A refreshing chilled soup for hot afternoons.
Blend avocado, broth, onion. Mix cream and seasonings. Mix both together. Chill. Garnish with parsley, paprika and onion. Servings: 4
Ingredients
Preparation
Heat oil in a paella pan or shallow skillet. Throw in cut chicken and rabbit. Reduce heat and sauté until golden.
Add the tomatoes, chopped finely, and the artichoke. Cook 5 minutes. Add water. When it breaks into a boil, add the rice, salt, and saffron.
Lower flame gradually as rice cooks. Cook for about 20 minutes or until liquid is absorbed and rice is tender.
Remove from flame and let sit for a few minutes before serving. Servings: 6
Note: This is the true Valencia-style dish–made without seafood–as opposed to paella from Alicante, which does contain seafood. This little fact could cause dissension amongst the ranks of those who believe paella is synonymous with a seafood dish. The word paella, in fact, is the name of the wide, flat-bottomed pan in which the rice dish, whether seafood based or otherwise, is made.
Caldo Tlalpeño is a delicious traditional Mexican chicken soup with garbanzos, avocado, and lime.
Heat the stock. Add shredded meat from chicken breasts and whole chile largo. Simmer 5 minutes. Remove chile. Add the garbanzo beans and heat.
Pour into bowls and garnish with avocado and diced onion. Serve with lime wedges. Lime juice can also be added to the soup before serving.
This soup is often made will additional vegetables such as diced carrots, baby zucchini, and green beans, and sometimes served with chile chipotle for added smoky flavor.
This is Loretta’s Chicken Spaghetti recipe. I’d neither heard of nor eaten Chicken Spaghetti before knowing Loretta. She brought it into the family and it stayed. Chicken Spaghetti also brought Velveeta processed cheese into focus, as it seems Chicken Spaghetti is nigh on impossible to make without it.
I no longer eat chicken or cheese or any dairy products, much less “processed cheese.” By extension, Chicken Spaghetti no longer forms part of my diet. However, the recipe does remain!
Cook chicken. Skim fat, bone and chop the meat. Cook spaghetti in broth with extra water. Set aside. Saute green pepper, garlic, salt, pepper, paprika and onion in butter. Add to spaghetti. Add tomatoes, mushroom soup and Worcestershire. Add chicken and simmer for a few minutes.
Remove from fire and chill overnight. Place in a baking dish, layered with process cheese and olives. Top with almonds and Parmesan. Pour on extra broth and bake until hot and crusty on top
Pastel de Choclo is a typical corn and chicken casserole from Chile, with a sweet corn crust hiding a savory mixture of chicken, olives, raisins, and hard-cooked eggs.
Corn layer:
Saute the onion and garlic in oil. Add the chicken and cook over low flame until done. Season with salt and cumin.
Scrape corn from the cobs and grind in a blender or food processor with the basil. Cook a few minutes over low flame to thicken. If it is too thick add a little milk and if too thin, thicken with some cornstarch.
Spread the chicken in one layer in the bottom of an oven-proof casserole. Sprinkle with raisins and olives and then a layer of the quartered hard-cooked eggs. Spread the ground corn over top. Sprinkle sugar over the top of the corn layer.
Place in a 350 F oven until crust is golden
Pozole is a pork, chicken, and hominy soup very typical of south central and western Mexico. In many places it is traditionally served on Thursday afternoons and evenings. It is ladled into clay bowls and each person garnishes and seasons the soup at the table per individual taste.
Cut meat into pieces. Boil pork meat and chicken with onion, oregano, and salt. Skim as necessary. When meat is half-cooked, add hominy and whole chiles. Cook till hominy is tender and begins to pop open. Serve in clay bowls accompanied by any or all of the following garnishes and additions:
Ashkenazic Chicken Soup and Matzo Balls with Fresh Dill
Matzo Balls
Combine chicken wings, water, onion, carrot, parsnip, celery, parsley and dill sprigs, and pinch of salt to a large saucepan and bring to a boil. Partly cover and simmer 2 hours, skimming occasionally. Skim off excess fat. (Chicken soup can be kept 3 days in refrigerator or can be frozen; reheat before serving.)
Make matzo balls: In a medium bowl, lightly beat eggs with oil. Add matzo meal, salt and stir until smooth. Stir in water, then let mixture stand for 20 minutes so matzo meal absorbs liquid. Bring salted water to a boil. With wet hands, roll about 1 teaspoon of matzo ball mixture between your palms into a ball; mixture will be very soft. Set balls on a plate.
With a rubber spatula, carefully slide balls into boiling water. Cover and simmer over low heat for about 30 minutes or until firm. Cover and keep warm until ready to serve. (Matzo balls can be kept 2 days in their cooking liquid in a covered container in refrigerator; reheat gently in cooking liquid or in soup.)
To serve soup, remove chicken wings, onion, celery, parsnip, parsley and dill sprigs. Take meat off bones and add to soup; or reserve for other uses. Add pepper to soup, stir in snipped dill and taste soup for seasoning. Slice carrot and add a few slices to each bowl. With a slotted spoon, add a few matzo balls. Serve hot.
8 servings
Pollo en salsa verde
In blender, combine onion, coriander, garlic, tomatillos, chile, water, and salt. Brown chicken in oil in a large pot. Add blended sauce and simmer until chicken is tender and sauce has thickened. Add more water or broth as needed. Serve with rice and tortillas.
