20 random posts : : 3 favorite recipes

(or recipes you'd like to try).  That would be my case.  I'm not afraid to say it: I hate cooking.  I just find it so frustrating--all the ingredients and the mess and the measurements.  It's kind of ironic that I worked at Glorieta all summer as a cook. :)

(as a side note and speaking of Glorieta, they're hiring for next summer!  So if you're a young college student or a 20-something who has next summer free, go apply here!)

Anyway, I don't like to cook.  I'm so glad Ellie does.  And, if nothing else, I do enjoy looking at recipes of delicious food...it's just the making it that causes a hiccup.

I considered just choosing all desserts, or soups, but I decided to just make this post like a meal.  Or, rather, two entrees and a dessert.  Enjoy!

I had saved these recipes a long time ago; don't ask me where I found the first and third ones!  The source for the second one is under the pic.  They all sound delicious!

Chicken-and-Avocado Soup with Fried Tortillas

3 ½ Tp. cooking oil
4 in. corn tortillas, halved and cut crosswise into 1/4-inch strips
1 clove garlic
1 jalapeño chile, seeds and ribs removed
2 ripe avocados, preferably Haas, skin and pit removed
1 Tp. lime juice
¼ tsp. Tabasco sauce, plus more to taste
3 ½ cups water
1 ½ tsp. salt
¼ tsp. fresh-ground black pepper
1 onion, chopped
3 cups canned low-sodium chicken broth or homemade stock
1 lb. boneless, skinless chicken breasts (about 3), cut into approximately 1 ½-by-1/4-by-1/4-inch strips

In a large pot, heat 2 tablespoons of the oil over moderately high heat.  Add the tortillas and cook, stirring frequently, until brown and crisp, 3 to 4 minutes.  Remove the tortillas from the pot and drain on paper towels.  In a blender, combine the garlic, jalapeño, avocados, lime juice, Tabasco, 1 ½ cups of the water, ½ teaspoon of the salt, and the pepper.  Puree until smooth.  Heat the remaining 1 ½ tablespoons oil in the pot over moderate heat. Add the onion and cook, stirring frequently, until translucent, about 5 minutes.  Add the broth and the remaining 2 cups water and 1 teaspoon salt. Bring to a simmer. Stir the chicken into the pot; cook until just done, 2 to 3 minutes.  Add the avocado puree. Heat through, about 2 minutes.  Serve the soup topped with the crisp tortilla strips.

I love avocado and chicken, so this recipe sounds amazing!  Maybe I'll actually attempt it. :)

Salmon and Vegetable Foil-Pack Dinners

1 lb. fresh or frozen skinless salmon, cod, or flounder fillets, about ¾ thick
2 cups thinly sliced fresh carrots
2 cups sliced fresh mushrooms
¼ cup sliced green onions
1 Tp. snipped fresh oregano or 1 tsp. dried oregano, crushed
4 cloves garlic, thinly sliced
2 tsp. finely shredded orange peel
¼ tsp. salt
¼ tsp. ground black pepper
4 tsp. olive oil
2 medium oranges, thinly sliced
4 sprigs fresh oregano (optional)

Thaw fish, if frozen.  Rinse fish; pat dry with paper towels.  Cut into four serving-size pieces, if necessary.  Set aside.  In a small saucepan cook carrots, covered, in a small amount of boiling water for 2 minutes.  Drain and set aside.  Tear off four 24-inch pieces of 18-inch-wide heavy foil.  Fold each half to make four 18x12-inch pieces.  Preheat oven to 350 degrees.  In a large bowl combine carrots, mushrooms, green onion, oregano, garlic, orange peel, half of the salt, and half of the pepper; toss gently.  Divide vegetables among the four pieces of foil, placing vegetables in center of each piece.  Place on piece of salmon on top of each portion of vegetables.  Drizzle 1 tsp. of the oil over each piece of salmon. Sprinkle each with remaining salt and pepper; top with orange slices and, if desired, a sprig of oregano.  Bring together two opposite edges of foil and seal with a double fold.  Fold remaining ends to completely enclose the food, allowing space for steam to build. Place the foil packets in a single layer on a baking pan.  Bake for 30 minutes or until carrots are tender and fish begins to flake when tested with a fork.  Open packets carefully to allow steam to escape.  Transfer the packets to individual plates.

I tried something like this once, except there was chicken instead of salmon.  I was on a camping trip with my youth group, and for dinner one night we all had this.  It was amazing!  Great for camping--you can just put the foil packs over the campfire to cook.

Pumpkin Bread

2/3 cup butter
2 2/3 cups sugar
1 (16 oz. can) pumpkin
2/3 cup water
3 1/3 cup flour
2 tsp. baking soda
1 ½ tsp. salt
½ tsp. baking powder
1 tsp. cinnamon
1 tsp. cloves

Cream butter and sugar.  Stir in eggs, pumpkin, and water. Mix in flour, baking soda, salt, baking powder, cinnamon & cloves.  Stir in nuts & raisins.  Pour batter into two (9x5x3) loaf pans.  Bake at 350 for 55-70 minutes.

I love pretty much anything pumpkin, so this is a recipe for me!  I think I'd replace the nuts and raisins with chocolate chips, though; that sounds so much better!

1 comment:

tammy said...

Great recipes! I knew you would say something with pumpkin! Thanks for the post!

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