tortilla soup

This tortilla soup is one of the better ones I have made. I love soup, and have spent the last five years trying to find the best soup recipes. This will be added to my favorite tortilla soup recipe list. This soup is colorful, healthy, and it is also spicy! My good friend Josh couldn't come over to eat it, so now there is some in the fridge and some starting to freeze for winter. The best thing about soup, is that you can freeze it.

Ingredients

2 tbsp olive oil

1 large red onion, diced

1 jalapeno pepper, diced (seeds included)

2 cloves garlic, minced

1 poblano pepper

2 tsp chili powder

2 tsp cumin

2 tsp salt

8 cups veggie broth

1 can diced green chilies

1 can fire roasted diced tomatoes

4 corn tortillas, cut into strips

juice of 2 limes

shredded cheese for topping

chopped cilantro for serving

Directions:

roast the poblano pepper over a burner on a gas range stove or under the broiler. You want the pepper to be very dark and charred—almost black. Set aside on a plate to cool then dice.

Heat the olive oil over medium high heat in a dutch oven or very large pot. Once hot, add the diced onion and jalapeno and cook for five minutes, until soft. Add the garlic and diced poblano pepper and cook for another minute. Add the chili powder and cumin and mix until well combined.

Pour in the veggie broth and add the diced tomatoes, green chilies, and salt. Bring to a boil.

Finally, add the tortilla strips and lime juice and cook until tortillas soften. Serve with chopped cilantro and shredded cheese on the side.

my grandma's fried potatoes

These fried potatoes are the best fried potatoes you will ever have in your life. No joke, these things are delicious. You have to make them or be good enough friends with me to have them (I make them every weekend). It is helpful if you own a mandolin (not the instrument). Make sure you use the safety or the tip of your finger might fall off onto your potatoes (true story, but I was slicing a cucumber). I grew up with my Italian Grandmother making them all the time, and the secret ingredient is parsley... oh and obviously BUTTER.

Serves 4

Ingredients:

3 potatoes (sliced thinly)

6-8 tablespoons butter

4 tablespoons olive oil

salt and pepper

bunch of parsley

6 cloves garlic

Directions

Slice potatoes with mandolin. Heat two different frying pans with butter and oil, about 1 1/2 tablespoons butter and 1 tablespoon olive oil. Add 1/4 amount of potatoes in each pan. If you add too many they will steam instead of fry. Add salt and pepper, flip the potatoes every few minutes until they brown. Add parsley (handful or two) and garlic and turn off heat. Keep mixing to cook garlic, but do not burn it! Wipe down both pans and repeat with the other 1/2 of potatoes. Enjoy with a scramble-in, coffee, and some fruit.

spinach artichoke dip

I love dips. My favorite thing about getting older is actually going to parties where the host has actual food to eat (not just a keg in the corner). It seems that at these "mature" parties, there is always so many different kinds of dips. When I get invited, I always ask if I can bring something in the form of a dip. This is the dip that I will be making from now on. This dip is cheesy goodness that has some health benefits... not really. If you want to entertain or be a good guest, make this. Oh, and it is spicy... like most things I make.

Served perfectly with a good loaf of sourdough bread.

Ingredients:
1/2 package frozen spinach (thawed, drained and coarsely chopped)
1 can artichoke hearts (drained and coarsely chopped)

1 jalapeno (seeded and chopped)
4 ounces cream cheese
1/2 cup sour cream
1/4 cup mayonnaise
1 clove garlic (chopped)
1/4 cup grated parmigiano reggiano (grated)
1/4 cup pepperjack cheese (grated)

Directions:
1. Mix everything and pour it into a baking dish.
2. Bake in a preheated 350F oven until bubbling and golden brown on top, about 20-40 minutes.