<![CDATA[T.J. CORMAN - Mama Cooked Today!]]>Wed, 26 Apr 2023 20:08:35 -0700Weebly<![CDATA[Mama Makes Pavlova]]>Wed, 10 Mar 2021 08:00:00 GMThttps://www.tjcorman.com/mama-cooked-today/mama-makes-pavlovaPavlova is a fruit salad 'cake'. A delightful combination of soft meringue, billowing whipped cream and mounds of fruit, this is one of my favourite desserts. It is a taste treat in every mouthful. New Zealanders say they invented it, while Australians say they perfected it. Either way, it is delicious, and you will enjoy it very much. I've been making it for years - even before I met my Aussie Husband. Follow this link to learn more about the history of pavlova.
Ingredients
4 large or extra-large egg whites
1/4 tsp. salt
3/4 c. granulated white sugar
1/4 tsp. cream of tartar
1 Tbsp. almond liqueur or 1 tsp. almond extract
2 c. whipping cream
1/2 c. icing sugar
A combination of fresh "tropical" fruits: kiwi, strawberries, mango, kiwi, pineapple, banana, grapes, peaches, etc. The strawberry/mango combo is my favourite, but the choice is yours.
The recipe makes four to six generous servings, but the pictures below show it doubled. I have tripled this recipe on occasion to serve a large group of guests. It always works but can get difficult to handle because of the volume. Make sure you have a mixer and mixing bowl large enough.

Preheat the oven to 275 F or 140 C. Set out 'cut to size' parchment paper onto a baking sheet.
Combine the egg whites and salt. 
Beat with an electric mixer at high speed.
Beat until soft peaks just start to form.
Continue to beat the egg whites on high speed, while slowly adding the granulated white sugar and cream of tartar.
Continue beating while adding the almond flavouring. (This is the secret ingredient that gives my pavlova its unique taste and melds all the flavours together).
Beat until the egg whites are stiff and glossy.
Gently spoon the meringue onto the prepared parchment paper.





​
Let the pavlova base cool completely, then whip the cream.
Gently push the meringue into a pie shape or a square. When I make a large one like this, I make it rectangular for easier cutting. Make sure the meringue is about 2 inches thick. Create higher peaks around the edges, so it is like a bowl.
Add the icing sugar and vanilla (optional). Whip until stiff. 
Bake for 3/4 to 1 hour, making sure it doesn't get too brown. Reduce heat to 200 F (85 C) and bake for 20 more minutes. Turn off the heat and let the pavlova sit in the oven for 1 1/2 hours or overnight. Keep the heat inside the over by not opening the door.
Spread the stiffly whipped cream over the cooled pavlova base.
Top with layers of mixed fruit. 
Top the last layer of fruit with  passion fruit sauce (optional). I'm not sure if it's available in North America. If you've found it somewhere, please let me know.
Voila. Perfection.
Picture
Cut yourself a slice of heaven.

Enjoy!

​That's it for now. Have yourself the best day!
]]><![CDATA[Mama Makes Peanut Butter and Chocolate Crackles]]>Thu, 25 Feb 2021 08:00:00 GMThttps://www.tjcorman.com/mama-cooked-today/mama-makes-peanut-butter-and-chocolate-cracklesEasy and delicious recipe. This treat is so good it should be called "So Effing Good!" or "Effing Good Peanut Butter and Chocolate Crackles!" Quick to make and eaten in a flash, you decide if they are "healthy" or not.
Ingredients
1/4 cup coconut oil
2 Tbsp butter
1 tsp vanilla
1/2 tsp. salt
1/4 cup cocoa powder
1 cup peanut butter
1 cup icing sugar
4 cups cereal
1/4 cup each coconut and walnuts (optional)
Place butter and coconut oil into a large, microwaveable bowl.
Heat in the microwave for about 1 minute or until both ingredients are melted. Add vanilla and salt.
Add cocoa powder (melted into the butter combo on the left of the photo), icing sugar, peanut butter, walnuts and coconut (not pictured).
Add crunchy cereal of your choice - Cheerios, corn flakes, puffed rice, puffed wheat. Almost all cereals work as long as they don't go mushy in milk.
Mix thoroughly with a whisk or blender. See below for a variation.
​
Thoroughly mix.
Spoon onto parchment paper and refrigerate for 1/2 hour or until set. These are very rich, but hard to control how many you eat. Enjoy with a cup of coffee or tea. Store in an airtight container in the fridge.

Variation:
Before adding the cereal, the mixture is a smooth and creamy paste. At this point, it can easily be made into bonbons. Roll by the teaspoonful into small balls and place on parchment paper. Let them set in the refrigerator until firm. When firm, dip in melted chocolate and set on parchment paper. Return them to the fridge until completely set. Store in an airtight container in the refrigerator.

I dare you to restrain yourself and have just one. So effing good!

That's it for now. Have yourself the best day.
Picture
]]><![CDATA[Hot Aussie Daddy Cooked Today!]]>Tue, 02 Feb 2021 08:00:00 GMThttps://www.tjcorman.com/mama-cooked-today/hot-aussie-daddy-cooked-todayI'm feeling like the luckiest woman on earth. Here is what's been happening at our house. Husband has been cooking.

Remember I mentioned that we had started ordering a food delivery service for preparing home dinners? Well, guess who cooks? Not me!

​Hot Aussie Daddy is honing his culinary skills. He serves dinner with pride three to four nights per week. He is transferring his newfound skills to other dishes that he makes. This arrangement is a win-win situation all around. I get a break from cooking; he learns something new - we both benefit. I'm feeling spoiled and fortunate.
     Savoury Sheet Pan Chicken                 Steak with Kale Caesar Salad                     Chicken Parmigiana
    Lentil Veggie Stew with Pita                 Moroccan Spiced Chicken                       Quick Irish Beef Stew
     Baja Baramundi with Rice                         One-Pan Chorizo Hash                      Honey-Mustard Pork Chop

​
​
                                                              That's it for now. Have the BEST day!
]]><![CDATA[Mama Makes Asian Meatballs with Noodles + Veggies]]>Sun, 24 Jan 2021 08:00:00 GMThttps://www.tjcorman.com/mama-cooked-today/mama-makes-asian-meatballs-with-noodles-veggiesThis is one of my all time favourite ways to eat vegetables. The first time I had this was at The Naam Restaurant in Vancouver, B.C., Canada. The Naam is an iconic restaurant featuring vegetarian cuisine and has been in operation for more than 50 years. The Naam is so well established that they have their own line of sauces that can now be purchased at the grocery store. I enjoyed this dish so much at the restaurant, that I went home and tried to recreate it.

My recipe is not vegetarian, as it includes the meatballs that were made from the wonton mixture. However, if you are looking for a vegetarian meal, simply exclude the meatballs.

                         Ingredients: 1 cup each sliced carrots, sweet pepper,
                                                                     onion, mushroom, celery, cabbage,
​                                                                     bean sprouts (optional), tomatoes (optional)
                                                                     bottled Naam Miso Gravy
                                                                     rice noodles
​                                                                     meatballs from wonton recipe
Slice your vegetables julienne style, add 1 Tbsp olive oil to the pan and stir fry. Add salt and pepper to taste.
Add 1 tsp sesame oil along with your favourite Naam sauce. For this recipe I prefer the miso gravy. Stir well. Turn heat off and cover.
Two of my favourite
Naam sauces
miso gravy and peanut sauce. DELICIOUS! 
I often prepare homemade bone broth, but store bought broth is great. It's inexpensive, tasty and has a long shelf life. 
Cook your meatballs in broth for added flavour. It's okay to cook them in salted water if you don't have broth.
Simmer the meatballs until they are cooked. Notice how the colour of the cooked meatball is different from the colour of the raw meatball. Drain and save the broth so you can enjoy wonton soup with it.
While the meatballs are simmering, prepare rice noodles according to the instructions on the package. It usually only takes about 5 minutes to cook rice noodles.
When the meatballs are cooked, place them gently into the prepared vegetable dish.
Ready to serve. Cover with a lid to keep warm while waiting for noodles.
Plate your drained rice noodles.
Add your veggie and meatball combo. Surprisingly, this dish is nice garnished with a sprinkle of freshly shredded parmesan cheese or gouda (cheese is optional).

Enjoy this scrumptious dish.

Thanks to The Naam Restaurant for the delicious sauce.

That's it for now! Have the BEST day.
]]><![CDATA[Mama Makes Fried Wontons and Wonton Soup]]>Tue, 19 Jan 2021 08:00:00 GMThttps://www.tjcorman.com/mama-cooked-today/mama-makes-fried-wontons-and-wonton-soupRemember those wontons I made a couple of weeks ago? Here are two follow up recipes with ideas on how to enjoy them. 
Fried Wontons and Dipping Sauces
Dipping sauces
*1/4 cup each of sour cream, water, cream cheese, and mayonnaise.
*1 tsp smoked chipotle chili spice or 1/2 tsp each of paprika and chili powder
​*salt and pepper 

Make your sauces first so they are ready when your wontons are. You can make the sauces a day or two ahead if you want to. 
*1/4 cup each tamari and rice vinegar,
*1 tbsp hoisin, 1 tsp ground ginger
*a few drops sesame oil
​*salt and pepper
Fried Wontons
Ideally, you would fry your wontons in a deep-frier. We don't eat fried food very often, so I don't have a deep-frier. For me, a fry pan works. 
Have all the utensils ready before you start. Prepare paper towel on the counter to drain the wontons once they are cooked.
Heat 4 cups of cooking oil in fry pan. Use good quality oil with a high smoke point. Peanut oil is good for fat frying. Don't use olive oil.
Use a cooking thermometer and heat to 350-400 degrees. Bring the oil to temperature before adding wontons.
Avoid burning yourself by carefully placing the wontons into the pan. Place the wontons  away from your body. Don't plop the wontons into the hot oil.
Cover the cooking wontons with a splash guard. In a fry pan, cooking with oil in this way gets very messy. The floor around the stove top will even get oily. This is where a deep-frier comes in handy. All the splashing and mess is contained. However, if you don't have one, make do with what you've got.
Using the splash guard to protect yourself from spitting oil. Quickly turn the cooking wontons using tongs. 
Cook until golden brown.
Remove quickly from the hot oil.
Lay on paper towel to drain oil. Plate and serve immediately with dipping sauces. Great with cucumbers and radishes as a side.
Wonton Soup
Heat 1 Tbsp oil in pan.
Add 2 cups chopped veggies. In this picture, I'm using a blend of shredded kale, broccoli, carrots, and cabbage.
Stir fry the veggie combo.
Turn the heat to low and cover the pan to sweat the veggie mix until tender. I can see I need a new lid. I've had this one for a long time!
Meanwhile, prepare your broth in a pot. I often make my own bone broth, but in this case I used store bought. It's inexpensive, convenient and has a long shelf life.
Bring broth to a gentle boil.
Place wontons into broth and simmer for about 5 minutes or until the wontons are cooked.
The wonton noodle will appear well shrivelled when it is ready.
The veggies will be wilted, but not overcooked.
Spoon veggies into serving bowl.
Add the cooked wontons.
Pour the hot broth over the mixture.
Garnish with tamari and minced green onion or Chinese parsley.
Cooked prawns are often enjoyed in wonton soup for an added pleasure.
Chinese New Year is coming up on February 12, 2021. Prepare your wontons now and celebrate with a culinary delight that you made yourself. One more recipe is coming soon. It's a way to enjoy those pork meatballs I made alongside the wontons. It's delicious, as well as healthy and nutritious.

​That's it for now. Have the BEST day!
]]><![CDATA[Mama makes Wontons]]>Tue, 05 Jan 2021 18:19:36 GMThttps://www.tjcorman.com/mama-cooked-today/mama-makes-wontonsThis is an original recipe. I'm not a chef, but I am a gourmet cook. I learn from others and experiment with food. I don't usually use a recipe. I put foods together that I know will complement one another and taste good. The main rule of cooking that I follow is, don't put in too much of something. You can always add more, but you can't take it out once it's in there. Too much sugar, salt, or spice can wreck a dish that may otherwise have been perfect. This recipe is inspired by a friend of mine, born in China, who showed me how she makes these tantalizing delectables. They are simple to make, versatile, freeze well, and the recipe makes LOTS. For my vegetarian friends, keep reading because although this recipe is made with pork, it can be meatless. I don't cook with garlic because my stomach can't tolerate it, but garlic is a natural flavour in this recipe. ​
Ingredients:     * ground pork (about a pound)
​                                            * 1/2 cabbage (about 4 cups), finely chopped
                                            * 1 cup each, finely chopped celery, carrot, mushroom, sweet pepper, onion
                                            * salt, pepper, ground ginger, Chinese five spice (optional), garlic (optional),
                                               tamari, sesame oil, broth
                                            * store-bought wonton wrappers
Fresh ingredients are always best, but powdered is fine. A chef would say to use sea salt, but I personally can't taste a difference. If you are using fresh ginger, you will need about 3 inches of ginger root. Tamari is gluten-free soya sauce. Regular soya sauce is acceptable to use. I am a bit of a "fly by the seat of my pants" style of cook, so I don't always know exactly how much of something I've used. For some recipes (usually baking), we need to be precise, but this is a forgiving recipe, and approximations are okay. If you choose to use garlic in this recipe, don't overdo it. You want the subtle flavours to meld and not be overwhelmed. When I stopped cooking with garlic, I learned how delicious the natural flavours of vegetables are.
Getting started:

​Depending on what I'm making, I will physically chop the ingredients. For this recipe, a food processor is great to use because it will grind the vegetables more finely than regular chopping, and it is a time-saver.

Place the finely ground ingredients into a large bowl. Drain the celery and the sweet pepper, as those two veggies have too much water and will make the mixture too wet.
Add one tablespoon (Tbsp) salt.
Add one teaspoon (tsp) pepper and one tsp Chinese five spice.
Add 1/3 cup tamari, one Tbsp sesame oil, and one egg.
Get in there with your clean hands and start smushing. Keep smushing. Smush well.
I heard a chef on TV say that if you stir the meat in one direction, it will align the protein fibres and your meat will be more moist. Who knew?
Mix until all ingredients are well blended.
Notice the bowl of water. Dip your finger into the water and outline the edge of the wrapper to moisten it. This action will enable the wonton wrapper to do its thing and stick together. ​
​
Variation, make your wontons tortellini style, like a stuffed pocket. This method uses a more generous amount of the meat mixture.
If you get tired of wrapping, then make meatballs! They store well in the freezer, are versatile and great to have on hand to serve as an appetizer or to use as a side dish.
Fill the prepared wonton wrapper with about one teaspoon of the pork mixture. Squeeze the wrapper together at the top, being careful not to trap air. The moistened edges will stick together.
Remember to dampen the edge of the wonton wrapper with water. Being careful not to trap air, place the top wrapper on and press securely.
This recipe made about eight dozen wontons, one dozen stuffed pockets and 19 meatballs.
Place the wontons onto a tray lined with parchment paper or waxed paper. This tray will go into the freezer to firm up the wontons before placing them in freezer bags.
​
Place the filled wrappers into the freezer before putting them in freezer bags. This step prevents them from sticking together inside the bag.
Once frozen, into the freezer bags, they go. Best enjoyed in a broth soup or deep-fried for a crispy treat with dipping sauce. Cook them for about eight minutes in gently boiling broth and ensure the meat is cooked through before consuming.
I'll follow up soon to show you my favourite way to eat up those meatballs. It's one of my favourite recipes and it's easy! Stay in touch.
I promised a vegetarian option. I've not made this, but I noticed that when I shredded the mushrooms in the food processor, they took on a meat-like texture. If you increase the mushroom amount (2 - 4 cups) and make that your base, I think it would work nicely as a meat substitute. If you add mashed cooked legumes or chickpeas (1 - 2 cups), that would add substance and a source of protein. You could also add gluten or ground psyllium to bind the mixture. If you're feeling adventuresome, give my idea a try.

Contact me:  Feel free to contact me to discuss any questions you have about my recipe. Post in the comments section on this page or email me (see Home Page). Let me know if you try it and how it turned out. Post pictures if you'd like to. I'd love to hear from you and I hope you have a successful cooking venture.
]]>