Pecan Sandy-like cookies

Make these cookies, but don't roll them in powdered sugar.
http://thecrumbybaker.blogspot.com/2011/09/mmm-mm-mmmm-mexican-wedding-cookies.html?m=1

Bibimbap

http://www.bonappetit.com/recipe/bibimbap-at-home

Avgolemono

Try the broth from this one next time: http://www.lemonandolives.com/greek-meatballs-in-egg-lemon-sauce-recipe/

8 cups water
7 tsp better than bouillon low sodium chicken or no-chicken
4 eggs
2 lemons
2 cups cooked rice
Salt and pepper to taste

In a large soup pot bring the 8 cups of chicken broth to a simmer.

In a separate bowl combine the 4 eggs with the juice and zest of 2 lemons. Whisk to combine.

Add 1/4 cup at a time of hot chicken broth to the egg mixture to temper the eggs without scrambling them. Whisk constantly as you add the broth into the eggs. Once you've added a cup or two of hot chicken broth the eggs should be hot enough to add into the chicken broth pot. Simmer the broth for 10-15 minutes until mixture thickens slightly- whisking every few minutes. Add rice. Heat for 5 minutes. Serve with crusty bread

Based on http://www.thevintagemixer.com/2008/02/avgolemono-greek-lemon-rice-soup-recipe/

Butternut squash tagine

http://www.closetcooking.com/2011/04/moroccan-butternut-squash-and-chickpea.html?m=1
I used rice instead of quinoa, and cut the rice amount in half

Moroccan chickpea soup

http://thymeforcookingblog.com/2013/01/moroccan-chickpea-soup/

Tortillas

INGREDIENTS

• 1 ½ cups masa harina
• ¼ teaspoon salt
• 2 tablespoons vegetable oil, lard or butter
•  About 1 cup hot water, or more as needed
•  Flour for kneading

PREPARATION

1. Combine the masa and salt in a bowl; stir in the oil. Slowly stream in the water while mixing with your hand or a wooden spoon until the dough comes together into a ball.
2. Turn the dough onto a lightly floured surface, and knead until it is smooth and elastic — just a minute or two. Wrap in plastic, and let it rest at room temperature for at least 30 minutes or up to a few hours.
3. Break off pieces of the dough (you’re shooting for 12 to 16 tortillas total), and lightly flour them. Put them between 2 sheets of plastic wrap, and press them in a tortilla press, or roll them out or press them with your hands to a diameter of 4 to 6 inches. Begin to cook the tortillas as you finish pressing or rolling them.
4. Put a large skillet, preferably cast iron, over medium-high heat for 4 to 5 minutes. Cook the tortillas, 1 or 2 at a time, until brown spots appear on the bottom, about a minute. Flip, and do the same on the other side. Wrap the cooked tortillas in a towel to keep them warm; serve immediately, or cool and store tightly wrapped in the fridge for a few days.

http://cooking.nytimes.com/recipes/1016122-almost-from-scratch-corn-tortillas
Problem is, I'd been cooking them too long!

Ghormeh Sabzi

http://www.mypersiankitchen.com/ghormeh-sabzi-persian-herb-stew/