Tortilla Soup

Tortilla soup can be made a hundred different ways and I think I've tried them all. I finally came up with a recipe that I like (and one that my kids will eat) plus it's fairly easy to make.

Tortilla Soup
2 tablespoons olive oil
1 small sweet onion, diced
1 small red pepper, diced
1 jalapeno, seeds removed and diced
4 cloves garlic, chopped
5 corn tortillas, quartered
1 cup frozen corn
1 14oz can diced, peeled tomatoes, not drained
1 tablespoon ground cumin
1 tablespoon ground coriander
1 teaspoon chili powder
1 teaspoon salt
1/2 teaspoon ground pepper
1/4 cup fresh cilantro leaves
4 cups chicken broth

In a large stock pan, heat oil. Add onion, pepper, jalapeno and garlic. Cook, stirring often until slightly softened and then add the tortillas. Cook until tortillas begin to soften and brown. Add corn and tomatoes with juice. Cook for another 3-4 minutes, stirring often. Add spices, cilantro and chicken broth. Bring to a boil, reduce heat, cover and simmer for 15 minutes. Remove from heat and allow to cool about 15 minutes.

In a food processor or blender puree cooled soup, working in small batches (about 2 cups at a time.) Reheat over stove. Can be served topped with any of the following: sour cream, cilantro, diced cooked chicken and crumbled tortilla chips. 8 servings.

Spinach Artichoke Hummus

I asked my friend Candy to guest post today. She is an awesome lady, who apparently doesn't eat meat. Yet she often describes sumptous foods in her tweets and on her blog. I think she should start her own recipe blog. She makes everything sound so good. Even though I am a carnivore by nature, my mouth waters at her descriptions.


Her blog is a very upliftiing place to visit. Go ahead. Do so. And beg her to start her own vegetarian site. Or to contribute here regularly. Whatever grinds your garbanzos.

Spinach Artichoke Hummus

Recipe By : Candy Steele
Serving Size : 6 Preparation Time :0:00
Categories : Appetizers, Dips

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 can garbanzo beans -- drained but not rinsed
5 Artichoke Hearts -- canned
2 Tablespoons Tahini
2 Tablespoons Olive Oil
2 Garlic Clove
Big Handful Fresh Spinach
Salt and Pepper

Steam spinach for 5 minutes until wilted. Blend all ingredients in food processor until smooth. Stream in oil and blend until emulsified. Salt and pepper to taste.

- - - - - - - - - - - - - - - - - - -

Per Serving (excluding unknown items): 227 Calories; 9g Fat (34.8% calories from fat); 10g Protein; 29g Carbohydrate; 10g Dietary Fiber; 0mg Cholesterol; 80mg Sodium. Exchanges: 1 1/2 Grain(Starch); 1/2 Lean Meat; 1 1/2 Vegetable; 1 1/2 Fat.

Barbequed Spareribs in a Crockpot

I know, it sounds like a contradiction in terms. Still, I don't know how to use an outdoor grill, and I am not about to lose out on a chance to eat BBQ ribs.

3 to 4 pounds of spareribs
1/2 teaspoon of salt
1/2 teaspoon of pepper
1 sliced onion
16 ounces of favorite barbecue sauce

Place onion slices at the bottom of the crock pot.
Rub ribs with salt and pepper. The spare ribs, not your own. This isn't that sort of blog.
Place the ribs in a broiler pan under the broiler for 7 minutes. Turn over. Broil another 7 minutes.
Slice ribs into serving pieces and place in crock pot. My crock pot is 5 1/2 quarts.
Pour in barbeque sauce.
Cover and cook on LOW for 8 to 10 hours.


I LOVE this recipe. Bob likes it well enough, but he isn't too fond of boney meats. Yeah yeah, that's what she said. Anyways, the meat does fall right off of the bone. I never order ribs out anymore, because it is always a disappointment to me when I compare them to this.

This post today inspired by friend Wendy at Weightwhat and her burnt offerings.

Elizabeth's Coleslaw

Click here to find out who Elizabeth is...."
Elizabeth's Coleslaw
Ingredients:
8 cups finely chopped cabbage
1/4 cup carrot, shredded
1/3 cup sugar
1/2 tsp. salt
1/8 tsp. pepper
1/4 cup milk
1/2 cup mayonaise
1/4 cup buttermilk
1 1/2 tbsp. white vinegar
2 1/2 tbsp. lemon juice

Directions:
Cut cabbage and carrots into small pieces about the size of rice kernels. (The
food processor is great for this!) In salad bowl, combine the sugar, salt,
pepper, milk, mayonaise, buttermilk, vinegar, and lemon juice. Beat until
smooth. Add the cabbage and carrots. Mix well. Cover and refrigerate for at
least 2 hours before serving. Serves 6 to 8

Lookie, A Cool Link!

Hey friends, look what I got in the Grace Before Meals newsletter this week. Why don't you go sign up, and you can get it, too.

Happy Birthday, Annie

I think I speak for all of our bloggity friends when I say, we wish we were spending it with you.

Any clues as to why....




Just kidding.... I heart cake way to much to waste that much of it. Well, maybe just a slice.....

Hungarian Mushroom Soup

I was out with the girls a few nights ago and the soup du jour was Hungarian Mushroom Soup. I have never had this before and I'm glad I tried it. If you are a fan of mushrooms this is a pretty awesome soup and it's easy to make. This would be a great addition to a Sunday brunch.

Hungarian Mushroom Soup
4 Tablespoons Butter
1 Large sweet onion, chopped
1 Lb. small mushrooms
2 Cups chicken broth
1 Cup milk
3 Tablespoons all-purpose flour
1 Tablespoons soy sauce
2 Tablespoons Paprika (I doubled this)
1 Teaspoon fresh dill (or 2 teaspoons of dried)
1 Teaspoon salt
1/2 Teaspoon pepper
1/2 cup sour cream
2 Teaspoons lemon juice

Melt butter in a large pot over medium heat. Saute the onions in the butter (4-5 minutes). Add the mushrooms and saute for 5 more minutes.

Stir in broth, paprika, soy sauce and dill. Reduce heat to low, cover and simmer for 15 minutes.

In a separate bowl, whisk the milk and flour together. Pour into the soup and stir well to blend. Cover and simmer for 15 minutes, stirring occasionally.

Stir in salt, pepper, lemon juice and sour cream. Mix together and heat over low heat about 3 to 5 minutes. Do not boil. Season to taste with salt and pepper.