Caregiver Kitchen
Between doctor's appointments and everyday duties, caregivers have little time left to spend in the kitchen. Quick and easy meals that freeze well are essential for a caregiver, and for those they care for. Whether dinner is on your table each night, or you're working to stock up your loved one's freezer, the following recipe is a delicious way to get ahead on meal planning.
Tortilla Soup
Ingredients:
Olive oil
1 1/2 T minced garlic
2 T minced onion
1 1/2 t minced jalapeño
1 qt vegetable stock
2 - 11 oz. cans of white corn
2 lb diced tomatoes (fresh not canned)
1/2 t chili powder
2 1/2 t ground cumin
1/8 t pepper
1 T salt
1/3 c tomato paste
Saute in a big pot: olive oil, garlic, onion and jalapeno.
Add vegetable stock, one can of white corn, tomatoes, chili powder, cumin, pepper and salt. Work in tomato paste by mixing it into about 2 cups of the vegetable stock and blend. Add into pot and bring the mixture to a boil.
Separate the soup into three dishes and blend individually in a food processor, or use an emulsion blender in the pot instead of separating.
(Warning: you will break a blender if you try to use one.)
Add all three dishes of soup back into the pot and add the other can of white corn. Bring back to a boil, but do not burn. Once it hits a soft boil, remove from stove. Eat immediately, or let cool and freeze.
Serves 8
Tortilla Topping for Soup
Make right before serving
Ingredients:
Olive oil
Soft corn tortilla shells (approximately 2 per bowl of soup / 1 per cup)
Slice tortilla shells into thin strips (1/4 in thick) and fry in appropriate amount of olive oil. Once crispy, drain olive oil and sprinkle over individual bowls of soup and serve.
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