Red bell pepper and tomato soup; Pinto e fagiole; Enchilada with veggies and cheese; Peaguacamole photos of prep for a Mexican-Italian style Menu. First of 2016

Carrots, zucchini, potatoes, celery, onions, garlic, tomatoes..the filling for the enchiladas, will marinate in sauce overnight, then will be drained and the veggies will stuff the corn tortillas

Previous 3 the Pinto e fagiole.."pasta e fagiole " made with  pinto beans and egg noodles..cook a  pan of pinto beans (as in The Great Granny Diet Vol #1), then add chopped onions, celery, tomatoes, garlic, rosemary, basil,  and simmer for 2 hours, add  egg noodles and finish with more tomato sauce

Blended red bell pepper and tomato soup

Warm the corn tortillas before dipping in cooking sauce and filling with the cooked vegetables and grated cheese

Mashed raw peas, onion, cilantro, avocados, and add lemon juice and chopped tomatoes..store with an avocado pit to prevent oxidization

The Enchiladas ready for baking at  client's home

Happy New Year, here are some old favorites and some new additions..the pinto e fagiole  is a wonderful creamy soup, the pinto beans ( usually made with white kidney beans) add an earthy flavor and are very creamy.
The enchiladas are in a  tomato-tomatillo sauce so it is greener than usual, but still has flavors of basil.
We are awaiting a big 4 day rain storm to hit Los Angeles, it should arrive tonight..here is last night's sunset and some photos of the beach today.."the calm before the storm".