I’m fond of mixing Mexican and Middle Eastern or Indian cuisines in the same meal, especially on a long-meal-Friday. * Tonight it was chicken breast marinated in dried cumin, coriander and red pepper flakes, fried a bit in the drippings left from roasting onions, red bell pepper and mushrooms, tossed with some fresh cilantro and served up with baba khanooj dip and some corn tortillas.
I made that roasted eggplant, tahini, lemon & garlic dip this morning and let it chill all day. A bit of this and that on a torn piece of tortilla equals Long Meal Friday featuring five veggies, chicken and fruit. Dessert? Rum Raisin Ice Cream, oh yeah.