Chicken/Beef Tortilla Soup

I stumbled into this recipe while looking for something else, tried it, and fell in love! Dan and I have had it a bunch of times since. It's so simple and yummy! I can't find the original, but I changed it so much that it doesn't really matter. Here's how I remember it:

Boil 1 whole chicken, let cool and remove meat.
OR
Fry up 1-2 lbs. lean ground beef with taco seasoning

1 T EVOO
1-2 onions
2 cloves of garlic, crushed
3-4 carrots, chopped
2-3 bell peppers
chicken stock from recently boiled victim OR water and some bouillon cubes
1 bay leaf
1 T. black pepper
1 T. chili powder
4-5 potatoes, chopped
1-2 small cans of beans (or use homemade like I did) - pinto, black, kidney, mix & match
1 18 oz. can of diced tomatoes
1 small handful of fresh cilantro
1 can of corn

* In a large pot, heat oil and fry up onions, carrots, and bell peppers till beginning to soften (use any other veggies you'd like - these are just the cheapest, most accessible ones here).
* Add stock or water plus bouillon cubes (eye-ball it). Bring to a boil.
* Add spices, potatoes, beans, tomatoes, cilantro, corn, and salt to taste. Bring to a boil again. Let simmer till thickens nicely.
* Serve with avocado, if you can (we can't get good ones here, so we just eat them with warm flour tortillas - chips are fattening and not any more enjoyable for us!).

NOTE: I always make a big pot of soup to chow on all weekend. It's also a hearty meal to serve to guests. So I always include the maximum of all these ingredients. Some leftover rice is used up well in this soup, as are cooked veggies of your choice, as long as you throw them in towards the end. A great way to use up all sorts of leftovers. Buen provecho!

Lovin' the Mangos!

As an avid world traveler, I've consumed mangos on several continents. Therefore, I believe I speak with a bit of authority when I say that the mangos in Senegal are the best in the world! And when they're in season, they're the cheapest fruit you can buy! I've bought ridiculous amounts already, chopped them, and frozen them, so that I can enjoy this sweet treat long after they're gone from the local fruit vendor's stand. Aside from serving them with homemade yogurt with a touch of honey, I have recently served a delicious Mango Crisp, where all I did was substitute mangos for apples. I'd share that recipe, but I don't have it with me - it stayed at home, along with all my beloved cookbooks, and most all of our theology books as well! So, while this entry isn't truly a recipe (as I promised to provide with this blog), it is a suggestion. Try making a healthy crisp with whole wheat flour, oats, and just a tough of brown sugar. Instead of the full amount of butter your'd normally use, substitute some of it with fruit juice (lemon juice adds a nice tang!).

On another note, sorry I haven't posted any recipes here. I hardly have the chance to post on our primary blog - www.xanga.com/whatsupwithdat. Maybe once I get more organized I'll be able to share some fun Senegalese recipes. Or, if anyone reading this reads our newsletters (found at www.geocities.com/danandangiethornton), we usually include a recipe. So, hopefully soon I'll be able to at least post all of these here for easier access.

Why Bother?

Because I figure I can post recipes and food-related stories here, and everything else on www.xanga.whatsupwithdat. Maybe I'll change my mind and end up just using xanga, since that's where the majority of my friends are. But I thought I'd give blogger a try since so many people say it's better than xanga. We'll see!