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The Secret of Tomatillos

December 9, 2010 By Leave a Comment

Did you ever wonder what the secret is that creates that delicious salsa verde sauce? It is the shy tomatillo. This ingredient is often used in Mexican foods of all kinds. It is yellow when ripe, but most people prefer to use them when they are green. It grows in a papery husk that looks a lot like the Chinese Lantern flowers you see in gardens. They are, in fact, related, though the fruit from the Chinese Lantern is not used for anything.

They are a bit acidic with a touch of lemon flavor. It is a common ingredient in salsa and other dishes that need to brighten their taste. Tomatillos and tomatoes are related. The Aztecs grew them to eat as early as 800 BC. They have been a popular food in Latin America ever since. They grow wild in Mexico. Domesticated varieties have very little differences.

Tomatillos contain a pectin-like substance that can be used to thicken sauces when it is chilled. They are also called husk tomatoes or jamberries. They are rich in potassium, folic acid, calcium and vitamins C and A. They are also low in calories.

They play an integral part in Mexican food history. Be a part of history and use them in your recipes. Add them to salads, salsa, or any other raw dish to add a new, tangy taste.

Chop them up and you can add them to all sorts of recipes. Stir fries are delicious when made with onions, bell peppers, tomatillos, and garlic. It is a really fast side dish when you are in a rush. All you need to do to prepare them is peel the husk off, wash them, and chop them. The outer skin may feel sticky; this is normal.

As mentioned earlier, salsa verde would not be what it is without them. This green sauce is most frequently served over enchiladas, burritos and other dishes. To make the sauce, combine your tomatillos with garlic, onions, cilantro, salt, pepper, and chilies. Let them cook for a few minutes over low heat to blend flavors.

Sprinkling cinnamon or cloves on them is a great way to add depth to the tomatillos. Do this when you make jam. This jam can be served as a savory condiment with many dishes. You can also paint it on a roast and let it glaze the meat. Whole tomatillos can be frozen for use out of season.

They are getting easier to find in many supermarkets. If yours does not stock them, try specialty markets or the farmer’s market. Pick out firm fruit with snug-fitting wrappers. The husks should be green or light brown. Keep them for up to a month in the fridge in a paper bag if you do not peel off the husks.

California and Texas grow most of the tomatillos that are found in the United States. This does not mean you cannot grow some yourself. They grow very well in many regions with cooler climates. Grow it like a tomato in a pot or in the garden. Put it in full sun and keep it moist. You may need to stake the plant.

Not having authentic Mexican pots, pans and cooking utensils is no excuse not to make Mexican food! If you need some recipe inspiration, there is plenty to choose from at MexicanFoodRecipes.org and you will also find more articles on Mexican cookery and the fascinating history of Mexican food culture.

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Quick and Easy Baked Chicken Recipes

December 2, 2010 By Leave a Comment

Boneless chicken is a great ingredient to have in the kitchen because there are hundreds of different kinds of recipes you can make. Baking is an excellent cooking method.

It can be plain, spiced, or cooked in some kind of sauce or liquid. You can also poach it in the oven, which is a nice way to add flavor as well as keeping the meat moist.

Easy Baked Chicken Recipes

A tasty and trouble free method to make a great tasting boneless chicken dish is to mix your boneless pieces with some soup, then simply bake it for one hour at 350 degrees F. Use any type of soup for this recipe. Mushroom, cheese, onion, or celery soup are all good. Make sure the meat is covered with a lid or some aluminum foil, to prevent it from drying out.

Alternatively, you can combine the chicken with orange juice, some drained, canned mandarin segments, and a splash of sherry. Bake it until it is cooked through and serve it with fluffy white rice. Recipes like these are easy to follow and you might have most of the necessary ingredients to hand already.

If you like your poultry quite plain, rub some olive oil over it and then add salt and pepper. Bake the meat until the juices run clear. This is a useful and easy recipe to know and you can add some herbs or spices to the bird if you like, before cooking it.

To make gravy for your baked chicken, put the roasting pan with the drippings on the stove and use a metal spatula to scrape up the stuck on bits. Add some broth or white wine to help deglaze it, transfer this mixture to a small pan, and cook it over a medium high heat until it is nice and thick. Keep the meat warm while the gravy is cooking.

If you are in the mood for something Mexican, what about making a chicken cheese enchilada recipe? Enchiladas are really simple to make and you just need to roll some meat up in tortillas, pour over enchilada sauce and sprinkle some grated cheese over the top. Bake them until they are golden brown and hot and your dinner is ready. This is a really good recipe and you can use readymade enchilada sauce and ready grated cheese to save time.

Making the Juiciest Chicken Dishes

Careful it can dry out quickly so try never to overcook it. You can test to see whether your meat is cooked by sticking a knife into the thickest part. If the juices run clear, the meat is done. The cooking time for baked chicken depends on the size of the pieces and the other ingredients you are using, as well as your oven.

When baking chicken pieces, use a shallow pan, which is large enough for the pieces not to be touching. If some of the meat is cooked before, the rest is done, remove it, and keep it warm under aluminum foil until the rest is done too.

Need some easy chicken recipes why not try one of our baked chicken recipes.

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Topping Your Pizza To Perfection

October 31, 2010 By Leave a Comment

So many of us enjoy making and dining on delicious pizzas but most of us probably don’t think of the important process involved with making and preparing the absolute perfect pizzas including their toppings and crusts.

Choosing Your Toppings

When it comes to choosing the various toppings you should use for your pizzas you will definitely want to use your imagination and creativity, as the choices are just about limitless. Make your pizzas with as few or as many toppings as you like ranging from the simplest to the most elaborate of ingredients.

Perhaps you crave the traditional type of pizzas made with tomato sauce, pepperoni, and mozzarella cheese. Alternatively, maybe you want to try something a bit different such as pizzas topped with prosciutto and toasted walnuts. Choosing the toppings for your pizzas can be really fun especially if you are creative and explore the cuisine of various other cultures.

Making Your Pizza Toppings Even Better

After you have selected the toppings of your choice, you will have to prepare and then assemble them atop of the pizzas. Remember that fresh, uncooked vegetables contain quite a bit of water and using them in their raw form will likely result in soggy crusts. Precooking vegetables such as tomatoes, mushrooms, peppers, onions, and olives will reduce their moisture content and help to prevent wet, soggy pizzas.

Besides vegetables, some greasier meats like pepperoni and sausage, two of the most popular toppings for pizzas, can also cause a soggy, wet crust. To avoid this from happening and possibly ruining your pizzas simply precook the meats and then dab the excess grease with a paper towel before putting them on the dough to bake.

Did you know that using pizza toppings in varying orders when assembling the dish can have a great effect on its taste? The very same ingredients layered in a different order can cause pizzas to have a different taste or even cook unevenly.

For example, if you put all of the cheese on your pizzas before other ingredients such as basil or similar herbs and seasonings the cheeses might not brown properly and the basil will likely burn. However, if you put fresh basil atop the sauce followed by a layer of shredded mozzarella, the basil will not burn and the mozzarella, which is a type of cheese with a relatively low amount of moisture, will brown as it should.

You will want to put the sauce on top of pizzas first and then usually most of the cheese followed by vegetables such as onions or peppers and the meats like sausage, ham, or pepperoni. Then another layer of grated cheese should be added to the top during the last few minutes of baking to brown and melt over the rest of the toppings. Also, use enough sauce to reach the edges of the dough to avoid a dry, hard crust.

Italian pizza history is fascinating. When you learn about how pizza evolved and became popular first with the peasants and later with royalty, you can see how this fabulous food we all love developed from its lowly beginnings. Start your own pizza history and make some at home!

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