@Real_EstateInfo Hilarious, but so very wise!
TexMex Chili, Meatball & Egg Noodle Soup
Two More Crowd-Pleasing Soups
by Rose Reisman
As shown on the Cooking With Rose TempoTV series
TexMex Chili
Serves 6
12 oz skinless boneless chicken breasts (about 3 breasts), diced 1/4 cup all-purpose flour 2 tsp vegetable oil 1 1/2 cups chopped onion 1 cup Selection canned corn, drained 2 tsp finely chopped garlic 1 1/2 cups Selection canned black beans, drained and rinsed 2 1/2 cups Selection tomato sauce (or spaghetti sauce) 3/4 cup Irresistibles Bio chicken (or beef) stock 1 Tbsp chili powder 1 1/2 tsp dried basil 1 tsp dried oregano 1 1/2 tsp seeded and finely chopped jalapeño pepper (or 1 1/2 tsp Selection chili sauce) pinch of salt and pepper 1/4 cup chopped cilantro or parsley 1/2 cup shredded aged light cheddar cheese 1/4 cup low-fat sour creamThis is a great, lighter chili typically served in the Southwest. Using chicken rather than beef reduces the calories and fat. Dusting the chicken with flour maintains the moisture. Aged cheddar is the perfect accompaniment. Add diced avocado to the list of garnishes if you like.
1. Place the chicken and flour in a bowl and toss to coat. Lightly coat a nonstick saucepan with cooking spray, add 1 tsp of the vegetable oil and set over medium heat. Sauté the chicken for 5 minutes or until it is lightly browned on all sides, but do not cook through. Set aside.
2. Respray the same saucepan, add the remaining vegetable oil and set over medium heat. Add the onion and cook until soft, stirring frequently, about 5 minutes. Stir in the corn and garlic and continue to cook and stir for 5 minutes or until the corn is browned.
3. Stir in the beans, tomato sauce, stock, chili powder, basil, oregano, jalapeño, salt and pepper. Bring to a boil, reduce the heat and cover. Simmer for 15 minutes. Add the diced chicken and simmer, uncovered, for 5 minutes or until the chicken is just cooked through and the chili thickens. Serve the chili in bowls, and garnish with cilantro, cheese and sour cream.
per serving Calories 333 • Protein 27 g • Carbohydrates 33 g • Fiber 6 g • Total fat 11 g • Saturated fat 3.9 g • Cholesterol 68 mg • Sodium 550 mg • prep time 15 minutes • cook time 25 minutes • make ahead Prepare up to a day in advance. Reheat gently and garnish just before serving. • nutrition watch Use low-fat sour cream, which is obviously lower in fat and calories than regular sour cream—3% to 5% milk fat compared to 14%.
Meatball and egg noodle soup
Serves 6
MEATBALLS
6 oz lean ground beef 3 Tbsp seasoned dry breadcrumbs 2 Tbsp barbecue sauce 1 egg 1 tsp finely chopped garlic 1/2 tsp dried basil 2 Tbsp Selection Parmesan cheeseSOUP
2 tsp vegetable oil 1 cup chopped onion 1 1/2 tsp finely chopped garlic 1/2 cup chopped green bell pepper 1/2 cup chopped carrots 3 1/2 cups Irresistibles Bio beef (or chicken) stock 2 cups Selection tomato sauce 2 Tbsp Selection tomato paste 1 tsp chili powder 1 cup dried egg noodles 1/4 cup grated Parmesan cheese or Selection parmesan cheeseThis is a great soup for children and teens. It’s a complete meal in a bowl. Try using ground chicken, turkey or pork instead of beef. (Add an extra 1 Tbsp of breadcrumbs if you’re using chicken or turkey)
1. To make the meatballs, combine the ground beef, breadcrumbs, barbecue sauce, egg, gar¬lic, basil and 2 Tbsp of the Parmesan cheese. Form into 1-inch meatballs (you should have enough for about 24 meatballs). Lightly coat a large, nonstick skillet with cooking spray and set over medium heat. Cook the meatballs for about 5 minutes, turning occasionally or until they are browned on all sides. Set aside.
2. To make the soup, lightly coat a large, nonstick pot with cooking spray add the oil and set over medium heat. Add the onion and garlic and sauté for 5 minutes or until just softened and browned. Stir in the green pepper and carrots and cook for 3 minutes. Stir in the stock, tomato sauce, tomato paste, chili powder and browned meatballs. Bring to a boil, then reduce the heat to low and simmer, covered, for 15 minutes.
3. Stir in the egg noodles and simmer for 5 minutes or until the noodles are tender. Serve the soup in bowls, and garnish with remaining Parmesan cheese.
per serving Calories 187 • Protein 14 g • Carbohydrates 21 g • Fiber 3 g • Total fat 6.3 g • Saturated fat 1.7 g • Cholesterol 58 mg • Sodium 568 mg • prep time 20 minutes • cook time 28 minutes •
Time Stands Still: on Broadway
Broadway production reviewed
reviewed by Ron Singer while in New York
This is an extremely well-written, relevant and accessible drama for a Broadway audience. The play deals with reasonably mature contemporary topics, like motherhood vs. careers for women, older guys marrying younger women, are war correspondents/photographers really serving a positive purpose by photographing people dying rather than trying to help them, and will the photos and reports of atrocities really affect positive change, etc?
The four talented, relatively well- known lead actors, (Laura Linney, Brian d’Arcy James, Eric Bogosian, and Christina Ricci) are excellently cast.
Each of the characters is trying to find a comfort zone, how can they live with themself, as well as with a partner, given each individual’s emotional and physical needs. And by creating diametrically opposed individuals who all inhabit the stage at once, playwright Donald Margulies has set up the perfect theatrical equation for dramatic fireworks.
This is an excellent play for those of you who love theatre that provokes intelligent discussion.
