Tasty and Easy Recipes

Ingredients:
3 garlic cloves, minced or pressed
2 tsp. of ground cumin
1 tablespoon vegetable oil (I use canola, sometimes olive)
6 cups tomato juice (46 ounce can)
2 cups chopped fresh tomatoes (or canned)
Juice of 1 large lime (about 1/4 cup)
3 tablespoons chopped fresh cilantro
Hot pepper sauce

For Garnish:
2 cups crushed tortilla chips
1 cup grated Monterey Jack cheese (or cheddar, soy versions OK too)
Cilantro leaves, whole or chopped
Dollop of sour cream (real or soy, this is my addition in any case)

Method:
In a soup pot on low heat, saute garlic and cumin in the oil for a minute. Be careful not to brown the garlic.
Stir in the tomato juice, chopped tomatoes, lime juice, and cilantro. Bring to a simmer and continue to cook for several minutes. Add hot pepper sauce to taste.
Place crushed chips in large shallow soup bowls, and ladle the soup over them. Top with grated cheese, cilantro and dollop or sour cream.

Ingredients:
3 cup chicken, cooked, shredded
1/2 cup scallions, w/green; minced
1/2 cup almonds, chopped, blanched
1/2 tsp salt
3 cup chili sauce
8 fresh corn tortillas
1/2 cup sliced ripe olives

Sauce:
2 tbsp vegetable oil
2/3 cup onion, chopped
1/4 cup green bell pepper, chopped
1 garlic clove, minced
1 cup tomato paste
1 cup water
1 tsp chili powder
1 tsp salt
1/2 tsp dried oregano

Method:
In small bowl, toss together cooked shredded chicken, scallions, and almonds. Sprinkle on salt. Mix and set aside. To prepare chili sauce, heat oil in pan over med-high heat; add onion, bell pepper, and
garlic. Saute until vegs. are soft.
Stir in tomato paste, water,chili powder, salt and oregano. Blend well. Lower heat, cover and
simmer for 5 mins. Preheat oven to 350 deg. Lightly oil bottom of shallow casserole dish. Dip a tortilla in hot sauce until partially saturated. Then place tortilla in casserole dish; fill with 1/8
of chicken mixture; roll into an enchilada.
Place in dish seam side down. Repeat with remaining tortillas. When casserole is filled, drizzle remaining sauce over top. Top with olives.
Bake for 15 mins. until the sauce is hot and bubbling.

Ingredients:
8 green tomatillos
1/2 large onion
1 fresh green chili Serrano
1 small clove of garlic
1 salt and pepper
10 leaves of cilantro

Method:
Peel the green tomatillos if they still have the dry skin. In a boiling water cook the tomatillos and chilies serranos for 1 or 2 min. Ground all the ingredients. You can use this fresh salsa for tacos or
quesadillas or if you want you can cook it: In a sauce pan add a little amount of vegetable oil and when it will be warm add the salsa, cook 20 min or more.