look at that chicken stock! Roasted Vegetable Fideos with Swiss Chard
4 ripe tomatoes, stemmed and halved
1 white onion, 1/2 whole, 1/2 diced finely
8 cloves garlic
2 jalapenos, split
1 large carrot, peeled and diced in 1/4 inch pieces
1 green zucchini, diced in 1/4 inch pieces
1 yellow zucchini, diced in 1/4 inch pieces
1 bunch swiss chard, stemmed and cut into 1/2 inch chiffonade
garlic olive oil*
olive oil
1 7-oz. bag fideo
4 cups chicken stock (homemade if at all possible)
1/2 bunch cilantro
avocado slices, crema, cotija cheese (or parmesan)
* Garlic Olive Oil
2 cups olive oil
10 garlic cloves, chopped finely
heat olive oil until hot. Place garlic into a heatproof container and pour olive oil over garlic, stir and let cool. Garlic will settle to the bottom. Spoon olive oil from the top. Store in refrigerator for up to one week.
Place fideo in a single layer on a baking pan and low (275F) until nicely toasted. Set aside. (you can fry the noodles but I like it better toasted in the oven.)
untoasty
toasty!Place the tomatoes, onion and jalapenos cut side down and roast on high until bubbling. Add the garlic cloves at this point and continue to roast until tomatoes, onion and jalapenos are caramelized.
roasty!Let cool and puree in a blender until smooth.
Toss carrots with garlic oil, season with salt and pepper, roast until tender, about 20 minutes. Toss the zucchini with garlic oil, salt and pepper and roast (making sure they are not too close together) until tender, about 10 minutes or until tender.
Heat some garlic oil in a heavy bottomed pot. Add swiss chard, salt and pepper and saute until tender. Remove from pot, set aside and wipe out the pot. Heat olive oil in the pot and add diced onion. Saute until translucent. Turn heat to high and add fideo, stirring and coating evenly with oil. Fry until noodles darken.
more toasty!Add tomato puree and stir until noodles soften and puree thickens.
ready for the stock!Add chicken stock and simmer for about 20 minutes, stirring frequently. The noodles will absorb the stock.
ready for the vegetables!When there is barely any stock left, add the roasted veggies and swiss chard, distributing veggies gently. Add cilantro and adjust seasoning as needed. Let rest, uncovered for 10 minutes - the noodles will absorb the stock.
perfect!At this point some cooks stir in crema and queso cotija. I like it simply dressed with fresh cilantro and cool avocado slices.
Looks like dinner!
2 comments:
You're way too advanced for me chickie. I don't understand how you put the garlic in a heat-proof container and pour olive oil over it.. splain!
xox
T. - you're simply making a garlic infused oil. . .so you'll put the garlic in a pyrex bowl, pour the oil over it, stir it around and let it settle. The garlic settles to the bottom and you just use the oil on top - it's better than roasting veggies with pieces of garlic because the garlic scorches at high heat. . .you can skip the garlic oil and use garlic powder if it's easier for you. :)
Post a Comment