Tag Archives: easy

Easy Chicken Tortilla Soup and a Chocolate Tasting

Posted by emmarudolph in Uncategorized and tagged with , , , , , , , , , , ,

I’ve been suffering from serious writer’s block lately. Not ideal for blogging and especially not ideal for passing three writing-based classes. On top of having absolutely no genuine creative thoughts as of lately, I’m also on day 10 of a cold that just won’t seem to go away….uh oh, I’m doing that thing where bloggers just whine about their lives. Better get to the good stuff. Chicken tortilla soup will make all your woes go away! MAKE THIS! It will make you feel good; it’s healthy, hearty, and DELICIOUS! Just look at that….

Easy Chicken Tortilla Soup

Soups recipes can be difficult, time consuming, and use lots of complicated kitchenware. This recipe is not. If you are so fortunate to be the proud owner of a Crock-Pot, you can simply place all the ingredients listed below (*instead of roasting the pepper, cut off the top, remove seeds, and cut into strips) into the Crock-Pot on high for 3-4 hours. Before serving, cut the chicken into pieces. Add garnish, as you would with the stove-top cooked version

Makes 5 Hearty Servings

  • 1 bell pepper -  about $1
  • 1 pound boneless skinless chicken breasts -  about $3-5 or $5-7 for organic chicken
  • 2 tablespoons olive oil -  one quart extra virgin olive oil runs about $5 at most grocery stores and will last you a long time
  • 1 yellow onion, diced -  about $1
  • 4 garlic cloves, diced -  I like to buy pre-peeled cloves to make life easier, about $1.50 for one bulb
  • 1 4-oz can diced green chilies, drained – about $1.50
  • 1/2 teaspoon cumin (optional) -  an average 13g costs about $3-4 and will last you for years
  • 1/2 teaspoon chili powder (optional) -  an average 13g costs about $3-4 and will last you for years
  • 1 can hominy, rinsed and drained -  about $1.50
  • 1 14-oz can diced tomatoes -  about $1.50
  • 1 1/2 quart chicken broth (6 cups)  – about $4

For the Garnish:

  • 2 corn tortillas, sliced lengthwise into fifths -  about $3 for a pack of 12 (you can freeze what you don’t use)
  • 3 tablespoons fresh cilantro, chopped -  about $2 for a large bunch/ 1 oz
  • 1 lime, sliced -  about .70¢
  • 1 avocado, sliced -  about $1.25

Approximate cost: $15, which makes 5 servings at $3.00 each

Approximate cooking time: 45 minutes

A side note on hominy: Hominy is a grain, it’s like corn, and its kind of confusing so read about it here. What I can tell you is that hominy makes this soup incredibly filling (that’s a good thing!) and its unique and y’all should be branching out in your culinary endeavors….

This is hominy.

This is hominy.

Preheat oven to 400. Wrap one bell pepper in tin foil. Bake for 30 minutes, until slightly browned.

Your pepper should look something like this

Your pepper should look something like this

Meanwhile, bring a large pot of water to boil. Add the chicken breasts, reduce heat and simmer for about 30 minutes, until breasts are cooked through. The chicken should be white through the center.

Not very appetising, I know but this is step 2

Not very appetising, I know but this is step 2

Drain and set chicken breasts aside to cool. Chop into bite size pieces. You can also shred it with your fingers. Oooh fun! Remove bell pepper from foil (CAREFULLY, it’s hot!) and let cool. Cut off stem, remove seeds, dice pepper.

Starting to look yummy again (I hope)

Starting to look yummy again (I hope)

Place a large soup pot over medium-high heat. Add 2 tablespoons olive oil and diced yellow onions. Stir occasionally for about 5 minutes until onions become translucent. Add diced garlic and drained diced green chilies, chili powder and cumin. Stir.

Onions, garlic, diced chillies

Onions, garlic, diced chillies

Add diced tomatoes, drained hominy, chicken stock, diced chicken, and pepper.  Stir and bring to a boil

Add diced tomatoes, drained hominy, chicken stock, diced chicken and pepper. Stir and bring to a boil

Add diced tomatoes, drained hominy, chicken stock, diced chicken and pepper. Stir and bring to a boil

Prepare garnish

Cut ingredients like so

Cut ingredients like so (*not shown: lime)

Place garnish on the bottom of a bowl, squeeze in lime juice, serve soup hot on top of garnish

Pouring soup on top of garnish

Pouring soup on top of garnish

Finished product! Tada!

Finished product! Tada!

On a side note…. I’ve just broken my almost one month hiatus from chocolate! Don’t ask me what I was thinking. All I know now is I can not live without chocolate. So to celebrate my re-entrance in the chocolate world, I had a little chocolate tasting. Not quite as glamarous as it sounds- pathetic, really since I’m in my room, alone, with a glass of milk. Here’s what I got

chocolate heaven?

chocolate heaven?

I HIGHLY recommend the ‘Lake Champlain Peppermint Crunch Dark Chocolate’ with real chunks of peppermint in it….OMG!

Bagged Dinner

Posted by emmarudolph in Uncategorized and tagged with , , , , , , , , ,

The solution to cooking a multi-ingredient dinner without using a single pot or pan! The only necessary supply needed is about one square foot of parchment paper. (One 70 sq foot roll costs about $2) This dish is ridiculously healthy because it uses no added fat. Additionally, you can add as many vegetables as you like, of any variety. Some other add-ons that might work well: thin slices of lemon, olives, baby potatoes sliced in half, bell peppers, celery, etc. Also, you may substitute the fish with any type: sole, cod, haddock, salmon, swordfish, shrimp, scallops. **All ingredients must be defrosted before cooking**

Baked Fish Dinner

Mahi mahi baked with onions and tomatoes and a side of steamed bok choy

Mahi mahi baked with onions and tomatoes and a side of steamed bok choy

Makes 1 serving

  • 3-6 oz piece of mahi mahi (the fish so nice, they named it twice ;) ) – about $7/pound frozen
  • 1 teaspoon soy sauce - about $3 for a 10 fl oz bottle
  • 1/4 teaspoon minced fresh ginger - about $2.50 for a 23g jar
  • 1 teaspoon lemon juice -  about $1 for a fresh lemon or $2 for a 10 oz. bottle
  • 1/4 cup chopped onion - a little less than $1
  • 1/4 cup chopped tomato- a little less than $1

Approximate meal cost: $4.75
Approximate cooking time: 30 minutes

Pre-heat oven to bake 375. Place 1 square foot sheet of parchment paper on a baking sheet. Place fish in center of parchment paper. Add soy sauce, ginger, lemon juice, and any other desired seasoning.

Add seasoning to fish

Add seasoning to fish

Add chopped vegetables on top of fish

Add vegetables on top of fish

Add vegetables on top of fish

Secure parchment paper into a closed pouch using either staples, paper clips, or string to tie it. This keeps all the flavors and moisture locked in while baking.

Form into a pouch before baking

Form into a pouch before baking

Bake for 20 minutes. Remove from oven and carefully (using oven mits), cut open pouch. Turn oven to Broil High, and broil for 5-10 minutes until fish and vegetables are slightly browned and crispy. Enjoy with a whole grain carb for a balanced meal!

After broiling

After broiling

Yum! So fresh and healthy and hardly any cleaning up to do!

Yum! So fresh and healthy and hardly any cleaning up to do!

Garden Omelet

Posted by emmarudolph in Uncategorized and tagged with , , , , , , ,
Omelets, part of a complete breakfast

Omelets, part of this complete breakfast

Garden Omelet

A basic tutorial on how to make an omelet. For me the most difficult part of this was learning how to spell omelet… anyway, having the exact vegetables and cheese for this recipe is not of strict importance. You can substitute the vegetables with anything in your fridge that sounds good to you. Any kind of cheese will do. The real important thing about this recipe is mastering the omelet and realizing just how easy they are to make.

Makes 1 large omelet

Ingredients:

  • 1 tablespoon olive oil (canola oil is ok) -  one quart extra virgin olive oil runs about $5 at most grocery stores and will last you a long time
  • 1/8 cup (small handful) diced tomatoes – 1 tomato, about 75¢
  • 1/8 cup sliced mushrooms -  $2 for 10 oz baby bella variety (about 2.5 cups)
  • 1 handful fresh spinach -  about $2 for a small bag
  • 2 eggs -  approximately $2 for a dozen
  • 1 tablespoon crumbled goat cheese -  about $2.50 for 4 ounces
  • salt and pepper to taste

Approximate meal cost: $2.50


Approximate cooking time: 10 minutes

Heat oil in a skillet over medium-high heat. Add tomatoes and mushrooms, stirring occasionally. When vegetables begin to soften after about 3 minutes, add spinach.

Vegetables cooking

Vegetables cooking

In a small bowl, crack the eggs, add 1 teaspoon water or milk, salt and pepper if desired, and whisk until whites combine with yolk. Pour egg batter directly on top of vegetables in the pan. Using a spatula, lift the sides of the cooked egg and tip the pan so the uncooked juices get cooked. Sprinkle cheese through center of omelet.

Omelet before flipping

Omelet before flipping

When the sides of the omelet are completely cooked, place spatula under half of omelet and flip it over on top of the other side. After 1-2 minutes, flip over and cook for an additional 1-2 minutes. Omelet should be lightly browned on both sides with no visible egg juice. Enjoy with toast and a small glass of orange juice for a balanced breakfast!

Finished product! (I know I REALLY need to work on my photography skills)

Finished product! (I know I REALLY need to work on my photography skills)

TOMATOES

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Two incredibly easy tomato recipes. Any kind of tomato will do for these recipes: roma, plum, cherry, green, even slightly wilted and brown ones work well.

Fried Tomatoes

Ok so I’m not a complete southerner, yet, or these would be fried green tomatoes. Nonetheless, these are delicious, easy and fast to make. Serve for breakfast or brunch with a fried egg and toast for a tasty, balanced meal or pile these tomatoes onto a BLT for extra crunch or just eat plain for a snack.

Fried Tomatoes

Fried Tomatoes

Makes 4 servings

  • 3 tablespoons olive oil (canola oil is ok) -  one quart extra virgin olive oil runs about $5 at most grocery stores and will last you a long time
  • 1 pound tomatoes -  about $2 per pound
  • 1/2 cup whole wheat flour – a 4 pound bag costs about $2-3 and will last you a long time
  • salt and pepper to taste

Approximate meal cost: $4, which makes 4 servings at $1 each
Approximate cooking time: 5 minutes

Heat oil in a skillet over medium-high heat. Slice tomatoes into approximately 1/4 inch rounds (see photo). Distribute flour on a plate and mix in salt and pepper as desired. Coat both sides of each tomato slice with flour.

Carefully place each tomato, not overlapping, into the hot skillet. Flip after 2-3 minutes or until crispy and no light colored flour remains. Cook other side for 2-3 minutes. Remove from pan and serve immediately.

Fried Tomatoes

Fried Tomatoes

Pan con Tomate

Pan con tomate, or bread with tomato, is one of my favorite recipes I took back from my semester abroad in Sevilla, Spain. I spent a lot of my time in Sevilla eating, especially at Cien Montaditos which is an amazing chain restaurant that specialized in mini sandwiches and amazing breakfast deals. (They actually have two locations in Florida!) My favorite breakfast there was pan con tomate, aceite, y jamón with café con leche which basically translates into “effing amazing.” Ok, no, actually it translates into a whole grain brioche-type roll with tomato, olive oil, and Spanish ham and espresso with steamed milk. Here is my best recreation of this amazingly simple and delicious Spanish breakfast.

Makes 1 serving

  • 2 slices good quality whole wheat rustic bread or sourdough (any crunchy, not pre-sliced type will work) -  about $3.50 for a loaf…*Whole Foods has surprisingly cheap and delicious fresh baked bread that you can buy in half loaves
  • 1 tablespoon olive oil- one quart extra virgin olive oil runs about $5 at most grocery stores and will last you a long time
  • 1 tomato -  about 75¢
  • Anchovies or Prosciutto (or jamón, if you can find it) (optional) -  anchovies, about $2 per can; prosciutto, about $6 for 1/2 pound

Approximate meal cost: $4.50
Approximate cooking time: 8 minutes

Basic ingredients

Basic ingredients

Pre-heat oven to broil high. Take two slices of bread and drizzle about half a tablespoon oil on each. Using a hand-held cheese grater, grate the tomatoes over the bread. The grater will break the skin if you press hard enough and a tomato pulp will begin to fall onto the bread. Distribute desired amount of tomato on bread and drizzle a bit more oil on top. Broil in the oven for 4-8 minutes until tomato is warm and bread is slightly crispy. Be sure to check on the bread periodically to make sure it’s not burning. Depending on the year/make of your oven, the bread may toast very quickly or slowly. Add anchovies or prosciutto on top and enjoy with an espresso drink for a very delicious Spanish breakfast.

Pan Tomate plain and with anchovies

Pan Tomate plain and with anchovies

Kitchen Sink Ratatouille

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Kitchen Sink Ratatouille

Makes 4 servings

Traditional ratatouille calls for bell peppers, prolonged cooking time, and meticulous chopping, but I’m not a big fan of any of those. What I am a fan of is a delicious, super healthy 35 minute ratatouille with less hands-on time and a unique roasted flavor! Kitchen sink ratatouille got its name from being one of those unique dishes you can add virtually any ingredient to, without ruining the dish. Here are some suggested add-ons you may have around the kitchen: zucchini, carrots, peppers, shallots, asparagus, squash, or anything you think would taste good. Just add the additional veggies to the baking sheet at the same time as the onions. This dish is delicious over whole wheat penne with a little parmesan cheese sprinkled on top or just on a spoon, eaten straight from the pot.

Yum!

Yum!

  • 5 tablespoons olive oil (canola oil is fine too) -  one quart extra virgin olive oil runs about $5 at most grocery stores and will last you a long time
  • 1 large eggplant, cut into 1/2 inch cubes (about 1 pound) -  about $2/lb
  • 1 large yellow onion, diced -  a little less than $1
  • 10 cloves garlic, diced -  I like to buy pre-peeled cloves to make my life easier. Approximately $1.50 for one bulb
  • 2 cups diced tomatoes -  $1.50 for 28 oz can or about $2 for one pound fresh tomatoes
  • 1/2 cup diced mushrooms (I use baby bella but any variety will work) -  $2 for 10 oz (about 2.5 cups)
  • 1/2 teaspoon oregano (thyme, bay leaf, or parsley work well too) -  an average 13g costs about $3-4 and will last you for years
  • 1/2 teaspoon dried basil
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper

Approximate meal cost: $6, which makes 4 servings at $1.50 each
Approximate cooking time: 40 minutes

Pre-heat oven to bake 425. Grease a cookie sheet or baking pan with two tablespoons of olive oil, distribute diced eggplant on sheet, and sprinkle one tablespoon of oil on top. Bake for 15 minutes. Remove from oven, add diced onions (and any other vegetables you choose to add), and sprinkle with one tablespoon of oil. Bake for 20 more minutes or until vegetables are lightly browned and soft.

Half-roasted eggplant and raw onions

Half-roasted eggplant and raw onions

While the vegetables are baking, heat a pot over medium-high heat. Sauté the diced garlic and stir occasionally for about 2-4 minutes until garlic is soft and lightly browned. Add mushrooms and stir occasionally for five minutes. Add tomatoes, oregano, basil, salt, and pepper. Stir and let simmer for remaining time.

Mushrooms stewing in the tomatoes

Mushrooms stewing in the tomatoes

When the vegetables are done from the oven, distribute them into the pot and stir.

Adding roasted veggies to the pot

Adding roasted veggies to the pot

Serve immediately plain or on pasta or store in your fridge for up to four days!