Now that Thanksgiving is over, people in the US are starting to put up their Christmas lights. I was happy when I opened Yahoo! News this morning and saw this:
The Best Places for Christmas Lights in the USA
The 2nd place, Newport Beach, is in Orange County, and is about 20 minutes from my house. I've seen the Christmas lights there, and they are fantastic!
Friday, November 25, 2011
Thursday, November 10, 2011
Burrito!
A student asked me for my burrito recipe. Well, here it is!
Ingredients:
Mixed vegetables (I recommend bell peppers and onions, but many people use mushrooms and zucchini too)
Dried black or pinto beans (sold at your local Brazilian store)
Tortillas (sold at Gyomu Super or Costco)
Rice
Olive oil
Spices - cumin, cumin seed, oregano, black pepper, red pepper, salt, garlic
(optional) cheddar or gouda cheese
Steam the rice as usual, but with 1 teaspoon of cumin seeds and 2 cloves of garlic in the water. Add salt and oil to taste.
Cook about 1 cup of the beans, along with 1 teaspoon of cumin (not cumin seed) and 2 cloves of garlic, in a pressure cooker (圧力鍋) until they get very soft. This should take about 45 minutes. Add a lot of salt, and about 1 tablespoon of olive oil. The beans should be saltier than the rice.
Fry the vegetables in a frying pan on high heat with oregano, red pepper, and cumin, salt, and a little bit of olive oil. Don't let the vegetables get too soft.
Heat the tortillas in a frying pan one at a time. They should be a little bit brown on the outside, but not crispy.
Melt cheese onto the tortillas if you want to.
Last, wrap the beans, rice, and vegetables into the tortilla. The beans should be on the bottom, and the vegetables on top.
Add salsa or guacamole last. The burrito should be hot, but the salsa or guacamole should be cool.
For the guacamole:
1 red onion
2 ripe avocados
1 ripe tomato
Cilantro (also called fresh coriander, pakchi, 香菜, or coentro)
Vinegar and salt
(optional) Red chili pepper
OR:
Just buy guacamole mix at Kaldi (the import food store at Jusco) and 2 avocados.
First, chop the red onion and tomato for the guacamole into very small pieces.
Scoop out the insides of the avocados and mash them into a paste. Then add the onion and tomato.
Chop a handful of cilantro very fine, and add it to the avocado/onion/tomato mixture.
Sprinkle a little vinegar on top to stop the avocados from turning brown. Add salt and red pepper to taste.
Put the guacamole in the refrigerator and keep it cool.
Enjoy!
Ingredients:
Mixed vegetables (I recommend bell peppers and onions, but many people use mushrooms and zucchini too)
Dried black or pinto beans (sold at your local Brazilian store)
Tortillas (sold at Gyomu Super or Costco)
Rice
Olive oil
Spices - cumin, cumin seed, oregano, black pepper, red pepper, salt, garlic
(optional) cheddar or gouda cheese
Steam the rice as usual, but with 1 teaspoon of cumin seeds and 2 cloves of garlic in the water. Add salt and oil to taste.
Cook about 1 cup of the beans, along with 1 teaspoon of cumin (not cumin seed) and 2 cloves of garlic, in a pressure cooker (圧力鍋) until they get very soft. This should take about 45 minutes. Add a lot of salt, and about 1 tablespoon of olive oil. The beans should be saltier than the rice.
Fry the vegetables in a frying pan on high heat with oregano, red pepper, and cumin, salt, and a little bit of olive oil. Don't let the vegetables get too soft.
Heat the tortillas in a frying pan one at a time. They should be a little bit brown on the outside, but not crispy.
Melt cheese onto the tortillas if you want to.
Last, wrap the beans, rice, and vegetables into the tortilla. The beans should be on the bottom, and the vegetables on top.
Add salsa or guacamole last. The burrito should be hot, but the salsa or guacamole should be cool.
For the guacamole:
1 red onion
2 ripe avocados
1 ripe tomato
Cilantro (also called fresh coriander, pakchi, 香菜, or coentro)
Vinegar and salt
(optional) Red chili pepper
OR:
Just buy guacamole mix at Kaldi (the import food store at Jusco) and 2 avocados.
First, chop the red onion and tomato for the guacamole into very small pieces.
Scoop out the insides of the avocados and mash them into a paste. Then add the onion and tomato.
Chop a handful of cilantro very fine, and add it to the avocado/onion/tomato mixture.
Sprinkle a little vinegar on top to stop the avocados from turning brown. Add salt and red pepper to taste.
Put the guacamole in the refrigerator and keep it cool.
Enjoy!
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