crockpot chicken tortilla soup

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So, have I mentioned how much I love my crockpot? Let’s just say I can’t think of a more perfect cooking device.  A little prep in the morning,  and dinner is ready after a very long day! wpid-20150930_174951-1.jpg

This soup melds all the classical tastes of a chicken tortilla, and puts it into the warm embrace of a soup.

I hope you enjoy!

Slightly adapted from http://www.backtoherroots.com

Ingredients:

  • 4 cloves garlic, minced
  • 1 large onion, diced
  • 1 jalepeno, seeds and ribs removed, minced
  • 4 cups chicken broth
  • 14 oz can diced tomatoes
  • 16 oz jar of your favorite salsa
  • 6 oz can tomato paste
  • 1 lb chicken breasts,  cubed
  • 1 Tbsp  (or less for lowered heat) chili powder
  • 1 Tbsp cumin
  • 1 tsp oregano
  • Salt and pepper to taste
  • 28 oz can hominy, drained

Instructions:

  1. Place all the ingredients,  except the hominy, in the basin of a crockpot. Stir well.  Cover and cook for 6 to 8 hours on low.
  2. Add hominy to the soup add let sit for 10 minutes in the crockpot, before serving.
  • Top with avocado ,  monterrey jack cheese, fresh cilantro, and sour cream,  if desired

veggie croquettes – vegan

Hello happy faces!

I’m not going to lie to you,  not going to say this is an easy recipe.  What I am going to tell you,  these are fantastic! Think mashed potatoes packed with tons of veggies, rolled in Panko and then baked or fried to make a crunchy outside! And,  one bite will make you think differently about your vegetables! wpid-20150927_161649-1.jpg

courtesy of http://www.ilovevegan.com

Ingredients:

Mashed potatoes

  • 1.5 pounds of yellow potatoes
  • 1/4 cup plant-based milk
  • 2 tsp vegan butter
  • 3/4 salt

Vegetables

Tip: Chop all the vegetables first to save time when putting this together

  • 1-2 garlic cloves,  minced
  • 1 carrot,  peeled and grated
  • 1/4 red onion, finely chopped
  • 2 stalls green onion, finely sliced
  • 2 large mushrooms, finely chopped
  • 1/3 cup baby spinach (lightly packed), finely chopped
  • 1/8 cup broccoli florets,  finely chopped
  • 1/8 cup red bell pepper,  finely chopped
  • 2-3 tsp olive oil
  • Pinch salt

Breading

  • 1/2 cup all-purpose flour
  • 1 cup plant-based milk
  • pinch salt
  • 2 Tbsp corn starch
  • 1.5 cups Italian Panko bread crumbs

Instructions:

  1. Boil potatoes until they are fork tender. Drain and mash with 1/4 cup plant-based milk, 2 tsp vegan butter, and 3/4 tsp  salt. Set aside.
  2. Heat 2-3 tsp olive oil over medium-high heat in a large skillet.  Add garlic,  onion, carrots, broccoli, bell pepper, and mushrooms.  Cook for 2-3 minutes. Add spinach and green onion. Sauté until tender. Season with salt.
  3. Mash vegetables into potato mixture. Refrigerate mixture until cool enough to handle.
  4. Measure 2 Tbsp of potato mixture, roll into a ball and flatten into a 3/4″ patty. Arrange patties on parchment covered cookie sheet. Makes 14 – 18 patties. Chill or freeze so patties are firm before breading.
  5. In three bowls: 1/2 cup flour in one,  well-blended plant-based milk, corn starch and salt in one, and Panko bread crumbs in the third.
  6. Dip each patty briefly in flour, followed by corn starch thickened milk,  and then the bread crumbs. Firmly press the bread crumbs into the patties.
  7. For frying: Heat 1/2″ oil over medium heat. Once oil is hot, fry patties in batches of 1-5 (depending on size of oil vat), flipping after 1-1.5 minutes.  Each patty should be golden brown and fully heated within 2.5-3 minutes.
  8. For baking: Preheat oven to 450°. Line baking sheet with parchment paper.  Bake croquettes for 10 minutes. Flip and bake for 5 or 10 minutes more.

lunches this week – fall vegetable curry

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Courtesy of Cooking Light

Ingredients:

  • 1 1/2 tsp olive oil
  • 1 cup sweet potato,  peeled and diced
  • 1 cup small cauliflower florets
  • 1/4 cup thinly sliced yellow onion
  • 2 tsp  curry powder
  • 1/2 cup organic vegetable broth
  • 1/4 tsp salt
  • 15 oz  can chickpeas,  rinsed and drained
  • 14.5 oz  can no salt added diced tomatoes,  with juice

Instructions:

  1. Heat olive oil in large non-stick sleet over medium-high heat.
  2. Add sweet potato to pan,  sauté for 3 minutes.
  3. Decrease heat to medium,  add cauliflower,  onion, and curry powder; cook 1 minute, stirring constantly.
  4. Add broth,  salt,  chickpeas, and tomatoes, bring to a boil.
  5. Cover,  reduce heat, and simmer for 10 minutes or until vegetables are tender.

* Sprinkle with chopped cilantro

** Serve with yogurt