ABP Corn and Green Chili Bisque

Okay, the “original” copycat recipe is on the bottom of this post. This is similar to the soup at Au Bon Pain.

I am adding a recipe that is more mild, which is more to my family’s taste. If you like the spiciness of the original, scroll down 🙂

Ingredients:

1 tbsp butter
1 tbsp olive oil
1/4 green pepper, minced (abt 1/4 c)
1/4 red pepper, minced (abt 1/4 c)
1/4 onion, minced (abt 1/4 c)
1 tsp minced garlic (I use the bottled version from Costco)
1 6 oz can tomato paste (I use the red and yellow Italian brand canned version)
1 7 oz can Herdez salsa verde
4 c water
1 tbsp sugar
1/2 tsp cumin
2 ears of corn, boiled, cut from cob
1 tsp heavy cream powder (or more, to taste)
juice of 1/8 lime

Directions:

  1. Add butter and olive oil to large pot over medium heat. Let warm.
  2. Add green pepper, red pepper, onion. Sautee.
  3. Add onion. Sautee.
  4. Add tomato paste and salsa verde. Add 4 c water. Add sugar and cumin. Let come to boil.
  5. Add corn. Let boil, then simmer over medium low heat.
  6. Remove from heat.
  7. Add a squeeze of fresh lime or lemon juice. Add heavy cream powder.
  8. Mix well and enjoy! 🙂

Note: This recipe is AWESOME! 🙂 Everyone loved it, will make it again.

 

 

 

Corn and Green Chili Bisque (original copycat recipe)

Ingredients

  • 2 tablespoons butter
  • 1 tablespoon olive oil
  • 1 jalapeno, minced
  • 2 Anaheim peppers, minced (or 1 4-oz. can green chilies)
  • 1/2 red bell pepper, minced
  • 1/4 large onion, diced
  • 2 cloves garlic, minced
  • 1 6-oz. can tomato paste
  • 2 tomatillos, diced (or 1 28-oz. can tomatillos)
  • 2 Roma tomatoes, diced (or 1 14.5-oz. can diced tomatoes)
  • 1 tablespoon sugar
  • 8 cups (10 ears) of corn (or frozen)
  • 1 tsp. cumin
  • 1 tsp. smoked paprika
  • 2 tsp. kosher salt
  • 1 tsp. black pepper
  • 32-oz. vegetable stock
  • 1/4 cup cilantro leaves, chopped
  • 8 oz. cream
  • juice of 1 lime

In a large soup pot, melt the butter and olive oil together over medium heat. Sauté the peppers and onions, about 3 minutes. Stir in the garlic and tomato paste. Add the tomatillos, tomatoes and sugar and sauté for about 3 minutes.

Add 6 cups of corn into the pot along with spices. Sauté for 2 minutes. Add the vegetable stock and cilantro. Reduce heat to medium-low and simmer for 30 minutes.

After the flavors have married, puree with an immersion blender.

Stir in the cream. Stir in the lime juice. Add the remaining 2 cups of corn. Heat for about 5 minutes.

To serve, ladle the soup into a bowl and garnish with tortilla strips or a crushed tortilla chip and a cilantro leaf.

 

FMV Curry

This is a family recipe. It’s great for a quick meal. FMV = frozen mixed vegetables.

28 oz bag of frozen mixed vegetables – put in glass container, add water, microwave 5 min

Vaghar:

Oil
Rye
Jeeru
Black pepper
Cashew
Cinnamon (<1”)
Cloves (1-2)
Dhana jeeru

Add diced tomatoes, onions, garlic, ginger, jalapenos.  Sautee.

(if you want blended curry, add an extra tomato). If you don’t have enough tomatoes, use tomato paste. IF YOU WANT BLENDED CURRY, BLEND THE MIXTURE NOW!!

Add FMVs.

(if you want creamy curry, add sour cream, yogurt, whipping cream or coconut milk).

Boil.  Add garam masala to taste.

Add sugar if tomatoes are tart.

Enjoy with rice or naan.

If you want a more hearty meal, open up a can of garbanzo beans and add it to this curry. Or pick up a packet of paneer, grill it on your stove, and toss it into this curry. Both will taste great.

 

Mexican Red Rice

INGREDIENTS

SERVINGS 6 UNITS US
1 cup uncooked rice (not instant rice)
2 tablespoons oil
2 garlic cloves, minced
1 medium white onion, chopped
2 ripe plum tomatoes, seeded and chopped
1/2 chopped and seeded jalapeno or green chile or green pepper (optional)
1 (8 ounce) can tomato sauce
1 cup chicken or beef broth or vegetable stock or water
1 tablespoon chili powder
3⁄4 teaspoon salt

DIRECTIONS

Heat the oil in a heavy skillet. Add the rice and stir over medium-high heat until rice is golden brown.
Add the garlic, chopped onion, and chile and sauté until the onion just begins to brown.
Add the tomatoes, tomato sauce, broth, chili powder and salt, lower heat and cover.
Simmer for 20 to 25 minutes until all liquid is absorbed. Remove from heat and allow to sit, covered, for 5 minutes.
Fluff with a fork and serve.

Cypriot Tomato Cous Cous Meze

Ingredients:
1 c Bulgar Wheat
1/2 c vermicelli
1 onion, chopped
4 glasses water
3 tbspn tomato puree (or more to taste)
2 vegetable or chicken stock cubes (or more to taste)

Directions:

Fry onion in small amount of oil in a large saucepan.
Add the vermicelli, tomato puree, stock cubes and a little of the water.
Stir well and boil for two minutes.
Add the rest of the water and bring back to the boil.
Add the bulgar wheat, stir and immediately take the pan off the heat.
Cover with a tea towel and leave to absorb the liquid
Can stir every five minutes or so to fluff up.

Tomato Salad

Okay, I’ve been having cupcakes for breakfast the past few days, I need to switch gears to something healthy.

The key to this recipe is the quality of the tomatoes. The recipe aims to bring out the natural flavor of the tomatoes, not disguise them with too many spices or dressings.

Recipe is for one person. Scale up accordingly.

Ingredients are approximate, as tomato sizes and personal preferences vary. If you’re not sure, start out on the low end, and slowly add more, tasting as you go, until it’s just right for you.

Ingredients:

1 tomato (vine ripe, campari, roma, whatever as long as it is fresh and yummy – you can tell it”s good if you slice the tomato open and it actually smells like tomatoes in your kitchen)

1/2 – 3/4 tsp sugar (to taste)

1/4-1/2 tsp salt (to taste)

1/4-1/2 tsp cumin powder (to taste)

1/8 tsp asafoetida (DO NOT ADD TOO MUCH OF THIS!!!!!!!)

twist of lemon or lime (if you like, it’s totally optional)

Directions:

Slice or dice tomatoes into bowl. Add all the ingredients to the tomatoes.

Mix well. Enjoy.