Turkey, Kale and Brown Rice Soup

Recipe and picture from The Food Network.

Oh soup season.

You were so desperately missed.

Ingredients

• 2 tablespoons extra-virgin olive oil
• 5 to 6 large shallots, chopped
• 3 medium carrots, cut into 1/2-inch pieces (about 1 1/3 cups)
• 1 large red bell pepper, cut into 1/2-inch pieces (about 1 1/2 cups)
• 8 ounces ground white turkey meat, broken into small chunks
• 1 tablespoon herbes de Provence (yeah, idk, I just threw a bunch of herbs in there. Oregano, savory, thyme)
• 4 cups low-sodium chicken broth, plus more as needed (I used about a cup more)
• One 15-ounce can diced tomatoes in juice, drained
• 1 cup cooked brown rice (I used one bag of that Trader Joe's frozen rice stuff)
• 1 small bunch kale, coarsely chopped (about 4 packed cups)
• 1 teaspoon kosher salt
• 1/2 teaspoon freshly ground black pepper
• 1/4 cup chopped fresh flat-leaf parsley
• 1/4 cup freshly grated Parmesan, optional

Directions

Heat the oil in a large pot over medium-high heat. Add the shallots, carrots and bell pepper and saute, stirring frequently, until the vegetables begin to brown and soften slightly, 8 to 10 minutes. Add the ground turkey and stir until the meat turns white and begins to color very slightly around the edges, 5 to 7 minutes. Add the herbes de Provence and stir, 1 minute. Add 4 cups broth, tomatoes and rice. Bring to a boil. Stir in the kale and season with 3/4 teaspoon salt and the freshly ground black pepper. Reduce the heat to medium-low. Cover and simmer until the vegetables are tender, about 15 minutes. Season with the remaining 1/4 teaspoon salt.

Ladle the soup into bowls. Sprinkle each serving with parsley and Parmesan, if using, and serve.

So, I used a crap ton of kale and carrots (CRAM ALL THE VEGGIES IN YOUR SOUPS!), which I'm sure is why I ended up adding a little more broth to it. This was pretty simple to put together, didnt take too long (maybe 45 mins from start to finish), and is GOOD! A nice hearty soup. 

Now just cross your fingers we get one of the stock pots on our wedding registry so I don't have to make soup in a wok, anymore.

Chicken and Lime Soup

Recipe from Budget Bites.

I'm have fully claimed my seat upon the YAY IT'S FALL!! train. Soup. All the soup. I want nothing but soup. What I love about soup is that it's totally easy to make healthy (and it's almost impossible to buy actual healthy pre-made soup. SODIUM BOMBS) and to store. 

I had to doctor this recipe a smidge, because I didn't have everything on hand. Happens. 

INGREDIENTS		COST
2 Tbsp	olive oil	$0.24
1 medium	yellow onion	$0.28
2 stalks	celery	$0.45
1 medium	jalapeno (nope didn't have, used cayenne pepper)	$0.09
4 cloves	garlic	$0.32
3/4 lb.	chicken breast	$1.46
6 cups	chicken broth*	$0.42
1 (14.5 oz.) can	diced tomatoes w/chiles (used 1 can of tomato paste)	$0.95
1 tsp	oregano	$0.05
1/2 Tbsp	cumin	$0.08
1 medium	lime	$0.33
1/2 bunch	cilantro	$0.43
1 medium	avocado (didn't have. boo.)	$1.29
TOTAL		$6.39

*I use Better Than Bouillon chicken soup base to make my broth because it is less expensive than buying canned or boxed broths. (OK and I use the boxed low sodium broth from Trader Joes....haven't gotten around to trying that Bouillon stuff yet)

STEP 1: Dice the onion, celery, and jalapeno (scrape the seeds out of the jalapeno before dicing). Mince the garlic. Cook the onion, celery, jalapeno, and garlic in olive oil over medium heat for about 5 minutes or until tender. 

STEP 2: Add the chicken breast, chicken broth, canned tomatoes with chiles, oregano, and cumin to the pot. Bring the whole pot up to a boil over high heat then reduce the heat to low, place a lid on top, and let simmer for one hour.

STEP 3: After simmering for an hour with a lid on, carefully remove the chicken breast from the pot and use two forks to shred the meat. Return the meat to the pot. Squeeze the juice of one lime into the soup. Get as much juice as possible from the lime by using a spoon to scrape the inside of the lime.

STEP 4: Rinse the cilantro and then roughly chop the leaves. Add to the pot, give it a quick stir, and serve. Dice the avocado and add a few chunks to each bowl. 

(might want to toss a bit of salt and pepper up in there, too)

Avo and some crunched up tortilla chips would be KILLER on this. I mean, it's BASICALLY a chicken tortilla soup. I loved how non-fussy the chicken was. Just chuck it in there raw, then shred it up an hour later. I didn't have diced tomatoes, but the tomato paste actually worked out pretty perfectly. 

Crap, I just realized that I bought some carrots to toss in there, but I forgot them!! Soups like this are nice, because you can just cram all the veggies you want in there. I bet you could put spinach or kale in this, too. Veggies are our friends, folks. 

Throwing this one in the keeper file. 

Spinach Stracciatella Soup With Orzo

Another Skinny Taste recipe!

I saw this recipe online, and the reviews said it was fast and delicious.

Welp, count me in.

It's almost November, so that means two things. SOUP AND BOOTS!!! Ok, fine, it's still in the 90's, so both are sorta still uncomfortable, but I refuse to give in. I'm going to sweat my ass off in my boots while eating hot soup AND I'LL LIKE IT.

Anyway.

This soup was GREAT. It was super fast, and a total hit. I cooked up some sweet chicken sausage and tossed that in there at the end. It fit together perfectly.

I also like that this has egg in it, even if just a bit. Provides a little protein.

• 6 cups fat free chicken broth
• 2 large eggs
• 1/2 cup freshly grated Parmesan
• 1/4 cup chopped flat-leaf parsley
• 9 oz baby spinach
• 4 oz uncooked orzo
• Salt and freshly ground black pepper

Bring 5 cups chicken broth to a boil. In a medium bowl, combine remaining cup of cold chicken broth with eggs, cheese and parsley and whisk well. Whisk into boiling pot and cook 3-4 minutes on low. Add orzo and cook according to package directions. When pasta is done, add the baby spinach and mix until it welts. Remove from heat,add salt (if needed) and pepper to taste. Ladle into bowls and top with additional grated cheese.

Crock Pot Turkey White Bean Pumpkin Chili

October first is Pumpkin Day for Nicole and me.

All things pumpkin are to be consumed.

ALL OF THEM.

Since I'm going out of town this weekend and am training someone Monday after work, that leaves me with approximately zero time to make delicious pumpkin things to shove in my face on Monday.

Oh hey! I have a freezer!

Boom.

I'm prepared as ish, you guys.

I started off with this chili, which I cooked through the night last night in my crock pot. I heart that thing SO HARD.

Ingredients:

• cooking spray 
• 2 lb 99% lean ground turkey
• 1/2 tsp olive oil
• 1 small onion, chopped
• 3 garlic cloves, minced
• 1 tsp chili powder, to taste
• 2 bay leaves
• 2 tsp cumin
• 1 tsp oregano
• 2 (15 oz cans) of white northern or navy beans, rinsed and drained
• 15 oz can pumpkin puree (not pumpkin pie filling)
• 4.5 oz canned chopped green chile
• 2 cups low sodium, fat free chicken broth
• fat free sour cream for topping (optional)
• chopped cilantro and chives for topping (optional)
• salt and pepper to taste

Directions:

Heat a large heavy saute pan over high heat and lightly spray with oil. Add meat and cook, breaking it up until white, about 5 minutes.  Add to crock pot.

Add oil to the saute pan, then onions, garlic, sauté about 3 - 4 minutes; add cumin and sauté another minute. 

Add to crock pot. Add beans, pumpkin puree, green chilis, broth, chili powder, oregano, and bay leaves. Cover and cook on high for 4 hours or low for 8 hours.

Remove bay leaves and adjust seasoning to taste before serving.

After it was done, I divided it up into small containers and stuck in the freezer to save for Monday. In the SMALL spoonful taste I had, it was legit. Bring on Pumpkin Day.

Creamy Roasted Tomato, Garlic, and Onion Coconut Soup

I love Oh She Glows.


I'm clearly not vegan, as she is, but there are some legit tasty recipes on there. 


The recipe for this soup looked SO good. A must try. And I'm totally stoked for soup season.

Yield: 6 cups
Roasting vegetables:

• 5 pounds of roma tomatoes, washed & sliced in half
• 1 large sweet onion, peeled & sliced
• 2-3 large garlic bulbs, prepared for roasting
• extra virgin olive oil, kosher salt, & pepper, for vegetables

Soup:

• 3 cups roasted tomatoes
• 2 tbsp roasted garlic flesh
• all of the roasted sweet onion
• 1 can light coconut milk (reserve 2-3 tbsp for garnish)
• 3 cups vegetable broth (I used low-sodium)
• 2 tbsp tomato paste
• 2 tsp garam masala or make your own
• 1 tsp salt or to taste (you may have to reduce amt. if you used full-sodium broth)
• 1/2 tsp freshly ground black pepper
• for garnish: garlic croutons, coconut milk, pesto, herbs, garam masala, pepper, etc.

1. Preheat oven to 400F and line 2 baking sheets with tin foil (note that parchment paper will burn). Grab a small casserole dish to place the garlic in. For how to prepare the garlic, see this tutorial. Lightly drizzle on EVOO onto onions and season onions and tomatoes with S & P. Roast for about 30 minutes and then check on the vegetables. You might have to remove the onions early as they cook the quickest. When the onions are golden and lightly blackened on the edge, you can remove them. Continue roasting the garlic for about 60 minutes or so (check it after 4 5mins), and the tomatoes for about 1 hour and 20 mins. Your oven times will vary though, so keep an eye on them! (I wasn't really sure how "done" tomatoes look. I went by her pic, but her looked way flatter than mine did. I cooked for about an hour and a half)

2. Add 3 cups roasted tomatoes, 2 tbsp roasted garlic flesh, and all the onion into a large pot. Add coconut milk, tomato paste, and broth and stir well.

3. Stir in the seasonings and spices to taste. Bring to a boil and then simmer for about 5-10 minutes.

4. Carefully transfer into a blender, processor, or use an immersion blender. Pulse for just a few seconds until chunky. You can also make it smooth, but I liked the texture. Serve immediately and garnish with reserved coconut milk, a sprinkle of garam masala, croutons/bread, and fresh black pepper.

Ok. This was good. It wasn't as mind blowing as I was hoping, though. It sort of tasted like eating a good pasta sauce with a spoon. I think maybe I had too many tomatoes? and the toughened tomato skins from the roasting? Ehhh....about that whole texture thing. I will definitely make this again, and maybe tweak things a little bit. I think there are a lot of variables in play and might have made mine a little different than hers. It was still tasty, though, and I now own garam masala to play with! Smells so good. I'm totally going to make some Indian style chickpeas with it. 


Party on.

Split Pea Soup

Two weekends ago, I was at LeGreg's house and his parents were gone for the weekend. His mom usually cooks a lot, so that left us on our for food. He cooked all 3 dinners. Just whipped them up from whatever was laying around. And it was all deelish.

Fast forward to this weekend: he's coming down here. I want to cook for him. I take all effing week to plan ONE dinner. Picking it out, shopping, all that. Cripes. I do NOT win at cooking.

While babysitting on tuesday, I was going through a Barefoot Contessa cookbook that they had. I've heard her name a million times, but I've never seen any of her shows or anything. I came across this recipe for split pea soup. It caught my attention because of the short/easy ingredient list. I always assumed that split pea soup had a ham hock or something weird like that in it. Sold!

Ingredients

nocoupons

• 1 cup chopped yellow onions
• 2 cloves garlic, minced
• 1/8 cup good olive oil
• 1/2 teaspoon dried oregano
• 1-1/2 teaspoons kosher salt
• 1 teaspoon freshly ground black pepper
• 2 cups medium-diced carrots (3 to 4 carrots)
• 1 cup medium-diced red boiling , unpeeled (3 small)
• 1 pound dried split green peas
• 8 cups chicken stock or water (I always use low sodium. Plenty of flavor.)
  
• (I also added one of those thick slices of ham, diced. Split pea soup needs ham, RIGHT??)
  

Directions

In a 4-quart stockpot on medium heat, saute the onions and garlic with the olive oil, oregano, salt, and pepper until the onions are translucent, 10 to 15 minutes. Add the carrots, potatoes, 1/2 pound of peas, and chicken stock. Bring to a boil, then simmer uncovered for 40 minutes. off the foam while cooking. Add the remaining split peas and continue to simmer for another 40 minutes, or until all the peas are soft (here is where I added my ham, too). Stir frequently to keep the solids from burning on the bottom. Taste for salt and pepper. Serve hot.

Until close to the end, I was worried that the peas weren't going to get mushy. Split pea soup must be MUSHY, damn it!! But it did. And holy balls the flavor! It tastes nice and smoky and the carrots and potatoes make it really hearty. Maybe the bestest part? WAY cheap. I made it tonight, thinking that maybe it'll be even better if it sits for a day before I the boy has to pretend that he loves it. We'll see!

Turkey Albondigas in Broth

I've been craving soup. Not just eating it, but making it. Very bizarre, but whatever. I've been eyeballing this recipe in mah fave cookbook, Isabel's Cantina, since I got it. There's a pic in the book and it's looks all colorful and delicious and meatball-y. This cookbook has yet to let me down (link to the right). GO GET IT.

For meatballs:
8 oz ground turkey
1/2 med red onion, minced (wtf is the difference between minced and chopped?? Smaller? I have no idea)
2 garlic cloves, minced 2 Tbl finely chopped fresh mint
1 large egg, lightly beaten (oops, didnt read the beaten part. No harm done)
1/2 cup bread crumbs or panko
1 tsp salt (recipe says 'kosher salt'....yeeeeeah....)
1/2 cup all purpose flour
2 Tbl canola or peanut oil (I used oil, since I didnt have these)

For broth
2 Tbl olive oil
1 med yellow onion, diced
3 garlic cloves, minced
2 med carrots, diced
1 celery stalk, diced
1 cup dry white wine
3 Tbl tomato paste 1-2 chipotle chiles in adobo sauce, finely chopped (I used one, even scraped the seeds out, and it was definitely spicy enough. Good thing the can had like 15 in it. Pffffft)
6 cups chicken broth (I used low-sodium, and it was more than fine. I think regular would make it way too salty)
1 med zucchini

To make the meatballs, mix together the turkey, onion, garlic, mint, egg, bread crumbs, and salt in a medium bowl, using your hands. Form the mixture into small meatballs, about 1 inch in diameter. You should have about 12 meatballs. Roll the meatballs in the flour to coat. If not cooking them immediately, set the meatballs on a platter and cover with plastic wrap and refrigerate until ready to cook. This can be done up to 1 day in advance.

To make the broth, heat the olive oil in a medium heavy-bottomed pot over med-high heat. Add the onion and garlic and cook until the onion is soft and translucent, about 3 mins. Add the carrots and celery. Continue cooking for a few mins more, stirring well to coat the vegetables with the olive oil.

Add the white wine and simmer for 5 mins. Mix together the tomato paste and chipotle chiles and then stir into the vegetables in the pot. Add the chicken broth and simmer for 20 mins. Stir in the zucchini and cook for about 5 mins, or until tender.

While the broth is simmering, cook the meatballs. Heat the canola oil in a large saute pan (I used my electric skillet. Still not sure about that thing) over medium-high heat until hot but not smoking. Brown the meatballs in batches until cooked through, about 4 mins (ehhh....mine took more like 10 mins).

When all the meatballs have been browned, transfer them to the simmering broth and remove the pot from the heat.

Serve the soup steaming hot, topped with a sprinkling of chopped mint.

I was a little skeptical of the mint. Mint in meatballs/soup sounds...weird. Then again, I suck at using herbs, so they all sound weird to me. I WAS WRONG. Holy hell, those meatballs were SO good. The mint was great. The broth, like I mentioned about, was nice and spicy (white girl spicy), but bursting with flavor. The whole thing probably took me an hour or so. Not bad!!

Chicken and Rice Soup

From Isabel's Cantina (link to the right)

It's been a bit on the chilly side and, judging by my last post date on here, I was due to make something. Soup sounded like a good choice, so I had my parents over for dinner at my new place. Since my social circle now consists of...well...them. I picked this recipe because it seemed like the most simple and I wasn't trying to blow up my new kitchen, ya know?

2Tb olive oil
1 lg yellow onion
4 garlic cloves minced
2 md diced carrots
2 diced celery stalks
6c chicken broth
2 bay leaves (mom failed and brought me basil! oh well ;) )
pinch of saffron
3-8oz boneless, skinless chicken breast halves, cut into 1in pieces (oops I used 3 whole halves)
8oz asparagus, cut into 2in pieces
salt
pepper
6c cooked rice
1 jarred roasted red pepper, cut into strips (bought this and totally forgot to use it)

Dad's tip: hold the asparagus on each end and bend it. Wherever it breaks is where you should cut it to cut off the ends.

heat the olive oil in a large, heavy-bottomed (HA! like me!!) pot over medium-high heat. Add the onion and garlic and cook until the onion is soft and translucent, about 3 mins. Add the carrots and celery. Continue cooking for a few mins more, stirring to coat the veggies with the oil. Add the chicken broth, bay leaves, and saffron. Bring to a boil and then lower the heat so the broth simmers. Cook for 20mins, skimming off any foam that rises to the surface.

Add the chicken and asparagus, season with salt and pepper, and cook until the chicken is just cooked through and the asparagus is tender, about 5 mins. Discard the bay leaves.

To serve, ladle the soup into the bowls and add a scoop of rice to the center of each bowl (I used that frozen rice from Trader Joes, so I just threw it in with the soup to thaw out). Top the rice with strips of bell pepper and serve hot.

It was pretty good. Not great, but good. It tasted like chicken noodle. But with rice. It definitely needed more salt and pepper than what I put in it and some other seasonings. Perhaps the missing bay leaves? I think my mom suggested oregano, too. I bought a par-baked loaf of crusty bread at Trader Joe's and stuck in the oven for a few and served it nice and warm. That bread was awesome. So good! Super crunchy on the outside and really soft on the inside. The soup was pretty quick and easy to make and really good the next day when the rice soaks up a bunch of the broth.

My roommate came home just before dinner so I invited her to join us, as my parents hadn't met her yet and I know she works a lot and is pretty beat when she gets home. She was excited for food and some fresh ears to talk off. I definitely learned a lot more about her and my dad kept asking her the questions that he and I were talking about that I hadn't asked her yet. Good job, dad!

Stir Fry Question

Ok. This is going to make me look like even more of an idiot than I already am (do?)...so I got this for Christmas, to my utter joy and delight (oh wow I accidentally spent like an hour on that site...hoping...dreaming...wishing...). I don't cook a whole lot, but I like cooking toys and nice pots and such. One nice big knife? Sweet. One nice pot/wok? Awesome. Add a flat wooden spoon and I'm basically set. Don't ask me why Calphalon is a major turn on to me, but I loooove it way more than the cheap-o pots I had throughout college. Even though I don't think I've ever noticed any actual difference as far as cooking goes.

I use that stupid wok for everything now, appropriate or not. Do my roommates have a full set of Calphalon pots and pans? Yes. Do I still use mine every chance I can get even if it's TOTALLY the wrong type/size out of sheer delight in owning my own single piece of Calphalon goodness? Yes. Who uses a giant wok on an electric stovetop even though the point of it is to heat up the sides which, I would imagine, is 1000x more effective on a gas stove? Me. I even used it to make ginger/carrot/potato soup in. Who makes freakin SOUP in a giant wok?! Me. And, no, I didn't post that recipe because I think I put like 45x more ginger in it than I was supposed to and, well, it wasn't very good. Good thing I made like 3 gallons of it. Damn it. Oh wow, kinda got way off topic there. Wasn't planning on this being a "wok this way" post (HAHAHAHA!! I'm hilarious...right?...no?...damn). Oops.

ANYWAYS, my lovely wok was part of an "Asian set" and came with stir fry sauce. Random, but ok. Here's my probably stupid question: do you cook things in stir fry sauce or do you put the sauce on after it's fried and stirred? Let's discuss, my 1.5 readers!

Carrot Soup

I regularly read a blog (poke around her blog for a bunch of uber healthy recipes) that is about one woman's journey with and thoughts about food. She posts a lot of recipes and posted this one a couple days ago that included a carrot and a cauliflower soup. Somehow that lit a fire under me and I was determined to try it! The ingredients look totally simple and process totally doable! Today I gave the carrot soup a whirl (previously aired).

I'm dogsitting and this couple has a great kitchen full of cooking toys and expensive knives and such. I bought my two pounds of organic carrots and carton of soy ginger broth (sounded like it would go well with carrots, right?) at Trader Joes and came back to the house and got to work! My perception of measuring...things...well, sucks. It calls for 2 lbs of carrots and at least 4 cups of broth and, somehow, in my brain I thought that that would equate to maybe 2 servings of soup. I don't know! Don't things shrink when you blend them, or something?! So, anyways, after I was done cooking the carrots in the broth and sauteeing the onions and garlic, I grab the shiny cuisinart blender and start spooning stuff into it. I added tofu (good source of soy protein and pretty flavorless, so it's great to throw in with smoothies and such) and whole almonds (didn't have almond paste).

Now, the point at which I start altering and/or adding things is usually when the shit hits the fan and my good intentions totally fall apart. I fill the blender up to a couple inches of the top and give it a whirl. You in shows like I Love Lucy when the blender goes crazy and splatters it's contents all over? It happened. Several times. On the blender that's probably worth more than my life. Great. Ok, so it wasn't totally all over, but I made a mess. And since it made about 34x the amount that I thought it would, I had to do 2 whole blenders full! And since it kept burping up out of the top, I had to keep it on pulse and couldn't let it just blend and get nice and smooth.

End result: MIRACULOUS!! Seriously. It's so good. Because it didn't blend totally smooth, it has a nice pulpy texture and tiny little pieces of almond that add just a tiny bit of crunch. I ate a bowl full and was absolutely stuffed (which takes a lot). I haven't tried the cauliflower soup yet (roasting things scares me), but that's next on the list. Try it. Super easy (assuming you can tame your blender) and insanely good. And good for you. (update: I did try the cauliflower and it wasn't nearly as good. Cauliflower just isn't as flavorful as carrots. The original author added some spices and stuff to it, though, which would probably help a lot)

2 lbs carrots (or pretty much any veggie or combo of veggies)
4 cups of broth
1 yellow onion
garlic (to taste. I think I used like 4-ish cloves)

extras (if you want):
almonds (or any nuts)
tofu (tasteless and adds protein AND makes it a little creamier)

Sautee the onions and garlic in some oil or butter, add the broth and veggies and simmer until the veggies are soft. Stick it all in a blender (probably wanna wait til it's not boiling hot), or use an immersion blender. Blend it smooth or leave it a little chunky...

Green Chile Posole with Pork

This is out of the best cook book EVAR, Isabel's Cantina. Her restaurant, Cantina, in San Diego is one of my all time favorites. I was super intimidated when I first got the cookbook because her food is amazing and insanely flavorful, two things that I'm not exactly a master of in the kitchen. Surprisingly the recipes aren't that hard and taste effing AWESOME.

Serves 6

Ingredients

-3 Tbl olive oil
-2.5 lbs boneless pork shoulder, fat trimmed, cut into 2 in chunks (I couldn’t find boneless, so I bought bone in. Kind of a pain in the ass, but not a huge deal) (update: apparently 'pork pieces for stew' work just fine too and they're already cut! If you don't mind eating random mystery pork parts which, apparently, I don't)
-kosher salt (whatever, I used regular salt)
-black pepper
-1 med yellow onion, diced
-2 garlic cloves, minced
-4 cups chicken broth
-roasted chile verde sauce (there’s a separate recipe for this, but I just used one bottle of the bottled sauce)
-1 24oz can of hominy, drained

Directions

Heat olive oil in a large pot over medium-high heat until hot but not smoking. Dry the cubes of pork with a paper towel and season them with salt and pepper. Working in 3 batches, sear the meat on all sides. Don’t move the meat around until it has browned well on each side-about 3 mins per side. Use tongs to transfer the meat to a platter while you sear the next batch.

When all of the meat has been browned, add the onion and garlic to the pot and stir with a wooden spoon until the onion has softened, about 2 mins. Add the chicken broth, a little at a time, stirring the browned bits off the bottom of the pan (right about now it starts to smell reeeeally good). Return the pork to the pot and bring to a gentle simmer. Lower the heat to maintain the simmer and cook for 1 hr, skimming occasionally (I didn’t really see anything to skim, so I skipped that).

Add the chile verde sauce and the hominy (I also added cubed potatoes because, well, I had them) and continue simmering until the pork is exceptionally tender (umm…ok?) and the soup is thick and richly flavored, about 1 more hr (gets super thick and cooks down quite a bit).

Faryn’s host mom during her semester in inner-city LA used to make this, and she served it on tostada shells with sour cream and avocado. Sounds heavenly! We just ate it plain and it was freakin AWESOME. Nicole proclaimed that she wanted to bathe in it and be buried in it when she dies. Score! It took a good chunk of time to make, but it was totally worth it. Next time I’m gonna make a bunch of it and stick it in the freezer to eat forever and ever.