Baked Sesame Wonton Chips

1 package of wonton wrappers
1 egg
1/4 C Sesame Seeds
Sea Salt

Cut wonton wrappers in half to make rectangles, as pictured. Lay in a single layer on a baking sheet. Whisk egg in a small bowl, and brush over wonton wrappers. Sprinkle with sesame seeds and sea salt. Bake at 350` for 10-15 minutes, or until golden brown. {Chef's Tip: These can be prepared the day before and stored in an air-tight container.}



Vegetable Spring Rolls

12 sheets of rice paper
1 C coleslaw mix
1 C bean sprouts
1 C grated carrots
1/4 C green onions
1/4 C frozen corn (optional)
1 can bamboo shoots, drained
2 cloves garlic, minced
1-inch knob ginger, grated
1/4 tsp salt
2 Tblsp soy sauce

Combine all ingredients (except rice paper) in a large bowl, and stir well to combine. Dampen rice paper, and allow to rest on a clean dry surface. Place approximately 1/3 C of filling on each piece of rice paper.

I talked Kim into giving you a demonstration of how to roll a spring roll:






Scallion Pancakes (from The Kitchn)

1 1/4 C flour
1/2 C warm water
Oil
Salt
1 bunch of scallions, finely chopped

Mix flour with water until it forms a smooth dough. Knead by folding the dough over and pressing down repeatedly. Do this until the dough is very smooth and elastic. Rub oil on the ball of dough, cover with plastic wrap, and let rest for 30 minutes.

Divide dough in to 2 equal portions. Oil the back of a large baking sheet. Roll dough into an extremely thin rectangle. Brush top of dough with oil, and sprinkle with green onions and salt. Beginning on the long edge, roll up tightly (as if you were making cinnamon buns).


Once fully rolled, coil the dough like a snail.


Roll coiled dough into a round, flat pancake. Repeat with remaining half of dough.


Lay the pancakes (one at a time) in an oiled pan over medium heat. Cook for 2-4 minutes per side, until golden brown. Cut into wedges to serve.



Szechuan Green Beans

1/2-3/4 Lbs Green Beans
1 T oil
2 dried chiles (Use 3 if you like it really spicy, or 1 if you are a little scared)
Salt
1 clove garlic, minced

Blanche green beans by cooking in boiling water for a couple of minutes, until they turn a bright green. Remove from boiling water and immediately plunge into a large bowl of cold water to stop them from cooking. Set aside.

Heat oil in a large pan, and add dried chiles. Stir together and let it pop. {Chef's Tip: Adding chiles to the oil first is infusing the oil, which will really increase the flavour of this dish.} Add green beans all at once. Stir constantly, warming the green beans and tossing with the flavoured oil. Add a pinch of salt and the minced garlic clove. Stir until very fragrant. Drizzle with a little sesame oil, and remove from heat. {Chef's Tip: Generally add sesame oil at the end of cooking. Heating sesame oil for too long can lose some of the trademark flavour.}


Sesame Chicken (Adapted from Budget Bytes)

3 boneless skinless chicken breasts, sliced into strips
1 can bamboo shoots, drained
1 C (+/-)  bean sprouts
Sauce:
1/2 C soy sauce
1/3 C water
1 1/2 Tblsp sesame oil
1/4 C brown sugar
1/4 C rice vinegar
3 cloves garlic, minced
3-inch knob (+/-) ginger, grated
1/3 C sesame seeds (plus more for serving)
2 Tblsp corn starch

Combine all ingredients for sauce in a small bowl and set aside.

Cook chicken for 3-4 minutes until fully white and starting to brown. Add bean sprouts and bamboo shoots. Stir to combine. Make a well in the centre of your pan, pushing the chicken and vegetable mixture towards the sides of the pan. Pour sauce mixture into the centre. Stir the sauce quickly until it thickens, then mix with remaining ingredients. Remove from heat. Serve sprinkled with additional sesame seeds



Vegetable Fried Rice 

1 egg
2 tsp soy sauce
1 tsp sesame oil
2 C grated carrot
2 C coleslaw mix
2 C bean sprouts
3 Tblsp oil, divided
2 1/2 C (+/-) cooked rice
1 clove garlic, minced
2-inch knob ginger, grated

Whisk egg, soy sauce, and sesame oil together. Set aside.

Heat 1 Tblsp oil in a large pan. Add carrots, bean sprouts, and coleslaw mix. Stir to warm and soften. Make a well in the centre of the pan, pushing all the vegetables towards the edges. Pour 1 Tblsp oil into the centre and top with rice. Stir the rice into the oil (without mixing in the vegetables) to warm and toast the rice. Add garlic and ginger, then stir all ingredients to combine. Make a well in the centre of the pan again, and add the egg mixture. Scramble egg. Once cooked, stir to combine with rest of the rice and vegetable mixture. {Chef's tip: Cilantro or Thai basil would be a great addition at the end of this preparation.}






Steamed Sponge Cake

4 eggs, divided
1 C sugar, divided
1/2 tsp vanilla
1 1/3 C flour
1/2 tsp baking powder

Whisk egg yolks with 1/4 c sugar. Set aside. Sift flour and baking powder together, and set aside.

Beat egg whites until frothy. Gradually add 3/4 C sugar and vanilla. Beat until very stiff. Fold egg yolks into whites. Fold flour mixture into egg mixture until combined. Pour into a lightly greased 8-inch square pan. Place the pan on a rack in a pot or wok of boiling water. The water should just reach the rack. Cover and steam for 30 minutes, or until firm. May be served hot or cold.  {Chef's tip: Since steaming a cake is not the most common method, why not prepare this dish in front of your guests and serve it warm? Share the experience of steaming the cake together.}



Grocery List
Garlic
Ginger
1 bag coleslaw mix (an easy way to ensure evenly shredded cabbage)
1 bag bean sprouts
1/2-3/4 Lbs green beans
1-3 dried chile peppers
2 bunches scallions
1 pkg wonton wrappers
1 pkg Rice Paper
Sesame seeds
2 cans bamboo shoots
Soy sauce
Rice vinegar
Sesame oil
Eggs
3Lbs boneless skinless chicken breast

Pantry List
Water
Flour
Sugar
Baking powder
Frozen corn
Vanilla
Oil
Salt

Rhubarb Curd & Almond Shortbread Bars
Adapted from Lara Ferroni

This recipe has an extra step. First you make a rhubarb puree, then you turn the puree into a rhubarb curd. It's not hard, it doesn't take much time, and it's SO worth it for the results!

4-5 C rhubarb
1/4-1/3 C water
-----
2 C rhubarb puree (as prepared)
3/4 C sugar
8 egg yolks
1/8 tsp salt
4 Tblsp butter
---
1/2 C butter
3/4 C flour
1/3 C ground almonds
1/8 tsp salt
---
Whipped cream, if desired for serving

Place rhubarb in a medium pot, and add water. Cook over low to medium heat until the rhubarb softens completely. Puree in a food processor and strain.

Combine 2 cups of rhubarb puree, sugar, egg yolks, and salt in a small pot. Slowly bring to a boil, stirring constantly. Remove from heat, and whisk in butter to melt while the mixture is hot. Set aside.

Combine butter, flour, ground almonds, and salt. Mix on low until it resembles course crumbs, then increase speed of mixer and beat until it forms a soft dough. Press into greased 8-inch square pan. Prick all over with a fork. (Kim told me this was called "docking." You learn something new everyday!)

Bake crust at 350` for about 20 minutes until it is lightly golden.

Pour the curd on to the cooked crust. Smooth top with a knife or spatula. Chill until set (about 6-8 hours) before serving. Serve with whipped cream, if desired. (And we added some raspberries to our plates for some more beautiful colour)







Grocery List
1 bunch flat leaf parsley
2 heads garlic
1 onion
1 pint grape tomatoes
1 zucchini
1 bunch basil
1 lb. rhubarb
2 baguettes
Dried breadcrumbs
1 can chickpeas
1 can black olives
Ground almonds
Parmesan cheese
6 Porkchops
9 Eggs

Pantry Needs
Olive Oil
Balsamic Vinegar
Flour
Sugar
Butter
Salt


I am linking this post with #thisisbliss because I love cooking and entertaining, and a delicious budget friendly meal is bliss for me!

Recipes (Printer-friendly recipes can be viewed here)

Spicy Steamed Mussels with Lemongrass







Seafood and Vegetables En Papillote










Grilled Pineapple with Vanilla Ice Cream



If you are not a fan of pineapple, this recipe would work equally well with peaches. Simply halve peaches, and remove the pit. Cut in to wedges. Grill on all sides until tender.Grilling melon or pears could would well too. Experiment with whatever you have on hand, whatever is fresh, or whatever is on sale.


Grocery List (Printer-friendly grocery list can be viewed here)
1 Zucchini
1 Red pepper
1 bunch cilantro
Handful of snow peas
1 red pepper
1 Thai green chili
1 bunch of green onions
1 small bok choy
1 stalk lemongrass
1 pineapple
1 lime
1 can baby corn
1 can coconut milk
Jasmine rice
Vanilla ice cream
2Lbs (900g) Mussels
Variety of seafood of your choosing - salmon, a white fish, scallops, shrimp... You could even purchase what is sold as "chowder mix"

Pantry Needs
Olive oil
Cumin
Curry powder
Cinnamon
Salt & pepper
Honey
Aluminum foil
Parchment paper



I'm linking this up with What's Cooking with Ruthie's Super Saturday Show & Tell, and Thirty Handmade Days Linky Party!

Ablodigas Soup
1 Lb ground beef
1 egg
1/3 C uncooked white rice
1/4 C fresh cilantro, chopped fine
1/4 C fresh parsley, chopped fine
1 tsp salt
1/8 tsp cinnamon
1/8 tsp all spice
1 tsp cumin
1/2 tsp pepper
-----
2 carrots, peeled and chopped
1 onion, chopped fine
1 clove of garlic, diced
3 Qt (2.8L) beef stock (could substitute chicken or vegetable stock, if desired)
1/2 C tomato sauce
1 C frozen corn

To begin, first make the meat balls. Combine ground beef and egg with your hands. Mix in uncooked rice, then add all the herbs and spices. Mix with your hands to combine. Roll in to 1/4 inch meat balls, and set aside.

Saute onions, garlic, and carrots in a little olive oil until softened, about 5 minutes. Add stock and tomato sauce. Bring to a boil, then reduce heat to simmer. Add meat balls one at a time to the simmering soup. Let simmer for about 30 minutes. Add frozen corn and simmer for another 5 minutes. Serve hot, garnished with cilantro.

This soup can be made entirely in advance (even the day before) and reheated before serving.





Cornbr ead  
1/2 C corn flour
1/2 C all-purpose flour
1/2 tsp salt
4 tsp baking powder
2 Tblsp sugar
1 C cornmeal
1 C buttermilk (1 Tblsp lemon juice or vinegar, and enough milk to make 1 C. Let stand several minutes)
2 eggs
2 Tblsp butter, melted
1/4 frozen corn

Toss frozen corn in a hot pan with a little olive oil and salt, if desired. Toast for about 3 minutes, until brighter in colour. Set aside.

Sift  flours, salt, and baking powder together. Stir in sugar and corn meal. In another bowl, combine buttermilk, eggs, and melted butter. Make a well in the center of the dry ingredients, and pour in the wet ingredients. Stir to combine. Spoon into a greased 8-inch pan. Sprinkle toasted corn on top. Bake at 375` for 20-25 minutes. Serve hot, or reheat before serving.



Calabacitas Layered Salad
2 sweet potatoes, peeled and sliced lengthwise into 1/4-inch thick slices and roasted (as outlined below)
2 pints grape tomatoes, blistered (as outlined below)
1 can black beans, drained and rinsed
1 C frozen corn, toasted (as outlined below)
2 avocados, halved lengthwise and cut in to long thin slices

Rub sliced sweet potato with a little olive oil and salt. Roast in a 375` oven for about 30 minutes. Chop, and set aside.

In a very hot pan, add a drizzle of olive oil and grape tomatoes. Sprinkle lightly with salt, if desired. Toss in the pan for several minutes, until the skins are discoloured and start to split. Set aside.

In a hot pan (you could do this immediately following the tomatoes), add frozen corn and a little salt, if desired. Toss in the pan for several minutes until toasted and brighter in colour.

All of the vegetables for this salad can be prepared in advance (even the day before) and assembled in layers on a platter before serving. Place the black beans to fill the bottom of the serving dish, top with roasted sweet potato, blistered tomatoes, toasted corn, and sliced avocados. Serve family style, garnished with lime. Guests may dress their salads at the table with the vinaigrette prepared during the making of the shrimp. This salad is delicious served hot or cold.


Honey Chipotle Lime Shrimp
340g bag of peeled and deveined shrimp (thawed)
6 Tblsp olive oil
Zest of 2 limes
Juice of 2 limes
1 tsp honey
3/4 tsp chipotle powder

Combine olive oil, zest, juice, and chipotle powder. Remove about 1/3 of the mixture and set aside. Toss the remaining mixture with shrimp. Saute in a piping hot pan until shrimp is no longer cooked, about 1 minute per side.

*Take remaining 1/3 of olive oil mixture. Add another couple of tablespoons of olive oil and salt to taste. This will serve as the dressing for the calabacitas layered salad.


Tres Leche Cake 
(from Marcela Valladolid)

(If this preparing this dinner party has been a stretch for you and you want to cut yourself a break on dessert, you can prepare a yellow cake mix as directed here in lieu of baking the cake below. We're not saying it will be the same...but everybody likes having options, right?)

1 1/2 C flour
1 tsp baking powder
4 eggs, separated
1 1/2 C sugar
1/2 C milk
1 can sweetened condensed milk
1 can evaporated milk
2 C whipping cream, divided
1 Tblsp sugar
1/2 tsp cinnamon

Combine flour and baking powder, and set aside.

Using a mixer, whip egg whites until frothy. While mixer is running, gradually add sugar until soft peaks form. Beat in egg yolks one at a time until well blended. Alternate adding flour mixture and milk to the egg mixture, beginning and ending with flour.

Pour batter into a greased 8-inch cake pan. Bake at 350` for about 30 minutes until cake tests done. Cool for about 10 minutes before inverting onto a large platter with a lip. Poke the cake all over with a fork or skewer  Combine the sweetened condensed milk, evaporated milk, and 1 C whipping cream. Slowly pour the milk mixture over the cake, gradually, allowing it time to soak into the cake before adding more. (I find it easiest to do this with a ladle, so I can easily control where it goes and can direct it to the drier parts of the cake)

Store in the refrigerator until ready to serve. Before serving, beat remaining 1 C whipping cream with 1Tblsp of sugar until soft peaks form. Top cake with whipped cream and sprinkle with cinnamon before serving. (If you would prefer to prepare completely in advance, stabilize the whipped cream by adding 2 Tblsp icing sugar to it before whipping. Top cake as desired and sprinkle with cinnamon. Store in refrigerator until serving.)






Grocery List
1 large onion
2 carrots
fresh parsley
fresh cilantro
3 limes
2 sweet potatoes
2 pints of grape tomatoes
2 avocados
1 Lb ground beef
340g bag of frozen shrimp
8 eggs
500ml whipping cream
1 bag of frozen corn
1 Qt (2.8L) stock
1/2 C (125 ml) tomato sauce
1 can evaporated milk
1 can sweetened condensed milk
1 can black beans
1/2 C corn flour - I recommend buying just the amount needed (1/2 cup) Bulk Barn
Corn meal  - I recommend buying just the amount needed (1 cup) Bulk Barn
3/4 tsp chipotle powder  - I recommend buying a small amount at Bulk Barn as this isn't a commonly used spice

Pantry Needs
garlic
white rice
sugar
baking powder
flour
olive oil
milk
butter
vanilla
honey
cumin
all spice
cinnamon

salt
pepper

*Any spices you don't already have on hand can be purchased in small quantities for very little money at Bulk Barn. Similarly, if you don't have the other dry pantry ingredients (rice, flour, baking powder, etc), consider purchasing just the quantity you need at Bulk Barn to cut costs.