Ingredient: yellow onion

Spicy Mexican Soup

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 Spicy Mexican Soup
Dairy Free
Servings
4
Ingredients
Servings
4
Ingredients
Instructions
  1. Pour 2 Tbs grapeseed oil into soup pot.
  2. Once heated, add shallots, garlic, and onion.
  3. Cook until translucent and season with salt and pepper to taste.
  4. Add carrots , tomato, and salami.
  5. After a few minutes, add the chili in adobo sauce, tomato paste, chili powder, cayenne, cumin, and chipotle powder.
  6. Once everything is mixed well together, add the chicken stock and simmer covered for about 30 minutes.
  7. In a separate pot, cook pasta until al dente. Once drained, add the pasta to each serving bowl then cover with soup.
Recipe Notes

You will have extra chilies in adobo and tomato paste. Spoon a teaspoon of each onto a cookie sheet lined with parchment leaving space between. Freeze for 1 hr then put them in a plastic bag and place back in the freezer. Whenever your recipe calls for each of these ingredients, you can pull the exact amount right out of the freezer.

The Best Latkes

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 The Best Latkes
Prep Time 10 minutes
Cook Time 8 minutes
Servings
Ingredients
Prep Time 10 minutes
Cook Time 8 minutes
Servings
Ingredients
Instructions
  1. In a food processor fitted with the blade attachment, blend the garlic, shallots and onion.
  2. Change the blade attachment to the shredder. Peel, wash and shred the potatoes. After, empty the mixture into a kitchen towel and squeeze out all of the liquid. Open the towel, fluff the mixture and squeeze 1 more time. You may have to do this in 2 segments, as there will be a lot of the potato mixture.
  3. Empty the drained potato mixture into a large bowl. Add salt, pepper, flour, eggs, and baking powder and mix by hand.
  4. In a large skillet, pour vegetable oil ¼” from the bottom. Heat to medium and test with a small piece of potato- the mixture should sizzle.
  5. Using a 1 ½ Tablespoon scoop, scoop and drop the mixture into the oil. Flatten them out with a spatula to ensure an even distribution. Cook on each side about 4 minutes depending on the heat level. The bottom should be a nice golden brown color.
  6. Once the latke is done cooking, transfer to a cookie sheet lined with foil and 2 paper towels on top. Sprinkle a little salt on top while it’s still hot. Serve immediately.
  7. You can keep them warm in a 300 degree oven until you serve them.
  8. Freezer friendly: put the latkes in a freezer bag and freeze for up to 3 weeks. Place them on a cookie sheet and into a 350 degree oven for 15-20 minutes to re-crisp.
Recipe Notes

I have 2 major tips that will make a world of a difference:

  1. Squeeze out the shredded potato onion mixture 2 times in a towel.
  2. After scooping the mixture and dropping it into the oil, gently flatten with a spatula.