Jump Up and Kiss Me

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This is the last of my Jump Up and Kiss Me recipes

 

Green Tomatillo Sauce

Spaghetti Squash With Roasted Peppers

Spicy Potato Gratin

 

 

* Exported from MasterCook *

 

Green Tomatillo Sauce

 

Recipe By : Jump Up and Kiss Me, by Thompson, page 289

Serving Size : 1 Preparation Time :0:00

Categories :

Amount Measure Ingredient -- Preparation Method

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4 tomatillos -- husked

OR 2 fresh tomatoes

2 tablespoons olive oil

1/2 yellow onion -- chopped

2 large garlic cloves -- chopped

1/4 teaspoon ground cumin

1/2 cup Vegetable Stock

1 cup water

1 cup roasted green New Mexico chiles -- (about 10)

1 (long green) -- finely chopped

3 roasted jalapeno or serrano chiles -- finely chopped

1/2 teaspoon salt

1/8 teaspoon freshly ground black pepper

1/4 teaspoon oregano

 

Makes about 1 cup

 

Tomatillos have a slightly sour taste that contribute a lively tartness to

this sauce, especially when used as a topping for thin-crusted pizza. This

sauce is spicy-hot, but not blisteringly so, especially since tomatillos

(and other acidic ingredients) counteract the heat of chiles. If you want

a fiery condiment, double the amount of jalapenos or serranos. Some of the

most daring use one jalapeno for every long green New Mexico chile. When

refrigerated, the sauce will keep 2 weeks.

 

Parboil the tomatillos for 5 minutes, then chop and set aside. Heat oil in

a heavy skillet. Add the onion, cooking over medium heat for about 5

minutes. After the onions have wilted, add the garlic and cook for another

minute. Add all remaining ingredients and cook over medium heat until the

mixture comes to a boil. Reduce the heat, and simmer for 30 minutes,

stirring occasionally. When done, the sauce should stick to the spoon; add

an additional 1/4 cup of water if the sauce becomes too dry during cooking.

(If you'd like a smoother consistency, allow to cool, then puree the sauce

in a food processor or blender with a few short pulses.) Serve hot or at

room temperature.

 

Converted by MC_Buster.

 

 

 

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* Exported from MasterCook *

 

Spaghetti Squash With Roasted Peppers

 

Recipe By : Jump Up and Kiss Me, by Thompson, page 226

Serving Size : 4 Preparation Time :0:00

Categories :

Amount Measure Ingredient -- Preparation Method

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1 spaghetti squash

(3- to 3 1/2-pounds)

1 red bell pepper

1 green bell pepper

1 yellow bell pepper

3 jalapeno peppers

(or 1 jalapeno and 1 serrano and 1 hot

chile pepper of your choice)

2 tablespoons olive oil

1 yellow onion

thinly sliced lengthwise

3 cloves garlic -- finely chopped

1 teaspoon finely chopped fresh rosemary needles

1/2 cup dry white wine

1/2 cup finely chopped fresh parsley

1/3 cup pitted and slivered black oil-cured

olives

Salt to taste

Freshly ground black pepper -- to taste

1/2 cup diced fresh tomato -- for garnish

OR quartered cherry tomatoes

 

Serves 4 to 6

 

This spicy, colorful dish is relatively low in fat. For another dimension,

serve with a little crumbled feta cheese or firm crumbly goat cheese.

Fresh shredded basil may be used in addition to or in place of the chopped

parsley.

 

Prick the squash in several places with a sharp knife. Place a steamer

rack in a large pot with a tight-fitting lid over several inches of boiling

water. Steam squash for about 45 minutes, or until the squash can be

pierced through with a sharp knife. Set aside to cool. When the squash is

cool, slice it lengthwise, scoop out and discard the seeds. With a fork,

draw out the squash strands, pulling lengthwise, and pile them on an

ovenproof platter or casserole dish. Set the squash aside.

 

Roast the bell peppers and jalapeno peppers under the broiler or over an

open flame until the skins are blackened, then set aside in a sealed paper

or plastic bag for 15 to 20 minutes. Remove the charred skin, then core

and seed them.

 

Cut the peppers into 1/4-inch dice, combine in a bowl, and set aside.

 

Heat the oil in a large frying pan over medium-high heat. Add the onion,

garlic, and rosemary and cook, stirring frequently, until softened, about 3

minutes. Add the wine and simmer until it is reduced by half. Stir in the

peppers, 5 tablespoons of the parsley, and the olives. Season with salt

and pepper, and reduce the heat to low. Cover and simmer gently for a few

minutes until heated through, then remove from the heat.

 

Preheat the oven to 300 and reheat the squash for 10 to 15 minutes, or heat

it in the microwave for 1 minute. Toss with the roasted pepper mixture and

sprinkle with the diced tomato and the remaining 3 tablespoons of parsley.

 

Converted by MC_Buster.

 

 

 

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* Exported from MasterCook *

 

Spicy Potato Gratin

 

Recipe By : Jump Up and Kiss Me, by Thompson, page 242

Serving Size : 6 Preparation Time :0:00

Categories :

Amount Measure Ingredient -- Preparation Method

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2 tablespoons pure chile powder

2 teaspoons ground cumin

1 teaspoon dried thyme

1 teaspoon salt

4 large baking potatoes

(2 1/2 pounds total)

cut into 1/8-inch-thick slices

1/4 cup minced jalapenos

2 tablespoons cold butter

cut into small pieces

3/4 cup Vegetable Stock

8 ounces Monterey jack cheese -- shredded

 

Serves 6

 

Instead of heavy cream, this gratin uses vegetable stock- you could also

substitute beer, which goes well with the jalapenos, cheese, and spices.

 

Preheat oven to 375. In a small bowl, combine the chile powder, cumin,

thyme, and salt.

 

In an 8 by 8 by 2-inch casserole, arrange half the potatoes in one layer.

Sprinkle with half the jalapenos and half the chile powder mixture, and dot

with 1 tablespoon butter. Layer with remaining potatoes, jalapenos, chile

powder mixture, and butter. Pour stock over potatoes and top with cheese.

Cover and bake until potatoes are tender but don't fall apart when pierced

with a fork, about 45 minutes.

 

Converted by MC_Buster.

 

 

 

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schuller