12/11/15

Our Blog Has Moved!

We are so very excited that our blog has moved and gotten a makeover! Check out our new page here: marketstreetunited.com/blog


12/9/15

Chicken Chili

My Fall Favorites (Quick, Easy & Delicious Soups)

As the holiday season approaches, we get busier and busier and finding time and energy to prepare meals becomes more difficult. Quick soups and stews are a great option during this hectic time. They do not take long to prepare and you can enjoy them for a few days or freeze them for the next hectic day, when there is no time to cook.

Every year when the first cool snap hits, I make a family favorite “Chicken Chili”. This is a recipe I found over 15 years ago in the Dallas Morning News and I have tweaked it a bit over the years to fit my taste. I recall mentioning the title to my husband and his response was “Gross! Chili is made with beef!” Well, I made it anyway and... he tried it and loved it! Now when the weather starts getting cooler and he’s on his way home from work, he will call to make sure I have an onion and bell pepper on hand to make his cold weather favorite. I hope this becomes one of your family’s favorite as well.


Chicken Chili

2 Tablespoons vegetable oil
1 pound boneless, skinless chicken breasts, cubed
1 medium onion, coarsely chopped
1 medium green bell pepper, coarsely chopped
1 medium jalapeno or serrano pepper, finely chopped (optional)
2 cans pinto beans, drained & rinsed
2 cans diced tomatoes
2 cups low-sodium chicken broth
2 Tablespoons chili powder
1 Tablespoon garlic salt
2 teaspoons ground cumin
2 teaspoons oregano
2 teaspoons sugar  
      
1. Heat oil in stock pot or Dutch-oven over medium-high heat.   
2. Add chicken, onion and bell pepper. Sauté 8-10 minutes.
3. Stir in remaining ingredients. Simmer 15 minutes.
4. Enjoy!

Yield: 6 servings

Cost: $1.74* per serving; $10.42* total meal
* does not include cost of spices or oil

Inspired by Dallas Morning News Recipe

Today’s Blog provided by Vicki Bailey, Texas Woman’s University Dietetic Intern. Vicki is working to complete a Dietetic Internship and M.S. in Nutrition on her journey towards becoming a Registered Dietitian. She has a B.S. in Nutrition from Texas Woman’s University. Vicki loves experimenting in the kitchen, using what’s on hand and making it up as she goes along. Her other passion is animals; so when she’s not studying or cooking, she is relaxing with her husband and their three furbabies (dogs).

12/2/15

Sopa de Fideos

My Fall Favorites (Quick, Easy & Delicious Soups)

A family member posted a picture of her version of Fideo on Facebook a few weeks ago, which inspired me to try it for myself. I consulted her, as well as a friend for tips. I took their recipes and added my own twist. This is the result. My husband was quite impressed; he went back for seconds and didn’t even mention the lack of meat! Hope you’re impressed too!

FYI, Sopa de Fideos translates to Noodle Soup, but sounds way fancier! You can get even fancier if you add chicken or beef and call it “Sopa de Fideos con Pollo" (with chicken) or “Sopa de Fideos con Carne" (with meat).  


Sopa de Fideos (Noodle Soup)

2 Tablespoons olive oil
1 package fideo (vermicelli), broken
1 medium onion, chopped
3 cloves garlic, minced
2 large tomatoes, diced
1 jalapeno, whole
5-6 cups water
2-3 tomato bouillon (adjust with water)
1 avocado, sliced
   Cilantro

1. Heat oil in stockpot or dutch-oven over medium heat
2. Add fideo and saute until lightly golden
3. Add onion, garlic, and jalapeno to fideo and saute 3-5 minutes or until fideo dark golden
4. Add tomatoes, water and bouillon, reduce heat and simmer 8 minutes or until fideo is al dente
5. Serve with fresh cilantro leaves and sliced avocado

Tip: add cooked, shredded chicken or ground beef to recipe, if desired

Yield: 6 servings

Cost: $1.25* per serving; $7.47* per recipe
*does not include cost of oil

Inspired by Pam Hagan and Gabriella Solis

Today’s Blog provided by Vicki Bailey, Texas Woman’s University Dietetic Intern. Vicki is working to complete a Dietetic Internship and M.S. in Nutrition on her journey towards becoming a Registered Dietitian. She has a B.S. in Nutrition from Texas Woman’s University. Vicki loves experimenting in the kitchen, using what’s on hand and making it up as she goes along. Her other passion is animals; so when she’s not studying or cooking, she is relaxing with her husband and their three furbabies (dogs).