Seriously Simple: Squash enchiladas, a holiday treat for vegetarians and carnivores alike
1 3/4 cups chicken stock
3/4 pound tomatillos, husked, rinsed and diced
4 scallions, light green and white part, sliced thinly
2 medium cloves garlic, minced
1/ 4 teaspoon ground cumin
2 jalapeno chilies, finely chopped (or to taste)
2 teaspoons lime juice
2 tablespoons chopped cilantro
1/2 teaspoon salt
Combine the stock, tomatillos, scallions, garlic, cumin and 1 chopped chili in a pan on medium-high heat and bring to boil. Reduce heat, partially cover and simmer for about 15 minutes or until slightly thickened. Cool slightly. With a hand blender puree the mixture, leaving some texture. Add the remaining chili, lime juice, cilantro and salt. Taste for seasoning. Cover and refrigerate. This may be kept up to 3 days in the refrigerator. Remove from refrigerator 1/2 hour before serving.
(Diane Rossen Worthington is an authority on new American cooking. She is the author of 18 cookbooks, including "Seriously Simple Parties," and a James Beard Award-winning radio show host. You can contact her at www.seriouslysimple.com.)
