Yellow Corn Tortilla Soup

Corn tortillas are sold in bulk, but I always end up with some left. So now with a little bit of an effort, I no longer waste my corn tortillas! I usually make it in a big pot and freeze some for a rainy or cold winter day. It could also be a great vegetarian dish with a vegetable broth too.



Ingredients (6 servings)

• 3 tablespoon olive oil
• 3 seven-inch corn tortillas, cut into 1" squares
• 1 1/2 tablespoon minced fresh garlic
• 2 tablespoon (about 1/4 of a medium size) minced onion
• 1 minced chipolte chilli peppers (in adobo sauce)
• 1 lb yellow corn kernels (either fresh or frozen)
• 1 1/2 lbs chopped ripe red tomatoes
• 1/3 cup tomato ketchup
• 2 1/2 teaspoon ground cumin
• 1/2 tablespoon kosher salt
• 1/8 teaspoon ground pepper
• 1 1/2 cup chicken OR vegetable broth
• 1 cup water
  

Garnish with:

• 24 blue corn tortilla chips
• 2 c shredded cheddar cheese
• 1/2 c chopped fresh cilantro
  

Directions

1. Over medium-high heat, fry tortilla squares in olive oil until they begin to crisp and turn a golden yellow.
2. Add garlic, onion and jalapeno; cook 1 to 2 minutes, until onion becomes translucent.
   
3. Add half the corn along with all other ingredients (except garnishes), reserving other half of corn to be added at the end.
   
4. Bring the soup to a low, even boil. Boil for 5 minutes.
5. Remove soup from heat. Use a hand-held propeller blade processor to process in batches to the consistency of a course puree OR process in batches in a blender.
6. Return the soup to the burner and add the reserved corn.
   
7. Bring the soup to a boil once again being extremely careful to avoid scorching or burning the soup.
8. Serve, garnished with blue corn tortilla chips, cilantro and sharp cheddar cheese.
   

Moroccan Chicken, Chickpea and Apricot in Crock Pot

Traditionally cooked in Tagine, this fruity and fragrant Moroccan dish can be easily recreated in a Slow Cooker/Crock Pot. This is a perfect dish for a dinner party (you can actually enjoy your company while this cooks in a slow cooker as suppose to a cooking/hosting chaos!)

Ingredients (6 servings):

• 8 bone in (or bone and skin in) chicken thighs OR 8 boneless skinless chicken breasts, chopped into large chunks (or assorted chicken pieces, about 3 lbs)
• 1 tablespoon flour
• 2 large onions, chopped
• 2 carrots, peeled and diced
• 3-4 garlic chopped finely
• 1 tablespoon extra virgin olive oil
  
• 1 inch fresh gingerroot, finely chopped
  
• 6 ounces dried apricots (about 15-16 piecies)
• 3 tablespoons tomato ketchup
  
• 2 (14 ounce) cans chopped tomatoes
  
• 1 (14 ounce) cans chickpeas
  
• 3 tablespoons honey
  
• 1/2 pint chicken stock
  
• 4 teaspoons ras el hanout spice mix ** (or make up spice mix below)

1 teaspoon ground coriander
1 teaspoon ground cinnamon
1 teaspoon ground cumin
1 teaspoon cayenne pepper (optional)

• salt and black pepper
  
• chopped fresh coriander, to serve (Cilantro)

• 
  

Directions

1. Season chicken with salt and pepper, and dust them lightly with four. Heat up olive oil in a frying pan/skillet & brown chicken. Take them out and set them aside.

2. Saute chopped onions, carrot & garlic for 5-10 min.

3. Add chicken stock & gradually mix in flour or cornflour until well mixed & not lumpy.Add honey & tomato paste & mix well.

4. Add herbs spices & finely chopped ginger with salt & pepper to taste.

5. Finally add canned tomatoes & mix well.

6. Pour the above tomato,onion & spice mix into slow cooker or tagine.

7. Add chicken & chickpeas(drained) & mix well.

8. Add dried apricots making sure they are covered by juice.

9. Give it a gentle but good stir to mix everything together well.

10. Crock Pot or Slow Cooker - Cook on high for about 3 to 4 hours OR automatic with keep warm facility for up to 8 hours OR low for 6-8hrs

Serving suggestion:

with Couscous, basmati rice, flat bread, pita bread OR even mashed potatoes!

Easy Couscous:

• 2 cups couscous
• 2 cups chicken broth
• 1/2 tsp garlic powder
• 1/2 cumin
• 1/2 saffron (for color)
• Finely chopped parsley

Boil chicken broth in a sauce pan and add garlic powder, cumin and saffron. Pour in couscous and take it off the stove. Stir well with parsley and serve!

**Ras El Hanout Spice Mix (North African Spice Mix)

Ingredients

• 3 teaspoons ground cinnamon
• 3 teaspoons ground cumin
• 3 teaspoons ground turmeric
• 2 teaspoons ground coriander
• 2 teaspoons ground ginger
• 2 teaspoons ground cardamom
  
• 1 teaspoon ground nutmeg
  
• 1 teaspoon ground cloves
  
• 1 teaspoon mace
  
• 1 teaspoon cayenne pepper
  
• 1 teaspoon garlic powder
  
• 1 teaspoon ground celery seed
  
• 1 teaspoon ground black pepper
• 2 teaspoon flour

Directions

1. Mix all the spice together in a large bowl and store them in an airtight container.

2. This spice mix should last for up to 6 months.