This simple recipe is always a hit and it is a nice change from burritos. Crisp lettuce and Asian spiced meat work so nicely together. Enough talk - Let's Eat!!
Mushu Lettuce Wraps
1 pound ground Pork
1 Tbsp Ginger
2 cloves Garlic
2 Tbsp Hoisin
Brown pork with ginger and garlic. When meat is cooked add Hoisin
½ cup Hoisin
2 Tbsp Rice Wine Vinegar
½ Chile pepper, chopped (optional)
Combine and serve with meat.
1 head Iceburg Lettuce
Remove core and carefully separate leaves to create cups.
Take lettuce cups and add about ¼ cup of meat filling and 1 tsp of sauce. Wrap like a burrito and ENJOY!
The best part of this week was that the kids all got their hands into a recipe but they had no idea what we were making until the very end! I appointed 3 sous chefs to help with the preparation of Corn and Black Bean salad, Mango Avocado Salsa and Adobo Chicken. They were amazing and the food tasted delicious. Quick and easy to prepare - try it tonight and get those kids involved!!!
Corn and Black Bean Salad
Courtesy of Chatelaine Magazine
Mango Avocado Salsa
Category: Sauces & dressings
1 mango, peeled and diced
1 avocado, peeled and diced
1/2 cup peeled, diced cucumber
1 tablespoon finely chopped jalapeno
1/3 cup diced red onion
1 tablespoon lime juice
1/3 cup roughly chopped cilantro leaves
Salt and pepper
Combine the mango, avocado, cucumber, jalapeno, red onion, lime juice and cilantro leaves and mix well. Season with salt and pepper, to taste. Refrigerate for 1 hour or up to 24 hours. Serve on top of Chicken, Fish, Shrimp or Beef.
1 tsp ground cumin
1 tsp ground coriander
Zest from 1 lime
1/2 tsp salt
8 chicken thighs
Heat oven or grill to 350 degrees. Sprinkle the chicken with the spices and grill or bake for 10-12 minutes or until thoroughly cooked.
Who wouldn't love the warming flavours of India? The aromas wafting through the school hallways were mesmerizing. People kept popping in to ask what we were up to today. The answer was that we were playing with spices. We made a chickpea curry and ricepudding. Plus every kids favorite - naan bread. And what did the kids think? Well, would your kid perfer chickpeas or rice pudding? I was surprised that the answer was chickpeas!
courtesy of Smitten Kitten
1 tablespoon vegetable oil
2 medium onions, minced
1 clove garlic, minced
2 teaspoons grated fresh ginger
1 fresh, jalapeno, minced
1 tablespoon ground coriander
2 teaspoons ground cumin
1 teaspoon ground turmeric
2 teaspoons paprika
1 teaspoon garam masala
2 cups tomatoes, chopped small or 1 15-ounce can of whole tomatoes with their juices, chopped small
2/3 cup water
4 cups cooked chickpeas or 2 (15-ounce) cans chickpeas, drained and rinsed
1/2 teaspoon salt
1/2 lemon (juiced)
Heat oil in a large skillet. Add onion, garlic, ginger and pepper and sauté over medium heat until browned, about 5 minutes. Turn heat down to medium-low and add the coriander, cumin, cayenne, turmeric, paprika and garam masala. Cook onion mixture with spiced for a minute or two, then add the tomatoes and any accumulated juices, scraping up any bits that have stuck to the pan. Add the water and chickpeas. Simmer uncovered for 10 minutes, then stir in salt and lemon juice.
Eat up or put a lid on it and reheat it when needed. Curries such as this reheat very well, later or or in the days that follow, should it last that long.
Cardamom And Lemon Rice Pudding
Epicurious | February 2007
by Melissa Clark
3 cups whole milk
1 cup heavy cream
1/2 cup granulated sugar
1/2 cup packed light brown sugar
1 teaspoon vanilla extract
2 teaspoons finely grated lemon zest (from 1 medium lemon)
5 whole green cardamom pods, or 1 tsp ground cardamom
1/4 teaspoon freshly grated nutmeg
3 cups cooked medium-grain white rice
1 cup golden raisins
Whisk together milk, cream, vanilla, zest, cardamom pods, and nutmeg and heat over medium heat. Add rice to simmering milk, stirring frequently until tender, about 10 minutes. Reduce heat to low, add granulated and brown sugars and raisins and cook 15 minutes more, stirring occasionally. Serve warm, or refrigerate and serve chilled.