04 October 2010

more menu madness and tortilla soup redux

So last week I went to this fabulous dinner, but I never ended up posting pictures or a review because life got busy. Not soul-crushingly busy, but "why isn't my science making sense" busy. I'll post about it this week, though. As for now, I just wanted to post another set of menus. We've been eating in a whole lot lately, so I'm trying my hardest to keep it interesting.

For lunch this week, I made tortilla soup. I've made it before, but in the most horrible cheater-y way possible.

Tortilla Soup Part Dos:
4 chicken thighs
15+32 oz chicken stock
1 Tbs olive oil
1 medium yellow onion, chopped
2 carrots, peeled and chopped
1 large celery stalk, chopped
3-4 cloves garlic, crushed
4 jalapenos, seeded and chopped
1 28 oz can diced tomatoes
1 can chipotle peppers in adobo, chopped
2+ T adobo sauce
1 ear of corn, kernels stripped and "milked"
1 zucchini, chopped
0.5 c tortilla chips (or you could use corn tortillas.)
juice of 1 lime
oregano, cumin, s+p

In a large sauce pan, place chicken thighs, 15 oz of chicken stock, and water to cover. Bring to a simmer until the chicken is cooked through. Shred said chicken meat and reserve. Put the bones, skin, bits of chicken still stuck to the bone back in the pot and continue to simmer. In a dutch oven or stock pot, saute onion, carrots, and celery and about a tsp of salt in olive oil until the veggies are softened. Add in jalapenos, garlic, and whatever amount of cumin that you're using and stir until fragrant (like 30 seconds). Add in canned tomatoes, adobo sauce (which is hot! so adjust accordingly) and oregano and let that cook for ~10 minutes or so to let the flavors meld. At this point, turn your attention back to the stock and skim the fat off the top. Add the skimmed, strained stock to the soup, as well as the additional chicken stock, and crushed tortilla chips and bring back to a simmer. Add in the corn and zucchini and cook until soft. Add in lime juice. Season with salt and pepper. Serve with cheese, sour cream, avocado, more lime.

lunch: chicken tortilla soup
dinner: old bay shrimp, mushroom* risotto, green beans

lunch: chicken tortilla soup
dinner: mustard dill salmon, wilted spinach+roasted garlic, quinoa

lunch: quinoa+veggies
dinner: Slow-cooker Texas chili

lunch: chili
dinner: habanero chicken, jalapeno mac'n'cheese, carnival squash

lunch: chili
dinner: homemade gravlax, prosciutto, goat cheese, capers, olives, crostini

*The mushroom part will be sauteeing a bunch of wild mushrooms that need to get eaten and then the addition of truffle oil at the end that I really need to use up.

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