Mexican Tortilla Soup with Shrimp

Mexican Tortilla Soup with Shrimp

by | Feb 2, 2012 | Fish & Seafood, Main Dishes, Mexican/Tex-Mex, Snacks & Appetizers, Soup & Sandwiches, Vegetables

This dish is hearty, deliciously satisfying, and super easy to make – it’s a variation of traditional Mexican tortilla chicken soup.  Suprising, even though I lived in Arizona where Mexican food is amazing and bountiful, I didn’t make this soup until I got back to Canada.  I guess it’s the cold dark winter months that’s got me craving a taste of sunny Scottsdale, which is warm and wonderful this time of year. Dear Scottsdale, I miss you.  Send over some summer while I make this soup and remember the good times we had together.

PS – make this soup ahead of time and reheat mid-week with a grilled cheese sandwich or quesadilla for a fast comfort food dinner.

rainbow carrots celery onion
jalapeno diced

I happened to find some colourful carrots at the market over the weekend, but normally I would use regular carrots.  And that may look like a lot of jalapeno, but this recipe makes quite a bit of soup and it adds a nice flavour and not a lot of heat. Also, when using canned tomatoes for this soup, get the crushed kind if possible. I only had whole tomatoes in my pantry, so I did a little puree after it was done to break up the big chunks.

organic chicken bouillon
cumin coriander canned tomatoes

Lately, I’ve started using organic chicken bouillon cubes – no msg.  This recipe was based on Ina Garten’s ‘Barefoot Contessa at Home’ cookbook and she’s got a great recipe for homemade chicken stock. If I had more time and freezer space, I would make buckets of homemade stock. But for now, these cubes are a lifesaver.  PS – this brand has a ridiculously high amount of sodium, so maybe try one that has less or use less of it.

Not a fan of shrimp? Chicken is the traditional way to serve this soup and store-bought roasted chicken is a great way to easily switch it up.  Just shred the chicken breast and add it in when the recipe calls for shrimp.  Or throw in some canned black beans for a vegetarian option. Either way, it’s a belly-warming delicious soup that will wipe your winter blues away without packing on the pounds.

tortilla soup 3

 

Mexican Tortilla Soup with Shrimp
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Mexican Tortilla Soup with Shrimp

This dish is hearty, deliciously satisfying, and super easy to make - it's a variation of traditional Mexican tortilla chicken soup. Suprising, even though I lived in Arizona where Mexican food is amazing and bountiful, I didn't make this soup until I got back to Canada.
Course: Appetizer, Main Course, Snack, Soup
Cuisine: Mexican, Tex-Mex
Diet: Gluten Free, Vegan, Vegetarian
Keyword: avocado, barefoot contessa, corn, dairy-free, egg-free, gluten-free, nut-free, soy-free, spicy, tacos, tomato, vegetables, yeast-free
Servings: 8
Author: ness

INGREDIENTS

  • 2 cups chopped onions (2 onions)
  • 1 cup chopped celery (2 stalks)
  • 2 cups chopped carrots (4 carrots)
  • 3 tbsp olive oil
  • 6 garlic cloves (minced)
  • 2 Liters/quarts water
  • 2 organic chicken bouillon cubes
  • 1 can whole tomatoes (28 oz can)
  • 2 to 4 jalapeno peppers
  • 1 tsp ground cumin
  • 1 tsp ground coriander
  • 1 tsp ground black pepper
  • ¼ cup chopped fresh coriander/cilantro
  • 36 to 40 medium sized raw shrimp (peeled and deveined)

To serve:

  • 6 to 8 corn tortillas (cut into ½” strips)
  • 1 avocado
  • Sour cream (optional)
  • Shredded cheddar cheese (optional)
  • Corn tortilla chips (optional)

INSTRUCTIONS

  • In a medium pot, bring water to boil and add chicken bouillon cubes to make stock. Set aside.
  • In a large stock pot, heat olive oil and add onions, celery and carrots. Cook on medium low heat for 10 minutes or until onions start to brown. Add garlic and cook for 30 seconds.
  • Add stock, canned tomatoes with juices, jalapenos, cumin, coriander, and ground black pepper. Add half the tortilla strips and stir to combine. Bring to a boil and lower heat to simmer covered for 25 minutes. Stir in chopped cilantro. Taste and add salt if needed.
  • Before serving, add the shrimp to the soup. The shrimp will be cooked after two minutes or when shrimp pink. To serve, add cubed avocado and garnish with remaining tortilla strips and fresh coriander sprigs. Add a dollop of sour cream, grated cheddar cheese and broken corn tortilla chips if desired.
Adapted from Ina Garten's Barefoot Contessa at Home
Peach and Blueberry Crumbles

Peach and Blueberry Crumbles

by | Sep 19, 2011 | Desserts, Fruits

This past weekend was perfect for strolling through Evergreen Brick Works Farmer’s Market.  An early start meant lots of parking and first pick of the goods.  It was my first successful visit; my original failed attempt was due to the psychotic parking situation which had me vowing to get there before 11 to avoid the near fistfights in the parking lot.  The covered market was full of amazing local/organic produce, awesome eats, a greenhouse, and a few artisan crafts.

It’s the first farmer’s market I’ve been to where there was a variety of gluten-free options from multiple vendors.  My standout GF snacks were: a vegan chocolate cupcake and sweet potato beignets from LPK Culinary Groove , JKKitchen‘s organic fries with cilantro aioli, and Roasted Tomatillo Avocado Salsa and artisan corn tortilla chips by The Mad Mexican. Definitely a recommended Saturday morning excursion – thanks to StylinMommy for posting about Brickworks.

lemon zest tools

Besides the snacks, the trip also yielded a massive haul of produce including a boatload of Ontario peaches, baby eggplants, zucchini, tomatoes, GF focaccia with poppyseed & onion, sweet potatoes, kale, and fancy mushrooms.  The peaches were by far the best score – about 2 dozen peaches for $8 – but what do you do with that many peaches?  I peeled and sliced up a few and froze them for future use and will give some away.

These crumbles were a great way to chip away at three or four of them.  I feel like fruit desserts are as healthy as a dessert can be while still satisfying your sweet tooth, especially if they are homemade, vegan, and gluten-free.  This recipe is an adaptation of Ina Garten’s recipe in Barefoot Contessa at Home cookbook.  I have a signed copy of the book – I met Ina after standing in line for about 2 hours to get her autograph at Chapters.  She is as lovely and likable in person as she is on her cooking show.

boiling peaches
fruit mix lemon

The easiest way to peel a bunch of peaches is to immerse them in boiling water for about 30 seconds and then immediately dunk them in cold water.  After this, the peach skin peels off very quickly and easily.  I remember when my mom would can peaches and skinned bushels of peaches so we would enjoy her canned peaches throughout the winter.

brown + white sugar
eb vegan butter in cubes

The gluten-free crumble is mainly a blend of brown and white sugar, Earth Balance’s Vegan Buttery Sticks, and Bob’s Red Mill GF All Purpose Flour (all staples in my pantry/fridge).  You can make this for your gluten-eating friends and they won’t be able to tell that it’s vegan and gluten-free.  Also, this recipe can easily be multiplied for a crowd.  It’s both a satisfying way to end a meal and say goodbye to summer as we head into fall.

Crumble topping ready to bake
crumbles birds eye view
Peach and Blueberry Crumbles
Peach and Blueberry Crumbles
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PEACH AND BLUEBERRY CRUMBLES

The gluten-free crumble is mainly a blend of brown and white sugar, Earth Balance's Vegan Buttery Sticks, and Bob's Red Mill GF All Purpose Flour (all staples in my pantry/fridge). You can make this for your gluten-eating friends and they won't be able to tell that it's vegan and gluten-free. Also, this recipe can easily be multiplied for a crowd. It's both a satisfying way to end a meal and say goodbye to summer as we head into fall.
Course: Dessert
Diet: Gluten Free, Vegan, Vegetarian
Keyword: barefoot contessa, berries, Bob's Red Mill, butter, corn-free, dairy-free, Earth Balance, egg-free, fruits, gluten-free, nut-free, soy-free, yeast-free
Servings: 4
Author: ness

SPECIAL EQUIPMENT

  • Four 6 ounce ramekins (mine are from Crate and Barrel - for $2.50 a pop they're a steal)

INGREDIENTS

Fruit

  • 1 lb peaches (about 3 or 4)
  • 1 tsp grated lemon zest (preferably pesticide free)
  • 1 Tbsp fresh lemon juice
  • 1/4 cup sugar
  • 2 Tbsp Bob's Red Mill Gluten Free All Purpose Flour
  • 2/3 cup blueberries (I used wild blueberries frozen)

Topping

  • 1/2 cup Bob's Red Mill Gluten Free All Purpose Flour
  • 2 Tbsp sugar
  • 2 Tbsp brown sugar
  • 1/4 tsp salt
  • 1/4 tsp cinnamon
  • 4 Tbsp Earth Balance Vegan Buttery Sticks (diced into cubes)

INSTRUCTIONS

  • Preheat oven to 350 degrees. In a medium pot of boiling water, dunk the peaches in for about 30 seconds. Remove and immediately dunk in a bowl of cold water and remove after 30 seconds. Peel the skin off (it should slide off in large pieces very easily). Cut into 1" wedges.
  • In a mixing bowl, combine the lemon zest, lemon juice, sugar, and flour. Add the peaches to the mixture and stir to combine. Add the blueberries and let rest for 5 minutes.
  • Meanwhile, in a mixing bowl for a stand mixer, combine the ingredients for the topping and using the paddle attachment, blend on low speed until mixture resembles small peas. Using a fork, break up any large pieces. If you don't have a stand mixer, you can use a pastry cutter instead.
  • Place the ramekins on a parchment paper lined baking sheet. Spoon the fruit mixture into the ramekins in an even layer. Spoon the crumble mixture on top of the fruit, one table at a time, until the fruit is evenly covered. Bake for 40 to 45 minutes until the topping is golden brown and the fruit is bubbly. Serve warm or at room temperature, scoop of vanilla ice cream is optional.
Chocolate Fig Quinoa Granola Bars

Chocolate Fig Quinoa Granola Bars

by | Aug 29, 2011 | Breakfast, Cookies & Bars, Pasta, Rice, & Grains, Snacks & Appetizers

 With Labour Day around the corner, for many, it’s time to think about back to school snacks.  My homemade granola bars are packed with protein and keep you feeling full for ages.  Plus they’re tasty and kind of addictive and surprisingly easy to make.
  bar ingredients
The beauty of making your own bars is that you get to pick exactly what flavours you want –  my faves are figs (slightly sweet and nicely chewy), chocolate, walnuts and coconut.  The walnuts and quinoa are great for a boost of protein.  The coconut adds a little sweetness too. And to me a granola bar without chocolate is unthinkable.  I like to pre-wrap a few bars in plastic wrap so they are ready to go if I’m on the run.
granola bake
stir granola
coconut granola
The granola mix is made up of the gluten-free oats, walnuts and quinoa.  Bake together for about 10 minutes before stirring and adding the coconut which tends to burn if baked for too long.  Make sure to avoid the quick-cooking oats for this recipe – the bars tend to fall apart.  Hazelnuts are also a yummy option instead of walnuts. If you need a nut-free version, simply omit the nuts and add an extra half cup of oats.
sweetners
melted butter with sweetners
The glue that holds the granola together is a mixture of maple syrup, agave nectar, honey, and vegan butter.  You just put everything together in a small pot until the butter melts and comes to a boil.

figs up close

These are the dried figs up close.  I used dried Calimyrna figs which aren’t as sweet as Mission Figs.  I dig that the seeds kind of look like quinoa.  I found them at Whole Foods. If you don’t dig figs, just swap for your fave dried fruit.

Once you combine the granola with the figs, chocolate, and butter mixture, spread into a greased baking dish press down into an even layer (about 1″ thick).
granola in tray
 granola bar close up
Chocolate Fig Quinoa Granola Bars
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Chocolate Fig Quinoa Granola Bars

My homemade granola bars are packed with protein and keep you feeling full for ages. Plus they're tasty and kind of addictive and surprisingly easy to make.
Course: Breakfast
Diet: Gluten Free, Vegetarian
Keyword: barefoot contessa, butter, chocolate, cookies & bars, corn-free, Earth Balance, egg-free, gluten-free, nuts, pasta, rice & grains, quinoa, yeast-free
Servings: 18 bars
Author: ness

SPECIAL EQUIPMENT

  • Fine mesh sieve 9"x13" baking dish, greased

INGREDIENTS

  • 2 cups Gluten Free Oats (not the quick cooking kind (Bob's Red Mill))
  • 1 cup uncooked quinoa
  • 1 cup chopped walnuts
  • 1 cup shredded coconut
  • 1 cup dried figs (diced into 1/4" cubes (or other dried fruit))
  • 1/4 tsp salt
  • 3 Tbsp agave nectar
  • 1/4 cup honey
  • 3 Tbsp maple syrup
  • 3 Tbsp vegan butter (I use Earth Balance Vegan Buttery Sticks)
  • 1/3 cup chocolate chips
  • 1/3 cup white chocolate chips

INSTRUCTIONS

  • Preheat oven to 350 degrees. In a bowl of water, rinse the quinoa. Using a fine seive, drain the quinoa. On a large baking sheet, spread oats, quinoa, and nuts in an even layer and bake for 10 minutes. Remove from oven, add coconut, and bake for another 5 minutes. Remove from oven and pour into a large mixing bowl. Add dried figs and chocolate chips. Turn oven temperature down to 300 degrees.
  • In a small sauce pan, add honey, agave nectar, maple syrup and butter. Bring mixture to boil and remove from heat. Pour the butter mixture into the granola and stir until fully incorporated. Pour into greased baking dish and press down firmly with the back of a silicone spatula or fingers into an even layer. Bake for 25 minutes or until slightly golden brown. Remove from heat and let cool for 2 to 3 hours before cutting into bars. Store in an airtight container.
Adapted from Barefoot Contessa and Quinoa Cookbook
Chicken Meatballs with Pesto Gnocchi

Chicken Meatballs with Pesto Gnocchi

by | Apr 18, 2011 | Italian, Main Dishes, Pasta, Rice, & Grains, Poultry, Sauces & Dips

One day I wanted to make meatballs but didn’t know what to eat them with.  I didn’t feel like pasta, or a sub, or Ikea sauce, so what else do you do with meatballs?  The Barefoot Contessa made her chicken meatballs into Italian wedding soup (yum!).  Instead, I thought I’d do a GF gnocchi in a pesto sauce.  I had made her chicken meatballs before but adapted them to be gluten, dairy, and egg-free and they were amazing – you don’t need the cheese in them at all.  The secret ingredient is the sausage meat. So much flavour with so little effort is just how I like it.

Cooked chicken meatballs on tray

I also had some leftover homemade pesto in the freezer, made with garlic, fresh basil, arugula, walnuts, olive oil, and Drunken Goat cheese (a mild Spanish cheese soaked in red wine for a few days, leaving it with a berry-stained edible outer layer – I’m not a fan of super strong cheeses so I use this instead of parmesan).   You just toss the gnocchi with the pesto and some fresh arugula and you’ve got a simple fast meal when you want some comfort food.  PS – this meal is very garlicky so keep those post-dinner breath mints handy.

pesto ingredients on board

I first learned how to make homemade pesto in a cooking class at Dish Cooking Studio in Toronto.  My biz partner J and I drunkenly victoriously outbid everyone at a charity auction to win the class where founder Trish Magwood taught us how to make a simple basil, pine nut pesto – so easy and so much fresher and tastier than the oily, jarred store-bought pestos. I changed the recipe cuz I like the bite of a little arugula and the brain food qualities of walnuts.

The good news is both the meatballs and pesto recipes make more than you would need for a dinner for two so any leftovers can be frozen for the next time you need a no-effort comfort meal.  Frozen extras = presto pesto.

chicken meatball ingredients in bowl
raw chicken meatballs on tray
gnocchi brand nuvo package
Chicken Meatballs with Pesto Gnocchi
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Chicken Meatballs (gluten/nut/dairy/corn free)

One day I wanted to make meatballs but didn't know what to eat them with. I didn't feel like pasta, or a sub, or Ikea sauce, so what else do you do with meatballs? The Barefoot Contessa made her chicken meatballs into Italian wedding soup (yum!). Instead, I thought I'd do a GF gnocchi in a pesto sauce. I had made her chicken meatballs before but adapted them to be gluten, dairy, and egg-free and they were amazing - you don't need the cheese in them at all. The secret ingredient is the sausage meat. So much flavour with so little effort is just how I like it.
Course: Main Course
Cuisine: Italian
Diet: Gluten Free
Keyword: barefoot contessa, cheese, chicken, corn-free, egg-free, gluten-free, nuts, pasta, rice & grains, pesto, potato, poultry, sauces & dips, yeast-free
Servings: 2
Author: ness

INGREDIENTS

  • 3/4 lb ground chicken
  • 1/2 lb chicken sausage meat (I used sweet Italian basil)
  • 1/2 cup gluten free bread crumbs (I thew a couple of pieces of day old bread in a food processor)
  • 3 garlic cloves (minced)
  • 1/4 cup parsley (finely chopped)
  • 3 Tbsp soy milk (or other non-dairy milk)
  • 1 egg replacer (I use Ener-G brand)
  • 1 tsp salt
  • 1/2 tsp pepper
  • 1/2 tsp chili powder (optional)

Basil, Arugula, Walnut Pesto

  • 1/4 cup fresh basil
  • 1/4 cup baby arugula
  • 4 -5 cloves garlic
  • 1/4 cup walnuts
  • 1/4 cup finely grated hard cheese (I use Drunken Goat as mentioned above.)
  • 1/4 cup extra virgin olive oil

Gnocchi

  • Nuvo brand gluten-free gnocchi from Whole Foods
  • A handful of fresh arugula
  • A drizzle of olive oil
  • Crushed red peppers (optional)

INSTRUCTIONS

Chicken Meatballs

  • Preheat oven to 350 degrees. Mix all the ingredients together gently until just combined - do not handle too much or over mix. Gently roll about 1 tablespoon of the mixture into 1" balls (doesn't have to be perfectly round) and place on parchment paper lined baking sheet. Bake for 30-35 minutes or until lightly golden brown.

Basil, Arugula, Walnut Pesto

  • Put the first five ingredients into a food processor and chop until finely minced. Add the olive oil one tablespoon at a time and blend until combined.

Gnocchi

  • I used Nuvo brand gluten-free gnocchi from Whole Foods. It's very tasty, fresh and quick cooking. Cook the gnocchi in 4 litres of boiling salted water for 2 - 3 minutes. Drain and return gnocchi to pot on low heat. Stir through 2 tablespoons of pesto and a handful of fresh arugula. Serve with a drizzle of olive oil and crushed red peppers (optional).
Adapted from Barefoot Contessa Italian Wedding Soup recipe on FoodNetwork.com

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