PREPARATION
In a medium bowl combine cabbage, red
onion, poblano/red pepper, carrot, and
coriander. For dressing, in small bowl
combine olive oil, lime juice, and orange juice.
Season with salt. Toss with slaw.
Chicken and Tortilla
Soup
An easy to cook dish, the soup is as healthy
as it is filling. Tiy it for dinner tonight.
prep
35
minutes cook 1 hour
INGREDIENTS
6
cups water
1.75 kg whole roasting chicken, cut in
8
pieces
1
large onion, chopped
(1
cup)
1
medium carrot, peeled and chopped
(14
cup)
1
stalk celery, chopped
(Zz
cup)
8
sprigs coriander
1
Zz
tsp ground cumin
1
tsp chilli powder
V2
tsp ground ancho chile pepper or use
bharxvan lal
mirch instead
Zz
tsp dried oregano
2
bay leaves
8
6
inch com tortillas, cut neatly into
Zz
inch strips
1
litre low-salt chicken broth
2
medium carrots, peeled and cut in
Z
a
inch slices
2
cups snow peas, sliced diagonally
2
small zucchini, cut in
Za
inch slices
(2
cups)
1
cup chopped tomato
Zz
a jalapeno pepper, seeded and finely
chopped
1
cup sharp cheddar cheese, coarsely
shredded
com oil
coriander leaves
PREPARATION
1.
In a
6
-litre heav\r bottomed pan with a
tight Fitting lid or a
degchi
combine water,
chicken, onion,
V2
cup chopped carrot,
celery’,
8
coriander sprigs, cumin, chilli
powder, ancho chile pepper, oregano, and
bay leaves. Bring to boiling, reduce heat and
simmer, uncovered, until the chicken is very-
tender,
1
to
1
Zz
hours.
2.
Meanwhile, heat
Zz
inch of corn oil in a
large heavy’ saucepan to 375 °F. Add tortilla
strips, about one-fourth at a time, and
cook until crispy and light golden, 30 to
60 seconds. Remove from saucepan with a
slotted spoon. Drain strips on paper towels.
Season with salt.
3. Using tongs, remove chicken from liquid;
cool chicken. Strain remaining liquid, and
discard solids. Return to the
degchi
along
with chicken broth. Bring to a simmer over
medium heat.
4. Remove meat from bones and discard
bones. Tear chicken in 1 inch pieces. Add to
broth along with the 2 sliced carrots. Simmer
for 3 minutes. Add the snow peas, zucchini,
tomato, and jalapeno. Simmer 3 minutes or
until tender. Taste and season with salt and
black pepper.
5. Ladle soup into bowls. Top with cheddar
cheese, tortilla strips, and coriander.
M akes
6
to
8
servings.
E ach Serving
375 cal, 14 gm fat, 89 mgchol,
618 mg sodium, 29 gm carb, 6 gm fibre,
34 gm pro.
Hot and Chunky
Guacamole
A standard favourite in Mexican cuisine.
start to f in is h 25 minutes
INGREDIENTS
1
Za
cups fresh or frozen shelled peas
2
ripe avocados, halved, pitted, and peeled
1
to 2 tbsp lime juice
Za
cup finely chopped red onion
1
clove garlic, minced
2
tbsp chopped coriander
1
small jalapeno pepper, seeded and thinly
sliced or big green chillies
tortilla chips
PREPARATION
1. Bring a medium saucepan of salted water
to boiling. Add peas; simmer frozen peas
1 minute, or simmer fresh peas 5 minutes.
Drain; rinse with cold water. Cool.
2. Place avocados and lime juice in medium
bowl. With a fork, mash avocados. Add peas,
onion, garlic, coriander, and jalapeno. Season
to taste with salt. Place guacamole in a serving
bowl. Serve immediately or cover surface
with plastic wrap and chill for up to
2
hours.
Drizzle with olive oil; serve with tortilla chips.
M akes 9 servings.
E ach
Za
cup Serving
69 cal, 5 gmfat, 0 mg chol,
69 mg sodium, 6 gm carb, 3 gm fibre, 2 gm pro. m
Better
uom es
JL JL and Gardens.
WE IN SPIR E ■ YOU MAKE IT H A PPEN
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expand
their horizons when
outfited with mirrors. Use
double-stick tape to attach
ribbon that is the same
width as the frame edge.
Hang the frames from a nail
and the ribbon from
attractive wall tacks.
Inspiring
everything
you want
to be
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