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Slow Cooker Tomatillo Salsa

Slow Cooker Tomatillo Salsa

 

Salsas are a snap in the slow cooker, you just insert the ingredients and come back a few hours later.

Ingredients

• 2 pounds fresh tomatillos
• 1 can, 8 ounces, diced green chiles
• 2-3 jalapeno chiles, minced
• 3/4 cup water
• salt and pepper to taste
• 1 chipotle pepper (optional)

Directions

1. Makes About  5 Cups
2. Put all ingredients in a slow cooker and cook on high for about 2 - 2 1/2 hours or on low for about 4 hours.  Stir to combine.  If you want t smoother salsa, you can use a food processor, blender or immersion blender, but I usually find the consistency is fine without this extra step.

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Stewed Chicken Chilaquiles

Stewed Chicken Chilaquiles

From: ArcaMax Publishing's "After Work Gourmet," by Lisa Messinger (2/27/2013)

(Lisa Messinger is a first-place winner in food writing from the Association of Food Journalists & is the author of seven food books, including "Mrs. Cubbison's Best Stuffing Cookbook" and "The Sourdough Bread Bowl Cookbook." She also writes the Creators News Service "After-Work Gourmet" column.)

From: MarthaStewart.com

Notes from Lisa: Stewing meat for multiple dishes is stupendous! In a stew about what to have for dinner tonight -- or tomorrow or the next night? There's no need for that.

Stew -- big pots of it, mixed with every conceivable chunked, chopped or diced ingredient -- is just about the official dish of cool-weather months. What's prepared less often, though, but can be even more of a busy gourmet's long-term friend, is simply stewed meat.

The centuries old easy, extremely flavorful, culinary technique leaves meat extremely tender, moist and ready for use, not only in stew, but in virtually any dish you imagine, such as gourmet tacos, entree salads, wraps or just deliciously over a bed of rice, noodles or a split store-bought biscuit or popover.

Stewing is nothing more than cooking bite-sized pieces of meat, poultry or fish in flavored liquid, but the payoffs are considerable.

"Stewing is just a simple way to get tons of flavor without the fat," says Michael Schulson, who has been an executive chef all over the world & hosted "Pantry Raid" on the Style Network.

Schulson often just adds kitchen "scraps" to his stewing broth; he'll throw a whole chicken in a pot, as well as lemon & limes he's already juiced for another recipe because, in addition to adding flavor, an enzyme in their skin helps break down protein & cook meat faster. He'll also add tomato broth left over from canned tomatoes used in another dish & scraps of onions, cilantro & canned chipotle peppers.

The chicken is topped with enough broth or liquid to cover; it is then brought to a boil, lowered to a simmer & cooked (stirred a few times) for 90 minutes to 2 hours until it's fork-tender. Skin, which has been kept on for flavor, is carefully removed (or even has fallen off in the pot), then the chicken is shredded for eating right away & to use in dishes throughout the week.

"Many people don't make stews because they don't think of them in time & they associate them with messy prep, overnight marinades & long cooking," writes James Peterson is his comprehensive 500-page book "Cooking."

"The first thing you should know is that you can make a stew without marinating or browning the meat (the French have a whole family of such stews called daubes). As soon as you come home & take off your coat, just put the meat in a pot with some onions, carrots & a bouquet garni, pour over enough liquid to cover, bring to a simmer & cook for two to three hours. You can then serve as is, or you can reduce and/or thicken the stewing liquid."

Ingredients:

1 tablespoon olive oil

4 garlic cloves, chopped

1 - 28 oz can whole peeled tomatoes in puree

2 canned chipotle chiles in adobo, finely chopped (see Note)

1 tablespoon of the adobo sauce

1 cup water

coarse salt, to taste

1 - 1 3/4 lb cooked rotisserie chicken, skinned & shredded, carcass discarded

1/2 cup lightly packed cilantro leaves, chopped

4 cups tortilla chips

4 sprigs cilantro, for garnish

1/4 cup reduced-fat sour cream

1 3/4 ozs feta cheese, crumbled

Yields 4 servings

Directions:

1. Combine the oil & garlic in a large (3 to 4 quart) saucepan. Cook over medium heat, stirring occasionally, until fragrant & sizzling; 1 to 2 minutes.

2. Add the tomatoes with their puree (breaking the tomatoes up), chopped chipoltes & the 1 tablespoon adobo sauce & 1 cup of water. Bring to a boil. Season with salt. Reduce the heat & simmer rapidly until lightly thickened; 6 to 8 minutes.

3. Add the chicken & cook, stirring until hot; about 1 minute.

4. Remove the saucepan from the heat. Stir in the chopped cilantro.

5. Divide the chips among four shallow bowls. Top with the chicken mixture & sauce. Garnish with cilantro sprigs, sour cream & feta. Serve.

Note: When handling chiles, experts recommend wearing rubber gloves & not touching your eyes during or afterward

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