Favorite Things # 6: Fresh Herbs

I really enjoy cooking with fresh ingredients, but I find myself spending $1.50 or more on bunches of fresh herbs every time I go to the grocery store. I try to use them up before they ruin, but it does not always work out that way. Over the last few weeks, my favorite grocery store had pots of fresh herbs for sale. I looked at them week after week, and then proceeded inside to buy expensive bunches of fresh herbs. Last week, I caved in and bought 3-inch pots of basil, cilantro and flat-leaf parsley for around $12.00 (I looked at the prices at Home Depot, and you can get similar sizes for approximately $3 - $4 per pot).

I am so glad that I did this. I have been out on the patio multiple times this week to snip fresh cilantro and basil for our meals. Hopefully the plants will last through the summer and I will save a bundle on produce!

If you would like to try this yourself, check out this article for some good tips. Even if it is still too cold to plant herbs outside where you live, there are tons of articles on the Internet about how to grow herbs indoors.

Below I have posted one of the recipes I made this week utilizing my fresh cilantro. This recipe will feed a crowd, so I cut it in half since it’s just the two of us. I had a bit of a mishap with the chicken (left it out on the counter for about 12 hours on accident – oops!), so I made this without chicken and it was still great. In addition, instead of frying the tortillas, I suggest spraying both sides with cooking spray, cutting them into strips, and sprinkling them with salt. Throw them on a baking sheet in a preheated 400 degree oven and cook for 5-7 minutes on each side until golden brown. They still taste great and save calories.

Tortilla Soup

1 tablespoon vegetable oil, plus more for frying

2 large onions, chopped

8 cloves garlic, minced

1 tablespoon plus 1 1/2 tsp. coarse kosher salt

1 teaspoon ground cumin

1/2 teaspoon red chile flakes

12 cups reduced-sodium chicken broth

1 can (28 oz.) diced tomatoes

Juice of 2 limes

1 package (8 oz.) small corn tortillas, cut into 1/4-in.-thick strips (see Notes)

2 pounds boneless, skinless chicken breast, cut into 1/4-in.-thick strips

1 cup chopped fresh cilantro

Sliced avocado, sour cream, grated Monterey jack cheese, additional chopped cilantro, and/or sliced green onions for topping

1. Heat 1 tbsp. vegetable oil in a large pot (at least 5 qts.) over medium heat. Add onions and cook until translucent, 5 to 7 minutes. Stir in two-thirds of the garlic, 1 tbsp. salt, cumin, and chile flakes and cook 2 minutes.

2. Add broth, tomatoes, and half the lime juice and increase heat to a gentle simmer; cook 20 minutes.

3. Meanwhile, pour about 1 in. of vegetable oil into a small frying pan set over medium-high heat. When oil is hot but not smoking, add one-third of the tortilla strips and cook until golden brown and crisp, about 2 minutes. With a slotted spoon, transfer strips to a paper towel-lined baking pan. Repeat with remaining tortilla strips in two batches. Sprinkle with 1 tsp. salt. Set aside.

4. Purée soup in batches in a blender. Return soup to pot and resume simmering. In a small bowl, toss chicken with remaining lime juice, garlic, and 1/2 tsp. salt. Marinate at room temperature for 10 minutes, then add to soup and simmer 5 minutes, until chicken is just cooked through. Stir in cilantro. Serve hot with tortilla strips and your choice of toppings.Yield: Makes about 4 1/2 qts. (serving size: 1 cup)