CREAMY TOMATO GAZPACHO WITH CRUNCHY PECORINO
At lunchtime on a steamy day, I got the unlikely idea to cross a smoothie with gazpacho. Given my languid state, I had wanted something icy and filling, but not too taxing to prepare. That's when the idea to merge a gazpacho and a smoothie crept into my head. I'd swap tomatoes for the usual berries; add garlic, oil, vinegar and salt to punch up the flavor; and keep the yogurt for heft. As the blender whirled, my stomach growled, and I nibbled on pieces of crunchy cheese cracker I had left over from a recent salad. Instead of croutons, I like to fry grated cheese until crisp, then crumble it over greens. For this batch, I had used pecorino, which seemed like a natural complement to the sheep's-milk yogurt. So I saved some for garnish.
Provided by Melissa Clark
Categories dinner, easy, lunch, quick, weekday, soups and stews, appetizer, main course
Time 20m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Heat a large nonstick skillet over medium heat. Spread 2 tablespoons cheese into a thin layer in skillet; let melt and brown on bottom, about 30 seconds to one minute. Use a spatula to flip cheese; let cook until evenly browned on both sides, about a minute more. Transfer fried cheese to a paper-towel-lined plate. Repeat with remaining cheese, working 2 tablespoons at a time. Break fried cheese into large pieces.
- To make soup, place tomatoes, yogurt, olive oil, basil, garlic, scallions, ice cubes, salt, vinegar, cayenne and black pepper in a blender. Purée until smooth. Taste and add more salt and vinegar, if necessary. Pour into small bowls and garnish with pieces of fried cheese and chopped basil. Drizzle soup liberally with olive oil.
Nutrition Facts : @context http, Calories 287, UnsaturatedFat 14 grams, Carbohydrate 11 grams, Fat 23 grams, Fiber 2 grams, Protein 10 grams, SaturatedFat 8 grams, Sodium 555 milligrams, Sugar 3 grams
MEXI HOMINY
Had a few cans of hominy and came up with this dish. Bonus is, it is quick to prepare. Good for vegetarians too!
Provided by Treeskitchen
Categories Side Dish Vegetables Tomatoes
Time 25m
Yield 4
Number Of Ingredients 8
Steps:
- In a saucepan over medium heat, stir together hominy, tomatoes, green chiles, cumin, and garlic. Cook about 7 minutes. Stir in cilantro. Remove from heat, divide into bowls, and top with cheese.
Nutrition Facts : Calories 246 calories, Carbohydrate 37.6 g, Cholesterol 12.6 mg, Fat 6.4 g, Fiber 7.1 g, Protein 8.2 g, SaturatedFat 3 g, Sodium 1095.9 mg, Sugar 8 g
GREEN CHILE SAUCE
Provided by Guy Fieri
Time 20m
Yield 4 1/2 cups
Number Of Ingredients 10
Steps:
- In a small Dutch oven over medium-high heat, add the oil. When hot, add the onions and jalapeno and saute until just starting to caramelize, 4 to 5 minutes. Add the garlic and cook 1 minute more.
- Reduce the heat to medium, sprinkle the onion mixture with the flour and stir constantly until lightly browned, about 2 minutes. Add the reserved liquid from the chiles, 1 cup water, the vinegar and salt and stir until the liquid is smooth and all the flour is dissolved.
- Add the chiles and pepper and simmer for 5 to 6 minutes. Puree in a blender, or with a stick blender, and add the lime juice. Adjust to taste for salt and pepper. Refrigerate for up to 1 week.
GREEN CHILI TOMATO SOUP
Chris Christopher of Albuquerque, New Mexico found an easy way to jazz up canned tomato soup. "I created this recipe after eating some tangy tomato soup in a restaurant," she explains. "They wouldn't divulge the ingredients, so after a few tries, I came up with this version. It is so simple and very tasty."
Provided by Taste of Home
Categories Lunch
Time 8m
Yield 2 servings.
Number Of Ingredients 4
Steps:
- In a small saucepan, combine the soup, milk and chilies until blended. Cook and stir over medium heat until heated through. Sprinkle with cheese.
Nutrition Facts : Calories 270 calories, Fat 10g fat (7g saturated fat), Cholesterol 37mg cholesterol, Sodium 1328mg sodium, Carbohydrate 33g carbohydrate (19g sugars, Fiber 2g fiber), Protein 12g protein.
GREEN CHILES RELLENOS (STUFFED GREEN CHILES)
Make and share this Green Chiles Rellenos (Stuffed Green Chiles) recipe from Food.com.
Provided by jackieblue
Categories Vegetable
Time 10m
Yield 5 serving(s)
Number Of Ingredients 8
Steps:
- Cut cheese into slices 1/2" thick and the length of the chili.
- Make a small slit in chili just big enough to insert cheese(you can also poke in some slivers of onion at this point).
- Dip in batter and fry in hot oil or lard until golder brown.
- Drain and serve.
- May be garnished with green chili sauce if desired.
- To make batter, combine flour, baking powder, salt and cornmeal.
- Blend milk with egg;then combine milk and egg mixture with dry ingredients.
- Add more milk if necessary for smooth batter.
- Using a spoon, dip stuffed chilies in batter.
GREEN CHILE SAUCE
Sumitted per a request for New Mexican Green Chile Sauce which is delicious on scrambled eggs, in burritos, as a topping for hamburgers or with just about anything to add a bit of zip to meat, poultry or fish. Recipe source: Coyote Cafe cookbook.
Provided by ellie_
Categories Sauces
Time 20m
Yield 4 cups
Number Of Ingredients 6
Steps:
- Roast the green chilies under the broiler for 5 minutes or until slightly blackened.
- Place chilies in a paper bag to allow them to steam until cool enough to touch.
- Remove the blackened parts and discard.
- Place peeled chilies and the rest of the ingredients in a food processor and chop until finely chopped.
- Do not puree.
CREAM OF TOMATO SOUP WITH GREEN CHILIES AND CILANTRO PESTO
Submitted per request for tomato soup and I thought this seemed really interesting and a bit different from the ordinary tomato soup. Recipe source: Bon Appetit (December 1986)
Provided by ellie_
Categories Vegetable
Time 1h45m
Yield 4-6 serving(s)
Number Of Ingredients 26
Steps:
- Heat oil in large saucepan or dutch oven over medium low heat. Add celery, leek and onion and cook for 15 minutes or until vegetables are tender.
- Add next 7 ingredients (tomatoes- marjoram) and simmer for 45 minutes or until vegetables are tender.
- Strain soup, pressing on solids to extact as much liquid as possible, discard solids.
- In same saucepan as used to make tomato broth/soup, melt butter over medium-low heat. Add flour and whisk for about 10 minutes.
- Whisk in soup and simmer for 20-30 minutes or until thickened.
- Stir in half and half and continue simmering until heated through.
- Add chilie, tomatoes, 2 tablespoons pesto, sugar, salt and pepper.
- To make pesto: MIx all pesto ingredients (cilantro- salt) together in a food processor for 2 minutes until smooth. Store in jar in refrigerator (can be kept in refrigerator for 2 weeks or frozen).
Nutrition Facts : Calories 838.3, Fat 63, SaturatedFat 26.2, Cholesterol 105.2, Sodium 910.6, Carbohydrate 54.3, Fiber 8.6, Sugar 21.8, Protein 21.7
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