Eileen's Tortilla Soup

I love this soup because you can have it on the table in about half an hour.  Just keep your cupboard stocked with the basic ingredients, or substitute as needed.  Can be served with Mexican Rice

1 Tbsp oil                                            1 can tomato soup

1 small onion, chopped                       1  14 oz. can beef broth*

2 cloves garlic, minced                        1 tsp chili powder

1 4 oz. can green chilies, chopped       1 tsp cumin  

1 14 oz can diced tomatoes                1 tsp Worcestershire sauce            

1 14 oz can pinto beans                       2 C cooked chicken, cubed*

1 14 oz can of corn                              1 Tbsp cilantro, chopped         

Toppings:

1 package tortilla chips                     additional chopped cilantro

1½- 2 C shredded cheese (Mexican mix is good)

Sauté onion and garlic in oil in a 3-4 qt pot.  Add remaining ingredients (except toppings) to the pot.  Bring to a boil.  Simmer for 20 minutes.  Ladle soup into bowls and top with cheese, cilantro, and chips.

Other possible toppings:  sliced olives, chopped avocado, sour cream, lime wedges.

*A friend makes a vegetarian version of this using tofu and vegetable broth.

You could also substitute ground beef, etc. if desired.

Salmon Chowder

With the packages of smoked salmon in my freezer and the cooler weather, this is just perfect!  If you're looking for the smoky flavor, but don't have any smoked salmon, try adding some liquid smoke.  Start with 1/2 teaspoon, then add sparingly.

• 3 tablespoons butter or olive oil
• 3/4 cup chopped onion
• 1/2 cup chopped celery
• 2 cloves garlic
• 2 cups diced potatoes
• 2 carrots, diced
• 2 cups chicken broth 
• 1 teaspoon salt
• 1 teaspoon ground pepper
• 1 teaspoon dried dill weed
• 1 (16 ounce) can salmon, skin and bones removed (I used smoked salmon)
• 1 (12 ounce) can evaporated milk
• 1 (15 ounce) can cream-style corn

1. Melt butter in a large pot over medium heat.
2. Sauté onion, celery, and garlic until onions are tender.
3. Stir in potatoes, carrots, broth, salt, pepper, and dill.
4. Bring to a boil and reduce heat.
5. Cover and simmer 20 minutes.
6. Stir in salmon, evaporated milk, and corn.

Fried Rice for Lydia

This recipe was requested by Lydia.  We made it while in Germany, trying to use up a LOT of cooked rice we had.

Fried rice is a dish that is meant to use up leftovers.  So check out your fridge and see what you find.  (But if it’s more than a week old, THROW it out!)  I’m giving a range of amounts because it can vary by what you have and how many you aim to feed. 

2 tsp oil (I like bacon grease for flavor, but you can use any oil)

¼-1/2 cup chopped onion (some like using green onions)

¼-1/2 cup chopped celery

¼-1/2 cup chopped or grated carrots

¼-1/2 cup chopped bell pepper

1-2 garlic cloves, minced

1/3 -1 cup cooked meat, or cook up several slices of bacon and omit the oil

¼ cup green peas (optional, but adds nice color)(defrosted, should cook as you finish the dish)

Cooked rice, about ½-1 cup per person, depending on what else is being served

1-3 tsp soy sauce, preferably Kikkoman or a Japanese brand

Ground black pepper

1-2 Tbsp catsup (optional)

1 egg (optional)

Fry whatever vegetables you are using in oil until almost cooked to your liking.  (It will cook a little more in the process.)  Add the meat and rice, breaking up big chunks.  Keep stirring to mix it up and continue breaking up rice.  At some point you can add the soy sauce, pepper, and catsup to taste.  Start with the smallest amounts and add as needed.  Continue mixing until heated through.

If you want to add an egg, clear a space in the pan by moving the rice over.  Break the egg into the space and scramble a bit, then mix into the rice and cook.

Mexican Rice

This would go well with the Chile Relleno, Tortilla Soup, Mexicali Chicken or Fish Taco recipes below or any Mexican dish.

2 C white rice  (if using brown rice, use 2-3 Tbsp less)
1/4 C butter
1/2 C chopped onion
1 clove garlic, minced
3/4 C salsa or enchilada sauce
3 C chicken broth
1/2-1 tsp salt
1/4 tsp pepper

Rinse rice.  Put into rice cooker with next 5 ingredients.  Cook.  Between 20-40 minutes after it turns off, add salt and pepper to taste.

OR:

In a large skillet, heat half the butter and gently sauté onions and garlic until onions are golden.  Heat the rest of the butter in the same pan, add the rice, and cook gently, stirring constantly, until rice is well coated and evenly colored.  Add the sauce and heat through; then add chicken broth.  Cover and cook over low heat for 20 minutes or until liquid is absorbed.  Season with salt and pepper.

Makes 6 servings.

Moroccan Chickpea Chili

        I loved the flavors of this chili/stew/soup.  Be careful with how much ground red pepper you add if anyone is very sensitive.  It's easy to make with a few key ingredients on hand.  Add more beans or broth depending on the consistency you want.

      If you like this recipe, you might also want to try Chickpea and Cilantro Stew with Cumin. 

       Don't let the long list of ingredients scare you.  It is mostly spices.  

1 T olive oil

1  C chopped onion

¾ C chopped celery     

½ C chopped carrot               

½ C chopped bell pepper   

1  t  minced garlic

2  t ground cumin 

2  t paprika (plain or smoked)

1  t ground ginger

½ t ground turmeric

¼ t freshly ground black pepper

¼ t salt

1/8 t ground cinnamon

1/8 t ground red pepper OR LESS

2 C water or chicken broth

2  T  tomato paste*

1-2 (15 ½ oz) cans chickpeas (garbanzo beans), rinsed and drained

1  (14.5-oz) can diced tomatoes, undrained

2  T chopped fresh cilantro

1  T fresh lemon juice   

Garnish:  yogurt, more cilantro

          (underlines separate groups of ingredients to be added)

Heat oil in a large saucepan over medium-high heat. Add onion, celery, carrot, pepper, and garlic to pan; sauté 5 minutes. Stir in seasonings; cook 1 minute, stirring constantly. Add water or chicken broth, tomato paste, chickpeas, and tomatoes; bring to a boil. Cover, reduce heat, and simmer 20 minutes. Stir in cilantro and juice.

This can be garnished with a little dollop of yogurt or sprinkled with more cilantro.

Great served with basmati rice.

* Freeze leftover tomato paste in 1-2 T dollops in a freezer baggie.  Because it is so thick, it will usually stay separate until frozen.  Take out as needed from the baggie.

Original recipe:  Moroccan Chickpea Chili My Recipes