Cook & Digest

Salsa Fresca

1 green bell pepper

4 medium tomatoes

1 medium red onion

1 jalapeno pepper

3 garlic cloves

1 small bunch cilantro

1 juiced lime

pinch of sugar

1 T olive oil

salt, pepper to taste

Core the pepper, take the seeds out and cut into medium dice. Chop the tomatoes, onions and mince the garlic and jalapeno.

   

   Roughly chop the cilantro.

   Mix all the prepared vegetables into the medium bowl. Stir in the oil. Add sugar.

 Cut the lime in half and sqeeze the juice into the salsa.

 Season with salt and pepper. Mix to combine all the flavors together.

 Enjoy with freshly made corn tortilla chips, guacamole and, of course, Margarita!!!!

Tortilla Soup

Recently I read an article about "the healthy and delicious" store bought soups. The author kept bringing up the factor that those soups are very low in fat and contain very few carbs. The one thing that wasn't mentioned was the amount of the sodium that was in the soup to cover up the absence of flavors!!!! Yes, it is true that now you can find a lot of "lean", "low carb" options but are they "healthy" options for you? And I don't even mention the taste (or should I say "the absence of it")

Soups are my very favorite dishes: they are so easy to make and so satisfying..... Here is a hearty recipe for the Tortilla Soup which could easily be transferred into the main course (just add more chicken):

Yields: 6 portions

Ingredients:

1 whole chicken

10 peppercorns

1 small bunch of parsley

2 bay leaves

10 cups of water

6 dried medium hot chili peppers

1 medium onion

3 garlic cloves

12 oz can of whole tomatoes

corn tortillas

1 cup oil for frying 

4 T chopped cilantro

Salt and pepper to taste

1 lime, juiced

1/2 cup sour cream

1 avocado, roughly chopped

Rinse the chicken under the cold water and place into the large pot, add cold water, parsley, peppercorns and parsley. Bring to boil. Reduce the heat and keep simmering for 1 1/2 hour.

 

Skim the impurities from the surface. Remove the chicken and cutting one half into the 1/2 inch pieces, reserving another half for later (you can make a wonderful chicken salad sandwiches for lunch!!) Strain the stock and set aside.

 

Soak the chilies in the boiling water for 20 min. Remove the stems and seeds. Chop into the medium pieces.

 

Saute the onions and garlic in the medium sauce pan until soft. Add the chilies. Saute until onions are golden in color.

 

Roughly chop the tomatoes. Reserve the liquid from the can.

 

Puree the onions and the onion mixture in the food processor. Transfer to the medium pot, add the stock and reserved the liquid from the canned tomatoes; simmer for 20 min. Add 2 T cilantro, lime juice. Adjust the seasonings.

 

Cut 4 corn tortillas into the 1/2 inch strips. fry until golden in color. Transfer onto the paper towel and season with salt. Cut the remaining tortillas into the wedges and proceed the same way as the strips. They could be used as a wonderful snack with Salsa Fresca while you are waiting for your soup to be ready.

Ladle the soup into the soup bowls, add a scoop of sour cream, garnish with cilantro, avocado and fried tortillas. Enjoy!!!!