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Family Table With Jenna: Tortilla Soup

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A NOTE FROM JENNA:

I am officially willing the cooler fall weather to get here, and this cozy chicken tortilla soup is helping me do it! I absolutely love tortilla soup, and this version is packed with colorful veggies, hearty ingredients, and all of my favorite toppings.

One of my favorite things about a meal like this is that everyone can make their own bowl exactly how they like it. Add extra cheese, load it up with avocado, add a slice of jalapeño, pile on the tortilla strips, or add a big squeeze of lime—there really isn’t a wrong way to enjoy it.

It’s warm, cozy and delicious, and honestly, sometimes that’s exactly what we need around the dinner table.

AROUND THE TABLE

Some of our best family conversations happen over dinner. Here are a few fun questions to get everyone talking—you never know where the conversation will go!

  • If you could have any animal as a pet, what would you choose?
  • What’s something you’re really good at?
  • If you could create your very own Halloween costume, what would it be?

BUILD A RAINBOW PLATE

A rainbow plate doesn’t have to be complicated—and it definitely doesn’t have to include every color every time.

While the soup is cooking, put out a plate of colorful fruits and vegetables for everyone to snack on. It gives kids something fresh to munch on while dinner comes together and can be an easy way to introduce foods they might not otherwise try.

Try adding: cherry tomatoes, cantaloupe, peaches, broccoli, blueberries, plums 

Let the kids help wash, peel, arrange and choose what goes on the plate. And don’t worry if they don’t eat everything—or even try everything. Sometimes just putting something new on their plate is a win!

TORTILLA SOUP RECIPE

Ingredients

  • 1 lb boneless, skinless chicken thighs or breasts, or about 3 cups shredded rotisserie chicken
  • 1 tbsp olive oil
  • 1 small yellow onion, diced
  • 1 orange bell pepper, diced
  • 2 cloves garlic, minced
  • 2 carrots, peeled and chopped
  • 1 tsp cumin
  • 1 tsp chili powder
  • 1 tsp smoked paprika
  • 1 tsp oregano
  • 1 can (14.5 oz) Mexican-style stewed tomatoes
  • 1 can (15 oz) black beans, drained and rinsed
  • 1 cup corn, fresh, frozen or canned
  • 4 cups chicken bone broth
  • 1 tbsp chicken bouillon
  • 1 lime
  • Salt and pepper, to taste

Toppings: Crushed tortilla chips or tortilla strips, avocado, cilantro, shredded Monterey Jack and cheddar, thin slices of jalapeño, lime wedges, Greek yogurt or sour cream

Directions:

1.  PREP YOUR INGREDIENTS. Dice the onion and bell pepper, chop the carrots, mince the garlic, and have all your spices ready to go. If you’re using fresh corn, cut it right off the cob.

2. COOK THE CHICKEN. If you’re using raw chicken, heat the olive oil in a large pot over medium heat. Season the chicken with a little salt and pepper and add it to the pot. Cook until browned and cooked through. Remove the chicken, let it cool slightly, then shred or chop it into bite-sized pieces. If you’re using rotisserie chicken, skip this step and add the shredded chicken later with the broth, beans and corn.

3. BUILD THE FLAVOR. Add the onion, bell pepper and carrots to the same pot. Cook until the vegetables begin to soften, then add the garlic, chicken bouillon, cumin, chili powder, smoked paprika and oregano. Stir everything together and let those spices get nice and fragrant.

4. MAKE IT SOUP! Add the stewed tomatoes, black beans, corn, chicken broth and shredded chicken. Stir everything together and bring the soup to a gentle simmer. Let it cook until the vegetables are tender and all those cozy flavors come together.

5. FINISH WITH LIME. Squeeze in the juice of one lime and give it a taste. Add salt and pepper as needed.

6. BUILD YOUR BOWL. Set out all your favorite toppings and let everyone make their own bowl. More cheese? Extra avocado? A mountain of tortilla strips? Go for it! There really isn’t a wrong way to build your tortilla soup.

Hanukkah For Those Who Need to Be Close To Home

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During the holidays in 2013 we discovered that one of my children had a rare and aggressive brain cancer. She was only two years old. Since 2013 I have lived in a bubble. Here are six ideas on making your Hanukkah special for those who are either housebound or who have a family member who needs to be protected.

1. Hold a Photoshoot. Spend some time getting all dolled up and take staged photos of you and the kids to send to friends and family. Just the act of showering and dressing will make you feel better. The pictures are things you and your family will cherish for years to come. Pro tips: use natural lighting or download preset filters to use on the Lightroom app; this will help your cell phone pictures come to life.

2. Tune into the Synagogue Live. Most Synagogue will have a live stream of their Hanukkah celebrations; this was the case before Covid times. For years we have watched the services from the safety of our home. Pro tip: Do your photoshoot right before you watch so you are dressed for service, and you feel like you are there participating.

3. Bake…a lot! Even if you are not a Master Chef, get in the kitchen and try something new! Include the kids. Research recipes to try; start with simple items like latkes if you are new to the stove. If you have some experience, try out my favorite gluten-free and dairy-free Challah Bread recipe. Even if everything comes out inedible, you will have a funny story to share for years to come. Pro tip: Chinese restaurants are typically open on holidays.

4. Dance Party. Create a Hanukkah playlist on Apple Music. Mine has a full range from traditional Ner Li, to the hip Maccabeats, to the funny Adam Sandler’s “The Chanukah Song.” I let the playlist repeat while we bake; typically, this causes a dance-off in the middle of the kitchen. You might be surprised how much music will lift your spirits. Pro tip: connect your Apple Music to your Alexa so you can tell her to turn it up while your hands are covered in challah dough.

5. Zoom or FaceTime Games. Set a date and call Bubbe and Zayde to have them tune in for some virtual dreidel. You can set up multiple windows on Zoom. This platform works better if you have multiple family members tune in to play. Increase your fun by holding an Ugly Sweater contest! Pro tips: make sure everyone has their own gelt.

6. Send cards or play Holiday Elf. Have the kids make homemade cards for friends and family to send through the mail. Another idea is to create extra baked treats with the cards and drop them on friends and family’s porches as a surprise! Pro tip: wear something silly when you deliver; if they are watching you on their doorbell camera, it will give them something funny to watch.

Your holiday may look different, but the heart of the holiday remains; the lights of Hanukkah remind us never to be afraid to do what is right and increase in matters of goodness. May the light and hope of Hanukkah live in your hearts year around.

Gluten-Free & Dairy-Free Challah Bread

Ingredients

3½ cups Gluten-Free flour blend

¼ cup white sugar

2¼ teaspoons active dry yeast

3 eggs

½ cup coconut cream (mixed, the cream will rise naturally)

½ cup warm water

¼ cup plant butter (I prefer Melt Organic)

1 egg yolk for egg wash (optional)

The recipe will make two modest loaves or a larger loaf and three bread designs from the imaginations of little helpers.

Directions

1. In a stand mixer with a paddle attachment (not a dough hook), mix your dry ingredients of flour, sugar, and yeast.

2. Add wet ingredients of eggs, milk, warm water, and melted butter and mix on low until combined. Increase the speed to medium for three minutes. It will seem too wet but do not be alarmed because we will pipe it.

3. Divide your dough into piping bags or zip lock bags. There are many ways to pipe designs, from a swirl to a braid. Have fun looking up different techniques online with the kids. I prefer to divide the dough into three bags and pipe a braid; then, I let the kids have the rest of the dough to pipe their designs.

4. Let your dough rise for at least an hour uncovered; I typically let them rise in my oven, turned off but with the door closed.

5. Once they rise, brush each loaf with an egg yolk. At this point, you can add toppings. I love to add poppyseed and pink salt.

6. Bake at 350 for about an hour. Pro tip: loosely cover your loaf with foil to prevent it from getting too brown or move it to a lower rack in your oven.

Anya Heidenberg is the owner of a gluten-free bakery, a children’s cancer advocate and author of Through Emma’s Eye. She is a 20-year resident of Monterey and lives on a modern-day homestead with her husband and three daughters.

 Five Fall Comfort Foods 

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It’s here: a glorious season of some of my favorite foods! As a parent, I’ve never been hungrier, so lean into some delicious autumn eats and enjoy them with your family (if you feel like sharing). 

From local recipe developer, mom of three, and New York Times best-selling author Caroline Chambers, consider a cozy beef stew! Her new book What To Cook When You Don’t Feel Like Cooking has lots of family-friendly and delicious ideas organized by time commitment. 

REALLY GOOD BEEF STEW 

Serves 6 to 8 

To call this dish a beef stew is to vastly undersell the absolute masterpiece that it is. It has so much flavor. From the beef to the Parm to the harissa to the lemon—there’s a lot going on, and it all melds together during a long, slow simmer that turns this soup into a pot of gold. Beef stew meat is one of my favorite ingredients to bargain shop for—you can often find it on sale in the meat aisle. It’s basically all the scraps from butchering beef, cut into tiny cubes, perfect for making stew! 

For the stew: 

  • 3 large carrots 
  • 1 large fennel bulb 
  • 1 large yellow onion 
  • 4 garlic cloves 
  • 1 cup dried French green lentils 
  • 10 cups low-sodium beef stock (from three 1-quart containers) 
  • 2 pounds beef stew meat 
  • 1 cup farro 
  • 2 dried bay leaves 
  • 1 to 2 tablespoons mild harissa (1 will just flavor it, 2 will give it a kick) 
  • 2 tablespoons tomato paste 
  • 3⁄4 teaspoon ground cumin 
  • 1 lemon 
  • 1 (8-ounce) block Parmesan cheese 
  • Kosher salt 
  • 1 teaspoon freshly ground black pepper 
  • 1 large bunch collards 

For the croutons: 

  • 4 thick or 6 thin slices of absolutely any kind of bread (the better the bread, the better the crouton) 
  • Extra-virgin olive oil 
  • Kosher salt 
  • 1⁄4 teaspoon garlic powder 

1. Make the stew: In a food processor, combine the carrots, fennel, onion, and garlic. Pulse until very, very finely chopped, 10 to 15 pulses. Alternatively, you can chop them by hand. 

2. Transfer the veggies to a large stockpot. Add the lentils, stock, beef, farro, bay leaves, harissa, tomato paste, and cumin. Grate in the zest of the lemon directly into the pot; set the zested lemon aside. Slice off the rind of the Parm and throw the rind in the pot too. Season with salt and 1 teaspoon pepper. 

Bring to a boil over high heat, then reduce the heat to low, cover, and cook for 2 hours, stirring every 20 minutes or so, until the beef is tender. In the last 30 minutes of cooking, roughly chop the collards and stir them in. 

3. Meanwhile, make the croutons: Cut enough bread into 1⁄2-inch cubes to make 4 cups. Warm a huge glug of olive oil in a large skillet over medium-high heat. When it simmers, add the bread and stir to coat in oil. Add more oil as needed to coat well. 

4. Spread the bread into an even layer. Sprinkle generously with salt and the garlic powder. Cook, undisturbed, until golden brown on the first side, 3 to 5 minutes. Stir and cook until golden brown all over, 3 to 4 minutes more. Remove from the heat and let cool in the skillet. 

5. If an oily fat layer has risen to the top of the stew, skim it off with a large spoon. Fish out the Parm rind and bay leaves and discard. Halve the zested lemon and squeeze the juice into the pot, then stir. 

6. Ladle the stew into bowls. Top with the garlicky croutons and so much Parm that it looks like it snowed on your bowl. Seriously, that part is very important. Enjoy! 

To make this in a slow cooker, dump in all the stew ingredients, cover, and cook on low for 6 hours. 

Reprinted with permission from What to Cook When You Don’t Feel Like Cooking by Caroline Chambers © 2024. Published by Union Square & Co.

WINTER SQUASH 

Enjoy a classic roasted winter squash: Butternut, kabocha, or acorn squash are top options. Wash the skin thoroughly, remove the insides (optional: you can roast the seeds similarly to pumpkin seeds), then carefully chop into small chunks. Arrange on a rimmed cookie sheet, drizzle with olive oil, then sprinkle sea salt and rosemary on top. Roast at 400 degrees for 20 minutes, then take out briefly to flip over the squash pieces and drizzle with balsamic vinegar. Cook for an additional 10 minutes, removing when the squash is tender. 

SWEET POTATO APPLE CINNAMON COOKIES 

Thanks to Hannah Hargrove, baby and toddler-focused registered dietitian nutritionist (RDN) of Tiny Eaters Nutrition for no-sugar-added sweet potato apple cinnamon cookies. 

First, prepare 1 chia “egg” and let it sit for a few minutes: 1 tbsp chia seeds mixed with 3 tbsp water. Then, combine 1 cup almond flour, 1 1/2 cups old-fashioned oats, 1 1/2 tsp cinnamon, 1 tsp baking soda, and 1/4 tsp salt. Fold in 1 cup mashed sweet potato (about 1 medium sweet potato), 1/2 cup unsweetened applesauce, 1 peeled and grated apple, 1/2 tsp vanilla, and the chia “egg.” As an optional bonus to help fight any constipation issues your little one might be facing, you can add 1/4 cup Tiny Sprouts apple cinnamon digestion booster or 1/4 cup milled flaxseeds. This makes about 24 cookies, approximately 2 tbsp each. Flatten cookies and bake at 350 degrees on a cookie sheet for 20 minutes. 

PERSIMMONS 

Seek some local fuyu persimmons and lean into the mild Monterey weather by freezing them. Wash a few firm persimmons, then corral them in a container in the freezer for about eight hours. Then, carefully use a serrated knife to cut off the top and dig into the delicious fruit with a spoon. (I had never tasted persimmons for most of my life, and once I did, I couldn’t believe what I was missing. I encourage you to share this delicious treat with everyone.) 

PUMPKIN AND PECAN PANCAKES 

Keep it simple: add some canned pumpkin and pecans to your usual pancakes or oatmeal! Substitute pumpkin puree for half of the liquid ingredients (like eggs, oil, or butter), then pop some pecans on top to infuse a bit of fall energy. Adding a dash of powdered ginger or nutmeg will add more kick. 

Watsonville Apple Picking

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Apple picking is a perfect activity for fall fun but hurry, the season ends in later October/early November.

Be sure to call ahead to make sure orchards are open and to find out what varieties of apples you can expect on your visit.

CLEARVIEW ORGANIC ORCHARDS

Clearview Orchards produces the finest CCOF certified organic apples. Whether you want to pick your own apples or simply pick up some organic fruit from the Apple Barn to take home, Clearview Orchards is perfect for family outings.

  • 646 Trabing Road, Watsonville, 95076 • 831 245-3854
  • Open every Saturday and Sunday through November 1 from 10 am to 4 pm.

GIZDICH RANCH

Gizdich Ranch is closed for the season for apple picking but you can purchase apples at the orchard. Also, families are welcome to picnic under the apple trees.

  • 55 Peckham Road, Watsonville, 95076 • 831-722-1056
  • Open 9 am-5 pm, apple picking is Thursday through Sunday

LUZ DEL VALLE RANCH

The U-Pick season starts on Labor Day and features tasty Galas. These are followed by the Fujis which begin to ripen the first week of October. Harvesting your own apples is a fun and affordable family outing.  There are two-hour time slots and the number of people in the orchard is limited so you and your family are naturally socially distanced.

Once you’ve picked your apples, you can help the kids make Apple Rings or Inside Out Caramel Apples with their haul.

INSIDE-OUT CARAMEL APPLES Makes 15-18 slices

Ingredients: 3 Granny Smith (or any firm) apples; 1 lemon; 2 cups caramel squares; 2 tbsp corn syrup

Directions

  1. Cut your apples in half. Use a melon baller to scoop out the insides, leaving about 1/4 inch around all edges.
  2. Squeeze the juice from the lemon onto the apples while you prepare the caramel. (This keeps them from turning brown.)
  3. In a microwave-proof bowl, melt the caramels and corn syrup. Try 30 seconds, then 15 seconds – just enough to melt them.
  4. Stir to mix.
  5. Allow to cool for about 2-3 minutes.
  6. Wipe the apples with a paper towel to remove as much lemon juice as possible. (Caramel won’t stick to a wet apple.)
  7. Spoon the caramel into the hollowed-out apples until just below the top. (This can be a very sticky stage, so you may want to wipe your fingers with some vegetable oil first.)
  8. Set the apple halves in muffin tins to keep them steady.
  9. Chill in the refrigerator until the caramel has set, about 20 minutes. Cut into slices (spray the knife with cooking spray for easier cutting; a serrated or tomato knife works well).

APPLE RINGS Makes 12 rings

Ingredients: 3 large, round apples and a variety of toppings. Suggestions:  1-2 kinds of nut or seed butter; cream cheese; peanuts; sunflower seeds; chocolate chips; raisins or Craisins; mini marshmallows; shredded coconut; crumbled pretzels or chopped pretzel sticks.

Directions

  1. Core and thinly slice apples width-wise to make 1/4 wide rings.
  2. Serve the rest of the toppings in small bowls and let kids decorate their own rings. Have them start by spreading each ring with a nut or seed butter or cream cheese to help the toppings stick.

Kid-Friendly Summer Snack Ideas 

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Creating yummy and creative snack ideas for your kid to enjoy does not have to be difficult this summer. With hotter temperatures and constantly being on the go, having easy and accessible snacks is key to keeping the kiddos happy and fed.

Here are five of the easiest and best summer snack ideas to try this summer:

DIY Snack Plates 

This is a fun and creative way to get your kids to help you in the kitchen! Try using veggies and fruits to create fun food designs. You can find the full recipe here: https://ohhappyday.com/2012/05/kids-plates-diy/ 

Ants on a Log 

Using celery sticks, peanut butter (or almond butter if there is a concern with a peanut allergy), and raisins, you can create your own “ants on a log” snack! This is a fun idea for kids, and you can easily pack for those days when the family is busy and on the go. 

Peanut Butter Banana Yogurt Popsicles 

This easy and cool summertime snack will be a favorite of the kiddos! Once again, you can substitute peanut butter for almond butter if your child has a peanut allergy. This sweet treat can easily be brought outdoors for a quick on-the-go snack. You can find the full recipe here: https://www.superhealthykids.com/peanut-butter-banana-yogurt-popsicles/ 

Strawberry Popsicles 

This is an easy and classic snack idea that the kids will enjoy. It is the perfect summertime treat, especially on a hot and sunny day. You can find the full recipe here: https://www.chocolatemoosey.com/strawberry-popsicles-small-batch/?fbclid=IwAR1mLAYMz0XV-cV8OfO5aeIDl-Y68G2-Z8v4I9BDga_DZ9UZokopQmifbw4.

Edible Food Necklace 

Snack time does not have to be boring! Get kids excited about cooking and eating with this creative summer food necklace. You can add fruit, meat, or any other foods you want. You can find the full recipe here: https://www.kudoskitchenbyrenee.com/healthy-edible-necklace/

Simple nutrition and health tips with a big payoff

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If we could manage obesity, type 2 diabetes, lower our risks of heart disease, stroke, some types of cancer, macular degeneration, cataracts, cognitive decline and Alzheimer’s by consuming more fresh fruits and vegetables – then why aren’t we?  Well, the fact is, change is hard!  

Wellness is an interactive process of becoming aware of and practicing healthy choices to create a more successful and balanced lifestyle. Wellness is the framework that you can use to organize, understand, and balance your own growth and development. 

D’Arrigo California has partnered with Stephanie Bouquet, a registered dietitian, certified specialist in sports dietetics, certified diabetes educator and certified wellness coach to share simple and holistic ways to find wellness and balance this new year.  

“As creatures of habit, we must jump in with both feet to start something new.  It begins with simple daily practices, prepping meals ahead of time, and finding healthy recipes that inspire you in the kitchen and help you attain your wellness goals,” stated Stephanie Bouquet.  

Daily Practices:

  • Make family cooking at home fun.  As some say, “families that cook together, stay healthy together.” Also, family cooking promotes fun family time.

  • Encourage your kids to help plan the menu. Kids love to get involved in the kitchen (especially making a mess!) and when they are part of the prep and cooking process they are more willing to try new dishes. 

  • Purchase healthy snacks to promote smart “nibbling” choices. Stock up on plenty of fresh fruits, vegetables, and whole grains. Try to curve snacks that are high in fat, calories, and sugar. 

  • Get moving. Aim for at least 30 minutes of moderate physical activity every day.

  • Find a workout partner.A partner will help keep you accountable and inspired to power through workouts.

  • Stay hydrated.Drinking water keeps you hydrated, feeling full, helps maximize physical performance and lubricates your joints, spinal cord, and tissues. Health experts recommend eight 8-ounce glasses per day (8×8 rule). 

  • Learn to slow down.  It takes roughly twenty minutes for the brain and stomach to talk to each other to establish fullness. If you slow your rate of eating, you might find a smaller portion goes a lot farther which also fairs favorably to your waistline.

  • Get enough sleep.Shoot for 6-8 hours of sleep nightly to help regulate appetite, fullness, and blood sugar levels. Try to go to sleep nightly at the same time and avoid distractions (electronic devices, caffeine, and alcohol) close to bedtime for peaceful slumber!


A simple way to increase produce consumption starts with meal preparation and what you put on your plate.  Stephanie shared, “Some of my favorite veggies are broccoli rabe, fennel and sweet baby broccoli.  If you need inspiration in the kitchen, check out the following delicious recipes.”


Embracing change may not be easy but you can do it!  It starts with creating a health and wellness plan that incorporates daily behaviors to help you feel refreshed, replenished, motivated and energetic.  “Start anew every day knowing that exercise, meal preparation, and a balanced diet with a high intake of produce holds tremendous health benefits,”stated Bouquet. “Let’s spread health in 2021 and inspire familiesto increase their intake of fresh fruits and vegetables to live a more balanced life.”

Visit andyboy.com to learn more to learn more about D’Arrigo California . 

Stephanie Bouquet has been a practicing registered dietitian since 1993. She has a focus on weight control, diabetes management, and sports nutrition counseling. SB Visit sbnutrition.net for additional information.

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