Downpour Delicacies

April 15, 2015

Spring rain gets a bad rap, but we secretly love it. Sure, we long to be outside as much as the next gal, but a little drizzle is the perfect excuse spend guilt-free hours indoors dedicated to one of our favorite pastimescooking! Deciding what to make on these grey days can be tricky, though; the new season calls for fresh, green flavors, but the lingering chill in the air makes us hesitant to give up our winter comfort foods. Enter Seattle native and the food blogger behind Not Without Salt, Ashley Rodriguez. A seasoned veteran of rainy days, she’s sharing three recipes that hit the spot on those not-yet-warm, not-quite-cold days.

Roasted Green Pozole With ChickenServes 4

½ cup roasted, salted pepitas, plus more for garnish

1 teaspoon cumin seeds, toasted

2 tablespoons vegetable oil, divided

10 ounces tomatillos (about 4 to 5 medium size), peeled and quartered

3 garlic cloves

1 large yellow onion, roughly chopped, plus more for serving

1 jalapenŒÆ’o pepper, halved and seeded

½ cup chopped fresh cilantro, divided

1 to 1 ½ teaspoons kosher salt

1 teaspoon dried oregano

2 ½ to 3 cups chicken stock

4 boneless, skinless chicken thighs, thinly sliced

1 15-ounce can hominy, drained and rinsed

HOW TO MAKE ITGrind the pepitas and cumin seeds in a spice grinder or blender until finely ground. Add 1 tablespoon oil to a large pot or Dutch oven over medium-high heat. When the oil is hot, add the tomatillos, garlic, onion and jalapenŒÆ’o to the pot, along with a pinch of salt. Roast in the pan for 10 to 15 minutes, stirring occasionally, until the vegetables are charred, caramelized in parts and tender. Carefully transfer the roasted vegetables to a food processor or blender and process along with ¼ cup cilantro and 1 teaspoon salt.Add the remaining 1 tablespoon oil to the pot over medium heat. Return the pureŒe to the pot and cook, stirring frequently until thickened, for 5 to 7 minutes. Scrape up the deeply flavored browned bits on the bottom of the pot. Stir in the ground pepitas and cumin seeds, along with the oregano and 1 cup stock. Bring to a simmer and then add the remaining 1 ½ cup stock, chicken and hominy.Let this simmer, mostly covered, for 20 minutes or until the chicken is cooked through. Stir in the remaining ¼ cup cilantro. Taste and adjust seasonings, adding more salt if you feel it needs it. The pozole will be thick, like a stew, but if you want it thinner, add more stock. Pozole can be made 1 to 3 days in advance, and the flavor improves after a rest in the fridge. Serve with any combination of thinly sliced radishes, sliced avocado, chopped cilantro, pepitas, lime wedges, diced onion, crumbled Cotija, sour cream or crema.

Coconut Snack Cake with Coconut Sesame StreuselMakes 1 loaf

WHAT YOU’LL NEED1 stick + 2 tablespoons unsalted butter, soft

2 cups unsweetened coconut flakes, divided

1 can coconut milk

2 large eggs

1 cup + 2 tablespoons granulated sugar

1 teaspoon vanilla extract

1 cup all-purpose flour

1 ½ cups whole wheat flour (or you can use entirely all-purpose flour, if you prefer)

½ teaspoon kosher salt

2 teaspoons baking powder

2 tablespoons sesame seeds

¼ teaspoon cinnamon

¼ teaspoon flake salt

HOW TO MAKE ITHeat oven to 350 degrees. Grease a loaf pan with 2 tablespoons soft butter and set aside. In a large skillet, melt 1 stick of butter until it’s brown and smells nutty. Add 1 ½ cups of the coconut flakes to the skillet and cook until toasted, about 2 minutes.Add the butter-coconut mixture to a large bowl. Add in the coconut milk, eggs, 1 cup sugar and vanilla extract and mix until well combined. Add the all-purpose flour, whole wheat flour, salt and baking powder. Stir until everything is just mixed. Pour the batter into the prepared loaf pan.In a small bowl, combine the remaining ½ cup coconut flakes, 2 tablespoons sugar, sesame seeds, cinnamon and flake salt. Mix to combine then sprinkle over the top of the cake batter. Bake the cake for 1 hour or until a toothpick inserted in the center comes out clean.

Rum TonicServes 1

WHAT YOU’LL NEED2 ounces rum

4 ounces tonic

½ ounce freshly squeezed lime juice

Maraschino cherry

Lime wedge

HOW TO MAKE ITCombine the rum and tonic in a highball glass filled with ice. Add lime juice, give a gentle stir, then finish with a cherry and lime wedge.

More rainy day to-dos, right this way.

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