Way Easy Wonton Soup

LOVE this soup it's so quick and easy.

INGREDIENTS:

• garlic to taste (1 or 2 cloves)
• Salt
• 1 tbsp olive oil
• Chinese 5-spice
• Dried chili peppers
  
• 4 cups chicken broth
• 2 TBSP non-flavored sherry
• 2 TBSP soy sauce
• Wontons (can make them...find your own recipe for that...or Whole Foods has some very nice mini-wontons that are frozen and perfect)
• Choose from any or all of the following: water chestnuts, edamame (shelled and pre-cooked), mushrooms (fresh or reconstituted dried), onions, udon noodles...

DIRECTIONS:

• Smack garlic to split skin then remove. Add along with salt, chili pepper, and Chinese 5-spice to mortar and pestle.
• Grind until a nice paste forms
• Add olive oil to good soup pot then add paste and saute for a few minutes (don't let it burn...add more olive oil if needed)
  
• Add mushrooms, onions and water chestnuts if using
• Add chicken broth, sherry, soy sauce
• Heat to boiling
• Add wontons and other stuff you chose according to time needed to cook.

Remove from heat. Serve immediately. Can add some spring onions on top at the end. Enjoy!

Pear, Prosciutto, & Hazelnut Stuffing

INGREDIENTS:

3 teaspoons extra-virgin olive oil – divided
4 ounces thinly sliced prosciutto – cut into ribbons
2 cups chopped onion
2 cups diced fennel bulb
¼ cup minced shallot
2 teaspoons minced fresh sage
2 teaspoons minced fresh thyme
1 teaspoon minced fresh rosemary
8 cups stale baguette, preferably multigrain (NOT sourdough), cut into ½ in cubes
if you don’t have stale bread ready to use, spread the cubes on a baking sheet at
250 for 15 minutes until crisp and dry
2 ripe but firm Bosc pears – chopped
1/3 cup toasted chopped hazelnuts (tip – cook in a small dry skillet over medium-low
heat stirring constantly until fragrant and lightly browned for 2 – 4 minutes
14 oz reduced sodium chicken broth
¼ teaspoon salt
freshly ground pepper to taste

DIRECTIONS:

1. Preheat oven to 350. Coat 9x13 baking dish with cooking spray (or use olive oil instead)
2. Heat 1 tsp oil in nonstick skillet over medium heat. Add prosciutto and cook until crispy about 5 minutes then drain on paper towel.
3. Wipe out the pan and heat remaining oil (2 tsp) over medium-high heat. Add onion, fennel and shallot and cook, stirring, until softened and beginning to brown, 6 – 8 minutes.
4. Add sage, thyme, rosemary and cook for 1 minute more.
5. Transfer all to large bowl and gently stir in bread, pears, parsley, hazelnuts and the prosciutto.
6. Add broth and toss to combine.
7. Season with salt and pepper.
8. Spoon the stuffing into the prepared baking dish and cover with foil.
9. Bake for 40 minutes, remove the foil and bake until the top is beginning to crisp, 25 – 30 minutes more.

Makes 12 servings of 2/3 cup each.

Donna’s Trippin’ Tapenade

Adjust the amounts of the following to your taste and combine in a food processor.
• Kalamata olives, pitted (1.5 cups or so)
• Dijon mustard (teaspoon or so)
• Olive oil (several tablespoons)
• Freshly ground black pepper
• Fresh orange zest (about ½ of an orange or less)
• 3 large cloves of garlic pressed or finely minced
• Sun-dried tomato, with or without oil, diced
• Oregano or other Italian spice (dried ok, fresh better)
• Capers, rinsed (2 – 3 teaspoons)

Process to the size you prefer. Serve with crackers, French bread, crostini and/or with fine cheese. Also good over eggs or with potatoes or fish.

Sure Fire Salad Dressing -Lemon Honey Vinaigrette

Want a dressing that your guests and family will love every time? Try this one on for size:

INGREDIENTS:
2 tbsp lemon juice
3 tbsp olive oil
1 tbsp apple cider vinegar
2 tbsp honey

DIRECTIONS:
Add ingredients and whisk well to mix. Be careful and don't overdo the oil. Taste when finished and add small bits of ingredients as needed to alter the taste to your liking.

SERVING SUGGESTION:
Toss with mixed greens, blue cheese, sliced pears, and candied pecans

Curried Cranberries

At first glance, these flavors might not sound good together. However, the curry flavor is light and adds an interesting dimension to your traditional cranberry sauce for the holidays. Enjoy!

INGREDIENTS:

• 1 cup sugar
• 1/2 cup cider vinegar
• 1/2 cup port wine
• 3/4 cup orange marmalade
• 1/3 cup raisins or chopped dates
• 2 tsp ground cinnamon
• 1.5 tsp curry powder
• 1/4 tsp salt
• 1 bag (12 0z) fresh cranberries

DIRECTIONS:

• Preheat oven to 325 degrees F
• Combine all ingredients except cranberries in the order listed. Use a large bowl.
• Add the cranberries and mix well.
• Spray a 2-qt baking dish with cooking spray (canola oil works great...not PAM!)
• Pour in cranberry mixture and cover with foil.
• Bake for 50 - 60 minutes (little more if cranberries frozen), until cranberries are soft.
• Let sit 10 - 15 minutes before serving to thicken slightly.
• Can be made a day ahead and placed in refrigerator until ready to eat.

*Recipe source: spiceislands.com

Grandma Sprenger's Carmel Corn:

If you like Carmel Corn, you can't go wrong with this family recipe!

• 8 qt. plain popped corn
• 2 c. light brown sugar
• 1/2 c. light corn syrup
• 2 sticks of butter
• 1/2 t. soda
• 1/2 t. salt
• 1 t. vanilla
  

Pop corn. Place in large roaster pan. Combine sugar, syrup and butter in heavy pan. Bring to boil and boil 5 minutes. Remove from heat and add soda, salt and vanilla. Pour over popcorn mixing well. Bake at 200 for 1 hour, stirring every 15 minutes.

Pour out on waxed paper, separating grains. When cool, store in airtight container.