July 19, 2013 |
THIS chowder recipe makes liberal use of two popular cheating ingredients: store-bought rotisserie chicken and salsa. You can also puree some of the vegetables to make this soup creamy without adding cream. SOUTHWESTERN CORN AND CHICKEN CHOWDER WITH TORTILLA CRISPS Three 6-inch corn tortillas 2 teaspoons ground cumin, divided 1/2 teaspoon chili powder Kosher salt 1 tablespoon vegetable oil 1 cup finely chopped yellow onion 1/2 pound red bliss or Yukon gold potatoes, cut into 1-inch cubes 2 cups fresh corn kernels 4 cups chicken broth 3 cups chopped or shredded rotisserie chicken 1 cup salsa 1 to 2 tablespoons lime juice Chopped fresh cilantro or basil, to garnish Heat the oven to 400 degrees.
May 17, 2012 |
Juice of 4 limes 6 tablespoons olive oil 1 teaspoon dried oregano leaves 1 teaspoon coarsely ground black pepper 1 teaspoon salt 1 1/2 pounds skinless, boneless chicken breasts 2 large onions, halved lengthwise and cut into 1/4-inch slivers 2 bell peppers (I like red and yellow), seeds removed and sliced into strips 2 packages (7 ounces each) 6-inch corn or flour tortillas, at room temperature 1 1/2 cups guacamole (see note) 8 ounces sour cream or Greek yogurt 2 ripe plum tomatoes, cut into 1/2-inch dice 1 1/2 cups grated Monterey Jack cheese Tabasco or hot pepper sauce 1. Combine the lime juice, olive oil, oregano, and 1/2 teaspoon each of salt and pepper in a measuring cup. Mix well.
October 27, 2011
The Whole Foods on South Street got a makeover, and with it, some mouthwatering features. First, a pasta bar, which, as at the Plymouth Meeting location, has bins of fresh pasta from Westmont's Severino Pasta Co. (an Inquirer Food Team favorite). The selection rotates seasonally, including pastas such as fettuccine cut to order from fresh, flavored dough sheets, and butternut squash ravioli, priced at $4.99 to $9.99 a pound. You can also pick up Severino sauces such as pesto and vodka.
September 22, 2011 |
You can whip up a quick Southwestern dinner without all the fat found in tacos and burritos by making quesadillas. Though quesadillas usually are served as an appetizer, these are large and filling enough for supper. Jicama, a root vegetable with a thin brown skin and white crunchy flesh, can be served raw or cooked; both ways retain its crisp water chestnut-like texture. If jicama is hard to find, sub a green salad in the meal. Quick Quesadillas Makes 2 servings 1 teaspoon minced garlic 2 tablespoons diced red onion 1/2 cup drained, sliced canned pimento 1/2 cup rinsed and drained canned pinto beans Salt and freshly ground black pepper 4 8-inch flour tortillas 1/2 cup diced low-fat ham 1/2 cup shredded Monterey Jack cheese 1. Puree garlic, onion, pimento, and beans in a food processor.
September 15, 2011
The Mexican presence in South Philadelphia has extended far beyond restaurants and the taqueria revolution. Stores for authentic freshly made retail ingredients, too, have found their way into 9th Street storefronts, adding a taste of the Mercado Mexicano to the Italian Market. Here are a few highlights worth seeking. - Craig LaBan Tortilla mía It smells like a Mexican village when corn masa tortillas are rolling hot off the conveyor belt at this corner tortilleria.
May 19, 2011 |
No need to turn on the stove for this quick meal of Tex-Mex Avocado Wrap with Red Bean Salad. Tomato salsa, avocado and sliced smoked turkey wrapped in a flour tortilla create a simple dinner. For this recipe, I sprayed the tortillas with olive oil spray. The spray adds flavor without too much fat. Flavored tortillas would be perfect for this recipe. Tex-Mex Avocado Wrap Makes 2 servings 4 6-inch flour tortillas Olive oil spray 6 ounces sliced smoked turkey breast 1/2 small ripe avocado (1/2 cup cubed)
November 19, 2009 |
Southwestern fajitas with meat and colorful vegetables make a delicious, light meal. Typically, the meat is marinated overnight and then grilled, but I use a warm marinade and cut the chicken into thin strips to eliminate the wait. Quick Chicken Fajitas 1. Preheat oven to 350 degrees. Bring marinade to a boil in a saucepan. Cut chicken in thin strips, about 1/4-inch wide. Remove marinade from heat and add chicken and marinate for 15 minutes. 2. Tightly wrap the tortillas in foil and place in oven for 10 minutes.
July 9, 2009
Travel the world, culinarily speaking, without leaving the Philly area at: Cousins Supermarket. 1900 N. 5th St. (at Berks), 215-236-4000; and 4037 N. 5th (at Luzerne), 215-223-4000; 200 Marlton Pike, Camden, N.J., 856-365-9230; www.cousinssupermarket.com . Good prices on regular groceries, Hispanic ingredients, spices, Goya brand, sauces, tortillas. East Asia Noodle Co. 212 N 11th St. (at Spring Street), 215-923-6838. Fresh egg roll and wonton wrappers and Lo Mein noodles. 1st Oriental Supermarket.
May 14, 2009
The same pot roast can make three dinners for your family of four, as prepared in "Sandra Lee Semi-Homemade Money Saving Meals" (Meredith, $19.95). One of Lee's strategies is to use specific brands. DOWN-HOME POT ROAST 6 pounds beef chuck roast 2 cups red wine 1 cup olive oil and vinegar salad dressing (such as Newman's Own) 2 tablespoons Worcestershire sauce 1 envelope (0.6 ounce) zesty Italian salad dressing mix (Good Seasons) 2 tablespoons canola oil 2 brown or yellow onions, sliced 3 stalks celery, cut into 2-inch pieces 4 cups lower-sodium beef broth 2 packets (1.5 ounces each)
April 17, 2009 |
"Stay-cation" is the new vocabulary substitute for "the economy ate my real vacation travel. " Still, there is something to be said for the illusion of getting away from it all, and if good food is involved, well, you can't complain too much. San Lucas Mexican Restaurant, on the 2600 block of Federal St. in Camden, is just such a destination. Chef/owners Abela and Hugo Trinidad have been in business for nearly nine years cooking authentic cuisine from Puebla. The restaurant is set along a stretch from about 23rd Street to 35th that feels like a border town.