Chicken and Corn Soup

Ingredients

1 tbsp canola oil
1 lb chicken breast, grilled, cut into bite size pieces
1 small can green chillies chopped
2 (14 oz) cans chicken broth, low sodium, fat-free
1 (14.5 oz) can cream-style corn
1/4 cup fresh cilantro, chopped
1/4 tsp salt
1/2 cup crushed lime chips
1 lime, cut into wedges

Directions:

Heat oil in a large sauce pan. Add chicken and stir until slightly warmed through.

Add chillies, chicken broth, and corn. Bring to a boil.

Reduce heat to low and simmer for 5 minutes.

Remove from heat and stir in cilantro and salt.

Serve with with Lime chips and lime wedges.

Source: Cooking Light- Complete Meals in Minutes
Note: The above recipe is how I made it. I had to change a few things because I couldn't find the item or I didn't have it. It is delicious! Tangy and satisfying.

SERVES: 4

Chipotle Chicken Tortilla Soup

Ingredients:

1 tbsp canola oil
1 1/2 tsp minced garlic
3/4 lbs. chicken breast cut into bite size pieces
1 tsp chipotle chilli powder
1 tsp ground cumin
1 cup water
1/4 tsp salt
1 (14 oz) can fat-free, less-sodium chicken broth
1 (14.5 oz) can stewed tomatoes, undrained
1 cup crushed baked tortilla chips
1/4 cup cilantro, chopped
1 lime, cut into wedges

Directions:

Heat oil in a large sauce pan. Add garlic and chicken. Saute for a 2 minutes until chicken is slightly browned

Add chilli powder and cumin and stir well.

Add water, salt, broth, and tomatoes. Bring to a boil.

Cover, reduce heat and simmer 5 minutes.

Top each serving with tortilla chips and cilantro and serve with lime wedges.

Source: Cooking Light- Complete Meals in Minutes
Note: I substituted canola oil for olive oil. I didn't have stewed tomatoes on hand, so I used a can of tomato sauce and chopped some fresh tomatoes in with it.

Pastafrola

Ingredients:

600 grams flour

200 grams sugar

200 grams butter

4 eggs

1 tbsp baking powder

1 tsp vanilla

1 can Quince Jelly (melted)

Directions:

Combine flour, sugar, baking powder and butter.

Add eggs and vanilla and form a dough.

Place 1/2 of the dough in a GREASED 9X13 pan, pressing so the dough forms a lip around the edges.

Pour melted Quince Jelly of top and spread over dough, leaving 1/2 inch exposed.

With remaining dough from a laddis and place on top or Quince Jelly. Make a long strip to decorate and finish the edges of the cake.

Bake @350 for 40-50 minutes.

Notes: I use a scale to measure out my ingredients. The dough is very easy to work with. Once baked the cake is pretty dry, its not a regular cake. We like to enjoy it with Mate (aka. Argentine Herbal Tea).

Source: Abuela :)

Corn Chowder

Serves 6

Ingredients:

8 ounces bacon, chopped
1/8 cup good olive oil
3 cups chopped yellow onions (4 large onions)
2 tablespoons (1/2 stick) unsalted butter
1/4 cup flour
1 teaspoons kosher salt
1/2 teaspoon freshly ground black pepper
1/4 teaspoon ground turmeric
6 cups chicken stock
3 cups medium-diced white boiling potatoes, unpeeled (2 pounds)
5 cups corn kernels, fresh (10 ears) or frozen (3 pounds)
1 cups half-and-half
1/4 pound sharp white cheddar cheese, grated

Directions:

In a large stockpot over medium-high heat, cook the bacon and olive oil until the bacon is crisp, about 5 minutes. Remove the bacon with a slotted spoon and reserve. Reduce the heat to medium, add the onions and butter to the fat, and cook for 10 minutes, until the onions are translucent.

Stir in the flour, salt, pepper, and turmeric and cook for 3 minutes. Add the chicken stock and potatoes, bring to a boil, and simmer uncovered for 15 minutes, until the potatoes are tender. If using fresh corn, cut the kernels off the cob and blanch them for 3 minutes in boiling salted water. Drain. (If using frozen corn you can skip this step.) Add the corn to the soup, then add the half-and-half and cheddar. Cook for 5 more minutes, until the cheese is melted. Season, to taste, with salt and pepper. Serve hot with a garnish of bacon.

Source: Barefoot Contessa, Food Network
Notes: The recipe is actually doubled, but this is halved. It was really tasty and very easy to make. I used sweet frozen corn. This is not a recipe you could make in the crock pot but its worth the work. It was sweet and comforting.