Tomatillo Salsa Verde

Tomatillo Salsa Verde
1 pound tomatillos, husked
1/2 cup finely chopped onion
1 teaspoon minced garlic
1 serrano chili pepper, minced
2 Tablespoons chopped cilantro
1 Tablespoon chopped fresh oregano
1/2 teaspoon ground cumin
1 1/2 teaspoons salt, or to taste
2 cups water*

Bring all ingredients to a boil in a saucepan.  Reduce heat to medium-low and simmer until the tomatillos are soft. (10-15 minutes)  Puree in a blender until desired consistency.
*I use about 1 cup of water, sometimes even less.  I am trying to get it a little thicker.

Creamy Dill Salmon

Creamy Dill Salmon

(from the book "Against All Grain- Meals Made Simple"

Fish:

6 (6 oz) salmon fillets, skin on

1 T. melted butter or olive oil

sea salt and black pepper

Sauce:

2 T.  butter or olive oil

5 cloves garlic, crushed into a paste

1/2 cup chicken stock

3 T.  full-fat coconut milk

2 tsp. Dijon mustard

2 tsp. fresh lemon juice

1/4 cup chopped fresh dill (I used dry, and maybe a tablespoon)

1/2 tsp. sea salt

1/4 tsp. black pepper

Rub the salmon fillets with the tablespoon of melted butter, then season on both sides with salt and pepper.  Place the fillets skin side down in a baking sheet.  Bake salmon in a 400 degree oven for 6-7 minutes, until the fillets flake slightly in the center.

Make the sauce: Melt 1 T. butter in a saucepan over medium-high heat.  Saute the garlic until fragrant and lightly browned, about a minute.  Pour in the chicken stock and bring to a boil.  Simmer for 5 minutes until reduced by half.  Whisk the remaining 1 T. butter, coconut milk, mustard, lemon juice, dill, salt, and pepper into the sauce and simmer on low until the fish is ready.  Remove the skin from the salmon and serve hot with the sauce spooned over the top.

Ann White

Brown Butter Cinnamon Crinkle Cookies.

This cookie reminds me of an snicker-doodle on steroids. The brown butter elevates this cookie to the next level! They are simple to make and I always have these ingredients on hand in a pinch. 

This recipe will yield 2 dozen cookies... if you can refrain from eating the batter!

Ingredients:

10 Tbs Salted Butter

1 cup Granulated Sugar

1/4 cup Brown Sugar

2 Eggs

1 tsp Vanilla

2 1/2 cups Flour

1 tsp Cinnamon

1 tsp Salt

1 tsp Baking Powder

1/2 cup powdered sugar to roll cookie dough in before baking

Preheat Oven to 350 degrees. 

Melt your butter in a saucepan and begin to brown the butter over medium heat. It will turn from this pale yellow to a white frothy foam. As it browns it will have a wonderful nutty aroma. The butter will puff up high so I always use an over-sized pan to avoid a mess. The butter under the foam will be a caramel color when it is browned. 

Let your butter come to room temperature. I am impatient and throw it in the freezer while I gather my other ingredients. You don't want it to be solid just barely warm. If it is too warm or hot it will result in flat cookies. 

Once the butter cools add it to your sugars and beat together in your mixer for 2 minutes. Then add eggs and vanilla until just combined. 

Add all your dry ingredients and only mix until just combined. 

Roll the cookies into balls then in powdered sugar. 12 cookies per cookie sheet. Line you pans with parchment or silicone mats. 

I gently press them down with my fingers before baking. 

Bake at 350 degrees for 10 minutes. They will seem a bit doughy when you pull them out. 

Let cool completely to allow them to set up. 

homemade gumdrops

INGREDIENTS:

1 1/2 cups Applesauce

2 1/4 cup Sugar

2 boxes (3 oz) Lime Jello

2 envelopes Unflavored Gelatin {like Knox}

DIRECTIONS:

Grease 13×9 pan.

Combine all ingredients in a pan.

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Bring to a boil over medium heat, stirring constantly.
Boil for a minute.
Pour into prepared pan and refrigerate until set. (make sure your refrigerator shelf is level!)
Dust cutting board with sugar.
Use a spatula to loosen sides and turn out onto cutting board.
Dust top of Jello with sugar.

Save

Use shamrock shaped cookie cutter to cut out gum drops.
Roll edges in extra sugar and set onto wax paper for 1 hour to dry out slightly.
Store in an airtight container.

To see detailed pictures of the recipe please visit the original recipe at aworthyread.com.

Pizza Quinoa

Pizza Quinoa

(adapted from "Master the electric pressure cooker")

2 cups uncooked quinoa (rinse if it's not pre-rinsed)

2 cups pizza sauce

2 cups chicken broth

1 tsp. salt

Pizza toppings: pepperoni, canadian bacon, olives, green peppers, etc.

shredded cheese

Put the quinoa, pizza sauce, chicken broth, and salt in a saucepan.  follow the quinoa directions and cook on the stove.  When it's done, mix in any pizza toppings, and top with cheese.  You could also add toppings to individual servings.

Ann

Winger's asphalt pie copycat

1 regular package of Oreos

1/4 cup melted butter

1 pint of mint chocolate chip ice cream

salted caramel topping

Whipped cream

Use a Ziploc bag to crush 20 Oreos. Drizzle  melted butter in the ziplock bag until combined with crushed Oreos. Pour contents into a pie dish and pack down on the bottom only and not up the sides. Let ice cream soften enough so that it's easy to work with. Spoon on top of crust and spread it evenly.

Immediately cover and put pie into the freezer for a minimum of 3 hours before serving. Preferably overnight.

Top the pie with whipped cream caramel sauce and remaining Oreos.

Honey Lime Chicken Enchiladas

1/2 c. Honey
1/4 c. Lime juice
1 Tbs. Chili powder
1/2 tsp. garlic powder
1 1/2 lbs chicken cooked and shredded

Stir together honey, lime juice, chili powder and garlic powder until combined. Add chicken and let sit in marinade for at least 30 min.

Mix together:
2 10 oz cans green enchilada sauce
1 c. Half and half (or 1 can evaporated milk)

Spread 3/4 c of sauce in bottom of 9 x 13 pan. Fill flour/corn tortillas with marinated chicken and shredded cheese.

Place side by side in baking dish. Pour remaining sauce over the top of the enchilada and top with cheese

Bake 350 for 25-30 min.