13 February 2009


I figured I ought to post a recipe for guacamole since it goes well with basically any Mexican dish that involves tortillas (including the potato enchiladas). I always just eye my measurements, but I'll try to give you some guidelines:

2 ripe Hass avocados, peeled, seeded and mashed
1/2 red onion, sliced and diced
1/2 ripe tomato, seeded and chopped
about a tablespoon of lime juice (fresh is preferred)
a handful (about a 1/4 cup) chopped fresh cilantro
a dash each of salt, pepper, garlic powder (this should be adjusted to taste)

Mix all ingredients together in a bowl. If you would like to add some heat, add a bit of chopped fresh jalapeno. Make sure your red onion is fresh, not too old. An old onion is an angry onion and it can overpower the other flavors.

12 February 2009

Black Bean Soup

When I'm tired after work and really don't feel like standing in the kitchen all night, but still want to eat something hearty and somewhat healthy, soup is an easy fix. I love soup because if you have water or broth, a few cans of veggies and beans, and some spice, you're good to go. And, what's even better is that it makes for great leftovers. Sitting overnight allows the flavors to develop and your next meal is only a microwave oven away.

Here's my recipe for an easy black bean soup:


1 can vegetable broth (14.5 oz)

1/2 of a green bell pepper, diced

1 jalapeno, diced

1/2 of a sweet onion, diced

1 can corn, drained (15 oz)

1 can black beans, drained (15 oz)

1 can stewed tomatoes, chunky or pulsed in the food processor (14.5 oz)

1/2 tsp. salt

1/4 tsp cumin

1/4 tsp chili powder

1/4 cup fresh plain leaf parsley, chopped (or 1 tsp dried)

1/4 cup fresh cilantro, chopped (or 1 tsp dried)

sour cream (optional)
cheddar cheese, shredded (optional)

In a large pot, bring the veggie broth to a boil. Add peppers and onion, and allow to boil for about five minutes to soften. Add remaining ingredients through cilantro. Turn heat down to medium-low, and allow to simmer for about 20 minutes.

Serve with a dollop of sour cream and shredded cheddar on top.

A great side for this soup is corn bread.

11 February 2009

Potato Enchiladas

We love Mexican food in my family. I suppose Tex-Mex is the better term for our Americanized Mexican taste, but whatever you want to call it, mmm, it sure is good. Last night I tried out a recipe for Potato Enchiladas. It turned out pretty good, but I immediately decided that it would have to be tweaked. My version of the recipe has yet to be tested, so here's a chance for you to try it out and let me know what you think.

Potato Enchiladas

4 potatoes, peeled and diced
2.5 cups enchilada sauce, or salsa of your liking
1.5 cup shredded Monterey jack or cheddar, or half of each
1.5 cup Mexican melting cheese, melted
2 cloves garlic, minced
Salt and pepper, to taste
Chili powder, to taste
Cumin, to taste

Chipotle powder, to taste
¼ onion, sliced and diced thin

2 cups chopped frozen spinach
½ tablespoon butter or vegetable oil
10 six inch flour tortillas
Sour cream

Guacomole (see "Guacomole" post)

Preheat oven to 350°. Fill large pot halfway with water, bring to a boil, and boil potatoes until soft, but still firm. Heat oil or butter in a small sauce pan over medium heat, add spinach and onions and cook until tender. Drain water from potatoes and mash slightly. Add spinach/onion, garlic, spice, melted cheese, ½ cup of enchilada sauce, and 3/4 cup of shredded cheese to the potatoes. Mix thoroughly. Grease bottom of 9x12 glass pan. Fill tortillas with equal amounts of filling, roll tightly, and lay in pan. Cover with remaining enchilada sauce and top with remaining shredded cheese. Bake in preheated oven for about 15 minutes or until hot and bubbly. Serve with sour cream and guacomole.

*Recipe updated 2/18/09

Tree Bird

Thank God eating and drinking are not only a necessity, but a pleasure!