Day 10: Garlicky Salsa Verde

The average Texan consumes so, so much salsa. And it’s a year-round thing. So, even though this is a Fall-focused 31-day challenge (that is stretching out into November, heh)…I’m adding salsa verde. Because I can. And you can, too. Plus, tomatillo season goes into November.

Garlicky Salsa Verde
Tomatillos are those little green jewels most tend to walk right past at the grocery store or farmer’s market. They are part of the nightshade family, which is related to the tomato. They grow in husks and are great roasted, chopped on top of a salad, or however you like.
Makes 3-4 cups of salsa

1 pound of tomatillos (the little green “tomatoes”), about 8 or 9 of them
5 garlic cloves
1/3 cup chopped onions (one-quarter of a large onion)
1/4 cup chopped chives
1 handful of cilantro (2/3 cup-ish), thick stems removed
1/4 cup water
2 tsp chili powder
6 dashes of Chipotle Tabasco
Salt and pepper, to taste (about 1/2 tsp salt)

Step One: Preheat oven to 400 degrees. Remove husks and rinse the tomatillos; remove peel from garlic. On a rimmed baking sheet, spread out the tomatillos and the garlic. Bake for 5 minutes, then flip the tomatillos and bake for 5 more minutes, or until tomatillos are an olive color. Remove from oven, and set aside to cool a bit.

Step Two: In a blender or food processor, add the remaining ingredients, including a little salt and pepper. Next, add the garlic cloves and the tomatillos (plus any juices from the tomatillos). Blend until it is the consistency you prefer. (I prefer pretty smooth…few chunks.) Grab some chips and eat! Or top on some enchiladas. MMM.

With help from
Rick Bayless & The Homesick Texan, but mostly by trial and error 🙂

Ole!
Laurel

~Laurel~

Biscuits and Gravy 2

 I love weekends. They’re busy and relaxing, sunny and rainy, but never too long. We were feeling a little breakfast for dinner last night, and here’s what happened:

Biscuits ‘n Gravy (the quick way)
For a lazy brunch, make your favorite homemade biscuits. For an easy dinner that’s quick, too, bust out the pre-made biscuit dough or bakery-bought biscuits. This gravy is creamy without any fatty cream and will remind you of your Southern grandmother’s amazing recipe for buttermilk biscuits, even if she was from New Jersey. Enjoy.
Serves 6

10-12 biscuits
16 ounces of your favorite sausage (pork, tofu crumbles, etc…)
1/4 cup flour (all-purpose or brown rice flour do well)
1 quart of milk (cow, soy, hemp, almond…something thicker [not rice milk])
Optional: 1/4 teaspoon ground black pepper; 1/2 teaspoon ground sage

Step One:
Prepare your biscuits (oven, already baked, etc.) and heat them. In a large saucepan, brown the sausage. If using pork or other fatty meat, drain almost all of the fat (reserve 1 TB with the meat). 

Step Two:
Next add flour to the cooked sausage and coat the meat. 

Step Three:
Then, add the milk. Stir continuously until gravy starts to thicken (7 minutes or so). Add pepper and sage for flavor. Let sit for a few more minutes to thicken more and stir once again. Spoon over piping hot biscuits and serve.
   
Hope your fun weekend spills over into the week!

Happy eating!
Laurel

~Laurel~

Healthy No-bake PB Banana Pie

Oh. My. Wordy.

Thanks to Katie at Chocolate Covered Katie, we have a new, fun HEALTHY(ish) dessert! A no-bake peanut butter banana pie that even Elvis would approve of. Have 10 minutes? Let’s make it!

No-bake Peanut Butter Banana Pie
This pie is easy, pretty healthy and is a kid-pleaser, too. You can substitute the marshmallows for dehydrated fruit or a natural, sugar-free alternative. Enjoy crustless or with the flavor combination of sweet from the bananas, nutty from the peanut butter and salty crunch from the pretzels.
Adapted from Chocolate Covered Katie 

STEP 1: In a blender, combine these ingredients:
1 1/4 cup peanut butter (you can use creamy, chunky, or a combo of both)
4 medium bananas (ripe is good)
2 teaspoons vanilla extract
2 tablespoons brown sugar or sweetener (optional)

STEP 2: Coat a pie pan with nonstick cooking spray/butter. Transfer the peanut butter mixture to a large mixing bowl. Fold these into the peanut butter mixture:
1 cup mini marshmallows

STEP 3: Using small pretzels, spread one layer into the bottom of the pie pan:
1 to 1 1/4 cups “waffle-style” pretzels (regular 2-inch pretzels from the chips aisle work, too)

STEP 4: Carefully pour the peanut butter mixture into the pie pan. Note: the pretzels will shift and move as the heavy peanut butter filling is poured in. Don’t worry about it. Put the pie pan in the freezer and let chill for 3+ hours. Slice and serve.

I have to work today, but this is a fun treat to look forward to after a long day! Hope you can enjoy this one, too!

Happy Saturday!
Laurel

~Laurel~

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