As good as Ninfas!

It's been months, if not years, since I posted any recipes or cooking experiments over here.  So, for your eating pleasure here's a recent adventure in cooking!

Last year I saw an episode of Rachael Ray during which she cooked Cuban-style beef tacos with green salsa.  She mentioned eating Ninfa's green salsa during a summer trip to Texas and she asked what all they put in their salsa and recreated it.  Well, this is my recreation of Rachael Ray's recreation of Ninfa's green salsa, or salsa verde if we're gonna be authentic.

I bought these tomatillos from the local $0.99 Only store.  It contains 1 1/2 lbs and I used roughly half the package.  So in the recipe below I put 1/2 lb of tomatillos but go ahead and use two or three more if you're not convinced that's enough.

Here's a close up of my sizzling veggies.  I put them all in there whole.  You can see some of the smaller tomatillos on the top left of the photo are starting to soften and brown.  You don't want to burn them, but it's okay if they get a little brown.  I coarsely chop the onion and place the whole wedge in there; it will break up as it cooks.

The finished product!

Salsa Verde
1/2 lb tomatillos, husks removed and rinsed
1-2 fresh OR canned jalapenos, stemmed; (optional: remove the seeds if you're worried about heat)
1/2 large yellow onion, quartered
3-4 cloves of garlic
2 T olive oil
Juice from 1 lime
1 ripe avocado, pitted
1 tsp cumin
2 small handfuls fresh cilantro (that's coriander, for you gringos!)
salt to taste (I use about 1 tsp)
Dash of chili powder & paprika optional

Heat the olive oil in a heavy skillet over medium heat.  Add the onions, tomatillos, jalapenos (only if using fresh) and garlic WHOLE (all of these first 4 ingredients).  Cook, turning so that all sides are cooked through and start to brown.  The tomatillos will be soft and start to release their juices, the onions will be translucent, the jalapenos will soften and the skin will brown, and the garlic will soften.  (If you're worried some of the veggies will get overdone then go ahead and remove with a slotted spoon and place in blender.)
Once all veggies are finished add contents to a blender or food processor.  Add the remaining ingredients (this is where you add the jalepenos if using canned).
Blend until creamy and serve with tortilla chips or on tacos, taco salad, steak, chicken, etc.

 Hope y'all enjoy!

I've Gone Green!

Green smoothies, that is...

Pictured in the blender, from top to bottom:

5 ice cubes (I'll add a couple more next time)

1 1/2 cups of water

1 medium-sized Gala apple, cored but not peeled

1 cup of grapes

2 Bananas

2 handfuls of . . . . SPINACH

Yup, that's right. Fresh spinach in a fruit smoothie! And I wouldn't lie to you folks when I say it was YUMMY!

That is if you could get past the green color . . .



I'd highly recommend this to anyone -- even you veggie haters! -- as a way to get more much needed veggies and nutrients in your diet.

A BIG THANKS to Leann for showing me the green!

I just invented the above recipe; clickie the linkie for Leann's authentic recipes if you don't want to experiment like I did. Yesterday I used a cup of frozen fruit, a Dannon Light & Fit yogurt smoothie, a banana and 2 handfuls of spinach. It wasn't as green as the one today, but still delish and less intimidating.

Enjoy!

Playing with Plantains!

I never tried plantains until this time last year. It's a huge Latin American delicacy but it was never used in any of the Mexican dishes I grew up with. In fact, it's not even really a Mexican thing. Anywho, I was out to dinner one night and it was ordered for me. They were good, a bit greasy though.

At the luncheon I went to Tuesday they had some thin strips of fried plantains in the bread basket. I decided to try one since I'm sure plantains are ok for SB. It was yummy! I detected some cinnamon on it, so reminded me of a dessert instead of a side.

Anywho, out shopping Wednesday (which was FABULOUS because that meant I didn't have to food shop this weekend!) I decided to buy two plantains. I searched different recipes online but then decided to do my own thing in the end 'cause everything I came along looked extremely greasy and slimy.

I wanted to make them crispy like the ones I had Tuesday, so I used a potato peeler (my Venezuelan friend who was at the luncheon told me that's how they made them). It was slimy and slippery and I didn't feel like fiddling with it so after a few strips I gave up and then thinly sliced the rest of the plantain.

I heated some oil and just minutes later, viola! Fried plantains:



Now I know fried anything is not completely SB acceptable, but I figured it's a nice treat every once and a while. And salted, they taste exactly like potatoes! So dinner tonight will be burgers and plantains! Yay!

Carne Guisada

I told you it looked vastly different from the pic in this link! It was delish, though! A bit tough, so I'll have to simmer it a bit longer next time. I used fresh garlic instead of the powder -- about 5 or 6 cloves! And I used closer to a tablespoon of cumin instead of a teaspoon. And nearly a half a cup of [whole wheat] flour and 1 1/2 cups of water to make it more gravy-e (less water because as the meat cook a lot of broth accumulated in the pan). I cooked a family pack of stew meat, so I had closer to 2 3/4 pounds as opposed to only 2 pounds.

I served it up with refried beans (canned, of course!) and my special zucchini & squash side. Hmm...I'll have to post that recipe sometime. My brother, who hates squash with a passion, would eat it . . . if he HAD to eat squash, of course!

As I was eating I couldn't help but dream about homemade flour tortillas. Mmmm . . . I still haven't perfected that recipe yet . . . but I can't try until March, anyway. *sigh*



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Ok, since I'm typing this post and watching the end of Lost, simultaneously, I just have to comment that I SO CALLED IT!!! I won't say what, in case someone's reading this who hasn't seen it yet, but halfway through the show I told my mom how it was strange how they kept just saying, "him," and not his name. So I said, "Ya know, it would be too obvious for him to be ______'s ____, so he must be ______'s ____." And I was right!

Sunday Cookin'

So this Sunday I tried out Jana's Turkey Meatloaf. I only tasted a bit and LOVE IT! I'm saving it for lunch tomorrow. The only variations I made in the recipe was I added half a diced green onion, used the whole egg, seasoned with salt, pepper and garlic, and I also substituted butter for the Smart Balance (only because the container was almost empty). I made Brussels Sprouts with Garlic to go along (trust me, they're much yummier than they sound!). Here a portion dished out in my Gladware:


Hmm . . . it does look a bit bland dished out like that, but believe me when I say it's DELISH and not as heavy as a traditional meatloaf.

I also made the usual, easy meal: chili. I have no recipe. I just throw it all together and it usually turns out great. This time I put only one type of bean and I added chopped zucchini. It's still rather meaty and spicy, though, and it tastes great!



I wanted to make chicken salad (a recipe I learned from an old college roommate) but I ran out of time. It's already 9:45 and I still have papers to grade. What the heck happened to this weekend?!

It should be a rather easy week, so hopefully I'll have time to make the chicken salad and chicken and black bean soup. Yay!

I'm stuffed!

I bought the ingredients to make this last week. Thankfully the italian sausage lasted uncooked until this evening!



It's my version of a restaurant quality pasta dish recipe Brandi has. Don't get me wrong, she'd happily give me the recipe; I just couldn't be bothered to call and transcribe it!

The main ingredients consist of italian sausage, mushrooms, onions, garlic, spinach and angel hair pasta. I basically threw it all together with some spices and I think it turned out rather close to the original. I'll have to get the real recipe one of these days and see how it compares.

Our family could DEFINITELY open a restaurant. Between Brandi and I we could cook or bake anything! And Bird will be the grill master. My dad and brother, Sha, will be the taste testers. Mom will keep the kitchen tidy, and the kids will bus the tables. Sounds like a plan to me!

Sunday Cookin'

Every Sunday afternoon/evening I cook food for the upcoming week. Today I tried out two new recipes: Jana's Chicken Chili and my own invented Baked Ziti. Both turned out fabulous!

Here's the ziti:

I know it's not a pretty presentation, but it was a yummy dish! All I did was cook a box of ziti (I actually think it was penne; and I used whole wheat pasta), and mixed it with a container of ricotta, about 4 cups of mozzarella, an egg, and 2/3 of a can of spaghetti sauce. Then I dumped it in a 9x13 inch pan, poured the rest of the spaghetti sauce over top and sprinkled it with grated parmesan cheese. I baked it for about 30 min at 375.

I followed Jana's chili recipe rather closely. I don't use taco seasoning packets, so I just added my own usual spices -- salt, pepper, garlic, chili powder, cayenne pepper, and whatever else catches my fancy. I also added a diced fresh jalapeno. It probably could have used two. It was very tomato-y but still tasted great. Here's the final product:


I had hoped to make another invented past dish, but ran out of time. Maybe later in the week.

Anywho, just thought I'd share what's cookin.'

Turnip Soup

As I speak, there's a large pot of Jana's Hearty Minestrone simmering that contains an obscenely large amount of veggies, particularly turnips.

I'm worried. Sure it smells good, but it's a whole lotta soup with a whole lotta veggies. This is what the big pot looked like before I added the 6+ cups of chicken broth:



I love veggies, but still! However, it's received positive reviews, so I'll just have to wait and see. I'll let ya know how it turns out!

****************
Update:



It was yummy! Different from what I'm used to, but yummy, nonetheless. I'll definitely make it again. But not anytime soon 'cause there's TONS of leftovers!

Tonight's Dish

Easy Fried Rice



This recipe is a variation of one I found at All Recipes. It's hard for me to write up a recipe since I throw things together and season as I see fit, never measuring. But I'll give it a try!

INGREDIENTS
* 1/2 pound boneless skinless chicken breasts
* 2 T vegetable oil
* 2 T soy sauce
* 3 green onions and tops, chopped
* 1 carrot, julienned (I left this out)
* 1/2-1 cup frozen peas or snap peas
* 1/2-1 cup fresh cut string beans (I usually boil these a bit first)
* 2 eggs, beaten
* 4 cups cold cooked rice (I used brown rice)
* 3 tablespoons Teriyaki Sauce (I used an organic one w/ garlic & ginger)
* Salt, pepper and garlic to taste.

DIRECTIONS

1. Cut chicken into thin strips.
2. Heat oil in hot wok or large skillet over high heat. Add chicken, green onions , carrot (again, I didn't do carrot), and soy sauce. Stir-fry 3 minutes, or until chicken is nearly cooked. (I always add seasonings in this step and may had more later, after the rice has been added to the meat.)
3. Add veggies (I use peas and/or string beans). Cook 3-5 minutes more.
4. Add eggs; cook, stirring gently, until firm. Stir in rice and cook until heated through.
5. Add teriyaki sauce; remove pan from heat. Stir mixture until well mixed. Serve immediately.

I know it's not true fried rice, but it's still yummy. Hope you enjoy!

It's a Double Feature!

I made this for dinner.



Mexican [Brown] Rice with Chili, topped w/ shredded cheese. Dang, I'm good!

The Best Think About A Turkey Dinner

Left-Over Turkey, Mushroom and Wild Rice Soup:




It's soooooooooo delish!!! Even my brother didn't have anything negative to say about it!

Recipe courtesy of Kalyn's Kitchen.

Oh, and I had meant to post a pic the other night of our finished dinner -- turkey, dressing, homemade gravy, brussels sprouts, and sweet potato casserole -- but we got busy eating it! Maybe next time . . .

Golabki: The End Result

I placed three on the plate and cut the biggest one open so you can see the inside.

I thought it was a bit bland, but then again I haven't been able to taste anything for nearly a week now. Mom and Dad* loved it and said it was perfectly seasoned. So, there you go.

Now, I would post the recipe, but I'd have to cook it again and figure out how much of what I used. I usually don't think about it when I cook. I just throw things together and hope it turns out ok. That's why most everything I make always tastes amazing, but not exactly like its predecessor (like my salsa, for example). Oh well.













*And Dad will be the first one to say something tastes horrible. In fact, he was rather skeptical during the cooking process. More than once he walked over to the stove and detestably stirred the sauce.

Cooking Experiment: Golabki

Ever since I got back from Bedford I've been wanting to try to make my friend Justyna's polish dish golabki -- cabbage wrapped meatballs (meatballs that have rice mixed in...mmm...). Well, I finally had the time, energy, and ingredients to give it a go tonight!

Here are two snapshots of the prep process:





Justyna puts the cabbage rolls in a double steamer, but since I don't have one I opted to bake them. I also put about 1/3 of the sauce over the top 'cause I was worried they would dry out in the oven. I searched the internet and my product is a combination of what I remember from Justyna and two of the recipes I found online. If it weren't for the 6 hour time difference, I would just call her and forget the internet search results. Oh well.

It's in the oven now, so I'll let you know how it turns out . . . after it finishes cooking for 90 freaking minutes!

This one's for you, Brandi

I found this recipe on the back of my package of Farmland All Natural Uncured Bacon. It's kinda like a quiche minus the crust, like you were talking about on OWOA. I made it this evening and we tore it up! So yummy!!! My alterations are italicized.


Mediterranean Frittata

6 slices of Bacon, cut into 1 1/2 inches
6 large eggs
1/4 t minced garlic (I pressed 2 cloves instead; I love garlic)
1/2 C (2 oz.) crumbled feta cheese with sundried tomatoes and basil (mine was minus the tomatoes and basil)
4 C (about 5 oz.) fresh spinach (I used half a box of frozen spinach)
1/2 C chopped fresh mushrooms
2 T finely chopped red onions

1. Place oven rack in center of oven; heat broiler. Cook bacon in 10-inch ovenproof nonstick skillet over medium-high heat until done but not crisp. Remove bacon from skillet and drain on paper towels.

2. Whisk together eggs and garlic; stir in cheese. Set aside. (I added some salt and pepper in this step)

3. Stir-fry spinach, mushrooms and onion in bacon grease remaining in skillet over medium heat until spinach wilts (again, I added a bit of salt). Stir in bacon, egg and cheese mixture until evenly combined. Cook until eggs are done on the bottom.

4. Place skillet on center rack in oven. Broil until eggs are set and just begin to brown around the edges of pan, about 3 minutes.

Makes 4 servings.



Here's what it looked like when I took it out of the oven:



Notice the serano peppers I'm sauteing in the background for some homemade salsa. Mmmm . . . that turned out really nice as well.

I topped a slice of the frittata with some cheddar cheese and salsa, giving it a latin twist.



I'm TOTALLY making this recipe again and it's so easy to add different things to get different flavors. Hope you enjoy!