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Pasta Primativa Soup

Pasta Primitiva (Mediterranean Style Chicken Noodle Soup)

Primitiva was my Grandma-in-law. “Mommy P’s” life was as rich and earthy as the flavors of rosemary, onion and garlic in this soup. I made this for her when she would eat very little else.

  • 2 Tbspns olive oil
  • 0.5 pound boneless chicken, chopped (white or dark as you prefer)
  • 1 brown onion, diced
  • 4 lemons
  • 5 cloves fresh garlic, chopped
  • 0.5 bunch fresh cilantro, chopped
  • 2 sprigs fresh rosemary
  • 2 tomatoes, chopped
  • 1 Tbspn dried parsley (or 0.5 bunch fresh parsley) , chopped
  • Salt & pepper to taste
  • 0.5 pound thin spaghetti, broken into small pieces
  • 10 cups chicken broth (water with bullion is fine)

Heat the oil in a pot. Add the chicken & cook until not pink. Add the onion & cook until soft. Squeeze in the juice from the lemons. Add the garlic, rosemary, cilantro, tomatoes, parsley, salt & pepper. Simmer 5 minutes. Add the broth. Bring to boil. Add the spaghetti. Cook 10 minutes & serve hot!

If its bland, your broth is too weak or you didn’t add enough salt & pepper. Serves four in big bowls with leftovers.

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Chris’ Salsa Classica

Chris’ Salsa Classica

Life IS the spice. Heat it up. It starts easy on the tongue, but as the heat grows more intense you find yourself eating more of it to stave it off. Of course, only making things worse…Now, THAT is life!

  • 4 medium tomatoes
  • 2 serrano chiles
  • 2 jalapenos
  • 1 habanero chile
  • 1 small brown onion
  • 0.5 bunch fresh cilantro
  • 4 cloves garlic
  • 1 lemon
  • 1 lime
  • 0.5 shot of tequila (optional)
  • 2 heaping spoonfuls of salt
  • Pepper to taste

Quick way: Put everything in a blender and blend until its a consistency you like. Spicy & bitter.

Right way: Boil the tomatoes & peppers until skin cracks. Peel skin from all. Then add everything into the blender & blend away! If you have extra time, roast the peppers instead of boiling them for la flavor authentica!