Taco Bowtie Soup

Taco Soup with Bowtie Pasta Recipe

Ingredients:

• 1 Can Black Beans (15 oz)
• 14 1/2 Oz Diced Tomatoes
• 1 Cup uncooked Bowtie Pasta
• 1 Onion (chopped)
• 2 Garlic cloves (minced)
• 2 Teaspoons Olive Oil
• 1 1/2 Picante sauce
• 2 Tablespoons Chili Powder
• 1 Teaspoon ground Cumin
• 1/2 Cup Shredder Cheddar Cheese (optional)
• 3 Tablespoons Sour Cream (optional)
• 3 Cup Beef or Vegetable broth

Cooking Directions:

1. In a pot add olive oil, onion and garlic.
2. Saute for 3 to 5 minutes until all ingredients are tender.
3. Add three cups beef or vegetable broth in a pot.
4. Add black beans, tomato, picante sauce and uncooked bow-tie pasta.
5. Add Chili powder and cumin in a pot.
6. Mix all ingredients together. Stir frequently.
7. When it start boiling, slow the heat and cook for 10 to 15 minutes or until pasta is tender.
8. Remove from the heat and transfer soup in soup bowl.
9. If desired add cheddar cheese and sour cream.

Related Post:

• Homemade Picante Sauce

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Harissa Sauce

Harissa Paste (Sauce)

 Ingredients:

• 9 dried Hot Mexican Red Chili or other hot Red Chili
• 1/4 Teaspoon Salt
• 1 Garlic Clove, peeled
• 3/4 Teaspoon Caraway, grounded
• 1/4 Teaspoon Cumin, grounded
• 1/4 Teaspoon Coriander, grounded
• 1 Tablespoon Olive Oil

Cooking Directions:

1. Remove the stem and seed from red chili and soak them in cold water for 15 minutes.
2. Drain water and place chili in a strainer and press any excess water.
3. Chop the garlic, and toast the caraway, cumin and coriander in a dry skillet over a medium heat
4. In a spice grinder add chili, garlic, caraway, cumin, salt and coriander. Grind all ingredients.
5. When all ingredients grinded. Add olive oil in  spices and process to form a smooth paste.
6. If a thin paste desired, add chili soaking liquid in a blender until reached your desire texture
7. Transfer harissa in spice jar and drizzle a thin layer of olive oil over the harissa.
8. Cover tightly and place in a refrigerator.

Harissa is a spicy-hot Tunisian condiment that traditionally accompanies couscous. It is frequently used to flavor soup and stew. Harissa paste is also used in sandwiches and is well paired with grilled  limb.

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•  Hlelem- Tunisian Vegetable and Bean Soup

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Hlelem- Tunisian Vegetable and Bean Soup

Hlelem Soup

Ingredients:

• 1/2 Cup dried Chickpeas
• 1/2 Cup Lima or Butter Beans
• 3/4 Cup Onion minced
• 1 quart Chicken Stock, homemade
• 2 Tablespoons Olive oil
• 1/3 Cup Tomato paste
• 1/3 Cup Hair Pasta, broken into bite sized pieces
• 1 Teaspoon Garlic, minced
• 2 Tablespoon Harissa
• Ground Black Pepper to taste
• Salt to taste
• 1/2 Cup Parsley, chopped
• 1/2 cup Celery, diced
• 4 large Kale leaves (removed stems and cut into 1 inch pieces

Cooking Directions:

1. Soak lima beans and chickpeas separately for overnight.
2. Drain and cook lima beans and chickpeas separately with two times their volume with water. Cook for 45 minutes or until they are tender.
3. When cook drain and reserved the water of lima beans and chick beans and combine both waters.
4. Combine lima and chickpeas and set aside.
5. In a saucepan heat the olive oil over medium heat.
6. Add onion, garlic and celery.
7. Sauté the onion for 4 to 6 minutes or until onion turn into translucent.
8. Add tomato paste, chicken stock and reserved beans cooking liquid.
9. Mix together until well blended and bring to a simmer for 10 minutes.
10. Add kale, pasta, lima and chickpeas.
11. Simmer until pasta and kale are tender about 10 minutes.
12. Add harissa and stir. Season with salt and pepper.
13. Serve soup in bowls and garnish with chopped parsley.

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Fudge Sauce

 Chocolate Fudge Sauce

Ingredients:

• 2 Cup Chocolate chips
• 2 (1 Oz) squares unsweetened Chocolate, chopped
• 1/4 cold Brewed Coffee
• 1 Cup Heavy Cream
• 1 Teaspoon Vanilla Extract
• 1 pinch of Salt

Cooking Directions:

1. In a large saucepan add chocolate chips, chopped unsweetened chocolate.
2. Then add heavy cream, coffee and salt.
3. Mix all ingredients well.
4. Place saucepan on the stove over low heat.
5. Stir ingredients thoroughly until sauce is creamy and smooth.
6. Remove from the heat and add vanilla extract.

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Basic Picante Sauce

Homemade Picante Sauce Recipe

Ingredients:

• 1 large White Onion
• 1 fresh Jalapeno Pepper or 1/4 Cup canned Jalapeno
• 6 Tablespoons Vegetable oil
• 6 medium Tomatoes
• 1 Tablespoon fresh, crush cilantro or 1 teaspoon dried Cilantro
• 1/4 Teaspoon sugar
• 1 Teaspoon Salt

Cooking Directions:

1. Take onion and chopped into 1/4 inch pieces.
2. Take tomatoes and chop into 1/4 inch pieces.
3. Remove stem from jalapeno and chopped finely.
4. In a pan preheat the oil to medium temperature.
5. Add onion and sauté for 10 minutes or until tender but not brown.
6. Add tomatoes, jalapeno, cilantro, sugar and salt.
7. Turn heat from medium to low and simmer for 10 minutes.
8. For less spicy sauce, use jalapeno as a whole and remove it after simmering the mixture.

Related Post:

• Taco Soup with Bowtie Pasta

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Chicken Noodle Soup

Chicken Noodle Soup

 

 

Ingredients:

 For Chicken:

• 2 Chicken breast
• 2 Table Spoon Olive Oil 
• 1 Tea Spoon Salt
• 1 Tea Spoon Black Pepper

 For Soup:

• 8 Cup Chicken Stock
• 1 Cup Egg noodles
• 1 medium Onion (Chopped)
• 2 Carrots (Chopped)
• 2 Bay Leaves
• 2 Garlic Cloves
• 3 Celery Ribs (Chopped)
• 1 Tea Spoon Parsley
• 1 Tea Spoon Thyme
• 1/2 Tea Spoon Sage
• 1/2 Tea Spoon Oregano
• 2 Tea Spoon Olive Oil
• Salt and Pepper to Taste

Cooking Directions:

1. In a pan heat olive oil and stir fry chicken with salt and pepper.
2. Remove from heat let it cool then shred the chicken and keep asid.
3. In another pan heat oil then add garlic, onion, celery and carrot a pinch of salt cook till 5 minutes the vegetables become soft, pour into stock and cook for 5 minutes.
4. Add parsley, thyme, sage, oregano and bay leaves bring a boil and cook for another 10 minutes.
5. Add egg noodles.
6. Add shredded chicken and remove bay leaves, season with salt and pepper and serve.

 
Note: Desired thickness of soup can be adjust by adding more stock or water.

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