Tomatillo Salsa

Tomatillo Salsa
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Tomatillo Salsa
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Ingredients
Servings:
Instructions
  1. Preheat a grill and grill pan on medium-medium high heat
  2. Place tomatillos, jalapeno, garlic cloves, and onion on the hot grill pan and grill until the skins of the tomatillos and jalapeno are charred
  3. Remove from grill and place in a blender or food processor
  4. Add the cilantro, cumin, salt, & pepper
  5. Pulse until finely chopped and mixed together well
  6. Eat as a dip with chips, on tacos, or as a seasoning in your white chicken chili!
  7. **Alternative to grilling** The tomatillos, jalapenos, garlic, and onion can also be roasted in the oven at 400 degrees for 15-20 minutes, or broiled until charred. If broiling, watch closely to prevent burning!
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Butternut Bacon Soup

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Warm up with some hearty fall soup! This bright soup has a prominent autumn flavor from the squash, nutmeg, and cinnamon, but also has a bit of smoke from the bacon. The vinegar helps cuts the sweetness by introducing a little sour. Overall, absolutely perfect for a blustery day as the seasons change.

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We used wild mushroom and sage olive oil and pumpkin spice white vinegar from our friends at Coteau des Prairies Olive Oil Co.

Butternut Bacon Soup
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This delicious fall soup is great hot or cold.
Servings
6
Servings
6
Butternut Bacon Soup
Print Recipe
This delicious fall soup is great hot or cold.
Servings
6
Servings
6
Ingredients
For Roasting
For Soup
Servings:
Instructions
  1. Preheat oven to 400 degrees. Mix the first set of ingredients (butternut squash through salt/pepper) in a bowl. Empty onto a greased baking sheet and roast in oven for 15 minutes. Remove, stir, and return to oven for another 15 minutes, or until squash is easy to squish with a fork.
  2. Meanwhile, cook the other four chopped strips of bacon in a dutch oven over medium heat. Once crispy, move to a paper towel to soak up grease. Keep this bacon to the side to use as a garnish. Do not pour out bacon grease.
  3. Return pot to stove on medium heat. Add baked squash mixture to the dutch oven, along with thyme. Cook, stirring frequently, for about 2 minutes.
  4. Add chicken stock to pot, starting with about 3 cups. Use an immersion blender to smooth out the entire mixture. Continue to add chicken stock until desired consistency is reached.
  5. Add additional spices and more salt/pepper if needed. Add vinegar and stir until combined. Serve with bacon garnish. Excellent hot or cold.
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Pressure-Cooker Beans

I am a fan of the pressure cooker.  I have used one for years and years and have always had success.  I love it because I am busy and there are certain foods I love to eat, but I am too impatient to wait for them. I originally learned to master the art of pressure-cooking while living in Spain and I can pretty much make a great batch of beans of your choice.  Well, we just got in this new pressure cooker and I tried it out in the store last week.  All I can say is WOW!  I am in love with this thing.  I was able to sauté, pressure-cook AND slow cook all in the same pot without a stovetop.  Think pressure cooker meets crockpot.  That’s what this thing is.  It also can make risotto and yogurt, although I haven’t tried those two out yet. Below is the recipe I tried- simple pinto beans, but you could use any bean.  This is one of my own and although very simple, is it quite tasty.

Pressure Cooker Beans
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Pressure Cooker Beans
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Ingredients
Servings:
Instructions
  1. Rinse the dried beans and make sure there are no stones or dirt. Set aside. Dice the onion and mince the garlic.
  2. Heat the pressure cooker on sauté. Sauté the onion until translucent then add the garlic and cook a little longer.
  3. Add the rinsed beans, the liquid and the bouillon if using. Put the lid on the pressure cooker and turn it to the lock position. Set the temperature to pressure cook and the timer to 30 minutes. You can refry the beans by ladling them into a skillet with some of the liquid and mashing them on low heat until they are the consistency you prefer- add liquid as needed so they do not dry out. I really enjoy these beans almost as a thick soup served with cilantro, sour cream and cheese. Sometimes I add a little avocado and green onion. Serve with a tortilla on the side.
  4. The cooker will beep when the 30 minutes are up. Release the steam by turning the valve. When the steam is released, open the lid and you will have a pot of beans! If they seem to need a little more time put the lid back on and give them another 15 minutes.
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