Kidney Shrimp Rice Potato... gumbo?

1 cup rice
1 cup water
3 med red potatoes or 2 large red potatoes, boiled
1 can kidney beans
1/2 can coconut milk
2 cups precooked/tail-removed shrimp

cover potatoes with water and boil in a pot for about 20 minutes, or until fork tender. remove from water and put in bowl. chop up the potatoes with a fork. don't mash them but cut them up so that they are bite-sized / chunky or so.

cook the rice in a pot. add rice and water cook covered over med-high heat for about 5 minutes or until water is all absorbed. stir a bit to keep to keep the rice from sticking to the bottom.

keeping the rice in the pot, add kidney beans (juice and all), potatoes, shrimp and coconut milk. stir to combine and keep on warm/low heat to keep warm.

you might add some salt and pepper to taste, but its surprisingly tasty as-is.

Avocado Rolls

tortillas (smaller & thinner the better -- consider using wonton wrapper sheets)
avocado
salsa (pinapple/mango salsa is good)
...other ingredients as you'd like (onions, garlic, tomatoes, cilantro, etc)
saffola oil

cut avocados into at least eigths the long way, wrap them with your other ingredients inside the tortilla. use a couple of toothpicks to hold them closed while they fry. fry till crunchy in 350-375 degree oil. only cook two at a time, making sure your oil stays hot. look out for any oil popping or splattering. eat them fresh and crunchy, or let them sit a bit and get a little soft.

Thanksgiving Enchiladas

turkey
tortillas
gravy
stuffing
cranberry sauce

...make like regular enchiladas! put a thin layer of gravy in 9x9 pan. quickly dip tortilla in gravy. roll up some turkey, stuffing and cranberry sauce in the tortilla. put in pan. should fit about 4 enchiladas in a 9x9 pan. once the pan is full, pour some extra gravy and cranberry sauce on top. cover with foil and bake at 400 for about 20 minutes. uncover the last 3-5 minutes and broil so they brown a bit on top. serve.