Sopa Azteca

from Jennifer Rich

1 or 2 dried ancho chilies These are smokey in flavor, not hot.

1/4 c evoo

1 large onion chopped

1 green pepper chopped

3 cloves garlic minced

4 c vegetable stock

1/2 teaspoon cumin

1/2 teaspoon black pepper

2 tomatoes chopped

2 Tablespoon fresh cilantro chopped

1 Tablespoon fresh parsley chopped

Tortillas avocado thickly grated cheese Something like: Monterey Jack, cheddar, Mex blend.

Stem & remove seeds from ancho pepper. Soften ancho pepper by simmering in water to cover pepper. Chop pepper, set aside. Add peppery water to veg stock In sauce pan, saute onion, green pepper & garlic in oil til tender. Add garlic last. Add stock, cumin & blk pepper to above. Bring to a boil then cover & simmer 20 minutes. Stir in ancho chili & tomatoes. Simmer 10 minutes Add cilantro & parsley. To serve, place tortilla pieces in bowl. Add soup. Top with avo pieces & cheese.

This is a cheap, easy & hearty cold weather soup. If you can’t find anchos at Hannaford, Lois’s has them.

Red Ancho Chili-Rubbed Salmon

Per 2/3# filet of salmon: Mix the rub ingredients: 1 t. ancho chili powder, 3/4 t. of cumin, 1/2 t. cinnamon, and 3/8 t. of jaggery (or brown, palm, or date sugar). 

Cooking method: Sauté in an oiled a hot pan, rub side down, for about 3 minutes, then flip, cover and cook in 350 degree F oven or over medium-low heat on the stove for another 3 to 4 minutes. The exact times depend on how thick the fish is.

This is a go-to dinner for me but I’d serve it chilled for the brunch.

This recipe is from Bobby Flay.