Recipe of the Week
Salsa verde tastes great poured over chicken enchiladas and baked in a casserole.
- 1 quart tomatillos, husked & washed
- 1/2 cup diced onion
- 2 cloves garlic, minced
- 1-2 small hot peppers (i.e. jalapeño or Serrano)
- 1 tsp cumin
- 1/4 cup finely chopped cilantro
- Juice of 1/2 lime
- Cook tomatillos gently in a saucepan with a small amount of water, until they burst and soften.
- Add onions, garlic, hot peppers and cumin and cook a few minutes more, until vegetables are soft.
- Place cooked tomatillo mixture into a blender with cilantro and lime juice and blend until a smooth, even consistency is reached.
- Adjust seasonings to taste.
- Shred cooled, cooked chicken and cheese (Cheddar or Monterrey Jack) and mix together in a bowl with a bit of dried oregano.
- Spoon mixture into tortillas, rolling tortillas and placing seam side down in a casserole dish.
- Pour salsa verde over rolled tortillas to completely cover them. Sprinkle a bit more shredded cheese on top.
- Cover and bake in a 350 degree oven for about 20 minutes.
- Remove cover and bake about 5 minutes more, or until cheese is golden.
- Serve hot with plain yoghurt or sour cream.
Previous Recipes of the Week
Raw Beet Salad
Beets, like carrots, can be eaten raw. And they’re delicious that way, crunchy and sweet. So sweet, in fact, that they need a strongly acidic dressing like this one for balance. From How to Cook Everything Vegetarian
Yield: 4 servings
Time: 20 minutes
- 1 to 11/2 pounds beets, preferably small
- 2 large shallots
- Salt and freshly ground black pepper
- 2 teaspoons Dijon mustard, or to taste
- 1 tablespoon extra virgin olive oil
- 2 tablespoons sherry or other good strong vinegar
- 1 sprig fresh tarragon, minced, if available
- 1/4 cup chopped parsley leaves
- Peel the beets and shallots. Combine them in a food processor and pulse carefully until the beets are shredded; do not purée. (Or grate the beets by hand and mince the shallots, then combine.) Scrape into a bowl.
- Toss with the salt, pepper, mustard, oil and vinegar. Taste and adjust the seasoning. Toss in the herbs and serve.
Seasonal Stir Fry
This is a favorite family recipe using seasonal ingredients.
1/2 cup beef, chicken or vegetable broth
3 T soy sauce
1 1/2 T corn starch
1 T brown sugar
1/4 tsp garlic powder
2 T canola oil
1/2 pound fast fry steak or boneless chicken, cut in strips across grain OR 1/2 pkg firm tofu, drained and cubed
6 garlic scapes, chopped
2 cups snow or sugar snap peas
1 medium onion, cut in thin wedges
1 cup sliced mushrooms
2 medium carrots, sliced
1 stalk celery, sliced
2 cups bean sprouts
Cooked rice or rice noodles
- In a small bowl, combine broth, soy sauce, corn starch, brown sugar and garlic powder.
- In a larger skillet or wok, heat oil over medium-high heat.
- Add beef, chicken or tofu; stir fry until browned and liquid is gone.
- Reduce heat to medium and add vegetable except sprouts.
- Stir fry for 3-4 minutes.
- Add sprouts and stir fry about one minute longer.
- Add broth mixture to wok; stir until thickened.
- Cover and simmer for 2 minutes.
- Serve over rice or rice noodles.
Yield: About 4 servings.
This recipe comes from my stepmother. It's deliciously moist!
1/2 cup shortening
1 1/2 cups white sugar
1 cup milk
1 tsp vinegar
2 cups flour
1 tsp salt
1 tsp soda
2 cups rhubarb, chopped
1/3 cup brown sugar
1/2 cup shredded coconut
1 tsp cinnamon
Mix together shortening, sugar, eggs, milk and vinegar in a large bowl. Combine flour, salt and soda in a separate bowl; mix well. Add dry ingredients and rhubarb to wet ingredients; mix just until combined. Pour batter into a greased cake pan. Combine topping ingredients and sprinkle over batter. Bake at 350 degrees Fahrenheit for 45 minutes.