Partnering with Hungry for Truth

Recently, I teamed up with Hungry for Truth and their efforts to open discussions about food between South Dakotans and the farmers who grow it. Our first collaboration brought me back together with a former On My Plate guest blogger, Peggy Greenway. Peggy and her husband are pork producers and South Dakota family farmers.

Pop over to the Hungry for Truth website to check out some information about raising pork and a recipe I shared for Roasted Pork Tenderloin with Mushroom Pan Sauce.

How to Cook a Juicy Pork Loin

 

Cowboy Up

During the summer, we host several cookouts and attend even more. One of my go-to no-real-recipe dishes for sharing at these events is Cowboy Beans. Inevitably, someone asks for the recipe. But, there isn't a real recipe. I make it up as I go along, adjusting the ingredients to fit what I have on hand and the tastes of whoever will end up ladling them onto their plates.

However, last time I threw together a pot of these delicious beans, I did snap some step-by-step pics with my phone. I didn't record amounts; it will vary based on the quantity of beans that are prepared. But, hopefully, No Recipe Cowboy Beans gives you an idea of how to create your own summer side dish.

 First, start with some bacon, some ground beef or pork (this time, I used pork), some onion, and some garlic.

Dice the bacon and fry it until crispy.

Remove the bacon from the pan, and to the bacon grease, add the ground beef or pork. Crumble the ground meat, add diced onion, and fry until the meat is cooked through and the onion is translucent.

When the onion is translucent, add minced garlic. Saute only a minute or so. Garlic burns easily and can be bitter.

After the garlic is cooked, you must decide if you will drain the grease from the pan. If there isn't a lot, leaving it gives the finished beans a great deal of flavor. However, if the added calories/fat are a concern, drain.

It is time to add the beans. I use 1 or 2 cans of Bush's prepared baked beans (Bold & Spicy) and several other cans of beans. Usually, I add black beans, navy beans, pinto beans, and or butter beans, but there is no hard and fast rule. Whatever I have on hand works. Drain and rinse all but one can of the plain beans.

I must stress that I believe Bold & Spicy are the only prepared beans to use for the best Cowboy Beans. Others work, but these have a great, not too sweet flavor and firm texture. In general, canned baked beans are often a can of mush, but not Bold & Spicy.

Stir the beans into the browned meat, onions, and garlic.

Now, it's time to start seasoning. I always add a little brown sugar (just a little, we don't like sweet beans), some molasses, and a good dose of cumin (for smoky depth of flavor).

Determine your favorite chili powder and add some. I throw in a few shakes of Ancho Chili Powder and a little Cayenne, but Chipotle Chili Powder is good, too (and even just plain old chili powder, if that is what you have).

Season with some freshly ground pepper, kosher salt, and a few splashes of Worcestershire sauce. 

Sometimes, I ease up with the kosher salt and add some celery salt or smoked salt.

At this point, I let everything simmer for a bit.

If after tasting, I think the beans are too sweet, I splash in some Apple Cider Vinegar to add a little sharpness and counter that excess sugar.

Adjustments for those who prefer truly spicy baked beans are to saute diced or sliced jalapeno with the onion and to shake in a few splashes of your favorite hot sauce.

And, that is, more or less, how I make No Recipe Cowboy Beans.
Cowboy up and fill up your plate.

National Pork Month - Guest Post

Most of us think of pumpkins and ghosts and goblins in October, but Peggy Greenway would like you to think about pork. October is National Pork Month, and as a pork producer, Peggy wants to raise your awareness of "The Other White Meat."

Peggy and her husband, Brad, own and operate a diversified crop and livestock farm. They not only grow corn, soybeans, wheat and alfalfa, but also care for 160 stock cows and raise pigs in a modern hog building. When Peggy’s two children were little, they helped on the farm and developed an excellent work ethic. Today, Peggy works on the farm with her husband and full-time employee, Thomas. Peggy follows the industry closely and volunteers with the county pork council. Peggy joined the CommonGround™ South Dakota program as a volunteer because she enjoys telling consumers her farm stories. It is important for her to talk about their constant efforts to grow safer food with less land and less water causing less of an environmental impact. 

I met Peggy and several other South Dakota farm women at a South Dakota CommonGround event last month. As a fellow farm wife, their goal to dispel myths about modern agriculture and build trust in farming communities and farm families resonated with me. I have asked Peggy to share a bit about her life on their farm with us in honor of National Pork Month, and am so glad that she has agreed. 

Here is Peggy's story:

My dad recently reminded me about a story I wrote when I was in fifth grade.  I’m sure you remember the common school assignment - write a story finishing this thought: “when I grow up I want to be…”  As unusual of a wish as mine was, all these years later I have to laugh because it actually came true. Much to my teacher’s surprise at the time, I had said I wanted to grow up to be a pig farmer! 

I suppose it wouldn’t have been so farfetched if I lived in a rural area instead of a suburb of St. Paul, Minnesota.  Yes, I was a city girl and there were no pig farms for miles.  However, I had access to country life on my uncle and aunt’s farm 50 miles away and I was enthralled with their pig farm. As a fifth grader I thought everything about the farm looked like fun, and who wouldn’t love to take care of those cute little piglets?

Years after that story was written and forgotten about, I met my husband-to-be at college.  He happened to be a farmer with beef cattle, row crops, and of course pigs.  The story of that young fifth grader had come true, even though all the fun things I remembered about the pig farm as a kid weren’t exactly how it was in real life. It was hard work. In the early years of our pig farm we had a herd of sows (mother pigs.) When the sows farrowed they would be in an individual birthing pen inside a barn where they would stay for about four weeks until the piglets were weaned. Then the sows would go back outside to live in pens in small lots with a portable hog shelter. On a nice, dry, 70’ day the sows were pretty comfortable but you know those days are few in the upper Midwest. We had to work hard to keep them cool during the hot summer months by running water holes and sprinklers. The winters were brutal because it never seemed like you could keep enough straw (bedding) in the shelter to keep them warm. And, the worst conditions were in the spring when the mud was up to two feet deep. We raised the pigs (offspring from the sows) until they were ready for market. They were fed outside with shelters or in hoop barns so they were also subjected to weather extremes.

It was a struggle to keep our animals comfortable and we weren’t happy with the conditions our pigs were living in.  So, in 2006 we sold our sows and became part owner of a new, state of the art, sow unit which is managed by a veterinary clinic. We built a brand new modern pig barn in which to feed our pigs we get from the sow unit.  Four times each year we get 1400 12-pound piglets and feed them for 20-22 weeks until they are ready for market at 275 pounds. The pigs are divided between 12 large pens in each side of the barn and stay with the same group until they’re sold. They have ample room to move around and play and have a constant supply of fresh air, fresh water, and feed (appropriate for their age and weight) which is formulated by a swine nutritionist.  The entire floor in the barn is slatted concrete so all the animal waste falls through to an eight foot deep pit below. This means the animal are always clean and dry. The barn has computerized ventilation which automatically runs several large fans, a large curtain on the south side, louvers in the ceiling, sprinklers in the summer, and heaters in the winter. Some people question why we put pigs inside barns and wonder what goes on in there. I am SO glad that we are able to provide comfortable, climate controlled shelter for our pigs (because remember what it was like for the pigs on our farm in the old days?). Animal care is our top priority and it helps ensure high quality and safe pork for my family and yours. If you ever want to see for yourself what it’s like inside a pig barn there are several videos at www.video.pork.org. There are nine videos of my farm available there.

Our pig farm was like many others in the early 1980’s, but today nearly all pigs raised in the U.S. are raised in modern barns like the one we built.  I’m extremely proud of our industry for having the commitment to improve animal welfare. I’m also proud of other improvements the industry has made including the following:

1. Since pig waste is held under the buildings in deep pits the odor is reduced and the value of the manure is increased.  The manure is a valuable asset because it is an organic and natural fertilizer and replaces the need for petroleum based fertilizer. The liquid manure is incorporated into the topsoil each Fall at a rate based on soil need and the actual fertilizer contents of the manure.
2. Sustainability:  To produce a pound of pork, today’s farmers are using 78% less land, 41% less water, with a carbon footprint that’s 35% compared to 50 years ago.
3. The National Pork Board has created programs such as PQAplus (Pork Quality Assurance PLUS) which is training that each pork producer must complete. Packers (slaughter facilities) require farmer certification before pigs can be delivered to their facilities.
4. By following best care practices, keeping animals indoors, and having a veterinary/client relationship to ensure animal health, we provide the safest pork to consumers in history.

 Here are some PORK facts in honor of National Pork Month:

1. Pork is an excellent source of thiamin, niacin, riboflavin, vitamin B, and protein. It is also a good source of zinc and potassium.
2. Pork tenderloin is as lean as skinless chicken breast.
3. Versatility is a great attribute for pork.  It works well with any flavor, so it fits with most cuisines.
4. Cuts of pork that come from the loin, such as chops and loin roast, are the leanest cuts of pork available. LOIN = LEAN
5. The USDA recently reduced the recommended internal cooking temperature for pork to 145’, followed by a 3 minute rest.  Grill it like a steak - slightly pink is OK!  (Ground pork, like ground beef, should still be cooked to an internal temperature of 165’.)
6. For more pork information and recipes visit www.porkbeinspired.com.
7. For more information about life on a pig farm, follow these bloggers:
1. Wanda Patsche at www.mnfarmliving.com
2. Chris Chinn at http://chrischinn.wordpress.com/

*****
I love that Peggy's dream to be a pig farmer came true, and really appreciate her explanation of how their pig barn works. Quality care of the animal really is a priority for all in agriculture.

Of course, this wouldn't be On My Plate without a recipe, and we are fortunate that Peggy also shared a recipe for BBQ Pork Meatballs. I prepared them with a mix of ground pork and spicy Jimmy Dean sausage. The fresh parsley was my addition to the recipe as I take advantage of the last days of my herb garden before winter weather takes it away, and I used plain chili powder, but might consider Ancho chile powder for more kick. The rich, smoky sauce is quite sweet and Hubs would have liked it to have more bite or tang, but I liked its contrast with the slight heat of the meatballs (due to the spicy sausage). These are a perfect appetizer meatball for all the holiday parties this winter.

BBQ Pork Meatballs

(adapted from Farm Credit Cook book, Kathy Niedermyer, Omaha NE)

1  (12 ounce) can evaporated milk

1 1/2 pounds pork sausage (I used SPICY Jimmy Dean.)

1/2 pounds ground pork or ground beef (I used ground pork.)

2 cups oatmeal

2 eggs

1/2 teaspoon garlic powder

2 teaspoons salt

1 teaspoon pepper

2 teaspoons chile powder

3-4 tablespoons fresh parsley, chopped (optional)

Preheat oven to 350F.
Combine all ingredients and form into walnut-sized balls. 
Place in a single layer on a baking sheet.

BBQ Sauce

2 cups ketchup (I used the homemade from my garden tomatoes.)

2 tablespoons liquid smoke

2 cups brown sugar (Next time, I might reduce this slightly, but it only because Hubs likes things a little less sweet.)

1 teaspoon garlic powder

1/2 cup chopped onion

Combine in a saucepan. 
Simmer on low heat until sugar is dissolved, stirring frequently.

Pour sauce over meatballs and bake for 1 hour.
OR 
Bake meatballs without sauce for 30 minutes. Drain any excess fat and place in a crockpot. Cover with sauce and cook on low for 3 hours.
OR
(this is the method I used) Bake meatballs for 30 minutes on baking sheets. Meanwhile, simmering sauce for about 20 minutes to dissolve sugar and soften the onions. Transfer baked meatballs to a shallow cast iron pan and pour sauce over the top. Cover with lid or foil and bake an additional 20-30 minutes until sauce thickens and coats all meatballs and pork is cooked through.

***Peggy's Note***These go over great at potluck gatherings.  The sauce is THE best part, so don’t be tempted to use BBQ sauce from the store!

Crushing on Tortas

I had the good fortune of spending some time last weekend in Chicago. As a lover of Mexican food, I *HAD TO* visit one of Rick Bayless' restaurants. Had. To. I have stalked him on Facebook and Twitter, drooled over his cookbooks, and unearthed his PBS contributions from the archives. I am a fan, to say the least.

The casual atmosphere of XOCO fit our schedule for the trip, and we popped in for dinner on Friday night. The Xoco Michelada was refreshing, and guacamole topped with roasted chiles and pepitas served with both tomatillo salsa and a 3-chile salsa whet our appetite for the main course. We chose a torta (Spanish for sandwich) to complete our meal. The option of suckling pig danced toward me on the menu. There was no resisting that Cochinita Pibil. I can only lamely describe the pork as the best wood-smoked pulled pig you have ever eaten kicked up twenty-thousand notches with black beans, pickled onions and a VERY flavorful and spicy habanero dipping sauce. Bite after incredible bite of the crusty, toasted bread left me licking my fingers and forcing myself to slow and savor it. It was that good. Really.

The torta that I made here at home a few months ago is not even comparable to Rick Bayless' masterpiece. The pork is nicely seasoned with the smokiness of cumin; pinto beans are mashed with my favorite homemade salsa; and the addition of avocado layered with other veggies is a creamy bonus. It is good--don't get me wrong--but, Rick Bayless won't be beating on my door for the recipe. In hindsight, I didn't toast my bread enough. The crispness of the crusty baguette was a great texture balance with the tender pork in the XOCO sandwich.

While I would love to rush back to XOCO (or one of Rick's other restaurants) for another sampling of his tortas, a trip to Chicago when the craving hits me just isn't really that feasible. I believe I will be making this version of a Seared Pork Torta at home with more attention given to toasting the bread...maybe I will even smoke the pork someday instead of sear...and those pickled onions were delicious...oh man...there might have to be another blog post with my version of THAT recipe.

Seared Pork Torta

(adapted from Cooking Light)

2 teaspoons olive oil

1 teaspoon cumin

1/4 teaspoon salt

6 (1/4 inch thick) boneless center-cut pork loin chops

1 baguette, cut in half horizontally

1/2 cup canned pinto beans, rinsed and drained

2 tablespoons salsa (I used my home canned garden salsa.)

1/2 cup Monterrey Jack cheese

1/4 cup thinly sliced red onion

1 large tomato, sliced

1 jalapeno pepper, sliced thinly

1/2 avocado, sliced

Preheat broiler.
Heat oil in a large skillet. 
Season pork with cumin and salt.
Add pork to pan and cook 2 minutes on each side, or until done. 
Let stand 5 minutes; slice thinly.
Hollow out top and bottom halves of bread, leaving a 3/4-inch shell.
Place bread halves, cut sides up, on a baking sheet and broil until golden brown...don't skimp on this.
Combine beans and salsa in a small bowl; mash together with a fork.
Spread bean mixture on bottom of baguette.
Top with pork, cheese, onion, tomato, jalapeno, avocado, and crown with top half of baguette.
Cut into 4 pieces. (Serves 4)

South Dakota Magazine Recap

It is time once again for an update of my recent submissions online at South Dakota Magazine.  I have been contributing articles and recipes to their website every couple of weeks for just over a year and have really enjoyed the process.

Some of these recipes may have already appeared On My Plate, but they are tried and true favorites that have really fit into my menus (and I hope yours).

In November, one second grader was spot on when he told me that I would be hungry later because I didn't finish my lunch. If I would have been feasting on an Open-Faced Hot Chicken Sandwich with Mushroom Gravy, nobody would have had to told me twice to clean my plate.

South Dakota Public Radio noticed another story I shared in November about holiday letters. The accompanying recipe for Green Salad with Pomegranate and Mandarin highlights the juicy bits unlike some seasonal greetings.

December brought a revival of a classic craft that while great as Christmas ornaments could be adjusted to any holiday with the proper cookie cutter shape. Cinnamon Applesauce Ornaments smell so good that they shouldn't be limited to just the Christmas tree.

Garlic and Lemon Salad Dressing is my stand-by for quick salads and has helped me keep off the 10 pounds that I lost during my tonsillectomy. Tip: It is also a great marinade for chicken.

For about two seconds, I considered brewing my own beer from my Christmas tree, but instead used a really flavorful ale to make Beer Brined Pork Chops with Onions.

I gave my endorsement to silly food holidays and celebrations with Brownie Cherry Cheesecake. It really is a party in your mouth.

My most recent South Dakota Magazine submission promotes the great works of Dakota Dachshund Rescue. Our family expanded with the adoption of two more little wiener dogs, and our waist lines are expanding with Deviled Chili Cheese Dogs.

As I look ahead at recipes and ideas for future articles, I wonder what you would like to see? Have a local delicacy that you think deserves to be shared state-wide? Add your suggestions in the comments, and I will see what I can do.

South Dakota Magazine

So...in case you didn't know, I have been contributing semimonthly at South Dakota Magazine for almost a year. However, in poor blogger form, I have neglected the updates here On My Plate.

Let's do a quick catch-up with a rundown of my columns from last summer and so far this fall...

In June, we had The War for the Strawberries with Ace and I trying in vain to protect my precious berries from the squirrels. We did manage to save enough for Strawberry Mousse.

I also waxed poetically about the beautiful corn crops that later were destroyed by the drought. Thankfully, there was still some sweet corn for Fresh Corn and Radish Salad.

July brought my dilemma regarding what to take to the Antiques Roadshow and a Strawberry Rhubarb Upside-Down Cake.

Later, I cried for cucumbers to be made into Refrigerator Pickles...which led to a friend gifting me with more cucumbers than I knew what to do with in August. I now have refrigerator pickles as well as several other versions canned on my food storage shelves.

Zucchini was loud and proud in August with a rich and creamy Zucchini Alfredo

...AND sweet and delicious Zucchini Oatmeal Sandwich Cookies making the pages of the South Dakota Magazine website.

I whined about the difficulty of finding some ingredients here on the prairie and shared the recipe for the ever spicy Andouille Sausage and Shrimp Skewers in September.

Maintaining that level of heat with the kick of my Basic Salsa for Canning was easy.

I admitted to not really loving crock pot cooking, but making a concession for Chipotle Pork earlier this month. 

And, just this past week, I started looking ahead to the holidays and meal planning with Green Beans in Mushroom Sauce.




There you have it...a round-up of what I have been sharing through South Dakota Magazine. Hopefully, I can be a bit more faithful with updates in the future.

Fridge Friday: Episode 22

It is the eve of New Year's Eve. The end of 2011. This has been a roller coaster of a year...actually the past couple of years..., and I am looking forward to ringing in the new year with a nice, quiet evening at home. 

That means, I will cook. It also means I need to look inside the fridge. Why not resurrect Fridge Friday and bring you along?

See that package of ground pork on the left of the bottom shelf? It will work perfectly to make Sweet and Sour Pork Sliders. I recently added Easy Chinese: San Francisco to my DVR rotation, and these sliders caught my attention. I think a sweet, but slightly spiced little sandwich is suited perfectly to any New Year's Eve celebration (quiet, or not).

It will be easy to slide into 2012 with Sweet and Sour Pork Sliders On My Plate. Happy New Year!

Sweet and Sour Pork Sliders

(adapted from Easy Chinese: San Francisco)

MEATBALLS:
1 pound lean ground pork
1 pound Jimmy Dean sausage
2 tablespoons soy sauce
2 tablespoons rice wine vinegar

2 heaping teaspoons cornstarch

2 teaspoons sesame oil

4 cloves garlic, finely minced

2 eggs, lightly beaten

2 green onions, chopped

pinch of salt

freshly ground black pepper

1/4 -1/2 cup Panko bread crumbs

Peanut Oil

SAUCE:

1 cup hoisin sauce

3 tablespoons honey

1 tablespoon peeled and grated fresh ginger

1/2 cup pineapple juice

1 teaspoon chili oil

SLIDERS:

32 Hawaiian-style sweet rolls

shredded romaine lettuce

cucumber slices

cherry tomatoes, halved

In a large bowl, combine all ingredients except peanut oil.
Divide the mixture into 16 portions and form 16 (slightly larger than golf-ball-sized) meatballs.
Set aside in the refrigerator to chill and firm slightly.
Preheat oven to 350F.
Heat enough oil for frying (about 1/4-inch, or so) in a large wok, skillet, or braising pan over medium-high heat.
Fry the meatballs (in batches, if necessary) until golden brown in the hot oil. (Just sear to seal in juices; the meatballs will finish cooking in the oven.)
When browned, transfer meatballs with a slotted spoon to a rack placed over a baking sheet.
Place baking sheet of meatballs into the preheated oven to continue cooking through and heated to 165F.
Combine sauce ingredients in a large wok, skillet, or braising pan.
Bring to a simmer; add meatballs and toss to coat with sauce.
To assemble sliders, cut each meatball in half; split Hawaiian-style rolls; arrange shredded lettuce and cucumber slices on bottom of roll; add half of a meatball; top with remaining bun; spear half of a cherry tomato with wooden pick; and insert into slider to hold it together. (32 sliders)

Piggly Wiggly

Have you ever had something that you expected to like, but didn't expect to love? You know, one of those things that you didn't even have to taste to know it would please your palate, but when your mouth started to do a happy dance, you were pleasantly surprised?

Polenta did that for me. Cornbread, sweet corn, and hominy are loves for me. So are grits, cream of wheat, and even *gasp* chocolate Malt-O-Meal. Therefore, I knew that neither the flavor, nor the texture would offend me with polenta. Still, I was a little shocked at my response when first trying what is essentially cornmeal mush. I couldn't get enough. I was a pig. Piggly wiggly. The creamy richness of this simple food won me head over curly little tail.

Herb Rubbed Pork Chops with Polenta and Sautéed Morels

(adapted from In Good Taste)

4 (6-ounce) pork chops (boneless loin would be good, but I used 1/2" rib chops)

Olive oil

Marinade:

1/4 cup minced fresh rosemary

1/2 cup minced fresh thyme

1/2 cup olive oil

Polenta:

1 cup coarse ground polenta

1 cup water

2 cups chicken stock

1/2 teaspoon salt...to taste

1/2 cup mascarpone

4 tablespoons Parmesan

3 tablespoons butter

Sautéed Mushrooms:

2-4 tablespoons olive oil

1/2 pound morels, cleaned gently

2 shallots, minced

2 cloves of garlic, finely minced

Kosher salt

Fresh ground black pepper

For the marinade:
In a Ziplock bag, combine the ingredients for the marinade.
Add the chops and rub with the marinade.
Let marinate for 1 hour at room temperature or in the refrigerator for up to 6 hours.
Heat olive oil in a sauté pan.
Place the chops in the pan and cook until lightly browned on the first side, about 4 minutes.
Turn the chops and cook until the second side is browned and the chops are cooked through, about 3 minutes more.
Transfer the chops to a platter and tent with foil to keep warm.
For the Polenta:
Bring water, chicken stock, and salt to a boil.
Whisk in the polenta.
Reduce the heat to a very low simmer and cook for 30 minutes, stirring occasionally.
Add the cheeses, butter and season as needed with salt and pepper.
Take the polenta off the heat and set aside.
For the Mushrooms:
Add the additional olive oil to the sauté pan from the pork chops and heat over a medium flame.
Add the mushrooms and sauté until they begin to brown and soften.
Add the shallots and minced garlic (you may need to add a little more olive oil).
Keep the mushrooms and shallots moving in the pan until they are fully tender.
Season lightly with salt and pepper.
To plate:
Spoon polenta onto center of each plate; rest a pork chop on top of the polenta, and top with sautéed mushrooms.

Happy New Year!

Hubs had seriously set his hopes on Kung Pao for New Year's Eve. I had suggested keeping it low-key and inviting a few friends over to play board games (and sip a few cocktails) and to keep it super easy by picking up take-out. That was the plan, but someone...Mother Nature? Old Man Winter? the meteorologist at the local television station?...had other plans. Snow blew and temperatures dropped. The wind was icy with chills well below zero. As I repeatedly shoveled the ever drifting snow on the patio so the pups could find their way outside, I knew that all plans for the evening were off.

At that point, I should have defrosted some shrimp and made Kung Pao Shrimp for our quiet night at home alone, but I didn't. I had been clearing FoodNetwork programming off of my DVR and had just seen Anne Burrell make a lamb stew. That was seriously tempting me, and a blizzardy, cold day seemed perfect for it.

I browned the cubes of lamb and sauteed the onion, celery, carrots, and turnips. Added a mixture of stout and broth to the pot and simmered it all slowly with some tomato paste and herbs. The house felt warm, and comfy, and safe, as the aromas wafted from the kitchen and the snow drifted outside. But, ladling the stew over plates of egg noodles and dipping crusty bread into the sauce wasn't as satisfying as I had hoped. Hubs' craving for Chinese food had left us unsettled and even the Pear and Pecan Tart that I served drizzled with caramel sauce and topped with a scoop of vanilla ice cream didn't really please us...although it is very good and I wish that someone would take the leftovers away. NOW. Please. Thank you.

So...tonight I made Steamed Dumplings...and Egg Rolls...and Crab Rangoon. I hadn't intended to make the egg rolls and crab rangoon, but was trying to ease Hubs' sad, puppy dog face because he still wasn't getting Kung Pao. (We will have to go out for that soon...probably the first night that he doesn't have a meeting which requires him to rush home from the farm with just enough time to shower, gobble dinner in one gulp, and leave again....maybe Wednesday?) Of course, we both love.love.love egg rolls and the sweetness of cream cheese and crab fried inside crisp wontons. Tonight's dinner additions were not a chore.

And, it won't be a chore tomorrow when I drop a few of the extra dumplings into steaming broth with some fresh, green veggies and make a dumpling soup to savor for lunch. I am hoping that it will be as good as the Samurai Soup that I made last winter. That recipe was from Rachael Ray and was so super easy that it couldn't be considered a chore, either. The hardest part for me was forming the wonton wrappers around the meatballs. Mine weren't the half-moons that the recipe suggested, but were instead little bundles. Aesthetics aside, the soup was delicious. I may not have Kung Pao On My Plate, but I would love some Samurai Soup in my bowl.

Samurai Soup

(adapted from Everyday with Rachael Ray)

1/2 pound baby bok choy

1/2 pound ground pork (I used a pork sausage blend because that is what I had on hand.)

1/4 cup soy sauce

1 1/2 tablespoons oyster sauce

1 tablespoon grated fresh ginger (BEST TIP EVER: Keep your ginger root in the freezer; pull out & grate with microplane as you need it; no need to peel and it keeps almost forever.)

2 teaspoons honey

1 teaspoon sesame oil

40 wonton wrappers

4 cups chicken broth

1 cup water

1/4 pound snow peas, trimmed and cut into 1/2-inch pieces

Halve the bok choy lengthwise and then again crosswise. Separate the white and green portions.
In a saucepan of boiling water, cook the white bok choy portions for 1 minute; add the green portions and cook until wilted.
Drain; rinse with cold water; squeeze dry with some (sturdy) paper toweling or a clean dish towel.
Finely chop the bok choy and place in a mixing bowl.
Stir in the pork, 1 tablespoon soy sauce, oyster sauce, ginger, honey, and sesame oil.
Mix well to combine.
Arrange 10 wonton wrappers on a work surface and top each with a teaspoon of the pork mixture.
Moisten the edges and pull the wrappers up over the pork mixture.
Make half-moon, if you can; otherwise, just pull the wrappers into a bundle and press to seal the edges.
Repeat with the remaining wrappers and filling.
In a medium saucepan, bring the chicken broth, water, and remaining soy sauce to a boil.
Cover and lower heat to keep warm.
In a large pot of boiling water, cook the dumplings, stirring occasionally, until tender, about 5 minutes.
Transfer to bowls.
Add the snow peas to the hot broth; cook for 1 minute.
Ladle over the dumplings.
Drizzle with a few drops of sesame oil or add garlic chili paste, if desired. (Serves 8)