Chicken Posole Soup

Chicken Posole Soup

1 tbsp olive oil
3 garlic cloves, pressed
1 can (29 oz) white hominy, drained
2 cups chicken broth (go for reduced or sodium free)
1 can (10 oz) green enchilada sauce or salsa verde, your level of heat
1 cup water
1 tsp dried Mexican oregano (or regular oregano if you don't care)
2 cups cooked chicken, shredded or diced (old rotisserie chicken works great!)

Suggested toppings: thinly sliced cabbage, chopped cilantro, fresh lime juice, crumbled queso fresco (or shredded chihuahua), diced avocado

1. Cook garlic in olive oil over medium heat for 2-3 minutes.
2. Immediately add broth, enchilada sauce, water, oregano and hominy; bring to a boil.  Reduce heat and simmer for 10 minutes.
3. Add chicken and simmer until warmed.
4. Divide posole into 4 bowls and top away.

Notes: Half a diced white onion is a good variation.  Add it in with the garlic and olive oil.

Recipe Origination: Chipotle had a delicious posole soup a few years ago so I've been looking at recipes since.  This one is mainly a "Pampered Chef" version of it.  

Cheesy Butternut Squash Cavatappi Bake

Cheesy Butternut Squash Cavatappi Bake

1 butternut squash, cooked and mashed
8 oz cavatappi or elbow macaroni, cooked according to package directions
1 tbsp butter
3 green onions, thinly sliced
2 tbsp all purpose flour
1 cup milk
6 oz shredded fontina cheese (or sharp cheddar, or a mix)
3 slices bacon, cooked and crumbled

1. Pre-heat oven to 375 degrees.  Grease a 2 quart baking dish; set aside.
2. In a medium saucepan heat butter over medium-high heat.  Add green onions and cook until tender, about 5 minutes. Sprinkle flour over green onions; cook and stir for 1 minute.  Add milk and 1/2 tsp salt and pepper.  Cook and stir over medium heat until thickened and bubbly.  Remove heat; stir in squash.  Add pasta and gently fold to combine.
3. Transfer half the pasta mixture to the baking dish.  Sprinkle with half of cheese and bacon.  Add remaining pasta, followed by cheese and bacon.
4. Bake uncovered for 20-25 minutes.  Top with additional green onions.

Notes: This will make about 6 servings.  The original recipe calls for mushrooms, so if you're a fungi fanatic, add some cremini or button mushrooms.

Cooking a Squash: The easiest way is to cut it down the middle lengthwise, scoop out the seeds, and place it cut side down on a foil lined baking sheet with a few tbsp of water.  Bake for about an hour at 350 degrees, or until a fork easier goes through the flesh.  Another option, which won't take as long but requires more work, is to cut the squash into cubes and microwave for 5-10 minutes in a dish covered in vented plastic wrap, and then mash when the squash is tender.

Recipe Origination: From "Better Homes and Gardens" with a few tweaks.

Pumpkin Bread

Pumpkin Bread

2 cups (16 oz can) cooked, packed pumpkin
2/3 cup water
3 cups sugar
1 cup butter (2 sticks)
4 eggs
3 1/2 cups flour
1 tsp baking soda
1/2-1 tsp ground nutmeg
1/2-1 tsp ground ginger
1/2 tsp salt
1 tsp ground cinnamon
1/2 tsp baking powder

1. Pre-heat oven to 350 degrees.
2. Cream together the sugar, butter and eggs in a mixing bowl.
3. Add pumpkin puree and water; mix well.
4. Sift together remaining dry ingredients and slowly add to pumpkin mixture.  Combine until ingredients are moistened.
5. Pour into two large bread pans.  Bake for 1 hour at 350 degrees.

Healthy Option:  Omit 1 cup of the sugar and substitute with 1/2 cup unsweetened applesauce and 1/2 cup ground flaxseed.  Omit one cup of the flour and substitute with whole wheat flour.

Notes: This recipe works great in those mini loaf pans, with a baking time around 20 minutes.  You can also use cupcake tins, with a baking time around 16 minutes.  The mini muffins take around 12 minutes.  My oven seems to cook quickly, though, so always check.  Regardless of bread/muffin type, it is done when a toothpick inserted in the middle comes out clean and not goopy.

Recipe Origination: I have no idea.  I've been using this for at least a decade from memory.