Category Archives: What’s Cooking…

Mexican Soup

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What’s cooking y’all? Tonight I made a Mexican soup. In 1999, my dear friend Adrienne scribbled this recipe on the back of a piece of mail, and I’ve kept it all these years. Old recipes are the best recipes… xo

Ingredients

  • 2-3 large cans of chicken broth
  •  2 pounds of cooked shredded chicken (tonight I picked a rotisserie chicken)
  • 1 bag of frozen cauliflower
  •  1 can of corn
  • few stalks of celery
  • 1/4 cabbage chopped
  • 1 small can chopped green chilies
  • 2-4 jalapeños chopped
  • 1 large onion
  • 1/2 bunch of fresh cilantro
  • package of Mexican rice
  • cumin
  • oregano
  • salt and pepper
  • toppings: fresh cilantro, chopped avocado, cheese, sour cream

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Quinoa, Pine Nut,and Raisins

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I love to cook. In fact, I used to write for a food blog…that’s how much I like food. So, in 2016 I’m going to post one new recipe a week. Here’s to a new category – What’s Cooking!

Delicious food, a glass of wine, and a good book…sounds about perfect. xoxo

Quinoa, Pine nut, and Rasin side dish!

Ingredients

1 cup quinoa, rinsed well
1/4 cup pine nuts
2 tablespoons extra-virgin olive oil
2 cloves garlic, thinly sliced
1/3 cup chopped fresh parsley
1/4 cup raisins
1 tablespoon fresh lemon juice
Kosher salt and freshly ground pepper

Directions

Place the quinoa in a saucepan and cook over medium heat until toasted, about 2 minutes. Add 1 3/4 cups water (or use low-sodium chicken broth) and bring to a boil. Reduce the heat to medium-low and simmer, covered, until the liquid is absorbed, 10 to 15 minutes. Remove from the heat and let sit, covered, about 2 minutes.

Meanwhile, toast the pine nuts in a skillet over medium-high heat, stirring, until golden, about 3 minutes; transfer to a plate. Add the olive oil and garlic to the skillet and cook over medium heat, stirring, until golden, about 2 minutes. Transfer the garlic to the plate, reserving the oil.

Fluff the quinoa with a fork. Add the pine nuts, garlic, reserved oil, parsley, raisins and lemon juice. Season with salt and pepper and toss.

Per serving (3/4 cup): Calories 300; Fat 15 g (Saturated 2 g); Cholesterol 0 mg; Sodium 5 mg; Carbohydrate 37 g; Fiber 4 g; Protein 8 g