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Sopa Fandango

12/19/2016

Ingredients Needed:
3-4 celery ribs
1 orange or yellow pepper
1 white (mild) onion
1 medium tomato
12 oz green salsa (medium or hot)
2 tbsp olive oil
Tajin seasoning (with lime)
4 oz corn chips
pepper jack cheese (optional)

*3 qt (3 liters) pot

Preparation:
Crush the celery ribs and the onion in a food blender (e.g. the Ninja Master Prep, or cut them by hand into tiny pieces). Slowly heat the olive oil in the pot, add the celery and onion, stir while braising and add 2 oz of water. Simmer for five minutes, while crushing 3/4 of the pepper and the tomato in the blender, then add those to the pot. Mix well under the celery and onion, then add the green salsa and one tsp of Tajin Seasoning. Put a lid on the pot since the thick concoction may sputter; add a little water if necessary. The sopa will look like a puree, keep stirring on low heat and let simmer for about 35 minutes. Towards the end, add the corn chips after crushing them into small pieces. Turn down heat and let the chips soak for five minutes.
Serve in a small bowl, cut the remaing 1/4 of pepper into little chunks and use as garnish, then crumble some pepper jack cheese on top of it. Serve with extra chips or just straight. -- Galileo Figaro!!

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Tomato-Apioa

12/10/2016

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Ingredients needed:
1 can crushed tomatoes (28 oz)
4-6 celery ribs
1 orange or yellow pepper
1 white (mild) onion
3 garlic cloves
2 tbsp olive oil
3 oz red wine
kosher salt and coarse pepper
1 tbsp vegetable broth (powder)
blue cheese/gorgonzola

*3 qt (3 liters) pot

Preparation:
Crush the celery ribs and the onion in a food processor (e.g. the Ninja Master Prep, or cut them by hand into tiny pieces). Slowly heat the olive oil in the pot, add the celery and onion, stir while braising, and after a few minutes add the can of tomatoes. Stir and simmer for ten minutes, then add the garlic cloves (cut into chunks) and 3/4 of the pepper cut into thin slices. Add 2 oz of water and the 3 oz of wine (any leftover dry red will do). Add the vegetable broth powder, and some pepper and salt. Put lid on pot since the thick concoction may sputter; add a little water if necessary. The soup will look like a puree, keep stirring on low heat and let simmer for 40 minutes. Taste and add more pepper and salt if needed. Serve in a small bowl, cut the remaing 1/4 of pepper into thin slices and use as garnish, then crumble blue cheese on top of it. Goes well with baked baguette or bolillos...

Extra Tip: due to its thick consistency, the Tomato-Apioa can also be used as a sauce over pasta! Primerako - On egin!

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Tagliatelle della Portobello

12/6/2016

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Ingredients needed:
1 large portobello mushroom
1/2 bunch of green onions
6 oz half and half
2 garlic cloves
6 oz mushroom tagliatelle (or fettucine)
2 tbsp olive oil
kosher salt and ground black pepper
parmesan cheese (optional)

*10 in. deep pan

Preparation:
Add the mushroom tagliatelle to 1.5 liters of boiling water in the deep pan, cook for 6 min. until al dente, then drain and park in a bowl.
Slowly heat the olive oil in the pan and add the portobello (cut into chunks), minced garlic, and the green onions (cut into 1 in chunks) to the oil. Fry and stir slowly, after a few minutes add the half and half and keep stirring. Season to taste with kosher salt and ground pepper, then slowly lift the tagliatelle from the waiting bowl into the pan. Mix thoroughly, add a little water when the mixture looks too dry.
When everything is mixed well serve the meal on deep plates/pasta bowls. Magnifico!

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Easy-Peasy Chili

12/4/2016

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Ingredients needed:
1 lb ground turkey
1 can diced tomatoes (15 oz)
1 can chili beans -or-
(drained) red kidney beans (15 oz)
8 oz frozen corn
2 garlic cloves
1 medium onion
1 tbsp olive oil
1 tsp chicken or veggie bouillon (powder)
1 tsp chili powder

*3 qt. pot

Preparation:
Slowly heat the olive oil in a 3 qt (3 l) pot, stir in the ground turkey, brown lightly, add chopped onion and minced garlic.
Pour the tomatoes, the (drained) beans, and the corn over the turkey meat. Stir thoroughly, and slowly bring to a boil while occasionally stirring the concoction.
Season to taste with chili powder and veggie/chicken bouillon (measurements on the left are approximate).
Lower heat and let simmer for 45 minutes, then serve hot in small bowls, maybe with tortilla chips or crunchy french baguette on the side. C'est formidable!

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Sopa Fandango

Tomato-Apioa

Tagliatelle della Portobello

Easy-Peasy Chili

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Sopa Fandango

Tomato-Apioa

Tagliatelle della Portobello

Easy-Peasy Chili

Author

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Archives

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