| THIS IS A READ-ONLY ARCHIVE FROM THE SORABJI.COM MESSAGE BOARDS (1995-2016). |
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also, i've spent a lot of time typing old recipe clippings (that i used to just stuff into a notebook) into my Master Cook recipe software thingie. it really rocks. i came across this recipe that i adore, and i made it this afternoon (because tomatillos are nearly free here and perfect in texture and sweetness) and i had forgotten how much this one ROCKS. Tomatillo Soup 1 tbs olive oil 1 medium yellow onion, diced 10 tomatillos, quartered and sliced 4 cloves garlic, crushed or minced 3 cups corn kernels (canned or frozen) 1 can peas (or one cup frozen peas) 2 15oz cans vegetable broth 8 oz firm tofu, cut into chunks (optional) 1/2 cup fresh cilantro, chopped 1 red bell pepper, diced 3 jalapeno peppers, seeded and diced Directions In a large soup pot, cook onions, garlic, and 8 tomatillos in olive oil for about five minutes over medium-high heat. Add 2 cups of the corn, peas, tofu, 1/4 cup of the cilantro, and 1 1/2 cans of the broth. Bring to a boil. Tranfer to a blender and puree until smooth. Wipe out the pot, and saute the red pepper, jalapenos, and remaining two tomatillos for five minutes in a teaspoon of oil. Pour the puree back in the pot. Then add the remaining 1 cup of corn, 1/4 cup cilantro, and 1/2 can broth. Season with salt and pepper to taste. Simmer on low for 15 minutes. Serve hot or cold. |
ps- update your damn site. |
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let me know how you like it, agatha. i don't feel like paying attention to my website much these days. actually, maybe i'll fix it up tonight or tomorrow. kevin's out of town for the weekend. he's mad that i didn't go to lubbock with him. i bailed at the last minute, figuring i'd feel better if i spent the weekend getting the final messy details of my new life here straightened out so that i can hit the job hunting thing full force on monday. i was seriously side tracked when my stuff arrived, and then pissed off about not getting that job i interviewed for. anyway, today i made this recipe from Martha Stewart's Living, but i altered it a little. i haven't eaten it yet, but it appears to have turned out pretty good. i'm going to eat some for dinner, with a lamb steak. Quinoa Spinach Bake Ingredients 1 pound fresh spinach leaves 1 tbs olive oil 1 med yellow onion, diced 2 cloves garlic, crushed 1 tbs thyme 2 tea rosemary 1 tea crushed red pepper flakes 2 cups cooked quinoa (1 cup uncooked) 1 cup lowfat ricotta cheese 2 large eggs, lightly beaten Directions Put a cup of uncooked quinoa in a small pot and cover with two cups cold water. Bring to a boil, reduce to a very low simmer and cover the pot with a lid. Quinoa cooks really fast, so watch it carefully. All the water should absorb, but the quinoa shouldn't be mushy. Wash and dry spinach leaves. Chop them up finely and put in a bowl. Saute onion, garlic, and spices in olive oil until onions are clear. Spoon into bowl with the spinach. Add the quinoa, ricotta, eggs, and season with salt and pepper. Coat a baking dish with cooking spray or olive oil and put the spinach stuff in it. Cook it in the oven for 50-60 minutes at 350 degrees. |
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