Yesterday I got about 5 pounds of tomatillos from Harvest Share. I had eaten them before but never cooked with them. Last night I made a quick stir fry with them that was tasty. Seeing how they cooked, I wondered if they might work for a shakshouka. No harm in trying, right? Well, I tried it. I liked it. I will make it again. Shakshouka made with tomatillos is very different, but still very good.
To make the shakshouka, I heated my pan to medium, added 1/2 tsp of cumin and 1 tsp of red chili flakes to my dry cast iron man and let them toast for a couple minutes, just long enough to make the air fragrant. I then added 1 TBSP of olive oil and 1 cup of chopped yellow onions, and 2 cloves of garlic and sautéed until the onions were tender and turning transparent.
While they cooked, I chopped up 6 small tomatillos. I added the chopped tomatillos and let everything simmer until the tomatillos cooked down. I squeezed juice from one lime to make it zing. After about 10 minutes, I added 1 cup of water and stirred.
When the tomatillos were broken down into a sauce, I cracked four eggs on top to let them poach. To be on the safe side, you can crack your eggs into a small bowl and slide them into the liquid to avoid breakage. I find that if I crack them on a flat surface, I don’t break the yolks and I don’t get shells falling into the dish either. Add some salt and pepper to the eggs.
I let them poach for a few minutes, covering them for the last minute to make sure they cook thoroughly, though not so the yolks get hard.
So this made four servings, or two with 2 eggs. There is a delicious tartness to this shakshouka. There’s gentle heat from the pepper flakes and some delicious umami from the the eggs. It was delicious and I will definitely make it again.
I was passing the radishes at WinCo and saw how big and beautiful they were, unblemished and at their peak. I could not resist grabbing a bunch. I also got two big heads of cabbage and about a pound of cilantro at the Oregon Food Bank’s Harvest Share so I really needed to figure out something to use them. I remembered how La Sirenita would add slices of radish as a garnish and got this crazy idea of making a Mexican cole slaw. I looked at a few recites for ensalada de repollo, but didn’t find anything that appealed to me.
- 1/2 head of cabbage sliced thin, salted and rested in a colander for 20 minutes. Squeeze out liquid.
- 1/2 red onion sliced thin and chopped
- 4 large radishes sliced horizontal, as thinly as possible
- 1/2 cup of chopped cilantro
- Zest from 1 lime (get all the zest you can)
Mix well using blender or Magic Bullet.
- 1 fresh lime, juiced
- 2 TBSP olive oil
- 1 TBSP rice vinegar
- 1 tsp chile powder
- Salt and pepper
So, the traditional ratio for a vinaigrette is 3:1 oil and acid (vinegar) and this is closer to 1:1 with the lime juice. But that’s how I like it, I am happy with just vinegar, but it really needs the oil to make the vinegar adhere to the veggies and suspend all the spices, so I never do 3:1 even if that is the proper ratio. Cooking is about personal preferences and I will use a Magic Bullet to help these emulsify even though the ratio is out of balance. It is what I like. For a more traditional dressing, 3 TBSP of olive oil to 1 TBSP of vinegar.
This is not a single serving because this salad tastes better the second, third and fourth days. It makes 8 to 10 servings. I love this on a tostada with some broiled carne asada.
Fast and easy comfort food you can eat with your hands!
In a small pan, add 1/2 tsp of olive oil and sautee 1 tbsp of chopped onion, add 3 ounces of ground turkey, salt and pepper and a dash of garlic powder and let it brown, breaking it into small pieces as it browns. Add 2 TBSP of green salsa and 1 TBSP of ranch-style dressing and stir. This makes two wraps.
Heat flat, ungreased griddle on medium.
Place half of the mix in the middle of a large flour tortilla, add a handful of chopped romaine lettuce and about an ounce of shredded pepper jack to each tortilla. Squeeze fresh lime juice all over the lettuce and cheese. !/2 of a fresh lime will do both wraps. Roll into packet and repeat for the other tortilla. Place on the griddle and heat until browned on each side.
This has such a tasty blend of creamy and spicy flavors from the ranch-salsa sauce. The lettuce stays firm and adds a pleasant crisp freshness to it.
Add 1 cup of wheatberries and a tsp of salt to 2 cups of water and bring to a rolling boil, reduce to a low simmer, cover and let cook for an hour. Check to make sure it doesn’t burn, adding more water if necessary. Strain and rinse in cold water and set aside.
In a bowl, mix 1/4 cup of chopped onions with 1 red pepper, 1 carrot, 1 celery stalk, 1 serrano chili and 1/2 cup fresh cilantro, chopped. Squeeze the juice of 1 fresh lime and add 2 to 3 TBSP of olive oil and some salt and pepper to taste. Toss in the wheatberries and refrigerate until it’s time to serve. This makes 4 servings – but only gets better the second day.
I get frozen Alaskan cod from Schwann’s because it’s easy, convenient and delicious and it’s as close as someone in Portland can get to torsk (Arctic cod). If you live in Minnesota or North Dakota, you can probably get torsk more easily. I thawed the fillet, added 1/2 tbsp of butter to a saute pan, tossed in the cod and sprinkled salt, pepper, dill weed and paprika on it and let it cook lighting on one side for 3 minutes, turned to cook another minute on the other side and then plated. I added a large serving of the wheatberry salad on the side.
The torsk was, as always, light and flaky. The paprika gives it a nice smokiness and the dill adds a bit of freshness. The salad was crunchy and fresh with plenty of heat from the serrano and a bright tang from the limes. I love the flavor of lime and chili together and this salad was a great medium for those flavors.