Tomatillo And Tamarind Soup With Chayote Salad Food

CHAYOTE SALAD

Steps:

• Toss together in a bowl. Turn out onto a platter and sprinkle with more salt and pepper.;

BASIL TOMATO SOUP

Steps:

• In a large saucepan and a little oil, caramelize the onions, ginger and sugar. Add the tomatoes and bring to a simmer. Season with salt and pepper. Add the stock and simmer on low heat until very soft, at least 20 minutes. Add the basil and puree. Check for seasoning.

CREAMED CHAYOTE SOUP

Steps:

• Cook whole bacon strips slowly over low heat in a large soup pot until almost all fat is rendered out, or omit bacon and melt butter. Add diced onion, salt and pepper and cook, stirring occasionally, until soft, about 5 minutes. Add chicken stock, bay leaves and potato and simmer 20 minutes or until potato slices are soft. Meanwhile, finely chop chayote in a food processor.
• Remove and discard bay leaves and bacon and add chopped chayote. Bring to a boil, return to a simmer, and cook, uncovered, until the chayote is soft, about 15 minutes.
• Puree in a blender until smooth. Strain back into pot, pressing with a ladle to extract all juices. Add cream or half and half. Bring to a boil and remove from heat. Serve immediately with lime wedges.

FRESH TOMATO & TOMATILLO SALAD

Steps:

• Chop enough cilantro to measure 1 Tbsp.; reserve for later use. Blend dressing, garlic and remaining cilantro in blender until smooth.
• Combine cherry tomatoes, tomatillos and onions in medium bowl. Add 1/2 cup dressing mixture; mix lightly.
• Arrange tomato slices on large platter; drizzle with remaining dressing mixture. Top with basil, cherry tomato mixture, cheese and reserved chopped cilantro.

ROASTED TOMATILLO SOUP

Steps:

• Saute all veggies in olive oil for 5 - 10 minutes over med-high heat.
• Add spices and saute a few more minutes.
• Add broth and simmer for about 20 minutes.
• Add juices and cilantro.
• Salt to taste.

TOMATILLO AND SQUASH SOUP

Steps:

• Preheat oven to 450 degrees Fahrenheit.
• Remove and discard the husks from the tomatillos.
• Wash them and cut in half.
• Trim the tomatoes and quarter them.
• Quarter and slice the onions.
• Arrange the tomatillos, tomatoes, and all but one clove of the unpeeled garlic on a cookie sheet.
• Sprinkle lightly with salt.
• Roast for 35-45 minutes, until the vegetables are soft and beginning to char in spots.
• Remove and let cool for a few minutes.
• While the vegetables are roasting, combine the diced squash, the vegetable broth, and 2 cups of water in a large soup pot.
• Simmer, covered, for at least 45 minutes, or until the squash is very tender.
• While everything else is cooking, heat the olive oil in a large skillet and add the onions and the remaining clove of garlic, peeled and minced, and a dash of salt.
• Cook over medium heat, stirring often, until the onions are caramelized to a dark golden brown.
• When the roasted vegetables are cool enough to handle, scrape the red tomatoes off their skins with a spoon.
• Squeeze the soft garlic out of the husks and discard the husks.
• Combine the red tomato pulp, the tomatillos, and the soft garlic in a blender or food processor with a little water, and puree them.
• Add the puree to the broth and squash, along with the caramelized onions and the chopped cilantro.
• If the broth has greatly reduced during cooking, add some water.
• Toast the dried red chiles in a hot pan or over a flame until they blister or show black spots.
• Chop them, removing some of the seeds if you want to reduce the heat, and stir them into the soup.
• Simmer everything together for 5-10 minutes.
• Serve hot, with warm corn tortillas or any good bread.

FILIPINO SINIGANG (TAMARIND SOUP)

Steps:

• Saute ribs garlic onions and salt to taste until brown.
• In Separate large pot add water Sinigang tamarind soup packet (found in international food section) to taste I like the whole packet but less is more in this case if it is to sour for you.
• Remember you can eat this with rice.
• Then add the tomato and the pork, cook on medium heat for about 40 min and then add the potatoes cook for another 10 min and then add the Daikon Radish and the Bok choy cook about 10 more min.
• It is good if the meat easily comes away from the bone.
• You can eat this straight or over rice or both.

CHILLED TOMATILLO SOUP

Steps:

• Combine the tomatillos with enough water to cover in a saucepan. Bring to a boil and cook for 5 minutes, or until tender. Drain tomatillos.
• In a large food processor (or in batches in the blender, or using a stick blender), process the tomatillos, onion, poblanos, lime juice, cilantro, cumin, salt, sugar, and garlic until smooth.
• Combine the tomatillo mixture with the half and half and jicama in a bowl and mix well. Cover and refrigerate to allow flavors to meld (1 to 4 hours).
• Ladle the soup into bowls. Garnish each with additional tomatillos, cilantro, and almonds.
• For a smoother soup, process the jicama as well.
• For a heated soup, you may find it neccessary to thin with chicken stock.

TOMATILLO SOUP

Steps:

• In medium saucepan, heat oil; add onion and garlic.Cook, stirring occasionally, until onion is translucent, about 5 minutes.Add broth, tomatillos and jalapeno pepper; bring to a boil. Reduce heat to medium low; simmer,partially covered, 7 minutes. Remove from heat; cool slightly.
• In blender or food processor, puree tomatillo mixture, in batches, until smooth; return to saucepan. Add pasta and sour cream; cook just until heated through. Ladle evenly into 4 soup bowls; sprinkle with almonds.