Innie or Outie

This is a tasty twist on a local main dish favorite, Pepper Steak Wrap:

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Simply sauté thinly sliced beef in olive oil; add julienned red onion and bell pepper, minced garlic paste, white pepper, and soy sauce; place in the center of heated tortillas and roll.

Here’s another flavorful and simple meal from a variety of influences, Ginger-Almond Rice & Shrimp Wrap Dinner:

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The meal consisted of a shrimp sautéed in sesame oil with red onion, bell pepper, white pepper, red chili pepper flakes, minced ginger paste, and shikwasa juice mixture in a lettuce and miso-covered tortilla wrap; diced pickled-ginger and toasted almond rice; and soup of choice (in this case miso). A brief video with further details is available here.

Now that the somen has run its course, I’m experimenting with other pantry items, Curried Tuna-Rice Pocket Meal:

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For the meal, I preheated the oven to 180 degrees Centigrade; formed a stuffing of powdered curry, flaked canned tuna, precooked rice, almond slivers, dried parsley flakes, powdered thyme, chopped black olives, white pepper, and diced red onion; coated one side of a tortillas with egg wash; filled with stuffing; sealed, coated outside of stuffed tortillas with egg wash; placed pockets in greased baking dish and cooked for 15 minutes.

Meanwhile, the finger salad dip was made by mixing 1/2 sodium red miso paste, toasted sesame oil, minced garlic, white wine vinegar, toubanjyan sauce, soy sauce, and minced ginger paste; then set aside.

The finger salad was plated; consisting of iceberg lettuce leaves, topped with julienned carrot, cucumber, and red onion; black olives were added and the dip spooned into a lettuce cup bed then topped with grated black sesame seeds. The pockets were plated and the meal served.

Here’s a quick and tasty way to beat the munchies and make use of leftovers, Chili Steak Wrap:

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Simply place some cheddar cheese, fresh salad greens and arugula, and Chili Steak on a tortilla; heat in microwave, roll, and garnish with two small fresh arugula leaves.

So you’re in the mood for a little pampering, but you don’t have a bagel in the pantry. No problem, here’s an alternative idea, Cream Cheese-Caviar Quesadilla:

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Simply spread a layer of cream cheese on one half of a flour tortilla; top with a layer of caviar; fold other half on top; place in a frying pan to toast; remove, slice, and serve.

Another new creation using more unexpected combinations of ingredients, Asian-Flavored Seafood Mini Pizza Dinner:

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For the pizza, defrost frozen seafood (shrimp, clam, and squid) medley; premix a paste of 1/2 sodium red miso paste, cracked toasted sesame seeds, minced garlic paste, powdered red chili peppers, and fresh shikwasa juice. Set aside.

Meanwhile, dice yellow bell pepper and onion; saute in sesame oil until onion slightly translucent; place in bowl and let cool. Sauté seafood medley in olive oil until shrimp turn light pink, remove from heat and set aside.

Next, prepare the salad – julienne red cabbage, red bell pepper, green bell pepper, carrot, and iceberg lettuce; toss with fresh arugula and salad greens; refrigerate until ready to serve.

Start the mini pizzas Рspread tortilla with premixed miso paste; top with saut̩ed bell pepper, onions, and seafood; add cherry tomato slices and crumbled baby cheese; microwave for 1.5 minutes; remove and fry in olive oil until bottom lightly browned; remove and top with katsuobushi (dried bonito flakes) and julienned nori (dried seaweed); slice and plate.

Add the premade salad topped with a somen tsuyu sauce, minced ginger paste, soy sauce, white pepper, sesame oil and white wine vinaigrette. Serve.

This is a simple way to have home cooked pizza as a snack or an entrée with in-the-pantry items, Mini Pizza:

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For each pizza, use one flour tortilla with 1 tablespoon of Italian herb tomato paste spread on it; add one sliced sautéed spicy sausage link, 1 tablespoon chopped onion, mushrooms, and bell pepper previously sautéed in sesame oil; one sliced cherry tomato; one crumbled teaspoon-size baby cheese chunk; and three chopped fresh basil leaves. First microwave for 1.5 minutes; then fry in 1 tablespoon olive oil until the bottom is light brown. Remove, slice, and add garnish (3 Spanish olives or whatever you desire).

This is cool and quick summertime snack, Mixed Greens with Chicken Wrap:

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For the snack, I used a tortilla,some leftover salad with dressing, and added bleu cheese chunks.

A simple spring meal hubby came up with, Papa’s Tuna Salad with Bleu Cheese-Basil Wraps:

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Hubby used arugula, iceberg lettuce, fresh rosemary, fresh parsley, black olives, white onion, avocado, and cherry tomatoes for the salad. The dressing of choice was sesame thousand island. He added bleu cheese-basil tortilla wraps to complete the meal.

Here's another leftover idea for the Couscous Skillet Paella with beans, 3 Sauce Couscous Paella Wraps:

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The mini-wraps consisted of blanched cabbage leaves or halved tortillas, filled with paella, and topped with one of the three sauces: creamy guacamole, honey-mustard, or creamy lemon with mint and toasted almonds. I served this with bacon-potato soup garnished with freshly snipped parsley.