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Cook from the Heart, Not by the Book
(ARA) - You don’t have to go by the book to create tasty, easy, sociable food. Easy-peasy meal preparation is all about stripping cooking down to its bare essentials (they don’t call me the Naked Chef for nothing!), using little techniques and...
Different cuts of steak
Have you ever stood at the butchers counter and wondered, what is the difference between a top sirloin and a porterhouse. If you find a good beef cookbook often times it will have a diagram of the different cuts of meat. If this is too ordinary for...
Do You Know How Many Ways There Are To Eat A "Cat Head Biscuit"?
A time honored Southern tradition, the infamous "Cat Head" biscuit has become as much an icon of
southern cooking as fried chicken. Just say the words "Cat Head Biscuits" almost anywhere in the
South and you will instantly conjure up...
He Bao Eggs (Small Bag Eggs)
He Bao egg - or small bag egg, must look like a small bag or
wallet just as its name implies. Of course, it is not like the
wallet we have today. It is referred as the kind of bag sewed
with fabric and embroidered outside in the old days.
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Things You Should Consider When Planning Your Thanksgiving Celebration
When planning for Thanksgiving dinner there are so many things that need to be considered. You need to plan the turkey, side dishes and pies. There is also the decorations and setting the table. You may even be preparing to serve a large group with...
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Tortilla Soup
Tortilla Soup
1 Tbs Olive Oil
1 Red Onion, chopped
1 Green Pepper, seeded and diced
3 Cloves garlic, minced
1 Jalapeno Pepper, seeded and finely chopped. Use the same
substitution as above for the jalapeno if you are not able to
buy fresh or want a milder taste.
1 Tbs Chili Powder
1 Tbs Dried Oregano
1 tsp Cumin
6 cups Chicken Stock*
1 Cup Tomatoes, chopped
1 Cup Zucchini, diced
1 Cup Frozen Corn
Salt and pepper to taste, if you use homemade chicken stock you
may need additional salt.
Sautee over low heat the onion, green pepper, garlic, jalapeno,
chili powder, oregano and cumin in the olive oil for bout three
minutes.
In a large stock pot combine the chicken stock, tomatoes,
zucchini and corn. Bring to a boil and add the sautéed
ingredients. Reduce the heat and simmer for 20-30 minutes.
You can garnish with
crumbled tortilla chips and cheese or with
a dab of sour cream. If you are looking for a low fat
alternative try plain yogurt in place of sour cream. * I use
homemade chicken stock. To make this simply boil in 6-8 cups
water with a chicken carcass, one large onion cut into quarters,
2 carrots, 2 celery stocks and one bay leaf. Boil for 3 hours.
Drain and strain the broth then cool for use later. I do this
after we have roast chicken and then freeze the broth. This
broth makes a great base for chili, split pea soup, potato soup
or your families other favorite soup.
About the author:
Shauna Hanus is a gourmet cook who specializes in creating
gourmet recipes. She has extensive experience cooking with easy
to find grocery items to create delightful gourmet meals. She is
also the publisher of a no cost bi-monthly gourmet newsletter.
Her newsletter is always fun and informational packed with tips
and trivia you can use everyday. http://www.gourmayeats.com
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