- Heat the oil in a large stock over medium-high heat. (To save time,
peel and dice the onion for the minute or so that the oil heats.) Add
the onion and saute for 5 minutes, or until cooked and translucent. Add
the garilc and saute for an additional minute until fragrant. Stir in
the masa harina and cook for an additional minute.
- Pour in half of the chicken stock, and stir until completely
combined. Add in the remainder of the chicken stock, and stir to
combine. Immediately add in the chicken, enchilada sauce, black beans,
tomatoes, green chiles, salt and cumin, and stir until combined.
Continue stirring occasionally until the mixture reaches a simmer.
Reduce heat to medium-low and let it simmer for 3 minutes, stirring
occasionally so that the soup does not stick to the bottom of the pan.
Then stir in the cheese, one handful at a time, until combined. Taste,
and season the soup to taste with salt.
- Serve the soup warm with desired toppings.
Cheesy Greek-Style Baked Quinoa
Prepare
the quinoa as directed. While quinoa cooks, dice cherry tomatoes and
chop spinach leaves, then set aside. Next, in food processor combine 1
cup feta, skim milk, garlic, lemon juice, and parsley, blending until
smooth.
When ready, stir artichoke hearts, cherry tomatoes, and spinach into
quinoa, plus 1 tbsp oil from artichokes, stirring well. Pour over with
feta sauce, then season with onion powder and salt & pepper,
combining thoroughly.
Transfer mixture to oven safe casserole dish, spreading evenly. Top with
remaining feta and mozzarella (or cheddar), then bake at 400F for 15
minutes until top has melted. Immediately plate and serve.
