To all Dads out there, I hope you have a great day!  Hope you enjoy good company and delicious food on your special day!

Angie

Any idea what these are?  A green tomato?  But what is the husk like stuff around them?  They are farmed and sold and are about the size of a clementine.  They are also harvested in the wild.  The ones found in the wild are about the size of a large cherry.

Any idea?  Have you ever eaten a “green salsa?”  If you have, you’re already enjoyed the tomatillo.  It is also referred to as a Mexican tomato.  Pronounced (toe-ma-tee-oh)  They taste nothing like a tomato, yet the insides do look a bit like one.  They have a very tart and fresh taste.  You want to buy them when the husk is easy to remove and the fruit is firm.    Being a gardener myself, I was very intrigued what the tomatillo flower looks like!  Very cool!

They are very easy to prepare.  I love the “fire roasted” taste in a salsa.  Simply peel away the husk and cook right on the grill to achieve a charred result as seen below.

Salsa Verde

(Green Salsa)

½ lb. tomatillo
1 medium Vidalia or sweet yellow onion
2 poblano peppers
1 juicy lime, juiced
1 small bunch cilantro
¼ teaspoon granulated garlic powder
½ teaspoons salt, or more to your taste
¼ teaspoon pepper

1) Preheat grill on high for about 10 minutes.
2) Peel onion, cut into large slices. Rub a small amount of canola oil on all slices and season with a pinch of salt and pepper, put on a plate to take to the grill. Peel tomatillos and rinse. Rinse poblano peppers.
3) To the grill. Place whole tomatillos, whole poblanos, and sliced onions on the hot grill. Remove tomatillo and onion once charred and set aside.
4) Once the poblano peppers are charred, place in a small bowl and cover tightly with a lid or plastic wrap. This will steam the peppers and the charred skin will be easy to remove. After about 20 minutes, remove lid or wrap and remove skin as best as you can, and seeds if you want a more mild salsa.
5) Place the charred tomatillo, peeled and seeded poblanos, charred onion and the rest of the ingredients into a food processor and pulse 10-15 times.   Taste, adjust seasoning if necessary. 

Enjoy with tortilla chips, with tacos or over spicy grilled fish.  Store in a plastic container with a tight fitting lid in refrigerator for up to two weeks.  Enjoy!

I usually go through an adjustment period when school gets out.  It lasts until the end of August!

Angie

Today I finally had the courage to participate in the annual Cancer Survivor’s Walk on Chicago’s beautiful  lake front.  It seems that when I have yearly check ups or in this case, a chance to really acknowledge the fact that I had cancer, it is very emotional and difficult to keep it together.

I have not shared this with you to date, but yes, I had thyroid cancer two years ago.  Right around Ryan’s 3rd birthday I was diagnosed with Papillary Carcinoma, aka, Thyroid Cancer.  Hearing the “C” word completely took my breath away.  I actually could not utter the word for days.  My biggest worry was not being around for my three boys and my husband Joe.

They say that when you pray to God you must be very specific.  I prayed for this:   to see my boys go to college, get married, have children, and to have a long healthy life with my love Joe.    I thank God every day that I am here.  I am here to enjoy my family and friends, nature, and to share my blog with anyone who might be interested in reading or participating.

I thank you so very much for visiting my blog and reading.  It really means the world to me.

Have a blessed day.

Angie

I am a huge fan of first cold pressed olive oil.  I use it for just about everything, oven roasting, fresh salad dressings, and oven frying.  I also drizzle it over steamed vegetables instead of butter, I love the taste!   I found this interesting link from Trader Joe’s.  Beautifully written and an easy read, it explains the different varieties from different regions, uses, shelf life, etc.  

Since I’m on this “substitution” kick, I also saw in the article a conversion chart to convert from butter to olive oil in baking.  This is a healthier alternative to butter and you use less of it so there is less fat.  I’m all over it!  Some ideas for sub-ing….popovers with rosemary, pumpkin bread, cheddar drop biscuits…  This substitution may change the texture slightly, but will make up for it with added rich flavor.

Time to get baking.   Have a great day!

Angie

Any idea where a very large Libby’s pumpkin supplier is located?   Ready for this?  Right here in Morton, Illinois.  Do you remember there being a shortage of canned pumpkin right around Thanksgiving 2009?  Heavy rains flooded the fields and made it impossible for heavy tractors and equipment to collect the pumpkins.  I wish I’d taken this a bit more seriously when I heard of the problem, I would have stocked up last fall!  Of course, we can’t expect to see pumpkin again anytime soon.  We’ll have to wait until fall harvest 2010.

I had completely forgotten about this while shopping over the past few months.  I am so used to going to the store and “poof,” anything I want at anytime is available. 

Now I have a hankering for pumpkin squares.  What to do….

I do what I always do, I think of a good substitute.  You could do one of two things.  1)  puree a 15 oz. can of  sweet potatoes with the juices or 2) puree a 15 oz. can of carrots with the juices.  They’re both an orange vegetable and they both would yield a moist result. 

So, instead of Pumpkin Squares with Cream Cheese Frosting, you have Spiced Carrot Cake Squares with Cream Cheese Frosting or Sweet Potato Cake with Cream Cheese Frosting.

I wonder how many new recipes were born because of a missing key ingredient?   Don’t be afraid to experiment!  We all fail here or there when we experiment.  Isn’t it great to come up with something new and delicious that you can call your own?

Have a great weekend!
Angie

Hey everyone! 

Click here to view the Chicago Tonight Blogger Segment that aired live on May 6th at 7:00 p.m.  It was great fun!    I truly enjoy the company of Dana Joy of Real Food Rehab and Natalie of Bake and Destroy.  The three of us are very different in our approach to food and and blogging.  I find what they do fascinating. From the moment we all meet in the green room, we are chatting it up.  Dana Joy and Natalie are so on top of food and drink trends, take a moment to check out their sites, you won’t be disappointed!

I want to thank Phil Ponce, the charming host of Chicago Tonight and his entire crew, they’re amazing!  I want to thank Amy Christenson, a producer of the show,  for the awesome opportunity!  And last but not least, Ruthie in make up.  What a treat to have someone do my make up!  She is fabulous.

Check it out!

Thank you, Angie

Hello everyone-

Gee, what a week!  I’m wondering why the holiday for Mom’s in only one day and not a week, or a month?  Or that we aren’t celebrated once a month…..

Mom’s don’t get to be sick. 

The day before my husband went out of town for a business trip (for 4 days) I came down with a pretty unsavory virus.  I was in the midst of preparing for my Chicago Tonight appearance, writing about food and whatnot, had to take my 17 year old to the oral surgeon to get four wisdom teeth out (and of course, the aftermath of that!), had the actual TV appearance on Thursday, laundry, dishes, meals, baths, lunches, trash and recycling, the electrition, oh yeah, when is the tree guy coming?   The cherry on the cake was that the dog then vomited on the couch cushion and on the rug….really?  Nothing like cleaning up that stuff when the tummy isn’t right to begin with!

I’m not complaining.  Just would like to actually take a little credit for being able to do all of these things when I’m sick.  Yes, my arm hurts from patting myself on the back.

Every Mom out there does this sort of thing on a daily basis, I’m not so special.  It’s just what we do.  So, to all wondeful Mom’s out there:

YOU ARE LOVED, APPRECIATED, BEAUTIFUL, CARING AND SO SPECIAL.

LET US REMEMBER TO PAT EACH OTHER ON THE BACK OFTEN.

We all relate to eachother so well and it means so much to hear something nice from a fellow Mom.  I have so many special friends.  Friends who offer to help when they know I’m in need.  Thank you Mary, Sarah (she’s a doctor and doesn’t play one on TV), Deb and Cathriona,…..for having my back so often. 

God Bless all Moms!  Happy Mother’s Day!

Angie

Hello everyone!

Please tune in to channel 11’s Chicago Tonight this Thursday, the 6th at 7:00 p.m.  The ever popular host Phil Ponce, Dana Joy of Real Food Rehab, Natalie of Bake and Destroy, and I will be participating in a live discussion of what foods inspire us at this time of year.  It will be great fun!

Thank you!!!

Angie