Tomato-Corn Tortilla Soup with Fresh Lime {Recipe Redux)

Ω April 22nd, 2015 Ω Tagged , , , , , , , , Ω 3 Comments

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You know time is racing by when another Recipe Redux comes up and you swear you just posted the last one. Has it really been a month since then? Peter and I have been so swamped with work and other obligations that we’ve barely had time to stop and smell the roses.

Or the tulips.

Or the tulips.

Somehow, the Recipe Redux always knows what I need, be it easy leftovers or a dose of chocolate. This month is no different.

Go through your pantry, cupboards, freezer, or fridge; what ‘treasures’ have you found? Pick an ingredient/spice/condiment that’s been hanging out for a while and give it the attention it needs. Share a healthy recipe made using your new-found pantry prize.

If you’ve been reading for a while, you’ll know we’re no strangers to excess amounts of single ingredients in the THIH household. It’s a hazard of being married to someone who buys in bulk for a household of two-plus-hungry-pup. You may recall the following pathetic attempts to use up certain extra ingredients:

Chocolate Chip Week
Honey Week
Apricot Week (complete with poem by the Bard of J-Town)
Meyer Lemon Week
Ricotta Week
Pumpkin Week

The latest pantry prize came to me last week when I heard a snuffling from behind our pantry door. I opened the door to discover Madeline had ensconced herself at the bottom of the pantry, surrounded by dried Rancho Gordo beans that she was happily swallowing one-by-one. The image brought back unpleasant memories of the red lentil disaster.

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So, beans it was! This fiber-packed soup is light-but-filling, and the flavor of fresh lime ties everything together. Feel free to use canned beans and frozen corn, but the lime should be fresh if possible. Enjoy this soup hot or cold with a side of avocado-topped salad.

One-half cup dried beans down, nine cups to go.

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Madeline? Well, let’s just say that she’s banished from the kitchen for a while.

Tomato-Corn Tortilla Soup with Fresh Lime

  Prep Time: 10 minutes + bean time if needed

  Cook Time: 20 minutes

Ingredients (Serves 4)

  • 2 cups vegetable broth
  • 1 cup frozen corn
  • 1 cup tomatoes, diced (boxed, bottled, or canned is fine)
  • 1/2 cup dried beans, cooked or 1-15oz can beans, preferably unsalted
  • 1/2 teaspoon oregano, dried
  • 1/2 teaspoon salt
  • Juice from 2 limes
  • 1/2 tortilla, sliced into strips 1/4-inch by 2-inch (optional)
  • Oil for frying (optional)
  • Fresh parsley for garnish (optional)

Instructions

In a large pot, heat the vegetable broth to a boil. Add the frozen corn and allow to warm through, approximately 1 minute. Add the diced tomatoes, beans, oregano, and salt, and stir. Turn off heat, add lime juice, and set aside, allowing flavors to meld.

Optional tortilla strips: In a small pot frying plan, heat an inch of oil over medium heat to 350 degrees F, until the surface starts to shimmer. Add tortilla strips so that they form a single layer, frying in batches if necessary. Allow to fry for 1 to 2 minutes, until strips are crispy and slightly puffy. Remove and drain on a paper towel.

Alternatively, spread tortilla strips on a lined baking sheet and bake at 350 degrees F for 10 minutes, stirring halfway through baking.

Ladle soup into a bowl, garnish with tortilla strips and fresh parsley if desired, and enjoy!

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Sage & Sweet Potato Quesadilla {Recipe Redux}

Ω March 22nd, 2015 Ω Tagged , , , , Ω 9 Comments

sweet potato quesadilla

It’s no secret that times are busy in the THIH household. Peter and I have been tag-teaming dinners (and by “tag-teaming,” I mean Peter is going the extra, extra mile), and each meal has been as simple as possible. If you could managed to decipher the blurry chicken-scratch on the menu board in my last post, you’ll notice that “Leftovers” showed up three times.

You there, in the back.

You there, in the back.

Somehow, The Recipe Redux and I are always on the same wavelength. When I saw this month’s theme, I was like, “dude, this is awesome!” (Literally. Like, out loud.)

We’re all about cooking once and eating twice. In short, double dinners are better. Show us how you take a favorite recipe already on your blog – and ReDux the leftovers into a new dish. Or, whip up a new healthy recipe and give suggestions on how to make it a second meal.

Leftovers it is! We always seem to have a lot of sweet potatoes or butternut squash on hand, especially considering some of our favorite dishes such as twice-baked sweet potatoes or our favorite, butternut sweet potato soup.

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With a large sweet potato on hand, I decided to put a twist on the typical quesadilla. Quality time in the kitchen? Check. Super quick recipe? Check. Gratuitous incorporation of cheese?

Double check.

To be clear, cheese is not the star of this meal.

Despite what this picture is telling you.

Despite what this picture is telling you.

That honor goes to the incredible combo of roasted sweet potatoes and fresh sage that elevates this dish to the next level. A non-giant whole grain tortilla keeps things light, while your choice of greens adds tons of fiber and vitamins. Serve with your favorite salsa for a spicy kick. Spicy mango lime salsa, anyone?

Okay, you got me. This salsa is from a jar.

Okay, you got me. This salsa is from a jar. Busy, remember?

No meal would be complete without Peter getting up close and personal.

Creep.

Creep.

Here’s to leftovers!

sweet potato quesadilla 2

Sage & Sweet Potato Quesadilla with Wilted Greens

  Prep Time: 10 minutes

  Cook Time: 1 hour

Ingredients (4 servings)

  • 1 large sweet potato, washed and cubed
  • 1 tablespoon olive oil
  • 4 whole grain tortillas
  • 1 cup part-skim mozzarella cheese
  • 2 cups greens (e.g. kale, spinach, shredded cabbage)
  • 2 tablespoon fresh sage leaves, chopped

Instructions

Preheat oven to 350 degrees F. Heat olive oil in a large saute pan over medium heat. Saute sweet potato cubes for 10 minutes, or until outside is browned. Cover and bake for 30 minutes or until cubes are soft. Remove from oven and set aside.

Heat a large skillet or panini press. Lay out tortillas and cover half with of each with 1/4 sweet potato cubes, cheese, greens, and sage. Fold into a semi-circle. Add to skillet or press and cook for five minutes, turning if using skillet.

Remove from heat, cut into wedges, and serve immediately with salsa.

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