Flavors of Home

I come from Arizona.  I grew up with tamales at Christmas, enchiladas on Sundays and countless visits to Los Compadres, the best Mexican restaurant in Phoenix.  I know some say you can get good Mexican in New York, but I haven’t found anything like Los Compadres.  Needless to say, since I grew up with southwest flavors, I cook with them all the time.  Cumin, chili powder, chipotles, adobo, and fire roasting capabilities are always on hand in my kitchen.  I woke up this morning not knowing what I would make for me and the Ry-guy for dinner.  I took inventory and found I had:  russet potatoes, red bell peppers, yellow onions, fresh corn and cilantro.  I need a cilantro garden, side note.  I also knew I had a bunch of red leaf lettuce.  Too, I  am still trying to stick to a gluten/sugar/caffiene free low fat diet in preparation for a short fast the beginning of next week.  What to do, what to do?  Southwest lettuce wraps!  I oven roasted the potatoes tossed with olive oil, cumin and chili powder and fire roasted (with the blow torch) the peppers.

What happens when Joanie has a blowtorch...

 I woke up this morning not knowing what I would make for me and the Ry-guy for dinner.  I took inventory and found I had:  russet potatoes, red bell peppers, yellow onions, fresh corn and cilantro.  I need a cilantro garden, side note.  I also knew I had a bunch of red leaf lettuce.  Too, I  am still trying to stick to a gluten/sugar/caffiene free low fat diet in preparation for a short fast the beginning of next week.  What to do, what to do?  Southwest lettuce wraps!  I oven roasted the potatoes tossed with olive oil, cumin and chili powder and fire roasted (with the blow torch) the peppers.  Then I sauteed garlic, onion and the roasted peppers in the beloved Le Cruset.  After the potatoes roasted I put them in the pot, tossed it all together with a bit of lemon juice and tomato paste and pulled it off the heat. 

Le Cruset, my other lover

I made a fresh salsa of corn, cilantro and small diced red pepper with lemon.  I served the potato mix, corn salsa and wrapped it up in red leaf lettuce.  Ryan opted to have his potato mix and corn salsa in tortillas with cheese and some fat free refried beans on the side.  Gotta get some meat on that guy’s bones!  I swear he has a tape worm.  Regardless, I scarfed up a bunch of these southwest veggie pockets.  Just like Ingrid Hoffman would say, “Simply Delicioso!”

Who says lettuce wraps have to be Asian?

 In other news, I baked last night.  Whipped up a quick banana bread with raisins and walnuts.  This time it rose to double it’s original height.  Hooray!  I might be on the right track to a chemical rising action extravaganza!  I will master the art of baking, I will. I’m going bananas with baking!

I’m going bananas with baking!