GreenTomato Enchilada Sauce

"I found this recipe in an issue of The Oregonian newspaper's Food Day.  Right before the Autumn rains hit, I would pick every last green tomato from our garden and use them to make batches of the enchilada sauce for my freezer.  Not a tomato went to waste!  I'm posting the original recipe as printed by The Oregonian, but my changes are reflected below.  See Notes."

Green Tomato Enchilada Sauce
Makes about 3 cups

Try making extra of this sauce and freezing it in 3-cup portions.

1 Tablespoon vegetable oil
1/2 medium onion, chopped
2 cloves garlic, chopped
1 7-ounce can whole green chiles, drained and chopped
1 pound green tomatoes, or tomatillos, chopped (about 2 1/2 cups)
1 teaspoon ground cumin
1/2 teaspoon dried oregano, preferably Mexican
1/2 teaspoon kosher salt
1 cup vegetable broth (or 1 vegetarian bouillon cube dissolved in 1 cup hot water)
1/2 cup water
1/2 cup fresh cilantro leaves

Heat the oil in a large skillet set over medium-high heat.  Add the onions and sauté until translucent, about 5 minutes.  Add the garlic and sauté until fragrant, about 1 minute more.  Stir in the green chilies, green tomatoes, cumin, oregano, salt, broth and water.  Bring to a simmer and cook, stirring occasionally, until the tomatoes break down and the mixture becomes sauce, about 10 minutes.  Pour the mixture into a blender or food processor, add the cilantro and puree until smooth.

NOTE:

I cut up the tomatoes and onions into about 1 inch chunks and roasted them, along with the whole cloves of garlic, in the oven at 350 degrees until softened and slightly browned on the tips.  I then scraped it all into my food processer, adding the other ingredients, with water to thin as necessary.  I omitted the vegetable broth completely.  I would season with salt to taste, along with the other seasonings, and I omitted cilantro (not a fan).

I poured the finished product into Quart-sized freezer Ziploc bags, removing as much air as possible.  Freeze flat for good space usage.

Barbequed "Pork" - using turkey tenderloins!

"This recipe was shared with me several years ago by my husband's younger sister.  It's been a favorite ever since!"

Barbecued "Pork"

4 lbs turkey tenderloins
3 cloves garlic, crushed
4 teaspoons sugar
2 teaspoons salt
4 teaspoons sherry (or wine - Lambruisco)
1/2 teaspoon ginger powder
4 Tablespoon honey
6 Tablespoon soy sauce
1 bottle (1 oz) red food coloring

Combine ingredients & pour over meat.  Marinade over night, turning back and forth to coat.

Remove from marinade and bake in 325 degree preheated oven for 1 hour in roasting pan.

Slice diagonally, like Asian Barbecued Pork.  Dip in cranberry mustard, or red sauce sprinkled with sesame seeds.

Salmon Loaf with Dill Sauce

"This recipe is truly a favorite "pantry meal".  I have adjusted a Taste of Home Recipe for Mini Salmon Loaf to suit our needs, and doubled it to support my cook once, eat twice rule. I always keep Costco's Kirkland canned salmon on hand. I make the dill sauce seasoning mix ahead and just mix a couple Tablespoons of it into some mayo and sour cream as we need the dip. It doubles as a great vegetable dip!"

Salmon Loaf with Dill Sauce
(Serves 4)

1 1/2 cups chopped celery
1 cup finely chopped onion
2 Tablespoons canola oil
2 cans (7 oz) salmon, drained (bones & skin removed, if necessary)
1/2 cup egg substitute (or 2 eggs)
2 Tablespoons almond milk (or regular milk)
2 cups soft bread crumbs (I use 2 Fiber One English muffins, chopped up in my food chopper - low carbs!)
1 teaspoon salt
1/2 teaspoon pepper

Sauté' the vegetables in canola oil in a non-stick pan on the stove.  Cool slightly.  Then, mix the vegetables and remaining ingredients together lightly.  Lightly spread into a small baking dish (8"x6" rectangle, or a 8" loaf pan) sprayed with non-stick cooking spray.  Don't pack it down into the pan!  Bake in 350 degree oven for 40-45 minutes, or until knife inserted in center comes out clean.  Serve with dill sauce.

Notes:  The fresh bread crumbs are key!  Use whole wheat, or some other good bread if you like.  Run them through your food processor, or food chopper, or even tear up finely with your fingers.  I often soften the vegetables in the microwave, with a smaller amount of oil.   I use ingredients to lower the carbs, to support my diabetes, but you don't have to.  Leftovers heat up quickly in the microwave.

Dill Sauce Mix:

2 teaspoons celery salt
2 Tablespoons minced onion
2 Tablespoons parsley flakes
2 Tablespoons dill weed

Mix these dry ingredients and store in an air tight container until ready to use.  I usually double it when I mix up more.

Mix two Tablespoons of the above mix with 1/4 cup mayo and 3/4 cup sour cream and refrigerate until ready to use.  I usually thin it down a bit with cold water to make it to the consistency I enjoy.