Since becoming quarantined nearly a month ago I have not ordered takeout or had prepared food delivered once. One night in a moment of weakness I bought fried chicken from my local grocery store, and I broke out in hives. I think I have an underlying allergy to certain fry oils, but in our current corona-culture, it was enough to spook my very non-germophic heart.
My next few posts are going to get interesting, as I have not grocery shopped a single item since March 29. I’m craving certain foods, but I am determined to make them on my own, including Chinese takeout.
This is by far a “semi-homemade” Wonton Soup with pantry and freezer ingredients. Store bought wontons, frozen scallions (chopped and frozen by me), frozen ginger (didn’t photograph well, so subbed powdered ginger in the pic), chicken bouillon packet, and rice vinegar.
POOR WOMAN’S WONTON SOUP
1 packet Chicken Bouillon (or cube, or chicken stock or other broth)
2 cups water (if not using prepared stock/broth)
However many wontons you want to eat
1 teaspoon Rice Vinegar
1 teaspoon Ginger
2 tablespoons chopped Scallions
Simmer all ingredients together until wontons are cooked through. I wish it was more complicated than that. For extra zing, you can saute and lightly the wontons in a bit of sesame oil before adding broth.
Looks like takeout to me
Served with a scallion pancake, another one of the few convenience items in my freezer
One of my favorite salads is a simple Greek salad primarily comprised of Romaine lettuce, scallions, and dill. I love it so much more than the traditional Greek salad of cucumbers, tomatoes, and feta.
One of the keys to nailing this salad well is white wine vinegar with the dressing. The vinegar complements the flavors without overpowering, brightening the ingredients.
It’s simple to prepare, just some cleaning and chopping. It’s a great summer salad, but can be enjoyed year round.
Romaine Lettuce, chopped
Fresh Dill, chopped
White Wine Vinegar
Salt and Pepper
Feta Cheese, optional
Quantities for this salad is up to your personal preferences. I usually use about 1 head of lettuce, 1/2 cup of scallions, 1/4 cup dill, and a 2:1 ratio of oil to vinegar. I am not a huge dressing fan so I lightly dress the greens. Season with salt and pepper to taste, and topped with crumbled feta if so desired.
With winter coming to a close (hopefully) I decided to give baked potato soup a whirl. Whenever I go to Houlihan’s it is my favorite soup to order but for some reason I never thought to make it.
I looked up some recipes but I was not totally sold on anyone in particular so I modified and came up with my own.
In all honestly I needed an excuse to use the grill press that I bought as my first employee purchase from Sur La Table.
To make the soup I cooked about 11 slices of thick cut applewood smoked bacon and I reserved about a quarter cup of the bacon grease. I chopped one small yellow onion and threw in some garlic, seasoning the mixture with salt-and-pepper. After the onions got soft I added a few tablespoons of flour and started to create a roux.
I then added 32 ounces of chicken broth and six chopped and peeled russet potatoes. I let the mixture boil then simmer about half an hour until the potatoes were soft. I then added a cup of warm milk (I was scared cold milk would curdle) and adjusted the seasonings. The soup definitely needed more salt because I forgot how much the potatoes absorb. I also added about a cup of chopped scallions and then my crumbled bacon which I had reserved on the side. That was pretty much it and it was really only about an hour for the whole process.
To serve I just added a little bit more scallion and shredded cheddar. So yummy and boyfriend approved. ☺️