Posts tagged ‘cilantro’

October 18, 2011

Black Bean Pumpkin Soup

This one is adapted only a little bit from Smitten Kitchen’s recipe.  And let us say, this is more worth it than you can imagine.  Do it. Roast the pumpkin.  Enjoy the soup.

First though, roast and peel the pumpkin.  We did this in the morning so that it was all set to go for the soup that night.

1. Half your pumpkin

2. Clean the seeds and strings from inside the pumpkin.  You can save these to roast and eat as a snack.  Put a little bit of water into a baking pan, and set both halves of pumpkin cut-side down in the pan.

3. Roast at 375 for about 1 hour and 15 minutes.  Ours was probably a 5 lb pumpkin.  For larger or smaller ones the time will differ.  The pumpkin is done when you can easily slide a fork through the skin.    The pumpkin will have a darkened, shriveled look to the skin, but fear not.

4. When it has cooled to be safe to touch, simply peel back that skin with your hands.  It comes off quite easily and can be fairly satisfying to peel.  Then you have your peeled, bright yellow pumpkin all ready to puree.

Black Bean Pumpkin Soup

2 cans black beans, rinsed and drained
1 cup chopped tomatoes
1 1/4 cups chopped onion
1/2 cup minced shallot
4 garlic cloves minced
1 tablespoon plus 2 teaspoons ground cumin
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
3/4  butter
4 cups beef broth
2 1/4 cups pureed roasted pumpkin
1/2 cup white wine

Fresh cilantro for garnish

In a food processor coarsely puree beans and tomatoes.

In a 6-quart heavy kettle cook onion, shallot, garlic, cumin, salt, and pepper in butter over moderate heat, stirring, until onion is softened and beginning to brown. Stir in bean puree. Stir in broth, pumpkin, and wine until combined and simmer, uncovered, stirring occasionally, 35 minutes, or until thick enough to coat the back of a spoon.

Garnish with fresh cilantro.

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August 14, 2011

Bottom of the Week Stew/Stir Fry

So, it’s Sunday evening, and we’re hungry, and we’ve eaten all the meals we planned out.  So, this:
1 red onion, chopped medium-small
1/2 white onion, chopped medium-small
1 leek, white and pale green parts only, sliced small
5 cloves garlic, minced
3 tomatoes, chopped small
1 eggplant, cubed
5 small carrots, cut into coins
1/2 small head red cabbage
1 handful fresh cilantro

Yogurt

Tomato Cilantro sauce (yes, we did cheat with this one, it’s a lovely Indian tomato and cilantro sauce.)

1. Cook the onion,s garlic, and leek, for 5 minutes with pepper and olive oil on medium-low heat.

2. Add the carrots, tomatoes, and  eggplant, turn down the heat a little.  Add a tablespoon of the tomato cilantro sauce.  Cook for 10 minutes.

3. Add the cabbage, cover, cook for 10 minutes or until everything is cooked.

4. Add a few more spoonfuls of the tomato cilantro sauce.  Stir in the fresh cilantro and let sit, covered, off heat for 5-10 minutes.

Eat with yogurt and bread or rice.  We baked some bread (I know it may not sound like a quick dinner when it involves making fresh bread, but we had our no-knead bread dough in the oven, so it was easy to pull some out)

August 11, 2011

Salad with a ton of veggies and beans (kind of like taco salad)

If you’ve got a lot of veggies in the fridge, or you want a chance to enjoy the maximum number of fresh veggies in one meal, try this awesome salad.  It really is an efficient and delicious way to eat a lot of different veggies.  Maybe it’s sad to think about food in terms of how to efficiently eat a lot of veggies, but really, when you get down to it, and when you have as many excess veggies as we do just now with the CSA, it’s a good way to come up with creative ways to eat your food and enjoy it.  Really, I promise.  And, in fact, since it’s summer, this is the time to eat excesses of certain veggies and to cram as many as possible into each mean.  In six months we’ll be eating onions, potatoes, and mushrooms every other meal.

1 can black beans, rinsed
1 small-midsized red onion, chopped
1/2 head of garlic, minced
1/3-1/2 a jalapeno pepper, minced
4 small carrots, grated
1 bunch cilantro, chopped
2 ears sweet corn, kernels cut from cob but uncooked
1 pint cherry tomatoes, quartered
2-3 tablespoons salsa
olive oil
1/2-3/4 lb romaine lettuce, about 1/2 a head, chopped
salt & pepper

1. Put all the veggies and most of the cilantro in a pan with the salsa and a small amount of olive oil.  Add some salt and pepper

2. Cook over medium-low heat until the onions and garlic start to soften and the tomatoes fall apart.

3.  Add the can of black beans and stir to mix.  Turn heat down low and cook for 10-15 minutes on very low heat, stirring frequently.

4. Meanwhile wash and cut the lettuce.  You can use any kind you like, but romaine is best.

5. Pour the beans and veggies over the lettuce and add the last of the cilantro, mixing.  Eat immediately.  Top with grated cheese if you like.  I like it, but not everyone does and there is, admittedly, a lot going on with this salad already.

 

July 3, 2011

Roasted Veggies and Salad

Our salad days are beginning:

Tonight, a balsamic and parsley glaze over roasted beets, carrots, and turnips with a cilantro and chickpea salad.

 

 

 

 

 

 

 

 

 

Roasted Beets, Carrots, & Turnips:
4 beets, cut into small pieces
6-8 small turnips (3/4-1/2 inch diameter), roughly chopped
8-10 small carrots, roughly chopped
1 small spring onion, chopped small
a medium handful of garlic scapes, chopped small
A small handful of parsley, finely chopped
1 clove garlic, minced OR a teaspoon of scape pesto
1 tablespoon chopped walnuts
Olive oil
Balsamic vinegar
Salt and pepper

What to do:

1. Put the beets, turnips, carrots, onion, and scapes in an 8inch pan and toss with a little olive oil, balsamic vinegar, salt and pepper.

2. Roast at 400 until somewhat soft, not mushy.

3. While the veggies are roasting, combine the parsley, garlic/scape pesto, and walnuts in a saucepan.  Add 1 1/2 tablespoons olive oil and a teaspoon balsamic vinegar (or more if you like).  Cook over very low heat for several minutes then set aside.

4. When the veggies are ready, pour the glaze over the top, stir a little, and eat.

Chickpea and Cilantro on Salad:
1 can chickpeas, rinsed and drained
Handful of cilantro (maybe 6-7 stalks), chopped finely
Generous handful of snap peas, shelled
6 small radishes, chopped finely
7-8 garlic scapes, chopped finely
Green part of 2-3 scallions, sliced
Enough salad greens to fill your salad bowl (we added some spinach to the mixed greens & head lettuce)
Olive oil, salt, pepper
Dressing:  More olive oil & vinegar of some kind (chive is excellent; white wine or balsamic is great too)

1. Chop up the cilantro, shell the peas, chop the radishes and garlic scapes, and slice the scallions.  All of these things are optional except for the cilantro so mix & match to your heart’s content.  Put it all into a bowl and add a tablespoon or two of olive oil.  Add salt and pepper.  Stir it together well and set aside.

2. Wash your salad greens and tear/cut them into pieces of a manageable size.  (Librarian has a certain aversion to too-large salad greens, but feel free to skip this step if you’re not so inclined.)  Put into big ol’ salad bowl.  I like to add some salt and pepper to the greens and mix it all around a bit.

3. We mixed together the two parts of this salad (greens vs. cilantro/chickpeas/radish mix) individually, and added oil and vinegar to taste.

Homemade Croutons:

Then, on top of the salad, these excellent croutons, from the closet-dweller’s brother-in-law:
Eaqual parts olive oil and butter, salt, pepper, slices of bread, cut or torn into small pieces.
1. Melt the butter in a frying pan with an equal amount of olive oil.

2. Mix in salt and pepper quickly.

3. Put the bread in and stir constantly over medium heat until crispy and delicious.

4. Eat.

May 10, 2011

Cilantro Rice Burritos

Starting at the bottom left:

Cilantro rice

  1. Cook 1 cup dried rice in neutral or olive oil until the rice grains start to turn translucent.
  2. Add water and cook rice as you usually would.
  3. When the rice is done, let it sit covered for 20 minutes to steam the rice.
  4. Stir in some salt, the juice of 1 lime, and 1/2 cup well chopped fresh cilantro

Re-fried beans with corn, peppers, & chives

  1. Put about 3/4 cup chopped red and yellow peppers to a frying pan with about 3/4 cup sweet corn.  Since ours is from our frozen veggie stock we cooked these lightly until fully defrosted, then poured the excess liquid off for our homemade veggie stock.
  2. Cook the peppers and corn for about five minutes, than add about 1/2 cup of roughly chopped chives
  3. Turn the heat very low, add the re-fried beans and cook, stirring constantly, until evenly warmed.

Sliced avocado (since we could never have got this kind of thing locally, we’ve made some exceptions)

Cheddar Cheese

Flour tortillas which we did not make ourselves

Salsa