all the ingredients fully integrated. Fill a bowl with water and keep it within reach of your workspace. Separate the wrappers and lay them out on a sheet pan, tinfoil, or wax paper. Once you get wrapping, you will be glad to not use your sticky fingers to pull a fresh wonton wrapper off the stack. Place a wrapper in the palm of your hand and add a spoonful of momo filling to the center of your wrapper. Be careful not to add too much filling, as you will have a difficult time wrapping your momo.
Wet your fingers and rub them around the outside 1/2 inch of your wrapper. Start by pinching the edge of the wrapper together. The water should help your wrapper stick; add more water if necessary. Keeping one edge of the wrapper flat, gently scallop the other edge of the wrapper by folding it on top of itself in 1/4″-1/2″ folds. Continue scalloping the edge until you have a completely sealed dumpling. Rub the basket of your steamer with oil, and arrange your momos in a single layer. Place on the stove to steam for 20 minutes.
While your momos are steaming, place all the sauce ingredients in a blender or food processor, adding salt and pepper to taste. If you are feeling creative, add a tomato or two!
Serve momos fresh out of the steamer and top with momo sauce. Makes 24-30 momos.
Mmm-MOMOS!
Until next time,
Corrie Austin
Posted: 9-2-2017
- Preparation for this dish is worth the effort. Give yourself an extra 20 minutes in the morning to prep, and you'll be grateful for the tasty meal you come home to!
- This was not a photogenic meal...pardon the absence of photos!
- Serving suggestion: serve over rice or crispy potatoes.
Yummy vegetables before blending![/caption]
Ingredients:
3 medium onions, peeled and chopped
2 leeks, washed, trimmed, and sliced
4 carrots, peeled and sliced
2 turnips, peeled and sliced
1 rutabaga, peeled and sliced
3 parsnips, peeled and sliced
4 tablespoons butter
1 1/2 quarts chicken stock
several thyme sprigs, tied together
4 cloves garlic, peeled and mashed
pinch cayenne pepper (to taste)
sea salt or fish sauce (to taste)
pinch of nutmeg (to taste)
piima cream or creme fraiche (optional)
Method:
Melt butter in a large, stainless steel pot and add onions, leeks, carrots, turnips, rutabaga, and parsnips. cover and cook gently about 1/2 hour over low heat, stirring occasionally. Add stock, bring to a boil, and skim Add garlic, thyme, and cayenne. Simmer, covered, for about 1/2 hour until the vegetables are soft.
Remove thyme and purée soup with handheld blender Season to taste. If soup is too thick, thin with a little water. Ladle into heated owls and serve with cultured cream.
Blogger's notes:
- Don't fret if you can't find all the ingredients! I have made this many times with only portions of the vegetables and it turns out delicious!
- Nourishing Traditions often recommends cultured cream as a serving suggestion. I rarely include when executing the recipe.
- Don't have thyme sprigs? Make a seasoning satchel with cheesecloth and twine.
- No immersion blender? Use your countertop blender and purée the soup in batches.
Corrie Austin is new to Vermont and new to the excitement and challenge of the Vermont food world. She’s jumped in with both feet, a transplant from another great food region, Portland, Oregon.
After a disappointing experience with food-truck momos, some peers at work decided we should make our own! For those of you wondering "what the heck is a momo," watch this video. Reminiscent of Japanese Gyoza, the Momo is the dumpling of Tibet, Nepal, and Northern India.
Before this experience, many in our group did not know what a momo was, let alone how to make one. However, with the guidance of our Nepalese-native colleague, we made batch after batch of (mostly) beautiful and delicious momos. We made plenty to bring to the office the next morning and show off our mad momo-making skills. Enjoying the way the word feels in your mouth, we tossed around phrases like: "How many momos have you eaten?" and "Let's make more momos" and "More momos, please!"
[caption id="attachment_4450" align="aligncenter" width="520"] Our patient teacher, Anup[/caption]
How to Make Momos:
Momos: 1 1/2 lb Ground pork (or chicken or turkey) A generous handful of freshly chopped cilantro 1 Finely chopped yellow onion 3-4 Garlic cloves 1 Finely chopped scallion Salt & pepper to taste Round wonton wrappers Momo Sauce: 2 1/2 C. fresh cilantro 1 Tbsp lemon juice 1 Tbsp toasted sesame seeds 1/4 tsp cayenne pepper 8 Trimmed scallions Salt & pepper to taste Method: Please note: you will need a steamer basket. We were lucky enough to have a steaming tower, allowing us to steam momos in large batches. If you have a single steam basket, the method is the same, but you will be momo-making in much smaller batches. Fill the base of your steamer or pot with water and set on the stove to boil. Each batch steams for 20 minutes, so be sure to have plenty of water in your pot.
Add all the momo ingredients except the wrappers into a large bowl and mix well. I find hand-mixing is the best method, or use your kitchen-aide mixer to be sure you get all the ingredients fully integrated. Fill a bowl with water and keep it within reach of your workspace. Separate the wrappers and lay them out on a sheet pan, tinfoil, or wax paper. Once you get wrapping, you will be glad to not use your sticky fingers to pull a fresh wonton wrapper off the stack. Place a wrapper in the palm of your hand and add a spoonful of momo filling to the center of your wrapper. Be careful not to add too much filling, as you will have a difficult time wrapping your momo.
[video width="1080" height="1080" mp4="http://inthekitchenwithbronwyn.com/wp-content/uploads/Momo-Wrapping.mp4"][/video]
Wet your fingers and rub them around the outside 1/2 inch of your wrapper. Start by pinching the edge of the wrapper together. The water should help your wrapper stick; add more water if necessary. Keeping one edge of the wrapper flat, gently scallop the other edge of the wrapper by folding it on top of itself in 1/4"-1/2" folds. Continue scalloping the edge until you have a completely sealed dumpling. Rub the basket of your steamer with oil, and arrange your momos in a single layer. Place on the stove to steam for 20 minutes.
[video width="1080" height="1080" mp4="http://inthekitchenwithbronwyn.com/wp-content/uploads/Presentation1.mp4"][/video]
While your momos are steaming, place all the sauce ingredients in a blender or food processor, adding salt and pepper to taste. If you are feeling creative, add a tomato or two!
Serve momos fresh out of the steamer and top with momo sauce. Makes 24-30 momos.
Mmm-MOMOS!
Until next time,
Corrie Austin
" ["post_title"]=> string(16) "Soooo Many Momos" ["post_excerpt"]=> string(0) "" ["post_status"]=> string(7) "publish" ["comment_status"]=> string(4) "open" ["ping_status"]=> string(4) "open" ["post_password"]=> string(0) "" ["post_name"]=> string(16) "soooo-many-momos" ["to_ping"]=> string(0) "" ["pinged"]=> string(0) "" ["post_modified"]=> string(19) "2017-09-02 11:52:38" ["post_modified_gmt"]=> string(19) "2017-09-02 11:52:38" ["post_content_filtered"]=> string(0) "" ["post_parent"]=> int(0) ["guid"]=> string(42) "http://inthekitchenwithbronwyn.com/?p=4394" ["menu_order"]=> int(0) ["post_type"]=> string(4) "post" ["post_mime_type"]=> string(0) "" ["comment_count"]=> string(1) "2" ["filter"]=> string(3) "raw" } } ["post"]=> object(WP_Post)#294 (24) { ["ID"]=> int(4394) ["post_author"]=> string(1) "8" ["post_date"]=> string(19) "2017-09-02 08:00:20" ["post_date_gmt"]=> string(19) "2017-09-02 08:00:20" ["post_content"]=> string(4785) "Corrie Austin is new to Vermont and new to the excitement and challenge of the Vermont food world. She’s jumped in with both feet, a transplant from another great food region, Portland, Oregon.
After a disappointing experience with food-truck momos, some peers at work decided we should make our own! For those of you wondering "what the heck is a momo," watch this video. Reminiscent of Japanese Gyoza, the Momo is the dumpling of Tibet, Nepal, and Northern India.
Before this experience, many in our group did not know what a momo was, let alone how to make one. However, with the guidance of our Nepalese-native colleague, we made batch after batch of (mostly) beautiful and delicious momos. We made plenty to bring to the office the next morning and show off our mad momo-making skills. Enjoying the way the word feels in your mouth, we tossed around phrases like: "How many momos have you eaten?" and "Let's make more momos" and "More momos, please!"
[caption id="attachment_4450" align="aligncenter" width="520"] Our patient teacher, Anup[/caption]
How to Make Momos:
Momos: 1 1/2 lb Ground pork (or chicken or turkey) A generous handful of freshly chopped cilantro 1 Finely chopped yellow onion 3-4 Garlic cloves 1 Finely chopped scallion Salt & pepper to taste Round wonton wrappers Momo Sauce: 2 1/2 C. fresh cilantro 1 Tbsp lemon juice 1 Tbsp toasted sesame seeds 1/4 tsp cayenne pepper 8 Trimmed scallions Salt & pepper to taste Method: Please note: you will need a steamer basket. We were lucky enough to have a steaming tower, allowing us to steam momos in large batches. If you have a single steam basket, the method is the same, but you will be momo-making in much smaller batches. Fill the base of your steamer or pot with water and set on the stove to boil. Each batch steams for 20 minutes, so be sure to have plenty of water in your pot.
Add all the momo ingredients except the wrappers into a large bowl and mix well. I find hand-mixing is the best method, or use your kitchen-aide mixer to be sure you get all the ingredients fully integrated. Fill a bowl with water and keep it within reach of your workspace. Separate the wrappers and lay them out on a sheet pan, tinfoil, or wax paper. Once you get wrapping, you will be glad to not use your sticky fingers to pull a fresh wonton wrapper off the stack. Place a wrapper in the palm of your hand and add a spoonful of momo filling to the center of your wrapper. Be careful not to add too much filling, as you will have a difficult time wrapping your momo.
[video width="1080" height="1080" mp4="http://inthekitchenwithbronwyn.com/wp-content/uploads/Momo-Wrapping.mp4"][/video]
Wet your fingers and rub them around the outside 1/2 inch of your wrapper. Start by pinching the edge of the wrapper together. The water should help your wrapper stick; add more water if necessary. Keeping one edge of the wrapper flat, gently scallop the other edge of the wrapper by folding it on top of itself in 1/4"-1/2" folds. Continue scalloping the edge until you have a completely sealed dumpling. Rub the basket of your steamer with oil, and arrange your momos in a single layer. Place on the stove to steam for 20 minutes.
[video width="1080" height="1080" mp4="http://inthekitchenwithbronwyn.com/wp-content/uploads/Presentation1.mp4"][/video]
While your momos are steaming, place all the sauce ingredients in a blender or food processor, adding salt and pepper to taste. If you are feeling creative, add a tomato or two!
Serve momos fresh out of the steamer and top with momo sauce. Makes 24-30 momos.
Mmm-MOMOS!
Until next time,
Corrie Austin
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Kellie Kutkey says:
Mmmmm! Many much Momo’s. . . Nom nom nom ?
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Corrie Austin says:
Oh my goodness! I was thinking the same thing hahahaha! But no one else would get it….
Love you!
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small bites
Edible Green Mountains Cooks Issue Feature
Bronwyn Jones Dunne Selected by IACP as Featured Blogger
a La Carte Videos
Bronwyn Dunne and Judith Jones Prepare Two Potato Salads at Bryn Teg. See the recipes
Gateau de Crepes- In Molly’s Kitchen.
See recipe from the Smitten Kitchen
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As I sit here in 90 degree heat in the Kingdom, I’m thinking what a cool and original salsa idea! With a ripe rhubarb plant in the garden,what better way to use this favorite fruit…in time for the 4th!
I hope you enjoy it! It was so easy to make and impressively tasty.
Enjoy your holiday!
Corrie
Thanks, Bronwyn, for such an unusual and appealing recipe!
Can’t wait to try it.
Best regards,
Niki
Can’t wait to try the salsa and can’t wait to see you in July!