Salsa Verde

IMG_1225e

If there is one thing that you long to see after a couple of months of winter, it’s a touch of green. And so, in the middle of an on-going blizzard, I give you the beautiful, and so so so easy (on the eyes and the kitchen), salsa verde. 

Recipe adapted from Rick Bayless, I simply omitted the onions and garlic. But the tomatillos have such a round, all encompassing flavor that you don’t even miss the pungent roots :)

Perfect for chips, burritos, and enchiladas… and whatever else you want to dump this magical sauce on!

 *

Makes about 1.5 to 2 cups of salsa

INGREDIENTS: 

6 medium sized tomatillos

Fresh hot green chiles, to taste (roughly 1 serranos or 2 jalapeno)

5 or 6 sprigs fresh cilantro (thick stems removed), roughly chopped

Fresh juice from at least half a lime, then add more to taste

Salt to taste

METHOD:

Husk and rinse tomatillos and peppers. If you don’t like it too spicy, you can also stem the peppers. I love spice, so I left the seeds intact. 

IMG_1201e

Place your tomatillos and peppers in a pyrex/glass casserole dish. I also sliced my peppers in half. 

IMG_1203e

Place it on an oven rack about 6 inches from the broiler.

IMG_1209e

Broil on high for about 10 mins. Remove from oven. Tops should be slightly charred.

IMG_1211e

Using tongs, flip tomatillos and peppers over.

IMG_1213e

Broil on low for another 10-15 mins, or until you see the juices escaping and the tomatillos soft.

IMG_1215e

Let cool for about five minutes, then transfer to blender with lime juice cilantro sprigs and salt.

IMG_1218e

Blend at low until all is well chopped and combined. Serve hot or cold. Refrigerate for storage.

Posted in Vaishnav, Vegan, Vegetarian | 1 Comment

Spiced Apple Cider Doughnuts

IMG_1158e

September has swept past in a flurry of school beginnings and a last sneak-in of summer heat. October truly brings out the sweaters and spice. Grocery stores are stocking and restocking all types and manners of ciders. In fact, when I went to get this specific cider for this spiced-up doughnut, I was lucky to find a bottle at all. The store manager came out with one last specimen, a worried look on his face. Continue reading

Posted in Narratives, Vaishnav, Vegetarian | 1 Comment

Cinnamon Swirl Bundt

IMG_1089eIt’s here. The swirl of a cool breeze melting into the bright, sunshiny day. The yellows squeezing their way out over the greens. The re-emergence of that box of scarves…

Fall. Sweet, sweet fall. After all those blazing days of summer baking and cooking, a cool kitchen to start with is truly wonderful. Continue reading

Posted in Mini Bundt Series, Vaishnav, Vegetarian | Tagged , , , , , , , | Leave a comment

Any-Berry Bundt

IMG_1019eMy friend LiAnn is often a silent motivator to my baking adventures. Although she doesn’t grace my couch like she used to when we were in grad school, she still manages to push me by sending me packages filled with baking ware. One of the gems she provided me with is THIS super cute, absolutely adorable, mini-bundt cake pan: Continue reading

Posted in Mini Bundt Series, Narratives, Vaishnav, Vegetarian | Tagged , , , , , , , | Leave a comment

Glazed Chocolate Cake Doughnuts

IMG_0859e

For those of you who don’t already know it, I am a chocoholic. When I was 11 or 12 (how do you forget these things?), I realized that my love for chocolate was too much, and I, like the intense mind-over-desires goal keeper, gave up chocolate for a year. Continue reading

Posted in Narratives, Vaishnav, Vegetarian | Tagged , , , , , , | Leave a comment