Ingredients:

3 large ripe tomatoes, peeled and seeds removed, chopped
2 small cloves garlic, minced
3 tablespoons finely chopped onion
2 to 3 tablespoons minced cilantro
2 hot chile peppers, Serrano or Jalapeno, finely chopped
1 1/2 to 2 tablespoons lime juice
salt and pepper, to taste

Preparation:

Put the minced garlic and chopped onion in a strainer. Pour 2 cups of boiling water over them and let drain throughly. Discard the water and let cool. Combine the garlic and onions with the chopped tomatoes, cilantro, peppers, lime juice, salt, and pepper. Refrigerate for about 2-4 hours to allow the flavors to blend. Recipe servings: about 2 cups of salsa.

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Ingredients:

1 -1 1/2 lb halibut
1/4 cup all-purpose flour
1/2 cup cornmeal
salt and pepper
1 tablespoon chili powder
1 tablespoon garlic powder
4 ounces red cabbage, shredded
4 ounces green cabbage, shredded
1/4 cup red onion, julienned
1/4 cup mayonnaise
3/4 cup ranch dressing
1 teaspoon ground cumin
1 tablespoon garlic powder
1 teaspoon ground pepper
1 teaspoon dill weed
hot sauce
1 1/2 tablespoons jalapenos, minced
2 tablespoons lime juice
12 corn tortillas

Preparation:

For the breading: In a pie plate mix the flour, cornmeal, salt and pepper, chili powder and garlic powder. In a small bowl mix the red onion and cabbages. Set aside. For the sauce: In another small bowl mix the mayo, ranch dressing, garlic powder, dill, cumin, pepper, hot sauce, jalapeno and lime juice. Cut the fish into small slices. Roll in the breading. Warm a large cast iron skillet over medium heat. Coat the pan with cooking oil and fry the fish pieces for about 4-5 minutes on each side, until lightly brown (be careful to not break up the pieces when turning). To serve: Warm the corn tortillas on a cast iron pan until slightly crisp. Put the fish in the warmed tortillas, spoon some of the sauce over it and top with cabbage mixture. Enjoy!

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Ingredients:

8 ounces tempeh
10 whole wheat tortillas
1/4 cup tamari soy sauce
10 scallions
2 garlic cloves
1 red pepper
1 green pepper
1 chili pepper (optional)
2 tablespoons corn oil or 2 tablespoons canola oil

Preparation:

Steam the tempeh in water for about 10 minutes, followed by a 30 minute soak at room temperature, while prepping other food items. Then slice the tempeh into strips, trying to get 20-30 strips out of your tempeh. Smash the garlic down, or run it through a press, reserving all its juices. Slice the red and green pepper into long 1/2 inch strips. Chop the chili pepper into quarter inch segments and remove the seeds. Cut the scallons into 6 inch segments, and cut these in half, lengthwise. Drain the tempeh, and marinate with the tamari soy sauce and garlic. Heat up a heavy skillet to hot, and cook each tortilla, flipping them, and using a spatula to punch them back down should they rise. Remove to a plate, cover with paper towels, to keep warm. In a skillet, add the oil at medium high heat. Add the tempeh, and fry until brown. Remove to paper towels. Cook the peppers in that skillet a few minutes and then add the scallions for about 30 seconds. On each tortilla, align two or three strips of tempeh, as well as strips of pepper and onion. Sprinkle in any chili pepper. Fold each tortilla into fajita form – fold bottom up, then the two sides inwards. Serve immediately.

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Ingredients:

3 oranges
1/2 cup sugar
4 -5 fresh basil leaves
1/2 cup water
2 cups gold tequila
4 cups sour mix
3 limes
ice

Preparation:

Place the water and sugar in a microwave safe bowl. Zest the oranges with a vegetable peeler and add to the bowl. Stir. Heat the mixture in the microwave until it is boiling and the sugar is dissolved. Crush the basil to release its flavor and add to the bowl, allowing the mixture (syrup) to cool. Add the sour mix to the pitcher. Place a fine mesh strainer over the pitcher and squeeze the zested oranges and the limes through it. Pour the syrup through the strainer into the pitcher. Add the tequila and ice. Serve with orange slices and garnish with basil.

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Ingredients:
6 green bell peppers, medium large
corn bread, a 9×9 pan
1 teaspoon olive oil
1 onion, chopped
16 ounces diced fire roasted tomatoes
2 1/4 ounces sliced ripe olives
10 ounces frozen corn, thawed and drained
1/3 cup raisins
4 ounces fat-free monterey jack cheese or 4 ounces fat-free cheddar cheese
1 teaspoon ground sage
1 tablespoon chili powder

Preparation:

Preheat the oven to 350 degrees F. Set a large pot of water to boil. Slice the tops off the peppers. Discard the stems and seeds. Finely chop the tops. Blanch peppers in boiling water for about 1-2 minutes per side, then rinse in cold water and set to drain. Place the oil and onion in a non-stick dutch oven. Cook over medium-high heat, stirring occasionally, until the onion is tender and browned. Add the chopped pepper and stir for about 1 more minute. Remove from the heat. Add the tomatoes, olives, corn, raisins, sage and chili powder; stir. Stir in the corn bread (it will crumble) and 3/4 cup of the cheese. Spoon the filling into the peppers. Top with the remaining 1/4 cup cheese. Place the peppers in a baking dish and bake for about 20-30 minutes or until heated through.

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Ingredients:

1 (14 1/2 ounce) cans diced tomatoes
1 serrano pepper, diced
1/4 cup red onion, diced
1/2 teaspoon cumin powder
1/2 teaspoon garlic powder
1/4 teaspoon sugar
1/2 teaspoon salt
1/2 teaspoon apple cider vinegar
1/2 teaspoon oil

Preparation:

Drain and discard the juices from the tomatoes. Rinse the diced red onion under cold running water. Combine all the ingredients thoroughly in a bowl. Cover and chill for at least 45 minutes for the flavors to blend.

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Ingredients:

6 tablespoons chicken bouillon (or more)
6 cups water (or more)
2 -3 chicken breasts, boneless, skinless
1 -2 carrots or 2 cups baby carrots, sliced
1 medium onion, chopped
2 cups corn, frozen or fresh
2 cups salsa
2 cups monterey jack cheese, shredded
chili powder or cayenne
1 (8 ounce) bags tortilla chips

Preparation:

Boil the water in a large pot. Add the bouillon a few tablespoons at a time to make sure you don’t overflavor. If you do, add more water. Add the chopped onions and any other vegetables you want. Bring to a boil. Toss in the uncooked chicken. Cook for about 10 minutes. Remove the chicken and add the corn and salsa. Sprinkle the top of the water with the chili powder. Using two forks, start tearing the chicken into shreds. Once finished place the chicken back into the pot and mix. Now ladle into bowls. Crumble the chips and add them and the cheese on top. Serve with sour cream and chopped chives.

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Ingredients:

4 lbs chuck roast (bone in)
12 flour tortillas, warmed
2 garlic cloves, cut in slivers
2 onions, coarsely chopped
1 cup beef broth
1 tablespoon salt
1 teaspoon freshly ground black pepper
2 tablespoons vegetable oil
1 cup tomato sauce
1/2 teaspoon ground cumin
1 teaspoon dried Mexican oregano
2 pasilla chiles, seeded
2 dried ancho chiles, seeded

Preparation:

Season the roast with salt and pepper. Pierce the meat with a knife in several places; insert the garlic slivers. Heat the oil in a large braising pan over high heat. Brown the roast for about 3 minutes on each side; add the onions. Cook for about 5 minutes, until the onions are tender. Add the tomato sauce, broth, cumin and oregano. Reduce the heat to low. Add the chiles; let simmer for about 10 minutes or until soft. Remove the chiles and 1 cup of the braising liquid; transfer to a blender. Purée the chiles and return to the pot. Cover and simmer for about 3-4 hours, until the meat falls completely from the bone and shreds easily with a fork. Transfer the meat to a cutting board. Remove the gristle and bones. Shred the meat and place it on a serving plate. Pour the braising liquid into a small bowl or gravy boat. Serve with warm tortillas.

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Ingredients:

2 lbs ground beef
3 cups potatoes, peeled and diced
6 small tomatoes
2 medium onions, chopped
4 cloves garlic, peeled and finely chopped
1 clean poblano chile or green pimiento
1 tablespoon capers
1/4 cup olive oil
1/4 cup vinegar
1 tablespoon dark brown sugar
1/2 cup red wine or chicken consomme or tomato juice
salt and pepper, to taste

Preparation:

Stir-fry the potatoes in olive oil. Take the potatoes out from the oil and set apart. Add the ground beef, tomatoes, garlic, salt and pepper into the remaining oil in the skillet and mix well. Once the meat is partially cooked, add the potatoes and the rest of the ingredients. Simmer on medium heat for about 30 minutes.

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Ingredients:

4 cups undrained seasoned cooked beans, slightly warm
1 medium white onion, chopped
4 cloves garlic, peeled and finely chopped
2 tablespoons vegetable oil or lard or bacon or chorizo drippings
1/2 cup monterey jack cheese, shredded (for garnish)
salt, to taste
tortilla chips (for garnish)

Preparation:

In a large nonstick skillet, heat the oil or lard over medium heat. Add the onion and cook, stirring frequently, for about 10 minutes (until deep golden). Stir in the garlic and cook for about a minute, then use a slotted spoon to scoop in about 1/4 of the beans, leaving most of the liquid behind. Using a potato masher or the back of a large spoon, mash the beans into a coarse puree. Add another portion of the beans, mash them in, and continue until all the beans have been added and coarsely mashed. Add about a cup of bean liquid and stir frequently over the heat until the beans are still a little thinner than you’d like them to be when served (they will thicken as they sit). Season with salt to taste.

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