This is a wonderful and easy soup to prepare. Epazote is a Mexican herb with a strong flavor, so adjust the amount to your preference!
Serves 4. Serving size: 1 cup
6 6-inch corn tortillas 1 Tbsp canola oil 1 medium onion, peeled and finely chopped 1 garlic clove, minced 1 15-oz can diced tomatoes with juice 2 Tbsp chopped cilantro 4 cups low-fat, low-sodium chicken broth 1 fresh epazote leaf, if available, or 1/4 tsp dried epazote 1/4 tsp hot chile flakes or crushed red pepper 1/4 cup shredded reduced-fat jack or muenster cheese
1. Heat oven to 400°F. Cut tortillas into thin strips. … » More …
In the not-so-old days, circa the mid-1990s, a small farmer along Washington’s southern coastline could rake enough cranberries—and money—from just 10 acres of bogs to send the kids to college and maybe have enough cash left to spend Christmas in Hawaii.
Since the late 1990s, however, some cranberry farmers have been bogged down in another shade of red: debt.
“Now,” says Kim Patten, Washington State University Extension’s cranberry specialist based on the Long Beach Peninsula, “both husband and wife better be working outside jobs and having the kids go to college on their own—and never have a day off.”
An expanding supply of cranberries outran … » More …