Sopa de Arroz con Menta (Chicken Soup with Rice and Mint)

This is a typically Andalusian dish.  My mother used to put mint in soup when I we feeling a bit ill, the tastes is very nostalgic.  Ideally one would use self-made chicken stock, but using pre-made stuff is alright if you don't have the time.  You may also omit the chicken if you just want something to quickly warm the soul.

Ingredients
Serves 4

1 liter chicken broth
2 tablespoons rice
150 ml plan yogurt (small container)
1 egg yolk, slightly beaten
1 cup cooked chicken (can be omitted)
butter
fresh mint, chopped

Put the chicken broth in a pot and bring to a boil, add the rice and boil slightly until rice is cooked, about 15 minutes.  In a separate saucepan, mix yogurt with flour and egg, slowly add 2 cups (250ml) water and bring to a boil, once the mixture is boiling, pour into large pot of chicken broth.  Let the soup simmer an additional 5 minutes.  Add the cooked chicken and heat through.  At the end, place a small pad of butter and a teaspoon (can be a little more if you like) of the mint in a bowl and ladle in the soup.  Enjoy...

Pasta all'Amatriciana

This is a very simple pasta dish that originates in Rome. It is originally made with guanciale (cured pork-cheek) but can also be made with either smoked or salt-cured bacon.  You can either use homemade or canned tomato sauce.  Be careful when adding salt as the bacon is pretty salty.

Ingredients (Serve 3 to 4)
90 g (about 1/2 cup) Guanciale or smoked/salt-cured bacon
1 1/2 cups tomato sauce
500 g (1 lb,) pasta or your choice (spaghetti, rigatoni, etc)
pecorino or pecorino romano

In a skillet, fry the guanciale or bacon until lightly crispy.  Add the tomato sauce and let simmer.  Meanwhile, cook the pasta according the box instructions.  I usually cook the pasta one minute less than the box indicates to ensure that it is al dente.  When the pasta is done, drain and mix it into the sauce.  Serve with plenty of grated cheese on top.

Chicken Enchiladas

Chicken Enchiladas
Serves 4 to 6

Mexican comfort food at its best.  This dish can be made more or less spicy, just adjust the amount of chili powder and ground red pepper.  This dish can also be made ahead, just prepare as follows but do not top the dish with cheese.  When you are ready to bake, preheat the oven to about 350F (175C) and head for about 20 minutes, then raise the heat to 400F (200C), sprinkle the cheese on top and heat for an additional 10 minutes.

2 large onions, chopped
4 jalapeno peppers, seeded and chopped
4 cloves garlic, minced
1/4 cup chili powder
2 teaspoons ground cumin
1/2 teaspoon ground red pepper
2 28.oz, cans tomatoes, drained
2 1/2 cups cooked chicken
12 corn tortillas
1 cup shredded Cheddar or Monterrey Jack cheese (4 oz)
olive and vegetable oil

In a large skillet combine onions, peppers and garlic and cook until they begin to brown, about 7 minutes.  Add in the chili powder, ground cumin and red pepper and cook for an additional minute.  Then add the 2 cans of tomatoes and continue to cook for about 5 minutes.  Then with a food processor or immersion blender, puree the sauce.  Combine 1/2 cup of the sauce with the cooked chicken.  Preheat the oven to 400F, lightly brush each of the corn tortillas with oil and arrange on a baking sheet, slightly overlapping.  Cover with aluminum foil and bake until soft and pliable, about 5 minutes.  Pour another 1/2 cup of the sauce of the bottom of a 13 x 9 baking dish. To make each enchilada, spoon about 2 1/2 tablespoon of chicken in the center of each tortilla and roll tightly.  Arrange the tortillas seam down in the baking dish.  Cover with the remaining sauce and bake until bubbling, about 10 minutes.