A Favorite from our Team.

Twuanasia P.- “I wouldn’t say I have a definitive favorite recipe, however one dish that I do enjoy eating often is Crab Rangoon”. It’s a simple snack or appetizer, it’s fun and to make from scratch and it’s a party pleaser. This dish has a well-rounded flavor profile. The wonton wrapper gives a satisfying crunch while the cream cheese has the perfect salty and creamy touch. She also appreciates the hints of sweetness and earthiness the green onion and crab provides. 

Crab Rangoon 

Ingredients:

2 c unbleached all-purpose flour

1 egg

¾ tsp salt

½ c water

Method:

Put flour in a large bowl.

whisk together egg, salt, and water.

Create a well in the center of the flour and pour in the wet ingredients.

Mix everything together with until the mixture begins to come together.

Turn the dough onto the counter and knead for 3-5 minutes. The dough should be firm but silky smooth when you are done. (If your dough is too tacky, add a little extra flour to your counter.)

Cover the dough with a damp towel and let rest for 1 hour. (Letting the dough rest will make it easier to roll thin wrappers.)

Divide the dough in half. Cover one half of the dough with your towel. Lightly dust your counter-top with cornstarch and roll half of the dough as thin as you can, aiming for a rectangle roughly 20”x10” if you are cutting 5" wrappers, or 15"x9" if you are cutting 3" wrappers.

Ingredients:

5 oz can of crab meat drained

4 oz cream cheese softened

1 green onion finely sliced

1/4 teaspoon garlic powder

1 teaspoon Worcestershire sauce

Method:

Preheat 1 inch of oil to 325°F over

In a small bowl, gently combine crab meat, cream cheese, green onion, garlic powder, and Worcestershire sauce.

Layout 3 wonton wrappers at a time. Place 2 teaspoons of the filling in the center of each. Dab the edges with water and fold the two opposite corners together to form a triangle. Wet the tips of the triangle and fold inward. Continue until all of your filling is used up.

To Fry

Drop the wontons into the hot oil for 2-3 minutes or until brown and crispy. Drain on paper towels.

Butternut Squash and Black Bean Chili

Nothing beats a warm soup on a chilly fall day. This soup combines sweet and spicy and a great texture. Enjoy! 

Ingredients:

2 tablespoons Olive Oil

1  medium Onion, diced

2  Celery Stalks, diced

1  Green Pepper, diced

2  Garlic Cloves, minced

1  Jalapeno, seeds removed, diced

1 teaspoon Ground Cumin

1 tablespoon Chili Powder

1/2 teaspoon Cayenne Pepper

4 cups Butternut Squash, cut into ½” cubes

1 15-ounce can diced Tomatoes

2 cups Low Sodium Vegetable Stock

2 15-ounce can Black Beans, drained & rinsed

to taste  Salt & Pepper

Cilantro & Sour Cream, for garnish

Method:

In a medium stock pot, heat oil over high heat. Add onions, celery, green peppers and garlic and sauté until the onions are translucent, approximately 3-5 minutes. Add the jalapenos, cumin, chili powder and cayenne and cook for an additional 2 minutes, stirring often. Add the butternut squash, tomatoes, vegetable stock and beans. Season with salt and pepper. Reduce heat to low and cook until the butternut squash is tender and the chili has thickened. Remover from the heat and serve in a bowl. Garnish with fresh Cilantro and Sour Cream.

 Serves 6