April 9, 2011

our csa from eatwell farms

Posted on April 9, 2011

As we described a couple of months ago, Jordan and I joined a CSA (community supported agriculture) group. We’ve been enjoying our boxes of super seasonal and fresh produce and trying new recipes like linguini with leeks and fresh ricotta and strawberry lemonade sorbet. Our farm is Eatwell Farms and I want to share the beautiful produce we just picked up!

This week we received: oregano, navel oranges, lemons, dandelion greens, chard, green garlic, leeks, pink lady apples, carrots, savoy cabbage, and sweet potatoes.

If you are interested in joining a CSA, visit LocalHarvest.org to find one in your area.

-Emily

tortilla soup

Posted on April 9, 2011

The first time that I can remember having tortilla soup was at Chili’s. Yes, the chain restaurant home to blue margaritas, hot wings and molten chocolate cake. It was called chicken enchilada soup and I thought it was good. When planning our meals on Sunday morning, I decided to improve upon my chicken enchilada soup memories. As it turns out, tortilla soup/chicken enchilada soup is pretty darn easy to make and my soup blew that one from Chili’s out of the water. Big surprise, right?

Tortilla Soup
1 onion, diced
2 cloves garlic, minced
1 quart vegetable stock
1 16 oz can diced tomatoes
2 chipotles in adobo sauce (This is the secret ingredient that adds a smokey, spicy quality to the soup. You can find it in the ethnic section of any grocery store. These chipotles are very spicy. A little goes a long way.)
2 chicken legs and thighs
1 can black beans, rinsed
salt, pepper, olive oil
For garnish: cilantro, sour cream, cheese, crisped tortilla strips or chips, green onion

Salt and pepper both sides of the chicken legs and thighs.

In a dutch oven or heavy stock pot, saute the diced onion and garlic over medium heat in a little olive oil until it starts to become translucent. Push the onions to the sides of the pan and add the chicken. Brown each side of the meat. Add the vegetable stock, diced tomatoes and two chipotles. Let simmer for about 20 minutes, until the chicken has cooked through.

Remove the chicken and set aside to cool. Remove the chipotles and discard. Puree the soup. You’re welcome to leave the chillis in the soup, but I found the broth was spicy enough without pureeing the chillis. Put the soup back on to simmer. Shred the chicken. About 10 minutes before serving, add the chicken and black beans to the soup.

Serve with cilantro, sour cream, cheese, crumbled chips and green onion. We also enjoyed some roasted purple cauliflower.

This soup was awesome and will become part of the permanent repertoire. I love all of these flavors. Jordan and I ate it for two days straight! The broth is spicy and tomatoey, but still creamy and viscous.  Another bonus: the soup could easily be made vegetarian – just add an extra can of black beans.

-Emily