I took some tips from a couple different recipes via the web and combined it with the ingredients I had on hand.  The only special kitchen equipment you need for this recipe is either a blender and food processor.  If any readers have mastered the art of salsa verde then please feel free to leave suggestions, here is what I came up with:

Salsa Verde

6-8 tomatillos, husks removed and coarsely chopped
1 medium red onion, coarsely chopped
1 jalapeno, diced (use more or less depending on heat tolerance)
3 garlic cloves, minced
3-4 scallions, chopped
handful of cilantro or parsley, chopped
2TBS red wine vinegar
olive oil, salt and pepper

In a sauce pan, saute  tomatillos, onion, garlic and jalapeno in olive oil over moderate heat until the tomatillos begin to break down- about10 minutes.  Season with salt, pepper and cumin.  Once mixture has broken down turn off heat and add the red wine vinegar.  Stir and let cool.

In a blender or food processor add scallions, cilantro, tomatillo mixture, salt and pepper and pulse until blended.  Add more olive oil if the mixture is too thick and blend again.  This is a great sauce for enchiladas or in my case I used it as a dipping sauce for a spinach, roasted butternut squash and manchego quesadilla.

I confess that, with the exception of a slighly over-salted eggplant parm on Christmas Eve, I did very little cooking this holiday season- especially when compared to Ms. Emily. I spent most of my holiday out of the kitchen and at the table, with varying degrees of success.   However, this Christmas I made of with a haul of kitchen gadgets so amazing that I almost believe in Santa again.  The past week with no job and tons of snow I’ve had nothing to do but try all of these handy gadgets out.  It has been f*ing awesome.   Here are the highlights:

Le Creuset French Oven: Like Mo, I was also gifted one of the Holy Grails of stovetop cooking equiptment- the Le Creuset French Oven.  Mind was a beyond lovely surprise from my Man Crow.  I am in love.  I have so far cooked: Black Bean Soup and Lentil Soup in it, but am still searching for a recipe to do it justice- something meat-free (fish ok!) that involves browning  and then simmering in a sauce.  Suggestions welcome.

The Cuiseart Food Processor: I think I connected with Tim the Toolman Taylor on a deep level the moment I pressed start on this bad boy.  Ho ho Ho.  This baby gets and A+ for raw, untamed power and I feel like such a spoiled girl everytime I look in my pantry and see that gorgeous stainless steal staring back at me.  It even has a setting for dough.  A gift from my Ma. Have made: pesto, black bean soup, broccoli and mashed potatoes.

Cast Iron Frying Pan: From Holly.  Amazing.  I <3 it, seasoned it, use it for everything.  No more explanation needed.

Pasta Maker:  Yay!  Love making pasta, and now it is super easy, way more uniform, and awesome.  Aunt Shirley, I hope you are reading this and  know that I love the pasta maker.  I squealed the first time it pushed out a perfect sheet. It sits next to my food processor and they tell each other constantly how shinny and gorgeous they each look.  They make my mixer and George Forman jealous. I made linguini to go with that pesto the other night and every strand was eaten.  Next mission: ravioli.

Apple Pealer: From my Man Crow’s Mom for useing when I am feeling particularly domestic and need to bake an apple pie.  It took me an embarrassing amount of time to figure out how to use, and as a result I had to eat a LOT of apples before they went brown.  It is super cool though, and apparently skins potatoes as well.  Plus, it is a shiny red.  I see lots of pies in my future….