Tag Archives: Cilantro

Chimichurri

I believe this sauce has it’s roots in Argentina, but it doesn’t really matter where it comes from because I would eat this anywhere, anytime.  The combination of simple flavours is outstanding: the zipiness of the cilantro, fresh garlic, smokey cumin and red wine vinegar create such a delicious blend, this sauce could be used in many ways.  It keeps in the fridge up to a week or so, but I’m sure you could also freeze if it lasts that long!

Chimichurri Ingredients

Chimichurri Ingredients

Once you have all your ingredients, just throw everything into a food processor and blend until the mixture is smooth.  That’s it!

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It’s perfect with a nice grilled steak and homemade fries! I just love how vibrantly green it is.

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I also stirred some leftovers into a bit of  sautéed corn in my skillet and it was DYNAMITE.

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Chimichurri Recipe

1 cup packed Italian parsley
1/2 cup packed cilantro
2 garlic cloves
1 jalapeno, seeded and finely minced
1/2 cup extra virgin olive oil
3 tbsp red wine vinegar
1/2 tsp ground cumin
1 tsp coarse sea salt

Pulse everything together in a food processor.  Let it sit for at least 20 minutes before serving.

From: It’s All Good

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Filed under Apps & Sides, Sauces

Cuban Black Bean and Rice soup

Inspired by the marvelous soup from Havana Café, I attempted my own version of their black bean and rice soup.  What made the Havana soup so noticeably delicious was how the fresh lime tied everything toegther perfectly.  The soup was a bit thick because of the rice and bean base, and the lime just freshened everything up.  It was hearty but not heavy.  Everything you could want in a soup!

It turns out that my Cuban soup making skills need some work.  This soup isn’t exactly what I had imagined, but as I was perusing recipes, I was drawn to the idea of making a marinated rice and then adding the broth right before serving,  in order to avoid sometimes over soaked and mushy rice you find in soup.  As a result, this soup wasn’t all that thick, but it ended up being spicy, a bit zesty, and of course fresh because of the lime and cilantro garnishes.  I was very happy with it!

Line up your ingredients to get started:


I tried soaking dry beans this time because I’ve heard it’s better for you health-wise, aaaaand (mostly) because the grocery store didn’t have cans.  Anyways, I loved the soaked beans!  I’m going to make a real effort to plan ahead and soak them from now on.  They just taste so much more beany.

Soaked and Rinsed Black Beans

After you soak them, you have to boil them for a few hours too…

While the beans are boiling, start cooking up the broth.  Sautée the onions, garlic and peppers for a few minutes, then stir in the cumin and oregano.

Add some broth and the beans to the pepper mixture and simmer for about 30 minutes.  Then, add a few scoops of the marinated rice mixture (a bit of olive oil, green onion, diced tomatoes and rice vinegar, by the way) to your soup bowl.  Zesty!

Marinated rice soup base

Pour a few scoops of the simmering broth over the rice and top with cilantro, a dollop of sour cream and of course fresh lime.

Cuban Black Bean and Rice Soup

Cuban Black Bean and Rice Soup Recipe

5 green onions, thinly sliced
3 cups cooked brown rice ( from 1 cup dry)
1 1/2 tomatoes, diced
1 teaspoon olive oil
1/4 cup apple cider vinegar ( or white wine vinegar)
2 (15 ounce) cans black beans
1 tablespoon olive oil
1 large red onions, diced
2 jalapenos, with seeds, minced
2 red bell peppers, diced
5 garlic cloves, minced
1 tablespoon ground cumin
1 1/2 teaspoons dried oregano
1 quart chicken broth or 1 quart vegetable broth
1 tablespoons apple cider vinegar ( or white wine vinegar)
cayenne pepper
cilantro
nonfat plain yogurt (optional) or sour cream (optional)
cayenne pepper (optional)
  1. Prepare marinated rice by mixing cooked rice with green onion, diced tomatoes, olive oil and cider vinegar. Let the mixture marinate at room temperature, if making soup right away. Otherwise, cover, refrigerate, and marinate up to 1 day. Let rice come to room temperature before serving.
  2. Rinse beans in a strainer until canning juices run clear, or soak and boil dry beans if you prefer.
  3. Heat olive oil over medium high, and add onions. Saute for a few minutes.
  4. Add jalapenos, bell peppers and garlic; cook until softened.
  5. Stir in spices.
  6. Add broth, vinegar and beans.
  7. Cover and simmer 30 minutes (or longer, if desired), stirring occasionally.
  8. Taste for salt and spiciness. Add cayenne pepper, if more heat is desired.
  9. Serve soup in bowls over a scoop of rice. Top with cilantro and yogurt, if desired.
  10. Store left-over rice separately from soup, so liquid will not all be absorbed.

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Filed under Soups & Stews, Vegan, Vegetarian

Thai Chicken Pizza

Imagine a sweet, spicy and savoury mixture of flavours on top of a semi-thin-but-still-fluffy pizza crust with melty cheese….mmmmmmmm 🙂 Well  imagine no longer, Thai Chicken Pizza is here!

The ingredients may seem a tad unusual at first; alfalfa sprouts, carrots, sweet thai chili sauce, peanuts etc, etc …..and no tomato sauce in sight.  But remember that the Potato, Bacon and Leek pizza doesn’t use tomato sauce either…and remember how amazing that pizza is??  AND it involves the proven deliciousness of Thai Peanut Sauce.  I rest my case.

Roll out your pizza dough (use dough from this recipe) and top with sweet Thai chili sauce.  Don’t skimp on this stuff! It provides the sauciness factor and just straight up tastes amazing.

Pizza Crust with Sweet Chili Sauce

Then top with fresh mozzarella and grilled chicken

Crust with fresh mozzarella and grilled chicken

Bake it in the oven @ 500 F for 12 to 15 minutes, or until sufficiently golden, bubbly and melty.

Thai Chicken Pizza & Toppings

Thai Chicken Pizza & Toppings

Top with alfalfa sprouts, red pepper, chilantro, chopped peanuts and peanut sauce. Don’t be afraid to add some arugula too, if you want to up the leafy green factor.  I also would have used carrots, but I didn’t have any.  D’oh!

Thai Chicken Pizza

Then you get to eat this amazing pizza!  Enjoy!

Thai Chicken Pizza Close-Up

Thai Chicken Pizza Recipe

2 boneless, skinless chicken breasts
Salt and pepper to taste
Olive oil, for drizzling
4 tbsp Thai Sweet Chili Sauce
12 ounces fresh mozzarella, thinly sliced
2 cups thinly sliced red pepper
2 cups shredded carrots
1 cup alfalfa sprouts
1 ½ cups cilantro
Thai Peanut Sauce, to taste
1 Pizza crust

  1. Preheat oven to 500 F and arrange the oven rack at the lowest position.
  2. Sprinkle the chicken breasts with salt and pepper, and grill them on both sides until done.  Remove from the grill and slice thin.  (Or sauté in a skillet if you prefer)
  3. To assemble the pizza, roll out the dough and place onto a baking pan drizzled with olive oil.  Spread the sweet chili sauce all over the dough.
  4. Lay on the mozzarella slices, then the chicken slices.
  5. Bake for 12 to 15 minutes, or until the crust is golden and the cheese is bubbly.
  6. Throw on as many sprouts as you’d like.
  7. Next, add the peppers, carrots and cilantro leaves.
  8. Drizzle the peanut sauce all over the top of the pizza.
  9. End with a sprinkling of chopped peanuts.

From:  The Pioneer Woman (Shocker!)

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Filed under Main Courses, Pizza

Cilantro Pesto

Pesto is so versatile.  You can use it on pasta, in soups, on sandwiches, eggs, corn on the cob, bruscetta, etc. etc. etc.  It will liven up nearly any dish.  And it can be made with any number of ingredients as the star.  Of course, traditional basil pesto is always a favourite, but I had a big bunch of cilantro to use up so I decided to turn it into pesto.

Ingredients for Cilantro Pesto

Because you really only need a few tablespoons of pesto for most dishes, and because a normal sized batch of pesto produces a lot more than this, I usually pour any extra into ice cube trays and freeze for another day.  The portion size of the ice cube tray is perfect for one serving too.  I love it when things work out this well!

Close-up of Cilantro Pesto

I’ll include exact amounts in the recipe, but don’t worry about the ratios.  Adjust amounts to your taste.  If you think it needs more lemon juice, just throw some in and pulse the food processor a few more times.  No harm done.

Cilantro Pesto Recipe

2 cups packed fresh cilantro leaves

3 cloves garlic

1/3 cup sunflower seeds (or pine nuts)¼ grated Parmesan cheese

1 ½ tbsp lemon juice

¼ tsp each salt and freshly ground pepper

3 tbsp olive oil

3 tbsp water to taste (You can use more oil here instead if you like, but I don’t like my pesto super oily)

3 tbsp extra-virgin olive oil

1.  Combine cilantro, garlic, sunflower seeds and lemon juice in bowl of food processor or blender.  Turn food processor on and slowly add oil and water through feeder tube until it reaches your desired consitency.  I like a bit of crunchiness from the sunflower seeds, so I don’t run the machine longer than a few seconds.

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