Guest Blogger- Little Momma & co.

Sometimes, I just crave a good chinese meal.

But, beyond stir-fry-- I have never attempted anything else.

I found a little Asian market in my town that has inspired me to try new things. I love to go there and just marvel at all the unusual and beautifually packaged ingredients.

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I started small, wonton wrappers and fresh ginger-neither of which I had tried previous.

Not too intimidating. Right?

A friend of mine passed this wonton soup recipe along to me and my family adores it. And funny enough, it's even better the SECOND day!
Wonton Soup
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For the soup:
5 C chicken broth
2 C water
4 thin slices of fresh ginger
5 bok choy leaves (not being a huge fan of bok choy, I substituted thinly sliced mushrooms and carrots.)
pepper
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For the wontons:
1/2 lb. ground pork
2 scallions, finely chopped
1 Tb. fresh minced ginger
1 clove garlic, minced ( I used 3 cloves. I like garlic.)
1 Tb. plus 1 tsp. soy sauce
1 tsp. rice vinegar
1/4 tsp. sesame oil
1/4 tsp. salt
1/8 tsp. pepper
1 tsp. cornstarch
35-40 wonton wrappers
Combine the broth, water and ginger slices. Cover and bring to a simmer. Turn off the heat and let it sit. Wash the bok choy and cut into thin slices, set aside.

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Combine all ingredients for the wontons, except the wrappers. Mix well (I used my hands). Remove wontons from their package but keep covered so they don't dry out. To assemble the wontons: with your finger, wet all 4 edges of the wrapper. Put a teaspoon of the filling in the center and fold it over to look like a triangle. Make sure edges are sealed no air is left inside. Take the two bottom corners and pinch them together with a little water. Put finished wontons on a cookie sheet covered with plastic wrap until you are ready to use them.
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Bring your broth back to a boil. Add the wontons a few at a time, keeping the broth at a low boil. Cook for 7 minutes. Open a wonton to make sure the meat is cooked through. Add the bok choy and cook for another 3 minutes. Add pepper to taste. When serving, remove the sliced of ginger from the broth and discard.

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I don't know about you, but my favorite part of a Chinese meal is the end. (Well, that and the chopsticks.)

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I love a good fortune cookie.

I have wanted to make fortune cookies for YEARS and never felt like I could do it. They were intimidating to me.

Folding something that was already so delicate and paper thin. It sounded too tedious.

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But, one day I decided to try, and found out that it wasn't so hard after all!

Nothing, ABSOLUTELY nothing bad can come from sugar and egg whites.

They were so easy, I even decided to share!
In fact, the only problem that I encountered with these cookies were the fact that they disappear quickly!-- They even kept my boys busy. I cut out dozens of little paper strips and let them make the fortunes. They don't write too well yet, so I was so smitten with the little kitty cat picture I found in one of mine!
Good Fortune Cookies

2 egg whites
1/3 C sugar
4 T melted butter, cooled.
1/2 C flour
1/4 t salt
1/2 t almond extract
1/2 t lemon extract
fortune strips

Preheat oven to 350 degrees. Grease a cookie sheet thoroughly.Whip the egg whites until light and foamy. Blend in sugar and continue to beat to soft peaks.Pour in butter, flour, salt, and extracts; mix well until combined. Drop a tablespoon full onto the prepared cookie sheet. Using the back of a spoon, spread batter into a very thin 3 inch round. Just bake 2 or 3 at a time, they harden fast. Bake for about 5 to 8 minutes, until the edges are a light golden brown.

Remove the cookies with a spatula. Lay a fortune in the lower middle of the cookie and gingerly (they are hot!) fold in half to make a semi circle. Bend the edges up toward each other to make a crescent. Cool in a muffin tin to maintain shape until crisp. Repeat with remaining batter.
They're easy!

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