Tag Archives: cilantro

Yellow Split Pea Dal, by Mollie Katzen

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‘Dal’ in Indian cooking refers to porridge-like dishes made from dried legumes – usually split peas or lentils. Dal is often served in a thinned state as a soup, but equally often it will be a thick, hearty side dish. This is a thick dal, comprehensive and highly spiced enough to be the focus of a meal. Leftovers can be thinned with a little water and served as a soup. I serve this as an entrée, over brown rice.

kitchen witch 261
2 cup dried yellow split peas
2 thick slises fresh ginger, each about 2 inches long
4 large garlic cloves cut in half
8-10 cups water (plus more later if needed}
2 tbsp grapeseed oil
2 tbsp cumin seeds
2 tbsp mustard seeds
2 teaspoons turmeric
1/2 tsp each ground coriander and cardamom
2 tsp ground cumin
2 c. minced onion
1 tbsp minced garlic
1 1/2 teaspoons salt (or to taste)
1/4 c. tablespoons fresh lemon juice (or to taste)
Freshly ground black pepper
Cayenne (optional)
peas
cooked potato
red pepper slices
cilantro
kale
cooked carrots

Place split peas, ginger slices, garlic halves and water in a soup pot or Dutch oven Cover and heat to boiling point, then reduce heat and simmer very slowly, partially covered – stirring intermittently- until peas are quite soft for about 60-70 min.  Add more water as necessary.

Meanwhile, place a medium saucepan over med heat for a min, than add oil and swirl to coat pan. Add all of the spices and cook, stirring, for a min or until they become fragrant.  Add the onion, minced garlic, minced ginger and 1 tsp salt.and stir so the onion becomes coated with the spices.  Turn the heat to medium-low and cook, covered until the onion becomes very soft.  Stir in the lemon juice at the end.

Add this mixture to the simmering split peas, stir to combine. add extra veggies and cook until they are done.  fish out the ginger slices and serve with rice.

Serve with rice.

 

Harissa Squash and Feta Galette from washington post

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yum

MAKE AHEAD: The dough for the galette crust needs to be refrigerated for at least 1 hour and up to overnight.
1/2 cup dark or light rye flour
2 cup all-purpose flour
1 teaspoon kosher salt
6 tablespoons chilled vegan shortening (may substitute butter or coconut oil)
4 to 6 tablespoons ice water
2 teaspoon apple cider vinegar

For the galette
2 pounds butternut or other winter squash, peeled, seeded and cut into 1-inch chunks
2 cup harissa (store-bought or homemade; see related recipe and headnote), or more for serving
3 ounces feta cheese, crumbled
1 large egg yolk
2 teaspoons whole milk
Cilantro leaves, chopped, for garnish

For the crust: Combine the rye flour, all-purpose flour, salt and shortening in a food processor; pulse a few times, until the shortening is mostly the size of peas, with some bigger pieces. Add 4 tablespoons of the ice water and the vinegar; pulse a few times, until the dough mostly comes together as one lump with a few shaggy pieces. Turn the dough onto a sheet of plastic wrap and squeeze it to see if a ball forms. If it is too dry to come together, sprinkle with more ice water, 1 tablespoon at a time, mixing with your hands until it does. Press the dough into a disk, wrap it tightly in the plastic wrap and refrigerate for at least 1 hour (and up to overnight).  4 to 6 servings

Aloo Gobi from the examiner.com

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3 Tbs canola oil
½ tsp black mustard seed
1 tsp whole cumin seed
1 teaspoon ground cumin
1 teaspoon ground coriander
1 pound waxy potatoes
1 head cauliflower, cut into 1 1/2 inch florets
1 tablespoon peeled and grated ginger
1/4 teaspoon turmeric
1 teaspoon salt
1/4 teaspoon cayenne
¼ C water
2 to 3 tablespoons coarsely chopped cilantro leaves

Place cauliflower florets in water to soak for 30 minutes. Drain just before adding to pan.
Boil potatoes in their skins until almost tender. About 15 minutes.
Cool, peel, and cut into 1 ½ inch pieces. Set aside.
In deep, non-stick skillet, heat oil, mustard seed, and cumin seed over medium heat.
When mustard seeds pop, reduce heat to medium low, add ground cumin and coriander, and cook for 1 minute.
Add ginger, return heat to medium, and cook, stirring for 10 seconds.
Add cauliflower and fry for 3 minutes. Add 1 Tbs water, stir well, cover, and cook 4 minutes.
Add potatoes, turmeric, salt, and cayenne. Stir gently to coat the vegetables with spices. Add 3 tablespoons of water. Stir once and cover the pan. Reduce heat to low and cook for 4 minutes, or until potatoes and cauliflower are tender. Add the cilantro and toss gently. Serves 4. Serve with raw vegetables like carrots, cucumber, sprouts, and tomatoes.

Chipotle’s ‘secret’ Guacamole recipe

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fwx-chipotle-guacamole-recipeThe recipe is not earth-shattering—
2 Hass avocados
2 teaspoons of lime juice
2 tablespoons freshly chopped cilantro
1/4 cup finely chopped red onion
1/2  chopped jalapeño
1/4 teaspoon of kosher salt

Choose the right avocado. It should feel squishy yet firm (like the palm of your hand), and be a nice dark green color on the inside.
2. Cut the avocado in half and the remove the pit (carefully!)
3. Scoop the avocados and place in a medium bowl.
4. Toss and coat with lime juice.
5. Add the salt and using a fork or potato masher, mash until a smooth consistency is achieved.
6. Fold in the remaining ingredients and mix well.
7. Taste the guacamole (over and over) and adjust seasoning if necessary.

 

Bayless’s Queso Fundido al Tequila

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1/4 cup coarsely chopped cilantro
1/2 pound Monterey Jack cheese, shredded (3 cups)
1 small onion, cut into 1/4-inch dice
3 tablespoons tequila
Kosher salt
2 medium tomatoes—cored, seeded and cut into 1/4-inch dice
2 jalapeños, seeded and minced
1 tablespoon extra-virgin olive oil
Warm corn tortillas or corn chips, for serving

  • In a large skillet, heat the olive oil. Add the diced tomatoes, minced jalapeños, diced onion and a large pinch of salt and cook over moderately high heat, stirring often, until softened, about 5 minutes. Pour in the tequila and cook, stirring frequently, until the skillet looks nearly dry, about 2 minutes.
  • Reduce the heat to low. Add the cheese and cook, stirring constantly, until fully melted, about 30 seconds. Quickly transfer the queso fundido to a serving bowl. Sprinkle with the cilantro and serve immediately, with tortillas or chips.

 

 

Squash With Chili Yogurt and Cilantro Sauce washington post

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  • 1 large butteyumrnut squash (3 pounds)
  • 1 teaspoon ground cinnamon
  • 6 tablespoons olive oil
  • Kosher salt
  • Freshly ground black pepper
  • 1 3/4 ounces cilantro, leaves and stems, plus more leaves for garnish
  • 1 small clove garlic, crushed
  • 2 1/2 tablespoons hulled pumpkin seeds
  • 1 cup regular or low-fat plain Greek yogurt
  • 1 1/2 teaspoons Sriracha (may substitute another savory chili sauce), plus more as needed

Position racks in the upper and lower thirds of the oven; preheat to 425 degrees. Have two rimmed baking sheets at hand.

Cut the squash in half lengthwise. Discard the seeds, then cut the flesh into wedges 3/4 inch wide and about 2 3/4 inches long, leaving the skin on. Place in a large bowl with the cinnamon, 2 tablespoons of the oil, 3/4 teaspoon of salt and a good grind of pepper. Mix well so that the squash is evenly coated. Place the squash pieces on the baking sheets skin side down and roast for 35 to 40 minutes, until soft and starting to color on top. Remove from the oven and set aside to cool.

To make the herb paste, combine the cilantro, garlic, the remaining 4 tablespoons of oil and a generous pinch of salt in a mini food processor; puree to form a smooth paste.

Reduce the oven temperature to 350 degrees. Spread the pumpkin seeds on a baking sheet and roast for 6 to 8 minutes. Their outer skins will pop open, and the seeds will become light and crispy. Let them cool.

To serve, swirl together the yogurt and Sriracha sauce. Lay the squash wedges on a platter and drizzle the spicy yogurt sauce, then the herb paste, over the top. (Or swirl the yogurt sauce and herb paste together if you like.) Scatter the pumpkin seeds on top, followed by the extra cilantro leaves and additional Sriracha, if desired, and serve.

 

Black Bean & Corn Salsa from Hellmann’s

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BlackBeanCornSalsa1401

  • 1/4 cup Hellmann’s mayo
  • 2 Tbsp. lime juice
  • 1/2 tsp. ground cumin
  • 1 can (19 oz.) black beans, rinsed and drained
  • 1 can (11 oz.) whole kernel corn, drained
  • 1 cup grape tomatoes [or cherry tomatoes]
  • 1/2 cup chopped red onion
  • 2 Tbsp. chopped fresh cilantro
  • 1 tsp. finely chopped jalapeno pepper (optional)

  1. Combine Hellmann’s mayo, lime juice and cumin in medium bowl. Stir in remaining ingredients. Serve chilled or at room temperature.

creamy chipotle slaw for fish tacos

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Thinly sliced cabbage
grated carrot
thinly sliced red onion
mayo
greek yogurt of sour cream
lime juice
honey
cumin
chipotle powder
s & p
cilantro leaves
optional: diced jalpeno, red cabbage, scallions

this is more a concept than a recipe and is really tasty, mix all ingredients together, let sit a bit and then put on fish for tacos.  yum yum

salsa

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6 Roma tomatoes, chopped
2 garlic cloves, minced
seeded and minced jalapenos amount determined by how hot you want it
1/4 red bell pepper, fine dice
1/8 red onion, fine chopped
1/2 tablespoon olive oil
1/2 lime, juiced
Chili powder, salt, and pepper, to taste
Fresh scallions, cilantro or parsley, to taste

In a bowl, combine all ingredients. Place in refrigerator for up to 12 hours for flavor infusion.
Serve with tortilla chips.

Enfrijoladas (corn tortillas with black bean sauce) Salon.com (food section)

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Published in: Salon.com (food section)
Publish Date: June, 2010
Ingredients
15 1/2  ounce   black beans — canned (unseasoned if possible)
1   clove   garlic — crushed
1/8 cup white onion — roughly chopped
1/2 teaspoon    dried epazote — crumbled (Epazote is a Mexican
herb that is almost inseparable from black beans in Oaxacan cooking,
and well worth procuring)
8       or 9 corn tortillas
1/8 cup neutral oil — such as canola
Salt to taste
Instructions
For garnishes: thinly sliced white onion, crumbled or shredded white
Mexican cheese (such as cotija or quesillo), chopped cilantro, avocado
slices (optional)
Heat the beans, garlic, onion, and epazote together in a saucepan over
medium heat until the garlic and onion are soft, about fifteen minutes.
Transfer bean mixture to a blender or food processor, blend until
smooth.
Return bean mixture to saucepan. Cook over medium heat, adding enough
water or broth to form a thick but pourable sauce. (It should have the
consistency of a thickish bean soup, but not be gloppy.) Taste and add
salt if needed. Transfer the sauce to a wide skillet and keep it warm
while you prep the tortillas.
Now it’s time to assemble the enfrijoladas: Heat the oil in a saute pan
over medium-high heat. Fry each tortilla for a couple of seconds on
each side to soften it. As each tortilla becomes soft and pliable,
remove it from the oil, allow all excess oil to drip off, then dip the
tortilla in the bean sauce and fold it in half. The tortilla should be
completely coated in sauce. (In Oaxaca, where the tortillas are
ginormous, they are folded into quarters, like crepes.)
You can either arrange the dipped tortillas decoratively on individual
serving plates (allowing three or four per serving as a main course) or
put them all in a common serving dish. Either way, nap them with any
extra sauce, top with any of the garnishes listed above, and serve
immediately.

DSCF1573

15 1/2 ounce  black beans — canned (unseasoned if possible)

1  clove  garlic — crushed

1/8 cup white onion — roughly chopped

1/2 teaspoon dried epazote — crumbled (Epazote is a Mexican herb that is almost inseparable from black beans in Oaxacan cooking, and well worth procuring)

8 or 9 corn tortillas

1/8 cup neutral oil — such as canola

Salt to taste

For garnishes: thinly sliced white onion, crumbled or shredded white Mexican cheese (such as cotija or quesillo), Feta cheese, chopped cilantro, avocado slices

Heat the beans, garlic, onion, and epazote together in a saucepan over  medium heat until the garlic and onion are soft, about fifteen minutes.

Transfer bean mixture to a blender or food processor, blend until smooth.

Return bean mixture to saucepan. Cook over medium heat, adding enough water or broth to form a thick but pourable sauce. (It should have the consistency of a thickish bean soup, but not be gloppy.) Taste and add salt if needed. Transfer the sauce to a wide skillet and keep it warm while you prep the tortillas.

Now it’s time to assemble the enfrijoladas: Heat the oil in a saute pan over medium-high heat. Fry each tortilla for a couple of seconds on each side to soften it. As each tortilla becomes soft and pliable, remove it from the oil, allow all excess oil to drip off, then dip the tortilla in the bean sauce and fold it in half. The tortilla should be completely coated in sauce. (In Oaxaca, where the tortillas are ginormous, they are folded into quarters, like crepes.) serving plates (allowing three or four per serving as a main course) or put them all in a common serving dish. Either way, nap them with any extra sauce, top with any of the garnishes listed above, and serve immediately.

You can either arrange the dipped tortillas decoratively on individual serving plates (allowing three or four per serving as a main course) or put them all in a common serving dish. Either way, nap them with any extra sauce, top with any of the garnishes listed above, and serve immediately.th any of the garnishes listed above, and serve immediately.

NOTES:  I toasted the tortillas, made the sauce thick like refried beans.  In the future I will add some cumin and oregano to the beans.