Family favorite, Tex Mex cheese enchiladas recipe. Corn tortillas, lightly fried, rolled up with Jack or cheddar cheese, arranged in a casserole dish, covered with tomato and green chile sauce, and baked.
This is another favorite - I cook up lots of broccoli, then puree half of it into a pesto. The other half is cut into little florets. Toss the broccoli with some quinoa, sliced avocado and a drizzle of feisty chile pepper oil, and you've got a nice meal on your hands.
My mother's signature Spanish rice recipe, a delicious accompaniment to steak, chicken, and Mexican entrees such as tacos or enchiladas. Spanish rice is browned first with onions and garlic, then cooked in chicken stock with added tomato.
The slightly sweet, soy-based hoisin sauce is to Chinese food what ketchup is to American food. Look for hoisin and rice noodles with other Asian foods in most supermarkets.
A simple, weeknight carrot soup recipe finished with a thread of toasted sesame oil. You can leave it slightly chunky, or puree it until smooth - whatever your preference.
