Monthly Archives: March 2013

Mexican Soup

Mexican soupThis has been our go-to soup for several years. It is where Marlys slowly taught me about cooking. I started as the carrot-peeler and the can-opener, but then slowly got to the place where I was chopping and dicing all the fresh components, and then finally making the soup by myself.

The trick is to do all the slicing and dicing before you turn on the heat and brown the meat; it takes time. I use two large dinner plates- one for the onion, garlic, jalapenos and taco sauce, and one for the carrots. I don’t peel and chop the potatoes until after I have slid the content of the first plate into the soup pot. I salt and pepper the fresh components while they are on the dinner plates. While the recipe says the carrots are chopped into ¼ inch rounds, you may need to make those half-circles or even 1/4-circles; you don’t have much control over how fat the carrots are. The original intent was to have the rounds about the size of a nickel or quarter, but thicker.

Marlys had a thing about kidney beans, and so we went to the pinto beans. Actually, I think you could even use black beans or any other if you have a favorite.

For rice, I have used brown rice.

I no longer measure the hot water; I fill a tea-kettle when I start cooking and turn it on to boil. Then, when the time comes to add the hot water, I fill the soup pot to about 1 ½ inches from the top. Be certain the water is hot, or you will be struggling with getting the boil back.

While the soup is simmering, I set a timer and go back every 10 minutes to check on it, and give it a stir to make certain nothing has stuck to the bottom of the pot where it could burn.

Mexican Soup

  • 3 Tablespoons oil (we use olive oil)
  • 1 to 1 1/2 lb.s ground turkey
  • 1 onion, chopped
  • 2 cloves garlic, chopped finely
  • 4 jalapeno peppers, seeded, de-veined, and diced
  • 1 package (4 Tablespoons) Taco Seasoning mix
  • salt and pepper to taste*
  • 2 or 3 carrots, sliced into 1/4″ rounds (~22 oz.)
  • salt and pepper to taste*
  • 1-2 large potato, 1/2′ dice (~ 22 oz.)
  • salt and pepper to taste*
  • 1 can (~16 oz.) garbonza beans
  • 1 can (~16 oz.) kidney beans (or pinto beans)
  • 1 can (~16 oz.) corn
  • 1 can (~16 oz.) diced tomatoes
  • 8 oz. tomato sauce
  • 4 cups hot water
  • 1/2 cup rice

In a large Dutch Oven or soup pot, brown the meat in the oil.
Continue to saute and add the onion, garlic, jalapenos and Taco Seasoning mix. Add salt and pepper.
When onion is opaque, continue saute-ing and add carrots. Re-season with salt and pepper. When carrots start to wilt, Add potato and again re-season with salt and pepper. When potato starts to turn translucent, add the canned ingredients with their liquid- both beans, corn, tomatoes and tomato sauce. Add hot water, cover and bring all to a boil. Then add the rice. Reduce to a simmer and cook at least one hour covered to blend flavors. Check occasionally and add more water if it is too thick.

* Each of these times, I am adding about 2 teaspoon salt and 1 teaspoon pepper
A soup cup (about 14 oz.) is about 242 calories.

Mississippi Mud Pie

Mississpi Mud Pie 002

This recipe appeared in the November 2012 Food Network Magazine. I received a copy from Penny DeLancey after I tasted her cooking of it and announced it as a keeper.

I have since found the recipe on the Food Network web site; here is a pointer to it: Mississippi Mud Pie Recipe.

The only suggestion I have is in making the crust. The crust becomes quite hard, so keep it thin. Be especially careful at the transition between the bottom of the pie plate and the sides; it is natural for this to build up to support the crumb on the sides. If the sides are not fully crumbed, it is no problem.