Recipes

FRESH MEX CHICKEN SOUP

A fun meal adapted from a favorite local restaurant; this is a beautiful meal–a delight to the sense of sight, smell and taste. The half slice of lemon or lime squeezed into the soup really “makes” it.

Ingredients:    onion; garlic; boneless, skinless chicken breast; chicken broth or water and boullion cubes; lemon or lime; tomato; avocado; fresh cilantro; green onion

In large, soup size pan, make chicken broth by sautéing a clove of garlic and half a large onion, both diced, in ½ tablespoon oil, until translucent and starting to toast.* Add canned chicken broth or water and chicken bouillon in sufficient quantity for your family. Add ½ chicken breast per family member. You can either dice the chicken before cooking or shred it with a fork after cooking. A dash of pepper and ½ tsp. cumin is optional, but recommended. Simmer chicken in broth until done and the flavors have developed, at least 20 minutes, if cubed.

While chicken broth is cooking, dice tomatoes. Chop green onions, cilantro, 1-2 avocados, and slice a lemon. Cut the lemon slices in half. Arrange in a serving dish or in bowls. To serve, each person receives a bowl of chicken broth and can add the condiments as desired.

* if you are in a hurry, you can skip this step and just toss in about a tablespoon of minced onion and 1/8 teaspoon minced garlic (both dried) per quart of broth.

TOMATO SALSA

In non-metal mixing bowl combine:

2–16 oz cans diced tomatoes, one drained, one not drained
4 oz jalapeno (chili) peppers
½ cup finely chopped onion OR 1 tablespoon dry mined onion
1 tablespoon vinegar OR lime
1 teaspoon sugar
¼ teaspoon salt
1 tablespoon dry parsley (3T fresh)
½ tablespoon dry cilantro 1 ½ to 3 T fresh)
dash of chili powder
½ teaspoon cumin

With kitchen scissors, cut peppers into tiny pieces. Stir all ingredients together. For best flavor, let stand 30 minutes at room temperature before serving. Refrigerate.

MINESTRONE SOUP

All measurements in this recipe should be customized to your family’s tastes. This is a great way to use/hide leftovers—add bits of meats, assorted veggies, beans and pastas. You can add any leftover veggies or tomato sauces to this. I love it with thinly sliced spinach. Corn is good. Oregano seasoning can be used as can parsley. Substitute ingredients, have fun and enjoy it!

Ingredients:  onion, garlic, sausage/hamburger/soy crumbles, chicken broth, basil, assorted vegetables.
Brown half an onion, chopped, one clove garlic, minced and about a lb. of sausage/hamburger/soy crumbles or some combination. Add chopped celery, if desired. Add enough chicken broth to serve your family and one can diced tomatoes. Toss in a handful of fresh or dried basil (more if fresh, 1/3 less if dried). Add assorted vegetables: thinly sliced spinach; sliced squash–yellow and/or zucchini, carrots or yams–sliced or cubed. Stir in one can garbanzo (chick) peas or pinto beans. About five minutes before serving, break uncooked spaghetti noodles into one-inch lengths and toss in broth, or you can use macaroni noodles. Delicious topped with freshly grated parmesan cheese and pepper.

HUMUS
This almost-Betty Crocker version is a great dip for veggies!

1 can (15-16 oz) garbanzo beans, drain, but reserve liquid
1/3 cup tahini
1 clove garlic, cut in half
3 TB lemon juice
1 tsp salt
Optional: fresh parsley, canned olives, roasted red peppers

Process half the bean liquid and all other ingredients in food processor until smooth. Add more liquid as needed to reach right consistency.