Roasted Poblano Pepper and Pineapple Salsa

Cinco de Mayo is around the corner, but, it is never too early to enjoy Mexican-inspired foods.

Poblano peppers seem a bit pricey, so, I indulge every once in a while and bring a few home to fire roast and incorporate in some home-made dishes.

In addition to roasted poblano peppers and pineapples, I added some diced green apples, Walla-walla sweet onions, corn, black beans, and red bell peppers to bring a mix of textures and flavors to this salsa.

Some of the pineapple juice from the canned pineapples, plus lemon juice, and a generous dash of seasoning that includes salt, oregano, thyme, paprika, red pepper flakes, garlic, and some ground bay leaves is what I went with for this recipe, and, as usual, I didn't measure accurately. But, since seasoning can be adjusted to taste, it should be fine.

Papalo with Baby Romaine, Tender Mustard Greens, and Delicate Beet Greens Salad with Mayocoba Bean Dressing

I triumphantly waved a bunch of Papalo at the other adult when I got back from the farmer's market a few weeks ago, and promptly pinched off one sprightly leaf, offered it eagerly and focused on his reaction as he nibbled. Well, I needn't have focused so hard. The anguished mastication spoke volumes. And, was supplemented by a cocked eyebrow that queried, Did you just gather a bunch of weeds off the park on your way home?

Well!

So, I started gushing about this genuine farmer I met and the Oaxacan herbs he was selling at his stand in the farmer's market, and narrated the Pipitza episode that I shared here recently. And then, I brandished the Quelite bunch, which didn't help my cause.

Papalo is an acquired taste, much like cilantro can be. It has a strong presence with citrus undertones, and can be quite overpowering. But chopped and added to a quick fresh salad, in small quantities, it brings a distinctive flavor, much like Mesclun greens with its strong/bitter leaves may not be everybody's cup of tea.

I had some fresh baby Mustard Greens in the garden. They start out mildly sweet when you pop a few in the mouth, and then when you chew, the mildly pungent explosion is very appealing, not at all offensive.

I also had some baby beet greens in the garden. They make a fine addition to fresh salad.

Plus these gorgeous baby Romaine leaves. It is my obsession this year in my home garden. Early in the gardening season, I started saving the bottom 3 inches of Romaine hearts I bought from the store, and planting them in the garden box when it was still cool. As long as I keep picking off the young outer leaves, these Romaine bunches keep growing without much fuss. And I rather like these tender leaves in fresh summer salads.

The dressing was a "goddess" style dressing - rich and creamy - made with mayocoba beans plus tahini and red wine vinegar and lemon juice and Tabasco sauce and Bragg Liquid Aminos and olive oil -- a little of this and a little of that till it tastes just right.

I tend not to jot down the details of dressing and dips and vinaigrette that come about in my kitchen, especially since they are rarely planned and measured in any methodical fashion. The nice thing about having a wide selection of condiments from various cuisines is that it aids and abets my fascination with fusion cuisine. Well, the downside to not noting down the ingredients and proportions is, of course, I can never recreate the exact same magic the next time... C'est la vie!

Pipitza and Mayocoba Bean Hummus

Pipitza. Pipicha. Chepiche. It goes by a few different names, this Oaxacan herb. A Farmer's market find.

Bubbling with enthusiasm, the farmer selling these at the market picked off a whole three-finger pinch of the wispy tarragon-like tender leaves from a fresh and dewy bunch and urged me to munch right then. Which I did. And boy was I in for a pleasant surprise! It exploded with flavor, unlike any other herb I have tried straight-up.

Of course, seeing how 'adventurous' I was, he also tore off a medium-sized papalo leaf and had me imitate a ruminating goat again.

Needless to say, I came home with a bunch of Pipitza and a bunch of Papalo and a bunch of Quelite plus a big grin on my face, along with recipe ideas the bubbling farmer had shared so eagerly.

This "hummus" recipe here was not one of them that he shared, but, this came about naturally in my kitchen as it seemed like a pita and hummus kind of day.

Mayocoba aka Peruano beans is one of my favorites for its mild flavor and meaty body which squishes to a creamy mush when pressure-cooked.

Very much like standard Chickpeas-and-Tahini hummus, this Pipitza and Peruano/MayoCoba bean hummus follows a simple recipe. As is my wont, I didn't measure accurately, resorting to add a little of this and a little of that until my taste buds nodded in approval.

Ingredients
2 to 2½ cups cooked mayocoba beans
¼ cup tahini
6 to 8 cloves of garlic
juice of one medium lemon, plus zest
2 Tablespoon pipitza leaves, plus a teaspoon chopped finely for garnish
2 Tbsp apple cider vinegar (more or less)
¼ cup olive oil
salt to taste

Blend to a coarse ( or smooth!) dip, adding more of this or less of that to suit your taste, and enjoy with pita and crudités.

Green Jackfruit Taquitos

Growing up with young green jackfruit as part of a vegetarian diet, I never gave it much thought, never felt it was supposed to be exotic or that it had the potential to stand in for meat. It was a fantastic element to be relished on its own right, especially in south Indian style cuisine that I was nurtured on.

There are quite a few jackfruit recipes shared here so far, and I've been finding ways to use them in more unconventional dishes as well.

Jackfruit is quite popular in Asian cuisine, especially in Indian cuisine. Not just the ripe fruit used for desserts, and chips, but particularly the young green jackfruit that is treated as a vegetable.

My mom's specialty is "Idi Chakkai" - a Palakkad term for smashed young green jackfruit dish flavored with coconut and chilies, and tempered with mustard seeds and curry leaves. I could not have enough of it when I was young.

Jackfruit seed - nicknamed "jacknut" - is another favorite at home, quite a special treat, even though tons of these get discarded every jackfruit season.

The raw green jackfruit when smashed into coarse chunks have the texture of shredded chicken. Being mild in flavor, these raw green jackfruit chunks lend themselves to a variety of deep flavoring, and quite easily make a good meat imitator.

In local Asian grocery stores, various brands of canned young green jackfruit are available at a reasonable price. I prefer the ones canned in water rather than in brine. But, the brined ones are not too salty so they work well in savory dishes.

I've sauteed them with a light coating of barbecue sauce and used them as pizza toppings, and in Sloppy Joes.

In this taquitos recipe, the green jackfruit is flavored with Taco Seasoning and used as a filling with beans and cheese to make scrumptious taquitos.

Simply add beans cheese and seasoned green jackfruit into a corn tortilla, roll it up and bake it, or pan fry it.

Black Bean Hummus

Cinco de Mayo is always fun, especially when it is close to a weekend, extending the party.

This black bean "hummus" dip is easy to whip up if using canned black beans. I usually have a stash of pressure cooked beans in the freezer, not just black beans, but pinto, mayo coba, chickpeas, kidney beans, white beans... plus, home-made refried beans as well, so kids can make a quick burrito for themselves.

Nothing fancy here, just used black beans instead of chickpeas, and followed my usual hummus method using garlic, tahini, olive oil, lemon juice, and cilantro instead of parsley.

Nopales, Chayote, Green Papaya Warm Salad

Nopales -- prickly pear cacti paddles -- was available in the Mexican market nearby, so I decided to cook it up in a quick and simple way.

Nopales is better when boiled in water for 5 to 7 minutes and then drained and rinsed before incorporating in recipes. It can get quite gummy and slimy otherwise.

Chop up the chayote and green papaya and some onions, plus some favorite seasoning and cook in a pan till mostly done. I went with Blazin' Blends New Orleans Seafood Seasoning Mix this time.

Meanwhile, boil the chopped nopales with a dash of salt for 5 minutes or so, drain and rinse to remove stickiness.

Add the drained cooked nopales to the pan and continue cooking till all the veggies are cooked tender but not mushy. Adjust seasoning to taste and serve warm garnished with chopped colorful peppers and spring onions.

Slow-Cooker Chipotle Chicken

Nothing fancy or elaborate, just canned Chipotle in adobo sauce brings the flavor and slow cooker does the rest.

Add the onions, peppers, garlic, and chicken into the slow cooker, season with a dash of salt and brown sugar.

Blend the can of chipotle in adobo sauce and keep it handy. When chicken is part-way cooked, say after an hour or so in the slow cooker, add enough the chipotle sauce (to taste) and slow cook for another hour or till chicken is cooked through and the flavors meld.

Serve with fresh home-made corn tortillas or naan or home-made flour-tortillas or even brown basmati rice.

Pipián Rojo with Charred Summer Squash and Zucchini

Pipián sauce, be it verde or rojo, I imagine is delicious when done right by someone who knows it intimately from their experience and cultural influence.

Me, on the other hand, not being Hispanic, sort of wing it based on tasting it someplace and reading about it.

The combination of ingredients are interesting enough, and in a way familiar enough from my intimacy with Indian cuisine, that I am at peace with this version. Layering of flavors for Indian curries, starting with fresh paste of aromatics and herbs, and adding in spice mix and nuts that are roasted and ground just before use, is something I am used to. In that sense, the Pipián sauce seemed not very different since it involves a similar layering of flavors as well.

Home garden summer squash was bountiful. Roasting/Charring them and serving with the Pipián sauce seemed like a fun thing to do.

Of course, kids turn up their noses at roasted summer squash, and squash of any kind, but I've got to keep offering it to them so that someday it can become an acquired taste, much like I acquired an all-consuming passion for eggplant with repeated exposure from childhood after staunchly refusing it as a kid, thanks to my persistent mom.

Roasted squash and zucchini: Heat the broiler, brush the squash with olive oil and place under broiler till browned on the top and cooked on the inside.

Alternately, char it over open flame or grill. Or, heat the cast iron skillet to high and place the cut side down, brushed with oil, and allow to brown and develop flavors, flip and cook the skin-side.

Zucchini gets so tender and sweet when roasted, it hardly needs any accompaniment to enjoy it.

Pipián Rojo sauce

Ingredients
4 dried ancho-pasilla chilies
4 dry Japanese red chilies
1 small fresh white onion, diced
6 cloves garlic, peeled and crushed
1 large vine-ripened tomato, diced (optional)
4 cups stock or water
1 Tbsp vegetable oil
1 tsp smoked paprika powder
1 tsp cumin powder
salt to taste

for the powdered seeds+nuts:
¼ cup almonds
¼ cup sesame seeds
½ cup raw hulled green pumpkin seeds


Preparation

1. Heat the vegetable oil in a pan, saute the onion, garlic, tomatoes; add the chilies stock, spice powder, salt, cover and simmer till aromatic and cooked through
2. Meanwhile, dry toast the nuts+seeds and grind them to fine powder and keep handy
3. In a blender, pour in the coarse sauce from step 1 above and blend to a smooth consistency, then strain to remove chili skin and seeds and bits and pieces; return to pot and allow to simmer some more by adding stock as needed for desired consistency
4. Whisk in the nuts+seeds powder into the simmering sauce, over low heat, allow to cook some more
5. Taste and adjust salt and serve warm or at room temperature as a dip or sauce for chicken or veggies

Migas: Crumbled and Mixed Veggies and Corn Tortillas

I stumbled upon migas a few years ago when I was making Chili Rellenos and didn't think much of it as it seemed like a quick scramble of leftover bread.

However, after reading Unusual Chickens for the Exceptional Poultry Farmer by Kelly Jones with delightful and quirky illustrations by Katie Kath, I was inspired to make a version of migas myself.

Stale-old almost-stiff-as-a-board corn tortillas got a new life with some colorful peppers and jalapeños, plus chard ribbons.

Sometimes, there's eggs and cheese, plus a side of avocados. And, sometimes, I leave out the eggs and have just the crisped tortillas and veggies.

Ingredients
1 cup chopped colorful bell peppers
1 japapeño, chopped
½ cup red onions, chopped
1 cup chard, chopped into ribbons
½ tsp smoked paprika
½ tsp onion powder
½ tsp garlic powder
½ tsp cumin powder
1 tsp red pepper flakes
¼ tsp brown sugar
salt to taste
3 tablespoons of oil
4 to 6 corn tortillas, cut into bite-size squares
2 to 3 eggs, beaten (optional)

Preparation

1. Heat 2 Tbsp of oil in a shallow pan and crisp up the corn tortilla squares and keep handy
2. Heat 1 Tbsp of oil in a separate pan and saute the veggies, adding the spices
3. Add the beaten eggs, if using, with the veggies and scramble
4. Toss in the crisped corn tortilla squares with the veggies and the eggs, serve warm

Chicken Tamales

There was enough fall-apart juicy tender spicy crock-pot chicken leftover after making some Enchiladas Rojas. It seemed like a fun idea to keep up the Mexican theme this week and make Chicken Tamales.

Some store-bought nixtamalized masa de harina, plus a bundle of dried corn husks were handy in the pantry.

Not too long ago, cassava tamales came about which, while not a unanimous favorite, was not a total reject either.

Quite the standard recipe that was printed on the bag of masa, with minor variations - mainly, no lard.

Ingredients:
2 cups masa instantánea de maíz
2 cups stock or water
1 tsp baking powder
½ tsp salt
½ to ⅔ cup vegetable oil (add in installments while beating)
1 cup shredded chicken cooked in spicy chili sauce, (sauce drained)
6 to 8 corn husks, soaked in water for about 30 minutes

Preparation

1. Combine the dry ingredients in a bowl; add in the stock/water, plus ½ cup oil first and beat until the batter is smooth; if too crumbly and thick, add a bit more oil and water as needed to form a smooth and mildly sticky batter
2. Open out a pliable corn husk that has been soaking, spread the batter in a thin layer, add the chicken filling, top with more batter to enclose the chicken
3. Wrap the filled corn husks and steam for about an hour
4. Serve warm with hot sauce and cooling plain Greek yogurt (or sour cream, if preferred)

Chicken Enchilada with Spinach and Beet Greens

I wanted to use up the chicken breasts that the other adult brought home recently. Kids suggested Orange Chicken. And, after the recent pressure-cooker chicken breasts, the other adult was open to anything I came up with. 

As I was putting away the clean pressure cooker in the lower cupboard, its unassuming cousin, my little Crock-pot® slow cooker, peeked out shyly. The decision was made: Throw in a couple of chicken breasts, some herbs and spices and leave it overnight and wake up to a perfectly juicy, tender, fall-apart chicken, effortlessly. Which is what I did.

The chicken breasts stewed in the crock-pot with some brown sugar, Braggs liquid aminos, white wine vinegar, mirin, cumin powder, and chili powder.

Now what to do with the fall-apart crockpot chicken, was the question. Chicken Enchiladas Rojas seemed like the thing.

Rather than rolled up corn tortillas, this is layered like lasagna which makes it so much easier to assemble.

The sauce is just store-bought El Pato™ Jalapeño Salsa mixed with some Valentina™ Salsa Picante. Sometimes I make the sauce with tomato paste and chipotle in adobo sauce.

Some leftover home made black beans refried beans was handy, plus Colby Jack, queso fresco, and mozzarella, and home garden spinach leaves that bolted.

Ingredients:
18 to 24 corn tortillas
3 cups grated cheeses, combined
1½ to 2 cups sauce
1 cup packed spinach leaves
1 cup chopped beet greens
2 cups mushy, flavorful refried beans
vegetable oil spray

Preparation

1. Spray some vegetable oil and lay the corn tortillas overlapping slightly. 
2. Then spread a layer of sauce, refried beans, shredded spicy chicken, greens, and cheese, in the casserole baking dish. Keep layering and finish with corn tortilla layer on top, reserving some sauce and cheese.
3. Cover with Aluminum foil and bake in a 400°F oven for about 15 minutes. 
4. Then remove the foil, top with sauce and bake uncovered for 5 more minutes. 
5. Turn off the oven. Top with reserved cheese and leave it in the oven for a few more minutes till cheese melts in residual heat.
6. Serve warm, garnished with cilantro and spring onions, and a side of plain Greek yogurt and Salsa Picante for dipping

Fig and Dark Cocoa Chicken Taquitos or Flautas

There was enough Chicken in Dark Cocoa and Fig Sauce leftover that I was going to put it in a wrap or serve it like fajitas when I noticed a stack of corn tortillas and some wheat rotis waiting to be used up. Since I don't fry foods every day, I decided to indulge by making these deep fried taquitos from corn tortillas.

Simply add the filling to the tortilla, roll it up and pin it with a toothpick, and with tongs, carefully immerse in hot oil to deep fry. Alternately bake in a 425 °F oven and then place under the broiler briefly to crisp it.

Serve with home made tomatillo salsa verde.

Cu Chulainn Chicken

Fiery hot sauce and Irish mythology provide the inspiration for this Cu Chulainn chicken recipe, a version of which came into my life at Nana's Pub in Nye Beach, leaving me craving for more.

Ready-made hot sauces can be easily incorporated into recipes. But, I wanted to come up with something I can throw together with some staples in my kitchen, to create that unique "secret house sauce". Well, not a secret anymore as I am sharing it here...

Although I like hot foods and have developed a fairly good tolerance, I do not like extremely hot sauces - like, full strength habañero sauce is quite unpalatable for me. So, this sauce here is as fiery as I can get to enjoying the food while still being able to taste the flavors. Can easily adjust the chilies/heat to suit your taste.

The chicken breast are marinated in red wine vinegar and a hint of soy sauce for about 15 minutes. Then, can be breaded and pan-cooked; or breaded and baked; or pan-seared, or baked plain; or simply boiled in water or stock till done. Then, cut the cooked chicken breasts into strips or long chunks. Or, chicken breasts can be cut into strips and then cooked in any preferred manner as well - it cooks faster. The version here uses no breading.

While the chicken is cooking, the sauce can be prepared. Finally, toss the sauce and chicken together and serve warm with brown rice and vegetables; or serve in a toasted multigrain bun with fixings like green leaf lettuce, tomatoes, and onions. Or, in pita pockets or wraps.

Of course, but for the inspiration for the name, there isn't much of Irish in the ingredients. But for the pequin and chipotle, the other chilies were quite mild varieties that I used, so, even though it looks like a recipe for chili sauce, it was quite flavorful thanks to poblano and the tomatoes.

Ingredients
2 medium chicken breasts, thawed, marinated, sliced and pan-cooked
1 Tbsp oil
Spring onions for garnish
salt to taste

For the Cu Chulainn Fiery Hot sauce:
4 whole chipotle chilies in adobo sauce
4 dried poblano chilies, reconstituted in water (mild and flavorful)
2 to 4 dried pequin or arbol chilies (tiny pequins are super hot)
4 to 6 dried mild yogurt-chilies* (mild variety)
1 Tbsp smoked paprika powder
½ cup canned stewed Mexican-style tomatoes
2 Tbsp plain white vinegar

*aka "Thayir Milagai", this is a staple in my mom's kitchen and is readily available in Indian stores; or, is easy  to make in summer: simply slit any favorite fresh green chili and soak it overnight in a mixture of sour yogurt and sea salt; fish them out the next day, saving the yogurt-sea salt mixture, and dry the chilies out in the sun; repeat this process 3 or 4 more times by soaking overnight and drying out under the sun; when completely dry, store in an air tight container. Fried Thayir Milagai with yogurt rice was much-relished when I was young.

Preparation

1. Combine the hot sauce ingredients in a blender and blend to a smooth paste.
2. Heat the oil in a pan, pour the sauce in (plus a little water if needed), stir well, cover and simmer on medium low till the sauce is flavorful, for about 6 to 8 minutes on medium heat.
3. Add the cooked chicken pieces, stir well, garnish and serve warm.

Chilaquiles with Salsa Verde

Cinco de Mayo fell on a weekend, giving a wonderful reason to enjoy Mexican food all weekend long.

We had a stack of corn tortillas a few months old that needed to be used up. So, I fried them up as chips which we enjoyed with Salsa Verde and Spicy Salsa Roja. Also made some Chili Rellenos with Anaheim peppers.

And the leftover chips and salsa verde became delicious chilaquiles for brunch the next day.

Salsa Roja
Blend some canned tomatoes, chipotle chilies in adobo suace, onions into a thick sauce; add chopped onions, tomatoes, and optionally corn kernels and cooked black beans; add lime juice and salt to taste. Garnish with cilantro.


Salsa Verde
Chop tomatillos, jalapeños, onions, and garlic cloves; sauté on a hot pan with a bit of oil till the tomatillos and onions char a bit; cool and blend to a coarse sauce. Simmer the sauce over medium heat, add salt to taste, water as needed and cook down a bit till flavors are strong.

Chilaquiles
In a large pan, simmer salsa verde as above, then add the fried corn tortillas and stir well; add some picked jalapeño rings, spring onions and cilantro as garnish and serve warm.

Stuffed Chicken Breast with Mole Sauce

Some leftover mashed potatoes and a handful of fresh spinach leaves came together for this filling. The sauce is based on my version of the Mole Sauce shared almost 4 years ago, but, just a bit different.

Ingredients
2 medium boneless, skinless chicken breasts
1 cup thick mashed potatoes
1 cup tightly packed baby spinach leaves
1 or 2 Tbsp finely diced red onions or shallots (optional)
½ Tbsp Smart Balance Omega butter (optional)


for the Mole-ish sauce:
2 cup stewed diced tomatoes
½ cup full-bodied red wine* (or a favorite that you prefer to cook with)
1 Tbsp dark cocoa powder
½ medium onion diced finely
½ cup water (as needed)
1 tsp cayenne pepper powder
½ tsp oregano powder
½ tsp cumin powder
½ tsp coriander powder
1 Tbsp brown sugar
salt to taste

*I use Gato Negro Shiraz for sauces as it is usually handy, but I also like to use Port (tawny) for cooking sometimes. The alcohol cooks off anyway, so, any good wine is fine.

Preparation

1. Pre-heat the oven to 400°F
2. Chicken: Pound the chicken breasts flat and marinate them in red wine vinegar if preferred for about 10 or 15 minutes while assembling the rest of the ingredients
3. Filling: Combine the potatoes and spinach with some salt (and any additional herbs, seasoning if preferred) to make a thick mass for filling the chicken breasts
4. Prepare: Line a cookie sheet or baking tray with Aluminium foil, lay the chicken breasts flat, add just enough filling to be able to fold over, dot with butter, fold over the chicken breast and hold with a toothpick; dot with butter (or brush some on) on the outside
5. Bake: Cover with another piece of Al foil and bake in the 400°F oven for about 20-25 minutes or so till juices run clear and internal temperature is over 165°F; remove foil and cook for another 10 minutes or so, remove from oven, let it rest a few minutes;  it is a bit tricky to check temperature when filling is in, but, as long as the thickest part of the chicken breast registers 170°F, I am satisfied; 
6. Sauce: Meanwhile, combine the sauce ingredients in a pan and cook till reduced to 2/3rds its initial volume; purée in a blender to desired smoothness, return to pan and continue cooking till sauce is reduced to the desired thickness. (I prefer the sauce not too runny)
7. Serve: Optionally, heat a teaspoon or so of oil in a pan and brown the chicken breasts on the outside before serving with the sauce

Vegetarian Tamales: Steamed Corn-husk Wrapped Snack with Tempeh

Tamales are not unfamiliar here in North America. And there probably is some version of it in different cultures around the world. Delicacies wrapped and steamed in banana leaves is quite common in India and parts of SE Asia. Not too long ago, while sharing the sweet Elai Adai recipe, I couldn't help noting its similarity with savory Tamales.

There are many standard/authentic recipes on the web and in cook books for tamales. But, experimentation and fusion cuisine being my personal slant, my recipe here is atypical, to say the least.

Since banana leaves/corn husks are not as handy or ubiquitous as they used to be when I was growing up, it is not often that I get to make these wrapped steamed dishes. However, every once in a while when I visit the Lebanese/Hispanic/Asian and other international markets, I tend to stock up.

Speaking of which, I had Olive pickle from Bangladesh recently - not the kind pickled in vinegar/brine, no, these were made in the typical Indian style with spices, packed in oil - and loved it! I am digressing...

Anyway, during one of the recent outings, I picked up some dried packaged corn husks expressly for making these tamales.

The dough uses flours and meals I usually have at home, no lard, and the filling is made with tempeh.

Sweet Boli, something I intensely disliked when I was young and seem to miss right now, brings back memories... assisting my mom reluctantly, mumbling and grumbling about how I could be doing something else rather than sit there and flatten out the elastic yellow dough, stuff it with the sweetened chana dal (kadala paruppu), ball it up neatly, pat it flat again now that it has the sweet filling, oiling my palms heavily to avoid sticking...

I never realized how much I learnt being a sous chef in my mom's kitchen! Karadayan Nonbu Adai, Modhakam/Poorna Kozhakattai, Suhiyan, Boli, not to mention Muthusaram, Thenkuzhal, Mysore Pak - I wouldn't dream of making them today were it not for all the work she put me to when I was young. And I thank her for it. (Amma, if you are reading this - I probably have called you a dozen times reminding you to - hope you realize how sincerely grateful I am!)

Ingredients
For the dough wrapper:
¼ cup fine corn meal
¼ cup all purpose flour
½ cup rice flour
¼ cup canola oil
¼ cup water (plus a few Tbsp as needed)
salt and chili powder to taste

For the Tempeh Filling:
onions, bell peppers, celery finely chopped
taco seasoning -OR- cumin, coriander, oregano powder -OR- any other favorite spices
1 pkt Organic Multi-grain Tempeh
salt to taste
1 Tbsp canola or vegetable oil

Preparation

1. Soak the dried corn husks in warm water for at least 30 minutes or per package instructions to soften it and get it ready for wrapping
2. Dough: Combine the dry ingredients for the dough in a bowl, make a well in the center, add the oil and a little water at a time, and knead to form a non-sticky, soft dough; set aside while the making the filling
3. Filling: Heat the oil in a pan, add the onions, celery, bell peppers, a pinch of salt, sauté a bit; then add the tempeh, spices, adjust salt to taste and pan-fry it to desired brownness
4. Assembly: Drain the corn husks; make long strips out of one of the corn husks to act as ties/strings; Take one or two layers of corn husk, lay it flat and pat it dry; Pinch off a ball off the dough about 1.5 inches in diameter and pat it flat on the corn husk wrapper; spoon some filling in the center and wrap like a package, tie with the strip
5. Cook: Steam in the food steamer that comes with the rice cooker, or in any other handy steaming apparatus. I use my Idlee Cooker, and run it for 2 cycles - about 20-22 minutes
6. I typically "sacrifice" one of them to see if they are done - simply open one up and taste if the dough feels cooked enough... it turns translucent when cooked through so that the filling shows through
7. Enjoy warm with dipping sauce if preferred. (I like Maggi™ Hot & Sweet Tomato Chilli Sauce with these)

Pimientos y Pollo con Tortilla

While Pimientos y Pollo con Tortilla is just a Spanish translation of the primary ingredients, it somehow sounds more exotic than Chicken and Bell Peppers with Tortilla :)

And, that's all this recipe is. Much like a wrap. We simply call it fajitas at home for convenience even if it is technically incorrect as it refers to a specific cut of beef that was originally used to create this dish.

Cooked on a cast iron skillet, with a couple of drops of Liquid Smoke (I use Wright's Hickory Seasoning) and spicy McCormick's™ Taco Seasoning, these bell peppers and chicken and onions make a wonderful filling to wrap in a tortilla and enjoy.

I like to start the chicken and onions first on the skillet and add the bell peppers when chicken is nearly cooked so they can all finish together. While corn tortillas are traditional, I like the high-fiber (low-carb) wheat tortillas for the wraps.

We've been enjoying more of the usual soups with home-made dampers and breads, South Indian rasam with Poduthuvals and home-made pizzas for the last few weeks - just quick meals - nothing elaborate, nothing new and exciting to share here...

Chicken Enchilada Soup with Naan Panino

Chicken Enchilada Soup is a hearty flavorful meal in itself, but for a little something extra on cold nights, a grilled panino rounds it out well.

Panini, fresh from the grill, are quite an appetizing version of my kids' favorite grilled cheese sandwich. For the adults in the household, I make the panini with marinated eggplant, red onions, bell peppers and cheese, much like the marinated eggplant sandwich, only I just marinated it for the 30-40 minutes it takes soup to get ready.

Any bread roll or flat bread would do, but here, I use Kale-and-Cilantro Naan I had leftover from a previous meal. Kale-and-Cilantro Naan is made very much like my other naans, just had kale handy and wanted to use it up.

Fusion cuisine being my personal slant, for a bright color and rich flavor, I like to marinate the chicken pieces in Patak's™ Tandoori Masala Paste, then cook it in a combination of typical Mexican and Indian spices.

Instead of Tandoori paste, can substitute Achiote seeds (Annatto) which is traditionally used as seasoning in Yucatan and Central American dishes, and makes a nice marinade when combined with a few other spices to make a rub. The rich red color and a mild earthy flavor are its main attraction for me, much like in this Achiote Potatoes and Black-Eyed Peas recipe.

Optionally, add peas and carrots for the kids, but for an adult version, can leave it out. If preferred, mellow it out with some sour cream or yogurt when serving this spicy soup for the kids.

Ingredients
2 or 3 boneless, skinless chicken breasts cut into chunks
1 medium onion, sliced thin, or chopped fine
6-8 cloves of garlic, finely minced
optional cooked veggies: peas, carrots, black beans, corn kernels
2 Tbsp Patak's™ Tandoori Masala Paste (less if preferred)
3 Tbsp tomato paste
2 Tbsp canola oil
salt to taste

for garnish:
chopped cilantro
crisp tortilla strips

spices for the chicken enchilada soup:
1 tsp oregano powder or1 Tbsp crushed dried oregano leaves
1 Tbsp cumin powder
1 Tbsp coriander powder
1 tsp chili powder
1 Tbsp McCormick's™ Original Taco Seasoning (optional)
1 Tbsp brown sugar

Preparation

1. Combine the spice mix and keep it handy
2. Cut a tortilla into strips, spray some oil and broil in the toaster oven till crisp and keep it handy
   
3. Heat the canola oil in a pot, add the onions, garlic, some salt and stir till onions are translucent; then, add the tomato paste and sauté till it turns rich red and is aromatic
4. Add the chicken pieces, spices, enough water, cover and cook till chicken is done
5. Stir in the cooked veggies, adjust flavors if needed, garnish and serve warm

Vegetarian Chili and Cornbread

Until I came across Textured Vegetable Protein (TVP) a decade ago, home-made chili was plain old pinto beans cooked in spicy broth and thickened a bit by mushing some of the cooked beans in the pot,

Since that first time I made a five-alarm chili with cornbread for D's birthday, Chile and Cornbread have become a favorite at home, an inseparable pair in my kitchen. Not the five-alarm kind for me or the kids, though.

Beans and lentils, packed with nutrition, are easy to incorporate in daily diet. This chili can be cooked overnight in a slow cooker. On working days, this used to be my preferred method.

Soak and pressure cook the beans and save them in the freezer (measured into smaller portions so I don't have to thaw the whole batch) during the weekend or whenever I can work it in. Throw the beans, onions, tomatoes, spices, TVP or minced Wheat Meat, together with enough water into the slow cooker and allow to simmer overnight; or start it in the morning before heading off to work and have it ready by dinner time that evening.

There are wonderful cornbread recipes on the web. But here I add my signature flax meal and nutritional yeast. For a quicker version of chili, I sometimes use McCormick™'s Original Taco Seasoning Mix and canned pinto beans with TVP. Otherwise a blend of ground spices work well to adjust the flavors to taste.

Ingredients
For the chili:
½ cup TVP
2 cups cooked pinto beans
1 medium onion, minced
2 or 3 Roma tomatoes, diced
2 or 3 cloves of garlic, minced
chopped cilantro for garnish
spices:
2 to 3 Tbsp McCormick's Original Taco Seasoning Mix
-OR-
1 tsp each of : chili powder, paprika, oregano, cumin powder, coriander powder, onion powder, garlic powder (adjust to taste)
1 Tbsp brown sugar
1 Tbsp canola oil
salt to taste

Preparation

1. Heat the canola oil in a pot, sauté the onions, garlic, add the spices and tomatoes and stir till spices bloom a bit, throw in the rest of the ingredients, cover and simmer on medium-low for about 45 minutes, stirring on and off and checking that there is enough water.

For the Cornbread
¼ cup flax meal
¼ cup fine cornmeal
½ cup all purpose flour
¼ cup brown sugar
¼ tsp baking soda
¼ tsp baking powder
1 Tbsp nutritional yeast
1 tsp salt
1 egg
3 Tbsp Smart Balance Omega™ Butter Light
¼ cup milk (plus a few tablespoons more as needed)

[The quantity makes about 6 regular size muffins or a dozen mini muffins]

Preparation

1. Pre-heat the oven to 375° F and spray or brush some oil in the muffin pan and keep handy
2. Combine the dry ingredients in a bowl, stir to mix well; cut in the butter till incorporated; then add the milk a little at a time while stirring/whisking to make a thick yet flowing pancake-like batter
3. Pour the batter into the muffin cups about 2/3rds full and bake in 375° F oven for about 15-20 minutes; check half-way and turn the pan around; it is done when a toothpick inserted comes out clean

Strawberry Mango Salsa Fresca

Since we recently picked a bunch of strawberries, I've been incorporating strawberries wherever it might prove delicious... and this strawberry mango salsa is one such.

Nothing very fancy or drastically different from my mango salsa, just added strawberries, and made a few adjustments that turned out tasty.

Ingredients
½ large cucumber, cored, diced
¼ medium red onion, diced
12 strawberries (or as many/little as you prefer)
1 ripe firm red tomato
½ ripe firm mango
3-5 pickled jalapeño, rings (seeded if preferred)
chopped cilantro, spring onions, chives for garnish

Dressing:
1-2 Tbsp lime juice
½ tsp brown sugar or agave nectar
salt to taste
1 tsp olive oil
½ Tbsp cayenne pepper (adjust to taste)
a pinch coriander powder (optional)

Preparation

1. Combine the dressing ingredients, stir well, toss in the cucumber and red onions and allow them to sit while getting the other ingredients ready
2. Dice the strawberries, mango, tomato and jalapeño; throw them in with the cucumber-onion marinating in the dressing
3. Adjust flavors to taste, garnish with freshly chopped chives, spring onions and cilantro and serve with favorite chips