Wednesday, April 1, 2009

Launching...Recipe Wednesday

Sarah has Music Monday’s, Gazelle has her Shoe Porn, Chic Runner does Deals on Thursday, several people do Photo Friday’s and Runner's Lounge TIART Thursday’s are popular too. I decided I wanted to start doing Recipe Wednesday’s (I couldn’t think of anything cooking related that started with “W” so it’s just Recipe Wednesday). I’m always inspired by Mica’s concoctions and both Mr. Pi and I like to cook and have made some amazing recipes. In fact, I already have several ideas for the next few Wednesday’s! I figured this would be a good way to get him involved as a guest writer maybe too...what do you say Mr. Pi?

I will try to post pictures but some of the first few recipes will be ones that I’ve made in the past and may not have pictures. Before I launch, Recipe Wednesday, I will caveat that I use the term “recipe” loosely as most of my meals are little bit of this, little bit of that. I am hoping that this forum will actually make it so I write down recipes for future re-making (and for you all).

In no particular order, we kick things off with Alisa’s Mexican Soup with Tortilla Strips, loosely based on several tortilla soup recipes found online.

Serves: A LOT…I served 4 very hungry adults who had all run double digit miles and there were still a lot of leftovers…I’d say it serves 6-8.

1. 2- 15 oz cans Low-Sodium Black Beans (not drained)
2. 2- 15 oz. cans Stewed Tomatoes (not drained)
3. 1-15 oz can Enchilada sauce
4. 1 small can diced green chilies
5. 1 onion chopped
6. 1 lb frozen chicken breast
7. 1 small package frozen corn
8. 2 cloves garlic minced
9. 1.5 cups of water
10. 2 heaping tbsp oregano, Basil & Cumin
11. 3 heaping tbsp chili powder
12. Few squirts Frank’s hot sauce
13. Stack of tortillas, sliced into strips
14. 1 tsp vegetable oil
15. Salt and pepper to taste

Combine first 12 ingredients in a slow cooker, set on low for 7 hours. After 7 hours, open lid and shred chicken with a knife and fork. Taste for spice level, adjust and cook another ½ - 1 hour.

Preheat oven to 400 degrees. 15 minutes before serving, stack (maybe 5 for four people) corn tortillas and slice thinly vertically (and horizontally for smaller strips). Lay in a shallow baking dish and drizzle with oil. Salt if desired. Bake at 400 for 8 minutes, remove shake, place back in oven. Broil from 1-2 minutes or until golden brown and crunchy. Set aside on plate or in bowl.

Serve soup with dollup of sour cream, sprinkling of tortilla strips and grated cheddar cheese.

Review: 4 stars (mostly for conveinance and overall likeability...could have used some modifications)
It was delicious but not very spicy, I LOVE spicy food. In the future, I would have added a few jalapenos and maybe even half a habanero. The chili powder wasn’t cuttin’ it. I would have also served with grated cheddar, I added that into the recipe so anyone making this in the future could know that option. Maybe a fresh herb on top as a garnish too (cilantro…parsley…). I made Trader Joe’s cornbread in a box as a side dish and it complimented the soup nicely.

Here is a pic of my lunch leftovers sans tortilla strips, they were pretty much all gone.




P.S. In running related news, I ran a total of 113.4 miles in March. That's a record mileage month for me.