This is a cray-cray busy week for nearly all of us in the Holmes/Costello/temporarily Evett household. I arrived home from a relentless Monday at 10:30 pm to this dish, waiting patiently for me in the oven.
Dan had foraged spaghetti squash from our neighbor (with permission), roasted them, then made the sauce in between breaks while practicing with Ned Evett’s band in his studio. He calculated that total ingredient costs for this dish added up to about $0.75 per plate. Then he drew me (really, you, Cheepers) a picture of it all.
1 lb tomatillos, washed and quartered
1 really stupid-huge carrot, diced
1/2 onion, diced about the same as really stupid-huge carrot
3 cloves garlic, mashed & minced
1 dried (or fresh) chili pepper (I used a serrano)
3 big blops yogurt
1/2 cup white wine
1 wedge worth of lemon juice
Cook carrots, onion, garlic and tomatillos in a little butter and/or oil in a sauté pan over low heat, until tomatillos finally break down a bit. Cook a little longer, adding chili and stirring a bit more to reduce/evaporate moisture (but not burn the bottom, like Dan almost did jumping back into the studio to play with Ned). Add white wine and lemon, stirring, and add yogurt and stir until the sauce smooths out a bit. Season with salt & pepper if desired.
Sorry ladies (and gentlemen), Dan’s taken. Mine. Mine! Now back to work.