Fry Bread

Fry Bread

4 Cups Bluebird Flour
1 teaspoon Salt
2 Table spoon baking powder
1-2 cups very warm water
Mix the first 3 ingredients. Now here is the trick to making fry bread. You have to add just enough of the the warm water to make a dough, not too sticky not too dry. Mix with your hand as you add the water. Knead until smooth. Cover and let rest while you heat the oil.
Here is another thing that is the traditional way to make fry bread. You must use Lard. You can use Vegetable oil but its just not the same. Lard is best. Heat lard until very hot and is shimmering.
Now take a egg size piece of dough and roll it out until about the size of a doughnut. Then pick it up and pat it between your hands, stretching as you go. The idea here is to get it pretty thin. Like a very thin pizza dough. Now put it into the grease be careful it’s HOT!
Let cook until brown on the first side. If your lard is hot enough that should be very quick, like flash frying. Flip and let cook on other side. Drain on paper towels.

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.