Monday, February 09, 2009
Week Three: Day One
Lunch -
Ham and Swiss Sandwich
Dill Pickle
Chips
Dinner -
Soba Noodle Stirfry
Cream Cheese Wontons with homemade Duck Sauce
For the wontons, combine 12 oz. cream cheese, the juice of 1/2 lemon and 2 scallions, chopped. Place a small dollop of the mixture into the middle of a wonton wrapper. Moisten the edges of the wrapper with water and fold one corner over to another, forming a triangle and seal the edges (make sure that you push the air out and completely seal the edges, otherwise you'll have trouble while frying). Fold the bottom two corners of the triangle up to the top corner to make a nice little package. Repeat this process until the mixture is gone. Heat a frying pan with 1/2 inch of oil. Fry the wontons, a few at a time, for a few seconds on each side, until they are golden brown. Place the cooked wontons on a plate covered with a couple of paper towels.
While I was doing that, G, noticing that we didn't have any duck sauce, decided to make his own. His recipe will be posted here, once he gives it to me.
For the stirfry, start by bringing a pot of water to a boil and prepare the soba noodles as per the package's instructions. Heat a couple of tablespoons of vegetable oil in a frying pan or wok, and add two cloves of garlic, minced, and 1/2 cup of chopped onion (not red). After two minutes or so, when the onion is golden brown, add two chicken breasts, cut into bite size pieces, and some teriyaki sauce. After a few minutes, add some bite sized broccoli florets and red bell pepper (how much is to your taste). When the chicken is two minutes from being done, add small bite sized pieces of tofu to the pan, along with soy sauce, cinnamon and a bit of nutmeg, all to taste. Add some cashews to this and cook until chicken is done, all the way through. Mix together the stirfry and the noodles, and serve with grapfruit sections on the side.
Despite a moderate amount of prep, it's relatively quick, and it's filling. And I love cream cheese wontons!
Ham and Swiss Sandwich
Dill Pickle
Chips
Dinner -
Soba Noodle Stirfry
Cream Cheese Wontons with homemade Duck Sauce
For the wontons, combine 12 oz. cream cheese, the juice of 1/2 lemon and 2 scallions, chopped. Place a small dollop of the mixture into the middle of a wonton wrapper. Moisten the edges of the wrapper with water and fold one corner over to another, forming a triangle and seal the edges (make sure that you push the air out and completely seal the edges, otherwise you'll have trouble while frying). Fold the bottom two corners of the triangle up to the top corner to make a nice little package. Repeat this process until the mixture is gone. Heat a frying pan with 1/2 inch of oil. Fry the wontons, a few at a time, for a few seconds on each side, until they are golden brown. Place the cooked wontons on a plate covered with a couple of paper towels.
While I was doing that, G, noticing that we didn't have any duck sauce, decided to make his own. His recipe will be posted here, once he gives it to me.
For the stirfry, start by bringing a pot of water to a boil and prepare the soba noodles as per the package's instructions. Heat a couple of tablespoons of vegetable oil in a frying pan or wok, and add two cloves of garlic, minced, and 1/2 cup of chopped onion (not red). After two minutes or so, when the onion is golden brown, add two chicken breasts, cut into bite size pieces, and some teriyaki sauce. After a few minutes, add some bite sized broccoli florets and red bell pepper (how much is to your taste). When the chicken is two minutes from being done, add small bite sized pieces of tofu to the pan, along with soy sauce, cinnamon and a bit of nutmeg, all to taste. Add some cashews to this and cook until chicken is done, all the way through. Mix together the stirfry and the noodles, and serve with grapfruit sections on the side.
Despite a moderate amount of prep, it's relatively quick, and it's filling. And I love cream cheese wontons!
