Archive for March, 2009|Monthly archive page
Once again another great find from Cookie Madness. But alas, not a dessert! This soup is so very easy and yum! I made it vegetarian so omitted the chicken, but the flavors are so great you will please the whole family!
1/2 cup diced onion
2 tablespoons brown sugar
1 tablespoon chili powder
1 tablespoon ground cumin
1 teaspoon ground coriander
1 tablespoon olive oil
1 teaspoon minced garlic
1 (14-oz.) can fire-roasted diced tomatoes
1 (8-oz.) can tomato sauce
1 1/2 cups chicken broth
1/2 cup orange juice
1/4 cup tomato paste
1 pound chicken breast tenders
2 (15-oz.) cans black beans, drained*
1/2 teaspoon salt
Toppings: diced avocado, chopped fresh cilantro, sour cream
* Since I opted for the vegetarian option, I used 3 cans of black beans to insure a hearty soup.
1. Sauté onion, brown sugar, chili powder,cumin, and coriander in hot oil in a Dutch Oven, or other large pot, over medium heat 2 to 3 minutes or until onion is tender and fragrant. Add garlic, and cook 1 minute.
2. Stir in tomatoes, tomato sauce, chicken broth, orange juice, and tomato paste until well blended. Stir in chicken. Cover, reduce heat to low, and cook 2 hours. Shred chicken with two forks in Dutch oven.** Add black beans, and cook 10 more minutes. Stir in salt. Serve with desired toppings.
**For the vegetarian option, I let the mixture simmer for ~45 minutes, then added the black beans.
Note: Store any leftovers in an airtight container in the refrigerator up to 2 days, or freeze up to 3 months. Thaw in refrigerator. When reheating, add water or canned broth to reach desired consistency.
It seems the trendy way to cook fish this spring is en papillote! I totally threw this together for a caribbean inspired meal! And I am so proud. 🙂
All of this is approximate depending on the size of your fish. My fish was about 24 oz,
Mix the following:
Melted butter (about a Tbs max)
Few shakes of cinnamon
Few shakes of oregano
Sea Salt – not too much.
A bit of squeezed orange juice, so that your rub isn’t completely dry.
Rinse the fish, then pat dry. Place the fish on a ~12×12 inch piece of foil or parchment paper, and lavishly spread the rub all over the fish. Throw some wedges of the orange that you zested around the fish and some parsley just to make it pretty. Place another piece of foil the same size on top and roll each edge to close the fish.
Bake for ~17 minutes at 400 degrees (bake time depends on size of fish). Make sure to open your papillote away from you so you don’t get doused in hot steam! Use a fork to make sure the salmon flakes. If it doesn’t flake it isn’t ready yet (wrap it back up and send it in for a bit longer)!
This was DELICIOUS !
For the longest time, I would wander through the produce section and look dreamily towards the sweet potatoes wondering why they were there if it wasn’t November or December. What a waste.
But guess what?!
I have two amazing, quick, and EASY options for your sweet potatoes! I am always looking for meals/sides I can prep on Sunday and munch on throughout the week. Every week I have the hardest time deciding which of the two following spices to use!
Littlest over at The Schell Cafe loves sweet potatoes cubed and tossed with olive oil and cinnamon in a ziploc, and that was the original go-to snack of mine.
Until the fabulous guys over at the The Bitten Word posted a slight variation. They claimed that cubed sweet potatoes tossed with olive oil and fajita seasoning (I use the chicken variety) would please anyone.
I decided to try these out one night when I had a group of my favorite guinea pigs over for dinner! 3/5 of us supposedly disliked sweet potatoes. I told them that it was hypothesized by the chaps over there that anyone would love them.
After observing and collecting data, the conclusion of this experiment supported our hypothesis! Not only did all 3 of them totally dig the potatoes, a few beers and games of wii bowling later they were digging through my fridge looking for the remaining cubes.
So try them I say, you will be pleasantly surprised (and so will your guinea pigs).
Disclaimer: If you have guinea pigs, I wouldn’t recommend dropping the leftovers in the bowl, don’t know how the olive oil would do in their squeaky little systems!
I am so excited with the menu I’ve put together for the week! Can’t wait to share it!
Monday night I’m making sushi with my BFF! Watch for pictures! This is our second time, we are still beginners, but it is so much fun!
See you soon!