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The Wonton Soup to satisfy your cravings

I’ve had a hard time finding good takeout wonton soup near me, so, since it’s one of my favorite comfort foods, I’ve perfected the art of making it for myself.

If you think wonton soup is a combination of mushy wontons and flavorless broth, this soup will change your mind.

This post will walk you through how to make the shrimp filling and a super flavorful broth. It will also show you, step-by-step, how easy folding soup wontons actually is.

In no time, you’ll have a wonton assembly line happening in your kitchen, and a fresh and wholesome soup to eat!

“So yummy! Love the broth. I used whole shrimp and wouldn’t change a thing! Definitely a keeper. Thank you!”

—Jennifer

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When you’ve been blogging for as long as I have (10 years, if you remember from my lemon curd cake post!), it’s easy to think you have just about every recipe possible in your archive.

But one thing that I very much come up short on is Irish-inspired recipes for St. Patrick’s Day, other than my mini shepherds pies and Baileys brownies.

But watching The Banshees of Inisherin apparently has me inspired, so I have a few new ones planned for this year, including corned beef egg rolls, and this Colcannon Soup recipe.

This soup is inspired by a traditional Irish dish that I was lucky enough to taste while working as a food stylist years ago. The combination of potatoes and cabbage may seem a little boring, but I can promise you that the flavor of the finished cabbage potato soup is anything but!

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I know in Monday’s post, I sort of lamented about how small my Thanksgiving gathering is, thus, not allowing me to make a HUGE Thanksgiving recipes list with a million different dishes. I shouldn’t complain at all, because the way things are means it’s simple and relatively easy to prepare the meal.

I’ve heard from several of you in the past few days, and it turns out, small family groups similar to my own are very common for Thanksgiving. Not everybody is cooking for 30!

And while I DO have a recipe for a whole roasted turkey being published next Monday (and a corresponding leftover turkey chili recipe), I wanted to share a turkey recipe fit for a smaller gathering today.

This Blue Cheese & Apple Turkey Breast Roulade provides about five pounds of turkey, making it just the right size for my family of six. If you had a slightly larger (but still pretty small) guest list, you could serve this roulade plus a few roasted turkey drumsticks.

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You guys, I am super excited today. This is the first recipe in a year-long collaboration with organicgirl.

I couldn’t be more thrilled to be bringing you these recipes, because I’m such a superfan of the brand. You see, as a food stylist, I don’t grocery shop like a normal human being.

I take my good sweet time in the produce section, looking over all the offerings and only selecting the very freshest, prettiest, most vibrant foods (for both work, and vegetarian meals I make at home, like lentil pasta sauce).

A famous food stylist once told me that if you shop carefully, half the work is already done for you before you get on set.

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I have this weird thing with soups. With some soups, I really only like the broth. Like, I enjoy chili that has a thinner consistency, so that I can eat the broth, and just leave behind all the beans and meat.

But with other soups, it’s really the “stuff” that I’m into. Like minestrone. I love the combination of those short little tubes of pasta (“ditalina”), ground beef, beans, lots of veggies and cheese.

The broth doesn’t matter as much in minestrone, it’s really all about the stuff.

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Since we’ve been so busy lately moving between houses, a self-imposed easiest dinners ever diet of hot dogs, burgers and brats seemed like a good idea for a few weeks.

But because our old house just hit the market finally, the amount of stuff that we can move has started to dwindle, as we need to leave the old house “staged” for prospective buyers.

So instead of spending every evening packing boxes and moving until we fall into bed exhausted, we’re starting to get some free time back again. And with that, comes the ability to make a dinner that isn’t served on a paper plate and devoured as quickly as possible between trips between houses.

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One of my very favorite cooking “projects” is risotto. I love the ritual of it. I love that once you’ve made it a few times, you’ve memorized the procedure for it and can make it again and again, no recipe needed.

I love that it’s gourmet and elegant, but simple. I love that it’s sort of time-consuming, but gives you time in the kitchen to listen to music, unload the dishwasher, and have a glass of wine. I love that it requires patience.

The post Farro and Kale Risotto with Roasted Tomatoes appeared first on Foxes Love Lemons.

Have you ever made spring rolls? Until a few weeks ago, I hadn’t. The very limited introduction to sushi, spring rolls and other types of Asian food fun was, for the most part, slashed from my culinary school curriculum after three snow days in two weeks condensed 18 hours of class into 3 hours of class.

We rolled the quickest, sloppiest sushi rolls ever, and then called it a day before moving onto other things.

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