Albondigas (Meatball) Soup

Albondigas Soup

2 medium eggs 1 teaspoon Garlic Powder 1 ½ cups, chopped Onions 3 cloves of Garlic, minced 2 teaspoons Dried Oregano 1½ teaspoons Ground Coriander 1 teaspoon Ground Cumin 1 teaspoon dried Red Pepper flakes ½ cup Sweet Red Pepper, diced ½ cup Sweet Yellow Pepper, diced 8¼ cups low fat Beef Broth, no salt added

2 cups Whole Plum Tomatoes with juice, no salt added 1 to 2 teaspoons seeded, minced fresh Jalapeño Pepper ½ teaspoon Black Pepper ¼ teaspoon Sea Salt ½ pound Ground Beef, 95% lean ½ pound Ground Pork ¼ cup raw Basmati Rice, white ½ teaspoon salt (optional)

Garnish with:

½ cup chopped scallion plus tops
½ cup Cilantro leaves, fresh
Avocado slices (optional)

1. In an 8-quart soup or saucepan, add the ¼ cup beef broth, the onion, garlic, red and yellow peppers, ground cumin, and sauté stirring frequently, until the onion is golden, about 5 to 7 minutes. (By using the beef broth you have omitted the fat and calories you would have added by using a vegetable oil. I use this method often when sautéing.)

2. Add the remaining beef broth, tomatoes with their juice, dried oregano, 1 teaspoon of the coriander, ½ to 1 teaspoon of the jalapeño pepper, dried red pepper flakes, and ¼ teaspoon of the black pepper. Increase the heat to high and bring to a boil. Reduce the heat to low and simmer, partially covered, for 20 minutes.
3. Meanwhile, in a large bowl, combine the beef, pork, rice, egg, sea salt, garlic powder, the remaining ½ teaspoon coriander, ½ to 1 teaspoon jalapeño pepper, and ¼ teaspoon black pepper. Knead the ingredients together with your hands and then beat with a wooden spoon until the mixture is well mixed. Shape the meatballs by scooping up a tablespoon of the mixture and rolling them into balls.
4. Drop the meatballs into the simmering soup and stir gently to separate them. Partially cover and simmer the soup for another 30 minutes, stirring occasionally. There will be a lot of meatballs!
5. Serve soup hot with a garnish of scallions, cilantro leaves and avocado slices, if desired.

Mexican Rice

Mexican Rice

Mexican Rice - Sopa de Arroz

(Makes 20 servings)

7 cups chicken broth (vegetable broth or water, if you're vegetarian)
1 1/2 teaspoons salt
1/2 cup extra-virgin olive oil
1 2-pound bag long-grain white rice 
1 8-ounce can tomato sauce 

1 In 3-quart saucepan, bring broth and salt to a simmer while browning the rice. The amount of liquid called for varies between brands. My preferred brand calls for a ratio of 1 1/2 cups liquid to 1 cup rice, and I think that ratio would be best with any brand.

2 In 5 1/2-quart pot, heat olive oil and stir in rice (straight from the package--do not rinse). Cook over medium heat, stirring occasionally, until rice is lightly browned. This may take 20 to 30 minutes. Throw in a few whole cloves of garlic at some point, if you like. They can be removed before the next step or before serving.

3 Gradually stir tomato sauce into rice and cook for a minute or two, then add broth to rice. Bring to a full boil and stir just once. Put the lid on tightly, reduce heat to the very lowest setting and leave undisturbed for the length of time specified on your rice bag, usually about 20 minutes.

4 If this is your first time making this, take a really quick peek to see if liquid has evaporated and rice is done. Cover and let stand, off heat, for 10 minutes. Fluff with a fork. Garnish, if you like, and serve.

Fish Tacos with Melon Salsa

ingredients

• 12
  6-inch corn tortillas or corn taco shells
• 1
  lb. fresh or frozen skinless fish fillets, about 1/2 inch thick (such as tilapia)
• 2
  Tbsp. olive oil
• 3/4
  tsp. chili powder
• 1/4
  tsp. salt
• 1/4
  tsp. ground cumin
• 1/8
  tsp. garlic powder
• 2
  cups shredded lettuce
• 1
  cup sliced radishes
• 1/2
  recipe (2 cups) Melon Salsa
• Lime wedges
• Mild chili powder (optional)

directions

1. Thaw fish, if frozen. Preheat oven to 450°F. Stack corn tortillas and wrap in foil. Bake about 10 minutes or until heated through.
2. Meanwhile, rinse fish; pat dry. Grease a shallow baking pan. Place fish in a single layer in the pan. Combine olive oil, chili powder, salt, cumin, and garlic powder; brush oil on fish. Bake for 4 to 6 minutes or until fish begins to flake when tested with a fork.
3. Divide fish in 12 portions. Spoon lettuce and radishes into tortillas then add fish portions. Serve tacos with Melon Salsa and lime wedges. Sprinkle with mild chili powder.
Teaching Notes: If the fish is ready before the tortillas are heated, loosely cover the fish (in the baking pan) with foil to keep them warm.
Teaching Notes: Prepare the salsa first, before baking the fish. Store it in the fridge until it's time to serve the tacos.
Melon Salsa: In a medium bowl combine 2 cups cubed seedless cantaloupe, honeydew, and/or watermelon melon, 1 cup chopped, seeded cucumber, 1/2 cup chopped orange or yellow sweet pepper, 1 ear fresh sweet corn, cut from the cob or 1/2 cup frozen corn, thawed, 3 Tbsp. chopped fresh cilantro, and 1 Tbsp. finely chopped red onion. In a small bowl whisk together the Juice of 1 lime (3 tablespoons) and 1 Tbsp. honey or packed brown sugar honey. Combine juice with watermelon mixture. Serve the salsa immediately or cover and refrigerate it up to 24 hours before serving. Makes 4 cups salsa.

Teaching Notes for Salsa: For the best watermelon flavor, select ripe melons that feel heavy for their size and that are firm to the touch. Once you cut open a melon, cover it and store in the refrigerator up to 3 days. 

Chicken Tortilla Soup

I'm not kidding, this is THE best tortilla soup! YUM!

3 boneless, skinless chicken breasts
1 tsp. oil
1 onion, chopped
½ tsp. minced garlic
1 tsp. ground cumin
3 (14.5oz) can chicken broth
2 cans corn (drained)
1/2 tsp. chili powder
2 Tbsp. lemon or lime juice(or both!)
1-2 c. salsa (we like using El Pinto brand salsa, it has GREAT flavor!)
1 c. tortilla chips
½ c. shredded Monterrey Jack cheese
1 avocado

In large pot boil chicken for about 25 minutes or until cooked through. Remove chicken, cool, and shred. In a large skillet cook onion, garlic in the oil and add cumin. Cook until onions become clear. Drain water from the pot you cooked the chicken in add chicken broth and onion & garlic mixture. Add shredded chicken,corn, chili powder, lemon (or lime) juice and salsa to the broth and bring to a boil. Reduce heat and simmer 30-40 min. Top with corn chips, cheese, avocado, and a little sour cream."