Good evening - wow I am on early tonight -- maybe Michelle won't doze off waiting on me! The reason I am starting early tonight is I left one of my favorite TV shows to come and share with you my love of cooking. The show - "Brothers and Sisters" - shame on me -- not really - there is some content that I certainly don't approve of -- but the love between sisters and brothers and the Mother's fierce love and protection of her family - I do approve of! Maybe I just decided to not watch because I don't want to see a sister that might die of the dreaded big "C."
Today Mark, our preacher, had two good lessons on looking for opportunities to minister to others! You may be wondering how this pertains to cooking or whatever I am about -- well - for the last 10 years, I've knocked myself out at times - either cooking for 100 to 300 people at church, throwing a church party, etc. I certainly don't do it for my health - but I do it for the people that might enjoy something special - something out of the ordinary. That is how I hope I can get you to begin to think of your cooking. Don't think about how much you "don't like to cook" or "let's see what I can throw on the table tonight" - but "what can I do for my family, how can I please them tonight, what can I do special just for them tonight?" Start looking at your cooking as a ministry. (Mark - I know you never intended for your sermon to wind up here and I know you were talking about saving souls - but ministry does start at home!" And I do want to do more to help others see the love of Christ - whether it is through food I give or the help I offer!
Now - If you know me at all - you know my very favorite food in this universe is Mexican! -- Now I do love Pizza, peanut butter, chicken and dumplings, pancakes , shrimp -- wow I sound like a big pig -- but all of these can be enjoyed in moderation and I try to live by the definition of gluttony in the Bible -( See Proverbs 23:7 and Proverbs 28:7) and control myself! But sometimes I come close to losing my control when I have the wonderful Mexican food that some of our restaurants serve. I guess my all round favorite is El Charro - and maybe that is just because that was my very first introduction to Mexican (even if it is Tex-Mex) food. My Mom's maiden name was Garsee (she made sure we understood it was GAR-SEE not GAR-SEE-A) and maybe that is why I had never eaten an enchilada, taco or corn tortillia until I was old enough to go eat without her! I also love Don Juan's, a quaint little place on 64W called LaPlazita, and El Lugar in Tyler, then in Dallas there is Uncle Julios, Desparados, Blue Mesa (Southwest), and in Longview - Carlita's,and Shreveport - Superior Grill - just to name a few! Today - we chose El Charro - but I have learned to curb my eating from Enchiladas to Tony's Taco's (1/2 order please!) -- but we had that today and yum - so good!
So - my promise to you - I will keep my promises to whomever takes the time to read this. Here are the Salsa recipes I promised!
Green Salsa Verde
8 Tomatillos 1 to 2 Jalapeno peppers
1/2 Medium Onion , quartered 2 -3 garlic cloves, minced or crushed
1 tsp. Salt
1/2 Bell Pepper, cut in pieces 1 tsp. cumin
1/2 tsp. Black Pepper 1/4 cup fresh cilantro, chopped
1/4 cup water Cooking spray
Discard the husks and stems from Tomatillos. Place Tomatillos, onion, and one (1) jalapeno in saucepan; cover with water and bring to boil. Cook about 15 minutes or until tomatillos are fork tender - drain.
Combine drained Tomatillos, additional fresh jalapeno, salt,pepper, cumin, and garlic in a food processor or blender and process until smooth.
Place a non-stick skillet coated with cooking spray over medium-high heat and heat until hot. Pour Tomatillo mixture into pan (mixture will boil vigorously), and cook for about two minutes. Add 1/4 cup water, cook one minute more or until thoroughly heated. Taste to see if more salt or pepper is needed. (I sometimes add 1 tsp. sugar). Remove from heat - Stir in Cilantro.
This is great as a dip for chips -- I also use for Chicken Enchiladas with green sauce!
MANGO SALSA
(This is a favorite of many!)
1/2 large onion, cut in large chunk
1/2 Red or orange bell pepper (I used green when Red are too expensive - over $1.00)
3 garlic cloves, minced or pressed
1 to 2 jalapenos, chopped
2 Mangos - peeled and sliced off seed
1 Can - Petite diced tomatoes - drained
1/2 Cup Cilantro - chopped
1 teaspoon ground cumin
1 tsp. salt
1 tsp. black pepper
In processor - add onion, bell pepper, and garlic - Process until ingredients are chopped into small pieces. Add mango, tomatoes and remaining ingredients (except Cilantro). Process a few seconds - leaving a chuncky consistency and then add Cilantro and process only a second or two longer. Taste and make sure there is enough salt, pepper, etc.
Variations: In summer, fresh tomatoes (2 or 3) can be used for canned - or substitute tomatoes with another fruit (I recently used fresh pear) or peach, watermelon, strawberries! I love them all!
Enjoy!! They may sound like a lot of work -- they really aren't -- and besides - can you think of anything really worthwhile that is not worth some trouble - love, marriage, children?
I need your help though -- there is a green sauce that a couple of the restaurants serve that tastes like just pure pepper! Do you know how they do that? I am the only one in my family that can eat it - and sometimes it is so hot it is torture - but I love it and would love to know how to make it???? Any ideas???
I mentioned my Mom's Chicken and Dressing the other night - and have had several requests for it -- so coming soon! Also - guess it will be time to share the secret to "Mile High Meringue!"
Oh by the way - I redeemed myself this afternoon - made Sweet Potato Pies - with the right amount of sugar - and Travis bragged on the one that he tried!
God willing - be back soon!
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