Mo' Recipes

These recipes are for MO. To help her make more homemade meals. Here are some of Mer's family favorites-

Kate's Chillian Rice
My daughter has been a cook in training since she was 7 years old. She makes her own lunch daily for school and will take on a weekly meal when she has time. (School and soccer keep her very busy!) The following recipe she came up with on her own. Mo was over visiting when Kate made her chili and requested the recipe so here it is-

2 tbsp. olive oil
1 pound of ground beef
1/2 large onion diced
chili powder
salt and pepper
3 cups of white rice, cooked

Brown together ground beef and onions drain oil, add beans (do not drain), add chili powder to your taste (Kate likes it mild so about a tblsp.) Then, add salt and pepper to taste. Let simmer for 45-60 minutes.
To serve put rice in the bowl and ladle chili over it.

Chicken Adobo
This a new recipe that we have been using to make adobo. Adobo is the national dish for the Philippines and a family favorite. Adobo is a weekly meal at my house. We have been playing around with this version for a bit, but we love the flavor and the creaminess of it.  We use palm vinegar, but apple cider or rice vinegar works too, but we like the flavor profile of the palm vinegar. We make the marinade ahead of time in a plastic bag and put in the refrigerator until we are ready to use it. Easy meal in a bag!

1 1/2 c. palm vinegar (find at Asian market)
1 c. coconut milk
1/4 c. soysauce
6 garlic cloves peeled, crushed
1 1/2 tsp. fresh cracked black pepper
3 1/2 pound of chicken thighs and drumsticks or whole chicken cut up

Make marinade, put chicken in bag and pour marinade over it. Refrigerate for 2 hours or overnight. In a large pot, put chicken and marinade in and heat on high until boil. Then, reduce heat and simmer. Stir ocassionally. Make sure that chicken is covered with marinade. Cook for 20-25 minutes with lid on pot. Then, turn up the heat to medium-high and reduce the sauce until a heavy cream. Serve over rice.

Fast Carne Asada Soup
Out of necessity I learned how to make meals fast so that we don't end up eating out too much.  So here is a fast soup that my family loves to eat after a busy day at school and work. 

1 bag of Trader Joe's Carne Asada, frozen
1 box 32 oz Chicken Broth
6 oz can of tomato sauce
2 carrots chopped
2 ribs of celery chopped
1/2 tsp. chili powder
1 tsp. balsamic vinegar
1 can of western style chili beans
chopped green onions
shredded cheese- cheddar and monterey jack
tortillas- warmed

In a large pot, medium heat and put in carne asada mix as per directions on the back of bag. Then, add chicken stock, tomato sauce, carrots, celery, chili powder, vinegar and beans. Let cook for about 20 minutes. Ladel into bowls. At the table put out: green onions, cheese, and tortillas for people to top as they please.

Homemade Meatball Soup 

I made a homemade meatball soup for lunch on Saturday. My family loved it with sourdough grilled cheese sandwiches. I once had a Italian Wedding Soup that had pasta and meatballs at a little hole in the wall place in Half Moon Bay called Lighthouse Cafe and Deli. I added cannellini beans, swiss chard, and tomatoes because I had it in my refrigerator and pantry.
Mo came over for my surprise birthday party last night and had it for breakfast. She requested the recipe so here it is-

For Meatballs-
1 cup bread crumbs
1 pound ground beef
8 cloves of garlic, chopped fine
1 palm full of Italian parsley, chopped fine
1 egg
salt and pepper
olive oil

Mix together by hand and form into balls about 11/2 inch size.
Brown meatballs in frying pan over medium heat and drain oil on a paper towel

Soup Stock-
4 cups chicken stock- store bought or homemade (husband had made chicken stock from last weeks roasted chicken bones.)
1 can 15.5 oz cannellini beans- white kidney beans, drained
1 can 14.5 oz diced tomatoes in juice
1/2 bunch of rainbow swiss chard, washed and roughly chopped
1 cup cooked pasta (I bought fresh gigli pasta at the farmer's market) Gigli means lillie in Italian
salt and pepper to taste

Combine together in a big pot chicken stock, cannellini beans, diced tomatoes with juice,  bring to boil and lower to a simmer. Add the meatballs, swiss chard and pasta. Then, add salt and pepper to taste. 

It was awesome for lunch, but it was even better the next day. When you let the flavors co-mingle for 24 hours you get a more richer, more flavorful tasting soup. 

Bon appetite!