Although my time with Michele and Vince was short, i had such a great time getting to know Vince better. He's one of these genius-y engineer types who has a rich intellect, that makes watching "The Voice" a hilarious, interesting experience. And he is re-starting his blog, "Dueling Words," which i am anxious to follow.
🍜 Chicken Tortilla Soup
6 Tbsp cooking oil
8 6-inch corn tortillas, halved and cut crosswise
into 1/4 inch strips
1 onion, chopped
4 large cloves garlic, smashed
1 Tbsp paprika
2 tsps ground cumin
1 tsp ground coriander
1 tsp chili powder
1/4 tsp cayenne
1 1/2 quarts canned low-sodium chicken broth homemade stock
3 cups canned crushed tomatoes in thick puree (one 28 oz. cn)
2 bay leaves
2 1/2 tsp salt (if you used low-sodium broth!)
1/4 cup lightly packed cilantro (optional)
1 3/4 pounds boneless, skinless chicken breasts, cut into 3/4-inch pieces
1 avocado, cut into 1/2-inch dice
1/4 pound Chedder, grated
Lime wedges, for servings
- In a large heavy pot, heat the oil over moderately high heat
- Add half the tortilla strips and cook stirring, until pale golden, about 1 minute.
- Remove with slotted spoon, drain on paper towels. Repeat with the remaining tortilla strips
- Reduce heat to moderately low. Add the onion, garlic, and spices; cook, stirring, for 5 minutes.
- Add the broth, tomatoes, bay leaves, salt, cilantro if using, and a third (or more) of the tortilla strips. Bring to a simmer. Cook, uncovered, for 30 minutes.
- Remove bay leaves.
- In a blender, puree the soup in batches; pour back in pot.
- Add the chicken, bring soup back to a simmer, and cook until chicken is cooked through.
- To server, put the remaining tortilla strips in bowls, top with avocado (or can mix in) and cheese and pour in the soup.
- Sprinkle with chopped cilantro, if using, and server with lime wedges.
🍝 Ravioli with Pumpkin Alfredo
- 1 package (25 oz) frozen cheese ravioli
- 3 tablespoons flour
- 2 cups chicken broth
- 1 cup milk
- 2 tablespoons butter
- 3 cloves garlic, minced
- ½ cup shredded Parmesan cheese
- ½ cup canned pumpkin puree
- ¼ cup minced fresh parsley
- 1 tablespoon minced fresh sage
- dash of freshly grated nutmeg
- ¼ cup toasted pine nuts
- ¼ cup chopped walnuts, toasted
- Bring a large pot of water to a boil and cook the ravioli according to the package directions. Drain.
- Meanwhile, in a large bowl, whisk together the flour, chicken broth and milk.
- In a large skillet, melt the butter. Add the garlic and cook until fragrant, 30-60 seconds. Add in the milk mixture, Parmesan cheese, pumpkin puree, parsley, sage and nutmeg. Cook uncovered, stirring occasionally, until thickened, about 10-15 minutes.
- Stir the ravioli into the sauce. Serve topped with the pine nuts and walnuts.
🍩 Pumpkin Blueberry Muffins
1 cup brown sugar
3 Tbsp Canola or Sunflower oil
1 can pumpkin (approx 15 oz)
1/4 cup milk
1/4 cup reduced-fat sour cream
2 cups flour (can go 1/2 whole-wheat)
1 tsp. ground cinnamon
2 tsp. pumpkin pie spice
1 1/4 tsp. baking soda
1/2 tsp. salt
1/4 cup flaxseed meal
1 1/4 cups fresh or frozen wild blueberries
3/4 cup ground walnuts, hazelnuts or pecans
Preheat the oven to 350F
Combine sugar and oil in a bowl; beat at
medium speed of an electric mixer until well
blended. Add egg, milk, sour cream, and
pumpkin; beat well and set aside.
Combine flour, cinnamon, pumpkin pie spice, baking soda, and salt; stir well. Add dry
ingredients to sugar-oil mixture; beat until
mixture is blended. Fold in berries and nuts.
Spoon batter into oiled muffin tin. Bake for
20 minutes (can be 25-30 min.) or until
wooden pick inserted in the center comes out clean. Let cool 10 minutes; remove from tins.
Makes 12 large muffins.