This recipe was handed down to me from my Mom. The original recipe did not call for carrots or zucchini. I began to add these at the request of my husband who really loves vegetable soup.
Chicken Lime Soup aka Tortilla Soup
- 1 whole chicken (boiled, together with onion, carrot, celery, peppercorns, garlic cloves, salt )
- 1/2 teaspoon dried thyme
- 1/2 teaspoon dried marjoram
- 1 bay leaf
- 2 whole white onions (thinly sliced into half moons)
- 4 whole Chili Poblano (cleaned; skinned charred, veins and seeds removed )
- 2 whole tomatoes (seeded and chopped)
- 1 1/2 limes
- 2 zucchini (cut into large pieces)
- 2 carrots (peeled and cut into large pieces)
- In a large stock pot add the chicken, bay leaf, 1/2 a white onion, 3 cloves of garlic, celery leaves, one to two carrots, dried thyme leaves, dried marjoram leave, and a teaspoon of black peppercorns. Barely cover with water and bring to a boil. Remove the foam as the water comes to a boil. Boil until the chicken is cooked through.While the chicken is boiling, clean the poblano peppers, slice the onion and chop the tomatoes. In a large skillet add 2 T. olive oil. Sautee the onions until translucent, add the poblano peppers and the chopped tomatoes. Season with kosher salt, pepper and continue to cook over medium low heat until all the vegetables are cooked; approximately 10 minutes.
Remove chicken from the stock, shred the meat and set aside. Strain stock into a large stockpot. Add the cooked onion, poblano mixture, thyme, marjoram and carrots. Cook for approximately 10 minutes or until the carrots begin to feel almost cooked. Add the zucchini and the shredded chicken. Cook an additional 10 minutes or until the vegetables are cooked through. Turn the heat off and add the juice of 1 1/2 to 2 limes (to taste).
Serve topped with fried corn tortilla strips, shredded Oaxaca or monterey jack cheese and fresh avocado slices.
NOTE: This soup freezes wonderfully!
Brown Butter-Pecan Granola
- 1/2 Cup Unsalted butter
- 1/4 Cup dark brown sugar (packed)
- 1/4 Cup honey ( )
- 2 tsp pure vanilla extract
- 1/2 Cup Pecans
- 2 Cup Rolled oats
- 1/2 Cup raw pumpkin seeds ((pepitas))
- 1/2 Cup unsweetened coconut flakes
- 1/2 tsp ground cinnamon
- 1/2 tsp kosher salt
- 1/2 Cup sweetened dried cranberries
- Preheat oven to 275.
Pulse pecans in a food processor until pulverized. In a large bowl, combine pecans, oats, pumpkin seeds, coconut, cinnamon, and salt; set aside.
In a medium saucepan, melt butter over medium heat and cook, stirring often, until butter foams, then browns. Take off the heat and stir in brown sugar, honey and vanilla. Pour over the oat mixture and mix until all the ingredients are well combined.
Spread out on to a rimmed baking sheet and bake, tossing occasionally, until golden brown; 40- 50 minutes. Let granola cool on baking sheet then break into clusters. Stir in cranberries.
Store in airtight container at room temperature.
Basic Focaccia Dough
- 2 3/4 Cup bread flour ((380 grams))
- 1 Cup semolina flour ((192 grams))
- 1 1/2 Cups water ((360 grams))
- 1 1/2 Tsp active dry yeast ((17 grams))
- 1 1/4 tsp kosher salt ((7.5 grams))
- 1/4 Cup olive oil
- In the bowl of a stand mixer fitted with the dough hook attachment, beat bread flour, semolina flour and water at low speed until combined, about one minute. Sprinkle yeast on top of dough, and let stand for 10 minutes.
Add salt, and beat at low speed until combined, Increase mixer speed to medium-high, and beat until dough becomes smooth and elastic, 2 – 3 minutes. Reduce mixer speed to low. With mixer running, add oil in a slow, steady stream. Beat until incorporated 1 to 2 minutes.
Lightly grease a large bowl with olive oil. Place dough in bowl, turning to grease top. Cover and let stand in a warm, draft-free place until doubled in size, 1 1/2 to 2 hours.
Preheat oven to 400. Line a baking sheet with parchment, and brush lightly with olive oil.
Turn out dough onto prepared pan. Using your fingertips, gently press dough into a 14 x 12″ rectangle. Dimple the dough with your fingertips.
Bake 18 to 20 minutes, until golden brown.
Drizzle with olive oil.
- To make Rosemary Focaccia, add 1/4 C. chopped fresh rosemary with flours and water.
I stumbled upon this classic Italian dessert recipe while perusing through the Huffington Post. My mom’s name was Louise and more often than not was called Louisa by her family and close friends; hence the pull for me to read on.
I can’t describe this cake any better than the Huffington Post, “It’s airy and light, but not without integrity: ricotta, eggs and plenty of butter give it richness, grated apple lends heft, and lemon zest rescues it from being at all bland.”
This cake is truly wonderful.
- 9 tbsp Butter (at room temperature)
- 1 cup Sugar (+ 2 tbsp)
- 3 large eggs (at room temperture)
- 1 1/4 cups All purpose flour
- 1 pinch Salt
- 1 cup whole milk ricotta
- zest of one lemon
- 1 tbsp Baking powder
- 1 large apple (grated)
- Confectioners sugar (for serving )
- Pre-heat the oven to 400. Butter and flour a 9 or 10-inch spring form pan. If you don’t have a spring form pan, prep a 9″ round cake pan.
Cream the butter and sugar in a standing mixer until light and fluffy.
Add the eggs one at a time beating well after each addition.
Stir in the flour, salt and baking power, gently mixing until you don’t see any dry ingredients.
Stir in the lemon zest, ricotta and grated apple.
Pour batter into prepared pan and bake for 25 – 30 minutes or until the cake is golden brown and the sides start to just pull away from the pan. Cool on a wire rack for 10 minutes. Turn cake out and cool competely.
Sift powder sugar over top and serve.
This cake pairs beautifully with fresh berries and whipped cream or lemon curd.