Tag: Mexican

Turkey Enchiladas and a Mexican-themed Blog Hop

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Turkey Enchiladas with Chipotle Sour Cream Sauce

Oh how I miss good Mexican food! Israel is a food lover’s paradise, but reasonably enough Mexican is not one of the country’s culinary strengths. As a friend of a friend once said, “Why we should have Mexican food? We are not Mexican.” Point taken. So that leaves it up to me and my kitchen, where I’ve managed to produce some satisfying alternatives. I first saw the recipe that inspired me on Pinterest, and was immediately sold on the idea of a chipotle sour cream sauce. While I had yet to find chiles in adobo (I just did in Tel Aviv and am so excited!), I had brought back some chipotle powder from the States and was excited to put it to good use. Continue reading “Turkey Enchiladas and a Mexican-themed Blog Hop” →

Tofu Tacos and a Tofu Blog Hop

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Tofu Tacos
Tofu Tacos

I know, tofu can be a sensitive subject. Every time I’ve posted a tofu recipe I’ve had multiple comments saying “looks good but I/my spouse/my children don’t like tofu.” Here’s the thing: tofu is what you make of it. It doesn’t have all that much flavor on its own, but is great at absorbing the flavors of whatever it’s cooked in. If it’s a texture thing, tofu comes in a variety of textures from silky to extra firm so you should be able to find one that suits your mood. I’m just saying, give tofu a chance. This coming from a meat eater. An avid one, in fact. But I think we all know that we should be cutting down on our meat intake for a variety of reasons, which will help the environment and our health. Continue reading “Tofu Tacos and a Tofu Blog Hop” →

Guacamole and a Dip Blog Hop

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Classic Guacamole with Chips
Classic Guacamole with Chips

With the holiday season upon us, parties are in full swing. Whether you are hosting or attending, we can all use more quick and easy recipes for our entertaining repertoire. Enter the mighty dip. They can typically be made ahead and offer a range of accompaniments from chips to crackers, and from vegetables to fruit slices (as in this wonderful recipe). One of my favorites is guacamole. A simple recipe, I know and I’m sure you have your own. I like mine zesty and garlicky. Guacamole has the added bonus of being naturally parve, gluten free, vegetarian, and vegan (if you are gf of course the issue is what to dip in the guac). Continue reading “Guacamole and a Dip Blog Hop” →

Mango Chicken with Coconut Rice

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We are in the midst of the most insanely gorgeous mango season in Israel right now. I’m talking gigantic, juicy mangoes that are the sweetest, most delicious I’ve ever tasted. Which is why I was so excited to find this recipe for Mexican Mango Chicken on Joy of Kosher with Jamie Geller. I actually got to test and photograph this recipe for their Best Chicken Recipe Contest as a guest blogger (that’s my photo on the site!). Continue reading “Mango Chicken with Coconut Rice” →

A Hearty Hash for Breakfast, Lunch, or Dinner

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This recipe was born out of the desire to cook with what I had on hand. It required a bit of creativity, and I honestly didn’t expect all that much. A healthful supper, but not something memorable. But then the flavors came together. The natural affinity of black beans and sweet potatoes became apparent, and the aromatic seasoning brought the dish from plain Jane to something special. It turned out damn good. Continue reading “A Hearty Hash for Breakfast, Lunch, or Dinner” →

A Burrito Worth its Weight in Guacamole

I’ve already waxed poetic about Mexican food, so I won’t bore you with another soliloquy. I will remind you that there are no Chipotles or Benny’s Burritos in Israel, only sad shawarma wrapped in laffas passing as burritos. It had been well over a month since our last Mexican venture and it was time for some rice, beans, chicken, and cheese rolled up in a tortilla. Continue reading “A Burrito Worth its Weight in Guacamole” →

Chicken Tortilla Soup

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When I used to work near Union Square I would occasionally treat myself to the tortilla soup at City Bakery when it was available in the colder months. It was something I enjoyed immensely but never considered making. Although I am in the desert, I’m also on the tail end of a cold and I was craving a hot bowl of soup. And I appear to be on some kind of Mexican kick. Of course Tortilla Soup is an invention of the American Southwest, but it does incorporate Mexican ingredients that are fortunately also abundant in Israel: tomatoes, chiles, onions, and chicken.

Continue reading “Chicken Tortilla Soup” →