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Haitian Independence Soup

14 Nov

1 large butternut squash, peeled and cubed

1 Tbsp. sugar

1 Tbsp. olive oil

1 yellow onion, small diced

2 carrots, small diced

3 ribs celery, small diced

1 turnip, peeled and diced

1 large potato, peeled and diced

2 cloves garlic, minced

1 bunch cilantro, roughly chopped

1 cube vegetable bouillon

SOFTEN: Place cubed butternut squash in large pot.  Cover with water and add sugar.  Bring to a boil.  Simmer until squash is completely softened (15-20 minutes).

PUREE: Using an immersion blender (or blender or food processor) puree water, sugar and butternut squash combination until smooth.  Set aside and keep warm.

SAUTE: Heat 1 spin of olive oil over medium heat in a large pot.  Add carrots, celery and onion.  Saute until softened (5-7 minutes).  Add turnips, potatoes and salt & pepper (as desired).  Stir and cook for another few minutes (3-5 minutes).  Add garlic, stir and cook one additional minute.

SIMMER: Add butternut square puree to the other veggies.  Add water to desired consistency, if needed.  Add bouillon cube, salt, pepper and cayenne pepper to taste.  Stir in cilantro.  Simmer together, the longer the better (at least 15-20 minutes).

Adapted from Chantal Powell in Soup & Bread Cookbook

This is the first recipe in the newly published Soup & Bread Cookbook.  For those of you who are unfamiliar with Soup & Bread, be sure to check them out.  S&B was started by Martha Bayne who was bored of spending cold, not-so-busy Wednesday nights tending bar at The Hideout so she invited some friends by to make some soup, share, mingle and eat.  She encourages local professional and amateur chefs to bring crockpots filled with their favorite soup or some tasty loaves of bread to share.  Everyone pitches in a donation which is then given to local charities, particularly the Chicago Food Depository.  She also has plenty of tips for getting similar initiatives started in other cities.   S&B is a great homage to soup itself, which has been building community, stretching foods to help ease hunger and keeping us warm through many winters.   Be sure to come out for the next S&B series in Chicago which starts this January.   The S&B Cookbook is a compilation of favorite soups brought to S&B over the years, with helpful tips and entertaining stories on using soup to foster community building.

This recipe is absolutely delicious.  Adding just a touch of sugar to the butternut squash as it boils adds a subtle sweetness, almost similar to sweet potatoes.  I added a little cayenne pepper which created a nice balance of spicy and sweet.  I love the simplicity, adding only cilantro to spice it up; yet simmering the cilantro into the soup prevented the cilantro from overpowering the it which I’ve found cilantro has a tendency to do.  Great start to an excellent cookbook.  More soup recipes to come..it’s only November.

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Spicy Tomato Salsa

11 Sep

9 dried chili peppers

Hot water

12 cups diced cored peeled tomatoes (1/2 inch/1 cm dice) * See How to Peel Tomatoes.

3 cups chopped red onion

1 1/2 cups tightly packed, finely chopped cilantro

15  cloves garlic, finely chopped

6 jalapeno peppers, seeded and chopped * If you like your salsas extra spicy, leave in all or a portion of the seeds and membranes.

3/4 cup red wine vinegar

1 tbsp salt

3/4 tsp hot pepper flakes

1. In a heatproof glass or stainless steel bowl, combine dried chilies with hot water to cover.  Weigh chilies down with a bowl or a weight to ensure they remain submerged, and soak until softened, about 15 minutes.  Drain off half the water.  Transfer chilies and remaining water to a blender or a food processor fitted with a metal blade and puree until smooth.

2. Meanwhile, prepare canner, jars and lids.

3. In a large stainless steel saucepan, combine chili puree, tomatoes, onions, cilantro, garlic, jalapeno peppers, vinegar, salt and hot pepper flakes.  Bring to a boil over medium high heat, stirring constantly.  Reduce heat and boil gently, stirring frequently, until slightly thickened, about 10 minutes.

4. Ladle hot salsa into hot jars, leaving 1/2 inch headspace.  Remove air bubbles and adjust headspace, if necessary, by adding hot salsa.  Wipe rim. Center lid on jar. Screw band down until resistance is met, then increase to fingertip-tight.

5. Place jars in canner, ensuring they are completely covered with water.  Bring to a boil and process both 8-ounce and pint jars for 15 minutes.  Remove canner lid.  Wait 5 minutes, then remove jars, cool and store.

Ball’s Complete Book of Home Preserving, Edited by Judi Kingry and Lauren Devine.

I haven’t been able to stop talking and thinking about Animal, Vegetable, Miracle by Barbara Kingsolver, which chronicles the year she and her family  committed to eating 100% local produce.  She talks about asparagus the way some men talk about women in fishnets; and I can tell you, I’ve been as excited to see asparagus in local markets after a long, food-dull winter as many are to see beer, nachos and Bears football today. Maybe the book has stuck with me because I share her utter excitement in juicy, sweet tomatoes after months of unripened, tasteless toms from god-knows-where at grocery stores, but really, it’s just that she makes it sound so incredibly easy and doable.  And it turns out, it is.

I don’t live on a farm and I share my yard with 6 other units (currently 11 people total) so although the City of Chicago does allow its residents to raise and keep both chickens and roosters on their property within city limits, I figured all 11 neighbors would not be welcoming to a little brood of chickens between the 3 grills,2 tables and my garden.  Space is tight as it is.  These were the sorts of things I thought immediately as she described ordering her little box of chickens and the variety of wild turkeys for her property.  Literally every can-not that I’ve come up with has been followed by a very easy solution in the city.  For example, Gene’s Sausage Shop and Delicatessen, which is 3 blocks from my house, sells free range, organic chickens from a farm in Wisconsin and there are nearly always local eggs and meat at the farmers markets (and there is a farmers market somewhere in this city every day of the week).  I haven’t fully boarded the all-local-bandwagon (it’s so hard to resist avocados in summer) but I would estimate that well over 80% of the items I’ve cooked at home this summer have been local.

So as fall is setting in, I’m contemplating how to continue supporting local farming and how to save the tastes of summer.  This weekend was momentous because I finally started jarring.  This was yet another task that I had found completely daunting, but I was pleasantly surprised to see how easy and, between you and me, fun it can be.  I started with this salsa recipe but I also made a peach salsa that I hope to post soon.  It’s so convenient to have homemade salsa available when you need it and each of the individual ingredients shine in the homemade salsa rather than condensing into a homogenous stew like many of the store-bought options.  If it seems like too much work for you alone, get friends together to split the jars (this recipe makes 12 8-oz jars).  And I happen to know the local Ace Hardware on Lincoln Avenue is having a sale on jars and canners through the end of the month.  I’m happy to burst your can-not bubble, but no excuses,  you can do it too.

Easy Summer Pico de Gallo

4 Jul

3 tomatoes, chopped

1 red onion, finely chopped

2 mangos, peeled, seeded and chopped

1-2 jalapenos (depending on your spice-tolerance/preference), seeded and finely chopped

3 tablespoons cilantro, chopped

1 lime

2 avocados

1. Combine chopped tomatoes, red onion, mango, jalapeno and cilantro in a medium-sized bowl.  Add fresh-squeezed juice from 1 lime.  Stir to combine.  Add salt to taste.  Place mixture in the refrigerator until ready to serve, preferably overnight.

2. Before serving, add chopped avocados and stir to combine.  Serve with tortilla chips.

I have to give primary credit for this recipe to Mary McMullin who asked me to come up with a salsa to serve with simple grilled chicken breasts, using her 2 mangos, a few tomatoes and an avocado.  I insisted that we add onion and jalapeno to spice it up and have since added the lime which helps to preserve the ingredients and adds a nice citrusy splash.  I just served this on a camping trip in Michigan.  I divided the batch into two servings, tossed them in the cooler and added 1 avocado per serving to keep it fresh.  Great way to use those farmer’s market tomatoes and serve a big crowd.  You can also mix it up by adding different peppers such as any bell pepper or chipotle peppers in adobo sauce.

Southwestern-Style Shrimp Taco Salad

18 Apr
  • 1/4 cup fresh lime juice
  • 2 tablespoons olive oil
  • 1 teaspoon ground cumin
  • 2 teaspoons minced garlic
  • 2 teaspoons maple syrup
  • 2 teaspoons chipotle hot sauce
  • 3/4 pound medium shrimp, peeled and deveined
  • 2 ears shucked corn
  • Cooking spray
  • 1 cup chopped romaine lettuce
  • 1/2 cup chopped green onions
  • 1/4 cup chopped fresh cilantro
  • 1 (15-ounce) can black beans, rinsed and drained
  • 3 plum tomatoes, chopped
  • 2 ounces baked blue corn tortilla chips (about 1 1/2 cups)
  • 1/3 cup light sour cream
  • 1/4 cup diced peeled avocado
  • Lime wedges (optional)

1. Prepare grill to medium-high heat.

2. Combine lime juice, olive oil, cumin, garlic, syrup, and hot sauce in a small bowl, stirring with a whisk. Place the shrimp in a shallow bowl. Drizzle 1 tablespoon of the lime juice mixture over shrimp, tossing gently to coat. Reserve the remaining lime juice mixture; set aside. Thread shrimp onto metal skewers. Lightly coat corn with cooking spray. Place shrimp kebabs and corn on a grill rack coated with cooking spray. Grill 8 minutes, turning kebabs once and turning corn frequently until browned. Remove from grill; cool slightly.

3. Remove shrimp from skewers, and place in a large bowl. Cut kernels from ears of corn. Add corn, chopped lettuce, green onions, cilantro, black beans, and plum tomatoes to shrimp. Drizzle reserved lime juice mixture over the shrimp mixture, and toss gently to combine.

4. Divide tortilla chips evenly among 6 shallow bowls; top each serving with 1 cup shrimp mixture. Combine sour cream and diced avocado in a small bowl; mash with a fork until well blended. Top each serving with about 1 tablespoon sour cream mixture. Serve with a lime wedge, if desired.

Margee Berry, Trout Lake, Washington, Cooking Light
MAY 2010

One of my Summer 2011 cooking goals is to move beyond the basics of brats and burgers on the grill so this recipe was a great way to get started.  The most novice of grillers could easily perform the grilling part of this recipe.  I prepped all of the ingredients for the salad, created the marinade and prepared the shrimp and corn before heading outside to grill.  I didn’t have to make a single trip back upstairs which is always appreciated since I live on the third floor and our grill is in the yard.  My boyfriend and I also had time to sneak in two games of bags while the grill heated up and the food cooked.  We got to spend some time outside in the fading sunlight, have a few beers and when we were done, it was a snap to throw it all together.

The marinade is delicious in its own right.  We had a full pound of shrimp so we snacked on a few while we were cooking and they were absolutely delicious.  The Chipotle hot sauce and fire-roasted corn add a nice smoky spice to the entire dish.  It was a lovely bit of summer…

and then it snowed overnight.  My poor garden!

Poached Halibut with Lemon-Herb Sauce

10 Feb

  • 3  tablespoons  olive oil
  • 1 1/2  tablespoons  chopped seeded jalapeño pepper
  • 1  tablespoon  grated lemon rind
  • 1 1/2  tablespoons  fresh lemon juice
  • 4  teaspoons  chopped fresh cilantro
  • 4  teaspoons  chopped fresh parsley
  • 1/2  teaspoon  salt
  • 3  lemon sections, finely chopped
  • 6  cups  water
  • 1  teaspoon  salt
  • 1/2  teaspoon  black peppercorns
  • 2  green onions, coarsely chopped
  • 1  parsley sprig
  • 1  cilantro sprig
  • 4  (6-ounce) halibut fillets

1. Combine first 8 ingredients.

2. Combine water and next 5 ingredients (through cilantro sprig) in a large skillet; bring to a low simmer (180° to 190°). Add fish; cook 10 minutes or until desired degree of doneness. Remove fish from pan with a slotted spoon; drain on paper towels. Serve with sauce.

Deborah Madison, Cooking Light, JANUARY 2011

This recipe was such a pleasant little surprise.  I’ve never actually poached fish before as I usually opt for grilling, pan searing or broiling so I was weary of dunking my lovely cuts of fish in a bath of boiling water.  Delicious!  The slightly seasoned water actually allowed the fish to cook while retaining full moisture and added just a hint of the flavors which are so fully enhanced by the sauce.  And the sauce!  What a nice hint of summer in the midst of sub-zero temperatures.  You could distinctly taste the parseley and cilantro  and the jalapeño adds the perfect heat.  The lemon added the perfect amount of sunshine into my night.  This sauce could be an excellent complement to most any fish.  In fact, I actually used tilapia instead of halibut because halibut was running at $22.00/lb. at the store and it was just perfect.

The total cook and prep time was less than 20 minutes yet the dish packed in a full and vibrant flavor.  I served it with steamed green beans tossed in olive oil with a little salt and pepper and some roasted veggies, but it could go with almost anything.  This versatile dish will become a staple dish at my house for sure.