Caldo Tlalpeno, a nice spicy chicken soup...

for these cold rainy nights we have been having. You may add more or less of the Chipotle Salsa depending on your heat tolerance. You don't want to overpower the flavor of the chicken. A little rice or orzo would also be good added to this soup.

* Exported from MasterCook *

Caldo Tlalpeno

Recipe By : Adapted from Diana Kennedy
Serving Size : 6 Preparation Time :0:00
Categories : Soups And Stews
Amount Measure Ingredient -- Preparation Method
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2 quarts good chicken stock (homemade is best, but canned will do)
1 1/4 pounds chicken breast, (bone-in and skin on)
1/2 teaspoon mixed dried herbs -- (oregano and cumin)
1 tablespoon olive oil
1 medium onion -- diced
1 large carrot -- peeled and diced
15 ounces canned garbanzo beans -- drained and rinsed
2 large cloves garlic -- minced
chopped fresh cilantro
salt to taste
2 tablespoons Chipotle Salsa
1 ripe avocado -- for garnish
1 large lime -- cut in wedges

Place the broth and chicken in a saucepan and bring to a simmer over medium heat. Skim off any grayish foam that rised during the first few minutes of simmering, add the herbs, cover and simmer 13 minutes. Remove the chicken breast, skin and bone it, then tear the meat into thick shreds and set aside. Strain the broth and skim off all the fat that rises to the top. Wash the pan,
set it over medium heat, and add the oil, onion, and carrot. Cook, stirring occasionally, until the onions begint to brown, about 7 minutes. Add the garlic and cook 1 minute longer. Stir in the broth, garbanzos, Chipotle Salsa and cilantro, partially cover and simmer for 30 minutes. Season with salt if needed. Just before serving, add the shredded chicken to the simmering soup. Simmer for a few minutes, until chicken is heated through, then ladle the soup into bowls, top with diced avocado, and serve accompanied by wedges of lime.
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Spicy Black Beans and Rice

If you would prefer, you may substitute pinto beans or red beans for the black beans, they are all good in this recipe. I always serve this with a bottle of Louisiana Hot Sauce or Tabasco Hot Sauce. They add a nice piquant zip to this dish.

* Exported from MasterCook *

SPICY BLACK BEANS AND RICE

Recipe By : Gourmet / March 1998
Serving Size : 6 Preparation Time :0:00
Categories : Soups And Stews

Amount Measure Ingredient -- Preparation Method
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1 pound dried black beans -- soaked in cold water, overnight
1 ham hock (I prefer to use a ham bone)
2 large garlic cloves -- minced
1 bay leaf
1 1/2 teaspoons dried oregano -- crumbled
3 cups coarsely chopped onion
2 green bell peppers -- chopped
1/2 teaspoon dried hot red pepper flakes -- or to taste
1 tablespoon chili powder
1-28-ounce can Italian tomatoes -- drained and chopped
1/3 cup chopped fresh cilantro -- or to taste
1 tablespoon red-wine vinegar
-cooked rice as an accompaniment
-chopped red onion as an accompaniment
-chopped fresh cilantro as an accomaniment

In a kettle combine the beans, the ham hock or ham bone, the garlic, the bay leaf, the origano, the onion, the bell peppers, the red pepper flakes, the chili powder, and 8 cups water and simmer the mixture, covered, stirring occasionally, for 3 hours, or until the beans are tender. Stir in the tomatoes and salt to taste and simmer the mixture, uncovered, stirring occasionally, for 1 hour, or until the mixture is thickened. Discard the bay leaf, remove the ham from the mixture, and chop the meat. Stir the meat into the mixture with the coriander and the vinegar and serve the beans over the rice and top with onion and cilantro, as desired.

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Santa Fe Chicken Soup

This is a wonderful nourishing soup for the cold days of winter. I urge you to use homemade chicken stock, but canned in fine also. Just be careful about adding salt if you are using canned broth. I like to add cooked black beans to this soup. If you use canned black beans, be sure to rinse them well, or they will turn this lovely soup a muddy brown color.
(Please note, this recipe does not use any of my fine products, but you could always serve some of my Mango Salsa or Pineapple Salsa with chips, as a starter...just a thought.)


* Exported from MasterCook *

SANTA FE CHICKEN SOUP

Recipe By : not sure where this came from
Serving Size : 4 Preparation Time :0:00
Categories : Soups And Stews

Amount Measure Ingredient -- Preparation Method
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2 medium fresh tomatoes
3 tablespoons oil
4 large garlic cloves -- minced
1 large onion -- chopped
2 jalapeno peppers -- seeded and chopped
1/2 teaspoon ground cumin
1/2 teaspoon dried oregano -- crumbled
8 cups chicken broth
1 1/2 pounds boneless skinless chicken breasts -- cut into inch pieces
1/3 cup white rice -- raw
3 tablespoons cilantro -- finely chopped
GARNISH: tortilla strips
grated Monterey jack cheese
minced hot green chili peppers
diced avocado
fresh cilantro leaves
sour cream
lime wedges

Cut the tomatoes in half and place them under a broiler until blackened and blistered. Remove and let cool slightly. Peel away skin, discard seeds, and chop up. Remove chicken and set aside. In a large pot, put 1 tablespoon of the oil and brown the chicken pieces. Set aside. Add remaining oil to pan. Saute onion, garlic, and jalapenos for 8 minutes or until limp and starting to turn golden. Add tomatoes and saute and stir until juice evaporates and mixture starts to thicken. Add chicken broth, rice, and cilantro stems and bring mixture to a boil. Turn down to a slow simmer and add the chicken to the soup mixture. Simmer for 20 minutes or until rice is done. Garnish with any or all of the above extras.
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Curried Beef and Potato Stew

This recipe is quite tasty. Unfortunately, I do not remember where I came upon this recipe. So, if this recipe belongs to you, please forgive my indiscretion, and I thank you. I like to garnish this with a little chopped fresh cilantro and green onions.

* Exported from MasterCook *

CURRIED BEEF AND POTATO STEW

Recipe By : An Unknown Source (I can't remember where I found this.)
Serving Size : 6 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
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2 lbs lean boneless beef stew meat -- cut into 1-inch
cubes
2 lbs red potatoes -- peeled and cut into
3/4 inch pieces
1 medium onion -- chopped
3/4 cup Mango Chutney or Pineapple Chutney
1/4 cup raisins
3 tablespoons quick-mixing flour -- such as Wondra
1 cup water
1 teaspoon beef bouillon granules
2 tablespoons Madras curry powder
1/2 teaspoon ground ginger
1/2 teaspoon garlic powder
1/4 teaspoon pepper
1/4 teaspoon salt
2 cups frozen green peas -- thawed

In a 4- or 5-quart slow cooker, mix together all the ingredients except the peas. Cover and cook on low heat setting 7-8 hours or until the beef and potatoes are tender but not falling apart, stirring once during the cooking time, if possible. Stir in the peas, cover, and cook 15 minutes longer. Serve with steamed rice.

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