Seriously, when I make this soup, I actually contemplate jumping in the pot myself to just drown in its deliciousness. However, I draw the line at drooling instead.
It's by far one of our family favorites and doesn't last long!
Chicken Tortilla Soup
One whole chicken-no guts
1 whole onion chopped
2 tablespoons ground cumin
4 cloves garlic minced
sea salt
wash chicken and put in large pot with onion, garlic, cumin, and sprinkle with sea salt. ( I don't measure so just do as much as you think you'd like.)
fill pot with water. Bring to boil then simmer for 2 hours
take chicken out and debone it but leave broth in pot.
Add to pot:
1 28 oz can of crushed tomatoes
1 can corn
1 can white hominy
1 can black beans
1 bunch cilantro chopped
1 bunch green onion chopped
2 jalepeno peppers chopped
add chicken meat back in and bring to boil then simmer 5 minutes.
Serve in bowls with thicker tortilla chips like mission brand
garnish with shredded cheese and more cilantro and sour cream.
Mmmmmm...oh salt more to taste if necessary.
Our mission is to help parents and teachers to prepare our little arrows to approach life with bravery and courage; to love learning and God's Word, and to be given the tools to grow and develop into strong individuals, in body, soul, and spirit.
9.12.2012
Good Bye Diet~Hello Gingerbread...Waffles
The words "Fall", "Autumn", "Winter", "Christmas", "Holiday", "Special", "Family" and I could go on, absolutely cannot exist without this one word. One measly little word. I bet you cant guess what it is! Well....it's "Gingerbread". The very sound makes one's mouth water. (does it not? You know you just salivated with gluttony! Hah! Gotcha!) Seriously though, if I was told I could never have gingerbread again, I may as well keel over and die.
Gingerbread has an interesting history. It's name originates from the term "gingered bread". During the Middle Ages, when food was scarce, mothers would take old, yucky, stale bread and treat it with sugar and ginger, to make it palatable for their hungry children. Can you imagine? Thus, "gingerbread" was invented.
Gingerbread is a classic holiday tradition, and one that I (obviously) render mandatory in all aspects of celebratory events.
To take this love to another level, another delicacy has been married to this classic flavor. Waffles. Gingerbread. Gingerbread Waffles. Yes. Yes indeed. Hurry up holiday season! (although sometimes we deem an ordinary evening a holiday as we indulge in this family favorite-for dinner, yes indeed)
So here is the recipe. And this one is a very old classic.
Gingerbread Waffles
First, slice bananas into a bowl of whipped cream to spoon over waffles....mmmmm....mouth is watering right now...
Ok...
1/4 cup butter (real not margarine!)
1/2 cup brown sugar firmly packed
1/2 cup light molasses
2 eggs separated
1 cup milk
2 cups sifted all purpose flour
1 1/12 tsp. baking powder
1 tsp. cinnamon
1 tsp. ginger
1/4 tsp. allspice
3/4 tsp. salt
Cream butter and brown sugar until light and fluffy; beat in molasses, egg yolks and milk.
Sift together flour, baking powder, cinnamon, ginger, allspice, and salt.
Beat egg whites until they form soft peaks.
Stir dry ingredients into mixture just enough to moisten all ingredients.
Fold in egg whites
Bake in waffle iron till lightly browned. (my preference is to NOT use the Belgian waffle style iron, but that is personal)
Now...you cannot forget the next part. You must use REAL maple syrup, sliced bananas, and whipped cream to top these off adequately. You must! If you don't, you're no friend of mine! ;)
Gingerbread has an interesting history. It's name originates from the term "gingered bread". During the Middle Ages, when food was scarce, mothers would take old, yucky, stale bread and treat it with sugar and ginger, to make it palatable for their hungry children. Can you imagine? Thus, "gingerbread" was invented.
Gingerbread is a classic holiday tradition, and one that I (obviously) render mandatory in all aspects of celebratory events.
To take this love to another level, another delicacy has been married to this classic flavor. Waffles. Gingerbread. Gingerbread Waffles. Yes. Yes indeed. Hurry up holiday season! (although sometimes we deem an ordinary evening a holiday as we indulge in this family favorite-for dinner, yes indeed)
So here is the recipe. And this one is a very old classic.
Gingerbread Waffles
First, slice bananas into a bowl of whipped cream to spoon over waffles....mmmmm....mouth is watering right now...
Ok...
1/4 cup butter (real not margarine!)
1/2 cup brown sugar firmly packed
1/2 cup light molasses
2 eggs separated
1 cup milk
2 cups sifted all purpose flour
1 1/12 tsp. baking powder
1 tsp. cinnamon
1 tsp. ginger
1/4 tsp. allspice
3/4 tsp. salt
Cream butter and brown sugar until light and fluffy; beat in molasses, egg yolks and milk.
Sift together flour, baking powder, cinnamon, ginger, allspice, and salt.
Beat egg whites until they form soft peaks.
Stir dry ingredients into mixture just enough to moisten all ingredients.
Fold in egg whites
Bake in waffle iron till lightly browned. (my preference is to NOT use the Belgian waffle style iron, but that is personal)
Now...you cannot forget the next part. You must use REAL maple syrup, sliced bananas, and whipped cream to top these off adequately. You must! If you don't, you're no friend of mine! ;)
More Autumn Love~Jalapeño-Ginger-Butternut Squash Soup
Is that rain I hear? Ahhhhh...is that a fall breeze rustling the trees? No? Nope it's only the sprinkler beating the side of my house and the trees are bending heavily as they droop pathetically in the melting heat. 95 degrees today to be precise. But that won't keep me from planning and scheming for the days that are soon to come~regardless of the seemingly ending Indian summer. So, in the midst of my sweat, I submit to you my faithful readers, (all 2 of you) yet another mouth watering and utterly divine autumn recipe. This one is tried and true. It's from Sunset so how can it be bad? Do try it!
Jalapeño-Ginger Butternut Squash Soup
From Sunset
This smooth-and-spicy butternut squash soup becomes a quick weeknight dinner when you use packages of peeled and cut squash, sold in the produce aisle of most grocery stores.
Yield:
Makes 6 to 8 servings
Ingredients:
2 tablespoons olive oil
6 cloves garlic, chopped
2 tablespoons grated ginger
1 jalapeño chile, seeded and chopped
1 tablespoon salt
1/4 teaspoon cayenne
4 pounds butternut squash, peeled and cut into 2-in. cubes
3 cups chicken broth
1 tablespoon light brown sugar
3 tablespoons heavy whipping cream
Crème fraîche (optional)
Preparation:
1. Heat olive oil in a 4- to 5-qt. pot over high heat. Add garlic, ginger, jalapeño, and salt. Cook, stirring constantly, until fragrant but not yet browned, 1 to 2 minutes. Add cayenne and cook, stirring, for 30 seconds. Add squash, broth, brown sugar, and 3 cups water. Bring to a boil, lower heat to a simmer, and cook, stirring occasionally, until squash is tender, about 20 minutes.
2. In a blender, purée the soup in batches until smooth, then pour back into the pot. Stir in cream and adjust seasonings to taste. Serve hot, with a swirl of crème fraîche if you like.
Jalapeño-Ginger Butternut Squash Soup
From Sunset
This smooth-and-spicy butternut squash soup becomes a quick weeknight dinner when you use packages of peeled and cut squash, sold in the produce aisle of most grocery stores.
Yield:
Makes 6 to 8 servings
Ingredients:
2 tablespoons olive oil
6 cloves garlic, chopped
2 tablespoons grated ginger
1 jalapeño chile, seeded and chopped
1 tablespoon salt
1/4 teaspoon cayenne
4 pounds butternut squash, peeled and cut into 2-in. cubes
3 cups chicken broth
1 tablespoon light brown sugar
3 tablespoons heavy whipping cream
Crème fraîche (optional)
Preparation:
1. Heat olive oil in a 4- to 5-qt. pot over high heat. Add garlic, ginger, jalapeño, and salt. Cook, stirring constantly, until fragrant but not yet browned, 1 to 2 minutes. Add cayenne and cook, stirring, for 30 seconds. Add squash, broth, brown sugar, and 3 cups water. Bring to a boil, lower heat to a simmer, and cook, stirring occasionally, until squash is tender, about 20 minutes.
2. In a blender, purée the soup in batches until smooth, then pour back into the pot. Stir in cream and adjust seasonings to taste. Serve hot, with a swirl of crème fraîche if you like.
9.10.2012
It's that time of year, when Pumpkin Soup Dreams abound...
Ahhhhh my favorite time of year is almost here...it's the time if year when as I drive past trees I'm peering at their branches hoping for a glimpse of color change...I sniff the morning breeze hoping it indicates rainfall...and dream of lovely scarves, leg warmers, apple cider, and....of course, pumpkin soup!
Pumpkin Soup is a family favorite in our home-and this recipe is absolutely to die for. So give it a try-eat some and freeze some for later! Most of all...enjoy the season and cherish every moment.
Pumpkin Soup
1/4 lb sliced mushrooms
1/4 cup chopped onion
2 tbs. unsalted butter
2 tbs. flour
1 tbs. curry powder
3 cups chicken broth
1lb can of pumplkin puree (plain not spiced)
1 tbs. honey
1 pinch freshly grated nutmeg
salt and freshly ground black pepper
1 cup whipping cream
2 tbs. chopped green onions
In a large heavy saucepan, cook mushrooms and onion in the butter, stirring over moderate heat, for 3 minutes. The onion should be soft, bot brown.
Add the flour and curry powder. Cook over low heat for 5 minutes stirring constantly.
Remove pan from heat, add chicken broth while wisking. (whew!)
Stir in the pumpkin, honey, nutmeg and salt and pepper to taste.
Simmer soup, stirring occasionally for 15 minutes.
Add whipping cream and heat until soup is hot not boiling.
Add green onions for garnish.
*sluurrrrrpppp*
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