We’ve discovered that having a newborn really cramps your keeping-up-with-a-food-blog style (shocking, no?) — but we’re back with our first recipe in 2011, a delicious Green Chicken Posole, from the book Sunday Soup: A Year’s Worth of Mouth-Watering, Easy-to-Make Recipes. This posole is of the green variety, and the broth is chock-full of tomatillos, cilantro, and oregano. Yum!

Whoa, are we really back? I thought WHF might go the way of our hiking site…

Chris says:

Hey, don’t say that! Besides, we’ll be doing hikes again this summer. And it’s not like we haven’t been eating, or trying new recipes…

Lisa says:

I know, I know… time..

Cason says:

Glar-lar-lar… burble..

Chris says:

Uh-oh, let’s get through this quick.

Lisa says:

Oooh, yeah — okay, well, you know I love posole, and this one might be one of my new favorites.

Chris says:

Yeah, mine too! I love the tomatillo-broth base.

Lisa says:

It’s a bit spicy, but not overwhelming. Just right.

Chris says:

I tamed it a bit by not including most of the seeds from the jalapeño. It –

Cason says:

*Spit-up*

Lisa says:

Uhhh, can you grab a towel? And can we be done?

Chris says:

Yeah, we’re done — hey, people, it’s easy and delicious!

Mama Veli’s Posole
4 cups chicken stock
12 oz boneless chicken breast halves
12 oz tomatillos
1 cup chopped onion
1 cup cilantro
6 large garlic cloves, peeled
1 large jalapeño pepper, most of the seeds removed
1 30 oz can hominy, white or yellow
1/2 tsp dried oregano
Salt

Garnishes:
Sliced radishes, cubed avocado, shredded cabbage, cilantro, chopped onion, and limes

Bring the chicken stock to a boil in a large pot with a lid. Add the chicken breasts, cover, and simmer until cooked through, about 14 minutes. When done, remove the chicken, shred with two forks, and place aside. Measure out three cups of the cooking liquid and set aside.
Remove the husks from the tomatillos, then rinse and chop. Add to a bowl along with the onion, cilantro, garlic, and jalapeño. In a food processor, add half this mixture, along with 1/2 cup of water, and puree until chunky. Do the same with the remaining half.
Pour the tomatillo mixture into a dutch oven. Add the 3 cups of reserved cooking liquid, the shredded chicken, hominy, and oregano. Bring it to a simmer and cook until just heated through. Season with salt.
Ladle into bowls and serve with garnishes!

6 Servings

This recipe is an adaptation of an all-veggie version in Super Natural Cooking. We wanted to bump up the protein so we added shrimp; we also cut the amount rice in half to make the toppings-to-base ratio more to our liking. The dish has the ingredients and taste of a sushi roll, without the need for a bamboo rolling mat.

Wahoo! This does taste like a sushi roll when you get a little bit of everything in one mouthful.

Chris says:

Totally — and I like the citrusy rice seasoning. It’s obvioulsy a bit stronger than what you’d find in your usual sushi roll, but adds just a bit of sweet and tart.

Lisa says:

I’d order this in a restaurant.

Chris says:

Well if we were in a sushi restaurant, I’d be ordering … sushi.

Lisa says:

Smartass.

Chris says:

Just sayin’.

Lisa says:

Well I’m just sayin’ I love this dinner.

Sushi Bowl with Grilled Shrimp, Tofu, and Avocado
1 cup brown rice (short-grain, if on hand)
1 1/2 cups water
1 tsp sea salt
1/2 lb shrimp
6 oz extra-firm tofu
zest and juice of 1 orange
zest and juice of 1/2 lemon
2 tbsp cane sugar
2 tbsp soy sauce
2 tbsp rice vinegar
2 4″ squares of toasted nori, chopped coarsely
2 green onions, choped
1 avocado, peeled and sliced into thin wedges
toasted sesame seeds

Rinse and drain the rice, then combine the rice, water, and salt in a medium saucepan and bring to a boil. Lower the heat, cover, and simmer for about 45 minutes, or until all the water is absorbed.
Meanwhile, clean and peel the shrimp, then grill or saute until opaque and cooked through. Set aside.
Drain the tofu and pat dry. Cut the tofu into 1/2″ wide slices. Cook two at a time in a dry nonstick skillet over medium-high heat for a few minutes until browned. Flip, then continue cooking until browned on the other side and firm. Remove and set aside. When cool, cut crosswise into matchsticks.
To make the dressing for the rice, combine the orange juice, lemon juice, and sugar in a small saucepan and bring to a slow boil. Cook for a couple of minutes, then add the soy sauce and vinegar. Return to a boil and cook for another minute or so until slightly thickened. Remove from the heat and stir in the lemon and orange zests.
When the rice is done, stir in 3 tbsp of the dressing and add more to taste. Divide the rice into separate bowls and top with the nori, green onions, tofu, avocado, and shrimp. Sprinkle with sesame seeds.

2-3 Servings

This recipe comes from Mexican Everyday by Rick Bayless. The recipes in this book could mostly be considered weeknight-friendly; no three-hour ordeals. We really enjoyed this dish, where salmon is simply seared and then topped with a mexican-inspired creamed spinach. We served it a simple steamed green-bean and red onion salad.

Is there anything better than a seared piece of salmon?

Lisa says:

I’m sure there is, but I can’t think of anything right now.

Chris says:

What do you think of the spinach?

Lisa says:

You’re right, it just tastes like creamed spinach, but better.

Chris says:

You can actually taste the masa harina in the spinach; I really like it.

Lisa says:

You, me and Popeye.

Seared Salmon with Spinach and Creamy Roasted Peppers
1 fresh poblano pepper
~5 cups cleaned spinach
1 1/2 tbsp olive oil
2 garlic cloves, peeled and halved
1 tbsp masa harina
3/4 cup fat-free milk
2 6-oz skinless salmon fillets
salt and pepper

Roast the poblanos over an open flame, turning regularly until blackened all over. Place in a small bowl, cover with plastic wrap, and set aside.
Steam or microwave the spinach just until wilted and set aside.
Turn the oven on to its lowest setting. In a very large skillet, heat the oil over medium heat. Add the garlic and cook, stirring regularly, until browned, about 4 minutes. Scoop into a blender and set the skillet aside.
Rub the skin off the poblano pepper with a paper towel and remove the seeds and stems. Roughly chop and add to the blender, along with the milk and masa harina. Blend until smooth.
Return the skillet to medium-high heat. Sprinkle both sides of the salmon with salt and pepper. Lay the fillets in the oil and cook until browned, about 3 minutes. Use a spatula to flip the fillets and cook until the fish just barely flakes when pressed. Transfer the fish to an ovenproof plate and set in the oven.
Pour the poblano mixture into the skillet and whisk until it boils, about a minute. Reduce the heat to medium-low and simmer for about 5 minutes, whisking in some more milk if it gets too thick. Season, add the spinach, and stir until warmed throughout.
Top each salmon fillet with a portion of the sauce.

2 Servings

I find myself turning to epicurious more and more often when I have something sitting in the fridge that I just don’t feel inspired by. We had an eggplant from our CSA box hanging out for a few days, and a few minutes at epicurious turned up this recipe from Gourmet Magazine a couple years back. Eggplant, zucchini, and mushrooms are oven roasted and then tossed with barley cooked in stock, green onions, and spices, cooled, and tossed with a lemon vinaigrette. Delicious!

Oh, happy day!

Lisa says:

What? What?

Chris says:

I figured out what to make with the eggplant, and it ain’t baba ghanoush… not only that, you’re gonna love it.

Lisa says:

Why, is it some sort of grain salad with a bunch of veggies?

Chris says:

How the — what? Hey!

Lisa says:

Man, I’m good. Yum — so is this dish! You’re right, I love it.

Chris says:

I’m still trying to figure out…. whatever. Yeah — I really like the tomatoes… and I’m glad I threw in those mushrooms, too.

Lisa says:

That’s good for the blog, too. It missed featuring shrooms.

Chris says:

If we didn’t know so many picky eaters, I’d suggest we bring this to parties.

Lisa says:

Hey, more for us.

Chris says:

I love the way you think.

Mediterranean Eggplant and Barley Salad
1 1/2 lb eggplant, cut into 1/2″ cubes
3/4 pound zucchini, cut into 1/2″ cubes
6 oz cremini mushrooms
10 tbsp extra-virgin olive oil
1 tsp salt
1 tsp black pepper
1 cup chopped green onions
1 1/2 tsp ground cumin
1/2 tsp ground coriander
1/4 tsp cayenne
1 1/4 cups pearl barley (8 oz)
1 14-oz can reduced-sodium chicken broth (1 3/4 cups)
3/4 cup water
2 tablespoons fresh lemon juice
1 garlic clove, minced
1/4 tsp sugar
1/2 lb cherry tomatoes, quartered
1/3 cup Kalamata olives, pitted and halved
1/2 cup thinly sliced red onion, rinsed and drained if desired
1 cup chopped fresh flat-leaf parsley
1/2 cup chopped fresh mint

Put oven racks in upper and lower thirds of oven and preheat oven to 425°F.

Cook barley:
Heat 2 tablespoons oil in a 3- to 4-quart heavy pot over moderately high heat until hot, then cook green onions, cumin, coriander, and cayenne, stirring, until fragrant, about 1 minute. Add barley and cook, stirring until well coated with oil, 2 minutes more. Add broth and water and bring to a boil. Reduce heat and simmer, covered, until all of liquid is absorbed and barley is tender, 30 to 40 minutes. Remove from heat and let stand, covered, 5 minutes.

Roast eggplant and zucchini:
Meanwhile, toss eggplant, zucchini, and mushrooms with 5 tablespoons oil, 3/4 teaspoon salt, and 3/4 teaspoon pepper in a bowl, then spread in 2 oiled large shallow (1-inch-deep) baking pans. Roast vegetables in oven, stirring occasionally and switching position of pans halfway through baking, until vegetables are golden brown and tender, 20 to 25 minutes total. Combine vegetables in 1 pan and cool, reserving other pan for cooling barley.

Transfer the barley to reserved shallow baking pan and spread to quickly cool, uncovered, to room temperature, about 20 minutes.

Make dressing and assemble salad:
Whisk together lemon juice, garlic, sugar, and remaining 1/4 teaspoon salt, 1/4 teaspoon pepper, and 3 tablespoons oil in a large bowl. Add barley, roasted vegetables, and remaining ingredients to bowl with dressing and toss until combined well. Eat, eat, eat.

4 Main-dish Servings

This stew is based on one made with ground lamb in Mediterranean Hot and Spicy. I don’t usually cook with black-eyed peas, and don’t think I’ve had many dishes where they were a main component — usually I’ve experienced them as a side dish. This stew was bursting with flavor and, according to Lisa, was even better the next day as delicious leftovers for lunch.

Oh, I love the spices in this. The flavors are awesome.

Lisa says:

Yeah I really like all the different ways we’re finding to use the chard in our CSA box.

Chris says:

I want to make this with lamb some time, but actually, it really works with the ground turkey.

Lisa says:

I think it’s great with the turkey — I just haven’t been in a lamby mood lately.

Chris says:

Well don’t feel baa-aa-aa-aad; this is definitely one of those recipes that’ll enter the rotation.

Lisa says:

I only feel “baa-aa-aa-aad” for anyone reading this who had to put up with that pun.

Black-Eyed Pea, Ground Turkey, and Chard Stew
1 cup dried black-eyed peas
1/4 cup olive oil
1 cup chopped onion
Sea salt and freshly ground pepper
1/2 lb ground turkey
2 tbsp red pepper paste
1 cup canned chopped tomatoes, with juice
pinch of hot red pepper flakes
1 cup vegetable stock
leaves from 1 bunch of chard, coarsely chopped

In a medium saucepan, cover the black-eyed peas with water by 2 inches, bring to a boil, and cook for 5 minutes. Drain, add fresh water just to cover the peas, and bring to a boil. Lower the heat, cover, and simmer for 15 minutes or until just tender. Drain once again.
In a dutch oven over medium-high heat, heat the oil. Add the onion, salt to taste, and saute for four minutes until tender. Add the turkey and saute until firm and cooked through, about 8 minutes. Add the pepper paste and stir for 30 seconds. Add the tomatoes, red pepper flakes, black-eyed peas, and vegetable stock. Bring to a boil, reduce the heat, and simmer for 10 minutes, or until the peas are very tender. Add the chard and toss to wilt. If the dish is watery, increase the heat and stir until mostly evaporated. Adjust seasonings, and serve.

4 Servings