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Ethnic Foods...
Eating ethnic foods is like taking a trip to another country without actually going anywhere. We would all love to travel, but not all of us can. One great way to experience another culture is through the foods that you might get to eat in that country.
All of us have a few "go to" recipes that we like to use. Tacos, pizza, Chinese. Most of the things we make are very good, but somewhat dull. We would like to give you some other options to try. The first recipe we will feature is called Sopas. It is a Portuguese dish that is made in most portuguese homes. The recipe differs according to region and available ingredients. For every portugese person you know, there will be a special family recipe for Sopas. the recipe here is from my father. This is a slow cook recipe, so get out your crock pot or slow cooker and lets get started. Portuguese Sopas: 4-6 Pounds of chuck roast, cubed into 1inch pieces. 1 tsp. Cumin seed, or 1/2 tsp. cumin powder. 1 whole cinnamon stick 1/2 cup of red wine. 3-5 cloves of garlic, chopped 1 large onion, chopped Sea salt and fresh ground black pepper to taste * Fresh mint to stir in before serving. * 1 6oz. can of tomato sauce (added just before serving) ** Mint and tomato sauce can be added just a little while before serving. Maybe 30 minutes before. Place first 6 ingredients including salt and pepper into the slow cooker and set on low. Cook for at least 8 hours, or until meat strings apart easily. Add the last two ingredients and serve over whole wheat french bread, or any other crusty bread your family likes. Served with a simple salad it will feed an army, and anytime you make this dish, anyone who knows you are making it will want to be invited. Don't omit the mint. It really does make the Sopas very fresh and wonderful. Hope that you enjoy this recipe. Pepperoni and Tomato Pizza Soup (Original recipe from Great American Recipes) This recipe is one we recently tried and loved because it's so easy ad delicious. It could easily be made vegetarian by leaving out the pepperoni and chicken stock and using canneloni or white beans and vegetable stock instead. We have made a few changes from the original and we hope that it becomes one of your favorites as well. 1 med. onion, chopped 1 large clove of garlic, chopped 1 green pepper, chopped 2 Tbl. light olive oil 1 tsp. dried oregano 2 tsp. dried basil 1/4 tsp. crushed red pepper flakes (optional) 1/4 cup uncooked rice 1 can fire roasted diced tomatoes with juice (regular canned diced tomatoes may be used) 4 cups chicken broth ( or vegetable stock) 2-4 oz thinly sliced pepperoni ( or 1 can of canneloni or white beans) *1/2 cup grated parmesan cheese *1/2 cup grated provolone or mozzerella cheese Saute the onion and green pepper in a large heavy sauce pot until softened. Stir in the garlic and cook for another minute. Add the oregano, basil, crushed red pepper, if used, rice, tomatoes, and broth. Bring to a boil. Reduce heat to a simmer and cover the sauce pot. Cook for 20 to 30 minutes, till rice is done. Stir in the pepperoni ( or beans) and cook for 1 or 2 more minutes. **Sprinkle the individual bowls of soup with the grated cheeses and dinner is ready! It's just like Pizza night, only healthier. Serve with your favorite crusty bread and a simple tossed salad. Enjoy!!! Chicken Enchalada Soup I came up with this recipe after searching for one that had all the right stuff. Well...we think this one hits all the right notes! See what you think. It's easy, fast and so delicious. 3Tbl. oil (vegetable or light olive oil). 1Tbl. flour. Combine oil and flour in medium sized sauce pan and cook together for 2 or 3 minutes to cook the rawness out of the flour. Then add: 1/4 C. chili powder and cook it for 1 or 2 minutes. Add: 2C. chicken stock (vegetable stock can be used). 6 oz can of tomato paste. 1 14oz can of dices fire roasted tomatoes (or any kind you may have on hand). 2 tsp. oregeno. 2 tsp. cumin. 1 tsp. salt. (The above list of ingredients can be substituted with one large 24oz can of prepared enchalada sauce with 2 C. chicken or vegetable stock.) Then add: 1 10oz. package of frozen corn or one can of corn. 1 can of black olives, sliced. 6 to 8 oz. cooked chicken. Leftover chicken or rotisserie chicken is great. Pulled apart, shredded or chopped, your choice. Simmer all of the above ingredients for 30 minutes or so and serve with tortilla crisps on top. (instructions follow) Tortilla Crisps Take two corn tortillas per person and cut into strips. Fry in small batches in oil over medium heat until crisp. The strips can be baked as well. Just toss the strips in a little oil and place onto a baking sheet. Bake at 350 till they start to turn nicely browned. I'm sure that prepared tortilla chips can be used, but they don't have the same lime flavor of the packaged rounds. We hope that your family enjoys this as much as we do!! |
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