Monday, December 15, 2008
Tuesday, December 9, 2008
12 flour or corn tortillas
¼ cup chopped onion
4 cups sour cream
1 tsp. garlic powder
2-3 cups cooked chicken, cut up
1tbs or more chili powder
1 can cream of mushroom soup
2-3 cups grated cheese
1 can cream of chicken soup
1 large can refried beans
1 small can green chilies
In a large bowl, mix together chicken, sour cream, soups, chilies, onions, garlic powder, and chili powder.
Add 1 ½ cups grated cheese.
Down the center of each tortilla, spread a line of refried beans, then a line of sour cream mixture.
Fold ends to middle and roll up.
Place seam side down in a 13x9” pan.
Continue with all tortillas.
Then spread remaining sour cream mixture on top.
Sprinkle remaining cheese over all.
Bake at 375 degrees for 20 minutes.
After having lived in Korea I get occasional cravings for seaweed rice roll its SO good! (I made the video for another post last summer while experimenting with my new mac!)
Basically each roll makes about eight pieces minus the end’s. Kimbap stores ok wrapped in foil and kept refrigerated. but It's best eaten right after it is made.
Good kimbap has about 7 different fillings- which ingredients I can not find here! For one simple roll kimbap you will need:
a bamboo mat to roll sushi with
1 sheet sushi nori (seaweed)
1 parboiled carrot cut into strips length wise but not too cooked, you want it with some chew to it!
1 cucumber cut strips length wise
2 fish (crab) sticks sliced in half longways
1 egg beaten lightly with a fork and fried, then cut into strips
1 smoked sausage and/or 4 crabsticks
1tsp sesame oil for brushing (tastes great and helps sesame seeds stick)
1/2tsp toasted sesame seed’s to garnish
Soy sauce to acompany
You need rice that is sticky, you can use sushi rice or.. what I do- a MUCH cheaper alternative- use pudding rice instead I wouldn’t even know the difference really after even having eaten loads of it in Korea. Rice cookers can cook the rice to perfection, otherwise I think two cups of water to every cup of rice about does it. Once rice is cooked you can mix in some rice vinegar (optional) then put the rice aside and let cool.
meanwhile parboil carrots, and slice all vegetables, smoked sausage, fishsticks, thinly scrambled eggs (whatever your filling) in long slender strips (not too chunky) I also make another one using just processed cheese and tuna that kids often prefer.
Put the seaweed on bamboo mat shiny side down and spread rice on about 1cm thick careful not to cover the edges (wetting your fingers with water will stop the rice sticking to them and make rice easier to spread!)
Put the fillings in the center of the layer of rice
Roll using the bamboo mat (this can take some practice first)
Wet the inside of the edge being rolled towards with water and roll firmly over it to seal
Before slicing, brush top with sesame oil and sprinkle with sesame seeds
serve with a small accompaniment of soy sauce.
For more on how to roll with bamboo mat see video below.
Sunday, December 7, 2008
1 lb ground turkey
1 can black beans
2 28- oz cans diced tomatoes
1 package of chili seasoning
Dice the onion. Throw the meat into a skillet. Add onions. When the meat is brown, dump it into a big pot with the rest of the stuff. I wasn't sure I added enough seasoning with all the tomatoes, so after that, I threw in some cumin, oregano, ground pepper, cayenne pepper and garlic salt without measuring. Then just before serving, I put in about 5 dashes of hot sauce, like Cholula. This is the worst recipe in the world. Then we put shredded cheese on top, the Kraft Mexican blend. I also got out the sour cream for a topping, but I was the only one who used it. So I'd say it's an option you can do without.
As for the spaghetti squash, it was my first time cooking it, so I just looked for an online recipe and the one I found was gross. It's got ricotta and sage in it. I already had some sage, that's why I went with this recipe. Don't use it! My husband ate it but he eats everything. I only finished my portion because I kept thinking it would taste better if I ate more. There's also garlic in it and you throw some roasted pine nuts on top. I spent $5 for a little package of those things. What a waste. Good thing I only wasted half the squash on that recipe. Now I've got to find something good to do with the rest of it.
Wednesday, December 3, 2008
This is a quick and really easy soup recipe I got off campbellskitchen.com.
1 lb. ground beef
1/4 cup chopped onion
1 tsp. minced garlic
1/4 tsp. dried parsley flakes
3 1/2 cups Swanson® Beef Broth (Regular, 50% Less Sodium or Certified Organic)
1 can (14 .5 oz.) diced tomatoes
1/4 tsp. dried Italian seasoning, crushed
1 1/2 cups uncooked mafalda or corkscrew-shaped pasta
1/4 cup grated Parmesan cheese
Cook beef, onion, garlic and parsley in 3-qt. saucepan over medium-high heat 10 min. or until beef is well browned, stirring often. Pour off fat.
Stir broth, tomatoes and Italian seasoning in saucepan and heat to a boil.
Stir pasta in saucepan. Reduce heat to medium. Cook 10 min. or until pasta is tender. Stir in cheese. Serve with additional cheese, if desired.
Picture courtesy of: campbellskitchen.com