Ma-Po Tofu (Chinese)

First is a disclaimer that this not "authentic". I have 2 recipes that appear to be more authentic but both are different in some key ingredients (Szechwan peppercorns & cayenne vs. chili paste with garlic). Mine is more similar to the later and I go with a greater volume of sauce to flavor the steamed rice we serve it with. I also add tomato sauce from the can because I like the color and I don't keep the authentic "brown bean sauce" on hand. Chinese dishes often use ketchup, you could probably substitute that or use 3 Tablespoons of Brown Bean Sauce instead of the tomato ingredient. One recipe also called for sesame oil (2 tsp) which sounds good to me.

Mince 2 cloves of garlic.
Mince 1 Med-Large slice ginger (about 1 Tablespoon)
Slice thinly 2 green onions.

In a wok with a small amount of peanut or flavorless oil lightly brown 8-10 ounces of ground turkey or the authentic ground pork over medium heat then add the garlic, ginger and green onions. Continue cooking for a few minutes then add:

3 tablespoons soy sauce
3 tablespoons Chinese rice wine (cooking wine)
Continue cooking until liquid has reduced.

In a measuring vessel (approx 5 cup size) add and whisk the following:
3 cups chicken stock
4 oz canned tomato sauce
2 teaspoons Sriracha (a Vietnamese hot chili garlic sauce) or substitute the same quantity of Chinese chili sauce with or without garlic)
1 teaspoon sugar and 4 tablespoons cornstarch. Blend thoroughly.

Now add this mixture into the wok with the meat mixture and heat over medium until thickened.

While this is heating, rinse then dice and drain 2 tubs of tofu and add to the wok.
You may use firm, medium or silken as you prefer. Leave heat on to warm the tofu.

Turkey Burritos

• Follow instructions for packaged burrito seasoning with added 1 TBSPN minced jalapeno (fresh or from jar), a large pinch of Mexican Oregano, 1 TBSPN ground cumin (all extras are optional). Simmer about 1/2 hr. We use ground ground turkey instead of beef. We always add 1 can (16 oz) refried beans. Trader Joe's refried Black beans are tasty. I often add a few TBSPNs cornmeal or polenta before simmering to firm up mixture.

• Slice an avocado and set out on a nice plate.

• Zest a lime and add to store-bought pico de gallo, add a home grown tomato if available or make it all if you have cilantro and onion. 2-3 cups is plenty for this recipe.

• Put out the shredded cheese and crema or sour cream.

• Steam the flour tortillas until hot, limp, stretchy, and sticky.
 Don't burn your fingers.

• Everyone makes their own. Fill it up but leave room to close all around.

• Fold in sides and roll up.

• Mexican rice with avocado and cilantro garnish is special.
This feeds 4 adults (1-2 each) and enough left over for lunch tomorrow.