Who Makes Soup In The Summer?

I found a recipe for soup in a magazine we bought at the library.  They sell the donated, used magazines and Lee always checks when we go in.  Cheap for us and good for the library.   Sure I know it is one of the hottest and muggiest summers ever in the history of Botetourt.  In fact, when Lee came in for dinner, he looked at me incredulously.  "You're making soup?"  Yes.  Yes, I am.  Thank God for air conditioning.

The recipe by Gail Simmons called for Swanson's Thai Ginger Infused Chicken Broth.  Guess what?  NO ONE  has that.  OK.  I can't say no one, in all honesty.  But Kroger's didn't have it and Wal-Mart didn't have it.  I quit looking and decided to make my own version using the Swanson's chicken broth as a base.  I checked the internet and found the main ingredients, most of which I had.  This is the version I ended up with.

And may I say, grocery stores, WHY don't you sell ground meat in 1/2 pound sizes for single people or couples?  It would make things easier and I wouldn't have portions stuck forever in my freezer waiting until I try another recipe that calls for that particular type of meat???

Ginger Chicken Dumpling Soup

10 ounces ground chicken ( or 1/2 pound if you are so lucky.  I had a lot left over)
2 teaspoons minced fresh ginger root
2 cloves garlic, minced    I used the version in the jar.  Get the kind grown in the US.  Have you heard how they grow it in China?  Yuck.  Christopher Ranch is good.
4 green onions, thinly sliced, about 1/2 cup, divided use
2 tablespoons minced fresh cilantro leaves
4 Tablespoons soy sauce, divided use
2 teaspoons cornstarch
1/4 teaspoon salt
24 or so wonton wrappers
3 cups water
1 tablespoon sesame seed oil.  The recipe called for 2, but the flavor is pretty strong and I used one.  Use to taste. 
4 heads baby bok choy  I used two because the market only had two left.  sigh

 

4 cups Swanson's Thai Ginger Chicken Broth or do as I did and make your own version

4 cups plain old ordinary Chicken Broth
The peelings and left over chunks of ginger from mincing it for the dumplings
1/2 teaspoon minced garlic
stems and leaves of cilantro you didn't need when mincing for the dumplings
1 teaspoon lime juice, if you have it.  I didn't.

 

Let this simmer while you prepare the dumplings. 

 

Then strain and continue the recipe.

 

 

Mix the chicken, ginger, garlic, half the green onions, cilantro, 2 Tablespoons soy sauce, cornstarch and salt in a large bowl.

 

The wonton wrappers come in little squares, so you need to cut them into 3 inch circles. 

 

I used a Pampered Chef circle cutter and just didn't press on the crimper part. 
 
Don't worry about the exact number .  You will have left over chicken anyway.

 

Place about 1 teaspoon of the chicken mixture in the center of the circle.  Dip your finger in a small bowl of water and moisten all around the edge of the wrapper. 

 

Fold in half and press to seal, forcing out any air.  Set aside and continue making as many dumplings as you want.  I quit after about 26 and tossed the leftover chicken.

 

If you made your own broth, strain it and add the soy sauce, sesame seed oil and water.  If you managed to find the Thai version just add the water, soy sauce and oil.  Heat over medium heat for 10 minutes. 

 

Then increase to a boil and carefully add the dumplings.  Lower the heat to a simmer.  Cook for 5 minutes.

 

Trim the baby bok choy and cut into quarters.  Ad them to the soup and cook for 3 more minutes or until the bok choy is tender and the dumplings are cooked through.

Serve the soup sprinkled with the remaining green onion slices.

 

Even though it is roastingly hot, the soup was a very nice dinner.  So there.  We had fruit for dessert and I hope I lost five pounds yesterday so I can bake something soon.

Apple Crisp with Cardamom and Caramel Cream

We were at Wal-Mart waiting for new tires.  We grabbed a bite at McDonald's and I found a free paper with items for sale.  I can't just sit somewhere, so I paged through it and found a recipe for Apple Crisp.  I love fruit Crisps.  This one was written by Angela Shelf Medearis, with minor adjustments by ME.

 

Apple Crisp with Cardamom and Caramel Cream

4 tart baking apples, peeled, cored and sliced.  I used Granny Smith
1 cup brown sugar, divided use
1/2 cup flour
1/2 cup oats  She recommended quick cooking, but I used Old Fashioned.
3/4 teaspoon ground cardamom
1/2 teaspoon cinnamon
1/4 teaspoon salt
6 tablespoons cold butter
1/4 cups chopped pecans, optional

1 cup heavy cream
1/4 cup caramel topping

 

Pre heat the oven to 375°.  Spray a 8X8 baking dish with Pam. Set aside.

 

After peeling and slicing, place the apples in the baking dish and add 1/3 cup of the brown sugar.  Stir to coat.  Set aside.

 

In a medium bowl stir the remaining 2/3 cup brown sugar, flour, oats, cardamom, cinnamon and salt.  Use a pastry blender to cut in the butter.  Stir in the pecans, if you are using them.

 


Spread the topping over the apples and bake for 35 to 40 minutes.  The topping should be golden brown and the apples tender, but not mushy.

 

Make the caramel cream.  Use a stand mixer for the whipped cream.  Before you start the mixer, use a metal whisk vigorously to give the heavy cream a bit of volume.  This makes the whipping process take less time.  Add in the caramel cream.  I didn't have the caramel ice cream topping, but I did have the little cups of caramel dip for use with slices of apples.

 

In fact, I plan on using the rest of them to make a deconstructed caramel apple.  I will chop up a bowl of peanuts and dip the apple in the caramel and then in the peanuts.  Caramel apple without nuts and caramel on my face!

 

Whip the caramel and whipping cream together.  It took about 1 1/2 little tubs of caramel sauce to make the 1/4 cup I needed.  Continue to whip the cream until stiff peaks form.

Cool as long as you can stand it.  We waited MAYBE five minutes.  Serve warm with the caramel cream.  (You may want to drizzle the rest of the little tub of caramel over everything.  I know I did.) 

 

Because we waited just five minutes, it was really hot and I had to add a LOT of whipped cream to cool it off.  But only to keep from burning my mouth.  A safety issue, really.

This was a REALLY good dessert.  The cardamom really made it special and I had never thought to use it before.  I will from now on!  The caramel cream was delicious, but I may just use Cool Whip in the future to cut down on calories and fat.  Not way down, mind you, but some.