Sometimes, around Passover season, I get a bit emotional. Why? Well, because I use this week to be extra kosher, (no, I don’t know why) and I actually cut out all bread/grain products. I eat matzah, and it’s the worst. No, don’t bother looking it up if you don’t know what it is. Just understand it’s the worst. Anyways, as a result, I get kind of cranky and tend to react violently to attempted gestures of kindness.
Anyways, this is a recipe I made before the holiday season started, so yeah, it’s not grain-free. However, it is delicious! I was thinking of calling this a Tex-Mex meal, but I’m too much of a know-it-all so I will more accurately call it a New-Mex-Mex meal. Some notes;
It’s possible that if you forget to purchase and/or add an ingredient at the beginning, (sayyyy the green onions for example?) you can definitely just chop them up and throw them in later in the day when you remember. The same goes for pretty much all the ingredients, except for chicken. I would, however, still recommend that you actually get organized and find all your ingredients before you start cooking.
When you need to brown your tortillas, please do not use a stand up toaster. A toaster oven or a couple of minutes in your real oven will work just fine. Also as you can see from the top picture of what I actually did, I clearly did not use corn tortillas, and settled for white tortillas (after giving up my search for corn tortillas on my 4th grocery store). The consistency of the soup was still good, but it might make the flavour extra corn..ey…cornish…cornified….it may enhance the soup’s corn flavour if you use corn tortillas.
SLOW-COOKER SANTA FE CHICKEN
4 boneless skinless chicken breasts
1 (14 oz) can diced tomatoes (or “tomatoes with green chilies”…I didn’t even know this existed. I guess if you want to add a chili pepper you could do that too)
1 (14 oz) can black beans
1 (10 oz) can peaches and cream corn
1/4 cup chopped fresh cilantro
2 cups chicken broth
3 green onions, chopped
1 tsp garlic powder
1 tsp onion powder
1 tsp cumin
1 tsp cayenne pepper (to taste)
Salt to taste
1 1/2 cups white rice
1. Combine chicken broth, beans, corn, tomatoes, cilantro, green onions, garlic powder, onion powder, cumin, cayenne pepper and salt in the crock pot .
2. Season chicken breasts with salt and lay on top of the vegetable mixture.
3. Cook on low for 10 hours or on high for 6 hours.
4. Half hour before serving, shred the chicken using 2 forks. Return chicken to the slow cooker and stir in. Adjust salt and seasoning to taste.
5. Place rice and 2 1/4 cups of water in your rice cooker and cook for 20 minutes. If you don’t have a rice cooker you probably know how to cook rice without it. I don’t, because I have a rice cooker. If you don’t like rice, you can have this dish with tortillas, or even just a fork.
Original – http://www.skinnytaste.com/2009/02/crock-pot-santa-fe-chicken-425-pts.html
BAJA CORN CHOWDER
1-2 Tbs. olive oil
1 small yellow onion, finely diced
1 small red bell pepper, finely diced
2 ribs celery, finely diced
1 large carrot, finely diced
1 tsp salt
1/2 tsp pepper
2 tsp fresh cilantro
1 tsp cumin
2 (10 oz) cans peaches and cream corn
2 cups vegetable broth
3 corn tortillas
Dash paprika (for color)
1. Heat the olive oil in your soup pot over medium heat and sauté the onion, bell pepper, celery, and carrot.
2. After sautéing for 7 minutes, mix in the cilantro, salt and pepper, and cumin.
3. Add 1 1/2 cans of the corn and mix well. Reserve the remaining half can for later.
4. Pour the broth into the vegetable mixture and bring to a boil. Once the soup has reached a boil, reduce the heat to simmer.
5. Brown tortillas in a toaster oven.
6. Place the tortillas onto the top of the soup for 2-3 minutes before placing them in your blender.
7. Ladle soup and veggies over the tortillas. Cover the blender with a dishtowel (so you don’t accidentally get sprayed with boiling corn soup…was that a form of medieval torture?) and very carefully blend the tortillas and soup.
8. Return the blended soup to the soup pot and mix well.
9. Garnish the soup with the cilantro, extra corn, and a dash of paprika.
Original – http://goodveg.squidoo.com/recipes/veggie-grettie/baja-corn-chowder
Go about your daily business
Chag sameach everyone!