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Tomatillo Salsa Recipe

  • Ingredients: 29
  • Serves: 3
  • Prep: 20 min
  • Bake: 1 1/4 hr

Tomatillo salsa with lb fresh tomatillos, husked, rinsed, and chopped, fresh serrano chile, seeded and finely chopped, finely chopped white onion, garlic clove, minced, finely chopped fresh cilantro, fresh lime juice, salt. To make this tomatillo salsa for 3 persons you will need 20 min for preaparation and 1 1/4 hr for baking.

Ingredients

  • 1 lb fresh tomatillos, husked, rinsed, and chopped
  • 1 fresh serrano chile, seeded and finely chopped
  • 1/2 cup finely chopped white onion
  • 1 garlic clove, minced
  • 1/2 cup finely chopped fresh cilantro
  • 1 1/2 tbsps. fresh lime juice
  • 1 tsp. salt

Vegetable stew

  • 1 tbsp. olive oil
  • 1 cup chopped onion
  • 2 garlic cloves, minced
  • 1 1/2 tsps. grated orange peel
  • 1 tsp. ground cumin
  • 1/4 tsp. dried crushed red pepper
  • 12 oz. 1/2-inch cubes zucchini
  • 1 28-ounce can diced tomatoes
  • 1 15 1/2-ounce can garbanzo beans , rinsed, drained
  • 12 Kalamata olives, pitted, chopped

Potato pancakes

  • 2 lb. russet potatoes, peeled, coarsely grated, squeezed dry in towel
  • 1/3 cup grated onion
  • 2 tbsps. all purpose flour
  • Nonstick vegetable oil spray
  • 4 tsps. olive oil

Blueberry ice

Add and cook soup 30 seconds:

For serving:

Directions

Nutrition information

Calories 8 Carbohydrates 1 g (0%)
Fat 0 g (0%) Protein 0 g (0%)
Saturated Fat 0 g (0%) Sodium 97 mg (4%)
Polyunsaturated Fat 0 g Fiber 0 g (2%)
Monounsaturated Fat 0 g Cholesterol 0
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Tomatillo Salsa Recipe

  • Ingredients: 40
  • Serves: 3

Tomatillo salsa with tomatillos,* husks removed, rinsed, quartered, coarsely chopped unpeeled green apple, coarsely chopped fresh basil, coarsely chopped fresh mint.

Ingredients

  • 3/4 lb. tomatillos,* husks removed, rinsed, quartered
  • 1/2 cup coarsely chopped unpeeled green apple
  • 2 tbsps. coarsely chopped fresh basil
  • 2 tbsps. coarsely chopped fresh mint

For praline

For slaw:

  • 3 tbsps. cider vinegar
  • 2 tsps. honey
  • 4 bacon slices, chopped coarse
  • 1 tsp. caraway seeds, crushed lightly
  • 3 cups very thinly sliced red cabbage
  • 2 medium carrots, shredded fine
  • 3 cups very thinly sliced Napa cabbage
  • 4 scallions, sliced thin
  • *available at some butcher shops

For crispy corn biscuits:

  • 1 cup all-purpose flour
  • 1/2 cup yellow cornmeal
  • 1/4 tsp. baking soda
  • 1 tsp. baking powder
  • 1/2 tsp. salt
  • 4 tbsps. vegetable shortening
  • 1/2 cup cooked corn, well drained
  • 1/4 cup buttermilk

For salad greens:

To assembl

  • Special equipment: two 12-inch squares cheesecloth

To smoke duck

  • 1 tsp. Darjeeling tea leaves
  • 1 tbsp. fresh cilantro leaves, coarsely chopped

To glaze pears

To finish sauce and duck

  • Special equipment: wok with lid, heavy-duty foil, 12-inch round wire rack, 3-quart baking dish; instant-read thermometer

Directions

  1. Step 1 Finely chop tomatillos, apple, basil and mint in food processor. Transfer to small bowl. Season to taste with salt.

    For this step you will need

Nutrition information

Calories 5 Carbohydrates 1 g (0%)
Fat 0 g (0%) Protein 0 g (0%)
Saturated Fat 0 g (0%) Sodium 0 mg (0%)
Polyunsaturated Fat 0 g Fiber 0 g (1%)
Monounsaturated Fat 0 g Cholesterol 0
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Tomatillo Salsa Recipe

  • Ingredients: 12
  • Serves: 1

Tomatillo salsa with * available at mexican markets, specialty produce markets, and some supermarkets..

Ingredients

  • * available at Mexican markets, specialty produce markets, and some supermarkets.

For the chipotle rub:

  • * available at Mexican markets and some specialty produce markets.

For brown sugar topping

Accompaniments:

  • Accompaniments:Guacamole orFresh Tomato Salsa

For the orange caramel

To assemble dish

  • Special equipment: a 2- to 2 1/2-quart shallow flameproof casserole dish
  • Garnish: toasted pine nuts

Directions

  1. Step 1 Rinse tomatillos under warm water to remove stickiness and dry them. Quarter tomatillos and in a blender purée with jalapeño, coriander, and water until very smooth.
  2. Step 2 In a bowl stir together tomatillo mixture, onion, and salt. (Salsa may be made 10 hours ahead and chilled, covered.

    For this step you will need

Nutrition information

Calories 17 Carbohydrates 3 g (1%)
Fat 1 g (1%) Protein 1 g (1%)
Saturated Fat 0 g (0%) Sodium 74 mg (3%)
Polyunsaturated Fat 0 g Fiber 1 g (3%)
Monounsaturated Fat 0 g Cholesterol 0
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Tomatillo Salsa Recipe

  • Ingredients: 27
  • Serves: 2
  • Prep: 20 min
  • Bake: 45 min

Tomatillo salsa with fresh tomatillos, husked, rinsed, and quartered, fresh serrano chile, seeded and chopped, 1/2 large white onion, cut into 4 wedges, garlic cloves, chopped, water, chopped cilantro, fresh lime juice. To make this tomatillo salsa for 2 persons you will need 20 min for preaparation and 45 min for baking.

Ingredients

  • 1 lb. fresh tomatillos, husked, rinsed, and quartered
  • 1 fresh serrano chile, seeded and chopped
  • 1/2 large white onion, cut into 4 wedges
  • 2 garlic cloves, chopped
  • 1/2 cup water
  • 1/2 cup chopped cilantro
  • 1 tbsp. fresh lime juice

Accompaniment:

Accompaniment:

For filling

  • 2 tbsps. cornstarch
  • 2 tbsps. unsalted butter
  • 2 pounds Anjou pears , peeled, cored, cut into 3/4-inch pcs.
  • 1 tsp. fresh lemon juice

For strudel and phyllo triangles

  • 3/4 cup hazelnuts, toasted, husked
  • 12 vanilla wafer cookies
  • 12 sheets fresh phyllo pastry or frozen, thawed
  • 1 cup unsalted butter, melted, cooled
  • vanilla ice cream
  • fresh mint sprigs

For cutting and dredging

  • About 1/4 cup confectioners’ sugar, for dusting the cutting board
  • 1/2 cup cornstarch sifted together with 1 cup confectioners’ sugar

For final assembly and decoration

  • Assorted nonpoisonous flowers

Berry compote

Directions

  1. Step 1 Coarsely purée tomatillos, chile, onion, garlic, water, and 1 teaspoon salt in a blender. Transfer to a large heavy skillet and simmer, stirring occasionally, until slightly thickened, about 15 minutes.

    For this step you will need

  2. Step 2 Transfer to a bowl and cool to room temperature, then stir in cilantro, lime juice, and salt to taste.

    For this step you will need

Nutrition information

Calories 12 Carbohydrates 2 g (1%)
Fat 0 g (0%) Protein 0 g (1%)
Saturated Fat 0 g (0%) Sodium 1 mg (0%)
Polyunsaturated Fat 0 g Fiber 1 g (3%)
Monounsaturated Fat 0 g Cholesterol 0
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Tomatillo Salsa Recipe

  • Ingredients: 16
  • Serves: 2

Tomatillo salsa with garnish: small coriander sprig, accompaniment: spiced curly tortilla chips.

Ingredients

  • Garnish: small coriander sprig
  • Accompaniment: Spiced Curly Tortilla Chips

For dough

  • 1 cup plus 2 tbsps. warm water
  • a 1/4-ounce package active dry yeast
  • 1/2 tsp. sugar
  • 3 tbsps. peanut oil
  • 2 1/3 cups all-purpose flour
  • 2/3 cup cornmeal plus additional for sprinkling pizza pan
  • 1 tsp. salt
  • 1/2 tsp. ground cumin

For sauce

  • *available at Mexican markets, some specialty foods shops, and some supermarkets

Accompaniments:

  • Accompaniments:Guacamole orFresh Tomato Salsa

For the orange caramel

To assemble dish

  • Special equipment: a 2- to 2 1/2-quart shallow flameproof casserole dish
  • Garnish: toasted pine nuts

Directions

  1. Step 1 Cut 2 or 3 thin slices from tip of jalapeño (wear rubber gloves) and reserve for garnish. In a saucepan simmer tomatillos and remaining jalapeño in water to cover until tomatillos are tender, about 5 minutes, and transfer tomatillos, jalapeño, and 1/4 cup cooking liquid to a blender or food processor.

    For this step you will need

  2. Step 2 Blend salsa until chopped but not completely smooth and transfer to a serving bowl. Cool salsa and chill, covered, until cold.
  3. Step 3 Just before serving, stir coriander, all but 1 teaspoon onion, and salt to taste into salsa. In a small bowl stir sour cream until smooth and spoon into center of salsa.

    For this step you will need

  4. Step 4 Garnish sour cream with coriander sprig, reserved jalapeño, and remaining onion and serve with chips.

    For this step you will need

Nutrition information

Calories 50 Carbohydrates 5 g (2%)
Fat 3 g (5%) Protein 1 g (2%)
Saturated Fat 2 g (9%) Sodium 13 mg (1%)
Polyunsaturated Fat 0 g Fiber 1 g (5%)
Monounsaturated Fat 1 g Cholesterol 7 mg (2%)
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