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
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