Transferring Recipes to Cook With Honey

Hello, Folks!

I wanted to let everyone know that I will not be posting on this blog any more.  I'll be transferring the files to my other food blog at Cook With Honey. I want to thank everyone for being so patient with my posting on this blog, but my work, as well as posting on my regular blog at Walking Between the Grapevines  has just taken over so much of my time that I can't give Our Roots in Food enough of my time. 

Like I mentioned, all of the recipes will be transferred and re-posted at Cook With Honey over the next few weeks. I would love it if you would follow me over there and enjoy the many recipes that will be posted on that blog. I will be including many more recipes to celebrate all of my families heritage: German, Irish, English, Native American, Dutch, Indonesian and even Guamanian dishes - in honour of my oldest son's birthplace.

Oudoe,
Ingrid

Cah Kangkung Udang

I borrowed this recipe from a friend's Facebook wall.  Yulius is from Indonesia and so when he posted this, I just couldn't resist.  It looks delicious and I'll be trying it with my kids soon.

• Ingredients:
• 
  
• 10 ounces spinach
• 7 ounces large shrimp
• 1 onion
• 2 cloves garlic
• 2 chilies, or adjust to taste
• 1 tablespoon butter
• 2 tablespoons soy sauce
• 1 tablespoon sesame oil
• 1 tablespoon oyster sauce

Directions:

• Wash spinach and cut to size. 
• Finely chop onion and garlic.   
• Seed and chop the chilies elongated, as in the picture.   
• Heat the butter. 
• Put chopped onions, garlic and chilies in the hot butter.  
• Saute until fragrant. 
• Add the shrimp.  
• Stir well. 
• Add soy sauce, sesame oil and oyster sauce.  
• Cook briefly (1-2 minutes). 
• Add the spinach. 
• Stir fry briefly until the leaves are flaccid.

Serve with hot rice.

Serves 3-5.

Wonton Soup

Johannes makes so many delicious dishes and I have been blessed to have tried several of them.  This is his go-to soup recipe for those evenings when he wants something warm and satisfying.

Ingredients

• 1 bunch green onions, cut into 1/2-inch pieces, divided
• 6 fresh mushrooms, sliced
• 1 pound ground pork
• 1 tablespoon sesame oil
• 1 tablespoon soy sauce
• 1 egg
• 1/4 cup dry bread crumbs
• 1/4 teaspoon salt
• 1/2 teaspoon ground black pepper
• 1 (16 ounce) package wonton wrappers
• 8 cups chicken broth
• 16 uncooked medium shrimp, peeled and deveined (optional)
• 1 medium head bok choy, torn into 2-inch pieces
• 16 snow peas
• 1 dash soy sauce, or to taste (optional)
• 1 dash sesame oil, to taste (optional)

Directions

1. Dice the green onions, and set aside all but 1 tablespoon. Slice the mushrooms, and set aside all but 1 tablespoon. Finely chop the 1 tablespoon of green onions and 1 tablespoon of sliced mushrooms, and place in a bowl with the ground pork, 1 tablespoon sesame oil, 1 tablespoon soy sauce, egg, bread crumbs, salt, and pepper. Stir to thoroughly mix the pork filling.
2. Spoon about 1 tablespoon of the pork filling onto the center of each wonton wrapper. Use your finger or a pastry brush to lightly moisten the edges of the wonton wrappers with water. Fold one corner of the wrapper over the filling onto the opposite corner to form a triangle. Press the edges together to seal. Moisten the two long ends of the triangle, fold them together, and press them firmly to seal.
3. Bring the chicken broth to a boil in a large saucepan over medium heat. Drop the wontons, one by one, into the broth, and let them cook for 3 to 5 minutes, until they float to the surface. Reduce heat to a simmer, and gently stir in the shrimp, bok choy, and reserved sliced mushrooms. Let the soup simmer 2 more minutes, until the shrimp turn pink, and then drop in the snow pea pods. Garnish with the remaining green onions and a dash of soy sauce and sesame oil, and serve immediately.

Serves 8.