Jan 21 2011

smoky chipotle salsa with pan-roasted tomatillos

chipotle salsa

I LOVE this salsa.  It’s amazing how 4 little ingredients make something so good.  The chipotle chiles give it a smokiness, the tomatillo lends it some tang, and then the roasted garlic…well, it’s roasted garlic!!  Fantastic.  I poured it all over my red chile chicken and rice with black beans, it would be great over eggs, with chips, in a burrito, really, with just about anything.

tomatillos

sliced tomatillo

Not only is it delicious, but it’s really easy to make.  Just husk the tomatillos, cut them in half and throw them in a skillet with the garlic to brown on both sides.  You don’t even need to mince the garlic!  Then you just throw it all in a blender with a couple chipotle peppers, whirl it around, toss in some salt, pour it in a bowl and you’re good to go! Continue reading

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Jan 21 2011

red chile chicken and rice with black beans

For as long as I can remember, black beans and rice has been one of my favorite dishes.  I went to this awesome bilingual daycare in DC when I was really little and every Friday we got black beans and rice.  I lived for those black beans and rice….

When I was 19, I spent a couple months living with a host family in Honduras while volunteering with Amigos de las Americas and we often got beans and rice for dinner, but they were never mixed together.  My host mom watched in amazement as I excitedly stirred them together on my plate.  After a few weeks I no longer had black beans on my plate.  When I asked, I was told there were none left, they were out of season. I didn’t know that could happen! I was devastated.  But then a couple of days before I left, my host mom served me lunch with a huge grin on her face.  She had gotten some black beans and had already mixed them in with the rice for me. I ate those rice and beans with every meal until I headed back to the States a couple days later.

sautéing rice onion and spices

Once I was cooking on my own for the first time, black beans and rice became a staple for me.  When I was in college, I would cook up a huge pot of black beans and rice and eat it all week long, adding in another veggie or two every couple of days to make it a little different.  It was cheap, it was healthy, it was easy, and I loved it.

ancho powder

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Jan 18 2011

chipotle shrimp

chipotle shrimp on rice

This is a Rick Bayless week for us.  On Sunday we sat down to figure out what we wanted to make for the week before heading to the grocery and we surrounded ourselves with a bunch of cookbooks. Somehow every single recipe we decided on ended up being from Bayless.  I guess because it’s been freezing cold and snowy here in Boston and some nice hot, spicy food just sounds really appealing, not to mention the fact that we haven’t made a Rick Bayless recipe that we haven’t loved.

wild maine shrimp

While I had seen this shrimp recipe (and drooled over the succulent shrimp in the picture), it didn’t make our list and I forgot all about it.  But when we got to the store and saw that they had a great deal on wild Maine shrimp, we couldn’t pass it up, though we didn’t have any plans for it.  When Joseph picked me up from work on Monday, he said he already had a plan for the shrimp and we already had all of the ingredients.  He had found the recipe in Everyday Mexican and it just so happened to be the very recipe for the picture that I had been drooling over the night before.  It was meant to be!  That’s my husband — knowing what I want even when I’ve already forgotten all about it!

chipotle in adobo, cilantro, garlic, and broth

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Jan 17 2011

spicy garlicky cashew chicken and chilled sesame spinach

There are some recipes that you know you’re going to love just by a quick glance at the ingredients.  This is one of those recipes.  Cashews, with their rich, creamy, salty nuttiness are one of my favorite nuts, I love cilantro and I love, love, love garlic.  And if you ask me, almost any dish can be improved with a kick from jalapeños.  So when Joseph asked if I would be interested in trying the recipe, I ran to get my coat so we could hop in the car to get to the grocery.

essential new york times cookbook

Joseph found the recipe in The Essential New York Times Cookbook: Classic Recipes for a New Century, which he got  for Christmas.  And it was, just as I had predicted, an awesome recipe. You start off by blending the cilantro, lime, cashews, garlic, brown sugar and oil and then marinate the chicken in that heavenly mixture.  What’s not to love?

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