Wonton Soup

Last night the girls were off to Guiding, so I needed to make a quick and easy dinner. It was still wet and rainy, so I thought that it would be a nice idea to have some soup. I’ve been making a point of turning my frozen stockpile of bones (left over from roasts and rotisserie meals) into broth, so I used some of my recently-made chicken broth to make up some wonton soup.

There wasn’t really a recipe as such. I threw some of the leftover chicken from Family Day, some baby bok choy, and a generous sprinkle of salt into the broth while I brought it to a boil. Then I added a couple of handfuls of fully-cooked chicken & cilantro mini wontons (bought at Costco) and cooked them for about two minutes. The broth didn’t need much seasoning because the wontons themselves are bursting with flavour — a very cilantro-based flavour, so I’m really lucky that none of us have that gene that makes cilantro taste like soap. And that was that!

Family Day Chicken Dinner

Yesterday was Family Day, which is neither a religious nor a festival holiday. Rather, it is mostly an excuse to have a day off in February (a month with no other statutory holidays in Ontario) when you are nominally supposed to spend doing fun things with your family. This year I didn’t even get to spend it with my entire household, since my husband was off to Sweden on business, the lucky duck. I’ve never had a job where they flew me halfway around the world to attend meetings, I’ll tell you that right now. So while he was visiting the Arctic Circle…

And driving on ice roads…

And eating smoked moose and visiting fortresses, I am here at home with the kids. I might just be a little bit jealous.

(From his photos, Sweden during the winter looks a heck of a lot like it does here in Canada, so I’m not as jealous as I might be if he were in the Bahamas or something. And to be fair, the only time he had to go explore was the weekend, since he is working. I’m trying to talk my way out of jealousy here, and it’s not working very well.)

I’d hoped to take the kids to Winterlude and possibly skating on the canal, but it’s been unseasonably warm since Sunday and it started pissing down rain about halfway through Monday. So instead we went to the Canada Agriculture and Food Museum for the afternoon. The highlight was all of the baby animals — most of whom, like the calf above, didn’t want to stay still long enough for a good picture. But the kids were thrilled to be able to pet the sheep and the goats and the calves, so it was a win. The calves were big favourites, since they were very sociable and leaned right into a good scratch. A few of them made my kids laugh by licking their hands and arms; I’m not sure whether they were looking for food, or tasting salt, or just investigating, but by the time we were out of the cow barn all of our winter coats needed a wash. After raising children and small animals, cow slobber doesn’t bother me that much, but that doesn’t mean I want to be wearing it any longer than I have to!

Given that we were out and about well after I’d usually be starting dinner, I needed something easy to feed the family when we got home. In the oven, I reheated the Costco rotisserie chicken that I’d bought the day before. I pricked a few potatoes with a fork and microwaved them until they were soft for easy “baked” potatoes. And then I steamed some spinach. Not the fanciest meal in my repertoire, but we had all worked up an appetite from our adventures, so it went down well.

A Year Gone By

The one-year anniversary of this blog (blogiversary?) slipped by on February 13th without me really noticing it. Sitting down at the computer to write a blog post before I shut down my computer and crawl into bed has become a part of my daily routine. It has given me a chance to reflect on the things I’ve worked on or that have interested me. On a more practical note, blogging has allowed me to keep track of what I’ve done, where I got the recipe/instructions/pattern, and how it turned out — and in a searchable format. I can’t count the number of times I’ve grabbed my phone and used the search function on this blog as a quick memory aid.


Kirkland Asian Beef Noodle Soup kit with added soft-boiled eggs. It looks reasonably appetizing, but it tastes powdery and somehow more artificial than an instant ramen packet. Thumbs down from me.

Have I learned anything over the last year? Well, I’ve expanded my cooking skills considerably. I no longer rely on the same repertoire of a few reliable recipes day in and day out. I mean, of course I still have some that I go back to over and over again, but that’s interspersed with trying new things. And trying new things has started to help me get over the fear of failure when learning. One of the great things about cooking is that even if you mess it up, it’s only one meal. It may seem like a big deal at the time, especially for the more difficult dishes, but in the grand scheme of things it’s not so bad. The important thing is that I learn from my failures.


Homemade chicken noodle soup with half an avocado filled with ranch dressing, and a Dad’s Biscuit. I may have added a few too many noodles to the soup this time, but it tasted fine.

I’m also enjoying how blogging has pushed me to try new foods and new techniques — and that, by extension, has influenced how my children experience the culinary world. So long as it’s not burned to a crisp, my husband will eat just about anything so long as he doesn’t have to cook it. (That’s not to say that he doesn’t have his preferences, but he’ll still eat stuff he’s not fond of.) But my kids, though, are more resistant to culinary change. They’re not super-picky eaters (and boy, have I heard stories about kids like that), but they tend to complain when a food isn’t one of their favourites. I think that exposing them to new foods so often now has taught them that just because a food is new, that doesn’t mean they won’t like it. There’s still resistance there, but not at the same level as this time last year. And I have to say it’s heartwarming when I overhear my kids brag to their friends about my cooking — and then try to persuade their friends to try something new.


A quick dinner of fried rice using whatever leftovers were in the fridge. Ingredients included roast chicken, roast beef, red onion, green onion, potatoes, corn, peas, mushrooms, garlic, and eggs, cooked together with a bit of soy sauce and miso broth. Tasty.

Where do I want to go from here? Well, I have a whole list of dishes I want to try, and a stack of new cookbooks from Christmas that I’ve barely cracked. My friends bought me a copy of The Sioux Chef’s Indigenous Kitchen by Sean Sherman (2017), and I am highly intrigued. I also want to dive into How To Cook Indian by Sanjeev Kapoor (2011), which my husband bought me. Although these books are from completely different cultures and corners of the globe, they do share a commonality in that I’ll have to learn where to source some of the ingredients that are less common around here (or common, but only seasonally). I also want to improve my breadmaking skills, and learn to make rum balls and pavlovas.


Fresh fruit tarts made from crust leftover after making full-sized pies. The filling is basically a peeled, chopped apple, strawberries, and blueberries, with a bit of white and brown sugar and a dash of cinnamon.

Mostly, I just want to keep learning. There is so much out there to try! I want to push my personal boundaries when it comes to cooking, and try new techniques when it comes to handicrafts, and start my own small business when it comes to thrifting. I want to challenge myself. I want to expand. I want to grow. And I want to keep writing about it.

Pancake Tuesday

Mardi Gras isn’t really a thing around here, although I’d love to head down to New Orleans some day to celebrate it. However, my family does have British history, and hence strong cultural ties to the Anglican church. As such, when I was growing up we honoured Shrove Tuesday, which immediately precedes Ash Wednesday (the first day of Lent) — although perhaps “honoured” is stretching things a bit. We never sought out the church in order to obtain absolution for our sins on Shrove Tuesday, and we didn’t give up certain foods for Lent. What we did do was make a point of serving pancakes on Pancake Tuesday. As you can see, the celebration for us, such as it is, was much more secular than religious. It’s kind of like how many people celebrate Christmas without ever going to church.

I’ve decided to keep the tradition alive with my children by cooking pancakes for dinner every year on this day (when I remember). It’s not like this is the only time we have pancakes, after all. This year I served it covered in a mound of freshly-prepared fruit salad that included green grapes, blueberries, honeycrisp apples, oranges, bananas, and strawberries. As winter drags on, these pops of colour and flavour are welcome additions to our diet. That being said, every single one of these items is an import (except maybe the apples, which store well), so the fruit commands a premium price.

I used my Spiced Pancake Recipe for the pancakes themselves, since they’ve become quite a hit in my household of late. There were all kinds of sweet toppings available: whipped cream and non-dairy whipped cream substitute, black currant syrup, elderberry syrup, maple syrup, caramel syrup, and icing sugar. I had mine with elderberry syrup and non-dairy whipped cream substitute. It was delicious! I made a bit extra for the kids to reheat in the morning for breakfast, too, which makes our morning that much easier — and tastier.

Pasta Primavera

So I tried cooking a second recipe from Essential Cooking Basics: The New Cook by Mary Berry & Marlena Spieler (1997), and sadly, I wasn’t nearly as happy with the recipe as last time. I’ll say up front that I did make a few changes; instead of string beans, I used asparagus stalks cut small, and instead of dried penne I used dried linguini. But I’m pretty sure that’s not where my issues with this dish lie. At any rate, it still holds true to the dish’s basic composition of “the combination of lightly cooked vegetables and pasta”.

To be clear, it’s the dish, not the recipe, that I had problems with. The recipe was quite clear, concise, and yielded exactly the results that it promised. But I’ve had pasta primavera before, and this just didn’t live up to my (admittedly high) expectations. I’d expected the sauce to be creamy, and while it looked like it should be, it really tasted quite dry. That might have been the fault of the cheese that I chose (Chevrai Original Goat Cheese), but it was soft goat cheese as the recipe dictated. Also, the strong flavour of lemon (which my husband insists tasted more like lime, but as you can see from the above photo was definitely a lemon) was off-putting.

It’s too bad, because I like the concept behind this dish, but I don’t think that this recipe is for me. That’s all right, since a quick perusal of my bookshelves yielded three different pasta primavera recipes for me to try: on page 327 of the Joy of Cooking (Rombauer & Becker, 2006 edition), page 125 of The New Canadian Basics Cookbook (Carol Ferguson, 1999), and page 164 of Gordon Ramsay’s Healthy Appetite (Gordon Ramsay, 2008). I figure that, with a bit of experimentation, I’ll find a recipe that my husband, kids, and I like well enough for it to become a family classic.

Muffins & Schnitzel & Faux Alfredo

Yesterday was a busy day for cooking. The first thing Thing 2 did when she returned from school was to request that we make muffins together. I used up the leftover pancake mix from the Pancake Mix & Peach Muffins to whip up a second batch; it turns out that the size of box that they sell at the dollar store will make two batches with a little left over. This time we tried the recipe with the spices (which greatly enhanced the flavour), and added apricots instead of peaches as the fruit. No nuts again this time, since the kids want to take them to school. They turned out quite well!


Pancake mix & apricot muffins.

For dinner I decided to try a few things I hadn’t made before, the first of which was chicken schnitzel. Schnitzel is one of my husband’s favourite foods from his childhood (although he insists that it’s not real schnitzel unless it’s pork). I found pre-tenderized and breaded schnitzel on clearance at the grocery store yesterday, so I figured I’d give it a shot. In all honesty, I did overcook it, but my husband still ate his portion and the kids’ leftovers, so it wasn’t that bad. I think I know where I made my mistakes and I know what to change when I try this dish again in the future.


Chicken schnitzel, linguini with cauliflower Alfredo sauce, and steamed spinach.

The second new dish that I made was linguini with Cauliflower Alfredo Sauce from Just A Pinch. I’d seen this recipe referenced on a few cooking blogs and it was touted as being fantastic. I love creamy sauces, but my digestive system can’t handle much milk, so I thought that this was the perfect solution. My sauce turned out a little more brown than the recipe’s, but that’s because my homemade chicken broth turned out more brown than the commercial kind because of the way the chicken was originally prepared. Taste-wise, I don’t think that affected it much, though.

My main problem with the recipe is that after following all of the instructions to the letter, the sauce ended up being really, really watery. I mean, it was more of a soup than a sauce and would never have stuck to the noodles. I suspect that this was because my cauliflower was smaller than the one from the recipe, which affected the solid-to-liquid ratio; I find that accurately recreating a dish can be difficult if the ingredients aren’t given in a weight or volume-based measure. I also had to use almond milk instead of heavy cream, which probably didn’t help, but there’s only 1/4 cup of that in there in any case. In the end I was able to save the sauce. First I whisked about 4 Tbsp of flour with some water to make a smooth paste, which I then whisked into the sauce. I simmered it all together for a while but I found that it wasn’t thickening fast enough, so I chucked it all into a microwave-safe casserole dish and microwaved it in three-minute increments (stirring after every three minutes) until it reached the desired consistency.

So would I make this recipe again? Probably, when my desire for a creamy alfredo-like sauce resurfaces. You definitely could taste the cauliflower in there, but that’s not necessarily a bad thing. I’d say it’s a reasonable replacement for a proper Alfredo, and it’s still a thousand times better than some of the canned versions that are available around here. Next time I’ll just adjust planned cooking times to accommodate having to thicken it.

Pork Belly Ramen

Earlier this week I accidentally bought two packages of pork riblets. I was distracted by the fact that each package was less than $2.00 and didn’t read the label very well; I thought that what was inside the package was solid meat instead of mostly bone. When I went to cook it I was highly disappointed! So I threw the bones into a crock pot and simmered them for two days in order to get a passable broth.

On that same shopping trip I bought some pork belly slices for about 75% off, with which I was much less disappointed. I haven’t had much luck cooking pork belly in the past (one time I over-salted, another I cooked them for much too long and they were tough). I went to the Internet and found that one way to cook them for soup is to simmer them. I used:

– 1 tsp ginger
– 3 Tbsp sugar
– 4 Tbsp soy sauce
– 4 Tbsp sake
– 2 green onions, roughly chopped
– 1 clove garlic, roughly chopped
– 1 1/2 cups water

When the meat was done, I set it aside and added the remaining simmering liquid (with the large particulate strained out), plus 1 tsp instant dashi granules and a drizzle of mirin, to a pot of the pork bone broth I’d made. The broth turned out nice and flavourful, but the pork belly still needs a bit of work; perhaps if I marinaded the pork belly in the liquid first, simmered it, then grilled it briefly to get some browning? I definitely need some more practice before I get it 100% right.

In my ongoing quest for a better noodle, I served the pork and broth over a base of Kumai Japanese Style Handmade Ramen noodles by Chewy International Foods Ltd.. They’re still nothing close to fresh handmade noodles, but they have been the best pre-packaged noodles I’ve tried so far. You only have to cook them for 30 seconds in boiling water, which I think really helped them stay nice and chewy.

I served the ramen with shredded Napa cabbage, soft-boiled eggs, and green onions, in addition to the pork belly and broth I’d made. It wasn’t perfect, but it was quite tasty, and I enjoyed it. Too bad Thing 1 is down with a cold again and couldn’t really enjoy it, since it’s generally the kind of dish she prefers. At least the warm soup felt good on her sore throat.