Birthday Burritos

This year Stephen asked instead of going to a fancy restaurant, he would rather me make him my famous burritos. Being a nice girl friend I agreed... Unwillingly I might add, but in the end it was well worth the work, because these bad boys sure are yummy.

Makes 10 burritos

Preheat oven to 350 cook for 25-40 min until edges are golden brown

I n g r e d i e n t s :

Bread & grains:

10 Large tortillas wrap (white or whole wheat)

2 cups of white or brown Basmati rice 4.5 cups of water

Cans:

1 can of black beans

1 can of refried beans (medium - hot)

¾ cup Salsa (medium - hot)

Cheese:

1 block of Cheese (preferable Monterey Jack)

½ block of cream cheese (room temperature)

Vegetables:

1 large onion cubed

1 red pepper cubed

1 green pepper cubed

1 cup cubed Mushrooms

1 ½ cups Cilantro minced and, or 1 stalk Green onions diced

Spices:

Paprika

1 tsp. Cyan pepper (*hot optional)

1 tbsp. Onion powder

1 tbsp. Chili powder

3 tbsp. Cumin

Juice of ½ Lime (optional)

3 Garlic cloves / 1 tbsp. Garlic Powder

I n s t r u c t i o n s :

· In a medium pot cook rice following the directions on the rice package for four servings.

· Dice all vegetables and cilantro (optional) and place in a large bowl. Except only add ½ of the diced stalk of green onions if you choose to just use green onions.

· Add the black beans to the vegetables along with all spices, and drizzle lime and mix until spices are well blended.

·

In a smaller bowl cream the cream cheese and add the refried beans to it

· Grate the entire block of cheese

· In mean time if your rice isn’t finished dress the 10 wraps starting with the refried bean, cream cheese mixture in the centre of the pita, approx one heaping tbsp. and spread out a little bit. Then add a handful of cheese.

· Once the rice is finished, place in bowl of vegetables and spices. Add salsa to the rice & veggies and mix until well blended.

· Place the burrito filling on the cheese in the centre of the wraps, just enough so you can still fold the wraps.

· Fold the wraps using instruction below;

· First fold the bottom of the pita ¼ of the way up

· Then take the right side and fold over all the filling

· Then take the left side and fold over until you touch the table with it and try to pull tighter to insure the fold will stay, place the seam down on the pan.

· Sprinkle more cheese on top of all the burritos

· Cook for 20- 40 minutes until golden brown on the edges

Korean Bibimbap & Hobak Chun

I am so excited to post this recipe! My new roomie Jooyoun from Korea (Daegu) taught me how to make the most amazing dish ever, Bibimbap (mixed rice.) A tradional Korean dish that is healthy and oh so spicy and full of flavor.

Serving 6

Ingredeants - Bibimbap

3 or 4 Carrot cut julienne

1 Onion

Bunch of Spinach

1 Zucchini

3 Eggs

Bunch of Mushroom

Sesame seed oil

Salt for frying

Kim (seaweed)

2 cups Steamed calrose rice

Sauce

1 cup Hot pepper paste (found at asian food markets - we used Sempio)

1 cup Apple Sauce

Hobak Chun

3 Zucchini

1Egg

1 Cup flour

1 Cup Water

Salt

Jalapeño Pepper (optional)

Olive Oil for frying

tlbs Sesame Seed Oil

1 tbls soy sauce

Cut all vegetables in small strips (julienne) and then fry them in sesame seed oil with salt. Place on a plate. Let cool.

Mix hot pepper paste with apple sauce and let sit.

Heat rice.

While rice is cooking make the Hobak Chun

Mix the egg, flour water salt well to form the batter.

Dip the Zucchini into batter. place onto oiled frying pan. Place Jalapeño Pepper on top for added spice, and fry until batter turns golder brown.

Mix the sesame oil and soy sauce together to make yummy dipping sauce for the battered zucchini.

Place rice on plate and put the prepared vegetables on the outer edges of rice. put the hot pepper paste in the center of the rice and place kim on top. Mix everything together to make it nice and spicy. (red color) And enjoy! This recipe is so easy and delicious, makes a lot at once, so it's great for big dinner party and leftovers.