Wonton Soup

Posted by on Jan 18, 2016 in Meat, Soups & Stews | 0 comments



  • 1/4 lb pork
  • 2 tbsp Soy sauce
  • 1 tsp Rice wine vinegar
  • 1 tbsp corn starch
  • 1/2 tspn brown sugar
  • 1/2 tspn sambal oelek or chili paste
  • wonton wrappers


  • 2 cups chicken broth
  • 3 green onions chopped
  • 1 inch ginger chopped
  • 2 cloves garlic chopped
  • 2 Thai chilies chopped
  • 1/2 tspn fish sauce
  • 1 tspn turbinado sugar or coconut sugar
  1. Mix all the wonton ingredients except for the wonton wrappers. Refrigerate for 3 hours
  2. Place 1 tbsp of pork mixture in the middle of a wonton wrapper.
  3. Brush water along all the edges of the wonton wrapper.  This will allow the wrapper to seal when we fold it.
  4. Fold top top right corner of the wrapper to the bottom left corner of the wrapper.  Pinch to seal the edges.
  5. brush water onto 2 ends of the wonton that now is a triangle.  Fold one side to the other and pinch to seal.
  6. Steam wontons  for 25 minutes
  7. Bring chicken broth to a simmer.
  8. Add all the broth ingredients and let simmer for 5 minutes.  Add salt to taste
  9. Place 2-3 wontons in a bowl and pour broth over the wontons.


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Chicken Salad

Posted by on Apr 16, 2014 in Meat | 0 comments



Ok so here is a simple recipe from my mother-in-law Vicky for chicken salad. This is not your boring cubed chicken salad.  No, this is your “I GOTTA HAVE THAT CHICKEN SALAD”.  It is so good!  I love it on a warm croissant with fresh onion. However, I also so find myself enjoying a couple of spoonfuls of it late at night like Nigella.  Believe me… you will crave it too.

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Posted by on Mar 24, 2014 in Gluten-free, Meat | 0 comments


cheese final2

Growing up I would watch my mother make paneer.    Paneer is the Indian name for a solid form of Ricotta cheese where the water has been removed from it.  I’m not going to say that she spent hours slaving to make fresh paneer.  No because making fresh whole milk ricotta or paneer as Indians refer to it is absurdly simple.  You can use paneer in your favorite paneer curry or enjoy it with some olive oil and fresh ground black pepper.

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Chicken Curry

Posted by on Jan 1, 2014 in Gluten-free, Meat | 0 comments



Chicken curry is a dish that can vary widely based on the region of India you are from.  This version is a classic Bengali preparation passed down in my family.  What this curry is not is the overly rich restaurant style chicken curry.   THIS is the chicken curry you go to an Indian grandmother’s house for.  It is nothing short of a labor or of love.

Masterfully delicious curries can be made quickly with few ingredients.  However,  they can also be arduous with many ingredients.  This chicken curry is somewhere in between.  The key to this curry is the onions and their proper preparation.


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Thai Basil Beef – Lad Na Gapow

Posted by on Nov 13, 2013 in Meat, Vegetables | 0 comments


One of my favorite cuisines is Thai.   And Im not talking Phad Thai…  I’m talking about dishes like Pad See Ew or Pad Kee Mao… and my  all time favorite thai dish Lad Na Gapow  also know as Basil Beef.  Over the years, I have come to know one thing…  no one restaurant makes this the same.  My history with this last dish has been a long one.   I’ve had many versions of gapow.   The best gapow in MHO was at Thai Place in Overland Park, KS.  Their preparation of Basil beef is so phenomenal.  I would go into a food trance while eating it.

After moving from Kansas to Chicago, I naively thought I could  easily find an equivalent Gapow.  WRONG!  I could never find one that measured up.   So I set forth to  recreate this myself  in order to fill the growing void.  Once perfecting it, I cried for for 2 reasons:  The first, was knowing I can now have my favorite dish whenever I wanted it…the second, was over why I didn’t try to recreate it earlier.  After all,  the ingredients and preparation are so simple! ARG!@#$   Well better late than never.  Hope you enjoy this even half as much as I obsess over it.

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Skyline Chili

Posted by on Oct 27, 2013 in Meat, Product Review, Soups & Stews | 0 comments

final sk2

Recently, my husband and I were in Indianapolis and we stopped by a Skyline Chili. For those of you unfamiliar with this chain, Skyline Chili is famous for their version of Cincinnati chili. My husband fancies himself as something of a fast food connoisseur. So on his recommendation we ordered:

1 large Skyline Chili over a bed of spaghetti
1 large Skyline Chili over french fries
6 Skyline Chili coney’s
2 bowls of naked Skyline Chili in a bowl

Go big or go home right? I wont judge you if you don’t judge me… While I loved every dish I have to say the naked chili in a bowl was my favorite. This was an unobstructed feast for my palate. My brain immediately went into “deconstruct recipe” mode. It was like no chili I had tasted before. It was as if the meat was stewed and then blended to form a luscious consistency… I picked up on various spices including what I believe to be Indian garam masala…hints of cinnamon, cloves, and cardamom…maybe even some all spice. Well I immediately went home and started recreating this amazing chili. I think it’s pretty spot on… but you can let your palates be the final judge… enjoy!

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