Mushroom and Feta Bites #SundaySupper

One of the things I love about being apart of the Sunday Supper group is how intimate and close everyone is. We have become a bit of a family and with family comes celebrations. This year we have lots to celebrate, births, marriages. So to celebrate all of these wonderful events we have decided to have a virtual Shower (baby and wedding) together.

Today I wanted to share an amazing appetizer that would be perfect for any party. All of the wonderful taste of a stuffed mushroom wrapped in a won ton wrapper. These were highly addicting, with even my toddler downing several of them herself.

Mushroom and Feta Bites

500g (1 lb) mushroom, diced small
3 garlic cloves, minced
226g (8 oz) feta cheese, mashed
115g (1/2 c.) cream cheese, softened
50g (1/2 c.) grated parmesan cheese
2 green onions, chopped
24-30 won ton wrappers

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Slow Cooker Mongolian Beef

I am not supermum, I am not supermum, I am not supermum. I have to keep telling myself this every day when yet again I fail to complete all of the tasks I have given myself. There is no way I can realistically get everything done that I “need” to in a day. So why do I get so upset with myself when I fail to do so?

Please tell me I am not alone in this?

As if being a mum wasn’t hard enough, we then have to deal the the constant nagging voice in our heads that tells us we need to give more. But you know what, that nagging voice needs to be quiet because it is time to believe I am a great mum and wife and that I already give my all and that is all I can expect from myself.

So in the spirit of being kinder to myself I have dusted off the crock pot and started looking again to easy meals for the week days. And what a way to start my easy meals, this makes enough for 4, so the plan was it was going to be an even easier meal idea for the following day as reheated leftovers. I am happy and sad to say this didn’t make it to the next day leftovers. I am afraid I will have to do a few more hours on the treadmill for this because both hubby and I polished off two helpings of this amazing dish. But trust me once you try it you will understand. The compliment I got from Chris was that I had finally captured that amazing smell you always smell when you go into a Chinese restaurant that you always want but you can’t seem to find a dish that tastes like it on the menu.

Slow Cooker Mongolian Beef

500g (1 lb) flank steak, cut into bite-size pieces
25g (1/4 c.) cornstarch
2 tsp olive oil
1 onion, thinly sliced
2 garlic cloves, minced
3 large green onions, sliced diagonally into 1/2 inch pieces
120mL (1/2 c.) soy sauce *I recommend using reduced sodium
120mL (1/2 c.) water
110g (1/2 c.) soft brown sugar
1/2 tsp minced fresh ginger root
120mL (1/2 c.) hoisin sauce
recipe adapted from Allrecipes.com

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Martin Yan’s Beef Chow Fun #SundaySupper

This week for Sunday Supper we are honouring chefs who have inspired us. I am so excited to be sharing with you not only my favourite Chinese dish but from the chef who inspired me to want to learn how to cook, Martin Yan. When I was seven we lived in Hong Kong and Martin Yan had a cooking show Yan Can Cook. I LOVED the show. He had this chant he would call out at the end of the show, “If Yan can cook so can you” and I would shout it out with him. Even thinking about it now brings back a flood of wonderful memories. He was so passionate about every dish he prepared and his skill with the knife was one that to this day I stand in awe of. I wanted to be a chef because of Martin Yan so I am so proud to be serving up one of his recipes. I am not sure if I would have done Master Chef Yan proud with my attempt but we really enjoyed it. It would have been a lot easier if my wok was larger. Must tell Santa I want a larger wok.

Beef Chow Fun

250g (1/2 lb) dried wide rice noodles
3 Tbsp dark soy sauce
2 tsp dry sherry or Chinese rice wine
1 tsp cornstarch
250g (1/2 lb) flank steak, thinly sliced across the grain
118mL (1/2 c.) beef broth
2 tsp oyster sauce
2 Tbsp vegetable oil
1 medium onion, sliced
3 green onions, cut into 1-inch pieces
recipe from Martin Yan

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