*HEY! This is my 100th post. Pretty cool, huh?*
Between five classes, two jobs, and Friends episodes from 10pm-12am on Nick at Nite, I haven’t had a lot of free time lately. In the past few weeks, I’ve resorted to the following items for dinner: salad with pasta sauce for dressing, mixed nuts, Thanksgiving leftovers covered in curry sauce (actually quite good), soup from a can.
Don’t be like me. Make some easy meals and stick them in the freezer for days when your paper on vampires and Jewish feminism is only halfway finished and the cupboard is bare and you can’t go out to eat because you’re broke. Tomatillo sauce is good to keep on hand because it takes 10 minutes of active time to prepare and is so versatile. Use it as a salsa, mix it with black beans and corn to put on a salad, or buy some veggies and tortillas to make quick enchiladas.
Tomatillo Sauce. Yields about 2 cups.
1 lb. tomatillos, husks removed and washed, cut into halves
2-3 cloves of garlic, whole and unpeeled
2 jalapeno peppers, halved and de-stemmed (seeds removed if preferred)
1/2 onion, cut into thirds
1 tsp. cumin
1 tsp. chile powder
salt and pepper
3/4 c. cilantro
Juice of a lime
-Preheat oven to 375F.
-Line a baking sheet with foil and spread out the tomatillos, garlic, peppers, and onion on it. Spray with cooking spray and roast for 15-20 minutes.
-Peel the garlic, then place remaining ingredients and roasted vegetables into a blender. Adjust seasonings if necessary.
-Use as salsa or a sauce. Freezes well.