2 ounces queso fresco or feta cheese (optional), crumbled
1 handful cilantro leaves, chopped (I forgot this, but it would have been GREAT)
1 lime, sliced into small wedges (more forgetfulness, :(, what is to become of me.)
Prep work: Preheat the oven to 475 degrees Fahrenheit. Stack the tortillas and slice them into ½-inch-wide, 2-inch-long strips. Remove the seeds and membranes from the jalapeno (and poblano, if using) and chop the peppers. Wash your hands. Pit, peel, and medium dice the avocado, then squeeze some lime juice over the avocado to prevent browning.
(I skipped this whole step.)Bake the tortillas: Coat a baking sheet with a thin layer of oil. Toss the tortilla strips in the oil to coat and arrange the strips in a single layer. Bake 6 to 8 minutes, or until golden brown. While the strips are hot, season them with salt.
(Skipped this too since I used poblano)Toast the chili pepper: Place the dried chili pepper onto a baking sheet and bake for about 1 minute, or until the pepper is warmed through. When cool enough to handle, cut the pepper open and remove the seeds. (Wash your hands afterward and avoid touching your eyes!)
Make the soup: In a large pot. Heat olive oil on medium until hot. Add the onion first until a little sweaty, then add garlic, jalapeno and poblano peppers . Cook 4 to 5 minutes, or until softened, stirring occasionally.
Stir in the cumin, then the canned tomatoes and vegetable stock. Simmer for about 3 minutes,
then add the hominy, black beans and the seeded chili pepper.
Cook for 8 to 10 minutes, or until slightly thickened, stirring occasionally. Season with salt and pepper to taste.
Serve the soup:(This is my favorite part. This could be a great option for a party. People could stack their plates with whatever they like.) First, discard the dried chili pepper. Place some of the avocado, radishes, tortilla strips, and queso fresco (or feta) at the bottom of 2 to 4 bowls. Divide the soup between the bowls. Top the soup with the remaining avocado, radishes, tortilla strips, and queso fresco (or feta). Garnish with some cilantro Serve with lime wedges and hot sauce.
4stalks celery- my celery was frozen, don't ask me why.
28 oz.candiced tomatoes
1/2lb.frozen cauliflower florets, I used fresh
6cupsvegetable broth, today I used 4 cups Swanson vegetaqble broth and 2 cups of my home made broth
Dice the onion and mince the garlic. Sauté both in a large pot with olive oil over medium heat until softened. Dice the celery, then add to the pot and sauté for 2-3 minutes more.
Add the cumin, turmeric, cinnamon, and cayenne pepper to the pot. Stir and cook for 1-2 more minutes.
Add the diced tomatoes (with juices), chickpeas (rinsed and drained), and cauliflower florets (no need to thaw). Stir the pot until everything is well mixed. I am going to add the cauliflower 20 min before we eat.
Add the vegetable broth and bay leaf, turn the heat up to high, place a lid on the pot, and allow it to come to a boil. Once it reaches a boil, add the lentils. Stir and let it come back up to a boil, then turn the heat down to low. Let the stew simmer on low, with the lid, for 30 minutes.
After simmering for 30 minutes, the lentils should be tender. Remove the bay leaf and give the stew a taste. Add salt if needed (this will depend on the type of vegetable broth used. I did not add any additional salt), then serve.
Currently, I am Program Chair for Disability Support Programs and Services for San Diego Continuing Education. I have several blogs that I have tried to work on. The one I use the most is the recipe blog. The second is my garden.
Right now my goal is to create a learning strategies blog and add to it every day until I can think of no more strategies. This will be a great test of my stick-to-it-ness. Not my greatest suit.