Tuscany Tonight - Tuscany to You Recipe Contest presented by Marchesi de' Frescobaldi

Tuscany Tonight - Tuscany to You Recipe Contest presented by Marchesi de' Frescobaldi

Please vote for me in this contest. My entry is Linguine Primavera.  When you click on the link above you will be directed to their home page.  On the left hand side of the page you will see a link to vote for a recipe.  Once you click on that link it will take you to all of the recipes that have been submitted.

My recipe should be added to the list very shortly, as soon as it has been checked by the company.  Once it has been added you may start the voting, then pass it along to your friends.

 Thanks to all of you.

Holiday Traditions with Prime Rib Roast

Christmas traditions and the love that creates them tie us together as a family. They form a bond strong enough to draw us back home for Christmas even though we may live a thousand miles away. Don't we all love Christmas?

Children especially love the magic that surrounds this season. It captivates them. They greatly anticipate sharing their favorite family activities with each other. For example every year on Christmas eve we would bundle up in layers of clothing to walk down this beautiful tree lined street in Fresno, California, Huntington Boulevard.  The homes were larger than life and decorated for Christmas with lights and ornaments, nativity scenes and the baby Jesus.  They were a wonderful sight to behold.  You could not help but stop and soak in each of these homes for several minutes.  You stood there in awe of the magic that homeowner brought to life right there in his very front yard.  You loved the smiles and the wide eyed little children as they took it all in and wondered what Santa was going to bring them that night for Christmas.  It was a family tradition in the making.

When it was time to go home and tuck the children into bed, we had another tradition.  Every Christmas eve since my oldest daughter was born we read the story, "The Night Before Christmas".  My youngest daughter, who is now 20 something, insists that I still read it to her on Christmas eve.  As was the tradition, on Christmas eve  I climb into my bed, call her on the phone and begin to read our story.

It is difficult not to get emotional and teary eyed as I think about those 3 small children with eyes so wide taking in all of the sights and sounds of Christmas.  Now it is my children's turn to begin their own traditions for Christmas.  It warmed my heart when my daughter told me that she had taken her own children to walk on those very same sidewalks on Huntington Boulevard that she walked as a little girl.

Another of our family traditions was the wonderful Prime Rib dinner my mother would prepare.  This is a tradition that I am proud to say I have held onto myself. 

Here is my recipe for a fool-proof Prime Rib dinner.No matter what size roast you have, you will start it in a pre-heated 450 degree oven for 15 minutes then reduce the temperature to 325 degrees for the balance of cooking time. Cooking times will vary depending on size of the roast and desired level of doneness. The following chart gives approximate times for to reach "rare" at various sizes.


Cooking Time for Rare (120°)

(3) Ribs, 7 to 8 lbs. 15 minutes at 450°, Then 1 ¼ to 1 ½ hours at 325°

(4) Ribs, 9 to 10 lbs. 15 minutes at 450°, Then 1 ½ to 2 hours at 325°

(5) Ribs, 11 to 13 lbs. 15 minutes at 450°, Then 2 to 2 ½ hours at 325°

(6) Ribs, 14 to 16 lbs. 15 minutes at 450° Then, 2 ¾ to 3 hours at 325°

(7) Ribs, 16 to 18 lbs. 15 minutes at 450° Then, 3 to 3 ¾ hours at 325°

Every half hour or so, baste the ends of the roast with the drippings. Use your meat thermometer about a half hour before the expected end of the roasting time. Make sure to insert it in the thickest part of the meat, not touching the fat or bone. When the internal temperature reaches 120°, pull it out of the oven and cover with foil. Let the roast sit for twenty to thirty minutes. It will continue to cook during this time, reaching a temperature of about 125° to 130°. This resting period allows the juices and flavors to permeate the roast.

Creamy Horseradish Sauce Recipe:


About ¼ to ½ cup of prepared horseradish mixed with two cups of sour cream.

Add two tablespoons of lemon juice and a teaspoon of salt.

Thoroughly mix the ingredients, adding more horseradish as desired.


Rare meats measure in at 120° to 125° with a bright red center that grows slightly pinkish towards the exterior. Medium rare meats measure between 130° to 135° and are characterized by their extremely pink center portion that grows brown towards the exterior. Medium meats have a light pink center, brown outer portions and readings of about 140° to 145°. Medium well is not pink at all and is achieved at 150° to 155°. Well done is reached at 160° and above and is characterized by a uniform brown color.

The Last of the Super Foods

Avocados

Why They're Healthy:
-- Rich in healthy, satisfying fats proven in one study to lower cholesterol by about 22 percent.

-- One has more than half the fiber and 40 percent of the folate you need daily, which may reduce your risk of heart disease.

Quick Tip:
Adding it to your salad can increase the absorption of key nutrients like beta-carotene by three to five times compared with salads without this super food.

Garlic

Why It's Healthy:
-- Garlic is a powerful disease fighter that can inhibit the growth of bacteria, including E. coli.

-- Allicin, a compound found in garlic, works as a potent anti-inflammatory and has been shown to help lower cholesterol and blood-pressure levels.

Quick Tip:
Crushed fresh garlic releases the most allicin. Just don't overcook; garlic exposed to high heat for more than 10 minutes loses important nutrients.

Spinach


Why It's Healthy:
-- Spinach contains lutein and zeaxanthin, two immune-boosting antioxidants important for eye health.

-- Recent research found that among cancer-fighting fruits and veggies, spinach is one of the most effective.

Quick Tip:
Spinach is a healthy -- and flavorless -- addition to any smoothie. You won't taste it, we promise! Try blending 1 cup spinach, 1 cup grated carrots, 1 banana, 1 cup apple juice, and ice.

Beans

Why They're Healthy:
-- Eating a serving of legumes (beans, peas, and lentils) four times a week can lower your risk of heart disease by 22 percent.

-- That same habit may also reduce your risk of breast cancer.

Quick Tip:
The darker the bean, the more antioxidants it contains. One study found that black bean hulls contain 40 times the amount of antioxidants found in white bean hulls.

So here is what I am thinking sounds good for dinner.  You take some baby spinach, a few mixed greens, and you put them on individual serving plates.  You top that with some Kidney beans, cheese, sour cream and some salsa.  Finish it off with slices of avocado.  The garlic.....that's up to you to figure that one out.  I will tell you this, you can never have to much garlic.

3 More Superfoods For Your Health

Potatoes


Why They're Healthy:
-- One red potato contains 66 micrograms of cell-building folate -- about the same amount found in one cup of spinach or broccoli.

-- One sweet potato has almost eight times the amount of cancer-fighting and immune-boosting vitamin A you need daily.

Quick Tip:
Let your potato cool before eating. Research shows that doing so can help you burn close to 25 percent more fat after a meal, thanks to a fat-resistant starch.

Salmon

Why It's Healthy:
-- A great source of omega-3 fatty acids, which have been linked to a reduced risk of depression, heart disease, and cancer.

-- A 3-ounce serving contains almost 50 percent of your daily dose of niacin, which may protect against Alzheimer's disease and memory loss.

Quick Tip:
Opt for wild over farm-raised, which contains 16 times as much toxic polychlorinated biphenyl (PCB) as wild salmon.

Walnuts


Why They're Healthy:
-- Contain the most omega-3 fatty acids, which may help reduce cholesterol, of all nuts.

-- Omega-3s have been shown to improve mood and fight cancer; they may protect against sun damage, too (but don't skip the SPF!).

Quick Tip:
Eat a few for dessert: The antioxidant melatonin, found in walnuts, helps to regulate sleep.




OK, how about a big piece of salmon, marinated in a teriyaki sauce, a baked potato with everything and a salad with blue cheese and walnuts?  It all sounds good to me.  How about you?  What would you do with these 3 super foods?

The 10 Superfoods For A Super Healthy Body

There are 10 superfoods proven, expert-beloved disease fighters and energy boosters. Add them to your meals and get on the fast track to a super-healthy body.  We will begin by looking at the first three of those ten superfoods.  Read below to see why these superfoods are a must for your diet as well as some great tips for each of them.


Lemons:

Why They're Healthy:
-- Just one lemon has more than 100 percent of your daily intake of vitamin C, which may help increase "good" HDL cholesterol levels and strengthen bones.

-- Citrus flavonoids found in lemons may help inhibit the growth of cancer cells and act as an anti-inflammatory.

Quick Tip:
Add a slice of lemon to your green tea. One study found that citrus increases your body's ability to absorb the antioxidants in the tea by about 80 percent.

Broccoli


Why It's Healthy:
-- One medium stalk of broccoli contains more than 100 percent of your daily vitamin K requirement and almost 200 percent of your recommended daily dose of vitamin C -- two essential bone-building nutrients.

-- The same serving also helps stave off numerous cancers.

Quick Tip:
Zap it! Preserve up to 90 percent of broccoli's vitamin C by microwaving. (Steaming or boiling holds on to just 66 percent of the nutrient.)

Dark Chocolate


Why It's Healthy:
-- Just one-fourth of an ounce daily can reduce blood pressure in otherwise healthy individuals.

-- Cocoa powder is rich in flavonoids, antioxidants shown to reduce "bad" LDL cholesterol and increase "good" HDL levels.

Quick Tip:
A dark chocolate bar contains about 53.5 milligrams of flavonoids; a milk chocolate bar has fewer than 14.


I have a great idea!  Why not squeeze a little lemon on that brocolli after you zap it in the microwave. Serve the brocolli as a side dish with a wonderful meatloaf and have a BIG bar of dark chocolate for dessert.

Now that's what I call a great comfort meal!  How about you?

If Life Hands You Lemons

Does anyone know what this means? When life hands you lemons, make lemonade? 

I am pretty sure we all know the meaning of this saying.  It means that when something bad happens in life you should try and turn it to your advantage. So even when something looks difficult or inconvenient you should look for something that you can use to make your life better. For instance, if you have to adjust your diet for health reasons, instead of whining about how you can no longer eat potato chips or double chocolate chocolate cake, look on the bright side, you may loose some weight and gain some very beneficial health renewing insights. 

That is exactly what I have been working on since I have been forced to maintain a gluten free diet.  I have spent a few days reading and pouring over research about healthy alternatives for the way we eat.  In doing so I have decided I am not going to allow this set of lemons get me down.  Instead I am going to turn them into gold.

So, for the next few days I am going to share some valuable insight with you on what I have found and the changes I will be making to my diet.  For those of you who suffer with gluten filled products, I will share some recipes with you as I begin to experiment with a new and different way of cooking.  In the meantime I would like to share a few facts about the healthy benefits of various spices.  I hope you enjoy this blog and find it very useful.

Herbs and spices have more disease-fighting antioxidants than most fruits and vegetables. Here's how to rack up the benefits.

Cinnamon

Health Boost:  Can lower blood sugar, triglycerides, LDL, and total cholesterol in people with type 2 diabetes. Aim for one-fourth to one-half teaspoon of cinnamon twice a day.
Get Cooking:  Dip berries or bananas in low-fat sour cream, then in a mix of 1 teaspoon ground cinnamon and 1/4 cup brown sugar.

Turmeric
Health Boost:  Contains curcumin, which can inhibit the growth of cancer cells.
Get Cooking:  For an Indian flavor, add 1/4 teaspoon turmeric to water when cooking 1 cup rice.

Rosemary
Health Boost:  Stops gene mutations that could lead to cancer and may help prevent damage to the blood vessels that raise heart attack risk.
Get Cooking:  For a delicious chicken rub, combine 2 teaspoons rosemary leaves with 2 teaspoons seasoning salt and 1/2 teaspoon thyme leaves.

Garlic
Health Boost:  Destroys cancer cells and may disrupt the metabolism of tumor cells, says Karen Collins, RD, nutrition advisor to the American Institute for Cancer Research. "Studies suggest that one or two cloves weekly provide cancer-protective benefits."
Get Cooking:  "Let garlic sit for 10 to 15 minutes after chopping and before cooking so the active form of the protective phytochemicals develops," says Collins. Saute fresh garlic over low heat and mix with pasta, red pepper flakes, and Parmesan cheese.

Paprika
Health Boost:  Contains capsaicin, whose anti-inflammatory and antioxidant effects may lower the risk of cancer (also found in cayenne and red chili peppers). There's no specific recommended dose, but moderation is probably the best way to go.
Get Cooking:  Combine 1 1/2 teaspoons paprika, 1/2 teaspoon ground thyme and 1/2 teaspoon ground red pepper to liven up popcorn.

Ginger
Health Boost:  Can decrease motion sickness and nausea; may also relieve pain and swelling associated with arthritis. Doses used in clinical trials range from 500 to 2,000 mg of powdered ginger. (A quarter-size piece of fresh root contains about 1,000 mg.) More than 6,000 mg can cause stomach irritation. Ginger can also hinder blood clotting, so if you're about to have surgery or are taking blood thinners or aspirin, be sure to talk to your doctor first.
Get Cooking:  For motion sickness, try having one or two pieces of crystallized, or candied, ginger. Make sure ginger is listed as an ingredient; some candied products or ginger ales contain a small amount or a synthetic form. You can also add 1/4 teaspoon ground ginger to vegetables like carrots and sweet potatoes, as well as fresh fruit (especially peaches).

Oregano
Health Boost:  A USDA study found that, gram for gram, oregano has the highest antioxidant activity of 27 fresh culinary herbs.
Get Cooking:  To spice up tomato soup, add 3/4 teaspoon oregano to 1 can; add 1/2 teaspoon to 2 cups pasta or pizza sauce. Substitute 1 teaspoon dried oregano for 2 teaspoons fresh.

Biscotti is Addicting

Help!!  This is day number two of my biscotti baking, or maybe I should say creating.  For these two days I have felt somewhat like a mad scientist in her lab.  Creating different flavors of these wonderful Italian cookies has been very addicting for me.  Adding this and taking out that, writing down different combinations as they pop into my head.  I hope there is a meeting that I can attend to overcome this new found obsession of mine.

These past couple of days I can't stop thinking of my Grandmother who taught me to experiment in the kitchen.  Over the years I have learned to just keep adding more ingredients until it tastes just right.  The only problem with this is when I want to make it again or when I am asked for the recipe I can not seem to duplicate the dish again.  I am trying to come up with a solution for this issue, but have yet to perfect anything that may be of benefit.  This just may be why I have not finished my cookbook that I have been working on for a year now.  I will keep toiling over this, and I promise one day it will be complete.

In these last couple of days I can feel my Grandmother here with me, cheering me on, all the while laughing and smiling as she watches my enthusiasm for my biscotti making.  I can even hear her laughing in heaven telling everyone, "To think this all started with putting mayonnaise in a chocolate cake one day in my kitchen".  This a blog I wrote about very early on.  This was indeed how I started my love and passion for cooking.  Thank you Grandma, I love you.

Biscotti is as easy to make as any cookie, they just seem exotic.  Here are a few helpful hints and tips to make your biscotti perfect.  Have fun and remember, I warned you, it can become an addiction.

Before baking:

These crunchy Italian cookies are baked twice: once as a log, and again as individual slices. To make them:

•Line your baking sheets with parchment paper or foil.

•Mix dough, adding "extras" of your choice. Common flavors found in biscotti are anise, orange, almond, chocolate and hazelnut. Other creative combinations include dried cranberries and pistachios, lemon and poppy seeds, or ginger and macadamia nuts.

•Form biscotti loaves as big or small as you like--create dainty little tea cookies or jumbo breakfast-sized coffee companions. Note: The dough can be sticky; try wetting your hands before forming the loaves.

Easy Slicing:

After the first baking, the biscotti loaves should be firm and very lightly browned, but not hard.
•Loaves are ready to cut when you can touch them without burning yourself.

•Use a long serrated knife--especially if you have nuts or dried fruit in your biscotti. This kind of knife will allow you to slice neatly through the loaves without putting any pressure on them.

•Slice on the diagonal for long biscotti or straight across for shorter ones.

The Perfect Crunch:

Time for bake number two. The point of this second baking is to dry out the biscotti without browning them too much, so a low oven temperature and a slow baking time are key. For softer cookies, simply bake them for less time. For biscotti that can stand up to coffee-dipping, bake until they are as crunchy as you like.

Make Your Biscotti Your Own:

Once the biscotti have cooled, you can decorate them if you wish. Try drizzling them with one or several kinds of melted chocolate, or dunking them in chocolate then rolling them in chopped nuts.

Ah, The Gift of Biscotti:
Well-dried biscotti keep extremely well. They can be stored in a tightly closed container at room temperature for months at a time, making them the perfect grab-and-go gift. Wrap in cellophane and ribbon on its own, or add biscotti to a gift basket with a bag of coffee beans, a bottle of dessert wine, or a selection of teas.

This recipe is a basic starter that I use.  I really like it and you can add whatever you want to it to make it your own.  It is a great foundation for many flavors such as orange cranberry, lemon almond, orange, anise, or whatever you can dream up.  Have fun and start creating!

Ingredients:
1 cup white sugar
1/4 cup butter, softened
1 tablespoon orange zest (optional)
2 eggs
2 cups cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
Directions:
1.Preheat oven to 350 degrees F (175 degrees C).
2.Beat sugar, butter or margarine, orange peel and eggs in large bowl. Stir in flour, baking powder, salt and almonds.
3.Shape half of dough at a time into rectangle, whatever size you like, on a cookie sheet lined with parchment paper or foil. Bake about 20 minutes or until toothpick inserted in center comes out clean. Cool on cookie sheet for 15 minutes.
4.Cut crosswise into 1/2 inch slices. Place slices cut sides down on cookie sheet. Bake about 15 minutes or until crisp and light brown. Remove from cookie sheet. Cool on wire rack.

Split Pea Sausage Soup

We finally pulled out the tree from the basement and put it up.  I went down to break out all of the ornaments to decorate when I suddenly realized I sold them at our yard sale this last summer.  I know, I could not believe it myself!!!  I was trying to remember the reasoning behind this moment of insanity when it dawned on me that I thought Joe (my husband) and I would be spending Christmas in California with our children and grandchildren and therefore, would have no need for a tree. Oh well maybe another Christmas.

In the meantime I decided to improvise and look through what I had in my craft boxes to see what I could use.  The picture above is just that, my improvised decorating.  The cute dog in the picture is J.J., he is trying to get a better view of what his mom had just done.

After all of that I decided to make some warm hearty Split Pea Soup.  I hope you enjoy it as much as we did.

Split pea soup is so thick and hearty, it's a meal in itself.


Not only do split peas make a thick and hearty pot of soup, they're also an excellent source of protein, folate and fiber. Once you add some vegetables and slice a few thick pieces of fresh multi-grain bread to serve on the side, you've got a deeply satisfying meal that's low in fat and high in flavor and nutrition



Ingredients:


1 pound smoked kielbasa

1 pound dried split peas

6 cups water

1 cup chopped carrots

1 cup chopped onion

1 cup chopped celery

1 tablespoon minced fresh parsley

1 teaspoon salt

1/2 teaspoon coarse black pepper

2 bay leaves


Directions:


Cut sausage in half lengthwise; cut into 1/4-in. pieces. Place in a Dutch oven or soup kettle; add remaining ingredients. Bring to a boil. Reduce heat; cover and simmer for 1-1/4 to 1-1/2 hours or until peas are tender. Remove bay leaves.

Slow Cooker London Broil

London Broil is a North American beef dish made by broiling or grilling marinated Flank Steak, then cutting it across the grain into thin strips. The origin of the name is obscure; the food is unknown in London, England.

Many American butchers will label a cut of meat "London broil". This is incorrect as the term does not refer to a specific cut of meat, but a method of preparation and cookery. The cut of meat traditionally used is flank steak, but in recent years butchers have erroneously labeled top round roast/steak as London Broil. Because the muscle fibers run the entire length of this cut, the meat can be tough if not tenderized via pounding or massaging. Scoring, stabbing, cutting, penetrating, or otherwise mutilating the cut before sending it into the broiler results in a tougher finished product as it allows all the desirable juices to run out of the meat into the pan.

The preparation of London broil typically involves marinating the meat for several hours followed by high heat searing in an oven broiler or outdoor grill. In both heating methods the meat is placed approximately three inches from a direct heat source and turned several times to promote even cooking and avoid burning. It is then served in thin slices, cut across the grain.

In Canada a ground meat patty wrapped in flank or round steak is known as a London broil. Some butchers will wrap the flank steak around a concoction of seasoned and ground or tenderized flank steak (Zehrs Grocers in the GTA). Others sell a pork sausage patty wrapped in flank or top round steak labeled as London broil (Goeman's Lakeshore Meats in St. Catharines, Ontario, Canada). The website for Goeman's[1] differentiates between Canadian London broil (the sausage patties wrapped in Top Round Steak) and American London broil (Top Round Steak). Another variant, popularized in Ontario, is a London broil "loaf", wherein the tenderized flank steak exterior is wrapped around minced and spiced veal as the filler. In some regions, bacon will be added between the flank steak and the veal grind.

Ingredients: 
 

3 pounds London Broil

1 (10.75 ounce) can condensed cream of mushroom soup

1 (10.75 ounce) can condensed tomato soup

1 (1 ounce) package dry onion soup mix

1 teaspoon Worchestshire Sauce

Salt and Pepper to taste


Directions:


1.Place meat in the bottom of the slow cooker; if necessary, slice meat to make it fit!

2.In a medium bowl, mix together dry onion soup mix, mushroom and tomato soup; stir in worchestshire sauce. Pour mixture over beef.
3.Cover, and cook on Low for 8 to 10 hours.








Fettuccine with Chicken and Vegetables

As I had promised some time back, I will be blogging on quick, inexpensive meals for you to serve your family while saving on your grocery bill.  I will be bringing you great recipes as well as tips for cutting down that shocking bill at the supermarket.

Food prices in America keep going up, and for the family whose schedule is already filled, it is increasingly difficult to make easy meals that are also inexpensive. Remembering a few ideas, however, can help keep costs down.

.Plan Smart

When planning the menu for the week, spend time working down the cost. Don't buy expensive meats or vegetables unless they are essential. Scour local grocery ads for specials on meat, fish and produce. Curtis Stone of TLC's Take Home Chef suggests trying new meals in accordance with what is on sale. See what fish or beef is cheap this week at the meat counter; if you have never prepared it before, ask the butcher for advice. You also may find easy recipes in your favorite cookbooks for kinds of meat that are new to you.

.

Fettuccine with Chicken and Vegetables

Ingredients:



1 package fettuccine

2 cups small fresh broccoli florets

1/3 cup Italian dressing

1 lb uncooked chicken breast strips for stir-fry

1 medium red onion, cut into thin wedges

1/4 teaspoon garlic-pepper blend

1/2 cup sliced drained roasted red bell peppers (from 7-oz jar)

Shredded Parmesan cheese, if desired




Directions:

1.Cook and drain fettuccine and broccoli as directed on fettuccine package. Toss with 2 tablespoons of the dressing. Cover to keep warm.


2.Meanwhile, spray 12-inch skillet with cooking spray; heat over medium-high heat. Add chicken and onion to skillet; sprinkle with garlic-pepper blend. Cook 4 to 6 minutes, stirring occasionally, until chicken is no longer pink in center.

3.Stir bell peppers and remaining dressing into chicken mixture. Cook 2 to 3 minutes, stirring occasionally, until warm. Serve chicken mixture over fettuccine and broccoli. Serve with cheese.


Variation:
 
Omit the broccoli, and add 4 cups fresh baby spinach leaves after warming the roasted peppers and dressing in step 3.  Cook 1 to 2 minutes or just until the spinach wilts.

Freezing Soup - Chicken Tortilla Soup

Did you know you can freeze soup? You can! And you can freeze it a variety of ways. You can save money by making a big pot of homemade soup and freezing it. Then you can have homemade soup any time you want! Any soup can be frozen, including cream based soups. When the soup is done let it cool a bit. Then put it in the refrigerator until it cools off completely. Then it will be ready to freeze using one of the steps below.



Instructions.

1.  FREEZE YOUR SOUP IN BAGS -- You can freeze soup in zipper style freezer bags. You can use the large bags to freeze a family size portion of soup or you can use small bags to make handy individual servings of soup. Just be sure you do not lay the bags directly on any type of rack in the freezer because it can freeze around the rack then the bag will get stuck. If you have a rack, simply put a paper plate down first then you can stack the bags on top of each other. To serve the soup, run the bag under hot water then the frozen soup will just slip right out of the bag. Warm on the stove or in the microwave.


2.  FREEZE YOUR SOUP IN CONTAINERS -- You can also freeze soup in plastic containers. Simply pour the soup into any size container leaving about 1/2 inch of space at the top to give the soup room to expand when it freezes. You can take out the container and let it thaw or you can run the bottom of the container under hot water and the soup cube will just pop out! Then heat on the stove or in the microwave and serve.



3.  FREEZE YOUR SOUP IN THE POT -- If you are making a big pot of soup to serve at a party or to bring to a pot luck dinner and you want to get it ready in advance, just make the soup at your convenience then freeze the whole pot! You just need to be sure you have room in your freezer and be sure the pot has cooled completely before putting it in the freezer. Take the soup out of the freezer two days before using it and let it thaw in the refrigerator. If you need to thaw it quickly, simply put the pot on low heat on the stove top and when it has completely thawed just heat and serve.

It is also a good way to save time. Just warm up a bowl of soup and have a salad with it when you're in a hurry.

The soup for today is Chicken Tortilla Soup.  This soup is quick to make, flavorful and filling!  This also freezes well.

Chicken Tortilla Soup

Ingredients:


1 onion, chopped, divided

3 cloves garlic, minced

1 tablespoon olive oil

2 teaspoons chili powder

1 teaspoon cumin

1 teaspoon lime juice

1 teaspoon garlic powder

1/2 teaspoon chili powder

1 (28 ounce) can crushed tomatoes

4 (10.5 ounce) cans condensed chicken broth

1 1/4 cups water

1 cup whole corn kernels, cooked

1 (15 ounce) can kidney beans, rinsed and drained
1 (4 ounce) can chopped green chili peppers

1 (15 ounce) can black beans, rinsed and drained

1/4 cup chopped fresh cilantro

2 boneless chicken breast halves
crushed tortilla chips

sliced avocado

shredded Monterey Jack cheese

chopped green onions


Directions:


Dice the boneless, skinless breasts; heat oil in a medium stock pot over medium heat, add chicken, garlic cloves and 1/2 cup of the diced onion and 1/2 teaspoon chili powder.  Cook until the chicken is no longer pink.  Stir in the remaining chili powder, cumin, garlic powder and lime juice; add tomatoes, broth and water, bring to a boil.

Stir in corn, kidney beans, chile's, black beans, cilantro, and chicken. Simmer for 1 hour.

Ladle soup into individual serving bowls, and top with crushed tortilla chips, avocado slices, cheese, and chopped green onion.