I have been making some great recipes lately. My husband gives me a hard time because I will make something the family loves, but may not see it again or for some time. I try so many new recipes, it is rare that I will make something twice. I must quote Marcel when I say, "I like that
about myself."
If you don't know who Marcel is look him up on youtube. Marcel the Shell with shoes on. He's a family favorite!
One recipe lately was a Korean Noodle Bowl from Rachael Ray. I have had the recipe for months and never made it. Then I went and became wheat free, keeping me from pasta until I found the great brown rice pasta at Trader Joes. I have to say, it was amazing. Even Jason ate it. Didn't comment on the pasta. It does get a little sticky on it's own but with the recipe gave it a creaminess that was really delicious. Couldn't even tell. I ate it for breakfast this morning. I used organic chicken thighs. I stopped using breast meat. I don't care if it's less fat. Less fat means less flavor. I am not going to get fat eating a meal with dark meat for crying out loud. I like to enjoy my food and have it taste good, thank you very much. It never turns out dry and disgusting like breast meat does.
Lucy had been asking me about eggplant a lot lately and on a trip to the grocery store wanted to pick some up. I had just the recipe I had been wanting to try. I love it so so much. It was amazing. Everyday Food never disappoints. Steamed Eggplant and Mushrooms It was so so yummy.
I just got a cookbook at the library that I am pretty excited about. Simple Food, Big Flavor by Aaron Sanchez. It is an amazing cookbook. I love how it's set up. There will be a recipe for something like a sauce and then the next whole section of recipes is based on that recipe using that sauce. I happened to make something that could be altered. There was a recipe for roasted tomatillo salsa but I opted to purchase my own in a jar. Had I had more time, would have loved to do that.
The recipe goes like this:
Roasted Tomatillo Salsa
1 1/2 lb of tomatillos
5 fresh serrano peppers or 10 jalapenos
3 whole garlic cloves peeled
1 large white onion peeled and sliced 1/2 in thick
1/4 olive oil
kosher salt
1/2 c fresh cilantro
fresh ground black pepper
After husking and washing tomatillos, broil along with garlic, peppers, and onion on a baking sheet. Drizzle with oil. Sprinkle with salt. After charred and turning a few times (7 minutes) let cool slightly. Transfer to a blender and puree. Store up to a week or freeze for two months.
I must say if you decide to purchase tomatillo salsa, see if you can find mild if you are feeding the kids or if you can't tolerate heat. This was spicy. I mean, my nose was running. It was tolerable to me because I can stand that kind of heat but the salsa I purchased was medium. The heat I tasted was definitely medium level. I loved it. The kids did now. Sad too because it would have been a great dish. I am thinking if you added a can of chicken stock it may even it out though. If you make this salsa from scratch, you could always do like 5 jalapenos and it may be fine. Serranos are a lot hotter than jalapenos. Plus always remove all of the ribs and seeds for sure. Don't just chuck those babies in whole after roasting them.
The recipe I made was sausage chili verde with hominy and pumpkin. These recipes are not available through the web as of yet so I will type it out for you. I kid you not, when I tasted this soup I let out a sigh of extreme flavor pleasure. This is bursting with flavor. I mean, I am totally in love. I was going to freeze a bowl of it, but really, who am I kidding, this stuff aint gonna last through tomorrow. I will dream about it tonight.
2 T evoo
1 large yellow spanish onion diced
1 lb sausage ( I buy an Italian chicken sausage from Super Target)
1 1/2 t dried whole oregano crumbled (preferably Mexican)
3 large cloves of garlic minced
2 c roasted tomatillo salsa
1 15 oz can hominy
1/2 c fresh cilantro
1/2 lb butternut squash peeled and diced into 1/2 in cubes
Heat oil in pan and cook your onions for about 4 minutes until translucent. Add the sausage and break it up until browned, about 10 minutes. Stir in oregano and garlic. Stir 3 more minutes. Stir in the salsa, hominy with all of it's liquid, cilantro and squash. Simmer covered until tender squash 15-20 minutes. Taste and season as necessary.
I did not salt mine at all as it was perfect. I am telling you, this is a winner. I will make it again and again. I love it. Hoping Jason likes it tomorrow as he didn't make it home for the first round. May be dining upon it for breakfast. :) Lately my theory is that you can put a friend egg on anything and call it breakfast. Ha ha ha.
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