Now that I'm back, it's been a tough return to cold and overcast. Slowly, the sun is finding its way back to Seattle, but it is taking its sweet time! A day of hiking in eastern Washington helped remind me that the sun does indeed shine on this state, and even better, I hear the end of the clouds and cold is near!
In true Memorial Day fashion, this has been the weekend of cookouts! Nora and Jason hosted yesterday, and it was the perfect, relaxing afternoon. These cornbread muffins are a little sweet for my taste, but they are incredibly easy and I would absolutely make again. Tortilla soup, well, who doesn't love that?
Tortilla Soup
Recipe Adapted from Big Girls, Small Kitchen
Ingredients
1 medium yellow onion, finely diced
3 garlic cloves
1/2 tablespoon cumin
1.5 cups medium salsa
1/4 cup roughly chopped cilantro stems
1 (28 oz) can diced tomatoes
2 cups vegetable stock
1/2 teaspoon salt
1/4 cup brown rice
1 can black beans
1.5 cups fresh corn kernels
1/4 cup roughly chopped cilantro leaves
1 cup broccoli
1 lb zucchini
Optional toppings:
Two 8-inch tortillas, sliced into 1/4 inch strips
1 avocado, diced (optional)
1/4 cup jack or mild cheddar cheese (optional)
1 limes, cut into wedges (optional)
In a medium Dutch oven, saute the onion in 1 tablespoon of olive oil over medium heat until translucent, about 5 minutes. Add the garlic and the cumin, and saute for another 2 minutes until fragrant.
In the meantime, puree the salsa and cilantro stems in a small food processor. Add to the pan along with the veggie stock and the salt. Bring to a boil. Stir in the rice and the beans. Turn the heat down to medium-low, cover and cook for 35-40 minutes, until the rice is tender. Stir in the corn, broccoli, zucchini, and cilantro, and taste for seasoning.
Preheat the broiler.
Toss the tortillas with 1 tablespoon of olive oil and arrange in one layer on a baking sheet lined with parchment paper. Broil in the oven until golden brown, about 3 minutes. Set aside.
Ladle the soup into bowls or mugs, and top with the tortilla strips, lime wedges, avocado and cheese (if using). Enjoy!
Cornbread
Recipe from Food Network
Ingredients
1 cup yellow cornmeal
1 cup all-purpose flour
1 tablespoon baking powder
1/2 cup granulated sugar
1 teaspoon salt
1 cup milk
2 large eggs
1/2 stick butter, melted
1/4 cup honey
Directions
Preheat oven to 400 degrees F.
Into a large bowl, mix the cornmeal, flour, baking powder, sugar, and salt. In another bowl, whisk together the whole milk, eggs, butter, and honey. Add the wet to the dry ingredients and stir until just mixed.
Place muffin paper liners in a 12-cup muffin tin. Evenly divide the cornbread mixture into the papers. Bake for 15 minutes, until golden.
Ingredients
1 medium yellow onion, finely diced
3 garlic cloves
1/2 tablespoon cumin
1.5 cups medium salsa
1/4 cup roughly chopped cilantro stems
1 (28 oz) can diced tomatoes
2 cups vegetable stock
1/2 teaspoon salt
1/4 cup brown rice
1 can black beans
1.5 cups fresh corn kernels
1/4 cup roughly chopped cilantro leaves
1 cup broccoli
1 lb zucchini
Optional toppings:
Two 8-inch tortillas, sliced into 1/4 inch strips
1 avocado, diced (optional)
1/4 cup jack or mild cheddar cheese (optional)
1 limes, cut into wedges (optional)
In a medium Dutch oven, saute the onion in 1 tablespoon of olive oil over medium heat until translucent, about 5 minutes. Add the garlic and the cumin, and saute for another 2 minutes until fragrant.
In the meantime, puree the salsa and cilantro stems in a small food processor. Add to the pan along with the veggie stock and the salt. Bring to a boil. Stir in the rice and the beans. Turn the heat down to medium-low, cover and cook for 35-40 minutes, until the rice is tender. Stir in the corn, broccoli, zucchini, and cilantro, and taste for seasoning.
Preheat the broiler.
Toss the tortillas with 1 tablespoon of olive oil and arrange in one layer on a baking sheet lined with parchment paper. Broil in the oven until golden brown, about 3 minutes. Set aside.
Ladle the soup into bowls or mugs, and top with the tortilla strips, lime wedges, avocado and cheese (if using). Enjoy!
Cornbread
Recipe from Food Network
Ingredients
1 cup yellow cornmeal
1 cup all-purpose flour
1 tablespoon baking powder
1/2 cup granulated sugar
1 teaspoon salt
1 cup milk
2 large eggs
1/2 stick butter, melted
1/4 cup honey
Directions
Preheat oven to 400 degrees F.
Into a large bowl, mix the cornmeal, flour, baking powder, sugar, and salt. In another bowl, whisk together the whole milk, eggs, butter, and honey. Add the wet to the dry ingredients and stir until just mixed.
Place muffin paper liners in a 12-cup muffin tin. Evenly divide the cornbread mixture into the papers. Bake for 15 minutes, until golden.
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