Tuesday, April 29, 2014

Baked Shrimp with Tomatillos

Although I'm posting this recipe out of season I didn't want to lose it.  It is a great recipe to use tomatillos which if you are a CSA member you may receive in one of your boxes.  Otherwise you can find them in the grocery store in the produce department, often with other Latino vegetables.
They are most often used for green salsa but this is a great recipe if you want to try something different.

  • 2 Tbsp vegetable oil
  • 1 medium onion, chopped, about 1 cup
  • 1-2 jalapeno chiles, seeded, minced
  • 3 garlic cloves, thinly sliced
  • 1 lb tomatillos, chopped (see note below on preparing the tomatillos)
  • Salt
  • 1/4 liquid (water, chicken broth or clam juice)
  • 1 lb shrimp, peeled & deveined
  • 1 cup Cotija queso seco cheese (can substitute feta)
  • 1/4 cup chopped cilantro
  • Lime juice
  • Black pepper
    An oven-proof sauté pan or cast iron pan
    1 Heat oil in the pan you will use for baking. Add the onions and jalapeños, cook for 5 minutes on medium high until the onions begin to brown. Add the garlic and cook a minute more. Add the tomatillos, reduce heat to medium and cook for 10 minutes, until the tomatillos are cooked through, but still hold their shape. Sprinkle salt over the tomatillos as they are cooking.
    2 Add liquid.
    3 Add the cheese and shrimp. Cook in a preheated 425°F oven for 10 minutes.
    4 Remove pan from the oven. Right before serving, mix in the cilantro and sprinkle with lime juice and freshly ground black pepper.  Serve the shrimp with heated flour tortillas to make delicious and unusual tacos.

    Preparing Tomatillos:
    Remove the husks before using, the husks are inedible. Tomatillos are very easy to cook with because they don't need to be peeled or seeded. Their texture is firm when raw, but soften when cooked. Rinse before using as the tomatillo is covered by a sticky substance. Do not peel the green skin.
    Adapted from Simply Recipes.com (see the website for a picture of the dish)

    Friday, April 25, 2014

    Sweet Potato Cornbread

    This is an excellent recipe for a cornbread made with sweet potatoes.  This recipe uses no flour which is a consideration if you have an issue with gluten. 

    5 large eggs, whisked
    1 cup sour cream (low fat is OK)
    3 tablespoons sugar
    1/2 cup (1 stick) butter, melted
    2 cups (16oz) cooked and mashed sweet potatoes (see note)
    1 3/4 cup + 2 tablespoons stone-ground cornmeal
    2 tablespoons baking powder
    1 teaspoon table salt

    Set oven at 425F. Rub a cast iron skillet with butter and place in the oven to heat up along with the oven. If a cast iron skillet is not available you could use a 9" square pan.
    In a large bowl, whisk the eggs, then whisk in the sour cream and sugar, then the butter and sweet potatoes. Measure the cornmeal, baking powder and salt into a separate bowl.  Combine the baking powder and salt with the cornmeal. Then whisk the cornmeal into the wet mixture, whisking just until combined.
    Turn batter into the hot skillet and bake for about 25 minutes or until golden and a tester inserted into the center comes out clean.
    Cut into squares or slices to serve warm if you like or let cool, cover and serve later in the day.

    Note:  It took about 1-1/2 pounds of sweet potatoes to yield 2 cups of mashed cooked sweet potato. They can be baked or boiled.

    Adapted from A Veggie Venture which also includes a nice picture of the cornbread: http://kitchen-parade-veggieventure.blogspot.com/2014/03/sweet-potato-cornbread.html

    Tuesday, April 8, 2014

    Delicious Breakfast Sandwiches

    This recipe was adapted from a recipe from Cook's Country.  I served them when my family visited from Chicago.  They are very adaptable.  You can use different types of sandwich buns; cook the eggs however the eater prefers; and use whatever variety of cheese you like and have available.  The arugula and sliced tomatoes are also optional.

    4 English muffins, split (I used Brownberry sandwich thins)
    3 tablespoons softened butter
    1/4 cup mayonnaise
    2 teaspoons Dijon mustard
    4 large eggs
    Salt and pepper
    4 slices of thin deli ham
    4 ounces shredded or sliced Gruyere cheese
    1 1/2 cups arugula
    4 thin tomato slices

    Butter the English muffins or sandwich buns (split) and broil until lightly brown.  Mix mayonnaise and mustard.  Cook eggs however you like.  I made poached eggs for one, scrambled eggs for another and sunny side up eggs for the third.  Essentially I doubled the recipe because each person ate 2 sandwiches. 

    Take a muffin half and spread with mayonnaise/mustard dressing.  Top with a slice of ham, the eggs, and shredded or grated cheese.  Warm in the oven for a minute or two to melt the cheese.  Remove, top with arugula, tomato slice and the other half of the muffin. 

    I was able to buy the ham, eggs, cheese, arugula and tomatoes all at our winter's farmers market.  I had the mayo and mustard in my frig, so I just needed to get some sandwich buns at the store.  The sandwiches were very popular with my family as well as being quick and easy to make.

    Adapted from Cook's Country.com