Part One

Sometimes things need to separated. They need to be taken apart and pieced back together to make a whole larger then it's parts. I've decided that resolutions fit into this category. That when a life needs some lifting, tweaking and changing it needs a plan. A slow steady plan. I haven't made any sort of New Year's resolutions in a few years. Not because I feel I am a human in perfect order, not even close. It's just that resolutions sound well and fine for the first week, then get tossed aside like the previous year.

However change is long overdue and the beginning of the year is as good a time as any. There are steps in place and forward motion happening. I broke down my goals and am starting slow. From scratch.

I like from scratch. It's comforting to know what's going in there isn't it? It's humbling and gratifying to take your time and build something from the bottom up.



Enchilada sauce is fine from the can. In fact I quite like it and have used it many times. But I was certain there was something to be learned just from the process. I also wanted to be positive it was gluten free.

This may not be the most authentic enchilada sauce out there, but it's good. It started out with a specific purpose - shrimp enchiladas, but I use it for almost any kind of enchiladas you could think of. I like it with shredded chicken, cheese, veggie, whatever you can imagine. The tomatillos give it a little tang that I needed to offset the sweet shrimp, and it's spice can easily be modified.

Tomatillo Enchilada Sauce

5-6 peeled, rinsed and halved tomatillos
salt and pepper

Roast tomatillos in a roasting pan in a 400 degree oven for 20-30 minutes or until they are browned and squishy. I added a couple of green tomatoes here just because I had them and needed to use them, I don't think it's necessary at all but if you would like to try it I think it gave a bit more tang to the recipe.

Add roasted tomatillos to:
2 cans whole green chiles
1 jalepeno (seeded if you want to tone down the heat) roughly chopped

Place all of these ingredients into a food processor and let her rip until it is relatively smooth.

In a sauce pan:
Heat 2 Tablespoons olive oil
2 cloves minced garlic
2 teaspoons cumin powder

Add tomatillo mixture to the sauce pan. Whisk 1 Tablespoon cornstarch into one cup chicken stock and add to the sauce pan. Add another 2 1/2 cups of chicken stock and raise temperature until the mixture begins to boil. Lower the temperature and let the sauce simmer until it slightly thick (about 5 minutes). Remove from heat and set aside or store int he fridge to use fro enchiladas.




This is only the first step. The end result may appear a bit lacking, but when added to the next post this step is well worth your patience. I'm hoping that is also the case with my deconstructed life. Resolutions or none, life seems much easier taken in steps.

Up next - shrimp enchiladas with our from scratch sauce.