About Me

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Welcome to my ScandinAsian food blog. A blog about what I like to make in my little Norweigan kitchen, from homemade meals to fun creative sandwiches. My parents gave me the name Sorieya, a Cambodian name, which means sun. I'm originally from the United States. Now I'm currently living in Norway, married to a Norwegian man with 3 beautiful children. It's hard being away from my family back in the States and I miss them everyday. I am not an artist but I love making fun sandwiches for my kids. I am not a professional chef but I love to cook and I love being in the kitchen. I love introducing my children to different kind of international food, introducing food from my childhood and explaining to my kids the history about their culture and food. I love spending those quality time together teaching my little ones how to make bread, Khmer food, and teaching me Norwegian. My Norwegian isn't that great but I do understand just the basics but speaking it, that's another story.

Wednesday, November 28, 2012

Turkey, vegetable, bread stuffing dumpling soup

Homemade turkey, vegetable, bread stuffing dumpling soup. My kids loves this soup. Norway is cold country and this is the soup to warm the soul. 

2 loaf bread cut into cubes
2 cups celery stalk with leaves cut into bite size
2 medium onion, chopped
2 cups of diced sweet chicken sausages
1 granny apples, cute into cubes
1 cup dried cranberries
tablespoons fresh sage, thymes, parsley, chives
other spices
dash of salt and pepper for taste
2 medium eggs, beaten
1/2 cup all purpose flour
6-7 cups chicken stock
In a hot skillet, melted 2 tablespoons butter, sauteed celery and onions for 6 minutes, then added sausage, stirred and cooked for another  6 minutes. Then transferred in a large mixing bowl. Added in diced bread cubes, diced apples, dried cranberries, herbs, and spices, salt, pepper. Added in beaten eggs and flour, mix well. Poured in stock, mixed and combined everything together until firm,  then covered, and set aside.

Homemade stock

 Reheated stock on medium heat, added in sauteed onions. Added diced celery, carrots, and thymes, cook until vegetable are soft. Let soup simmer for half hour. Meanwhile soup was simmering I rolled tablespoons of the dumpling mixture into balls, and dropped each dumplings into the simmering soup. Cooked dumplings for 4 minutes. Then stirred in 3 cups shredded cooked turkey meat, corn, peas, and season with salt and pepper, and herbs. Let soup simmer for 15-20 minutes. 

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