The one thing I absolutely love about Autumn and Winter is that it is SOUP SEASON!
I can have soup every dinner and lunch and not get tired of it. Luckily my husband enjoys it as well.
This is a favorite of mine because of the intense flavors and warmth.
These ingredients are in measurements that may or not be common to you as I home can everything in while it’s in season (except the cactus, I buy it from the Mexican grocery).
- 1 sweet onion diced
- 5 cloves of garlic diced
- 1 quart of chicken broth
- 1 tbsp lard
- 2 jalapeno peppers diced
- 1 pint of camned pork (you can also fry up 1/2 pound of fresh pork roast)
- 1 half pint of tomatoes with jalapeno peppers
- 1 quart of halved or whole tomatillos
- 1 tsp ground cumin
- 2 tbsp of lime juice
- 1 quart of canned napolitos (cactus) drained
- 1 pint of white kidney beans
- Fresh cilantro diced
- 1 pint of hominy
- 1 pint of yellow corn
- 4 tbsp of corn flour
- 2 quarts of water
- In a very large soup pot, melt your lard.
- Add your onion, garlic and diced jalapeno peppers.
- Cook until just a little “limp”.
- Add in your hominy and corn.
- Cook for about 5 minutes, stirring with the onion mix.
- Add in your (cooked) pork.
- Cook for about 5 minutes stirring into the mix.
- Now add everything else EXCEPT the corn flour and cilantro.
- Cook soup on a low simmer for 2 to three hours.
- Taking about a cup of the broth out in a bowl, mix in your corn flour to make a roe (paste).
- Stir the corn paste into the soup.
- Let cook for another hour, stirring often so your paste doesn’t turn into corn marbles, if they do, just call them dumplings.
- Just before serving stir in a handful of cilantro.
- Serve and sprinkle a bit of fresh cilantro on top in the bowl for extra flavor.
I hope you enjoy this as much as we do.
Until next time,
Mrs. Kay L Rice 🌶️
Every now and then, dinner time sneaks up on you out of nowhere and you have nothing prepared. One Skillet Meals ate great for times like these.
This recipe is great for no time preparation.
One Skillet “Fried” Chili
- 1/2 pound of chorizo sausage
- 1 cup of rice (dry)
- 1 1/2 cup of water
- 1 quarter small onion diced
- 1 8 ounce jar/can of diced tomatoes with jalapeno peppers
- 1 can of black beans rinsed
- 1 can of whole corn rinsed
- Shredded cheese
- In a large deep skillet brown and separate your sausage. Do not drain off the drippings.
- Add your onion brown a tad.
- Add in your dry rice.
- Stir while adding your water.
- Put a lid on your skillet and simmer for 15 minutes.
- Add in the tomatoes with jalapeno peppers, the black beans and the corn.
- Stir in.
- Cover and simmer for another 15 minutes or until the liquid is not visible and your rice is soft.
- Dish up and serve with a sprinkling of grated cheese.
Until next time,
Mrs. Kay L Rice
Today I scored at the Farmers market with a gigantic head of cauliflower. Plus our Peppers are coming on heavy right now! So, into the kitchen I go!
Here is my receipt for our pickled vegetables.
1/2 tsp cumin seeds
1 tsp corriandor seeds
2 cups cider vinegar
1 cup water
5 medium cloves garlic, lightly crushed and peeled
Several thick slices peeled fresh ginger
One-half sweet onion, thinly diced
1/2 cup sugar
2 Tbs. Pickling salt
1/2 tsp. ground turmeric
1/4 tsp. crushed red pepper flakes
One head cauliflower, cut into 1-1/2- to 2-inch florets
5 medium carrots, peeled and sliced 1/2 inch thick on the diagonal
5 green and red hot peppers I use caribbean bells and jalapenos
Put your seeds in a pan and heat until the are slightly roasted.
Add in your remaining spices, vinager, ginger, garlic, onion and water and bring to a boil.
Pack your veggies in hot pint jars.
Pour the brine over your veggies leaving half inch headspace.
Process water bath for 10 minutes.
Until next time,
Mrs. Kay Rice 🌶️