I’m back!! Things have been insanely busy and as a result this blog needed to take a back seat to my other endeavors…..Work, School, Haute Life, marriage, 2 Dogs (1 that recently needed surgery), crossfit, catching up on my PVR’d MTV and CW shows and staying up-to-speed on the latest TMZ gossip. I can’t believe Lindsay is in jail again! drama!! Despite the whirlwind that is my life, I still eat clean proving that it does not take much time to nourish yourself well. If I ever hear someone say, “But, I’m too busy to cook,” I may have to give them a serious beat-down. I need to do a post on meal planning because I think I need to share how I manage to pull it off. Anywhoo, here is a great recipe that I didn’t entirely come up with myself. I was at my farmer’s market (Apple Tree Market – Thursday’s from 3-7pm at Yonge & Eglinton in Toronto) and I picked up a bunch of Tomatillos aka green tomatoes. I got them from HighMark Farms and the owner, Chef Jim Hayward, gave me his special recipe for Tomatillo Salsa. I also got some grass-fed ground beef from Field Sparrow Farms at the market so I figured I would combine the 2 and make a wicked Taco-less salad. You could sub regular Tomatoes for the Tomatillos if you can’t get your hands on some. This recipe requires a food processor, but I think a blender or hand blender would work. Here you go:
Ingredients (serves 2-4. You will have salsa leftovers)
– 1 lb tomatillo tomatoes (about 12-15) husk removed, washed, cut in half
– 2 Jalapenos – cut in half, stem and seeds removed
– 1/2 C fresh cilantro
– 1/2 C white onion – cut in big chunks
– 2 garlic cloves
– 1 Tbsp olive oil
– juice of 1/2 lime
– pinch of sea salt
– 1 lb Ground beef – grass-fed if you have access to it.
– 2 Tbsp chili powder
– 1 Tbsp cumin
– 1 Romaine – washed, spun and cut
– Guacamole to top it off
- Make the salsa first. Pre-heat oven to 350. Place tomatillos, jalapenos, onion and garlic in a baking dish. Drizzle with olive oil and salt. Mix around. Cook for 20-25 minutes or until tomatillos get slightly brown and soft.
- Allow the tomatillos etc to cool down. You could jump to step #4 and start on the beef while the tomatillos cool, but you’ll need the salsa before the beef has finished cooking.
- Put the tomatillos, jalapenos, garlic and onion in the food processor or blender. Add cilantro and lime juice. Process until it forms a salsa-y consistency. Set aside.
- Now start on the beef. In a large skillet, heat to med-high. Add ground beef, cumin and chili powder. Saute until beef is 90% cooked.
- Add 1/2 of the tomatillo salsa mixture to the beef and continue cooking until the beef is 100% finished cooking.
- Serve on a bed of romaine and top with a dollop of guacamole. Add more salsa if desired.
- The remaining salsa will keep in a container in the fridge for up to 1 week.
Fully Primal Husband wasn’t home when I made this the first time and I wasn’t there when he ate it. I don’t like to post his remarks unless they are spontaneous and verbatim, so I don’t have anything this time. I did give a bite to one of my co-workers who wanted to taste what grass-fed beef was all about…he said, “it tastes like a farm” (Grass-fed beef definitely tastes a bit different, but that is what beef is supposed to taste like). That is the worst testimonial ever! Trust me, it is delicious!