Tag Archives: cilantro

Recipe: Carrots A-Go-Go

31 Oct

We had a bounty of carrots this fall – all types – and had been talking with friends about finding an easy recipe that used up a lot of carrots. My friend said she had made this Sunburst Carrot Salad recipe from 101 Cookbooks so I gave it a try on Halloween.  It was good, and used a lot of carrots.

Sunburst Carrot Salad

Ingredients:

  • 2 bunches carrots, preferably spring carrots
  • extra virgin olive oil
  • fine grain sea salt
  • 1 green chile (serrano), deveined and minced
  • 1 lemon, zest and juice
  • 1 cup cilantro, chopped
  • 1 cup green pumpkin seeds (pepitas), toasted

Start by washing the carrots. Use a vegetable peeler to shave each carrot into wide ribbons. (NOTE: This is harder than it sounds.  You may waste some carrots, but they make for good snacks while you’re making the rest of the recipe.  Also, we had a faulty peeler that I bought out of desperation at the grocery store.  Now we have 2 fancy peelers and one faulty one.)  If your carrots have beat up, dirty skins, peel them first before making ribbons.

Heat a big splash of olive oil in a skillet over medium-high heat. Add a big pinch of salt and stir in the carrot ribbons. Saute for just 20 seconds or so – barely long enough to take the raw edge and a bit of crunch off the carrots. Quickly stir in the chiles and lemon zest. Remove from heat and stir in the cilantro, about one tablespoon of lemon juice, and then most of the pepitas. Taste. Add more salt and/or lemon juice if needed. Garnish with remaining pepitas.

Serves 4 to 6.


 

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Recipe: Palak Daal (sort-of)

15 Mar

Several months ago I made some tasty indonesian fritters with urid daal (white lentils) for an East Asian pot luck.  I didn’t bring the recipe with me to the Indian market when I was shopping for ingredients so I ended up with a giant bag of urid daal and a giant bag of cumin seeds, which I’m always trying to figure out ways to use.  I love cumin, but urid daal is a strange animal.  For one, it’s stinky.  Also, it takes a long time to cook (longer than other types of lentils).  Anyway, I’ve been wanting to make this dish from 101 Cookbooks for a while and here’s my interpretation:

Ingredients

  • 1 cup urid daal (you could probably use plain brown lentils)
  • 6 cups water
  • 2 bunches tat soi, leaves finely chopped
  • 1 T ginger, peeled and finely chopped
  • 1/2 t turmeric
  • 1 can of Trader Joe’s fire roasted tomatoes with green chilies
  • 1/2 t salt
  • 2 T butter
  • 1/2 t cumin seeds
  • 1/2 t cayenne pepper
  • 1/2 t paprika
  • a pinch of asafetida, optional
  • more salt to taste
  • juice of 1/2 a lemon
  • cilantro and sour cream to garnish

In a large pot over medium-high heat combine the daal and water. Bring to a boil, then add the tat soi, ginger, turmeric, and can of tomatoes. Reduce the heat, and simmer for 1 1/2 to 2 hours or until the lentils are extremely soft. Stir in the salt.

In a separate pan, heat the butter and cumin and fry until the cumin seeds start to pop. Now add the red chile powder and fry for another 30 seconds. Add this butter mixture to the lentils and allow to cook for another five minutes. Squeeze the lemon juice into the mixture.  Serve topped with the cilantro and  some sour cream (I know sour cream isn’t authentic, but I could put it on anything!)

Recipe: Glazed Carrot Soup with Tequila and Lime

29 Jan

If you know me, you know that I love tequila.  I’ve been known to bring my own tequila to parties and we had tequila shots at our wedding.  We received an abundance of carrots one week and I wanted to make soup – I found this recipe for glazed carrots with tequila and lime in Mark Bittman’s How to Cook Everything Vegetarian and it seemed like a match made in heaven.  The recipe was a success – spicy in a way that I didn’t expect (especially since the only spice here is black pepper, but maybe it’s the sharpness of the lime).  This also made a lot of soup that took us a few days to finish.  Served with mushroom and manchego quesadillas, it made a great dinner for a chilly night.

Ingredients for the soup

  • 6-8 carrots (1 1/2 pounds), peeled and sliced
  • 2 T butter
  • 1 t maple syrup
  • 3 garlic cloves, minced
  • 1 t grated lime zest
  • 1/4 cup fresh lime juice
  • 1/4 cup tequila (Cazadores is a great brand that’s easy to find and not too expensive, but tastes like it is)
  • 1/4 cup water
  • 6 cups vegetable stock
  • chopped cilantro to garnish

Put all ingredients except for the stock and garnish into a big pot and turn the heat on high.  Sprinkle with salt & pepper.  When the mixture boils, turn the heat down to medium low, cover and let cook for 5 minutes, stirring occasionally.  Uncover the pot and raise the heat.  Stir the carrots around until the liquid evaporates.  Lower the heat and cook until the carrots are very tender.  If the carrots brown too much, add a little stock to the bottom of the pan.  Once the carrots are tender, add the stock and bring to a boil.  Stir the carrots around and make sure to dissolve any fond that developed on the bottom of the pan (those caramelized yummy bits).   After the soup boils, turn the heat back down to low and let cook for another 10 minutes or so.  Puree in batches in the blender (the blender will make a smoother soup than a food processor) and return to the pan.  Or if you’re lucky enough to have an immersion blender, use that to make the soup silky and smooth.  Garnish with the cilantro.  This soup is also very good with a dollop of sour cream (but what isn’t made better by sour cream, seriously!).

Ingredients for the quesadillas

  • 4 corn tortillas
  • 1 jalapeno, minced
  • a few mushrooms, sliced
  • a couple handfuls of dandelion greens, chopped
  • cilantro, chopped
  • grated Mexican manchego cheese (different than Spanish Manchego, softer and more melty)
  • sour cream to garnish
  • salsa to garnish (we got some great bottled taco sauces from my brother that his neighbor makes, I’ll figure out the name and insert it later)

This recipe is for 2 quesadillas, but you can make as many as you want by adjusting the amounts.  Saute the mushrooms and jalapeno together until cooked.  Add the greens and continue cooking until wilted.  Sprinkle in some cilantro into the mixture.  Warm the tortillas on your pancake pan on both sides.  Once warmed through, layer cheese, then veggies then a little more cheese on tortilla and top with second tortilla.  Repeat with other quesadilla.  Once the tortilla starts to brown, flip over and toast other side.  Slice with a pizza cutter, top with sour cream, salsa, and more cilantro and enjoy!