Chorizo-Calabaza Tacos

Chorizo-Calabaza Tacos

Start to Finish 25 mins

Ingredients:
1 pound ground pork
1/2 cup chopped onion (1 medium)
1 1/4 cups thinly sliced zucchini (1 medium)
1 cup salsa
2 teaspoons ground pasilla or ancho chile pepper
1 teaspoon dried Mexican oregano or regular oregano, crushed
1/2 teaspoon ground cumin
1/4 teaspoon ground cinnamon
12 6-inch corn tortillas, warmed
Chopped onion
Snipped fresh Italian (flat-leaf) parsley
Shredded queso Oaxaca or crumbled queso fresco

Directions:
1. In a large skillet cook pork and the 1/2 cup chopped onion over medium heat until browned, using a wooden spoon to break up pork as it cooks. Drain off fat. Add zucchini, salsa, ground chile pepper, oregano, cumin, and cinnamon to pork mixture in skillet. Bring to boiling; reduce heat. Simmer, uncovered, until the liquid becomes a saucelike consistency (but not soupy )filling and the zucchini is tender.

2. Serve pork-zucchini mixture in corn tortillas. Top mixture with additional chopped onion, parsley and cheese.

Makes: 12 servings Serving size: 1 taco Yield: 3 cups meat

Corned Beef Hash with Poached Eggs

Ingredients:
2 cups roughly chopped boiled red-skinned potatoes
2 cups diced cooked corned beef
1/4 cup corned beef cooking liquid or chicken broth
1/2 medium yellow onion, grated
1/2 clove garlic, mashed with a fork
1 tablespoon chopped fresh flat-leaf parsley
1 tablespoon whole-grain mustard
1/4 teaspoon dried thyme
pinch nutmeg
pepper
1/4 cup plus 1 tablespoon butter

New Mexican Chili Verde

Ingredients:
2 teaspoons olive oil
1/2 pound pork loin — cut into 1/2-inch chunks and remove all visible fat
3 small garlic cloves — finely minced
1 red onion — finely chopped (optional)

2 tablespoons flour — preferably masa flour
2 tablespoons cornstarch
4 tablespoons water

28 oz. New Mexican chiles — roasted, peeled, seeded, and finely chopped
1-2 tablespoons chopped jalapeno pepper — optional and preferably fresh

Tomatillo Salsa Verde

Not everyone knows what a tomatillo is. A tomatillo is actually a Mexican relative of the tomato. It looks like a little green tomato covered with a husk.

Here’s a quick and easy recipe for making Salsa Verde. This salsa isn’t very spicy, and I like it HOT! So if you want a spicier salsa add two more peppers and leave in the seeds - at your own risk!

Ingredients:
1 1/2 lb tomatillos
1/2 cup chopped white onion
1/2 cup cilantro leaves
1 Tbsp fresh lime juice
1/4 teaspoon sugar

Curry Chicken

Ingredients:
1 pound boneless, skinless chicken breasts
2 tablespoons curry powder
1/4 teaspoon ground cinnamon
2 tablespoons olive oil
1 medium yellow onion, thinly sliced
2 medium zucchini, thinly sliced
1 1/2 cups low-sodium chicken broth
1 1/2 cups heavy cream
1 1/2 teaspoons kosher salt
1/4 teaspoon black pepper

Beef Stroganoff

Ingredients:
* 6 Tbsp butter
* 1 1/2 lbs beef tenderloin, cut into 2″ x 1/4″ inch strips
* Salt and pepper, to taste
* 1/4 cup All Purpose Flour
* 4 oz. mushrooms, sliced
* 1/2 cup onion, chopped
* 1 garlic clove, minced
* 1 Tbsp Tomato paste
* 1 cup beef broth
* 1 cup unflavored yogurt, room temperature
* 2 tbsp parsley, chopped (for garnish)

Chicken and Corn Pie

Ingredients:
2 chicken breasts, bone-out, skinned
1 tablespoon olive oil
Kosher salt
Freshly ground black pepper
1 yellow onion, chopped
2 cloves garlic, minced
2 cups medium-diced carrots, blanched for 2 minutes
1/2 cup chopped broccoli florets
1/2 cup chopped cauliflower florets
1/2 cup chopped carrots
2 cups low-sodium or homemade chicken stock

God's Pharmacy Part III

SWEET POTATOES look like the pancreas and actually balance the glycemic index of diabetics.

OLIVES assist the health and function of the ovaries.