No-knead Bread and Tortilla Soup

Chicken Tortilla Soup

Yesterday I made chicken tortilla soup in the slow cooker. For a change of pace, I threw in some of the collards and kale I had on hand, even though it wasn’t called for in the recipe. I find that if I can get the vegetables into the main dish, we tend to eat more of them than if I make them as a side dish. My husband liked the soup enough to take this photo of it.

I also made the famous no-knead bread using the recipe in Jim Lahey’s My Bread. Actually, this bread takes 2 days to make, if you account for the rising time, but it is essentially a hands-off recipe (hence the “no-knead” in the title). The most difficult part, I found, was transferring the extremely sticky dough to the tea towel for the second rise and then into the preheated dutch oven. The bread is very flavorful, dense, chewy and slightly sour. It’s true what they say: Homemade bread does taste better than anything you can buy at the store.

This recipe is easy enough to give me the confidence to try more breads. My Bread provides several variations on the basic recipe. One of my cooking goals right now is to bake more of my own bread, and I’m sure this book will be a big help.

Here is Mark Bittman’s original recipe for Lahey’s No-Knead Bread, if you want to try to make it yourself.

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One Pack of Tortillas Makes a Whole Lot of Meals

Image via Wikipedia

When you think about it, there’s really not much difference between a burrito, an enchilada, a taco and a tostada. The main differences are presentation and heating method. But you can essentially use the same fillings for all of these (and other tasty Mexican-style dishes). That’s why I always keep a pack of tortillas in the fridge. Using them, I can put together a quick dinner with pretty much what I have on hand, and I can mix it up many different ways to keep things interesting.

Here are what I see as the essential building blocks:

• The tortillas: I prefer the small flour tortillas, which are the most versatile, but you might like the larger burrito size, corn tortillas or hard taco shells. If I buy a lot, I freeze the extras.
• The filling: You can choose something very simple, such as browned ground meat or chopped onion, or pile it on. I like to use up leftovers, such as rice, beans or bean dip, cooked meats and grilled or roasted vegetables. Fried or scrambled eggs also work nicely.
• The cheese: Always required. I usually have something appropriate on hand, such as cheddar, Monterey Jack or even goat cheese.
• The sauce: Salsa will work. So will bottled or homemade enchilada sauce or chili sauce. Even barbecue sauce will do in a pinch.
• The garnishes: These are the finishing touches. Lettuce, tomato and sour cream are naturals. Also think pickled jalapenos, guacamole, raw onion or whatever you like.

Now here’s how you put it all together, from simplest to more complex:

• Tacos: Wrap the tortillas in aluminum foil and warm them for 10 minutes or so in a 400-degree oven while you’re preparing the rest of the ingredients. Let everyone assemble their own at the table.
• Tostadas: Toast the tortillas individually in a dry nonstick skillet for a few minutes per side. Serve open-faced and just pile it on.
• Burritos: Spoon the filling in a thick line down the bottom of the tortilla. Top with cheese and sauce. Fold in the sides to partially cover the filling, then fold the bottom over part of the filling and roll up. Bake seam-side-down in an oiled casserole dish at 350 degrees for 20 minutes, until bubbly. Garnish after cooking.
• Enchiladas: Traditionally, enchiladas are made with fewer filling ingredients than burritos, so they are rolled thinner. Prepare as for burritos, except top with more sauce and cheese before baking.
• Chilaquiles: Cut the tortillas into wedges and fry in a small amount of hot oil until crisped and browned. Layer the wedges in a baking dish with the filling ingredients, cheese and sauce, like a Mexican lasagna. Make three layers, ending with cheese. Bake at 350 degrees for 10-15 minutes, until bubbly. Garnish.
• Nachos: Spread tortilla chips on a baking sheet and top with the filling ingredients, sauce and cheese. Broil until the cheese melts. Garnish to serve.

Quick and Easy Enchilada Sauce

Time to make: 15 minutes
Yields: 2 cups

• 1 sm. onion, chopped
• 2 cloves garlic, crushed
• 2 tbsp. vegetable oil
• 1-2 chiles, chopped (optional)
• 1 tbsp. oregano
• 2 tsp. cumin
• 2 tbsp. chili powder
• 2 tbsp. Mexican or Southwestern seasoning mix (optional)
• 2 cups crushed tomatoes or tomato sauce

Saute the onion and garlic in the oil over medium until the onion turns translucent. (Also add the chiles, if using). Stir in all of the seasonings and cook another minute or so. Add the tomatoes. Simmer until the sauce is no longer liquidy. Let cool and puree before using.

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Tortilla Soup

Finally, after much searching, I’ve found/adapted a good recipe for Tortilla Soup. For me, a good Tortilla Soup should be spicy but not overwhelmingly so, chock-full of good stuff so it can make a meal, and simple enough to make on a weeknight after work.

I prefer to make my own tortilla chips rather than buy chips as suggested by the recipe. They’re easy enough to make and healthier than deep-fried chips. These tortilla chips come in handy for all sorts of things, such as scrambled eggs with tortillas (migas) and, of course, salsas and other dips.

Tortilla Chips

1. Preheat the oven to 400 degrees
2. Cut 1 large flour tortilla into wedges or strips
3. Spread the strips on a baking sheet and bake 5-10 minutes, until crisped and browned (check frequently)

Tortilla Soup

Serves: 2
Time to make: ~20 minutes

What you need:

• 2 cups chicken stock
• 1 tsp. vegetable oil
• 1/3 onion, minced
• ¼ lb. boneless chicken breast, cubed and seasoned with salt and pepper
• 1 tsp. minced chipotle in adobo
• 1 tsp. tomato paste
• 1 garlic clove, crushed
• 1 tomato, diced
• ½ avocado, cubed
• lime juice to taste

1. Heat the stock in a covered pot over medium-low
2. Heat the oil in a dutch oven over medium-high
3. Saute the onion until it begins to brown
4. Add the chicken to the dutch oven and brown on all sides
5. Add the chipotle, tomato paste and garlic, and brown 1 minute
6. Add the warm broth and let the soup cook at a low simmer until the chicken is cooked through, about 10 minutes
7. Distribute among 2 soup bowls a few of the tortilla chips, tomato and avocado (reserve some of the chips for serving on the side)
8. Squeeze a little lime juice over the chips and avocado in each bowl
9. Ladle the soup over the chips in each bowl and serve with chips for dipping and lime wedges

Note: This recipe was adapted from The Best 30-Minute Recipe.