Pansit

This is a Vietnamese version from a friend of mine whose mom is, well, Vietnamese! It's very good, and goes really well with fresh Spring Rolls, one of my favorite recipes that I'll have to post in a bit (I'm posting this while I wait for Jono to come home with the bell pepper, carrots, and cabbage).

It's not an "exact" recipe (ie- no measured amounts)... you just add the quantity of veggies/tofu you see fit. Also, while this recipe uses tofu, Filipino versions use thinly sliced pork or other meats... for all you meat eaters :)
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rice vermacelli, soaked one hour
egg (optional), cooked omelet style and sliced/chopped
sliced shallots or green onion (I use green onion)
green beans, sliced in half length-wise
red pepper, sliced (this is also optional, but I think it adds a lot to the dish)
carrots, sliced (julienned)
mushrooms, sliced
green cabbage, chopped
tofu
veggie bouillon
soy sauce

Slice tofu and marinate in soy sauce while prepping other ingredients. When done, heat some oil in a skillet and fry tofu til browned. In clean skillet, heat oil and fry shallots or onions. Add carrots, green beans. Add cabbage. Add mushrooms. Add red pepper. (I think I wait 1-3 minutes between each veggie addition) Then add egg & tofu. Add noodles, a little bit of water, and toss... toss... toss! Add soy sauce to taste.

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Note* I just realized that no where in the recipe does it say what to do with the bouillon. That's probably why I forgot to use it when I made it tonight :P Normally, you would prepare half a cube or cube (to taste) with the water and add after the noodles (the bouillon water being the "little bit of water") The pansit still tasted great without the bouillon though. If I hadn't come back on to post pictures, I wouldn't have even realized that it was left it out.

Chili Bowls

I happened upon this recipe idea and had to post it right away. First of all, I love eating soup in bread bowls, and this is pretty much the same concept... just with chili. Plus, I just recently posted the Chili Sin Carne recipe, so it seemed like good timing.

2 cups biscuit baking mix (recommended: Bisquick) *** I am going to try it with a cornbread variety ***
2/3 cup whole milk
1/2 teaspoon cayenne pepper
Flour, for dusting the work surface

Preheat the oven to 450 degrees F. Invert a muffin tin and spray the underside with vegetable oil cooking spray.

Stir together the baking mix, milk, and cayenne (I think you could omit the cayenne if you're doing cornbread, unless you like spice). Shape into a ball. Turn out onto a floured surface and knead 3 or 4 times. Divide the ball into 6 pieces. Roll each piece into a 6-inch circle. Place a dough circle over the back of each muffin cup. Press around the cup to form a bowl shape. Bake for 10 to 12 minutes, until lightly browned. Let cool slightly. Remove the biscuit bowls.

Cool, huh?

Chili Sin Carne

So... I was totally nervous about using a new recipe today, but oh my goodness, this chili was OH-SO-GOOD! Each of our guests went back for thirds, which is always the best compliment you can get as a cook, right? Especially since it had veggie crumbles in it... and nobody noticed the difference :) So, I actually don't mind that I lost our prior chili recipe, because this is the recipe Jono swears we'll use from now on (and he's right; we will).
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If you don't dig the crumbles, just omit it OR you could try substituting another can of beans (whichever suits you) and 1/4 c quinoa. My cousin Rachél recommended that to me, and that is now how we make it. I totally love quinoa; it's packed with iron, protein... and even calcium!

2 Tbs. olive oil
1 medium onion, diced (1 1/2 cups)
2 carrots, diced (1 cup)
1 small bell pepper, diced (1 cup)
4 cloves garlic, minced (4 tsp.)
1 28-oz. can crushed tomatoes with juice
1 15.5-oz. can black beans, rinsed and drained
1 15.5-oz. can kidney beans, rinsed and drained
1 12-oz. pkg. veggie crumbles
2 Tbs. chili powder
1 Tbs. plus 1 tsp. ground cumin
1 Tbs. light brown sugar
2 tsp. dried oregano
1 tsp. red pepper flakes
1 10-oz. pkg. frozen corn

Heat oil in large pot over medium-high heat. Add onion, and sauté 2 minutes. Add carrots and bell pepper, and cook 2 minutes more. Add garlic, and cook 1 minute, or until fragrant. Stir in 2 cups water and all remaining ingredients except corn, and season with salt and pepper. Reduce heat to medium, and simmer 20 minutes, stirring occasionally. Fold in corn and 1/2 cup water, and simmer 10 minutes more. Optional: Serve with toppings like sour cream, grated cheese, and green onions.

Call For Recipes!

I don't know if anyone will read this in time, but we're having some people over for Chili tomorrow, and I can't find my recipes!!!  I've looked online but am totally indecisive, probably because I hate cooking "new" recipes when I'm having company over.  Does anybody have any chili recipes that they like?  It can have meat it in, be vegetarian, whatever!  So, if you read this at least half an hour before midnight, post & I bet we'll still make it to the store in time!!!  ;)  

Sweet Pork Burritos/Lime Rice/Tomitillo Dressing

Ok... so pretty much this recipe is the best thing I've ever eaten. Ok that could be an exaggeration.. but once you try it... you no longer need to go to Cafe Rio... (except if you're a non meat eater like most of you... then you'll still need to go there for their salads.)

I'm making this for the second time today... and its in the crock pot smelling up my house with yumminess.... so I dont have a picture just yet... but here's the recipe!

Sweet Pork:

3lb bonelss pork rost

First you mix all these ingredients together and put a dry rub on the roast

2 tsp Coriander
2 tsp Cumin
1 tsp Onion Powder
1/2 tsp Salt
1/2 tsp Pepper
1/2 tsp Red Pepper Flakes

once thats in the crock pot... add

4 cloves of garlic minced
1 cup beef broth

Cook in crock pot on High for 4 hrs.... shred meat and put back in crock pot. then add:

(mix together first)
16 oz Salsa
1 cup Coke
2 cups Brown Sugar

Heat on Low for 2 more hours.

Lime Rice:

2 Tbsp olive oil
2 clove minced garlic
1 onion diced
2 cups rice
4 cups chicken broth
1 tsp salt
2 limes (juice and zest)
1 bunch of cilantro

Saute Garlic and onion in olive oil until onion is softened. Add rice and saute until it begins to brown. Add chicken broth, salt, and lime juice and bring to a boil. Simmer for 25-30 min. Stir in cilantro and lime zest.

Dressing:

1 buttermilk ranch packet
1 cup mayo
1 cup buttermilk
2 tomatillos
1 bunch cilantro
1 clove garlic
1 lime (juice)
1 jalapeno

mix all ingredients in blender.. mix well. refrigerate before serving.

Now just a note on this dressing...i think mom made a better one at koltons blessing... which she added to this 5 green onions. She also started from ranch dressing instead of making the ranch from scratch. When we made this last time it was super runny... so maybe cut back on the buttermilk or something.

THE KEY TO THESE BURRITOS... is getting the uncooked tortillas... its just not right without them.

Here's how I assemble the burrito:

1 freshly cooked tortilla shell... lots of yummy rice... lots of yummy pork... salad dressing... ROLL. EAT. ENJOY!

(I've also been told this recipe works really good on chicken breats too!)

Fried Mozzarella Sticks

Ok so my all time favorite appetizer is Fried Mozzarella sticks... sooo good! So one night I was thinking ...I have string cheese... it cant be THAT hard to make... so i looked up a recipe and this is what I found...

MOZZARELLA MELANESE - FRIED CHEESE STICKS
String Cheese 1/2 c. flour 2 eggs, beaten 1/2 c. italian bread crumbs 1 1/2 c. vegetable oil Roll cheese slices in the flour; dip in eggs; roll in bread crumbs, coating them well. Heat oil in skillet until very hot. Fry a few sticks at a time until brown. Drain and serve.

how easy is that? and they were SOOOOOO good! (of course they were... it was FRIED CHEESE!)

Sarrah's Yummy Ketchup Chicken

Here's my rendition of Sarrah's super yummy Ketchup Chicken recipe! I actually made this last week... but I'm just now downloading all my pics.... and I ran across these! Thanks for sharing your recipes! Mark loved it... so we'll be adding it to our regular rotation of recipes. :)