A Jalapeno Kind Of Dinner
I have a couple more things I'd like to get done tonight so I'll leave you with only a short description, some links to recipes I used as well as two more pictures of kitchen basics.
Back during MoFo, Vegan Eats & Treats did a post about pupusas. I was immediately intrigued but forgot all about it until Wednesday when I went to the Ocean Beach farmer's market and my friend and I started discussing the pupusas they were selling on the side of the street. I googled Viva Vegan Pupusas and found this recipe. I may have to look into actually buying this cook book because these were (apart from some minor trials and tribulations) delicious and fairly easy. I stuffed the pupusas with a veggie mix that contained roasted jalapenos, garlic, onion and sauteed chard, bell peppers and more onion. For my boyfriend I stuffed his with refried beans and a little cheese. Note: I do not recommend refreid beans for stuffing. Use only solid foods for ease of preparation.
Next, I made jalapeno cornbread from this recipe. Oh! And while I'm thinking about it, I have to thank reader Becky who suggested that I try google bookmarks for keeping track of the recipes I'd like to try. This was exactly what I was looking for! I hit bookmark, change the name, add a category if I choose and then there is an app on my phone that I can click on to bring them right up. Genius! But back to the muffins. I left the roasted jalapenos out of half of them for my boyfriend and used whole wheat flour because that was all I had on hand. These were really good topped with a little Earth Balance.
The main goal I had when I set out 3 hours ago though was to use up the tomatillos by making a green salsa. I roasted garlic, tomatillos, jalapenos and onion and here's where you get kitchen tip #1 and #2.
Roasting your veggies in muffin tins is super easy and convenient!
An oven thermometer (even a dirty one) can really help when baking to show you whether or not your oven is really at 400 degrees or not.
But back to the salsa. I roasted everything and then took the seeds out of all the jalapenos. I threw everything except for about half the jalapenos, a quarter of the onion and one of the heads of garlic into the food processor with some cilantro and lemon juice and blended it up. I used no specific recipe for this and it turned out delicious!
Finally, I made a wild rice blend that I seasoned with lemon juice and salt and pepper after cooking.
Plated, I added refried beans and the veggie mix to the top of my pupusas and drizzled with the salsa. This was way too much food but was definitely delicious. Now that I know how all the ingredients go together I think I will be making these more often.
Sorry for the detour from Portland. Probably one more post before I get to it as well as I have one more food I am dieing to tell you about!
