Happy to Color Outside the Lines!

Posts tagged ‘cilantro recipes’

Lebanese Coriander (Cilantro) Potatoes

I love potatoes. I love middle eastern food. I love to make things that are different and unexpected, yet oddly familiar and comforting. Therefore, I love this recipe.

I also love how easy it is. Furthermore, its a great way to use cilantro (or coriander) which is so prevelant in our area right now. 🙂

I got some awesome cilantro in my CSA box this past week, and I’m always looking for new ways to use it. I usually put it over tacos, mexican soups, in salads or in salsas. I wanted something different this time.

Enter Lebanese coriander potatoes. 🙂

This recipe was so great because I am also totally into all things lemon right now. I love all the citrus in the winter, and made sure to get a few lemons from my fave farm too.

The ingredient list is very simple:

3-4 pounds potatoes, cubed

2 TBSP minced or crushed garlic (I like to use Trader Joe’s already pulverized variety, but you can use whatever you want.)

4 TBSP fresh lemon juice

Your favorite cooking oil (I use high oleic sunflower.)

1/2 cup fresh chopped cilantro

The process is pretty simple too:

Combine the garlic, lemon and cilantro in a large bowl.

Fry the cubed potatoes until tender and golden brown.

fried potaotes

 

Drain, add to large bowl.

Toss to coat. Season as desired with your favorite salt (I used himalayan pink salt.)

Serve at room temperature.

lebanesepotatoes1

I served these with some pan fried herbed chicken, and sauteed lemon/garlic kale.

lebanesepotatoes2

 

So super yummy and a pretty awesome way to use local, organic produce. Can’t go wrong with that!

 

 

Advertisements

Cranberry Salsa

It’s that time of year again! The holiday season is upon us. This means turkey, pumpkin pie, Christmas songs, overly decorated stores, extra calories, and that all too familiar frantic holiday pace.

It’s also time for my favorite dip in the world.

Cranberry Salsa over cream cheese.

OMG SO GOOD.

Mmmm Cranberries.

cranberries

It’s simple. Take the following ingredients:

1 (12-ounce bag) or 3 cups fresh cranberries,  rinsed and drained

1/4 cup minced green onions

3 Serrano chilies, cored, seeded and minced

1/2 cup coconut sugar (Yes, it looks like a lot, but you need it with those cranberries!!)

1/4 cup fresh cilantro,  minced

2 tablespoons finely-grated fresh ginger or 2 tsp dried

2 tablespoons fresh-squeezed lemon juice

2 (8-ounce) packages organic cream cheese

Cranberries and/or cilantro sprigs for garnish

It’s so easy to make. Pop all ingredients (minus cream cheese and garnish items) into your food processor, and pulse until everything is combined and slightly chunky. Pour over cream cheese. Garnish as desired, and serve with your favorite crackers.

The colors are perfect for the holidays and the flavor? OMG…you will be addicted.

I picked up some cranberries at Sprouts last week and when I placed my CSA order this week, I discovered that green onion, cilantro, and serrano chilies were all available.

It’s a sign.

Yes, it’s a dip, but I seriously serve this as dinner from time to time. My family loves me for it.

And they should! Cranberries are #1 when it comes to antioxidant power. They are so good for you! So is just about everything else in this recipe.

No mommy guilt here.

I’ll save that for the chocolate that never makes it to their stockings.

Celebrating Cilantro

Ok, so I have an herb obsession.

I have been collecting dried herbs from KMK Farms via The Farmer’s Daughter CSA for weeks, and discovered this morning that I have quite a stash.

herbs

The mason jar is FULL of dried mint. Makes the best tea ever. One of the bags lost its label, so I call it my “mystery herb”. One day I will remember what it was I’m sure. The plant? It’s a basil tree. Yeah. Tree. Lives inside or out (depending on season) and will live for at least five years. Leaves look like thyme but smell and taste like a mild basil. Kind of amazing. Not “frankenfood” by the way, just grafted. Kind of a fun “bonzai” type hobby plant too. I got distracted, sorry.

As much as I love to have dried herbs around, there is just nothing like fresh.

My favorite? Cilantro. Hands down. I LOVE the stuff. I use is instead of lettuce on tacos, chop it up into a spicy chicken salad, and have even juiced it with fruits and veggies. No matter how much I eat, I can’t seem to get enough of the stuff.

I opened my CSA box this week and saw the most gorgeous cilantro ever. It was so full and beautiful… and the smell. OMG.

Really, though, the results of Farmer’s last week were just gorgeous all the way around:

csabox2

Cilantro on the right. I mean, just look at that. ❤

Want to make a fun sauce for tacos or dressing for a cilantro salad? It’s easy-peasy.

Take 1/2 of a  bundle of cilantro, chopped, and pop it in a blender or food processor.

Puree with:

1 cup of sour cream

2 jalapeno peppers

a heavy pinch of salt

Two peeled avocados

Once smooth, squeeze the juice of one lime in and puree until combined. If its too thick, add a bit more sour cream.

SOOO delicious, especially on fish tacos or over a mixed green salad w/chicken, tomatoes, fresh cilantro and some good quality corn chips crushed over it.  Simple and delicious!

Cilantro is loaded with good-for-you goodness. I went through a detox at the beginning of the year and cilantro was an important part of my cleansing process. It leaches heavy metals out of your body, which may result in a headache when eaten in large quantities, but I stuck it out, figuring it was doing its job! Here’s more info on this wondrous herb:

cilantro

Cilantro season doesn’t last nearly as long as I want it to, so I’m eatin’ it up while I can. I’m also apparently stock piling any and all other herbs available.

Even mystery ones.

Tag Cloud