El Pollo Loco

So, tonight, as I sat pondering my day, I realized that I really wanted to share every moment of my day with everyone I have ever met. More importantly, I need to share with everyone that is now about 815 miles away from me in my hometown. Right now my move is new and interesting so people love to get my texts and facebook updates. I expect the newness will wear off eventually and people will get tired of my crazy antics. I decided to return to you my beloved blog. And, funny enough, this entry will end with cooking!

Something I may never learn is to not trust technology. Because we have lived in this state for approximately 3 days, I have to use my navigation app on my phone to get me everywhere, including home. I always believe it… ALWAYS. But for all the faith I put into it, it seems to fail me constantly. First thing this morning I had an interview at a temp agency. My navigation said it would take 10 minutes. Thank goodness I didn’t trust THAT feature. (OK, you got me, I did. But, I left early so I could call the insurance company and get our car insurance transferred.)  After driving to the same building 3 times and each time realizing that there was no way this could be the right building, I realized I was supposed to be directly across the street! The interview went well though! I think I made a good impression. Other than, perhaps, I shouldn’t have mentioned that I can chit-chat all day but I refuse to work in customer service and that I also could not accept a position with windows looking out to sea. I can’t really afford to be fired AND have that on my resume right now so I have to avoid distractions!

Another thing that may hinder my job search, I had to fill out tax information and I am sure they thought I was crazy when I took a picture of the form. How else was I going to show my husband how a W-4 needs to be filled out! Seriously, almost everyone there were women so I feel confident that, had they asked, this explanation would be easily understood. But, no one asked, so after I left, I am sure they were discussing why there were camera flashes in the conference room when I was filling out tax information! Tonight I applied for a few positions in the temp agency and sent a nice little thank you/ follow up email to my recruiter. Soon maybe I won’t feel the need to share every aspect of my day because I will be busy with a job!

My interview took almost half the time they told me to expect,so I decided to drop by my new college to drop off some paperwork. Note to self- nothing will ever be quick in downtown. I drove around the block 5 times, took 15 minutes to get out of the parking garage, almost had the SWAT team called because I ran by the security desk to get to the bathroom, and then took 20 minutes to find my way back to my car. The weirdest thing ever, the parking garage had elevators on either side of the building and one side went to 2, 4, 6, 8 and the other went to 3, 5, 7 and 9. Uhhh… what? Aside from the other craziness of downtown and the college, this was the nuttiest thing I had ever seen.

My day started out with a lot of activity and $9 in parking fees. It was fun. I only got a little homesick once while I was lost on the way to the interview. There was an off track betting place that I had to pass each time I circled the block looking for the building, on the wrong side of the road. It had a big mural of horse racing. The Kentucky Derby is this weekend. I don’t actually miss the horse race itself, but I miss the chow wagon and the parade :(

After the eventful morning I picked up my husband, scolded him for dragging me across the country and having to endure this craziness and went to lunch. Where, yet again, the navigation app got me lost. I SAW the restaurant, but the navigation said it was still .5 miles away and I listened. That’s right, I believed a phone over my own eyes.

When we got home I took a nap while the man-child put furniture together. Then I emptied about 4 boxes got irritated, swore that I would never leave this house for anything (including building condemnation and birth of my own sextuplets), made a dinner of cheese, pepperoni and strawberries and retired to the semi put together living room for a night of updating my address. This task is getting almost as infuriating as changing my last name.

I am hoping to find a job soon and return to school in the fall and I have had a dream of being a homemaker since I was young. Apparently this dream will never die. So, I got a Costco membership and researched freezer meals. This evening I went through all my information and groceries and decided what I needed to do to get dinner ready for the next month. Now, all my attempts and good intentions of being a good homemaker have died a slow painful death, but I do love cooking so maybe this will work out! First task, cook my chickens in my slow cooker so I can have the chicken for recipes and then use the rest to make chicken stock. That’s right… I am on the ball! (For now) I rummaged through drawers and boxes to find the few ingredients I needed for tonight's endeavor and started to work. As I was pulling up the skin from the breast of the chicken and rubbing the seasoning paste in I made myself laugh at my ability to massage breasts. I thought that would be the night’s low for watching my homemaker award being stripped from me. Alas, no… soon, I took this photo:

That’s right folks; I shoved my hand up my chicken’s hooha as I was trying to season it and turned it into a puppet. More importantly, I then took a picture of myself doing this so that I might share my comedy with you fine people.

Oh what a night! I should receive some kind of medal for keeping myself so busy that I only had to unpack 4 boxes. At this rate, I may get to my Christmas dishes by Christmas 2020! Go Me!

FYI, here is the info on my whole chicken in the crockpot!

From: Busy Mommy

1 broiler/fryer chicken (3.5-4 lbs)
2 Tbsp Paprika
1/2 tsp. cayenne pepper (optional!)
1 1/2 tsp onion powder
2 Tbsp garlic powder or 3 cloves garlic
1 tsp salt
1/2 tsp black pepper

I will lose some of you here, but when I removed the "extras" from inside the chicken I put them in a baggies to add to the bones I have when the chicken is done to use for chicken stock. Place all of your ingredients in a small bowl and stir in water by the teaspoon until a paste forms. Spray your slow cooker with cooking spray and place the chicken in, breast side up.

Work your hand carefully under the skin of the breast to create an opening to put some of your paste. Coat the chicken inside and out with the paste. Cover and cook on low 6-7 hours or on high 3.5-4.5 hours. Make sure the thickest part of the thigh registers at 180 degrees.

Leftover Bread Crust Pudding

So I made tea sandwiches the other day for a shower and I had a bunch of leftover crusts from my bread. I decided to try my hand at bread pudding. Sooooooo flippin' good!


- A bunch of bread crusts.
(If you don't have bread crusts, then just use cut up bread).  Enough to fill up an 8x8 baking dish with no gaps.
- 1/2 cup craisins (I used the cherry juice infused)
- 4 eggs
- 2 cups milk
- 1 and 3/4 cup white sugar
- 1 tsp ground cinnamon
- 1 tsp rum extract
- 2 tsp vanilla extract
- 1/2 cup butter
- 1/2 cup heavy cream

1. Fill up your baking dish with your bread.
2. Mix craisins into your bread.
3. In a bowl, beat together eggs, milk, 3/4 cup sugar, cinnamon, run extract and 1 tsp vanilla extract.
4. Pour egg mixture over the bread, and push down the bread to make sure all the bread is soaked in the egg mixture.
5. Bake at 350 degrees for 45 minutes, or until the top springs back when you lightly push it.
6. While pudding cools, combine 1 cup sugar, 1/2 cup butter, cream, and 1 teaspoon vanilla in a large saucepan. While stirring, bring to a boil. Reduce heat to low, and stir 3 minutes more. Spoon over warm bread pudding.

Chicken and Roasted Veggies!

I am always looking for something easy and relatively quick to make after work. I made this tonight after work and didn't take too long. It is also possible to get this ready the night before and just stick in the oven when you get home!


 INGREDIENTS

• 1 lb (4) chicken thighs (I removed the skin and trimmed fat)
• 1 bunch of asparagus (remove ends and cut in half)
• 2 bell peppers- your favorite color
• 1 cup baby carrots, cut in half
• 2 red onions, chopped in large chunks
• 10 oz whole mushrooms, cut in half
• 1/2 cup balsamic vinegar
• 1/4 cup extra virgin olive oil
• 1 tsp sugar ( I used a half packet of Truvia)
• salt and pepper
• 1sprig fresh rosemary, chopped (I just make close cuts with kitchen sheers)
• 2 cloves garlic, mashed (I used the refrigerated garlic)
• 1 tbsp oregano 
• 1 tbsp thyme

Preheat oven to 425°.
Pat the chicken dry with a paper towel.
Combine all the ingredients together in a large bowl and mix very well.
Arrange chicken in a pan and the vegetables in a 2nd pan spread out as well as possible.
Bake for 35 - 40 minutes.

I loved, loved, loved the veggies and there were tons. That was great since I am trying to eat healthy.

Everything But the Kitchen Sink Meatloaf

So, you know what I hate? When a recipe calls for just a bit of something. I have heard that you can get tomato paste in a tube, but I am sure it costs more than my $.39 can of it, but how long does paste last? Even in a container? So, I defrosted some ground beef and decided to use a Kraft product that I got for a steal to make meatloaf. Of course, I am not happy with just dumping it in like the back of the container, so I rooted through my fridge and found a few leftovers from other meals and recipes that I dumped in to my meatloaf. My husband had 2 helpings. That's like saying it was from a 5 star restaurant. Especially because he already had one big meal today.
I expect you to root through your fridge and find things to dump in your meatloaf, but if you need some inspiration, here is what I found.

2 lbs Ground Chuck    
2 Large Eggs    
1 package Kraft - Fresh Take- Savory Four Cheese
3/4 can Peeled Diced Tomatoes, drained
1/2 cup chopped Yellow Onion
1 Tablespoon Worcestershire Sauce   
2 Tablespoons Spice Supreme - Garlic & Pepper Seasoning

The directions for this are real easy:
1. Preheat oven to 375.
2. Dump all ingredients in a large mixing bowl and mix thoroughly. (Don't be squeamish, you gotta get your hands in there. Yuck, I know!)
3. Pack into loaf pan evenly.
4. Bake for 30 minutes.
5. Take out and pour off some of the grease. (If you are dumping it in the sink, run the water!)
6. Bake an additional 30 minutes.
7. Pour off grease once more and serve!


We put ketchup on it, but we love ketchup.

Bet you can't guess what kind of sandwich my husband is taking to work for lunch tomorrow! ;)

Cheeseburger Pie

I haven't been here in quite a while, but I need to get back to blogging. I have been sharing photos of my food on Facebook, but no recipes. Recipes are the most important part of cooking! People need to read the recipes and say, "I can make that better". Then tweak it and share it with someone. And so on and so on!

On to the reason you are here... FOOD!

Cheeseburger Pie

1 can crescent rolls (apparently, somewhere in the world they sell crescent sheets, but I have never

seen them!)
1 pound ground beef
1/4 cup finely chopped onion
1/3 cup chopped dill pickle slices (still saying, go mini food chopper!)
2 tablespoons ketchup
1 teaspoon prepared mustard
2 tablespoons flour
2 tablespoons dill pickle juice
2 tablespoons milk
2 cups shredded American cheese, divided

Directions
1. Preheat oven to 375°.
2. Unroll crescent rolls and press into the bottom and up the sides of an 8 inch pie pan.
3. Cook ground beef in a skillet until browned. Drain well.
4. Stir in onion, chopped pickle, ketchup and mustard.
5. Sprinkle with flour and add pickle juice and milk. Cook and stir until thickened and bubbly.
6. Remove from heat and add 1 cup of shredded cheese.
7. Pour into the prepared crust and bake for 15 minutes, or until edges of crust are golden brown.
8. Remove from oven and top with remaining cup of cheese. Let stand until cheese melts.

Yummy in my tummy :)

 

Slow Cooker Taco Soup

I love taco soup, BUT my sister makes the best taco soup. I am not entirely sure what is so different. This turned out tasty, still not my sister's though!

Ingredients:

• 1 pound ground beef
• 1 onion, chopped
• 1 (16 ounce) can chili beans, with liquid
• 1 (15 ounce) can black beans with liquid
• 1 (15 ounce) can whole kernel corn, with liquid
• 2 (8 ounce) can tomato sauce
• 2 (14.5 ounce) cans peeled and diced tomatoes with green chile peppers
• 2 (1.25 ounce) package taco seasoning mix
• shredded mexican cheese
• sour cream

Directions:

1. In a medium skillet, saute the onions. Then cook the ground beef with one taco seasoning packet until browned over medium heat. Drain.
2. Place the ground beef, onion, chili beans, black beans, corn, tomato sauce, diced tomatoes, and taco seasoning mix in a slow cooker. Mix to blend, and cook on Low setting for 8 hours.
3. Serve in bowls topped with cheese and sour cream... YUMMO!

Vegetarian Spaghetti Squash Lasagna (with meat option)

This is an awesome meat optional dinner! I made half meatless for me and half with ground beef for my boyfriend and his roommate. I would attest that mine was better!

• 2 tablespoons extra virgin olive oil
• 2 tablespoons italian seasoning
• 1 tablespoon kosher salt
• 2 tablespoons ground black pepper
• 3 tablespoons garlic powder
• 1 spaghetti squash
• 2 cans diced italian tomatoes
• 1 cup diced bell peppers (any color (I used green, yellow and red), diced
• 1 small yellow onion, diced
• 1 carton fresh sliced baby portabello mushrooms
• 1 small can tomato paste
• 2 tablespoons grated parmesan cheese
• 1 cup mozzarella cheese, shredded

optional:

• 1 lb ground beef or bulk italian sausage

1. Slice spaghetti squash in half and remove seeds.
2. Place squash on cookie sheet facing up and coat with olive oil, 1 tablespoon italian seasoning, 1 tablespoon black pepper, 1 tablespoon garlic powder.
3. Bake at 425 degrees for 45 minutes. Remove squash from shell.
4. While squash is baking, mix tomatoes, bell peppers, onions and mushrooms, and remaining spices.
5. Bring tomato mixture to boil then reduce to simmer for 20 minutes. Then add tomato paste and simmer until squash is done.
6. In a 13x9 casserole dish layer half of spaghetti squash, grated parmesan cheese, tomato sauce with vegetables, the other half of spaghetti squash and top with mozzarella.
7. Bake at 350 degrees for 10-15 minutes, until the mozzarella is bubbling.

(If you want to add meat, brown and crumble 1 lb of bulk italian sausage or ground beef with garlic powder, italian seasoning, pepper and salt. Add this as a layer in your lasagna.)

 

SOUP-ER!

I love soup. I could eat soup every day. I usually eat Campbell's Condensed Tomato Soup a few times a week. I generally don't make canned soup as a meal for other people, but I still make them eat homemade soup with me all the time! My attempts lately have been trying to use up ingredients (namely, pastas and rices) that are sitting in the cabinet. This week I made Meatball and Orzo Soup. The conclusion was this is the second best soup I have ever made!

Ingredients

• 8 cups of chicken broth (I used water and chicken base)
• 24 oz bag of Italian Meatballs (Kroger is tasty!)
• 1 small zucchini
• 3/4 cup orzo pasta
• 1 tsp black pepper
• 1 tsp parsley
• 1 tsp garlic powder
• 1 tsp onion powder
• 1/4 cup lemon juice
• 2 eggs
• 1/4 grated Parmesan cheese

Directions

1. Bring chicken broth to boil. (This is most important if you are using water and chicken base.
2. Shred zucchini.
3. Add meatballs, orzo and zucchini to broth.
4. Season with pepper, parsley, garlic powder, and onion powder.
5. Bring to boil, reduce heat to low and simmer, uncovered, for 30 minutes.
6. In a bowl, beat together lemon juice and eggs.
7. Mix 1/4 cup of hot broth from the pot into the lemon/egg mixture.
8. Stir mixture into the full pot of soup.
9. Add Parmesan cheese.
10. Serve hot.

 Easy and SOOOOO tasty! For left overs, you may need to add a little water to thin out broth. I thought it tasted better the next day. I forgot to take a picture that night, so this is my left overs at lunch the next day. MMM mmm good.

Smoked Sausage and Sauerkraut with Mashed Potatoes

I love my slow cooker! Another thing, besides the food chopper, I think everyone should have is a slow cooker. You will find a lot of my recipes that I use are with a slow cooker. Most of them can be modified to make on the stove top or in the oven. 
 
Ingredients

• 16 ounces sauerkraut, bag or can
• 1 pound smoked sausage
• 2 cooking apples, peeled, cored, and sliced
• 1/2 cup packed brown sugar
• 3/4 teaspoon salt
• 1/8 teaspoon pepper
• 1/2 teaspoon caraway seeds
• 2/3 cup beer (anything you have around will work)

• 5 pounds baking potatoes, peeled and cubed
• 2 teaspoons garlic powder
• 1 teaspoon onion powder
• 1 tablespoon sea salt
• 1 teaspoon ground black pepper
• 3/4 cup butter
• 3/4 cup cream cheese
• 1 cup milk

Directions
For Sausage and Sauerkraut

1. Rinse sauerkraut; drain and squeeze dry. 
2. Place half of the sauerkraut in a slow cooker.
3. Cut sausage into 2-inch lengths. Place in slow cooker. 
4. Continue to layer in slow cooker, apples, brown sugar, salt, and pepper, sprinkling with caraway seeds. 
5. Top with remaining sauerkraut. Add beer. Do not stir mixture.
6. Cover and cook on high for 3 to 3-1/2 hours or on low for 6 to 7 hours, or until apples are tender. 
7. Stir before serving.

Mashed Potatoes

1. Place potatoes in pot covered with salted water.
2. Boil for 15-20 minutes, or until tender all the way through.
3. Drain the water from the potatoes.
4. Add garlic powder, onion powder, sea salt, pepper and butter.
5. Begin mashing potatoes while adding cream cheese and milk.
6. Serve HOT!

Breakfast Time!

I am not a fan of breakfast. First off, I don't like greasy food too much and breakfast meats seem to be all grease. Secondly, I can't eat when I first get up, so by the time I am ready to eat I am either at work or it is lunch time. I do make breakfast for others though... and of course I eat it at some point most of the time. Here is a casserole that was pretty good.

Ingredients

• 3 cups of croutons (pick a flavor that sounds good to you)
• 1/4 cup butter, melted
• 2 cups shredded cheddar cheese
• 6 eggs
• 1 3/4 cups milk
• 1 bell pepper, diced (your choice of color)
• 1 tablespoon mustard
• 1 tablespoon basil
• salt and pepper
• breakfast meat can be used, I did not

Directions

1. If you choose to use meat, you will want to thoroughly cook, and crumble or dice, it.
2. Preheat 325 degrees F.
3. Spray a 9 X 13 casserole dish with cooking spray.
4. Place croutons in the bottom of the dish and drizzle with melted butter.
5. Sprinkle with shredded cheese.
6. Crack eggs in a bowl and add milk, diced bell pepper, mustard, salt, basil and pepper, and beat until well-combined. (At this point add your meat as well.)
7. Pour on top of the croutons and cheese in the casserole dish.
8. Bake in the preheated oven for 40 minutes.
9. Let stand for 10 minutes before serving.

Not bad! 

This recipe is pretty versatile. You could add any chopped vegetables you wanted, as well as any meat. You can also change up the flavor of your croutons and cheese. This could easily become garlic flavored croutons with mozzarella cheese and some Italian seasoning in your eggs, Caesar croutons with Parmesan cheese and a bit of Worcestershire Sauce, or omit the cheese add bacon or ham and make some hollandaise sauce to pour over, an Eggs Benedict casserole. This is a great recipe to use your imagination!

Moo Shu Pork with Mandarin Pancakes

I got to cook a little more than usually this week. I do most of my cooking on the weekends. Especially the cooking I want to share with you guys. (Although, if you want to learn to make things like Hamburger Helper feel free to email me! Haha!) Well, this was a long weekend for me, thus, more cooking. 
Last night's meal was a really quick meal. I found a recipe in a cookbook, so I took it and made it the way I wanted... so, really, not the same food they wanted me to make at all! I also rearranged the directions so they read in the order I made them. Also, the recipe offered an easy way to make "mock" Mandarin Pancakes, well, ALRIGHT!

Ingredients

• 1 cup white wine (I used semi sweet)
• 3 boneless pork loin chops
• 5 green onions
• 1 can waterchestnuts
• 1/2 cup hoison sauce
• toasted sesame oil
• 8oz bag of coleslaw mix
• 2 eggs
• 8 flour tortillas (fajita size)

Directions

1. If your chops are thick, flatten with a mallet. (Pork loin roast was on sale, so I bought one and had my boyfriend slice about 5 very thin steaks for me.) Cut into strips.
2. Marinade the strips with the wine for at least an hour.
3. Thinly slice green onions and save about 1/4 cup for garnish.
4. I bought whole water chestnuts and chopped them in my mini chopper. (I am telling you, if you are going to follow my blog GET ONE!) You could also used sliced water chestnuts and then, just open a can.
5. Cook pork in skillet until no longer pink.
6. Mix hoison sauce and 2 tsp sesame oil.
7. Add green onions, water chestnuts, cole slaw mix, and sauce mix to skillet.
8. Cook for 2-3 minutes, just to warm the mix, you want it crunchy.

On to the pancakes!

1. Heat 1 tsp sesame oil in a small skillet.
2. Beat eggs in a shallow bowl or deep plate.
3. Dip the tortillas in the egg and place in skillet.
4. Cook each side about 20-30 seconds, you want the to be a light golden brown.
5. Add and heat oil as needed to complete all the pancakes.

I had a small amount of eggs left, so, I scrambled it in the pancake skillet and added it to the pork.

Now you are done! Spoon the pork into the pancakes and sprinkle with your green onion mixture.

Sooo... tasty!

My first experiment with Persian Cooking!

My boyfriend is from Iran and I feel that this means I should attempt a couple of Persian recipes. When I told him about my intentions he informed me that it would not be as good as his. Because my hobbies include cooking and his hobbies include practicing medicine I feel that I can win this bet pretty easily.
I searched the internet and found a website that made Persian food look appetizing, and most importantly, easy! You can find it here, My Persian Kitchen.
I perused the site for a while and decided that the easiest thing I could make would be tahcheen. This is an easy recipe, but very time consuming. One thing I learned is you can not use too much salt in this... LOTS of salt in the yogurt, chicken and especially rice!
Here it is for your enjoyment:

Ingredients

• 2 chicken breasts
• 1 medium onion
• 2 cloves garlic
• 2 cups yogurt
• 2 egg yolks
• 4 tbsp brewed saffron
• 3 cups rice
• 2 tbsp butter
• canola oil
• salt & pepper

Directions
To start the rice:

1. Scoop out 3 cups of rice in a bowl.
2. Wash rice several times until water runs clear.
3. Soak rice with salt over night.

To make brewed saffron:

1. Grind a pinch of saffron. (I just used a cup and spoon.)
2. Place ground saffron in a small bowl and pour hot water over it. Make sure that you always use hot water as it helps release the aroma and works much better than room temperature water.
3. Stir well. Now you are ready to use the saffron in your recipe as needed.

On to the chicken:

1. Cut onion in large pieces and crush garlic cloves. (I recently got a mini chopper, it makes crushing garlic AWESOME!)
2. Place onion and garlic in a pan. Season chicken breasts with salt and pepper and place on top of onion and garlic.
3. Add 1 cup of water, cover and cook for 20 minutes or until chicken is cooked through. (FYI, the cup of water did NOT cover the chicken, we are not boiling the chicken.)
4. In the mean time mix yogurt, egg yolks and saffron together. Season with salt and pepper.
5. After cooking the chicken, shred in chunks with two forks. The pieces should not be too big or too small.
6. Add chicken to yogurt mix. Cover and refrigerate over night.

Now back to the rice. (This is the next day.)

1. Bring a pot of water to a boil with a sprinkle of salt. Add rice to water, without the water used for soaking. Keep an eye on it, as soon as the water starts boiling again it should take about 10 minutes for the rice to cook.
2. While the rice cooks gently scoop the rice from the bottom of the pot and bring to the surface and release. Do this step several times. NOTE: Do not stir.
3. Place a colander in the sink.
4. Check the rice to make sure it is cooked. It should be soft and cooked but not mushy. Drain rice in colander.
5. Rinse with cold water to stop cooking process.

Finally,

1. Remove chicken from marinade.
2. Add rice to the remainder of the yogurt and mix well. Season with more salt if needed.
3. Pour 2-3 tablespoons of oil in the bottom of a pirex dish. Spread the oil all over including the walls of the dish.
4. Place half of the rice in the dish and make sure that it is all even.
5. Arrange the chicken on top in a single layer.
6. Add remainder of the rice on top and flatten the top slightly pressing down with a spatula.
7. Melt the butter and pour over the rice.
8. Cover the dish with foil and bake at 350° for 2 1/2 hours. 

This is how it turned out!

I decided that we also needed some vegetables with our meal, so I made a traditional Persian salad, Salad Shirazi. This is something I have had on a few occasions, but have never made.

Ingredients

• 1 English cucumbers
• 3 round tomatoes
• 1/2 medium red onion
• 1/4 cup lime juice
• 1 tbsp dry mint
• 1 tbsp oil (optional)
• salt & pepper

Directions

1. Dice cucumber, tomato and red onion into pieces roughly the same size. I suggest chopping the tomato last, it gets all slimey and juicy on the cutting board. (FYI, you should have about the same amount of cucumber and tomato and as much onion as possible without overpowering the taste.)
2. Mix all ingredients and add, while mixing, salt and pepper to taste and mint.
3. Refrigerate for 20 minutes. (I started the salad after I put the tahcheen in the oven and just stuck it in the fridge when I was done until about an hour before dinner.)
4. Pour lime juice and olive oil over the salad. Mix well and refrigerate for at least one hour before serving.

YUMMY! (Ok, I am not a huge fan of raw tomato, but this isn't half bad!

Next meal is Moo Shu Pork... look for it in my tummy soon!