JOSEPH’S TORTILLA SOUP JOSEPH’S PUMPKIN-PRALINE MUFFINS

2023-01-29 -

STOCK

• 1 (3- to 4-pound) whole chicken, excluding livers and gizzards

• 4 quarts water

• ½ cup roughly chopped cilantro leaves

• 1 large carrot, peeled and quartered

• 3 celery ribs, quartered

• 1 large, yellow onion, peeled and quartered

• 2½ teaspoons kosher salt

• 2 teaspoons coarsely ground black pepper

Soup

• 12 cups chicken stock (above)

• 4 cups shredded chicken (above)

• 16-ounces picante sauce, preferably Pace

• 1 teaspoon ground cumin

• ½ teaspoon chili powder

• 1 small, zucchini, sliced

• 1 red bell pepper, chopped

• 2 cups frozen white sweet corn

• ¾ cup chopped green onions

• Kosher salt and freshly ground black pepper, to taste

• ½ cup uncooked white rice

• 3 cups tortilla chips, broken up, plus more for garnish

• 1½ cups cubed avocado

• 1½ to 2 cups shredded

Monterey Jack cheese, for garnish For the stock: Place the chicken in a large stock pot, with the water, cilantro, carrot, celery, onion, salt and pepper. Cover and simmer over medium to medium-low heat for about 1½-2 hours, until the chicken is tender.

Remove the chicken from the stock. Cool and remove the meat from the bones and shred it into relatively large pieces. Strain the stock, discard the vegetables and return 12 cups of the stock to the pot. Taste for seasoning and adjust to taste.

For the soup: Combine the shredded chicken, picante sauce, cumin, chili powder, zucchini, red bell pepper, corn, green onions, and salt and pepper to taste into the strained chicken stock. Bring to a boil, turn down the heat and simmer for 20 minutes. Add the rice and cook for another 30 minutes. Taste for seasonings and adjust to taste.

Place 2-3 tablespoons of tortilla strips and 1 tablespoon of chopped avocado into individual serving bowls. Ladle the soup into the bowls and garnish with Monterey Jack cheese and additional tortilla strips.

Makes 8 servings

From “Joseph’s Storehouse Baking Company: From My Heart to Yours” by

Michele McCurdy-Buonacorsi

MUFFINS

• Nonstick cooking spray

• 3 cups unbleached all-purpose flour

• 1 tablespoon baking powder

• 1½ teaspoons ground cinnamon

• ¼ plus 1⁄8teaspoon ground nutmeg

• ¼ teaspoon baking soda

• Pinch of ground cloves

• 1 stick salted butter, softened

• 1 cup light brown sugar, packed

• 2 eggs, room temperature and lightly beaten

• 1 cup plus 2 tablespoons canned pure pumpkin, preferably Libby’s

• 1 teaspoon pure vanilla extract

• 1 cup plus 2 tablespoons whole fat buttermilk, room temperature

TOPPING

• 6 tablespoons light brown sugar, packed

• 2 tablespoons full fat sour cream

• 2⁄3 cup chopped pecans Instructions: Heat the oven to 350 degrees. Spray 2 12-cup regular-size muffin pans with non-stick cooking spray. Whisk together the flour, baking powder, cinnamon, nutmeg, baking soda and cloves in a small bowl and set aside.

In the bowl of an electric mixer fitted with the paddle attachment, cream the butter and brown sugar on medium-high speed for 2-3 minutes. Turn the mixer down to medium speed and add the eggs one at a time, mixing for 1 minute after each addition. Stir in the pumpkin and vanilla.

With the mixer on low speed, gradually add the flour mixture in 3 batches and the buttermilk in 2 batches, alternating, beginning and ending with the flour mixture. Mix only until just combined after each addition, scraping down the sides and bottom of the bowl as needed. Using a 4-tablespoon scoop or measuring cup, spoon the batter into the prepared muffin pans. For the topping, mix the brown sugar, sour cream and pecans. Evenly sprinkle the topping mixture over each muffin. Bake until a toothpick inserted in the middle of the muffins comes out clean, 14-16 minutes. Remove the muffins from the oven and wait a couple of minutes, then gently tip the muffins sideways in their cups. If you pull and the muffins don’t budge, run a knife around the edges of the cups to help them along. If you pull on a muffin, and it starts to crumble, give them another 5 minutes before attempting to remove them. Remove the muffins from the pans to a wire rack to cool.

Makes 24 muffins