Taco Seasoning

4-6tsp Minced Onion (or 2 tsp onion powder)
2 tsp salt
1 tsp chili powder
1 tsp cornstarch
1/2 tsp curshed dried pepper cayenne
1/8 tsp garlic powder
1/4 tsp dried oregano
1/2 tsp ground cumin
1/8 tsp pepper

Mix & Store

Chakalaka

Ingredients

250 ml canola oil

30 g fresh chopped ginger

30 g fresh chopped garlic

20 g chopped chiles (choose your type according to how much heat you like!)

200 g chopped onion

500 g tomatoes roughly chopped

100 g green pepper roughly chopped

100 g red pepper roughly chopped

20 - 50 g leaf masala (or curry powder of your choice)

200 g grated carrot

450 g tinned baked beans, undrained

10 g fresh chopped coriander/cilantro leaves

Method

Fry ginger,garlic,chillis,onions in the oil. Add the curry powder of your choice and mix. Add the tomatoes and cook for 10 mins. Add peppers and carrots and cook for 10 minutes. Add baked beans and cook until the mixture reduces and thickens slightly. You can get away with cooking for only 5-10 minutes at this stage, but the longer you simmer it, the more complex and melded the flavours will be. Remove from heat and add coriander. Check seasoning and add salt and pepper if necessary.

Salsa

1 can diced tomatoes
2 cans diced tomatoes with chilies (not Ro-tel)
1 can stewed tomatoes with celery, onion, bell pepper
1 small can tomato sauce
1 green bell pepper
3 green onions
2 garlic cloves
1/2 bunch cilantro
1 TBSP salt
1 TBSP sugar

Roughly chop up bell pepper and onions. Blend together in food processor. Ian likes his a little chunkier so I blend everything except the two cans of diced tomatoes with chilies. I stir those in last.

Taco Seasoning Mix

*Perfect amount for 2 lbs of ground beef.
4-6 tsp. instant minced onion (or 2 tsp onion powder)
2 tsp. salt
1 tsp. chili powder
1 tsp. cornstarch
½ tsp. crushed dried red pepper (cayenne)
1/8 tsp. garlic powder
¼ tsp. dried oregano
½ tsp. ground cumin
1/8 tsp. pepper

Mix together and store in a Ziploc bag or air tight container.

Lettuce Wraps

1 head iceberg lettuce
2 large chicken breasts, diced
1 tsp garlic, minced
2 tsp soy sauce
1 TBSP hoi sin sauce
1 tsp sesame oil
1/2 tsp ginger (you can use fresh, but I only had powder)
1 TBSP vinegar
1 (8 oz) can water chestnuts, drained and finely chopped
2 green onions, sliced
1 cup fresh mushrooms, chopped
1/2 package thin rice sticks, optional

Remove core from lettuce and wash with cold water. Drain well. Separate leaves and stack upside down on plate. Chill until crisp (over night if possible). In large skillet, cook chicken in 1 TBSP canola oil until no longer pink in center. Lower heat to medium. Drain. In a small bowl, whisk together soy sauce, garlic, hoi sin sauce, sesame oil, ginger and vinegar. Add to skillet and cook for 3 minutes. Add in chestnuts, onions and mushrooms. Cook for another 3-5 minutes. Fry rice sticks according to package. Spoon mixture onto lettuce wraps and enjoy!

Asian Dipping Sauce

1/2 cup sugar
1/2 cup water
2 TBSP soy sauce
2 TBSP vinegar
1 TBSP lemon juice
1/2 tsp sesame oil
1 TBSP hot mustard or brown spicy mustard
2 tsp hot water
1-2 tsp red chili garlic sauce

Dissolve sugar in water. Add soy sauce, vinegar, lemon juice and sesame oil. Mix and chill. Mix hot mustard with hot water, Add garlic sauce. Stir into chilled sauce and serve.

I didn't make the dipping sauce and the lettuce wraps were fantastic without it. It was surprising very easy to make. I also didn't do the rice sticks. This dish is definitely a keeper in my house!

Hot Fudge Sauce

3 TBSP cocoa
1 cup sugar
2/3 cup evaporated milk
1/2 cup butter
1 tsp vanilla

Stir together cocoa, sugar, milk and butter in a saucepan. Bring to a boil and cook 4-5 minutes, stirring constantly. Add in vanilla.

Be patient and let it cool a while before licking that spoon clean.