Tag Archive | Pasta Sauce

Cooking With Gail Presents: Savory Italian Wontons

Nasoya Wrappers
All Photos By Gail

Hello and welcome to another installment of Cooking with Gail: the series that is all about me making a meal from whatever I can find in my house. The weather has been a bit inclement here in NYC just recently, and getting out to the store can be a pain. On a recent snowy and bitterly cold evening, I was staring down my open refrigerator in search of ingredients to make into some kind of interesting meal.

Nasoya Wonton Wrappers
There are about 40 Wonton Wrappers in Each Package!

The first intriguing item I found was a package of Nasoya brand Wonton Wraps. My neighbors have used these wraps and absolutely rave about how great they are for filling with just about any kind of leftover, so I knew they would be adaptable to my creativity – or lack thereof! In the Freezer/Fridge I also found:

4 Ounce Ground Beef Patty

One 4-ounce Ground Beef Burger courtesy of Omaha Steaks

Pasta Sauce

Jarred Pasta Sauce

Sartori Aisago Cheese

Sartori brand Asiago Cheese

Thus the idea for Italian Style Wontons was born!

Ingredients Prep

Here are all of the ingredients laid out, with the wontons now ready to be assembled. Don’t worry if you have no idea what are doing (raises hand), as a step by step, visual guide on how to fold and seal a wonton is included in the package.

Nasoya Wonton Wrappers Recipes 2

They also include a few recipes, which were helpful to use for reference in deducing how exactly the wontons should be cooked. More about that later.

\Sample Wrapper with Filling

Into the center of each wonton wrapper put one small teaspoon of meat sauce topped with a small pinch of cheese. I am not kidding when I say that you must not put more than one teaspoon of filling in each wonton. If you overfill them they will not be easy to seal, and then you will be sad.

Completed Wontons Before Cooking

This what they look like once they are all pinched and twisted. Pretty! You may be surprised (I sure was) to know that just 4 ounces of cooked, lean ground beef yields 15 plump wontons! Wow, what a feast!

Wontons Ready for the Oven

Here they are all ready for the oven! Before baking, brush each wonton lightly with melted margarine and be sure to spray the pan with non-stick cooking spray or just brush with leftover melted margarine (which is what I did).

There was not an exact cooking time or temperature recommended for my on-the-fly creation, so I came up with a baking estimate of 425 degrees for 8 minutes. This proved to be pretty accurate, as the wontons came out lightly golden brown, and slightly browner and crispier on the bottom, which was very desirable.

Cooked Wontons

Since I was basically experimenting, I baked the wontons in two batches. This is what the second batch looked like coming out of the oven. As you can see, they are a bit dark at the edges (though this yielded no discernible burnt taste). I chock that up to the oven being really hot after having cooked the first batch. I’d recommend that if you are going to use the “batch method,” that you lower the oven temperature by 25 degrees and cut the cooking time down to 7 minutes for the second batch. Your mileage may vary.

Ready to Eat

Now you are ready to eat these delicious morsels of goodness, so just arrange them on a plate with a small dish of warm marinara sauce for dipping (I used the leftover shredded Asiago cheese for a garnish). Mmm…so super tasty! I would like to point out also that it is perfectly OK for you to eat these wontons using only your hands. And as everyone knows, eating with ones hands makes all foods taste better. Enjoy!

For delicious recipes and additional information on Nasoya Wonton Wraps, and other Nasoya Products, please visit Nasoya Dot Com.

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Cooking With Gail Presents: Single Lady’s Pasta Night

Del Grosso Garlic Pasta Sauce

Hello and welcome to the second installment of Cooking with Gail: the series that is all about me making a meal from whatever I can find in my house. This week, I was very busy making the scene and had no time to grocery shop. So, Friday evening found me at home, famished and looking through my pantry for foods I could combine into some kind of tasty meal without having run out to the store or resort to ordering in.

Fortunately, I had a new jar of La Famiglia DelGrosso pasta sauce, specifically Aunt Cindy’s Roasted Garlic Gala (check out their awesome website and you can see that each sauce variety is named for a family member, cute)! When you open the jar of this sauce and have a little taste, it tastes like a fresh tomato sauce with a bunch of good stuff in it, which is what I like. I really do not care for those brands of jarred sauces that have so much corn syrup in them that they taste like candy (makes a face). No, thank you. Here are the ingredients in this fine sauce: Imported Whole Italian Plum Tomatoes, Crushed Tomatoes, Imported Olive Oil, Fresh Onions, Roasted Garlic, Sea Salt, Basil, Natural Garlic Flavoring, Black Pepper and Parsley. No sugar added! And you can even see the little chunks of garlic right through the jar! It is like sauce you would make in your home if you were not lazy, like me.

Of course I had some spaghetti pasta at the ready, but needed cheese to top the dish, and I was out of the cheese I normally would add to pasta. What to do? Well, as luck would have it, I also had in the fridge a newly acquired package of Emmi Gruyere Cheese.

Emmi Guyere Cheese

You might recall that I wrote about Emmi Cheese Fondue a while back, which is when I became a fan. Gruyere cheese is really a kind of Swiss cheese, which one does not normally associate with red sauce pasta dishes. But since Gruyere is also hard cheese with properties similar to Parmesan, I figured it would grate up well, and I was right. The slightly salty, nutty flavor also went really well with garlic in the sauce, and it melted nicely on top of the hot pasta. Very delicious! Here is a photo of the finished dish.

Pasta with Sauce and Cheese

I’m not suggesting that everybody is going to get behind putting Gruyere cheese on their pasta, but I would encourage you to step outside the box and get a little bit creative when you are trying to make dinner with what you have on hand. Emmi Cheese is a great product which paired harmoniously with the DelGrosso sauce in this case. I recommended both products be kept on hand in your pantry or fridge for all culinary emergencies, or just for everyday use!