Sunday's oh lovely Sunday's
my favorite day of the week.
No plans, no places to be, no obligations to fulfill, just us at home, relaxing and being near to each other..
A day for jammies, moving slowly, resting, movies on the television, reading snuggled in a nice warm bed and cooking for the day, for the week...cooking with love..a day for creating something or many things..my husband at the computer doing post work on the photographs taken on Saturday..
Me in my little studio experimenting on canvas, in my journal..
A day of quiet, a day of all the things of home..
That is why I have decided to share my favorite recipes on Sundays..share what I am cooking..
My kitchen is such an immeasurable loving place for me..a place where I relax and embrace the elemental pleasure of feeding not only our tummies but our souls..
I was given this delicious and oh so easy recipe by a very beautiful lady I used to work with. Her name was Claudia Todd and she was such a genuinely sweet and kind lady. I loved her very much and miss her to this day.
Claudia passed a couple of years ago, but she left with all those that knew her, the true essence of who she was..she made us better for having known her.
Chopped cabbage-1 small to medium head..as green as you can find (more vitamins)
Finely chopped green onions-1 bunch both white and green parts
1 pound ground beef browned in a little canola oil, finely crumbled
A teaspoon or so of sugar, more if you so desire
Soy sauce to taste
In a frying pan put in hamburger, cabbage and onions. Cook until tender. Add sugar and soy sauce to taste. Place 1-1 1/2 tablespoons of filling in the center of wonton skin, wet edge of wonton with water, fold in half to the shape of a triangle and press edges together.
In a large non-stick frying pan add a tablespoon or so of canola oil. Heat over medium to medium high heat add wontons, also adding 1/4 cup water. Cover tightly and cook for approx 10 mins or until water has evaporated and left a crispy skin. Be sure to keep an eye on these as they will burn..
So yummy...serve with sticky rice, asian cucumber salad (recipe to follow) teriyaki and soy sauce for dipping or drizzling.
"Asian Cucumber Salad"
2 cucumbers-halved lengthwise, seeded and sliced
2 teaspoons salt
1/2 cup rice vinegar
1/4 cup white sugar
2 tablespoons sesame oil
1 tablespoon garlic
1 tablespoon minced fresh ginger root
1 tablespoon sesame seeds
4 fresh red chile peppers or red bell pepper, thinly sliced
Put the cucumber slices in a colander and sprinkle with salt, set aside to drain for 1 hour
Whisk the vinegar and sugar together until the sugar is dissolved; add the sesame oil, garlic, ginger and sesame seeds, stir.
Rinse salt off of the cucumber slices by running under cold water, let dry or pat with paper towel and add to the bowl with sliced red peppers.
Drizzle the dressing over the veggies and toss to coat.
And lastly we can't forget something deliciously tempting and sweet..
Now this is one of those all time favorite "Cool Whip" recipes..it is light and fluffy and wonderfully yummy with a hint of orange..the perfect ending to a wonderful asian inspired meal..
1 (8 ounce) package Philadelphia cream cheese softened
1 (14 ounce) can Eagle Brand Sweetened Condensed milk, divided
1 (8 ounce) tub Cool Whip
1 (6 ounce) Honey Maid Graham Pie Crust
1 orange zested and juiced
1 (3.4 ounce) package Jell-o Vanilla instant pudding
Beat cream cheese and 1/4 cup condensed milk with mixer until well blended. Whisk in 1/2 cup Cool Whip. Spread onto bottom of crust.
Whisk orange juice, remaining condensed mild and dry pudding mix in medium bowl for 2 minutes. Stir in 1 1/2 cups of the remaining cool Whip. Spread over cream cheese layer.
Stir in orange zest and remaining Cool Whip, spread over pie. Refrigerate for 4 hours.
I hope you have enjoyed this sharing of recipes and will enjoy these recipes with your family and or friends..