Friday, September 5, 2008

Should be too hot to cook

And too hot to eat soup.  
Oh well, I've been doing both.  Took the little bean and Grandma N to Sipz Cafe, down in Clairemont last week.  I devoured my wonton soup, but managed to snap a picture of it before I ate it all.  It was crowded with people at noon, and I am always happy to see a very busy vegetarian restaurant!  Service was speedy and our food came quickly, always a bonus when accompanied by a 20 month old.

Now my next masterpiece is really an accomplishment, toot toot (that's my own horn). 
 I rarely order Pad Thai at thai restaurants due to many poor experiences.  Too sour.  Too sweet.  Too much not vegetarian.  Then I finally got my hands on some tamarind paste & fresh lemongrass and I was ready to make VWAV's Brooklyn Pad Thai.  

Oh boy, I was not disappointed.  This was truly a delicious dish.  I did make a few adjustments, used 1/2 as much soy sauce for one, and sprinkled julienned raw cucumber and crushed peanuts instead of cooking the dish with bean sprouts and peanuts.  Man, this is making me soooo hungry!!!

I've also been making the Fronch Toast from VWAV, and the little bean just snaps that up like a baby turtle.  It really is tasty.  

This is my mexican restaurant meal-at-home.  Cheese enchiladas, cilantro rice and black beans.  This was really a better than restaurant quality dish.  

Cheese Enchilada recipe, makes 9 enchiladas cause that's what fits in my pan!
9 corn tortillas
~ 1 lb. shredded organic jack cheese
1 can of El Pato brand enchilada sauce
1 Tbsp canola oil

Preheat oven to 375.  Heat canola oil over medium low heat.  Pour a layer of enchilada sauce in 11 inch baking dish.  Dip tortillas one at a time to soften, only keeping them in the pan just long enough to soften - not crisp.  Place softened tortilla in pan, filling with a couple tablespoons of cheese and rolling up as you go.  Repeat for all 9 tortillas.  Pour most of the sauce over the top of the prepared enchiladas, then top with remaining cheese.  I usually have about 1/2 cup of sauce left over.  Cover the pan with foil, then bake for 20 minutes.  Uncover and bake until cheese is browned, or you can see the sauce bubbling.

Cilantro Rice Recipe
2 cups of cooked rice
2 Tablespoons butter (olive oil is OK)
2 cloves garlic, minced
1/2 cup chopped cilantro
Cook garlic in the butter over medium low heat in a medium skillet.  Remove from heat, stir in rice and cilantro (or do it in another bowl).  Salt to taste.

The black bean recipe
1 can of organic black beans
1/2 onion, small dice
1 clove garlic, minced
1 bay leaf

Cook onion in a couple teaspoons of olive oil in a sauce pan.  Add the garlic after a few minutes.  Dump in the can of beans and the bay leaf, and 1/2 can of water.  Cook over medium low heat until most of the water is reduced.

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