Each February the dark underlords confer and decide to make people of Earth the feel like winter is never going to end.
I, for one, think this is a useless month and believe that we should veto it altogether.
This is why I plan vacations. I love the snow but, by George — I. Am. Over. It.
It seems that this gnawing, painful, icy drear engulfs my senses and makes me hunker down in a dormant* state where I ingest massive quantities of pasta (and beer).
So this year I gave myself a challenge. Firstly, I was not going to let February win. I had to get in the right mindset.
Goal number 1: SP Crater half marathon in Flagstaff, AZ – booked for March 7. I gave myself a little over a month to get ready for it.
Number 2: Mentality change. Now that I’ve given myself something to be excited about, it was time to put in the work.
Number 3: Go gluten free. HEAR ME OUT>>>
I am 100% NOT gluten free.
I love gluten and all it’s gloopy, gloppy, satisfying, satiating ways.
In fact, I think I love it on an unhealthy level. But, understandably, if I cut out gluten, I cut out pasta and beer. I cut out mouthwatering, warm breakfasts of homemade Country White Bread or late night Buttery Tagliatelle. Lunch time escapades filled with IPAs and carb-o-licious Tom Selleck Pizza are one of the past. All these things I love (and eat) so much must take a (very temporary) hiatus.
This 29 day wheat abstinence is in effect to jumpstart my metabolism, get my booty on the incline trainer, and hopefully embrace this fickle month.
Or at least, kick February in the ass.
But gluten free, doesn’t have to be boring. I’ve got some killer menu ideas…Check this out…
Feeds 4; Takes 2 hr
Ingredients for Salsa Verde:
- 2 medium poblano peppers, cut in large chunks
- 1/2 large yellow or sweet onion, quartered
- 1/2 large carrot, peeled and quartered
- 4 stalks celery, chopped in thirds
- 5 cloves garlic, peeled but left whole
- 1 jalapeño, halved
- 2 limes, juiced and halved; zest of 1 reserved
- 2 medium size kumatos (or tomatillos – your preference)
- 1/2 cup cilantro stalks
- Avocado oil, salt and pepper
Ingredients for Pozole
- 1 lb ground beef (I used organic, 85%/15%)
- 1 16oz can hominy
- 1 tbsp ground cumin
- 1 tbsp ground sweet paprika
- 2 tbsp chili powder
- 1 tbsp dried oregano
- 2 tbsp ground garlic
- 1/2 large yellow or sweet onion, diced
- 1 jalapeño, seeded and cut in large chunks
- 2 tbsp tomato paste
- 1/2 cup good red wine (cab)
- 4 cups chicken stock
- EVOO, avocado oil, salt, ground white pepper
Method:
Begin by making the salsa.
Roast all salsa ingredients (except garlic and cilantro stems) in juice of 1 lime, olive oil and salt at 425F degrees on a parchment lined sheet tray for 15 minutes. Roast this juiced lime with the veggies.
After 15 min, stir veggies and add garlic cloves, cooking for another 15 minutes.
Remove and allow to cool. Squeeze what’s left of roasted lime juice onto veggies and then discard lime peel.
Once cooled, blend all ingredients (except jalepeño) with cilantro stalks, zest and juice of remaining lime, salt and pepper. Taste, and add jalepeño if you prefer it spicy! (I used half cuz I’m a wimp).
Meanwhile, begin pozole base. In a large Dutch oven, sauté onion and jalapeño over medium heat with a few hearty glugs of avocado oil. Season with salt and pepper until translucent (about 5-7 min).
Add garlic powder, stir and cook another 30 seconds.
Add wine and bring to an acute boil.
Reduce heat to medium and add meat and remaining spices. Allow the beef to brown (don’t turn it too much).
After 10 min, add hominy and chicken stock. Simmer for 20 minutes, covered.
At this point, taste the pozole and the salsa and adjust seasoning. Add 1 1/2 cups of salsa to the pozole. Allow to simmer with lid vented for another 40-50 min.
Serve with toppings like lime wedges, cabbage, corn chips, radish, cilantro leaves, raw onion, greek yogurt or sour cream, shredded cheese, chicharrón, and jalapeño.
*The SP Crater is a dormant volcano. This was written as a pun, but it was used prior to you knowing I was running a volcano race. So now you know.
More soup ideas? How about Butternut Squash Bisque with Pistachios and Lemon Crema. Or maybe go Greek with Yiayia’s Avgolemono… How about Clam and Langostino Chowder? Or Chicken Tortilla and Poblano Soup…
