ich war mal wieder in der Küche und habe für euch gezaubert :
Gina's Hot and Spicy Tortilla Soup
Ingredients
2 tablespoons vegetable oil
1 onion, finely diced
1 yellow bell pepper, diced
1 jalapeno, seeded and diced
Salt and freshly ground black pepper
1/2 teaspoon ground cumin
32 ounces low-sodium chicken broth
1 (14.5-ounce) can diced Mexican style tomatoes
1 cup frozen corn kernels, thawed
1/4 cup roughly chopped cilantro, plus 2 tablespoons
1 (12-ounce) boneless skinless chicken breast, diced
1 cup crushed tortilla chips
Sour cream, for topping
Monterey Jack, shredded, for topping
2 limes, wedged
Directions
In a large heavy bottomed pot, heat the oil on medium-high heat. Saute the onions. Add bell pepper, jalapenos, salt and pepper. Cook until the onions become translucent. Add the cumin and stir until fragrant. Add the chicken broth, tomatoes, corn, and 1/4 cup of the cilantro. Add the diced chicken and cook through for about 10 minutes. Season with salt, to taste.
Ladle soup into bowls and divide the crushed tortilla chips between the bowls. Top with sour cream, Monterey jack cheese, cilantro, sliced avocado, and lime wedges.
Phamous Grand Canyon Phantom Ranch Stew
TURN BURNER TO MEDIUM HEAT. HEAT A HOT DUTCH OVEN UNTIL HOT. ADD THREE (3) POUNDS OF CUBED STEW BEEF AND SIMMER UNTIL LIQUID BOILS OFF AND A DARM SCUM FORMS.
ADD:
1 COARSE CHOPPED ONION
¼ COARSE CHOPPED CELERY STALK
2 tablespoons OF BURGUNDY WINE
2 tablespoons OF RED WINE VINEGAR
2 tablespoons OF BEEF BASE
2.5 cups OF WATER
1 Teaspoon FRESH GROUND PEPPER
½ Tablespoon GARLIC POWDER
½ Tablespoon THYME
½ Tablespoon WHOLE OREGANO
½ Teaspoon GROUND CLOVES
1 Teaspoon FRESH BAY LEAVES (or 1 leaf)
SIMMER FIVE HOURS.
THEN ADD THE FOLLOWING INGREDIENTS.
2 16oz CANS OF GREEN BEANS
1 16oz CAN OF CARROTS
3 lbs IRISH POTATOES (or 3 cans)
1 16oz CAN OF WHOLE CORN
BRING TO A BOIL. TURN BURNER TO SIMMER AND ALLOW TO COOL.
THICKEN WITH CORN STARCH. STIR INTO STEW. KEEP ON LOW UNTIL SERVING TIME.
Have fun !
