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I am on a Cilantro kick at the moment and I can't decide if that is because of Cinco De Mayo or what. So until my fascination with this great fresh tasting herb passes you may just have to learn a new appreciation for its versatility. This recipe was inspired by one from Gourmet magazine I wrote down ages ago and have been making my own variations ever since. It is quick and surprisingly simple despite what might look like a lot of ingredients. This is a perfect recipe if you are craving Thai food.
Aromatic Noodles
with an Asian inspired peanut sauce
Ingredients:
12 oz. Soba noodles (whole wheat angel hair would work too)
2 c. broccoli florets
2 c. snow peas
2 c. sugar peas
2 whole green onions
2-4 garlic cloves finely chopped
½ c. bean sprouts
½ c. all natural creamy peanut butter
½ c. unsalted peanuts
¼ c. low sodium soy sauce
2 tbl rice wine vinegar
2 tbl fresh lime juice (about two small limes)
2 tbl organic raw sugar (brown sugar or agave syrup would also work)
Fresh ginger peeled and finely grated
Small bunch of fresh cilantro roughly chopped
Drizzle of toasted sesame oil (you could also use extra virgin olive oil)
Directions:
1. Cook the noodles in a large pot of water according to the directions on the package. Drain and rinse with cool water.
2. While the noodles are cooking steam the broccoli florets until vivid green about 3 min. Then add the peas and continue to steam all the veggies for about 2 more min until peas are bright green and tender.
3. Toast the peanuts in a dry pan over a medium heat until they become fragrant, about 3 minutes. Pour them into a bowl and let cool.
4. The make the base for the sauce drizzle the pan with a small amount of toasted sesame oil and gently sauté the garlic, green onion, and ginger for just a few minutes until fragrant. Add the soy sauce, sugar, vinegar, lime juice, and peanut butter. Heat through stirring continuously; if it is too thick add a few tablespoons of hot water.
5. Right before serving toss the noodles with about ½ the peanut sauce and a small amount of the chopped cilantro. Top with steamed veggies, raw bean sprouts, and roasted peanuts (they can be whole or slightly chopped). Drizzle with remaining sauce and garnish with the remaining cilantro (to taste).
Notes:
This is a really great dish as is but you can also add chilies to it for a little kick. Just add a seeded, chopped chili of whatever heat you like to the pan while sautéing the garlic in step 4. You could also used red pepper flakes for a quick addition. You could also make more sauce (or save any you have left over) for a few days in the fridge if you wanted to try it with chicken sate or on more noodles later in the week for a quick lunch.
Showing posts with label Lunch. Show all posts
Showing posts with label Lunch. Show all posts
Tuesday, May 5, 2009
Wednesday, April 22, 2009
Three great ways to use Cilantro
These recipes are for my best friend Carson. The flavors in these simple recipes remind me of her, with their bright clean flavors, beautiful colors and endless possibilities. All three recipes are perfect for spring and summer and can be made in advance, in large quantities for parties. Or just for you paired with a glass of Sauvignon Blanc on a Sunday afternoon.
Cilantro is a great herb and can be used to kick up a lot of classic recipes. Since I buy cilantro in large bunches I often have enough for several recipes. Here are a few I have played with lately, including my hand hacked guacamole.
Hand Hacked Guacamole
3 medium ripe avocadoes
1 medium onion chopped
1 small tomato (I like to use romanos)
Juice of one lime
1-2 serrano chiles
3 tbl chopped cilantro
3 cloves garlic chopped
sea salt and fresh black pepper to taste
Directions:
1. Cut the avocados in half, and remove the pits with a spoon, scoop out the green flesh into a medium bowl.
2. Using two forks and a cross “hacking” motion mash the avocadoes into large chunks.
3. Mix in the chopped onion, garlic, cilantro, and chilies. Do not include the seeds from the chilies and remember that chili peppers can vary greatly in their hotness. Add a little at a time until you reach the desired level of heat and then thoroughly wash your hands and the cutting surfaces. Do not touch your face or other sensitive areas for a few hours. 4. Add the lime juice and season with salt and pepper.
5. Add the chopped tomatoes just before serving.
Notes:
Cover with plastic wrap directly on the surface of the guacamole to prevent oxidation and browning of the avocado. Guacamole is all about what you like so feel free to get creative; I like to throw in a little fat free cottage cheese on occasion. I am also a fan of serving guac with celery and grilled pita points.
Cilantro Pesto Pasta
Ingredients:
12 oz whole wheat pasta
2 c. fresh cilantro
½ c. pine nuts
½ half head of garlic
2 tbl white wine vinegar
drizzle olive oil *you could also use avocado oil
sea salt and fresh black pepper to taste
*optional crushed red pepper
Directions:
1. In a blender or food processor pulse the cilantro, pine nuts, garlic, and olive oil and white wine vinegar until it forms a smooth paste.
2. Boil Pasta until firm and drain, toss with herb paste.
3. Season with salt and pepper to taste, you can also season with crushed red pepper for a little spicy kick.
Notes:
The flavors in this pasta sauce are strong and bright and pair best with fresh lightly steamed veggies. Serve this pasta with fresh tomatoes, a little steamed asparagus or rapini, grilled chicken or shrimp. This dish can also be served chilled as a pasta salad.
Cilantro Yogurt Sauce
Ingredients:
1 1/2c. Greek style yogurt
1 lemon zest and juice
½ small onion finely chopped
¾ c. chopped cilantro
3-4 chopped cloves garlic
1 tsp cayenne pepper
Salt to taste
Directions:
Combine all ingredients, cover and refrigerate. Let the flavors blend for a few hours or over night. Serve slightly chilled or at room temperature.
Notes:
This can also be made with sour cream in place of the yogurt and lime instead of the lemon for a slightly more Latino taste. I have also used Cajun seasoning in place of the cayenne or just simple salt and pepper, all are great. I usually serve this alongside grilled shrimp or chicken. It is especially good in a pita pocket stuffed with chicken, tomatoes, and baby spinach.
Cilantro is a great herb and can be used to kick up a lot of classic recipes. Since I buy cilantro in large bunches I often have enough for several recipes. Here are a few I have played with lately, including my hand hacked guacamole.
Hand Hacked Guacamole
3 medium ripe avocadoes
1 medium onion chopped
1 small tomato (I like to use romanos)
Juice of one lime
1-2 serrano chiles
3 tbl chopped cilantro
3 cloves garlic chopped
sea salt and fresh black pepper to taste
Directions:
1. Cut the avocados in half, and remove the pits with a spoon, scoop out the green flesh into a medium bowl.
2. Using two forks and a cross “hacking” motion mash the avocadoes into large chunks.
3. Mix in the chopped onion, garlic, cilantro, and chilies. Do not include the seeds from the chilies and remember that chili peppers can vary greatly in their hotness. Add a little at a time until you reach the desired level of heat and then thoroughly wash your hands and the cutting surfaces. Do not touch your face or other sensitive areas for a few hours. 4. Add the lime juice and season with salt and pepper.
5. Add the chopped tomatoes just before serving.
Notes:
Cover with plastic wrap directly on the surface of the guacamole to prevent oxidation and browning of the avocado. Guacamole is all about what you like so feel free to get creative; I like to throw in a little fat free cottage cheese on occasion. I am also a fan of serving guac with celery and grilled pita points.
Cilantro Pesto Pasta
Ingredients:
12 oz whole wheat pasta
2 c. fresh cilantro
½ c. pine nuts
½ half head of garlic
2 tbl white wine vinegar
drizzle olive oil *you could also use avocado oil
sea salt and fresh black pepper to taste
*optional crushed red pepper
Directions:
1. In a blender or food processor pulse the cilantro, pine nuts, garlic, and olive oil and white wine vinegar until it forms a smooth paste.
2. Boil Pasta until firm and drain, toss with herb paste.
3. Season with salt and pepper to taste, you can also season with crushed red pepper for a little spicy kick.
Notes:
The flavors in this pasta sauce are strong and bright and pair best with fresh lightly steamed veggies. Serve this pasta with fresh tomatoes, a little steamed asparagus or rapini, grilled chicken or shrimp. This dish can also be served chilled as a pasta salad.
Cilantro Yogurt Sauce
Ingredients:
1 1/2c. Greek style yogurt
1 lemon zest and juice
½ small onion finely chopped
¾ c. chopped cilantro
3-4 chopped cloves garlic
1 tsp cayenne pepper
Salt to taste
Directions:
Combine all ingredients, cover and refrigerate. Let the flavors blend for a few hours or over night. Serve slightly chilled or at room temperature.
Notes:
This can also be made with sour cream in place of the yogurt and lime instead of the lemon for a slightly more Latino taste. I have also used Cajun seasoning in place of the cayenne or just simple salt and pepper, all are great. I usually serve this alongside grilled shrimp or chicken. It is especially good in a pita pocket stuffed with chicken, tomatoes, and baby spinach.
Thursday, April 16, 2009
Spring Spinach Salad
This recipe is my way of honoring one of my favorite establishments in Salt Lake City. Located on the corner of 13th S. and 17th E. Eggs in the City is one of the best kept local places in the valley. It only serves breakfast and lunch and is actually an old auto garage. In the summer the old bay doors are thrown wide open and locals and their furry friends will spill out and onto the patio to enjoy their deliciously fresh foods. The wait staff has been the same since I discovered this gem four years ago and they are a wonderful eclectic group of people who really want to deliver the best food they can any way you want it. I am going to give you my version (serves two) of their spinach salad which I had to recreate after my move to Michigan.
Ingredients:
Bunch of baby spinach
10-12 strawberries
Small block of blue cheese
1 cup almonds *I like to use toasted almonds but you can also use candied nuts of any kind
1 large crisp apple or pear
Dressing:
¼ c. lemon juice¼ c. almond oil *You could also use hazelnut or any other light tasting oil
¼ red onion
4 tbl sugar
1 tbl white wine vinegar1 tbl poppy seed
1 tbl sesame seed
¼ tsp salt
Directions:
1. You can use a blender or a food processor, combine the, juice, vinegar, onions, sugar and salt and blend well.
2. With machine running, slowly add oil, blending until smooth. Add poppy and sesame seeds and blend a few more seconds to mix (any extra can be kept in the fridge for bit).
3. Assemble the salad by slicing the fruit and crumbling the cheese over the washed and dried spinach, lightly drizzle with dressing and toss to combine.
Notes:
This salad is delicious with candied nuts and is a beautiful presentation with lots of color and texture. I am very, very light on the dressing because the salad has so much flavor on its own, but you could also use any number of dressings including fruit vinaigrettes or a basic balsamic.
Ingredients:
Bunch of baby spinach
10-12 strawberries
Small block of blue cheese
1 cup almonds *I like to use toasted almonds but you can also use candied nuts of any kind
1 large crisp apple or pear
Dressing:
¼ c. lemon juice¼ c. almond oil *You could also use hazelnut or any other light tasting oil
¼ red onion
4 tbl sugar
1 tbl white wine vinegar1 tbl poppy seed
1 tbl sesame seed
¼ tsp salt
Directions:
1. You can use a blender or a food processor, combine the, juice, vinegar, onions, sugar and salt and blend well.
2. With machine running, slowly add oil, blending until smooth. Add poppy and sesame seeds and blend a few more seconds to mix (any extra can be kept in the fridge for bit).
3. Assemble the salad by slicing the fruit and crumbling the cheese over the washed and dried spinach, lightly drizzle with dressing and toss to combine.
Notes:
This salad is delicious with candied nuts and is a beautiful presentation with lots of color and texture. I am very, very light on the dressing because the salad has so much flavor on its own, but you could also use any number of dressings including fruit vinaigrettes or a basic balsamic.
Warm Rapini Salad
Rapini is a lot like broccoli and you may know it as one of its many other names (Broccoli Rabe, Broccoletti, Broccoli di Rape, Cime di Rapa, Rappi, Friarielli (in Naples) just to name a few. It is found in lots of Mediterranean and some Chinese dishes. Rapini could be described as a love child between kale and broccoli, you have stems and leaves similar in texture to a kale, though slightly more delicate, and then you have little flower heads like broccoli florets. Simple to say it is packed with nutrients and not a whole lot of calories so it is an instant winner in most circles. I like it simply prepared but it is a very versatile green and can be a great addition to a lot of more complex dishes.
Ingredients:
1 bunch Rapini
3-4 cloves garlic
Handful of roughly shredded aged gruyere
Dried red pepper flakes
Drizzle extra virgin olive oil
Squeeze of lemon
Directions:
1. In a large skillet or wok sauté (on high heat) sliced garlic cloves and chili flakes in olive oil until garlic looks toasted.
2. Trim ends of Rapini and wash in cold water drain and add to the skillet allow to "wilt". Stir occasionally for about 5 minutes; you don’t want to over cook the tender leaves and you want the stems to be tender but still have a little crunch (use a fork to check them.)
3. Remove from heat sprinkle with cheese, lemon juice and maybe a little salt and pepper to taste; serve warm.
Notes:
This is a simple warm salad that is open to so many variations I like to serve it alongside a crostini with a grilled chicken breast and a glass of dry white wine for a complete meal. Throw in some toasted pin nuts or substitute a creamy goat cheese and play with the acid by using a little balsamic vinegar instead of the lemon juice. You can also use this recipe for other greens like kale or swiss chard. Just remember to watch the greens, you want to bring out their color and just slightly soften their texture.
Ingredients:
1 bunch Rapini
3-4 cloves garlic
Handful of roughly shredded aged gruyere
Dried red pepper flakes
Drizzle extra virgin olive oil
Squeeze of lemon
Directions:
1. In a large skillet or wok sauté (on high heat) sliced garlic cloves and chili flakes in olive oil until garlic looks toasted.
2. Trim ends of Rapini and wash in cold water drain and add to the skillet allow to "wilt". Stir occasionally for about 5 minutes; you don’t want to over cook the tender leaves and you want the stems to be tender but still have a little crunch (use a fork to check them.)
3. Remove from heat sprinkle with cheese, lemon juice and maybe a little salt and pepper to taste; serve warm.
Notes:
This is a simple warm salad that is open to so many variations I like to serve it alongside a crostini with a grilled chicken breast and a glass of dry white wine for a complete meal. Throw in some toasted pin nuts or substitute a creamy goat cheese and play with the acid by using a little balsamic vinegar instead of the lemon juice. You can also use this recipe for other greens like kale or swiss chard. Just remember to watch the greens, you want to bring out their color and just slightly soften their texture.
Tuesday, April 7, 2009
Breakfast, Lunch, Dinner or Dessert
It's always time for Popovers
Popovers are super versatile and while they can be a little tricky (my first batch were a little dense and flat) they can go so many places once you figure it out. I have used a basic recipe from David Lebovitz author of “Room for Dessert” and “The Great Book of Chocolate,” (his latest book, “The Sweet Life in Paris,” will be published in May) to make several variations including delectable savory popovers. You will definitely have the best result if you can get ahold of a popover pan (I found mine at target for $10) one pan makes 9 popovers and that was plenty for what I am doing if you plan to serve them for a larger group or a dinner party you may want two pans because they really are best fresh from the oven served quickly.
I will give you two versions of the recipe one sweet and one savory to give you an idea of how I use the popover base. Then I hope you will run amuck with this great quick bread discovery!
Sweet Popovers
Great for breakfast or dessert
Ingredients:
1 ½ c. whole wheat pastry flour *you could use all purpose flour or half whole wheat half all purpose if you can't find the whole wheat pastry flour
1 c. milk
½ c. almond milk *optional you could use all cows milk
¼ c. maple syrup *you could use brown sugar, honey, or agave syrup
3 large eggs, at room temperature
3 tbl butter, melted
2 tbl cinnamon
1 teaspoon salt
Directions:
1. Preheat the oven to 425° and grease popover pan with cooking spray or a little butter.
2. Mix milk, eggs, syrup, butter and salt until light a foamy; you can use a hand mixer or a blender.
3. Add the flour a little at a time and mix until smooth and bubbly.
4. Quickly pour the mix into the pan filling the cups 2/3 of the way full. They are going to bake up above the rim like puffy golden brown balloons so don't worry about how much goes in each cup.
5. Bake for 15 minutes at 425°, until the puffs are well above the rim of the pan then reduce heat to 350º and continue to bake for 20-25 min. The popovers should be a dark brown, if you take them out to early the centers will not be finished and they will fall inwards. Give them the full amount of time and resist the urge to remove to soon.
6. Remove from the oven, give them a quick minute to cool and remove them from the pan. Serve immediately!
Serving suggestions:
Brush with butter and sprinkle with cinnamon and sugar
Brush with butter drizzle with honey and serve with fresh fruit
Brush with butter and drizzle with maple syrup and sprinkle with toasted candied nuts
Top with whipped cream and serve with fresh fruit or your favorite berry coulisse or syrup
Or you can serve them how I did in the pictures with a cream cheese lemon glaze and strawberries.
Cream cheese lemon glaze:
2/3 cup confectioner's sugar
2-3 large lemons juiced
4 tbl cream cheese
½ tsp vanilla extract
Combine all ingredients in a bowl with a hand mixer until a smooth glaze forms. You can adjust the thickness to suite your preferences by slightly altering the ratio of the cheese/ juice/sugar ratio.
Savory Popovers
Great for serving alongside dinner or lunch, I suspect they can replace many starches or grain side dishes.
Ingredients:
1 ½ c. whole wheat pastry flour *you could use all purpose flour or half whole wheat half all purpose if you can't find the whole wheat pastry flour
1 ½ c. milk
4 large cloves of garlic
3 large eggs, at room temperature
1 small onion
¼ c. finely shredded hard cheese *I used an aged parmesan with black truffles
3 tbl extra virgin olive oil
1 teaspoon salt
Fresh chopped herbs and fresh ground black pepper:
I used rosemary and thyme but you could use basil and oregano or any favorite savory combo.
Directions:
1. Preheat the oven to 425° and grease popover pan with cooking spray or a little olive oil.
2. Smash the garlic cloves and roughly shop the onion, then gently heat them along with the olive oil in a skillet until fragrant. (Do not heat on too high of heat you just want to infuse the oil with lots of flavor.) Remove the oil from heat and let return to room temperature; remove the chucks of garlic and onion. If you are using dried herbs you might get a better result if you add them to the warm oil to help release their flavor.
2. Mix milk, eggs, infused oil and salt until light a foamy; you can use a hand mixer or a blender. If you are using a blender you could even through in a clove or two of the garlic and a few chunks of the onion.
3. Add the flour and cheese a little at a time and mix until smooth and bubbly.
4. Quickly pour the mix into the pan filling the cups 2/3 of the way full. They are going to bake up above the rim like puffy golden brown balloons so don't worry about how much goes in each cup.
5. Bake for 15 minutes at 425°, until the puffs are well above the rim of the pan then reduce heat to 350º and continue to bake for 20-25 min. The popovers should be a dark brown, if you take them out to early the centers will not be finished and they will fall inwards. Give them the full amount of time and resist the urge to remove to soon.
6. Remove from the oven, give them a quick minute to cool and remove them from the pan. Serve immediately!
Notes and Serving Suggestions:
You could use pan drippings from bacon instead of the oil and substitute some sharp cheddar for a breakfast version to serve alongside eggs.
You could use these in place of rolls at any meal.
I recently served mine under beef tips with a mushroom and red wine reduction alongside some grilled asparagus.
I could also see them as an accompaniment to soup or served with a few slices of cheese along with a salad.
Popovers are super versatile and while they can be a little tricky (my first batch were a little dense and flat) they can go so many places once you figure it out. I have used a basic recipe from David Lebovitz author of “Room for Dessert” and “The Great Book of Chocolate,” (his latest book, “The Sweet Life in Paris,” will be published in May) to make several variations including delectable savory popovers. You will definitely have the best result if you can get ahold of a popover pan (I found mine at target for $10) one pan makes 9 popovers and that was plenty for what I am doing if you plan to serve them for a larger group or a dinner party you may want two pans because they really are best fresh from the oven served quickly.
I will give you two versions of the recipe one sweet and one savory to give you an idea of how I use the popover base. Then I hope you will run amuck with this great quick bread discovery!
Sweet Popovers
Great for breakfast or dessert
Ingredients:
1 ½ c. whole wheat pastry flour *you could use all purpose flour or half whole wheat half all purpose if you can't find the whole wheat pastry flour
1 c. milk
½ c. almond milk *optional you could use all cows milk
¼ c. maple syrup *you could use brown sugar, honey, or agave syrup
3 large eggs, at room temperature
3 tbl butter, melted
2 tbl cinnamon
1 teaspoon salt
Directions:
1. Preheat the oven to 425° and grease popover pan with cooking spray or a little butter.
2. Mix milk, eggs, syrup, butter and salt until light a foamy; you can use a hand mixer or a blender.
3. Add the flour a little at a time and mix until smooth and bubbly.
4. Quickly pour the mix into the pan filling the cups 2/3 of the way full. They are going to bake up above the rim like puffy golden brown balloons so don't worry about how much goes in each cup.
5. Bake for 15 minutes at 425°, until the puffs are well above the rim of the pan then reduce heat to 350º and continue to bake for 20-25 min. The popovers should be a dark brown, if you take them out to early the centers will not be finished and they will fall inwards. Give them the full amount of time and resist the urge to remove to soon.
6. Remove from the oven, give them a quick minute to cool and remove them from the pan. Serve immediately!
Serving suggestions:
Brush with butter and sprinkle with cinnamon and sugar
Brush with butter drizzle with honey and serve with fresh fruit
Brush with butter and drizzle with maple syrup and sprinkle with toasted candied nuts
Top with whipped cream and serve with fresh fruit or your favorite berry coulisse or syrup
Or you can serve them how I did in the pictures with a cream cheese lemon glaze and strawberries.
Cream cheese lemon glaze:
2/3 cup confectioner's sugar
2-3 large lemons juiced
4 tbl cream cheese
½ tsp vanilla extract
Combine all ingredients in a bowl with a hand mixer until a smooth glaze forms. You can adjust the thickness to suite your preferences by slightly altering the ratio of the cheese/ juice/sugar ratio.
Savory Popovers
Great for serving alongside dinner or lunch, I suspect they can replace many starches or grain side dishes.
Ingredients:
1 ½ c. whole wheat pastry flour *you could use all purpose flour or half whole wheat half all purpose if you can't find the whole wheat pastry flour
1 ½ c. milk
4 large cloves of garlic
3 large eggs, at room temperature
1 small onion
¼ c. finely shredded hard cheese *I used an aged parmesan with black truffles
3 tbl extra virgin olive oil
1 teaspoon salt
Fresh chopped herbs and fresh ground black pepper:
I used rosemary and thyme but you could use basil and oregano or any favorite savory combo.
Directions:
1. Preheat the oven to 425° and grease popover pan with cooking spray or a little olive oil.
2. Smash the garlic cloves and roughly shop the onion, then gently heat them along with the olive oil in a skillet until fragrant. (Do not heat on too high of heat you just want to infuse the oil with lots of flavor.) Remove the oil from heat and let return to room temperature; remove the chucks of garlic and onion. If you are using dried herbs you might get a better result if you add them to the warm oil to help release their flavor.
2. Mix milk, eggs, infused oil and salt until light a foamy; you can use a hand mixer or a blender. If you are using a blender you could even through in a clove or two of the garlic and a few chunks of the onion.
3. Add the flour and cheese a little at a time and mix until smooth and bubbly.
4. Quickly pour the mix into the pan filling the cups 2/3 of the way full. They are going to bake up above the rim like puffy golden brown balloons so don't worry about how much goes in each cup.
5. Bake for 15 minutes at 425°, until the puffs are well above the rim of the pan then reduce heat to 350º and continue to bake for 20-25 min. The popovers should be a dark brown, if you take them out to early the centers will not be finished and they will fall inwards. Give them the full amount of time and resist the urge to remove to soon.
6. Remove from the oven, give them a quick minute to cool and remove them from the pan. Serve immediately!
Notes and Serving Suggestions:
You could use pan drippings from bacon instead of the oil and substitute some sharp cheddar for a breakfast version to serve alongside eggs.
You could use these in place of rolls at any meal.
I recently served mine under beef tips with a mushroom and red wine reduction alongside some grilled asparagus.
I could also see them as an accompaniment to soup or served with a few slices of cheese along with a salad.
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