Ok so my mouth is on fire. I had no idea that one of the ingredients in my soup was so spicy! WOW! If you decide to make this recipe, you might want to adjust the amount of chipotle en adobo that you add. I feel like running outside in the pouring rain and opening my mouth. Haha!
Turkey Posole with Radish-Scallion Topping
2 teaspoons canola oil
1 pound ground skinless turkey breast
1 onion, chopped
2 garlic cloves, minced
3 cups reduced sodium chicken broth
1 (15 ounce) can hominy, drained
1 (14 ½ ounce) can Mexican style canned tomatoes
1 tablespoon chopped chipotle en adobo
2 teaspoons dried oregano
4 radishes, finely chopped
3 scallions, thinly sliced
3 tablespoons shredded reduced fat cheddar cheese
1. Heat 1 teaspoon of the oil in a Dutch oven over medium-high heat. Add the turkey and cook, breaking it up with a spoon, until browned, about 6 minutes. Transfer to a medium bowl and set aside.
2. Add the remaining 1 teaspoon oil to the Dutch oven. Add the onions and garlic; cook over medium heat, stirring occasionally, until golden, about 6 minutes. Return the turkey to the Dutch oven. Stir in the broth, hominy, tomatoes, chipotle en adobo, and oregano; bring to a boil. Reduce the heat and simmer, partially covered until the flavors are blended, about 15 minutes.
3. Combine the radishes, scallions, and cheese in a small bowl; sprinkle over the posole.
Serves 4
Per Serving (1 ¾ cups posole and 2 tablespoons topping)
CAL 277/ FAT 1/FIBER 4 = 5 points
This is my lunch for the week. So heres what I did to try to help ease the spiciness. I drained all of the broth, then added fresh chicken broth. I tasted a little bit after I did that and I can still feel the burn but it is not quite as spicy. Guess I need to make a side note in that cookbook. lol Besides the "FLAMES on the side of my face, breathing, breathle...heaving breaths, heaving...." ( anyone know where that quote is from?- not you Stevie! lol) I actually enjoyed the soup. It was tasty. :)
For dinner I made spaghetti squash with roasted plum tomatoes, and fresh basil. I prefer to bake the squash. I used to boil it, but the flavor that comes from baking it is SO yummy. I just cut it in half, scoop out the seeds, place it face down on a cookie sheet (mmm cookies) and poke holes through the top of it. Bake at 350 degrees for 45 minutes. Shred squash when it is safe to touch. Tossed the tomatoes in some olive oil, seasoned with salt and pepper, and roasted them for 15 minutes. Add some cut up basil. I am going to use some parmesan cheese to top it off too. Smells good in here!
Another rainy day here. I guess we have a few more days of it to deal with. It's better than the snow the Northeast is getting. I guess I should stop complaining, I sound like a spoiled California girl. lol
