Wednesday, January 20, 2010

Allergy Friendly Tortilla Soup Recipe

Tortilla soup is a great way to use up leftover corn tortillas. Although it is dairy, soy and casein free, the pureed tortillas give the soup a rich creamy texture. The amount of spice and heat can be adjusted to your taste. Especially delicious on cold winter nights!

  • cooking oil
  • 8-12 corn tortillas
  • 1 yellow onion, diced
  • 4-6 cloves garlic, chopped
  • 3 serrano peppers, seeds removed, chopped
  • 1 bell pepper, diced
  • 1-2 lbs boneless chicken thighs
  • 6 cups water
  • 1 tsp salt
  • 1 tsp white pepper
  • 2-3 tomatoes, chopped
  • bunch of fresh cilantro
  • 2 tsp cumin
  • 1 tsp coriander
  • 1 tsp chili powder
  • 1 tsp oregano
  • 1 tbs paprika
  • optional garnish: lime wedges, extra cilantro, cheese, sour cream, avocado, tortilla strips
Start the chicken.
Place chicken, salt, pepper, half the onion, half the bell pepper, half the garlic, and all the water into a pot. Bring slowly to a boil, reduce heat and simmer for 1 to 1.5 hours. When finished, the meat will be tender to the point of shredding. Save the broth to incorporate into the soup.

Toast or fry the tortillas.
I like to toast the tortillas in the toaster oven (no extra fat from frying), but if you prefer you can cut them into strips and fry them before adding to the soup. If you toast them, you can just crumble them into pieces over the pot when it is time to add them.

Start the soup.
In large pot, heat several tbs. of cooking oil. Add onions, garlic and peppers, saute for 5 minutes. Add tomato, broth from the chicken, fried tortilla strips or crumbled toasted tortillas, and spices. Simmer, cooking uncovered for 30 minutes. Remove from heat and puree the soup (I use a stick blender but you can use a regular blender if needed). Add the chicken and cilantro. Heat until evenly warm.


Saturday, January 2, 2010

Gluten Free, Legume Free Minestrone Soup Recipe

I've always loved minestrone soup, but I've been avoiding it lately do to my allergies to legumes and gluten since most minestrones have beans and/or pasta. Finally I decided to give it a whirl, and I was very satisfied with the results.

  • olive oil (2 Tbs)
  • 1.5 white onions, diced
  • 6 cloves garlic, diced
  • 1 cup diced or shredded carrots (I used bagged pre-shredded carrots)
  • .5 bell peppers, diced
  • 1 zucchini, diced
  • 3 ribs of celery, diced
  • 1 14 oz can crushed or diced tomatoes (can sub fresh, I used a 16oz package of fresh that I diced myself)
  • 2 roma tomatoes, diced
  • 1 cup frozen spinach
  • spices as desired (I used a handful of fresh basil, along with liberal dashes of dried oregano, basil, dill, salt and pepper.)
  • 4 cups water (this will give you a thick, stew-like consistency, add more water if you desire a more soupy consistency)
  • 1 cup dry pasta (I used Ancient Harvest quinoa/corn pasta in rotelle)
You can add or subtract to the ingredients above based on your preferences or what you have available. Let me know if you have any favorites I missed!

Saute onions and garlic in olive oil until onions are translucent. Add carrots, zucchini and bell peppers and saute for another 5 mins. on low/medium. Add remaining ingredients except for pasta, simmer on low for 15 mins. or so. Bring to a gentle boil, and add in pasta. Simmer until pasta is cooked to desired consistency. Enjoy!