A favorite 🍲recipe that’s low-carb compliant by leaving off the garnish of tortilla chips/cheese.
The heat of the jalapeños 🌶really give a satisfying kick that’s anything BUT “diet food”.
Chicken Tortilla Soup
Soups & Stews
Difficulty Easy ∙ Source Keyingredient.com
2 tablespoons olive oil
½ red onion, chopped
½ cup celery, chopped
½ cup green pepper
2 cloves minced garlic
4 cups chicken stock
3 cups cooked shredded chicken
1 can 28 ounce can crushed tomatoes
2 whole jalepeno peppers, chopped (jar or can)
3 tablespoons fresh lime juice (I use bottled)
1 teaspoon dried cilantro (or ¼ cup fresh)
½ teaspoon cumin
Heat oil and saute onions, celery, green pepper and garlic until onions are translucent, but don’t brown. Add stock and bring to a boil. Add remaining ingredients and simmer for 20-30 minutes. Garnish individual servings with tortilla chips and shredded jack cheese.
Sent from Paprika Recipe Manager
Save those shrimp shells in your freezer to make this delicious stock, in minutes, using your pressure cooker.
I use my stock to make Martha Stewart’s Shrimp Bisque (soup).
Shrimp Stock (in your Pressure Cooker)
Seafood, Soups & Stews
2 lbs. shrimp shrimp shells
1/2 cup dry white wine
1 medium carrot, broken in half
1 stalk celery, halved
1 shallot, halved
1 bunch fresh parsley
1 tablespoon fresh thyme leaves
Cold water, as noted
Save those shrimp shells to make a delicious, pink-tinged, stock.
1). Using a wire mesh insert for your pressure cooker, add the shells, wine, vegetables and herbs.
Cover with cold water, by about an inch, taking care not to overfill your device.
2). Close and lock the lid of your pressure cooker. Cook at high pressure for about 8 minutes.
3). At the end of those 8 minutes allow your pressure cooker to natural release. This can take up to 30 minutes.
4). Carefully strain the contents of the cooker and allow to cool to room temperature. Discard the solids.
Use within 3 days or freeze.
• HELPFUL HINT •
Purchase a second pressure cooker seal to use for savory dishes, because of how the odors absorb (and WON’T wash out!)
Order the accessory version, if you want the presentation box.
And prepare to be DAZZLED.
So tired of the men-bashing movement. If I could kick ass and take no survivors when I was kidnapped (at age 17), SURELY one could find it in themselves to REPORT their incidents in a more timely manner. Staying silent until there was a media hashtag for it, created a LOT more victims than there HAD to be.
And THAT makes me bristle at every #metoo 😩
Lots of people don’t have the luxury of having a brain MRI (like I did a couple weeks ago) to eliminate the possibilities that can keep you up at night. At least I KNOW it’s not caused by a brain bleed, a tumor, or any damage to my ears. I also know it’s not due to any hearing loss (as a local ENT told me) as my hearing’s perfect.
It’s been 5 months and my research tells me that the only true “cure” is to retrain your brain. Medication & white noise weren’t options I’d consider. White noise irritates the snot out of me & no one gets quality sleep while drugged.
My frequency sounds like there’s a 10 pound mosquito in your bedroom at night – only there’s no variation like you’d get from a real mosquito, as it draws close or farther away. It’s LOUD. And it NEVER stops. Never. And it probably won’t. And thinking it won’t leads to bad thoughts. REALLY bad thoughts. Especially someone like me, that until this happened to me, couldn’t function without some silence to my day.
I’d stay up late(r) just for the silence.
So now I meditate. And pray for the strength to ignore it. Oh how I pray. I’m doing much better too. So much so that Ken thought it had gone away. Spouses typically dismiss this affliction because they can’t see the battle within. If ignoring the sound is winning how would they ever be expected to know??
I used to have to read until I passed out to get to sleep. I can usually get to sleep okay. It’s waking up and being too fuzzy to read or meditate back to sleep, that’s hard. It’s really one of those things that you can’t fathom, unless you happen to be one of the 50 million of us that has it. Although this link does a pretty good job.
They say Tinnitus is a symptom of something else. That bit of knowledge causes the most distress early on. I’m one of the lucky ones in that there’s nothing operable in my head that’s causing this. I didn’t know that until the MRI. I might even get luckier still and wake up with it gone one day.
I’d really like that!🙏🏻🙏🏻
My Chicago Tribune headlines December 13, 1972
Fashion quite literally saved my life (but ended my abductor’s), some 44 years ago today. My ultra-suede maxi coat stiffened in the extreme cold, concealing the fact that I was wearing a (plastic) watch with a “bubble” (thick) crystal, allowing me to free my left wrist (after being handcuffed). The wooden platform sandals I was wearing (with socks) in the middle of winter (what?!) made every kick count.
I suffered no physical harm save for the blows to my head (which knocked me out & allowed him to drag me into the car through the passenger window).
Freeing my one hand (early on) made ALL the difference and allowed me moments of clarity through my (absolute) terror.
I’m thankful for a LOT of things that worked out in my favor those 44 years ago today, but mostly, I thank God for making certain I wore that watch, that coat & that particular pair of shoes 🙏🏻🙏🏻 I’ll type up the whole story some day, but until then, this link has the most accurate accounting:
That’s me, showing reporters the wrist burns from freeing myself of the handcuffs. I was pretty shocked to google my name & find these for sale?!!
My first ever stir fry dish came from a Better Homes & Gardens cookbook. To this day it remains a favorite.
Everyone I’ve served it to asks me for the recipe. It doesn’t call for red bell peppers but I love the color they add to the dish.
1 and 1/3 pounds whole chicken breasts
3 T Soy sauce
2 t cornstarch
2 T dry sherry
1 T grated gingerroot
1 t sugar
1/2 t salt
1/2 t crushed red pepper
2 T cooking oil (I use peanut oil)
2 medium green peppers, cut into 3/4″ pieces
4 green onions, bias-sliced into 1″ lengths
1 cup walnut halves
Hot cooked rice
Skin, halve lengthwise and bone chicken breasts. Cut chicken into 1″ pieces. Set aside.
In a small bowl stir soy sauce into cornstarch; stir in dry sherry, gingerroot, sugar, salt and red pepper. Set aside.
Preheat a wok or a large skillet over high heat; adding cooking oil (watch it as it spatters). Stir fry green peppers and green onions in hot oil for 2 minutes or until crisp-tender. Remove from wok or skillet. Add walnuts to wok or skillet; stir-fry 1 to 2 minutes or until just golden. Remove from wok or skillet.
(Add more oil if necessary) Add half the chicken to the hot wok or skillet and stir fry 2 minutes. Remove from skillet. Stir-fry remaining chicken for 2 minutes.
Return all chicken to wok or skillet. Stir soy mixture; stir into chicken. Cook and stir til thickened and bubbly. Stir in vegetables and walnuts; cover and cook 1 minute more (I never cover it). Serve at once with hot rice.
Notes: Use a long-handled spoon or spatula to lift and turn the food with a folding motion. Be sure to maintain high heat so the food cooks quickly —