1/18 - Weekly Recipe Dump

wontons, yogurt-marinated chicken, baked salad

I am a home cook… not a chef. There is a big difference. I almost never use a recipe, mostly because I am lazy. But it is nice to document what I make during the week, and ChatGPT really helps with formatting everything into a recipe :)

Chicken Wonton Soup with Napa Cabbage and Sauteed Greens

My mom made these wontons growing up and my sister and I would help fold. I used to think it was the most magical broth and that it had to be homemade and fancy, but turns out she always just made it with boxed chicken broth.

Ingredients

For the Wontons

• 1 pack wonton skins (about 50-60 pieces)

• 1–2 lbs ground chicken

• 1 small head Napa cabbage, finely minced (this can take forever lol)

• 1 egg

• 1 tablespoon sesame oil

• 4 tablespoons soy sauce

• 2 teaspoon salt (adjust to taste)

• 1 teaspoon white pepper (adjust to taste)

• 2 green onions, minced

• 1 knob ginger, grated (about 1 tablespoon)

For the Broth

• 4 cups chicken broth (1 standard box)

• 1 cup of water (or a bit more if you want more soup)

• 3 tablespoons soy sauce (to taste)

• 1 teaspoon sesame oil

• ½ teaspoon white pepper (adjust to taste)

• 1 knob of ginger, sliced

• Salt to taste

For the Sauteed Greens

• 1 bunch baby bok choy or yu choy, halved or left whole

• 2 tablespoons water

• 1 teaspoon olive oil

• Salt to taste

Instructions

1. Make the Wonton Filling

• In a large mixing bowl, combine the ground chicken, minced Napa cabbage, egg, sesame oil, soy sauce, salt, white pepper, green onions and grated ginger. Mix together. I think hands are best here!

• To test the seasoning, microwave a small spoonful of the filling for 15–20 seconds and taste. Adjust with more salt, soy sauce, etc if needed.

2. Assemble the Wontons

• Take one wonton skin and place about ½ tablespoon of filling in the center.

• Wet your finger with water and run it along the edges of the wonton skin. Fold the skin into a triangle, pressing the edges tightly to seal. Fold the two opposite corners of the triangle toward each other and press to seal, forming a classic wonton shape. Repeat until all the filling is used.

• You can freeze any you don’t cook right away.

4. Prepare the Broth

• In a large pot, combine the chicken broth, water, soy sauce, sesame oil, white pepper, and a pinch of salt. Bring to a gentle simmer and allow the flavors to meld while you fold the wontons.

5. Cook the Wontons

• Add the wontons directly to the simmering broth.

• Cook for 3–5 minutes, or until the wontons float and the filling is fully cooked.

6. Prepare the Sauteed Greens (Optional Side)

• In a large pan, add the greens (I used baby bok choy and yu choy to clear out what I had in the fridge) along with 2 tablespoons of water and a drizzle of olive oil.

• Steam over medium heat for 3–4 minutes, until tender. Season with a pinch of salt before serving.

7. Serve

• Ladle the soup into bowls, ensuring each bowl has plenty of wontons and flavorful broth. Serve with the sautéed greens on the side for a complete meal.

Yogurt Marinated Chicken with Chickpea Kale Stew and Yogurt Harissa Sauce

I am obsessed with savory yogurt. It also makes a fantastic marinade for chicken - really tenderizes it. I got this recipe from Julius Roberts (@juliusroberts). Guess which pic is his lol.

Ingredients

For the Chicken

• 5 boneless, skinless chicken thighs (or skin-on)

• ½ cup plain yogurt

• 1 teaspoon cayenne pepper

• 1 teaspoon cumin

• ½ teaspoon turmeric

• ½ teaspoon curry powder

• Salt and pepper to taste

For the Chickpea Kale Stew

• 1 large yellow onion, finely chopped

• 2 tablespoons olive oil

• 1 teaspoon turmeric

• 2 teaspoons cumin (or more, to taste)

• 1 can chickpeas (15 oz), including the liquid

• 4–5 cups chopped kale (half of a bag of kale from Wegmans)

• Salt and pepper to taste

For the Yogurt Harissa Sauce

• ½–1 cup plain yogurt

• ¼ cup harissa

• 1 clove garlic, grated or finely minced

• Salt to taste

Instructions

1. Marinate the Chicken

• In a bowl, combine the yogurt, cayenne, cumin, turmeric, curry powder, salt, and pepper. Add the chicken thighs and coat evenly with the marinade. Cover and refrigerate for at least 2 hours, or up to 8 hours for maximum flavor.

2. Make the Chickpea Kale Stew

• Heat the olive oil in a large skillet or pot over medium heat. Add the chopped onion and cook for 5–7 minutes, until softened and lightly golden. Add the turmeric and cumin, stirring to coat the onions in the spices.

• Add the chickpeas, including their liquid, and simmer for 5 minutes to let the flavors meld.

• Stir in the chopped kale and season generously with salt and pepper. Cook for another 5–7 minutes, until the kale is wilted and tender.

3. Roast the Chicken

• Preheat the oven to 425°F (220°C).

• Roast the marinated chicken thighs for 25–30 minutes and the chicken is golden and slightly crisp (much better with skin, I just didn’t find any at the store with skin).

4. Make the Yogurt Harissa Sauce

• In a small bowl, combine the yogurt, harissa paste, grated garlic, and salt. Stir until smooth. Adjust harissa to taste for desired spice level.

5. Serve

• Plate the roasted chicken thighs alongside the chickpea kale stew. Drizzle the yogurt harissa sauce over the chicken, or serve it on the side for dipping.

Warm Salad!!! Roasted Kale and Brussels Sprout Salad with White Beans, Feta, and Green Olives

This is the equivalent of a sheet pan salad - super easy, flavorful and makes for great meal prep. Inspired by Justine Doiron (@justinesnacks) and her warm salads.

Ingredients

• 1 bunch pre-chopped kale (I used half a bag from Wegmans)

• 10–12 Brussels sprouts, thinly sliced (about ¼-inch, I used a mandolin bc lazy)

• 1 tablespoon olive oil (for roasting)

• 1 can white beans (15 oz), drained and rinsed

• ⅓ cup crumbled feta cheese

• ¼ cup green olives (e.g., Castelvetrano), pitted and halved (I buy them pitted bc lazy)

• Salt and pepper to taste

For the Dressing

• 1 tablespoon Dijon mustard

• 1 small shallot, roughly chopped

• 1 tablespoon vinegar (e.g., white wine or apple cider vinegar)

• Juice of ½ a lemon

• ¼–½ cup olive oil

• Salt and pepper to taste

Instructions

1. Prepare the Vegetables

   • Preheat your oven to 400°F (200°C).

   • Spread the kale on a baking sheet and drizzle with a small amount of olive oil. Toss to coat evenly. Season with salt and pepper. Do the same with the brussels.

   • Roast both pans of veggies for about 15 minutes, or until the kale is not quite crispy (that isn’t the goal, it’s just to partially cook) and the Brussels sprouts are golden and tender.

2. Make the Dressing

   • In a blender, combine the mustard, shallot, vinegar, lemon juice, olive oil and a pinch of salt and pepper. Blend to combine.

   • Technically, you are supposed to add in olive oil after you combine everything else, but it’s just one extra step that I don’t think makes a big difference.

3. Assemble the Salad

   • Once the vegetables are roasted, add the white beans and gently mix with the roasted vegetables on the pan. This makes cleanup easy. Drizzle the dressing over the mixture and toss until well coated.

   • Sprinkle the crumbled feta and green olives over the top. Season with salt and pepper to taste.

4. Serve

   • Serve warm or at room temperature. Sometimes I add shredded chicken or a boiled egg. Enjoy!