Colorful Cooking: The chicken and the egg
December 4, 2012
Tomatillos are a green fruit that are found in many Mexican, Latin American and Texas-style cuisines. They are tart in flavor, packed with vitamin C, low in calories and fat and heart healthy. Tomatillos contain anti-bacterial components and are a cancer-fighting food. This colorful food is also high in potassium, which helps regulate blood pressure.Choosing and preparing this healthy food is easy. Pick tomatillos that are green and firm with the flaky husk intact (yellow tomatillos are more ripe and difficult to work with). To store them, keep the husk on and keep them in the refrigerator for about two weeks. When preparing the tomatillo we primarily use them in a vegetable style – they are very acidic to eat raw like fruit. Salsa’s are a great way to enjoy tomatillos since the fruit contains a pectin-like substance that helps bind the sauce ingredients together. Remove the husk and you will find a sticky layer, this needs to be washed off before cooking. Below are two methods to make tomatillo salsa. Dry roasting tomatillos softens the meat and adds a nice smoky flavor to your dish. Blanching the ingredients is a quick way to create a salsa. They have a mellow lemon flavor as well, so adding other ingredients like spicy peppers give the sauce balance. Tracy Miller adds fruits and veggies to all her meals. To contact her, email Tracy@colorfulcooking.com or log onto Colorfulcooking.com.
4 chicken breasts1 teaspoon cumin 8 small, green tomatillos2 Serrano peppers1 Jalapeno pepper2 Poblano peppers 4 Roma tomatoes1 large white onionSaltPepper2 garlic cloves, diced1/3 cup chicken broth1/2 cup cilantro 1 Tablespoon lime juice ——————————————-In a small bowl, mix cumin with 1/2 teaspoon salt and 1/4 teaspoon pepper. Heat grill to medium. Season chicken with cumin mixture and grill 8 minutes, flip and grill 6-8 minutes or until cooked to 160. Heat broiler to high in oven. Peel and wash the tomatillos (they will have a sticky layer when peeled), then slice them into quarters. Slice Serrano and Jalapeno in half and remove the stems and seeds. (Leave all seeds if you want very spicy salsa)Slice Poblano in quarters and remove the seeds.Cut the onion into cubes about the same size as the tomatillos.Quarter the Roma tomatoes. Place tomatillos, peppers, onion and tomatoes on baking sheet and season lightly with salt. Place under the broiler for 10 minutes, stirring once. When finished cooking, place the cooked vegetables in a blender. Remove the center hole of the blender top and cover with a dish towel to allow steam to escape. Add chicken broth, cilantro and garlic and blend well. Place mixture in a pan on stovetop, mix in 1/2 teaspoon salt, 1/4 teaspoon pepper & 1 Tablespoon lime juice and cook over medium heat for 10-15 minutes. Adjust seasoning to taste. Add a little sugar if salsa is too tart.Enjoy salsa over grilled chicken. Serve 4 as a main course.
8 eggs14 oz. black or refried pinto beans8 corn tortillas5 tomatillos1 white onion3 cloves of garlic2 Serrano peppers1/4 cup fresh cilantro1TBLs chicken broth1 tea sugar1 tea salt——————————————-Peel and rinse the tomatillos to remove the sticky film below husk.Place 6 cups water in a pot over med high heat.Add tomatillos, onion, garlic and peppers to water. Once water boils, turn off heat and cover for 6 minutes.Remove Serrano peppers, slice in half and discard the seeds & stems. Drain water and place peppers, tomatillos, garlic, onion and cilantro in blender and pulse until all ingredients form a liquid. Place the pan over med heat, coat with olive oil and add blended mixture. Heat mixture and add broth, salt and sugar.In another saucepan, heat beans. In a saut pan, cook eggs.Heat corn tortillas in saut pan with canola oil. When all is cooked, arrange on a plate. 2 Tortillas, 1/3 cup beans, 2 eggs, salsa. Serves 4.