The “I Hate Peas” Pea Soup

There are just some foods that some people don’t like – peas are one of those foods for me!

Why is it that some foods we hate don’t like and others we love? – – – I have no clue!

Growing up when I didn’t like a food that was it, end of story.

Shaved Asparagus Salad

Cream of Broccoli Soup

St. Patrick’s Day is just around the corner so I have a delicious green soup for you today!

This is a nice basic Cream of Broccoli Soup – it has all the flavors you would want and gets its thickness from potatoes that are cooked in the soup and then blended right in. If you are really watching your calories feel free to reduce the cheese or use reduced fat cheese.

Guacamole Dip

This was going to start out as just a normal quick Guacamole until I cut the 2nd Avocado and realized it was not good anymore. Since I knew that I wanted to have enough I figured I could add some sour cream to turn this into a dip. I really don’t know the exact measurements of how I made this but after we were 1/2 done with it Rich decided to take some photos because (in his words) “I don’t want to be the only one to ever be able to enjoy this”. I think that really meant “Rachel, you should figure out how you made this so that you can make it again” No matter which motive behind Rich encouraging me to post this you choose – it is a winning “dip”!

(measurements approximate – since I did not measure and just tried to recall)

• 1 avocado – in small chunks (or mashed)
• leafs from 2 – 3 sprigs cilantro, finely chopped
• 2 stalks green onions, finely chopped
• 1/2 teaspoon Cumin
• 1/4 teaspoon Salt
• 1/4 teaspoon Chili Powder
• 1 dollop sour cream (about 1/8 – 1/4 cup?)
• 1 Tablespoon Lime Juice
• 1 Tablespoon Diced Green Chilies (those pickled ones)

Mix all ingredients well together in a small bowl. Serve with Quesadillas or Chips or just a Spoon

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And I leave you with this, Today’s Question of the Day… What is your favorite thing you have ever eaten which you just can’t seem to re-create (at a restaurant or that you made once, but never again)?

Tomatillo Salsa

Just the other day I was wishing that I had some Tomatillos because I was craving a green salsa! That day just happened to be a Friday and I was getting ready to go over to our CSA. Lo & Behold we got a pound of tomatillos in our pick-up that day. I let out a little cheer and got to researching some recipes so I could make the most of my salsa without screwing it up! This is a mixture of dozens of websites worth of research on Tomatillo Salsa, including Jersey Girl & Tyler Florence.

Now, you may be asking yourself, “Self – what is a tomatillo”.  I’m here to help! Tomatillos are a fruit (related to tomatoes) which grows in a paper-like husk that must be removed (and the fruit washed to remove the film from the husk) before using. They are most often picked and used green (although the husk often has a yellowish-brown color to it and like tomatoes, there are many different varieties with different colored fruits). When used fresh they have a slight lemony/acidic flavor to them so roasting them brings out the flavors and softens the skins, but also breaks them down (making them more soupy – not a problem for a salsa). Growing up working at Quiet Valley, we grew these things – but called them “Ground Cherries”. I do not remember what we used them for but I just recently found out they were the same thing! 

That was your lesson for the day, hope that you feel more educated & learned something new for the day (can we tell its back to school time & I will be once again just a “teacher by day” and only a “chef by night”).

This is awesome on chips, used to kick up your quesadilla, on top of grilled meats, eaten with a spoon, mixed into something to spice it up – just enjoy (we enjoyed it as an appetizer before my dad’s birthday dinner & cake celebration).

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• 1 pound tomatillos [husked & rinsed]
• 1 white onion [peeled, sliced, quartered or whole]
• 4 garlic cloves [in paper]
• 2 – 4  jalapenos OR 1 – 2 habaneros
• 2 teaspoons ground cumin
• 1 teaspoon salt (to taste)
• 1/2 cup chopped cilantro leaves
• 1/2 lime, juiced
• 1 T sugar (optional)

Pre heat oven to 400 On a baking tray, roast tomatillos, onion, garlic and jalapenos for 12 to 15 minutes. Transfer the roasted vegetables and any juices on the bottom of the tray to a food processor. Add the cumin, salt, cilantro, and lime juice and pulse mixture until well combined but still chunky.

One year ago: Grilled Fresh Veggie Panini 

Oh yeah & have you checked out my ONE YEAR ANNIVERSARY post from earlier his week about an AWESOME Chocolate Ice Cream Layer Cake I made to celebrate Dad’s Birthday and my Blog-iversary??

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And I leave you with this… What fruit/vegetable/etc have you seen at the market and have had no idea what to do with. (AND – did you buy it and experiment or just keep walking?)