Salsa Verde

If you have not noticed by now, I like a little spice in my life. Salsa is one of the easiest and freshest ways to jazz up any meal. This recipe is so easy that I bet you will never buy salsa from a jar ever again.

Ingredients

Tomatillos

Garlic cloves

Jalapeños, Serrano or habanera peppers (whichever you prefer-I use a variety in mine)

White onion

Cilantro

Kosher salt

Tomatillos

I’m certain most of you have seen these interesting looking critters at the grocery but, have any of you actually ever used them? Tomatillos are a staple in Latin America cuisine.  When buying tomatillos, look for a firm fruit with a fresh husk.  To preserve the life of the tomatillo, remove the husk, rinse and store in the refrigerator.



Tomatillos



How to make Salsa Verde

In a medium saucepan, fill half way with water. Add around 1 pound of clean tomatillos, 3-4 garlic gloves and 1-2 jalapeños (stems removed). Bring to a boil. Reduce heat and simmer for around 8-1o minutes until the tomatillos have slightly softened.

Remove from heat. Reserve ½ cup water from pan. Drain the remaining water. While cooling, dice up ½ cup white onion and cilantro (as much to your liking).

Once cooled, add tomatillo mixture to a food processor. Add the ½ cup preserved water or less if you like it thicker. Add kosher salt to taste. Blend. Remove from food processor into a bowl. Stir in the white onion and cilantro.

If you want more of a roasted flavor, roast the tomatillos, garlic, and peppers in the oven on a sheet pan at 425°until soft. Either way, delicious.

I rarely make salsa verde for chip dipping. I primarily use it as a topping on chicken or any other meat.

Enjoy!

A Visit from my Mother

It had been almost a year and a half since my mom journeyed from one side of the state to the other to pay me a visit. Between my hectic schedule, questionable pass conditions, and mom fully enjoying retirement, it seems like our schedules never conformed. I shouldn’t complain since I do see her more than I have in years.

During mom’s visits, I always like to cook her something special. Something she really enjoys or would not necessary always makes for herself. There are two dishes/foods that mom fancies; chicken marsala and lamb. I had already made chicken marsala for her when I lived in New Mexico but, I really haven’t made her anything with lamb. I have to admit, until recently I never got too creative with lamb. Years ago, my husband tried it and hated it. So, it was as if it was written off for life. Not long ago, my husband gave it another try and actually liked it. This was a common thing with him, especially when we first met. Over the years, he has added more foods than I can recall back on the “like” board.

Prior to mom’s visit, I tested a lamb kebob recipe that looked super easy, fresh and healthy. Overnight, I marinated the lamb in olive oil, garlic and grated ginger. The next day, I assembled the kebobs with red onion and fresh mint. Once they were on the skewers, I seasoned them with kosher salt and pepper. I put my husband to work on the grill and 6-11 minutes at medium high they were done. Make sure you do not overcook your lamb, you will be extremely disappointed.

The lamb was heavenly. I think my husband ate five skewers that night. Not bad for someone who considered lamb as one of their top ten offenders. I have to say, when I made the kebobs for my mom she enjoyed them just as much. In fact, she had leftovers the next day for lunch.

Lamb is naturally lean and is rich in protein and nutrients like iron, zinc and b vitamins-particularly b12. I only buy U.S. grass fed lamb. I really believe it makes a difference in the flavor and nutrient profile of the meat. Lamb is tender with a mild flavor and is comparable in price to other cuts of beef. If you do not have much experience with lamb and want to learn more visit, The Natural Lamb Co-op at http://naturallambcoop.com/. The website is definitely an “eye opener” but also provides great recipes and cooking tips.



Mom's Plate

If there is a food that you have not tried in quite some time, I recommend giving it another try. Often, adults say they dislike foods that they have not tried since they were kids. I know that my tastes have changed substantially over the years and chances are yours has too.

Happy Grilling!

When Life Hands you a Meyer Lemon…..

If you have never tried a Meyer lemon, here is your opportunity. This citrus fruit is a cross between a lemon and a mandarin. They are small, round and orange. Meyer's are also sweet, tangy and less acidic than yellow lemons. Better yet, they are in season right now (October-March).

Meyer lemons are getting a lot of attention in the culinary world. Many well known chefs are using them in both sweet and savory foods in place of the standard lemon.



Meyer Lemons-Found in your local grocery store



There are countless ways you can use Meyer Lemons to freshen up any meal. I like to use them to make salad dressing. Extra virgin olive oil, a little freshly squeezed Meyer lemon, a dash of kosher salt and pepper. How easy it that? If you want to add a little more sweetness to the dressing you can add a little bit of honey or even a little zest from the Meyer.

Other Fresh Ideas

Use them in meat marinades and seafood dishes.

Freshly squeezed juice on steamed or roasted veggies, fruit, salads, soups and stews.

The skin is also slightly sweet so you can grate the zest over hot cereal, yogurt, salad and fruit.

Add a slice to your drinking water. I'll drink more water if I add fresh lemon, cucumber or pineapple to it.

Make a beautiful arrangement on your counter. They carry a fresh herbal fragrance. I’d rather decorate my kitchen with fresh food and herbs than with fresh flowers.

“It is probable that the lemon is the most valuable of all fruit for preserving health.”

                                                          -Maud Grieve: A Modern Herbal

Hood River, a Day of Exploration

When is the last time you spent a Saturday committed to exploring a nearby quaint town in which you live?  A day you surrender to a typical Saturday of running around and catching up on the things that you fell behind on during the week? A day you spent with your family and enjoyed healthy conversation over a light lunch? Today, I did all of these in the wind surfing capitol of the world, Hood River, Oregon.

In just over two short hours, my husband and I arrived. On the way, we took a leisurely drive along Washington’s Columbia River Gorge. In my opinion, it is one of the most wondrous picturesque scenic byways in Washington.  Located just off this scenic byway is home to Columbia-Crest winery. In 2009, Wine Spectator awarded their 95 point Reserve Cabernet Sauvignon as the #1 Wine of the Year in their annual Top 100 wines of the year edition, a first ever for Washington. If you continue down Highway 14, you will be greeted with Washington’s 2009 winery of the year, Maryhill. This winery has everything going for it, sweeping views overlooking the Columbia River Gorge, stunning sunsets and great wine. In the summer, Maryhill also offers a concert series. I personally attended one last summer and would highly recommend it.

Prior to any trip, I always do a little homework. I want to know what the town is known for, what activities are available and where can I eat. Hood River has so much to offer that you could visit seasonally and each experience would be unique and different from the other. Today, I was on a mission to explore local restaurants. One thing that draws me to Hood River is their focus to promote healthy & sustainable cuisine. They do this by supporting local farmers and buy naturally raised products and organic when available. Hood River itself is known for their 14,000 plus acres of commercial pear, apple, cherry and peach orchards. An interesting fact, Hood River leads the world in Anjou pear production and 50% of the nation’s winter pear crop comes from there as well.

Today, I found three restaurants that were on my wish list. All three buy from local farmers and ranchers and display their affiliates on their menus. Everything you eat, you know where it comes from, you know that it is fresh and you know that it is of high quality.  The first restaurant on my list was Nora’s Table. They are only open for dinner so, I am going to have to save it for a different visit. I did stop by and look in the window. It seemed to be small but cozy. All the tables were dressed with white table linens and fully set. The second restaurant, Celilo appears to be fine dining at its best. The restaurant is large, modern and full of local art-work. Celilo is also the co-founder of Sixth Street Bistro, the restaurant I went to today. I wanted to experience a casual place where the locals like to go. Sixth Street Bistro was located in an old house and has been in business for over 10 years. The atmosphere was casual. The food was super fresh and full of flavor. I had Thai beef satay in a red curry sauce. My husband had an Anjou pear and walnut salad. Both had great presentation, particularly my dish.




Beef Satay with Red Curry Sauce

 

  






Anjou Pear & Walnut Salad

 

  

I had such a great day experiencing Hood River. In addition to my restaurant focus, my husband brought his mountain bike to be adjusted at a local bike shop, we walked the streets of historic downtown and browsed through local shops. It’s hard to imagine you can do all of this in one day and still make it home by 5pm. 

Backyard I came across during my travels




Historic Downtown


 

Naked Winery-A fun wine tasting experience




Environmentally friendly brewery



 I hope this post has inspired you to get out and be adventurous, seek out something new and don’t take life’s simplest things for granted. Some of the best conversation I have with my husband is on days like this. Our minds are clear and our thoughts are fresh. If you have any new experiences to share, I would love to hear you comments. Remember, some of your best travel experiences are within a day’s drive.

Happy Trails!

P.S. Celilo is offering cooking classes if anyone is interested.



















Halibut Veracruz

I wanted to share this fantastic recipe I tested over the weekend. I pulled it from my most favorite website, The Food Network. This recipe is a compilation of fresh ingredients from the gulf coast of Mexico, thus the name Halibut Veracruz. Seriously folks, this one is a keeper.



How fresh is that?

 Halibut Veracruz

http://www.foodnetwork.com/recipes/guy-fieri/halibut-veracruz-recipe/index.html

This recipe was super easy. I made a couple modifications to the recipe. I grilled the fish rather than baked it in butter. I also used chipotle green olives over the standard spanish green olive. For wine, I cooked with a dry Washington riesling from Gooseridge. Don't be shy when it comes to garnishing this dish. Pile on the cilantro and avocados. Avocados are heart healthy and literally full of nutrients. The California Avocado Association (CAA) believes that California Avocados may be one of nature's highest achievements. I think that speaks for itself.  The CAA also has an informative website that provides avocado preparation, nutrition information and some off the chart heart healthy recipes. I even saw one for baby food.  For more information visit http://www.avocado.org/.


Foodie509 version



Buen Apetito!                                                         

                    

Fresh Basil, Fresh Eats

I know there is nothing out of the ordinary about fresh basil but, last weekend when I was grocery shopping I picked up some live basil. Live basil still has it roots and it is packaged upright in a little water. Once you bring it home you place it in a glass with water and keep it on your kitchen counter. When you’re ready to use it just pluck off what you want. I love that! It makes me feel like its summer in February. I don’t know about you but I absolutely love fresh herbs!



Live Basil



Fresh basil is aromatic and full of flavor. It can be used in a variety of dishes and carries a laundry list of health benefits. Basil is high in vitamin A, K, and iron. Basil is also full of anti-oxidants and is known to have anti-bacterial and anti-inflammatory properties.

Basil is most commonly used in Italian, Thai and Vietnamese foods.. One of the simplest ways I use basil is in salads. Mince up a handful and mix it in with your mixed greens. Talk about bringing things up a notch!

Tonight, I took roma tomatoes, cut them in half and placed them on a cookie sheet. I drizzled them with olive oil, balsamic vinegar (buy a decent balsamic, it will make a difference) and season them with kosher salt and fresh ground pepper. I roasted them in the oven at 400° for about 10 minutes. Every oven is a little different so, I would say 375°-400° for 10-15 minutes will do. I like the roma’s tender but firm. My husband on the other hand likes them soft. So, I will leave it up to you for how long you decide to cook them for. Take them out of the oven and sprinkle them with fresh minced basil.

Cooked

Roasting Roma’s does bring an intensity of flavor and sweetness that you would not otherwise get if you were to eat them raw. Cooking them also boosts their health benefits by increasing the amount of lycopene, a potent antioxidant.  Lycopene has been shown to reduce the risk of cancer, heart disease, and macular degeneration.

 My husband absolutely loves these roasted tomatoes and tonight he ate seven of them! I have to admit, I ate my fare share as well. Some of the tastiest foods are the easiest to make. It'll take your oven longer to heat up then it will for you to prepare this fresh eat!





Bon Appétit!

Red Wine & Chocolate 2011

Yakima Wine Association Winery Tours Washington Wines

Speaking of New Mexico.....

I couldn’t think of a better way to start my blog than to share my favorite fruit of New Mexico. You may be surprised to find, it’s actually Hatch Green Chile. These fine chile peppers are relatives of tomatoes. I think they belong to what they call the nightshade family. Anyway, anyone who is from New Mexico or has visited will agree that these chile’s are dang tasty.

Roasting chile peppers is quite easy and so healthy and delicious. I guarantee you will never buy another can of chopped green chile’s ever again. Now that I live in Washington, I don’t have availability to Hatch Green Chile so, now I buy Anaheim Chile Peppers which is found in nearly every grocery store right next to the jalapeños and poblano’s (which are also really good roasted). I would speculate most of you have seen these peppers and often wondered what people use them for other than chile relleno’s. I roast chile’s all the time. It’s kind of like salsa, I put chile on everything. My favorite way to eat chile is on steak, pizza, tacos, burritos, sliders, scrambled eggs, soups and even them by themselves. They really are such a flavorful way to jazz up any meal. These mild peppers are packed with vitamin C (equivalent to more than six oranges), potassium, folic acid and capsaicin (which may temporarily boost your metabolism).

Chile peppers can either be roasted on a gas grill or broiled in the oven. I prefer them grilled on the BBQ but it’s a little chilly out this evening so, I roasted mine in the oven. Place the clean firm peppers on a sheet pan or cookie sheet and place under the broiler or on a hot grill. The skins will soon begin to blister. Continue to turn the peppers until all sides are blistered. You know they are done when the skin looks charred and the skins have completely blistered.

Take off grill or out of oven and either wrap them in a clean damp dish towel or place them in a pan with a lid so the steam doesn’t escape for 10-15 minutes. I prefer using a pan but everyone has their own preference. This loosens up the skins for easy removal.

The next step is the fun part. Wearing gloves is highly recommended when cleaning peppers. I personally do not use them but, I know that some people would be miserable if they did not wear them. Next turn on your tap water and place peppers under water. Using your hands, remove the skins and then the seeds and ribs. The more rib you leave behind the hotter the pepper will be. Lastly, remove the stem.

Once they are all cleaned you can dice them up or leave them whole. If you leave them whole, put them in a bowl with a little extra virgin olive oil and kosher salt and put them back on the BBQ for one last round of light grilling. I highly recommend you try this the next time you grill any steak or burger.

If you are interested in learning more about Hatch Green Chile, I recommend watching this brief CBS Special.

http://www.cbsnews.com/video/watch/?id=4423356n

Happy Roasting!