Chicken Tortilla Soup
As the calendar flips to April, the view from my living room paints a sunny picture, yet stepping outside reveals a chilly reality of 30-degree weather. Despite this, I've been mustering the courage to venture out for my daily run, layering up against the cold. The initial moments feel bearable, buoyed by upbeat music and the partial shield provided by the city's buildings. However, Chicago's weather has a trick up its sleeve; once out of the sun's direct warmth, the chill sets in, seemingly amplifying by ten degrees. With the first icy gust hitting my lungs, I find myself instinctively retreating homeward, a routine repeated day after day.
I know I'm not alone in this struggle; every Chicagoan is feeling the bite of the lingering cold. So, until warmer days arrive, I'll be seeking solace in my kitchen, preparing a comforting pot of Chicken Tortilla Soup.
Chicken Tortilla Soup
6-8 servings
Ingredients:
3 chicken breasts (boiled and pulled ahead of time)
4 diced tomatoes
1/2 can Chipotle in Adobo
1 can tomato paste
10 oz frozen corn
32 oz chicken broth
Some carrots cut into matchsticks 1 cup Masa Harina*
4 garlic cloves
1 onion diced
1 tbsp chili powder
2 tbsp cumin
Garnish:
Avocado
Cilantro
Green onion
Corn Tortilla Strips
Cheddar Cheese
Instant Pot Directions**: Cut chicken breast into large chunks and throw into the instant pot along with all other ingredients. Pressure cook on high for 15 minutes. You can quick release the steam and the chicken should pull apart with two forks before serving.
Crock Pot Directions: Boil the chicken and pull ahead of time. Add all other ingredients to a large crock pot and turn crockpot to high. Stir in the pulled chicken and leave for one hour or until the vegetables are softened.
* This was the secret ingredient that had been missing in my tortilla soup for years. It gives the tortilla flavor while also thickening the broth.
** This is the Instapot that I purchased and it’s currently on sale! It is the ideal size for two people if you love leftovers like we do. Thanks to Amy and Angela for your encouragement on the purchase—it’s the only kitchen appliance that I’ve used in weeks!
GF/DF Coffee Meringue Tart
If you’re a foodie and have ever had to eliminate foods from your diet for a long enough period of time — you’ll get pretty creative in finding a way to baking delicious treats! This Coffee Meringue Tart was so decadent that my family didn’t seem to miss the dairy or gluten. Though I must admit, I forgot to photograph the true “dairy free” tart that I made. I was too excited to serve it — my family and I ate every last piece before I remembered to grab my camera…
If you're a food enthusiast who's had to navigate dietary restrictions, you'll understand the joy of discovering inventive ways to indulge in delicious treats. Enter the Coffee Meringue Tart, a decadent creation that left my family swooning, despite its absence of dairy and gluten. For those willing to put in the extra effort, I implore you not to skip the meringue topping—it's a few additional steps well worth the payoff! So, without further delay:
GF/DF Coffee Meringue Tart
8-10 servings
Ingredients:
Crust:
Cooking spray
1 cup crushed GF shortbread cookies (I used 6 Pamela’s Pecan Shortbread Cookies)
1/2 cup ground almonds
2 tbsp granulated sugar
1/3 cup of melted ghee (or butter works if you’re not following a DF diet)
Coffee Custard Filling:
1 cup granulated sugar
1 tbsp & 1tsp cornstarch
1 cup coconut milk
1/2 cup coconut cream
1/4 tsp sea salt
3 large egg yolks (keep the whites, you will use them later for the meringue)
2 tsp hot water
2 tsp fresh & finely ground coffee
2 tsp vanilla extract
Meringue Topping
7 tbsp granulated suger
3 large egg whites
1/8 tsp sea salt
1 tsp vanilla extract
Crust: Preheat oven to 375 degrees. Lightly coat a 14x9 rectangular dish with cooking spray. Set aside. In a medium bowl, stir together the crushed cookies, ground almonds and the 2 tbsp granulated sugar. Drizzle ghee over the mixture; toss until evenly coated. Spread the mixture in the prepared pan; press evenly into the bottom and up the sides. Bake for 8-10 mins or until edges are golden brown. Cool completely.
Coffee Custard: In a medium heavy saucepan, combine the 1/3 cup granulated sugar and cornstarch. Stir in coconut milk, coconut cream and 1/3 tsp of sea salt. Cook and stir over medium heat until thick and bubbly. Cook and stir 2 mins more. Remove from heat. Gradually stir in the egg yolks and bring to a gentle boil before reducing heat. Cook and stir for 2 mins more. Remove from heat.
Coffee Custard: In a small cup, stir together the hot water, coffee grounds and 2 tsp vanilla extract. Whisk into the custard filling. Pour the hot filling through a sieve and remove the solids. Then pour the filling into the crust. Cover your tart with plastic wrap & press the wrap into the surface of the filling to remove air. Refrigerate your tart until the filling is firm, at least 3 hrs or up to 1 day ahead.
Meringue Topping: In a 3 qt top of a double boiler, combine the 3 egg whites, 7 tbsp granulated sugar and 1/8 sea salt. Beat with a mixer on low for 30 seconds. Place pan over boiling water (upper pan should never touch water). Cook, beating constantly on low for 3-5 mins continuously scrape bottom and sides of pan to prevent sticking. Beat on high until fluffy and holding soft peaks, then add 1 tsp vanilla and beat again until you spreading consistency.
Meringue Topping: Using a piping bag filled with a star tip, pipe meringue in 1” kisses over your filling. Using a kitchen torch, toast the topping until golden all over OR place the dish in the broiler for 30 seconds. If you prefer the second method, continue to watch your tart because this will burn very easily in the broiler. Sprinkle with cinnamon and serve ASAP. You can keep leftovers in the fridge.
* TIP: Make the meringue topping an hour or two before serving. The egg whites will keep over night in the fridge if you cover them.
Togarashi Deviled Eggs
A lot of my friends and coworkers may not know how much I love to cook. I usually don’t follow recipes, though I often read through some for inspiration. I just kinda cook to taste and make it up as I go. But when these togarashi deviled eggs went over at the last party I attended, I promised to write down everything that I threw into them. They look like a lot of work, but peeling the eggs is by far the hardest part. I will boil them in my instapot the next time to see how that works out….
Many of my friends and colleagues might be surprised to learn about my passion for cooking. I'm not one to strictly adhere to recipes; instead, I prefer to draw inspiration from them and improvise as I go. However, after the rave reviews my togarashi deviled eggs received at the last party I attended, I made a promise to jot down the ingredients for future reference. Despite their intricate appearance, the most challenging aspect of preparing them is undoubtedly peeling the eggs. For my next attempt, I'm considering boiling them in my Instapot to streamline the process.
If you have a penchant for spice, these deviled eggs are right up your alley. As a self-proclaimed sushi enthusiast, it's no surprise that I've developed a deep affection for togarashi spice (pronounced toh-gah-RAH-shee). I can't guarantee you won't become equally enamored. I sourced my togarashi from an Asian market on Argyle Street in Chicago, although it's increasingly common to find it in mainstream grocery stores. Comprising a delightful blend of seaweed, orange zest, ginger, sesame seeds, and chili powder, it delivers a harmonious mix of salty, spicy, and subtly sweet flavors. I'll admit, I couldn't resist saving one for breakfast the next morning.
Togarashi Deviled Eggs
24 servings
Ingredients:
12 boiled eggs - peeled and cut in half
Egg Yolk Paste
12 Egg Yolks
1/2 cup full-fat plain Greek yogurt
2 tbs whole grain Dijon mustard
1/2 tsp salt
1 tsp smoked paprika
1 tsp brown sugar
1 tbs gochujang paste
Dash of garlic powder
Dash of onion salt
1/4 cup apple cider vinegar
Blend into a paste (I used my immersion blender which I pretty much use once a day, so if you don’t have one I highly suggest looking into purchasing one)
Put egg yolk paste into a piping bag (or ziplock bag If you’re a scrappy cook like me) to press into the egg halves.
Garnish:
Togarashi Spice
Green onion
Bacon pieces