WTOL Your Day Kids Kitchen
Vietnamese Summer Rolls
1/4 teaspoon hot red pepper flakes
1 Tablespoon rice vinegar
1 Tablespoon soy sauce
1 teaspoon sugar
1 Tablespoon freshly squeezed lime juice
1 teaspoon minced garlic
4 oz chicken, cut into strips
1 cup grated carrot
1 cup shredded lettuce
1 cup bean sprouts
2 scallions, cut into lengthwise slivers
1 red bell pepper, cut into thin strips
2 tablespoons roughly chopped fresh cilantro leaves
2 tablespoons roughly chopped peanuts (optional)
4 sheets rice paper wrappers
Combine the first six ingredients and set aside as a dipping sauce.
Prepare the other ingredients and set them out on your work surface. Set out a bowl of hot water and a clean kitchen towel.
Put a rice paper wrapper into the water for about 10 seconds, just until soft (don’t let it become too soft; it will continue to soften as you work). Lay it on the towel.
In the middle of the wrapper, lay a quarter each of the chicken, carrot, lettuce, bean sprouts, scallions, cilantro, and peanuts (if using). Roll up, keeping it fairly tight and folding in the ends to seal. Repeat this process until all the ingredients are used up. Serve, with the dipping sauce.
Chili Dawg Chili
2 tablespoons oil
1 16-ounce package all-beef hot dogs, cut in to small bite-size pieces
2 pounds ground beef
1 onion, diced
4 garlic cloves, chopped
2 tablespoons chili powder
1 tablespoon cumin
Salt and freshly ground black pepper to taste
2 cups beef broth
1 28-ounce can tomato sauce
1 15-ounce can red beans, drained
Hot sauce, to taste
Heat a large, high-sided pot over medium-high heat with about 2 tablespoons oil. Add the chopped-up dogs and cook, stirring every now and then until lightly browned, 2-3 minutes. Remove and reserve the browned dogs.
Add the ground beef to the pot and use the back of a spoon to break it up into small pieces while it cooks and browns, about 4-5 minutes. Once the meat is brown, add the diced onions, garlic, chili powder, cumin, salt and some freshly ground black pepper. Cook until the onions start to get tender, about 3-4 minutes.
Add the beef broth, tomato sauce, beans, reserved browned hot dogs back to the pot and season with some hot sauce, to taste. Bring the mixture up to a bubble and simmer for 10 minutes
Serve with diced onions and yellow mustard.
