The first is a cream of chicken soup. I began making this when I was avoiding all dairy/soy while nursing Carson. I would use it in recipes that called for any cream soups... cream of mushroom, cream of chicken, cream of celery.... you get the picture. I did stop making it after Carson and I were able to eat whatever we wanted again. Let's face it, it was much easier for me to just buy the can of soup. But I have started making it again. I am able to squeeze in some veggies in the boys and I would think it is better for us than the canned version. It does alter the taste and look of the recipe, some recipes more than others. This recipe makes approximately 2 cans worth.
Cream of Chicken Soup
2 cups chicken broth
2 small potatoes, skinned and chopped
1 small carrot, chopped
1 stalk celery, chopped
celery leaves chopped
salt & pepper
Combine in saucepan and cook for 20 minutes. Puree in blender.
I was surprised by the long list of ingredients on the package of tortillas that I often buy. What is all this stuff??? Then I came across this recipe for homemade tortillas. They are pretty tasty. I have made them 3 times now and each time I make them they turn out better. A little learning curve for me. This last time I made them I used more like 2 cups of water and it worked out much better. If I continue making these, I might have to purchase a tortilla press. It would make it easier and take less time to make them. After I make these, I find myself counting in my head while doing things! (isn't that an OCD thing?!) You will see why when you read how to cook them! They are great for Mexican recipes and sand which wraps.
Homemade Whole Wheat Tortillas
2.5 cups unbleached white flour
2 tsp. salt
1/2 cup olive oil
1 1/2 to 1 3/4 cups boiling water (I use a little more than that, more like 2 cups)
Mix the flours and salt together. Then using your hands mix in the olive oil. Rub together until it looks a little like oatmeal. Make a well in center and pour in the boiling water. Stir together until dough forms and is neither sticky or crumbly.
Form dough into golf ball sized balls. (I would say larger, or maybe I underestimated the size of a golf ball) Let sit, covered, for at least an hour or up to 8 hours.
Roll the tortillas out or use a tortilla press. (I rolled out all the tortillas and then cooked them all)
On fairly high heat, put tortilla down on a hot ungreased non-stick pan for about 10 seconds until you see it start to bubble around the edges. Then flip it over and cook for 30 seconds, flip back over to the first side and cook for 30 more seconds.
And here is an awesome recipe that combines the two recipes I shared above. We enjoyed this several times this summer with fresh spinach from our garden. Chad thought this is a restaurant quality recipe!
Chicken Enchiladas
1 can cream of chicken soup
1 can chicken broth
8 oz. sour cream
2 cups cooked chicken, shredded
1 pkg. frozen spinach, thawed and drained well (or fresh)
2 cups grated marble cheese
1 tsp. cumin
1/2 tsp. garlic powder
1/2 tsp. onion powder
8 large whole wheat tortillas
Preheat oven to 350.
Combine soup, 3/4 can chicken broth, and sour cream. Set aside 1 cup of this mixture.
To the other mixture add the chicken, spinach, 1 cup cheese and spices.
Divide filling between 8 tortillas. Place filling in the tortilla shell and roll up.
Place side by side in 9x13 pan.
Add the remaining 1/4 can of chicken broth to the reserved soup mixture and pour over enchiladas. Cover with the remaining cheese. Cook for approximately 30 minutes or until bubbly.
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