• Pozole Verde

    December 3, 2024 Author: Rachel
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    Recipe adapted from A Spicy Perspective.

    Ingredients:

    • 2 TBSP olive oil
    • 1 large sweet onion peeled and chopped
    • 6-8 garlic cloves, minced
    • 6 poblano peppers, seeded and chopped
    • 2-3 jalapeno peppers, seeded and chopped (optional for heat)
    • 1/2 c. cilantro, chopped
    • 1 1/2 lb. tomatillos, peeled and quartered
    • 2 bay leaves
    • 1 TBSP dried oregano
    • 6 c. chicken broth
    • 1 rotisserie chicken, shredded
    • 2 – 15 oz. cans white hominy, drained and rinsed
    • Salt and pepper
    • Garnishes: sliced avocado, chopped cilantro, chopped jalapenos, shredded cheese, tortilla chips, and lime wedges

    Directions:

    1. Set a heavy 6-8 quart dutch oven over medium heat. Add the oil to the pot. Add in the chopped onion and garlic. Sauté for 2 minutes, then add in the chopped poblanos, jalapenos, and cilantro. Sauté another 8 minutes, stirring regularly.
    2. Place the tomatillos, bay leaves, oregano, chicken broth, and 1 tsp. salt in the pot (if needed).
    3. Cover the pot with a heavy lid and bring to a boil. Then lower the heat and simmer for 50-60 minutes. (Keep the pot covered.)
    4. Remove the bay leaves and add the shredded chicken to the pot, along with the rinsed hominy. Stir to combine. Simmer another 2-3 minutes to warm the hominy and chicken. Taste and season with salt and pepper as needed. Keep warm until ready to serve.
    5. To serve: Ladle the pozole into bowls. Garnish the top with sliced avocado, chopped cilantro, chopped jalapenos, shredded cheese, tortilla chips, and lime wedges.

    Pozole Verde:

  • Chile Relleno Dip

    December 3, 2024 Author: Rachel
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    Recipe adapted from Chef Helen Lampkin.

    Ingredients:

    • 8 oz. block cream cheese, softened
    • 4 oz. pepper jack cheese, shredded
    • 1/2 tsp. ground cumin
    • 3-4 poblanos, roasted, peeled, chopped, reserving 2 TBSP for garnish
    • 1/3 c. red chile sauce (recipe below)
    • Tortilla chips for serving

    Red Chile Sauce:

    • 2 TBSP canola oil
    • 1/2 c. finely diced sweet onion
    • 2 tsp. minced garlic
    • 1 TBSP flour
    • 1/2 c. New Mexican red chile powder (2 oz.)
    • 2 1/2 c. chicken broth
    • 1/2 tsp. ground cumin
    • Salt, to taste

    Directions:

    1. Chile Relleno Dip: Preheat oven to 350F. Spray a shallow baking dish with cooking spray. Combine cheeses through roasted poblanos (reserving some for garnish) in the baking dish. Spread the red chile sauce on top of the cheese mixture. Bake for 10-15 minutes (don’t overbake as the cheese will separate). Remove from oven and top with reserved poblanos and serve with tortilla chips.
    2. Red Chile Sauce: Heat oil in a saucepan. Add onion and saute until soften, about 3 minutes. Add the garlic and saute for 1 more minute. Stir in flour and chile powder. Then add the broth and cumin and whisk until smooth. Bring to a boil and then lower to simmer and cook for 15 minutes for the sauce to thicken. If too thick add more broth or water. Taste and season with salt. Can be made ahead of time and stored in the refrigerator until ready to use.

    Chile Relleno Dip:

  • Thai Veggie Chopped Salad with Crispy Miso Lime Tofu

    December 3, 2024 Author: Rachel
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    Recipe adapted from Caroline Chambers’ What to Cook When You Don’t Feel Like Cooking. Combine Thai Veggie Chop Salad and Crispy Miso Lime Tofu.

    Salad Dressing Ingredients:

    • 1/2 c. salted cashew pieces
    • Warm water
    • 1/3 c. cilantro
    • 1 TBSP red curry paste
    • 1 TBSP sesame oil
    • 1 TBSP soy sauce
    • 3 TBSP rice wine vinegar
    • 1 TBSP honey
    • Salt, to taste
    • 1/3 c. water

    Salad Ingredients:

    • 1 bunch cilantro (less 1/3 c. for the dressing above)
    • 2 large romaine hearts, chopped
    • Salt and pepper, to taste
    • 1 avocado, diced
    • 2 1/2 c. shelled edamame
    • 1 1/2 c. shredded carrots
    • 1 c. wonton strips or chow mein noodles
    • Bunch of mint, chopped

    Crispy Miso Lime Tofu Ingredients:

    • 1 lime
    • 2 TBSP soy sauce
    • 2 TBSP water
    • 1 TBSP white or yellow miso
    • 1 TBSP rice wine vinegar
    • 2 TBSP honey
    • 1/2 tsp. ground ginger
    • 1/2 tsp. garlic powder
    • 1/4 tsp. crushed red pepper
    • 1 block of extra firm tofu
    • 3 TBSP neutral oil

    Directions:

    1. Dressing Part 1: In a blender, add the 1/2 c. of cashews and cover with warm water. Set aside.
    2. Miso Lime Sauce: In a bowl, stir together the juice of the lime through crushed red pepper. Set aside.
    3. Drain Tofu: Wrap tofu in clean kitchen towel and place something heavy on it and set aside for 30 minutes, or if you don’t have the time, squeeze the water out of the tofu.
    4. Salad: In a large serving bowl, add all the ingredients. Set aside. Refrigerate until ready to use, if necessary.
    5. Dressing Part 2: Drain the liquid out of the blender and add the cilantro through the water. Blend on high speed until smooth, about 30 seconds. If it’s too thick, blend in 1 TBSP of water at a time until reaches desired consistency.
    6. Crispy Miso Lime Tofu: Warm a large skillet over medium high heat; then add the oil. When the oil shimmers add tofu to the pan crumbling as you go. Once tofu is in the pan, leave undisturbed for 3 minutes; then give it a stir and let sit for 3 more minutes. It should start to look crispy and golden. Keep going with the stir and sit pattern once or twice more, adding more oil as needed, until the tofu is crispy all over. Add the Miso Lime Sauce and stir rapidly until it’s all absorbed into the tofu, not even a minute more. Remove from heat.
    7. Assemble Salad: Add the tofu to the salad and add 1/2 c. dressing and toss to coat, adding more dressing as desired.

    Thai Veggie Chopped Salad with Miso Lime Tofu: