Soups/ Salads

Contributed by: Jenn Tripathi, Waubonsee Student

History of Recipe: This was my grandmothers recipe and one of my favorite while growing up. I have now learned to adapt it to be vegetarian friendly so that my husband and I can both enjoy this meal!

prep time: 10 minutes

cook time: 20 minutes

serves: 8 servings

Things You Need

For Soup:

1 lb ground beef or ground turkey

1/4 cup yellow onion, diced

1 cup diced tomatoes, undrained

1 cup kidney beans, undrained (can be light or dark its up to you)

1- 7 oz can of corn, undrained

1-8 oz can of tomato sauce

1 package of taco seasoning

salt and pepper to taste

Additional Toppings:

Sour Cream

Shredded Mexican Style Cheese

Corn Chips, I use Fritos

Here’s How

1.) In a medium or large pot saute ground beef/turkey and onions until the meat is fully cooked and then drain off the excess grease.

2.) Add tomatoes, beans, corn, tomato sauce, taco seasoning, salt and pepper to the pot. Mix together

3.) Simmer over medium-low heat for 20 minutes.

4.) Serve warm.

5.) Top with cheese, sour cream and corn chips.

Helpful Notes

• If you want to make this recipe vegetarian, instead of adding meat add 1-19 oz can of black beans, undrained. In step one only sauté the onions in 1 Tablespoon of olive oil. You shouldn't need to drain excess oil, unless your onions appear to be swimming in oil. Add the black beans in step 2 when you add the other vegetables and seasonings.

Please see the photos section for photos of this recipe.

Contributed by: Unknown, Waubonsee Student

History of Recipe: This recipe is a family favorite and severs well will all kinds of Mexican foods. It also serves well with chicken, seafood, pork, and beef! This recipe comes from: https://thecafesucrefarine.com/mexican-chopped-salad/#wprm-recipe-container-28368

prep time: 25 minutes

cook time: 25 minutes

serves: 8 servings

Things You Need

Ingredients for the dressing:

1/4 cup fresh lime juice

2 tablespoons honey

1/2 teaspoon cumin

1 clove garlic finely minced (I usually use 1 teaspoon minced garlic from a jar)

1/2 teaspoon salt

2 tablespoons canola oil

2 tablespoons extra virgin olive oil

freshly ground black pepper

taste and add salt if needed

Ingredients for the tortilla strips:

6 6- inch corn tortillas

1 1/2 tablespoons canola oil

1/2 teaspoon sea salt

Ingredients for the salad:

1 medium head romaine lettuce chopped in approximately 1/2 inch pieces

1 medium bell pepper diced in 1/4-inch pieces, any color (I prefer to use orange)

½ medium red onion diced in 1/4-inch pieces

½ medium jicama peeled and diced in 1/4-inch pieces

1 medium zucchini diced in 1/4-inch dice

4 medium tomatoes seeded and diced into 1/4-inch dice

4 ears corn if fresh corn is not in season, substitute 1 1/2 cups of frozen sweet corn

1 1/2 cups canned black beans drained and rinsed

1/2 cup finely chopped cilantro plus whole cilantro leaves for garnish, if desired

Here’s How

1. For the dressing, combine lime juice, honey, cumin, garlic and salt.

2. In a slow, steady stream, add the oils, stirring continuously with a fork or small whisk.

3. Taste and add more salt and pepper, if needed. Set aside.

4. For the corn tortilla strips, preheat oven to 400˚F.

5. Stack corn tortillas on a cutting board. Cut in half. Cut each stack of halves into thin strips, widthwise, about 1/4-inch thick.

6. Transfer tortilla strips to a sheet pan. Drizzle with oil. Sprinkle with salt and toss to coat.

7. Bake for 15-20 minutes, stirring every 5 minutes, or until light golden brown and crisp. Set aside to cool.

8. For the salad, place corn, two ears at a time, in the microwave and cook for 3 1/2 minutes.

9. Remove from microwave with a hot pad and allow to cool for 5 minutes.

10. After cooling, cut bottom end of corn off, about 1 1/2 inches from end. Pull back husk and silks (almost all of the silk should easily pull away). Cut kernels from husks and set aside.

11. Combine corn and other salad ingredients in a large bowl. Stir to combine. Add dressing and stir to coat all ingredients. Garnish with cilantro leaves, if desired.

12. Serve with tortilla strips on top.

Contributed by: Rodney Lopez, Waubonsee Staff/Faculty

History of Recipe: This is a family recipe from the Chavez side of my family. Maria Chavez, Maternal grandmother, who lived on a ranch near the city of Fresnillo in the state of Zacatecas in the country of Mexico. She was the daughter of a military officer and grew up in poverty with many siblings and never attended any type of formal school. She recently passed away at the age of 92. The recipe is special because she made it for 6 generations of our family and everyone still looks forward to it.

prep time: 10 minutes

cook time: 5 minutes

serves: 10 servings

Things You Need

2 Tbls Olive oil

7 oz package of vermicelli

1/4 onion-diced

4 oz tomato sauce

4 cups water

4 tsps chicken bouillon powder (I prefer to use knorr)

Here’s How

1.) In a 10 “ frying pan put the oil, warm it up and put in the vermicelli, brown for about 2-3 minutes.

2.)Add onion, brown to a light brown color.

3.) Add tomato sauce, mix, add water, stir then add the bouillon. Mix well.

4.) Let come to boil. Once it’s boiling cover it and turn the stove off. It will be ready in 5 minutes.

Helpful Notes

Cook this for the people you love!

Here is the link to the cooking demo of this recipe: https://mymedia.waubonsee.edu/media/1_tp0xrd8q or it can be found in the video demos tab at the top of this page.

Contributed by: Unknown, Waubonsee Community Member

History of Recipe: unknown

prep time: 30 minutes

cook time: 30 minutes

serves: 8 servings

Things You Need

• 1 medium onion, finely chopped

• 1 clove garlic, finely chopped

• 1 tablespoon canola oil

• 2 chicken breasts, cooked and shredded

• 1 4-ounce can of green chilies

• 2 teaspoons cumin

• 1/4 teaspoon cayenne pepper

• 4 cups of chicken broth

• 4 cans of Great Northern white beans

  • 1-2 cups of Monterey Jack cheese, shredded

Here’s How

1. Boil the 2 chicken breast, shred, and set aside until step 3.

2. Sauté onion and garlic in oil.

3. Add remaining ingredients, except for cheese, and simmer for 15 minutes. R

4. Remove from heat and slowly add cheese. Stir until cheese is completely melted.