Taco Soup

This soup received rave reviews. Actually, I keep forgetting to post the recipe, but one friend has reminded me via Facebook that she would like to make this recipe, or rather she'd like her husband to make this recipe, so I suppose I should get to posting the recipe ^^

Unfortunately, for those living in South Korea, all of the ingredients aren't that easy to come by such as ranch dressing packets or Mexican chili powder. However, I think the ranch seasoning can be left out and perhaps you can replace the Mexican chili powder with Korean chili powder or take a look at some of Korea's online grocery stores.

Anyway, on to the recipe.

Ingredients/Directions:

Adapted from the Fix-it and Forge-it-Cookbook

I use a slow-cooker otherwise called a crock-pot which we purchased at Costco to prepare this soup, however it can easily be made in a large pot on the stove and should take significantly less time. It is ready to eat when it's been thoroughly heated.

Into a large crockpot mix together 2 cups prepared Black Beans, 2 cups diced tomatoes (either canned or fresh - if you use fresh you may need to add water or chicken broth to the soup for the purpose of consistency), 1 diced Onion, 3-5 roasted and chopped Green Chilies, 1 can of Tomato Sauce, 1 can of Corn. Season the soup with 3-4 Tbsp. Mexican Chili Powder, 1/2 or whole package of dry Ranch Dressing seaoning (depending on what other uses you have for it/how difficult it is to get where you are currently located ^.~), a shake of Cumin, Cayenne Pepper (Tobasco Sauce would also work) Salt, Pepper, and 2-3 minced cloves of Garlic. Stir and add any liquid if necessary. Turn the slow-cooker to low and cook for 6-8 hours or heat on the stove-top for an hour or so. Serve with Cheese and Tortilla Chips!

Black and White Chili

I've been talking up White Chicken Chili to a Korean friend of mine here.  She then told me it was necessary I make this dish for her. And because she's a true gem, she kept on me and when I finally invited her over she decided to invite a couple of her friends that I'd been wanting to meet.

(I realize this may seem obnoxious to some folks, but truly, I love her for her boldness in these matters. I also love having my home filled with new people. AND considering the fantastic friend that she is, I'm always eager to meet those whom she describes with affection and joy, so I was thrilled to have more than a couple mouths to feed.)

But, here's the other part of that story. I only have one of two bags of white beans left in my kitchen and I didn't buy them in South Korea, nor can I buy them in South Korea, so I brought them from the states. And I'm a little selfish with these sorts of things. Black beans however, are available in Korea. So, I opted for a Black and White chili which was just as satisfying to my friend and prevented me the sadness of using up a treasured food item, heaven forbid.

Ingredients/Directions:
Inspired by this post at Black Girl Chef's Whites

In a large stockpot heat about 2 Tbsp. Olive Oil.  Add to heated oil 1 Onion, chopped, saute 5-7 minutes. Meanwhile, mince 3-5 Garlic Cloves and chop 2-3 large Mushrooms (between 1-2 cups), add to sauteing onions and oil (I also like to add 1-2 Tbsp. Butter anytime I cook with Mushrooms, just a habit). Stir to coat additions in oil before adding 2 Tbsp. Chili Powder, 1 tsp. Oregano (or basil if desparate), 1 tsp. Salt, and 1 tsp. Cumin - saute and heat until spices are aromatic.  Next add 3 cups of shredded or ground meat (I used 1 cup pre-cooked Chicken and 2 cups pre-cooked Pork) cook thoroughly if not pre-cooked. Add 2 cups Chicken Broth, 2 cups White Beans and 2 cups Black Beans and water if necessary for proper consistency.  Add seasonings as you see fit for your palate as well as a can of diced green chiles (or fresh roasted green chiles, I often roast a large batch, even a mix of peppers, throw them into a food processor with olive oil and garlic, spoon into ice cube trays and then use these to spice up my soups, but that's primarily because when I buy peppers in Korea I get a couple dozen for about a dollar...but never need that many at once) and a handful of fresh cilantro (or ice cubed, frozen cilantro pesto, another trick I've acqured thanks to Korea).

Serve this soup with grated cheddar cheese and a few corn bread muffins and you've got yourself a hearty, winter meal.

Enchilada Suizas Soup and a Re-Make

Occasionally, (or quite often) when it comes to cooking I want something homemade, delicious and quick. I recognize, that sometimes, a meal that takes some time and effort to put together is worth the effort and so often phenomenal in a way quick and easy can't be. Nonetheless, I'm a sucker for easy. And what is easier than taking what appears to be a delicious recipe and tweaking it so that it's a soup. Nothing! Nothing is easier than soup! So, I found a bomb-A recipe for Enchiladas Suizas, decided I was lacking energy and motivation to do the whole saucing, filling, rolling, baking work of enchiladas and opted instead to soupify (in a non-liquefying way) this recipe for enchiladas suizas.

Ingredients/Directions:

Roast some chilies to ensure a bowl full of spicy flavor-ful-ness. Melt a bit of butter and saute a diced onion in a sauce pan. Season buttery onions with minced garlic, cumin and salt, add a bit of flour to thicken and create a roux-like concept. Add 2-3 cups Chicken Broth and simmer for a bit. Add unto the mixture, 2 cups of cooked/shredded chicken and chopped, roasted green chilies. Simmer a bit longer until things smell phenomenal. You are encouraged to add any additional soup ingredients you desire such as: potatoes, tomatoes, etc. Just before serving, add about one cup of heavy cream, some shredded cheese and stir until incorporated. Ladle into a bowl, top with crushed tortilla chips, cheese and sour cream if you are so luck to have it readily available and enjoy my friends, enjoy! (Please note, these are potentially the least accurate measurments and directions I've ever posted, so take caution and don't fear changing things up a bit).

As for the remake...

Reheat left over soup liquid on the stove - just strain it off a bit. Dip tortillas in a thickened liquid (thickend with flour, heating, etc.) Brown up some potatoes, shredd some cheese, use the none liquid part of the soup and begin filling enchiladas or creating an enchilada casserole by layering. Simple. Easy. Delicious!

Green Chile Smothered Rice and Bean Burrito

I love roasting things. Tomatoes and Green Chilies are at the top of my list.

We also found corn starch the other day at E-Mart. So, I set to making this green chili knowing I could roast my peppers and thicken the sauce if need be.

Ingredients/Directions:

Chili - Roast at about 350-400 degrees 5-6 green chilies and 2 red onions (if you have tomatoes, throw a couple of them in as well).  Roast for 20-30 minutes or until fragrant and wilted. With a bit of broth, green tea or beer - run the veggies through a food processor, season with salt, pepper, cayenne, cumin, and cilantro. Heat on stove top, add liquid if needed or cornstarch if necessary.

Burritos - Prepare 2 cups of black beans and about 2 cups of rice; season as desired. Fill flour tortillas with a few spoonfuls of beans and rice, top with shredded cheese - heat in the oven until a little crispy on the outside and warm and delicious on the inside. Top with chili.