Green Curry Broth

While scrolling through my Pinterest app, I saw that Heidi from 101 Cookbooks had posted an older recipe from her site - Green Curry Broth.  I can't explain why, but it really appealed to me at that moment and I made it for dinner not too long after that.

First, you chop and chop and slice and dice and chop some more to create the foundation for the delicious green curry broth.  This is the longest part of the recipe.  After all of this cooks down to impart its flavor, you strain it out and throw it away.  At first I was sad about this, but then I tasted the broth - it was amazing.  Next time, I would not bother with all the fine dicing and such - you can get this done much faster with bigger chunks and since you're straining it, you probably won't even notice a difference.  I also wouldn't hesitate to make this broth with the intention of freezing it, without any add-ins, to enjoy on a rainy day.

Once the broth has been made, you can put pretty much whatever you want in it.  We opted for rice noodles, shredded cabbage, broccoli, frozen corn and green beans, and I saved the tops of the scallions (used in the broth) and added those in too.  I chopped handfuls of mint, basil, and cilantro from my balcony and mixed those in at the very end.  I topped off my own bowl with a little swirl of coconut milk.  This was a good combination of things, but I would break the noodles in half next time, and I had also intended to add cubes of tofu, but things got away from me.

Spicy Vegetarian Chili

I love chili.  Now that it's getting cooler, it's pretty much all I want to eat.  I'm looking for recipes to use up the last of the summer produce - this Spicy Vegetarian Chili did the trick.

I followed the recipe pretty closely, though I used a bit less lemon zest/juice, omitted the fennel seeds (yuck) and used two serrano peppers, seeds and all.  That was a bit of a mistake - I should have knocked out a few of the seeds, as it was good but over-spicy.  My mom ended up sending it all home with me.  (I was hoping to share, but I can't say I'm too disappointed...)  For this recipe we cracked open our first jar of home-canned whole tomatoes.  They are super tasty and have a strong and delicious tomato flavor.  I can't wait to use them in more dishes over the winter.  Hopefully I'll get the chance to put up a few more before tomatoes are totally gone.

I can make variations of chili all winter, but I look forward to next summer's produce and revisiting the hearty and healthy chili recipes I've found this year.

Shrimp in Tomatillo and Herb Sauce

This picture may look gross, but don't let it fool you.  It tasted amazing.  (Well, the shrimp and sauce were amazing.  The rice and squash, well, I guess you can't just eat shrimp by itself for dinner.)

I recently got a new phone.  I don't know how to use it but Ken set some stuff up for me.  One of the things now on one of my 20394899 home screens is a little feed of NY Times articles - I specifically requested the food section, of course.  On the first day I had this, I saw that they were featuring tomatillos along with several recipes.  All I had been able to find up to this point was salsa verde!  Naturally, I was thrilled.  I chose to make Shrimp in Tomatillo and Herb Sauce. 

As I said, this was delicious, but we did run into a problem.  This is the first year I have ever (knowingly) eaten tomatillos, and I've been getting them from our CSA.  On the pick-your-own board every week it says "poor quality" next to the tomatillos.  This may or may not have been a factor in our problem.

What was this problem?  (I've been building it up a little too much.)  According to the recipe directions, you are supposed to puree the tomatillos and herbs in a blender, then simmer the sauce on the stove with the shrimp in it.  Maybe it was our tomatillos, but we had next to no liquid in our sauce.  The blender wouldn't even work - we had to get the food processor dirty as well too.  (Next time I'll use my judgment, though, and go with the food processor the first time.)  We tried adding oil and water in small amounts but it wasn't doing any good.  We briefly heated the sauce in a skillet, added the shrimp, and miraculously we were able to coat them without any problems.  The sauce stuck to them like glue.  In the end, it was more of a pesto, but it was certainly delicious.  Another note to myself: picking the two largest serranos for this tiny amount of sauce was not necessarily the best idea you've ever had.  Next time, go with the two smallest instead.