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Tag: winter recipes

Vegetarian Tortilla Soup
  • 1 dried ancho chili pepper
  • 2 to 3 tablespoons olive oil
  • 1 medium yellow onion, chopped
  • 3 garlic cloves, chopped
  • 1 teaspoon ground cumin
  • 1 14 ounces fire roasted tomatoes with chili
  • 4 cups vegetable stock
  • 1 cup hominy, rinsed and drained
  • 1 14 ounces black beans, rinsed and drained
  • 3 medium zucchinis, washed, the seeds taken out and diced into ½ inch pieces
  • Salt

For Garnish

  • Tortilla chips
  • 1 avocado, chopped drizzled with lemon juice and sprinkled with salt
  • Crumbled queso fresco
  • Cilantro

Heat a small cast iron pan and break the chili into pieces and roast in the pan including the seeds on medium heat for 3 to 4 minutes. Keep aside.

Heat a medium heavy pan with olive oil. Add the onion, garlic and ancho chili. Saute on medium heat for 4 to 5 minutes. Add the cumin, tomatoes and stock. Bring to a boil and simmer for 2 to 3 minutes. Add the homini and simmer for 10 minutes. Take off heat and transfer to a blender and in batches, blend the soup until smooth with some chunks. Return to the pan and add the beans. Bring to a boil and add salt to taste.

Serve soup topped with avocado, tortillas chips, queso and cilantro.

 

Chicken and Cauliflower Stew

Great winter stew with yummy cauliflower… delicious weeknight meal…

  • 1 pound chicken thighs, cleaned and cut into bite sized pieces
  • Juice of one lemon
  • 2 teaspoons smoked paprika
  • 4 garlic cloves, peeled
  • 1 cup cilantro, chopped
  • 2 teaspoons salt

Add lemon juice, paprika, garlic, cilantro and salt in a blender. Blend till smooth. Take out and transfer to a medium bowl. Add the chicken pieces and mix well. Marinate for at least 2 to 3 hours.

  • 1 cauliflower head, cut into florets
  • Drizzle of olive oil
  • Salt

Preheat oven to 400 degrees F.

Place the cauliflower onto a lined cookie sheet. Drizzle with olive oil and sprinkle salt. Mix well and roast for 30 to 40 minutes till the florets are golden brown but not over done. Keep aside.

  • 2 tablespoons extra light olive oil
  • 1 medium yellow onion, chopped
  • 1 cup tomato sauce
  • Salt
  • ½ cup cilantro, chopped

Heat a medium saucepan and add the olive oil. Add the onion and sauté for 2 to 3 minutes on medium heat. Add the tomato sauce and sauté for another 2 to 3 minutes. Add the chicken and the marinade. Bring to a boil and simmer for 10 minutes. Add the cauliflower, bring to a boil and lower the heat and place the lid. Cook for another 10 to 15 minutes, till the chicken is cooked. Mix well and check for seasonings. Add salt and cilantro for garnish. Serve with a green salad.