After that gorgeous weather I couldn't get enough of last week, we had a string of gloomy, chilly days (I guess it is still winter afterall!) which put me in the mood for a toasty night "in" and meal that would warm your heart and soul. So this Thrifty Thursday I thought I would share a delicious recipe for a favorite cold-weather, comfort-feast! One bite and you'll think you're at a little cantina on the Mexican Riviera... a Rodrigo y Gabriela Pandora playlist doesn't hurt either! Ole!!
Fire~Roasted Tortilla Soup:
$10 for 6 servings (perfect for leftovers!)
1 32oz carton vegetable broth
1/2 red bell pepper, chopped
1/2 small white onion, chopped
2 stalks green onion, chopped
2 cloves garlic, minced
2 4oz. cans Hatch "fire-roasted" green chilies
1/2 11oz can whole kernel corn
1 28oz can crushed tomatoes
2 tbsp ground cumin
1 tbsp chili powder
1 tsp cayenne pepper
2 tbsp vegetable oil
1 avocado, diced
shredded cheddar cheese, crushed tortilla chips, chopped cilantro for topping (optional)
salt, pepper to taste
1. Heat the oil in a large pot, add cumin/chili/cayenne seasoning, mix in bell pepper, onions, garlic stirring evenly for about 5 minutes
2. Add tomatoes, chilies, vegetable broth, salt & pepper
3. Simmer on low heat for 30-40 minutes, add corn when there's about 10 minutes left
4. Top with cheese, chips, and diced avocado and serve.
$4 for 6-9 squares
1 c whole-grain cornmeal flour (or super fine cornmeal... it should look like flour, not grits).
1.5 c flour
1 c milk
2 tsp baking powder
1/2 c sugar
1/2 tsp salt
1 tbsp honey
1/2 c butter
1. Using a mixer/ in a large bowl, cream together butter, sugar, honey
2. In two separate smaller bowls, combine eggs and milk and combine cornmeal, flour, salt, and baking powder.
3. With the mixer on, slowly add the mixtures from the small bowls to the large one, alternating between wet/dry mix
4. Pour into a 9x9 square pan, bake at 400 for 25-30 mins until crispy golden on top, and a knife in the middle comes out clean.