Anna participated in a 4H fair for San Diego County. For this fair she entered into a food category. She had to make a complete menu that was nutritionally balanced. And this was no joke the judges were from food service and grilled them with difficult questions on nutrition to see if they knew their stuff. They then were required to cook one thing off their menu and then allow the judges to taste it. She came up with a great recipe for Tortilla Soup.
She had a fun time with all the aspects of the fair, she especially loved getting a chance to meet other girls and make some new friends, and then of course check out all the projects.
Forget the Blue Ribbon, Anna won the Medal!! She scored 100 out of 100 possible points for her entry. The only thing she had to buy were the yellow flowers that she picked up at the local thrift store for her center piece. The rest of the place setting she used from our dishes at home. We have an eclectic sort of Anthropologie feel to our home stuff. Our dishes are handmade pottery from a local artist. The judges really liked it. I was worried it would not go over well since the other contestants had more country or traditional place settings. But they seemed to appreciate seeing something different. Actually the plates themselves are a work of art and pretty to look at.
Here is her award winning recipe
Anna's Tortilla Soup
- 1 can of Chicken Breast 12.5oz. (for vegetarian soup just omit)
- 1 can of black beans 15oz.
- 1 can of cannellini beans 15.oz
- 1 large can of kidney beans 29oz.
- 1 can of baked beans 15oz.(for vegetarian soup use vegetarian baked beans)
- 1 large can of diced tomatoes 29oz.
- 1/2 a package of frozen mixed veggies
- 1 package of organic powder ranch mix
- 1 package of natural taco seasoning
- 1 carton of chicken soup stock(for vegetarian soup use vegetable stock)
- 3 cups of Water
- 1 bag of tortilla chips
- 1 avocado
- 1 bag of shredded mexican cheese
Drain and rinse the black, kidney, and cannellini beans. Place all ingredients in a large stock pot. turn stove top to High and stir the soup. When boiling turn the stove down to a simmer. Let it simmer with lid on. If to much liquid boils out when simmering just add some extra water or broth. Add salt and pepper to taste. Cook for 40 minutes. Serve with some slices of avocado, Mexican cheese, and tortilla chips. This recipe can be made gluten free by using gluten free ingredients.
“What you do makes a difference, and you have to decide what kind of difference you want to make.”