Liz's Egg Rolls

1/2 pound ground turkey or pork
1/2 tsp. ground ginger
1/2 tsp. garlic powder

2 C. shredded cabbage
1 small onion, shredded
1 shredded carrot
2 T. soy sauce
2 T. cornstarch

1 package egg roll wrappers

Cook meat until no longer pink. Add seasonings. Let meat cool then combine the rest of the ingredients (except wrappers).

Fill and roll wrappers.

Fry in 1/2 inch hot oil (350 degrees) until brown and crispy.

Texanista Red Enchilada Sauce

Jessica posted this picture on her blog this morning and I immediately knew what I wanted for dinner. Luckily, she called and I was able to procure the recipe given to her by Aunt-In-Law Lidia, a true Texanista and master of Southwest/ Mexican cuisine.

Red Enchilada Sauce

1/4 cup oil (I used olive)
1/4 cup flour
2 garlic cloves, minced
2 tsp cumin
1/2 tsp ground black pepper
1 tsp salt (I may reduce this next time)
2 Tablespoons red chili powder
1/2 tsp oregano
3 cups broth (I made it from my favorite veggie broth ever)

Heat oil over medium heat in a large skillet. Whisk in flour and cook until it is browned. Add garlic and saute until tender. Add cumin, pepper, salt, chili powder, and oregano. Slowly add broth while whisking. Bring mixture to a light boil. Reduce heat and simmer until thickened.

Tonight I was feeling lazy so I mixed up some shredded cheese, sour cream, and shredded zucchini for the filling (kind random, but it was tasty). Then I stuck individual enchiladas in the micro as kids got hungry, but here are the instructions for Lidia's.

Lidia's Enchiladas

Cook and shred fryer chicken. Combine chicken with 1/2 cup of red enchilada sauce. Warm corn tortillas in hot oil in a shallow pan on the stove. Dip tortillas in red sauce. Fill with chicken mixture and roll. Place in casserole dish. Top with shredded cheese. Bake at 350 degrees for 15 minutes.

I haven't tried this rice yet, but I surely will. Tonight I mixed some leftover quinoa with some of the enchilada sauce and it was great.

Mexican Rice

1 T. oil
1/2 green onion, sliced lengthwise (you will remove this before serving)
1/2 green pepper
2 T bouillion
2 C. water
8oz tomato sauce

Heat oil in saute pan. Add onion pepper and rice. Saute until rice is lightly browned. Add remaining ingredients and bring to a boil. Reduce heat and cover. Simmer until rice is tender and water is absorbed.