Here we are at the end of week 2 of our leftover experiment!
It's good to take a couple of days off, or a day here and there from cooking so you
can enjoy some time out with your partner or friends. Today I am making a chilled pea & leek soup and a colorful pork tortilla pizza, mexican style. The depths of flavor you will
find in this tortilla pizza are a mix of spicy, fruity, and so unbelievably fresh! It is one of
my favorites to make when I feel like having something light and tasty. The pea & leek soup is a great combination with this tortilla pizza! I find myself constantly alternating between a spoonful of the cool & sweet soup, and a bite of the hot and crunchy
tortilla pizza! So yummy!
Chilled pea & leek soup
(serves 2, double recipe for 4)
Ingredients:
- 1 cup frozen peas, thawed
- 2 cups chicken stock
- 1/2 onion, finely chopped
+ 1 leek, finely chopped
- 1 cup milk
- 1/4 tsp cayenne pepper
- 1 tsp cumin
- 1 tbsp butter (salted 0r unsalted)
- 1 tbsp extra virgin olive oil
Directions:
In a pot over medium heat, add butter and olive oil. When butter is melted add onions & leek, and cook until caramelized (about 7-8 minutes). Add chicken stock, bring to boil, turn the heat to low, cover & simmer for 15 minutes. Add peas and simmer for 5 minutes (you can add a little water if there isn't enough water to cover the veggies).
Put the soup in a blender and puree until smooth. Put the soup back in the pot, add milk and cumin. Serve warm or chilled. You can add more water if you prefer a thinner consistency.
Pork tortilla pizza Mexican style
(serves 2, double recipe for 4)
there are a lot of new ingredients for this recipe but we are staying within budget, it is totally affordable!
Ingredients:
- spinach (about 1 or 2 handfuls)
+ 2 tortillas (regular ones, not corn)
+ 1 tomato, cut into bite size cubes
+ 1 onion, finely chopped
+ 3/4 lb pork steaks, cut in half lengthwise, and cut into small strips
+ 1 jalapeno
+ cilantro, 2 handfuls
+ 1 mango, cut into bite size strips
+ 1 lime
- 1/4 cup canola oil
- salt & pepper
- sprinkle of cayenne pepper
Directions:
In a bowl, mix oil, cayenne, juice of 1/2 lime, 1/2 tsp salt, and 1/2 of the chopped onions. Add the pork strips and mix well until pork strips are coated. Cover or transfer to a tupperware container and marinade in the fridge for 2 hours.
Meanwhile, put jalapeno in a small pan over high heat and char the skin until all the sides are almost black (don't use any oil). Let cool, cut thin slices and reserve in a small bowl.
In another bowl, mix tomatoes, what's left of the onions, juice of 1/2 lime, 1 handful of cilantro, salt & pepper. Set aside in the fridge.
When the pork has marinaded for 2 hours, put in a pan over med/ high heat and cook for 7 minutes (until cooked through).
In another pan, heat 1 tbsp oil, wait until oil is almost smoking and add one tortilla at a time. Flip over frequently so the tortilla doesn't burn. The tortilla is ready when it is hard and crispy.
To make the pizza, start by laying the spinach on the tortilla. Add the pork and the mangoes, add salsa and jalapenos, and sprinkle with some cilantro. Cut into quarters and serve.
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