Tag Archives: Tomatillo

Week 31, Meal 3: The fiesta bowl

When I first started this blog, cooking was one of the worst ‘chores’ I had to do. I always felt like it was such a pain in the ass to cook my own meals everyday, so instead, I would hit the drive-thru.

It’s hard sometimes not to get bored or tired of cooking at home–I definitely do that in cycles– but Week 31, Meal 3: Salsa verde soup reminded me why I love to cook.

Toasting the coriander, tearing the husks from the tomatillos and that “a-ha” moment when the salsa verde broth came together revived my senses. Leave in the seeds when you chop up the chiles for a spicier broth.

And about that  bowl of soup? Better and fresher than I could have found in South Orange County at 9 p.m., that’s for sure. Keep reading for the recipe and how-to. Continue reading Week 31, Meal 3: The fiesta bowl

Week 30, Meal 1: Mean green enchiladas

She’s gonna get pissed when I write this, but oh well. Wifey Nadia has some weird hang-ups about her Mexican food. She hates enchiladas because of the red sauce and can’t stand fajitas because of the seasoning. Both dishes are delicious to me, so her disdain for them baffles me.

She had a small panic attack when I told her we were having enchiladas for the first meal back, but I flipped  the script on her, like: “Boo. Chill. They’re salsa verde enchiladas.”

It’s true; she does prefer green sauce to red, though she still seemed a bit skeptical about Week 30, Meal 1: Black bean and spinach enchiladas verde. When it came time to eat, she couldn’t stop telling me how good these were.

And I agree. I’m a fan of black beans and cumin, and they work perfectly here. The smokiness of the cumin mingles with spice from ancho chile powder and a salsa packed with some sizzle from poblano and jalapeno peppers (and if you need more heat, add serranos or more jalapenos). I took one bite in the kitchen after taking the photo above and by the time I actually sat down at the table, I had already finished one enchilada. They look a mess in the pic, but I cracked those open to show you the delicious, meat-free goodies within.

Follow the jump for the recipe and the step-by-step.

Continue reading Week 30, Meal 1: Mean green enchiladas

Menu 30: Veggin’ out

I’m back in the kitchen this week after a long time away from Chef Brian’s menus, and while I have been cooking blog repeats and simple meals at home, I’m definitely glad to be back in the Fat Dude kitchen.

Chef Brian wrote this menu some time ago, meant as a way to get me back into healthy eating after I let my waistline go to hell for the last couple of months of 2011.

But, as it turns out, I don’t need a kick start because I’ve been hitting the gym since the beginning of the year. And now that I have an exercise routine down, it’s time to get the knives out once again. Here’s what’s cooking for Menu 30: Veggin’ out:

Week 30, Meal 1: Black bean and spinach enchiladas verde

Week 30, Meal 2: Veggie-tofu stir fry with umeboshi plum vinegar soy sauce

Week 30, Meal 3: Vegetarian paella

As always, each recipe makes 2 servings, though you might have some leftovers with these recipes. But when has that ever been a bad thing? Follow the link the shopping list. Continue reading Menu 30: Veggin’ out

Week 10, Meal 2: Korean steak tacos with tomatillo salsa and kimchi sour cream

Our next recipe during fusion tacos week is arguably the most popular one since the food truck explosion began, and I’d argue that our Week 10, Meal 2: Korean steak tacos can stand up to the best in class. Honestly, this taco out and out beats some of the food truck fare I’ve had.

Make this when you’re craving Kogi, but don’t want to deal with long lines, heavy-handed slaw use and bad attitudes. Continue reading Week 10, Meal 2: Korean steak tacos with tomatillo salsa and kimchi sour cream

Week 9, Meal 3: Cuban braised pork with peppers and onions over black beans and rice

It was nice to come home yesterday to a kitchen filled with the smell of pork that has been slow cooking in tomatillos all day.

The flavor of Week 9, Meal 3: Cuban braised pork shoulder with peppers and onions over black beans and rice was even better than the smell though.

I’ll say, for an  unorganized, lazy dude like myself, these recipes have been a pain in the ass to put together — I was up at 5:30 a.m. yesterday browning pork! — but once it’s on the fork, it makes all of the hard work worth it. Continue reading Week 9, Meal 3: Cuban braised pork with peppers and onions over black beans and rice

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