Vegetable whole wheat cornbread; Split pea and ham soup; Garden Vegetable soup; Taco salad with cheese; Ground turkey Shepherd's and Cottage pies; Italian Vegetable stew with cheese polenta; Potato salad with peas and yogurt; Double Chocolate Peanut Oatmeal Cookies.. ALL Photos of tomorrow's deliveries

Previous 2 the whole-wheat cornbread..by cooking carrots, celery and onion first in a strong vegetable broth, cooling and adding to the cornbread batter, the result is a fabulous moist and tender bread, almost a cake.

Garden Vegetable Soup

Split Pea soup cooking with a ham bone

Previous 2 the ground turkey and vegetable base for the Shepherd's and cottage pie..the difference is that Shepherd's pies have a mashed potato topping ( Like a straw thatched roof) and cottage pies have a sliced cooked potato topping, (like slates on a roof).

The  Italian vegetable stew for the polenta

The completed split pea and ham soup with kale added

Cottage Pie to be baked at Client's home

The potato salad with yogurt, green peas, lime juice and mayonnaise

Cooking the cornmeal for the polenta, cheese is added along with  thyme

When the mix begins to leave the sides of the pan, the polenta is  poured into an oiled pan, when set it is cut into slices to be baked or grilled at client's home

Completed Shepherd's Pie to be baked at Client's home

Black bean and vegetables..(own grown tomatoes) for the nacho salad..this dressing in lemon juice and live yogurt

Chopped up chocolate and nut candy bar for the double chocolate oatmeal cookies..Baked below

We are having some great cooler almost wintery weather now in Los Angeles after the heatwaves in December, it is great to be making some "stick to your ribs" dishes for deliveries.

Have a great weekend, world and EAT YOUR VEGGIES!

MEXICAN STYLE CHICKEN SOUP 3 WAYS inc. Sopa de Flan & Sopa Ranchera and GF Tortilla "Croutons"

Mexican Style Chicken Soup Rustic Style

Mexican Style Chicken Soup, Home style

No matter how you serve it Mexican Style Chicken Soup is a wonderful, deep flavored soup packed with seasonal vegetables.
The secret to this deliciousness, is the broth, cooked for hours, slowly poaching a whole chicken..this is NOT Mexican Fast Food.

The basic Soup Broth:

 serves 8 
1x 5 pound stewing chicken, cut up, kidneys ( if you don't remove it will result in a bitter broth, the kidneys are in the backbone) and giblets removed.

6 cups water
2 cups sliced onions
1 cup coarsely chopped celery
1 tsp sea salt
1/2 tsp ground black pepper
 1 x 16ozs canned tomatoes in their juice, either diced or whole and chopped
2 cups coarsely chopped carrots
2 cups chopped onion
5 cloves garlic smashed and minced



In a large saucepan with a tight fitting lid ( a Dutch oven works great)
Add the water, the washed chicken pieces, celery, onion slices and salt & pepper.
Bring to boil and cover tightly Simmer for 2 hours, or until chicken is tender.

Remove from heat and remove the chicken pieces from the broth, and set them aside to cool.
Add the undrained can of tomatoes, the 2 cups onion, 2 cups carrots and minced garlic, simmer for a further 30 mins until carrots are tender, also remove and scum/fat  from surface of broth.
Check seasonings (be careful adding salt as lime or lemon wedges used to serve also add salty flavors) and then carry on as for the following 3 recipes:


 Mexican Chicken Soup  Sopa de Pollo a la Mexicana

serves 8

Add 2 cups coarsely chopped zucchini or Mexican white squash & the chopped chicken* to the broth.
(*When the chicken is cool enough to handle remove all skin, bones and sinews, and chop the larger pieces into bite sized ) 
 and simmer for 20 mins, add the 1 cup defrosted peas and 1/2  cup  minced cilantro.
(you may also add corn on cobs cut into 3's) simmer further 15 mins.
Top with rest of minced cilantro and  2 avocados sliced.
Serve hot with lime wedges,  tortillas and some chopped fresh white onions or scallions for diners to help themselves.

Custard Soup    Sopa de Flan serves 4

Preheat oven 325F
 
 in a medium bowl whisk together well,
3 large eggs
1/2 cup milk
1/4 tsp salt dash black pepper

Pour into a buttered 8x4x2 inch loaf pan and place in a roasting pan of hot water and bake middle oven  for 25-30 mins or until set.
Remove from oven and when cool enough remove from water bath and set aside to cool.
When cold cut into small squares, set aside.
For the soup

Make a white roux with 2tbsp butter and 
                             2 tbsp all purpose flour

Then add 2 1/2 cups of the chicken broth 
and bring to high simmer stirring well.

When this has thickened slightly add
3/4 cup single or whipping cream, and the custard cubes.
On low simmer heat through and serve in warmed bowls.
This is a light and delicate soup and very good for invalids.



 Ranch Style Chicken Soup   Sopa Ranchera 
    serves 4

1 cup minced onion
1 tbsp safflower oil
4 cups chicken broth
1/4 cup long grain rice (if using brown rice, pre-cook)
1/4 cup tomato puree
1/4 tsp sea salt
pinch black pepper
1 cup defrosted peas

Saute the onion in the hot oil, until opaque, then add the stock and bring to boil.
Add the tomato puree and rice, simmer for 25 mins covered,
Add salt & pepper to taste and add the peas.
Simmer for further 5 mins and serve.

Variations :

add whatever seasonal vegetables are available.

I like to cook my chicken in a crockpot, which makes a very concentrated chicken broth, then, add more water later for making soups.

The cooked chopped chicken can be added to any of the soup recipes for the final 20 mins if simmering.


TORTILLA "CROUTONS"   here's a great way to use up any corn tortillas and they are also great with salads as well as soups.
They are also Gluten free!!

7 x 6inch corn tortillas
1/4 cup milk
1/2 cup minced onion or scallions
2 cloves garlic smashed and minced
1 large egg
1/4 cup shredded Cheddar or Jack cheese
1/2 tsp sea salt
1/4 tsp ground black pepper

Grape seed or peanut oil for frying at high temps

Rip the tortillas into small pieces and soak in the milk for about 10 mins.
Then place in a blender or processor and blend until smooth.
In a medium bowl combine the tortilla mix with the onions, cheese, beaten egg and salt and pepper.
Set aside for 30 mins.
Then using a tablespoon, shape into small balls about the size of a walnut, and fry in 1/2 inch  hot oil for about 2 mins per side, turning once.
Drain on Kitchen paper or wire rack and serve warm either IN the soups or on the side.

CERDE EN NOGADA Mexican style PORK IN A NUT SAUCE

Here is a wonderful dish, and perfect for any occasion either weeknight supper or entertaining.
You may also substitute chicken or veal  for the pork, ( if using chicken cook for less time)


Serves 4

2 pounds pork stewing meat, ( all fat and sinew removed) cut into 1 inch pieces

1 cup water or stock
1/2 cup minced onion
3 cloves garlic smashed and minced
1/2 tsp sea salt
1/2 tsp dried thyme
1/2 tsp dried oregano
Add everything to a 3 qt saucepan, and cook the meat, on high simmer for 45-60 mins until tender. Keep covered.
Drain the meat and reserve the broth, adding more water or stock to make up 1 1/2 cups.

Meanwhile in a  small saucepan:
1/2 cup chopped onion
1/2 cup chopped pecans or walnuts or almonds.
1 tbsp butter
3 tbsp all purpose flour
1 cup dairy sour cream or double cream


 Melt the butter and add the onion, cook to opaque then add the chopped nuts.
Remove from heat and add the flour and cream.
Gradually stir in the hot stock to make a thick sauce.
Then add the cooked meat and check seasonings.
Return to heat and continue to cook until sauce is nice and thick and warmed through, do not cook on high heat or it will burn/scorch.

Serve over hot steamed brown rice, quinoa or bulgur wheat.

This may be garnished with, cilantro leaves,  chopped nuts, raisins and/or fresh pomegranate seeds.

Variations :
Try adding some white wine to the cooking of the meat and finish the dish with some brandy or whisky.

Savoury Fritters : Wholewheat pancakes packed with meats and veggies RECIPES

HERE ARE DELICIOUS LITTLE TREATS....similar to a pancakes but they are packed with vegetables and or meat.

1 cup wholewheat flour
1 tsp baking powder
1/2 tsp sea salt
1/4tsp ground black pepper
2 large eggs
1 cup milk
oil for frying

Mix flour, salt, baking powder and pepper.
Drop in the beaten eggs.
And gradually add the milk, stirring well to blend in to a smooth, cream like texture.
Set aside for 1 hour.

Add any of the following 'fillings" to the batter mix before cooking:

3/4 pound cooked bacon, crumbled
OR
3/4 pound grated Cheddar/other cheese
OR
12ozs cooked fish
OR
12ozs chopped salami or other deli meat.
OR
8 ozs cooked sliced mushrooms
OR
1 cup cooked chicken chopped
OR
 1 1/2 cups any cooked vegetables chopped

Heat grape seed or peanut oil in a skillet. (these 2 oils don't breakdown at high temps.)

Blend the fillings into the batter and drop by table spoonfuls into 1/4 inch very hot oil.
Fry on both sides until golden brown.

Serve with any sauce or chutney; also great with lemon wedges and green salad.

Chinese style chicken with cashews and Chicken sweet and sour with kumquat sauce, Date, tahini and apple turnovers...Photos of prep for the Chinese New Year of the Goat

The secret to better flavor is to marinate the thinly sliced skinless breast meat in fresh ginger,scallion greens, garlic, sake and a bit of tamari overnight

The chicken for the cashew dish is just sauteed in hot oil and veggies added, then fresh chicken stock and thickened w/ cornstarch

The sweet and sour chicken meat is dipped in cornstarch and quickly deep fried before adding to the piquant sauce featuring kumquat preserve, Asian eggplant, fungi and ginger

The filling for these is soaked dates, tahini and fresh apple..processed and marinated overnight, then bake ( traditionally fried). I also added walnut pieces for texture.

Happy Chinese New Year

Egg Drop soup; Hot & Sour soup; Mustard Greens and 5 spice Powder, the soups for the Year of the Goat/Sheep, Chinese New Year Begins tonight..photos

This year everyone has chose soups and either chicken sweet and sour with kumquats (own grown) or with Cashews and fresh bamboo root.
Here are the soups, and I will make the other dishes tomorrow, for dessert  tahini-date turnovers, and almond cookies.

Trumpet Mushrooms, Scallions, Asian Eggplants, Dried shitake mushrooms, Bamboo shoot

Fresh Bamboo Shoot

own grown bean sprouts

previous 2 the egg drop soup with greens

previous 2 the Mustard Greens and chicken soup

Hot and sour soup finished with scallion sand sesame oil

 Sake is used in the soups and the entrees

Beef and Turkey "Rock Star" meatloves with mashed yams and potatoes....PHOTOS and tips

I can honestly not make enough of these little loaves, the lower photo is made with grass fed, organic ground beef and the middle one is organic ground turkey.
Both contain chopping carrots, celery and onion, parsley, bread crumbs and eggs and I have added rubbed basil to these and cooked them in a marinara sauce.
They will be served with mashed yams and potatoes, the secret for success with this, is to cook and mash them separately then combine.Yams tend to hold more water than potatoes.

These ARE the meat and potatoes for my delivery tomorrow, all the other vegetarian/vegan dishes can be seen on today's blog on http://www.goodeliphe.blogspot.com