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Category Archives: Recipes
A LITTLE SPACE, A LITTLE PRACTICE…
The girls and I are spending an entire week in Seattle. It was kind of a spur of the moment decision, the likes of which aren’t the norm when it comes to vacationing with two kids. We had plans to come up for a long weekend to celebrate Lulu’s and my mom’s birthday (May 23rd is a great day to be born!). Besides that I had plans to attend the rehearsal, and the opening night of Giselle at the Pacific Northwest Ballet. We drove up on Thursday and I spent both Thursday and Friday evening at the ballet with a wonderful friend. She treated me to dinner at Tillikum Place Café, which was fabulous, and two nights of superb ballet. On Saturday we had a birthday barbecue complete with swimming and sunscreen and strawberry shortcake.
.jpg) PIN Kyle headed home on Sunday, back to work and to his studies. Kyle is studying, actually I think cramming is probably a more accurate verb, for his final final! As of Thursday afternoon, Kyle will have finished five long years of school. He will have a degree in Brewing and Distilling from Heriot-Watt University in Scotland. He’s been working towards this degree since before we got married. He’s diligently studied through a wedding, the purchasing of a house, two pregnancies, two newborns, building a garden, a home remodel, and approximately 1,000,000 distractions. In fact, I have vivid memories of him working away at a paper while we spent a few days in the hospital in Portland when I went into pre-term labor with Gigi, and studying like mad for an exam in the week after Lulu was born. It has taken some serious dedication, and lots and lots and lots of 5:30am wake-up calls to finish this degree. I thought that giving him a little space and time to study in a nice quiet house, and an easy way to fit in some mountain biking or beer sipping, without having to be pulled (literally) in several different directions at once, would make this last week of school much easier for him.
If I’m being completely, totally honest, I had a selfish angle too. I looked at this week as a great opportunity to check off a few stops on my long list of places I want to eat at here in Seattle. I’ve eaten already gotten a drink and eaten at Essex, had dinner with friends at Delancey, and grabbed pastries at Honoré. I stopped by each place on a different day, they all happen to be located right next door to each other which means I’ve been spending a lot of time on 70th in Ballard. I loved Essex and Delancey, the atmosphere was right up my alley, and while we do have some damn good pizza at home, we don’t exactly have a place with that kind of energy; it’s one of the few things I miss not living in the city. Honoré is one of my favorite places in Seattle and I stop at there every time we are here, usually more than once. I blow all my spending money on kouign amanns, which are these caramelized, flaky, crisp, salted spheres. Please don’t ask how to pronounce kouign amann, I usually just point and drool and say, “Can I have two of those next to the pan au chocolat… and, while you’re there I’ll have a pan au chocolat and an almond croissant… and a classic croissant… and one of those macarons, and a 12oz latte.” I load up on sticky, sweet, flaky pastries and head to the zoo where I attempt to steer a stroller around while shoving bites of baked goods in my mouth, and trying to not spill my coffee. I’m getting pretty good at it but will probably have to practice again later this week.
I love spending time up here in my hometown: visiting family members and friends, going to lunch with my 92 year old grandpa, spending lots of time at the zoo, swimming in my in-laws pool, and getting to spend lots of time with my sister and her son. We opted to stay with Grandma and Grandpa for the week. They are so helpful and wonderful, and in exchange for room and board (and lots of babysitting), I volunteered to cook all the dinners this week. This seems like a very balanced trade; I love to cook, they love to spend time with the grandchildren.
I have a chicken prepped and in the fridge, ready to make Roasted Chicken for dinner tonight; onions slowly caramelizing on the stove-top for French Onion Soup tomorrow; a couple of other easy dinners planned, as well as a couple of simple snacks. One thing I love about cooking is that it gives me a way to contribute and to pitch in when I’m staying with friends or family. My laundry folding and floor mopping skills leave something to be desired, so it’s nice to know how to chop.
.jpg) PINI love being able to, not only make dinners, but to also offer up simple snacks during the day like this Roasted Artichoke and Asparagus Dip with Pita Chips. This time of year, when asparagus is abundant, I like to incorporate it anywhere I can. A couple weeks ago I decided to experiment with a beautiful bunch of asparagus I picked up at the market by tossing it onto a roasting pan alongside some artichoke hearts for a little twist on classic artichoke dip. The result was a delicious snack that could be served at any temperature, any time of day, or taken along for a healthy snack to say, the zoo. Making the pita chips is really easy, and I brush them with a bit of oregano or marjoram infused olive oil which gives them a nice earthy, deep flavor. The dip itself is really flavorful and actually pretty healthy, which certainly can’t be said for all artichoke dips. You can make it using regular mayonnaise, or Vegenaise if you prefer. I’ve made it with both and like the light tartness that the Vegenaise adds, but the mayonnaise is a bit creamier.
.jpg) PINROASTED ARTICHOKE AND ASPARAGUS DIP WITH OREGANO OIL PITA CHIPS
Ingredients.
2 14oz cans quartered artichoke hearts, drained
8 asparagus stalks, woody ends trimmed and discarded, cut into 2” pieces
2 green onions, white and light green parts only
1 garlic clove, minced
1 package of pitas (the kind that open like pockets, one package usually contains 4-6 whole pitas), cut into 8 wedges
extra virgin olive oil
a few sprigs fresh oregano or marjoram
1/4 cup mayonnaise or Vegeniase
kosher salt
freshly ground black pepper
Directions.
Preheat your oven to 375˚F.
Pour 1/3 cup olive oil into a small saucepan and warm over medium-high heat until it just starts to appear thin and clear. Toss in a few sprigs of fresh oregano or marjoram, turn off the heat and allow it to cool to room temperature. Set aside a few tablespoons of the oregano oil to use later.
Paint each side of your pita wedges with a little bit of the oregano infused olive oil, sprinkle salt and place in a single layer on a baking sheet. Cook in the oven for 12 minutes, flipping them over at the 6 minute mark. They should be lightly golden. Transfer the chips to a bowl and allow them to cool. They will crisp up as they cool down.
Toss the artichoke hearts, asparagus, and green onions onto the baking sheet. Drizzle with a couple tablespoons of olive oil, sprinkle with a pinch of salt and a few turns of freshly ground black pepper. Toss to coat.
Roast the vegetables until they are soft and starting to brown slightly around the edges, about an hour. Add the garlic clove, toss, and pop the pan back in the oven for another minute to soften the garlic flavor a bit. Remove the pan from the oven and allow the vegetables to cool for a few minutes.
Transfer all the vegetables from the food processor along with 1/4 cup mayonnaise or Vegenaise and a few tablespoons of the remaining oregano oil. Whiz until it’s smooth, season to taste with salt and pepper, transfer to a bowl, top with a little more oil and serve along with the pita chips.
Serves 4-6.
PRINTABLE RECIPE.
ROASTED ARTICHOKE AND ASPARAGUS DIP WITH OREGANO OIL PITA CHIPS
EXTRAORDINARILY ORDINARY…
I braced her Lulu close in an effort to soothe her back to sleep for the second half of her much-needed afternoon nap. I held her and swayed from side to side, back and forth in a rythmn that is so familiar to mothers; a movement I often find myself doing when I hear any baby crying or when I am talking to a friend who’s holding a tiny babe. As her heated sobs quickly gave way to sleep, I squeezed her even tighter. Her light hair tickled my checks and I craned back bit to see if she was sleeping. I had stopped feeling the tick-tick-tick of her lashes, but sometimes she snuggles, eyes open, waiting to pop her little head out from under my chin to grab my nose or flash a big, silly smile. But as I pulled back a bit to peer at her, her heavy head stayed perfectly still on my shoulder.
I stopped swaying and held her; breathing in her sweet baby smell, letting our tacky sweat blend together, letting her soft, purposeful exhales swirl around my neck and collarbone. I let my eyes wander around her room and they rested on a photo that my sister had taken of her when she was only three precious days old.
 PINPerhaps it was because it was her birthday but I felt that predictable sting in my eyes and tingle across my sinuses, and whatever that is, deep in the very center of my chest that cramps down at moments like these, tighten up and twinge.
I hate to use the word bittersweet to describe the emotion; although it defines the too-quick growing up of babies and children perfectly. It is a well-fitting adjective but there is really nothing bitter about any of it. Lulu’s turning one is ordinarily extraordinary. It’s such a blessing to have gotten to watch her grow, thrive, and learn these past 365 days. With every day I get to spend with my children, my love for them becomes more deeply- rooted and my desire to give them the world grows stronger.
As Lulu turns one and I look back at the last year, and forward into the future, I think about how lucky I am to have her. I can’t wait to watch her actualize her ideas and dreams, to watch her emerge and grow, and to see who she becomes, to make room for her and her needs, and to be the best mom to her I can be.
Yesterday, we had a little birthday barbecue for her with a couple of friends. We kept is small and simple. Our menu was as easy as can be: hot dogs, Burg’s Potato Salad from Molly Wizenburg’s first book A Homemade Life, salad, and, for dessert, Salted Brown Butter Rice Krispies Treats from Smitten Kitchen! Kyle stocked up on Lulu Saison and I made Sangria.
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PINPINPINPINI started making sangria last summer after Lulu was born. For my 30th birthday a few of my girlfriends and I had gone for dinner at Toro Bravo in Portland. They had the most amazing looking sangria, but as I was mid-pregnancy with Lu, I was unable to have a glass. I did have a sip of someone else’s and I vowed to myself that that summer, the summer of 2013, would be the summer of sangria! But, once Lu was born things were busy, our backyard was a major work in progress, and I didn’t manage to perfect my recipe.
This year is different. With Lulu being a big one year old, I have a lot more time on my hands for important things like making Sangria. Our backyard, while still a work in progress, is really coming together and the patio is just begging for folks to come kick up their feet with a chilled Sangria in hand. My neighbors have all been called on to help drink the batches I’ve been making over the past few weeks and I think I have a winning recipe. So, without further ado, I officially declare this, the summer of 2014, the Summer of Sangria. Now you know what to expect when you drop by.
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SUMMER SANGRIA WITH STRAWBERRIES, PEACHES, CITRUS FRUIT AND GINGER
Ingredients.
1 lemon
1 lime
1/2 orange, sliced
2 small peaches, pitted and sliced into wedges
1/2 cup raspberries
6 strawberries, hulled and sliced
1/2 cup orange juice
1/4 cup pomegranate juice
2” piece of ginger, peeled and grated
3/4 cup water
1/2 cup granulated sugar
1 bottle cabernet sauvignon
1/2 cup club soda
fresh mint or basil
Directions.
Begin by making a ginger simple syrup. In a saucepan bring the water to a boil, reduce the heat and stir in the sugar and ginger until the sugar has completely dissolved. Simmer and reduce until you have 1/2 cup of syrup. Turn of the heat and allow the syrup to cool to room temperature. Strain and set aside.
Juice half of the lemon and half of the lime, slice the remaining halves of both. Toss both the juice and the slices into a large pitcher along with the orange slices, raspberrries, peach slices, and sliced strawberries. Then pour in the ginger simple syrup, orange juice, pomegranate juice, and the wine. Stir gently to combine. Place the sangria in the refrigerator and allow it to sit for a few hours (any recipes call for letting sangria sit overnight but I prefer it “fresher”).
When you are ready to serve the sangria, add the club soda, stir gently, pour into glasses and garnish with mint or basil!
PRINTABLE RECIPE.
SUMMER SANGRIA
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SLOW DOWN. UNPLUG…
Sometimes life feels like a whirlwind of diapers, dinners, errands, laughter, tantrums, emails to return, phone calls to make, weeds to pull… But when things slow down at different points throughout the day I get to see it for what it really is. Life right now is freshly planted perennials, the sound of water pulsing through the hose and soaking into the beds, the light spring breeze, the texture of crumbly sidewalk chalk, my reflection in Lulu’s big blue eyes while she nurses, fruit that ripens too quickly, the crunch of gravel underfoot at garden store, the smell and weight of damp, clean clothes on the clothesline, sneaking blows of ice cream during nap time (I love being an adult), mud spattered feet, fresh ice water with cucumber slices, warm, heavy cuddles with Gigi after nap time, and late evening rainstorms.
The thing that helps me slow things down is simplifying. I have, as you know, been simplifying my space, but I’ve also been making a concerted effort to simplify my time.
I’ve been leaving my phone in the back room for hours at a time, and when I have it out in the living area I’ve been leaving it plugged into the wall. I’ve been using an “old fashioned” handset to enhance the land-line style of phone-use even more. I find if I’m standing in one spot, stuck in the kitchen, I don’t stay on the phone long. I started to use the phone less after Lulu was born, it began pretty naturally since I just couldn’t use it as much, but lately it’s become very intentional. I don’t answer the phone every time it rings… which I used to do. I don’t respond to every text… which I used to do. I’ve also given myself permission to not respond to every single email that comes my way… which I used to do.
We got our first iPhones when Gigi was born and I’m trying to start thinking about it like a mini-computer, as opposed to just a phone, and I’ve been asking myself, “Would I get my computer out right now?” While technology was supposed to make things more efficient and easier, it often just feels like it adds complication and urgency.
I’ve cut way back on all social media. I have stopped using Facebook for personal use. I recently went through and deleted many of the photos on my Instagram feed, and reduced the number of people I was following both on Instagram and on Twitter. I also took my email off my phone!
Because of the recent reappearance of my back pain, I’m really minimizing my time on the computer. I have to be on the computer for work, but I don’t want to waste my time on it. I was thinking about the expression “killing time” last night while I laid in bed with bright clear moonlight streaming in and I thought, “Why in the world would I want to kill time?” Freeze time? Yes. Slow down time? Yes, please.
One way I’ve been slowing time down for myself is by making myself a simple lunch after a put the kids down for their naps. It’s usually not much, a quick open faced sandwich or little salad. But it’s part of the way I’m taking care of myself. I make myself a little food, and I sit in silence and eat while I jot down ideas, make a little list, or plan my next move for the day. I have really been loving making tartines, which is a fancy name for an open faced sandwich. My friend James told me she makes them all the time, and I’m often at a loss for lunch ideas, and now I can’t stop making them! My favorite topping at the moment is whole milk ricotta which I jazz up with some herbs, or lemon zest and top with any variety of things.
This delicate Tartine with Ricotta and Micro-Greens is topped with a very simple Limoncello Vinaigrette. The idea came to me when I saw some beautiful, locally grown micro-greens at the the grocery store. I knew they’d pair up well with the creamy ricotta and some sort of bright dressing. I had originally intended to make a champagne vinegar based dressing, but didn’t realize that we were out of champagne vinegar. As I searched out refrigerator door for an alternative I came across a lovely bottle of Limoncello that a friend of ours had made and given to us as a gift, and I decided to give it a try. The dressing on it’s own tasted pretty vodka-y, but when it was added to the other ingredients on the tartine, it blended in but left a little bite. The sweetness of the Limoncello was the perfect counter to the bitter micro-greens.
These were almost too pretty to eat… almost. Making something simple and pretty, something that feels a little elegant for myself for lunch in the middle of a busy day while I ignore my phone, my emails, and all the other “noise” that’s become the norm in my world, allows me to clear my head and reset. It’s not a luxury I get to enjoy every single day but I am trying to make it a priority.
PINPINPINTARTINES WITH RICOTTA, MICRO-GREENS AND LIMONCELLO VINAIGRETTE
Ingredients.
4 slices of your favorite French or sourdough bread
1 cup whole milk ricotta
2 teaspoons lemon zest
a couple pinches of fresh thyme
micro-greens
1 1/2 tablespoons limoncello
3 tablespoons extra virgin olive oil
freshly ground black pepper
kosher or maldon salt
Directions.
Drizzle the slices of bread with olive oil and pop them under the broiler until they are golden.
In a small bowl whisk together the limoncello and olive oil. Season to taste with salt and pepper.
In a bowl, mix together the ricotta, lemon zest, thyme, and a pinch of salt and pepper.
Smear the bread with the ricotta mixture, top with micro-greens and drizzle with the vinaigrette. Top with a bit of Maldon salt.
Serves 2 adults.
PRINTABLE RECIPE.
TARTINES WITH RICOTTA, MICRO-GREENS AND LIMONCELLO VINAIGRETTE
PARIS IN THE SPRINGTIME…
My Dad and Stepmom have been sending me photos from Paris; photos of Montmartre on a cloudy day, the Eiffel Tower peaking out from between alleyways, cheese and champagne on a platter in a little Parisian apartment. The photos usually arrive fist thing in the morning, just in time for me to slip into dreamland while I sip my coffee. This morning they sent another picture of the Eiffel Tower and when I showed it to Gigi she cried, “I love it! I want to go to Paris!”
PINI want to go to Paris, too. It’s been five years since we were last there, on our honeymoon…
PIN… we’re overdue for a trip. I can’t wait to show the girls that city. I’ve been trying to talk Kyle into buying tickets, or using miles, to go next Spring! Then we have a whole year to figure out the details. We’re lucky to have family there; in fact, my cousins who live there have two young girls. We have a wonderful little apartment we can stay in in the 7th arrondissement. It makes perfect sense to go before Lulu turns two and she can fly (almost) for free! We already have a our passports… I can’t think of a single reason not to go! I’ve always been a “yes!” person, but I’ve also always been a worrier. I’m working on letting go of the worry and just trusting that things will work out perfectly… or, if not perfectly, at least good enough to justify the leap of faith. I want to teach my kids how to leap.
Until we buy those tickets, I will enjoy the photos from streaming in from my Dad, and count down the days until we are eating cheese and drinking wine in Cécile’s apartment again. Cécile is a friend of my Uncle, and I’ve stayed in her little apartment on three separate trips to Paris. It’s a small apartment, but there’s plenty of room for a couple with a couple kids… as long as everyone is willing to be cozy. And as long as everyone doesn’t mind the gentlemen who’s snores echo around the courtyard all night. The kitchen is pretty tiny but it’s big enough to put together simple breakfasts made with fresh ingredients bought on Rue Cler, to make a fresh salad, or to assemble an impressive cheese and charcuterie platter.
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When we’ve stayed there before we mostly ate breakfasts in, and enjoyed many coursed lunches out, and had light evening picnics on the Champs de Mars. For breakfast we’d make quick, simple scrambled eggs, and serve them alongside some heavily buttered baguette, or a bit of leftover salami or prosciutto from our previous evening’s picnic. I love making scrambled eggs using fresh, season vegetables. In the spring, asparagus is definitely my favorite ingredient. It always feels like a privilege when asparagus season comes around. I feel like I have to buy it every time I come across it since the season is so short.
These Softly Scrambled Eggs with Asparagus and Ricotta are simple, and really delicious. I like to sauté the asparagus until it starts to brown a little bit, which adds a lot of flavor. The eggs are mixed with a little ricotta, which makes them velvety and rich, then gently folded in hot butter until they are silky and soft. This is such an easy breakfast, no matter how tiny your kitchen is, or what country you’re in.
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SOFTLY SCRAMBLED EGGS WITH ASPARAGUS AND RICOTTA
Ingredients.
4 eggs
2 tablespoons whole milk ricotta cheese
6 asparagus spears, washed and woody ends trimmed, and cut into 1” pieces
Maldon or kosher salt
freshly ground black pepper
extra virgin olive oil
1 tablespoon butter
Directions.
Whisk the eggs together in a bowl, then add the ricotta cheese and whisk a bit more, until combined. Season the mixture with salt and pepper.
In a medium-sized skillet, heat a tablespoon of olive oil over medium heat. Toss in the asparagus pieces in and sauté for 5 minutes, until they are slightly tender and beginning to brown.
Reduce the heat to medium-low.
Add the butter and melt it. Tilt the pan so that the butter and olive oil pool along one edge. Gently pour the egg mixture into the pool of butter, and slowly set the pan back level on the burner. Let the eggs settle for a moment before gently folding and turning them a bit. Let them settle again, fold gently again. Continue this until the eggs are cooked to your desired doneness.
Transfer to plates and season with a bit more salt and pepper.
Serves 2 adults.
PRINTABLE RECIPE.
SOFTLY SCRAMBLED EGGS WITH ASPARAGUS AND RICOTTA
BRILLIANT IDEAS…
Thank you all so much for your feedback on the new design. It is such a relief to have it done, and it’s exciting to think ahead with a totally fresh perspective and clean slate, in a sense.
Many things in our house are starting to feel fresh. As you know, I’ve been simplifying and spring-cleaning for what feels like months now! I’m really starting to wonder if this is a forever-ongoing process? The more I pass along to the donation center or friends, the more I want to let go of. But it seems like there’s always more stuff, more drawers, more things; so the process goes on.
One department in which I may have over-simplified things is with my clothes. I had this “brilliant” idea that if I got rid of all my clothes that were old, stained, had holes in them, or that I didn’t love, I would accomplish two amazing things: I would have less laundry to do, and I would really simplify my wardrobe. One thing I didn’t take into account is that almost all of my clothes fit the above criteria for dismissal. I did simplify my wardrobe… simplified it to the point where I have one pair of pajamas, no pants that fit, two tank tops, and have been having to borrow Kyle’s pajamas and sweatshirts. Sadly, I have the same amount of laundry, which Kyle tried to explain would happen unless I changed the amount of clothes I wore (not the amount of clothes I owned). But, as usual, when he tries to challenge my brilliant ideas with logic, I didn’t listen. I now I have to do laundry more often since I run out of clothes to wear mid-week. I hate when he’s right, and he almost always is when it comes to something logical like that. Not that it stops me from executing my less-than-exact ideas. That’s one of the biggest challenges (and sources of humor) in our marriage; we both are stubborn and we both have to see things through our way before we can see through to the other side!
The room I have been putting the most effort into is our master bedroom. Lately I’ve been really needing a quiet, clean place at the end of the day to read, write, or zone out. Kyle has been studying and working around the clock for his final finals, so I’ve been spending a lot of time alone in bed with a book or journal. The more time I spent in our room, the more the clutter was starting to bother me. I hate clutter in general but in bedroom it was particularly frustrating. So I cleaned up the stuffed animals and random children-sized socks from the floor, went throughout my drawers again (I’m a slow learner), put away the mountain of half-clean laundry draped over the chaise lounge, reorganized the Shakespeare plays that G loves to look at and “read”, made a big stack of old fashion magazines to pass along or recycle, washed the sheets and dried them on the line after spritzing them with lavender hydrosol, dusted and wiped down all the surfaces with meyer lemon scented cleaner. By yesterday evening, while not perfectly organized or clean, our room was vastly improved and much cozier. Which, with two little duckies underfoot at all time, felt like a huge accomplishment.
Besides the cleaning and the extra laundry, we’ve been planting, working, and playing the garden. I’ve been doing all the planting; so far we’ve planted radishes, butter head lettuce, romaine lettuce, kale, carrots, candy red onions, shallots, onions, leeks, and peas. Kyle has been taking on most of the work; edging the lawn with the excess of rocks that were dug up from our yard last summer, laying weed-mat, and moving compost. Gigi has been handling the majority of the playing. Lulu has been attempting to eating rocks, dirt, grass, bark, and dandelions. Technically I spend about half by time gardening, and half my time holding Lulu and pulling crap out of her mouth.
PINPINI have also been cooking a lot and I haven’t relented on my stock-making obsession. I’m aware that as the days get warmer I’ll have to take a break; I imagine that the charm of stock simmering all day long fades as the temperature rises. On these warmer spring days, the stock has been mostly getting turned into simple Posole.
PINIn early June of last year, when Lulu was a newborn, my friend Steph brought us Posole. It was the first time I’d ever had Posole. I don’t know if it was the time of year, the fact that it was a meal I hadn’t made myself, or the fact that everything Steph touches is practically perfect, but it was comforting and delicious and filled some Posole-shaped hole in our lives we hadn’t known existed. Since I’m always roasting chickens and making stock, it was great to have something new to make with the fresh stock and leftover chicken besides my usual range of soups. This time of year is the perfect time to make this soup; it’s cool enough out that you can still roast a chicken, but warm enough that this lighter, brighter version of chicken soup isn’t too overpowering. The Posole soup itself takes no time at all to prepare and the wide range of toppings makes it endlessly entertaining for both the adults and children at the table.
I don’t know how traditional this Posole recipe is since I started making based on Steph’s over-the-phone breakdown of her recipe, but I love it so I’m not concerning myself with tradition. The soup is simple: a yellow onion, salsa verde (either store-bought or homemade depending on your time and energy), corn, hominy, broth, and chicken. The toppings are really what make this soup exceptional. You can use as few or as many of them as you like. I like to use them all, in excess. So, while I like simplicity in my home, I like an over-abundance in my cooking… or at least in my Posole. Happy cooking, and happy Cinco de Mayo.
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POSOLE
Ingredients.
1 medium yellow onion, diced
3/4 cup salsa verde, plus more for topping
1 28oz can hominy, drained and rinsed
1 cup frozen corn, thawed or fresh corn cut from the cob
2 quarts (8 cups) chicken broth
5 cups shredded chicken
extra virgin olive oil
1 shallot, minced
1 avocado, cubed
1/2 bunch cilantro, washed and torn
4 radishes, thinly sliced
green onion, thinly sliced
1 jalapeño, seeded and minced
lime wedges
sour cream
kosher salt
freshly ground black pepper*
tortilla chips
Directions.
Heat 1 tablespoon of olive oil over medium heat, sauté the onion until softened, about 7 minutes. Add in 3/4 cup salsa verde and stir constantly for 5 minutes. Add in the hominy, corn, broth and chicken. Stir it together thoroughly and bring it to a simmer, and cook, uncovered, for 15 minutes. Season to taste with salt and pepper*.
Serve with all the toppings on the side, and a handful of your favorite tortilla chips.
PRINTABLE RECIPE.
POSOLE
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