Saturday is farmer’s market day and today Alec surprised me with tomatillos and garlic scapes, so I whipped up this tangy and hot fresh salsa verde. Tomatillos are a member of the tomato family and garlic scapes are the curly top of the garlic plants.

3 1/2 cups tomatillos, outer paper removed and cut in to half

1/4 of a large white onion

2 jalapenos, seeded (for medium heat use seeds from 1/2 jalapeno)

1/2 cup cilantro

1/2 garlic scape (substitute 1 clove of garlic)

1 tbsp fresh lime juice

1/2 tsp maple syrup

sea salt and black pepper to taste

1 avocado, diced (wait to cut avocados until after salsa has cooled in the fridge)

Method:

1. Turn oven on to broil. Place tomatillos cut side down on an aluminum lined baking sheet and broil in the oven until tomatillos darken on the top, around 10-13 minutes.

2. Place roasted tomatillos, onion, jalapenos, cilantro, garlic scape, lime juice and maple syrup into a blender and whiz for 1 minute. Season with salt and pepper to taste.

3. Pour into a bowl and refrigerate for 2 hours for flavours to blend together.

4. Add freshly diced avocado. Serve with tortilla chips, tacos or tamales.

1 lb ground chicken, hormone and antibiotic free

3 cans of black beans, drained

1/2 large red onion, finely chopped

1 large log of goat cheese

25 fresh corn tortillas

2-3 limes, quartered

2 avocados, quartered

rest of your cilantro bunch, chopped

Enchilada Sauce*

25 oz. canned tomato sauce

1 large white onion, rough chop

2 cloves garlic, rough chop

1 jalapeno, pith and seeds removed for those who don’t like the heat

3/4 tsp chili powder

3/4 tsp cumin powder

1/2 tsp dried oregano

1/4 tsp dried thyme

3 tbsp fresh chopped cilantro

2 tbsp white wine vinegar

3/4 cup chicken stock**

1/4 cup sour cream (optional)

fresh ground black pepper to taste

pinch of sugar

Method:

1. Place all ingredients for the enchilada sauce in the food processor and blend until smooth. Pour into a sauce pot and simmer for 10 minutes. Set aside to cool.

2. Over medium-high heat brown the ground chicken in a large skillet. Remove from heat, and place in a large bowl with the beans and onions.

3. Preheat oven to 350 F. Pour 1 cup of enchilada sauce into the bottom of a lasagna tray. Take one tortilla, spread a small amount of goat cheese in a single line along the middle of the tortilla, scoop 1/4 cup of the chicken, bean and onion mixture into the tortilla. Roll tortilla up and place seam side down in the lasagna tray. Repeat with remaining tortillas. Pour the remaining enchilada sauce over the top of your enchiladas.

4. Bake enchiladas in the oven for 20 minutes. Serve with a fresh cilantro, avocado and lime juice. For a more traditional meal serve with a vinegar based coleslaw.

This dish is perfect to freeze in single or family sized portions for busy nights. 

* Enchilada sauce taken with slight adaptation from http://thefauxmartha.com/2011/11/03/tomato-jalapeno-enchilada-sauce/.

** See my posts for homemade Chicken Stock

Recipe was inspired by Sprouted Kitchen

• 1 small ripe avocado
• 3/4 ear of oven-”grilled” corn, shaved
• 1/2 chipotle in adobo sauce, minced
• 1 semi-generous T. low-fat sour cream
• 1/4 lime, juiced
• 10 cilantro leaves, minced
• salt & pepper

Mixed Herb Cream Cheese Dip

1 tub of low fat cream cheese (or lactose free yoghurt)

1 Tbsp freshly chopped chives

2 Tbsp freshly chopped parsley

1 Tbsp freshly chopped basil

1 Tbsp dried dill tips

1 tsp  fresh lemon juice (optional)

1 Tbsp garlic infused olive oil

Combine all ingredients in a bowl and mix well.  Serve with crackers.

• 1 ripe medium avocado
• 1/3 jalapeño, minced
• 1 large clove of garlic, minced
• 1 small shallot, minced
• 10-20 cilantro leaves, chopped
• 1/4 of a lime, juiced
• 1 T. low-fat sour cream
• salt & pepper

I’ve been in Brisbane for 10 days, attending the wonderful Koala Conventions annual embroidery week –  loads of fun, fantastic stitching workshops, and LOTS of food! Last Tuesday night we went as a large group, to Kapsali Greek restaurant.

The food was a banquet organised specially for function groups, so large platters were brought out, first of dips, then hot treats like calamari and saganaki.

Between courses the waiters got up and did some Greek dancing, then they made all of us get up and have a go – in fact the whole restaurant pretty much joined in. Lots of fun.

Main course platters included lamb that just melted in the mouth, and delicious garlic potatoes. By then we were all so full because we had pigged out on the dips and cheese, so quite a bit was left on the platters. I hate to see food go to waste but we just couldn’t eat it all. As for dessert (baklava and fresh fruit) I couldn’t touch a thing.

A great night, lots of laughter and big garlic breath fumes in our room (I was sharing with my mum, who flew to Brisbane from Melbourne to join me for the embroidery week) afterwards!

I fly home to Perth today with mountains of washing to do, 2 new embroidery projects to complete (I did actually finish the 3rd one, which is the first time ever that I’ve been able to do that within the workshop week) and a lot of stuff to unpack. A wonderful 10 days was had by all.

Happy Fooding!

• 500 g. apricots + as many pits that can be extracted :)
• 200 g. natural cane sugar *
• 1/3 lime, juiced

* use less next time, the jam turned out very sweet!

3/4 cup filtered water

2/3 cup tahini

1 cup fresh parsley, chopped

2 large cloves of garlic

juice of 2-3 fresh lemons, depending on your tart desires

1/2 tsp sea salt

Method:

1. Place all ingredients in a food processor and blend for about 1 minute.

2. Drizzle over a freshly boiled package of rice noodles and serve with freshly ground black pepper.

* Recipe adapted from Get It Ripe by Jae Steele

400g (14oz) tin chickpeas (or approx 100g/3 1/2 oz dried chickpeas, pre-cooked)

1-2 garlic cloves, finely chopped or crushed

juice of 1 lemon (approx 4 tbsp)

approx 2 tbsp tahini (sesame seed paste)

2-3 tbsp olive oil

pinch of paprika

1. Rinse and drain the chickpeas and mash them with a potato masher or use a blender or food processor.

2. Add the garlic, lemon juice tahini and olive oil and mix thoroughly. Taste and adjust as needed. Add more oil if you want a smoother texture.

3. Sprinkle with paprika. Chill in the fridge before serving.

You can also add a pinch of cumin, chopped fresh herbs or natural yoghurt.

1-2 medium onions, chopped

2 garlic cloves, finely chopped or crushed

1/2 tsp tumeric

1/2 tsp ground cumin

1/2 tsp milk chilli powder or chilli flakes, to taste

1-2cm piece of fresh ginger, peeled and finely chopped or grated

225g (8oz) yellow or red lentils, rinsed thoroughly in cold water and drained

1 cinnamon stick or 1/2 tsp ground cinnamon

about 750ml (26 fl oz) water

juice of 1/2 lemon (approx 2 tbsp)

1 tbsp fresh coriander leaves

1. Heat the oil or butter in a pan, add the onion and fry until soft. Add the garlic and fry for another minute or two, then stir in the powdered spices and the ginger.

2. Add the lentils and cinnamon, with enough water to cover them. Bring to the boil, stirring occasionally, then turn down the heat, cover and simmer for 25-30 minutes, continuing to stir occasionally until the lentils are soft but not mushy.

3. Remove the cinnamon stick, add the lemon juice and stir well. Sprinkle with the chopped coriander and serve warm with other curries, yoghurt, rice or bread. Alternatively, use as a dip with strips of pitta or sticks of vegetables.

Source: ‘The Baby-Led Weaning Cookbook: Over 130 Delicioous Recipes for the whole family to enjoy’ by Gill Rapley & Tracey Murkett

Tony Cenicola/ New York Times

One of our readers sent in a great article featured in the New York Times about a couple that makes some amazing pesto…. it’s called BuddhaPESTO…isn’t that brilliant . Below is the write-up…click here if you want to check out the photo journal version of this article….the photos are beautiful, they’ve definitely inspired me to make some pesto this weekend!

Here’s the basic pesto recipe I posted in the past…play around with it…and make your own green gold by adding different herbs, complimentary cheeses, various nuts and different oils. 

p.s. Just a reminder, pesto is great of course with pasta, but a spoonful will transform a bowl of quinoa, make a salad dressing stupendous and is always a hit as a spread on grilled panini sandwiches or pizza…

What’s your favorite way of making pesto? Enjoy!

By Sound and Touch, Producing Pesto Bliss

By JEFF GORDINIER | Published: June 4, 2012 | New York Times |  CORNWALLVILLE, N.Y.

Overall opinion – quite nice, but not outstanding and I think I’ll try elsewhere before I go back again.

Hummus & Babaganoush

We had a banquet as this was the best value and is a good way to try a bit of everything. Whilst the dips were pretty good (hummus and babaganoush) I’m sure the pita bread to go with it was just a bought one from the supermarket – VERY dry and brittle – whereas it should be piping hot and soft, served freshly out of the oven.

Falafels & lamb puffs

The nibbles of falafels and lamb puffs were delicious, as were the lamb and chicken kebabs – a tad burnt but for my taste I didn’t mind that really.

Lamb & chicken kebabs

The tabbouleh was superb – lemony fresh and salt with loads of fresh flat-leafed parsley; my photo of that turned out blurry though

Finally there was a big plate of rice, which was quite sweet with cinnamon, fruit and almonds in it – very gluggy – topped with shaved cooked chicken and lamb that was very dry. I ate as much as I could anyway as I hate waste, but in the end we really did leave quite a bit on the plates.

Meat & rice

It was worth a try, but I won’t go back there again except maybe for a big bowl of their tabbouleh one lunchtime!

Happy Fooding!

Made 425 mL/1.25 cups

Colour is light brown

I’ve made quite a few almonds butters. All the same way. But this time the almonds blended to an oily butter in less than 15 minutes! The only difference this time is the almonds I bought sat in my cupboard for two months instead of two weeks. I wonder if they are drier, and being so…they blend better. (quicker) It usually takes 25 minutes.
Perhaps another important difference is that the last few times i’ve been trying to not stir it as much. (stop, unclump it, start, etc) That makes less sense to me as a cause.
I haven’t been making this much as i’m always stuffed and don’t really need any more food. However i’ve been buying pre-made raw desserts in the store and i’d like to stop. So perhaps this will give me something else to eat instead. A couple of spoonfuls as a snack. However, last night I did my usual giant chopped apple, cinnamon, and large spoonful of almond butter…thing. 

Same preparation as previous almond butters (see Solid 54)

Honey Salted-Almond Butter

• 1 c. dry roasted & salted almonds
• 1 T. ambrosia honey

Roasted Jalapeno Cheesiness

• 4 jalapenos, roasted & chopped with seeds and skin removed
• 8 oz. fat-free cream cheese
• 5 oz. fat-free cheddar cheese
• 1 scallion, minced
• black pepper

1. Quesadilla – spread 2-3 T. onto half of a whole wheat tortilla, top with strips of grilled chicken, fold the tortilla over, and then press on a panini press until the cheese gets melty!

2 red peppers

grapeseed oil

2 garlic cloves, minced

1 container of full-fat cream cheese

2 tbsp hot horseradish, plus a splash of the juice

2 tbsp fresh lemon juice

1 tsp sea salt

1 tsp fresh ground black pepper

Method:

1. Turn oven on to broil and place your oven rack in the middle position. Wash red peppers and dry thoroughly, pour a nickle-sized amount of grapeseed oil in your hand and then rub all over the red peppers, making sure to coat every inch. Place red peppers on their sides in a pyrex tray and place under the broiler for 10 minutes. Rotate the red peppers a quarter turn and broil again for 8-10 minutes. Repeat on all sides and on the bottom – you want the skin to blister and have a kiss of black.

2. Once all 5 sides of the peppers are roasted, remove from the oven, place in a mixing bowl and cover with saran wrap for 5-10 minutes (this allows for steam to separate the skins from the flesh). Remove the plastic wrap,  full the bowl with cold water and then peel the skin from the flesh and remove all of the seeds. Place the flesh on a paper towel to dry.

3. Place all ingredients into your food processor and give it a good 30 minute whiz.

** this spread is featured in my posts for Delectable Steak Sandwich, Grilled Summer Veggie Sandwich

stay tuned for a Homemade Pizza featuring this spread

2 teaspoons ground Thyme

1 teaspoon dried Parsley

1 teaspoon ground Allspice

1/4 teaspoon ground Cinnamon

1 teaspoon ground Black Pepper

1/2 teaspoon Cayenne Pepper

1 teaspoon teaspoon Paprika

1/2 teaspoon Red Pepper Flakes

1/4 teaspoon ground Cumin

1 Tablespoon Garlic Powder

2 teaspoons salt

1/4 teaspoon ground Nutmeg

2 teaspoons Sugar

2 teaspoons dried Chives

Directions

1. Mix together all the ingredients.

2. Store leftovers in a tightly closed glass jar.

3. It will keep its freshness for over a month.

4. Use 1-11/2 Tablespoon of seasoning for each pound of meat.

The latest issue of Food & Wine arrived in our mailbox last week, and in an article about favorite dishes of TV food personalities, Adam Richman declared Brasa, home of slow-roasted meats and fantastic side dishes, to be his favorite restaurant in the US.  Brasa is one of my favorite restaurants, too, and their green sauce (kind of a cilantro and lime aioli) is easily one of my top five favorite foods in the Twin Cities.  The fact that it usually shows up on our table alongside a plate of fried yuca certainly boosts its appeal, but the sauce itself is so good that I could drink it.  You want to slather it on anything and everything (I am not alone in this), but they ration it out so carefully that you only have exactly what you need and not a drop more.   After every visit I say that I’m going to try to recreate it at home, but I inevitably get distracted by all of the other things that I want to make and forget about my quest until we end up at Brasa again.

The quest is finally over!  Thanks to Food & Wine I can now make green sauce any day of the week, and I can eat (or drink) as much as I please.  It took a couple of days for an opportunity to present itself, but everything, green sauce included, came together on Saturday night when we had a couple of (newly engaged!) friends over for a Brasa-like feast.

We started with chips, guacamole, and cocktails before moving on to the good stuff.

I attempted to make Brasa’s romaine and mozzarella salad (this picture is before I added the tortilla strips), and it was alright, but the dressing that I concocted was a huge flop.  I had considered just ordering a salad to go from Brasa, and next time I’ll probably take that route, but when all else fails, add green sauce.

The pork was fantastic – tender on the inside, crispy on the outside, and full of flavor.  It was marinated overnight in a citrusy mojo sauce and then coated with a dry rub and cooked low and slow in the oven.  There was reserved mojo sauce to add to the cooked pork, but I think we were all too excited about the green sauce to pay much attention to it (at least I was).

{click HERE for the recipes}

I wanted to make yuca fries as another vehicle for consuming green sauce, but after going to three grocery stores and coming up empty-handed, I settled on a batch of sweet potato fries.  While they weren’t quite as delicious as fried yuca would have been, they tasted great with the sauce, and they saved me the hassle of dealing with a pot of hot oil.

We somehow polished off all but a couple bites of the pork on Saturday night, but there was more green sauce to be used, so I did the only reasonable thing and roasted a chicken on Sunday.  I used Thomas Keller’s roasted chicken recipe from Ad Hoc at Home, changing a few ingredients but using his basic technique, and it was the best roasted chicken that I’ve ever made. I skipped all of the root vegetables except for the onion (I’d already gone to the store when I started flipping through cookbooks for chicken recipes, and we didn’t have most of the vegetables, nor did we need more things to eat on the side), I didn’t use any thyme, and I added half of a lemon to the cavity before trussing the bird. I also used about two tablespoons of cold butter instead of four tablespoons of room temperature butter, and I used olive oil instead of canola oil, thanks to my tendency to just glaze over the recipe that’s sitting right in front of me.  Even with all of my modifications, the meat was juicy, flavorful and slid right off the bone.  It would have been just fine eaten on its own, but as those who are in the know are aware, everything is better with green sauce.

Boom! Roasted.

A last minute addition to our meal was a batch of corn and cheese arepas.  I had briefly considered making cornbread, but I’m not that into it and quickly decided against it.  I am, however, into pancakes and pancake-like things, and I found a simple recipe for arepas in How to Cook Everything, so I opted for those instead. Cornmeal pancakes with corn and sharp cheddar cheese?  Yes, yes, and yes.  They took about fifteen minutes to make from start to finish, and while the green sauce was still the highlight of the meal, these were a very close second.  Plus, as you might have guessed, arepas can be enhanced with a drizzle of green sauce – magic!

To make the arepas:

• 3/4 cup finely ground cornmeal
• 1/2 cup all-purpose flour
• 1 cup milk
• 1 large egg
• 2 cups corn (fresh/frozen then thawed/canned/whatever)
• 1 cup grated cheese (I used cheddar)
• Salt & pepper

Roasted chicken with green sauce, arepa with guacamole and sour cream, romaine salad, and corn relish.  I’m not sure how next weekend can possibly live up to this.  Maybe Oasis falafel, Motley Cow brunch and birthday cake for a one-year-old?