Cooking in Vancouver!

Our little workstation in Sarah's kitchen

So after being on the road for a while I’ve finally made it up to visit my dear old college friend Miss Sarah Elizabeth here in Vancouver, BC, Canada. I’m having a blast hanging out in her neighborhood and in Chinatown. And we’re eating kind of a lot. Not eating out, but cooking ourselves, I feel, mostly. So here for your viewing pleasure is what Sarah and I made for dinner the other night.

Sarah making quesadillas

(by Sarah Elizabeth)

cheese of your choice

1. Quickly toast the tortillas, one by one, in a skillet on the stove. You want them to be warm and maybe brown in a few places.
2. Shred the cheese of your choice onto a tortilla.
3. Thinly slice onions. Put them on top of the cheese.
4. Put another tortilla on top of this, creating a tortilla sandwich.
5. Put this monster back in the skillet till the cheese has all melted and it’s finished.

**Master Chef Sarah Elizabeth noted that sometimes she puts more vegetables than onions into the quesadillas and sometimes she doesn’t. If you get too many veggies in there, I might recommend sauteing them a little bit to make sure they all get cooked all the way through.**

An Attempt at something like Mexican rice
(by Erin Renee)

3 small ears of corn
1 can of black beans
1 onion
1 tomato
1 coffee cup of rice (yes I DID use that to measure…HA!)
that chili & garlic mix stuff
black pepper
chili powder
garlic powder
cumin powder
2 tablespoons of salsa

1. Boil the ears of corn till they’re cooked through (usually 3-5 min, I believe). Set them aside.
2. Add the rice and water to a pot and begin cooking the rice.
3. While the rice is cooking de-cob (yea I’m making up words) the corn and drain the beans.
4. Once the rice is cooked add in the beans, corn, onion and salsa.
5. Add in the spices to taste: chili and garlic mix, salt, black pepper, cumin powder. (I use the chili powder and garlic powder to adjust the flavors if I don’t think they need anything as strong as the chili and garlic mix).
6. Let that cook together for maybe 3-5 minutes. Then add the tomato, diced.
7. Cook all that together, stirring occasionally so that the flavors disperse pleasantly into all corners of the pot. When you feel like it’s ready you can serve it.

Cooking the Mexican rice concoction

**My goal with this recipe was to only get ONE pot in SarahE’s house dirty so this is why I cooked things in the order I did…I used the same pot for everything. Sarah had made salsa earlier to I added 2 tablespoons of that into the mix to see what would happen. We both agreed that it was missing something towards the end and that’s when we started experimenting with the garlic powder and chili powder. You’ll have to try for yourself.**

Sarah's roommate Jeremy ate with us!

The plated product


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