"SOUPER" DELICIOUS AND JUST THE RIGHT HEAT!!

 

Pozole Rojo

with

Potatoes and Black Beans

 

I was inspired last week by two of my Latin associates. They were asked to prepare their families authentic Pozole recipe for a health fair that we were supporting. I had noticed the time and passion they had as they prepared the chilies, the tomatillos, the braised pork and chicken.

 

As you probably know, there are many recipes for Pozole. Some enjoy preparing their recipe as a green one and others like red. The only real difference is the peppers that are being used. Whether it's Serrano, Pasilla, or even Poblano, they all contribute to a unique taste.

 

Today I decided to prepare a new recipe without the pork or chicken and used dried red Mexican chilies. I wanted to share a vegan twist on this classic soup and show how simple and delicious a veggie soup can be.

 

 

 

1 Tablespoon Olive Oil

1/2 Cup Potatoes, medium diced

1/4 Cup Onion, medium diced

1/4 Cup Carrot, medium diced

1 Teaspoon Garlic, chopped

1 Each Whole Dried Red Mexican Chile

1/2 Cup Tomatoes, fresh, medium diced

1/2 Cup Hominy, cooked

1/2 Cup Black Beans, cooked

2 Quarts Vegetable Stock

1 Tablespoon "Spike" Seasoning

1/4 Teaspoon Mexican Oregano, dried

1/4 Cup Cilantro, chopped

 

Toppings:

Baked Corn Tortilla Strips

Avocado, diced

Cabbage or Kale, shredded

Red Radishes, sliced

 

 

In a large sauce pot, sauté the potatoes, onions and carrots together for 3-4 minutes. Add the garlic and cook for another minute. Add the whole dried chile, tomatoes, and the vegetable stock. Bring to a simmer and cook for 5 minutes or until the potato is soft but not overcooked.

 

Remove 2 cups of the soup as well as the whole red chile and puree in a blender. Add back into the soup. This step will help give body and more flavor from the chile.

 

Add the hominy, black beans, spices and fresh cilantro to the pot. Cook for another 2 minutes or until beans are hot.

 

Garnish with baked corn tortilla strips, fresh avocado, shredded cabbage or kale and a few slices of red radish.

 

"STOP DIETING AND LEAN HOW TO EAT"

 

 





WHEN DINING OUT IS JUST TOO EXPENSIVE!!

Mediterranean Wild Shrimp
with
Steamed Broccolini

I have been listening to all of your requests. Easier recipes, quick meals and not too expensive to prepare. So far, we are on the right track and wait to you hear this!! "Mediterranean Wild Shrimp" that calculates out to less than $3.00 per serving with only 15 minutes in the kitchen.

This dish is a hit, either hot or cold and there are so many great ways to share your twist.

8-10 Wild Shrimp, raw, peeled and deveined ( I used a smaller shrimp 40-60 per pound)

1 Tablespoon Olive Oil

1/4 Cup White Beans, cooked

1/4 Cup Onions, medium diced

1/4 Cup Tomatoes, fresh, medium diced

1/4 Cup Kalamata Olives, pitted and sliced

2 Tablespoons White Wine

1 Tablespoon Parsley, fresh, chopped

1/4 Teaspoon "Spike" original seasoning

1/8 Teaspoon Crushed Red Chili Flakes

1/2 Cup Broccolini, lightly steamed.

In a medium sauté pan on high heat with olive oil, sear the shrimp very quickly for 1 minute on each side. Add your onions until they become translucent and continue adding the chopped garlic, white beans and Kalamata olives. Deglaze with inexpensive white wine. Reduce the heat, and add the tomatoes, parsley, "Spike" seasoning and crushed red chili flakes.

Serve warm with steamed Broccolini or your favorite green vegetable. Get creative and add a hint of fresh squeezed lemon juice. It brings out a burst of color and the flavors go great!!

"STOP DIETING AND LEARN HOW TO EAT"

WWW.CHEFJASONKIEFFER.TUMBLR.COM







GO ON!! TAKE A DIP

Garam Masala Spiced Sweet Potato Chips

with

 

Fresh Mango-Green Chile and Yogurt Dip

 

 

Alright, lets face it!! We all love to snack. It not only brings friends and family members together but gives us the opportunity to nosh on some of our favorite foods. I can remember sitting on the couch with my older brother, watching "Gilligan's Island", and eating an attire bag of potato chips as we submerged each one of them into apple cider vinegar. "Boy was that good"!! Had I known these flavors would become an all-time favorite today, we would have gone into business at the age of 10.

 

As the years passed, so did the "Chips and Vinegar", however I was far from giving up on snacks. After all, I was now playing sports and realized that eating small snacks between meals would help sustain my energy levels on and off the field. Whether it was a handful of trail mix, a high protein shake or even a crisp apple with peanut butter, I was feeling great!!

 

You have heard it over and over again.What you eat plays a significant role on your overall health and therefore should be nutritious. Have fun with your snacks, get creative and take a dip into something new!!

 

  

 

 



 

 

 

 

1 Each Red Garnett Yam (Sweet Potato with Skin On)

1 Tablespoon Olive Oil

1 Tablespoon Garam Masala Spice (Store bought or prepare your own)

1 Teaspoon Sea Salt

 

Thinly slice sweet potato with skin on. I just purchased a mandolin for $15 and how much time it saves.

 

In a medium size mixing bowl, coat all of the potatoes with olive oil, Garam Masala Spice and sea salt.

 

Arrange the potatoes on a sheet pan so that they are not touching and have room to crisp up. If they are too close together or overlapping, they will steam before they bake.

 

Bake in a low temperature oven, approximately 250-300 degrees for 25 minutes. Turn each potato slice over and continue cooking for another 25 minutes or until they are crisp like chips. Make note: As the sweet potatoes cool, they will crisp up gradually.

 

Mango-Green Chile and Yogurt Dip

 

1 Cup Non-Fat Greek Yogurt

1/4 Teaspoon Jalapeno Pepper, minced

1/4 Cup Fresh Mango, small diced

2 Tablespoons Sweet Red Pepper, small diced

2 Tablespoons Fresh Cilantro, chopped 

1/4 Teaspoon Stevia, powder

 

In a small mixing bowl, incorporate all the ingredients together and mix well.

 

-Enjoy