Tag Archives: cilantro

Spanish Chorizo Bean Saute with Farro

13 Tuesday Nov 2012

Posted by in Entree, Meat, Recipe

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My husband and I recently discovered Tru Roots Sprouted Bean Trio, a quick-cooking blend of lentils, adzuki, and mung beans. We always seem to forget to pre-soak dried beans, and therefore rarely end up using them. We like this quick-cooking variety, because in about 20 minutes you can cook these beans. We have been experimenting with how to use them and love this quick Spanish Chorizo Bean Saute with Farro recipe.

INGREDIENTS

  • 2 tbsp extra virgin olive oil
  • 1 onion, diced
  • 3 garlic cloves, minced
  • 4 large carrots, diced
  • 2 red bell peppers, diced
  • 1 jalapeño, chopped (remove half of the seeds)
  • 1 1/2 tsp ground cumin
  • 1 tsp paprika
  • 1/2 tsp crushed red pepper
  • 1 cup farro (an Italian grain, simliar to spelt)
  • 4 links organic chorizo sausage (pork or chicken)
  • 2 cups cooked small red beans, or a mixture (such as Tru Roots Sprouted Bean Trio)
  • 1 can organic diced tomatoes, drained
  • 1/2 bunch cilantro, chopped
  • salt
  • pepper

(Variations: Try adding diced sweet potato, new potatoes, and celery.)

DIRECTIONS

  1. In a large skillet over medium-high heat, saute onion through jalapeño in the olive oil until tender. Add cumin through crushed red pepper and saute for 1 additional minute. Remove from pan and set aside.
  2. Meanwhile, add 1 cup farro into a medium saucepan. Cover with water. Bring to a boil and simmer for 30-40 minutes. Drain excess water in a colander, return to saucepan and season with 1 tsp extra virgin olive oil and salt and pepper to taste.
  3. Over medium-high heat, saute chorizo until cooked through (approximately 4 minutes per side). Remove from pan and set aside. Cut into 1/4 inch slices.
  4. Return vegetable mixture and chorizo to pan, add beans and tomatoes. Cook for 4-5 minutes, until the mixture is heated through.
  5. Add cilantro and season with salt and pepper.
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Mexican Lentil Stew with Roasted Garlic & Tomatillos

29 Friday Oct 2010

Posted by in Recipe, Stew

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This deliciously savory stew combines mexican flavors with hearty lentils and an assortment of colorful fall vegetables.

INGREDIENTS

  • 2 tbsp plus 1 tsp extra virgin olive oil, divided
  • 1 whole head garlic
  • 1 pint tomatillos, quartered
  • 2 jalapenos, halved lengthwise
  • 2 cups lentils
  • 1 1/2 tsp ground cumin
  • 3/4 tsp ground coriander
  • 1 tsp oregano
  • 1 large onion, chopped
  • 4 large carrots, sliced
  • 4 small bell peppers, chopped
  • 1 (14 1/2 oz) can Muir Glen fire roasted diced tomatoes, undrained
  • 8 cups organic chicken broth
  • 1 bunch fresh cilantro, rinsed
  • 3 links organic, chicken sausage
  • 2 bay leaves
  • 1 tsp white wine vinegar

DIRECTIONS

  1. Preheat toaster oven to 325 degrees F.
  2. Remove white papery skin from garlic head (do not peel or separate cloves). Rub 1 tsp oil over garlic head and wrap in aluminum foil. In a small baking dish lined with aluminum foil, add tomatillos and jalapeno peppers, coat evenly with cooking spray.
  3. Bake tomatillos/jalapeno peppers at 325 for 20 minutes or until they being to brown (stirring occasionally) and place in a large bowl and set aside; in same oven, bake garlic for 1 hour. Separate cloves; squeeze to extract garlic pulp in the large bowl with roasted tomatillos. Set aside.
  4. While garlic and tomatillos/jalapenos are roasting, heat 2 tbsp oil in a large saucepan over medium-high heat. Add onion and carrots; saute 5 minutes or until softened. Stir in broth, bell peppers, cumin, coriander, oregano and bay leaves. Bring to a boil. Cover, reduce heat and simmer for 25 minutes.
  5. Meanwhile, combine garlic and roasted tomatillos/jalapeno peppers and cilantro in a blender or food processor. Pulse until well blended. Add mixture to lentils. In a large skillet, saute chicken sausage until browned. Add to lentils.
  6. Simmer lentils for an additional 15 minutes or until lentils are tender.
  7. Remove and discard bay leaves. Place 2 cups lentil mixture in a blender (make sure to pick out any pieces of sausage – you do NOT want to blend any of these pieces). Process until smooth. Return pureed mixture to pot, stir well. Stir in vinegar
  8. Serve with cornbread or Green Chili Cheddar Cornmeal Muffins.

Mexican Cabbage Salad

27 Wednesday Oct 2010

Posted by in Recipe, Side, Vegan, Vegetarian

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Don’t know what to do with all that cabbage? No worries, raw cabbage makes an excellent base for a tasty, mexican inspired salad. This recipe combines fresh mint and cilantro with shredded cabbage and cucumbers, tossed with a light honey-lime dressing.

INGREDIENTS

  • 1/2 head large cabbage, shredded
  • 1/2 cup fresh cilantro, chopped
  • 1/4 cup fresh mint, chopped
  • 1 medium cucumber, chopped
  • Honey-Lime Dressing

DIRECTIONS

  1. Combine cabbage through cucumber in a large bowl.
  2. Toss with about 3 tbsp Honey-Lime Dressing.
  3. Serve with Sweet Potato Quesadillas and Tomatillo & Cilantro Salsa.

Moroccan Carrot Salad

23 Saturday Oct 2010

Posted by in Recipe, Side, Vegetarian

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Yogurt, mint and cilantro add a wonderful flavor to lightly steamed carrots. (*Indicates Potomac Vegetable Farm (PVF) produce. For more information about what we are doing with our PVF CSA share, click here.)

Adapted from Flatbread & Flavors by Jeffrey Alford and Naomi Duguid.

INGREDIENTS

  • 1 tsp ground cumin
  • 1/4 cup fresh cilantro, chopped
  • 1/4 cup fresh mint, chopped
  • 1/4 tsp kosher salt
  • 3 tbsp extra virgin olive oil
  • 2 tbsp red wine vinegar
  • 1/4-1/2 tsp sugar
  • 3 tbsp plain greek yogurt
  • 2 pounds carrots, thinly sliced and steamed just until tender (about 5 minutes)
  • fresh ground pepper

DIRECTIONS

  1. In a mortar, grind cumin through salt until well blended. Transfer to a large bowl.
  2. Add oil, vinegar and sugar to the spice mixture and mix well. Slowly stir in yogurt.
  3. Toss steamed carrots with yogurt/spice mixture until well coated.
  4. Serve salad immediately or refrigerate for up to 2 hours. Bring to room temperature before serving.

Sweet Corn, Cucumber & Tomato Salad

11 Wednesday Aug 2010

Posted by in Recipe, Side, Vegan, Vegetarian

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When my husband and I were living in New York City, I had the opportunity to complete the community rotation of my dietetic internship at an organization called FoodChange, which is now part of Food Bank for New York City. During my rotation I taught low-income women how to cook using farm fresh ingredients from local farmers’ markets. The program, now called CookShop, “gives low-income children, adults and teens the knowledge and tools to adopt and enjoy a healthy diet on a limited budget.” This recipe is adapted from No-Cook Sweet Corn Salad and if you want to get more nutritionist tips I suggest to check out https://www.thedietdynamo.com/nutri-headquarters/nutrisystem-plans-and-costs/ for more info .

(* Indicates PVF produce and ** indicates Star Hollow Farm produce. For more information about what we are doing with our PVF CSA share, click here.))

INGREDIENTS

  • 4 ears of corn, uncooked
  • 2 large ripe tomatoes
  • 2 medium cucumbers
  • 1/4 cup high quality, bottled lime juice (such as Santa Cruz or Lakewood)
  • 1/2 tsp sugar
  • 2 tbsp extra virgin olive oil
  • 1 tsp kosher salt
  • 1/2 tsp freshly ground pepper
  • 1 red onion, thinly sliced
  • 1/2 cup fresh herbs (such as cilantro and basil)
  • 1 (14 oz) can black beans, rinsed and drained

DIRECTIONS

  1. Cut kernels from corn and place in a medium bowl. Seed and dice tomatoes and cucumbers and add to the bowl.
  2. In a smaller bowl, whisk lime juice through pepper.
  3. In a large bowl, combine all ingredients. Toss with dressing.

Brown Rice, Tomato & Cucumber Salad

11 Wednesday Aug 2010

Posted by in Recipe, Side, Vegan, Vegetarian

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When my husband and I were living in New York City, I had the opportunity to complete the community rotation of my dietetic internship at an organization called FoodChange, which is now part of Food Bank for New York City. During my rotation I taught low-income women how to cook using farm fresh ingredients from local farmers’ markets. The program, now called CookShop, “gives low-income children, adults and teens the knowledge and tools to adopt and enjoy a healthy diet on a limited budget.” This recipe is adapted from Brown Rice & Tomato Salad.

Serve warm or cold, for dinner or lunch.

(* Indicates PVF produce and ** indicates Star Hollow Farm produce. For more information about what we are doing with our PVF CSA share, click here.))

INGREDIENTS

  • 2 cups water
  • 1 cup short-grain, brown rice
  • 1 tsp kosher salt
  • 2 tbsp red wine vinegar
  • 2 tsp sugar
  • 2 tbsp extra virgin olive oil
  • 6 medium tomatoes (about 1 1/2 lbs), cut into 1/2 inch pieces*
  • 2 large cucumbers, chopped*
  • 1-2 cups chopped fresh herbs (such as cilantro, dill and basil)*
  • 1 small red onion, chopped
  • Freshly ground pepper

DIRECTIONS

  1. In a medium saucepan, bring water to boil. Mix in rice and salt and bring back to a boil. Reduce heat to low, cover and simmer until rice is tender and water is absorbed, about 50 minutes.
  2. Meanwhile, whisk vinegar and sugar together in a small bowl. Gradually whisk in oil. Set aside.
  3. When rice is done, toss with dressing, tomatoes, cucumbers, herbs, onions and pepper.

Cucumber, Mint & Basil Raita

08 Sunday Aug 2010

Posted by in Recipe, Side

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This simple yogurt based side dish is a delicious complement to spicy curry dishes, such as Chickpea & Cabbage Curry and Zucchini & Potato Sabzi. This recipe also tastes great with cherry tomatoes, sliced in half. (*Indicates Potomac Vegetable Farm (PVF) produce. For more information about what we are doing with our PVF CSA share, click here.)

INGREDIENTS

  • 16 oz organic greek yogurt (such as 2% fat Oikos Stonyfield farm)
  • 1 medium cucumber*
  • 1/4 cup chopped mint*
  • 1/2 cup chopped basil*
  • 1/2 tsp kosher salt
  • 1/4 tsp cayenne pepper

DIRECTIONS

  1. Combine all ingredients and a large bowl. Mix well.

Southwest Gazpacho

07 Wednesday Jul 2010

Posted by in Recipe, Soup, Vegan, Vegetarian

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Don’t know what to do with all those cucumbers and tomatoes? Just throw them in a blender along with some herbs, onions, and other seasonings for a delicious and refreshing summer soup. (*Indicates Potomac Vegetable Farm (PVF) produce and ** indicates Licking Creek Bend Farm produce. For more information about what we are doing with our PVF CSA share, click here.)

INGREDIENTS

  • 3 tbsp extra virgin olive oil
  • 3 cups organic tomato juice
  • 1/2 cup finely minced onion*
  • 1 medium clove garlic, minced*
  • 1 medium cucumber, peeled and coarsely sliced*
  • 3 scallions, coarsely chopped**
  • 2 medium tomatoes, coarsely chopped**
  • 1/2 cup fresh cilantro, coarsely chopped
  • 1/2 tsp ground cumin
  • 1 tbsp lemon juice
  • 1 tbsp lime juice
  • 2 tbsp red wine vinegar
  • Salt and pepper to taste

DIRECTIONS

  1. Combine all ingredients in a blender (reserving 2 tbsp minced scallions and 2 tbsp minced cucumber). Puree until smooth.
  2. Before serving, top with 1/2 tbsp reserved scallions and cucumber.

Southwest Pinto Bean Burgers with Chipotle Mayo & Potato Fries

31 Monday May 2010

Posted by in Entree, Recipe, Side, Vegetarian

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This hearty vegetarian burger, adapted from from Cooking Light, is one of the tastiest I’ve ever had. Be prepared though, because it can be quite spicy. Serve with a side of potato fries for a complete meal. (*Indicates produce from Star Hollow Farm.)

INGREDIENTS

Burgers

  • 1/2  cup diced onion
  • 1/2  cup dry breadcrumbs or quick oats
  • 1/4  cup chopped cilantro
  • 2  tablespoons minced seeded jalapeño pepper
  • 2  tablespoons reduced-fat sour cream
  • 1  teaspoon hot pepper sauce
  • 1/2  teaspoon ground cumin
  • 1/4  teaspoon freshly ground black pepper
  • 1/8  teaspoon salt
  • 1  large egg*
  • 1  (15-ounce) can pinto beans, drained
  • 1  (8 3/4-ounce) can no salt-added whole-kernel corn, drained (or use frozen corn)

Chipotle Mayonnaise

  • 1/4  cup  low-fat mayonnaise
  • 1  teaspoon  canned minced chipotle chile in adobo sauce

Potato Fries

  • 1-2 tbsp extra virgin olive oil
  • 2-3 large potatoes, peeled and sliced into 3 inch strips*
  • 1 tsp montreal steak seasoning (a spice blend made of coarse salt, black pepper, red pepper, garlic, fennel and other spices and herbs)

Other

  • 1  tablespoon extra virgin olive oil
  • 6-8  mini buns
  • Arugula leaves*
  • 6-8 thick slices of tomato*

DIRECTIONS

Potato Fries

  1. Preheat oven (or toaster oven) to 425 degrees F.
  2. Toss sweet potatoes with oil and seasoning. Place on a 9X13″ baking dish, coated with olive oil. Bake for 20-30 minutes, stirring every 10 minutes until sweet potatoes are tender in the middle and crispy and brown on the edges.

Burgers

  1. To prepare burgers, combine the first 10 ingredients in a large bowl. Add pinto beans and corn; partially mash with a fork. Divide bean mixture into 4 equal portions, shaping each portion into a 3 1/2-inch patty, and refrigerate for 10 minutes.
  2. To prepare chipotle mayonnaise, combine mayonnaise and 1 teaspoon chipotle in a small bowl; set aside.
  3. Heat canola oil in a large nonstick skillet over medium-high heat. Add patties to pan, and cook 4 minutes on each side or until thoroughly heated. Place patties on bottom halves of buns; top each patty with 1 tablespoon mayonnaise, arugula, one thick slice of tomato, and top half of bun.

Herb & Garlic Falafel with Tahini Sauce

07 Sunday Mar 2010

Posted by in Dinner, Entree, Lunch, Recipe, Vegan, Vegetarian

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After looking at several falafel recipes, I created my own. This recipe makes a delicate, but flavor packed, falafel without being deep-fried. I highly recommend using dried chickpeas (as opposed to canned), which gives a nicer texture and ensures the falafel cooks through completely, resulting in a perfectly moist end product. By forming the falafel dough into patties instead of balls you also ensure even cooking when using the pan-fry method, instead of deep-fry.

Serve with pita, or other flatbread; tabbouleh; roasted eggplant, garlic, chickpeas and swiss chard; white bean hummus; tahini sauce; green salad; and tzatziki for a delicious vegetarian meal (omit tzatziki for a vegan meal).

INGREDIENTS

Falafel

  • 4 cups soaked, dried chickpeas (about 16 oz dried)
  • 1/2 cup loosely packed flat leaf parsley, stems discarded
  • 1/2 cup loosely packed cilantro
  • 1/2 cup minced green onions
  • 1 1/4 tsp kosher salt
  • 4-6 cloves of garlic, minced
  • 1 tsp ground cumin
  • 1/2 tsp baking powder
  • 1/8 tsp cayenne pepper
  • 2 tbsp flour
  • extra virgin olive oil

Tahini Sauce

  • 1/2 cup well-stirred tahini (Middle Eastern sesame paste)
  • 2 cloves garlic, minced
  • 1/2 tsp salt
  • 1/3 cup lemon juice
  • 1/4 cup water
  • 1/4 cup olive oil
  • 1 tbsp finely chopped fresh cilantro
  • 1 tbsp finely chopped fresh flat-leaf parsley
  • 1/4 tsp ground cumin

DIRECTIONS

Falafel

  • Place 16 oz of dried chickpeas in a large container with a tight fitting lid, add enough cold water to cover chickpeas by 2 inches, cover with lid and refrigerate for at least 24 hours. This should make between 4 and 5 cups of soaked chickpeas.
  • Drain chickpeas well. Add 4 cups of soaked chickpeas to a food processor, and grind until finely blended (mixture will remain course). Add green onions, parsley leaves, cilantro stems and leaves, salt, and garlic. Blend until smooth as possible (mixture will remain slightly grainy). Add cumin, baking powder, cayenne, and flour. Blend again until smooth as possible. Transfer to a bowl and let stand, covered, for 30 minutes (note: you can also make the falafel batter a day ahead and refrigerate over night).
  • Form falafel into small, 1 1/4 inch wide patties and arrange in one layer on a sheet of wax paper.
  • Heat about 1/4 cup of extra virgin olive oil in a large, non-stick skillet. Pan-fry falafel patties in batches, turning once, until golden brown on both sides, 2-5 minutes per batch. Transfer to a bowl.

Tahini Sauce

  • Whisk (or using a food processor blender) combine all ingredients until well combined.