Browsing Category

Soups and Stews

Comida Latina, Dairy Free, Mains, Recipes, Soups and Stews

A #1 Kitchen Mistake + A Caldo de Res Recipe

January 17, 2017
Caldo de Res Recipe from @holajalpeno

Thanks to JORD for sponsoring this post. All ideas and opinions are my own.

Winter cooking means long-simmering stews (like this Caldo de Res recipe), braises that require the meat to be browned first, and soups whose vegetables must caramelize to perfection. What do all these things have in common? Patience…no time….no waiting…err patience.

Caldo de Res Recipe from @holajalapeno

The biggest mistake you are probably making in the kitchen is more about what you are NOT doing, and that mis amigos, is waiting. Waiting for the pan to get hot, or waiting for the oil to get hot, or giving the chicken a bit more time to brown is a major factor in how the final dish will turn out. Therefore, it is worth taking your time and I think the easiest way to do this is by watching the clock. Just when you think something is done it is best to give yourself just one more minute before taking any action. Unless something is on fire, it probably needs a minute to really get crisp or hot or caramelized, you get the picture.

Caldo de Res Recipe from @holajalapeno

Wearing my JORD watch in the kitchen is very helpful. That way I can set a time for say, when I need to stir my onions that are caramelizing, and then walk away. When I’m just standing there watching the pot is when I get impatient. It is easier for me to look at my watch, set a time, and go wash a few dishes or tidy up the kitchen while I wait.


I’m never in the kitchen without my JORD Frankie 35 in Zebrawood and Champagne. It’s scratch-resistant crystal face means I don’t have to worry about it holding up to my busy cooking schedule and it is completely made out of wood (97% of which is reused from old furniture remnants). If you know an impatient cook you should check out the giveaway and gift code at the end of this post and gift a JORD watch for Valentine’s Day.


This Caldo de Res recipe is a perfect place to practice your kitchen zen. First of all it doesn’t require mere minutes of waiting but a few hours, which in some ways is much easier. The longer the beef and bones simmer the richer the broth will become but if you skimp on the time the flavor of the soup will sacrifice. Secondly, the cut of beef (the shank or leg) is pretty tough which means it needs a whole heck of a lot of time to gently simmer, softening up those tough fibers.

Caldo de Res Recipe from @holajalapeno

If you live near a Mexican market you will not have trouble finding center-cut beef shank which is what I use to make my Caldo de Res. They should also sell a mixture of beef and bones and chunks of flavorful fat called, carne para caldo de res, or beef for soup which is another way to go. It is more traditional but a little too fatty for my tastes. If you can’t find either one use beef stew meat and see if you can find an oxtail or beef bone to throw in for flavor.

Caldo de Res {Mexican Vegetable Beef Soup}
Prep time
Cook time
Total time
Mexican comfort food at its best. This Caldo de Res or Mexican Vegetable Beef Soup takes 15 minutes to put together and is the best way to warm up in winter.
Serves: 6-8 Servings
  • 2 pounds center-cut beef shank (with the bone) or beef stew meat
  • 1 large yellow onion, chopped
  • 3 tomatillos, husks removed and chopped
  • 2 large tomatoes, chopped
  • 2 cloves garlic, chopped
  • 1 tablespoon kosher salt + more to taste
  • 1 teaspoon ground cumin
  • 1 teaspoon dried oregano
  • 2 bay leaves
  • ½ teaspoon ground black pepper
  • 8 cups of water
  • 2 large carrots, peeled and cut into large chunks
  • 2 large Russet potatoes, peeled and cut into large chunks
For Garnish:
  • lime wedges
  • minced red onion
  • cilantro leaves
  • dried oregano
  • sliced jalapeños
  1. Rinse beef and place in a large soup pot. Add onion, tomatoes, garlic, salt, cumin, oregano, bay leaves, black pepper and water. Bring to a boil, then reduce heat to low and cover.
  2. Let gently simmer for 2 hours or until beef is falling off the bone. Add carrot and potatoes and let cook until they are just tender, about 30-45 minutes more.
  3. Taste and add more salt if needed (I ended up adding 2 more tablespoons).
  4. You can either remove the meat from the bones or serve as is with lots of chopped onion and lime wedges and warm tortillas.


Want to score one of these beautiful watches for yourself? Thanks to the wonderful JORD family they are offering a giveaway for all my readers! Enter to win a $100 Gift code to use towards your very own JORD watch in Men’s or Women’s styles.

To enter follow this link: 

And get this: everyone will automatically receive a $25 code just for entering! The contest will close on 02/19/17 at 11:59pm. Both the $100 and the $25 codes will expire on 04/30/17. Best of luck everyone!!

Did you love this recipe? I want to know! Leave me a comment and snap a photo for Instagram. Tag @holajalapeno so I can see your beautiful creation! Your feedback is super important to me. If you run into trouble shoot me a message on Instagram and I’ll walk you through it.

Also, don’t forget to sign up for my weekly newsletter, lots of good stuff there too!


Luxury Wooden Watch

Recipes, Soups and Stews

10 Recipes To Try This Week

November 6, 2016
10 Recipes To Try This Week

10 sweet potato and winter squash comfort food recipes to try and a strong cocktail to get us through this gut-wrenching week of politics.

Hi! Hi! and Happy Sunday! I’m so happy you stopped by for a second. How are you doing?

Is everyone ready for this week? I personally can’t even take it, my nerves are on edge and I might as well hook up an IV of garlicky pasta, soft pretzels, and pumpkin sticky buns to keep my anxiety level to a controllable minimum. So let’s just get to it.

10 Recipes To Try This Week

Kate’s Sweet Potato and Black Bean Tacos with Avocado-Pepita Dip seem indulgent but are actually something you can feel good about.

Another seemingly bad-for-you-but-really-not option.

The idea of being able to make a rotisserie chicken without a rotisserie is literally magic.

What we’ll be drinking on Tuesday night.

What we’ll be eating on Tuesday night.

My favorite pasta has lots of garlic, crunchy nuts, and loads of fresh lemon.

Pumpkin Vegan Sticky Buns with Vanilla Bean Frosting from Heart of a Baker has Sunday morning written all over them.

Apples, dried cranberries, pepitas and all the flavors of fall in one salad!

Roasted Pumpkin Soup always sounds good but then add chipotle pepitas and fried sage on top and I’m like, whaaaaa???!!!!

Trying out Taylor’s scalloped sweet potatoes this week for a possible spot at our Thanksgiving table.


Comida Latina, Mains, Recipes, Soups and Stews

Spicy Slow Cooker Black Bean Soup with Cotija Cornbread Croutons

October 25, 2016
Spicy Black Bean Soup Recipe

A spicy slow cooker black bean soup, rich with thick Crema Salvadoreña and topped with Cotija cornbread croutons. Perfect for weeknight meals.

Today I come to you quickly from home, half-packed for our trip up north to Calistoga. I had planned on sharing another pan de muerto recipe with you today because I’m obsessed and I have more ideas for pan de muerto than you actually probably need or want, but yesterday’s test failed to rise—like at all—and I’m too flummoxed to figure it out so I’m just going to tuck that one away for next year. Instead I will steer you in the direction of this spicy, creamy slow cooker black bean soup.

Spicy Black Bean Soup Recipe

Keys To Making Slow Cooker Black Bean Soup

This is a recipe I developed for Cacique cheese and is as easy as tossing everything in the slow cooker and letting it bubble away for a few hours while you work or do a few loads of laundry or zone out on the couch. This soup can be as spicy as you’d like. It calls for three jalapeños which you can either lessen or leave the seeds in to make it spicier. I left the seeds in and that soup had some heat!

Spicy Slow Cooker Black Bean Soup Recipe

The Secret Ingredient

After a few hours it is time to add some magic: the luxurious tang of Crema Salvadoreña—the whole thing, stir it in and puree it with a stick blender right in the slow cooker pot. This thick, slightly sour cream is what you will find dolloped on your pupusa but also gives a rich depth to soups. If you can’t find it regular ‘ol sour cream will do, but is more tangy in flavor.

Spicy Slow Cooker Black Bean Soup Recipe

Don’t Forget the Croutons

Completely optional (but highly recommended) is to top this soup with cheesy Cotija cornbread croutons. The recipe for the cornbread makes way more than you will need for the soup but really, do you ever have too much cornbread?

Spicy Slow Cooker Black Bean Soup Recipe

To get the recipe head on over to the Cacique blog! For more weeknight soup ideas click here!

Comida Latina, Dairy Free, Mains, Recipes, Soups and Stews

Spicy Lime Jalapeño Chicken Soup + A Giveaway

September 28, 2016
Spicy Jalapeno Lime Chicken Soup Recipe

We have a winner!! Congratulations to Shareen! Thank you to everyone who left comments and entered. Stay tuned I have lots more giveaways coming this holiday season!

Soup season is back, and the whole world’s rejoicing!

After three months of crunching on salads I’m yearning for the tenderly cooked vegetables and poached chicken in the perfect bowl of soup.

Spicy Jalapeno Lime Chicken Soup Recipe

The real treat of this spicy lime jalapeño chicken soup is its ability to be a satisfying meal but still leave you feeling light on your toes. It has chicken and white cannellini beans for heft but the broth is infused with spice and lime juice; flavors that will hit the spot. And just in case it is still hot where you are (like here, where we are) this soup is still for you. It’s spicy edge will make you sweat in the best possible way.

Spicy Jalapeno Lime Chicken Soup Recipe

The Giveaway

I’m so thrilled about the return of soup season I’ve got a very special giveaway to share with you so we can celebrate together! Le Creuset has just launched a new collection of Cerise Dutch Ovens with Gold Knobs—and they’re letting me give one to ONE LUCKY WINNER! Not only that, but Simply Organics is also going to throw in 3-4 jars of spices for you to craft this recipe in your very own kitchen!

Spicy Jalapeno Lime Chicken Soup Recipe

How To Enter

All you need to do is leave me a comment below telling me what kind of soup or stew recipes you’d like me to post this season and I will select a winner at random next Tuesday, October 4. You can earn more chances to win by following me on Facebook, Twitter, and/or Instagram and leave me a message telling me you have followed. (Sorry–Only open to US residents.) Good Luck!

Spicy Jalapeno Lime Chicken Soup Recipe



Spicy Lime Jalapeño Chicken Soup Recipe
Prep time
Cook time
Total time
A spicy jalapeño and shredded chicken soup bright with lime juice and spices like ground cumin, coriander, and smoked paprika. Chopped kale and cannellini beans make it filling without being too heavy.
Serves: 4-6 servings
  • 1 pound 4 ounces boneless, skinless chicken breasts
  • 3-4 limes, divided
  • 3 tablespoons olive oil
  • 2 teaspoons salt, plus more for seasoning
  • ½ teaspoon ground black pepper, divided
  • 1 large yellow onion, diced
  • 4 cloves garlic, chopped
  • 3 jalapeños, diced (seeds removed if you'd like it less spicy)
  • 1 teaspoon Simply Organic ground coriander
  • ½ teaspoon Simply Organic ground cumin
  • ½ teaspoon Simply Organic smoked paprika
  • 6 cups chicken broth
  • 1 (15-ounce) can cannellini beans
  • 3 cups chopped kale
  1. Rub chicken breasts on all sides with the zest of 1 lime, 1 teaspoon olive oil, 1 teaspoon salt, and ¼ teaspoon black pepper.
  2. Heat remaining oil in a large 4½ quart pot over medium-high heat. Add chicken breasts and cook until browned on both sides, about 8 minutes (they won't be cooked through). Add onions, garlic, and jalapeños, and cook until starting to brown, about 2 minutes.
  3. Add spices and remaining salt and cook, stirring until the spices are toasted and fragrant, about 1 minute more.
  4. Add broth and bring to a boil. Reduce the heat to low, cover and simmer until chicken is cooked through, about 1 hour. Using tongs, remove chicken breasts to a plate. Using two forks, shred chicken into strips. Return to the pot.
  5. Add beans, kale, and the juice of 3 limes and cook a few minutes to wilt the kale and warm the beans. Taste and add more lime juice or salt if needed.

One More Thing

Did you love this post? I want to know! Leave me a comment and snap a photo for Instagram. Tag @holajalapeno so I can see your beautiful creation! Your feedback is super important to me. If you run into trouble shoot me a message on Instagram and I’ll walk you through it.

Also, don’t forget to sign up for my weekly newsletter, lots of good stuff there too!

Comida Latina, Dairy Free, Mains, Recipes, Soups and Stews

Mexican Gazpacho with Avocado and Grilled Sumac Shrimp

August 25, 2016
Mexican Gazpacho with Avocado and Grilled Sumac Shrimp Recipe

I suspect for most of you that summer’s over. Meaning only that our kids are back in school and spending all day at the beach is a luxury now restricted to the weekend. But for gardeners and backyard farmers and Farmer’s market frequenters we are in the thick of it. I count myself as one of the felicitous few who live in the Garden of Eden and even I have noticed more than the normal plethoric bounty at my local Farmer’s market.

Mexican Gazpacho with Avocado and Grilled Sumac Shrimp Recipe

Now, my friends, is the time to make gazpacho. Gazpacho made with so so ingredients is a fine cold liquid that can quench your thirst and stave off hunger on a hot summer’s day, much in the same way sucking on an ice cube might. But gazpacho made with heirloom tomatoes bursting at the seems with heavenly juice is an elixir that will not only fill your belly but satisfy your soul.

Mexican Gazpacho with Avocado and Grilled Sumac Shrimp Recipe

I understand I’ve taken liberties with classic Spanish gazpacho here. I know there are no poblano chiles, cilantro, or lime juice in classic gazpacho and that it is normally reinforced with crumbled stale bread and served with crisp croutons. I think that gazpacho is wonderful, this is not that gazpacho.

Mexican Gazpacho with Avocado and Grilled Sumac Shrimp Recipe

This gazpacho is thick and velvety from blending with copious amount of extra virgin olive oil and has a the tiniest hint of spice from the chile (add a jalapeño in there too if you want more). This gazpacho also has grilled sumac shrimp on top which turns it into something a bit more substantial. Use tiny shrimp and leave them whole as a garnish or chop up larger ones so it is a bit easier to eat. The sumac on the shrimp is tart the way a Lemonhead is tart, adding a stark but welcoming contrast to the rich soup.

Mexican Gazpacho with Avocado and Grilled Sumac Shrimp Recipe

Another gazpacho recipe that would piss off a Spaniard:

Mexican Gazpacho with Avocado and Grilled Sumac Shrimp Recipe

Prep Time: 10 minutes

Cook Time: 5 minutes

Total Time: 15 minutes

Yield: 4-6 servings

Luscious chilled tomato gazpacho with poblano peppers, lime, and cilantro. Topped with ripe avocado and grilled sumac-dusted shrimp. Gluten and dairy free!

Gazpacho can be made up to 3 days in advance. Keep covered in the refrigerator until ready to serve.


    For the Gazpacho:
  • 1 1/2 pounds ripe tomatoes, cored and halved
  • 1 poblano pepper, cored, seeded, and chopped
  • 1 Persian cucumber or 1/2 cup diced cucumber
  • 1 clove garlic, smashed
  • 1/2 green bell pepper, seeded and chopped
  • 1/2 cup cilantro leaves
  • 1/4 cup diced red onion
  • Juice of 1/2 a lime
  • 1/4 cup of the best extra virgin olive oil you can buy
  • 1 teaspoon kosher salt
  • Sliced avocado, for serving
  • For the Shrimp:
  • 8 ounces peeled and deveined small shrimp
  • 2 cloves garlic
  • 1 tablespoon olive oil, plus more for brushing
  • 1/2 teaspoon sumac
  • 1/4 teaspoon white pepper
  • 1/4 teaspoon kosher salt


    For the Gazpacho:
  1. Combine all gazpacho ingredients, except the avocado in a blender (do this in batches depending on the size of your blender). And blend on high until very smooth. Taste and add more salt or lime juice if needed. Chill in the refrigerator for at least 30 minutes.
  2. For the Shrimp:
  3. Combine all the shrimp ingredients in a medium bowl.
  4. Light the grill to medium heat or place a grill pan over medium heat. Once hot, brush grates with a little oil.
  5. Place shrimp on grill and grill until pink and firm, about 2 minutes per side.
  6. To serve: Ladle soup into chilled bowls and garnish with avocado slices and a few grilled shrimp.

Comida Latina, Dairy Free, Mains, Pasta and Noodles, Recipes, Soups and Stews

Spring Sopita de Letras: Foodies Fighting Hunger

May 3, 2016
Sopita de letras is a Mexican vegetable soup made with alphabet pasta loved by kids and grown-ups alike. It is a healthy, easy, and budget-friendly dinner.

We’re gonna step back from the all day-every day Cinco de Mayo fiesta for just a minute. Hope that’s okay.

I’ve got something a bit more serious but very near and dear to my heart that I want to share with you today. A few weeks ago I was asked by the forever lovely, Whitney from Jewhungry,  if I wanted to join in a collaboration with other food bloggers to talk about a silent but growing issue in our society: hunger.

It goes without saying that as someone who thinks of basically nothing but food this is a topic that concerns me a great deal. More importantly as a mama of her own babies it pains me to no end to think about other kids, just like mine, who aren’t getting enough to eat in this very wealthy country.

Spring Sopita de Letras Recipe

What Whitney was proposing is that as talented recipe developers, we food bloggers could come up with meal ideas that would cost very little money (around $5) to pull off. We could also use our voices to spread the reality of what life is like for 15.3 million American children and hopefully urge our readers to take action and help fill the gap wherever we can.

We have teamed up with MAZON, a national nonprofit organization working to end hunger in the United States. They have given us the information we need to make this campaign accurate and help us find ways to stop this growing problem.

Here’s the facts:

  • 1 in 7 Americans don’t get enough to eat. Just take a look at this interactive map that shows how many food insecure households reside in your state.
  • Hunger exists even in a country abundant with food. It is a political problem that doesn’t allow equal access to healthy food.
  • Local charities and food pantries cannot keep up with demand.
  • Even military families are going hungry. Marine and Naval bases hold regular food distributions to families living on their grounds.

Here’s how you can help:

  • Tell Congress to end hunger for military families now.
  • Invest and improve child nutrition programs.
  • Share this information with your loved ones so we can spread the word about this tragic epidemic.

Spring Sopita de Letras Recipe

I wanted my recipe to be something comforting, filling, and fun. This is a simple, but delicious soup that my kids adore, because of the little letter-shaped pasta. It makes enough for 4 generous or 6 smaller servings so you could feed a few people on a little bit of money. I will admit the ingredients did go a bit over my $5 budget but you could leave some things out if you are working with very limited funds.

The necessary ingredients are oil, onion, salt, tomato paste, and small pasta shapes. You could make the soup with just these 5 things and it would still be good. The others are extras that boost the flavor  but are optional and could even be substituted with different dried herbs or vegetables or whatever you have on hand. You could absolutely used frozen or canned vegetables too if that’s all you had.

Spring Sopita de Letras Recipe

Want more ingenious ways to make $5 into something wonderful? Check out these other recipes from the other Foodies Fighting Hunger:

Ramen Alfredo with Fresh Herbs from Jewhungry

Rice Bowl with Egg from Cooking In Heels

Black Beans and Cheesy Tortillas from A Nutritionist Eats

Vegan Kale Tortilla Salad from Greens & Fries

Crustless Veggie Frittate from Kosher Like Me

Avocado Toast with Foolproof Soft Boil Egg from The Kosher Spoon

Peanut Butter and Chocolate Overnight Oats from Let’s Eat Cake

Roasted Tomato Galette from A Jew’s Bouche

Dessert for Two

Fried Green Tomato Sabich from What Jew Wanna Eat


Spring Sopita de Letras Recipe
Prep time
Cook time
Total time
I've used dried chick peas here for economical and flavor reasons. You can cook them straight from dry but they are going to take a little while (about 2 hours) to soften. You can soak them overnight and this will reduce the cooking time by about an hour or you can substitute a 15-ounce can, drained. If you use the canned chick peas add them at the end with the pasta. The alphabet pasta is super cute and kids love it. Use any small shaped pasta, like orzo, for a more grown-up version.
Serves: 6 servings
  • 3 tablespoons oil
  • 1 small yellow onion, chopped
  • 2 carrots, diced
  • 2 stalks celery, diced
  • 2 cloves garlic, chopped
  • 3 tablespoons tomato paste
  • ⅓ cup dried chick peas, rinsed
  • 1 bay leaf
  • 1 teaspoon dried oregano
  • 1 (15-ounce) can vegetable or chicken broth
  • 1 (7.5 ounce) bag alphabet pasta
  • 1 cup frozen peas
  1. Heat oil in a large saucepan over medium heat. Add onions and cook until translucent, about 5 minutes. Add carrots and celery and cook about 5 minutes more, stirring occasionally. Add garlic and tomato paste and cook another minute.
  2. Add chick peas, bay leaf, oregano, and chicken broth. Add 5 cups of water and bring to a boil. Reduce heat to a low simmer and cover. Cook until chick peas are soft, about 1½ -2 hours.
  3. Add pasta and cook until just tender, about 5-6 minutes. Add peas and cook one minute more. Add about 1 tablespoon salt and a sprinkling of black pepper. Taste and add more if needed.
  4. Serve hot and enjoy.

One More Thing

Did you love this post? I want to know! Leave me a comment and snap a photo for Instagram. Tag @holajalapeno so I can see your beautiful creation! Your feedback is super important to me. If you run into trouble shoot me a message on Instagram and I’ll walk you through it.

Also, don’t forget to sign up for my weekly newsletter, lots of good stuff there too!

Comida Latina, Dairy Free, Mains, Recipes, Soups and Stews

Slow Cooker Caldo de Pollo

January 26, 2016
This slow cooker caldo de pollo is a delicious chicken soup recipe that comes together in 15 minutes, flavored with chiles, cilantro, mint, and marjoram.

This soup is a cold-sufferer’s dream.

Slow Cooker Mexican Chicken soup recipe

In addition to being exceedingly satisfying, it is a snap to make—thanks, in part, to the wonder that is the slow cooker. Pile all the ingredients in, put the lid on, and walk away. In the time that it takes a kettle to boil you will have dinner in the works. (That kettle is to make yourself a steaming cup of Thera-Flu, by the way.)

Slow Cooker Mexican Chicken Soup Recipe

Every culture, nay every house, has its own special chicken soup recipe, whether it be Campbell’s or curry. We do both, and don’t shy away from chicken noodle, chicken tortilla, or chicken chileatole either (you should definitely try that last one) but more often than not it’s caldo de pollo.

Slow Cooker Mexican Chicken Soup Recipe

The beauty of the Mexican version of chicken soup lies in its high-impact broth flavored with chiles, cilantro, and fresh-squeezed lime juice.  The vegetables may vary—corn and green beans in the summer, carrots and celery in the winter—sometimes I add potatoes, sometimes not. But you will always find chicken (of course), always onions, always dried mint and marjoram and always garnished with a squeeze of lime.

Slow Cooker Mexican Chicken Soup Recipe

I post a lot of recipes here that I think are special, beautiful, full of life, color, and flavor but there are few that I actually make over and over and over again. This is one of them. It is as close as I come to home-brewed remedies, but if this doesn’t cure you, I don’t know what will.

Slow Cooker Mexican Chicken Soup Recipe


Slow Cooker Caldo de Pollo (Mexican Chicken Soup) Recipe
Prep time
Cook time
Total time
A delicious slow cooker chicken soup recipe that comes together in 15 minutes, flavored with chiles, cilantro, mint, and marjoram.
Serves: 6-8 Servings
  • 7 cups water
  • 5 carrots, cut in large pieces
  • 4 cloves garlic, chopped
  • 3 celery stalks, leaves removed and cut in large pieces
  • 1½ tablespoons kosher salt
  • 2 bay leaves
  • 1 jalapeño, stemmed and sliced
  • 1 large onion, coarsely chopped
  • 1 bunch cilantro. stems removed and reserved
  • 1 teaspoon dried mint
  • ½ teaspoon dried marjoram
  • 1 whole chicken (about 3 pounds), giblets removed
  • 1 lime, quartered
  1. Combine water, carrots, garlic, celery, salt, bay leaves, jalapeño, onion, the stems of the cilantro, mint, and marjoram in the slow cooker. Stir to dissolve the salt.
  2. Add chicken, cover and cook on high for 4 hours or low for 8 hours.
  3. Remove chicken, let cool slightly and shred meat into large pieces, discarding all skin and bones. Taste broth and add more salt if necessary.
  4. Return chicken to slow cooker and ladle soup into bowls. Garnish with reserved cilantro leaves and pass lime wedges for squeezing over the soup.

One More Thing

Did you love this post? I want to know! Leave me a comment and snap a photo for Instagram. Tag @holajalapeno so I can see your beautiful creation! Your feedback is super important to me. If you run into trouble shoot me a message on Instagram and I’ll walk you through it.

Also, don’t forget to sign up for my weekly newsletter, lots of good stuff there too!

Recipes, Soups and Stews

10 Recipes To Try This Week

January 24, 2016
10 Recipes to try this week

If last week was all about health, then this week’s all about comfort. Many of you saw more snow last week than you’ve probably seen in a very long time. That, and the fact that Donald Trump is still running for president is enough to make anyone hungry for the buttery comfort of carbonara.

Aside from the requisite creamy pasta dish, I’ve included several hefty winter soups: a baked potato soup dressed with bacon and sour cream, a pozole verde cooked with enough chiles to warm you from the inside out, and an Italian meatball soup that is simple enough to make a weeknight appearance.

Of course we couldn’t let a week go by without some chocolate and a cocktail. On that note, The Professor brought home some celery bitters this week which I tried in a gin and tonic (thumbs up) any other ideas?

Sending you warm thoughts!

  1. Chicken Pozole Verde from La Cocina de Leslie
  2. Milk Chocolate Cupcakes from I Am Baker
  3. Italian Wedding Soup from Dinner: A Love Story
  4. Apple + Grilled Thyme Smash Cocktail from Jojotastic
  5. Winter Squash Carbonara with Broccoli Rabe and Sage from Half Baked Harvest
  6. Herbed Lemon Poppy Seed Bread from Jeanie and Lulu’s Kitchen
  7. Breakfast Pot Pie from Tasting Table
  8. Vegetarian Swedish Meatballs from Joy the Baker
  9. Cheesy French Toast from I Am A Food Blog
  10. Loaded Baked Potato Soup from Katie at the Kitchen Door

Image via 

Comida Latina, Dairy Free, Mains, Recipes, Soups and Stews

Leftover Turkey Tortilla Soup

November 27, 2015
Leftover Turkey Tortilla Soup Recipe

Happy Belated Thanksgiving!!

How was it?! I hope you had a good one, full of good food, and nice cocktails, and delicious wine, and lots of laughter, and not too much painful political discussion.

Leftover Turkey Tortilla Soup

I want you to know I counted all of you among the things I am grateful for. All you who comment, and follow me on Instagram, and make my recipes, and tune in whenever I’m on TV fill my heart with joy and I can’t tell how much all of you mean to me. Thank you, thank you!

Do you have a gnarly looking turkey carcass in your fridge right now? Or if you’re like me and it is 19°F degrees out, that haphazardly-wrapped thing is on your front porch. Let’s make it into soup!

Leftover Turkey Tortilla Soup Recipe

If you made the Mexican Lime Poached and Roasted Turkey like I did, than you should also have a big vat of glorious poaching liquid in the fridge (front porch) as well. Get that out, and an onion, some garlic, a few dried chiles, and those old corn tortillas you’ve got in the meat drawer, cause we’re making tortilla soup.

I know you cooked all day yesterday and you’re tired, I am too, so this is going to be easy. The veggies don’t need to be precisely cut, just chop them up and throw them in the pot with some oil and give them a boost of salt, everything is going to get blended anyway.

Leftover Turkey Tortilla Soup Recipe

Towards the end you’ll add the chopped leftover turkey, then you can take the extra step of frying your own tortilla strips which, while negotiable, is worth the few minutes of heating some oil. But if that is not where your heart is at today, don’t bother, some crushed chips will substitute just fine.

A sprinkling of fresh chopped radish and jalapeños will add the perfect crunchy contrast to the creamy soup and if you’re cool with dairy a swirl of Greek yogurt or sour cream would be wonderful too.

Leftover Turkey Tortilla Soup Recipe


Prep Time: 45 minutes

Cook Time: 1 hour

Total Time: 1 hour, 45 minutes

Yield: 8 Servings

This makes delicious use of any turkey you might have leftover from Thanksgiving. If you made the Mexican Lime Poached and Roasted Turkey, use the poaching liquid in place of the stock in this soup.


    For the soup:
  • 3 tablespoons olive oil
  • 1 large onion, chopped
  • 3 jalapeños, stemmed, seeded (if you'd like it less spicy), and chopped
  • 4 garlic cloves, chopped
  • 5 dried cascabel chiles or 2 dried guajillo chiles, stemmed and seeded
  • 2 large tomatoes, chopped
  • 6 cups turkey stock or chicken broth
  • 3 tablespoons masa harina
  • 2 cups chopped leftover turkey or chopped cooked chicken
  • For the tortilla strips:
  • 3/4 cup vegetable oil
  • 4 corn tortillas, cut into thin strips
  • Garnishes:
  • sliced avocado
  • sliced radish
  • sliced jalapeños


    For the soup:
  1. Heat oil in a large pot over medium heat. Add onions and season with salt and pepper. Cook, stirring occasionally, until tender. Add jalapeños and cook a few minutes more. Add garlic and dried chiles and season again with salt and pepper. Cook a couple minutes then add tomatoes.
  2. Add broth and bring to a boil. Reduce heat to a simmer, cover and cook for 1 hour. Add masa marina and puree with a stick blender until smooth or transfer to a blender and puree.
  3. If you put the soup in the blender, return to the pot, add turkey and bring back to a simmer. Taste and add more salt if needed.
  4. For the tortilla strips:
  5. Heat oil in a large frying pan over medium heat. Once shimmering add tortilla strips (you may have to do this in 2 batches so you don't overcrowd the pan).
  6. Fry, stirring occasionally, until crisp and light brown, about 3-4 minutes. Remove to a paper towel-lined plate and season with salt.
  7. To serve:
  8. Ladle soup into bowls and garnish with tortillas strips, avocado, radish, and jalapeños.

Apps, Comida Latina, Mains, Recipes, Soups and Stews

Cindy Pawlcyn’s Green Grape and Almond Gazpacho

July 21, 2015

As anyone who takes a great deal of pleasure from cooking can tell you, your palate is equal parts nature and nurture. You learn to cook by following the lead of others, whether that be by the apron strings or by the book (or nowadays, the internet) and then over time break away to create your own style through experimentation, trial, and error.

Green Grape

I’ve had a series of influencers in my quarter century of cooking but none that has shaped my style so distinctly as Cindy Pawlcyn. She gave me my first big break—hiring me at 22 to be the Sous Chef at her famous Napa Valley restaurant, Mustards Grill—and I was an avid student. After working 18 hour days six days a week, I’d spend my day off in her 4000 cookbook library pouring over cuisines I’d never even heard of. Some mornings before my afternoon shift, I’d meet her at 4am in the Mustards parking lot and we’d drive to the fish market in San Francisco to pick out the fish for that day’s special. She pushed me to cook way past my comfort zone and opened my Midwestern eyes to the Californian ideals of pristine ingredients and simple preparations. She wrote the Mustards Grill Cookbook during my years at the restaurant and when it was time for me to move on she gave me a signed copy that read, “Dear Kate, here’s a bit of paper and glue to remind you of your time in California. Cook for flavor m’dear.” That was it, her secret, cook for flavor.

Green Grapes

She has a palate unlike any other, down to earth yet sophisticated, with unique touches that are all her own. This version of gazpacho is a perfect example of using simple ingredients in a combination that seems special because they are each held in harmony with one another—sweet grapes, toasted almonds, creamy yogurt, a hint of spice—a sum greater than its parts.

Green Grape and Almond

I make this soup often in the summertime when I’m hungry but chewing just seems like too much work. The nuts, yogurt, and buttermilk make it filling and the grapes, cucumber, and touch of chile make it refreshing. Is it weird I like to eat it for breakfast? Maybe, but I do, it is my favorite time to enjoy an ice cold bowl.

Green Grape and Almond Gazpacho

The soup will become more subdued as it chills so give it a taste before serving, it may need a touch more rice vinegar or salt. If you can find dill blossoms they are a pretty touch.

Green Grape and

More of my summertime favorites:

Want more? Check out my Summertime board on Pinterest!


Green Grape and Almond Gazpacho


Prep Time: 15 minutes

Total Time: 15 minutes

Yield: 6 servings


  • 2 pounds (5 1/2 cups) seedless green grapes
  • 1 small cucumber, peeled, seeded and chopped (about 1 cup chopped)
  • 2 scallions, chopped (about 1 cup chopped)
  • 3 ounces cream cheese, softened
  • 1/2 cup plain yogurt
  • 1/4 cup toasted almonds (I used whole almonds)
  • 1/4 cup rice vinegar
  • 1/4 cup buttermilk
  • 2 tablespoons extra-virgin olive oil
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon ground white pepper
  • 1/2 teaspoon ground cayenne pepper (I used ground arbol chile powder)
  • 2 large dill sprigs, minced for garnish


  1. Combine all the ingredients (except the dill) in a blender or food processor (You may need to do this in batches depending on the size of your blender). Purée until mostly smooth with a few small pieces remaining. Cover and refrigerate until cold.
  2. Serve in well-chilled bowls with minced dill on top.