Tomatillo gazpacho
Make the most of summer produce with a tangy gazpacho that manages to be both light and surprisingly hearty.
The calendar has turned to September, friends. Most years I’m desperate for the fall to come. I’d be happy if it was sweater weather and apple season all year round.
But this year I sort of wish I could freeze time (but also, skip over the next bit entirely). We still have a week before Kindergarten starts for M, which means, I’m not yet worrying about an email from the school saying that someone has Covid. And Z is at the perfect baby stage where he’s sleeping more, crying less (sort of), and has a personality, but isn't yet mobile.
I hate this instinct of mine to imagine that whatever is coming will be bad. Or that if I imagine all the possible bads, that I can stop them from coming. What is that? Did I inherit some DNA from great great great great-grandmother Esther who escaped the pogroms?
Anyway, I’ve been dealing with all this dread by eating gobfulls of not-great food. I’m not even trying to food shame myself. I don’t think anyone would classify my current eating regimen as “balanced.” And I’m certainly not eating only things that taste absolutely delicious. I’m eating for the sole purpose of thinking about something other than my fears. It’s not great, Dan.
Consequently, I’m trying to come up with meals that are a little more veg-heavy while still being fun and tasty and most importantly, simple. Because, though I’m cooking and eating to stop myself from worrying, I’m also deeply committed to worrying and thus, don’t want to take too much time away from the task of imagining any and all worst-case-scenarios. You know, in case I CAN stop them from happening with my imagination.
So, this gazpacho. I used to hate gazpacho. As Lisa Simpson described, it’s tomato soup served ice cold. But when it’s good, it’s oh so much more than that. Our favorite farmstand had tons of beautiful tomatillos, so I bought some and threw them into the toaster oven (but you can obviously use a real oven too) and then threw them into the soup. The rest is really your standard Spanish gazpacho with none of the American faff that we often add. Think veggies at their peak, aromatics, salt, vinegar, and lots of olive oil.
I also realized that, while straining is a pain and you end up throwing out a lot of stuff that you could otherwise eat, it also makes the texture SO MUCH BETTER. So now I strain even though it’s a pain. But you certainly don’t have to. It saves time and this recipe yields a lot more soup when it includes the tougher stuff.
A couple of notes:
Please don’t reduce the oil content in this soup. It gives the dish its body and staying power. Without it, you might as well open a can of V8.
Tomatillos are a little sour and as such, give another dimension to the soup. But you can absolutely skip them and use all tomatoes.
Start with 1/2 tsp of kosher salt. I’ve found that this soup can easily taste too salty if you go overboard.
Tomatillo Gazpacho
Yield: about 3.5 cups (depending on how juicy your veggies are)
Time: 25 minutes, all active (less if you choose not to strain the soup)
¼ lb tomatillos, husks removed, rinsed of the sticky residue, and halved
1¾ lb heirloom, plum, or other red tomatoes
1 small cucumber, peeled and roughly chopped
1 small zucchini, roughly chopped
3 large scallions, green and white parts roughly chopped
2 Tbsp red wine vinegar
1/2-1 tsp fine sea salt
½ cup olive oil
Preheat the oven or toaster oven to 350. On a parchment or foil covered baking sheet, place the halved tomatillos face down. Bake for 5-7 minutes or until the tomatillos have softened a bit, but aren’t completely mushy.
While the tomatillos are cooking, roughly chop the rest of the vegetables.
Add the tomatillos, tomatoes, cucumber, zucchini, scallions, vinegar, and salt to your blender and blend on high for 2 minutes.
While the blender runs, add the olive oil in a slow stream until it’s completely incorporated, about 2 more minutes.
Strain the soup through a fine mesh sieve.
Test for seasoning and add more salt or vinegar if needed.
Chill for 2 hours or up to 1 week.
Chicken and apple breakfast sausages
These chicken and apple breakfast sausage patties are super quick, packed with flavor, and a great way to add some lean protein to your breakfasts.
So! It’s been forever since I last posted because, like half of the food bloggers I follow, I’ve been busy cooking something else: A BABY. Normally I have a strong sense of smell, but pregnancy turns me into a bloodhound. Combine that with constant nausea, and you can imagine how I’ve felt about cooking or looking at food photos or being in the kitchen or even opening the refrigerator door.
Luckily, I started working on a homemade version of chicken and apple sausages (a family favorite) WAY before they started making me nauseous, so I know they’re good. Plus, they’re easy to whip up over the weekend and then store or freeze for future breakfasts. OR, if you’re feeling ambitious, you can even make them on a weekday morning if you’re one of those people with your shit together on school days.
I fiddled around a lot with the spice mix so that it would be strong enough to compensate for how little fat is in the recipe. I use a combination of fresh and dried sage but you could certainly opt for a single type. If you like less garlic or just milder flavors generally, cut back on the garlic powder and the patties will still taste great.
A note about the fat we add: It’s only a Tbsp, which may feel like too little or too much depending on where you stand and you may be tempted to add more or leave it out. But I’ve found that 1 Tbsp is enough to keep the meat from drying out without making it taste oily or making the texture crumbly.
And the apple adds a little sweetness and a little moisture.
Chicken and apple breakfast sausages
Time: 15 total (5 prep, 10 cooking)
Yield: 16 patties
1 lb ground chicken, (7-8% fat)
1 small apple, shredded (about ½ cup of apple)
2 Tbsp olive oil, divided
1 Tbsp Dijon mustard
1 tsp dried sage
1 tsp fennel seeds
½ tsp garlic powder
¼ tsp onion powder
1 tsp kosher salt
¼ tsp pepper
Combine the chicken, shredded apple, 1 Tbsp olive oil, and the rest of the ingredients in a large bowl. Mix just until all of the ingredients are combined.
In a large skillet, heat ½-1 Tbsp of oil over a medium flame until hot. (If you’re cooking the sausages in batches, use half of the oil; otherwise, use it all.)
Scoop 2 Tbsp of chicken mixture into balls and place in the hot skillet. Push them down slightly to form round patties. Reduce the flame to medium low and cook until well browned on the bottoms, about 5 minutes.
Flip the patties and cook on the other side until the meat is cooked through, the patties feel firm to the touch, and/or the patties reach 165 on a meat thermometer, about 4 more minutes.
Sheet pan dinner: Sausage and purple cabbage
Is there anything better than October? Everyone has settled into new routines, the weather is (generally) cooler, the leaf peeping and apple picking are in full swing, and it’s finally acceptable to buy enormous bags of candy and maintain the fiction that they’ll last until October 30th.
KIDDING! I would never pretend that that candy is making it to the end of the month.
But really, we are trying to maintain a modicum of healthy eating now that we’re super busy again with school and activities and the faster pace of non-summer months. That’s where sheet pan dinners like this one come in handy.
The combination of sausage, cabbage, and potatoes with a mustard-y sauce feels very Oktoberfest, which is obviously on-brand for this month.
Also, I haven’t yet found a vegetable that wasn’t made more delicious by roasting and purple cabbage and potatoes may be among my favorites. Find the smallest potatoes you can, or halve anything larger then a golf ball.
If you leave off any bread on the side and check your labels for the sausage, this dish is also gluten-free, dairy-free, and Whole 30 compliant.
A quick note about the sausage here: We always pre-cooked sausage. The timing gets tricky when starting with raw sausage and the chicken/turkey varieties are usually pre-cooked anyway.
SPD: German red cabbage, potatoes, and sausage
1/2 small head red cabbage, ¾ inch thick slices
1 lb small potatoes
1-2 Tbsp olive oil
salt to taste
1 lb pre-cooked turkey or chicken sausage (we use Wellshire Farms turkey kielbasa)
Dijonnaise
2 Tbsp mayonnaise
1 Tbsp Dijon mustard
Heat oven to 425.
Thickly slice the cabbage into ¾ inch thick steaks. Spread out on your baking sheet along with the small potatoes. Brush or spray with olive oil. Sprinkle with salt. Cook for 20 minutes or until the cabbage starts to singe in the sides.
Remove the sheet pan from the oven and tuck the sausage in with the potatoes and cabbage. I have cooked the sausage from frozen and when already defrosted, and it takes about the same amount of time.
If desired, smash the potatoes slightly with the bottom of a mug or measuring cup and spray or brush on more olive oil for a crispier, crunchier potato.
Return to the oven and cook for 10 more minutes or until the centers of the cabbage steaks are fork tender.
Yield: dinner for 3 adults or 2 adults and 2 children (with possibly some leftovers depending on how much your kids actually eat.)
