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.

Summer Corn Chowder

Soup in the Summer? Oh, yeah! Those afternoon clouds roll in and the temperature drops, as does the rain, and comfort food is what you need. Not that soup ever needs an excuse but here are a few reasons why I made this summer version of my Potato Corn Chowder recipe this week:

1. Our farmer's market has been boasting early ears of corn. You could just eat it off the cob with a big steak but I feel the need to be a little more creative (and meatless!)
2. My oldest persists in her hope that corn counts as a  vegetable and feels proud that this is her favorite dish. She also hates celery but doesn't mind it a bit next to those little kernels of starchy grain.
3. I was hoping that this soup would beckon the rain to our area; the High Park fire is rampaging through Fort Collins right now. The smoke is so bad that it woke me in the middle of the night and I was convinced something in my house was on fire. Mr Meat-Eater reminded me in my frenzy that it was coming from outside and then I couldn't fall asleep thinking that I was smelling someone else's house burn down. Our prayers of comfort and safety are with those affected. 


 If your corn is not very sweet you may need to add a pinch of sugar at the end.  This soup is best served warm and can even be chilled on a hot day.  A hearty bread like Cousin Katie's Easy 24 Hour Bread and a garden salad complete the meal. 


Summer Corn Chowder

4 T butter
4 ears corn
1 onion, diced fine
1 rib celery, diced 
2 tsp salt 
1 tsp white pepper
1/8 tsp cayenne pepper
2 pounds Yukon gold potatoes
2 cans whole kernel corn (15 1/4 oz undrained)
5 cups broth (chicken or vegetable)
1 cup heavy cream
3 T chopped fresh chives

1. Shuck corn and wash. Holding an ear upright, slice off kernels being careful not to cut too deep. The deeper white portions of the kernels are tough and should be avoided. You should have about 4 cups of kernels. Save the cobs for use in the soup.
2. Dice onion, celery, and peeled potatoes
3. Blend 2 cups of broth with the canned corn until smooth and set aside.
4. Melt butter in a dutch oven (heavy stockpot) over medium high heat and add corn kernels, onion, celery, salt pepper, and cayenne. Stir frequently until softened and beginning to brown, about 5 minutes.

5. Add potatoes, remaining 3 cups broth, and pureed corn mixture, and the reserved corn cobs*. Bring to a gentle simmer and then lower heat to medium low. Stir occasionally until potatoes are easily pierced by a fork and almost fall apart. Remove corn cobs and add cream and chives. Stir to heat through and then remove from heat. Allow to sit 15 minutes before serving. 

*Using the corn cobs in the stock brings an intense buttery sweet corn flavor to this dish. 

*Gluten-Free and Vegetarian. For a Vegan version, substitute oil for the butter and rice/soy milk for the cream and blend half of the soup at the end for thickness.

Raspberry Vinaigrette

This recipe calls for shallots but you can substitute red onion in a pinch. I highly recommend the shallot, however. They look like a cross between garlic and onion and are great in dishes that call for raw onion but you don't want that bitter overpowering flavor. I'm thinking chunky guacamole, anyone else?

Makes about 1 cup

3/4 cup olive oil
1/4 cup raspberry balsamic vinegar
1 T minced shallot
3/4 tsp dried tarragon or 2 teaspoons fresh minced
1 garlic clove, minced
1/2 tsp salt
1/4 teaspoon pepper
*optional: 1 T Dijon mustard

Shake all of the ingredients in a jar. Let flavors meld at room temperature until ready for use. Store leftovers in the fridge but use quickly.

Spaghetti Senza Meatballs (that means without)

Serves a family of 5

This amazingly flavorful sauce is whipped up in only 15 minutes. It is our favorite after-church meal since it is so fast and fills our house with scents of the Italian countryside. It is crucial that you use the Muir Glenn Crushed Tomatoes with Basil. I used to hoard coupons and head to Whole Foods in the next city, but now it is available at our local King Soopers and even Wal-Mart (hint: look very low.) Invest in a wedge of aged Parmesan and shred it yourself . It tastes so much better than the famous green canned stuff and really goes a long way. It also virtually never spoils. I saw a show where a lady dipped it in food grade wax and stored it on her shelf for 25 years. Serve with bread and a salad made with homemade Raspberry Vinaigrette (posted here) and you have a complete meal. Buon appetito!

Quick Tomato Sauce
2 T butter
1/2 yellow onion grated on large holes of box grater measuring 1/4 cup
1/4 tsp dried oregano (or 1 tsp fresh)
1/2 tsp salt
2 garlic cloves, minced
(1) 28-ounce can Muir Glenn Crushed Tomatoes with Basil
small pinch of sugar
1 T fresh basil, chopped
1 T olive oil

Pasta
1 pound spaghetti noodles- I like high protein versions like Ronzoni Smart Taste but be sure you are using 16 ounces, and not just 1 box.
1 T salt

Bring a pot of water to a boil. In a separate skillet over medium heat, melt butter. Add onion, oregano and salt and cook until onion is golden brown and sticks together. Add garlic and cook until fragrant, about 30 seconds. Stir in tomatoes and sugar and increase heat to high. Once sauce is simmering, lower heat to medium-low and let thicken about 10 minutes. Once pot of water is boiling, add salt and spaghetti. Cook until noodles are still slightly firm to the bite but don't stick to teeth. Drain pasta. Remove sauce from heat and add olive oil and basil. Serve!

Spinach Rice or Spanakorizo

A great side dish especially for Vegetarian Gyros
Serves 8

1/3 cup olive oil
2 cups white rice, rinsed until water runs clear
3 cloves minced garlic
1/2 tsp salt
31/2 cups broth (we use chicken but Swanson's Vegetable Broth or homemade would be great)
2 handfuls of fresh spinach, rinsed, stemmed, and then chopped very fine
3 T fresh parsley, chopped
1 T fresh mint, chopped
2 T lemon juice
Feta for sprinkling on top, if desired

Preheat oven to 350 degrees
In a large oven-safe pot with lid, heat oil until shimmering over medium heat. Add rice and  stir occasionally until golden about 10-12 minutes. Add minced garlic and stir until fragrant, about 30 seconds. Add broth and salt, bring to boil, then cover and place in oven for 15 minutes. Remove, stir well adding spinach. Cover and cook an additional 10-15 minutes. Before serving add lemon juice, mint, and parsley, and fluff with fork.

Falafel the Meat Wagon-what started it all

I have never liked meat: the way it feels in my mouth and sticks to my molars triggers my super strong gag reflex. But in college I met Mr Meat-Eater who thought I was insane and was a little put off by my distaste for one of the main food groups. He had never met a vegetarian he liked. Since I was determined to marry this man (and not cook meat for dinner) I had to prove that he could have an entire meal without meat and not even miss it.
One evening in my dingy little apartment I rolled out balls of falafels while oil heated in a skillet. Who could resist pitas filled with cucumbers, tomatoes, Kalamata olives, red onions, creamy yogurt sauce, and those freshly made falafels? I removed the balls from the frying pan (I bake them nowadays) and then tried to remove the frying pan from the burner but it wouldn't come! I began to panic and tugged a little harder....and it came free! But so did half the oil, all over the hot burner. Yep, there was a giant grease fire in my kitchen and it even spread to the pan. I'll save myself the embarrassment of the rest of the story and just say that even though we didn't eat any Vegetarian Gyros that night, Mr Meat-Eater married me. And even though I do cook meat for him and the beautiful children he gave me occasionally, we all enjoy mostly meatless meals. And when we eat at a Greek restaurant you can bet he orders lamb gyros. At home? Nothing but two thumbs up for those delicious little falafels! Who ever said 'A House Divided' couldn't stand? Oh yeah, the Bible....but I have learned to bridge the divide of meat-lovers and vegetarian meals and am very happy to share it with you!
In honor of that first bridge, I give you:

Vegetarian Gyros
Serves a family of 5

1 box Falafel mix (Fantastic World Foods is a widely available brand. In future posts I'll show you how to make your own mix so it is gluten-free)
8 Pitas
2 tomatoes, sliced in thick half moon shapes
1 cucumber, sliced in thick half moon shapes
1/2 red onion, sliced very thin
1/4 cup pitted and sliced Kalamata olives
Crumbled Feta

Broil or fry falafel balls according to directions. Layer 3 or 4 in each pita and top with remaining ingredients. Serve with Tzatziki Sauce.
Want a great side dish? Try Spinach Rice (see post)

Tzatziki Sauce
pronounced Tsa-see-kee

1 cup plain greek yogurt
3 T olive oil
2 T lemon juice
1 garlic clove, peeled
1 T fresh basil, minced
1 T fresh mint, minced
1/2 tsp salt
1/4 tsp pepper
1 cucumber

Peel cucumber and slice in half lengthwise. With a spoon, remove the seedy interior and roughly chop. Add all ingredients to a food processor (or blender) and process until smooth, about 45 seconds. Refrigerate at least 30 minutes to let flavors meld.

I'll be making these in the next week and will share photos. Let me know what your carnivores think!