The Best Dang Chili in the Southwest

As long as the cool winds keep blowing in, I'll be working to prepare and share the foods that warm my family's hearts and tummies.

All week long, I've had the craving for some chili. I think I started Monday. I was going to soak some dry red kidney beans but then I decided on making another dish. Then Tuesday, I was going to but I remembered we had a volleyball game to go to and everyone ate sandwiches (that was when I made the Chickenless Waldorf salad). Wednesday came along and I actually started the beans with the quick soak method, where you boil them for a couple minutes and then let them soak. But Wednesday evening, it didn't happen! In the fridge they went. You get the picture. I finally cooked the beans Friday, and today, my dream of chili is coming true.

This recipe is a delicious vegetarian version of the chili that I've always made. It is a very basic recipe which takes few ingredients. If you are not a vegetarian, just add a pound of browned ground beef. You can also use some browned Morningstar Farms crumbles if you'd like the texture of meat but want to keep it vegetarian. If you have vegetarians and meat eaters alike in your home, make it the veggie way and serve up some meat on the side, as a garnish. I've been doing this and my family's meat consumption has gone down by at least 60%, maybe more, and they don't even miss it.

Vegetarian Chili

you will need:

1 large onion, chopped
2 bell peppers (I used red and green), chopped
3 cloves garlic, minced
1 T olive oil (omit if oil free and sautee in a thin layer of water or stock)
2 15 oz cans fire roasted diced tomatoes
1 15 oz can tomato sauce
3 c red cooked red kidney beans (or two cans, drained and rinsed kidney beans)

1 T chipotles in adobo, minced (you can start with 1/2 T and adjust for heat)
2 T chili powder*

In a large, heavy pot, sautee first three ingredients in oil or water. When onions begin to be translucent and start to caramelize a bit, add the canned tomatoes and sauce, kidney beans, chipotle and chili powder. Bring it all to a boil and reduce the temperature to a low simmer. Cover the pot, but leave the lid crooked to let steam escape, this will let the chili thicken a little better. Cook, stirring often, for at least 30 minutes, but 45 min - 1 hour is better.

*I used a San Antonio chili powder blend that I got from the bulk spices section at HEB. It is perfect for this, but you can use any chili powder or blend that you like the flavor of.

Happy Chicken Dumpling Stew

One of my favorite foods that I used to love to make (and eat), which has been a long time family favorite, is chicken and dumplings. When the cool weather started rolling in, all I could think about was a nice big hearty bowl of one of the most famous comfort foods of all time. Last winter, I came up with a vegetarian version of it, and I call it Happy Chicken Dumpling Stew. With the herbs and seasonings I use, the traditional vegetables, and the sumptuous dumplings, you don't even miss the chicken at all (and if you have family members that absolutely will miss it, then you can cook up some chicken breast on the side and let them garnish their bowls with it).

I used to make the flat, rolled out dumplings that my grandmother so lovingly made, but they use flour, which is no longer a part of my diet. Here is where I give you the option to get creative.
I used gluten free Pamela's Baking Mix for pancakes and biscuits. If wheat doesn't give you trouble, you can use whatever biscuit dough you like. Mine came out a little on the dense side, which were nice and chewy and filling, making this a solid meal. I've seen people use refrigerated biscuit dough for dumplings, as well as cut up flour tortillas, drop biscuit dough, noodles, whatever you like. I'll give you the recipe for what I used and I will provide an alternate recipe that you can use if gluten is not an issue with you.

Poultry seasoning is the special ingredient that distinguishes this dish and gives it the authentic chicken and dumplings flavor. Fresh parsley thrown in at the end lends it a bright, herby taste that will tantalize your taste buds. The best part of this dish, though, is that it takes only about 30 minutes to cook.

The traditional veggies used in chicken and dumplings. 

 

Happy Chicken Dumpling Soup

 

You will need:

 

1 quart vegetable stock

1 quart water

1/2 large onion or 1 medium, chopped

3 cloves garlic, minced

3 ribs celery, sliced

4-5 carrots, peeled and sliced

1 1/2 t poultry seasoning

1/2 t dried sage.

1 T olive oil (omit if oil free and sautee veggies in a thin layer of stock or water)

1 t salt

pepper

1/2 bunch parsley, stems removed and chopped

2 T Pamela's Baking Mix

 

For the dumplings

 

2 c Pamela's Baking Mix

2/3 c water

1/2 t poultry seasoning

dash salt

1/4t pepper

 

*(alternately, you can use this recipe: Dumplings: 1 cup all-purpose flour 2 teaspoons baking powder 1/2 teaspoon salt 1/4 cup parsley, chopped 1/2 cup nondairy milk (such as almond or soy) 2 tablespoons vegetable oil)

 

In a large, heavy bottomed soup pot, heat olive oil (or water or stock) and add onions, garlic, carrots, and celery. Sautee, stirring occasionally, until the veggies become fragrant. Add the stock and water, poultry seasoning, sage, salt and pepper. Cover and let simmer for 15 minutes, till the carrots and celery become tender.

 

Meanwhile, in a large bowl, combine dumpling ingredients and mix together till combined. When the vegetables are tender (not mushy), drop biscuit dough by heaping spoonfuls (I use a cookie scoop) into the boiling soup. Cover and let simmer an additional 5 minutes. Mix the 2 T of baking mix with a little cool water till smooth and pour in. This will thicken the stew. Add the parsley and stir through.

 

Serve in a nice big bowl and watch the smiles appear!

Cinnamon Apple Raisin Oatmeal

The weather has been absolutely delightful lately! I'd be happy if it was like this year round,  I'm talking about 50's in the morning and 70's in the daytime. Lovely lovely!

I think the reason I love this weather so much is for the food. The warm, cozy heat from the kitchen while soups and stews simmer on the stovetop and the aromas of delicious comfort foods resonates deep within me.

The crisp, cool mornings have been the perfect setting for a nice hot breakfast. I so loved the pumpkin oatmeal recipe that I shared with you last month, but yesterday when I scoured my cabinets, there was no pumpkin to be found. Oatmeal was definitely on the menu, so I improvised. We have a surplus of apples on hand, so I grabbed one of those and got chopping.

One serving of this oatmeal made such a big bowlful that there was enough to share with my honey. The cinnamon and apple together with the warm creamy oatmeal and drizzle of maple syrup was satisfying through and through. I hope that you find as much comfort and enjoyment out of this quick breakfast as we did!

 

Cinnamon Apple Raisin Oatmeal

 

For one humongous serving or two small ones, you will need:

 

1/2 c oatmeal (not quick cooking)

1/2 c water

1/2 c unsweetened vanilla almond milk

2 t maple syrup

1 apple, cored and chopped

1/4-1/2 teaspoon cinnamon (start with 1/4th and adjust to your liking)

dash of salt

1 T raisins

 

In a medium saucepan, add all ingredients but the raisins. Cook over medium heat, stirring very often to prevent sticking, till creamy and thick. Pour into a bowl and drizzle a little extra maple syrup, a dash of cinnamon, and the raisins over top. Then try to have the self control to wait till it's cool enough to eat without burning your mouth (true experience, hehe!).

 

Enjoy!

 

*Melanie notes - this was a perfect energizer for a run. I ate it about 45 minutes before I ran and had plenty of energy and strength. A bonus, my tummy felt great, not heavy, which always turns out to be a challenge for me.

Chickenless Waldorf Salad

Ever since I became a vegetarian, I've experimented with different ways to enjoy the foods I once loved, but without the meat. That has the potential to be difficult, especially when animal protein is the main star of the dish. I have tried several different meat substitutes, like Morningstar and Boca and tofu and tempeh, but I have decided that none of those are for me. I even tried Tofurkey brand polish sausage (I was craving sausage with sauerkraut and mustard) but it gave me the worst stomach ache in the world! Turns out, the primary ingredient in it was wheat gluten, a big no no for me. That was all fine and good, though, because it helped me to get away from the notion that I had to have meat-like substances.

I have seen a few recipes floating around the internet about a mock chicken/tuna/egg type salad, made with chickpeas. I have grown to love those little orbs of vegetable protein goodness, so I thought I'd give it a shot! As with many meat dishes that I used to love, I've found that it isn't always the meat that lends the dish a specific flavor, it is more the seasoning used to flavor it.

Yesterday was another of those dreadfully busy days that left me little time for food preparation. I completed my order of 30 dozen tortillas, delivered them, made after school snacks for the kids, and hurried off to see the high school volleyball team play, where my 7th grade daughter's team was to be introduced. This left me a window of about 15 minutes to make something to eat, eat it, and rest. HA! Daddio made sandwiches for himself and the kids and I made this amazing Chickenless Waldorf salad. It did NOT disappoint! My oldest daughter really loved this. (Please forgive the lack of fancy servingware...it was all I could do to fold the dang paper towel in fourths!)

Chickenless Waldorf Salad

 

For two sandwiches, you will need

 

1/2 can chickpeas, drained and rinsed

2 T minced celery

2 t minced onion

8 grapes, halved

2 T chopped walnuts or pecans

1-2 T vegan mayo (I used the soy-free Veganaise)

celery salt

pepper

 

In a bowl, lightly mash the chickpeas with a fork. They should be coarse, not mushy. Add the celery, onion, grapes, and nuts. Mix in the mayo, starting with 1 tablespoon (add more to your liking, if desired). Season with pepper and celery salt, which is the seasoning that lends the salad its own distinctive flavor. Mmm I love celery salt!

 

You can make a sandwich out of this, serve it with crackers, eat it on a bed of lettuce, in a pita, stuffed into hollowed out tomatoes. Whatever you like! I had mine on a slice of sprouted sourdough toast, which is the only way I can tolerate wheat.

 

Enjoy!

 

The Queen of Green

Kale.

I love you.

I am thankful for you.

I love to do all kinds of things with you.

Oh yeah.

Earlier this year, my sweet friend introduced me to massaged kale salad. I fell in love immediately. We picked the kale from our garden and then she gently massaged the leaves using a splash of olive oil and some raw apple cider vinegar. It was absolutely amazing! I couldn't get over the fresh taste. It made my mouth feel so clean. There was none of that bitter taste that many people associate with eating raw kale. I couldn't get enough!

My vivid imagination led me to think about different variations with which to prepare this salad.

At the bottom of this post, I'll give you a few ideas on how you can take this salad and make it your own. But for now, here are two recipes!

The first one was inspired when I walked through the grocery store the other day. I always gawk at the gorgeous antipasti bar - I love the way the olives look, different colors and flavors, stuffed or pitted, glistening in the brines and oils. Then there's the marinated mushrooms and sun dried tomatoes, garlic and herbs....it's just so beautiful! I usually skip these because they are such an indulgence - so rich and so expensive - but I sacrificed in the name of lunch for one and recipe development. I purchased approximately half a cup of mixed olives, three sundried tomatoes, and about a tablespoon of the marinating liquid from the mushrooms, which came out to about $2.50. Not bad! Lots of flavor in a small amount of food.

 

Mediterranean Kale Salad

1 bunch of kale, washed, stemmed and torn into bite sized pieces. Alternately you can roll them up together and slice into 1/2" ribbons
juice of half a lemon
2-3 t seasoned marinating oil from the antipasti bar (or plain olive oil, if desired...or skip the oil altogether if you are oil free)
1/4 c chopped olives, sundried tomatoes, and anything else that interests you from the antipasti bar
salt and pepper to taste

Place kale in a large bowl. Drizzle with oil and lemon juice. With your hands, massage the leaves for 5- 10 minutes until they are dark green and glossy. When you taste them, you'll find that they are no longer bitter like they were before you started. I suggest you taste the kale before and after so that you can experience the difference. Once the kale is nice and relaxed, throw in the olives and toss together. Salt and pepper to taste. Serve with a lemon wedge.

I have an admission to make. Sometimes my laziness gets the best of me. And sometimes I have so many things going on that I have no choice but to hit the easy button when I need to get something done in a hurry. Such was the case on Monday when I made this salad. I've been making tortillas for sale and had 30 dozen to make, so I decided to use my special massager, the KitchenAid! I throw in the kale, oil, and lemon juice and power on low speed with the paddle attachment for 1-2 minutes. It has the same outcome as when you massage by hand! Only difference is that some varieties of kale get a little broken up with this method. The heartier curly leaf kales hold up to the KitchenAid better.

 

Fast food, plant based foodie style:

 

It seems like lately, we have been so busy running from one event to another with the kids. Between sports practices to games and tournaments. our evening dinner time has been on the go more than I'd like.

 

It's a lot easier to feed the clan because they can be fed sandwiches and be perfectly happy. Since I am meat free and wheat free, however, it's a little more of a challenge to pack a quick meal. Some of the foods I usually take along are organic multi seed and grain tortilla chips and guacamole, avocado tacos, rice cakes with peanut or almond butter, nuts and fruits. Last week I was feeling more like a massaged kale salad, so while I was preparing the family's sandwiches, I fired up the KitchenAid for my dinner. I don't really have a name for this one, so I'll just give you the recipe. Feel free to name it in the comments and I'll change it...and give you the credit!

 

1 bunch kale, washed, stemmed, and torn into bite sized pieces or sliced into 1/2" ribbons

1/2 red bell pepper

2-3 small tomatoes, quartered

3" segment of cucumber, quartered lengthwise and sliced

1/2 avocado, cut into bite sized pieces

juice of half a lemon

1-2 t olive oil (omit if oil free)

 

Throw kale, juice, and olive oil in a large bowl. Massage using one of the methods above. Add cut up veggies and season with salt and pepper to taste.

 

Enjoy!

 

Ways to make tailor this to your liking:

 

Choose an acidic liquid: lime juice, orange juice, lemon juice, apple cider vinegar, balsamic vinegar, rice vinegar, red wine vinegar, etc

 

Choose an oil, if using: olive oil, melted coconut oil, avocado oil, or any other mild flavored oil

 

*Alternatives to oil - mashed avocado, hummus

 

Choose additions: cut up vegetables, olives, nuts, seeds (I LOVE pumpkin seeds), dried fruit such as cranberries

 

My favorite of all is lemon juice, olive oil, and pumpkin seeds. The possibilities are endless, and you can adjust the recipe to suit any dinner theme.

 

Have fun, believe in yourself, and enjoy!

 

Quinoa Salad with Kale and Sweet Potatoes

Have you ever had those times when you have abused your stomach, knowing that it is so delicate and needs to be treated with the utmost care? You know that every time you eat wheat (or any other trigger you may have), you look 5 months pregnant and feel like death warmed over, yet you still can't resist a bite of whatever it is that is sitting in front of you.

That was me this weekend. We had a busy Saturday complete with a road trip to my daughter's volleyball tournament which spanned two meals and two snack times. It wasn't that far away, distance-wise, but anywhere away from home is far to me! Add to that the fact that I didn't really plan ahead so we went empty handed rather than with a bag full of healthy foods to eat.

On our lunch run yesterday, I did manage to get a salad from the grocery store but I promptly canceled that out with lots of chips and candied pecans.

A rainy Sunday led to a lazy day, which means lazy eating habits. By the time evening hit, I was ready for something healthy. My tummy was feeling pretty disgusting and I knew that I had to feed it some good food STAT. So I took stock of the foods I had on hand and started brainstorming a recipe.

I've always noticed that when I eat quinoa, my stomach ends up feeling like it had a good and thorough scrubbing. Not in a TMI kind of way, just that I leave the table feeling satisfied, light, and clean. Eating kale has the same effect, in addition to feeling nourished and healthy. Sweet potatoes are a comfort food for me, I love the sweetness and the heartiness that they lend to my favorite dishes. When I finished eating this meal, miraculously my stomach felt better!

With the ingredients I had on hand, I came up with this delectable salad. My husband and daughters and I loved it! I was thrilled to find that there was enough leftover that I could have some for lunch tomorrow. My middle daughter who tends to gravitate towards junkier foods ate two large plates of it! YES! I hope that you, my dear reader, feel the same way!

 

Quinoa Salad with Kale and Sweet Potatoes

 

2 small sweet potatoes or one large - cut down the length and into 1/2" slices

1 head of kale, stemmed, washed, and torn into bite sized pieces

1/4 white onion, sliced

1/2 red pepper

2 c cooked quinoa

1 T coconut oil (omit if oil free, oven roast the sweet potatoes instead)

 

In a large heavy skillet, heat the coconut oil. Add the sweet potatoes and cook, covered, till golden brown on both sides, flipping half way. Season with a little salt and pepper. Remove potatoes from the skillet (leave heat on) and throw the onions in. Sautee those till they become golden and add the washed kale. It's OK if there is still water on it, that'll help it to steam without adding extra water. Cover and steam till kale is wilted, about 4-5 minutes.

 

Add potatoes and kale to your cooked quinoa, along with the sliced red bell peppers. Gently stir to combine all ingredients.

 

While I made this salad, I was thinking about what would be a good dressing. I thought a creamy Asian style almond butter based dressing would be perfect. While this was the dressing I made, I also thought a simple squeeze of lemon juice would also be great. I think that if you have a favorite dressing, such as a vinaigrette, or a bottled Asian dressing, go ahead and use it! Remember, make these recipes yours and tailor them to your liking.

 

Here is my dressing recipe:

 

1 heaping T almond butter

3 t tamari or soy sauce

1/4 t sesame oil

tiny bit of grated ginger

1/4 t garlic paste or minced garlic

1 t maple syrup

squirt sriracha

juice of 1/4 lemon or lime 

 

Combine all ingredients in a small bowl till smooth. Add 1-2 t water to thin out to desired consistency. Drizzle on top of individual servings of the salad.

 

Enjoy!

 

 

Channeling Abuelita

Mexican food is my favorite. I can eat it every meal of the day, every day of the week. It's simple, extremely flavorful, versatile, and most of all, delicious!

I learned so much about cooking and preparing Mexican food from my husband's grandma. In Spanish, grandma is called Abuelita. She didn't speak English and I didn't speak Spanish, but we quickly grew to love each other as if I was actually born into the family. Grandma passed away several years ago but her recipes have stayed with me. Since she raised my sweet husband, the surest way to his heart is to prepare him foods the way she did. The greatest compliment I can receive from him is that something tastes the way she made it. :)

One of Danny's favorites is her green chile, or salsa. I have so many different versions of salsa but this is always the best. I don't use the molcajete (lava rock mortar and pestle) like she did, but I give it a couple pulses in my Nutribullet and it comes out great.

Dry roasting the chiles, onions, and garlic on a hot cast iron skillet brings out the sugars, giving the salsa a rich, roast, almost sweet flavor.

To make approximately 8 ounces of this wild green salsa, you will need 4 jalapeños, a slice of onion, appx 1/2-1 inch thick, a large clove of garlic, a little water and a dash of salt.

Heat up a cast iron skillet and throw the ingredients on. No need for oil. You might want to put the garlic on the outskirts of the pan where it's less hot. You do NOT want to burn the garlic! The peppers will sizzle and pop and your kitchen will fill up with the tantalizing aroma of the peppers, onions, and garlic as they brown. Actually, it's OK if they blacken a bit. This is preferred! Don't be worried if they look burnt. Turn the chiles and garlic over and flip the onions every so often to cook evenly. Once they look cooked - there will be lots of dark spots and the green parts will be tender and a different shade of green - remove from heat. Give the garlic a little smash to remove the skin and throw it in a blender jar. Remove stems from the peppers and throw them in, too, along with the onions. Your veggies should look like the ones in the pic. Add a couple tablespoons of water and a dash of salt then pulse the salsa a few times. More for smooth, less for chunky. I like this particular salsa smoother.

Be careful when you remove the lid to the blender. The steam will carry the aroma straight to your face and may cause you to choke!  This is pretty potent stuff. A little goes a long way.

Abuelita made the finest, most scrumptious flour tortillas in the world. When she made them, the whole block would smell delicious! Her family would line up and snatch the steaming hot tortillas as soon as they came off the comal (cast iron griddle).

Nowadays, I have been eating gluten free as well as plant based. This means no flour tortillas for me! I've dabbled with making corn tortillas off and on over the years but never quite got the hang of it. Last week, I decided to go for it and try again. They came out so well! I totally have it mastered now. Mastered enough to start making large amounts and selling them! Yesterday I made 22 dozen to sell to my other health conscious foodie friends. The house smelled so good yesterday! I made some extra for us and prepared a feast for this sweet family of mine.

One of my friends who bought some tortillas told me that she was making some nopales, which is cactus. I've tried nopal salad at a couple of restaurants before but never ventured to make them myself. When she told me she was going to make them for her hubby, I decided to get a few paddles and make some too. I researched and found several recipes, and as usual, I took ideas from here and there and made my own version. I ate mine in a taco with some freshly cooked pinto beans and that wicked salsa. My taste buds were dancing!!

 

I was amazed at how simple this recipe was. I don't know why I never ventured out and made this before. To make it even easier, many grocery stores carry prepared cactus, either the cleaned paddles or bags of cleaned and cut cactus. I got a package of 6 cleaned paddles. (As I am typing this, I was reminded that Danny's grandma loved tacos made with nopales cooked into scrambled eggs.)

 

You will need:

6 cleaned cactus paddles, cut into strips or bite sized pieces. I like mine in strips.

1/2 small white onion

1 tomato

1/2-1 jalapeno, seeded and diced

handful cilantro, chopped

splash of olive oil (omit of oil free)

juice of a lime

salt

 

In a saucepan, add your cut up nopales and cover with water. Add about a half teaspoon of salt. Bring to a boil and then simmer till tender, about 15 minutes. Drain in a colander and rinse with cold water. I filled the pan with cold water, added the nopales, swished them around and drained. I did this twice.

 

 

Add your cooked and cooled nopales to a bowl and add all the other ingredients. Give the salad a good stir and season with salt and pepper, if desired. Cover and refrigerate till ready to eat. This tastes really good when it has a chance to chill for an hour or so, so you can make this earlier in the day if you'd like to.

 

I hope you give this a try. My life was forever enriched by being exposed to such wonderful foods and traditions, and I hope that you give it a shot and be blessed as well. Don't be afraid to step out of your comfort zone and try new things! You never know what you'll end up loving. Enjoy!

 

 

Posole

Oh my goodness. I know you hear this from me on a regular basis, and maybe this will give you a clue about my overall enthusiasm about food, but posole is one of my absolute all time favorite foods in the whole wide world.

When my son (now 9 years old) was 2 months old, I went to a women's conference in San Antonio. There were several of my friends there and we had a big chunk of time to spare between sessions so we decided to go grab a bite to eat. We went to a fancier than usual Mexican restaurant called Rosario's. Ever since I was a child, I have always been an adventurous eater. I've never shied away from unfamiliar foods, which has worked out really well for me over the years. I happened to see another patron with this beautiful lively colorful spread of food in front of her. I was intrigued and asked what it was. She told me it was posole. Everything about it attracted me so that is what I ordered for lunch.

After eating that amazing bowl of soup, I immediately knew that it was a recipe that I'd have to recreate at home. Back then, and up to 11 months ago, I was a meat eater, so I always made it with pork, which is what it is traditionally made with. I did master the recipe with pork in it, but now, with my new improved eating and cooking style, I have mastered the vegetarian version. And now, my dear readers, I am sharing it with you. I hope this dish fills your body and heart as it does mine. (Cheesy, I know, but true!)

Making this posole used to take all day but I have condensed it into a few easy steps and surprisingly, it requires very little cooking time.

 Vegetarian Posole

1 1.5oz package dried chile peppers. I love pasillas but guajillos and anchos are good, too. A combo is even better!
2 quarts water
2 30oz cans hominy. I can never tell which I like better, but I get one each - white and yellow
1/4 large head cabbage, shredded
handful cilantro, minced
1 t dried Mexican oregano
4 cloves garlic, smashed
1 t salt
1/2 medium onion, diced
1 jalapeno, diced (optional)
1 avocado, diced or sliced
1 lime, cut into wedges or several key limes

Heat up 1 quart of water. You can do this in a kettle or smaller pan. Remove stems and seeds from dried chiles. It's a good idea to avoid touching your nose or eyes while doing this. Trust me!

In a large glass bowl, place cleaned chile pods, garlic and oregano. Pour in the quart of hot water and set aside while you do the rest of your preparations.

After everything else is prepared, in two batches, spin the rehydrated chiles, garlic, oregano, and soaking liquid in the blender.  Start on the lowest setting then switch to high. I used to strain this but realized that if I blend it really well, that's not necessary.

In a large soup pot, heat up the other quart of water. Drain your hominy and throw it in the water. Keep temperature at medium high. Pour your chile mixture in, along with the salt, and bring to a simmer. At this point, you can either lower the heat or you can shut it off if it's close to serving time.

While your chiles are soaking, prepare your garnishes. Shred lettuce, chop onions and cilantro, dice avocados and jalapenos, wedge the lime.

When it's time to serve, I add a ladle full of hominy then add a ladle full of broth. As in the first photograph, garnish with all the goodies you prepared. I LOVE a lot of cabbage in it.

 

There is something exceptionally comforting about the combination of earthy, spicy chile broth, toothsome hominy, and the array of strong, bright crunchy fresh garnishes, finished off with a squeeze of fresh lime juice. This soup does well in the fall and winter, but because of the cabbage and other raw toppings, it is equally welcome in my home in the spring and summer, too.

 

*notes about serving to the meat eaters in your family: Like I earlier stated, I used to make this dish with meat cooked into it. However, for the carnivores, I now throw some pork in the crock pot in the morning with a little salt and pepper and let it go all day. It easily shreds and they can use the meat as one of their garnishes. They have cut way back on their meat consumption because of the way I now serve it as a side.

 

As always, believe in yourself, enjoy, and bask in the pleasure of serving this delicious meal to your family and friends!