Southwest Chicken Soup (by Novik, age 15)

I recently told Novik, my 15-year-old, live-in chef, to make us dinner (because I was exhausted and completely without culinary inspiration.) So, he whipped up this amazing soup, which was perfect for a cool, fall evening.

Serves 3

Ingredients (to the best of his recollection)

2 chicken breasts, lightly salted and cooked in a skillet in oil with 1 lime squirted over it as it cooked.
3 whole carrots, chopped and lightly sauteed in oil or butter.
1 container of chicken broth
2 cans black beans, drained and rinsed
1 can whole kernel corn, drained
Juice of 2 more limes (see chicken directions above)
2 t thyme
3 t parsley
3 t marjoram
1 t sage
1/4 - 1/2 t pepper
Sriracha (optional)

Directions

Shred chicken by tearing it with a fork. Combine all ingredients (except the Sriracha) and heat through. Serve with cracker sand Sriracha, if you like.

Gourmet Guacamole

Ingredients: (measurements are approximate)
4 avocados, diced
4 Roma tomatoes, diced
4 T cilantro, chopped
1/3 cup red onion, chopped
2 T lime juice
salt to taste

Mix all ingredients together. Allow to sit for 15-20 minutes to allow flavors to meld.

Tip: Retain one of the avocado seeds and push it into the top of the finished guacamole. It will help keep the avocado from turning brown. (Do not eat the seed.)

Carne Adovada

Ingredients

2 tablespoons canola oil

3 tablespoons all-purpose flour (or Red Mill, gluten-free 1-to-1 flour)

4 tablespoons New Mexico red chili powder

2 1/2 cups warm water

3 cloves garlic, peeled and minced

1 1/2 teaspoons dried oregano

1/3 teaspoon ground cumin

1 tablespoon salt

3 pounds cubed pork stew meat

Directions

In a skillet or frying pan, heat oil over medium heat. Stir in flour and brown until light golden brown. Blend in chili powder. Slowly add water, stirring until lumps are removed. Add garlic, oregano, cumin and salt. Simmer on medium heat for 15 minutes. Remove from heat and let cool.

Place pork in a large baking pan or casserole pan. When chili mixture has cooled, add it to pork and mix until pork is covered with chili. Marinate pork for at least 12 hours or overnight.  Preheat oven to 325 degrees F (165 degrees C).  Bake pork in preheated oven for at least 4 1/2 hours, or until meat is well cooked, tender and falls apart.

I got this off of the following site: http://allrecipes.com/recipe/carne-adovada-2/detail.aspx

I just got back from New Mexico and this stuff is amazing!  It's also great with sopaipillas.  Rice and beans, of course, also make great sides.

Sopaipillas

I got this off of the site:  http://southernfood.about.com/od/doughnutsandfritters/r/bl40329q.htm  These are wonderful! They are kind-of like deep-fried popovers.  They are light, flaky breads that are hollow inside and you can stuff them with a variety of things--meat stews, Carne Adovada, beans or simply sprinkle cinnamon and sugar or honey over them for a tasty dessert.

Ingredients:

2 cups flour

1 teaspoon baking powder

1 teaspoon salt

1 teaspoon sugar

2 tablespoons vegetable oil

2 tablespoons heavy cream

1/2 cup warm water

cinnamon sugar

honey

Preparation:

In a large mixing bowl, combine flour, baking powder, salt, and sugar; stir until blended. Stir in oil, cream, and water. Knead to make a soft dough; turn out onto a lightly floured surface. Knead lightly. Dough will be a bit sticky. Cover with dish cloth and let rest for 30 minutes.

Heat about 3 inches of oil in a heavy saucepan or deep fryer to 375°. Roll dough into a rectangle about 12 x 9 inches and 1/8-inch thick. Cut into 3-inch squares. Carefully add squares to the hot oil, 2 or 3 at a time. If necessary, use a fork to press down into the oil so they'll puff. Fry until golden brown, turning once. Drain well. To serve, sprinkle the sopaipillas with cinnamon sugar and drizzle honey over them.

Makes about 2 dozen sopaipillas.

Indian Fried Bread

3 cups flour
1 T baking powder
1 t salt
1 T dry milk

1 T sugar
about ¾ cup water

Combine ingredients until it makes an elastic dough. Form into large flat rounds and deep fry in lard until golden and crispy. (Getting this just right takes a lot of practice.) Dry on paper towels and keep warm. 

Use to make Navajo Tacos, use as a side or top with honey or powdered sugar for a delicious dessert.

Posole

Serves 8-10

2-3 lbs lean pork

2 large cans hominy, drained and rinsed

1 1/2 c onion, chopped

2 t garlic, minced

2 T chili powder

1 t paprika

3 cups chicken broth (Be sure to check label for gluten-free & Whole 30 recipes)

5 cups water

3 T bacon grease

(Only add salt and pepper at the end of cooking after tasting.)

Brown pork in 2 T bacon grease and put in crock pot.  Saute onion and garlic in remaining bacon grease and add to pork.  Add all remaining ingredients to crock pot and cook on low for 6-8 hours or on high for 4-6 hours.  Serve with your choice of the following garnishes and sides:

green chili, green onion, cilantro, lime wedges, sour cream, salsa, peppers, tortilla chips, flour or corn tortillas, fried bread. (Leave out tortillas & bread sides for Whole 30. Use gluten-free tortillas or chips for gluten-free dish.)