Daily Unadventures in Cooking

After I returned from the Yucatan last Saturday, I was making Sopa de Lima, a Mexican chicken soup, before I’d even unpacked my suitcase.

A light green chili based on tomatillos. The chicken and beans make it light and fresh, and the roasted poblano gives it a nice smokey sweetness.

A recipe for salsa verde made with fresh tomatillos, a perfect enchilada topping.

As we all know, I love kale. I love how it holds it’s texture after cooking, and I love its slightly bitter flavour. In fact, I just bought two massive kale plants to put in the garden, do you know you can harvest it all winter?

Tomatillos are like sweet, but slightly sour, aggressive tomatoes with a firmer texture. This is my first time cooking or tasting them directly and honestly, they are very good but hard to describe. The flavour is truly unique.

Two years in a row now I have gone to Mexico in December and then totally wanted to learn more about Mexican cuisine. (See last January’s post: Meatballs in a Tomato Chipotle Sauce.) A little birdie even put the idea of a tortilla press in my head, because I need another kitchen appliance, yeah… riggghhhtt. [...]

Try this. Try it, try it, try it. I love healthy food that tastes good and this is it! I dug into the freezer for the second half of that batch of enchilada sauce I made a few weeks back and it transformed into a really easy weeknight dinner. (Mental note, next [...]

A recipe for some healthy vegetarian enchiladas, as well as Salsa Rjoa (or Red Enchilada Sauce) from scratch.

I made this dressing to go with a batch of enchiladas I made the other day. It was inspired by a recipe from here. Fresh, healthy and yummy. Do make sure you use fresh citrus juice.
Chile Orange Salad Dressing (makes 1/2C)
1/2t cumin3/4t chili powder1/4t saltpepperjuice of one orange1T fresh lemon or lime juice1T [...]

This Mexican meatball recipe adapted from Diana Kennedy is full of beef, pork and zucchini and simmered in a tomato and chipotle sauce.