Salsa Verde

When somebody like me gets tired of eating every day the same flavors, at least, I change everything (everything namely, the sauce flavor) I may have a piece of grill chicken every single day of the week but I need to change the flavor of it and my mother always told me if you change the seasoning or the sauce and the sides you are having a different meal every day (she may know if it were for her we would  eat broil chicken every single meal)

With beef, pork, chicken or fish I just change my sauces, because I like my sauces with close to no salt and definitively no oils on it, I prefer to made them myself; that way I control how much salt or what kind of ingredients goes on them....... since today I was on the Mexican side I did accompany my meat with black beans salad,some carrots chips but more important  with that delicious green sauce they enjoy so much in my home.

SALSA VERDE

I use;

• Tomatillos
• Cilantro
• Garlic
• Onion
• Salt
• Vinegar from the can of chiles
• Chiles serranos but you may use jalapenos

Peel the tomatillos and rinse them with cold water.

Today I decide to roast some of the ingredients,  just for  10 min under the broil.

While that gets done, chop the cilantro.

Ah! yes and the Chile a little just to ease the process in the blender.

It should look better than this, I forgot it and my broil turn off  by itself so it got cold and I couldn't take the picture just made, but you get the idea put all the ingredients in the blender, sometimes I like for the sauce to be a little chunky, some  other times I prefer to blend it pretty good to have a more smooth kind of sauce

This is very smooth in looks but is spicy as it gets!!!!

Tip; if it is too spicy you may cook more tomatillos and blend them all together

If you like a more fresh flavor instead of broiling the ingredients you may just boil the tomatillos in a cup of water for a few minutes until they open a little, they blend all the ingredients together.

I use this sauce to top a few proteins or to dress a salad, but sometime when I want something more hearty I cook the meat on it..mostly fish, this sauce is very versatile.
@HealthyFoodNewLife

Guacamole

While everybody connects guacamole with a dip and then mash the avocado I prefer the texture that the more wholesome pieces offer allowing to be mash or chee inside your mouth its like a dance for my palate.

I remember growing up a girl who came to live wi us taking the avocados from a tree we use to have in our backyard and using it in slices on top of our salads, I think that and the idea of not havinh mashed foods on my plate which drove me to try this..... I hope you like it.

You will need;

1 small ripe avocado

7 cherry tomatoes

1 tbs red onion small diced

1/4 cup cilantro chopped

1 tbs lime juice

1/2 tbs olive oil

Sal

Cut the avocado in half and take the pit out, with a serrate knife draw lines along and then across the halved avocado and with a spoon take the avocado out of the peel and into a medium bowl, cut the tomatoes in half and mix all the ingredients with the avocado, be carefull to mix not mash, let it rest for at least 5 minutes so the flavor can marinate.

Serve in the peels for a funny look or in top of a piece a grill meat or as a side dish.

Enjoy it.

                                    

Mientras todo el mundo conecta guacamole con un pure y  trituran el aguacate prefiero la textura que las piezas más enteras ofrecen permitiendo hacer puré o masticarlo dentro  de su boca es como un baile para mi paladar.

Recuerdo que creciendo a una chica que vino a vivir con nosotros bajando los aguacates de un árbol que teniamos en nuestro patio trasero y como lo colocaba en rodajas sobre  nuestras ensaladas, creo que eso y la idea de no ver puré en mi plato lo que me llevó a probar esto ..... Espero que les guste.

Usted necesitará;

1 aguacate pequeño maduro

7 tomates cherry

1 cucharada de cebolla roja pequeña cortada en cubitos

1/4 taza de cilantro picado

1 cucharada jugo de limón

1/2 cucharada de aceite de oliva

Sal

Cortar el aguacate por la mitad y sacar la semilla, con cuchillo serrado trazar unas líneas a lo largo y después a lo ancho de cada mitad y con una cuchara de tomar el aguacate de la cáscara en un tazón mediano, cortar los tomates por la mitad y mezclar todo el ingredientes con el aguacate, ten cuidado de mezclar no aplastar, dejar reposar durante al menos 5 minutos para que el sabor pueda mezclarse.

Servir en las cáscaras para una aspecto divertido o en sobre de una pieza de una carne o como guarnición.

Que lo disfruten.

Ribollita

There are some days that you wake up feeling like a little warm feeling will full and start up your day, but it is when you get to you hearty lunch that you feel your days is now starting to feel as if you are back home with that love one (Grams or Mom) who use to take care of you when you were feeling down..... Here I would like to share my version of this hearty soup really easy and simple but will look like you cook it all day long.

                  

Ribollita

Ingredients

1 tbs extra virgin olive oil
1 small Red onion, thinly sliced
1 carrot cut diagonally into 1/4-inch dice
1 celery stalk diagonally  into 1/4-inch dice
1 whole garlic clove mashed or small diced
3 leaf roughly chopped cavolo nero (black cabbage) (I used Rainbow and red chard)
1/2 pound roughly chopped white cabbage
1 tomato or tomato paste 2 tbsp
1/4 Broccoli
1 small Zuchinni
1 cup Cannellini beans
2-3 cups vegetable broth (or more, if necessary)
Salt and pepper
Basil
Freshly grated Parmesan from a good quality piece

Instructions
In a pot, heat the olive oil and add the onion,  sliced garlic and let it cook a few minutes, Sprinkle gently with salt, stir and cook until the vegetables are soft.
Add white cabbage and cook until they’ve softened and the flavors have blended, about 10 minutes. Add the tomato and stir until it’s well mixed throughout the vegetable mixture. Mix in carrots and the stall of the Broccoli if you are using it let it boil for a couple of minutes, add the rest of the vegetables. put the basil on it. Taste and adjust for salt and pepper,
Add the beans and enough water to make it look soupy (about 3 cups).  Stir all around and simmer for 20 minutes until the soup thickens slightly and tastes like all the flavors have blended.
Ladle the soup into bowls and serve it over old bread slices toasted, and the Parmesan shard it on top.

Zulyt note:
If you can’t find black cabbage, you could try using just plain, ordinary kale or chard as I did on my soup today or leeks ( there is not food police that will take you to jail if you change something you don't have or like for something else.... Slightly alike)
This soup is serve in layers .... 1 layer of old bread .....1 layer of soup with vegetables ....1 layer of old bread ......another of soup and finally parmesan shards! I don't eat bread so I omitted and it was amazing!!!

Enjoy!!!
#zulyt3 #Healthyfoodnewlife #foodislifeenjoyinmoderation