Australian* Chef Susanita (AKA Susanne Wilder) shares these two winter warm-up recipes with us:
* A U.S. expatriate trying to teach the Aussies how to eat right.
Chile con Queso
This classic favourite is easy to make ahead and can be prepared in a low fat manner. Many think of this as Tex-Mex, but it is also served in Chihuahua, Mexico, as an appetizer with tortillas and even as a vegetable side dish with broiled meats. Bake corn tortilla wedges (use a variety of colours) in an 180C oven for 10 minutes for a fat-free crunch! Think of other ways to serve,
Spray or 1 tsp (5g) organic butter
1 medium red onion, sliced
2 cloves purple local garlic, minced
1 8oz can (227g) organic diced tomatoes
3-4 assorted chiles, roasted, peeled and cut into strips without removing seeds
1 Tsp (15g) minced fresh oregano
Salt & fresh grnd pepper to taste
1 pkg. 8 oz (227g) Neufchatel cream cheese, softened or a mix of goat’s cheese – to taste
1 bag corn tortilla chips (Chef Susanita makes her own from fresh corn tortillas)
3-4 whole Kalamata olives
In a medium saucepan or large wok for a crowd, over medium-high heat, melt butter and sauté onion and garlic until tender. Stir in tomatoes, chiles, oregano, salt and pepper. Simmer for 10 minutes; stir often. Reduce heat. Add cream cheese and continue to heat for 3 to 5 minutes. Garnish with olives. Serve each other on baked tortilla chips or crudités – cut fresh organic vegetables.
SPICY TOMATO S.W. SIPPING SOUP
This simple fast soup was first developed as a Holiday season sipping soup for Sunset Magazine in 1975. It re-appeared (with 3 major changes) in my 4th cookbook, Entertaining Fast & Fresh and with a Southwest flair most recently in Creative Mexican Cooking. Serve from heated tureen. Looks a lovely blood red!
Oil from pump spray (1 tsp=2 squirts)
1 large red onion, minced
2 cans (400 gm Ea.) 1/2 lb Roma tomatoes, crushed
1 cup real chicken broth
1 med. orange, zested (opt.)
1 tsp. paprika
1 Tbsp. Freshly grated ginger
2 tsp. candied diced ginger
1 tbsp. chiffonnade of fresh basil leaves
½ – 1 small bay leaf (or lemon myrtle leaf)
¼ tsp. Each freshly grated nutmeg, cloves & allspice
¼ cup minced parsley
Lemon or lime slices
Fat-free sour cream
Haas avocado, diced
Prepare and measure all ingredients.
Spray and heat large non stick pot or Dutch oven. Add onion; cover and cook on medium low until translucent (“sweat”), about 6 to 8 minutes. Add remaining ingredients. Cover and simmer 15 minutes. Remove from heat & discard bay leaf.
Just before serving stir in parsley. Garnish each serving with citrus slice, dollop of cream and a jaunty fillip of ginger with diced avocado.
Susanne E. Wilder, CFE, Dip Ed, Cert. IV is a Home Economist (Washington State University), Reformed Cordon Bleu chef, nutrition consultant, food stylist for print and film, writer, author of 7 cookbooks, culinary consultant in the food industry, and instructor/trainer with three decades of experience in the foodservice and consumer food segments as well as a media spokesperson for wellness and lifestyle. Avocationally, Susanne is also a Hatha Yoga instructor, and a roller-blading, biking, kayaking, and fishing bon vivant! Currently she is working on new formulas and PR for various organic and healthy Australian food clients as well as writing a play and murder food mystery series. www.fstnfrsh.com
Susanne Wilder is also The International Food Wine and Travel Writers Association’s (IFWTWA) Regional Membership Director for Western Australia and Indonisia.
To read Susanne Wilder’s food philosophy click here.