A dear friend gave us a large freezer bag of frozen tomatillos last Saturday. They had grown them in their garden and he was pretty much done with trying to find different ways to use them. Glad to have them I decided to do a search based on some ingredients I had and what I found was FABULOUS.
Kahakai Kitchen's recipe - Puerto-Rican Style Green Rice with Tomatillos and Shrimp was the winner.
I followed the recipe, more or less, and I would definitely make it again. I have not made rice in a pan for years since we have the rice cooker. I did cook my frozen shrimp and beans separately and since I did have tomato salsa I simmered them in some tomato sauce with garlic powder to throw in the rice at the end. The leftovers were even tastier the next day.
Since my son seems to be eating like a footballer, I need to keep stuff in the house. He goes through blueberries, bananas, carrots and apples like I own a farm. (God help me when he is a teenager, I may have to buy a farm...) He will also eat the Trader Joe's Black Mission Figs as well as their cereal bars. Now, I have made fig bars and they went over well, but I was feeling a little more hearty. I found a Fig and Oat Scone recipe and I have to say they were outstanding. I am not sure how often I would make them though because of the amount of butter in them, damn you Martha Stewart!, and I am cheap when it comes to using butter even though we buy about two or three boxes from Trader Joe's when we go there. Regardless, my son had three the other day which was a good testament to just how delicious they really are. I ended up with eighteen of them instead of twelve because I did not pat out a perfect rectangle and some were smaller than others. No matter, they were just as good for breakfast, snack or dessert.
Authentic Suburban Gourmet - Dried Mission Fig and Oat Scones