Thai Enchiladas

These are Thai Enchiladas.  Yeah, you know I live in California right?  We're all about fusion food here.  So I'm combining two of my favorites Thai and Mexican food. 
I did see the name Thai Enchiladas on Pinterest.........but this is my recipe adaption with lots of changes and not too many similarities to the original.  I shared the recipe with my son Justin, and he made them in Canada, and sent me the picture below. 

Today I made them three different ways and told my husband I was doing an experiment to figure out the best recipe.  He liked all three, and was very encouraging and ate them all.  So here's what I think is the best recipe.

Saute 1/2 c grated carrots, 1/2 c shredded cabbage, 2 cloves chopped garlic and 3 green onions chopped in 2 Tbsp of oil, until tender.  About 3 - 5 mins.

Add 2 c shredded cooked chicken.

In a large bowl whisk together until blended: 1 can coconut milk (about 1 1/2 cups),  1 tsp curry powder, 1/3 cup sweet chili sauce, 1 lemon- juiced, 1 Tbsp fish sauce, 1/3 cup peanut butter. 
Mix about 1/2 cup of this sauce into the cooked vegetables and chicken.
Meanwhile prepare a large baking dish by spraying it with oil.  Heat the oven to 350 oF.

This is  where my experiments came in.  You can use either flour tortillas, egg roll wrappers or home made or store bought crepes to wrap the mixture with.  They are called enchiladas if you use the tortillas, egg rolls if you use the egg roll wrappers, and crepes if you use the crepes.  So do whatever you like.  All three ways taste delicious!!!!

This is a picture of me using the egg roll wrappers. I sprayed them with some oil before baking them.

Bake the rolls in the oven for 20 mins.

 Heat the remainder of the sauce in a small pot and stir until thick and bubbly.

Chop up a bunch of cilantro, and two more green onions and chop up 1/2 c salted roasted peanuts, for the garnish

After 20 mins of baking, smear the sauce over the top of the rolls. and put back in the oven for another 10 mins.

This picture shows the flour tortillas on the edges and egg roll wrappers in the center.

 Garnish with the peanuts.
Then the cilantro/green onion mixture. 

So here's the crepes

                                 
                                                             And here's the egg roll wraps

I think for most of you, plain flour tortillas are going to be the easiest to find .  There's not too many countries around the world where you can't find them, or something close to it.

You can bake it with all the sauce poured over the enchiladas at the beginning too.  I just happened to like the tortillas a little crispy and the egg rolls a little crispy too.  But John was happy with the softer version that I made with sauce from the beginning too.  You can do it however you like.

Let me know if you try this recipe.  I love your feedback. 

Recipe for Thai Enchiladas:

Ingredients:
 1/2 c grated carrots,
 1/2 c shredded cabbage
 2 cloves chopped garlic
 3 green onions chopped  + additional 2 green onions for garnish
 2 Tbsp of oil
2 c shredded cooked chicken.
 1 can coconut milk (about 1 1/2 cups)
 1 tsp curry powder
1/3 cup sweet chili sauce
1 lemon, juiced
1 Tbsp fish sauce (or 1/2 tsp salt)
 1/3 cup peanut butter.
6 - 8 flour tortillas (crepes or egg roll wraps)
1/2 c chopped roasted salted peanuts
1/2 c chopped cilantro
(2 green onions chopped mentioned above)

Preheat oven to 350 oF
Spray a 9"x13" pan with oil
In a frying pan, saute the carrots, cabbage, garlic and green onions in the oil until tender.
Add the shredded cooked chicken.
 In a bowl, whisk the coconut milk, curry powder, sweet chili sauce, fish sauce, lemon juice and peanut butter until smooth.
Mix about 1/2 cup of this sauce into the cooked vegetables and chicken.
Place each tortilla in the baking dish with some of the vegetable/chicken mixture. and roll with the flaps underneath.
Heat the remaining sauce in a small pot and stir until bubbly.
Bake for 20 mins and then smear the remaining coconut milk sauce over each roll and bake for 10 more minutes - or pour all the sauce on top of the rolls before baking. and bake for 30 mins.
Garnish with the chopped peanuts, cilantro and green onions.

Fathers Day Brats, onions and apples

 Its Fathers Day and I want to make a meal to please my man.  That would be my husband.  However my Dad is someone I also want to please........but he has a heart condition.........so I'll make him a special low fat meal too.  But here's the recipe I made to please my man. I learned this recipe from my neighbor Joe Bosco a few years ago.  He uses beer, but I use apple juice instead.  This recipe only has three ingredients - sausage, onions and apple juice (or beer).  So simple but so delicious.  It was like eating candy. 

Start with some good old sausages.

 Cut up two onions in slices, and throw them together in a big cast iron pot.

Or you can pre cook your sausages to give the outsides a nice brown color either on your grill

Or just in a frying pan.

Now add the apple juice or beer........whichever you prefer.  I used about 4 cups of apple juice.

Make sure the sausage and onions are completely covered in liquid and bring to a boil, then turn down and simmer without a lid, for 1 hour or more until the liquid is almost gone. 
Stir every now and then when the liquid is starting to disappear.

 The onions should look like this.

Serve as is, or in a bun. 

Happy Fathers day!

Spring Rolls and garden stuff

 After being in Canada for a couple of weeks in the cooler weather, and now at home in LA in the warmer temperatures.... for some reason has made me want to eat Asian food at most of my meals. I've made lettuce wraps, Phad Thai, and Spring rolls so far.  Now since we gained a few pounds in Canada (my cooking mind you), both John and I are trying to be good.  We've been taking two walks a day around the neighborhood, and I'm attempting to learn the routines on a Zumba workout.

 Our garden is flourishing.  We came home to admire lots of growth in all three of our tomato plants and our three zucchini plants as well.  We've already harvested a few cherrie tomatoes. 

I'm about to make pesto from all the Basil I have.

Today's recipe is for Baked Spring Rolls...... although the fried version tastes better... this is healthier.

Chop up some green onion, celery, carrot and cabbage.  ( I didn't have any cabbage, so I used pea pods instead).  Saute in some oil in a frying pan.  Add 1 tsp chopped garlic, 1 tsp fresh ginger, 2 tsp soy sauce.

Get your Egg roll wrappers ready.  Heat your oven to 425 oF.  Cover a baking pan with foil and spray with oil.

Add 1 lb of ground turkey, pork or chicken.  (turkey is easier to find)

Cook until no longer pink.

Drain off all the liquid.

Put about 2 spoon fulls of mix in the center of the egg roll wrapper, and fold like a burrito, or in half like a bandanna handkerchief.  Moisten one side of the edge with water to seal and press together.   Place on a baking sheet and spray with oil until the outside is gently coated. 

Bake for 15 mins. 

Remove from oven when the tops are brown.

Or you can fry in hot oil.  They will cook much faster.  Remove once it starts to turn golden brown.

Enjoy with dipping sauce, such as my recipe for cilantro dressing.

Recipe for Spring Rolls

1 lb ground turkey
12 egg roll wrappers
3 green onions, chopped
1 carrot shredded
1/4 cabbage, shredded
1 celery stalk, chopped
1 tsp garlic, chopped
1 tsp ginger, chopped
2 tsp soy sauce

Saute the meat and vegetables in a little oil.
Drain off any excess liquid.
Preheat oven to 425 oF
Grease a foil covered baking sheet
Place the egg roll wrappers one at a time on the baking sheet,
put two small spoonfuls of mixture onto each
Fold and seal into desired shape.
Spray with oil.
Bake for 15 mins

June is here and our apricots are ripe.

Spring is in full swing and summer is just about here.........makes me think of all the amazing good times of my childhood.......running freely through the bush to the beach just down the track from our home.

 We had a spot just like this one with its own boat house ........there would be no one in sight and I would just laze around with my dog.

Sometimes I would take out the kayak and paddle out in the harbor............but wait..........I live in L.A. now and my reality is a lovely apricot and lemon tree in the front yard, orange tree and a pool in the back. Surrounded by majestic mountains..........so I'm not complaining.........just reminiscing.

Just yesterday I harvested the first of our tomatoes.  Can't wait to make all kinds of zucchini recipes and basil and tomato dishes from our garden.  I just picked the last of our lettuce and  replaced them with more herbs.  I'm loving our perfect weather.........not too hot........not too cold.........just right. I know that the heat of summer is just around the corner.

Today I made apricot jam...........this is a low sugar version.........using apple juice concentrate, that I created.

 Apricots are the easiest fruit to prepare for jam, because you don't have to peel them.  Simply wash them and cut them in half and remove the pit.  Then chop them into chunks. About 6 cups.

 Put them in a pot with 2 Tbsp lemon juice, 1 box no sugar needed pectin, (sure gel) and 1 box of normal pectin (sure gel), 1 can of frozen concentrated apple juice, 1 cup of sugar.
Boil  and stir until the apricots break down. 

 At this point you can freeze the jam in plastic containers after they cool down. Don't fill all the way to the top as it will expand as it freezes.

 Or cook a little longer and put in glass jars and seal with lids. and  put in a steamer or boiling water bath  for 20 mins.  When you take them out of the hot pot, the lids should pop and snap inward.

 This is what mine looks like..............I like them very chunky.  You could use a potato masher while they are cooking if you want a smoother consistency.

Recipe

6 c apricots
2 Tbsp lemon juice
1 box no sugar needed pectin (sure gel)
1 box pectin (sure gel)
1 can frozen concentrated apple juice
1 c sugar

Chop the apricots
Boil all the ingredients in a pot and stir until fruit breaks down and mixture feels thicker.

Place into jars with lids, then into a boiling water bath for 20 mins. 
Can be stored for up to a year.

Rhubarb crumble - from Canada this time.

 One of my greatest delights is being a Grandmother.  We've been visiting our son Justin, his wife Courtney and their almost one year old daughter Anabel. They live in Calgary, Alberta Canada. 

We also had the blessing of going to the beautiful town of Banff.  What  majestic mountains, forest, lakes and rivers.

One of the joys I have while visiting my children is cooking up a storm.  One of the many dishes I've made while here is Rhubarb crumble.   I love the sweet/sour delight.  You could hear me saying  "mmm....oh this is yummy"  This dish reminds me of my own grandmother........from many years ago.

 Chop the washed Rhubarb into 1 inch chunks.

Mix 1/4 c flour, 1 tsp vanilla, 1 tsp cinnamon and 1 c sugar into the rhubarb in a large baking dish.

For the topping mix:

1/2 c brown sugar

4 Tbsp butter

 2 c oats

Recipe

Heat oven to 375 oF

6 c chopped rhubarb
1 c sugar
1 tsp vanilla
1 tsp cinnamon
1/4 c flour
Mix together in a large baking dish.

Topping
2 c oats
4 Tbsp butter
1/2 c brown sugar
Mix in a food processor, or rub together with your hands.

Bake for 45 mins.