Filed under: Recipes | Tags: cilantro, garlic, green chiles, momatillos, onion, salt, water
Ingredients
- 3 Long green chiles
- 1 lb (about 12) tomatillos,
- 1/2 c Water
- 1 Garlic clove, peeled and
- 3/4 ts Salt
- 1/2 c Finely chopped white onion
- 1/4 c Minced cilantro
Instructions
In the open flame of a gas burner or under a preheated broiler, roast the long green chiles, turning them, until they are lightly but evenly charred. Steam the chiles in a paper bag, or in a bowl, covered with a plate, until cool. Rub away the burned peel. Stem and seed the chiles and coarsely chop them. There should be about 1/2 cup. In a medium saucepan, cover the tomatillos with water. Set the pan over medium heat, bring to a simmer, and cook, uncovered, about 10 minutes, or until the tomatillos are soft. Drain and cool them. In a blender, combine the tomatillos, green chiles, water, garlic, and salt, and puree on high speed until smooth. Transfer to a bowl and stir in the onions and cilantro. Cover and refrigerate for at least 1 hour. Adjust the seasoning. The salsa can be prepared up to 2 days ahead without loss of flavor or texture. Makes 2 1/2 cups Source: The El Paso Chile Companys Texas Border Cookbook Posted to MM-Recipes Digest V3 #337 From: Robert Trussell Date: Sun, 08 Dec 1996 06:30:46 -0800
Thanks to Jim Wrightsman for sending this is in…
Filed under: Recipes | Tags: garlic, onion, salt, olive oil, cilantro, black pepper, chicken, jalapeno pepppers, chicken stock, cayenne pepper, hot pepper saice, sour cream
“This is a great soup that can be spiced up or tamed down depending on your individual taste. Keep in mind that you if can not purchase fresh tomatillos at your local grocery store you can substitute with canned tomatillos, drained and chopped. Try garnishing with sour cream, as indicated in the recipe. Top with a leaf of cilantro.”
6 Servings
INGREDIENTS
- 2 skinless, boneless chicken breast halves – pounded thin
- 3 tablespoons olive oil
- 1 onion, chopped
- 3 cloves garlic, minced
- 1 pound chopped tomatillos
- 2 jalapeno peppers, seeded and minced
- 4 cups chicken stock
- 1/4 teaspoon cayenne pepper
- 1/2 teaspoon hot pepper sauce
- 2 tablespoons chopped fresh cilantro
- 1/4 cup sour cream (optional)
- salt to taste
- ground black pepper to taste
DIRECTIONS
- Heat oil over high heat in a large saucepan or Dutch oven. Saute chicken in oil until both sides are browned, approximately 2 minutes per side. Remove the chicken, and set aside.
- Add onions and garlic to saucepan, and saute until golden. Stir in the tomatillos, jalapeno peppers, and broth. Bring to a boil. Reduce heat, cover the pot, and simmer for about 15 minutes.
- Puree vegetables in batches in a blender or food processor. Return to pot, and reheat. At this point taste the soup; if not piquant enough, add cayenne pepper or pepper sauce.
- Slice the chicken into thin slices, and then shred. Stir into soup. Season to taste with salt and pepper.
- When ready to serve, stir in the minced cilantro and ladle into bowls. Put a dollop of sour cream on top of each portion, and let it melt a bit. Top each dollop with a single cilantro leaf, and serve immediately.
- 1 bunch kale (or as much as you’d like)
- 1 tablespoon olive oil (or as much as you need)
- 1 teaspoon seasoned salt (or as much as you need)
DIRECTIONS
- Preheat an oven to 350 degrees F (175 degrees C). Line a non insulated cookie sheet (i used an insulated one) with parchment paper. (i did not line the cookie sheets w/ parchment paper but did spray with olive oil, brushing’d work too. just lightly though)
- With a knife or kitchen shears carefully remove the leaves from the thick stems and tear into bite size pieces. Wash and thoroughly dry kale with a salad spinner. (i washed before tearing into bit size pieces:-) ez) Drizzle kale with olive oil and sprinkle with seasoning salt. (i sprayed one batch & the other i tossed- w/ roasted sesame oil – in a bowl, using very small amounts of oil until leaves are lightly covered)
- Bake until the edges brown but are not burnt, 10 to 15 minutes. (was 10 minutes on nose for me. fyi the entire leaf may brown a bit very nice light crunch snack)
Filed under: Recipes | Tags: sherry, cabbage, salt, pepper, sugar, olive oil, mustard, balsamic vinegar, peanut oil, vegetable oil, bell pepper, parsley
(from How to Cook Everything by Mark Bittman)
In case you’re looking for something to bring to a holiday picnic… a good use for both your napa cabbage and your parsley! You can also make this with Savoy, green, and/or red cabbage.- COLLEEN KAPKLEIN
Spicy Coleslaw (from How to Cook Everything by Mark Bittman)
2 T Dijon mustard
2 T sherry or balsamic vinegar
1/2 c olive, peanut, or vegetable oil
1 T sugar
6 c Napa cabbage, cored and shredded
2 red bell peppers, diced
1 c scallions, diced
salt and freshly ground black pepper to taste
1/4 c minced fresh parsley leaves
Whisk together mustard and vinegar in a small bowl; add the oil a little at a time, whisking all the while. Add sugar and whisk to dissolve. Combine veggies and toss with the dressing. Season with salt and pepper to taste. Refrigerate until ready to serve. (Best if left to stand for an hour or so before serving to allow the flavors to mellow; you can let it sit longer, up to 24 hours, if you like. Just before serving, toss with parsley.
Filed under: Recipes | Tags: black beans, chicken broth, chili powder, cilantro, collard greens, corn, cumin, garlic, green chili, onion, oregano, pepper, pumpkin seeds, salt, tomatoes, vegetable broth, zucchini
This spicy vegetable soup is full of flavor and easy to prepare. Our Healthy Sauté method of cooking makes this recipe healthier since you don’t have to use heated oils. This soup is a great way to get many vegetables into one meal. It actually gets better with time, so feel free to make a big batch to have around. It is a perfect quick meal on a cold day.
Prep and Cook Time: 40 minutes
Directions:
- Heat 1 TBS broth in a medium soup pot. Healthy Sauté onion, garlic, and green peppers in broth over medium heat for about 5 minutes, stirring often.
- Add red chili powder and mix in well. Add broth, zucchini, collard greens, and tomatoes. Cook for another 5 minutes and add beans, corn, green chili, oregano, and cumin.
- Bring to a boil on high heat. Once it begins to boil, reduce heat to medium-low and simmer uncovered for 15 minutes longer. (Simmering uncovered enhances the flavor.) Add chopped cilantro, pumpkin seeds, salt, and pepper.Serves 6
Ingredients:
- 1 medium onion, minced
- 4 medium cloves garlic, chopped
- 2 TBS red chili powder
- 3 cups + 1 TBS chicken or vegetable broth
- 1 small to medium green bell pepper, diced into 1/4-inch pieces
- 1 small zucchini, diced into 1/4-inch pieces
- 1 cup finely chopped collard greens
- 1 15 oz can diced tomatoes
- 1 15 oz can black beans, rinsed
- 1 cup frozen yellow corn
- 1 4 oz can diced green chili
- 1 tsp dried oregano
- 1 tsp cumin
- 1/4 cup chopped pumpkin seeds
- 1/2 cup chopped fresh cilantro
- salt and pepper to taste
Filed under: Recipes | Tags: arugula, edible flowers, kale, mizuna, mustard, olive oil, pepper, salt, shallot, spinach, tatsoi, vinegar
- 1 tablespoon Champagne vinegar
- 1/2 tablespoon finely chopped shallot
- 1/8 teaspoon salt
- 1/8 teaspoon black pepper
- 2 tablespoons extra-virgin olive oil
- 3/4 lb mixed baby greens such as kale, mizuna, tatsoi, mustard, arugula, and spinach (16 cups)
- 1 1/2 oz edible flowers (optional)
Whisk together vinegar, shallot, salt, and pepper in a large bowl, then add oil in a slow stream, whisking until emulsified. Add greens and flowers and toss until coated well.
Note: Greens can be washed and dried 1 day ahead and chilled in a sealed plastic bag lined with cloth towels. · Vinaigrette can be made 6 hours ahead and chilled, covered. Bring to room temperature before using.
Filed under: Recipes | Tags: balsamic, garlic, onion, pasta, penne, pepper, pine nuts, raisins, red pepper, salt, swiss chard, vinegar
Penne with Swiss Chard, Pine Nuts, and Raisins
1 lb Swiss chard
1/3 c olive oil
1 onion, chopped
3 cloves garlic, minced
_ t salt
_ t pepper
1 pinch red pepper flakes
_ c raisins
1 T balsamic or red wine vinegar
1 lb. penne pasta
1/3 c pine nuts, toasted
Separate Swiss chard into ribs and leaves; cut into i-inch pieces. In large pot of boiling salted water, cook Swiss chard ribs for 7 minutes. Add leaves and cook for 3 minutes. Drain, rinse under cold water, drain again and set aside. In large skillet, heat oil over medium heat; cook onion, garlic, salt, pepper and red pepper flakes for 5 minutes or until softened. Add chard, raisins and vinegar; toss together. Keep warm over low heat. Meanwhile, in large pot of boiling salted water, cook penne for 8 to 10 minutes (or according to package directions) until tender but firm. Drain pasta and toss with chard mixture. Garnish with pine nuts and serve.
