Monday, December 6, 2010

I'm So Writing a Cookbook

Make. What was the last thing you made? What materials did you use? Is there something you want to make, but you need to clear some time for it?

I’m not sure if this was the true intent of this post, but the last thing I ‘made’ was these:



Normally, I wouldn’t be so proud, but I made these without a recipe, not even sure if the ingredients would taste good together – and they were delicious! On top of that, it’s the second thing I’ve EVER fried.

I had some leftover pre-cooked chicken, wontons and cheese and I was hungry.

If you want to recreate them, here are my sort-of directions:

Ingredients:

  • 3/4 cup – ish pre-cooked chicken

  • a handful of shredded mozzarella cheese

  • 2 heaping spoonfuls of small-curd cottage cheese

  • Small wonton wrappers

  • oil – I used canola but just about anything will do

  • a few sprinkles of Provencal Herbs (or you can try something else)

  • bowl of water


Instructions:

  1. Mix the chicken, mozzarella, cottage cheese and Provencal herbs in a bowl. Adjust ingredients as you see fit.

  2. heat oil approximately 1 inch deep in a large skillet or wok to around 375 degrees. If you don’t have a thermometer, I used the setting a few clicks past “medium” heat. You may actually want to do this once you are almost done with the next step, depending on how quickly your stove heats up.

  3. Place a little spoonful of the mixture on a wonton wrapper. Stick your finger in the water and lightly wet all four edges of the wrapper.

  4. Fold one corner of the wrapper over to form a triangle and press the edges together to seal all the filling inside.

  5. Stop when you’ve run out of filling or wontons. *shrug* this isn’t exactly a scientific process

  6. Once the oil is heated, place four to five wontons in the skillet with tongs. After approximately 30 seconds, or when the underside is brown to your liking, flip them over.

  7. Remove the wontons from the oil with the tongs (Tip: turn them sideways to drain out any oil that may have gotten inside the wrapper) and place them on a plate with a paper towel.

  8. Repeat steps 6 and 7 until you run out of wontons.

  9. Enjoy. Open your windows, turn on your fans, and use lots of air freshener. 'Cause grease STINKS.

  10. Send me a thank-you email.


See, that wasn’t so hard. I could so write a cookbook. It’d be called: Sarah’s Kitchen: No Measuring Things Required

The day before, I also made this:



It’s stuffed with chicken, red peppers and cheese and it’s as delicious as it is pretty. I have an actual recipe for this and if you ask nicely, I may give it to you.

For those of you who came here looking for some sort of crafty thing? I tried that once, for a month. It didn’t end well. I have the hand-eye coordination of a walrus that’s never had to catch his own food.

One thing I’d like to do is take all my sorority tshirts and make a quilt-blanket thing out of it. Or maybe I can trick my roommate into doing it for me! :)

This post is part of my #reverb10. Visit their website to learn more.

Make. What was the last thing you made? What materials did you use? Is there something you want to make, but you need to clear some time for it?



I’m not sure if this was the true intent of this post, but the last thing I ‘made’ was these:



Normally, I wouldn’t be so proud, but I made these without a recipe, not even sure if the ingredients would taste good together – and they were delicious! On top of that, it’s the second thing I’ve EVER fried.



I had some leftover pre-cooked chicken, wontons and cheese and I was hungry.



If you want to recreate them, here are my sort-of directions:



Ingredients:




  • 3/4 cup – ish pre-cooked chicken

  • a handful of shredded mozzarella cheese

  • 2 heaping spoonfuls of small-curd cottage cheese

  • Small wonton wrappers

  • oil – I used canola but just about anything will do

  • a few sprinkles of Provencal Herbs (or you can try something else)

  • bowl of water



Instructions:




  1. Mix the chicken, mozzarella, cottage cheese and Provencal herbs in a bowl. Adjust ingredients as you see fit.

  2. heat oil approximately 1 inch deep in a large skillet or wok to around 375 degrees. If you don’t have a thermometer, I used the setting a few clicks past “medium” heat. You may actually want to do this once you are almost done with the next step, depending on how quickly your stove heats up.

  3. Place a little spoonful of the mixture on a wonton wrapper. Stick your finger in the water and lightly wet all four edges of the wrapper.

  4. Fold one corner of the wrapper over to form a triangle and press the edges together to seal all the filling inside.

  5. Stop when you’ve run out of filling or wontons. *shrug* this isn’t exactly a scientific process

  6. Once the oil is heated, place four to five wontons in the skillet with tongs. After approximately 30 seconds, or when the underside is brown to your liking, flip them over.

  7. Remove the wontons from the oil with the tongs (Tip: turn them sideways to drain out any oil that may have gotten inside the wrapper) and place them on a plate with a paper towel.

  8. Repeat steps 6 and 7 until you run out of wontons.

  9. Enjoy.

  10. Send me a thank-you email.



See, that wasn’t so hard. I could so write a cookbook. It’d be called: Sarah’s Kitchen: No Measuring Things Required



The day before, I also made this:



It’s stuffed with chicken, red peppers and cheese. It’s as delicious as it is pretty. I have an actual recipe for this and if you ask nicely, I may give it to you.



For those of you who came here looking for some so


Make. What was the last thing you made? What materials did you use? Is there something you want to make, but you need to clear some time for it?

I’m not sure if this was the true intent of this post, but the last thing I ‘made’ was these:

Normally, I wouldn’t be so proud, but I made these without a recipe, not even sure if the ingredients would taste good together – and they were delicious! On top of that, it’s the second thing I’ve EVER fried.

I had some leftover pre-cooked chicken, wontons and cheese and I was hungry.

If you want to recreate them, here are my sort-of directions:

Ingredients:

  • 3/4 cup – ish pre-cooked chicken

  • a handful of shredded mozzarella cheese

  • 2 heaping spoonfuls of small-curd cottage cheese

  • Small wonton wrappers

  • oil – I used canola but just about anything will do

  • a few sprinkles of Provencal Herbs (or you can try something else)

  • bowl of water


Instructions:

  1. Mix the chicken, mozzarella, cottage cheese and Provencal herbs in a bowl. Adjust ingredients as you see fit.

  2. heat oil approximately 1 inch deep in a large skillet or wok to around 375 degrees. If you don’t have a thermometer, I used the setting a few clicks past “medium” heat. You may actually want to do this once you are almost done with the next step, depending on how quickly your stove heats up.

  3. Place a little spoonful of the mixture on a wonton wrapper. Stick your finger in the water and lightly wet all four edges of the wrapper.

  4. Fold one corner of the wrapper over to form a triangle and press the edges together to seal all the filling inside.

  5. Stop when you’ve run out of filling or wontons. *shrug* this isn’t exactly a scientific process

  6. Once the oil is heated, place four to five wontons in the skillet with tongs. After approximately 30 seconds, or when the underside is brown to your liking, flip them over.

  7. Remove the wontons from the oil with the tongs (Tip: turn them sideways to drain out any oil that may have gotten inside the wrapper) and place them on a plate with a paper towel.

  8. Repeat steps 6 and 7 until you run out of wontons.

  9. Enjoy.

  10. Send me a thank-you email.


See, that wasn’t so hard. I could so write a cookbook. It’d be called: Sarah’s Kitchen: No Measuring Things Required

The day before, I also made this:

It’s stuffed with chicken, red peppers and cheese. It’s as delicious as it is pretty. I have an actual recipe for this and if you ask nicely, I may give it to you.

For those of you who came here looking for some sort of crafty thing? I tried that once http://sarahnicolas.com/year-of-months/, for a month. It didn’t end well. I have the hand-eye coordination of a walrus that’s never had to catch his own food.

One thing I’d like to do is take all my sorority tshirts and make a quilt-blanket thing out of it. Or maybe I can trick my roommate into doing it for me! J

This post is part of my #reverb10. Visit their website to learn more.

rt of crafty


Make. What was the last thing you made? What materials did you use? Is there something you want to make, but you need to clear some time for it?

I’m not sure if this was the true intent of this post, but the last thing I ‘made’ was these:

Normally, I wouldn’t be so proud, but I made these without a recipe, not even sure if the ingredients would taste good together – and they were delicious! On top of that, it’s the second thing I’ve EVER fried.

I had some leftover pre-cooked chicken, wontons and cheese and I was hungry.

If you want to recreate them, here are my sort-of directions:

Ingredients:

  • 3/4 cup – ish pre-cooked chicken

  • a handful of shredded mozzarella cheese

  • 2 heaping spoonfuls of small-curd cottage cheese

  • Small wonton wrappers

  • oil – I used canola but just about anything will do

  • a few sprinkles of Provencal Herbs (or you can try something else)

  • bowl of water


Instructions:

  1. Mix the chicken, mozzarella, cottage cheese and Provencal herbs in a bowl. Adjust ingredients as you see fit.

  2. heat oil approximately 1 inch deep in a large skillet or wok to around 375 degrees. If you don’t have a thermometer, I used the setting a few clicks past “medium” heat. You may actually want to do this once you are almost done with the next step, depending on how quickly your stove heats up.

  3. Place a little spoonful of the mixture on a wonton wrapper. Stick your finger in the water and lightly wet all four edges of the wrapper.

  4. Fold one corner of the wrapper over to form a triangle and press the edges together to seal all the filling inside.

  5. Stop when you’ve run out of filling or wontons. *shrug* this isn’t exactly a scientific process

  6. Once the oil is heated, place four to five wontons in the skillet with tongs. After approximately 30 seconds, or when the underside is brown to your liking, flip them over.

  7. Remove the wontons from the oil with the tongs (Tip: turn them sideways to drain out any oil that may have gotten inside the wrapper) and place them on a plate with a paper towel.

  8. Repeat steps 6 and 7 until you run out of wontons.

  9. Enjoy.

  10. Send me a thank-you email.


See, that wasn’t so hard. I could so write a cookbook. It’d be called: Sarah’s Kitchen: No Measuring Things Required

The day before, I also made this:

It’s stuffed with chicken, red peppers and cheese. It’s as delicious as it is pretty. I have an actual recipe for this and if you ask nicely, I may give it to you.

For those of you who came here looking for some sort of crafty thing? I tried that once http://sarahnicolas.com/year-of-months/, for a month. It didn’t end well. I have the hand-eye coordination of a walrus that’s never had to catch his own food.

One thing I’d like to do is take all my sorority tshirts and make a quilt-blanket thing out of it. Or maybe I can trick my roommate into doing it for me! J

This post is part of my #reverb10. Visit their website to learn more.

thing? I tried that once http://sarahnicolas.com/year-of-months/, for a month. It didn’t end well. I have the hand-eye coordination of a walrus that’s never had to catch his own food.



One thing I’d like to do is take all my sorority tshirts and make a quilt-blanket thing out of it. Or maybe I can trick my roommate into doing it for me! J



This post is part of my #reverb10. Visit their website to learn more.



7 comments:

  1. I'm a fan of wonton wrappers too. Don't tell my grandmother, but I put her ravioli filling inside them too. These sound really good! But that braid is stunning. So I say "please, please, pretty please with sugar on top." That's as nice as I get.

    ReplyDelete
  2. Yay! I'm saving this recipe. Sounds delicious.

    ReplyDelete
  3. [...] feel like I cheated for this one. I read Sarah Nicolas’s response about cooking, and now all I can only think of food that I’ve made recently. I made very good tomato sauce [...]

    ReplyDelete
  4. well, i know what i'm having for supper tomorrow night! sounds delicious.

    ReplyDelete
  5. [...] This post was mentioned on Twitter by Beth Hoffman, jeanne hewell-chambe. jeanne hewell-chambe said: if you're wondering what to have for your next meal, @sarah_nicholas can help with that http://bit.ly/gprVkK #reverb10 [...]

    ReplyDelete
  6. Third reply, so it really can count as spam... Apparently when I misuse HTML it results in a more detailed, personalized reply. Will have to investigate teh newly postulated "Guilty/Failed Webform Theorem."

    ReplyDelete
  7. I put up the recipe for the Chicken Bistro Twist: http://sarahnicolas.com/blog/2010/12/292/

    Adam: hahahahaha! You crack me up. And thanks for loving the walrus in me.

    ReplyDelete