Mexican Chicken Soup

From Barefoot Contessa via a friend who served this at a playgroup.


Ingredients

4 split (2 whole) chicken breasts, bone in, skin on

Good olive oil

Kosher salt and freshly ground black pepper

2 cups chopped onions (2 onions)

1 cup chopped celery (2 stalks)

2 cups chopped carrots (4 carrots)

4 large cloves garlic, chopped

2 1/2 quarts chicken stock, preferably homemade

1 (28-ounce) can whole tomatoes in puree, crushed

2 to 4 jalapeno peppers, seeded and minced

1 teaspoon ground cumin

1 teaspoon ground coriander seed

1/4 to 1/2 cup chopped fresh cilantro leaves, optional

6 (6-inch) fresh white corn tortillas

Directions

For serving: sliced avocado, sour cream, grated Cheddar cheese, and tortilla chips


Preheat the oven to 350 degrees F.


Place the chicken breasts skin side up on a sheet pan. Rub with olive oil, sprinkle with salt and pepper, and roast for 35 to 40 minutes, until done. When the chicken is cool enough to handle, discard the skin and bones, and shred the meat. Cover and set aside.


Meanwhile, heat 3 tablespoons of olive oil in a large pot or Dutch oven. Add the onions, celery, and carrots and cook over medium-low heat for 10 minutes, or until the onions start to brown. Add the garlic and cook for 30 seconds. Add the chicken stock, tomatoes with their puree, jalapenos, cumin, coriander, 1 tablespoon salt (depending on the saltiness of the chicken stock), 1 teaspoon pepper, and the cilantro, if using. Cut the tortillas in 1/2, then cut them crosswise into 1/2-inch strips and add to the soup. Bring the soup to a boil, then lower the heat and simmer for 25 minutes. Add the shredded chicken and season to taste. Serve the soup hot topped with sliced avocado, a dollop of sour cream, grated Cheddar cheese, and broken tortilla chips.


Read more at: http://www.foodnetwork.com/recipes/ina-garten/mexican-chicken-soup-recipe/index.html?oc=linkback

Veggie Brown Rice Wraps

Adapted from Taste of Home big cookbook.

Cook brown rice.
Cook kidney beans.

Then saute:  1 pepper (any color), 1 container of mushrooms, 1 c. frozen corn, some cumin and pepper.

Serve all above with shredded cheese and salsa.

Chili

Pressure-cook ~3 cups of kidney beans for 25 minutes (so they'll still be crunchy, not all cooked).

Throw into large crockpot:

2 cups bulgur
1 bottle of dark beer
1 lb ground turkey
2 chopped onions
can of green chilis
3-4 carrots
1 T. oregano
2 T. ground coriander
1 T. cumin
some garlic powder
half of a cinnamon stick
lots of chili powder

When the beans are done, drain and add them too.

Cook on high for about two hours, then add 2 tomatoes, crushed, plus a 12 oz can of tomato sauce, and more chili powder.  Cook for another 3-4 hours on low.

At end of cooking, add a dash of red wine vinegar.

Vegan Broccoli Cheese Soup

From:  http://kidsfamiliesplanet.com/2011/06/24/vegan-broccoli-cheese-soup-recipe/

Ingredients:

• 1 cup raw cashews
• 5 cups vegetable broth
• 41/2 cups chopped broccoli
• 2 large potatoes (cut into 1/2-inch cubes)
• 1 medium onion (finely chopped)
• 3 cloves of raw minced garlic
• 1 teaspoon dried basil
• 1 teaspoon sea salt
• fresh ground pepper, to taste

Directions:

• Place the cashews and 2 cups of the vegetable broth in the blender.  Blend until smooth.
• Put the remaining 3 cups of vegetable broth in a pot.
• Add potatoes, garlic and onions, simmer covered and cooked for 5 minutes.
• Stir in the broccoli and basil and cook for another 10 minutes.
• Stir in the cashew mixture, salt and pepper, simmering for another few minutes.
• For a smoother soup, half or the entire mixture can then be pureed

I made this with rice milk instead of veggie broth and it tasted just like real broc cheese soup - Mel

Basic Frittata

Saute whatever vegetables you like, add spices and frozen veggies or whatever.  Do this in the big skillet.

For example, I used onions, pepper, black beans, and corn, and spiced with cumin, pepper, and thyme.

Then add 8 eggs whisked together with a little rice milk (maybe 1/4 c.).  Cook without sitrring until partially cooked.  Then put it under the broiler until it is done and starts to brown.  Can add fresh tomatoes or whatever over top and put it back in long enough to warm up.  /and/or add cheese.

Chicken Quinoa Lentil Pilaf

*Cook 3/4 c. lentils and 3/4 c. quinoa (rinsed) in 1 c. chicken broth and 1 c. water.

*Saute 2 carrots, 2 green onions, and 3 stalks celery in a little olive oil.  Add some lemon pepper, thyme, kale, and sunflower seeds, and a can of chicken.  (Kyle says more spices!)

*Mix the two together.

Dairy-Free Green Bean Casserole

From the Uncheese Cookbook

Unprocessed Non-cheese Sauce, one recipe's worth (recipe found here)

3 c. hot, cooked rice

The above need to be ready and warm.  Then...

1.5 c. water in large saucepan, boil.  Add 5 c. fresh green beans, sliced, or frozen ones, thawed (or try substituting broccoli, cauliflower, or asparagus).  Also add 2 c. fresh mushrooms.  Cook about 5 minutes or until green beans are tender.  Drain and return veggies to saucepan.

Add sauce, rice, and 1 18-oz can water chestnuts, drained and diced.  Mix well and season with salt, pepper, and paprika.

Non-Cheese French Onion Soup

3 large onions, thinly sliced
1/2 c. water
3 cloves garlic, minced

Cook the above over medium-high heat, stirring occasionally, for 45 minutes or until onions are tender.  Add water if necessary.  Then add:

7.5 c. water
1/3 c. tamari
2 T. All-Season Blend
1/4 t. pepper


and bring to a boil.  Simmer for 15 minutes.

Place the following in a blender and process:

1 c. water
2 T. lemon juice
2 T. tahini
2 T. nutritional yeast
2 T. quick-cooking rolled oats
4 t. arrowroot or cornstarch
1.5 t. onion granules
1/4 t. salt

Pour into small saucepan and cook over medium, stirring constantly, until smooth and thick, about 5-8 minutes.  Cover and set aside.

Place 1 slice of toasted French bread in the bottom of each soup bowl (makes 6 servings).  Ladle soup over the bread, and top with several spoonfuls of the "cheese" and 2 t. fake Parmesan.  Serve immediately.

Curried Cauliflower Non-Cheese Soup

From the Uncheese Cookbook

2 medium stalks celery, diced
1 large onion, chopped
1 large head cauliflower, broken into bite-size florets
6 c. water

Bring to a boil in large pot.  Simmer, stirring occasionally until cauliflower is tender (10-15 minutes).

Blend until smooth:

2 c. milk sub
1/2 c. tahini
1/2 c. nutritonal yeast flakes
1/2 c. all-purpose flour
2 T. tamari
2 T. lemon juice
2 T. fresh gingerroot grated, or 2 t. ground ginger
1 T. ground cumin
1 T. ground coriander
2 t. tumeric
2 t. salt
1 t. cinnamon
3 cloves garlic, chopped
1/4 t. pepper
1/4 t. cloves
1/8-1/4 t. cayenne powder
1/8 t. ground dill

Add to pot.  Then stir in 1 c. frozen green peas and 1 T. dill weed.  Heat gently but do not boil until thickened and warmed.

Savory Green Bean Casserole

From Taste of Home's big cookbook, modified


16 oz. package frozen green beans - microwave until tender, drain.

1 onion plus garlic in a little oil in a skillet until tender.  Add 1/2 pound mushrooms, chopped, and cook until softened.

Reduce heat to low and stir in 12 oz. evaporated milk (find sub for this?  Maybe add half as much milk or almond milk?).

1/4 c. white flour in 1/2 c. milk, then add to skillet.  Add 1 t. soy sauce, 1/2 t. salt, some pepper, and seasonings.  Bring to a boil and cook until thickened, about 2 minutes.

Add green beans to above mixture.  Transfer to 2 qt. baking dish, greased, and bake uncovered at 375 degrees for 15 minutes.

Topping:  Cook 2 c. sliced onions until golden brown, add 1/2 c. bread crumbs and toast until golden brown, sprinkle over casserole and bake it 7-10 minutes longer or until heated through and topping browned.  Let stand 10 minutes before serving.

Three Bean Casserole

From Taste of Home's Contest Winning Annual Recipes 2004

Cook 2 lb. of beef or turkey with 1 onion and some garlic.  Drain.

Combine in crockpot with 2 cans or equivalent kidney beans, 2 cans or equivalent chickpeas, and 2 cans or equivalent [recipe originally used lima beans, I used white beans - Great Northern or navy]. 

Add 1/2 c. packed brown sugar, some salt and pepper, 4 T. prepared mustard, 1/2 c. ketchup, 2 t. ground cumin, 1/2 c. water, and 2 T. vinegar (I used red wine vinegar).

Heat it in the crockpot till it's hot.

I made this for Thanksgiving at Kristen's house, 2011 and people really liked it.

Creamy Bulgur & Spinach

*Saute 1 onion in olive oil with a little salt and pepper.
*Add ~3 c. (?) bulgur, 28 oz. diced tomatoes, and ~2. c. (?) water.  Bring to a boil, then simmer until bulgur is tender.
*Add 8 oz. of spinach, 2 oz. of Brie cheese, and 1/4 c. of Parmesan, and cook until cheese is all melted.

Lentil and Quinoa Salad

Nom nom nom. Well, I like it anyway.

1/2 c. quinoa
1 c. lentils
some chicken broth...um, about 3 cups? Or mix in a tablespoon of chicken boullion with 3 cups water
1 c. frozen mixed veggies of your choice
1 chopped orange bell pepper
1 chopped green chili pepper or jalapeno, with or without seeds, your choice
1/2 red onion, chopped
1/4 c. chopped walnuts
1 tsp. thyme
3 Tbsp. red wine vinegar
1/2 tsp. salt
1/8 tsp. lemon pepper
1 Tbsp. canola oil
2 Tbsp. pine nuts, optional

Rinse the quinoa. Boil the lentils, quinoa, and chicken broth and cook for about 25-30 minutes, or until they are done and the liquid is absorbed. Combine with veggies, peppers, onions, and walnuts. Sprinkle with thyme.

Whisk together the vinegar, oil, salt, and lemon pepper and toss with rest of salad. Add pine nuts if desired.

Chill, try, modify to suit taste, and enjoy!