1 butternut squash
4 tablespoons butter
1/2 teaspoon kosher salt
1/4 teaspoon black pepper
Preheat oven to 400 degrees.
Cut the butternut squash in half lengthwise and scoop out seeds. Jab the cut surfaces all over with a fork. Mix the salt, pepper, and butter and spread it onto the cut surfaces. Bake for about an hour (plus or minus 15 min) until fork tender.
Clean and scale fish. Combine Cajun seasoning, quartered lemon, butter, some water. Bring to a boil. Add the fish and simmer 3 to 5 minutes until just flaky (do not overcook–will become tough).
SIMPLE SALAD
Combine finely shredded cabbage, diced radish, tomato, cilantro, and avocado (optional), and a squeeze of lime juice.
SALAD FOR MOJARRA FRITA
Juice of large lemon or 3 limes
1 t white sugar
4 T white vinegar
salt and pepper
pinch of cumin
1/2 head green cabbage, shredded
1 carrot, grated
2-3 medium tomatos, diced
1/4 c chopped cilantro
mix the first 4 ingredients first then mix with vegetables. Refrigerate 30 min before serving.
Enchiladas. Like tacos and burritos, enchiladas are among the most popular Mexican foods outside of Mexico. They consist of rolled corn tortillas stuffed with a variety of fillings like meat, beans, cheese, potatoes, and vegetables before being drenched in a sauce.
The most important tip for avoiding soggy enchiladas is to briefly fry your tortillas in hot oil before you fill and roll. This creates a little bit of a barrier so that the tortillas don’t soak up too much of the sauce and therefore start to break down.
Combine enchilada sauce with equal parts unsalted tomato sauce made with tomato paste (because the enchilada sauce alone is too salty). Heat sauce in microwave, heat tortilla in hot oil 3-4 seconds, place on plate, add filling (chicken taco filling), some sauce, grated cheese fold over, put more sauce and grated cheese on top. Heat in microwave 30 sec to melt cheese. Top with shredded cabbage/lettuce, avocado, diced tomato, sour cream, avocado-cilantro dressing. Eat it along with Mexican Salad.
Take:
Blend together.
6 c totopos (purchase at Mexican grocery store, or see recipe below for making these)
For RED SAUCE option: Combine 2 c V-8 juice + 1/2 c red salsa + 5 packets taco sauce
For GREEN SAUCE option: See recipe below.
Prepare fried egg, refried beans, etc. as well as toppings ahead of time so you can eat while the chilaquiles are at their freshest.
For CHEWY OPTION: Add totopos to hot pan, cover with the sauce, then with grated cheese. Heat over high heat for several minutes unto the bottom of the chips starts to brown. Do not stir. Serve, add toppings. Makes 4 servings. (Save some sauce for those who like the crunchy option.)
For CRUNCHY OPTION: Put totopos on your plate and sprinkle with grated cheese (optional). Heat sauce in the microwave until boiling then pour over the totopos, then add the other topping.
TOP with any of the following (* = most traditional):
Serve with a fried egg (on top or side) or refried beans or black beans (or shrimp, shredded chicken, pork, beef).
MAKING TOTOPOS (unsalted or lightly salted TORTILLA CHIPS)
Heat 1/4 cup oil in a large skillet over medium-high heat until shimmering. Add corn tortillas in a single layer and heat until crisp and a lightly browned, flipping once.
Drain the freshly fried tortilla chips on a paper towel-lined baking sheet. Repeat this process until all tortillas are fried, adding more oil if needed.
GREEN SAUCE
8 tomatillos
2 chiles jalapenos (veins and seeds removed)
1 chile serrano (leave veins and seeds in)
1/3 onion
2 large cloves garlic
1/4 t each of vegetable base, cummin, dried oregano, salt, pepper (optional)
1/3 c chopped cilantro leaves
Bring a pot of water to a boil. Add the chiles (remove seeds/veins if you want it milder). Boil for 5 minutes, then add the tomatillos and 1 clove of the garlic. Meanwhile slice the onion and saute along with the other whole clove of garlic in a little oil until the garlic is toasty yellow on the outside. Turn off the pot when most of the tomatillos are yellowish (just a little green at the stem spot). Drain, saving 3/4 c of the water. Stir vegetable base, salt, pepper, cummin, and oregano into this water and then add this water and all the cooked ingredients (first remove stems from the chiles) to a blender and blend. Add 2 T oil to a pan and get it hot, then poor in the blended sauce and the cilantro. Bring to boil and simmer for 2 minutes.
For variations, see these videos:
ABOUT CHILAQUILES (text snippets copied from various places)
Chilaquiles (basically enchiladas with less work)
This dish is found all throughout Mexico, and at its most basic, it consists of fried tortilla chips covered with a red or green salsa, which makes the chip soft. Chilaquiles are commonly served with a side of refried beans and are eaten quite regularly in most Mexican homes.
Chilaquiles is an authentic Mexican meal that originated in 1898 and is still a staple for many families today. In its most basic form, Chilaquiles consist of fried tortilla strips that are simmered in salsa or mole to soften them up. It is a very versatile dish but it is most commonly served for breakfast or brunch.
They can be prepared with red or green sauce, but the former is the classical option.
Chilaquiles can be served as a breakfast, brunch, lunch, or dinner dish. What do you eat chilaquiles with? Chilaquiles are commonly served with refried beans, eggs, and freshly made flour tortillas. They can also be topped with sour cream, diced avocado, and a sprinkle of cilantro.
Some cooks bake chilaquiles as a casserole; some simmer the tortilla chips in a sauce until they soften and fall apart; others simply layer the ingredients on your plate, retaining some of the crunchiness. You can find many variations and accompaniments throughout Mexico, including fried eggs or shredded chicken, avocados, or spicy chunks of chorizo. Chopped onion, sliced radishes, cilantro, and lime often garnish the dish. This easy version starts with packaged tortilla chips.
Chilaquiles can be topped or served with anything your little hungry heart desires. Scrambled or fried eggs, shredded chicken, sour cream, pico de gallo, queso fresco, or avocado are all great options.
The beauty of chilaquiles is they are completely customizable. Serve with a scrambled or fried egg on top, or with cheese, shredded chicken, or roasted veggies — the options are endless. Because it’s so versatile, this dish is the perfect opportunity to use up any leftovers found in the fridge. If you’re short on time, you can swap in that bag of stale tortilla chips in your pantry for the homemade chips in this recipe.
Chilaquiles are also sometimes confused with migas, which is a more egg-forward Mexican dish consisting of diced corn tortillas, fried until golden; sautéed onion, tomato, and serrano; and served with scrambled eggs.
Use the Love and Lemons recipe: https://www.loveandlemons.com/how-to-cook-spaghetti-squash/
SUMMARY
https://www.delish.com/cooking/recipe-ideas/recipes/a58716/easy-chicken-tacos-recipe/
FOR THE TACOS
3 tbsp. extra-virgin olive oil
4 boneless skinless chicken THIGHS, cut into 1″ strips
Kosher salt
Freshly ground black pepper
2 tsp. chili powder
2 tsp. ground cumin
1/2 tsp. garlic powder
1/4 tsp. paprika
1/4 tsp. cayenne
8 corn tortillas, warmed
In a large skillet over medium heat, heat oil. Add chicken and salt and pepper and spices to skillet. Cook until just done, about 5 minutes. If needed, add a little more oil or water to help spices coat chicken.
Build tacos: In tortillas, layer chicken and desired toppings. Serve with lime wedges.
TOPPINGS
Sour cream
Thinly sliced red onion
Diced tomatoes
Shredded Monterey Jack
Diced avocados
Fresh cilantro
Lime wedges
2 T olive or coconut oil
1 large onion, finely diced
4 cloves garlic, minced
1 T fresh ginger, grated or minced
1 T garam masala
1/2 t paprika
1/2 t red pepper flakes (crushed chili) or 1/4 t ground cayenne
1 t ground turmeric
3 c vegetable broth, normal salt (or 3 t base in 3 c water)
1.5 c dried red lentils (yellow okay but will need longer to cook)
14 oz can tomatoes with juice, blended
1/2 t salt
2/3 c water (will add 1 c cream later) or 14 oz can coconut milk
1/2 lemon, juiced
3 c (2 handfuls) baby spinach or 1/4 c chopped cilantro
1 c cream (if not using coconut milk)
Heat oil in a large pan over medium heat. Add onion and cook about 5 min until softened and lightly golden.
Add garlic and ginger and cook 1-2 min until fragrant.
Add the spices and and cook for 30-60 sec until fragrant.
Add vegetable broth, lentils, blended tomatoes, salt, and coconut milk (if substituting cream, add water now and cream at end). Simmer about 20 min until sauce is thick and lentils start to fall apart, stirring as needed to prevent sticking.
Remove from heat (or turn to lowest setting) and stir in the cream (if using), lemon juice, and spinach or cilantro.
Serve with rice, naan, or over waffles.
Put the sweet potatoes in the intant pot on the wire rack. Add n inch of water below the rack. Set the pressure to high and hit the pressure cook button. Set the time as follows according to the thicknesses of the sweet potatoes.
Serve as a side dish with a plate of butter or sour cream.
Pita or naan or tortilla
chickpeas
radishes, diced
tomatoes, diced
onions, diced
green/mint sauce
tamarind sauce
chana masala
salt
lime juice
Wrap and eat.
Recipe from Chetan.
2 onions, diced
1 bell pepper, diced
2 jalapenos, diced
4 15 oz cans white beans with liquid (or 3 c dried white beans, cooked with 2 T oil and 3/4 t salt in 4-5 c water)
5 4 oz cans diced green chilis with liquid
1 T vegetable Better Than Bullion
1 t cumin
1/2 t garlic powder
juice of 1 lemon or 3 limes
1/2 c butter, divided
1/2 c flour
2-4 c water
Saute onions in 2 T butter in a pan until translucent. Add all peppers and suate for 4 more minutes. Remove these to a different bowl. Melt 6 T butter in the pan, add flour all at once and stir to make a roux. Add vegetable bullion and 2 c water and whisk until thickened. Add 1 or 2 c more water (to desired thickness) and whisk until smooth. Add remaining ingredients except lime/lemon and cream. Simmer 20 minutes. Add lemon or lime juice and cream.
Adapted from https://www.lecremedelacrumb.com/best-easy-healthy-baked-salmon/
4 salmon fillets – about 6 ounces each
2 T olive oil
½ t salt
¼ t pepper
1 T minced garlic
1 t herbs de provence OR Italian herb seasoning blend OR ¼ t each dried thyme, parsley, oregano, and basil
1 T lime (or lemon) juice
Preheat oven to 400. Place salmon in a baking dish. Mix remaining ingredients and pour over salmon. Bake for 12-15 minutes until salmon is opaque and flaky when pulled apart with a fork (internal temperature 120 to 140). Spoon the drippings over the salmon. Serve with rice or in tacos with diced tomato, finely shredded cabbage, guacamole, sour cream, and green salsa. Fruit salad on the side.
1 lb fish 1/2-3/4 inch thick, cut into 3 inch segments (OR 1 lb cauliflower)
1/2 t salt
2 T oil
2/3 c finely slivered shallots
1 t finely grated peeled fresh ginger
1 large clove garlic, crushed
1.5 c water
1 small tomato, diced.
1/2 t ground turmeric
1/2 t cayenne pepper or to taste
1 T paprika (or 2.5 t paprika, 0.5 t smoked paprika)
1/2 t black pepper
1/2 t salt (again)
1 T lemon juice
1/2 c coconut milk from a well-skaken can
a dash of cream
DIRECTIONS:
A — Sprinkle the fish (cauliflower) with the salt, set aside.
B — Heat oil in pan over med heat, add shallots and stir until start to brown at the edges.
C — Add ginger and garlic and stir 1 min.
D — Add next group of ingredients, simmer 5 min, stirring occasionally.
E — Mix in the coconut milk and bring to a simmer. Add the fish (cauliflower) in a single later and simmer, spooning sauce over the pieces, until they are poached (5 – 10 min). Add the cream.
Eat with rice.
Serves 2-4.
Adapted (tomatoes, cream, more water added) from At Home with Madhur Jaffrey 2020, p. 61
1 15 oz can kidney beans, drained and rinsed
1 15 oz can garbanzo beans, drained and rinsed
2 c fresh or frozen green beans cut into 1 inch pieces then steamed for 3-5 min and drained
1/4 c red onion very thinly sliced
2 T chopped frosh parsley or 1 t dried
1/3 c apple cider vinegar
2 T sugar
1/4 c olive oil
1/2 t kosher salt
1/4 t pepper
Mix everything together. Best served after sitting in the fridge a few hours.
1/2 c tahini
1/4 c fresh lemon juice
1 clove garlic, diced or pressed
1/2 t sea salt
4 to 6 T water, maybe more
Blend all ingredients, adding more water if needed for desired consistency.
1 c dried chickpeas, soaked overnight*
1/2 c onion
1 c fresh cilantro
1 c fresh parsley
3 cloves garlic
1 T olive oil
1 t cumin
1 t coriander
1/2 t cardamom
1/2 t salt
1/4 t black pepper
1/4 t cayenne pepper
1/4 t baking soda
1/4 t baking powder
Mix all ingredients in a food processor until it looks like coarse sand.
Pan fry in a few table spoons of oil on medium high heat, cooking each side 2-3 minutes until golden. OR, for a less messy, less greasy option, bake at 400 on a greased cooking sheet for about 30 minutes or so, flipping once.
Serve with diced tomatoes, lettuce, tahini, and or tzatziki sauce in tortilla or naan or over rice or on a salad.
*You can speed up the soak by using very hot water to shorten it to as little as four hours.
WHOLE WHEAT BANANA BREAD
2 c mashed banana (about 5 medium)
8 T oil
1/4 c brown sugar
1 t vanilla extract
3/4 t salt
1/4 t cinnamon
1/4 c honey
2 large eggs
2 c whole wheat flour
3/4 t baking soda
1/2 c chopped walnuts
Preheat oven to 350°F. Grease a 9″ x 5″ loaf pan. Mash the bananas. To a large bowl, add and mix all ingredients except flour and baking soda. Combine these and mix in at end. Stir until smooth. Spoon the batter into the prepared pan. Let it rest at room temperature for 10 minutes. Bake for about 1 hr or until an inserted knife comes out clean. Allow the loaf to cool for 10 minutes; then remove it from the pan, cool completely before slicing.
For muffins, bake about 23 min.
Adapted from https://www.kingarthurbaking.com/recipes/100-whole-wheat-banana-bread-recipe
DOUBLE CHOCOLATE WHOLE WHEAT ZUCCINI BREAD OR MUFFINS
Preheat oven to 350°F; grease a 9 x 5 inch loaf pan or prepare 16 muffin cups. Add to a large mixing bowl and combine well:
2 large eggs
1 T honey
1/2 c brown sugar
1/2 c vegetable oil
1 t salt
1 t vanilla extract
Then add these and mix in:
1/2 t baking soda
1/2 t baking powder
1/2 T Kaffree Roma or molasses
1/3 c unsweetened cocoa
1 1/3 c whole wheat flour (adjust down if needed for moisture muffins)
2 c shredded, unpeeled zucchini, gently pressed
1 c semi-sweet chocolate chips
3/4 c chopped walnuts
Pour the batter into the prepared pan or muffin cups. Bake for about 1 hr for bread, or 20-25 minutes for muffins or until an inserted knife comes out clean (except for melted chocolate chips). Allow the loaf to cool for 10 minutes; then remove it from the pan, cool completely before slicing.
Adapted from https://www.kingarthurbaking.com/recipes/double-chocolate-zucchini-bread-recipe