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recipes
V
a
cup chopped fresh cilantro
3
Tbsp. olive oil
2
Tbsp. freshly squeezed lime juice
1
Tbsp. freshly squeezed orange juice
In a medium bowl combine cabbage, red onion,
poblano pepper, carrot, and cilantro. For dressing,
in small bowl combine olive oil, lime juice, and
orange juice. Season with
salt.
Toss with slaw.
C h ic k e n a n d T o r t illa S o u p
p r e p
35
min.
c o o k
1
hr.
6
cups water
1
3V2-lb. whole roasting chicken, cut in 8 pieces
1
large yellow onion, chopped (1 cup)
1
medium carrot, peeled and chopped
(Vz
cup)
1
stalk celery, chopped
(Vz
cup)
8
sprigs cilantro
1
Vz
tsp. ground cumin
1
tsp. chili powder
Vz
tsp. ground ancho chile pepper
Vz
tsp. dried oregano
2
bay leaves
Corn oil
8
6-inch corn tortillas, cut into Vi-inch strips
1
32
-oz. box reduced-sodium chicken broth
2
medium carrots, peeled and cut in Vi-inch slices
2
cups sugar snap peas, sliced diagonally
2
small zucchini, cut in Vi-inch slices
(2
cups)
1
cup chopped fresh or canned tomato
Vz
a jalapeno pepper, seeded and finely chopped
(See Hot Peppers,
page
184
)
1
cup sharp cheddar cheese, coarsely shredded
Cilantro leaves
1
. In a 6-quart Dutch oven combine water, chicken,
onion,
Vz
cup chopped carrot, the celery, 8 cilantro
sprigs, the cumin, chili 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
Vz
hours.
2. Meanwhile, heat
Vz
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 Dutch oven 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 sugar
snap peas, zucchini, tomato, and jalapeno. Simmer
3
minutes or until tender. Taste and season with
salt
HASS AVOCADOS
Hass avocados have
greenish-black skins
and soft, buttery
flesh and are best for
making guacamole.
Select avocados that
give slightly when
gently pressed at
the stem end. Avoid
overly soft ones. Hard,
under-ripe avocados
will continue to ripen
at room temperature
for 2 to 4 days.
The average prepared salad from national restaurant chains =
468
calories and
28
grams of fat.
Healthy Choice's Rosemary Chicken & Sweet Potatoes =
170
calories and
2.5
grams of fat.
Now that's honestly awesome.
