Tomatillos #2

 Tomatillo and Jicama Salad
2 tbsp lime juice
1/2 tsp sugar (1/4 tsp honey, or agave nectar)
1/2 tsp salt
Pinch of cayenne
6 tbsp vegetable oil
1 garlic clove, minced or pressed
1 pound tomatillos, thinly sliced
1 medium jicama, shredded
4 ounces Monteray Jack cheese, cut into 1/4 inch cubes
1 red bell pepper or other ripe sweet pepper, coarsely chopped
1 tbsp chopped fresh cilantro ( can use parsley if you do not like or have cilantro )

In small bowl whisk together lime juice, sugar, salt and cayenne. Gradually whisk in oil and stir in garlic.
In a salad bowl, combine tomatillos, jicama, cheese and red bell pepper. Scatter on the cilantro and mix in. Pour on the dressing and toss to combine. Serve and enjoy!
From Judy Gorman's  Vegetable Cookbook



White Bean Chicken Chili
Recipe by: Thea
It's great to make whenever there is left over chicken or turkey around! . If you would like the soup to be spicier, you can add some red chili flakes or salsa. Serve with these toppings for people to choose from: limes, cilantro, cheese, avocado, sour cream, and tortilla chips."
Ingredients
    2 tablespoons vegetable oil
    1 onion, chopped
    2 cloves garlic, minced
    1 (14.5 ounce) can chicken broth
    1 (18.75 ounce) can tomatillos, drained and chopped or about 2 1/2 cups fresh
    1 (16 ounce) can diced tomatoes or 2 cups fresh
    1 (7 ounce) can diced green chiles
    1/2 teaspoon dried oregano
    1/2 teaspoon ground coriander seed
    1/4 teaspoon ground cumin
    2 ears fresh corn or frozen, canned in the off season
    1 pound diced, cooked chicken meat
    1 (15 ounce) can white beans
    1 pinch salt and black pepper to taste
    Add all ingredients to list

    Heat oil, and cook onion and garlic until soft.
    Stir in broth, tomatillos, tomatoes, ( if using fresh  cook with onion and garlic until soft ) chilies, and spices. Bring to a boil, then simmer for 10 minutes.
    Add corn, chicken, and beans; simmer 5 minutes. Season with salt and pepper to taste.


Tomatillo and Squash Soup
from The New Vegetarian Epicure by Anna Thomas

About 12 tomatillos, 1 1/2 lbs
3-4 , 1 lb, ripe tomatoes
10 - 12 cloves garlic
salt to taste
4cups peeled and diced winter squash
4 cups vegetable broth
2 cups water, more if needed
1 tbsp olive oil
2 large yellow onion, quartered and sliced
1 small bunch cilantro coarsely chopped
2 dried hot peepers ( can use fresh and saute with the onions)

Remove husks from tomatillos, wash and cut in half. Trim the tomatoes and quarter. Arrang tomatillos and tomatoes and all but 1 clove of the garlic on a baking sheet. Sprinkle with slt and roast at 450 degrees for 35-45 min. Remove and let cool.
Combine the squash, vegetable broth ans 2 cps water in soup pot and simmer covered for 45 minor until squash is very tender.
Heat olive oil in pan and add onions, garlic clove, minced, until soft ans carmelized.
When roasted vegetables are cool enough to handle, combine tomatoes, garlic and tomatillos in a blender or food processor with a little water and puree.
Add the puree to the broth and squash along with the onions and chopped cilantro. Add water if needed.
If using dried chiles, blister in pan or over flame. Chop, removing seeds for a milder flavor and stir into soup. Simmer everything together for 5-10 minutes. Serve hot with warm tortillas or any good bread.


Connecticut Salsa
from the Gardeners Community Cookbook recipe by Nina Bloomer
Delicious for breakfast with eggs, for dinner served with chicken or pork or as a taco topping.

20 tomatillos, about 1/14 lbs
2/3 to 3/4 cup cilantro leaves
4 cloves garlic
1/4 cup olive or vegetable oil
2 medium onoins , finely chopped
1/2 tsp salt

Remove husks from tomatillos, rinse. Add to a pot of water and simmer until soft, 8-10 min. Drain and cool. Transfer to a food processor. Add cilantro and garlic and process until smooth.
Heat oil in a pan, stir in onions and cook slowly until wilted 1-2 min.
Add the tomatillo mixture and salt and bring to a boil.Remove from heat right away and transfer to bowl. Cool and then refrigerate.
Serve chilled, at room temperature, or reheated. Will keep for 1 week in the refrigerator.


Strawberry Tomatillo Crisp
Dana McFall, Deb and Lola's Restaurant from Asparagus to Zucchini

4 cups coarsely chopped, husked tomatillos
about 1 cup sugar
1/2 tsp salt
3 tsp cornstach
15-20 ripe strawberries, cleaned and sliced
4 tbsp unsalted butter
1/2 cup flour
3/4 cup brown sugar
1/2 cup chopped toasted pecans
1 tsp cinnamon
1/2 tsp nutmeg

Place tomatillos in saucepan and cook over low heat while stirring in sugar ans salt until it has the flavor of a nice tart apple. Cook 10-15 min. Combine cornstarch with 3 tbsp water and stir into tomatillos until mixture thickend, remove from heat and cool.
Heat oven to 375 degrees. Spread filling in individual baking dishes ( 1 larger one ). Top with strawberries.
Topping - Mix remaining ingredients until crumbly, using your fingertips. sprinkle topping over fruit, bake 5-10 min. Serve with ice cream. 6-8 servings.


 Pepian Sauce  (Tomatillo Pumpkin Seed)
    4 tomatillos, husked and rinsed
    1/4 cup diced onion
    4 tablespoons pepitas divided
    3 tablespoons chopped fresh cilantro, divided
    1 clove garlic, peeled
    1/2 cup reduced-sodium chicken broth
    1/2 teaspoon salt
    2 tablespoons reduced-fat sour cream

    Place tomatillos, onion, 3 tablespoons pepitas, 2 tablespoons cilantro, garlic, broth and 1/4 teaspoon salt in a blender or food processor; process until smooth. Transfer to a medium saucepan and cook over medium-high heat, stirring occasionally, until reduced to about 3/4 cup, 12 to 15 minutes. The mixture will resemble a thick paste. Remove from the heat and stir in sour cream. Set aside.  Use on chicken, eggs, fish, sandwich spread.

Sorrel

Because of its bitter flavour, sorrel is often combined with other ingredients. It can be eaten raw in salads or cooked in soups, purées and stuffings and goes particularly well with fish and egg dishes. The sourness of this herb also complements most types of fish, especially oily varieties such as salmon and delicate white fish such as lemon sole; it's also a natural ally of shellfish such as crab and lobster. Try adding butter and chopped fresh sorrel to the pan once the fish has been fried, then serve the pan juices drizzled over it. If fish isn't your thing, add sorrel to a roast chicken or Spanish tortilla, or chop it into a simple goats' cheese salad. Blanch the leaves before use if they taste too sharp.
 http://www.thekitchn.com/got-sorrel-10-colorful-spring-recipes-170262, has a nice list of recipes to use sorrel.