When one of your very best friends comes home from Maryland, you drop everything to make her whatever sounds good. And when she comes home in the fall, what sounds good is soup. And Mexican.
I wanted something simple to pair with this, and came across my pho recipe from last winter – clean flavors, fun toppings. And thinking Mexican made me think tortilla soup. Ta done – Mexican pho was born! This would be equally good with a quesadilla side, or even just queso and chips.
8 c chicken broth – low sodium
2 c chicken (rotisserie leftover roasted chicken works – you can also add 2-3 raw chicken breasts and shred before serving)
2 carrots – diced
1 large onion – diced
3 cloves garlic – minced
Juice of one lime
1 T chili powder
1 t oregano
1/2 t cayenne
Salt and pepper to taste
Additional lime wedges, minced cilantro, avocado, queso fresco, tortilla strips and jalapeño slices – to serve
Place all ingredients (chicken broth through pepper) in a slow cooker and stir to combine.
Heat on low for 4 hours, or high for 8 (you can cut the time down if your chicken is already cooked.)
Serve with lime wedges and garnish with plenty of minced cilantro and jalapeño slices.
So, I think it’s pretty clear from the rest of my posts that I am neither vegan nor gluten-free. However, I consider these types of cooking a challenge – because everything IS better with butter, let’s be real – and I like a challenge. Plus, I feel like I should have recipes in my back pocket for when I’m entertaining someone with different dietary needs. Or, for when I have too many regular brownies and need to pull myself together.
This actually came together randomly – Dixi was over for a pizza and movie night, and I happened to have the brownies on hand already. I was going to pull them out, realized I had coconut milk in the fridge and bananas in the freezer, and thought “sundaes!” Because what goes better with horror movies and hot tubs?
A note about this overall: it’s obviously not as sweet as an actual sundae would be. That may or may not be your speed, but don’t go in expecting a replica – this is not a substitute, it’s more like a riff. I have a lot of other notes below in the ingredients and the instructions – don’t let that scare you. As long as you have a food processor/blender, everything in this recipe is fairly simple.
2 c chopped pecans (even better if they’re toasted)
2 c pitted dates (seriously, spend the money and buy the pre-pitted ones. Pitting them yourself is horrible – you’re forced to realize exactly how much they look like cockroaches. And it’s sticky and messy – not worth it, I promise.)
2 T coconut oil (I omitted this originally, and you can, but it helps give a more ‘fudgy’ texture.)
1/3 c nut butter (I used peanut butter – but honestly, you’re basically making pecan butter out of the pecans, so you could just throw in extra of those, if you like.)
1/4 c unsweetened shredded coconut (You will have to go to a health food store or order this online. You can sub in sweetened if you like, but the unsweetened is nice on a lot of other things.)
1 t vanilla (I know this may sound a little snobby, but good, quality, real vanilla is SUPER important in this recipe. You’re not cooking anything, so you really need the ingredients to be the best you can afford.)
2+ T unsweetened cocoa powder (See quality note above. Also, I probably added more like 3. The dates are pretty sweet, so if you like a little bitter in your sweets, don’t be afraid to up this a bit.)
1 T maple syrup (this is to taste – you may want as much as double.)
Dash of salt
4 frozen bananas (Peel, chop and place in freezer bag for at least 4 hours – these take a lot longer to freeze if you leave them whole. Also, don’t do what I did and leave the skins on, it’s a pain.)
1 can full-fat coconut milk, refrigerated at least 2 hours
1 T vanilla
Sweetener to taste (I didn’t think it needed any, but you may want to add maple syrup or a little sugar.)
Pulse pecans in a food processor until smooth, like peanut butter. Add dates and pulse to mix.
Add other ingredients and mix until smooth. Taste to make sure the sweetness level is where you want it.
Line an 8×8 pan with wax or parchment, press mixture into pan until flat (ish – it doesn’t have to be perfect.)
Freeze for 30 minutes-1 hour.
Slice and serve! They keep well for about a week in the fridge or the freezer, separated by wax paper.
Add bananas to food processor or blender. Pulse until broken up, then blend until smooth.
(It’s really important to do this right before you make the sundaes – once the bananas melt, they go from ice cream consistency to banana mush.)
Scoop solid part of coconut milk off the top of the can. Beat with vanilla and sweetener until smooth.
Layer it up like your favorite sundae and go to town! You may want to break the brownies up over top of the banana, instead of serving underneath.