It’s three in a row for us from Quick From Scratch Herbs & Spices. We were out of town this past weekend so all our dinners this week have been either improvised or planned at the last minute. This book has been great for quick, easy to prepare meals. We’ve made a seafood albondigas soup previously, and I’ve been looking forward to making a beef version. Normally I’d avoid making hot soups like this in the summer months, but Seattle has been in refrigerator-mode recently, and it’s seemed more like late fall than early summer!

Lisa says:

Jeanette’s going to love this — three in a row from the book she got us.

Chris says:

Yay for mini-meatballs! How do you like it?

Lisa says:

Yum, I like this soup — and this one seems more filling than the seafood version.

Chris says:

I was worried you’d complain about it not being hearty enough. You don’t always like these broth-based soups.

Lisa says:

It’s not that I don’t like them, it’s that I think of them as snacks. Plus, I had a bunch of chips beforehand just in case.

Chris says:

Well, I’m definitely a fan.

Mexican Meatball Soup
1 tbsp canola oil
1 small red onion, chopped
2 jalapenos, seeded and chopped
1 zucchini, cut into 1/2-inch slices and quartered
2 tbsp fresh oregano
1/2 tsp ground cumin
4 cups chicken stock
2 cups water
1 15-oz can diced fire-roasted tomatoes, drained
1 3/4 tsp salt
3/4 tsp pepper
1/2 lb ground beef
2 cloves garlic, minced
2 1/2 tbsp breadcrumbs
1 egg, beaten
1 cup frozen corn kernels
1 tbsp lime juice

In a large pot, heat the oil over moderately low heat. Add the onion and half the jalapeños and cook, stirring occasionally, until the onion is translucent, about 5 minutes. Add the zucchini and 1/4 teaspoon of the cumin and cook, stirring, until the zucchini starts to soften, about 3 minutes.
Add the broth, water, tomatoes, 1 1/4 teaspoons of the salt, and 1/2 teaspoon of the black pepper; bring to a simmer. Simmer for 15 minutes.
Meanwhile, in a medium bowl, combine the ground beef, garlic, the remaining jalapeño, 1/4 teaspoon cumin, 1 tablespoon of the fresh oregano, 1/2 teaspoon salt, and 1/4 teaspoon black pepper, the bread crumbs, and the egg. Shape the mixture into 24 meatballs, about 1 inch in diameter.
Add the meatballs and corn to the soup and simmer until the meatballs are just done, about 5 minutes. Stir in the lime juice and the remaining 1 tablespoon fresh oregano.

4 Servings

I’ve had this cookbook, “Nuevo Tex-Mex“, for about 7 years now, and amazingly, this is the first time we’ve used it. (How is this possible? I grew up on Tex-Mex and mourn the loss of it constantly!) Lisa was in the mood to make something with mushrooms, and we both love enchiladas, so this seemed to fit the bill perfectly. The original recipe calls for 1/2 cup of oil, which we were able to cut down to about 1 1/2 tablespoons by steaming the tortillas instead of frying them. We weren’t sold on the mole — more so because of the look, rather than the taste.

Lisa says:

Yeah, because it looks like refried beans.

Chris says:

But it tastes a lot better than refried beans… and I love this filling.

Lisa says:

Me too, but I think these might taste even better with a tomatillo sauce or something like that.

Chris says:

Wait, that sounds familiar… didn’t we do a recipe like that already?

Lisa says:

That’s the one! That was pretty similar, except it also had chicken in it, right?

Chris says:

Yep — hm, maybe this book goes back on the shelf for now…

Lisa says:

Maybe the Tex-Mex recipes in this book are a bit too “Nuevo”.

Wild Mushroom Mole Enchiladas
2 tbsp olive oil
1 lb assorted wild mushrooms, sliced (we used oyster, shiitake, and portobellos)
1 cup chopped scallions
2 tsp marjoram
1/4 cup minced cilantro
1 cup crumbled fresh goat cheese
3 tbsp roasted garlic puree
8 corn tortillas
2 cups refried bean sauce mole tejano (recipe follows)
1/4 cup sesame seeds

Preheat an oven to 350. In a medium-sized skillet, heat the oil over medium heat. Add the mushrooms and saute for 3-5 minutes, or until they start to wilt. Add the scallions, marjoram, and cilantro and saute for 2 minutes, or until the mushrooms are tender. Transfer to a bowl and add the goat cheese and garlic puree. Mix well and set aside.
Steam the tortillas by wrapping them in a wet kitchen towel and placing the wrap in a microwave-safe plastic bag, end folded over, but not closed. Microwave at 50% power for 4 minutes, then let sit for 3-4 before removing.
Divide the mushroom stuffing evenly among the tortillas, roll them up, and place seam-side down in a greased baking dish. Pour the mole sauce over the top. Place in the oven for 10 minutes or until bubbling hot.
Remove from the oven, transfer to plates, and garnish with sesame seeds.

Makes 8 enchiladas

Mole Tejano
2 tbsp olive oil
2 cloves garlic, minced
1/4 onion, sliced
2 tomatoes, peeled and quartered
1 ancho chile, stemmed, seeded
1 pasilla chile, stemmed, seeded
1 oz semi-sweet chocolate, broken into pieces
1/4 tsp sesame seeds
1/4 tsp chopped almonds
1/2 tsp sugar
1 cup chicken stock
salt

In a medium-sized saucepan, heat the oil over medium heat. Add the garlic and onion and saute for 5 minutes. Add the remaining ingredients and simmer for 5 more minutes.
Transfer the mixture to a blender and puree until smooth. Season to taste with salt.

Makes 2 cups

This easy, delicious recipe comes from Mexican Everyday by Rick Bayless. Pork tenderloin is cooked in a sauce of roasted poblano peppers, tomatoes, onions, and garlic. The entire house smelled amazing with it on the stove.

Lisa says:

YUM! It smells so good in here.

Chris says:

Just wait until you eat it!

Lisa says:

This sauce rules — I heart those roasted poblanos.

Chris says:

…and the pork is cooked just the way I like it… with just a bit-o-pink in the middle.

Lisa says:

Yeah that tenderloin is so… tender!

Chris says:

In the spirit of “you are what you eat”, I freely admit to being a pig!

Pork Tenderloin a la Mexicana

2 large fresh poblanos
1 1/4 lb. pork tenderloin, cut into 1-inch cubes
Salt
2 tbsp olive oil
1 medium white onion, sliced 1/4 inch thick
3 garlic cloves, crushed
28-oz can fire-roasted diced tomatoes, drained
3/4 cup beef broth
1/2 cup coarsely chopped cilantro

Roast the poblanos either over an open flame or under a broiler, turning regularly until the skin is blistered and blackened all over. Place the peppers in a bowl and cover with plastic wrap to cool.
While the peppers are cooling, pat the meat dry and salt well. Heat the oil in a large, heavy skillet over medium-high heat. When hot, add the pork in a single layer and brown on all sides, turning regularly, for about 4 minutes. Remove from the pan with a slotted spoon, keeping as much of the oil in the pan as possible. Set the skillet aside.
Remove the skin from the peppers, then remove the stems and seeds. Rinse, then cut into 1/4-inch strips and set aside.
Return the skillet to medium-high heat. Add the onion and cook for 4-5 minutes, until crisp-tender. Add the garlic and peppers and stir for a minute or so. Pour in the stock and tomatoes, bring to a boil, and let cook until thickened, about 5 minutes. Add the pork and cilantro to the pan, reduce the heat to medium, and simmer until the pork is just cooked through, about 5 more minutes.
Taste, adjust seasonings, and serve with white rice.

4 Servings

A really easy-to-make meal tonight based on a recipe from Rick Bayless’s Mexican Everyday. Halibut sits on a bed of sliced potatoes and carrots and is baked in a quick tomato-jalapeño salsa. I love recipes like this; they’re so adaptable to whatever fish or vegetables you’re in the mood for, are very healthy, and are on the table in under an hour.

Lisa says:

Spicy!

Chris says:

Wow, it’s been a while since a dinner earned that declaration…

Lisa says:

Well it is pretty spicy… and by the way, this is the best halibut ever.

Chris says:

Oooh, yeah, I think I timed it perfectly — it’s just starting to flake and is incredibly moist.

Lisa says:

This is filling!

Chris says:

Well, we’re getting twice the veggies since all I did was use less fish than called for in 4-serving original recipe.

Lisa says:

I wasn’t complaining, that’s for sure…

Chris says:

I like that we’re once again proving that we [heart] cilantro.

Baked Halibut with Roasted Tomatoes and Potatoes
————————————————
4 medium (1 lb) Yukon Gold potatoes, sliced 1/4 inch thick
4 thin carrots, cut in lengths
1 tbsp olive oil
Salt
1 15-oz can fire-roasted diced tomatoes
2 large garlic cloves, quartered
1/3 cup coarsely chopped cilantro, plus more for garnish
1/4 cup sliced canned pickled jalapeños
1 tbsp jalapeño pickling juice
2 6-oz skinless halibut fillets

Turn on the oven to 400 degrees. Place the potoatoes and carrots into an 8″ square glass baking dish and drizzle over the oil and 1/2 tsp of salt. Toss to coat, then spread the potatoes in an even layer, cover with plastic wrap, and microwave on high for 4 minutes, until the potatoes are just tender.
Meanwhile, in a blender combine the tomatoes in their juices, garlic, cilantro, jalapeños, and pickling juice and puree, leaving just a little texture.
Lay the fish in a single layer over the potatoes and pour the tomato mixture evenly over the fish and potatoes.
Slide the baking dish into the oven and bake for 15-20 minutes, until the fish flakes when pressed firmly.
Garnish with cilantro and serve.

2 Generous portions

Yep, that’s Chicken and Rice with black beans… this recipe is based on one in Rick Bayless’s Mexican Everyday cookbook and was a nice smoky twist on the usual. What really elevated the dish was a quick homemade chipotle-tomatillo salsa that we spooned on; as our dishes emptied we proceeded to just consume the salsa straight out of the bowl.

Lisa says:

Spic- hey, this isn’t spicy!

Chris says:

See? It’s your dream come true, a dish that I don’t make too spicy for you, so that you can actually add salsa.

Lisa says:

Hey, I like a little spice…

Chris says:

That’s what I’m saying… add as much as you want. This salsa rules.

Lisa says:

Yeah it does! I like the smoky taste of this dish.

Chris says:

It’s mighty tasty. We could make this into a party dish, maybe for the — hey, where are you going?

Lisa says:

I’m getting more bites!

Chicken and Rice with Black Beans
———————————
2 tbsp vegetable oil
1 1/2 lbs boneless skinless chicken breasts
salt
2 1/2 tbsp ancho chile powder
1 medium white onion, cut into 1/4-inch pieces
1 cup rice
5 garlic cloves
1 1/2 cups chicken broth
1 15-oz can black beans, rinsed and drained
1/4 cup chopped green onions
cilantro to garnish
smoky chipotle salsa (see below)

Heat the oil in a large pot over medium-high heat. Salt the chicken breasts, then sprinkle both sides with 1 tablespoon of the ancho chile powder. Lay them in the hot oil to brown, about 3 minutes on each side. Remove from the pot and set aside. Leave the oil in the pan. Add the rice and onion, and stir for 4-5 minutes or until the rice starts to look dry and opaque. Add the garlic and the remaining chile powder and stir for another minute. Add the broth and up to a teaspoon of salt, and stir well. Bring to a boil, lower the heat to medium-low, cover, and let cook for 10 minutes.
Cut the chicken breasts into 1-inch cubes, uncover the pot, and add the chicken and beans. Re-cover the pot and cook for an additional 12 minutes.
Uncover, stir in the green onions, then remove from the heat and let sit, covered, for 5 to 10 minutes.
Garnish with cilantro, and serve with smoky chipotle salsa.

Smoky Chipotle Salsa
——————–
4 garlic cloves
4 medium tomatillos, husked, rinsed, and cut in half
2 canned chipotle peppers
salt

Set a large skillet over medium-high heat, and add the garlic and tomatillos, cut-side down. When the tomatillos are browned, after 3-4 minutes, turn everything over and brown the other side.
Add the garlic, tomatillos, chipotle peppers, and 1/4 cup water to a blender and puree. Add salt to taste.