Sopas... a lesson from our friend Betsa

Yesterday, my friend Betsa was kind enough to come to my house and give me a lesson on how to make what her family calls "sopas". She's taught me before, but I needed a second lesson with pictures and more notes so I can feel confident making them myself. Today, I am writing it all down with the pictures so I can go back and look once we move to Idaho. I thought this would be a good place to get it all down. (Be warned, I am not a great photo taker, and make no claim that my pictures will be loverly. They are to help me remember.)

1st Step: Boil Chicken

3 chicken breasts

half onion (just cut in two and throw it in pot, either white or yellow is great)

3 cloves garlic

half bunch cilantro (just throw in in pot)

1 tsp salt

bring to a boil, add a little chicken broth, shred when cooked through

2nd Step: Create Chicken and Tomato Mixture

6 tomatoes, sliced lengthwise

1 onion, sliced lengthwise

4 cloves garlic, chopped

soften in oil, when soft add chicken and a small amount of chicken broth (you don't want it juicy)

cook until thickened, add salt at this time if you'd like more

3rd Step: Make Tortillas (These aren't really tortillas, I don't know their name.)

In bowl, mix 1/4 a bag of Masa, 1 cup flour

Add water until reaching workable consistency.

Using dough equal to about the size of a lemon, place between two sheets of plastic and flatten with a plate.

Cook in pan (no oil) until browned on both sides.

Inside paper towell, pinch edges of cooked pastry to form edge, also pinch inside to make small "mountains".

Fry in oil, if desired.

4th Step: Red Salsa 

4 whole tomatoes

2 or more whole peppers

blacken in skillet pan

when blackened, blend with 3 garlic cloves, small slices of onion, 1 tsp salt, small amount of water

or 4th Step: Tomatillo Sauce

5 whole tomatillos

2 whole peppers

boil in skins

when softened, remove skin of tomatillos, blend with 3 garlic cloves, onion, 1 tsp salt

5th Step: Black Beans

A few sliced onions

2-3 cans black beans

brown onions in oil (A really pathetic picture for this step.)

add black beans 

squish them with a cup

boil and cook until thickened

6th Step: Extras

Grate fresh Mexican cheese.

Place sour cream in ziplock and cut tip, allowing you to pipe sour cream onto sopas.

Slice lettuce lengthwise.

And when all that's done you get these scrumptious soaps!!!

Lemon Chicken with Broccoli and Bow Ties from Food Network

This is one of our favorites! From Ina Garten.

Ingredients:

For the chicken:

3/4 cup freshly squeezed lemon juice (4 lemons)
3/4 cup good olive oil
Kosher salt and freshly ground black pepper
1 tablespoon chopped fresh thyme leaves
2 pounds boneless chicken breasts, halved and skin removed


For the salad:

8 cups broccoli florets (4 heads)
1/2 pound farfalle (bow tie) pasta
2 tablespoons unsalted butter
1/4 cup good olive oil
1 teaspoon minced garlic
Zest of 1 lemon
Kosher salt and freshly ground black pepper
1/4 cup freshly squeezed lemon juice
1/4 cup toasted pine nuts
1/4 cup freshly grated Parmesan cheese

Directions

For the chicken, whisk together the lemon juice, olive oil, 2 teaspoons salt, 1 teaspoon pepper, and thyme. Pour over the chicken breasts in a nonreactive bowl. Cover and marinate in the refrigerator for 6 hours or overnight.

Heat a charcoal grill and cook the chicken breasts for 10 minutes on each side, until just cooked through. Cool slightly and cut diagonally in 1/2-inch-thick slices.

Meanwhile, for the salad, cook the broccoli for 3 minutes in a large pot of boiling salted water. Remove the broccoli from the water with a slotted spoon or sieve. Place in a large bowl and set aside.

In the same water, cook the bow-tie pasta according to the package directions, about 12 minutes. Drain well and add to the broccoli.

In a small saute pan, heat the butter and oil and cook the garlic and lemon zest over medium-low heat for 1 minute. Off the heat, add 1 tablespoon salt, 3/4 teaspoon pepper, and lemon juice and pour this over the broccoli and pasta. Toss well.

Add the chicken, pine nuts and Parmesan to the broccoli and pasta and toss well.

Chocolate Cream Pie

From Once Upon a Chef

Chocolate Cream Pie

By Jennifer Segal, inspired by Gourmet

Servings: 8-10

Ingredients

For the Crust

• 28 Nabisco Chocolate Wafers (or 1-1/2 cups finely crushed crumbs)*
• 1/3 cup sugar
• 4 tablespoons unsalted butter, softened

For the Filling

• 2/3 cup sugar
• 1/4 cup cornstarch
• 1/2 teaspoon salt
• 4 large egg yolks
• 3 cups whole milk
• 5 ounces bittersweet chocolate, best quality such as Ghirardelli
• 2 ounces unsweetened chocolate, best quality such as Ghirardelli
• 2 tablespoons unsalted butter
• 1 teaspoon vanilla extract

For the Topping

• 3/4 cup chilled heavy whipping cream
• 1 tablespoon sugar
• 1 ounce bittersweet chocolate, grated or shaved

Instructions

1. Preheat the oven to 375 degrees.
2. Make the filling: Combine the sugar, cornstarch and salt in a heavy medium saucepan. Whisk gently until combined. In a bowl or large measuring cup, whisk together the milk and egg yolks. Add the milk mixture to the saucepan in a slow and steady stream, whisking until the mixture is smooth. Cook over medium heat, whisking constantly, until the mixture starts to bubble and thicken, 6-8 minutes. Immediately turn the heat down to a simmer and cook, whisking constantly, for one minute more until thick. (The constant stirring and low heat prevents the eggs from scrambling. Be sure to stand attentively at stove and keep scraping the whisk against the bottom and edges of the pan where the mixture is more likely to overheat.) Off the heat, immediately whisk in the chopped chocolate, butter and vanilla extract. Transfer the filling to a bowl. Press a piece of saran wrap directly over surface of the filling to prevent a film from forming; refrigerate until cool, 1-2 hours.
3. Make the crust: Combine the chocolate wafers, sugar and butter in bowl of food processor fitted with the blade attachment and pulse until the cookies are finely crushed. Press the mixture firmly into a 9-inch pie pan (spread it with your hands first, then use the back of a spoon or bottom of a measuring cup to press and even out). Bake for 10 minutes until crisp. Set on a rack to cool completely.
4. Once the filling and crust are cooled, spoon the filling into the crust and spread evenly. Cover with saran wrap, pressing directly against surface of filling, and chill for at least 6 hours or up to one day.
5. Up to 3 hours before serving, make the topping: Place the heavy cream in chilled mixing bowl. Using an electric mixer, whip on medium-low speed until the whisk or beaters begin to leave tracks in the cream. Add sugar and whip until the cream holds medium, silky peaks. Go slowly towards the end; if it gets grainy or curdled, you’ve gone too far. Spread the whipped cream over the filling, leaving some of the chocolate filling showing around the edges. Sprinkle with the grated chocolate and refrigerate until ready to serve.
6. *Nabisco cookies available in the cookie aisle at most major supermarkets. Sometimes they can be hard to spot. At my local Giant, they’re on the top shelf near the Oreos.

Grilled Thai Curry Chicken Skewers with Coconut-Peanut Sauce

From once upon a chef

Grilled Thai Curry Chicken Skewers with Coconut-Peanut Sauce

By Jennifer Segal, adapted from Savory Sweet Life by Alice Currah

Servings: 4-6

Total Time: 40 Minutes

Ingredients

For the Chicken

• 1/4 cup soy sauce
• 3 tablespoons dark brown sugar, packed
• Zest of one lime
• 2 tablespoons vegetable oil
• 3 garlic cloves, minced

• 1 tablespoon curry powder
• 1/2 teaspoon ground ginger
• 1/4 teaspoon ground cardamom
• 1/2 teaspoon salt
• 2-1/2 - 3 pounds boneless, skinless chicken breasts

For the Coconut-Peanut Sauce

• 1 (13-oz) can coconut milk (do not use low fat)
• 1/4 cup peanut butter
• 1/3 cup dark brown sugar, packed

• 1-1/2 tablespoons soy sauce
• 1 tablespoon red curry paste
• 3 tablespoons fresh lime juice, from 2 limes

For Serving

• 1 lime, cut into wedges (optional)

Instructions

1. Pound the chicken breasts to an even 1/2-inch thickness between two pieces of wax or parchment paper. Cut the breasts into 1-1/2" pieces and set aside.
2. Make the marinade by combining the soy sauce, dark brown sugar, lime zest, vegetable oil, garlic, curry powder, ginger, cardamom and salt in a large bowl. Add the chicken pieces to the bowl and mix until chicken is evenly coated. Cover the bowl with plastic wrap and marinate in the refrigerator for at least 4 hours or overnight.
3. Make the sauce by whisking together the coconut milk, peanut butter, brown sugar, soy sauce and red curry paste in a medium saucepan. Bring to a simmer, then cook over medium heat, stirring occasionally, for about 3 minutes. Add the fresh lime juice. Set aside.
4. Preheat the grill to high heat. Meanwhile, thread the chicken pieces onto skewers. Grease the grill. Place the skewers on the grill and cook for about 10 minutes, turning once, or until the chicken is cooked through. Serve the chicken skewers with the Coconut-Peanut Sauce and lime wedges, if desired.

Lightened up Creamy Cajun Chicken Pasta

Lightened Up Creamy Cajun Chicken Pasta

YIELD: SERVES 4-6

The ingredient list looks a bit long for this recipe but don't be intimidated - most of the ingredients are for the seasoning mixture which takes seconds to mix together.

This pasta is best served right away since it loses a bit of it's creaminess if left to sit for a while. Also, you could use a full pound of fettuccine noodles if you want it to serve a few more people but it won't be quite as saucy/creamy.

INGREDIENTS

Seasoning Mixture:
• 1 teaspoon salt
• 1 teaspoon garlic powder
• 1 1/4 teaspoon paprika
• 1/2 teaspoon black pepper
• 1/2 teaspoon onion powder
• 1/2 teaspoon cayenne pepper (more if you want to up the heat)
• 1/2 teaspoon dried oregano
• 1/2 teaspoon dried thyme
Chicken and Pasta:
• 2 teaspoons oil
• 1 1/2 pounds boneless, skinless chicken breasts, cut into 1/4 to 1/2-inch strips
• 2 bell peppers, any color (I prefer red and orange), sliced into thin strips
• 1 yellow onion, cut into thin half moon slices
• 12 ounces fettuccine noodles
Sauce:
• 1 tablespoon butter
• 2 cloves garlic, finely minced
• 4 ounces light cream cheese, softened
• 1 cup milk
• 1/2 cup low-sodium chicken broth
• 1 1/2 tablespoons cornstarch
• Salt and pepper to taste

DIRECTIONS

1. Mix together all the seasoning spices in a small bowl and toss all but 1 teaspoon of the mixture with the chicken pieces, reserving the 1 teaspoon for later..
2. Bring a large pot of salted water to a boil and cook the noodles according to package directions.
3. While the noodles are boiling, heat the oil in a large nonstick skillet over medium to medium-high heat until the oil is hot and rippling. Add the seasoned chicken pieces in a single layer and cook until golden on each side and cooked through, 3-5 minutes. Remove to a plate and set aside, leaving as much liquid in the pan as possible.
4. Return the skillet to medium heat and add the peppers and onions. Sprinkle the reserved spice mixture over the top and cook for 4-5 minutes, stirring often, until the onions are softened. Scrape the veggies on top of the chicken.
5. Return the skillet to the heat and make the sauce by adding the butter and garlic. Stir constantly for 30 seconds or so until the garlic is fragrant. Add the cream cheese in large pieces and whisk or stir until smooth and thick.
6. In a large liquid measuring cup, whisk together the milk, broth and cornstarch until well combined.
7. Gradually pour this mixture into the skillet, whisking vigorously to avoid lumps. Bring the mixture to a simmer, stirring constantly, and cook for 2-3 minutes until the sauce is slightly thickened. Add salt and pepper to taste (I'd suggest about 1/4 teaspoon each and work up from there as needed).
8. Add the chicken, peppers and onions and stir to coat with sauce. Remove from the heat.
9. Once the noodles are finished cooking, drain and return to the pot. Pour the sauce mixture over the top and toss to coat the noodles with sauce. Serve immediately, garnishing with green onions, if desired.

Pesto Baked Rigatoni

HEALTHY PESTO BAKED RIGATONI

Author: Pinch of Yum

Serves: 8-10

 

INGREDIENTS

For the pasta:

• 1 lb. whole wheat rigatoni
• 2-3 cups chopped heirloom tomatoes
• ½ cup water
• ½ cup shredded cheese of choice (I used Asiago)
• pesto (recipe follows)
• -I usually add bacon

For the pesto:

• 2 cups spinach
• 1 cup kale
• 1 cup basil
• ¾ cup almonds or pine nuts
• ½ cup olive oil
• ¼ cup Parmesan or Asiago cheese
• ½ teaspoon salt
• 3 large cloves garlic
• juice of 1 lemon (optional)

INSTRUCTIONS

1. Bring a large pot of water to boil. While the water is boiling, chop up the tomatoes - I just cut the little ones in half. Add the past to the water and cook according to package directions.
2. While the pasta is cooking, place all the pesto ingredients in the food processor until smooth. You may have to push the spinach down periodically to get everything moving. I had to do this in two batches because my food processor is very small. You should end up with 2 heaping cups of pesto.
3. Preheat the oven to 400 degrees. Toss the cooked noodles with the chopped tomatoes, pesto, and enough water to make it a little saucy. Transfer to a 9x13 baking dish and sprinkle with the cheese. Cover loosely with well-oiled aluminum foil and bake for 10-15 minutes or until the cheese is melted.

Omelette Pan

Thanks for sharing this "tip", Shelley!  when I get back to the U.S. "for good," I am getting ME ONE!

This isn't a recipe, but I wanted to share a great kitchen purchase with you guys.  After 13 years of marriage, my saute pans had worn out.  In fact, they were long past worn out.  I decided to purchase some new ones.  I wanted something that would cook omelettes, frittatas, and also work for sauces and other foods too.  A little over a year ago, I bought these off of amazon for less than $30 for the pair, and I love them!  I use them almost every day.

I love making omelettes for breakfast using vegetables from the night before, or whatever suits my fancy that morning.  These pans connect and flip so that both sides of the omelette get cooked.  I like to add some cheese (and sometimes guacamole) to the middle and fold one side over the other, and I get truly beautiful, delicious omelettes.  Food cooks really nicely and evenly in these pans, so I use the pans for many recipes.

http://www.amazon.com/Cuisinart-FP2-24BK-Frittata-10-Inch-Nonstick/dp/B0078P9D5S/ref=sr_1_2?ie=UTF8&qid=1434816392&sr=8-2&keywords=omelette+pan&pebp=1434816399380&perid=1SZZ7DEQ435Y78WR4Y5W