Waffle taste test day #1 went so well! I wanted to take pictures, but obviously HIPPA wouldn’t be down with that. And while the patients loved the waffles (staff, too!)…the waffles were not the highlight of my day.
With the upcoming Thanksgiving holiday we used a turkey giveaway reward to encourage patients to have their albumin and phosphorus labs at goal for October and November and not to miss any dialysis treatments during that time. Eight patients of our 97 at the clinic met the challenge and their names were posted on fliers around the clinic congratulating them.
One of the turkey winners came up to me during the taste test and asked that his turkey be given to a patient who does not always have money for food, much less healthy food. I tried to keep from tearing up and was happy to grant the patient’s wish. A little earlier than most years, the holiday bug bit me right then and there. It truly is better to give than it is to receive.
Tortilla Soup from An Edible Mosaic
1 Tbsp canola oil
2 medium onions, diced
2 cloves garlic, minced
1 2 jalapeno pepper, seeded and minced
1 1/2 tsp chili powder
1 1/2 3 tsp cumin
1 tsp dried oregano
1/2 tsp crushed red pepper flakes
1 bay leaf
1 chicken bouillon cube
3 oz tomato paste
1 (28 oz) can petit diced tomatoes (with juices)
1 cup corn (frozen is fine)
3-4 cup cooked, shredded chicken or turkey (about 1 1/2 lbs)
1 (15 oz) can black beans, drained and rinsed
3 Tbsp cornstarch mixed with 3 Tbsp cold water (called a cornstarch slurry)
1/2 cup to 1 cup minced fresh cilantro (more or less to taste)
Salt and pepper
Crispy Tortilla Strips:
3 small (about 6-inch) soft corn tortillas, thinly sliced
1 Tbsp canola oil
For the soup: In a 5-quart pot with a lid, heat the oil on medium heat; add the onion and sauté until starting to soften (about 5-7 minutes), stirring occasionally. Add the garlic and jalapeno pepper and cook until fragrant (about 1 minute), stirring constantly. Add the chili powder, cumin, oregano, red pepper flakes, and bay leaf and cook 30 seconds, stirring constantly. Add 5 cups water along with the bouillon cube, tomato paste, and diced tomatoes. Bring the soup up to a boil, then add the corn, cover the pot, and simmer 15 minutes (stirring occasionally).
Preheat the oven to 425° F. Toss the tortilla strips with the oil, arrange them in a single layer on a baking sheet and bake until golden (about 5-7 minutes), giving them a stir every couple minutes so they don’t burn.
To the soup, add the cooked chicken or turkey and the beans and cook 3 minutes. Add the cornstarch slurry, bring it up to a boil, and let it boil for 2 minutes. Turn off the heat, add the cilantro, and season with salt and pepper. Serve garnished with toppings of your choice (lime, scallions, Greek yogurt, tortilla chips, cheese, avocado, etc.). Serves 8.
Nutrition Information (per serving): 272 calories; 5.3 g. fat; 41 mg. cholesterol; 377 mg. sodium; 36.6 g. carbohydrate; 5.9 g. fiber; 26.4 g. protein
Result: Simple and delicious…and super duper healthy! The ingredient list looks long, but it’s all ingredients most cooks have on hand. The only change I would make would be using low-sodium chicken broth in place of the 5 cups of water + 1 bouillon cube. The sodium content is nice and low, but I think a bit more flavor would help the base of the soup. Another jalapeno, too…we like spicy! I did add a bit more cumin…I just couldn’t stop at 1 1/2 teaspoons, cumin is a favorite spice of mine and it’s hard to use too much. Enjoy! 😀
Question: Do you like pecan pie? Or do you prefer pumpkin?
I am a pecan pie girl, which Cooking Light reminded me is one of the least healthy holiday pie selections. Oh well, Thanksgiving only comes once a year!
Tis the season,