This recipe is so good and fairly healthy. The only change that I made is to use corn tortillas instead of flour. In my opinion, flour tortillas should NEVER be used for enchiladas! This will make 9-10 enchiladas if you use corn tortillas.
Source: http://recipeindulgence.blogspot.com
Ingredients:
1 1/2 pounds chicken, shredded
1/3 cup honey
1/4 cup lime juice
1 tbsp chili powder
1/2 tsp garlic powder
2 (10 ounce) cans green enchilada sauce
mozzarella cheese, shredded
cheddar cheese, shredded
flour tortillas (I used corn)
Directions:
1. Mix together honey, lime juice, chili powder, and garlic powder. Add to chicken and let soak for 30 minutes.
2. Spray a 9 x 13 inch pan with nonstick spray and pour enchilada sauce so it coats the bottom of the pan.
3. Fill tortillas with shredded chicken and desired amount of cheese. Roll and place in baking pan.
4. Pour the remaining enchilada sauce over chicken and and sprinkle more cheese on top.
5. Bake at 350 F for 30 minutes.
Wednesday, November 10, 2010
Cream of Mushroom Soup
My family loves mushrooms and soup, so this was a perfect thing to make for them. This soup is so good and satisfying. I don't remember whose blog I retrieved it from, but I am grateful to have found it!
Ingredients:
3 Tbsp. butter
1/2 of a yellow onion, chopped
– 3-4 garlic cloves, minced
– 1 lb. ground turkey
– 1 c. flour ( I used 1/2 cup, but 1/4 cup would probably work really well)
– Lots of portabella mushrooms, cut into chunks* ( I omitted)
– Lots of button mushrooms, cut into chunks
– Lots of any other mushrooms you love, cut into chunks
** Okay, to be fair: you’ll need about a pound or so of mushroom chunks total, your preference–
About 4-6 c. milk, stock, or half-n-half (depending on the flavor/healthiness/thickness you want; I tend to do a mixture of all three)
– Salt and ground pepper
Directions:
Add the butter to a large heavy pot on the stove top over medium heat. Add onion and garlic to the melted butter, and sauté until soft, about 5 minutes. Add ground turkey and brown. Add flour and make the mixture thick, get that flour mixed into the turkey really well (you’ll have a thick, sticky, lumpy mass on your hands. That is fine, it’s what you want).
Add mushrooms and cook for awhile, until juices and flavor are released (about 15 minutes). Slowly add your liquid of choice (milk/broth/half-n-half). Cook until thickened as desired while on medium heat, stirring frequently. Add salt and pepper to taste.
Ingredients:
3 Tbsp. butter
1/2 of a yellow onion, chopped
– 3-4 garlic cloves, minced
– 1 lb. ground turkey
– 1 c. flour ( I used 1/2 cup, but 1/4 cup would probably work really well)
– Lots of portabella mushrooms, cut into chunks* ( I omitted)
– Lots of button mushrooms, cut into chunks
– Lots of any other mushrooms you love, cut into chunks
** Okay, to be fair: you’ll need about a pound or so of mushroom chunks total, your preference–
About 4-6 c. milk, stock, or half-n-half (depending on the flavor/healthiness/thickness you want; I tend to do a mixture of all three)
– Salt and ground pepper
Directions:
Add the butter to a large heavy pot on the stove top over medium heat. Add onion and garlic to the melted butter, and sauté until soft, about 5 minutes. Add ground turkey and brown. Add flour and make the mixture thick, get that flour mixed into the turkey really well (you’ll have a thick, sticky, lumpy mass on your hands. That is fine, it’s what you want).
Add mushrooms and cook for awhile, until juices and flavor are released (about 15 minutes). Slowly add your liquid of choice (milk/broth/half-n-half). Cook until thickened as desired while on medium heat, stirring frequently. Add salt and pepper to taste.
Monday, November 8, 2010
Coconut Cream Tart
My dad loves coconut cream pie, so I decided to make this for him. It was delicious, but very time consuming and the filling didn't set up as well as it should have. I don't think I would make it again for the reasons I previously mentioned.
Source:http://crumblycookie.net
(crust adapted from Dorie Greenspan; filling adapted from Tartine)
If you can’t find (or just don’t want to buy) coconut flour, replace the coconut flour in the crust with an additional ¼ cup all-purpose flour (to make a total of 1½ cups all-purpose flour).
Consider using half coconut milk in the filling instead of some of the whole milk! I forgot, but I think would add another delicious layer of coconut. (I added the coconut milk, which did add great flavor)
For the filling:
2 cups whole milk
¼ teaspoon salt
4 tablespoons cornstarch
4 ounces (½ cup + 1 tablespoon) granulated sugar
2 large eggs
1 teaspoon vanilla extract
¼ teaspoon coconut extract ( I omitted)
4 tablespoons unsalted butter, cut into 8 cubes
1¼ cups (3.5 ounces) unsweetened small-flake coconut
For the crust:
1¼ cups (6 ounces) all-purpose flour
¼ cup coconut flour
½ cup (2 ounces) confectioners’ sugar
¼ teaspoon salt
1 stick plus 1 tablespoon (9 tablespoons total) very cold (or frozen) unsalted butter, cut into small pieces
1 large egg yolk
¼ cup shredded sweetened coconut, toasted, for garnish
whipped cream (optional) ( I didn't use)
1. For the filling: Add the milk and salt to a 2-quart saucepan and bring to a boil over medium-high heat. Meanwhile, whisk together the sugar and cornstarch in a medium bowl, then whisk in the eggs. When the milk boils, pour just a bit of it into the egg mixture, whisking constantly. Keep whisking and very gradually add the rest of the milk to the egg mixture. Pour the mixture back into the pot and whisk constantly over medium heat until the mixture thickens and just starts to boil; it will only take a few minutes. Quickly pour the pastry cream into a fine-mesh strainer set over a medium bowl (I use the same bowl I originally mixed everything in). Use a rubber spatula to push the pastry cream through the strainer. Let the pastry cream cool for a few minutes, occasionally stirring it, and then mix in the butter, 2 cubes at a time. Press plastic wrap directly on the surface of the pastry cream and refrigerate it until completely chilled, 3-4 hours or overnight.
2. Prepare the crust: Add the flours, sugar, and salt to the bowl of a food processor fitted with the metal blade. Pulse briefly to combine. Add the butter, and pulse until the butter is cut into the dough but some pieces are still pea-sized, 2-3 seconds. Add the yolk and process continuously until the dough begins to form clumps, 30-45 seconds, stirring once or twice.
3. Spray a 9-inch tart pan (or a pie pan, but then your crust will be thicker, like mine) with nonstick spray. Lightly pat the dough onto the bottom of the pan and up the sides. Freeze the lined pan for at least an hour before baking.
4. Adjust an oven rack to the middle position and heat the oven to 375 degrees. Spray one side of a 12-inch square of foil with nonstick spray; press onto the crust, oiled side down. Bake 25 minutes; remove the foil and continue to bake until the crust is golden brown, about 8 minutes more. Cool completely.
5. Assembly: Remove the chilled pastry cream from the freezer and stir in the unsweetened coconut. Spread the pastry cream into the cooled crust; smooth the top. Place a piece of plastic wrap directly over the filling and refrigerate for at least 3 hours. During this time, the coconut will soak up moisture from the filling, become softer and thickening the filling further.
6. When ready to serve, remove the plastic wrap and top with toasted coconut and whipped cream, if desired.
Source:http://crumblycookie.net
(crust adapted from Dorie Greenspan; filling adapted from Tartine)
If you can’t find (or just don’t want to buy) coconut flour, replace the coconut flour in the crust with an additional ¼ cup all-purpose flour (to make a total of 1½ cups all-purpose flour).
Consider using half coconut milk in the filling instead of some of the whole milk! I forgot, but I think would add another delicious layer of coconut. (I added the coconut milk, which did add great flavor)
For the filling:
2 cups whole milk
¼ teaspoon salt
4 tablespoons cornstarch
4 ounces (½ cup + 1 tablespoon) granulated sugar
2 large eggs
1 teaspoon vanilla extract
¼ teaspoon coconut extract ( I omitted)
4 tablespoons unsalted butter, cut into 8 cubes
1¼ cups (3.5 ounces) unsweetened small-flake coconut
For the crust:
1¼ cups (6 ounces) all-purpose flour
¼ cup coconut flour
½ cup (2 ounces) confectioners’ sugar
¼ teaspoon salt
1 stick plus 1 tablespoon (9 tablespoons total) very cold (or frozen) unsalted butter, cut into small pieces
1 large egg yolk
¼ cup shredded sweetened coconut, toasted, for garnish
whipped cream (optional) ( I didn't use)
1. For the filling: Add the milk and salt to a 2-quart saucepan and bring to a boil over medium-high heat. Meanwhile, whisk together the sugar and cornstarch in a medium bowl, then whisk in the eggs. When the milk boils, pour just a bit of it into the egg mixture, whisking constantly. Keep whisking and very gradually add the rest of the milk to the egg mixture. Pour the mixture back into the pot and whisk constantly over medium heat until the mixture thickens and just starts to boil; it will only take a few minutes. Quickly pour the pastry cream into a fine-mesh strainer set over a medium bowl (I use the same bowl I originally mixed everything in). Use a rubber spatula to push the pastry cream through the strainer. Let the pastry cream cool for a few minutes, occasionally stirring it, and then mix in the butter, 2 cubes at a time. Press plastic wrap directly on the surface of the pastry cream and refrigerate it until completely chilled, 3-4 hours or overnight.
2. Prepare the crust: Add the flours, sugar, and salt to the bowl of a food processor fitted with the metal blade. Pulse briefly to combine. Add the butter, and pulse until the butter is cut into the dough but some pieces are still pea-sized, 2-3 seconds. Add the yolk and process continuously until the dough begins to form clumps, 30-45 seconds, stirring once or twice.
3. Spray a 9-inch tart pan (or a pie pan, but then your crust will be thicker, like mine) with nonstick spray. Lightly pat the dough onto the bottom of the pan and up the sides. Freeze the lined pan for at least an hour before baking.
4. Adjust an oven rack to the middle position and heat the oven to 375 degrees. Spray one side of a 12-inch square of foil with nonstick spray; press onto the crust, oiled side down. Bake 25 minutes; remove the foil and continue to bake until the crust is golden brown, about 8 minutes more. Cool completely.
5. Assembly: Remove the chilled pastry cream from the freezer and stir in the unsweetened coconut. Spread the pastry cream into the cooled crust; smooth the top. Place a piece of plastic wrap directly over the filling and refrigerate for at least 3 hours. During this time, the coconut will soak up moisture from the filling, become softer and thickening the filling further.
6. When ready to serve, remove the plastic wrap and top with toasted coconut and whipped cream, if desired.
Quick Cinnamon Biscuits
I love cinnamon rolls, but I do not like to wait for them. This is a really easy and good recipe. Not as good as real cinnamon rolls, but pretty decent if you want something comparable and quick. The only thing that I would change is to add less cinnamon. I never thought that I would say that, but the cinnamon flavor was too strong almost bitter.
Adapted from The Moosewood Collective’s “Moosewood Restaurant New Classics”
Yield: 9 biscuits ( I was able to get 12)
Cinnamon Sugar Filling:
1/4 cup brown sugar
2 teaspoons cinnamon
1 teaspoon nutmeg ( I omitted)
Biscuit Dough:
2 1/2 cups unbleached white flour
2 tablespoons brown sugar, packed
2 teaspoons baking powder
1/2 teaspoon salt
1 1/2 cups plus 1 tablespoon heavy cream
Icing:
6 tablespoons confectioners’ sugar
4 to 6 teaspoons milk or heavy cream
Directions:
1. Preheat the oven to 400 degrees F.
2. For the Filling: In a small bowl, combine the brown sugar, cinnamon and nutmeg. Set aside.
3. For the Dough: In a large bowl, stir together the flour, brown sugar, baking powder and salt. Add 1 1/2 cups cream, and stir until the dough forms a ball, about 1 minute. With your hands, fold the dough over a few times in the bowl, until the dough is smooth.
4. Turn the dough out onto a lightly floured surface. Lightly flour your hands, and pat the dough into a 1/2-inch-thick rectangle, about 9 X 13 inches. Brush the surface of the dough with the remaining tablespoon of cream. Sprinkle evenly with the cinnamon sugar topping.
5. Starting from the long side, roll the dough into a cylinder. Slice into 9 equal rounds. Place the rounds, cut side down, into an ungreased 8-inch square baking dish or a pie plate. Bake for about 30 minutes, until the biscuits are lightly browned.
6. For the Icing: While the biscuits bake, mix together the confectioners’ sugar and milk or cream until smooth. When you remove the biscuits from the oven, immediately drizzle them with icing. Serve warm.
Adapted from The Moosewood Collective’s “Moosewood Restaurant New Classics”
Yield: 9 biscuits ( I was able to get 12)
Cinnamon Sugar Filling:
1/4 cup brown sugar
2 teaspoons cinnamon
1 teaspoon nutmeg ( I omitted)
Biscuit Dough:
2 1/2 cups unbleached white flour
2 tablespoons brown sugar, packed
2 teaspoons baking powder
1/2 teaspoon salt
1 1/2 cups plus 1 tablespoon heavy cream
Icing:
6 tablespoons confectioners’ sugar
4 to 6 teaspoons milk or heavy cream
Directions:
1. Preheat the oven to 400 degrees F.
2. For the Filling: In a small bowl, combine the brown sugar, cinnamon and nutmeg. Set aside.
3. For the Dough: In a large bowl, stir together the flour, brown sugar, baking powder and salt. Add 1 1/2 cups cream, and stir until the dough forms a ball, about 1 minute. With your hands, fold the dough over a few times in the bowl, until the dough is smooth.
4. Turn the dough out onto a lightly floured surface. Lightly flour your hands, and pat the dough into a 1/2-inch-thick rectangle, about 9 X 13 inches. Brush the surface of the dough with the remaining tablespoon of cream. Sprinkle evenly with the cinnamon sugar topping.
5. Starting from the long side, roll the dough into a cylinder. Slice into 9 equal rounds. Place the rounds, cut side down, into an ungreased 8-inch square baking dish or a pie plate. Bake for about 30 minutes, until the biscuits are lightly browned.
6. For the Icing: While the biscuits bake, mix together the confectioners’ sugar and milk or cream until smooth. When you remove the biscuits from the oven, immediately drizzle them with icing. Serve warm.
Kettle Corn
I have never made homemade popcorn before. I have always been intimidated by it, but it is super easy. The reason I chose to finally make it is because it is so easy on the wallet. I get so tired of spending $4 for 3 bags of popcorn that never pop correctly! I got a whole bag of kernels for $1.99 that should last a long time! Maybe not, since I intend to make this weekly at least! I also included all of the fabulous tips from the source of this recipe. They really helped my confidence!
Note: This recipe was copied directly from the source for convenience.
Source:http://savorysweetlife.com
Ingredients:
1/4 cup vegetable oil
1/2 cup popcorn kernels
1/3 cup sugar
3/4 teaspoon salt
*Special Equipment – A large pot with lid
Directions:Heat oil in a large pot over medium-high heat. Add popcorn and sugar giving it a quick stir and then cover with lid. Once popcorn starts popping, pick it up and give it a quick shake every few seconds until popping slows down, between 3-4 minutes. Remove immediately from heat and pour into a large bowl. Sprinkle with salt and serve immediately. Do not make the mistake of removing the pot from heat without transferring to a bowl. Due to the high heat of the pot, if you don’t transfer the popcorn it will caramelize and perhaps burn. *Also, do not attempt to make a batch of this in a dutch oven. I made a second batch thinking it would work and it caramelized to quickly and burned.
<> Buck from JustPoppin just left a really informative comment with suggestions on popping kettle corn. This is what he had to say:
“I’d like to suggest adding a step (or clarification) at the beginning of the recipe to get the most out of the Mushroom Popcorn kernels…
3 kernels of corn should be added to the oil in the pan at the very start. Only after those kernels pop should the rest of the corn and other ingredients be added to the hot oil. Do this instead of adding the popcorn to cold oil and heating it together (which saps the popcorn of needed moisture).
More so than any other popcorn, Mushroom Popcorn kernels are very heat sensitive. They need higher heat (over 400F) to pop with the explosiveness necessary to get that big puffy ball shape, and to get it from the overwhelming majority of the kernels in the pan (which should be the result).
Popcorn will pop at temperatures as low as 250F but it’s more of a PFFFFT instead of a POP! Get over 400F and you’ll be getting bigger POPs. The step above is a great way to be sure the oil is plenty hot before adding most of your corn.”
If you have more questions about popcorn he says you can pop (get it? pop?.. never mind) on over to Justpoppin for more tips.
PS: If you are fanatical about this type of kernel like I am, you can order them online at justpoppin.com since grocery stores do not carry this type of kernel.
Just so you know – Disclaimer: JustPoppin.com did not sponsor this post. They merely provided me with a few samples because I was curious about mushroom kernels.
Note: This recipe was copied directly from the source for convenience.
Source:http://savorysweetlife.com
Ingredients:
1/4 cup vegetable oil
1/2 cup popcorn kernels
1/3 cup sugar
3/4 teaspoon salt
*Special Equipment – A large pot with lid
Directions:Heat oil in a large pot over medium-high heat. Add popcorn and sugar giving it a quick stir and then cover with lid. Once popcorn starts popping, pick it up and give it a quick shake every few seconds until popping slows down, between 3-4 minutes. Remove immediately from heat and pour into a large bowl. Sprinkle with salt and serve immediately. Do not make the mistake of removing the pot from heat without transferring to a bowl. Due to the high heat of the pot, if you don’t transfer the popcorn it will caramelize and perhaps burn. *Also, do not attempt to make a batch of this in a dutch oven. I made a second batch thinking it would work and it caramelized to quickly and burned.
<
“I’d like to suggest adding a step (or clarification) at the beginning of the recipe to get the most out of the Mushroom Popcorn kernels…
3 kernels of corn should be added to the oil in the pan at the very start. Only after those kernels pop should the rest of the corn and other ingredients be added to the hot oil. Do this instead of adding the popcorn to cold oil and heating it together (which saps the popcorn of needed moisture).
More so than any other popcorn, Mushroom Popcorn kernels are very heat sensitive. They need higher heat (over 400F) to pop with the explosiveness necessary to get that big puffy ball shape, and to get it from the overwhelming majority of the kernels in the pan (which should be the result).
Popcorn will pop at temperatures as low as 250F but it’s more of a PFFFFT instead of a POP! Get over 400F and you’ll be getting bigger POPs. The step above is a great way to be sure the oil is plenty hot before adding most of your corn.”
If you have more questions about popcorn he says you can pop (get it? pop?.. never mind) on over to Justpoppin for more tips.
PS: If you are fanatical about this type of kernel like I am, you can order them online at justpoppin.com since grocery stores do not carry this type of kernel.
Just so you know – Disclaimer: JustPoppin.com did not sponsor this post. They merely provided me with a few samples because I was curious about mushroom kernels.
Monday, November 1, 2010
Floribean Chicken Chili
This is a really great chili recipe. I loved that it was sweet and smoky. I LOVED the addition of molasses, which added so much depth. I may just add it to every chili recipe!
Source: http://theperfectpantry.com
Adapted from a recipe in Parade magazine by Sheila Lukins, the dish serves 6-8; can be doubled or tripled (and frozen).
Ingredients:
2-1/2 lbs boneless, skinless chicken thighs or breasts
1 onion, divided (half cut into two large chunks, half diced)
1 carrot, halved
2 celery ribs, halved
2 bay leaves
Juice of 1/2 lime
1 tsp ground cumin
1 tsp ground coriander ( I omitted)
3 black peppercorns ( I omitted)
1 15-oz can red kidney beans, rinsed and drained ( I used 2 cans Ranch Style beans)
2 Tbsp olive oil
1 4-oz can roasted green chilies
4 oz diced chicken andouille or other spicy sausage ( I used turkey kielbasa)
2 tsp each ground coriander, cumin, and chili powder (mild or hot, to taste)
1 14-oz can crushed tomatoes
2 oz tomato paste
1 Tbsp red wine vinegar
1 Tbsp molasses ( I used 2 tbsp)
1 Tbsp chopped chipotle pepper in adobo ( I omitted)
1 tsp agave nectar or honey, or more to taste
1/4 cup chopped fresh cilantro leaves, optional
2 tsp cornstarch mixed with 1/4 cup water (I omitted)
For garnishes (optional):1 cup sour cream
1/4 cup snipped fresh chives
1 ripe mango, diced
1 ripe tomato, diced
Chopped cilantro
Grated Monterrey Jack pepper cheese or other cheese
Directions:
Place chicken along with the two large chunks of onion, carrots, celery, bay leaves, lime juice, 1 tsp cumin, 1 tsp coriander and peppercorns in a large heavy pot. Add water to cover. Bring to a boil, reduce heat, and simmer for 30 minutes, or until chicken is cooked through. Remove chicken to a bowl. Strain broth through a strainer lined with cheesecloth into another bowl, and set aside. Shred the chicken and set aside.
Heat olive oil in a heavy pot over medium-low heat. Add chopped onions, green chilies and sausage; cook for 8 minutes. Add 2 teaspoons each of coriander, cumin and chili powder; cook 3-4 minutes, stirring. Add tomatoes, tomato paste, vinegar, molasses, chipotle, agave or honey, and reserved chicken cooking liquid. Simmer 20-25 minutes. Add cilantro, beans and chicken. Cook for 10 minutes longer. Add cornstarch slurry to the stew and stir. Cook for 5 minutes until the stew thickens slightly. ( I skipped this step)
Source: http://theperfectpantry.com
Adapted from a recipe in Parade magazine by Sheila Lukins, the dish serves 6-8; can be doubled or tripled (and frozen).
Ingredients:
2-1/2 lbs boneless, skinless chicken thighs or breasts
1 onion, divided (half cut into two large chunks, half diced)
1 carrot, halved
2 celery ribs, halved
2 bay leaves
Juice of 1/2 lime
1 tsp ground cumin
1 tsp ground coriander ( I omitted)
3 black peppercorns ( I omitted)
1 15-oz can red kidney beans, rinsed and drained ( I used 2 cans Ranch Style beans)
2 Tbsp olive oil
1 4-oz can roasted green chilies
4 oz diced chicken andouille or other spicy sausage ( I used turkey kielbasa)
2 tsp each ground coriander, cumin, and chili powder (mild or hot, to taste)
1 14-oz can crushed tomatoes
2 oz tomato paste
1 Tbsp red wine vinegar
1 Tbsp molasses ( I used 2 tbsp)
1 Tbsp chopped chipotle pepper in adobo ( I omitted)
1 tsp agave nectar or honey, or more to taste
1/4 cup chopped fresh cilantro leaves, optional
2 tsp cornstarch mixed with 1/4 cup water (I omitted)
For garnishes (optional):1 cup sour cream
1/4 cup snipped fresh chives
1 ripe mango, diced
1 ripe tomato, diced
Chopped cilantro
Grated Monterrey Jack pepper cheese or other cheese
Directions:
Place chicken along with the two large chunks of onion, carrots, celery, bay leaves, lime juice, 1 tsp cumin, 1 tsp coriander and peppercorns in a large heavy pot. Add water to cover. Bring to a boil, reduce heat, and simmer for 30 minutes, or until chicken is cooked through. Remove chicken to a bowl. Strain broth through a strainer lined with cheesecloth into another bowl, and set aside. Shred the chicken and set aside.
Heat olive oil in a heavy pot over medium-low heat. Add chopped onions, green chilies and sausage; cook for 8 minutes. Add 2 teaspoons each of coriander, cumin and chili powder; cook 3-4 minutes, stirring. Add tomatoes, tomato paste, vinegar, molasses, chipotle, agave or honey, and reserved chicken cooking liquid. Simmer 20-25 minutes. Add cilantro, beans and chicken. Cook for 10 minutes longer. Add cornstarch slurry to the stew and stir. Cook for 5 minutes until the stew thickens slightly. ( I skipped this step)
Albondigas Soup
I love Albondigas soup. I have been eating it for a long time, but don't make it very often. I have tried several recipes, but none can compare to my mother in laws. I have also tried her recipe, but it still doesn't turn out as well as when she makes it!
My friend gave me this recipe to try after she made it and declared it good. She was right, it is very good. It is not my mother in laws, but it is tasty in its own right. The only thing I would change next time is to use ground beef instead of turkey because beef has so much more flavor.
For the Meatballs:
12 oz ground turkey or ground beef
2 tbsp minced onion
2 tbsp minced cilantro
2 tbsp minced celery ( I omitted)
pinch of cumin and oregano
Directions:
Mix well. Divide into mini meatballs and bake at 350 degrees for about 10 -12 minutes.
For the soup:
32 oz chicken broth
16 oz water
1 zucchini
2 green peppers
1 onion
2 celery stalks
1/4 head cabbage
2 bunches green onion
7 oz diced green chilies
2 - 14 oz cans of diced tomatoes
1/4 c cilantro, minced
1 tbsp oregano
1 tsp garlic powder
1 tsp cumin
Directions:
In a non stick skillet, saute onions, peppers and zucchini, until al dente. Add green onions and cabbage cook for 1 minute. Add green chilies, tomatoes and spices, except cilantro. Add chicken broth and water. Bring to a boil. Turn down to a simmer for 15-20 minutes. Add cilantro and cooked meatballs into the soup.
Don't cook the meatballs in the soup, they will fall apart.
My friend gave me this recipe to try after she made it and declared it good. She was right, it is very good. It is not my mother in laws, but it is tasty in its own right. The only thing I would change next time is to use ground beef instead of turkey because beef has so much more flavor.
For the Meatballs:
12 oz ground turkey or ground beef
2 tbsp minced onion
2 tbsp minced cilantro
2 tbsp minced celery ( I omitted)
pinch of cumin and oregano
Directions:
Mix well. Divide into mini meatballs and bake at 350 degrees for about 10 -12 minutes.
For the soup:
32 oz chicken broth
16 oz water
1 zucchini
2 green peppers
1 onion
2 celery stalks
1/4 head cabbage
2 bunches green onion
7 oz diced green chilies
2 - 14 oz cans of diced tomatoes
1/4 c cilantro, minced
1 tbsp oregano
1 tsp garlic powder
1 tsp cumin
Directions:
In a non stick skillet, saute onions, peppers and zucchini, until al dente. Add green onions and cabbage cook for 1 minute. Add green chilies, tomatoes and spices, except cilantro. Add chicken broth and water. Bring to a boil. Turn down to a simmer for 15-20 minutes. Add cilantro and cooked meatballs into the soup.
Don't cook the meatballs in the soup, they will fall apart.
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