For the last several weeks I have been partnering with Google and cooking LIVE in my front lawn vegetable garden via Google+ Hangout culinary videos. Growing these vegetables in my suburban front lawn, then bringing fresh, organic, healthy culinary ideas to you is what it is all about. This week’s feature is Rotisserie Chicken Fajita Soup made with leftover fajitas. Last week we prepared a fantastic rotisserie chicken fajita recipe using fresh veggies from my front lawn veggie garden and this week we are showing what you can do with the leftovers. The two meals combined feed 4 to 6 people each and cost a little over $10 total.
Keep it fresh, organic, and healthy my friends – grow your own veggies!
RECIPE – Rotisserie Chicken Fajitas Soup
- Leftover fajitas. (It cost $8.70 to make the total fajita recipe – we are not counting that total for this meal because it has already been spent)
- One 15oz. can of black beans ($.99)
- 32 oz organic chicken stock ($1.83)
- one can V-8 juice ($.60)
- Several garlic cloves, crushed ($.10) (I used canned organic garlic in the video, but fresh garlic is cheaper.)
- Two teaspoons chili powder ($.08)
- One teaspoon cumin powder ($.11)
- Couple sprigs oregano or 1/2 teaspoon dried (Free or a few pennies if purchased)
- Juice of one lime ($.10)
- Salt and Pepper to taste (Free)
- One avocado sliced thin ($.98)
- 2 tablespoons cilantro ($.10)
Total cost – $4.89
(If you add the cost of the original fajita recipe plus the ingredients for the leftover soup, you get $13.59 for two meals from one rotisserie chicken.)
- Heat leftover fajitas in large pan.
- Add all other ingredients except avocado and cilantro.
- Simmer until heated through. Simmer longer if you want the flavors “to marry” more richly.
- Serve with avocado and cilantro as a topping.
*Above is the video and recipe we made this week for fajita soup. It combines last weeks fajita leftovers (FAJITA RECIPE HERE) with a few extra ingredients to equal an inexpensive leftover solution. It serves 4 to 6 people. All vegetables from my garden are grown organically and I am basing the price of each vegetable on how many veggies it typically yields per plant, divided by the plant cost at planting time. Most of the herbs in the garden are perennials and I have had them for years, I’m counting them as “free”. I also count salt and pepper as “free”.
Hangout Participants –
Special thanks to the fantastic ladies who participated in our culinary Google+ Hangout this week –
- Annie Haven – http://www.manuretea.com
- Gerrie Schmidt – http://www.linkedin.com/profile/view?id=368580&locale=en_US&trk=tyah
Everyone’s been asking me about how the series is filmed. I use a little Logitech camera with good sound mic built in to the camera. You can see my table set up and what I sometimes have to do – focus on the food with a hand held camera to make it all happen. The last few weeks fixing fajitas and fajita soup as a Google+ Hangout culinary has been fantastic fun!
Special Note – Because the FTC requires it, I am letting you know that Jobes Organic Fertilizer, Bonnie Plants, Organic Mechanics Soil, Midwest Trading, and Natural Industries supplied the plants, mulch, soil, and soil additives I used in this garden. I have used their products because I WOULD even if they had not given the products to me and they have produced great success. I donate a large portion of the vegetables I grow in my soil-improved garden to the local food pantry when harvested. All opinions are my own!