Wednesday, November 10, 2010

Tortilla Soup

I apologize for the lack of pictures, but our kitchen is about to be remodeled and I wanted to get this posted before I forgot how I made it.  I truthfully opened several cans and dropped ingredients in a pot, but it came out delicious!  All ingredients can be adjusted to taste, and I think I might happily make it without the chicken next time, it was almost unnecessary.

Tortilla Soup
1 can green enchilada sauce
1 can Ro-Tel tomatoes, undrained
1 can whole kernel corn, undrained
1 can great northern white beans, undrained
1 small can sliced black olives, drained
1 1/2 cups diced or shredded cooked chicken
32 ounces chicken broth or stock
5-7 6-inch corn tortillas, torn into 1-inch pieces
3 tablespoons dried minced onions (feel free to saute fresh onion and then add everything else)
cumin, to taste
black pepper, to taste
salt, to taste
garlic powder, to taste
chili powder, to taste

Combine all ingredients in a pot and bring to a boil.  Reduce to simmer and cook until tortillas have begun to break down and thicken the soup.  Serve with shredded cheese, diced avocado, cilantro, whatever sounds good!

Tuesday, November 2, 2010

Pasta with Creamy Pumpkin Sauce

Continuing with my pumpkin theme, I found a pasta recipe that reminded me of a simple pumpkin soup I adore.  I love recipes that used canned pumpkin puree, and I adapted this one to taste more like the soup, just over pasta.  Enjoy!



Pasta with Creamy Pumpkin Sauce 
(adapted from a recipe from Circle B Kitchen)

1 pound campanelle or penne pasta
2 tablespoons extra-virgin olive oil
3 shallots, finely chopped
3 cloves garlic, grated
1 1/2 cups chicken broth
One 15-ounce can pure pumpkin puree
1/4 cup heavy cream
2 to 3 oz goat cheese
1 tsp salt
½ tsp fresh cracked pepper (or 1/4 tsp crushed red pepper)
½ teaspoon ground cinnamon
¼ teaspoon nutmeg
1/2 to 1 teaspoon cumin (add to your taste)
1 teaspoon of dried rubbed sage
Grated parmigiano-reggiano cheese

Bring a large pot of water to a boil and add 2 to 3 tablespoons of salt. Add the pasta and cook until al dente.  Drain.

Meanwhile, in a medium skillet, heat the olive oil over medium heat. Add the shallots, crushed red pepper (if using), and garlic and cook until softened, about 5 minutes. Stir in the broth, pumpkin, salt, pepper and cream. Add the cinnamon, nutmeg, and cumin and whisk in the goat cheese and sage. Lower the heat and simmer until thickened, about 5 minutes. Taste for seasoning and adjust if necessary. Can add a little of the Parmesan cheese here if you like.

Toss the pasta with the sauce, cover and let sit off the heat for 5 minutes or so. Place in a serving bowl and top with a good dusting of the Parmesan cheese and a little more sage. Serve with additional Parmesan cheese at the table.

**On a side note, you could easily add chicken or sage sausage to this recipe if you aren't up for pasta without meat.

**Second Day Recipe....
I wanted to do something a little different with the leftovers, so I made a frittata.

2 cups leftover Pasta with Pumpkin Sauce
6 to 8 ounces sage sausage, cooked
2 large eggs
1/4 cup milk
any extra cheese you want to add

Combine all ingredients in a bowl.  Heat some olive oil in a 10-inch skillet.  Add pasta and egg mixture and spread evenly and press down in the pan.  Cook for 8 minutes, or until golden brown.  Carefully invert onto a  plate, add a little more oil to the pan, and slide mixture back into skillet and cook the other side for 6 to 8 minutes. Turn out onto serving platter and cut into wedges and serve warm.
 

©2009 Epicuriosities | by TNB