Entomatadas

 1 1⁄2 lb. tomatoes
1 poblano pepper
2 garlic cloves
1 Tbsp. vegetable oil
3⁄4 c. white onion, finely diced
Salt to taste
8 corn tortillas
2 chicken breasts, cooked then shredded
8 oz. queso fresco, crumbled
Vegetable oil to fry tortillas

 

Slice tomatoes in half then place tomatoes cut side down, poblano, and garlic cloves in a saucepan and cover with water. Cook over medium heat for about 15- 20 minutes until soft.

Once tomatoes and pepper are cooked, place in a blender or food processor, and process until you have a very smooth sauce.
 

Heat 1 Tablespoon of vegetable oil in a skillet over a medium high heat. Add the onion and cook until transparent and slightly browned, about 5 minutes.

Add the tomato sauce to the skillet and cook for about 2 minutes, season with salt, and then turn the heat to low and simmer for about 6-8 minutes, covered.

In a small separate skillet, heat oil over medium heat and briefly fry the tortillas one by one and place on a plate with paper towels to absorb any excess oil. 

Once you fried all the tortillas, dip them one by one into the warm tomato sauce. Make sure to flip the tortilla to cover both sides with the tomato sauce.

Place tortilla on a plate and spoon in some cheese and chicken. Fold the tortilla and proceed with the rest of the tortillas. Once you have all your entomatadas ready, spoon some of the leftover sauce over them and top with more cheese. 

Recipe adapted from Mexico in my Kitchen

 

Chana Aloo Masala

1 lb. russet potato, peeled and diced
2 Tbsp. olive oil
1 onion, diced
2 cloves of garlic, minced
salt and pepper, to taste
ground ginger, to taste
coriander, to taste
1 Tbsp. garam masala
28 oz. canned diced tomatoes
2 Tbsp. tomato paste
15 oz. garbanzo beans, drained
1/2 c. frozen peas
Cooked rice
Greek yogurt, optional

Boil the potatoes for 5-7 minutes. Drain and set aside.

Saute the onion in olive oil over medium heat in a large skillet until they are soft, about 5-7 minutes. Add in the garlic and spices, and saute one more minute.

Add the tomatoes and tomato paste to the skillet. Stir in the paste until it dissolves. Cook about 5 minutes, stirring occasionally. Taste and adjust seasonings as needed.

Add in the garbanzos and peas. Cook another 3-5 minutes, or until heated through.

Serve over cooked rice.

If you want, you can add a dollop of yogurt on top or just eat it as it. Both ways are delicious.

Here's a link to the recipe I adapted: https://www.budgetbytes.com/2016/02/chana-aloo-masala-chickpea-and-potato-masala/

Bolognese Sauce

1 Tbsp. butter

Bacon & Onion

2 oz. bacon, cut into small pieces
1/2 large onion, chopped
4 cloves garlic, minced
1 carrot, finely diced
2 stalks celery, finely diced
1 lb. ground beef
salt and pepper, to taste
1/3 tsp. nutmeg
15 oz. canned diced tomatoes
3/4 c. dry red wine (I used Gnarly Head Authentic Red)
1 c. beef stock, with a possibility of more later
1/8 c. milk
thyme and oregano, to taste
1/3 c. Parmesan
cooked spaghetti

Veggies

In a pot over medium heat, melt the butter and add in the bacon. Cook the bacon until almost crispy.

Add in the onion. After a few minutes, add in the garlic, carrot, and celery. Stir to combine. Cook until the onion is soft and begins to carmelize. Stir often. This takes about 15 minutes.

Almost Ready

Add in the ground beef, salt, pepper, and nutmeg. Cook until the beef is browned.

Then add in the tomatoes, wine, stock, milk, thyme, and oregano. Stir to combine it all.

Cover and bring to a slow simmer.

Simmer for 3 hours, stirring occasionally. If your sauce is simmering too much, you may need to add more stock. After 2 hours, I added about 1/2 c. more stock.

Dinner is Served

After 3 hours, the liquid should be almost all gone, and the meat sauce should be thick. And delicious. Add in the parmesan. Stir to combine.

Serve over your cooked spaghetti (or whatever kind of pasta you want to use).

Here's a link to the recipe I adapted: http://www.rockrecipes.com/best-bolognese-sauce/