Welcome to my annual
recipe crush. Each February I choose a theme, and provide one or two recipes
each day for the whole month. This year the theme is Weekly Menu Plannng. What
are the categories, you ask? We have Sunday Special, Meatless Monday, Taco
Tuesday, Worldly Wednesday, Thrifty Thursday, Fishy Friday, and Celebrate
Saturday.
On Thrifty Thursdays, mostly we save money by cutting down
on/cutting out meat. That’s typically the most expensive part of a family meal.
Reducing meat consumption also makes for more healthful as well as less
expensive dinners. In fact, this Mongolian Hot Pot could be a vegetarian option
by using vegetable broth and no meat.
I used to call this dinner “The Girlfriend Test” when our
sons were teens. You can imagine how much my boys liked that! How squeamish
were those cute little things they were bringing home? Were they willing to dip
into the communal pot to eat dinner?
I called it Mongolian Hot Pot because my version was
inspired, decades ago, by some article or other about dipping veggies and meats
into bubbling oil. I substituted broth. Actually, I have no idea if Mongolians
do or did eat something like this. But there’s power in naming. When my family
hears this is on the dinner menu, they are very happy.
The dropping of food into a pot in the middle of the table
and then fishing out pieces (maybe your pieces, maybe not) makes for a very
informal meal. It’s fun!
The broth gets more flavorful as the meal goes on and the
dropped-in foods season it. Keep that broth and any leftovers (including rice)
to make a soup the next day. Add a tablespoon of minced ginger to pep the soup
up. Or, better still, add it to the bubbling broth for an extra flavor layer
while cooking your dinner.
Mongolian Hot Pot
(serves 6)
1 quart broth, your choice
small slivers of carrots, bell peppers, and celery (I don’t
have an amount, but I fix enough for a large handful of veggies per person)
1 packed cup spinach leaves
12 whole green onions
1 teaspoon minced ginger, optional
Two pieces of boneless meat (chicken breast, pork chop,
steak, or a combo) cut into slivers
Whisk together the broth and ginger in a pot over medium
heat. When the mixture boils, transfer to your fondue pot set to a medium heat.
It should be hot enough to cook any meat thoroughly, but not bubbling hard.
Let everyone skewer the meat and veggies of choice and dip
them into the boiling broth. Use fondue forks to hold the pieces or let float and
fish out with chop sticks.
Serve with lots of rice cooked in broth and wine (instead of
water).
DH’s Rating: 5
Tongues Up
DH always loves Mongolian Hot Pot Night. Since he does the
dishes, the clean-up is minimal. But, oh, yeah, he loves the fun of it, and the
food is always delicious. He likes the next day’s soup made from leftovers a
lot.