Nothing better on fall day than a hot bowl of spicy chicken soup. My tiny, ex-pat American abuela living in San Miguel De Allende, Mexico used to make a soup similar to this for me when i was a kid. Of course the limes came from our back yard and we ate it then as a family on a patio overlooking most of the country…but hey, it’s pretty good even in an apartment in Brooklyn.
2 tablespoons Olive Oil
4 tablespoons Coconut Oil
1 large onion, chopped
1 Bay leaf
2 Carrots, chopped
1 Jalapeno, seeds removed and chopped
1 Whole chicken
8 Cups home made chicken stock
3 Ears of corn, shucked, slice 2 ears into 1/2″ disks and cut the kernals off a third.
1 Bunch fresh cilantro.
1 Lime, sliced
1 Tomato, chopped
1 avocado, cubed
2 Corn Tortillas, cut into strips about 1″ thick
Spices: Chipotle, Salt, Pepper, Cayenne
1. In a large pot on high heat: combine Olive Oil, onions and saute until just brown.
2. add bay leaf, 2-3 full sprigs of cilantro, jalapeno, whole chicken (no need to cut it up), and 8 cups of chicken stock. Bring to a boil, then lower heat and simmer, covered.
3. When chicken is cooked through (no longer pink…test by cutting into the flesh. about 20-30 minutes), remove chicken from pot and let cool for a few minutes. When cool, remove the meat from the bones/skin with your hands. Set bones and skin aside to make stock with later.
4. Add to the simmering pot: chicken meat, carrots, and corn. Using a spoon, skim excess grease from the top of the soup while it simmers.
5. Let soup cook for another 15 minutes or so, until vegetables are soft but not mushy, and the chicken is thoroughly cooked through.
Corn Tortilla Chips
6. In a large skillet: heat Coconut Oil (it handles heat better for frying then Olive Oil). Add Corn Tortilla strips and fry until light brown.
7. Remove strips from oil (draining off as much oil as possible) and place on a clean cloth (or paper towel). sprinkle with chipotle powder, Cayenne pepper, salt and pepper and toss until covered in the spice.
Spoon hot soup into bowls and top with fresh tomato, avocado, cilantro leaves, lime wedges and at the very last second, the crispy tortilla chips so that they don’t get soggy.
To Make Stock for next time
1. In a large pot, Combine:
Chicken bones and skin
1 Onion, chopped
2 Carrots, chopped
2 Bay Leaves
9 cups of water
optional: Add any other veggies you have getting a wee bit soft in the fridge. Stock isn’t a set recipe, it’s perfect for veggies past their prime.
2. On High heat, bring the stock to a boil. Lower the heat and simmer covered for 45 minutes to an hour, until flavorful. I use 9 cups of water to make stock as some will evaporate, leaving closer to 8 cups to make the next batch of soup with.
3. turn heat off and strain the liquid from the bones and vegetables. The point is to KEEP the liquid stock.
4. Toss the bones/veggies, and freeze the stock for use later.
This fresh, yummy hummus takes 5 minutes to make and will keep in the fridge for several weeks if properly stored. Perfect as a quick and healthy snack.
1 16oz can Chickpeas
1/8 cup tahini
1/8 cup Olive Oil
3 Cloves Garlic
Juice of 1 Lemon
2 tblsp Cold Water
Combine all ingredients in a blender and blend until smooth.
When serving, top with anything you like. Olive oil, pine nuts, chopped olives, etc. The picture above is topped with a sprinkling of Cayenne Pepper.
To store, simple place in a clean glass jar and keep in the fridge.
I like simple things and simple cooking. My tattered copy of The Joy Of Cooking is always with me, and I refer to it often for basic recipes that I adapt to make my own, and I highly recommend it for every kitchen, whether antiquated or not. This recipe is a slight variation on the Joy Of cooking Quick Banana Bread recipe. Enjoy!
Preheat oven to 350°
1 3/4 cups all-purpose flour
2 1/4 tsp baking powder
1/2 tsp salt
1/2 tsp nutmeg
1/3 cup unsalted butter, melted
2/3 cup sugar
The juice of 1/2 lemon + 1 tsp grated lemon rind
2 eggs, lightly beaten
2 cups ripe banana pulp
1/2 cup chopped walnuts or pumpkin seeds
place batter in a 4×8″ greased bread pan. Top with 1/4 cup more nuts or seeds, and bake about 1 hour or until a toothpick stuck into the center comes out clean.
(or juice day for that matter)
Blender Breakfast (2 servings)
1 cup grapes
2 cup spinach
1 cup cold water
2 tablespoons freshly ground flax seed (i use a coffee grinder)
1/4 teaspoon Vitamin C-1000 powder
Combine ingredients. blend. enjoy.
Crostini is a great use for home dried herbs, and is my current favorite snack. Crostini, meaning “little toasts” in Italian, it is easy to make, works great as a use for day old bread, and keeps for up to a week in a plastic bag or glass container. They are also amazing served as appetizers, topped with fresh mozzarella, pate, roast peppers, or anything that strikes your fancy.
Fresh Herb Crostini
1 loaf French bread, cut crosswise into 1/4-inch-thick slices
Extra virgin olive oil
Dry herbs: Any combination you can think of (this batch is simply Rosemary & Thyme)
Salt & Freshly ground black pepper
1. Preheat the oven to 400*F
2. Arrange the bread slices on the baking sheet and generously brush with olive oil.
3. Combine herbs, Salt & Pepper and sprinkle over bread slices.
4. Bake for about 6 minutes, turning the baking sheet around in the oven halfway through the baking time to ensure even browning.
5. Cool Crostini completely before serving.
- Corinna Mantlo
A member of the onion and garlic family, leeks have a uniquely wonderful, almost sweet flavor. They are a rich source of vitamins C & A, and Folate. If new to cooking with leeks, have no fear, it couldn’t be simpler. Choose firm, stalks without withered tops. Remove tough, green tops, slice lengthwise and rinse thoroughly to remove sandy soil they are grown in. That’s it. Enjoy!
1 head Cauliflower, chopped
2 Leeks, chopped (use the white and light green portion)
1 Red Potato, chopped with skin on
1 tablespoons Butter
2 tablespoon Olive Oil
2 cups Chicken Stock or Vegetable Stock
4 cups Water
1/4 cup White Wine
Salt & Pepper to taste
fresh or dried Parsley for garnish
1. In a large pot, saute leeks in butter until soft, about 2 minutes.
2. Add olive oil, wine, and cauliflower and cook, stirring occasionally, for 10 minutes.
3. Add stock, water and potato and bring pot to a boil.
4. Lower heat and simmer for 20 minutes until all vegetables are soft.
5. Let soup cool, then puree in a blender, in 3 batches.
6. Reheat, garnish with parsley and serve.