Tortilla Soup

I have made versions of this so many times but none have amazed. Finally, last Christmas we were enjoying the evening of quiet after a lot of company and realized we were hungry. Since I had cooked all morning and we ate every morsel of food, I had no idea what to make. I opened the fridge and saw the leftovers from our mexican feast a few days before, and wished that I could zip over to QDoba for some tortilla soup. Then I thought, wait, we love all of these ingredients separately, I wonder how they would fare in a soup. It ends up more of a gumbo than a soup but is far superior to any earlier attempt at   such a simple dish.

Tortilla Soup, Gumbo-Style


1 T oil
1 yellow onion, diced
1 jalapeño, diced (seeded if desired)
3 garlic cloves, minced
1 T chili powder
2 tsp ground cumin
12 oz can tomato sauce
4 c broth
1 tsp pepper
1 1/2 cups or so of leftover Black Beans
1 can corn, rinsed and drained, or use 1 large ear
2-3 cups leftover Mexican Rice
1/2 bunch cilantro, minced
Shredded Monterrey Jack Cheese and tortilla chips for topping

Heat oil in large pot over medium heat. Add onion and jalapeño and cook for about 5 minutes, stirring often. Add garlic and stir constantly for about 30 seconds. Add chili powder and cumin and stir about 1 minute. Add broth, tomato sauce, pepper, corn, rice, and black beans. Bring to a low simmer and cook for at least 20 minutes. The longer and gentler it simmers, the better. Remove from heat and add cilantro. Serve over tortilla chips and top with cheese, if desired.

Ultimate Mexican Fiesta

One of my favorite cuisines is Mexican. Maybe because it lends itself so well to tasty meatless dishes, and maybe because I really like the spices. Either way, no one seems to miss the meat when I make a fiesta meal. You can choose burritos, tostadas, or tacos and stuff them with these ingredients. Hey, opt for corn tortillas for a very authentic and Gluten-Free dish! All of these recipes are posted separately on my blog with links below.

Filling Ideas:

Fresh Black Beans

Mexican Rice

Refried Beans (coming soon)

Sauces:

Tomatillo Lime Dressing

Salsa Aguacate (coming soon)

Toppings:

Pico de Gallo salsa

Chunky Guacamole

Cheese (Queso Fresco is authentic and looks like feta crumbles...or use your favorite)

Lettuce

Sour Cream

TIP:

To heat tortillas of any kind, place them on a cookie sheet and spray with vegetable oil. Bake for about 2 minutes on each side in a 350-degree oven.

Fresh Black Beans

Run out and buy a pressure-cooker. Right now. It is by far one of the best money-saving ideas for vegetarian meals. I have tried for years to cook using dried beans with no real success. Then my dad got engaged to a woman who held all the secrets I had been waiting years for. Well, one secret: pressure-cook them! I have even made chicken noodle soup for a sick family from SCRATCH using the pressure-cooker. Beans usually take an hour max and are extremely simple. I start my pressure cooker and then move on to the other items on my menu and before I know it, they're done!
Here are the tricks:

Black Beans in a Pressure-Cooker

3 cups black beans, rinsed and picked over
1/4 cup lime juice
1 T salt

1. Place beans in cooker and cover with water until there twice as much water as beans. Seal lid and cook over high heat until the wobbler-thing starts to hiss.
2. Reduce heat to medium low and continue cooking for about 45 minutes.
3. Remove entire pot to sink and spray with cold water until the pressure indicator releases. Remove wobbler-thing and open pot. Test beans; they should be intact but easy to smash. The best way is to chew one. If their equine more cooking, just place lid back on and return to heat.
4. Once finished, drain off a small portion of the water so the beans are covered in liquid but are quite visible. Add lime juice and salt. Serve.

LEFTOVER ALERT!! Save up to 2 cups of beans for my Tortilla Soup recipe.

Mexican Rice

Often rice is considered just a filler in a dish. I have a friend with 3 teenage boys who makes plain rice with every dinner no matter what she is serving just so they will get full. But how do you take rice from filler to fantastic? I've found it starts with toasting the rice. It takes a little more time but the end result is well worth it. Actually, this rice is quite easy to make. You definitely need to cook it in a pot that is oven-safe and has a lid. 

Mexican Rice

makes about 7 cups

1/3 c oil

2 cups white rice (I like Botan Calrose)

1 jalapeño, seeded, ribs removed, and minced

3 tsp minced garlic

1 tsp salt

2 c broth

1 1/2 cups tomato base (I most often use V8 but add a little El Pato in the yellow can to it if I'm feeling spicy)

1 cup frozen peas (optional)

2 T lime juice

1/2 cup minced fresh cilantro

1. Preheat oven to 350-degrees. Heat oil over medium in large dutch oven or other oven-safe pot. Meanwhile rinse the rice until the water runs clear and drain it very well. Once oil is shimmering, add the rice and cook until golden, stirring occasionally. Do not continue to the next step until the rice is quite toasted and golden.

2.  Add jalapeños and garlic, stirring constantly until fragrant, about 30 seconds. Add broth, tomato base, and salt and raise heat to medium high. Once the mixture begins to boil, cover and bake for approximately 25 minutes. Remove halfway through and stir well. If you would like peas, add them at the halfway point.

3. Remove from oven when almost all liquid has been absorbed. Fluff with fork while adding cilantro and lime juice.

LEFTOVER ALERT!! Don't worry about making too much. Use 2-3 cups of leftover rice in my Tortilla Soup recipe.

Tomatillo Lime Dressing

Tangy, fresh, quick, and healthy! This could just as easily be a salad dressing or a salsa. We love it on tacos and burritos.

4 large tomatillos (these are small green tomatoes in a husk. Choose light green ones that are bursting from the husk)
1 jalapeño, seeded if you like it mild
1/2 bunch of cilantro
Handful of fresh spinach (for color and why not?)
2 T lime juice
1 cup plain greek yogurt or sour cream
1 clove garlic
1/2 tsp salt

1. Husk and wash the tomatillos very well. Quarter them.
2. Place all ingredients in a food processor and process until smooth about 1 minute. You can use a blender if you have an amazing one but most blenders will not work.

Chunky Guacamole

If you could only eat one thing ever, what would it be? If you were stranded on an island with one food, what would it be? My answer to all these types of questions is always:

                                                                            AVOCADO 

And the only way to make it even better, is to mash it up and eat it on a chip. I couldn't live happily without it.

Chunky Guacamole Recipe

serves 1

just kidding....maybe

3 Avocados, choose ones that are dark in color all over and give nicely when pushed but do not leave   

an imprint.

1 small Roma tomato, insides removed and diced

1 1/2 tsp finely minced shallot (see Raspberry Vinaigrette recipe for more info on what these are)

1 T minced fresh cilantro

1/2 tsp salt

1 tsp lime juice

1. Halve avocados by starting with the middle of your blade at the top and slicing down until you hit the pit. Rotate the avocado around the knife until you have made a complete cycle. Twist halves and pull apart. Remove the flesh with a spoon and place in a shallow bowl.

2. Mash as much of the avocado with a fork as you desire. You can leave it chunky if you like. Add remaining ingredients and stir. 

3. Sometimes I cheat by simply mashing the avocados with 1/2 cup of my Pico de Gallo. You really can't go wrong.

yum

Pico de Gallo

Of all my recipes I have been most proud of this one. It has changed over the years and I never measure  the ingredients so it is a little different every time. I am not proud to say that this has caused marital disagreements in my friends but is by far my most requested recipe.

4 Roma Tomatoes
1/2 yellow onion
1-2 jalapeños
1/2 bunch of fresh cilantro
1 1/2 cups V8 juice (Low-Sodium, Regular, or Spicy)
juice from 1/2 lime
1/4 tsp pepper
1/4 to 1/2 tsp salt depending on V8
1/2 tsp cumin
1/2 tsp granulated garlic (NOT garlic salt)

1. Wash all vegetables. Cut tomatoes by first slicing in half lengthwise, removing the inner seeds and juices, and dicing evenly. Add to bowl

2. Dice 1/2 onion finely and add. Prepare jalapeños the same way as tomatoes above but leave seeds remaining for more heat if desired and add to bowl. Chop cilantro, measuring about 1/2 cup and add to bowl.
TRICK-Here's a cilantro chopping trick I learned from my cousin, Amy, and improved upon slightly:
   a. Wash cilantro well
   b. Cut off stems in one chop
   c. Add leafy parts of cilantro to a wide-mouthed but shallow cup. Using scissors, cut up cilantro.
   d. Fill cup with water...as it fills, the stems will float to the top and you can remove them.
   e. Drain water and scoop cilantro out with a dry paper towel.

3. Add remaining ingredients to the bowl and stir. Leave at room temperature to heighten flavors, but store in refrigerate for up to 3 days.

4. Be prepared to get addicted.