Do not fear the tomatillo. It is not scary. It is the most fantastic ingredient when procured fresh and in abundance.
Who doesn't love green sauce? I know I do! Ever more so than red sauce. Perhaps because i have yet to master it but I find salsa verde to have far more complexity with a rare need for adjustment.
I've been toying around with this recipe for a few years now and have finally found a sweet spot. Enchiladas are a little labor intensive for how much I make at a time so this comes together in a casserole style. Don't let me stop you from rolling this up or dousing anything honestly!
Salsa Verde
2 pounds of Tomatillos
1/2 Large onion, quartered
6 larger cloves garlic
2 large Anaheim chile peppers
one bunch cilantro
2 cups chicken stock
2 tbs sofrito (if you have it)
2 tsp cumin
1 tsp pepper
salt to taste
lime juice to taste
Start with a cast iron pan on medium high heat. blister your garlic onion and chile peppers. Mine didn't fit in the pan so you can cut them up but not too small. You're not sweating them you are getting roasty flavor.
While those are working, blend up cilantro with the chicken stock, stems and all.
Once those ingredients are well roasted, blend them in the mixture as well.
Tomatillos are next in the pan. Turn the pan to medium low. The residual heat in your cast iron can easily burn the tomatillos and you want them to get relatively soft depending on the size.
I've tried roasting everything in the oven but for me its not as effective because the tomatillos liquify and steam everything.
Here's where you would simmer the sofrito if you have it. The only thing that sofrito has that you're not already using is salt pork. Which is a great base if you love pork like I do but not completely necessary.
I store it in an ice cube tray so that I can have it on hand. Once I run out there will be a recipe...sorry
Tomatillos go in the blender as well. Now that everything it well blended. simmer your sauce for 30 minutes stirring and tasting as needed. I added the cumin and pepper at the beginning of the simmer and salt/lime at the end. Remember kids tomatillos really aren't good until they are well cooked so don't be afraid to add more stock and simmer longer than the half hour.
I'm addicted to zucchini and kale at the moment and couldn't resist adding them to my casserole. Much like a low-carb lasagna I use the zucchini as a layering supplement. Before it goes in I season very well with salt and sear off.
Since its a casserole I'm not as fussy with actually layering all the ingredients. That has never worked out too well for me anyways. This time I finished my sauce and froze 2/3 of it for another day and added some ground pork to the remainder. Cooled it down with a very healthy amount of frozen corn and kale chiffonade. After I was sure it was cool enough I added some cheese. Boom! Layer that up with tortillas and zucchini and pop it in the oven at 425 for about 30 minutes.
Super easy and super delicious!
About Me
- aimlesshighjinx
- I live my life as best i can. We are all human and we all make mistakes. It is what you do with those mistakes that counts
Tuesday, August 18, 2015
Saturday, August 15, 2015
Midnight Munchies!
Lots of happenings here in the greater Seattle area today!
-first preseason Hawks game
-first big thunderstorm to signal the end of summer, inevitably ushering in PSL season.
-oh less us forget Hempfest this weekend!
I am in full fall mode. The humidity that has been threatening this downpour was ungodly. Today I walked six blocks in the downpour without a jacket and it felt amazing!!! It felt so good knowing I was going to welcome the overbearing heat of the kitchen tonight!
And did I mention my pickles?? Divine. Simply perfect in every way. An outstanding addition to say...something comforting? Perhaps warm and toasty? Tuna melt anyone? Nay. Sardine melt. I know I know sardines are fishy and not really food to most people but go ahead and argue with resident kitchen kandy Alton Brown on the matter! He dedicated a segment on his diet episode to these smelly fiends and for good reason. They are good and good for you!
Load up on those omegas!!
The best part about sardines is that they are available in so many sauces even in your average grocery store! My personal favorite are a "lightly smoked" variety in oil! Pretty much preseasoned and scrumptious out of the can. But I was looking for some real satisfaction tonight.
I still kept it simple and quick with five ingredients if you include the bread. Let's start there. I've forbade myself from the pillowy soft chemical bread I grew up on and opt for more fiber. Dave's Killer bread is my go to. It's one of the more expensive breads but its got enough twigs and shit in it to satisfy. I buy a two pack from Costco and freeze both to lengthen my shelf life. This method also keeps me from making too many sandwiches. Trust me, it's a problem I struggle with.
As for the mix-ins: pickles, vegan mayo, and parsley. Pickles are simple and add that vinegary bite that all fishy things need. Mayo just so happens to be vegan because that other stuff is bad for you! Another ingredient that I try my damnest to steer clear of. The sardines come packed in oil and with a little pickle juice you could avoid it altogether honestly. The parsley is my favorite ingredient to incorporate lately. I was inspired by a very simple dish of roasted baby carrots, oil and a shit ton of flat leaf parsley. Flat leaf is far more flavorful that that curley stuff!! Not too herbaceous that you can't add a healthy wad to this sandy. I don't even chop it more than roughly once through. Greens and fiber and oils oh my!!
Voila! An exceptional snack that is enough to write about! Two down, so many to go!
-first preseason Hawks game
-first big thunderstorm to signal the end of summer, inevitably ushering in PSL season.
-oh less us forget Hempfest this weekend!
I am in full fall mode. The humidity that has been threatening this downpour was ungodly. Today I walked six blocks in the downpour without a jacket and it felt amazing!!! It felt so good knowing I was going to welcome the overbearing heat of the kitchen tonight!
And did I mention my pickles?? Divine. Simply perfect in every way. An outstanding addition to say...something comforting? Perhaps warm and toasty? Tuna melt anyone? Nay. Sardine melt. I know I know sardines are fishy and not really food to most people but go ahead and argue with resident kitchen kandy Alton Brown on the matter! He dedicated a segment on his diet episode to these smelly fiends and for good reason. They are good and good for you!
Load up on those omegas!!
The best part about sardines is that they are available in so many sauces even in your average grocery store! My personal favorite are a "lightly smoked" variety in oil! Pretty much preseasoned and scrumptious out of the can. But I was looking for some real satisfaction tonight.
I still kept it simple and quick with five ingredients if you include the bread. Let's start there. I've forbade myself from the pillowy soft chemical bread I grew up on and opt for more fiber. Dave's Killer bread is my go to. It's one of the more expensive breads but its got enough twigs and shit in it to satisfy. I buy a two pack from Costco and freeze both to lengthen my shelf life. This method also keeps me from making too many sandwiches. Trust me, it's a problem I struggle with.
As for the mix-ins: pickles, vegan mayo, and parsley. Pickles are simple and add that vinegary bite that all fishy things need. Mayo just so happens to be vegan because that other stuff is bad for you! Another ingredient that I try my damnest to steer clear of. The sardines come packed in oil and with a little pickle juice you could avoid it altogether honestly. The parsley is my favorite ingredient to incorporate lately. I was inspired by a very simple dish of roasted baby carrots, oil and a shit ton of flat leaf parsley. Flat leaf is far more flavorful that that curley stuff!! Not too herbaceous that you can't add a healthy wad to this sandy. I don't even chop it more than roughly once through. Greens and fiber and oils oh my!!
Voila! An exceptional snack that is enough to write about! Two down, so many to go!
Wednesday, August 12, 2015
Memories Fade and People Change
When I started this blog I had no idea how important it would be. I've struggled with depression related to my Menstral cycle since puberty. Only recently did I start to take my mental health seriously and get to the bottom of this feeling.
My best friend hit the nail on the head this morning when she text me. "have you ever wondered what it felt like to be swallowed alive? Try having chronic unmanaged depression"
My mission statement of this blog is to find joy in the littlest things in life. To see a light in the dark. After a hurricane there's a rainbow type stuff.
So much has changed since 2009. A revolving door of characters and drama. Both in the good and bad sense.
Now what? The sun is peeking through the ashy clouds of a much-needed summer storm. Keep moving. Keep dreaming. Keep creating! I take so much fucking pride in my creativity.
I think that the central message will stay but will be a little more vague. I'm starting a culinary program and I actually should keep track of my creations.
Today's recipe is for Bread and Butter Pickles. I love pickles. Throw it in a brine I'll devour it!
I recently got to learn a little bit about the fine details of what makes pickles so fucking good. I will continue to learn as much as I can with the ultimate goal to own and operate my own food...er...place. That's down the road so fat I can't even see it but you know keep dreamin' ;)
Whats really important about what I like to cook is making the most of a pantry. Use what you got!
Bread and butter Pickles
makes 1 quart of pickles
1 large Cucumber
1 T Salt
1 cup White Vinegar
1/2 Apple Cider Vinegar
1/2 cup White Sugar
1/2 cup Brown Sugar
1/8 cup dried spices
3 cloves garlic, sliced
1/2 cup onion, thinly sliced
Wash and slice cucumber
toss with salt and cover with water
Leave it to soak for half hour to an hour
Meanwhile bring to a boil and then simmer the rest of the ingredients
----I thought I had some store-bought "pickling spice" but alas. SO I pulled from what I had! I love whole spices because they last longer and are easier to control the potency. for this recipe I used a Bay Leaves, Dill Seeds, only a couple Juniper Berries, and some Long Peppers. Long peppers look like a long skinny pine cone and taste like pepper and pine! yum!
When your mixture is fragrant take it off the heat.
Fill a wide mouth mason jar with cucumbers layered with onion slices. tightly packed.
Pour liquid over veggies.
If there isn't enough liquid add some salt water from the soak.
I had extra cucumbers so i did a small jar too. Seal and put in the fridge.
I will update on the development and fridge life!
oh boy oh boy oh boy!!
xoxo britt
My best friend hit the nail on the head this morning when she text me. "have you ever wondered what it felt like to be swallowed alive? Try having chronic unmanaged depression"
My mission statement of this blog is to find joy in the littlest things in life. To see a light in the dark. After a hurricane there's a rainbow type stuff.
So much has changed since 2009. A revolving door of characters and drama. Both in the good and bad sense.
Now what? The sun is peeking through the ashy clouds of a much-needed summer storm. Keep moving. Keep dreaming. Keep creating! I take so much fucking pride in my creativity.
I think that the central message will stay but will be a little more vague. I'm starting a culinary program and I actually should keep track of my creations.
Today's recipe is for Bread and Butter Pickles. I love pickles. Throw it in a brine I'll devour it!
I recently got to learn a little bit about the fine details of what makes pickles so fucking good. I will continue to learn as much as I can with the ultimate goal to own and operate my own food...er...place. That's down the road so fat I can't even see it but you know keep dreamin' ;)
Whats really important about what I like to cook is making the most of a pantry. Use what you got!
Bread and butter Pickles
makes 1 quart of pickles
1 large Cucumber
1 T Salt
1 cup White Vinegar
1/2 Apple Cider Vinegar
1/2 cup White Sugar
1/2 cup Brown Sugar
1/8 cup dried spices
3 cloves garlic, sliced
1/2 cup onion, thinly sliced
Wash and slice cucumber
toss with salt and cover with water
Leave it to soak for half hour to an hour
Meanwhile bring to a boil and then simmer the rest of the ingredients
----I thought I had some store-bought "pickling spice" but alas. SO I pulled from what I had! I love whole spices because they last longer and are easier to control the potency. for this recipe I used a Bay Leaves, Dill Seeds, only a couple Juniper Berries, and some Long Peppers. Long peppers look like a long skinny pine cone and taste like pepper and pine! yum!
When your mixture is fragrant take it off the heat.
Fill a wide mouth mason jar with cucumbers layered with onion slices. tightly packed.
Pour liquid over veggies.
If there isn't enough liquid add some salt water from the soak.
I had extra cucumbers so i did a small jar too. Seal and put in the fridge.
I will update on the development and fridge life!
oh boy oh boy oh boy!!
xoxo britt
Tuesday, May 12, 2015
Change of pace
I woke up this morning in a different mood. I felt very self aware and more importantly a sense of understanding.
Even the smallest instance of sleeping in an extra 45 minutes while Gian got ready for work. He tried to get me up. In face I decided to sleep in the guest bedroom last night and at 5 o clock he came in to wake me up and ask me to come upstairs to sleep for the next hour before we were going to get up. I was furious. I wanted to say no I wanted to argue because I had woken him up last night I thought to tell him where I'd be in case he woke up and didn't know where I was. He didn't recall that convesation naturally. So with some grumbles I went upstairs and fell back asleep. I knew that he would try to wake me up several times since I leave shortly after he does in the morning but he only tried a few times and I acknowledged I would get up.
He even apologized for letting me sleep in. Much to both of our suprise I responded " I can't be mad at you for letting me sleep in. I chose to. And I really needed it. Thank you"
I've been a grumpy bitch as of late and easily blaming things on anyone but myself. It felt good to be able to take responsibility without making excuses.
But...
I need sleep. I have not been sleeping nearly enough or even restfully. Something to look forward to fixing
Monday, March 30, 2015
Let's Give em Somethin to Blog about
Oh humble blog. Dear old Friend.
How the times have changed since we first met. I've take great comfort in the fact that no one reads you. Sometimes I pretend there is a small lurking audience and other times I spill my inner desires into you without reservation or fear of judgement. It's nice :)
Here comes the open apology for being so neglectful: Been real busy. Sorry not sorry.
The past couple months I've taken my destiny in my hands and trusted it to fly. I realize that this is no easy task for someone resting on the conveniences of being "too busy" to take care of myself. There's always time to take care of your mind and soul.
My depression and anxiety have been amplified by a constant struggle of standards at work. As you may or may not know "standards build pride" but if no one is in the forest who hears the tree fall? I love working in a kitchen so much! I love creating flavors, surprises, experiences for people I'll could potentially never come within 100 miles of ever again. But as my love and knowledge grow for the food industry my disdain for laziness and inefficiency increase as well. Nothing is more frustrated than not being in control am I right? I mean this in the best possible way of course. When you work in a kitchen you rely on your team to work towards a common goal of perfect food and dining experience. Without anyone overseeing these its kind of like driving in the dark with 12 spider monkeys in your car.
So I branched out. I decided that if I wanted to stay true to myself and what I believe in...I have to leave my warm and familiar nest. In reality this became easier by the simple fact that my commute is so long that if I calculate out what I make by the hours I spend commuting and working, I make way less than I ever did at a much closer job that I left also because of Failing Standards. So the choice was simple. I have gained experience good and bad at my current kitchen but my growth has stopped dead. If I want to grow from a guppy to a mermaid, I'm gonna need to find a much bigger bowl.
That bowl ended up being a lot smaller in the grand scheme. I have signed on with a small Seattle Deli to make sandwiches by day and learn meat curing/pickling by night. This business is the epitome of efficiency. With less than ten total employees at our location it is a tight little ship! I'm head over heels in love. Even better yet I'm back to being a face to people with a plethora of knowledge to share about my craft. I've missed the people since I crossed over from retail. I had a small list of clients if you want to call them that. Regardless everyone received the same 5 star treatment. Why not?
As a co-worker put it best "it's another tool to add to your belt. you can never have too many" I believe my love of crafts has led me to pursue this career more vigorously. No matter how small or simple an ingredient is, the role it plays in a recipe is irreplaceable.
I never saw myself pursuing food but I am so glad that I have. There will always be the fear in the back of my mind that I will wake up one day despising food. That the industry will have made me callous and cold and craving cheap tasteless fare. Even that sounds ridiculous. Everyday I look forward to eating. Everyday is an opportunity to try something new.
Hmm that sounds familiar. It's something that I struggle with in my day to day. Food is second nature to me but relationships? a tricky old school french dish involving emulsifying duck fat and napalm. The struggle is real my friend. My independence and selfishness rear their heads and take over my mind. "I do what I want" is so empowering and at the same time damning. I want my relationship with my boyfriend to be fluid. I want us to work together but when we have a hiccup I consider my old independent way of working. When he wants to suggest handling a situation differently, I want to ignore everything he says and do it my own way. Why is that? Why can't the compromise be made? Expectation. My expectation that it won't work out. That he won't follow through. That the situation will take the back burner and nothing will be prioritized. That's hard man. It's hard to not see things in a linear fashion. My house, My chores.
How do we work together and finally get on the same page? Time. Practice. Patience.
While I can feel the sweet release of two weeks notice I also feel the anxiety that comes with cutting your pay down by almost 60% We can afford it he says. And you know what. I have to believe it. I have to believe that this is the best time for me to zoom in on my Health and Happiness. Even better I will get to be home more. Something I've missed very much since I began spending 12 hours a day away from home and coming home to a boyfriend dead asleep and waking up in less than 5 hours. Right now I have to throw everything in the air and wait for it to fall. Two. More. Weeks.
Wish us luck Blog. Thanks for listening.
Positivity and patience.
How the times have changed since we first met. I've take great comfort in the fact that no one reads you. Sometimes I pretend there is a small lurking audience and other times I spill my inner desires into you without reservation or fear of judgement. It's nice :)
Here comes the open apology for being so neglectful: Been real busy. Sorry not sorry.
The past couple months I've taken my destiny in my hands and trusted it to fly. I realize that this is no easy task for someone resting on the conveniences of being "too busy" to take care of myself. There's always time to take care of your mind and soul.
My depression and anxiety have been amplified by a constant struggle of standards at work. As you may or may not know "standards build pride" but if no one is in the forest who hears the tree fall? I love working in a kitchen so much! I love creating flavors, surprises, experiences for people I'll could potentially never come within 100 miles of ever again. But as my love and knowledge grow for the food industry my disdain for laziness and inefficiency increase as well. Nothing is more frustrated than not being in control am I right? I mean this in the best possible way of course. When you work in a kitchen you rely on your team to work towards a common goal of perfect food and dining experience. Without anyone overseeing these its kind of like driving in the dark with 12 spider monkeys in your car.
So I branched out. I decided that if I wanted to stay true to myself and what I believe in...I have to leave my warm and familiar nest. In reality this became easier by the simple fact that my commute is so long that if I calculate out what I make by the hours I spend commuting and working, I make way less than I ever did at a much closer job that I left also because of Failing Standards. So the choice was simple. I have gained experience good and bad at my current kitchen but my growth has stopped dead. If I want to grow from a guppy to a mermaid, I'm gonna need to find a much bigger bowl.
That bowl ended up being a lot smaller in the grand scheme. I have signed on with a small Seattle Deli to make sandwiches by day and learn meat curing/pickling by night. This business is the epitome of efficiency. With less than ten total employees at our location it is a tight little ship! I'm head over heels in love. Even better yet I'm back to being a face to people with a plethora of knowledge to share about my craft. I've missed the people since I crossed over from retail. I had a small list of clients if you want to call them that. Regardless everyone received the same 5 star treatment. Why not?
As a co-worker put it best "it's another tool to add to your belt. you can never have too many" I believe my love of crafts has led me to pursue this career more vigorously. No matter how small or simple an ingredient is, the role it plays in a recipe is irreplaceable.
I never saw myself pursuing food but I am so glad that I have. There will always be the fear in the back of my mind that I will wake up one day despising food. That the industry will have made me callous and cold and craving cheap tasteless fare. Even that sounds ridiculous. Everyday I look forward to eating. Everyday is an opportunity to try something new.
Hmm that sounds familiar. It's something that I struggle with in my day to day. Food is second nature to me but relationships? a tricky old school french dish involving emulsifying duck fat and napalm. The struggle is real my friend. My independence and selfishness rear their heads and take over my mind. "I do what I want" is so empowering and at the same time damning. I want my relationship with my boyfriend to be fluid. I want us to work together but when we have a hiccup I consider my old independent way of working. When he wants to suggest handling a situation differently, I want to ignore everything he says and do it my own way. Why is that? Why can't the compromise be made? Expectation. My expectation that it won't work out. That he won't follow through. That the situation will take the back burner and nothing will be prioritized. That's hard man. It's hard to not see things in a linear fashion. My house, My chores.
How do we work together and finally get on the same page? Time. Practice. Patience.
While I can feel the sweet release of two weeks notice I also feel the anxiety that comes with cutting your pay down by almost 60% We can afford it he says. And you know what. I have to believe it. I have to believe that this is the best time for me to zoom in on my Health and Happiness. Even better I will get to be home more. Something I've missed very much since I began spending 12 hours a day away from home and coming home to a boyfriend dead asleep and waking up in less than 5 hours. Right now I have to throw everything in the air and wait for it to fall. Two. More. Weeks.
Wish us luck Blog. Thanks for listening.
Positivity and patience.
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