Nomadic RoseNomadic Rose's RecipesCorsets & Crochet
Wandering around the kitchen . . .



I'm still under construction, but please check back later.  I'll be updating and adding things from time to time as life and work permit.  In the meantime, come visit me at my MySpace page.

I'll be adding some of my favorite recipes here.

Yay! my first recipe to be added!

Rae’s Awesome Avocado Soup

1 small onion diced (or half of large onion)
1 clove garlic, minced (roasted garlic is good too)
1 tsp cumin*
1 tsp chili powder*
Pinch of Cayenne powder or splash of Tabasco
½ tsp black pepper*
Extra Virgin Olive Oil (enough to coat bottom of stock pot)
1 large box chicken stock (or four regular sized cans)
1 cup cream (½ pint)
1 cup milk
Salt to taste
5 good sized avocadoes
2 medium limes
2 tbsp fresh minced cilantro (about a palm full)*
Grated Mexican mix cheese (for garnish)
Sour Cream (for garnish)

 Add olive oil to coat bottom of stock pan and turn heat on stove to medium.  When oil is hot (it shimmers when it’s ready) add onions and turn down heat to medium low.  Add garlic, cumin, chili powder and pepper to onions and stir.  Sauté until onions are tender and translucent and the spices begin to smell smoky.  Add a splash of the chicken stock to deglaze the pot and pull up any spices that stick to the bottom.  Add the rest of the stock, the cream, and the milk and bring to a slow simmer.  Let simmer at least 10 minutes while you dice the avocadoes.  Place avocadoes in bowl and squeeze lime juice over them.  Lightly salt (keep in mind most chicken stocks are salty already) the avocadoes, add the cilantro and stir them gently to fully coat with the juice and salt.  Turn the heat down on the cream mixture and add the avocadoes to the pot.  Use an immersion blender to puree the avocadoes and any chunky bits until the soup is smooth.  If you do not have an immersion blender you will have to puree the soup in batches using a blender or food processor.  This makes a large amount of soup but the recipe can be reduced easily.

This soup can be served hot or cold and, thanks to the lime juice, freezes well.  Just make sure to cover the top of the soup with plastic wrap and press out any air before putting it in the freezer.

When serving hot, garnish the soup with cheese and a dollop of sour cream.  If serving cold, a drizzle of regular cream and some fresh diced tomatoes looks very pretty and tastes good.  Serve with tortilla chips or some toasted pita bread.

*All spice measurements are approximate and depend on how spicy you want the soup.  I like mine with a kick so I’m generous with the cayenne and cumin.  Cilantro is a strong herb as well and adds a lot of flavor.



Best. Chili. Ever.

Okay, so I still can't cook a pot roast to save my life. While trying to salvage the dried out hunk of meat, I lucked into making a flavorful and spicy chili without it being hot enough to leave you gulping water. I thought, since the salvage operation went so well, that I would share it with you guys.

1 3-5# pot roast
1/4 cup Worcestershire sauce
Salt
Pepper
Jamaican Jerk Rub (I used the Pampered Chef kind, thanks, Leslie smile.gif )
1 box low sodium chicken stock
1 largish can (about 12 oz?) of plain tomato sauce
1 can Rotel tomato sauce (not the crushed tomatoes, the sauce)
1 can pork and beans
Using the Rachel Ray method of measuring:
1 scant palm full of chili powder
1/4 palm full of garlic powder
1 palm full of Cumin (I like the cumin, it's smoky and spicy without being hot)
1/4 palm full of Southwest Seasoning (I used Emeril's kind because it's what I had)

Make the pot roast ahead of time by dousing the roast with the Worcestershire sauce and rubbing it with the salt, pepper, and Jerk seasoning, add about a cup and a half of the chicken stock. I used a crock pot to slow cook it over night which left me with plenty of flavorful stock to use as the chili base. The meat should pull apart easily, then set aside. Drain the fat from the stock left in the crock pot and return it and the meat to the cooker. Add the tomato sauces and pork & beans (I used them because: a. they were the only beans I had on hand and b. I thought they would help thicken up the base since I like less soupy chilies and stews) then add the remaining chicken stock. Lastly add the spices and a little more salt and pepper if needed. Turn on the crock pot and heat through. The longer you leave it the better the flavor.