Cuban Sandwiches

Back in 2014, I found the following recipe. I made it for a rotation group dinner. It's somewhat time-consuming but well worth the effort.

I made this again (8-9 September 2026) for an evening get together with friends for movie night. This is the recipe for the Cuban sandwiches:

https://icuban.com/food/cuban_sandwich.html
 
This is the recipe to make the Lechon Asado (roast pork): 

https://icuban.com/food/lechon_asado.html

My notes:

I followed the recipes with a few adjustments:

For the pork

I had pork shoulder (bone-in) that weighed 4 lbs, 3.3 oz. I adjusted the remaining ingredients (the recipe calls for 6 lbs). Next time I will be sure to buy a bone-less pork shoulder.

I felt there was too much olive oil for the marinade, so next time I'll use very little. The pork was quite fatty. Also, I may put the marinade ingredients into a blender instead of having a chunky marinade.

I took the pork out of the refrigerator 30 minutes before baking. Next time, I'll take it out closer to an hour to get to room temperature.

After 1 hour, 20 minutes, I increased the oven to 350 degrees. 

Total baking time (reaching 170 degrees)  was 4 hours, 35 minutes hours. 

For the sandwiches:

Since I was taking the sandwiches to a friends house, I wanted to keep them warm. After I cooked/pressed the sandwiches, I let them sit on top of the stove for a couple of minutes. I didn't bother to pull out the cooling racks.  I then wrapped each sandwich tightly in foil. Then I wrapped those in a two and placed them in the storage bag. This helped to keep the heat from producing from any steam.

I added a a thin spread of yellow mustard on one half of the bread; and a thin spread of butter on the other half. 

Since I had two large loafs (15"-16" long), I each cut in half. My husband helped me to grill the sandwiches. I used a large pan with a bacon press and he used a Cuisinart Griddler Grill, Griddle, Panini-Press. I lightly buttered the outside of the bread before placing them in the pan/grill. 

Adding the sandwich ingredients:

Seared Ahi Tuna

My friend Candy gave me a recipe for seared ahi tuna. She messaged me a photo of it, as she keeps a 3-ring binder for her recipes. I looked online and googled and found the recipe:  https://www.chewoutloud.com/marinated-seared-ahi/

I made this a few days ago (21 June 2026). The tuna was .85 lbs, 13.6 ounces, 1” thick. 

I halved the recipe for the marinade and used less salt.

The tuna was refrigerated from 2pm to 7:15pm. I forgot to pat dry the tuna and it was also still frozen in the middle. 

For the Sriracha mayo (there is a link in the recipe),  I placed it in a small zip lock bag, cut the tip and piped it on the sliced tuna. 

I topped the slices with chopped green onions. 

This was delicious! I’ve ordered ahi tuna in restaurants. No more! 

 Ahi tuna in the marinade. 

  

 Seared for one minute on each side.

The directions states to let the tuna rest and cool for 10 minutes, but I cut into it after about a minute. It was perfect. 

Italian Chopped Salad

I followed this recipe but used different ingredients. See my notes below. 
 
https://www.loveandlemons.com/chopped-salad/
 
Prep Time: 20 minutes
Serves 6
 
Ingredients
 
Lemon Vinaigrette
 
1/4 cup extra-virgin olive oil
1 1/2 tablespoons lemon juice
1 tablespoons red wine vinegar
1/2 shallot, finely chopped
1 garlic clove, finely chopped
1 tablespoon dried oregano
1/2 teaspoon sea salt
freshly ground black pepper
 
For the salad
 
1 small head iceberg lettuce
1 head radicchio
1/2 small red onion, thinly sliced
1 pint cherry tomatoes, halved or quartered
1 can chickpeas, rinsed and drained
4 ounces fresh pearl mozzarella, drained
4 ounces provolone cheese, diced
5 pepperoncini, stemmed and sliced
1 teaspoons oregano, for garnish
sea salt and freshly ground black pepper
 
Instructions
 
Make the dressing. In a small bowl, whisk together the olive oil, lemon juice, vinegar, shallot, garlic, oregano, salt, and pepper, and set aside.
 
Cut the iceberg lettuce in half through the core, then cut out the core. Slice the lettuce lengthwise into 1/4-inch strips. Repeat with the radicchio.
 
In a large bowl, combine the lettuce, radicchio, tomatoes, chickpeas, mozzarella, provolone, and pepperoncini. Drizzle with the dressing and toss gently to coat. Season with salt and pepper and toss again. Sprinkle with extra oregano, and serve.
 
My Notes:
 
I doubled the salad dressing to have some extra for another night.

I pureed the garlic with my French garlic grater. This helped to blend in with the dressing.
 
I used romaine lettuce; added sliced black olives, Genoa salami cut into small pieces. 

I added Dijon mustard (1/2 T) to the dressing; Italian seasoning instead of oregano. 

I used shaved parmesan cheese. 

I served the pepperoncini on the side, as well as the dressing.  

I also adjusted the amount of salad, as I made it for a dinner party of 10. 

Spicy Moroccan Lamb and Lentil Soup

This is a delicious soup from the Mediterranean Instant Pot - Easy, Inspired Meals for Eating Well cookbook.

Serves 6-8       
Total Time 1 hour
 
Ingredients
 
1 lb of lamb shoulder chops (blade or round bone), 1-1 1/2 inches thick, trimmed and halved
Salt and pepper to taste
1 tbsp extra-virgin olive oil
1 onion, finely chopped
1/4 cup harissa
1 tbsp all-purpose flour
8 cups chicken broth
1 cup green lentils, rinsed
1 15-oz can of chickpeas, rinsed well
2 tomatoes, cored and cut into 1/4 inch pieces
1/2 cup chopped fresh cilantro
 
Directions
 
Pat the lamb dry with paper towels and sprinkle with 1/4 teaspoon salt and pepper. Using highest sauté function, heat oil in instant pot for 5 minutes (or until just smoking). Place lamb in pot and cook until well browned on the first side, about 4 minutes, transfer to plate.
 

Add onion and 1/2 teaspoon salt to fat left in pot and cook, using highest sauté function, until softened, about 5 minutes. Stir in harissa and flour and cook until fragrant, about 30 seconds. Slowly whisk in broth, scraping up any browned bits and smoothing out any lumps. Stir in the lentils, then nestle lamb into multicooker and add any accumulated juices.

Lock the lid in place and close pressure release valve. Select high pressure cook function and set for 10 minutes. Turn off instant pot and quick-release pressure. Carefully remove lid, allowing steam to escape away from you.

Transfer lamb to cutting board, let cool slightly, then shred into bite-size pieces, using 2 forks; discard excess fat and bones. Stir lamb and chickpeas into soup and let sit until heated through, about 3 minutes. Season with salt and pepper to taste. Top individual portions with tomatoes and sprinkle with cilantro. Sprinkle, passing extra harissa separately.  
 
My notes:
 
Next time add the entire bag of green lentils.

I diced the onion rather than finely chopped. 

I used canned diced tomatoes.
I purchased the harissa at Harris Teeter (Asian food section)
For the lamb I had the Coscto Kirkland Australian lamb chops, cut into chunks; later cutting into bite-size pieces, as well as removing all the meat from the bones.
It took 17 minutes for the instant pot to come to pressure.

A friend of mine gave me a recipe she found on the internet that had Boursin cheese, pistachios and hot honey. It was excellent!!

I've made this several times now and include almonds and craisins.

Serves 6

Ingredients
 
One 5.4 oz wheel of Boursin cheese (I like the garlic herb flavor)
1/4  c. shelled, unsalted pistachios, chopped or crushed
A handful of sliced almonds
A handful of craisins
Hot honey to drizzle
Crackers or crostini
 
Directions
 
Let the Boursin come to room temperature for at least 20 minutes. Sometimes I’ll put it in the microwave for 10 seconds.
 
Spread the cheese on a plate using the back of a spoon creating an even layer.
 
Top with the pistachios, craisins, and almonds.  Finish by drizzling the honey over the entire area.
 
Notes: 
 
Toppings don’t have to be exact measurements.
 
You can change up the ingredients. I’ve seen recipes using other types of nuts, as well as fig jam. At a holiday party, someone included crispy crumbled bacon!
 
If you don’t like spicy foods, use regular honey. However, with the combination of the ingredients, it doesn’t have a super hot taste.
 
I buy the cheese at Costco, which comes in a package of 3. It’s a better deal than buying just one at other stores.
 
Double the recipe for a large group.

Lasagna

Our Lasagna January 2026
 

We made this the night before serving. Sitting overnight in the refrigerator and heating it the next day melds the flavors of the lasagna.

 
This recipe is adapted from https://www.spendwithpennies.com/easy-homemade-lasagna/
 
12 Servings
 
Ingredients
 
12 lasagna noodles uncooked
Salt
1 T olive oil
3 cloves garlic minced
1 pound lean ground beef
1 pound ground Italian sweet sausage
42-42 oz Rao’s marinara sauce
2 tablespoons tomato paste
2 t fennel seeds
3 T dry red wine
20 fresh basil leaves, chopped
4 cups shredded mozzarella cheese
1/2 cup shredded Parmesan cheese shredded
1 15-oz container of ricotta cheese
1/4 cup chopped fresh flat-leaf parsley
1 large egg beaten
 
Instructions
 
Bring a large pot of salted water to a boil. Add the lasagna noodles and cook until al dente according to package directions. Drain, rinse under cold water, and set aside. Add some olive oil so the noodles don’t stick together while preparing the rest of the dish.
 

While the noodles are cooking, in a large skillet over medium-high heat, sauté the garlic in the olive oil. Add the beef and sausage, breaking into small pieces, and cook until no longer pink. Drain any fat.
 
Stir in the Rao’s sauce, tomato paste, fennel seeds, and wine. Simmer uncovered over medium heat for 5-10 minutes or until slightly thickened. Remove the skillet from the burner and add the chopped basil, stir to combine.
 

While the meat sauce is cooking, in a medium bowl, combine the mozzarella and parmesan cheese. In another bowl, combine the ricotta cheese, parsley and egg. Set aside.
 
Preheat the oven to 350°F. Place a baking pan, lined with foil, on the rack. This is not needed if you use a deep casserole dish.
 
Spread a layer of Rao’s sauce (not the meat sauce) in the bottom of a 9x13 glass or ceramic pan. Top it with 3 lasagna noodles. Layer as follows: Meat sauce, mozzarella/parmesan cheese mixture, and the ricotta mixture. Use a spoon to spread the ricotta. Repeat the layers two more times. 
 
For the last layer, add the 3 noodles, Rao’s sauce (not the meat sauce), and mozzarella/parmesan cheese mixture.

  

Cover the lasagna pan with foil, tenting the foil slightly so it doesn’t touch the cheese. You can also use toothpicks to help tent the foil. Place on top of the foiled baking pan, and bake for 50 minutes. 

 
Remove, uncover, and let cool before placing it in the refrigerator (covered tightly with saran wrap and then tin foil).
 
When Ready to Eat
 
Bring the lasagna to room temperature, 2-3 hours. Reheat the lasagna, covered, at 350 degree for 50-60 minutes.
 
Remove the foil and bake uncovered for an additional 10 minutes or until browned and bubbly.
                
Rest for 15 minutes before cutting and serving.

Notes:
 
We did not salt the meat sauce. Taste to see if you want salt added. We felt the meat sauce didn’t need any because of the flavors of the Italian sausage and Rao’s sauce.
 
Because we made this in the early evening, we used Rao’s sauce. When we make a marinara sauce, we like to let it simmer for a few hours.
 
We boiled 16 noodles in case any broke in the boiling process.
 
Next time, we will use less fennel seeds; and more ricotta cheese, about 6 oz more.

To freeze, wrap individual sections in saran wrap and place in a zip lock bag. Freeze up to 3 months.

Garlic Bread: I followed this excellent recipe:  https://www.ambitiouskitchen.com/the-best-garlic-bread-recipe/

   

     

Smoked Salmon Appetizer

 

Tony and I enjoy smoked salmon and bagels for our Christmas breakfast.  I bought a package from Costco, which is always too much; but the price is right.

I made this simple appetizer to take to a friend's house for dinner. 

Slice some cucumber about 1/2 inch thick.

Top with some cream cheese, then the salmon. The salmon slices were large, so I cut them in half and folded each one.

Top with a small dollop of plain yogurt and then a caper. 

Top with a splash of lemon juice. 

Sausage and Boursin Stuffed Mushrooms

                         (I meant to take a photo after I plated these stuffed mushroom)

There are many recipes for stuffed mushrooms. This is mine.

Serves 8

 
Ingredients
 
Large mushrooms, 24 oz (from Costco). The package I bought had 21 mushrooms
1/2 lb sweet Italian sausage (or hot or a combination of the two), casings removed
Fresh chopped parsley
1 t. dried sage
4 T dry sherry, divided
2 T olive oil
1 clove garlic, minced
3 T onion, minced
Pepper to taste
4 T panko breadcrumbs
1 5.3 oz package Boursin cheese, room temperature (I like the garlic and fine herbs flavor)
5 T grated parmesan cheese, divided.
 
Directions
 
Clean the mushrooms with a paper towel, or mushroom brush. Remove and finely chop the stems. I like to scoop some of the inside of the caps to make more room for the stuffing.  Note that I only used about 12 stems.
 
In a large bowl, toss the mushroom caps with 2 T dry sherry and olive oil. Set aside to marinade.
 
In a large non-stick skillet, add the sausage, parsley, sage, pepper, and brown until cooked through. Use a wooden spoon to break up into small pieces. Remove from the skillet and set aside on a plate. If the sausage pieces are not small, chop them on a cutting board.
 
In the same skillet, add the garlic, onion, salt, pepper, and the remaining 2 T dry sherry. Cook until everything is softened. Add the breadcrumbs. Return the sausage to the skillet and add the Boursin cheese and 2 tablespoons parmesan cheese. Stir to combine. By this time, turn off the heat. Let cool a bit.
 
Preheat oven to 350°F.
 
Place the mushroom caps in a large baking pan that has been lightly coated with olive oil. You can also add parchment paper to the pan. 
 
Spoon heaping tablespoons of the sausage mixture into each mushroom cap. Place the remaining parmesan cheese on a plate, dip the mushroom cap top into the cheese to coat the top.
 
Bake the mushrooms for 20 to 25 minutes, or until golden brown on the top.
 
Serve while warm.
 
I made this for a small dinner party for a group of 8 people and these stuffed mushrooms were a hit.

Orange & Cinnamon Biscotti

I've had this recipe since about 1988.  It was from the Bon Appetit magazine.  I recently searched for the recipe online just to see if it was around and found this link:  https://www.californiagreekgirl.com/orange-and-cinnamon-biscotti-paximathia/ It's the same recipe.

Ingredients
 
1 cup sugar
1/2 cup unsalted butter at room temperature (1 stick), microwave for 10-12 seconds to really soften.
2 large eggs
2 teaspoons grated orange peel (next time I will use 3 teaspoons)
1 teaspoon vanilla extract
2 cups all-purpose flour
1 1/2 teaspoons baking powder
1 teaspoon ground cinnamon
1/4 teaspoon salt
 
Instructions
 
Preheat oven to 325 degrees. Butter 2 baking sheets. (I use parchment paper).
 
Beat the sugar and butter together in a large bowl until blended. Add eggs one at a time, beating well after each. Beat in orange zest and vanilla.
 
Stir flour, baking powder, cinnamon and salt in a medium bowl. Add dry ingredients to the butter mixture, mix just until incorporated. (I cover with saran wrap and place the bowl in the refrigerator for about 10 minutes, just until cool before forming into logs.) This makes them easier to form.
 
Divide the dough in half. Place each half on the prepared sheet. With lightly floured hands, form each half into a 3-inch wide by 3/4 inch-high log.
 
Bake until dough logs are firm to touch, about 35 minutes. Remove the logs from the oven and let cool for 10 minutes.
 
Transfer logs to a work surface. Using a serrated or sharp knife, cut on diagonal (or straight) into 1/2 -inch thick slices. Arrange cut side down on the baking sheets. Bake until bottoms are golden, about 12 minutes.
 
Turn Biscotti over, and bake until bottoms are golden, another 12 minutes longer.
 
Transfer Biscotti to a cooking rack and cool. Can be made 2 weeks ahead. Store in airtight container.
 
My Notes:

This is a little time-consuming because of baking three times, but they are delicious. 

I made this 14 December 2025 for a cookie exchange party. I doubled the recipe, which I ended up with 70 biscotti.

15 December 2025: Since I had extra oranges on hand and plenty of other ingredients, I decided to make these biscotti with chocolate cocoa and instant espresso.
 

Ingredients:
 
1 cup sugar
1/2 cup unsalted butter at room temperature (1 stick), microwave for 10-12 seconds to really soften.
2 large eggs
2 oranges, grated orange peel
1 teaspoon vanilla extract
2 teaspoons orange juice
2 cups all-purpose flour
1 1/2 teaspoons baking powder
1 teaspoon ground cinnamon
1/4 teaspoon salt + a dash more
1/4 cup Dutch-process cocoa powder (Ghirardelli brand)
2 t. instant espresso
 
Follow the directions as above, adding the cocoa powder and instant expresso when adding the flour.
 
These were delicious!!

My Greek Meatballs

My Greek Meatballs

I was looking for a recipe for Greek meatballs for a dinner party. We have a quarterly movie night and the movie that was selected was My Big Fat Greek Wedding.

 
Many recipes call for lamb. As I was not sure if people like lamb, I made up this recipe using beef and pork. Many recipes call for mint and oregano, but I decided not to include them, as my husband is not a fan of these herbs. These are so delicious and flavorful!
 
Ingredients
 
1 lb ground beef
1 lb ground pork
1/2 C red onion, diced
4 cloves garlic, minced
2 eggs
1//2 C crumbled feta cheese
3 t flat-leaf parsley, minced
2 T lemon juice
2 t kosher salt
6 T panko breadcrumbs
1/2 t black pepper
1/4 t ground cayenne
1 t ground cumin + a pinch more
 
Directions
 
In a large bowl, add all of the ingredients and gently mix by hand until everything is combined.
 
Preheat the oven to 425°F
 
Line a baking pan with parchment paper.
 
Form into meatballs in 2 ounce portions. I use a scale lined with saran wrap. Roll each meatball by hand to make a nice round shape.

Bake for 15 to 20 minutes, until the meatballs are nicely browned. Internal temperature should be 160°F.

 
Serve with a tzatziki dip. Click HERE for my recipe.
 
My Notes
 
I ended up with a total of 21 meatballs. Next time, I’ll make them smaller, 1.5 ounces.

For the ground beef, I used 85/15. Next time I'll use 80/20.
 
Store any leftovers in an airtight container for up to 2-3 days.

Air Fryer Brussels Sprouts

 

About two months ago, I purchased an air fryer from Costco. It was $50. Good deal! I've been using it 3-4 times weekly. 

I roast Brussels sprouts in the oven, but I decided to air fry them. There are lots of recipes on the internet. I found one that sounded good. I don't recall if I found it on Facebook or via google. Credit goes to the author. If I find the link, I'll add it here.

Ingredients

1 Lb Brussels sprouts, trimmed and halved
4 strips of bacon, cut into 1" or so strips
1 T olive oil
1 t garlic powder
1/2 t paprika
Salt and pepper to taste
Grated Parmesan cheese or balsamic glaze (optional)
 
Directions

 
Preheat air fryer to 375°F for 3-5 minutes.
 
Rinse and trim the Brussels sprouts, cut in half. I quarter the larger ones.
 
In a large bowl, toss the Brussels sprouts with olive oil, garlic powder, paprika, salt, and pepper. Add the chopped bacon to the mix and combine well.
 
Place the seasoned Brussels sprouts and bacon in the air fryer basket in a single layer.
 
Cook for 12-15 minutes, shaking the basket halfway through to ensure even cooking.
 
Check for doneness. The sprouts should be crispy on the outside and tender inside.

Homemade Hummus

Hummus Recipe Using Dried Chickpeas

My recipe, adapted from a few other recipes found online over the last few years.

8 oz dried Chickpeas, rinsed and sorted through to pick out any bad ones
2 Garlic cloves, minced
1/4 cup Tahini (I use the Trader Joe’s brand)
3 T Extra virgin olive oil
1 Lemon
Salt and Pepper to taste
1/2 t. Cumin
1/4 t. Cayenne Pepper to taste
3 Ice cubes (crushed to small chunks)

 
Warm pita bread, cut into wedges and/or fresh vegetables (sliced cucumbers, red bell peppers, carrots, celery, broccoli, etc.)
 

Garnishes: Cooked reserved Chickpeas, drizzle of olive oil, sprinkle of Paprika or Sumac.

Directions:
 
1. Soak the chickpeas overnight in a pot that’s filled about 2” above the chickpeas (at least 12 hours).
 
2. The next day, strain the chickpeas in a colander; rinse well. Add fresh water to the pot, covering 2” above the chickpeas. Bring to a boil, and then turn down the heat and let simmer for about 2 hours, until tender. (The last time I made this, I had to simmer for 2.5 hours – it just depends on the age of the dried chickpeas).
 
3. Rinse and cool the chickpeas (reserve about a cup of the simmered liquid).  Set aside a handful of the chickpeas to use as a garnish.
 
4. Remove the outer skin. This takes about 10-15 minutes but this is what makes the hummus super creamy. If you leave the skin on, you’ll end up with a grainy texture. When the chickpeas are simmering, some of the skins will float to the top, so you can take them out with a strainer.  
 
5. Place the chickpeas in a food processor along with the garlic, ice cubes, tahini, olive oil, lemon juice, salt, pepper, cumin, and cayenne pepper, and process until smooth. You may need to use a spoon to scrape down the sides. Adjust the seasonings to your taste. If it’s too thick for your liking add some of the reserved liquid.

6. Place in a bowl and either serve right away; or refrigerate (covered with plastic wrap) until ready to serve.
 
7. When serving, top the hummus with the reserved chickpeas, a drizzle of olive oil, sprinkle of Paprika or Sumac, and the pita bread and/or vegetables.
 

Note:

 
Even easier, you can use canned chickpeas (15.5 oz can). I place the chickpeas (drained) in hot water for a few minutes before removing the skins. Continue to step 5.

Roasted Root Vegetables

 I made this last night for dinner. The recipe is from: 
https://www.thekitchn.com/roasted-root-vegetables-22948817
 

Prep 10 min
Cook 40-45 min
Serves 6-8
 
Ingredients
 
3 pounds root vegetables, such as carrots, parsnips, sweet potatoes, and beets
1 small red onion
1/4 cup olive oil
1 1/2 teaspoons kosher salt
1/4 teaspoon freshly ground black pepper
2 tablespoons coarsely chopped fresh rosemary leaves
  

Directions:

Arrange a rack in the middle of the oven and heat the oven to 425°F.
 
Peel 3 pounds root vegetables, if desired, then cut them into rough 1-inch chunks. Cut 1 small red onion into 1-inch chunks. Place the root vegetables and red onion on a rimmed baking sheet. Drizzle with 1/4 cup olive oil, sprinkle with 1 1/2 teaspoons kosher salt and 1/4 teaspoon ground black pepper, and toss to evenly coat. Spread out in an even layer.
 
Roast for 30 minutes. Meanwhile, chop until you have 2 tablespoons coarsely chopped rosemary leaves.
 
Remove the baking sheet from the oven, sprinkle the vegetables with the rosemary, and toss to combine. Spread back out in an even layer. Continue to roast until the vegetables are tender and caramelized, 10 to 15 minutes more.
 
My Notes:
 

For the root vegetables, I used carrots, turnips, sweet potatoes, beets.

I added whole garlic cloves (peeled), which came out so tender and mild.

Overall, a very good vegetable dish.

Mexican Soup

Tony made this Mexican soup, which he adapted from Taste of Home: https://www.tasteofhome.com/recipes/super-fast-mexican-soup/

See notes below for his changes. This was an excellent soup.
 
Prep/Total time: 25 minutes
Serves 4
 
Ingredients
 
2 teaspoons olive oil
1 pound boneless skinless chicken thighs, cut into 3/4-inch pieces
1 tablespoon reduced-sodium taco seasoning
1 cup frozen corn
1 cup salsa [red]
1 carton (32 ounces) reduced-sodium chicken broth
 
Directions
 
In a large saucepan, heat oil over medium-high heat. Add chicken; cook and stir 6-8 minutes or until no longer pink. Stir in taco seasoning.
 
Add remaining ingredients; bring to a boil. Reduce heat; simmer, uncovered, 5 minutes to allow flavors to blend. Skim fat before serving.
 
Notes:
 
Used 1.5 lbs chicken thighs, lightly salted.
 
Used 1 t chili powder, 1 t Tajin, and 1 t paprika in lieu of the taco seasoning. This was so flavorful!
 
Added minced garlic and some diced celery.
 
Added 1/2 c green salsa and  1 4-oz can diced green chili’s.
 
Added some fresh chopped parsley; and a handful of fresh spinach.
 
Added a couple of small potatoes (about 3/4 lb), diced, microwave until half cooked; then added to the pot.
 
To serve: We added some tortilla chips, crushed, and a dollop of sour cream.
 
Next time:  Will use cilantro instead of parsley. Will add beans and will double the amount of potatoes.
 
Other optional toppings: diced avocado, a fresh squeeze of lime juice, or shredded cheese.