Who says finger food can’t be healthy? Gently steaming these wontons helps their delicious filling stay succulent and full of flavour. They can be served as an appetizer or paired with a vegetable stir-fry or green salad for a light and delicious meal.
Place chicken, prawns, 2 chopped spring onions, garlic, ginger, and oyster sauce in food processor or blender and blend to a paste. Transfer paste to medium-sized bowl and stir in 2 Tbsp (30 mL) sesame seeds.
Take a wonton wrapper and place about 1 tsp (5 mL) paste in centre. Dampen edges of wonton wrapper with a little water and bring them up around filling, enclosing it completely. Seal and crimp the little bundle. Repeat with remaining wonton wrappers.
Heat oil in large skillet over medium-high heat. Place half the wontons in skillet and sear until golden brownu2014about 1 minute. Turn wontons over to ensure they cook evenly, and add 1/2 cup (125 mL) water to skillet. Place lid on skillet, reduce heat to medium-low, and let wontons steam until skillet is dryu2014about 3 to 4 minutes. Transfer wontons to warm serving plate and repeat cooking procedure with remaining wontons.
When all wontons are on serving plate, sprinkle remaining 2 Tbsp (30 mL) sesame seeds over top.
Mix all dipping sauce ingredients in small bowl and add remaining chopped spring onion. Serve immediately with steamed wontons.
This recipe is part of the Warm Up to Sesame collection.
Look for whole grain farro, which leaves the germ and bran intact, for this satisfying porridge that’s sure to kickstart your day. While the cooking time is longer than for pearled or semi-pearled varieties, you’ll get more nutrition. Take the time to enjoy the delicate scent of cardamom and ginger wafting through your kitchen as you prepare this. Ancient grain Farro (also referred to as emmer or einkorn) is a variety of wheat known as an ancient grain, which means that it hasn’t changed over time through breeding as is the case with many varieties of modern wheat.
Spanish-inspired flavours of almond and orange and a good punch of protein make this pudding a delicious and nutritious breakfast, snack, or dessert. The tiniest amount of large-flake sea salt and a drizzle of olive oil help bring all the flavours together. Amp up the orange For some additional orange flavour, when cooking chickpeas from dry, add a few strips of orange zest to the cooking water. Tastier toast Take your toast to the next level by using this pudding as a satisfying spread.
Breaking with tradition, think of this as a guise of tabbouleh salad with staying power, thanks to the addition of hearty sorghum and fibre-rich navy beans. It also ages fairly well, so it serves as a make-ahead meal that can keep for up to 3 days. A perfect plant-based option for weekday lunches.
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