Saturday, November 8, 2008
I wasn't really sure what to call this but I figured it wouldn't make sense to call it Chinese Chicken Salad since it doesn't have any chicken and it doesn't seem very Chinese to me, so I went with Wonton Salad, even though those crunchy things on top are made from gyoza skins instead of wonton skins.
I used this recipe but left out the chicken and added some cilantro, green onions, and toasted sesame seeds.
Monday, November 3, 2008
I've heard this takes a long time to make, but when you're not worried about authenticity and you use prepared flat bread instead of making the crust from scratch, packaged veggie ground round for the meat, and canned tomatoes, it takes about 30 minutes.
6 small flat breads
12 oz veggie ground round
olive oil for sauteing
1 onion, chopped
1.5 cups crushed tomatoes
garlic powder, sweet paprika, red chili flakes, salt n pepper
1/4 cup finely chopped parsley
Saute the onions in the oil until soft and add the ground round. When the ground round starts to brown, add the tomatoes and spices and cook for a few more minutes. Remove from the heat and let it cool down. When it has cooled, add the finely chopped parsley and mix.
Preheat the oven to 400.
Spread the meat mixture in a thin layer on each of the crusts. Drizzle with olive oil and heat in the oven until the crust is crunchy, about 10 minutes. Squeeze lemon juice over the top and serve.
Adapted from here