Daily Unadventures in Cooking

A healthy pulled chicken recipe with Mexican flavors. Easy enough to make any night of the week.

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.

Delicious comfort food made healthy. A spicy vegetarian enchilada recipe with kale and pinto beans.

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. After our visit to J’s parents last weekend we were lucky enough to leave with a bag [...]

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 time make triple.) [...]

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.

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