(no subject)

[serenecooking]

Won tons and beet greens I used some of the remaining organic box to make won tons and greens.  The won tons are filled with TVP, spinach, green garlic, ginger, grated carrot and celery, and hoisin sauce. The beet greens are steamed, tossed with a little margarine, and sprinkled with salt and pepper. The sauce is tamari with sesame oil drizzled on top. someotherguy and I both thought the raw beet stems tasted like there was salt and pepper in them.  Kind of cool. There's another picture at http://pics.livejournal.com/serenejournal/gallery/0001e37f , but it's pretty much the same.

Comments

[yummy64.livejournal.com]

That looks fabulous!

Are the wontons fried or baked? And if fried are they deep fried? I wonder if could make a batch one day and freeze them.

Thinking aloud on you here. GT would love them I think and would make sense if I was making to make a big batch rather than just a few.

[serenejournal.livejournal.com]

They're shallow-fried -- I made them flat so I could do that. I am thinking about baking them, but I haven't tried it yet.

I froze some won tons for loracs once, before frying, and she said they turned out really well (hers were shrimp rangoon from revcarol's recipe).

When I make the shrimp wontons, I can't make enough of them for someotherguy. I'm amusing myself imagining how many I'd have to stuff in order to have some left over. :-)

[loracs.livejournal.com]

Much like raviolis, if you spread them out, cover and freeze first, then bag them, they will hold up well. If you just throw them in a bag they will stick together and break open when you need to separate them for cooking.

Baking might work for non-cheese filled won-tons, but when you add cheese I think you have to cook quickly before the cheese melts too much and squishes out.

[artemii.livejournal.com]

are beet green stems thick like chard stems? (i don't know for myself as beets are one of two vegetables i dislike, and i find the greens taste too beet-ish for my taste as well.) there's a wonderful and very simple italian or greek recipe (forget which) which involves stuffing chard stems using spice-touched feta or another goat cheese and then frying or baking them.

[serenejournal.livejournal.com]

Sounds yummy. No, the stems are thin and crunchy. The greens taste more spinachy than beety to me.

[artemii.livejournal.com]

i swear i have a tongue that can taste a single molecule of beet flavor. :)

it is definitely yummy. i'm way too addicted to goat cheese to successfully go vegan for more than a week at a time. :P

[loracs.livejournal.com]

Beautiful! If I hadn't just make an spinach, mushroom, cheese omelet I be on my way to the grocery store to pick up some won-ton wrappers! I might anyway because I have some goat cheese in the fridge and I'm feeling all experimental food-wise today.

Maybe chives and pitted kalamata olives mixed with the goat cheese and stuffed in the won-tons. Or a touch of garlic, maybe roasted. I think shrimp would be over powered by the goat cheese, but what about clams? Oh and I have fresh white corn on the cob.

Thanks for the inspiration!