Sunday, October 16, 2011

Google Reader & Tortilla Soup

While at TCC, a couple of the girls mentioned they weren't familiar with Google Reader and we ran out of time so I didn't get a chance to demonstrate.  You may find it helpful, I do.  Google Reader is a great way to have all the blogs you read in one spot AND it shows when there is a new post.  The only down side is when you get behind and you see there are 150 posts open.  I know, its stupid to allow blog posts to make you feel guilty, but what the hey, I haven't quite exorcised that Catholic guilt.  Here is a great Youtube video that explains how to set it up.  I've been using Google Reader for a couple of years now and I've pared my list of blogs down to 60, give or take.  
Two tricks of interest:  in the right hand corner is a button "Show:  Expanded or List".  I use Expanded.  And if you want to know how many subscribers a blog has, click on show details.  Its staggering to see how many some of the very popular blogs have. I don't know if that differs from followers.  And I tried to post a list of the blogs I follow but wasted an hour trying to figure it out.  Here are my top fifteen favorites:  Ali Edwards, Creative Chaos, Dooce, Karen Russell, Scrap Scene, Inspireco, Funky Junk Interiors, Just Beachy, Just Something I Made (Cathe Holden), Mustard Seed Creations, Nester, susie Harris, One Lucky Day, Thirty Decor Chick and Holly Matthis. 
Last night we had craft day at my house and I served this soup. There was a restaurant in the 1980s and 1990s on the west side of Houston called Rotissiere for Beef & Bird and the owner, Joe Mannke served this soup.  Our local paper posts recipes on Wednesday and I have had it for 20 years and its a family favorite.  I hope you enjoy it.

Tortilla Soup
from Joe Mannke's Rotissiere for Beef & Bird
2 to 4 T. butter

1/4 c oil
1/2 to 1 large onion, chopped
1 fresh jalapeño, seeded and chopped
4 garlic cloves, minced
3 large carrots, diced
6 ribs celery, diced
1.5 lb. raw chicken meat, diced
1 t. each: ground cumin, chili powder, salt and lemon pepper
1/2 c all-purpose flour
1 (14-ounce) can diced tomatoes
4 (10 1/2-ounce) cans chicken broth or equivalent homemade stock

Heat butter and oil in large dutch oven over medium-high heat. Add onion, jalapeño, garlic, carrots, celery and chicken; simmer 5 minutes. Stir in cumin, chili powder, salt, lemon pepper, pepper sauce and flour. Add tomatoes and chicken broth; stir well and simmer 1 hour.

You can garnish it with cheese, sour cream, tortilla chips or avocado.
Makes 6 to 8 servings.  Final Note - if you like spicy, give it three shakes of tabasco when it is simmering - I'm not into spicy food.