U.S. Janet B. wrote:
> On Sat, 15 Dec 2018 23:42:48 -0800, "Julie Bove"
> > wrote:
>
> >
> >"Bruce" > wrote in message
> > ...
> >> On Sat, 15 Dec 2018 16:25:12 -0600, "cshenk" >
> wrote:
> > >
> > > > Julie Bove wrote:
> > > >
> >>>> I am going to make this for dinner. Ree Drummond's recipe. No
> avocado >>>> in my portion and I will likely use a Mexican cheese
> rather than the >>>> Jack And probably half the amount of beans. We
> don't need a huge pot >>>> of soup. Here's her recipe:
> > > > >
> >>>> https://thepioneerwoman.com/cooking/...tortilla-soup/
> > > > >
> >>>> In looking at recipes, I see quite a bit of variation.
> > > > >
> >>>> Do you make this soup? If so, is your version like this? I have
> had >>>> it in restaurants before but I don't recall it having beans
> in it. snip
> > Heh. I actually used all of the beans but the rest is correct.
>
> I started with this recipe, but because I grow my own peppers I use
> jalapenos and Hatch peppers to my taste instead.
> When in a hurry I have made this with rotisserie chicken and boxed
> stock if necessary.
> Generally I make this when I cook a whole chicken in the pressure
> cooker. Then I have hearty stock and plenty of chicken. I've always
> used the two cans of beans, rinsed. Lots of bell pepper and shredded
> chicken.
> I don't use a recipe any longer. The only things measurable are the
> one can of diced tomatoes and the two cans of black beans. I don't
> use any masa or tomato paste. I don't care for thickening in my soup.
> No toppings except I do make the corn tortilla strips. Brush the
> tortillas lightly with oil, sprinkle coarse salt, cut and bake until
> crispy.
> The whole soup is a meal and very tasty.
> Janet US
There's a lot of things I cook with no recipe now, because I've done
them so often I simply adapt on the fly.
I think I do a fairly good job of adding in the amounts though to
represent them.
Here's a Swedish Sweet semi-flat rye we made yesterday. Nominally
called swedish as it is similar to a style I know as that. It's not
authentic at all to Sweden as far as I know. I think I sent the recipe
yesterday but the distinctive thing to it was it comes out like a
plyable thick rye based tortilla or 'hand bread' (meaning pickup food
with it).