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Roasted Shrimp and Vegetables – Simple elegance

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When I go out to dinner, I ALWAYS order seafood – usually shrimp. When I was a picky-eater kid I drove my parents bananas when we went to a restaurant because I didn’t like any of the “grown-up” food. Like all bad normal parents, they would sometimes default to ordering me a plate of french fries for dinner. But somewhere along the way, mom or dad had a brainstorm and ordered some fried shrimp for me to try. Turns out, fried shrimp was not so far from french fries and I liked it! Ah… parental bliss. The kid can eat shrimp everywhere we go now – and I did! And I still do, only now I don’t order the battered and fried stuff (ok, maybe once in a great while when I’m really hungry and there’s no other seafood option). I love it prepared pretty much any which way: baked, broiled, grilled, raw, boiled, sauteed, stuffed, and I like it over pasta, in salad, barbecued, with rice, in tacos, in soup, with steak, with cocktail sauce – or any sauce! So, I kinda adore shrimp.

It’s also pretty easy to cook – and not horrendously expensive if you buy the frozen kind which works fine for most recipes. I know, fresh is better, but here in my land-locked state of Colorado, out in the middle of nowhere, fresh is just not happening.

BUT (there’s always a but, right?), the Hubs doesn’t adore shrimp like I do. Something about it can’t be touching any other ingredients or food because he says it makes everything else taste fishy. What? *rolls eyes* He will eat shrimp cocktail, shrimp scampi (no noodles, just shrimp and a gallon of butter) and the deep fried variety of my childhood. This causes me heartburn because I could eat it daily, but that would mean I would need to prepare two dishes – or two versions of the same dish, which I do occasionally.

So one day last week I was surveying the options in the freezer and spied a bag of shrimp that had been there for over a month. Hmm…I thought, I bet if I just prepared it right, he’d like it and then we could move on and have shrimp everyday. I decided to go for it. Since he likes scampi, I thought maybe I’d try something along those lines. I had a beautiful picture of a shrimp dish on my seafood Pinterest board that I took for my inspiration. The recipe, Roasted Tomatoes with Shrimp and Feta from Real Simple is actually really simple and the picture made me want to lick the computer screen. He HAD to love it, right?

Here’s what I did:

Clean, de-vein and remove the tails of 1 pound of shrimp. Mine were the 51-60 size, but use any size you like. Chop up about half an onion, about 1/2 a bell pepper and about 5 small tomatoes (mine are plum size).  Chop up some marinated artichokes, also. Toss the veggies, along with a few cloves of garlic, in a few healthy glugs of extra virgin olive oil and spread out in a glass baking pan. Season with salt and pepper.

Bake for about 20 minutes, until the veggies are nearly finished, then stir in the shrimp, another healthy squeeze of lemon, the parsley and feta. Cook another 10 minutes, or until the shrimp are pink and firm.

I simply served it over some leafy green lettuce with some warm crusty bread. DONE! So simple and yet so amazingly delicious. I really thought is was restaurant-worthy, and remember, I’m an expert. It’s rich and filling, while being a light dish. I was stuffed when I finished my plate. So, I know you are dying to know if I was able to lure the Hubs over to team shrimp-lover. Well…mission not quite accomplished. He was dismayed when he saw the mixture of shrimp and other ingredients all together on the same bed of lettuce. To his credit, he ended up eating most of the shrimp, but wasn’t able to eat the veggies or lettuce – because it might have tasted “shrimpy.” You can’t win ’em all. I didn’t take it personally since I knew going in he was shrimp-phobic. I tried.

However, I LOVED it and I’m sure the daughter, a fellow shrimp freak, will love it, so I’ll make it for her sometime when we have a girls’ night. If you love shrimp, this recipe is for you and it is fit to serve to company as either a main or side dish. It goes together super fast and there’s plenty of room for versatility and creativity.

Roasted Shrimp and Vegetables

Servings: 4-6

Ingredients:

(This is not a fussy recipe; use ingredients you have and enjoy)

  • 1 lb raw fresh or frozen shrimp (I used 31-60 frozen)
  • 1/2 an onion, sliced
  • 1/2 bell pepper, chopped
  • 5 small tomatoes, quartered (or 2-3 larger tomatoes)
  • 3 cloves garlic (I roasted them whole, then sliced after roasting)
  • 3-4 marinated artichoke hearts, chopped
  • Juice of a half a lemon
  • 2 Tbsp chopped parsley (basil would also work)
  • 1/2 cup crumbled feta
  • 1/4 cup extra virgin olive oil
  • Optional: pinch red pepper flakes

Directions:

  1. Preheat oven to 400 degrees.
  2. Slice onion, chop bell pepper. Chop artichoke hearts. Place veggies in a rectangular baking pan with whole garlic cloves and drizzle with olive oil. Toss mixture and season with salt and pepper to taste.
  3. Place baking pan in oven. Cook for about 20 minutes, until vegetables are nearly done – a little less than fork-tender.
  4. While veggies roast, clean and prepare shrimp.
  5. Add shrimp, lemon, chopped parsley and feta to veggie mixture, stir, and return to oven. Cook for another 10 minutes or so, until shrimp is pink, firm (not hard) and cooked through.
  6. Remove garlic cloves from mixture and mash/mince and stir back into mixture.
  7. Spoon shrimp mixture over a bed of greens. Serve immediately.

Notes for next time:

This is another very versatile dish. You could really use whatever veggies you have on hand – broccoli, Brussels, squash, etc. It would be super pretty to use multiple bell pepper colors. You can also play with the spices – the addition of more Italian flavors seems logical – and some pesto would also be nice. I didn’t spice it up much, since I was trying to convince the Hubs to like it and I sometimes overheat things for him. That said, for me, I would add the red pepper, or maybe some chili powder. This could also go more Mexican flavor with some green chiles and cumin with some chili powder.  Or, go Asian with some Chinese five-spice, ginger, green onions and bok choy (YUM – going to try that). Instead of serving over lettuce, it would also be super spectacular over pasta or rice. It makes its own sauce, so it’s ready to add to anything, really.

Leave a comment letting me know how you liked it and how you tweaked it!

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Roasted Cherry Tomatoes: Simple Savories

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UPDATED: See bottom of post.

This year I planted tomatoes for the first time. I had planned to only have three plants because I wasn’t convinced that I would enjoy growing them – or be successful. Since I didn’t know a lot about the many plant choices, I ordered a variety pack from Burpees. One of those was called the Super Sweet 100 Hybrid, described as a high-producing sweet cherry variety. Then a friend gave me a couple of additional plants, which turned out to be cherry varieties, as well. So, out of five plants, I have three that are cherry! Know what that means? I have MILLIONS of itty bitties, and I wasn’t prepared for the influx of the little sweeties.

Cherry tomato plants produce MILLIONS of sweet little tomatoes!

I started exploring other food blogs to figure out how to preserve the giant harvest of mini tomatoes and learned that while it is possible to can them, most people don’t because most people don’t like to leave the skin on canned tomatoes and most people refuse to peel 1000 cherry tomatoes in order to get a couple of pints of canned tomatoes. Personally, I’m not terribly averse to skins and I do throw some cherry maters in my salsa, but decided I wanted to do something else with the little guys since I’m canning the big ‘uns.

What to do with all of those little yummies?

I learned a simple, fast and super yummy trick for roasting and then preserving cherry tomatoes. I’ve seen several versions of this technique, so I am by no means claiming to have thought of it myself! As always, I try to put a little of my own spin on it and show you how easy this savory delight is to make and how versatile the finished product can be.

Roasted cherry tomatoes are simple and versatile

I started with about a pound of cherry tomatoes, which fits in one jelly roll pan and makes about one half pint of the mixture. I only have one jelly roll pan so that’s all I make at a time – you could make more if you have multiple pans.

Preheat the oven to about 425 degrees. Prepare the tomatoes by slicing each of them in half. TEDIOUS! I hate tedious! Let’s make this faster. I wish I remember where I saw this trick (somewhere on Pinterest, I’m sure), but the person who invented it is a genius. Here’s what you do: find two plastic lids of the same size. I use the kind from the big Greek yogurt containers (cottage cheese, sour cream, etc.). Set one lid, label side down and fill the lid with tomatoes. I find it works best if you use similar sized tomatoes in each batch.

Fill the first lid with the tomatoes

Fit them in as snugly as you can, then place the other lid, label side facing up on top of the tomatoes, making a little tomato sandwich.

Place the second lid on top of the tomatoes

Now, press down on the sandwich firmly and begin slicing into the tomatoes with an very sharp knife. If you don’t keep the pressure firm, the tomatoes will escape out the backside of the sandwich. Sometimes I do rotate it a bit, but do not pull out the knife, which would make it messy.

Press firmly on the top while slicing through the tomatoes

Viola! Quick work made of slicing up a handful of cherry tomatoes! I told you it was genius!

Like magic, they’re all sliced in one move!

After the tomatoes are halved, place them in a medium sized bowl. Peel, but do not chop a few cloves of garlic and add to the bowl of tomatoes. Remember that garlic mellows out when roasted, so feel free to add more!

Add some garlic cloves to the bowl of tomatoes

Add about a 1/4 cup of EVOO to the bowl and gently stir to coat all tomatoes and garlic cloves. Dump the contents of the bowl onto the pan and spread the tomatoes and garlic out into a single layer. It doesn’t matter if the tomatoes sit cut side up or down.

Spread the garlic and tomatoes into a single layer on the pan

Sprinkle the spices and salt and pepper over the mixture and place in the oven. Roast for about 20-30 minutes. I like a little charring on the edges, so I wait until I see that before I pull them out. Be careful, though, because you can go from a little char to a major scorch in a matter of a minutes. My pan below may have gone a little too long.

Roast until you see a little charring on the edges of the tomatoes

Let the mixture cool on the pan. The second they are cool enough to eat, taste them! (Caution: I have burned my tongue more than once by diving in too soon!). Amazingness, right? Super savory flavors that make you want to lap it up off the pan. Depending on how much you eat off the pan, you now have a nice little batch of roasted yummies to add to tonight’s dinner, or save in a jar for a future recipe.

Cool then taste!

If I want to save them for another day, I scoop the mixture into a half pint (jelly size) jar. Be sure to get all of the drippings and the garlic (you can smash or chop the garlic to make for easier use later). Smoosh the mixture firmly into the jar and top with a splash of EVOO. Fill to nearly the top, but f you’re going to freeze it, leave about 1/2″ headroom. I have kept the mixture in the fridge for up to a week, but if I don’t think I’m going to use it quickly enough, I just pop it in the freezer. Defrost in the fridge overnight when ready to use.

Pour the mixture in a small jar for fridge or freezer

The mixture makes a perfect pasta topping, as is. Just prepare some pasta, warm the tomato mixture in a saute pan (add some pesto and/or a little tomato paste for more body) and then combine the pasta and tomato mixture for a super easy, but very savory supper. I will share my FAVORITE pasta dish with you in a future post soon, and we’ll use this recipe as our basic sauce starter.

Besides pasta, you could use this as a topping or stir it into many other dishes since it’s just a tomato and garlic combo. Think: stews and soups, stir into meatloaf or burgers, cassaroles, bruschetta, pizza, eggs, rice, veggie stir-fries, shrimp or fish topping, bean or green salads, etc. It also occurs to me that it could be pureed to create a smoother texture, making it even more versatile. Oooo…gotta try that!

Roasted Cherry Tomatoes

Serving size: makes about 1/2 pint

Ingredients:

  • 1 lb cherry or grape tomatoes
  • 4-6 whole, peeled garlic cloves (more, if you like)
  • 1/4 cup EVOO
  • 1 tsp dry Italian seasoning (or any combo of basil, oregano, thyme, etc. You could also use fresh chopped herbs)
  • 1/2 tsp each: salt and pepper

Directions:

  1. Preheat oven to 425 degrees.
  2. Slice tomatoes in half, place in medium-sized bowl.
  3. Peel garlic, add to bowl with tomatoes.
  4. Add EVOO to bowl, gently stir to coat all tomatoes and garlic.
  5. Pour mixture onto jelly roll (rimmed baking sheet), spreading mixture into single layer.
  6. Roast for 20-30 minutes, until edges of tomatoes are slightly charred. Remove from oven.
  7. Cool completely on the pan.
  8. Use immediately, or scoop mixture into small jar, packing tightly and topping with EVOO. Leave 1/2″ head space if you plan to freeze.

Notes for next time:

I think it would be fun to try a Mexican spin on the mixture by using Mexican spices instead of Italian and adding some green chiles or jalapenos to the roasting pan. This version could be used as a stir-in to taco filling and other Mexican dishes. Another nice addition to either version would be thick slices of onions and/or green peppers which also roast so nicely and pair well with tomatoes.

Leave a comment with your roasted tomato recipe ideas. Enjoy!

UPDATE:

When I wrote this post, I noted that maybe the roasted tomato mixture could be pureed into a smoother texture, making it even more versatile. I also thought it would be fun to add some onions and bell peppers to the roasting pan to include even more savory flavor. Well! Last night I tried both and it turned out to be simply delicious and got rave reviews from the Hubs. He isn’t quite as enamored with the texture of the plain roasted tomato mixture as I am, so the smoother version works great for him. I just had to share!

Here’s how:

Prepare cherry tomatoes and garlic as above, but add chopped pieces of bell pepper and onions. I had some pearl onions (over-grown green onions) from the garden, so I used those. You can just chunk up about half an onion. Toss with olive oil, as described above and roast the same way.

Next, dump the mixture into a bowl and use the immersion blender to puree to the desired consistency (or cool then use a food processor or blender).

Blend with food processor, blender or immersion blender to desired consistency

I added a dollop of my basil pesto, a little salt and pepper and about 1 Tbsp of sugar, but mostly because I was experimenting with the flavors. It was great, as is, before adding ingredients. Just tweak to your own tastes and you end up with great marinara sauce. I served mine over open-faced (chicken) meatball sandwiches and the Hubs asked for seconds. Enjoy!

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Mexican Zucchini Succotash (Calabacitas)

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It’s that time of year when squash is taking over our gardens, kitchens and every other available corner of our lives. It’s great that it’s so easy to grow, but after you’ve made 88 loaves of zucchini bread, it’s time to change things up a bit. Zucchini is a very versatile veg, so you can really put it in most any recipe and it’ll make a great addition. My friend Mary even made a zucchini cobbler for book club once and it was way yummy (it was actually sweet, not savory).

This is some of the squash that is currently hanging around in my kitchen

I have a speedy weeknight, one-pot wonder of a zucchini meal for you that the whole fam will devour. When I first started growing zucchini, my husband kept talking about something his mom used to make with zucchini, corn and cheese. He called it calavacitas, but in doing some research, it looks like calabacitas and calvacitas are the same basic dish – each family just has their own way to say it. The beauty of it all is that there are many versions of the old-school dish, so we can tweak it however we want!

I also use the zucchini, corn and a little cheese, but I add a few more ingredients to make it more of a main dish. I use chicken as the protein, but you could swap that out for pork, ground beef, or shrimp – or you could leave it out and make it a vegetarian meal instead. It is really fast to throw together and it’s one of those recipes where you can sub out any ingredient you don’t have for one you do have and get dinner on the table in less than 30 minutes.

Simple one pot Mexican Succotash!

Start by dicing the chicken into bite-sized pieces. I used some chicken tenders (about 3) I had in the freezer, but you could use breasts or boneless, skinless thighs also. The meat is easier to dice if it is still about half frozen.

I buy a large package of chicken tenders when they’re on sale and then freeze smaller portions to pull out as needed.

While you’re dicing the chicken, heat a large saute pan to medium heat. When hot, add a few swirls of EVOO and let it heat up. Add 3-4 cloves of minced garlic to the pan and cook for a minute – be careful not to scorch it as burned garlic tastes really bitter.  Chop up about a quarter (or more, if you like!) of an onion and add to the garlic.

Add garlic to taste: I used 3 cloves

Now add the corn. If you have fresh corn on the cob, just slice it off the cob straight into the pan. I used two cobs in mine.

Once the corn gets a little sear on it, place the diced chicken in the pan, along with some salt and pepper. Sprinkle in about a 1/2 tsp each of cumin and Mexican oregano. Stir and simmer over medium heat.

I have a lot (a ton) of these little green peppers – we think they’re Sandias – so I chopped up a few and threw them into the pan. You could use bell peppers or whatever type of pepper you might have on hand – or just skip if you don’t.

We received a mystery pepper plant from a friend that we think is a Sandia pepper and it’s very productive, so I threw some in for some flavor.

Next, add some chopped tomatoes, and/or salsa. I had some (or about a thousand) cherry tomatoes and some fresh salsa so I added some of both. Use what you have on hand. If you think you’ll need a little more heat, throw in some red pepper flakes.

Throw in some tomatoes and/or some salsa and let it all simmer together until the chicken is fully cooked and tomatoes are softening.

Then continue by chopping the zucchini (or yellow squash) – I used about two regular sized zuccs to feed two of us. Add more for a larger group (or to use up more of your harvest).

Slice the zucchini in half, then slice each half horizontally.

Repeat with the other half until you have quarters

Chop the quarters up into about 1/2″ slices

Add the zucc to the pan and stir into the mixture. Cover and simmer for about 3-5 minutes. Watch the zucc, though, because you don’t want to let it get overcooked and mushy.

Add the chopped zucc and cover. Simmer 3-4 minutes.

At this point, your meal is complete – well, the Hubs says it’s not complete until you add the cheese! He likes a lot of cheese all mixed up and melted in the pan, but since I’m on the healthy kick, I shred a little on the side so we can each add as much or as little cheese as we like.

I had some sharp cheddar and some Monterrey Jack cheese on hand; use what you have, or skip if you prefer no cheese

Garnish with some green onions and/or cilantro and you’re ready to eat!

Can it get any simpler than that? If you have other veggies you need to use up, go ahead and throw them into the pot as well. I think some diced potatoes or some green beans would be a happy addition – and would add a little more bulk if you’re trying to stretch the meal a little further. I could also see beans – maybe pinto or black – rounding it out nicely, as well. You could also wrap it up in a corn or flour tortilla to make it more kid friendly or portable.

Mexican Zucchini Succotash

Servings: 2-3

  • 2-3 medium sized zucchini, diced
  • Diced chicken (2-3 tenders/thighs/1 large breast) – or similar quantity of pork, ground beef or shrimp
  • 1/4 onion, chopped
  • 3-4 garlic cloves, minced
  • 2 Sandia peppers (or 1/2 bell pepper), diced, seeds removed
  • 1/2 tsp cumin
  • 1/2 tsp Mexican oregano
  • Corn – 2-3 fresh cobs or 1 small can drained or 1 cup frozen
  • Tomatoes, diced (1 handful cherry or two regular) and/or 2 Tbsp salsa (optional)
  • 1/4 -1/2 cup grated cheese (optional)
  • Red pepper flakes (optional – to taste)
  • Salt and pepper + 2 Tbsp EVOO

Directions:

1. Heat a large saute pan over medium heat. Add a couple of tablespoons of EVOO to lightly coat the bottom of pan.

2. Add garlic, saute for 1 minute then add onions. Saute on medium heat, stirring occasionally.

3. Remove corn from the cob and place in pan with garlic and onions.

4. Stir cumin and oregano, along with salt and pepper into the mixture.

5. Once corn is beginning to sear, add diced chicken to the pan.

6. Let the chicken begin to brown and then stir in tomatoes and/or salsa. Let simmer until chicken is no longer pink. (If you’re using shrimp, add the tomatoes, allow to cook five minutes then add shrimp with zucchini, making sure they are cooked through (pink) before removing from heat.)

7. Add diced zucchini, cover and cook 3-5 minutes until zucchini is tender but not mushy.

8. Remove pan from heat and stir in cheese, if including it – or use as topping for individual portions. Garnish with green onions, cilantro and red pepper flakes to taste.

Notes for next time: The Hubs liked this version of his childhood favorite and endorsed the addition of the chicken. He said I made it a little spicy for him (perfect for me), so taste before adding extra heat with peppers. I will make with shrimp next time (when I’m home alone) because the Hubs is weird about shrimp mixed into other food – he likes it on the side (??). Otherwise, I might also add some beans next time.

I would love to hear your spin on this old, new again classic.

Need other zucchini recipes (who doesn’t?)? See my squash board on Pinterest.

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Roasting and Preserving Hatch Green Chiles

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Today was a busy food prep and preservation day here at the casa. I worked on preserving garden tomatoes (canned and roasted/frozen – we’ll talk about that later) and the Hubs roasted and packed 25 pounds of Hatch green chiles.

If you are not familiar with Hatch green chiles, you have not been living life! Those of us who live in the Southwest rely on Hatch green chiles to feed our spicy appetites. They are grown in Hatch, New Mexico and they are considered to be the primer chiles in all of North America. You may be more familiar with an Anaheim chile, which is a cousin to the class Hatch chile.  They come in various heat levels, but the medium provides a nice bit of heat that is not going to light your tonsils on fire. Every year around Labor Day, the local big box store offers Hatch chiles by the case. You can even have them roasted outside the store so you can take them home pre-roasted and then just clean and freeze – or even just freeze and clean later. At our house, we have purchased the big box chiles several times and had them roasted for easy preservation. Anytime the Hubs wants to make his famous green chile (stew), he can take out a baggie, peel and seed and be ready to go.

But this year, Bountiful Baskets offered 25 pounds for only $18.00, which was less expensive than the big box’s basic price. With my new “scratch cooking” attitude, I thought it would be prudent to buy the less expensive chiles and roast them at home. And by roast them at home, I mean that the Hubs could roast them out on the grill. He grew up watching his dad do the same, so I knew he could figure it out. He agreed and our box arrived Saturday. 25 pounds looks bigger than it sounds.

25 lbs is…well, a lot!

Because chiles have a tougher outer skin than another type of pepper, like a bell pepper, it is better to remove it before cooking. That’s where the roasting comes in. Roasting blisters the outer skin, making it easier to remove. You can roast them in the oven under the broiler, or out on the grill. Given that it’s still warm in most of the country, the grill is probably the better way to go – and you can probably do more at a time on the grill. The Hubs happily set up his ‘shop’ out in the carport by pre-heating the grill and setting up a card table to use as his workspace. Once the grill was heated to low-medium heat, he loaded up both levels with chiles.

Roast the chiles on a low-medium fire, turning as they blacken.

See the black parts? That’s good! Keep turning the chiles, blackening them on all sides. While you don’t want to become charcoal briquettes, you do want them to be charred all over. Once they are finished, remove from the grill and place in a bowl covered with plastic wrap. Since we were doing a huge quantity, the Hubs used a big garbage bag. Placing them in the bag or covered bowl allows them to steam, which helps the skin separate from the chile, making removal easier.

Placing the roasted chiles in a big bag or plastic-covered bowl allows the chiles to steam for easier peeling.

Once all of the chiles are roasted, you can either peel and seed them or you can just go ahead and bag them up in freezer bags for immediate freezing. We did a little of both – well, mostly we bagged them up and only peeled and seeded some for easier food prep later. If you bag them, be sure to use freezer bags – or you could always use glass or plastic containers. The little baggies can then be combined into larger freezer bags for double protection from freezer burn. When you place the roasted chiles in the baggies, seal them immediately because it helps that steaming process. Then let cool completely before freezing. The Hubs knows how much he usually uses for making his chile, so he bags up the amount he likes. We don’t weigh or measure much around here, we eye-ball proportions. Here’s what they looked like:

We ended up with 19 little bags of roasted chiles. I took out probably about two bags to peel and seed.

For the chile I wanted to peel and seed before freezing, I put them into a glass bowl and covered with plastic wrap. The longer it sits and steams, the better. Basically, let it sit and cool, then take it out and peel off the blackened skin and pull off the stem. Note: Some recommend wearing gloves while handling chiles, but I like to live on the edge and never do – and had no issues. Finally, scrape out the seeds – I like to rinse the seeds out under some running water. You should end up with chiles that look like this:

Peeled and seeded chiles

Once clean and dry, you can go ahead and cook with them immediately or throw them in the fridge for tomorrow, or freeze for later use. I knew that I would be more likely to use them if they were diced and ready to go – like those little cans from the store. So, I diced them up and packed them tightly into some small glass jars (I think they were marinated artichoke jars). Remember, if you’re freezing, you can use up-cycled jars and lids, but if you’re actually canning, you must use mason jars with new lids. To avoid freezer burn and to allow me scrape spoonfuls of green chile out whenever I need some for a recipe, I mixed in a few teaspoons of olive oil. I packed them really tightly to prevent air bubbles, also. Now I have three little jars of ready-to-go diced chiles in the freezer.

Pack diced chiles with olive oil so you can scrape out spoonfuls as needed.

Very tightly pack the chiles to express air bubbles and prevent freezer burn.

I probably should have taken the time to clean up more of the chiles before freezing, but with the tomato preservation going on simultaneously, I was not up to it. That said, if you do a big batch like this and do take the time to clean more, I would recommend doing a combo of dicing and leaving some whole and then maybe slicing some into strips. That way you would have a variety of options you could pull out of the freezer for later.

What would you do with all of those options? Well, here in the SW, we would argue that you could add green chile to almost anything you cook, but you may not be quite so inclined. Obviously, you can put green chile into anything Mexican: tacos, burritos, enchiladas, guacamole, salsa, pico de gallo, etc. Chile relleno is a classic green chile recipe (the Hubs and I are working on remembering how his mama used to make the non-deep fried, old-school version). I also use green chile to add flavor and a little heat to classic bean chili, and various soups, chowders and stews. You can also wake up boring burgers and other sandwiches with strips of green chiles – I ADORE an occasional classic egg sandwich with green chiles. Basically, like a bell pepper or even an onion, you can throw green chile into anything you want to add a little flavor to. There are many websites dedicated to green chile recipes; I pinned some ideas onto my “Green Chile” board on Pinterest. Also, check out Cooking Ripe’s Facebook page for more green chile tips and tricks. Check out my Southwestern Green Chile & Potato Corn Chowder recipe.

I’ll show you a few of our family recipes that feature green chile soon. Here’s a sneak peek at the Hub’s green chile (which is what we call green chile pork stew). He makes it the way he learned growing up. We usually make it into enchiladas or wrap it up into burritos. I know, I said was mostly going to show you super healthy recipes, but it’s Hatch chile season, so we have to have some old fashioned enchiladas, right? All things in moderation. 🙂

Green Chile (pork stew)

Please reply below to share your favorite green chile recipes.

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Garden 2012 – The Season in Pictures

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Since it’s late August and I’m just getting started here at Cooking Ripe! I thought I should catch you up on how the garden grew this year. We’re in full harvest now, so you’ll see the fruit of the labor in the kitchen in future posts.

We have a large lot, and tons of mostly flat space out back, but I have only had one tiny garden back there previously. It was so tiny that the Hubs and I cleared it and turned it by hand (and backs) last year. This year, I called in my friend with mini-tractor to ‘disk’ it, as the farmers here in SW Colorado say. I had another friend bring a load of sheep manure from his farm to mix into the clay soil. Due to a timing error on my part, I hand spread the manure myself.

Then in late April, I planted the right-hand side with early season crops: potatoes, lettuce, spinach, onions, peppers, carrots and garlic. I tell you more specifics about the varieties I planted later.

Here’s how it looked after the first round of planting:

First Planting: last week in April 2012

About a month later, I finally had time to get the second half planted. I added cilantro, basil, peppers, more garlic and onions, squash and my first ever tomato plants.
Meanwhile, the other side was starting to pop up:

Second planting: last week in May 2012
(Opposite view from first photo)

Over the next few weeks I watered and watered and fretted over what wasn’t happening: the cilantro and basil weren’t appearing on schedule. Fearing I would be watering expanses of empty dirt if I didn’t fill in along all of the soaker hoses, I added few plants from a local greenhouse: replacement cilantro, Thai basil, broccoli, and cabbage. I filled some other gaps with leftover green onion seeds and carrots. (Meet our kitty, Kow. She supervised the gardening, especially the carrot plants, until she passed away in late July. RIP sweet kitty).

Third week in June 2012 – everything’s planted.

As the watering continued (and the weeding began), I noticed many sprouts that I did not plant. I knew  the lazy composting (throwing my kitchen scraps out in the garden area all winter) was the culprit. I figured it was some sort of squash or melon, but nobody seemed to be able to positively identify the various volunteer sprouts. I decided to leave some, move some and (gasp!) pull some up.

Mystery squash

By early June the first payday: fresh cut LETTUCE! Isn’t it pretty and crispy? We had salad almost every day through most of August! There’s nothing simpler than going outside with some scissors, cutting a bowl of greens, washing them up and eating them with some homemade dressing (yes, I’ll show you how easy it is to make later!).

First of MANY lettuce cuttings!

While we sometimes get freaky snowstorms in June, this year was not cold: it was blistering hot for a few weeks. Coupled with crazy windstorms and no rain, I was afraid my delicate plants would wither or blow away. But, the heat broke on the 4th of July when we got some much needed cool air and a little rain. We also got our first carrot.

4th of July carrot!

Turns out that the cilantro and basil that had threatened to stay below ground, were just teasing. Both came up beautifully after the heatwave ended. Can you blame them? I love me some cilantro and lime – on anything! (Don’t worry, I have lots of cilantro recipes!) I was giddy when I got to cut bunches like this:

Viva cilantro!

By mid-July the garden was starting to produce regularly. We were eating lettuce daily and had fresh carrots and peppers as often as we wanted. The cilantro was ultra-productive and the basil was looking and smelling heavenly.

Mid-July: Great Progress!

By the end of July we were finally able to positively identify the mystery squash. We have a mini-pumpkin patch and a mini-cantaloupe patch. We are excited to see how the melons turn out, given our altitude (6,800 ft).

Here’s one of the pumpkins.

My very first ripe tomatoes – ever! I had never tried to grow tomatoes before, so it was oh, soooo exciting to see some red beauties hanging out on the vines.

First ripe tomatoes!

By the first week in August, we were really in full swing! We had green onions, zucchini, tomatoes, pepper, carrots and I started freaking out about keeping up with the harvest. It’s hard for two people to eat all of those veggies, but I did my best to find recipes to use up what we had so we didn’t waste. Also, since all of friends have gardens, it’s hard to give away the extras. Just eat your veggies – or freeze them!

Early August harvest

One of those extras I added from the local greenhouse was eggplant and has been the surprise hit of the year! The plants are really pretty and the eggplant is super yummy and not bitter like the ones in the store. Even the Hubs says we should grow more next year. I will share my favorite eggplant recipes soon! By mid-August, we started cutting basil (pesto recipe also coming soon) and pulling a few onions. Aren’t they pretty?

Mid-August basil, onions and eggplant!

When the garden gives you tomatoes, onions, peppers, garlic and cilantro you HAVE to make fresh salsa! I’ve made salsa in the past, but this was my first time canning it – and it was pretty simple. I’ll show you the next time I make some.

Fresh, homemade salsa: first canning project!

By late August, the lettuce and cilantro were going to seed (did you know coriander is the seed from the cilantro plant? I didn’t but do now!), but the tomatoes, squash, carrots, peppers, eggplant, broccoli and onions are still rocking. Soon we’ll dig and cure the onions and garlic for winter storage. We are still waiting for the pumpkins and cantaloupe to ripen, but I think we’re getting close. Potatoes are not looking great, but we’ll have a few itty bitties. Oh, and we have one monster cabbage still cooking out there. Can’t wait to cut that head and cook it up. The Hubs loves cabbage!

Late August progress

Fresh broccoli anyone?

Coriander is cilantro that has gone to seed – it’s like a “two-fer-one”

Purple bell peppers are odd looking, but fun in the garden. Haven’t eaten any yet, so we’ll see how they taste later

This is Lola, my main garden supervisor

And this is Daisy, my main tomato taster (thief)

So, this brings us to date with the garden. While it’s starting to wind down, we have lots to eat and preserve still. I hope we can get it all done!

End of August