Cooking Class Recipes

Tortilla Soup with Pinto Beans

Fresh or dried cilantro
4 cloves garlic
Diced onion or dried flakes
1 small can of green chilies
10 oz. can diced tomatoes
3 quarts chicken broth (homemade)
2 tsp. cumin
1 tsp. salt
1/4 tsp. red pepper flakes
2 cups pureed pinto beans or 1 can refried beans
1 shredded chicken breast

In a blender, add 1 cup chicken broth, cilantro, cumin, salt, green chilies, garlic, onion and can of tomato dices. Puree and pour into a stock pot. Add rest of the chicken stock. Boil over medium heat for 10 minutes. In a blender, puree the pinto beans. Add to the stock pot and cook over medium heat for 10 more minutes.

Add shredded chicken and heat through. Ladle into bowls. Garnish with avocado, cheese, chopped tomato or fried tortilla strips.

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Chicken and Pinto Bean Enchiladas

1/2 cup diced onion
3 cups of pinto beans with some of the cooking liquid
Taco seasoning
1 tsp. salt
1 tsp. pepper
1 tsp. red pepper flakes
1 shredded chicken breast
1 cup grated cheese
2 cups homemade enchilada sauce
10 flour tortillas

In a large skillet, fry onions in a little oil. Add pinto beans, taco seasoning, salt, pepper, red pepper flakes. Smash beans. Add shredded chicken breast. Pour some enchilada sauce in the bottom of a 9 x 13 pan. Fill tortillas with the bean and chicken mixture and a little cheese. Roll up and place on top of enchilada sauce. Pour remaining enchilada sauce on top. Sprinkle with remaining cheese. Bake at 350 for 20-30 minutes. Garnish with avocado, tomato dices, or sliced black olives.

Cooking Class Recipes

Black Bean and Chicken Tortilla Casserole

1 cup chicken broth
2 cans green chilies
1 or 2 cups shredded chicken breast
2 tsp. olive oil
1 cup chopped onion
1 cup evaporated milk or homemade evaporated milk
1 cup shredded cheese
1 cup homemade enchilada sauce
12 corn tortillas
1 or 2 cups cooked black beans
Diced tomatoes
Cooking spray
1/2 cup extra sharp cheese
Crushed tortilla chips

Ina pan, warm broth, green chilies and chicken. In a small fry pan, add oil and cook onion. Add to chicken mixture. Add milk. Spray a 9 x 13 pan with cooking spray. Tear corn tortillas. Layer tortillas, chicken mixture, black beans, tomatoes and cheese. Repeat layers again. Top with cheese and tortilla chips. Bake in 350 oven for 20-30 minutes just to warm through. Great served with cornbread and a salad.

Homemade Evaporated Milk:
1 cup water and 2/3 cup powdered milk

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Homemade Chicken Noodle Soup

Noodles:
1 1/4 cup flour (or 3/4 c. whole wheat flour and 1/2 c white flour)
2 large eggs

Put the flour into a large bowl and make an indentation in the center. Beat the eggs and pour into the indentation. With a fork, gradually pull the flour into the eggs. When it is a rough mass, knead until smooth adding a little more flour if needed. Cover with plastic wrap and rest 30 minutes. Roll and cut into desired shapes. This makes 1/2 lb. pasta.

If you intend to use your fresh pasta within a week, place loosely in an airtight container before it dries and refrigerate. You may keep fresh pasta frozen for up to a month. You can dry it for long term storage by hanging for 4 hours or bunching loosely and setting on a towel to dry. Dry pasta stored in a tightly sealed container in a cool dry cabinet will keep indefinitely.

Soup:
2-3 quarts chicken broth
1/4 cup butter
3/4 cup flour
1 shredded chicken breast
1 cup white beans
Add any of the following:
Diced carrots, diced celery, diced mushrooms, diced zucchini, diced green pepper, diced cabbage, corn. Season to taste.

With the butter and flour, make a roux. Add broth slowly while mixing. Add chicken, beans and vegetables. Simmer on low for 30 minutes or until vegetables are tender. Ten minutes before serving, add noodles and bring to a boil.