Dejah

Did up a couple of Weight Watcher's recipes: Beef Taco Soup - made it thick = stew. Eaten with Paratha and corn chip for hubby Cioppino last night with toasted hot dog buns. Picked up the wrong mussels, but they worked out fine. Added clam meat shrimp, and pickerel. Loved the broth! Recipe is from a site called "Drizzle Me Skinny"

Took a drive out to our farm house and to enjoy the fall colours. Got home too late to bake the huge ham, so I did 2 thick slices on the pan, drizzled with maple syrup.

I use canned waterchestnuts, only kind available 11 months of the year. I pulse the waterchestnuts and shrimp in my mini processor then work them into the ground pork?> This is the recipe we used in my restaurant. Everyone else used just pork. There are different ways of folding the wontons. I usually just scrunch them up at home. Best to google for different shapes. We used one for soup and one for deep fried (appetizers)> Soo’s Wonton meat recipe: for 40 lbs 40 lbs. lean ground pork, one commercial size can of sliced waterchestnuts, 5 lb box of small shelled and deveined uncooked shrimp. Chop shrimp and waterchestnuts with cleavers until same as ground pork. Seasoning: Using a Chinese porcelain soup spoon: 7 spoons of sugar, 10 spoons of salt (same for MSG option), 2 spoons white ground pepper, 7 spoons EACH of oyster sauce, sesame oil, soya sauce for colour, 1/4 cup veg. oil, about 1/2 cup of cold water. Work the mixture for a few minutes with your hands. This produces a really nice texture and makes sure the seasonings are well distributed. These days I use my KitchenAid with the paddles to do the mixing. At Home recipe: 1 lb lean ground pork 6 oz shrimp chopped fine 3 oz waterchestnuts - chopped fine 1 tsp. soy sauce 2 tsp sesame oil 1/4 tsp pepper 1.2 tsp lemon juice 1.5 to 2 tsp. salt 1/2 tsp MSG 4 tbso cold water 1 tsp cornstarch Mix above ingredients together vigorously until "thready" ( looks like strands of thread in the mixture. Makes filling fluffy - good mouth-feel texture - tender, juicy) Chill until ready to use Can be used for soup or deep-fried wontons.

It's soup weather! Made Hot & Sour for a friend who has a terrible cold. The vinegar and spice cleared up her sinuses! We had some for lunch: Took a bit of time this morning and made up a batch of wonton filling with ground pork shrimp, and waterchestnuts. We had some for lunch and I am delivering some to elderly friends

Easy meal for busy day! Black bean garlic beef & bell peppers. Tossed in remains of a zucchini too. Made my old restaurant's Sweet & Sour Spareribs (#13) for our garden club potluck. Many of the members are old enough to be former customers of our restaurant Soo's. They went over well! The ribs are dunked in egg wash then coated with cracker crumbs, Deep fried ribs are delicious fresh out of the oil. Simmered in water, vinegar, sugar, ketsup = Sweet & Sour. Hubby's plate at home, eaten with Beef & Shanghai Bok Choy and Jasmine rice

Thanksgiving! Had most of the kids home except for 4 due to distance and work. 2 friends joined us for supper. Had a 13 lb prime rib - good sale at our Co-Op! 2 slabs left and most of the smoked chicken I picked up at a local meat shop. Holiday Brussel sprouts, baby carrots and taters for veg. Yorkies and gravy were snatched and slurped up. Pumpkin pie completed the meal After the gang all left and the dust settled, we old folks had Shrimp and Chinese Cabbage and Fun See A little more indulgent last night with grilled lamb chops and leftover Thanksgiving vegetables. And the last 2 pieces of 2 pumpkin pies!

Moussaka, salad and Cavendish fries Fall-like weather, and this hit the spot after working at garden clean-up all day: Beef & Tomato with jasmine rice

The weather is amazing for October: temp today was 30Celcius! A/C is still on, so I cooked pork side ribs, slathered with hoisin sauce and wrapped in foil, in slow and low oven for 4 hours. Broiled for a few minutes at the end. Eaten with my Apple Canberry chutney. I I made a double batch of this chutney. It is perfect for pork, chicken, ham, and toast! Apple Cranberry Chutney A delicious cranberry chutney with apples, oranges, golden raisins, and spices, perfect alongside pork, turkey, and chicken main dishes. 1 orange, peeled, tough membrane removed, chopped 1/4 cup orange juice 1 package (12 ounces) fresh cranberries 1 3/4 cups sugar 1 large Golden Delicious apple, peeled, cored, chopped 1/2 cup golden raisins 1/4 cup chopped pecans or walnuts 1 tablespoon apple cider vinegar 1/2 teaspoon ground ginger 1/2 teaspoon ground cinnamon Preparation: Combine all ingredients in a large saucepan; bring to a boil. Reduce heat; simmer, stirring occasionally, for 5 to 8 minutes, or until cranberries are bursting. Chill until serving time; freeze surplus in small containers. Makes about about 4 cups of chutney.

Found a bag of "Southern King Crab claws in the freezer. Not enough for a 2-person meal, and we are too lazy to eat them as claws. Dug out the meat and added to a can of cream of mushroom soup 'cos I am lazy. Eaten with garlic toast. Grocery store had lovely fresh daikon, so I made Lo Bak Goh with rehydrated shrimp and shitaki mushrooms, and lap cheung. Fried some up for lunch!

Char Siu ribs: Breaded Pork Chops with Cream of Mushroom Soup

Buttermilk Biscuits, scrambled eggs and conserve for brunch.

Grilled Lamb chops on reduced price. Eaten with wild rice leftovers, corn, and mint sauce.

Inspired by the comments about Picalilli, I made some this morning! But the recipe said wait for a month before consuming! I licked the spoon and it was good.

local meat packer has 2/pk pork tenderloins on sale for $5.00. The package I cooked last night was 36 oz: supper last night and lunches today. A friend has a cottage in northern Manitoba and they just picked up a container of new harvest of wild rice. So supper was rosemary marinated and grilled pork tenderloin, cranberry, wild rice, and barley pilaf, and a pile of mixed veg. Eaten with my cranberry apple orange chutney

Chicken and ginger conger with century eggs, Chinese cruellers, and a new ingredient for me: crispy ikan bilis. What a punch of umami! My friends who winter in Malaysia brought back a big bag as we loved the crispy chili ikan bilis when we stayed with them.