This Week In The Kitchen // 7.29.2024

Here’s what we’re cooking this week and the recipe links are below!

Monday Ordered takeout!

Tuesday : Sheet Pan Green Chile Chicken Taquitos with homemade tortillas (see below for recipe)

Wednesday: Tomato Soup (see recipe card below)

Thursday:  Air Fryer Salmon Bites Meets Honey Chili Crunch

Friday : Herb Roasted Cherry Tomato Pizza

Saturday: Baseball game!

Sunday: Grilling these Sweet Potato Cheddar BBQ Chicken Burgers

Salad : Greek Chicken Orzo Salad.

Tomato Soup

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Ingredients Method

Ingredients

  

• 2 TBS olive oil
• 2 TBS unsalted butter ghee, or vegan butter (or use all oil, but butter really makes the soup)
• 1 med onion chopped
• 2 small carrots peeled if desired and diced
• 2 18- oz jars crushed tomatoes or tomato puree
• 2 ½ tsp sea salt +more if your stock is unsalted
• 1 ½ C cooked white beans any kind
• 4 C chicken or vegetable stock

Method

 

1. Heat a medium-size pot over medium heat and add the olive oil and butter.
2. Add the onion and carrots and sauté until onions are tender and translucent, about 6 minutes.
3. Add the tomatoes, salt, and pepper, and stir until fragrant, about 5 minutes.
4. Add the white beans and stock, bring to a boil and simmer partially covered for 20 minutes.
5. Puree the soup in the pot using an immersion blender or in batches using a regular blender. Taste for seasoning and serve.

Homemade Tortillas

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Ingredients Method

Ingredients

  

• 3 cups of flour
• 1 teaspoon of salt
• 1 teaspoon of baking powder
• 1/3 cup of oil i used avocado oil
• 1 cup of hot water

Method

 

1. In a large bowl, combine all of the dry ingredients. then add in the wet.
2. Combine until the mixture is well combined and turns into a dough.
3. Cover that with a warm towel and let it sit for 30 minutes.
4. Shape the dough into small balls, and recover with a warm towel for 15 minutes. During all of this, make sure to flour your surfaces.
5. Set out a pan over medium-ish heat.
6. Roll out your balls on a floured surface – use a tortilla press or a rolling pin to make sure they are very thin.
7. Cook each one for 30 seconds to a minute on each side – Keep an eye on them.
8. You can store them in a ziplock bag in the fridge for up to a week