88 | May 2019
EASY
CHANGE-UPS
TIRED OF
ICEBERG? TRY
MATCHSTICK
RADISHES
OR SHREDDED
CABBAGE.
TACO SEASONING
You’ll think of
r e s t a u r a n t fl a v o r
when you taste
this taco mix.
Combine 1½ Tbsp.
chili powder, 1 Tbsp.
each sugar and
ground cumin,
1½ tsp. each garlic
powder and salt ,
½ tsp. each black
pepper and crushed
dried oregano, and
¼ to ½ tsp. crushed
red pepper. (Sub
ancho chile powder
to add smoky depth
or chipotle for more
heat.) Brown 1 lb.
ground turkey or
beef. Add seasoning
mix and ¼ cup
water, and simmer
until saucy.CHIPOTLE MOJO In a saucepan sauté
6 smashed garlic cloves in ¼ cup hot olive
oil about 10 minutes or until garlic is
softened. Remove from heat; stir in
1 tsp. orange zest and ¼ cup orange
juice. In a blender combine garlic
mixture, one 14.5-oz. can fi re-
roasted tomatoes (drained),
1 chipotle chile pepper in adobo,
and ¼ tsp. salt. Cover and blend until
smooth. Makes 2 cups.SALSA VERDE In a saucepan cook 1 lb.
husked tomatillos, ½ cup chopped onion,
1 jalapeño (halved and seeded), and
2 smashed garlic cloves in a large
amount of boiling water about
8 minutes or until tomatillos turn light
green; drain. In a blender combine the
tomatillo mixture, ⅓ cup cilantro leaves,
3 Tbsp. toasted pepitas, 1 tsp. honey,
and ¼ tsp. kosher salt. Cover and blend
until smooth. Makes 2½ cups.SAUCY CHILI
CHICKEN
In a saucepan
combine one 8-oz.
can tomato sauce
and 1 Tbsp. DIY or
jarred chili bouillon
base, below. Bring to
boiling; stir in
2 cups shredded
cooked chicken.
Heat through.
DIY CHILI BASE
In a small bowl
combine 2 tsp. chili
powder, 1 tsp.
paprika, and ½ tsp.
each onion powder,
garlic powder,
and salt. Stir in
1 Tbsp. water.AT LEAST A QUARTER OF YOU HAVE DESIGNATED
NIGHTS FOR SPECIFIC RECIPES. {TACOS ON TUESDAY, ANYONE?}
SWITCH UP THE ROUTINE WITH THESE.
DINNER
IN
AMERICA
SAUCE IT UP
If your family loves the same ol’ fi llings, perk up what’s on top. Both of these make-ahead blender sauces keep a week.