Asian Lettuce Wraps

Ingredients:                             x4

3 Tbsp Hoisin Sauce            (3/4 c.)

2 Tbsp Soy sauce                (1/2c.)

2 Tbsp rice wine vinegar    (1/2 c.)

1 Tbsp Sriracha (opt)          (4 T. which is too hot for me, Genene)

4 tsp. sesame oil                  (4 tsp)

1 Tbsp  olive oil                  (1/4 c.)

1 medium onion, diced        (4)

2+ cloves minced garlic      (8 but we use more)

1 Tbsp fresh ginger grated  (1/4 c.)

1 lb ground chicken/turkey (4 lbs.)

1/2 c. water chestnuts drain & slice  (4 cans)

2 green onions thin sliced   (8 )

Kosher salt

Fresh ground black pepper

Large leafy lettuce (leaves separated for serving)

cooked rice of choice. We use Jasmine or Basmati

Make the sauce: in a small bowl whisk together hoisin sauce, soy sauce, rice wine vinegar, Sriracha and sesame oil

In a large skillet over medium high heat, heat olive oil. Add onions and cook until soft, 5 minutes, then stir in garlic and ginger and cook until opaque and mostly cooked through, breaking up meat with wooden spoon (or whatever)

Pour in sauce and cook 1-2 minutes more, until sauce reduces slightly and chicken is cooked through. Turn off heat and stir in chestnuts and green onion. Season with salt & pepper. 

Spoon rice, if using, and a large scoop (about 1/4 c.) of chicken mix into center of each lettuce leaf. Serve immediately

Tay's awesome discovery!

Soup Mix for Canning

 

Put in the bottom of a quart jar: 

½ t. salt

Heaping tsp. soup base preferably beef

1 t. dry parsley flakes

Pepper to taste

1 heaping T. pearl Barley

 

Fill with the following:  

¼. Chopped Onion

1/3 c. chopped Celery

1 c. chopped Carrot

1 c. chopped Potato

I fill the jars more after the measured amounts because I want more vegetables when I open it. I add liquid if necessary when I "doctor up" the soup

 

Fill with hot water, pressure at 12 1/2 lbs. for 30 minutes

 

Make soup by adding hamburger, beef leftovers or whatever you have on hand

You can add tomato, or use chicken bouillon & use that variation

 

Wickedly good fish taco sauce/Tartar sauce

This is without a doubt the best fish taco sauce I've ever had or made. The herbs and spices are unique and create an incredible white sauce for fish tacos.

Servings8

Ingredients

• 1/2 cup reduced fat sour cream (Greek yogurt is delicious as a substitute if you're not a fan of sour cream)

• 1/2 cup reduced fat mayonnaise (you can use full fat, but, the spices are so delicious, you won't miss that particular flavor contribution)

• 1 lime , cut in half

• 1/2 teaspoon cumin

• 1/2 teaspoon ground coriander

• 1/2 teaspoon dried dill weed

• 1/2 teaspoon dried oregano

• 1/4 teaspoon ground chipotle chili powder

• 1/2 teaspoon capers , minced

• 1 hot pepper of your choice , seeded and minced (jalapeno is delicious, as are the cherry bomb poppers). Genene doesn't use hot peppers.... Surprise!!

• 1 tablespoon fresh cilantro , chopped

Instructions

1.  In a small bowl, whisk the sour cream and mayonnaise until well blended.

2.  Squeeze the juice from one lime half into the fish taco sauce mixture, then whisk thoroughly. You'll want the consistency of a pourable, creamy salad dressing. If still too thick, add more lime juice from the other half. If too runny, add sour cream.

3.  Add all of the spices, whisking to mix thoroughly. Add the capers, minced pepper and cilantro, and whisk thoroughly

4.  Cover the bowl with wrap,refrigerate for at least one hour, the longer the better.

5.  Serve chilled. Spoon white sauce over fish tacos, or add into taco salads or rice bowls.