C is for Cilantro

Last night, I came home from work after a loooooooooooooong day. Immediately, I started rummaging through the fridge, looking for food scraps. I came upon a half-used bunch of cilantro I had purchased a few days prior that was looking like it was on its last leg … assuming cilantro has legs. One of my biggest pet peeves in life is when I purchase fresh herbs for a recipe (ka-ching! ka-ching!) and then I only use a small amount before they wilt/rot/die.

So I took the cilantro out and begin to ponder whether eating a bowl of chopped cilantro would be a good herb-saving dish, sinus cleansing, or just plain disgusting. Luckily, instead I remembered a salsa recipe I had come across on Annie’s Eats blog that I had been wanting to try.

This recipe was really good (which is what I say about every recipe on this blog — perhaps it will be my catch phrase?) I think salsa is best when it tastes fresh, like super rediculously really fresh, like I-just-bit-into-a-corner-of-my-mom’s-vegetable-garden fresh. I also think it should be well balanced so that one can enjoy each and every ingredient in the recipe, not just raw tomatoes, salt, or spicy peppers. This was pretty much perfect and met every expectation I have…

because apparently I have a lot of expectations when it comes to salsa-making.

Salsa
Source: Annie’s Eats

2 jalapeno peppers, seeded and roughly chopped
1/4C cilantro
4 cloves garlic
2 tomatoes, roughly chopped*
2 (14oz) can diced tomatoes (1 with juice, 1 with juice drained off)
1/2 onion, roughly chopped
1T cumin
2T red wine vinegar
1/2tsp cayenne pepper
1/4tsp salt
juice of 1 lime

In a food processor, pulse cilantro, garlic, and peppers until minced. Add tomatoes, canned tomatoes, onion, cumin, vinegar, cayenne pepper, salt and lime. Pulse a few times until you achieve the consistency you like. Refrigerate for a few hours before serving.

*can be left out

Note: Control the wateriness of the salsa by draining or not-draining the liquid in the diced tomatoes. Personally, I drained the tomatoes but reserved the liquid and added in a bit at the end until I achieved the perfect consistency.

Quinoa Edamame Salad

This was a really good one, like ‘can’t stop eating it’ good. It’s supposed to be a side dish, but I think it would be reasonable to eat as a main dish.

The best part about it? It’s even better on day 2.

Quinoa Edamame Salad
Source: Our Best Bites, Thermador Kitchens

1C black quinoa (any type will work)
2C water or broth
1/2C red wine vinegar
1/4C olive oil
1/3C cilantro, chopped
2 limes, juiced
1T honey (substitute a pinch of sugar or 1T agave if making it vegan)
1tsp salt
2 cloves garlic, minced
2lbs shelled edamame, cooked*
4 green onions, sliced
peanuts, optional

Whisk together: vinegar, olive oil, cilantro, lime juice, honey, salt, garlic.

Cook quinoa in water/broth. Let cool.

In bowl, combine sliced green onions, cooked edeamame, quinoa, and dressing. Add peanuts if desire.

To cook edamame (if frozen) you can boil in water for 3-5minutes.

Enjoy!

Egg (mc)Muffins

I like muffins. I like eggs. I like quick breakfast ideas.

Egg Muffins

1 carton egg whites
Toppings

Preheat oven to 375. Spray a muffin tin lightly with cooking spray. Fill each muffin cup about about 1/2 full of egg white (~2.5T for those measuring fans out there) If your feeling ambitious, I suppose you could spend the time separating yolks/whites. If you want, you could just use a whole egg.

Now look in the fridge and jazz up the eggs muffins.

A few combos I tried:

– 1tsp salsa with a few sprinkles sharp cheddar cheese
– Sautee’ onion until translucent. Add in 1 small clove minced garlic and 1C chopped spinach. Stir until garlic is fragrant. Allow to cool. Add 1-2tsp of mixture to each muffin cup. Sprinkle a bit of parmesan cheese on top of each one.
– Cheese. Any kind. Any type. If your a carnivore, add bacon and/or ham.
– Chopped fresh chives.

Bake it 375 for about 15-20min until baked through.

Black Bean Burgers — Mexican Style

Why would anyone have an abundance of canned organic black beans? It’s not out of the ordinary when you have a Costco card.

This recipe was tasty and easy to make. I am a fan of black bean burgers because they are oh-so-plain. Why would anyone love a tasteless anything, you ask? Because you can jazz them up a million different ways.

Mexican Black Bean Burgers
Adapted from: Fanntastic Food

1 14oz can black beans, drained and rinsed
1/2-1C fresh baby spinach (washed, unless you are an e.coli fan)
1/4C whole wheat flour
3T oats
1/4C salsa
1 garlic clove, chopped
1/2tsp chili powder
1/4tsp salt
1/2tsp cumin

The original recipe states to toss everything into the processor and go to town. I like a little texture to my black bean burger. I opted to add spinach, garlic, salsa, salt, chili powder, cumin, and salsa — and process that well. Then I added the black beans and pulsed a few times, leaving a bit of texture to my mixture. I ended up adding an extra tablespoon of oats to my mix because it was a bit too moist. Form into a patty. Saute in a pan with a bit of olive oil. You could probably bake the mixture at 375/400 for 15minutes and have a similar outcome.

Enjoy!

Mean Green Fighting Machine

Green Machine Smoothie
Recipe Courtesy of: Chris Freytag

1C fresh spinach leaves
1/2C frozen pineapple
1/2 banana (fresh or frozen)
1 6oz container 0% fat greek yogurt
3-5 ice cubes
6oz liquid (lemonade or diet green tea)

Blend. Serve.

A Taste of Italy

We tried a new recipe tonight and it was a huge hit. We haven’t been to Italy (yet) but we sure do enjoy trying not-so-authentic Italian cuisine in our kitchen.

Bolognese
Recipe Courtesy of: Ina Garten, Annie’s Eats

1lb ground sirloin
4 cloves garlic, minced
1T dried oregano
1/4tsp crushed red pepper flakes
1 1/4C red wine (we used merlot)
1 28oz can crushed tomatoes
2T tomato paste
1lb pasta (we used shells)
1-2tsp kosher salt
1tsp black pepper
1pinch of nutmeg
1/4C basil leaves, chopped if going casual; chiffonade if serving the president
1/4C heavy cream
Parmesan cheese

In large sauce pan, saute meat in a bit of olive oil until browned. Drain off any excess fat. Add oregano, red pepper flakes and garlic. Saute for about 1 minute — be sure to NOT NOT NOT burn the garlic. Add in 1C of red wine and simmer for about 2 minutes. Add in crushed tomatoes and tomato paste. Let simmer for about 10-15minutes. Season with salt and pepper. (By the way, this would be a good time to get those noodles cooking). Add in nutmeg (just a pinch!), basil, remaining 1/4C of red wine, and heavy cream. Let this simmer for about 10minutes, stirring occasionally. Strain the noodles. Put sauce on the noodles and garnish with Parmesan cheese. How about serving this with some delicious garlic bread and a salad? Maybe some of that leftover wine too? Enjoy!

Black Beans

I don’t have much of a story for this post so I posted a picture of our dog, Pluto. He likes food, even more than we do. Seriously. The sound of a banana peeling, a jar of peanut butter opening, the refrigerator door opening — along comes man’s best friend hoping/praying/wishing for a few scraps to land on the floor. I don’t know if he likes black beans, but I am certain if given the chance he would give them a try.

Black Beans

Olive Oil
1-2 cloves garlic, minced
1/4 onion, chopped
1/2tsp cumin
black pepper to taste
2T lime juice (use fresh!)
1 14oz can black beans

Saute onion in olive oil until translucent. Add garlic and cumin. Don’t burn the garlic! Add a squeeze of fresh lime juice. Add in the black beans. Heat on stovetop for about 10minutes. Add pepper (+/- salt if needed). Enjoy!

Taquito Time

When I saw this recipe, I new it had to be good — cheese, taco shells, chicken, and more cheese? Yes, please.

Chicken Taquitos
Source: Annie’s Eats

2-3 oz cream cheese (I used the whipped variety because it is easier to mix — no need to soften!)
1/4C salsa
2T lime juice (use fresh!)
1tsp chili powder
1/2tsp cumin
1/2tsp onion powder
2 cloves garlic, minced
2 green onions, sliced
2-3T cilantro, chopped
2C chicken, cooked and shredded
1C shredded cheese (Mexican or anything that suits your fancy)
10 6inch flour tortillas (or corn, whole wheat, low carb)

This recipe is super super complicated.

Grab a bowl.

Preheat the oven to 425.

Toss together cheese, chicken, cilantro, green onions, garlic, onion powder, cumin, chili powder, cream cheese, lime juice, and salsa — that is everything but the tortillas for those of you who might be confused.

Mix it up.

Plop about 3-4T of mixture onto the edge of a tortilla and roll it up. Put it on a baking sheet lined with foil (for easy cleanup). Plop it — don’t drop or spoon it. This step is crucial…

Bake at 425 for 15-20minutes.

Enjoy with salsa, sour cream, black beans, or whatever else you can dream up. Yum!

Heart Healthy Vegetable Soup

This recipe most certainly makes our all-time favorite list. It was a featured recipe on a brochure for a local health care clinic. It is good for you and (bonus) tasty!

And an updated picture in 2019 in case the above picture is not enticing:

Heart Healthy Soup
1 onion – chopped
2C carrot- diced
1C zucchini- chunked
1C summer squash- chopped
1-2 cloves garlic, diced/shredded/chopped/pureed
1 (28oz) can crushed tomatoes
1 box of vegetable broth (i use organic, low sodium)
1-2 (14oz) can white great northern beans
2 T dried basil
Dash salt
Dash pepper

Saute onion/carrot (with maybe a touch of olive oil to prevent horrible burnage) for a few minutes (lets say 2-4min). Oh and you should be using a pot for this. Not a pan. That would be dumb. No offense.
Add zucchini/summer squash and keep cooking for a few minutes.
Add garlic — dont, burn it please. Recipe says 1 -2 — use 2. More garlic is always better.
Add dried basil, salt, pepper. Stir.
Add crushed tomatoes. Let that all hang out for a few minutes.
Add broth. Simmer for a while (lets say 25-30min) — until veggies start getting soft (basically the carrots are the part you worry about).
Add beans. Cook for a while longer.
Adjust seasoning.
Serve (with good bread). So good. Seriously enjoy it.