Tortilla Soup and Pumpkin Cranberry Bars

We had an impromptu party Friday night and served two of our favorites.

Tortilla Soup
with minor modications from Food & Wine January 1997

8-10 Tablespoons vegetable oil
16 6-inch corn tortillas, halved and cut into 3/8" strips
1 large yellow onion, chopped
1 Tablespoon minced garlic
2 Tablespoons paprika
1 heaping Tablespoon cumin
2 teaspoons coriander
1 Tablespoon chili powder
10 cups chicken broth (we use Better than Bouillon)
2 28-ounce cans whole (or crushed) tomatoes in puree
4 bay leaves
3 teaspoons salt (considerably less than the original recipe)
1/2 cup chopped cilantro
3 pounds boneless, skinless chicken breasts, cut into 3/4 inch pieces
2 avocados, diced

for serving
grated cheddar, about 2/3 of a pound (we used sharp white from New York)
lime wedges
chopped cilantro

In a large heavy pot, heat the oil over moderately high heat. Add about 1/10th of the tortilla strips and cook, stirring, until pale golden brown, about 1 minute. (I start off with less oil and add it as needed, to minimize the total amount used.) Remove with a slotted spoon and drain on paper towels. Continue until all the tortillas are fried.

Reduce the heat to moderately low. Add the onion, garlic and spices, stirring, for 5 minutes. Add the broth, tomatoes, bay leaves, salt, cilantro and one-third of the tortilla strips. Bring to a simmer and cook, uncovered for 30 minutes. Remove the bay leaves.

In a blender, in batches, puree the soup. (Be careful, because the soup is hot. Fill the blender no more than 3/4 full and always put a dish towel on top of the cover in case any leaks.) Pour all the soup back in the pot. Add the chicken, and simmer until just cooked through. The original recipe says this just takes a minute but I usually give it 5-10 just to be safe. Stir in the avocado.

To serve, crunch up some of the remaining tortilla strips in a bowl, top with cheese and then cover both with soup. Sprinkle with cilantro, if you like, and a squirt of lime juice.

Serves 8-10

Pumpkin Cranberry Bars

These are completely addicting! The recipe (which we didn't alter at all) is here. It's from Taste of Home November 2002 and is great for potlucks and block parties because it makes 48 bars! :)

Kiva Update

This summer I signed up to a virtual runner in the Kiva New York Run4Kiva. I thought it would be fun to follow up on the original post (which is here).

here's my t-shirt!

The official race report said that "around 200 runners signed up total from the New York area and around the World, which raised nearly $2,600 for the non-withdrawable Team Fund, which will continue to support borrowers on Kiva in perpetuity." How great is that? Here are some photos from race day, see the whole album by clicking here.

staging area (Muscle Milk was a sponsor)

close up of the logo on the t-shirts

getting ready to start - nice to see so many women participating!

the race - doesn't it look like it was a beautiful day?

One of the fun things that came out of my virtual participation in the race is that a fellow Kiva supporter made a loan through Kiva in my honor. Altogether, our group loaned a La Bueno Fe (The Good Faith) of El Seibo, Dominican Republic $2,525 to purchase fruit, vegetables and chickens to grow their businesses. Here are the ladies (and men):

They've already paid back 47%! Learn more about them (and the loan) by clicking here.

Mushroom Barley Soup

From The Clueless Vegetarian

3 tbsp. butter (or vegetable oil)
2 small onions, chopped
2 medium carrots, chopped
1 stalk celery, chopped
2 cloves garlic, squished
1 lb. mushrooms, sliced
3 quarts vegetable broth (12 cups)
1 cup barley
1 tsp. crumbled dried thyme
2 tbsp. chopped fresh parsley
2 tbsp. chopped fresh dill weed
salt and pepper to taste

In a large pot or Dutch oven, melt the butter over medium heat. Add the onions, carrots, celery and garlic and cook, stirring for about 10 minutes or until tender. Add the sliced mushrooms and let cook for another 6 to 8 minutes, until the mushrooms have let out their juices and the liquid is beginning to evaporate.

Now add the vegetable broth, barley and thyme, and bring to a boil. Cover the pot with a lid, lower the heat to a simmer, and let the soup cook, stirring occasionally, for 1 1/2 hours. If it is becoming too thick, add more water. Add the chopped parsley and dill, simmer for another 15 minutes, and season with salt and pepper to taste.

Makes 8 to 10 servings.

Extraordinary Ordinary People

I loved this book! I had hoped that Condoleezza Rice's new memoir would live up to the hype, and it did. Here's a brief excerpt of the info from the publisher (see more in my August 30th post):

As comfortable describing lighthearted family moments as she is recalling the poignancy of her mother’s cancer battle and the heady challenge of going toe-to-toe with Soviet leaders, Rice holds nothing back in this remarkably candid telling. This is the story of Condoleezza Rice that has never been told, not that of an ultra-accomplished world leader, but of a little girl – and a young woman -- trying to find her place in a sometimes hostile world and of two exceptional parents, and an extended family and community, that made all the difference. 


This is compelling reading. Dr. Rice has a clear no-nonsense voice that translates well into the written word. Rather than give a traditional synopsis review, let me share a few reasons I enjoyed her story.

• As a fan of memoirs in general, this one does an excellent job of providing great background, not only on the author herself but her ancestors, her extended family and the times into which she was born.
• So much of this book is like having a front row seat to history. From Birmingham, Alabama in the 1950s and 60s to the fall of the Soviet Union, Dr. Rice shares her perspective on events that shaped our nation.
• The themes that run through the book are inspiring. For example, her appreciation of the sacrifices her parents made to help her succeed; and their commitment to instilling in her values like perseverance, appreciation of the fine arts, and voluntarism.

While I don't always agree with her politics, it was easier to see (after reading the book) how and why she is a conservative. I also appreciated that she included a bit about her sorority experience, including a group picture on the front lawn of the UD Alpha Chi Omega house. 

Extraordinary, Ordinary People is the first of three books Dr. Rice is scheduled to write. I hope the two that follow are as good as the first!

Thomas's Big Bite Take Two

Fish Tacos!

Egg Sandwich Saturday may be on the way out in favor of Food Network Saturday. For the second week in a row, T cooked an entire meal based on an episode of Guy's Big Bite. This week I got to join in the fun! And it really was an adventure. I had never fried anything at home before. It's as messy as you'd imagine, but lunch was outstanding.

First we made the sangria perea, black bean salad, tequila lime aioli, and pico de gallo, and then we got to work on the fish. Here it is in the marinade:

And here are our three dredges (from bottom to top - tempura flour, tempura batter, panko bread crumbs):

T and I getting the fish ready to fry:

Frying the fish. Like our fancy new thermometer? (We didn't have a candy/frying thermometer at all.)

Lunch = Yum! The aioli is in the blue bowl, tortillas in tin foil, black bean salad in the green bowl and pico de gallo in bowl with blue lid. 

Tex Wasabi's Koi Fish Tacos

Ingredients
1 lime, juiced
1 tablespoon tequila
1 teaspoon ground cumin
1 teaspoon salt
1 teaspoon black pepper
12 ounces cod or firm white fish, cut in 1-inch pieces
16 (8-inch) corn tortillas
Canola oil
4 ounces tempura flour
8 ounces prepared tempura batter made with cold water
6 ounces panko bread crumbs
1 cup shredded white cabbage
1/2 cup shredded red cabbage
3 tablespoons chopped cilantro leaves
1/4 cup very thinly sliced red onion

Directions
In medium bowl, combine lime juice, tequila, cumin, salt, and pepper; mix thoroughly. Add the fish and toss to coat. Marinate for 10 minutes.

Warm tortillas on grill or pan. Cover with a towel to keep warm.

In a medium Dutch oven, heat the canola oil to 350 degrees F.

Remove fish from marinade, shake off excess, dredge in tempura flour, and dunk in cold tempura mixed batter. Roll in panko bread crumbs, pressing panko onto fish. One by one add fish to oil, making sure to keep the fish pieces separated. Fry for 4 to 5 minutes, or until light golden brown. Remove and drain on paper towels.

Mix cabbage, cilantro and onion. Stack 2 tortillas; place 1/8th of fish on top of each, and top with cabbage mixture, Pico de Gallo, and Tequila Lime Aioli. Serve immediately.

Pico de Gallo:
4 Roma tomatoes, diced
2 tablespoons chopped cilantro leaves
1/2 red onion, minced
1 teaspoon minced garlic
1 jalapeno, seeded and minced
1 lime, juiced
Salt and pepper

In a bowl, mix all ingredients, season with salt and pepper and refrigerate for 1 hour for flavors to meld.

Tequila Lime Aioli:
3 tablespoons premium tequila
1 lime, juiced
8 ounces sour cream
1/4 cup milk
2 teaspoons minced garlic
1/2 teaspoon ground cumin
2 tablespoons minced cilantro leaves
Salt and pepper

In small bowl, combine all ingredients and chill for 1 hour. Season with salt and pepper, to taste.

Black Bean Salad

Ingredients
2 cans black beans, drained, about 30 ounces
1 (15-ounce) can corn, drained
2 Roma tomatoes, diced
1/4 cup diced red bell pepper
1/4 cup diced red onion
1/4 cup diced green onions
1/4 cup diced pineapple
1 tablespoon chopped cilantro leaves
1 jalapeno, seeded and minced
4 tablespoons sherry vinegar
Juice of 1/2 lime
3 tablespoons honey
1 tablespoons salt (this MUST be a typo; try 1 teaspoon)
1 teaspoon black pepper
Pinch ground cumin

Directions

Mix all ingredients in a bowl and refrigerate for 1 hour.

My Visit to SMU AXO

Thank you to Iota Sigma chapter for hosting the AXO NPC delegation a week ago Sunday. We loved seeing your home and appreciated you giving up the dining room to us for a big chunk of the day!

Love the banner!

This tile lyre is mounted on the wall outside the back door. There is a photo of it in the chapter room and all the members of the class who donated it signed the mat around the picture. Love that idea! 

Newly renovated bathroom (Britain I'll email you the rest of the pics.)

This photo is to show the great built in cubbies/shelving in the sister's rooms.

Beautiful fountain on the back patio dedicated to a sister who died after a drunk driver hit her car. The chapter raises money for MADD in her honor every year.

Great wallpaper in the downstairs powder room features lyres and lyre birds (see below).

yay lyrebird!

Better Than Pretty

Saw this great video on one of my favorite blogs Katya's Non-Profit Marketing Blog and it really made an impact on me. I'm so grateful to have a Mom who never put a lot of stress on being pretty!