Mexican Tortilla Soup

Spicy soup with crispy tortilla pieces and avocado is perfect for a chilly fall night.

  • 1/3 c olive oil
  • 1 onion, diced
  • 2 poblano chilies, diced
  • 1 clove garlic
  • 1 tsp cumin
  • 1 chipotle in adobe, chopped
  • 3 c chicken stock
  • 15 oz can tomatoes
  • Salt
  • 4 corn tortilla, sliced into strips
  • 2 c shredded cooked chicken
  • Diced avocado
  • Cilantro
  • Scallions, sliced
  • Lime wedges

In a medium pot add the oil and cook the onion and peppers over medium heat until soft. Stir in garlic, cumin, chipotle pepper, tomatoes, stock and chicken and cook for 20 minutes.

Meanwhile heat a non stick skillet and spray with olive oil, add tortilla strips and cook until crispy.

Laden soup into bowls, top with tortilla strips, avocado, scallions and lime.

Serves 4 – 6.

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Chorizo and Potato Tacos

Nopalito cookbook is full of authentic Mexican recipes! This potato and chorizo filling can also be used in sopes or gorditas. I made it on a weeknight so corn tortillas were perfect!

  • 2 c Yukon gold potatoes, diced
  • 1 lb chorizo, casing removed
  • Corn tortillas
  • Romaine, chopped
  • Quesa Fresca, crumbles
  • Scallions, chopped
  • Cilantro, chopped
  • Salsa (recipe below)

Boil potatoes until al dente, 6 – 8 minutes. Drain and cool.

In a large skillet cook the chorizo and potatoes, breaking up the chorizo with a wooden spoon. Cook until the potatoes are crispy, add oil if the pan starts to get dry.

Heat the tortillas in the microwave wrapped in moist towel.

Add chorizo to the warm tortillas, romaine, cilantro, scallions, cheese and salsa.

Serves 4 – 6.

Salsa de Arbol

  • 1 tbsp olive oil
  • 1/4 c Arbol chilies, stemmed
  • 12 oz canned, diced tomatoes and juices
  • 1 tomatillo
  • 2 tbsp white vinegar
  • 1 clove garlic
  • Salt

Heat a small pan over medium heat, add chilies and toast about 20 seconds until bright orange.

Add all ingredients to a blender and purée until smooth.

Warm Chicken Caesar Bowl

This is so good and healthy!! There will be plenty of dressing left so get some romaine too.

Chicken:

  • 1/4 c lime
  • 2 tbsp olive oil
  • 1 lb skinless chicken thighs
  • Salt and pepper

Combine and marinate the chicken for 2 hours. Preheat the oven to 400 and roast the chicken for 20 minutes. Let rest for 5 minutes then slice thin.

For the bowls:

  • 1 bag of baby kale or spinach or mixture of both
  • 1 c quinoa cooked
  • Salt and pepper
  • caesar dressing (follows)
  • Croutons

Toss the salad greens with some caesar dressing until nicely coated. Divide quinoa among plates, salad, chicken and croutons.

Caesar dressing:

  • 1/4 c grape seed oil
  • 1/4 c olive oil
  • 2 tbsp lime juice
  • 1 tbsp red wine vinegar
  • 1/2 tsp Worcestershire sauce
  • Tabasco to taste
  • 2 tbsp anchovies, minced or paste
  • 1 egg yolk
  • 1 tsp Dijon
  • 2/3 c Parmesan cheese, grated
  • 1 clove garlic, minced
  • Salt and pepper

Combine oils in a glass measuring cup with spout.

In a food processor combine anchovies, egg yolk and mustard. With the motor on and olive oil drop by drop until an emulsion forms, continue to add oil in a slow stream. Add remaining ingredients until combined.

Serves 4.

Veggie Tacos

This is from Nopalito – it is amazing! Going to put these into regular rotation for taco Tuesday! You can pretty much use any hearty veggies. You’ll have leftover oil, it will keep in the fridge for several weeks.

  • 3 c diced broccoli
  • 2 c carrots diced
  • 2 c white onions, sliced
  • 2 c butternut squash, cubed
  • 3 c potatoes, cubed
  • 6 tbsp cascabel oil

Cascabel Oil

  • 6 Cascabel chiles, stemmed
  • 2 guajillo chiles, stemmed
  • 1 c grape seed oil
  • 1 clove garlic

Combine all ingredients in a blender and blend till smooth.

Preheat oven to 400. Toss veggies with oil and roast, stirring several times, for 15 – 20 minutes until veggies start to char.

Serve with warmed tortillas and cheese.

Halloumi and Brussels Sprout

I had no idea what I was going to make for dinner and came out with this – so good!

  • 1 lb Brussels sprout, trimmed and halved
  • 2 slices sourdough bread, cubed
  • Olive oil
  • Salt and pepper
  • 1 tsp cumin seeds, toasted
  • 8 oz halloumi cheese, sliced thin
  • 1 tbsp lemon juice
  • Aleppo pepper

Preheat oven to 425.

Combine Brussels sprouts and bread in a bowl and drizzle with olive oil, toss to coat. Roast for 15 – 20 minutes sitting several times.

Grill cheese in a non stick pan until browned on both side.

Toss bread and sprouts with salt, pepper, lemon juice and Aleppo pepper. Divide among bowl and top with cheese.

Serves 4.

Seared Tuna Bowl

This is a sushi roll in a bowl!

  • 1 lb sushi grade tuna
  • 3 tbsp soy sauce
  • 2 tbsp mirin
  • 2 tbsp lemon juice
  • 1 tbsp pickled ginger, minced
  • Salt
  • 1 1/2 Toasted sesame oil
  • 1/2 tsp wasabi paste
  • 1/2 c Mayo
  • 1 tbsp sriracha
  • Brown rice, cooked
  • 2 avocados, sliced thin
  • Toasted sesame seeds
  • 3 scallions, sliced thin
  • 1 c microgreens
  • Radishes, sliced thin
  • Cucumber, sliced thin

Combine soy sauce, mirin, lemon juice, ginger, sesame oil and wasabi in a jar and shake to combine.

Whisk together mayo and sriracha.

Salt and pepper tuna. Cook over medium high heat in a cast iron skillet for 30 seconds on each side. Slice.

Divide remaining ingredients between 4 bowls. Drizzle with dressing and a dollop of sriracha mayo.

Serves 4.

Risotto Cakes

Left over risotto? I’ve got you covered! And these freeze and reheat beautifully, just freeze them after you roll them in panko.

  • Leftover risotto
  • Bocconcini (mini mozz balls)
  • Panko bread crumbs

Use 1/4 c of risotto, flatten out and press bocconcini in the middle, wet hands a little and form into a ball, roll in panko and repeat. Spray with olive oil.

Bake at 425 for 10 minutes until crispy on the outside and cheese is melted.

Kimchi Bowl

Leave out the egg for a great vegan meal!

  • 2 tbsp soy sauce
  • 4 tsp ginger, minced
  • 1 tbsp rice vinegar
  • Salt
  • 1/4 c peanut oil
  • 1 tsp toasted sesame oil
  • Salad greens
  • 4 eggs, poached
  • 4 c warm, cooked rice
  • 1 avocado, sliced thin
  • 1 c kimchi, chopped
  • Scallions, sliced thin
  • Crumbles seaweed snack sheets

Combine soy sauce, ginger, vinegar and peanut oil in a small jar, shake to combine.

Toss greens with 1 – 2 tbsp of the sauce to coat. Divide remaining ingredients amount bowls and serve with dressing to spoon over the bowl.

Serves 4.

Roast Beef Tartine

This open face sandwich is the bomb!

  • 3 tbsp light sour cream
  • 1 tbsp horseradish
  • 1 tbsp Dijon
  • Salt and pepper
  • 4 slices french bread
  • 4 slices roast beef
  • 1 c arugula
  • Persian or English cucumber slices thin
  • Salt and pepper

Combine sour cream, horseradish and Dijon in a small bowl.

Spread horseradish over bread. Top with sliced cucumber, arugula and roast beef.

Serves 2.

Mushroom and Pancetta Risotto

Making risotto in the pressure cooker is a dream – no stirring and it turns out perfect!

  • 4 oz diced Pancetta
  • 16 oz wild mushrooms, chopped
  • 2 cloves garlic minced
  • 3 1/2 c chicken stock
  • 1 1/2 c arborio rice
  • 1 tsp salt
  • 1/4 c white wine
  • 8 oz spinach
  • 1 tbsp lemon juice
  • Grated Parmesan cheese

Using the sauté function, cook Pancetta until crisp and remove. Add mushrooms and cook until browned, adding a little olive oil if needed. Stir in garlic and cook 1 minute. Remove mushrooms.

Heat 1 tbsp olive oil and add rice and salt stirring to coat rice, cook until toasted about 3 minutes. Stir in wine and cook until evaporated. Add the clicker stock, mushrooms and Pancetta. Cook on high pressure for 6 minutes.

Once the pressure has released stir in the spinach until it is wilted. Stir in lemon juice. Serve with Parmesan cheese.

Serves 6.