Verduras en Escabeche

I know, I know – there’s already a carrot escabeche recipe on the blog. But the other day at the office, J. was saying that her grandpa put potatoes in his and of course I had to research that because wha-what??

And – surprise! – she was not crazy. It’s a real thing. And it sounded delicious – I love potato salad with vinegar instead of mayo, and this would be vinegary potatoes that were espicy! Sign me up!

Yesterday we were at El Super, and I got the veggies I needed to give this a whirl. But damn, jalapenos this time of year are sooooo forking hot. Ay! Just out of the pan this was delicious, and it got better the next day. We had us some yummmyyyyy crunchies this week at the office, y’all! This made a half-gallon, and my office mates and I had it essentially gone in a day and a half. But – funny story- what was left was a cup or so of those super-hot jalapenos. Not even some of my fire-tolerant co-workers took those puppies on. But man, the rest was SOOOOO good.

Verduras en Escabeche

Adapted from this recipe at TuriMexico.com.

2 large waxy potatoes
2 Tbsp. olive oil
5 fat carrots, peeled and in ¼” diagonal coins
3 garlic cloves, sliced in half
2 Tbsp. Mexican oregano
5 fat jalapenos, in ¼” coins
1 big white onion, wedged in to 8
3 bay leaves
½ tsp. Black peppercorns
1 c. white vinegar
2 c. water
1 tsp. Soy sauce
1 tsp. Worsteshire sauce

Wash and boil the potatoes until tender. Slice in half, then wedges  – about ½”. Should be about 12 per spudnik.

In a large skillet, heat the olive oil, add the carrots garlic and oregano, toss and saute a minute or two, just until you start to smell the garlic and oregano.  Add the rest of the ingredients (except the potatoes), return to the heat just until you start to see a boil. Turn it off, take the pan off the heat. (Now, you can boil that mix a little longer than I do, but I like my veggies to stay as crunchy as possible.  Cook ‘em how you like ‘em.) Lay in the potato slices and allow to cool.

Keep in a couple big glass jars in the fridge. It should stay delicious for several weeks, but I cannot attest to that as I can never get escabeche to last longer than a few days in my house.

¡Buen provencho!

Green Chile Corn Chowder

It’s farm stand season. Time for the annual pilgrimmage down to Willcox for fresh corn, squash, and chile. I have been waiting for chiles for what seems like forever. Southwesterner problems, I know. But this is serious, dammit.

So, we get down there and……we are a week early for the chile roasting. DAMMIT. But, I got half of bushel of the most amaaaaazing sweet corn.

On the drive back I couldn’t decide: galette with squash, corn, green chile and chevre, or a corn chowder. After cobbing 30 ears, a pie sounded too rich and heavy – so chowdah it is.

This is easy, fast and delicious. But ya gotta make it with fresh sweet corn. Anything else will be sad. (Or fresh sweet corn that you froze yourself, anyway.)

This is SOOOOO Good. And since we are a cream-free house, it is not as heavy as a normal chowder so you can, um, chow down.

GREEN CHILE CORN CHOWDER
Servings: 4-6, depending on the size of your chowder bowls

1/4 c. unsalted butter
1/2 large white onion in 1/2″ dice (about 1/2 c.)
1 Tbsp. Mexican oregano, crushed in your palm
1 large baking potato, peeled and in 1″ cubes (about 1 1/2 c.)
4 stalks celery, in 1/2″ dice (about 3/4 c.)
2 large zucchini or 4 large pattypan squash, in 1/2″ dice
3-4 cups fresh corn kernals and their juice
1/2 to 3/4 c. FRESH roasted green chile (we like medium, but mild is fine. Hot is recommended for professional native New Mexicans only), in 1/2″ dice
Water to cover
2 Tbsp. chicken base (ie Better than Bouillon)

DIRECTIONS

In a large stock pot, melt the butter. Add the onion, potato, celery and oregano and let saute with occasional stirring for about 5 minutes. Ad the corn and squash. Put just enough water to cover, stir in the chicken base and let simmer on medium for about 25-30 minutes, until the potatoes are tender.

Take about 1/4 of the chowder and put it in a heatproof bowl and puree that with your stick blender (or your food processor), then stir that back in . This will thicken and give that creaminess that makes you think “chowder”.

Ladle in to big chowder bowls, top each serving with a big pat of sweet butter and go to town. Obvs, if you are not cheese-impaired as we are, smother that shit in grated cheddar cheese. I’ll just look on longingly, don’t mind me.


Icy Pops for Grownups

This all started because I wanted a Cel-Ray and they are now impossible to find in this town. (Feig’s Deli, I miss you so!) Of course, next I asked our Google Overlords about making it at home and that rabbit hole led to the most amazing discovery: celery popsicles.

Now, hold it right there. I know you just went “eeewww” in your head. I get it – but you have to try these. Everyone who has is now a convert.

It’s summer and I’m on a not-too-sweet icy pop obsession. It started with the salty-sweet celery basil and has grown. As in, I have a Pinterest Board for them. Here are four I tried this weekend, still haven’t decided which I like the best.
I have two popsicle molds, but honestly I prefer the fill-it-yourself otter-pop style zippie bags. Mainly because they are neater to eat, you don’t have to unmold them, and you don’t have to wash the mold. I got a set of 125 at Amazon, including a little funnel (be sure to get that – makes a HUGE difference). Each baggie holds 1/2 cup.

So, these recipes make 6-8 pops each, depending on how full you make the pops. Give ’em a try, love. They’re tastee!

Biggie Pops – Four Ways

Salty-Sweet Celery Basil
(slightly tweeked version of the Jerry James recipe linked above.)
2 c. celery juice (about one hefty stalk [12-ish ribs] of celery)
1 c. simple syrup
20 basil leaves
1 tsp. Kosher salt
Make the syrup first. In a saucepan, put ¾ each water and sugar. Put on a medium heat stirring occasionally until it is clear. Remove from the heat, throw in the basil leaves, stir and then leave it to cool.
Wash and trim the celery, cut in to 2”-3” lengths and puree in the food processor. Strain. If you are a little shy of two cups, add a little water. If you are off by more than half a cup, puree more celery.
When the syrup is room temp, mix it with the celery puree and the salt. Pour in to the pop mold of your choice and freeze for four-plus hours.

Roasted Nectarine with Brown Sugar and Bourbon
5 ripe nectarines, halved and roasted in 400* until brown and bubbly (about 20m)
1/3 c. dark brown sugar
1 Tbsp. bourbon

Roast the fruit, mix the rest of the ingredients in a metal bowl. When the nectarines come out of the oven, toss them hot into the bowl, give it a couple stirs and leave it to cool. When it’s room temperature, puree the fruit (reserve the liquid) and then add the liquid in until it is to your taste.

Pour in to the pop mold of your choice and freeze for eight-plus hours.

Cucumber Lemon
3 c. strained cucumber puree (4 large cucumbers, seeded and peeled made in to liquid in the food processor)
Juice & Zest of 1 lemon
1 c. simple syrup

Stir everything together, pour in to the pop mold of your choice and freeze for four-plus hours.

Mango Lime Chamoy
3 c. mango puree (four mangoes, peeled and pureed in the food processor)
Juice of three limes
¾ to 1 c. simple syrup
8 Tbps. chamoy

Mix the mango puree, lime and simple syrup. Drizzle a little chamoy down the sides of the pop mold of your choice, and then fill with the mixture. Freeze for eight-plus hours.

The pops made with pureed fruit, the more dense ones, took much longer to freeze than those that were mostly juice.

Interestingly enough, it was the cucumber lemon that was the most popular at my office, seconded by the mango chamoy.

Crispy Spicy Jicama Slaw

This is an easy, pretty, and super-fresh side for the summer – especially when you’re grilling or having tacos, but rice and beans on the side just seem way too heavy.

I was making mexi-pizza* last night, and I wanted something a little more than the usual cabbage and onion on top. And rice and beans, and even calbacitas, just sounded too heavy. So I made a batch of jicama slaw and it hit the spot.  It is so fresh, with a little zing from the vinegar and a little heat from the jalapeno.

*Mexi-pizza – When you spread refrieds between two small flour tortillas and then bake them until brown and crunchy. Like a flat chimichanga. Mmmmm….

Jicama Slaw

2 Tbsp sugar (or agave sweetener, or honey, or…you get the idea)
2 Tbsp white wine vinegar
2 Tbsp vegetable oil

½ small yellow or white onion, cut in ⅛” crescents
½ to 1 fresh jalapeno**, de-seeded and de-veined, sliced in ⅛” crescents
½ c. chopped cilantro
2 c. jicama, in 1” long matchsticks

Whisk together the sugar and vinegar until the sugar is dissolved. Then whisk in the oil.  Add the sliced veg, stir and eat. The amount of jalapeno is going to vary depending on the heat of the pepper (because we’ve all been surprised by that one that burns your lips off) and how hot your fam likes their food.

Try this – it’s fast and delicious, and oh so easy and fresh.

**Can you leave out the jalapeno? Of course – this will still be delicious.

Salsa Gringa

Zingy. Garlicky. Spicy.  With a shit ton of Mexican oregano.  That is my favorite kind of salsa. We had some this morning to go with some scrambled eggs, papas con chorizo, and homemade flour tortillas.  
(Don’t be impressed at homemade tortillas- they are REALLY easy to make and pretty quick. Maybe we’ll post those another day.)

So we are munching away and I joke about making a post about the salsa, and himself says, “Why not? That would be great.”  (Still winning best husband ever award.) So, here we go. It’s taken me a long time to figure out “the rules” for flavor combos in fresh red tomato-based salsa making.  Some of the ones that work for me are either lime juice or vinegar, not both. And for the herbaceousness, oregano with vinegar but cilantro with lime – never cilantro and oregano together. And oregano with hot little dry red chilis like chile de arbol or chiltepin or chile pepin, but jalapeno or serrano with cilantro.  I’m sure there are a gazillion exceptions since Mexico has refined salsa pairing the way the French have with wine. But having these ground rules in my head helps me when I’m making some.

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Give this a go; it is really good on eggs, chips, and tacos dorados. With some icy cold cerveza, of course.  And don’t shit at the amount of garlic and oregano until you try it.

Salsa Gringa
INGREDIENTS
1 can diced tomatoes
5 fat cloves of garlic, pressed
2 Tbsp. dried Mexican oregano, crushed between your hands
1/3 c finely chopped white onion (about a fourth of a large onion)
1 Tbsp. crushed red pepper (chiltepin, chile de arbol, etc.)
1 Tbsp. XVOO
2 Tbsp. wine vinegar
S&P to taste

DIRECTIONS
Throw everything in your blender or nutribullet or bowl with a stick blender except half the oregano, half the onion and the S&P. If you don’t like very espicy salsa, start with a smaller quantity of the hot pepper. (If you don’t like at-all-spicy salsa, try another recipe. This ain’t it.) Blend until it’s a homogenous mass. The oil helps it emulsify a little and rounds out the edges of the garlic and acid.

Stir in the remaining oregano, onion, S&P and a few more shots of the vinegar. Give it a taste and adjust as you see fit. It should start out tangy and garlicky then herbaceous, and finally finish with a nice heat that fills your mouth.

Eat this only among friends and family as you will be Dracula-proofed for a while after consuming it

¡ Buen provencho !

Triple Triple Blondies

Triple chips. Triple nuts. Triple nerms. These blondies leave behind the walnuts and butterscotch chips, and have cashew, almond, and pecan along with (wait for it) caramel chips. What what???? I know, right? Well, let me tell you a story….

Wandering in the grocery a couple weeks back, I discovered that Ghiradelli makes a caramel chip. So of course I bought them, along with some dark and white chocolate ones.  I was thinking that they would be awesome in some blondies.

We’re going on a little hike and picnic today – probably one of the last days it will be enjoyable to be outside at this elevation for a while. So, along with the muffaletta, pasta salad and aranciata, we will need some blondies.  They are Himself’s favorite treat. I’ve given up trying to recreate a flavor from his memory and just bake what I think sounds yummy. And this definitely fit the bill.

These are really rich, so slice ‘em small. After I wrapped up ours for the picnic (Himself: “Wait. You’re packing only two? What if we have a blondie emergency?” He is such a dork.), I wrapped the rest and put them in a zippie bag in the freezer.  They’ll last a couple months that way, and a quick zap in the micro-onda and it’s instant deliciousness (perhaps with a scoop of vanilla [non-dairy] ice cream…) Plus, having them safely in the freezer keeps a tray of blondies whispering your name every time you walk past the kitchen counter. A win/win, so to say.

These are super. Super easy. Super fast. Super delicious.  And a one-bowl, one-spoon wonder, to boot. Give ‘em a whirl!

Triple Triple Blondies

INGREDIENTS
1 stick unsalted butter (½ c.)
1 c. dark brown sugar
1 egg
1 c. AP flour
1 tsp.Vanilla
½ tsp. Salt
⅓ c. each white, dark, and caramel chips (total 1 c.)
¾ c. nut mix (almonds/pecan/cashew)
(Opt) Kosher salt & sparkle sugar to dust the top

DIRECTIONS
Preheat oven to 350*. Grease a 8” square pan and lay in an Alton Brown-style parchment brownie sling.
Use a medium microwave safe bowl, and melt the butter. Add the brown sugar, vanilla, and salt, and stir to combine.  Stir in the egg. Set aside a half-handful of the chips and nuts, and add the rest along with the flour to the bowl and stir it vigorously (you want to develop a little bit of that gluten to get some chewiness).
Pour and smooth the batter in the pan, sprinkle with the reserved chips/nuts (and some flake salt and sparkle sugar, if you like). And bake 25-ish minutes until a tester comes out clean.  Don’t over bake – you want them just this side of cooked. Cool completely, then lift out the sling and slice in to at least 16 squares. Snarf ‘em right then and there, or wrap ‘em up and freeze ‘em.

Bon appetit!

Nutritional Information from VeryWellfit.com’s calculator, based on 16 blondies.  Each blondie has:
211 cal
13.1 . fat
150mg sodium
21.8g carbs (fiber 1.1g, sugar 14.5g)
2.5 g protein

Freaking Amazing Cornbread

Woke up craving those green chili corn pancakes today. Made up the batter (with jalpeno), added a little corn meal this time and then I found myself dreading standing in front of the stove cooking pancakes. I started to wonder if I could just bake the batter like a cake or something – I mean, hell, the ingredients are practically the same as for cornbread. And, well, the answer is yes you can. It was deeeelicious. And seriously the most moist and tender corn bread I’ve ever had.

I wanted to call it jalapeno corn breakfast cake, and himself was all, “Pffft. Please. It’s cornbread.” Yeah, fine. FINE. But it is fucking delicious cornbread, dammit. The onion/jalapeno is subtle in this – feel free to double their amounts if you’d like them a little more flavor forward. Also, shredded pepper jack on top would be seriously nerms.

Freaking Amazing Cornbread

INGREDIENTS
THE DRY
1 c. masa harina
¼ c ap flour
¼ c corn meal
3 Tbsp corn starch
2 ½ tsp bkg pwdr
1 tsp salt

THE WET
1 ½ c. buttermilk
2 eggs
¼ c veg oil
½ sm. white onion, grated (about ¼ c.)
½ jalapeno, deveined/deseeded and minced (about 2 Tbsp.)
¾ c. corn kernals, fresh or frozen
½ Mexican grey squash/zucchini, sliced in ¼” discs then quartered (reserve a few slices for the top, if you feel like it.)

Sprinkle of parmesan or cotijo for the top

DIRECTIONS
Preheat the oven to 375*. Grease an 8” square or round pan.
Get two mid-sized bowls. In one, whisk together the dry ingredients. In the other, the wet.
Pour the wet in to the dry and gently mix together until you have a super-thick batter. Pour it into the pan, level it out. Give the pan a good whack (to pop any oversized bubbles), then top with the optional reserved squash and the cheese.
Bake 25 minutes -ish, until it is golden and a tester comes out clean.

This is begging for a bowl of soup – so guess what’s for lunch???
Try this – it is so tender, you are gonna wanna call it cake, too. Dammit.

Oh! The nutrition information! I almost forgot. If you slice this bad boy in to nine squares, each square has (according to the analyzer at verywellfit.com):
173 cal
8.1g fat
321mg sodium
21.9g carbs (2g fiber, 2.9g sugars)
4.8g protein
Plus, 10% each of your daily calcium and iron, and 17% of your vitamin D. See the site for how they arrived at those percentages.

Cheddar & Spring Onion Scones

It’s funny where inspiration can come from. A friend mentioned a local home tour that’s a fundraiser for a local historic preservation society.  I’ve been trying to force myself out of my comfort zone homebody-ness, and decided to join the group. It would be an all-day affair on the far side of town, and I thought – hey! It would be nice to have snacks.  We got our tickets for an 8:45am start time. Hey…..that’s kinda early. Guess I’ll need to do breakfasty things. Finger food. And of course, scones immediately came to mind. My friend D. loves cheese. As in, if he could marry cheese and coat himself in it daily, he would.  So, okay – cheese scones. Then I remembered this forking deelish scallion corn muffin recipe I’d found, and thought yes! That’s it – scallions and cheese! And D. is from New Mexico and knows good green chile- so scallion, green chile and cheddar. Angel choir. Idea is born. The night before arrives, and…….I only have the hot green chile left in the freezer.  Hmm…. D. and I will love it, but the other four folks coming are unknowns….ok, back to onion and cheddar. And then of course, because I can only eat the cheese if I take a shit ton of cheese pills, some cranberry orange ones, as well. But we’ll save those for another day.

Whew! Such a long tale. The next step was the preparation – I’d read from either Jamie Oliver or Nigella to put scones in the freezer for half an hour before baking (which is awesome, btw) and started to wonder if I could make them up the night before and then just bake them in the morning. Because, you know, twenty more minutes of sleep is ALWAYS a good thing.  So, the short answer is yes. It is totally possible, and has completely changed myscone game forever. Buh-bye, buttcrack of dawn. Hello, prep at night and bake while I’m in the shower. I like this!
Alrighty, shall we play?  You’re gonna LOVE these. They were a HUGE hit with my home-tour friends.

Ingredients:
The Dry:
2 c. AP flour
1 ½ tsp. Baking powder
¼ tsp. Baking soda
1 tsp. Salt
2 Tbsp. Sugar
½ c. Butter, icy cold and cubed
The Add-Ins:
½ c. Sharp cheddar, cut in to ¼” cubes.  Yes, really. Do not shred, do not cube larger.
4 Spring onions/scallions sliced in ¼” rondelles.
The Wet:
¾ c. Buttermilk.
The Egg Wash (optional)
Whisk one egg with 2 Tbsp. milk

Directions:

The night before, In a bowl, mix the dry except the butter. Then toss in the butter, and with a pastry cutter smoosh and twist until the butter is a little smaller than peas.  Do not get to the crumb-stage; if you do, your scones will be more Englishy cake-like and not have the biscuit-like flaky layers of American scones.
Stir in the Add-Ins, then the buttermilk. Combine with your hands until you have a firm slightly sticky dough.  It is okay if you overwork it a little, as it is going to rest overnight in the fridge. (Is this not the most awesome part of this or what????)  Scrape the dough on to the dusted parchment. Dust your hands with flour (You might need to scrape/wash them off first.), and shape the dough in to either one 1” tall 8” diameter circle, or two ½” tall 6” diameter circles.  Fold it up in the parchment and put it in the fridge. Nighty-night, Felicia!
In the morning, preheat your oven to 400*.  Take out the dough and slice up your scones.   Either eight with the big circle, or twelve (six each) with the little ones.  Place on the parchment on a cooking tray. Brush with the egg wash (or milk or cream), and bake until puffed-up and golden – about 22-25 minutes for the big’uns, and 18-20 for the little’uns.
That’s it. Enjoy. These are really, really yummy. And would be really, really good with a bowl of chili. Or just shoveled in your mouth hot out of the oven. These are that yummy.

Do you have to wait overnight? Of course not – you could pop these in the oven right way. You’ll just need to be biscuit-gentle with that dough.

Bon apetit, y’all. I’d love to hear how yours turn out!


Tian Tourte

Where the hell have I been? Having a severe case of creativity block.  Himself and I decided to do lots more vegetarian fare, and I’ve been using all my brain for what the fuck to cook for dinner. This didn’t leave much energy for the blog.  Then I made this the other night, and my favorite Biker Betch at work saw the Instagram and was like,” is that going on the blog or what?” And, poof. There we have it. All thanks the awesome BB. Thank you, sweetness, you are the best!

This is a recipe for a 20cm (about 8”) tarte, and will give 4-6 big slices.  So, enough for four with a salad. I baked this lovely in the forkin’ amazeballs tarte pan I got from Lakeland.  Seriously – without blind baking the bottom crust was crisp and not soggy. I love this pan so much, I want to marry it.

Seriously – can you see that crispiness at the bottom? SO awesome!

When you’re picking out the tomato, squash, and onion – try to get them as close in diameter as possible.  Because you’ll be stacking them, the uniformity will become important.

Well, shall we? Let’s do this.

Tian Tourte

The Crust
⅓ a recipe of Martha’s pate brisee. (I used a 4:1 ratio of AP to WW flour, though)

The Base
¼ c. Ricotta or Greek yogurt ( or ¼ c tofutti sour cream mixed with ½ tsp. Lactic acid. If you were feeling REALLY lazy, you could also just use the egg and 1/4c. Boursin and skip the garlic and herbes)
1 egg
1/2 tsp. granulated garlic
1/2 tsp. GOOD Herbes de Provence


The Veg
1 zucchini, sliced 1/4” rondelles
2 Roma tomatoes, sliced in 1/4″ rondelles
1 small white onion, siced in 1/4″ rondelles
1/2 yellow or orange bell pepper, sliced in 1/4″ strips

Topping (optional):
¼ c to ½ c shredded cheese (Gruyere, romano, asiago, etc.)

Alrighty, my lovelies.  Roll out your crust ¼” thick, form it in your quiche tin and stick it in the fridge. Preheat your oven to 375*.

Get your mis en place going – slice the veg, whisk together the base. Get out a cookie sheet and line it with parchment.  I find it much easier to bake loose-bottomed pans that way, plus it catches any drips. Once you’re set up, take the raw crust from the fridge and set the pan on the lined tray. Pour in and smooth the base.  Next, pick up one slice each of the tomato, squash, onion, pepper and stack them. Set these on their side on the prepared base, working from the outside edge of the pan. See the picture to reference what it should look like.

 Keep adding your alternated veg in a circle until you make it all the way around. Then start the next ring and go until you’ve used up all your veg. Sprinkle it with some S&P, and cheese if you are lucky and not dairy-impaired like we are, or some olive oil if you are.

Slide the tray in the oven and bake about 35-40 minutes, until the crust is golden and the veg tender. Your nose should tell you when it’s done.

Let cool about 10 minutes before serving. To get this bad boy out of the pan, once it’s cooled a bit, set the pan on a bowl or soup can – something narrower than the bottom.  The ring part of the pan should just drop down the counter, leaving you to slide the pie from the bottom on to a serving plate or cutting board.

(And, if you want to put this puppy over the top, make some really good garlic butter and toast some breadcrumbs in it and then sprinkle that on the slices as you serve them. Soooo yummy!)

That’s it. Bon apetit. Let me know if you like it!

Black Bean Soup with Chimolata

This is our current favorite soup, finally knocking posole out of the position it’s held for years. It is extremely easy and will be ready in a little over half an hour. Perfect on a cold afternoon, or after a long day at work.

My inner Martha always chastises me for not starting with home-cooked beans. But ya know, real life people.

This soup is good, but what really makes it fabulous is the citrusy-herby dollop of sauce you add to the bowl. I still don’t know what the hell to call it – it’s like a gremolata or a chimichurri in a Sonoran Southwest kind of way. Cilantro, garlic, red pepper flakes, lime zest and juice. Unlike a blob of sour cream that would make this soup feel heavier, the heat, zing, and herbaceousness of this chimolata (hmm…I like that one) really lift this up. It makes the soup hearty, but not heavy. And really dense in flavor.

Himself likes this with tortilla chips. Corn bread or a grilled cheez (or cheese, if you are not dairy-impaired as we are) along with a salad will make this an awesome and easy meal – something we can all use as end of year busyness overtakes our lives.

Make it and enjoy.

This is enough for four. So, dinner and leftovers lunch for two.

Black Bean Soup with Chimolata

Ingredients for the soup:
1 small onion, diced
3 carrots, peeled and diced
4 celery stalks, chopped
1 Tbsp. Mexican oregano
½ tsp. Ground cumin
2 Tbsp. chipotle relish, or one whole chipotle en adobo and 1 tsp. of the adobo
3 14.5-oz cans black beans, rinsed and drained
Broth (vegetable or chicken, about a quart)

Ingredients for the chimolata:
Handful of washed fresh cilantro
3 cloves of garlic
½ tsp. Lime zest
½ tsp. Red pepper flakes
Fresh lime juice

For the soup:
In a large soup pot on medium, add about ¼ c. of water and the onion, carrot and celery. Cook for a few minutes until they start to soften around the edges. Add the remaining ingredients except the broth. Give it a stir, then pour just enough broth over everything to just cover. Too much broth and you’ll have a thin soup.
Simmer for ½ hour or until the veg are tender. Before serving, take the immersion blender to it and blend it all up. I like to leave mine with some chunks of the veg, but do yours how you like.

While the soup is cooking, make the chimolata:
Mince superfine the cilantro and the garlic. Fine, as in almost to a paste.
Add them to a small bowl with the red pepper and lime zest, then add just enough lime juice to actually make it in to a paste. That’s it. (This is going to taste REALLY strong – don’t eat it by itself. Or do, I guess. I’m not the boss of you.)

When the soup’s done, Serve with a dollop of the chimolata. Serious nerms, peeps.

I’ve been forgetting to include the nutritional info of late. Here we go! According to caloriecount.about.com, each of the four servings has:

363 calories
4.2g fat
851 mg. sodium
57.1 g. carbohydrate
17.9g fiber
4.8g sugar
24.1g protein
Plus 17% of your daily calcium, 35% for iron and 26% for potassium.