This is the first time that I am experiencing with tomatillo, If you never had one you should try it. the flavor is sour that look like a green tomato without any juice inside. The outside is covered in dry husk and the tomatillo is quite sticky when husk is removed.
8 Cups beef stock
1 chicken breast with bone
5 Medium Tomatillos
1/2 small onion chopped
1 Celery stick chopped
1 small tomato chopped
2 cloves Garlic minced
1/4 cup red pepper diced
1 teaspoon cumin
1 teaspoon chili powder
1teaspoon black pepper
1 tablespoon sugar
1 14 oz black beans
Take large pot add stock, chicken breasts, cumin, chili, black pepper, and sugar and bring to a simmer. Let simmer for 25 minutes.
In large skillet add 2 tablespoons olive oil, onions, tomatillo, celery, and saute 10 minutes on medium low heat. add garlic, red pepper,and tomato. Saute another 5 Minutes
add vegetables from skillet into pot and simmer another 15-20 Minutes.
Remover chicken from pot dice into 1 inch chunks and put back into pot. Add corn and beans let simmer another 10 minutes.
Garnish with tortilla chips, cilantro and sour cream.
Makes six servings
Cherry tomatoes are the perfect size to pop right into your mouth, add basil and it gets better, add cream cheese and you have a perfect appetizer or snack on a perfect summer day.
6-8 Cherry tomatoes
4 oz cream cheese
1 tablespoon minced green onion
1 tablespoon minced basil leaves
a good pinch of salt
Soften cream cheese in microwave for twelve seconds so it’s easier to work with, mix in salt, basil, and onion.
Wash and slice cherry tomatoes in half, but not all they way through. Fill them with cream cheese filling and Enjoy.
Makes 6-8 Snackers
Uha is a very light fish soup that is eaten as first course. Uha can be made with any large fish. The fish I used is Bass, that Alex caught. I make Uha if I have fresh fish, but frozen is fine too.
4 Quarts of water
1 large onion
2 bay leaves
1 large fish scalded and insides removed
3 tablespoons salt
5 medium potatoes diced into 1 inch pieces
1 carrot cut into circles
1/4 cup Parsley
Fill pot with 4 quarts of water. Add bay leaves, peppercorns, and onion cut into quarters but not all the way through. bring to a rolling boil and turn heat onto medium low or until its simmering. let simmer for 15 minutes. Add fish head. let simmer another 15 minutes
while you are simmering your stock. Slice carrots, Potatoes and cut fish into large 2 inch thick slices
strain stock and throw away all solids in the stock, but back on the stove and add carrots and potatoes. Let simmer (do not boil or Uha will turn murky) until potatoes are just about done 8-10 minutes. add salt and fish and let simmer another 8-10 minutes add more salt if necessary. Garnish with Parsley and fresh onions.
Makes 8-10 servings
Summer is all about east fast and Delicious meals, Fajitas are just that. The colors are very vibrant I make them pretty often and serve with homemade tortillas, sour cream, black beans, salsa and guacamole.
1/2 green pepper
1/2 red pepper
1 medium Onion
1 teaspoon salt
1 tablespoon cilantro
3 tablespoons oil
freshly ground pepper
Marinate steak in 1 tablespoon oil, 1/2 teaspoon salt, 1 tablespoon cilantro and 2-3 turns of freshly ground pepper or 1/4 tsp. pepper if you don’t have fresh. for 30 minutes or while preparing all vegetables. Julianne vegetables.
Turn skillet onto medium high (I have a gas stove) Add 2 tablespoon of oil, fry steak until just about done 2 minutes add all the rest of the ingredients. turn stove to high and cook another 3-4 minutes or untill vegetables are still firm but have some char on them.
makes 8 fajitas
serve with tortillas, sour cream, black beans, salsa, cheese and the list is endless
If you are looking for a flavor filled dish with great aroma that is sweet, sour and salty, don’t look any further.
I have a large crop of basil and this is a great way to use it up.
1lb beef steak
2 tablespoons oil
1/2 green pepper
1/2 yellow pepper
1 small zucchini
1 medium red onion
3 cloves minced garlic
1/2 cup basil leaves chopped
1/2 small Thai chili seeds removed
2 tablespoons fish sauce
3 tablespoons oyster sauce
2 tablespoons sugar
1/2 teaspoon soy sauce
1/4 cup water
Julianne peppers, onion, zucchini and set aside. Cut steak into long strip. Heat skillet to medium high heat. Add beef and fry until almost done 2-3 minutes. Add vegetables and stir fry another 3-4 minutes. Add sauce and heat through
While beef is frying make sauce by adding, garlic, basil, chili, fish sauce, oyster sauce, sugar, soy sauce, and water, Mix until sugar is dissolved.
Serve over Rice. Makes 3-4 servings
Fresh salsa is the best simple topping! It goes great with just about anything and healthy too. I try to cook as much from scratch as I can with out loosing the taste.
1 large tomato
1/2 Jalapeno seeds removed
2 tablespoons cilantro
3 tablespoons minced onion
1/2 lime squeezed juice
1/2 teaspoon salt
freshly ground pepper
Dice tomato, mince jalapeno (please use gloves when handling jalapeno and don’t rub your eyes) or you will be in for a surprise which you will not like. add onion, cilantro, onion and pepper. mix and enjoy.
If you let it sit out, it will turn watery. You can make ahead but but don’t add salt until you are about to serve.
Farmers market is the greatest place to get fresh vegetables and fruits! While at the farmers market I picked up some Swiss chard. I have never cooked with it before so I came up with this great appetizer. Enjoy
3 stock of fresh Swiss chard
1 tablespoon butter
1 clove garlic
4 tablespoons cream cheese
1/4 teaspoon salt
5 teaspoons parmassian cheese.
4-5 slices of french bread
pepper to taste
Heat butter in skillet add Swiss chard, pressed garlic and salt. Stir fry until wilted. Set aside. toast bread in skillet or toaster. Spread with cream cheese, add wilted Swiss chard onto toast. Garnish with freshly ground pepper and one teaspoon of parmasan cheese.