Søren's Omelette

Ingredients

1-2 tbsp chopped green chile
1 small bell pepper, chopped
1 small tomato, chopped
1 tbsp chopped onion
2 cloves garlic, chopped
shredded mozzarella cheese

3 eggs,
egg seasoning mix: scant pinch each of chile powder, tony sacheries, allspice and black pepper

vegetable seasoning mix:
garlic powder
italian seasoning
1/4 cup green taco sauce (pace's will do just fine)
dash red pepper salad dressing (tom thumb)
tiny pinch super hot chile powder
black pepper
salt



Instructions

Saute all of the chopped vegetables with the exception of tomatoes in an olive oil/water mix. Once the onions begin to become translucent, add the seasonings, tomatoes and taco sauce and saute over medium heat for a good frew minutes, stirring occasionally.

Whip the eggs and egg seasoning mix together in a mixing bowl. Pour the mixture in a separate frying pan. When it just starts to scramble, mix it up and shape it into a loaf. After the bottom becomes somewhat solid, flip it over pancake-style. Cook it thoroughly through, then serve with the seasoned vegetables on top and a sprinkling of the shredded cheese. Dust with freshly-ground pepper.


*Variations*

Prepare vegetables as described above, but season with frontera's red pepper sesame sauce (add a dash of super hot chile powder and salt & pepper as needed).

Santa Fe-style Tacos

Ingredients

Olive oil
4 tortillas (flour or corn)
1/2 cup lightlife smart ground
taco seasoning
1 red bell pepper, chopped into tiny cubes
5 cloves garlic, chopped into tiny cubes
1/2 onion, cut into large chunks
1/8 cup monterey jack cheese, grated
sour cream
lettuce
chopped tomato
crushed red chile mix (dried onions, garlic powder) -- i purchased the mix from a chef at rancho de chimayo... will post the recipe once i've replicated it

Instructions

Place half of the chopped onion with the fake meat in a skillet, warm until the onions are translucent. Spice with taco seasoning to taste.

Combine the chopped pepper, onion and garlic in a different skillet and saute until desired consistency is reached.

Warm the oil in a large pan. Fry the tortillas one at a time, using two utensils to fold them into a "taco" shape. Dry/drain on paper towels. Fill with cheese, then the "meat" and pepper mixes, tomatoes/lettuce/sour cream as desired. Sprinkle with chile mix and serve immediately.

Yield: 4 tacos

*Other veggies can be added to the pepper mix if desired: julienned zucchini, roasted green chiles, etc.*

*Tortillas may be fried without bending them into a taco shape and served tostada-style -- or fry two, pile one with ingredients, top with the other tortilla and a sprinkling of cheese, slice and serve "mexican pizza"-style.*

*Adapted from Sarah's turkey taco recipe, as experienced in Glorieta in October 2006.*

Granny's Skillet-Cooked Yellow Squash

Ingredients

5-6 yellow summer squashes, chopped
1 small onion, chopped
1 tbsp butter
accent
cavenders greek seasoning
salt pepper

Instructions

Melt the butter in a cast-iron skillet. Add the chopped squash and onion, season to taste and simmer for about ten minutes, until desired consistency is reached.