Wednesday, September 26, 2012

Tomato-Avocado Dip/Salad

The woman who sits in the cube in front of mine was having a birthday a couple of weeks ago.  Typically people from your department bring in treats to help celebrate your birthday.  They aren't usually as good as this treat was.  I think it can be served as a dip with Scoops tortilla chips or a salad--just skip the chips. It is almost as easy to make as it is tasty to eat.

2-3 avocados, cubed (they have to be ripe, but not mushy)
4 diced tomatoes
1/2 cup finely chopped red onion (or whatever kind you have)
4 oz. crumbled or cubed feta cheese (original recipe called for 8 oz. which I think would be too much)

Dressing
3 minced cloves of garlic
3 tablespoons parsley
1 teaspoon oregano
2 tablespoons olive oil
1 tablespoon red wine vinegar

Pour the dressing over the vegetables.  Add the cheese and mix.  Serve with the chips.

You can also substitute fresh basil in the recipe for the parsley.  The oregano could still be used or not.

Monday, September 17, 2012

Tomatillo Chicken

I forwarded this recipe to our CSA farm as a good way to use tomatillos other than salsa verde. 

"Here is the recipe for the chicken dish with the tomatillos. We had company for dinner and everyone thought it was delicious. I served it with a salad made from your beets & tomatoes with a shallot vinaigrette."

2# tomatillos (husks removed, washed & halved)
1 whole chicken cut in pieces or a pkg of breasts & legs
coarse salt & pepper
2 jalapenos, seeds removed and chopped (if you prefer a hotter dish you can leave in the seeds)
1 medium onion, chopped
3 garlic cloves, chopped
1 large can hominy, drained (this is optional--you could leave it out and serve the dish with brown rice)
1/4-1/2 cup chopped cilantro

Puree the tomatillos in a blender or food processor. Brown the chicken pieces in a little hot oil and season with salt & pepper. Remove chicken and saute onions & jalapenos until tender. Add the garlic for another minute. Stir in the tomatillo puree and hominy, if using. Add the chicken to the sauce and cook covered for 30-45 minutes or until the chicken is tender. If you want to thicken the sauce a bit, remove the lid towards the end of the cooking time. Longer cooking is OK--just turn the heat on low. Taste for seasonings. Top with cilantro and serve.

If you happen to have any leftover chicken & sauce:
Remove the chicken from the bone, cut up and roll up in tortillas. Top with the leftover sauce, add some cheese and heat in a 350 degree oven until the enchiladas are hot and the cheese is melted (about 1/2 hour). Top with cilantro and sour cream and enjoy!


Adapted from Martha Stewart's website

Roasted Swiss Chard & Potato Cake

We actually like Swiss Chard, but I know quite few people are not fans.  I tried this recipe with our most recent bunch of Swiss Chard from our farm.  It is layered potatoes, cheese and tender greens and makes a lovely skillet cake.  Arthur and I both decided it was a keeper.

1 tablespoon butter
1 tablespoon extra virgin olive oil
3 cloves garlic, finely chopped
1/2 yellow onion, finely chopped
3 medium russet, white, or yellow finn potatoes, thinly sliced (no need to peel)
Salt and pepper to taste
1 bunch Swiss chard, leaves coarsely chopped, chop the stems and keep separate
1 cup grated Jarlsberg or Gruyere cheese (or whatever you have available)

Preheat oven to 350°F. Heat butter and oil in a (10-inch) seasoned cast iron skillet over medium heat. Add garlic, onions and chard stems, cook until onions are translucent, about 5 minutes. Spread out vegetables evenly in the bottom of the skillet and remove skillet from heat.
Arrange a third of the potatoes in a single layer on top of the vegetables in the bottom of the skillet, sprinkle with salt and pepper, top with a third of the chard leaves and scatter a third of the cheese over the top. Repeat the process to layer the ingredients two more times, ending with the cheese.

Cover skillet tightly with a lightly oiled piece of aluminum foil and bake until potatoes are easily pierced with the tip of a knife, about 1 1/4 hours. Gently remove foil then return skillet to the oven and bake until cheese is bubbling and browned on top, about 15 minutes more. Set aside to let rest briefly, then slice into wedges and serve.

Adapted from Whole Foods website