February 2012
2 posts
January 2012
1 post
December 2011
2 posts
November 2011
4 posts
Roasted curried cauliflower
is the business.
Going With Your Gut First, Then Your Heart →
nytimes.com
In marriage and relationships, even on first dates, someone’s diet has become like their clothes or religion, cluing partners in about their loved ones.
October 2011
4 posts
September 2011
16 posts
A spin on an old classic
Anyone that has lived with me (I’m lookin’ at you J.Tan) knows that all I need to survive are cucumber and tomato salads. Blame it on my Bulgarian heritage, but I eat these salads at least three times a week. At home, my mother makes the traditional shopska salata, which is pretty much a Greek salad and just an FYI, real Greek salads do not have lettuce in them, ever!
Even since college, I’ve been making my own tomato & cucumber salads, while trying to put my own spin on them. Whether it’s a bit of tofu or quinoa, I’ve been fairly adventurous.
Nevertheless, on a recent trip to the market I stumbled upon a new ingredient that I was certain would make a lovely addition to my salad; tomatillos. I had never handled this veg before, so as soon as I got home I began researching whether to use it raw or cooked. Finally I decided to roast ‘em and boy were they delicious.
Roasted Tomatillo Salad with Tomatoes, Cucumbers and Yellow Bell Peppers
Ingredients
3 medium tomatillos, husked
2 large tomatoes, chopped
1 large cucumber, chopped
2 green onions, chopped
1 yellow bell pepper, chopped
cilantro, chopped
salt, pepper, olive oil to taste
The only real prep here is roasting the tomatillos and chopping everything up. To roast, set oven to Broil and place tomatillos in a shallow bake pan, lined with foil. Place the pan right underneath the flame. Let tomatillos roast for about 7-10 minutes. Flip over and roast for another 5-10 minutes. Some of the delicious tomatillo sauce will escape and thus you don’t want them on a cookie sheet and the foil will prevent you from having to clean burnt juice off your pan.
After roasting, place the tomatillos in a bowl and mash with a fork (they should be soft enough at this point). Let them cool off for a bit, while you finish chopping everything up. Lastly, place all ingredients in a bowl and mix thoroughly. Let the salad sit for about 15 to 20 minutes so that all the flavors mix properly. Then enjoy!!!
Next time, I will also roast the bell peppers. I also want to try this with avocados and maybe even some chicken mixed in. Nom Nom.
