Simple Hummus

2 cans (or 4 cups home-cooked) garbanzo beans/chickpeas, rinsed

2-9 cloves garlic

½ cup olive oil

¼ cup lemon juice

2 tsp cumin

1 ½ tsp salt

Puree together all ingredients until smooth and creamy. Add 1-2 TBSP water as needed until hummus reaches the desired consistency. Sprinkle with paprika before serving.

Chicken Curry

2 TBSP olive oil

3-9 garlic cloves, minced

3 small onions, minced

1-2 tsp ground ginger

5 TBSP curry powder

5 TBSP water

1 cup plain yogurt

1 can coconut milk

1 cup milk

4 lbs chicken, cut into bite-sized pieces

salt to taste

3-4 TBSP green curry paste

Mix together curry powder and water to form a paste, then set aside. Saute garlic, onions, and ginger in oil over medium-high heat until browned. Add curry paste and sauté until smell is strong and fragrant, then stir in yogurt, coconut milk, and milk. Add chicken and bring to a boil, then reduce heat and simmer until chicken is cooked through (about 20-25 minutes). Season with salt to taste, and stir in green curry paste. Simmer for a few more minutes, then serve over rice.

Adapted from Debbie H's recipe

Enchilada Casserole

2 lbs hamburger, seasoned for tacos

1 onion, chopped

25 oz jar garlic/tomato pasta sauce (or tomato sauce)

1 cup water

1 can olives, sliced

4 cups grated cheddar cheese

12-14 corn tortillas

Cook together hamburger, seasoning, and onion, then add pasta sauce, water, and olives and simmer. Spread some of the meat mixture in the bottom of a large casserole dish, then layer torn tortillas, meat mixture, and cheese. Repeat until ingredients are used up, ending with a layer of cheese. Cover and bake at 325˚ for 30-40 minutes, then remove lid and broil for 5 minutes or so until cheese is crispy and browning.

Quick and Easy "Pad Thai"

1 box rice noodles, prepared as directed

2 TBSP brown sugar
1/4 cup lime juice
3 TBSP fish sauce
1/2 cup soy sauce

one bunch green onions, thinly sliced, white and green parts separated
2-8 garlic cloves, minced
2-4 eggs, beaten

1 bunch cilantro, chopped
1 cup crushed peanuts

Cook white parts of the green onions together with the garlic in olive oil over medium heat for about 30 seconds, then add beaten eggs and cook until almost set. Combine sauce, cooked noodles, green onions, and eggs and mix well. Garnish with cilantro and peanuts to taste.

"Thai" Rice Pot

1 TBSP sesame oil
4 different colored bell peppers, cut into 1/4 inch strips
1 lb sliced mushrooms
2 cups shredded cooked chicken
1 1/2 cups sprouted brown rice
4 cups chicken broth
6 TBSP tamari soy sauce
1 1/2 tsp salt
1/2 tsp pepper
2 TBSP green curry paste
2 cups grated carrots
1/2 cup cilantro, chopped
2 TBSP lime juice

Saute bell peppers and mushrooms in oil until they are soft. In a large stockpot, combine chicken, rice, broth, soy sauce, salt, and pepper, then add sauteed peppers and mushrooms. Bring to a boil, then reduce heat, cover, and simmer until rice is cooked (15-45 minutes). Stir in curry paste, carrots, cilantro, and lime juice and serve.

(Adapted from Six O'Clock Scramble)

Faux Flautas

1 can black beans, slightly drained
1 can refried beans
1 cup cooked, shredded chicken
2 tsp chili powder
1/2 tsp cumin
1/2 tsp garlic powder
12 soft-taco sized tortillas
2 chopped tomatoes
1 cup grated cheddar cheese

Preheat oven to 400 degrees. In a medium saucepan, combine the beans, chicken, and spices. Simmer for 5 minutes. Mash together until it is thick.

Place bean mixture off-center on each tortilla, top with cheese and tomatoes, and roll. Place seam side down in a 9x13 pan. Bake for about 15 minutes, until lightly browned. Top with salsa and sour cream.

(Adapted from The Six O'Clock Scramble)

Moroccan Chicken and Lentils

1 TBSP paprika

2 tsp cumin

2 tsp coriander

1 tsp ground ginger

1/2 tsp turmeric

1/2 tsp black pepper

2 TBSP butter or extra virgin olive oil

1 large onion, thinly sliced

5 cloves garlic, minced

1 to 1 1/2 lbs chicken thighs

4-8 sliced carrots

1 1/4 cup chicken broth

1/2 cup dried lentils

1 1/2 cup chicken broth

1 cup whole wheat couscous

Combine spices in a small bowl and set aside. Heat butter or olive oil in a large skillet, add onions and garlic and cook for about 5 minutes over medium heat. Stir in spice mixture, then add carrots, chicken, lentils, and 1 1/4 cup chicken broth. Bring to a boil, cover, reduce heat and simmer for 40-45 minutes, until lentils are fully cooked. Bring 1 1/2 cup chicken broth to a boil, then stir in couscous. Cover and remove from heat. Allow to sit for 5 minutes, then fluff with a fork. Serve chicken and lentil mixture over couscous.

Crock-Pot Adobo Chicken

2 lbs chicken (thighs are best, but any combination of cuts, or a whole chicken, will work)

8 minced garlic cloves

1/2 onion, chopped

6 bay leaves

12 peppercorns

Place in a 4 quart crock-pot. Add enough liquid to cover the meat (liquid should consist of 3/4 part soy sauce, 1 part water, and 1/2 part apple cider vinegar).

Cook on low 4-6 hours or until chicken is done. Serve over rice.

Lamb Meatballs

2 lbs ground lamb

1 finely diced onion

2 TBSP dried parsley

1 1/2 tsp dried mint

1 tsp sea salt

1/4 tsp pepper

Combine all ingredients and form into 24 balls. Bake at 375˚ for 30 minutes.

Perfect served with Roasted Vegetable Couscous.

Mom's Salsa (My Version)

14-16 quartered tomatoes (about 10 cups)

2-4 diced onions

4-5 minced jalapeños

6-8 minced garlic cloves

1 TBSP evaporated cane juice

1 cup vinegar

3-4 TBSP sea salt

1 TBSP black pepper

1 bunch finely chopped cilantro

1 tsp cumin 

Cook together for one hour at a soft boil, stirring frequently. Seal in pint or quart jars if preserving.

Guacamole

4 ripe, peeled avocados

1/2 tsp salt

2 minced garlic cloves

1 diced tomato

a splash of lime juice

Mash avocados with a fork, then stir in the rest of the ingredients.

For a spicier guacamole:

Replace lime juice with 1/2 cup salsa verde

Fresh Salsa

1 cup chopped cilantro

1 cup diced onion

4 tsp. fresh lime juice

6 diced tomatoes

4 tsp. salt

Combine all ingredients and serve immediately (or chill for 1 1/2 hours before serving).

Oven-Baked Chicken Chimichangas

2 1/2 cups shredded cooked chicken

1 cup shredded Monterey Jack cheese

1/4 cup chopped green onions

1 tsp dried oregano

1/4 tsp cumin

1 minced garlic clove

1 can chopped green chiles, drained

1 1/2 cups refried beans (or one can)

6 8-inch whole wheat tortillas

cooking spray

Combine first 8 ingredients. Divide evenly among the tortillas, then roll up into chimichangas. Place seam-sides down on a greased baking sheet and spray lightly with cooking spray. Bake at 500˚ for 7 minutes, or until tops are golden brown.

Aunt Becky's Arroz Chaufa

1 lb beef, cut into small pieces

2 minced garlic cloves

1 1/2 tsp soy sauce

1 1/2 tsp vinegar

1/2 tsp pepper

1/2 tsp salt

1/2 tsp cumin

1 tsp fresh ginger

Marinate all above ingredients together, then brown and simmer until tender.

Cook rice. (3 cups rice, 3 cups water, 1 tsp salt)

Saute minced garlic in oil until golden, then add:

3/4 cup chopped onion

1 cup chopped green onions

scrambled egg

meat

rice

Baba Ganoush

1 large eggplant

1 tsp sea salt

2 cloves garlic

1/4 cup lemon juice

1 TBSP tahini

Prick eggplant with a fork, place on baking sheet, and bake at 425˚ for about 45 minutes, until sunken in.  Cool, then remove peel.

Chop into chunks and puree with the rest of the ingredients until smooth.  Serve with pita bread pieces or pita chips.

Tahini

5 cups sesame seeds

1 1/2 cup olive oil

Toast seeds at 350˚ for 5-10 minutes, stirring frequently.  Cool for 20 minutes.  Process in food processor (a blender might work) for 2 minutes, gradually adding olive oil.

Store in fridge for up to 3 months.

Whole Wheat Tortillas

6 cups whole wheat flour

2 cups warm water

1/2 tsp baking powder

2 tsp salt

1/2 cup extra virgin olive oil

Combine water and oil in a bowl.  Add baking powder and salt and mix well to dissolve any lumps.  Stir in flour until dough is combined but not stiff.  Let it stand for 10 minutes.

Shape into 20 balls and let it rest for ten more minutes.  Place each ball on a floured surface and roll into an 8-10 inch circle.  Bake on a lightly greased skillet (I like cast iron) until done but not browned.  On medium-high heat it will take about 30 seconds per side.

Original recipe from www.passionatehomemaking.com

Crockpot Ajiaco

2 boneless, skinless chicken breasts

2 c. no-salt chicken stock

4 tsp minced garlic

1 TBSP sea salt

2 TBSP onion flakes

2-3 diced unpeeled potatoes

Cook on high for about 2 ½ hours, then remove chicken, cut it into bite-size pieces and return it to crock-pot. Add:

4 c. no-salt chicken stock

2 cups green beans

2 cups corn

1 ½ tsp basil

¾ tsp pepper

¾ tsp paprika

Cook until potatoes and chicken are cooked through. Mash some of the potatoes and stir to distribute, and add additional salt (to taste) if needed. Add ½ c. fresh cilantro just before serving.

Optional toppings per individual serving: capers, sliced avocados, sour cream