Sunday, February 28, 2016

Chipotle Chili Spice mixture

2 tablespoon ground chipotle chile pepper
2 tablespoon garlic powder
2 tablespoon onion powder
2 tablespoon ground coriander
2 teaspoons paprika
2 teaspoon black pepper
2 teaspoon cumin
2 teaspoon oregano 
1 teaspoon seasoned salt
1 teaspoon cayenne pepper

I make pint jars of this and save it, to add to a variety of dishes...   Yum!

Wednesday, February 10, 2016

adapted italian wedding soup

Yummy. I made adaptions to fit what I had on hand. Very good,

1 small onion, grated
1/3 cup chopped fresh Italian parsley
1 teaspoon minced garlic
1/2 cup Italian bread crumbs
1/2 cup grated Parmesan
1lb ground turkey

Freshly ground black pepper
12 cups low-sodium beef broth 
1 pound chopped fresh spinach
2 large eggs
2 tablespoon freshly grated Parmesan, plus extra for garnish
Salt and freshly ground black pepper

One bundle soba noodles broke into thirds. 


To make the meatballs: Stir the first 6 ingredients in a large bowl to blend. Stir in the cheese, turkey. Using 1 1/2 teaspoons for each, shape the meat mixture into 1-inch-diameter meatballs. 

To make the soup: Bring the broth to a boil in a large pot over medium-high heat. Add the meatballs and spinach and simmer until the meatballs are cooked through and the spinach is tender, about 5 minutes. Whisk the eggs and cheese in a medium bowl to blend. Stir the soup in a circular motion. Gradually drizzle the egg mixture into the moving broth, stirring gently with a fork to form thin stands of egg, about 1 minute. Break soba noodles and drop into at the soup and wait a few minutes for them to be soft.  Season the soup to taste with salt and pepper

Adapted from a food network recipe