Mexican Tortilla Soup

As I was looking for an easy chicken soup recipe to use some more of my garden veggies, I came across this one, and I could not resist! It was EXCELLENT. For a vegetarian version use vegetable broth rather than chicken broth, and add a can of rinsed pinto beans or chickpeas for some more protein. You could also add a cup of rice to this soup if you wish.

Mexican Tortilla Soup
Adapted from Recipe #4574 on Recipe Zaar

1 medium onion, chopped
1 leek, sliced lengthwise, and then chopped
3 garlic cloves, minced
1 green pepper, diced
2 jalepenos, seeded & diced
2 t chili powder
1/2 t cumin
1 t oregano
1 (28 oz) can whole peeled tomatoes, crushed (or fresh if you have them available)
1 can chicken broth
1 "can-ful" water (10 3/4 oz)
4 medium carrots, diced
1 medium summer squash/zucchini, diced
1 C corn
1 can black beans, drained & rinsed
1/4 cup packed chopped cilantro (feel free to add more!!)
2 cooked chicken breasts, boned & chopped or shredded

Optional Toppings:
Crushed tortilla chips
Monterrey Jack cheese, shredded
sliced green onions
avocado
sour cream

1. In a medium stock pot, saute onion, leek, peppers & garlic in oil.
2. Stir in chili powder, cumin, oregano, tomatoes, broth, water & carrots. Bring to a boil & simmer 10 minutes.
3. Add corn, squash, beans, cilantro & chicken, simmer 10 minutes.

Remove from heat & let sit for a couple minutes, then serve & garnish as desired. Enjoy!

Eggplants in Moussaka!

I really like eggplants, and I was trying to think of a new recipe I could use them in. And then I thought, Moussaka! Then I had to find a recipe. I found one on Recipe Zaar and made a few alterations in order to add in some of the other garden items in my fridge/pantry, and it was really delicious. Bob had one piece to start, and then he had seconds of two more pieces! This recipe is a bit more labor intensive than most that I post, but every so often I spend a little more time in the kitchen for something extra delicious.

Greek Moussaka
Serve with a Greek Salad
adapted from Recipe #88804 on Recipe Zaar

Casserole:
olive oil
3 eggplants (more if using the skinny asian variety), sliced 1/4 inch thick (I leave the skins on)
4-5 medium potatoes sliced 1/4 inch thick (I leave the skins on)
1 lb ground beef (or for vegetarian version use more eggplant, potatoes, & or zucchini)
1 medium onion , chopped
1-2 leeks, sliced thinly
fresh or dried oregano (1 t dried)
1 t salt, divided (or to taste)
1/2 t fresh ground black pepper (or to taste)
1/2 t cinnamon
2-3 cloves garlic, minced
3/4 pound tomatoes, peeled, seeded & crushed
3 T tomato paste
1/4 C water

Sauce:
3 T butter
2 T flour
1/2 t salt
1/4 t black pepper
1 C half & half
1 egg, beaten
1/2 C or more Parmesan cheese

1. Brush cookie sheet with olive oil, coat each side of eggplant & potato slices with olive oil, then season with salt & pepper. Place the slices on the cookie sheet; broil under the broiler (or grill) until brown, then turn & broil the other side, brush with more oil if needed; repeat until all slices are browned.
2. In a 9x13 inch baking pan, arrange 1/2 the eggplant slices, and all of the potato slices.
3. Meanwhile, in a large skillet, brown the beef, add onions & leeks & cook until softened. Drain any accumulated fat. Add in the garlic, tomatoes, tomato paste, water, oregano, cinnamon, 1/2 t salt, and pepper to taste. Pour over eggplant slices.
4. Arrange remaining eggplant slices over the beef mixture.
5. Prepare the cheese sauce: melt butter in a saucepan till bubbling, whisk in flour, 1/2 t salt, pepper to taste; gradually stir in the half & half, cook & stir over medium heat until thick & bubbly.
6. In a small bowl, beat egg & whisk in a small amount of the hot sauce, then add the egg mixture to the sauce & whisk, add Parmesan cheese, mix well until melted in. Pour the sauce on top of the casserole.
7. Bake in a preheated oven at 350 degree oven for 45 minutes, until cheese sauce is golden brown in places, cut into squares & serve.

Note on making vegetarian; in place of the beef I would cube some eggplants & or zucchini, and saute in olive oil with the onions until softened (adding a little water if necessary), then continue as directed above. I would also recommend doubling the potato layer - even if you aren't going vegetarian I would double the potato layer!! I love potatoes.

Great for a Sunday dinner.

Carrots

I hadn't made carrots for like 3 weeks, and I had tons of carrots in my fridge - since they come weekly from the garden, and I was thinking, what am I going to do with all of these carrots? And then I found a recipe for carrot soup, and I was so disappointed by the recipe. So I will not post the recipe because, while it was not terrible, it was not delicious, and these carrots deserved better. However, I used some of the carrots to make another side dish of carrots that was SOOO delicious. Here is the recipe.

Jennifer's Gingered Carrots

1 lb carrots, sliced thickly on the diagonal
1 whole garlic clove
2 T butter
1/2 C water
ground ginger
ground nutmeg
pinch of sugar

In a large skillet, heat the butter over low heat. Add the garlic clove, sliced carrots and water, and put in some ginger (1/2 to 1 tsp). Cover & simmer til carrots are tender, adding more water if necessary to prevent burning. Uncover and if there is any water remaining raise heat to high to boil off remainder of water. Sprinkle 1/4 t nutmeg and a pinch of sugar (or maple syrup or honey) over the carrots, stir & serve.

If only the soup had tasted as good as this! Oh well. Sometimes you make a great recipe, sometimes a mediocre one, and sometimes a failure. But the more you practice, the more you learn, and the more delicious recipes you will discover & come up with on your own!

I invite anyone reading this blog to make a submission of their own favorite whole-food style recipes.