For years, I would watch The Food Network while I made dinner in the evenings. I would come home from work, catch the tail end of the news and then flip to Food Network while I pulled things out of the refrigerator to scrounge together a meal. You would think the beauty of the food presented on the television would deter me from the very simple (often overcooked, slightly unappetizing) meal in front of me; but oddly it never did.
I loved watching cooking shows, and I’m sure all those hours spent watching food tv, has something to do with why I love to cook so much to this day. Do you remember the show, Semi-homemade Cooking with Sandra Lee? Her show centered around gussying up pre-prepared foods for special occasions. She could throw together a dinner party with a fancy cocktail from stuff you had in your pantry.
She was a genius. This week’s recipe made me think of that show because it very much falls into the category of semi-homemade. Wonton soup is the easiest and truly quickest ‘homemade’ meal you can throw together on a weeknight.
Packed with veggies and flavor, its a recipe I rely on when I want to eat at home and I have about 15 minutes to make it happen. The beauty of this recipe is there’s hardly any chopping or measuring. All the ingredients go in a pot and a few minutes later, dinner is ready.
Pre-shredded carrots and cabbage sauté for a few minutes in a big pot before you throw a bag of frozen wontons or dumplings in with it. Boxed chicken stock and s.
