Tonight's blog challenge is favorite recipe. I love to cook and bake, it relaxes me. I am going to my favorite sweet and my favorite savory recipe.
First the savory: Tortilla Soup
Ingredients:
vegetable oil
1 onion finely chopped
4 cloves of garlic chopped
1 can fire roasted chopped tomatoes
1/4 tsp salt
1/2tsp ground coriander
1/2tsp cumin
1/4-1/2 tsp of ancho chili powder depending on preference
7 1/2 c chicken stock
1 carrot minced
1 zucchini minced
2 chicken breasts, seasoned cooked and shredded (I sometimes cheat and just use a rotisserie chicken from the store)
4oz chopped green chilies
8 corn tortillas
1 small avocado chapped
1 bunch cilantro chopped
1 cup shredded cheddar cheese
Flour tortillas to serve.
1) Heat 1tbsp of oil in a large saucepan. Add the onion and garlic and cook over medium heat for 5-8 min, until just softened. Add the tomatoes and salt and cook for 5 min. stir in the stock. Bring to a boil , then lower the heat and simmer, covered, for 15min.
2) Meanwhile, cut the corn tortillas into strips. Pour 1/2 in of oil into a frying pan and heat until hot but not smoking. Add the tortilla strips in batches, and fry until just beginning to brown, turning occasionally. Remove with a slotted spoon and drain on paper towels.
3) Add the carrot to the soup. Cook, covered, for 10min. Add the zucchini, shredded chicken, and green chilies and continue cooking uncovered, for 5min.
4) Meanwhile, peel pit and chop the avocado. Chop the cilantro. Stir the cheese and avocado into soup. Just before serving stir in tortilla strips and cilantro. Serve with flour tortillas.
Now the sweet: Banoffee Pie
Ingredients:
3 bananas
1 can sweetened condensed milk
2 c whipping cream
1 graham cracker pie crust
1 tsp vanilla
1 small bar of dark chocolate
1) At least 5hrs before up to 6 months before, remove the label on the sweetened condensed milk and submerge the unopened can in a large pot of water. Cover and boil 2 1/2 hrs.
MAKE SURE CAN IS COMPLETELY COVERED IN WATER AT ALL TIMES. After the time has passed remove the pot from heat, and allow can to cool completely ( I usually put the pan in the sink and run cold water into it until the can is cool enough to remove and set on the counter to finish cooling). Bam you just made toffee :-)
2) Whip the cold cream and vanilla together until peaks form. Set aside. (If you live in a warm climate like me you may want to stick it in the fridge until you're ready for it)
3) Slice the bananas and lay them in the crust. Doesn't matter how, just do what you want.
4) Open the can of toffee and mix with a knife until smooth. Pour over the bananas
5) Spread the whipped cream over everything.
6) Grate the chocolate over the whipped cream
7) Refrigerate at least 2hrs before serving.
So those are my 2 favorite recipes. I hope you enjoy them. Now to the fitness.
Today was also a partial rest day for the challenges, I completed: 30 jumping jacks, 30 deep lunges, 35 squats.