J:

Here are two new things I made yesterday.  I adapted both of
them from _Sundays at Moosewood_.  Both turned out really good
and both are pretty easy and don't take a lot of time.  Here
are my adaptations, based on increasing the amounts, using what
I had in the house, and not using stuff I don't like.

Tomato, Lime, and Tortilla Soup

1 chopped red onion
6 garlic cloved, minced
3 tablespoons vegetable oil
1 red jalepeno, minced
1 green jalepeno, minced
1 yellow chile, minced
2 teaspoons ground cumin
1 teaspoon dried oregano
2 28 ounce cans chopped tomatoes, w/juice (recipe said fresh)
7 cups vegetable stock
2/3 cups fresh lime juice
salt to taste

tortilla chips, crumbled
grated Monterey jack cheese
cilantro

Saute onions and garlic in the oil in a soup pot until onions
are translucent.  Add chiles, cumin, and oregano and saute for
a few more minutes.  Add tomatoes, cover and simmer for about
15 minutes.  Add stock, cover and simmer for about 15 minutes
more.  Add lime juice and salt to taste.  Serve topped with
tortilla chips, grated cheese, and cilantro.

Stuffed Peppers with Pinenut Cream Sauce

2 onions, chopped
2 cloves garlic
1/2 teaspoon cinnamon
2 teaspoons ground cumin
1/2 teaspoon cayenne pepper
3 tablespoons vegetable oil
1 28 ounce can chopped tomatoes, drained
1 apple, peeled, cored, chopped
2/3 cup chopped dried apricots (*)
2/3 cup finely chopped pistacios (recipe said almonds)
1 tablespoon cider vinegar
cooked brown rice, start with 1 cup uncooked 

6 bell peppers (red and green)
1 cup tomato juice

Sauce

1/2 cup sour cream (I use non fat)
1/2 cup toasted pine nuts (recipe said walnuts)
1/3 cup cream cheese
1/4 cup milk (I use non fat)
1 teaspoon cinnamon
1/2 teaspoon cayenne pepper

Saute onions, garlic, cinnamon, cumin, and cayenne in oil until
onions are soft.  Add tomatoes, apple, and apricots.  Cover and
simmer 10 minutes.  Add rice, pistacios, and vinegar and simmer
for another 10 minutes, stirring occasionally.

Cut peppers in half lengthwise.  Fill each with the stuffing
mix and place in glass baking dish.  Add tomato juice to the
bottom of the pan, cover pan tightly with foil, and bake at 350
degrees for 45 minutes.

Blend sauce ingredients in a blender until smooth.

Serve peppers with tomato juice spooned over them, and a large
dollop of the sauce over that.

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* Original recipe said raisins, but I forgot to buy them, and
  for some reason, I had apricots in the house.