Tomato soup was a staple in my house growing up; I think everybody had that experience. The only difference is that Polish tomato soup isn't served with grilled cheese sandwiches. A shame, really.
Ingredients:
- beef soup bone (ask a butcher at your grocery store)
- water (at least a gallon?)
- 2 carrots
- 1 parsnip
- 1 can tomato paste
- 1 tsp Vegeta seasoning
- 1 tsp parsley flakes (optional)
- 1 box of pasta of your choice, boiled according to instructions
You will need a large pot.
Boil the bone and Vegeta in a large pot filled 3/4 with water for roughly 30 minutes; the meat on the bone needs to be cooked through. Add veggies and boil until tender. Take out the bone and veggies, add half a can of tomato paste and stir until blended completely. Keep adding more until the soup is fragrant and flavorful.
Serve it in a bowl with pasta and thin out the soup with a little of sour cream.
Enjoy!
I think the origin of this dish comes from a Polish woman who had a whole lot of weird leftovers and decided to stick them together then cover them in mayonnaise. Because in Poland, we cover everything in mayo or sour cream. True story.
Ingredients:
- 1 big potato
- 1 can of sweet peas
- 3 eggs, hard-boiled
- 3-4 medium carrots
- 1 big apple
- 3-4 medium pickles (cannot be sweet, pickles in brine are best)
- 2 tbsp mayonnaise
Boil carrots and the potato without peeling first. Cool completely and peel the vegetables. Cube everything, add peas and mayo, and mix until it's all fairly uniform. Add salt and pepper to taste. Eat with bread of choice or as a side with a main dish.
Options: You can add chopped up cold hot dogs or ham, substitute cucumbers for pickles, or add corn.
Enjoy!
Generally, I am not all that great with dishes that come from the South of the US border; that's what I have my boyfriend for (thanks, babe!). Every so often, though, I bring out this recipe because it's delicious and amazing. Also, super cheesy. You have been warned.
Ingredients:
- 6-8 tortillas (I prefer flour, corn will work)
- 1 large chicken breast
- 2 cups (16oz) shredded cheese (sharp cheddar is best)
- 3 tbsp unsalted butter
- 3 tbsp flour
- 2 cups low-sodium chicken broth (1 can)
- 1 cup (8oz) sour cream
- 1 can (4oz) diced green chilies
You will need a large frying pan or a pot and a 9x13 baking pan. Preheat oven to 425F.
Chicken breast: Spice it with garlic salt, garlic powder, cumin and pepper. Put into aluminum pouch and bake it for roughly 20 minutes. Shred it with fork and set aside to cool.
Sauce: Melt butter in the frying pan. Add flour and brown it while stirring it constantly - about a minute or so. Make sure it's not too dark (aka burnt). Add broth, chilies and sour cream. Stir until uniform and set aside.
Warm up the tortillas (I sprinkle them with water and microwave for about 30 minutes). Roll up the chicken and cheese into tortillas and set into an oil sprayed baking pan. Cover in sauce and in any leftover cheese you might have. Bake for 20-25 minutes.
Enjoy!
A long time ago I went to Stir Crazy and had the best chicken lettuce wraps I've ever tasted. Nothing really topped that flavor since. I've been trying to duplicate the dish - with limited success - and this is the recipe I came up with. Personally, I really like it.
Ingredients:
- 1 lbs. ground chicken
- 1 tbsp of frying oil
- stir fry sauce (half a bottle of Kikkoman brand will do)
- 2 cloves of garlic, minced
- 1 tbsp grated ginger
- up to 2 cups of unsalted peanuts, chopped to small pieces
- green onions, chopped
- romaine lettuce (hearts are best)
- black pepper and paprika (if you like it spicy)
- (optional) mushrooms
- suggested garnish: grated carrots, bean sprouts, water chestnuts, sriracha, crispy noodles/wantons, green onions, chopped peanuts
Note: This recipe is gluten-free as long as you read the label on the sauce. You can also make one yourself.
You will need a large frying pan or a wok that can hold all of the mean you will be preparing.
Brown the chicken in the pan while adding pepper and paprika to taste. DO NOT ADD SALT! Add the sauce - add a portion at a time because the chicken releases juices and too much sauce will make the dish too runny. Add garlic, green onion and however many peanuts you feel necessary. Stir until uniform. Serve on lettuce leaves.
Enjoy!
