Welcome back from the Christmas holiday! I hope you all had a wonderful holiday no matter what or how you celebrate it!
Now that Christmas is over, we’re busy planning for the next holiday that is just a few days away. For New Year’s Eve we usually go to Kyle’s parents’ house where they have a tradition of a massive shrimp feast every year. This year, our plans are a little different. We’ll be staying home and hosting eight of my college friends.
We’re only asking our guests to bring desserts and their own drinks so Kyle and I are in charge of the dinner party menu. I decided to go with a Chinese New Year theme… I know we’re a few weeks early for the Chinese New Year still but I’m really just into the decorations and the theme fits well with the new calendar year.
- Seafood and vegetable dumplings
You’re going to learn very quickly in this post that most of my food inspiration lately comes from the Nate Berkus Show. After watching him make dumplings with Chef Ming Tsai, I totally feel like I could make homemade dumplings no big deal. We’ll probably do the black bean and shrimp dumplings and maybe the vegetarian shiitake and leek dumplings. More than likely, I’ll just use the skills I learned in the demonstration and make them with whatever I feel like preparing. Dumplings should be the make-ahead so they’re easy to make the night of the meal.
I love egg drop soup almost as much as I love the Eat What You Love cookbook by Marlene Koch. I acquired this cookbook from my mother-in-law when I discovered it in her basement. It was likely the remnant of a QVC order of the past but it’s totally my gain. We also love to cook for Kyle’s parents when we’re at his house so really it’s their gain, too. Every recipe I’ve made come out so delicious that it can satisfy most of my cravings during a diet but some, like the Kung Pao shrimp and Egg Drop Soup, are so delicious that I don’t even like them from restaurants now.
- Chow Mei Fun
- Chicken/Shrimp/Seitan Satay
This is a stock image of Chow Mei Fun that looks pretty delicious and close to mine. I use longer thin rice noodles, more veggies, and no meat. I’d share my recipe but I can’t remember who to attribute it to! I must have really done some digging when I found it and I’ve made several alterations. When I’m going to make it now, I have to search my gmail and then wrack my brain for the changes. I’ll have to document it when I make it this weekend and share my version of the recipe with you. It makes so much and it’s really pretty easy.
The satay is another recipe featured on Nate Berkus, this time from last week’s Meals in Minutes with Jamie Oliver segment. It looked so good we actually made his whole meal (with fake chicken) last week and it was delicious! So good that I would probably just do it for dinner on Saturday but one of our friends is allergic to nuts and another is adverse to cilantro. The cilantro blends into the satay pretty well but it’s strong on the noodles in his recipe so I’ll stick with Chow Mei Fun instead.
With the menu planned, I really need to get going on clearing the freezer, preparing the dumplings, freezing the dumplings, and making the decorations!