What to do with all these tomatoes?

Each week, my goal is to use all the produce we get from our CSA http://www.thefoodproject.org/.  It's not an easy task since things get in the way.  In addition to picking up our bags, we often get to pick our own flowers and herbs!  At least that helps me feel better about not having a garden.  I golf or at least attempt to golf, work on catering jobs and we do like to go out once in a while.  Using the food is a challenge that I love but also needs planning.  It begins on Sunday night when our Urban Grower, Bob sends out the email with what produce we will receive on Monday.  I work to determine what recipes I want to make and also need to create a shopping list.

My planning still needs improvement since I am so focused on the vegetables, I sometimes forget to add a protein.  As I write this, I just got up and took chicken out of the freezer for tonight. :-)  Jim never says anything, but the last few days were mainly vegetarian and not on purpose.  The only food I have left from last week is the kale, one Japanese eggplant and a couple of poblano peppers.  Not too bad and I will definitely use it tonight.

So, back to the tomato dilemma.  This past week I received tomatillo's, orange cherry, slicing and heirloom beauties and they were nothing short of fabulous and delicious.  I will work to get all recipes out to share during this week.  I know I have been slow with blogging, but it's summer and I have been somewhat busy cooking for clients.  Tomatillo's are new to my kitchen so I searched and found a recipe online and made it below with a few changes.

Tomatillo Chicken Stew

Tomatillo Sauce

10 tomatillos
1 jalapeno chile pepper
1 clove garlic
1 teaspoon salt
2 tablespoons lime juice
pinch of sugar

Stew

2 lbs chicken tenders, cut into cubes
salt and pepper
olive oil
1 large onion
2 cloves garlic, minced
1 teaspoon ground cumin
1 teaspoon ground coriander
1 1/2 cup chicken stock
2 cups tomatillo sauce
1 tablespoon of fresh oregano or 1 teaspoon dry
1/2 cup packed chopped cilantro
1 cup brown

Remove the papery husks from the tomatillos and rinse well.  Cut the tomatillos in half and place them cut-side down on a pan and broil for 7 minutes until blacken in spots.  Let cool enough to handle and place the tomatillos and any juice they have released, the chopped chile pepper, garlic, salt, lime juice and sugar into the food processor and pulse until well blended. 

Heat a couple of tablespoons of olive oil in a heavy pan and place chicken into pan with salt and pepper to taste.  Brown on both sides, not cooking completely and most important - don't crowd the boat.  Remove from pan and lower heat to medium. 

Add onions to the pan with more olive oil if necessary, add the cumin and coriander and saute until the onions are soft and the browned bits on the bottom of the pan are mixed well with the onions and seasonings.  Add the garlic and cook for 30 seconds to flavor the pot. 

Add the chicken back in, the tomatillo sauce, chicken stock and oregano to the pan.  Bring to a boil and reduce to simmer, partially covered for 20 minutes.  Add the cilantro at the end.   I made the brown rice according to the directions so it was ready with the stew.   

To go with the stew, I made fresh herb rolls.  I loved the lightly hot taste that popped in my mouth with this stew and while Jim enjoyed the flavors, it was too hot for him.  Not a bad thing since that meant I had it for lunch the next two days.  At least now I can check tomatillo's off the list.

Have a Marvelous Monday everyone!

Fino a quel momento (until that time)

LID