Week Five Overview

This week has been crazy, finals and finishing up projects. BUT! I did manage to cook! As mentioned before, I wanted to try to cook salads, lettuce wraps, baked potatoes, and stew. All but the baked potatoes happened this week! Monday I make a yummy stew in the crock pot using the potatoes and celery from the basket. It has lasted all week and I've been enjoying it almost every day as a leftover for lunch! Tuesday Cherie (my aunt that I live with) made a delicious Chef Salad. For this she used the lettuce from the basket. Then, skip to Friday and I made lettuce wraps (using, of course, more lettuce from the basket). They were pretty good, I was surprised because as I was cooking the flavor just tasted a little bland, but as soon as I mixed all the flavors together into my piece of lettuce it all came together and was awesome. I also decided that the mixture would be delicious on top of some brown rice!

Unfortunately I wasn't able to get any pictures of my yummy treats this week, but I will post the recipe I used for my lettuce wraps. See below:

Ingredients:

• 16 Boston Bibb or butter lettuce leaves
• 1 pound lean ground beef
• 1 tablespoon cooking oil
• 1 large onion, chopped
• 2 cloves fresh garlic, minced
• 1 tablespoon soy sauce
• 1/4 cup hoisin sauce
• 2 teaspoons minced pickled ginger
• 1 tablespoon rice wine vinegar
• Asian chile pepper sauce (optional)
• 1 (8 ounce) can water chestnuts, drained and finely chopped
• 1 bunch green onions, chopped
• 2 teaspoons Asian (dark) sesame oil

Directions:

1. Rinse whole lettuce leaves and pat dry, being careful not tear them. Set aside.
2. In a medium skillet over high heat, brown the ground beef in 1 tablespoon of oil, stirring often and reducing the heat to medium, if necessary. Drain, and set aside to cool. Cook the onion in the same pan, stirring frequently. Add the garlic, soy sauce, hoisin sauce, ginger, vinegar, and chile pepper sauce to the onions, and stir. Stir in chopped water chestnuts, green onions, sesame oil, and cooked beef; continue cooking until the onions just begin to wilt, about 2 minutes.
3. Arrange lettuce leaves around the outer edge of a large serving platter, and pile meat mixture in the center. To serve, allow each person to spoon a portion of the meat into a lettuce leaf. Wrap the lettuce around the meat like a burrito, and enjoy!

This week has also been a little off because my Uncle (that I live with) found out he is diabetic. So, my aunt and I have been trying to come up with ways that we can change the diet for everyone in the house to make sure that my uncle is eating healthier. So, this may change some of the recipes for a little while to ensure that they are diabetes friendly!

Over Thanksgiving....

Whenever I go home to St. George me and my mom and sisters (well, mostly just jess, not erika) bake/cook up a storm.

This time, on top of the yummy ham we made for thanksgiving with our homemade glaze, we

also made Pie in a Jar, Garlic-Cheesy Rolls, Sweet Potato Bread, and Persimmon & Banana Pudding.

This was our Garlic Cheesy Rolls. Too much cheese for me, but Jessi (the cheese queen) LOVED them. All we did was get the already made dough from Smiths or Walmart (French Bread Dough) and roll it out. Then we spread garlic butter all over it and put a bunch of mozzarella cheese on the top of that. Then roll it up and slice into about 2-3 in pieces. Then spray a muffin tin with cooking spray and put a roll in each hole. Then bake at 350 degrees for about 20 minutes. (Make sure to check them periodically to make sure they aren't burning on top. If they are browning too much, cover the top with a sheet of aluminum foil)

The picture below is a picture of one of our little pies that we made. This was quite the adventure for us. We looked at like 5 different stores trying to find the right size jars and finally, at our last stop, Albertsons, we found them! On these we also bought pre-made dough (pie crust from Smiths or Walmart). Wash the jars and dry thoroughly. Roll out the

dough until pretty thin, only a few centimeters thick and cut into 6 inch circles. Place a circle of dough in each jar and press into the side of the jar until covered and pulled up to the lip of the jar. Make whatever pie filling you want and fill each jar to the top with the filling. Choose the crust you want. On our apple ones we did a simple crumble top and on the cherry ones we did a lattice. Then seal and freeze. Unless you want one right then! Then heat your oven to 375 and

cook right in the jar for 45 minutes. If you choose to freeze it and then eat it heat your oven to 375 and then bake a little longer- about 50-55 minutes. Here is a link to the original recipe that I used: http://www.ourbestbites.com/2009/09/single-serving-pie-in-jar.html

Now, unfortunately I made like 8-10 of these at my mom's and forgot to bring any of them back up to Salt Lake with me! So! This week we got more apples in the basket and some blackberries so those might be some yummy pies that I'll be making!

I didn't get a picture of the Persimmon & Banana Pudding. To be clear, these were two separate puddings: One Persimmon and One Banana. They were also a bread pudding, not a slimy gooey pudding. But! They were DELICIOUS! This was the recipe for the Persimmon Pudding:

Ingredients

• 1/2 teaspoon baking soda
• 2 cups persimmon pulp
• 2 1/2 cups white sugar
• 2 eggs, beaten
• 2 cups all-purpose flour
• 2 teaspoons baking powder
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon vanilla extract
• 1 pinch salt
• 2 1/2 cups milk
• 4 tablespoons melted butter

Directions

1. Preheat oven to 325 degrees F (165 degrees C). Butter one 9x13 inch baking pan.
2. In a mixing bowl, combine persimmon pulp, baking soda, sugar and eggs. Mix well.
3. Add flour, baking powder, cinnamon, vanilla, salt, milk and melted butter. Stir to combine.
4. Pour into baking pan and bake for 55 minutes. The pudding will rise but will fall when removed from oven.

We changed the recipe a little bit based on the comments on the website. We added less sugar, less milk and we also stirred the pudding every 15 minutes while baking. Stirring it made it really lumpy and kinda gross looking (like cat puke) but it tasted REALLY good. Then when we did the banana pudding we used the same recipe but just exchanged bananas for persimmons pulp. This time we didn't stir it and it came out looking like a cake but was way more moist and delicious. Then my mom made this yummy frosting/syrup thing to put on it, but I don't have that recipe (I'll have to ask her for it).

And the last recipe we did over Thanksgiving was the Sweet Potato Bread. We made a ton of this. We had 4 cups of mashed sweet potatoes so we made 2 huge loaves and 4 mini loaves. I'm pretty sure they all got eaten up!

Bounty Hunter

Week Five

Man, talk about slackers lately...

New week, new dedication :)

There were some pretty good selection in the basket today.

The Bounty

Fruits:

- 6 Apples

- 1 Cantaloupe

- 3 Asian Pears

- 8 oz Blackberries

- 1 Pineapple

- 1 bunch Bananas

Veggies:

- 2 (huge) Cucumbers

- 4 Yellow Squash

- 1 Spaghetti Squash

- 2 heads Lettuce

- 4 Tomatoes

- 1 stock Celery

Extra:

- 1 Gingerbread House Kit

I see some lettuce wraps, salads, stew, and mini-pie-in-a-jars in the near future.

Bounty Hunter

Week Four: Recipe One

Brussel Sprouts w/ Bacon and Red Potatoes

1 lb Brussel Sprouts - BOUNTY
2 lbs red potatoes - BOUNTY
1 sm Red onion - BOUNTY
12 slices bacon cut into 1/4" pieces (I used Turkey Bacon)
Sea Salt and Fresh ground pepper
2 Tbsp lemon juice
1 Tbsp olive oil

Clean sprouts, trim off ends and bad leaves and place in large pot. Wash potatoes and dice into bite size pieces. Add to pot with brussel sprouts. Cover with water. Bring to a boil and boil until potatoes are just tender. Drain. Cut brussel sprouts into quarters.

In a skillet heat olive oil. Add onion and bacon and cook until bacon is crisp and onions are tender. Add potatoes and sprouts and cook until sprouts and potatoes are seared. Add salt and pepper to taste. Sprinkle with lemon juice.

This was yum. I didn't cook the bacon right, so it was not crisp, but it was still good. Next time I will definitely cook it until it is super crispy before I add the other ingredients.

Week Four

So, I didn't take a picture this week (if you did Jen, post it!) but here is what we got!

Tomatoes

Potatoes

Onions

Green Bell Peppers

Lettuce

Radishes

Pears

Apples

Bananas

Honeydew Melon

Oranges

Clementines

I was really happy when I saw the Onions and Bell Peppers and Tomatoes. Those are probably my favorite veggies and the onions were HUGE!!

I had to work this Saturday so I had my friend Crystal pick my basket up for me, so for payment for her work I gave her and her cute family their choice of fruits and veggies. I am so grateful that they were able to pick it up for me because I totally spaced that I had to work after I had already ordered! Thank you thank you!!!

Week Three: Recipe Four

Well, this isn't really a recipe, but it's what I cooked for dinner tonight!

Pork Tenderloin: bought at Target, pre-flavored: bourbon maple

Mashed Potatoes: Red skinned potatoes from the Bounty with butter, milk, and garlic

Corn on the Cob: from the Bounty

It was all really easy to cook and tasted DELICIOUS!

Week Three: Recipe Three

Cinnamon-Sugar Tortilla Chips

melted butter

cinnamon & sugar

tortillas

spread melted butter on one side of the tortilla

sprinkle cinnamon and sugar on the same side as the butter

using a pizza cutter, cut tortilla into pieces

bake in the oven at 350 degrees for 10-15 minutes or until crispy

These are delicious!

Week Three: Recipe Two

Corn Pudding?

I saw a recipe for something called corn pudding. It sounded good but the reviews made me think that I could come up with something better. I decided to come up with my own recipe. So this is what I came up with. It was really good.

3 cups of corn kernels - BOUNTY (I used my corn on the cob. Each cob was about one cup of kernels)
1 med zucchini quartered and sliced - BOUNTY (Italian Pack)
1/2 cup diced onion - BOUNTY (Italian Pack)
6 slices bacon cooked crisp and diced (I used turkey bacon & I cooked it in the microwave)
1 box Jiffy Corn muffin mix
1 egg
1/3 cup milk
1 1/4 cup shredded cheese

Since I used corn on the cob, I boiled the corn for 10 minutes then drained and ran under cold water until I could handle it. Then I sliced the kernels from the cob.

In a microwave safe bowl, cook onions sprayed with olive oil spray for 2 minutes until tender.

Spray a casserole dish with non-stick spray. Combine the corn kernels, zucchini, onions and diced bacon in the dish. Stir in 3/4 cup of shredded cheese. In a small mixing bowl, combine the muffin mix, egg and milk. Stir until mixed. Pour the muffin mix over the vegetables and stir until mixed. Top with 1/2 cup shredded cheese. Bake at 375 for 40 minutes.

I didn't add salt or pepper until after, but you could definitely add other spices. I will have to experiment more in the future.

Week Three: Recipe One

I found an old package of smoked sausage in the fridge and thought a Cajun stir fry would be good. However, when I checked the date on the package it was from back in Jun. :) So, I threw it out and ran to the store to get another one. I got the chicken smoked sausage by Hillshire Farm. It had the lowest calorie and fat count. I have to say that I thought it was perfect in this recipe.




Cajun Sausage & Veggies

16 oz Smoked Sausage sliced
15 oz can diced tomatoes
1 med zucchini sliced - BOUNTY (Italian Pack)
1 med yellow squash sliced - BOUNTY
5 med mushrooms sliced - BOUNTY (Italian Pack)
1/2 cup diced onions - BOUNTY (Italian Pack)
1 clove of garlic minced - BOUNTY (Italian Pack)
1 Tbsp olive oil
1 tsp Cajun seasoning
1 Tbsp fresh parsley minced - BOUNTY (Italian Pack)

Warm olive oil in skillet over medium high heat. Add onion, garlic and sausage. Sprinkle Cajun seasoning over mixture. Cook until sausage is browned. Add sliced veggies and diced tomatoes w/ juice. Cook until squash is softened. Serve over cooked rice.

I also made the cilantro lime rice recipe with a slight modification. Instead of cilantro, I used some of the parsley from my Italian basket. It wasn't as good as the cilantro lime rice, but it worked perfectly for this recipe.

Week Three: Italian Pack Extra

Here is what came in the Italian pack this week. I have a few ideas, but I am not sure how I am going to use all those fresh herbs. If they last until next week, they would make a great brine for the turkey.

Week Three

Here is a picture of what came in my basket this week.

Week Two: Recipe Four

Cinnamon-Apple Burrito

The filling:

1/2 cup light brown sugar
1 Tbs. unbleached all-purpose flour
1/2 tsp. ground allspice
1/4 tsp. kosher salt

1 1/2 green apples cut up into cubes (BOUNTY)

Okay, so I had left over apples that I had mixed with the sugar and flour and allspice for my Blackberry-Apple Turnovers. I left them in a ziplock baggie, not knowing what I should do with them. The other day, I felt them and the apples were starting to get soft and mushy from being soaked for so long. So I thought this would be a yummy way to use them up!

Heat the oven to 350.

Take a large tortilla (BOUNTY) and spread a layer of butter on one side. Load up the middle of the tortilla with the apples and sugar mixture and roll up (like a burrito). Spread butter on the top of the rolled up tortilla and then sprinkle cinnamon on top.

Put in the oven on a cookie sheet for 10 minutes (or until brown).

This was a yummy breakfast treat.. and it was pretty filling because of how huge the tortillas are!

Week Two: Recipe Three

Sweet Potato Bread

Ingredients

• 1 1/2 cups white sugar
• 1/2 cup vegetable oil
• 2 eggs
• 1 3/4 cups sifted all-purpose flour
• 1 teaspoon baking soda
• 1/4 teaspoon salt
• 1/2 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1/3 cup water
• 1 cup cooked and mashed sweet potatoes
• 1/2 cup chopped pecans

Directions

1. Combine sugar and oil; beat well. Add eggs and beat. Combine flour, baking soda, salt, cinnamon and nutmeg. Stir flour mixture into egg mixture alternately with water. Stir in sweet potatoes and chopped nuts.
2. Pour batter into greased 9x5 inch loaf pan (or 2 small loaf pans). Bake at 350 degrees F (175 degrees C) for about one hour.

This bread is my favorite recipe so far. It was super easy to make and tastes SO good! Definitely going to make this for Thanksgiving!

Bounty Hunter

Week Two: Recipe Two

Blackberry-Apple Turnovers

For the dough
11-1/4 oz. (2-1/2 cups) unbleached all-purpose flour
2 Tbs. granulated sugar
1/2 tsp. kosher salt
6 oz. (3/4 cup) cold unsalted butter, cut into 12 pieces
6 oz. cold cream cheese, cut into 6 pieces
1/2 cup heavy cream

For the filling
6 oz. (1-1/4 cups) blackberries, halved
1 large Pink Lady apple, peeled, cored, and cut into 1/4-inch dice
1/2 cup light brown sugar
1 Tbs. unbleached all-purpose flour
1/2 tsp. ground allspice
1/4 tsp. kosher salt

For assembly
1 large egg yolk
Granulated sugar

Make the dough

Put the flour, sugar, and salt in a food processor. Add the butter and cream cheese and pulse until the mixture resembles coarse meal, 8 to 10 pulses. Add the cream and pulse, pausing to scrape the bowl once or twice, just until the dough starts to come together, 8 to 10 pulses more. Do not overprocess. Turn the dough out onto a clean work surface, gather it together, and pat it into a rectangle. Wrap it in plastic and refrigerate for at least 2 hours and up to 3 days.

When ready to bake, position racks in the bottom and top thirds of the oven and heat the oven to 400°F. Line 2 large rimmed baking sheets with parchment.

On a lightly floured surface with a lightly floured rolling pin, roll the dough into a 13x18-inch rectangle. Be sure to loosen the dough several times and reflour underneath so it doesn’t stick. Trim the edges straight to form a 12x16-inch rectangle and cut the dough into twelve 4-inch squares. Put six squares on each baking sheet.

Make the filling

In a medium bowl, lightly toss the blackberries, apple, brown sugar, flour, allspice, and salt until combined.

Assemble and bake the turnovers

Tip: Cup a dough square in one hand to create a triangular pocket. Fill the dough with your other hand, pull the corners up to form a triangle, and pinch to seal.

In a small bowl, beat the egg yolk with 1 tsp. water. Brush the outer edges of each dough square with egg wash. Spoon 2 rounded Tbs. of the filling into the center of each square. Bring the points together into a triangular shape, pressing to seal the edges. Lightly brush the top of each turnover with egg wash and sprinkle with a scant 1/2 tsp. granulated sugar. With the tip of a paring knife, cut a steam vent in the center of the top crust of each turnover.

Bake until the turnovers are browned and the filling is bubbling, 25 to 30 minutes, swapping and rotating the baking sheets’ positions about halfway through baking. (Don’t worry if juice leaks out.)

Transfer the baking sheets to racks and allow to cool for 5 minutes. Then loosen the turnovers with an offset spatula and cool completely on the sheets. The turnovers are best the day they’re made.

These were really good. The comments on the website for the recipe said they were too flakey and not sweet enough but I thought they were perfect. I think next time I'll make the dough a little thinner...

Bounty Hunter

Week Two: Recipe One

This week I've been feeling a little off... It was a slow start getting up the energy and will to bake/cook something... but last night I finally did it!

I made this yummy, easy pasta dish with one of my yellow squash.

Ingredients

small yellow squash (they are more tender)- 2 for 1 serving- increase quantity as needed
any type of pasta noodle (whole grain preferred)
2-3 tablespoons olive oil
butter (optional)
McCormick Pizza Seasoning (spice grinder) or other Italian seasoning
freshly grated Parmesan cheese

Wash the squash, and slice into 1/4 to 1/2 inch thick pieces. If it is too thin, the squash will be soggy.

Steam or boil the squash with a little olive oil and the Italian seasoning of your choice, add a few pats of butter if you dare!

Boil the pasta according to package directions, add olive oil for flavor (and to keep pasta from sticking together); set aside.

Drain most of the liquid from squash; I like to reserve a little for flavor.

Toss the squash with Parmesan cheese and serve on a bed of pasta. Add more Italian seasoning if you choose.

I actually changed this a little. I cooked my squash on the stove with some olive oil instead of steaming or boiling it and I didn't add any italian seasoning I just added salt and pepper and the parmesan cheese. It ended up being really tasty and really easy.. It was light and just enough to fill me up!

Bounty Hunter

Week Two

Oops!

I forgot to take a picture of this week's bounty in its entirety... and I've already started picking away at it...

We got more pears, apples, bananas, pineapple, grapes, tomatoes, sweet potatoes, and lettuce. Some new stuff we got were green beans, blackberries, cucumbers, and yellow squash. This week I opted to also buy the homemade bread and tortillas. I got 5 loaves of bread and 7 dozen tortillas.

I gave a loaf of bread to my mom and my brother and his wife are going to buy some tortillas and bread from me... I thought it was a pretty sweet deal, even though I am going to have tortillas up the yin-yang for a while.

Anyways, sorry for no picture this week.

Also, next week might be slightly disappointing as well because I didn't order a basket. I had ordered this weeks basket and picked it up in St. George and I was there all weekend and I didn't bake anything so when I got back to Salt Lake I felt like I had a ton of stuff still and I didn't want to have too many veggies and fruits that I didn't know what to do with. So, next week might be a little slow.

Bounty Hunter

Week One: Recipe Fifteen, etc

This past weekend was a crazy cooking weekend. I decided to use the items in my mexi-pack to do a Cafe Rio Sunday dinner. I will post all the recipes in this single post since it was all in one meal. In my BOUNTY I got the tortilla pack. This included some monster flour tortillas (burrito size), corn tortillas, and taco size flour tortillas.

Some people made a salad and some made a burrito with these recipes. The Cafe Rio salad consists of the following ingredients:

Burrito Size Flour Tortilla - BOUNTY (Tortilla pack)
Cilantro Lime Rice
Black Beans
Cafe Rio Shredded Chicken Chicken
Romaine Lettuce - BOUNTY
Shredded Mexi-blend Cheese
Guacamole
Pico de Gaillo
Tomatillo Dressing
Corn Tortilla Strips

The burrito uses the above items without corn tortilla strips and with Cafe Rio Green Sauce.

Cilantro Lime Rice
4 cups water
2 cups white rice
4 teaspoons chicken bouillon
2 garlic cloves - BOUNTY (mexi pack)
1/2 onion, chopped - BOUNTY (mexi pack)
1 large lime - BOUNTY (mexi pack)
1/2 bunch cilantro, chopped fine - BOUNTY (mexi pack)

Chop onion and garlic small. In a food processor, chop cilantro. Set aside. In a 4 cup measurer squeeze lime so that all of the juice is extracted. Fill the container with water until it equals 4 cups. (you only want 4 cups liquid total). Place liquid in a sauce pan, add boulion and bring to a boil. When liquid comes to a boil, add onion, garlic, cilantro and rice. Cover and cook 25 minutes, or as long as instructed on the rice package.

*If you can't find a large lime you may want to do 2 limes.
**I put all of this in my rice cooker and turned it on and let it go. Turned out great.

Black Beans
1 lb dry black beans
1/2 cup Onion, finely chopped - BOUNTY (mexi pack)
8 cloves Garlic, Finely Chopped - BOUNTY (mexi pack)
2 Tablespoon Extra Virgin Olive Oil
2 teaspoons Cumin
2 8 oz cans of tomato sauce
1/2 bunch cilantro, Chopped - BOUNTY (mexi pack)

Sort and soak black beans overnight. Drain and rinse. Place in pot with water covering and 1-2 inches above the beans. Bring to a boil. Reduce heat and simmer for 40 - 60 minutes, checking every ten minutes for doneness. Add water, 1 cup at a time, if needed. When beans are at the desired consistency add the rest of the ingredients and simmer for 10 - 15 minutes.



Cafe Rio Copycat Shredded Chicken
5lbs boneless chicken breast
8 oz Zesty Italian salad dressing
1 Tbsp Cumin
1 Tbsp Chili powder
3 cloves garlic minced - BOUNTY (mexi pack)

Cook all together in a crock pot for 4 hours, shred meat and cook 1 additional hour.


Pico de Gaillo
4 Tomatoes diced small - BOUNTY
1 med onion - BOUNTY
1 jalapeno, seeded and diced - BOUNTY (mexi pack)
1/2 bunch cilantro - (I had this in my BOUNTY, but I had to go buy extra)
2 limes - BOUNTY (mexi pack)
salt and pepper

Dice onion, tomato and jalapeno into small pieces. Chop cilantro and add to bowl. Squeeze lime juice into bowl. Add salt and pepper to taste. Stir and refrigerate for 1-24hrs.

Guacamole
4 Ripe avocados - BOUNTY (mexi pack)
Pico de Gaillo
Garlic salt

Smash avocados. Add as much pico de gaillo as you like. Sprinkle with garlic salt. Stir. Taste and adjust pico and garlic salt to fit your taste.


Creamy Tomatillo Salad Dressing
1 buttermilk ranch dressing packet (make as per recipe)
2 tomatillos (tomato like vegetable with a husk around them) - BOUNTY (mexi pack)
½ bunch of cilantro - BOUNTY (mexi pack)
1 clove garlic - BOUNTY (mexi pack)
Juice of 1 lime - BOUNTY (mexi pack)
1 jalapeño - BOUNTY (mexi pack)
(Use the seeds too if you like it spicy. You could substitute a few drops of green tobasco for the jalapeno.)

Use a food processor to blend all the ingredients well. Refrigerate.


2 corn tortillas (sliced into strips) - BOUNTY (Tortilla pack)
Spray Olive Oil
Salt

Spray the corn tortilla with olive oil and sprinkle with salt. Slice into narrow strips. Place on a cookie sheet covered in foil and bake for 20 minutes at 350 degrees.

These were actually better on day two after they had set out all night. They were crisper.

Cafe Rio Green Enchilada Sauce
2-3 Tbsp. extra-virgin olive oil
1 large onion, minced - BOUNTY
5-6 cloves garlic, minced or pressed - BOUNTY (mexi pack)
2 green peppers, chopped
1-2 jalapenos, seeded and membranes removed if desired (and I desire. Always.) - BOUNTY (mexi pack)
1 1/2 lb. tomatillos, husked and quartered or halved - BOUNTY (mexi pack)
1/2 bunch cilantro, coarsely chopped - BOUNTY (mexi pack)
1 1/2 tsp. Kosher salt
1/4 tsp. black pepper
1 1/2 tsp. cumin
4 c. chicken broth
2-3 Tbsp. sugar

In a large saucepan or stock pot, heat olive oil over medium heat. Saute onions and garlic until tender and fragrant.

While onions are sauteeing, combine tomatillos, green peppers, jalapeno peppers, and cilantro in your blender or food processor. Process until smooth.

Pour the tomatillo mixture over the onions and garlic and add chicken broth, salt, pepper, and cumin. Simmer 15 minutes-1 hour, depending on the consistency you want. The sauce can also be simmered in a slow cooker all day.

Here is the lettuce - BOUNTY - for the salad.

Here is a picture of the finished salad.

Here are the happy eaters. I tried to get a picture of the burrito, but they ate it too fast :)