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Chicken Tortilla Soup—Instant Pot Version

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Check out this Chicken Tortilla Soup, Instant Pot style! So quick, the entire thing from the homemade tortilla chips to the soup can be made in the Instant Pot!

Recipe first published in February 2010. Last updated on September 23, 2022.

A woman in a green sweater ladling soup into a small bowl out of an Instant Pot sitting on a wood table.

Rich and savory, this simple Instant Pot Chicken Tortilla Soup gets its flavor from a rich chile broth made from charred onions, garlic, tomatoes, and dried guajillo and ancho chiles. The best part? Almost the entire thing from the homemade tortilla chips to the soup can be made in the Instant Pot!

Three different components make up this deceivingly complex Mexican staple. The first is (no mystery here) the soup—a rich mixture of tender chicken, tender vegetables and a rich broth.

The second is a spicy, dried chile sauce that is as essential to Mexican cooking as béchamel is to French cuisine.

Once you have mastered this sauce you will find endless uses for it. I cover my tortillas in it before filling them with meat and rolling them into enchiladas and dunk my tamales in it before inhaling them at rapid speed.

The third is the tortilla chips. Now you could buy tortilla chips and be perfectly happy, but why would you go to all the trouble of making this rich, complex soup to top it with crushed store-bought chips?

I like to follow the rule of thumb that I can eat all the junk food I want as long as I make it myself,  so for those of you who want to fry up (or in this case, air fry up) your own tortilla chips, the recipe follows.

More To Explore

Creamy Slow Cooker Chicken Tortilla Soup

Chipotle Tortilla Soup with Black Beans

Leftover Turkey Tortilla Soup

Ingredients To Make This Chicken Tortilla Soup

An instant pot on a wood counter next to the ingredients to make this chicken tortilla soup instant pot including chicken and more.

Feel free to leave the Mexican crema and cheese off the garnish list to make this recipe dairy-free!

  • Tomatoes
  • White onions
  • 3 cloves garlic
  • Dried Guajillo chiles
  • Dried ancho chiles
  • Cilantro
  • Ground coriander
  • Ground cumin
  • Dried oregano
  • Kosher salt
  • Corn tortillas
  • Cooking spray
  • Olive oil
  • Carrots
  • Boneless, skinless chicken breasts or boneless, skinless chicken thighs
  • Ground black pepper
  • Chicken broth
  • Bay leaf
  • Avocado
  • Limes for squeezing lime juice over the top
  • Mexican crema or sour cream, for garnish
  • Crumbled Cotija or your favorite melty shredded cheese
  • Jalapeños

how to make instant pot chicken tortilla soup

The beauty of this recipe is you can make everything (well, almost everything) in the Instant Pot Duo Crisp + Air Fryer. If you don’t have the Instant Pot model with the air fryer settings you won’t be able to air fry the tortilla chips, but you will be able to make almost everything else in the Instant Pot.

step one

Char the vegetables. These first three steps are the only ones you don’t do in the Instant Pot. Start by charring vegetables and dried chiles on a comal or large frying pan over high heat on the stove. Watch closely and turn frequently. As the vegetables get blackened on the outside, transfer to a blender. As the dried chiles become toasted and fragrant, transfer to a small pot of very hot water.

White onions, tomatoes, dried chiles, and garlic on a black comal being charred with blackened bits on all sides.

step two

Soak the chiles. Soak the dried chiles in the hot water until they are soft and pliable, this can take anywhere from 15 minutes to 30 minutes, depending on how fresh your chiles are.

step three

Blend the sauce. Combine the chiles and vegetables along with the cilantro, and a teaspoon each of coriander, cumin, oregano, salt and a ladleful of the liquid the chiles were soaking in all together to a smooth puree in a blender. 

step four

Air fry the tortillas. Okay, now we start using the Instant Pot/Air Fryer. Like I mentioned above, if you don’t have the Instant Pot with the Air Fryer function, you are going to skip this step and either make tortilla chips the old fashioned way in oil on the stove, bake them in the oven, or use store bought.

To air fry them: Spray the tortilla wedges or tortilla strips (however you’d like to cut them) with cooking spray so they are thoroughly coated and season with salt. Place in the air fryer basket, cover with the air fryer lid and set to 350°F for 5 minutes. Stir and fry for another 3 minutes. Stir one more time and fry for the last 3 minutes. Remove the air fryer basket and let cool.

An instant pot on a kitchen table next to a glass bowl of tortilla chips and a few white bowls with a woman ladling out of the pot.

step five

Brown the chicken. Using the Instant Pot insert, select the “Sauté function” and set on Hi. Let heat for a minute then add oil. Once the oil is hot add the carrots, onion, and chicken. Season with salt and pepper and let cook until starting to brown.

step six

Fry the sauce. Pour in the sauce and stir around, letting it fry a bit in the oil that’s in the bottom of the pot.

step seven

Cook the soup. Add the broth and bay leaf and seal with the pressure cooker lid. Switch to “Pressure Cook” mode and set on high pressure for 10 minutes.

step eight

Release the pressure. Let the pressure release naturally for at least 5 minutes before doing the quick release or you can let it naturally release until you are ready to serve.

step nine

Serve. Ladle into bowls and serve with your favorite garnishes (I like the ones listed above) and the crispy tortilla strips.

What To Serve With Chicken Tortilla Soup

A white bowl filled with chicken tortilla soup topped with avocado, tortilla chips, sliced jalapenos, sour cream and more.

Incredibly delicious and satisfying on its own, but I get it if you want to make the meal a bit more special with a few things on the side. Here’s how I’d round it out:

What Makes This The Best?

Overhead image of two bowls of chicken tortilla soup garnished with avocado, cilantro, and lime sitting on a wood table.
  1. Super versatile. Fresh tomatoes are garbage? Use canned diced tomato instead. Kids love frozen corn kernels? Great, add them! Have some canned green chiles? Wonderful. I really want you to make this your own.
  2. An excellent freezer meal. Let cool completely then transfer to an airtight container. It will keep in the refrigerator for up to a week or in the freezer for up to 3 months.
  3. I like the bite-sized cubes of chicken, I think they’re easier to eat. If you want to shred the chicken instead, leave in whole breasts (or thighs). Once cooked, transfer to a cutting board and shred with two forks. Return the shredded chicken back to the pot.

more instant pot recipes to try!

did you make it?

If so,  I hope you loved this Instant Pot Chicken Tortilla Soup recipe as much as we do. Please let me know if you make it by snapping a pic and tag me on Instagram @holajalapeno and #holajalapeno so I can see or leave me a comment below (don’t forget to leave a ⭐️⭐️⭐️⭐️⭐️ rating)!

Rich and savory, this simple Instant Pot Chicken Tortilla Soup gets its flavor from a rich chile broth made from charred onions, garlic, tomatoes, and dried guajillo and ancho chiles. The best part? The entire thing from the homemade tortilla chips to the soup can be made in the Instant Pot! #instantpot #chickentortillasoup #tortillasoup #instantpotrecipe

Instant Pot Chicken Tortilla Soup Recipe

Yield: 8-10 servings
Prep Time: 45 minutes
Cook Time: 10 minutes
Total Time: 55 minutes

Check out this Chicken Tortilla Soup, Instant Pot style! So quick, the entire thing from the homemade tortilla chips to the soup can be made in the Instant Pot!

Ingredients

For Serving:

  • avocado slices
  • lime wedges
  • chopped cilantro
  • Mexican crema or sour cream
  • Crumbled Cotija cheese
  • Thinly sliced jalapeños

Instructions

  1. Char the vegetables: Warm a comal or dry cast iron skillet over medium heat until it is hot to the touch. Place the tomatoes, the quartered onion, and the unpeeled garlic cloves in the warm comal and let cook, undisturbed until they are charred and blackened on one side, flip and continue until all the vegetables are charred on all sides. The garlic and tomatoes will char faster than the onions, so keep turning and remove the individual vegetables as they are done. Let the garlic cool a bit, then peel off the skin and place in a blender with the other charred vegetables.  Next, add the dried chiles to the comal and toast, stirring frequently, until fragrant and starting to brown.
  2. Soak chiles. Bring a small saucepan of water to a boil over high heat. Add toasted chiles and push them down to submerge them under the water. Remove pan from the heat and let chiles soak until they are soft, about 15 minutes.
  3. Blend the sauce. Remove the chiles from cooking liquid (saving the liquid) and place in blender with the tomatoes, onions and garlic. Add the cilantro, ground coriander, ground cumin, dried oregano, teaspoon of salt, and 3/4 cup of the cooking liquid. To prevent explosions, take the lid of the blender and remove the plastic circle in the middle. Place lid on blender and place a clean dish rag over the open hole. With one hand on top of the rag, slowly turn your blender to high and blend until a smooth sauce forms. Add more of the cooking liquid, if necessary.
  4. Air-fry the tortillas. Place the air fryer basket insert in the Instant Pot. Add the tortilla wedges, separating them into as much as possible. Spray for 4 seconds with cooking spray, stir and spray again for 4 seconds with cooking spray. Season with salt and spread as much as you can in the basket—it's okay if they are not in a single layer, you will stir them around later. Select the Air Fryer setting and set the temperature to 350°F. Cover with the Air Fryer lid and set the timer for 5 minutes. After 5 minutes, remove the lid to the protective pad—be careful the bottom of the lid will be hot— and give the chips a stir. Cover again with the lid and set the timer for 3 minutes. Stir once more, cover again and cook for another 3 minutes or until the chips are crispy. Using kitchen mitts or towels, carefully remove the air fryer basket and pour chips into a heat proof bowl to cool.
  5. Brown the chicken and vegetables. Using oven mitts or kitchen towels carefully remove the Instant Pot insert, rinse it out and dry. Return to the Instant Pot, select the saute setting and add olive oil. Let heat for a couple minutes then add the chopped onion, carrots, and chicken pieces. Season generously with salt and ground black pepper and let cook until starting to brown.
  6. Fry the sauce. Add the blended chile sauce and let fry, stirring continuously, until it is fragrant and turns a deep, reddish brown.
  7. Pressure cook the soup. Add chicken broth and bay leaf and cover with the pressure cooker lid. Select the pressure cooker setting and set the timer for 10 minutes on high. It will take the machine about 15 minutes to heat up and then the timer will begin.
  8. Release the pressure. Let the pressure slow release for at least 5 minutes before pushing the quick release button or you can let it slow release until you are ready to serve. Carefully remove lid and season again with salt (about a teaspoon or so more) taste and add more salt if needed. 
  9. Serve. Ladle soup into bowls and serve with separate bowls of tortilla strips, avocado slices, lime wedges and cilantro so your friends can enhance their soup to their liking.

Recommended Products

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

Nutrition Information:
Yield: 10 Serving Size: 1
Amount Per Serving: Calories: 166Total Fat: 7gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 62mgSodium: 237mgCarbohydrates: 4gFiber: 2gSugar: 1gProtein: 22g

Did you make this recipe?

Please leave a comment on the blog or share a photo on Instagram

© Kate Ramos
Cuisine: Mexican / Category: soup

In support of this small business, ¡Hola! Jalapeño earns revenue in a few different ways. Several sponsored posts are published each month. I also earn an affiliate commission on the sales of products I link to— there are a few of those links in this post. I only feature items I genuinely love and personally use on a regular basis. This commission is an arrangement between the retailer and ¡Hola! Jalapeño (readers never pay more for products). This income allows me to run the site. Thank you for reading!

Authentic Mexican Chilaquiles with Scrambled Eggs

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A simple recipe for authentic Mexican Chilaquiles Rojos- a flavorful Mexican breakfast with salsa-soaked tortilla chips and scrambled eggs that can be made in under an hour. Vegan-Adaptable.

Recipe first posted on May 28, 2011. Last updated, May 2, 2022.

A brown plate with chilaquiles on it and lime slices topped with crumbled white cheese sitting on a white tablecloth.

Much has been said about the so called “family meals” served in some of the country’s famed restaurants.

The many articles and cookbooks dedicated to this subject paint an idyllic picture of a group of jovial wait staff and cooks all sitting down and sharing a lovingly prepared meal together.

More To Explore

Beet Chilaquiles with Fried Eggs & Crumbly Herb Cheese

Grilled Chicken Chilaquiles Verdes

Green Chilaquiles with Fried Eggs

I would argue that a more realistic scenario includes whatever is in the walk-in on its last leg, combined with whatever else needs to be used up, thrown together, heated up and splayed out in hotel pans for anyone who wants to eat while they finish setting tables or prepping for dinner.  

In my years as a restaurant chef, I have had everything from boiled chicken (and I mean just that, chicken, boiled in water, and nothing else) to frozen corn dogs and fries.

There are however, exceptions to the rule. I once worked with a tenacious woman who thought of little else than what she was going to prepare for family meal. And they were good: Finger-sized taquitos stuffed with chicken, fried rice with bits of smokey bacon and sweet English peas. Occasionally she would hem and haw about having to make food for everyone all the time and someone else would offer to pitch in.

She would then spend the entire meal constructively criticizing the offerings. “Did you forget to wash the lettuce?” She would say flicking flecks of black pepper off each leaf as if it were dirt.

And then there was Javier (who was better known by his birthplace: Oaxaca). Javier was a tireless ball of energy who even after flipping sauté pans at a breakneck speed all night would inevitably start filling the grill with peppers and the fry baskets with fresh-cut wedges of corn tortillas once service started slowing down.

A brown plate filled with chilaquiles topped with sour cream and crumbled cheese with a bite taken out of it.

Before meeting Javier, I had never had Chilaquiles Mexicanos.  

Depending on his mood sometimes they were burn-your-mouth-off hot and other times smokey and packed with grilled chicken.  

I always thought of this mélange of freshly-fried tortilla chips bathed in dried chile and charred tomato sauce as dinner food, topped with chopped sweet onion and dollops of sour cream.  

But it turns out this is a Mexican dish more typically eaten at breakfast with a scrambled egg or two added to the mix. I’ve included scrambled eggs in the recipe below, but if you want to leave those out and add shredded chicken instead, or leave both off to make this a vegan-friendly recipe, let your belly be your guide.

Ingredients for This Chilaquiles Recipe

Serrano chiles, brown eggs in a cardboard carrier, a bottle of vegetable oil, and several other ingredients to make Chilaquiles set out on a table.
  • Dried ancho chiles or guajillo chiles
  • Ripe tomatoes
  • White onion
  • Jalapeños
  • Cilantro
  • Kosher salt
  • Vegetable oil
  • Corn tortillas
  • Large eggs
  • Lime
  • Minced white onion, chopped cilantro, sour cream, crumbled queso fresco, lime wedges, for garnish

how to make chilaquiles

A baking sheet filled with freshly-fried tortilla chips on a wood table with a white cloth next to them.

For starters, you can fry your own tortilla chips or use store bought tortilla chips and the same goes for the red sauce. If you want to use your favorite store bought enchilada sauce, that totally works. Here’s the play-by-play: 

step one

Make salsa first. Even a few days in advance is fine, it keeps great in the fridge for up to a week. 

step two

Fry tortillas. Cut corn tortillas into wedges and fry in a large skillet over medium heat. This takes about 15 minutes total. 

step three

Now mix! Combine both with scrambled eggs and cook for 5 minutes or until warmed through. Or skip the scrambled eggs and top with a fried egg instead. 

step four

Serve. Top with all the toppings your heart desires! A must for me is queso fresco. Serve with refried beans.

A plate of Mexican chilaquiles sitting on a table with a blue tablecloth that has cherries on it.

more Mexican breakfast recipes please! 

Scrambled Eggs? Fried Eggs? Grilled Chicken?

Or all of the above? With a chilaquiles rojos recipe this good, you can’t go wrong. No matter how you top it, if you make this Mexican chilaquiles recipe, let me know how you like it by snapping a pic and tagging me on Instagram @holajalapeno and #holajalapeno so I can see or leave me a comment below (don’t forget to leave a ⭐️⭐️⭐️⭐️⭐️ rating) ! Also, sign up for my weekly newsletter, lots of good stuff there too!

Authentic Mexican Chilaquiles Recipe with Scrambled Eggs

Authentic Mexican Chilaquiles Recipe with Scrambled Eggs

Yield: 4-6 servings
Prep Time: 20 minutes
Cook Time: 40 minutes
Total Time: 1 hour

An authentic Mexican Chilaquiles Rojos recipe made with fried tortillas and scrambled eggs tossed in a homemade red ancho chile salsa.

Adapted from Javier "Oaxaca" Solano

Ingredients

For Garnish:

Instructions

  1. Make salsa. Bring a small saucepan of water to boil over high heat.
  2. Char vegetables. Place dried chiles, tomatoes, onion, and jalapeños in a large, dry cast iron skillet or frying pan over medium heat. Toast until chiles and vegetables are browned and beginning to char on all sides. Some things will brown faster than others so keep turning and flipping each piece and removing them from the pan as they do.
  3. Soak chiles. Transfer the ancho chiles to the pan of boiling water and remove from heat. Submerge the chiles and let soak until soft and pliable, at least 10 minutes.
  4. Blend. Transfer remaining vegetables to a blender. When dried chiles are ready, remove them from the water (do not drain) and add them to the blender along with half of the chopped cilantro, the salt, and 1/2 cup of the chile soaking liquid. Blend until smooth.
  5. Heat oil for tortillas. Heat oil in the cast iron pan over medium-high heat until it reaches 350°F on a deep-fry thermometer, or a chopstick inserted in the oil is immediately covered with bubbles, about 10 minutes.
  6. Fry tortillas. Fry tortillas in batches until they are lightly browned and crisp on both sides. Remove with a bamboo skimmer or slotted spoon to a paper towel-lined baking sheet and sprinkle with salt.
  7. Cook sauce. Carefully remove all but 1/4 cup of oil to a heatproof bowl and return to the heat. Carefully pour the chile sauce into the pan (it will bubble furiously) and fry, stirring often, until it is fragrant, about 7 minutes.
  8. Scramble eggs. While sauce is cooking, heat 3 tablespoons oil in a medium frying pan over medium heat. Add beaten eggs and season with salt. Scramble eggs until just barely cooked through and remove from heat.
  9. Cook chilaquiles. Once sauce is cooked, reduce heat to medium-low and stir in lime juice. Taste and add more salt if necessary. Add tortillas and scrambled eggs and stir gently until tortillas are softened and well-coated with sauce.
  10. Serve. Transfer to a serving platter and top with desired garnishes.

Notes

For vegan chilaquiles, omit scrambled eggs and top with vegan cheese and sour cream.

Recommended Products

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

Nutrition Information:
Yield: 6 Serving Size: 1
Amount Per Serving: Calories: 1086Total Fat: 90gSaturated Fat: 12gTrans Fat: 2gUnsaturated Fat: 72gCholesterol: 182mgSodium: 1082mgCarbohydrates: 47gFiber: 4gSugar: 6gProtein: 26g

Did you make this recipe?

Please leave a comment on the blog or share a photo on Instagram

© Kate Ramos
Cuisine: Mexican / Category: Breakfast

In support of this small business, ¡Hola! Jalapeño earns revenue in a few different ways. Several sponsored posts are published each month. I also earn an affiliate commission on the sales of products I link to— there are a few of those links in this post. I only feature items I genuinely love and personally use on a regular basis. This commission is an arrangement between the retailer and ¡Hola! Jalapeño (readers never pay more for products). This income allows me to run the site. Thank you for reading!

Spicy Moroccan Meatball Tagine Recipe

by 2 Comments

Moroccan-style Meatball Tagine, flavored with turmeric, nutmeg, cayenne, and ginger in a saffron and garlic broth with butternut squash and carrots. Serve with couscous for a dreamy North African dinner. Dairy Free!

{Recipe first posted November 21, 2010 and last updated March 17, 2022}

Anyone who reads my blog with regularity will know I have a thing for meatballs.

There was the Mole Verde Meatball Sandwiches and the Sopa de Albóndigas as well as an outstanding recipe for Pork Albóndigas with Arbol Chile Tomato Sauce , so you can imagine my excitment when I revisited an old copy of Bon Appétit Magazine only to find an entire article dedicated to the tasty little morsels.

A ceramic bowl filled with meatball tagine and a spoon sticking out of one side of the bowl on a purple tablecloth.

I have intentions of trying all the recipes, but this spice-laden Moroccan Tagine captured my attention. Even though Sopa de Albóndigas is tradition at our house, this dish was far removed from my meatball spectrum. I had never considered making meatballs chockablock with spice, served in a tagine that is more sauce than soup.

The resulting braise had a spicy, in-your-face charm and the meatballs take center stage. The leftovers were even better, the spices had a chance to mellow and meld. Serve with a lemon wedge or two and lots of steamed rice or couscous.

Keep reading to find out exactly what is Tagine and how to make this delicious dish. Then let me know in the comments what you think! Would make a showstopper of a dinner party dish.

What Is Tagine?

A pot of Moroccan Tagine with a spoon sticking out of one side on a purple tablecloth with a bowl of couscous next to it and a bowl of blood orange slices.

The word Tagine refers not only to this fragrant stew but also to the cooking pot it is traditionally made in. A Tagine Pot has a cone shaped lid that locks in the moisture as it cooks but a Dutch oven or any pot with a tight-fitting lid will work.

Moroccan Tagine recipes are a celebration of flavors with a sweet and savory spice mix, tender meat, tart preserved lemons and dried fruit.

Chicken tagine made with chicken thighs and succulent lamb tagine are the most common variations but this beef meatball version still carries all those spicy, sweet, and rich flavors. If you love Middle Eastern food, you will really dig this recipe.

More To Explore

Green Chile Chicken Meatballs

Mango Habanero Cocktail Meatballs

Greek Meatballs in Tomato Sauce

Ingredients To Make This Tagine Recipe

All the ingredients to make Meatball Tagine on a baking sheet including ground beef, can of tomatoes, carrots, and more.

Don’t be scared off by the long ingredient list. Most of them are the warming spices that give this Moroccan tagine it’s signature sweet and sultry flavor. Aside from the spices, there are only a few veggies that need to be chopped. Use pre-cut butternut squash to make things even easier.

  • Ground beef or ground turkey, chicken, or lamb. Or make it vegetarian and add chick peas instead.
  • Yellow onions. Some go in the meatballs and some go in the tagine. Mince the ones for the meatballs as small as you can or grate it for even smaller pieces.
  • Breadcrumbs
  • Cilantro
  • Egg
  • Garlic
  • Turmeric
  • Cayenne pepper. The cayenne makes this pleasantly spicy but you can lower the amount or leave it out entirely if you are sensitive to heat.
  • Ground cinnamon and cinnamon sticks. I like using Mexican canela or Ceylon cinnamon sticks.
  • Ground nutmeg
  • Freshly-ground black pepper
  • Kosher salt
  • Ground ginger
  • Olive oil
  • Saffron
  • Beef broth or chicken broth.
  • Canned chopped tomatoes or chopped fresh tomatoes when in season.
  • Dried apricots or golden raisins.
  • Carrots
  • Butternut squash or sweet potato.
  • Lemon zest or lemon slices, for garnish. Or preserved lemon, if you have it. Also blood orange slices make a beautiful and delicious garnish.

How To Make Moroccan Tagine

I always think making meatballs is going to be some huge production, but this is really pretty easy to put together. Once you get the hang of it, make it your own and share with me in the comments how you’ve adapted it!

Step One

Mix the meatball ingredients. The first step is to make the meatballs. Simply combine all the meatball ingredients in a large bowl and gently mix until evenly combined. Don’t mix too much though or your meatballs will be tough.

All the ingredients to make the meatballs for this meatball tagine in a glass bowl including ground beef, spices, and more.

Step Two

Roll into meatballs. Roll the mixture into 1-2 tablespoon-sized meatballs. I use a cookie scoop to make this easier. Place on a baking sheet or large plate and set aside.

A baking sheet filled with meatballs that have not been cooked yet.

Step Three

Saute onions and garlic. Heat oil over medium-high heat in a tagine pot or Dutch oven. Add onions and garlic and season with salt. Cook until starting to brown. Add turmeric and cinnamon and toast for 30 seconds or so.

A blue pot on the stove with onions and garlic sautéing in it with a cinnamon stick and a wood spoon.

Step Four

Simmer. Add tomatoes and broth and scrape up any browned bits that are stuck to the bottom. Add saffron, apricots, carrots, and butternut squash and stir to combine. Bring to a simmer then add meatballs. Cover and reduce heat to low. Simmer until meatballs, squash, and carrots are cooked, about 40 minutes.

A pot of tagine with a cinnamon stick, butternut squash, and a wood spoon sticking out of the pot.

Step Five

Serve. Taste and add more salt as needed. Serve with a couscous or rice side dish topped with chopped cilantro and lemon and blood orange wedges if desired.

A blue pot full of meatball tagine with butternut squash and a wood spoon sticking out of one side with lemon and blood orange slices.

Store and Reheat

Like all tagine recipes this one is even better the next day. Simply reheat in a covered pan on the stove or in a microwave safe dish until hot.

If You Like This Meatball Tagine, You’ll Love

 No Tagine Pot? No Problem

You don’t need any special equipment to make this undeniably delicious tagine recipe but if you do own a tagine pot, then you’ll definitely want to use it! I want you to give it a try and let me know when you do by snapping a pic and tagging me on Instagram @holajalapeno and #holajalapeno so I can see or leave me a comment below (don’t forget to leave a ⭐️⭐️⭐️⭐️⭐️ rating) ! Also, sign up for my weekly newsletter, lots of good stuff there too!

A ceramic bowl filled with meatball tagine and a spoon sticking out of one side of the bowl on a purple tablecloth.

Spicy Moroccan Meatball Tagine Recipe

Yield: 6 servings
Prep Time: 30 minutes
Cook Time: 40 minutes
Total Time: 1 hour 10 minutes

Gorgeous meatballs flavored with turmeric, nutmeg, cayenne, and ginger stewed in a saffron and garlic broth. Dairy Free. Adapted from Bon Appétit Magazine

Ingredients

For the Meatballs:

For the Tagine:

Instructions

For the Meatballs:

  1. Make meatballs. Gently mix all ingredients in a large bowl. Roll mixture into tablespoon-sized meatballs and place on a baking sheet.

For the Tagine:

  1. Saute vegetables. Heat oil in a large stock pot over medium-high heat. Once shimmering, add onions and season with salt and pepper. Cook, stirring occasionally until lightly browned. Add garlic, cinnamon, turmeric, and saffron; cook, stirring occasionally for two minutes more. Add stock, tomatoes, and apricots.
  2. Simmer. Bring tagine to a simmer, stir in carrots and butternut squash then gently add meatballs one at a time being careful not to break them up. Cover and reduce heat to low. Cook, stirring occasionally until meatballs are cooked through and carrots are tender, about 40 minutes.
  3. Serve. Sprinkle cilantro over tagine and season with salt and pepper. Serve with steamed rice or couscous.

Recommended Products

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

Nutrition Information:
Yield: 6 Serving Size: 1
Amount Per Serving: Calories: 54Total Fat: 1gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 0gCholesterol: 2mgSodium: 440mgCarbohydrates: 12gFiber: 3gSugar: 7gProtein: 2g

Did you make this recipe?

Please leave a comment on the blog or share a photo on Instagram

© Kate Ramos
Cuisine: Moroccan / Category: Dinner

In support of this small business, ¡Hola! Jalapeño earns revenue in a few different ways. Several sponsored posts are published each month. I also earn an affiliate commission on the sales of products I link to— there are a few of those links in this post. I only feature items I genuinely love and personally use on a regular basis. This commission is an arrangement between the retailer and ¡Hola! Jalapeño (readers never pay more for products). This income allows me to run the site. Thank you for reading!

Chicken Chili Recipe with White Beans and Hominy

by Leave a Comment

This is one of those Chicken Chili recipes that will have you winning at dinnertime. Tender chicken and white beans in a lime and chili broth with lots of veggies, so good! {Last Updated, November 4, 2021}

All the love people shared all winter is now finally paying off.

We’ve had a non-stop babypalooza here for weeks and I’ve been on food support.

A bowl of chicken chili sitting on a table with a white table cloth. There is a spoon in the bowl.

I’ve goulashed, stewed, and souped every piece of meat within a 20-mile radius and quite frankly, I’m tired.

I have one more meal to make and then babies of North Dakota, you’re on your own.

Two bowls of chicken chili with a bunch of cilantro next to them and several limes on the side.

This soup is a brothy, less spicy version of a chicken chili, perfect for new moms who crave something filling, but not heavy.

Be careful not to add any salt until the beans are fully cooked. Salt will prevent them from softening.

A bowl of chicken chili on a white tablecloth with another bowl of chili behind it.

How To Make This Chicken Chili In The Crockpot

Getting this started in the morning before work means you’ll have delicious chicken chili waiting for you when you get home. Here’s how to do it:

  1. Sauté the onion, garlic, and peppers in a large frying pan with the oil until tender. Deglaze with wine to scrape up all the browned bits from the bottom of the frying pan.
  2. Scrape everything into the crockpot. Add tomatoes, chicken, beans, oregano, zucchini, and hominy. Cover with water by an inch. Cover and cook on low for 8 hours.
  3. Just before serving, remove chicken and shred into bite-sized pieces. Return chicken to crockpot and add cilantro, lime juice, and season with salt.
A bowl of chicken chili on a white tablecloth with another bowl of chili behind it.

White Chicken Chili Recipe

Yield: 6-8
Prep Time: 30 minutes
Cook Time: 1 hour
Total Time: 1 hour 30 minutes

This is one of those Chicken Chili recipes that will have you winning at dinnertime. Tender chicken and white beans in a lime and chili broth, so good!

Ingredients

  • 2 tablespoons olive oil
  • 1 onion, medium dice
  • 2 cloves garlic, chopped
  • 2 poblano chiles, medium dice
  • 1 green bell pepper, medium dice
  • 1/2 cup dry white wine
  • 1 pound tomatoes, chopped
  • 1 whole fryer chicken, about 3 to 4 pounds
  • 1 cup dried navy or cannellini beans
  • 2 teaspoons dried oregano
  • 2 medium zucchini, trimmed and diced
  • 1 can hominy, drained and rinsed
  • 1/2 cup chopped cilantro
  • Juice of 1 lime

For Garnish

  • Lime wedges
  • Sour cream
  • Queso fresco, crumbled
  • Cilantro leaves and tender stems

Instructions

  1. Heat oil in a large stock pot over medium heat. Add onion and garlic and cook, stirring occasionally, until softened. Add peppers and continue cooking until vegetables are tender.
  2. Add wine and scrape up any browned bits that have stuck to the bottom. Add tomatoes and stir to combine. Add chicken, beans, and oregano and cover with water by 1-inch. Bring to a boil, then reduce heat to a low simmer. Cover and cook until chicken is falling off the bone, about 40 minutes, adding more water if necessary to keep chicken submerged.
  3. Carefully remove chicken to a baking sheet and let cool slightly. When cool enough to handle remove meat from chicken and return to pot, leaving all skin and bone behind. Add zucchini, hominy, cilantro, lime juice and season with salt (start with 1 tablespoon).
  4. Serve with garnishes at the table for everyone to top thier bowl as they'd like.

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Nutrition Information:
Yield: 8 Serving Size: 1
Amount Per Serving: Calories: 212Total Fat: 10gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 6gCholesterol: 24mgSodium: 240mgCarbohydrates: 19gFiber: 4gSugar: 5gProtein: 11g

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© Kate Ramos
Cuisine: Mexican-American / Category: Chili recipes

Best Ever Canned Black Beans Recipe

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How to turn a can of beans into something extraordinary with a few simple ingredients and one special technique. Use this canned black beans recipe for any canned beans to create a delicious side dish or filling for quesadillas, tostadas, or enchiladas Includes a video!

Learning how to make canned black beans is a thrifty cook’s dream. For less than two dollars a family of four can eat like kings, and most importantly, in under thirty minutes.

A can of black beans (or any canned beans for that matter) can be served as a soup, as a side dish or with steamed rice for a healthy vegan meal.

Black beans (sometimes labeled black turtle beans) are the perfect protein-packed breakfast with a hard boiled egg and maybe even a couple slices of avocado or some chopped cilantro or sour cream and lime juice.

They are incredibly healthy for you too! They have loads of fiber and antioxidants and can also help lower your blood sugar and bad cholesterol.

how to make canned black beans taste better

A black pot filled with black beans and a potato masher inside the pot.

This easy recipe can be used to cook any type of bean although the flavorings are best suited to pinto beans or black beans.

The biggest secret when doctoring up a can of beans is to use the bean broth in the can.

Draining and rinsing a can of beans has its place, like if you are making a salad, for example. But for anything else you’re making, do not drain the beans. The broth is your best friend.

That juice the beans are packed in makes a rich, thick stew for creamy beans.

Plus, when you add aromatics like sautéed onions, minced garlic, and toasted spices, it is this liquid that picks up all those flavors.

what can I add to beans for flavor?

A copper pan filled with black beans with a potato masher inside of it sitting on a cloth.

My favorite way to season a can of beans is the same thing I use when I’ve cooked dried beans—the sofrito.

A sofrito is a mixture of onions, jalapeños, and garlic that gets fried in oil until they are sweet and tender and caramelized.

In addition to the onions and garlic some people love the sweetness of red pepper too or add tomatoes like Isabel does in her easy beans recipe.

how to cook canned black beans

When making a quick can of black beans, I start with by sautéing the onions in olive oil in a saucepan over medium heat. Once the onions start to sweat and become translucent, add the garlic and jalapeños.

To this I add generous amounts of ground cumin, ground coriander, chili powder, and dried oregano.

Other spices that would be good are smoked paprika, onion powder, or fresh ground black pepper. You can add a bay leaf too if you’d like. Most importantly, don’t forget the salt.

Let the spices toast in the cooking oil for at least 30 seconds or until they bloom and become fragrant.

Season the sofrito with salt and black pepper as it is cooking.

When the sofrito is soft and fragrant I add the can of beans—with the liquid and everything and reduce the heat to medium-low. Let simmer for 10 to 15 minutes or until thick and creamy.

As always, taste as you go and keep adding a little salt when it seems to be lacking that special something.

If you want the beans to be a creamier consistency, you can mash them with a potato masher until they are as thick as you’d like.

To finish the beans I like to squeeze some fresh lime juice over the beans and maybe top with some chopped cilantro right before serving, but that’s totally optional.

A copper pot of black beans sitting on a table next to a wooden cutting board and a fruit bowl.

can you freeze black beans?

You can always cook a batch of black beans and store them in the freezer for a quick meal later. 

This is more common when making a big pot of homemade beans using dried black beans, not canned.

But if you find yourself with lots of canned bean leftovers, you can certainly put them in a freezer-safe container and store them in the freezer for up to 6 months. 

Never put an actual can of beans in the freezer though. The metal cans are not freezer safe. 

foods to stock up on

Stocking up on canned and frozen foods is always a good idea.

They are ready to go for fast meals and are easy on the budget. Plus—if you know how to cook with them— are just as satisfying.

After you learn how to make this canned black beans recipe, check out my favorite method for turning any frozen vegetable into a luxurious soup!

make it a meal

looking for more bean recipes?

These Borracho Beans have bacon and beer and are made for the slow cooker.

Slow Cooker Borracho Beans in a black pot.

Or use the black beans in a cheesy, vegetarian, Enchilada Casserole!

Deep Dish Black Bean Enchilada Casserole on a wooden cutting board next to some cheese.

did you love this seasoned black bean recipe? 

If you cook canned black beans and love them, let me know, OK? Let me know what you end up making by snapping a pic and tagging me on Instagram @holajalapeno and #holajalapeno so I can see or leave me a comment below (don’t forget to leave a ⭐️⭐️⭐️⭐️⭐️ rating) ! Also, don’t forget to sign up for my weekly newsletter, lots of good stuff there too!

A copper pot of black beans sitting on a table next to a cutting board with limes.

Best Ever Canned Black Beans

Yield: 4
Prep Time: 15 minutes
Cook Time: 10 minutes
Total Time: 25 minutes

Learn how to make a can of black beans taste like gold. Some onions, garlic, a few spice, really not much turns a ho-hum can of beans into something special.

Ingredients

Instructions

  1. Heat oil. Heat oil in a medium saucepan over medium-high heat.
  2. Sauté vegetables. Add onions and jalapeños and season with salt and pepper. Let cook, stirring occasionally, until starting to brown.
  3. Add garlic and spices. Add garlic, cumin, chili powder, coriander, and dried oregano. Cook, stirring to toast the spices 1 minute more.
  4. Add black beans. Add black beans, juice and all, and bring to a simmer. Simmer about 5 minutes. Mash a bit with a potato masher to make them nice and creamy. You don't want to make a puree, just break some up to thicken the beans.
  5. Enjoy! Serve as a side or as a main meal with rice or with eggs and tortillas for breakfast.

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Nutrition Information:
Yield: 4 Serving Size: 1
Amount Per Serving: Calories: 4Total Fat: 0gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 0gCholesterol: 0mgSodium: 4mgCarbohydrates: 1gFiber: 1gSugar: 0gProtein: 0g

Did you make this recipe?

Please leave a comment on the blog or share a photo on Instagram

© Kate Ramos
Cuisine: Mexican / Category: Mexican Side Dishes

Clean up Tips

Need help with the clean up? Check out these 6 Kitchen Cleaning Hacks that really work, and take less than 5 minutes.

In support of this small business, ¡Hola! Jalapeño earns revenue in a few different ways. Several sponsored posts are published each month. I also earn an affiliate commission on the sales of products I link to— there are a few of those links in this post. I only feature items I genuinely love and personally use on a regular basis. This commission is an arrangement between the retailer and ¡Hola! Jalapeño (readers never pay more for products). This income allows me to run the site. Thank you for reading!

Crispy Pork Milanesa Recipe

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Pork Milanesa, or breaded, pan-fried pork tenderloin, is loved in South American countries as much as it is in Japan.
 
Call it what you will, Wienerschnitzel, Cotoletta alla Milanese or Tonkatsu. In Iowa we put it on a bun half its diameter with a squirt of yellow mustard and call it lunch.

Pounded thin and fried in hot oil, La Milanesa is the perfect combination of crispy exterior and juicy interior and it happens to be one of my husband’s favorite meals.

Last weekend we were bored so we drove an hour to Fargo to buy the week’s groceries.

Most mothers complain about grocery shopping with their children, I on the other hand, much prefer my child to my husband—at least she doesn’t care what I’ve got planned for dinner that week.

A trip to Fargo meant I could get some out of the ordinary things like Meyer lemons and escarole so I had carefully planned our weekly meals to take advantage of such abundance.

Pork cutlet sliced on a plate with green sauce, black beans, and a salad with lime wedges and a piece on a fork.

Armando decided two seconds before we entered the grocery store what he wanted to buy.

“Are we going to the Asian market?” He asks.

“I don’t think I need anything there” I say.

“Well then what are we going to have for dinner this week?” He responds, “I want some good stuff.”

Yes, this is what he tells me.

He wants some good stuff.

Now I know he didn’t mean we don’t normally have good stuff, but at that moment that is what it sounded like to me and I wanted to punch him in the face.

In his manliness he continues, “Why don’t we have Milanesa?”

The truth was we weren’t going to have Milanesa because it wasn’t on my meticulous menu I had planned out, but my response was, “Because it’s a pain in the ass to make.”

With a “so shut-up.” thrown in under my breath.

He responds with a “No its not, you make it all the time.”

And I respond with a “Then why don’t you make it yourself?”

And that is how we happily carried out our shopping trip…and our hour drive home.

I felt bad though, so of course we had Milanesa the next night and lived happily ever after.

A plate of Pork Milanesa, salad, and black beans with a jar of green sauce and silverware to one side.

How To Make Pork Milanesa

The truth of the matter is, he was right. Pork Milanesa is not that hard to make.

You can use beef, chicken or pork, but boneless pork chops, pounded thin is what we love best.

The only thing about Milanesa is it requires a few shallow dishes for dipping (I use pie plates) but other than that, pretty simple.

Here’s how it goes:

  1. Place flour, beaten eggs, and bread crumbs (I use panko) in three separate shallow dishes.
  2. All three need to be generously seasoned with salt and pepper.
  3. Coat both sides of the pork chop in flour, then egg, then bread crumbs.
  4. Heat oil over medium high heat in a large frying pan.
  5. Cook the breaded pork chops for about 3 minutes on each side.
  6. Drain on paper towels.
  7. Serve with a squeeze of lime juice!
Seasoned cutlets being breaded with flour. One in a dish of flour and one on a piece of brown paper being ready to get breaded.

Can You Pound Pork Chops To Make Them Tender?

Absolutely!

To get those perfectly thin boneless pork chops for Milanesa (or in Italian, Milanese) you can either buy them already pounded out at your local Latin market or grocery store but you can also easily do it at home.

If you plan on making Milanesa all the time, consider buying a meat mallet.

If you don’t want to commit to another kitchen tool, a heavy-bottomed saucepan, rolling pin or wine bottle will work.

Boneless pork chops sitting on a piece of brown parchment paper next to a bowl of flour.

Lay one or two boneless pork chops on a cutting board (it’s easier to do in batches) and cover with a piece of plastic wrap.

Starting from the middle of the pork chop whack the meat with the mallet working your way out.

A person pounding a boneless pork chop, covered by a piece of plastic wrap with a meat mallet on a cutting board.

The plastic wrap protects the meat from tearing, but if it starts to rip, be a bit more gentle. Work your way around the pork chop until it is of even thickness. Keep going until it is 1/4-inch thick all the way around.

Repeat with the other pork chops, pounding them all the same thickness so they are all nice and tender.

Show Me Your Stuff!

Hey, you pork chop-breading kitchen wiz! Show me your perfect Pork Milanesa! Share a photo and tag us on Instagram using @holajalapeno and #holajalapeno so that we can see your impressive handiwork. Happy eating!

A plate of Pork Milanesa sliced with a fork in one piece dipped in green sauce.

Crispy Pork Milanesa Recipe

Yield: 4
Prep Time: 20 minutes
Cook Time: 20 minutes
Total Time: 40 minutes

Tender pork cutlet pounded thin and lightly breaded and fried. Served with a slice of lemon or lime makes a divine dinner.

Ingredients

  • 4 pork cutlets or boneless pork chops pounded to about 1/4-inch thick
  • kosher salt and black pepper
  • 3/4 cup all-purpose flour
  • 2 large eggs, beaten
  • 1 1/2 cups panko breadcrumbs
  • 3 tablespoons olive oil
  • lemon wedges for serving

Instructions

  1. Generously season pork on both sides with salt and pepper. Place flour, egg, and panko into three separate pie plates or shallow dishes.
  2. Heat oven to 300°F. Heat oil in a large frying pan over medium heat and have an oven-proof plate or baking sheet ready.
  3. While oil is heating dip one cutlet in the flour, cover completely with flour then shake off excess. Dip in egg, covering completely, then let excess drip off. Then cover in panko, pressing to adhere to the pork.
  4. Once oil is shimmering place breaded pork in hot oil (if your pan is big you can do two at a time) the oil should vigorously bubble when pork is added, if not wait longer for oil to get hot enough. Let fry undisturbed until golden brown on one side, about 2-3 minutes. Flip and repeat on other side. Transfer pork to plate and place in oven to keep warm. Repeat with remaining pork. Serve immediately with lemon wedges.
Nutrition Information:

Amount Per Serving: Calories: 0Total Fat: 0gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 0gCholesterol: 0mgSodium: 0mgCarbohydrates: 0gFiber: 0gSugar: 0gProtein: 0g

Did you make this recipe?

Please leave a comment on the blog or share a photo on Instagram

© Kate Ramos
Cuisine: Mexican

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!

This post was first published in 2011 and updated in July 2020.

Quinoa Fried Rice with Mushrooms and Bacon

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Quinoa, quinoa, again with the quinoa. Just a mere two weeks ago I was on this blog telling you how much I don’t really like quinoa….then posted this recipe for it. Now here I am again with another quinoa recipe. I guess I don’t totally hate it.

Quinoa Fried Rice

I think the thing about quinoa is that it is just too healthy and because I have children I feel guilty if I don’t serve them something quasi-healthy for dinner. Even if it does include bacon….but also quinoa…that’s right all the sudden I became a good mother, see how quinoa does that for you?

Quinoa Fried Rice

Anyway, this fried rice is a total life saver. It uses up every pathetic little thing in your refrigerator and gets your kids excited about eating things normally they would turn their precious little noses up at, like mushrooms, peas, and quinoa.

Quinoa Fried Rice

This is not so much a recipe as a guide on what is possible in your fried rice. If you are a vegetarian, leave out the bacon and use 3 tablespoons of peanut or vegetable oil instead of the bacon grease. Beat a couple of eggs and add that to the pan for some protein. Don’t have mushrooms, sugar snap peas, or corn on hand? Use green beans, bell peppers, or frozen green peas instead. The only non-negotiable aspects of this is of course the rice and the soy-sesame mixture at the end.

Quinoa Fried Rice

Quinoa Fried Rice

Yield: 6
Prep Time: 30 minutes
Cook Time: 20 minutes
Total Time: 20 minutes

Bacon, mushrooms and quinoa combine for this delicious, healthy dinner recipe!

Ingredients

  • 4 slices thick-cut bacon, cooked and crumbled
  • 8 ounces crimini mushrooms, chopped
  • 2 carrots, thinly sliced
  • 1/2 cup chopped scallions
  • 2 tablespoons peeled and chopped ginger
  • 3 cloves garlic, chopped
  • 4 cups cooked and cooled rice (jasmine, brown, and long grain all work)
  • 2 1/2 cups cooked quinoa
  • 2 cups sliced sugar snap peas
  • 1/2 cup frozen corn
  • 1/4 cup cilantro
  • 3 tablespoons soy sauce
  • 1 tablespoon toasted sesame oil

Instructions

  1. Heat a 12 or 14-inch nonstick frying pan over medium heat. Add bacon and cook until crisp. Transfer to a paper towel-lined plate and let cool. Crumble and set aside.
  2. Return pan with bacon grease to medium-high heat. Add mushrooms and carrots and season with salt and pepper. Cook until carrots start to brown on the edges. Add scallions, ginger, and garlic and cook until fragrant (a couple minutes more).
  3. Add rice, quinoa, peas, and corn and cook stirring occasionally, until rice is heated through and starting to get crispy on the bottom, about 5 more minutes. Add cilantro, soy sauce, sesame oil, and bacon and stir to combine. Serve immediately.
Nutrition Information:
Yield: 6 Serving Size: 1
Amount Per Serving: Calories: 347Total Fat: 7gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 5gCholesterol: 8mgSodium: 595mgCarbohydrates: 58gFiber: 6gSugar: 5gProtein: 13g

Did you make this recipe?

Please leave a comment on the blog or share a photo on Instagram

© Kate Ramos
Cuisine: Asian-American / Category: Dinner

Braised Chicken Puttanesca

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There’s only so much talking about the cold I can get away with on this blog. I did agree to move to North Dakota four years ago and so I can’t really complain too much about the weather. But -20°F is a little extreme, wouldn’t you agree?

Last week we got a respite when the thermostat climbed all the way up to 37°F. The day before we had a little storm that left about a foot of fresh snow on the ground and I bundled the kids up to go out and play.

Braised Chicken Puttanesca

The baby didn’t last long, the heft of his boots was too much for his little legs to manage so he planted himself down in the snow and refused to get up.

Louisa on the other hand pounced and trounced and spread snow angles all over the yard. There is a magical combination of snow and kids that made me feel blessed to live somewhere snowy. The next day the temperature dropped and I changed my mind.

Braised Chicken Puttanesca

To raise my spirits back again I turned to food—more specifically, braised chicken. It is my absolute favorite way to eat chicken—always juicy, always tender, and steeped with flavor. This particular braise is one I make frequently. It has all the elements I want, a little spicy, a little briny, and doesn’t take too long to cook either.

That being said, the beauty of braised chicken is that you could use just about anything you have on hand. The only required elements are the chicken of course, some aromatics like onion or garlic, some liquid like wine or stock and salt and pepper. Everything else is icing on the cake, or a great way to use up desperate looking vegetables in your refrigerator.

Braised Chicken Puttanesca

Just follow the same method used here and substitute whatever ingredients you have on hand. The chicken gets browned in oil first, then the vegetables, add the liquid and any herbs or spices, return the chicken to the pan, cover and braise until the chicken is tender and cooked through.

Variations abound. Think of it as a blank slate or a yard full of fresh snow.

Braised Chicken Puttanesca

Braised Chicken Puttanesca

Braised Chicken Puttanesca

Yield: 4 servings
Prep Time: 30 minutes
Cook Time: 50 minutes
Total Time: 1 hour 20 minutes

Adapted from Mad Hungry

Ingredients

  • 1 whole chicken, cut into 8 pieces
  • kosher salt and freshly ground black pepper
  • 2 tablespoons olive oil
  • 1 small yellow onion, chopped
  • 1 red bell pepper, seeded and chopped
  • 2 cloves garlic, chopped
  • 1 tablespoon tomato paste
  • 1/4 teaspoon red chile flakes (or more to taste)
  • 3/4 cup white wine
  • 1 (14 1/2oz) can whole peeled tomatoes
  • 1/4 cup Lucques olives, pitted
  • 1 tablespoon capers

Instructions

  1. Heat oven to 375°F and arrange a rack in the middle.
  2. Pat chicken pieces dry with paper towel and generously season on all sides with salt and pepper.
  3. Heat oil in a large oven-safe braiser or frying pan with a lid over medium-high heat. Place chicken in the pan skin-side-down, a few pieces at a time and cook for 4-5 minutes or until golden brown. Turn and repeat on the other side. Transfer to a plate and repeat with remaining chicken pieces.
  4. Add onion and bell pepper to the pan and season with salt and pepper. Cook until starting to brown then add garlic and cook 30 seconds more. Stir in tomato paste and chili flakes and cook a minute or two, stirring constantly. Add wine and scrape up any browned bits that are stuck to the bottom.
  5. Stir in remaining ingredients, breaking up the tomatoes with the back of the spoon. Return chicken to the pan, skin side up and bring to a boil, then cover and transfer to the oven. Braise until chicken is very tender and cooked through, about 35-45 minutes. Serve with risotto, farro, or polenta.
Nutrition Information:
Yield: 4 Serving Size: 1
Amount Per Serving: Calories: 489Total Fat: 28gSaturated Fat: 7gTrans Fat: 0gUnsaturated Fat: 19gCholesterol: 132mgSodium: 317mgCarbohydrates: 8gFiber: 1gSugar: 4gProtein: 42g

Did you make this recipe?

Please leave a comment on the blog or share a photo on Instagram

© Kate Ramos
Cuisine: Italian / Category: chicken

Chard and Black Rice Soup

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This recipe is a holdover from my chard binge this summer. It’s kind of a funky shade of green, like the shade your romp room carpet would’ve been in 1975, but nonetheless, muy delicioso.

It is not dairy-free, or vegetarian, or vegan. Three things it could be should you wish to eliminate the milk and butter, substitute vegetable stock, or eliminate the milk and butter and substitute vegetable stock. It would still be good in all those instances, but this is how I liked it best.

This is a good weeknight soup to have when your weekends are slammed with calorie-laden Christmas parties and you’re feeling more like Santa Claus and less like Hanukkah Harry (I’m guessing he’s a bit slimmer). It’s not comfort-food, but feel good food, especially when it is cold and snowy outside, which I am pleased to announce that is one thing it is not here in North Dakota.

I love the texture and flavor of black rice, but you could use barley, brown rice, or farro. Just choose a grain that has some bite and doesn’t easily get soft and soggy.

Chard and Black Rice Soup

Chard and Black Rice Soup

Yield: 8

Ingredients

  • 1 cup uncooked black rice
  • 2 large bunches swiss chard
  • 3 tablespoons butter
  • 3 tablespoons olive oil
  • 2 leeks, white and light green parts only, thoroughly washed and dried
  • 2 stalks celery, chopped
  • 2 cloves garlic, chopped
  • 1/4 cup flour
  • 6 cups chicken stock, or low-sodium chicken broth
  • 2 cups milk

Instructions

  1. Bring a medium saucepan of heavily salted water to a boil over medium-high heat. Rinse rice and add to boiling water. Cook until rice is slightly underdone, drain, rinse under cold water until cool and set aside.
  2. Remove chard leaves from the stem. Wash stems and leaves thoroughly. Chop each and set aside, keeping them separated.
  3. Heat butter and oil in a large stock pot over medium-high heat. Once butter is melted add leeks, celery, and chard stems. Season with salt and pepper and cook, stirring occasionally, until softened. Add garlic and cook another minute. Add flour and cook, stirring constantly until the flour smells like cooked pie crust. Slowly add chicken stock, stirring continuously, then add chard leaves.
  4. Bring to a boil, then reduce heat to a simmer. Cover and cook until vegetables are tender, about 45 minutes. Puree with a stick blender or in batches in a blender. Stir in milk and cooked rice and return to a simmer. Taste and add more salt and pepper as needed. Serve.
Nutrition Information:

Amount Per Serving: Calories: 0Total Fat: 0g

Did you make this recipe?

Please leave a comment on the blog or share a photo on Instagram

© Kate Ramos

Vinegar Marinated Roast Chicken Recipe

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Back when I lived in the land of plenty a run to Trader Joe’s was no big deal—and not something you would talk freely about with your friends. In foodie circles TJ’s was snubbed for not being green enough (too much packaging), not local enough (who knew where all those rice crackers and coffee beans where coming from), and generally not expensive or unique enough to garnish praise from those in the know.

Now I see a run to Trader Joe’s as my biannual (if I’m lucky triannual) occasion to stock up on food that actually tastes better than cardboard. Like squirrels stocking up for the winter, The Professor and I pile our carts (and yes we each have our own cart) high with pasta, olive oil, coffee, and organic milk that I don’t have to take out a small loan for.

On my last run, I picked up a bottle of orange muscat champagne vinegar and immediately thought of a recipe that has been burning a hole in my have-to-make-it folder. I ran across this fruit vinegar marinade on one of my favorite blogs 5 Second Rule and loved the idea for a new twist on roast chicken. I was going to use plain old apple cider vinegar but now finally I had the vinegar to really do it justice.

Vinegar Marinated Roast Chicken Recipe

Vinegar Marinated Roast Chicken Recipe

Yield: 4

A flavorful chicken marinade recipe made with fruity vinegar and Worcestershire sauce creates delicious, crispy roast chicken. Dairy and Gluten Free! Adapted from Cheryl Rule

Ingredients

  • 1/3 cup fruit vinegar
  • 3 tablespoons Worcestershire sauce
  • 1/2 cup olive oil
  • 1 (3-4 pound) whole chicken cut into 8 pieces, or 3-4 pounds chicken legs and thighs

Instructions

  1. Combine vinegar, Worcestershire sauce and olive oil in a 9 x 13 inch baking dish. Lay chicken pieces in a single layer and season generously with salt and pepper on both sides. Place chicken in vinegar marinade and turn to coat. Cover and refrigerate for several hours, turning occasionally.
  2. Heat oven to 400°F. Cover a baking sheet with foil and coat with nonstick spray. Remove chicken from marinade (letting excess drip back into dish) and place in a single layer on baking sheet. Pat dry with paper towels.
  3. Roast for about 30 minutes, or until a thermometer inserted in the thickest part of the breast registers 175°F. Serve immediately.
Nutrition Information:

Amount Per Serving: Calories: 0Total Fat: 0g

Did you make this recipe?

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© Kate Ramos

Easy Faux Short Rib Pho Recipe

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The key to my man’s heart lies hidden in a steaming bowl of Pho. Even though I was the culinarian, I have to admit I was a little ethnically challenged before I met The Professor.

As a matter of fact, one of our first dates was my introductory trip to a burrito truck. I still remember sitting on the railroad tracks biting into a burrito the diameter of a wine bottle thinking, this is not the most romantic date, but Hot Damn! this is good.

And herein lies the wonderment that is my husband. He will have you thinking—no convinced—that he has no idea what he’s talking about, to the point where you are saying to yourself, what have we gotten ourselves into, only to take you to the most brilliant place for a meal he knew you would love before you even knew it existed.

Even after 10 years I am constantly surprised, so this mi amor, is my Valentine to you. It may not be a box of chocolates, but you’d rather have a bowl of Pho anyway.

Faux Pho Recipe

Faux Pho Recipe

Yield: 6 servings
Prep Time: 15 minutes
Cook Time: 3 hours
Total Time: 3 hours 15 minutes

Adapted from Gourmet Magazine

Ingredients

  • 5 cups water
  • 1 cup soy sauce
  • 1 cup white wine
  • 1/4 cup light brown sugar
  • 1-inch cube peeled fresh ginger, smashed
  • 1 bunch chives (1 cup cut into 1-inch long pieces, the rest left whole)
  • 3 garlic cloves, smashed
  • 10 fresh parsley stems
  • 2 (2-inch-long) pieces tangerine peel
  • 4 star anise pods
  • 6 black peppercorns
  • 1/4 teaspoon dried chile flakes
  • 2 1/2 pounds meaty beef short ribs
  • 1 3/4 cups low-sodium chicken broth
  • 1 pound linguine
  • 1 jalapeño, thinly sliced
  • basil leaves, torn
  • lime wedges

Instructions

  1. Bring water, soy sauce, wine, brown sugar, ginger, whole chives, garlic, parsley, tangerine peel, star anise, black peppercorns, and chile flakes to a boil in a large soup pot. Reduce heat to a simmer, uncovered, 10 minutes. Add short ribs and gently simmer, covered, turning occasionally, until meat is very tender, but not falling apart. 2-3 hours. Let meat stand in cooking liquid 1 hour, or overnight.
  2. Transfer meat to a cutting board with tongs and discard bones and membranes, then cut meat across the grain into 1/2-inch thick slices.
  3. Pour beef broth through a fine mesh sieve into a bowl and discard solids. Transfer broth to a 4-quart saucepan add chicken broth and meat and reheat soup over low heat.
  4. Meanwhile, bring a large stockpot of heavily salted water to a boil. Add linguine and cook according to package instructions. Drain and divide noodles between 6 bowls. Ladle soup over noodles and serve with jalapeño, basil leaves, lime wedges, and remaining chives for garnish.
Nutrition Information:
Yield: 6 Serving Size: 1
Amount Per Serving: Calories: 814Total Fat: 44gSaturated Fat: 19gTrans Fat: 3gUnsaturated Fat: 24gCholesterol: 189mgSodium: 2506mgCarbohydrates: 41gFiber: 3gSugar: 10gProtein: 58g

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© Kate Ramos
Cuisine: Asian-American / Category: soup

Mexican Tuna Salad Recipe with Jalapeños

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I really have no idea whether this recipe is actually Mexican or not. It has avocado and jalapeños and other things commonly found in Mexican cooking so I’m taking liberties. Nonetheless, it is a lighter, more vibrant twist on the mayo-laden classic and has enough texture and heft to be more of a main course salad than a sandwich filler. 



This is one of those dinners I made once, in a rush, with whatever I had on hand, really not expecting anything magical, only to sit down, begin eating and think, dang I’m good! Yeah, that’s right, I said it. I’m not too modest to admit greatness when I make a mountain out of the mole hill that is my veggie drawer. 


Buy the best tuna packed in oil that you can find—there is not much to this salad so every ingredient really stands out. The quality of the tuna is as important as the oil it’s packed in, the oil acts as the salad dressing and you will definitely taste it if it is rancid or fishy. 


I’m still searching for this canned tuna we used to buy in Italy that had a picture of a weather-beaten fisherman on the can. That was the best tasting tuna I have ever eaten, but have not been able to find it in the US or online. If anyone knows what I’m talking about and knows where to buy it I will be forever indebted to you. 

Mexican Tuna Salad Recipe

Mexican Tuna Salad Recipe

Yield: 4 servings
Prep Time: 15 minutes
Total Time: 15 minutes

A vibrant take on the classic tuna salad recipe with flavors of Mexico like jalapeños, avocados, and lime.

Ingredients

  • 2 (6 1/2 ounce) cans tuna packed in oil
  • 2 jalapeños, seeded and thinly sliced
  • 1 avocado, peeled and diced
  • 1 small cucumber, peeled and diced
  • 1 large shallot, thinly sliced
  • 1/4 cup fresh-squeezed lime juice
  • 4 ounces mixed greens, washed and thoroughly dried

Instructions

  1. Combine tuna (oil and all), jalapeños, avocado, cucumber, shallot, and lime juice in a medium bowl. Season with salt. 
  2. Divide greens between 4 plates, top with tuna salad and serve. 
Nutrition Information:
Yield: 4 Serving Size: 1
Amount Per Serving: Calories: 165Total Fat: 11gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 9gCholesterol: 10mgSodium: 28mgCarbohydrates: 11gFiber: 5gSugar: 3gProtein: 8g

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© Kate Ramos
Cuisine: Mexican-American / Category: Salads

Ham and Broccoli Pasta Salad with Yogurt Dressing

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 Pasta salad indeed seems like a summer thing, an amalgam of all food groups in one chilled bowl. But as a mom who sees at least one potluck a week on my calendar, pasta salad fits in anytime of year. Switch out your more summery ingredients like tomatoes and cucumber for hearty winter fare like broccoli and ham and soon you will feel right in step with this cold-weather version of a summer classic.
 
Ham and Broccoli Pasta Salad Recipe
 
Broccoli and Ham Pasta Salad Recipe

The key to really good pasta salad is to not overcook the pasta. You want it to still be a little stiff when you drain it, that way it will soak up all the dressing, without becoming soggy or falling apart. 

Broccoli and Ham Pasta Salad Recipe
Ham and Broccoli Pasta Salad Recipe
Ham and Broccoli Pasta Salad with Creamy Yogurt Dressing Recipe

Ham and Broccoli Pasta Salad with Creamy Yogurt Dressing Recipe

Yield: 8-10
Prep Time: 20 minutes
Cook Time: 10 minutes
Total Time: 30 minutes

Smoky ham and fresh broccoli make a healthy and hearty pasta salad recipe all tossed in a creamy yogurt dressing. Adapted from Eating Well

Ingredients

  • 1 pound fusilli pasta
  • 4 cups chopped broccoli florets, cut into bite-sized pieces
  • 8 ounces diced ham
  • 1 large red or yellow bell pepper, medium diced
  • 4 scallions, thinly sliced or 1/2 medium red onion, small diced
  • 4 cups baby spinach
  • 3/4 cup plain greek yogurt
  • 1/4 cup sour cream
  • 3 tablespoons white wine vinegar
  • 1 tablespoon whole grain mustard
  • 2 teaspoons kosher salt
  • 1 1/4 teaspoons minced fresh rosemary
  • 1/4 teaspoon ground black pepper

Instructions

  1. Bring a large pot of heavily salted water to a boil. Once boiling, add pasta and cook about 7-8 minutes. Add broccoli florets and cook about 2 minutes more. Drain well and rinse with cold water to stop cooking. Place in a large bowl, add ham, bell pepper, onion, and spinach and stir to combine.
  2. In a small bowl combine yogurt, sour cream, vinegar, mustard, salt, rosemary, and pepper. Whisk until smooth. Pour dressing over pasta salad and stir until well coated. Taste and add more salt and pepper if necessary. Cover and refrigerate at least 30 minutes before serving.
Nutrition Information:
Yield: 10 Serving Size: 1
Amount Per Serving: Calories: 180Total Fat: 3gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 1gCholesterol: 19mgSodium: 535mgCarbohydrates: 26gFiber: 4gSugar: 3gProtein: 13g

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© Kate Ramos
Cuisine: American / Category: Salads

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Hot and Spicy Vegetable Curry Recipe

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 Don’t let the laundry list of ingredients scare you off, there is some chopping involved, but most of the ingredients are spices and other flavor-enhancers that require little more than a flick of the wrist.

It will be worth it in the end because this big, hearty stew will be calling to you when the temperature dips to the single digits, or if you live where I live, below the single digits. I love dishes like this in the cold winter months—rich broth, studded with starchy potato and loaded with spice and flavor.

I made this on Thanksgiving-eve in spite of myself. It really was the last thing I wanted to do after rolling out pie dough, toasting baking sheet after baking sheet of bread and chopping mounds of onions and celery. But the joy I received from pulling that bad boy out of the freezer a week later when all the Turkey Day leftovers had run out made it all worthwhile.

I get a kind of happiness from being organized and prepared that one would normally associate with life changing experiences. It’s not normal and probably not sane, but when I’ve done something like make a meal ahead of time and granted myself an extra hour in the day to do something unexpected, I’m like the Grinch whose heart has just doubled in size.

By the way, this curry freezes beautifully, and even improved in flavor after a long winter’s nap. Keep this in mind if you will be expecting vegetarian guests this holiday season, this is a great dish to have on hand.

 
Hot and Spicy Vegetable Curry Recipe

Hot and Spicy Vegetable Curry Recipe

Yield: 6 servings
Prep Time: 20 minutes
Cook Time: 50 minutes
Total Time: 50 minutes

A vegan vegetable coconut curry with garbanzo beans, cauliflower, sweet potatoes, and ginger. Serve over rice for a warming winter meal. Adapted from Ellie Krieger

Ingredients

  • 1/4 cup vegetable oil
  • 1 large onion, medium diced
  • 4 cloves garlic, minced
  • 1 tablespoon minced ginger
  • 1 small cauliflower, cut into bite-sized pieces
  • 2 large carrots, peeled and cut into 1/2-inch thick rounds
  • 1 pound sweet potatoes, peeled and large dice
  • 2 medium tomatoes, diced
  • 1 tablespoon ground coriander
  • 1 1/2 teaspoons ground cumin
  • 3/4 teaspoon turmeric
  • 1/2 teaspoon cayenne
  • 2 tablespoons tomato paste
  • 2 cups vegetable stock or broth
  • 1 cup coconut milk
  • 1 (3-inch) cinnamon stick
  • 1 (15-ounce) can garbanzo beans, drained and rinsed
  • 4 ounces baby spinach
  • 2 tablespoons lime juice
  • 1/4 cup chopped cilantro
  • 1/2 cup raisins

Instructions

  1. Heat oil in a large Dutch oven or other pot with a tight-fitting lid over medium-high heat. Add onions and season with salt and pepper. Cook, stirring occasionally, until onion starts to brown. Add garlic and ginger and cook 1 minute more.
  2. Add cauliflower, season again with salt and pepper and cook until slightly tender. Add carrots, season with salt and pepper and cook 3 minutes more. Add sweet potato and season again with salt and pepper. Cook, stirring occasionally, until potatoes become tender around the edges. Add tomatoes and season again with salt and pepper, cook until tomatoes release their juices, about 2 minutes.
  3. Add coriander, cumin, turmeric, and cayenne and stir until vegetables are coated. Add tomato paste and cook, stirring for 1 minute. Pour in broth and scrape up any browned bits stuck to the bottom of the pan with the back of the spoon. Add coconut milk and cinnamon stick and bring to a simmer. Reduce heat to low and simmer, covered, until vegetables are tender, about 20 minutes; discard cinnamon stick.
  4. Stir in garbanzo beans, spinach lime juice, cilantro, and raisins. Taste and add more salt and pepper if desired. Serve over steamed rice.
Nutrition Information:
Yield: 6 Serving Size: 1
Amount Per Serving: Calories: 410Total Fat: 20gSaturated Fat: 8gTrans Fat: 0gUnsaturated Fat: 10gCholesterol: 1mgSodium: 552mgCarbohydrates: 53gFiber: 10gSugar: 20gProtein: 11g

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© Kate Ramos
Category: Dinner

Orzo and Ham Stuffed Vegetables Recipe

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I realize it is a little odd to post a mid-summer’s recipe when we’re clearly approaching winter (there is six inches of snow outside my window as we speak), but it dawned on me that this delicious stuffing, could be packed into any number of vegetables and let’s face it, there’s not a supermarket in America that doesn’t have a bell pepper or zucchini no matter the season.

Stuffed vegetables offer an all-in-one meal—add a little salad, a glass or two of wine and you have yourself a very sophisticated meal.

They are an alternative rarely thought about for an easy weeknight dinner, due to the notion that they are a bit cumbersome or difficult to prepare, but I am here to dispel that notion.

Especially this version which requires practically no pre-cooking other than boiling some pasta, mix, stuff, bake, done.

Orzo and Ham Stuffed Vegetables Recipe

Orzo and Ham Stuffed Vegetables Recipe

Yield: 4

Roasted tomatoes and bell peppers stuffed with an orzo pasta and ham filling.

Ingredients

  • 1 cup orzo
  • 1/4 cup olive oil
  • 4 ounces diced ham
  • 2 tablespoons chopped parsley
  • 2 scallions, thinly sliced
  • 1 clove garlic, minced
  • 1 teaspoon minced thyme
  • 1 large egg, beaten
  • 3 medium tomaotes
  • 2 bell peppers

Instructions

  1. Heat oven to 400°F. Cook orzo pasta according to package instructions, drain and transfer to a medium bowl. Add 3 tablespoons oil, ham, parsley, scallions, garlic, and thyme and season with salt and pepper to taste. Add egg and stir until coated.
  2. Cut the tops off the tomatoes and peppers. Remove seeds and flesh from the vegetables (you will need a spoon for the tomatoes) and set them cut side up in a 8-inch-by-8-inch baking dish. Rub 1 tablespoon of oil over inside and outside of vegetables, then season generously with salt and pepper.
  3. Divide mixture evenly between vegetables, mounding slightly on top. Fill baking dish with enough water to reach 1/2-inch up the sides of the tomatoes and bake, basting every 15 minutes, until vegetables are tender and orzo starts to brown, about 40 to 50 minutes.
Nutrition Information:

Amount Per Serving: Calories: 0Total Fat: 0gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 0gCholesterol: 0mgSodium: 0mgCarbohydrates: 0gFiber: 0gSugar: 0gProtein: 0g

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© Kate Ramos

The Best Zinfandel Spaghetti Recipe

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Long, long ago I was a lowly production assistant on the cooking show Easy Entertaining with Michael Chiarello. This was far from a glamorous job (I was more schlep horse than superstar) but it is one I will always remember fondly.

Primarily because it was on this set where I met my dearest friend. We spent the heinously long hours bantering back and forth on walkie-talkies and bonded over our mutual love for really dumb movies, of which we both knew every line. Reciting those lines to each other in terrible accents is a ritual that now annoys our husbands to no end.

I also cherish this job for the many stellar recipes I picked up while working there. One of my absolute favorites is Michael’s take on red wine pasta. I love the bitterness of the broccoli with the sweet, heady nature of the wine. Apparently it is one of his favorites too—it appears on the menu at his Napa Valley restaurant, Bottega, as well as in his newest cookbook, Michael Chiarello’s Bottega.

Zinfandel Spaghetti Recipe

Zinfandel Spaghetti Recipe

Yield: 4 servings
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 20 minutes

A one-pot pasta recipe with garlic, broccoli, and a whole bottle of Zinfandel wine. Adapted from Michael Chiarello's Bottega

Ingredients

  • 1 medium head broccoli, tough stems removed and cut into long, thin pieces
  • 1 pound spaghetti
  • 1 (750 ml) bottle Zinfandel
  • 1 tablespoon sugar
  • 1/3 cup olive oil
  • 4 cloves sliced garlic
  • 1/4 teaspoon red pepper flakes
  • Parmesan cheese for serving, optional

Instructions

  1. Bring a large pot of heavily salted water to a boil. Add broccoli and cook until just tender. Transfer to a baking sheet and spread into a single layer. Once water has returned to a boil, add spaghetti. Cook halfway through, about 5 minutes. Reserve 1 cup of pasta water, drain and return empty pot to stove.
  2. Add wine and sugar to pot, bring to a boil and reduce by half, about 8 to 10 minutes. Add the pasta and gently stir with tongs to break apart the strands. Boil over high heat until most of the liquid is absorbed and pasta is al dente.
  3. Meanwhile, heat oil in a large frying pan over medium-high heat. Add garlic and season with salt and pepper. Add the broccoli and pepper flakes and season again with salt and pepper. Cook, stirring occasionally until broccoli is coated in oil and garlic is golden. Add half of the reserved water and stir to combine.
  4. Add broccoli mixture to the pasta and toss gently. Add more of the pasta water if spaghetti is too dry. Serve with cheese if desired.
Nutrition Information:
Yield: 4 Serving Size: 1
Amount Per Serving: Calories: 401Total Fat: 19gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 16gCholesterol: 1mgSodium: 53mgCarbohydrates: 44gFiber: 4gSugar: 5gProtein: 8g

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© Kate Ramos
Cuisine: Italian / Category: Pasta and Noodles

Lemony Fish with Ratatouille Recipe

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 As we bridge the gap between summer and fall there are still a few days where warm-weather food is appropriate. Even here in the northern prairie we’ve had two weeks of weather in the 70’s. Luckily the Farmer’s market is still doling out summer ingredients like eggplant, zucchini and tomatoes to keep up with my mood.

I like to squeeze every last drop out of summer so making dishes that celebrate the season like fresh lemony fish and vibrant ratatouille is right up my alley.

 
Lemony Fish with Ratatouille Recipe

Lemony Fish with Ratatouille Recipe

Yield: 6 servings
Prep Time: 25 minutes
Cook Time: 50 minutes
Total Time: 50 minutes

A healthy summer dinner. Serve with crusty bread and a crisp salad.

Ingredients

  • 1 1/2 pounds flaky white fish fillets, such as cod or tilapia
  • 1/2 medium lemon
  • 2 tablespoons olive oil

For the Ratatouille:

  • 1 1/2 pounds tomatoes
  • 1/4 cup olive oil
  • 1 large eggplant, diced
  • 1 large yellow onion, diced
  • 3 cloves garlic, minced
  • 1 medium green bell pepper, diced
  • 1 pound zucchini or yellow squash, diced
  • 1 bay leaf
  • 1/4 cup chopped Italian parsley

Instructions

  1. Rinse and pat dry fish and season both sides generously with salt and pepper. Thinly slice lemon and layer slices between fish fillets. Cover and refrigerate if not using immediately.

For the Ratatouille:

  1. Cut tomatoes in half horizontally and gently squeeze to remove seeds. Coarsely chop tomatoes and set aside.
  2. Heat 3 tablespoons oil in a large frying pan over medium-high heat. Once shimmering, add eggplant and season with salt and pepper. Cook until eggplant begins to turn golden, then remove from skillet.
  3. Add remaining tablespoon of oil to the pan, once hot add onions and season with salt and pepper. Cook until starting to brown then add garlic and bell pepper. Continue cooking until pepper starts to soften, then add zucchini and season again with salt and pepper.
  4. Once zucchini is starting to brown, add tomatoes, eggplant, and bay leaf and bring to a boil. Lower heat to a simmer and cook until all vegetables are tender and stewed. Stir in parsley.
  5. While vegetables are cooking, heat 2 tablespoons oil in a large non-stick frying pan over medium-high heat. Once shimmering, add fish fillets and cook, without disturbing, until browned on one side. Flip and cook until fish easily flakes when pressed with a finger.
  6. Taste ratatouille and add more salt and pepper if necessary. Serve hot or at room temperature with fish.
Nutrition Information:
Yield: 6 Serving Size: 1
Amount Per Serving: Calories: 414Total Fat: 17gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 13gCholesterol: 139mgSodium: 180mgCarbohydrates: 24gFiber: 7gSugar: 11gProtein: 45g

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© Kate Ramos
Category: fish

The Best Thai Carrot Soup Recipe

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I was feeling postively electric last week after my first meeting with Valley City’s Public School Food Service Director, Sue Milender. I have decided to volunteer with the Chefs Move to Schools  program, an initiative put forth by Michelle Obama as part of her Let’s Move campaign to get our nation’s kids healthy. 

 
I have to say I was expecting the worst—corn dogs and mystery meat with a healthy dose of ketchup as the vegetable, but I am happy to say I was wrong. For a small town in the middle of nowhere, we’ve got some very exciting things going on. Valley City’s kids are participating in weekly veggie taste tests, picking edamame from the community garden and are preparing for Apple Day, where local farmers bring in several varieties of apples (not to mention those grown on school property) so the students in all grades, can taste them, cook with them, and learn about how apple trees grow. 
 
The daily lunch offerings still face a myriad of problems, but the awarness about sustainability, variety of foods and local eating were very impressive. I have been tasked with helping set up a smoothie bar and a sub shop with homemade soups and salads at the high school. I look forward to working with the food service workers who make this all happen and will update our progress on the blog. If anyone else is participating in this program I would love to hear what other people are doing in thier communities. 

Now for dinner, a pureed carrot soup with a touch of exoticism. 
 

Thai Carrot Soup Recipe

Thai Carrot Soup Recipe

Yield: 4 servings
Prep Time: 20 minutes
Cook Time: 40 minutes
Total Time: 40 minutes

A creamy carrot soup made with ginger, green curry paste, and coconut milk. Gluten and dairy free!

Ingredients

  • 2 tablespoons olive oil
  • 1 medium yellow onion, chopped
  • 1 1/2 pounds carrots, peeled and chopped
  • 2 tablespoons minced ginger
  • 1 tablespoon green curry paste
  • 1 quart vegetable stock or broth
  • 1 (14-ounce) can coconut milk
  • 2 tablespoons fish sauce
  • Juice of 1/2 a lime
  • Chopped cilantro, for garnish

Instructions

  1. Heat oil in a 2 quart sauce pan over medium-high heat. Add onion and season with salt and pepper. Cook, stirring ocassionally until beginning to brown. Add carrots and season again with salt and pepper, continue cooking until carrots become slightly tender. Add ginger and curry paste and stir until ginger begins to brown. Add vegetable stock and stir, scraping any browned bits on the bottom of the pan. Bring soup to a boil, then reduce heat to a slow simmer. Cook, until carrots are very tender. Add coconut milk, fish sauce and lime juice and stir to combine. 
  2. Remove from heat and ladle soup into blender about 1/2 to 3/4 full. Cover with a clean kitchen towel or rag you don't mind getting dirty and while holding the towel down with one hand, turn blender on low. Slowly increase blender speed until mixture is smooth. Repeat until all soup is pureed. Return to pot and bring to a simmer. Taste and add more salt and pepper if necessary, serve with a sprinkling of cilantro. 
Nutrition Information:
Yield: 4 Serving Size: 1
Amount Per Serving: Calories: 320Total Fat: 20gSaturated Fat: 12gTrans Fat: 0gUnsaturated Fat: 7gCholesterol: 2mgSodium: 1729mgCarbohydrates: 33gFiber: 6gSugar: 17gProtein: 6g

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© Kate Ramos
Cuisine: Asian-American / Category: Soups and Stews

Beef and Barley Soup Recipe

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Wet, rainy spring days are made for light, brothy soups. I spotted this one in an old Martha Stewart cookbook I discovered in my stacks. The cookbook was first published in 1997 and while that doesn’t seem like that long ago, it feels as dated as if it was published in 1977.
 
It is full of recipes for Red Pepper Coulis and Poppy Seed Vinaigrette, things that now seem dainty and gratuitous. It’s hard to believe that much has changed but the 90’s were before the explosion of the word sustainable and before Rachael Ray. Apart from casseroles and the grill, seasonal food and cooking was still considered gourmet; a little bit fancy.
 
As I paged through this relic from decades past I came across this rich beef soup. It was wonderful, the beef was tender and there was just enough barley to add body without soaking up all the broth. I guess some things transcend the ages.

 

Beef and Barley Soup Recipe

Beef and Barley Soup Recipe

Yield: 4 servings
Prep Time: 10 minutes
Cook Time: 1 hour 20 minutes
Total Time: 1 hour 30 minutes

Rich beef broth with hunks of tender meat, chewy barley, and vegetables. Adapted from Martha Stewart's Healthy Quick Cook

Ingredients

  • 2 tablespoons olive oil
  • 1 pound beef stew meat, cut into 1/2-inch pieces
  • 1 medium yellow onion, medium dice
  • 2 medium carrots, medium dice
  • 1 stalk celery, medium dice
  • 6 cups beef stock or low-sodium beef broth
  • 1/4 cup pearl barley, rinsed
  • 3 sprigs fresh thyme
  • torn fresh basil or Italian parsley leaves for garnish, optional

Instructions

  1. Heat 1 tablespoon oil in a large stock pot over medium-high heat. Add beef and season generously with salt and pepper. Brown evenly, then remove from pot with a slotted spoon.
  2. Add remaining tablespoon of oil. Once shimmering add onion and cook until translucent. Add carrots and celery and season with salt and pepper. Cook until onions start to brown, about 10 minutes.
  3. Add 1/2 cup of the stock and scrape any browned bits from the bottom of the pot. Add remaining stock, beef, barley, and thyme and bring to a boil. Reduce heat to a slow simmer and cook, covered, until meat is tender about an hour.
  4. Taste and add more salt and pepper if necessary. Remove thyme stems and serve with a sprinkling of herbs if desired.
Nutrition Information:
Yield: 4 Serving Size: 1
Amount Per Serving: Calories: 359Total Fat: 15gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 10gCholesterol: 112mgSodium: 935mgCarbohydrates: 12gFiber: 2gSugar: 4gProtein: 45g

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© Kate Ramos
Cuisine: American / Category: Soups and Stews

Whole-Wheat Banana Pancakes Recipe

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Meals take on a whole new meaning once children enter the scene. Dinner becomes a testing ground, exploring the boundaries of what your child will consume without protest. Lunch, more often than not, becomes part scavenger hunt part Iron Chef competition to see what is edible and can be made in under 10 minutes and breakfast is a study in repetition.

We’ve basically been eating the exact same things every morning for a year now. My daughter would happily eat Cheerios and yogurt for every meal of every day but on occasion I need a break from the monotony and turn to pancakes.

Still wanting to maintain a modicum of healthiness, I opted for a touch of whole wheat flour and some fruit, but the beauty of pancakes is they are a whiteboard for flavors, you can add blueberries, frozen raspberries or even grated carrot instead of the banana, so feel free to use your imagination.

These are pancakes of the light, crispy-edged variety. If you prefer a cakeier pancake, use 1/2 cup less soymilk.

Whole-Wheat Banana Pancakes Recipe

Whole-Wheat Banana Pancakes Recipe

Yield: 6 servings
Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 10 minutes

Fluffy banana pancakes recipe made with whole wheat flour for extra rib-sticking power for cold winter mornings. Dairy free!

Ingredients

  • 1 1/2 cups all-purpose flour
  • 1/2 cup whole-wheat flour
  • 2 tablespoons granulated sugar
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon kosher salt
  • 2 1/2 cups soymilk
  • 1 teaspoon cider vinegar
  • 2 large bananas, mashed
  • 2 large eggs
  • 1/4 cup vegetable oil

Instructions

  1. Whisk together both flours, sugar, baking powder, baking soda and salt in a large bowl.
  2. Whisk together soymilk and vinegar in a separate large bowl and let sit for a couple minutes to sour milk. Whisk in bananas, eggs and 2 tablespoons of the oil, then gradually whisk the wet ingredients with the dry.
  3. Heat 1 tablespoon oil in a large cast iron or non-stick frying pan over medium heat. Working in batches, spoon 1/4 cup batter into the pan. Cook pancakes until the edges have begun to brown and air bubbles cover the top, about 3 minutes. Flip pancakes and cook 1 to 2 minutes more. Repeat with remaining batter, adding more oil if pan dries out. Serve with warm with maple syrup.
Nutrition Information:
Yield: 6 Serving Size: 1
Amount Per Serving: Calories: 351Total Fat: 13gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 9gCholesterol: 62mgSodium: 394mgCarbohydrates: 49gFiber: 4gSugar: 12gProtein: 10g

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© Kate Ramos
Cuisine: American / Category: pancakes

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