Pastor Tom's Tortilla Soup

Okay everyone, here is the original recipe

for my famous tortilla soup. ¡Muy bueno!

16 ounce can tomatoes

1 medium onion, cut up

2 cloves garlic

4 tablespoons snipped cilantro

½ teaspoon sugar

8 cups chicken broth

1½ lbs chicken breast, cut up

2 or 3 chipotle peppers* and little adobo sauce

 

Monterey Jack cheese shredded

avocados cut up

tortilla chips

sour cream

 

In blender combine undrained tomatoes, onion, garlic, cilantro and sugar.

Cover and blend till nearly smooth.

Put mixture into a large pot with chicken broth, chicken and chipotle peppers.

Bring to boiling, cover and simmer for 20 minutes.

 

Put crunched tortilla chips in a bowl with cheese, avocados and sour cream (omit if desired) . Ladle soup over, serve immediately.

 

Makes 8 or 10 servings.

 

*A chipotle pepper is a smoked jalapeño. It is usually found in adobo sauce. Do not think the soup will taste good without it. It is the reason why my soup recipe is so good.

Ingredients:

Instructions:

Watch me make my famous tortilla soup with my special tips:

Here are some of my other original recipes

Pastor Tom's Spaghetti Sauce

I worked for Sbarro's Italian Eatery and learned a few things about Italian food.

Here's my own version of spaghetti sauce that my family thinks is the best.

 

Ingredients:

 

16 ounce can tomatoes

8 ounce can tomato sauce

6 ounce can tomato paste

½ cup cooking sherry

6 ounces water (use the tomato paste can to get all the paste out)

2 tablespoons olive oil

½ medium onion, finely cut up

6 cloves garlic (yes, 6)

1 heaping teaspoon basil

½ teaspoon oregano

½ teaspoon black pepper

pinch of rosemary

pinch of thyme

pinch of crushed red pepper

1 teaspoon salt

2 teaspoons sugar

⅓ cup Parmesan cheese

 

Instructions:

 

Stir in the onions and garlic with the olive oil over medium heat.

Cook until onions are clear.

Pour in the sherry and the tomatoes then mash them.

Add the remaining ingredients, except the Parmesan cheese.

Simmer for at least 2 hours (the longer, the better).  In the last 15 minutes add the Parmesan cheese.

You can add to the sauce whatever you like--meatballs, mushrooms, Italian sausage.

 

Makes about 6 servings.

Pastor Tom's Chili

 

This recipe won our church contest for best chili.

(Before you think I had the edge being the pastor, the names of the contestants were kept secret. However, I gave the prize to the next runner up.)

 

Ingredients:

 

2 lbs of ground beef

Two 16 ounce cans tomato sauce

Two 15 ounce cans kidney beans (with liquid)

Two 15 ounce cans pinto beans (with liquid)

1 medium onion diced

3 celery stalks diced

3 green chilies diced  (You can use canned green chilies if you want, I prefer fresh roasted ones.)

3 medium tomatoes, chopped

2 teaspoons of cumin powder

3 tablespoons of chili powder

1 teaspoon of cayenne powder (omit if you can't stand it hot)

1½ teaspoons of black pepper

2½ teaspoons of salt

2 cups of water

2 chipotle peppers* in adobo sauce, diced

 

Fritos

shredded Cheddar cheese

 

Instructions:

 

Brown the ground beef in a skillet over medium heat and drain the fat.

Combine the beef plus the ingredients in a large pot and simmer over a low heat.

Cook and stir every 15 minutes for 2-3 hours (the longer the better).

Put the chili in a bowl and top it with Fritos and cheddar cheese.

Have lots of water handy in case it is too hot. Enjoy.

 

Makes 8 or 10 servings.

 

* A chipotle pepper is a smoked jalapeño. It is usually found in adobo sauce. Do not think the chili will taste as good without it.

Pastor Tom’s Beef and Broccoli Stir Fry

 

My family loves my Chinese food. Surprisingly, I make great Chinese food, and this one will be sure to be a hit!

 

Ingredients:

 

1½ pounds of round steak or sirloin

1 cup Chinese oil*

1½ pounds broccoli cut up

1 carrot cut up

1 medium onion cut long ways

5 ounces bamboo shoots (drain and save the water)

5 ounces baby corn (drain and save the water)

 

Marinate steak for at least 5 minutes with a little soy sauce, salt, water and 1 heaping teaspoon of corn starch.

 

Mix in a bowl:

½ cup Soy sauce

½ cup water

1 tablespoon brown sugar

½ teaspoon Chinese Five Spice**

2 teaspoons corn starch

 

Instructions:

 

Heat ½ cup of Chinese oil in wok until hot (one minute).

Cook meat until brown. Do NOT overcook. Remove meat and set aside.

Heat ½ cup of Chinese oil in wok until hot (one minute).

Cook all the vegetables until soft.

Add the meat to the vegetables and Soy sauce mixture and water from the bamboo shoots and baby corn.

Stir until sauce thickens a little (about 2 minutes)

 

*Chinese oil: 1 cup oil - ½ cup peanut oil - ½ cup vegetable or corn oil - 1 tsp cilantro - 16 cloves garlic - ½ tsp Cayenne pepper

**Chinese Five Spice is found in the Chinese section of your supermarket.

Pastor Tom’s Jambalaya

 

My members have found this recipe to be easy and have told me it is one of their favorites.

 

Ingredients:

 

2 tablespoons of vegetable oil

3 pounds chicken parts, cut into small serving pieces

1 cup chopped onions

2 cloves garlic, minced

1 cup chopped green bell pepper

1 pound smoked sausage, cut into ½ inch pieces

2 cups uncooked rice

3 tablespoons chopped parsley

1¼  teaspoons salt

½ teaspoon thyme

2 bay leaves

½ teaspoon black pepper

½  teaspoon cayenne

28 ounce can tomatoes (undrained)

1½ cups chicken broth

1 pound medium shrimp, shelled and deveined

½ cup thinly sliced green onions

 

Instructions:

 

Heat oil in a very large pot.

Add chicken and brown on all sides then remove.

Sauté onions, garlic bell pepper and sausage until vegetables are crisp-tender.

Add rice, parsley, salt, thyme, cayenne pepper, black pepper, tomatoes and broth; mix gently.

Return chicken to casserole and cover and simmer for 40 minutes.

Add shrimp and green onions, and simmer until shrimp turns pink (about 5 minutes).

Pastor Tom’s Chicken Chow Mien

 

This is my kids favorite Chinese food. This is a great low calorie dish!

 

Ingredients:

 

1½ pounds chicken breast cut up

1 cup peanut oil with 2 teaspoons of sesame oil (mix 2 teaspoons cilantro, 16 cloves garlic, ½ tsp Cayenne pepper)

1½ pounds bean sprouts

2 carrots cut up

3 celery sticks cut up

1 medium onion cut long ways

8 ounces water chestnuts (drain and save the water)

 

Marinate chicken for at least 5 minutes with a little soy sauce, salt, water and 1 heaping teaspoon of corn starch.

 

Mix in a bowl:

1 cup of chicken broth (extra salty, use chicken bouillon)

2 teaspoons corn starch

 

Instructions:

 

Heat ½ cup of oil in wok until hot (one minute).

Cook chicken until brown. Do NOT overcook. Remove chicken and set aside.

Heat ½ cup of oil in wok until hot (one minute).

Cook all the vegetables until soft.

Add the chicken to the vegetables and chicken broth mixture and water from the chestnuts.

Stir until sauce thickens a little (about 2 minutes).

 

This is great with Chinese noodles.

As always, Pastor Tom

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