Food From Home

One of the kind of silly things I really miss is soup from Luna.  Maybe because I've had all kinds of long, serious conversations with different people over the years while sipping the soup.  Maybe because it is one of the restaurants I went to the most over the years and they know our family.  Maybe because it's just REALLY GOOD soup!  I ran across these recipes on a blog from someone who had once lived in Dallas and missed the food!  I can't wait to try them.  I sent the soup to Mom and she tried it and said it came out pretty good.  Next time I get to throw a party, I'm sure the salsa will be on the menu! Sounds easy and it's my guess is there's not a lot of cilantro salsa up here.  Maybe this summer, we can have a party and grill fajitas on the patio....huh....that's a  nice thought!  Anyway, just thought I'd pass these on (and selfishly post them here so I'd have them when the need them).  Hope you try them....or better yet, you  guys can just GO THERE and get the real deal!  ;)

Luna de Noche Chicken Tortilla Soup

• 1 diced green bell pepper


• 1/2 medium yellow onion, diced


• 1 diced medium tomato


• 8 cups chicken broth


• 2 Tbsp. chicken consommé (paste, near the bullion in the soup section. It is NOT powdered or cubed, it is in a small jar and is a Chicken Base.)


• 1 cup tomato sauce


• 2 Tbs. minced garlic


• 1 Tbs. white pepper


• 1 tsp. chili powder


• salt (the chicken consommé can be really salty, so taste the soup before you add any extra salt)


• 3 chicken breasts, cooked and shredded (can use ready-made rotisserie chicken)


• 2 avocadoes


• Monterey Jack cheese


• Cilantro

Mix all of the ingredients down to the chicken breasts. Simmer at least 30 minutes or longer. Peel and pit the avacado and place a few pieces and some cheese and cilantro in each bowl. Ladel the soup into the bowl and garnish with more cheese and cilantro and tortilla strips (recipe follows). 

Tortilla Strips

• 1 package CORN tortillas


• Oil for frying

Place about 1 inch of oil in a frying pan. Cut tortillas into thin strips (about 1/4 inch wide and 3 inches long). When oil is hot, place strips in oil and fry until golden brown. Stirring occasioinally. Remove from oil and drain on paper towel. Sprinkle with salt.

Cilantro Salsa a la Luna De Noche

• 2 (32-oz.) cans whole peeled tomatoes


• 3 jalapeño peppers


• 5 bunches of cilantro


• 2 tbsp granulated garlic


• 2 tbsp salt


• 2 tbsp red pepper flakes


• 1 tbsp vegetable oil


• 1 tsp black pepper

Boil the Jalapenos until tender. Drain. Remove the seeds and membranes. Remove and discard the stalks off one bunch of the cilantro, then coarsely chop the leaves and set aside to be added to the salsa at the end. Remove and discard the stalks off the remaining bunches of cilantro. Working in batches, in a blender or food processor, puree the tomatoes, cilantro, and jalapeños. As each batch finishes, pour into a large bowl. When it’s all blended, add in the spices and oil and mix well with a spoon. Add in the chopped cilantro and mix again. The flavor intensifies over time. Many, many servings. (This recipe could easily be halved.)