Are you familiar with tomatillos? They look like small-ish green tomatoes, but surrounded by a papery husk. It’s best to pick tomatillos while they are still green, if you wait too long, they can lose their distinctive tartness. The best thing to make with them is salsa verde, or green salsa. With this weeks bounty we decided to make a Mexican chile verde, but instead of using pork which is traditional, using turkey thighs instead....
It’s usually made with chicken, but we can just as easily make this soup with leftover shredded turkey. If you have homemade turkey stock? Even better. In this version we are spicing up the soup base with a minced chipotle chili in adobo. The smoky flavor of the chili goes perfectly with the turkey. From start to finish the soup takes less than an hour to make, and it’s so good you’ll want to make another batch....
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With this modernized recipe, we’re adding barley to a pot of vegetarian soup along with both dried and fresh mushrooms, and seasoning it with a surprising combination of soy sauce and balsamic vinegar. The bowls of soup have a satisfying saltiness and an alluring sweetness—it’s an entirely new take on traditional mushroom barley soup. Mushrooms and barley are an old pairing, popular in dishes around the world wherever mushroom foragers lived....
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Fresh Strawberry Pie All summer long I am craving fresh fruit! There’s just something perfect about a sweet and tart and juicy piece of fruit when it is hot outside. So, naturally I am obsessed with this Fresh Strawberry Pie. This pie makes a great addition to any BBQ, potluck, dinner party. Your friends and family will be begging you for the recipe! Step-By-Step Instructions First you want to start with your pie crust....
Anyone born during the summer months would be honored to feast on this strawberry pie on their special day. Personally, I’d take a fresh strawberry pie above cake any day of the week, but especially on my birthday. The goal is of this easy homemade strawberry pie is to simply highlight the freshness of the berries at the peak of the season. How to Make Strawberry Pie I love strawberry rhubarb pie, don’t get me wrong, but for the sheer bliss of strawberries at their peak, you really cannot do better service to them than with this homemade strawberry pie....
I’ve been experimenting for a couple of years now and believe we now have a winner. Do you like green chiles? I grew up eating Anaheims. They are best when roasted fresh over a flame, but you can easily use the canned chiles. Best Beef Chili Slow Cooker Taco Soup Chipotle Pumpkin Soup Santa Fe Pork and Black Bean Stew Grilled Chili Lime Flank Steak Storage and Reheating Keep leftover cornbread in an airtight container in the refrigerator for up to 3 days....
Grilled shrimp is best fresh from the fire, but it is still tasty at room temp. A food processor makes quick work of the chermoula, which I use as both a marinade and a sauce on the side. While the shrimp marinates you can prepare some couscous (seriously, boil water or stock, stir in the couscous, cover and let sit for 5 to 10 minutes). Oh, you could also toss together a tomato and cuke salad....
I sometimes keep the granola plain, and other times, I add maple syrup and nuts. This holiday season, I’ve been making it cinnamon, ginger, and cloves for a subtle spiced flavor. Give it as a gift or keep it all for yourself! This granola won’t hit you over the head with sweetness. You can start your morning off right or happily munch on it for a late night snack, all without fear of a sugar rush....
How to Make Masa for Tamales Back when I learned how to make tamales from my grandmother and mom, they scoffed when I asked for exact measurements. They measured the ingredients al tanteo, meaning “a calculated guess” in Spanish. They measured the masa harina, baking powder, and salt with a favorite soup spoon, a coffee cup, the palm of their hands, or pinch with their fingers. This masa recipe yields a basic tamale dough—one that I meticulously wrote down as I watched them....
I love pâtés of all kinds (see Pâté Maison), but they usually have liver in them, which many people don’t like. Oxtail pâté, however, has no liver, and is just made with the rich, flavorful meat of oxtails. If you’ve gone through the trouble to make the oxtail bouillon, making this pâté is a cinch, since you are starting with already cooked oxtails. It takes only a few minutes to prepare with a food processor....
Pecan Crusted Salmon This pecan crusted salmon one of my favorite ways to cook salmon. It comes out tender and flaky every time! It also has a sweet, crunchy crust made of pecans and brown sugar! You won’t believe how good it is! I got this recipe from my sister Echo – she is the queen of cooking amazing salmon! You can serve this with veggies, salad, couscous – it really goes well with anything!...
For years I’ve been hearing people talk about adding greens like kale or spinach to their morning smoothies, saying, “You don’t even know it’s in there.” Well, I didn’t buy it. Until, I tried it. Now, greens are a regular feature in my morning smoothies. Adding plain Greek yogurt along with the fruits and spinach increases the protein content, making this smoothie an easy and fulfilling meal. You can sneak all kinds of other good things in, too....
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Because natural peanut butter (peanuts and salt, basically) doesn’t use stabilizer oils to keep it homogenized, you have to stir the peanut butter thoroughly when you first open the jar. This sounds easy, but if you’ve ever done it, you know it’s a cumbersome task to get it all mixed together smoothly. Some of the oil always globs out on the countertop! Is there a better way to mix natural peanut butter than stirring it by hand?...
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The heart of Vegetarian French Onion Soup is deeply caramelized onions, which are concentrated savory onions that melt into the soup. As they caramelized, the onions lose their pungency, become sweeter, and are the perfect base for the mushroom broth and seasonings. The soup is simply seasoned with fresh thyme, bay leaves, salt, and black pepper. The mushroom broth adds a meaty and earthy flavor. A splash of vegan Worcestershire sauce and balsamic vinegar at the end add even more umami and depth of flavor....
Okra is capable of so many things, and when handled right, it can be slime-free and sublime. Before any of us write it off for good, let’s learn how to treat it better. There’s an okra preparation for everyone; if anything, you just haven’t found the right one yet! This guide is for the lovers and the haters. Here’s what you need to know to help okra reach its full potential....
