Cooking
The harvest is in! The tomatillo harvest that is. I got some earlier this year in one of my organic produce box deliveries. But it was only a handful so I made a fresh chopped salsa and that was it. This time around I have a couple of pounds so I am experimenting.
When I was growing up my mom grew tomatillos and cooked them into a green sauce for Mexican dishes. The tomatillo comes from Mexico so Mexican dishes make sense. Tomatillos are funny little fruit that look like green cherry tomatoes covered with a papery husk. A member of the nightshade family they are related to tomatoes and sometimes even called Mexican Green Tomatoes. They are high in vitamin C and vitamin A. They have a wonderful tangy flavor that lends a citrus-like quality in cooking. Tomatillos can be eaten raw, roasted, sauteed, or blanched.
So by now perhaps you might be wondering what I did with my batch of tomatillos? We had salmon for dinner and so I made a salsa out of avocado and tomatillos pureed raw in the food processor. I added a spoon or two of chipotle salsa to give it some depth. It was delicious! With the rest of the tomatillos I'm going to make a green sauce for enchiladas. If there is one thing I never get bored of it's Mexican food. I could eat it all week long. Couldn't you?
- Interview With Margarita Carrillo Arronte, Author Of Mexico: The Cookbook
What we don’t know about Mexican cuisine could fill the pages of a massive book. And now it does. Margarita Carrillo Arronte, a chef, teacher, restaurateur, TV host and the Mexican Ministry of Agriculture's chef is the first Mexican author to have...
- Vegetarian Green Chili Recipe
Vegetarian green chili was the request for dinner the other night. Chili is very popular at my house. But I rarely make it the same way twice. It might be red or green made with white beans or black beans. I have made it with pork, beef, bison, turkey...
- Mexican Food Lover
What is it about Mexico? What makes the food taste better there? This past weekend Lee's mom cooked dinner and made a delicious shrimp in garlic butter. She said it was what she cooked on her last trip to Mexico and it did indeed remind me of eating...
- Organic Produce Delivery
Yesterday I got my monthly delivery from Farm Fresh to You, organic produce delivery. I started this a couple of years ago when Webvan went out of business and I was seriously going through withdrawl pains. As much as I enjoy shopping for fresh produce...
- Dining With The Bloggers – March 2nd
I realize there are places where it’s warm this time of year… but it sure isn’t here! I love soup anytime of year, but particularly when it’s cold out. I also tend to favor one-pot meals and things that freeze well and can be reheated – soup...
Cooking
Tomatillos
The harvest is in! The tomatillo harvest that is. I got some earlier this year in one of my organic produce box deliveries. But it was only a handful so I made a fresh chopped salsa and that was it. This time around I have a couple of pounds so I am experimenting.
When I was growing up my mom grew tomatillos and cooked them into a green sauce for Mexican dishes. The tomatillo comes from Mexico so Mexican dishes make sense. Tomatillos are funny little fruit that look like green cherry tomatoes covered with a papery husk. A member of the nightshade family they are related to tomatoes and sometimes even called Mexican Green Tomatoes. They are high in vitamin C and vitamin A. They have a wonderful tangy flavor that lends a citrus-like quality in cooking. Tomatillos can be eaten raw, roasted, sauteed, or blanched.
So by now perhaps you might be wondering what I did with my batch of tomatillos? We had salmon for dinner and so I made a salsa out of avocado and tomatillos pureed raw in the food processor. I added a spoon or two of chipotle salsa to give it some depth. It was delicious! With the rest of the tomatillos I'm going to make a green sauce for enchiladas. If there is one thing I never get bored of it's Mexican food. I could eat it all week long. Couldn't you?
- Interview With Margarita Carrillo Arronte, Author Of Mexico: The Cookbook
What we don’t know about Mexican cuisine could fill the pages of a massive book. And now it does. Margarita Carrillo Arronte, a chef, teacher, restaurateur, TV host and the Mexican Ministry of Agriculture's chef is the first Mexican author to have...
- Vegetarian Green Chili Recipe
Vegetarian green chili was the request for dinner the other night. Chili is very popular at my house. But I rarely make it the same way twice. It might be red or green made with white beans or black beans. I have made it with pork, beef, bison, turkey...
- Mexican Food Lover
What is it about Mexico? What makes the food taste better there? This past weekend Lee's mom cooked dinner and made a delicious shrimp in garlic butter. She said it was what she cooked on her last trip to Mexico and it did indeed remind me of eating...
- Organic Produce Delivery
Yesterday I got my monthly delivery from Farm Fresh to You, organic produce delivery. I started this a couple of years ago when Webvan went out of business and I was seriously going through withdrawl pains. As much as I enjoy shopping for fresh produce...
- Dining With The Bloggers – March 2nd
I realize there are places where it’s warm this time of year… but it sure isn’t here! I love soup anytime of year, but particularly when it’s cold out. I also tend to favor one-pot meals and things that freeze well and can be reheated – soup...