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Tag: Cilantro

Chicken Lettuce Wraps

1 lb Ground Chicken

6-8 Button Mushrooms, diced

1 can Water Chestnuts, diced

1 small Yellow Onion, diced

2 Tbs Extra Virgin Olive Oil

1 Head Butter or Leaf Lettuce, leaves separated

2 Large Handfuls of Basil, Cilantro, and Mint

1 Cucumber, cut in half then slice into thin spears

Hoisin Sauce (from omnivorescookbook.com)

  • 1/4 cup light soy sauce
  • 2 tablespoons natural peanut butter
  • 1 tablespoon honey
  • 2 teaspoons rice vinegar
  • 2 teaspoons sesame oil
  • 1 clove garlic , grated
  • 1/8 teaspoon black pepper
  • 1 teaspoon miso paste

Saute onion in olive oil until just beginning to soften, about 5 minutes.  Add mushroom and cook until they begin to lose their moisture and soften, about 5 minutes.

Meanwhile, mix up hoisin sauce ingredients in a small bowl.

Remove onion and mushroom mixture to a bowl.  Add chicken to the pan and cook until just cooked through.  Add mushroom mixture back to pan, add water chestnuts and mix in hoisin sauce.  Stir frequently until fully heated through.

Serve family style.  For assembly, top one piece of lettuce with chicken mixture, then a generous helping of herbs and a few cucumber spears.

Tex-Mex Breakfast Stew


1 cup Onion [minced]
1 Tbs Olive Oil
2 Garlic Cloves [minced]
1 tsp Chili Powder
1/4 tsp Chipotle Chili Powder
1/2 tsp Cumin
5 Sun Dried Tomatoes [chopped]
14 oz Diced Tomatoes [+ their juices]
2 cups Black Beans
4+ Eggs [free range, no more than 1 week old]
Cilantro
Tortillas

Heat olive oil in a shallow 5-1/2 quart sauce pan. Saute onion for about 5 minutes, then add garlic + spices, stirring for a few minutes more. Add the diced + dried tomatoes + bring to a gentle simmer. Allow to simmer for about 10 minutes, until flavors are well blended. Stir in the beans.

Make 4 depressions in the stew with a spoon + break an egg into each. Cover + allow to simmer for about 5 or so minutes until the eggs are poached to your liking. [You can carefully remove the eggs + poach more as desired.]

Serve a couple eggs + a scoop of stew in a shallow bowl topped with cilantro with tortillas on the side.

Cilantro Peanut Pesto


2 cups Cilantro Leaves [fresh, packed]
1/4 cup Extra Virgin Olive Oil
1/3 cup Roasted Peanuts [salted]
1/2 inch Ginger Root [roughly chopped]
1 Garlic Clove
2 tsp Rice Vinegar [seasoned]

Combine all in a food processor + process till smooth.  Makes about 1 cup of pesto.

Excellent served over hot soba noodles, mixed with sautéed shrimp, as a sandwich spread… you could even mix a little in scrambled eggs.
Freeze in ice cube trays for later use.

Ginger Peanut Noodles

8-12 oz Soba Noodles
1 Carrot [medium, grated]
1/2 cup Cucumber [sliced]
1/2 cup Sweet Red Pepper [sliced]
Several Slices of Chili Lemon Tofu
handful Cilantro Leaves

Dressing:
1/3 cup Peanut Butter [natural]
1 tsp Red Jalapeño Pepper [minced]
1/2″ Ginger Root [chopped or grated]
1 Garlic Clove
1-1/2 Tbs Lemon Juice
1/4 cup Water [more as desired]
Tamari [to taste]

Blend all the dressing ingredients with a blender, seasoning with a little tamari if you use unsalted peanut butter. Add more water if the sauce is too thick.

Cook soba noodles + drain. Feel free to toss the noodles with a pinch of sesame oil to prevent them from clumping together.  Mix noodles with the ginger peanut dressing to taste [you may have left over dressing].  Top with veggies + tofu.

Butternut Squash Ravioli with Cilantro Pesto

Filling:
1 lb. Butternut Squash [halved, seeds and strings removed]
1 Onion [small, chopped finely]
2 Garlic Cloves [minced]
Cayenne Pepper [just a dash]
Salt + Fresh Ground Black Pepper to taste

Roast the squash face down in a glass baking pan for 1/2 an hour at 375F. Flip over and roast until browning around the edges, about 10 minutes more. Scoop out meat from squash and mash till smooth. Meanwhile, sauté the onions until just beginning to brown, then add garlic and cook till tender, about another 2 minutes. Add onions + garlic to mashed squash and season with salt, pepper and cayenne.

Pesto:
1/2 c. Cilantro Leaves [packed]
1 Tbs. Squash Seeds [toasted and hulled pumpkin seeds or your butternut squash seeds if you have time and patience to hull them yourself!]
1 Tbs. Almonds [toasted]
1 Garlic Clove
3 tsp . Lemon Juice [squeeze 1/2 a fresh lemon]
2 Tbs. Extra Virgin Olive Oil
Salt + Fresh Ground Black Pepper to taste

Combine all in a small food processor or blender and puree till well minced.

Pasta:
1 1/2 c. Semolina Flour
2 Eggs [free range, beaten]
1/2 tsp. Salt
2 Tbs. Water
1 Tbs. Extra Virgin Olive Oil

Add salt to flour, then eggs, water and olive oil. Kneed till smooth and elastic. Let rest for 10+ minutes. Roll out fine sheets using a pasta maker. Lay pasta flat and place 1 tablespoon of filling ever inch or so. Cover with another layer of pasta and press pasta together around filling, cut apart leaving about a 1/2 inch border on each ravioli. Gently press edges of ravioli together with a fork.

Boil in a single layer in salted water for about 3 minutes or until the ravioli float. Serve with a small spoonful of pesto on top of each ravioli.

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