Tantalizing Tomatillos

 

Sometimes referred to as the "Mexican green tomato", the tomatillo has it's own distinct taste. I love the way it grows-beginning with a yellow bloom that hummingbirds love, extending into a parchment paper like packet where the fruit develops and expands to fill the covering. Here in West Virginia, they have a long growing season that extends into the cooler fall months. When picked and covering removed, they are have a sticky sweetness on the outside. Inside they are firm and acidic.

Tomatillos are often diced into salsas. Cooking softens the skin and enhances the taste. I like to combine them with other green vegetables (peppers, parsley and green onions) and saute before adding to enchiladas or casseroles. Some folks add these to guacamole. 

In this recipe, I highlighted the tomatillo uniqueness by inserting the green tomatillo sauce into the center layer of the tortilla casserole.

Chicken Tortilla Casserole with Tomatillo Sauce

(Serves 4)

Tomatillo Sauce

Combine vegetables in small saucepan on stove top. Saute over medium heat for 10 minutes. Drain. 

5 ounce tomatillos, parchment covering removed and diced

1/4 cup green onions, diced

1/4 cup green pepper, seeded and diced

1 tablespoon garlic, minced

Grease a small baking dish (mine is 9 X 6 1/2 inch) with olive oil spray.

 

Bake chicken in a 325F oven for 20 minutes or until internal temperature reaches 165F. Dice.
9 ounce chicken breast, boneless, skinless

Rotisserie chicken is a speedy substitute! 

On stove-top, heat tomatoes and spices. 
2/3 cup canned diced tomatoes
1 teaspoon cumin
2/3 teaspoon chili powder
Dash oregano

Add corn and cooked diced or shredded chicken breast to pot. 
1/2 cup corn
Cooked, diced or shredded chicken breast 

Mix cornstarch into milk. Add milk to pot.  Heat over medium low heat until mixture begins to thicken, about 15 minutes. 
2/3 teaspoon cornstarch, non GMO

1/2 cup skim milk 

 

Cut each tortilla into quarters.  Arrange 1/3 of tortillas in bottom of baking dish, greased with olive oil spray 
 4 corn tortillas
Add 1/2 of vegetable-chicken mix. 

 

Cover with 1/3 of tortillas.  

 

Top with tomatillo sauce.

 

Add 1/2 of cheese.

3/4 cup shredded cheese (mine has parmigiana and cheddar)

 

Top with 1/3 of tortillas.

 

Add rest of vegetable-chicken mix, then remaining cheese.

Bake at 325 F for 30 minutes.

Tomatillos are rich in VitaminA and contain a good amount of Vitamin C.

Wild Berry Muesli

The wild black raspberries we pick along our hillside are seedy and tart. The goal was never one of culinary measure, but one of the fun in sharing 1/2 hour daily searching and picking berries along side my husband. 

For three weeks in the middle of summer, we pick berries as they ripen. We don’t wash them, but freeze as we pick. We keep a quart container in the freezer and add a handful or two nightly. Only when I make the muesli do I wash- just before puréing. 

My recipe requires 1/2 bag of berries. The berries are puréed and added to a toasted oat, seed and nut mix before baking more. The result is a soft, colorful, full of nutrient muesli. I’ll enjoy it 1/3 cup at a time with a breakfast smoothie or as a mid-meal snack. I love it!

When the freezer stock runs out in winter, I’ll substitute fresh cranberries.

Fennel Muesli

12 (1/3 cup) servings

Mix pepitas, almonds, pecans and seeds (It is fine to substitute other nuts). Toss on a wide rim baking sheet.  Toast in a 350 F. oven for 7 minutes.  Reduce oven to 275F.
1/3 cup pepitas
1/3 cup sliced almonds
1/4 cup pecans
1 tablespoon sesame seeds
2 teaspoon fennel seeds

Mix honey, peanut butter, oil, orange and vanilla until smooth.   
1/3 cup honey
3 tablespoon smooth peanut butter
2 tablespoon olive oil
1/2 teaspoon orange zest
1 tablespoon fresh orange juice
1 tablespoon vanilla

Toss peanut butter sauce with nuts and seeds and oats.  Mix until completely covered. 
2 cups old fashioned oats
Spread onto parchment lined rimmed baking sheet and bake for 15 minutes.  Stir.  

Chop apricots and berries in a food processor.  Mix with partially roasted granola.  Bake in oven for another 30 minutes. 
1/2 cup dried apricots, chopped
1/2-2 cups fresh berries, chopped (I used wild black raspberries picked last season and frozen) This works with as little as 1/2 cup to as much as 2 cups of berries. No difference in baking time is needed-using the higher amount will add about 6 more servings.