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Corn & Tomatillo Soup

  • 1- 1/2 cups tomatillos
  • 1 -1/2 cup chopped onion
  • 2 garlic cloves, diced
  • 1 tsp margarine (or butter)
  • 3- 3/4 cups whole kernel corn
  • 1 cup peas
  • 4 cups low sodium chicken (or veggie) broth
  • 1 Tbsp cilantro
  • 4 oz. diced green chilis
  • 1/4 cup spinach, chopped
  • 1 tsp sugar

Directions:  Saute tomatillos, onion and garlic with margarine/butter for five minutes.  Remove to food processor and add peas and cilantro. Puree to chunky.  Pour in pan and add chicken stock, diced green chilies, chopped spinach, corn and sugar.  Heat and serve.

Yeild: 8 servings

Spicy Tomatillo and Pineapple Salsa with Brined Chicken Cutlets

Brined Chicken Breast Cutlets
Pound boneless, skinless chicken breasts to even 1/2 inch thickness
In gallon-sized plastic zip lock bag, dissolve 1/2 cup kosher salt OR
1/4 cup table salt, and 1/2 cup sugar in 1 quart of cold water.  Add

chicken and seal bag, pressing out as much air as possible. Refrigerate for 30 minutes or so.  Then remove chicken from brine, dry thoroughly with paper towels, sprinkle with freshly ground pepper.  Brush each side with light coating of vegetable oil.  Place on pre-heated barbeque grill until light brown, 2 to 3 minutes per side, no longer!  When cooked, serve with

TOMATILLO AND PINEAPPLE SALSA:(Use very ripe fresh pineapple or canned pineapple tidbits to equal 3 cups)

6 small tomatillos (about 8 ounces) husked
1/2 large ripe pineapple or 3 cups of canned pineapple tidbits, drained
1 chipotle chile en adobo, minced (about 1 teaspoon)
1 teaspoon lime juice
pinch of salt

Boil tomatillos in 1 quart water over high heat until skins start to pucker.  With slotted spoon, remove tomatillos to a bowl of ice water to stop the cooking.  When cool, core tomatillos and cut into small cubes.  Toss tomatillos, pineapple, chipotle chile, lime juice and pinch of salt in medium bowl.  Cover and refrigerate at least 30 minutes to blend flavors.  Serve over brined and barbequed chicken  breasts. Amazing!

Source: Cook’s Illustrated, July/August 2001 issue (Through Judy Wood).

Roasted Tomatillo Salsa

1 lb. Tomatillo husked and rinsed then cut in half or quarters if large ones
1 large onion rough chopped
3-4 cloves garlic not peeled but loose skin removed
2-3 fresh Serrano chilies stemmed or may use Jalapeno (one or two)
olive oil
½ cup fresh cilantro leaves chopped
juice of one lime
salt and pepper to taste

Place the Tomatillo, onion, garlic, and peppers on a foil lined baking sheet with a raised lip. Drizzle with small amount of olive oil and bake in 400 degree oven for 20 to 25 minutes OR place pan under broiler and broil till veggies are soft and begin to char.

Remove from oven and let cool some, squeeze the garlic out of the skin & discard skin.  Put veggies and the liquid that has cooked out into the foil lined pan into a food processor or blender.  Pulse veggies till blended but not pureed.  Add the cilantro leaves, lime juice, and salt and pepper to taste and pulse again till cilantro is incorporated but again, mixture is not pureed.  You can eliminate the cilantro for a little different flavor – try it both ways.  Store in refrigerator and enjoy on most any meat, fish, egg, poultry, or plain with chips.  Since the tomatillo are a bit sweet, you may want to increase the number of chilies to get to your desired heat level.  You can also add to this recipe fresh poblano chiles, or fresh red bell peppers to the baking/broiling pan for a little twist on the salsa.  Enjoy!

Source:  Dave Helsley, OSU Family Food Educator/Master Food Preserver 10/2009

 
 
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Linnea Marie Farms
Jim & Joni Leet, Proprietors
149 Crystal Springs Lane
Roseburg, OR 97471

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