Archive for the 'Cilantro' Category

Indian-Spiced Cauliflower Soup

Monday, February 4th, 2019

Shelby Thompson, Tucson CSA
Adapted from Smitten Kitchen

Processed with VSCO with a6 preset

2 tablespoons olive oil
1/2 teaspoon whole cumin seeds
1/4 teaspoon whole fennel seeds
1 yellow onion, diced
1 medium-sized red potato or sweet potato, peeled and diced
1 large carrot, diced
1 stalk of celery, diced (optional)
1 tablespoon fresh ginger, peeled and chopped
2 large cloves garlic, peeled and chopped
1 teaspoon red chili flakes
2 teaspoons ground coriander
1 teaspoon ground cumin
1/4 teaspoon ground turmeric
1/4 teaspoon cayenne
Stems and core of one large head of cauliflower, roughly chopped
1 1/2 cups canned chopped tomatoes
1 teaspoon salt, plus more to taste
1 can full-fat coconut milk
3 cups vegetable stock
Fresh cilantro, chopped
4 cups cooked brown rice

Heat oil in a Dutch oven or soup pot over medium-high heat.
Add the cumin and fennel seeds and simmer for 30 seconds. Add the onions, potatoes, carrots, and celery and stir everything together. Sauté for about 5 minutes, stirring occasionally to prevent burning.
Stir in the ginger, garlic, and chili flakes and sauté for another minute.
Turn the heat down to medium-low and stir in the coriander, cumin, turmeric, and cayenne for one minute. Add the cauliflower stems/core and stir vigorously for one minute, until the cauliflower is coated with spices.
Add the veggie stock, coconut milk, and salt to the pot and stir everything together.
Raise the heat to medium-high and bring the soup to a boil. Cover the pot and reduce the heat to medium-low. Summer for 30 minutes, until the vegetables are tender and some of the liquid has evaporated. Carefully transfer the soup to a blender and pulse until the vegetables are finely chopped but still maintain some texture. Serve over brown rice and sprinkle with cilantro.

Herb Soup

Wednesday, January 30th, 2019

Whichever herbs and greens you choose to use in your version of Herb Soup will ultimately leave you with a big pot of bright green soup that is somehow light, fresh, and rich all at the same time. Squeeze a little lemon juice over each bowl just before serving, and don’t forget the crusty bread–it’s perfect for sopping up every last drop of this wonderful soup.

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4 tablespoons salted butter, preferably pastured 1 small carrot, diced
1 small onion, diced
2 small potatoes, diced
1 tablespoon sea salt
1 cup vegetable or chicken stock
3 cups filtered water
8 cups fresh herbs, such as cilantro, parsley, dill, or a combination of the three
Fresh lemon juice, to taste
Good crusty bread, for serving

Melt butter in a large soup pot over medium-low heat. Once the butter has melted, add the carrot and onion. Sauté, stirring frequently, until the vegetables are soft. Add the potatoes, stock, water, and salt to the pot and cook on a gentle simmer until the potatoes are so tender that they begin to fall apart. Taste the broth and add more salt and pepper as needed. Add the herbs to the pot. Carefully transfer the soup to a blender and blend on high until it is smooth and creamy. Serve with lemon slices and good crusty bread.

Herbed Rice (with Dill or Cilantro)

Tuesday, January 30th, 2018

Philippe, Tucson CSA

This simple recipe is a great way to use a lot of dill or cilantro at once. It gives the rice a wonderful flavor and aroma. Serve instead of plain rice.

1 cup basmati rice

1.5 cups broth (vegetable or chicken)

1/2 bunch CSA dill or cilantro, finely chopped

1/2 teaspoon ground black pepper

Bring broth to a boil and add the rice and the black pepper.

Bring back to a boil then reduce heat to a simmer.

Cover and simmer for 10 minutes.

Turn off heat.

Fold in the chopped dill or cilantro.

Cover and let rest another 10 minutes.

 

 

Cilantro Dip

Wednesday, May 18th, 2016

Nora McGinnis, Tucson CSA

This is a great way to use up a lot of cilantro at once and make use of cilantro stems. The stems actually contain much more flavor than the leaves and add a huge punch to recipes where their texture won’t interfere. This recipe is very flexible and adjusts well to your taste.

2/3 cup toasted slivered almonds (whole and/or raw almonds also work just fine, as does almond meal or flour)

1 garlic clove

1 and 1/2 tablespoons chopped jalapeno (with or without seeds to your taste)

1 packed cup cilantro, stems and all

2-3 tablespoons lime juice

3 tablespoons sour cream

1/4 cup mayonnaise

1 teaspoon salt

Toss everything in a food processor and pulse until smooth, scraping down sides as needed. Serve as a dip with crackers, tortilla chips, or veggies, or use as a spicy pesto on pasta. (If using whole almonds, it can speed up the process to pulse them first on their own until roughly chopped, and then add the other ingredients).

Cabbage in a Fish Sauce Vinaigrette

Friday, April 1st, 2016

Kumi Rao, Ruchikala

This is a very simple Cabbage slaw that comes together in minutes. Not all Fish sauces are created equally. Kumi recommends using a Three Crabs brand fish sauce or Red Boat. Add grated carrots or other veggies for color contrast and flavor.

 ½ head of a large cabbage (finely shredded)

1 tablespoon sesame oil

2-4 tablespoons fish sauce (three crabs brand or red boat)

1 cloves of garlic, grated finely on a microplane

2 Thai chiles (minced)

1-2 tablespoons agave, honey, or crushed palm sugar

1/3 cup of cilantro leaves (whole)

Crushed peanuts for garnish

Make the dressing: mix together sesame oil, garlic, fish sauce, thai chiles (if using) and agave. Whisk – toss together dressing ingredients. Massage into cabbage. Taste. If it needs more seasoning add additional fish sauce. Toss with cilantro leaves and crushed peanuts and serve.

Dal Saag

Friday, April 1st, 2016

Kumi Rao, Ruchikala

This is a great way to use lots of greens. Dal is just split lentils and Saag translates to miscellaneous greens. This Indian dal is great on its own as a soup, or can be served with rice or any cooked grains.

1 cup dal (Moong dal preferred, but really any dal would do, cooked)

1 tablespoon cooking oil (canola, sunflower or coconut)

1 teaspoon cumin seeds

¼ teaspoon asafoetida

2 strands of curry leaves (if available)

¾ teaspoon turmeric

1 inch piece of ginger (minced)

3 cloves of garlic (minced)

1-3 Thai chiles (minced) to taste

1 teaspoon ground coriander

1 teaspoon ground cumin

2 bunches of misc. greens (turnip , rapini, kale, collards)

1 lemon (juiced and zested)

1/3 of bunch of cilantro, stems and leaves (cut into ribbons of coarsely chopped)

 

Make sure you have all your ingredients prepped and ready to go. Bring a 4-quart saucepan to medium high heat. Add oil and cumin seeds, watch the seeds closely and let them turn a slightly warmer shade of brown being careful not to not let them burn. Add curry leaves, asafoetida, and turmeric. Add chiles, ginger sauté for a couple minutes, then add ground spices, sauté for another minute, stirring continuously. Then add chopped greens. Sauté for about 2-3 minutes with a teaspoon of salt. Add about 1 cup water and simmer for 5 minutes, uncovered. Add cooked dal. Stir. Add another teaspoon of salt (or adjust seasoning to taste). Stir in lemon juice and zest. Serve as a soup or as an accompaniment with rice.

Cilantro Yogurt Raita

Monday, February 15th, 2016

Lorraine Glazar, Tucson CSA

This is great with any hot curry, and nice with grilled tofu or shrimp.

¼ cup finely chopped onion

2 cups chopped cilantro

1 ½ cups unflavored yogurt

2 tablespoons chopped mint (optional)

2 tablespoons lemon juice (more to taste)

½ teaspoon ground coriander

 

Combine the first four ingredients. Add the lemon juice to taste. Sprinkle with the ground coriander.

Simple Melon Salsa

Monday, June 29th, 2015

Philippe Waterinckx. Tucson CSA

1/2 melon, peeled and seeded and cut in small cubes

2 cloves garlic, minced

½ red onion, chopped

½ cup cilantro, chopped

½ Jalapeno or Serrano pepper, finely chopped or 1/2 tablespoon chile flakes

Juice of 1 lemon or 2 or 3 limes

Salt

Gently mix all ingredients. Refrigerate for 1 hour before serving.

Coconut and Lentil Saag

Monday, January 26th, 2015

Sara Jones, Tucson CSA

You will want two bunches of greens for this recipe. Turnip greens and mustard greens are perfect for this, as the curry flavors and creamy coconut balance the pungent greens. You can use other greens if you need to. If you are using turnip greens, add the turnips to the curry as well. This dish could be served over rice or toast, or thin it out a bit and serve as a soup.

2 bunches greens, washed and finely chopped

1/2 large onion, diced

2 cloves garlic, mashed

1 teaspoon red chile flakes if desired

1-2 inches ginger, grated and mashed with garlic

1 teaspoon cumin seeds

1 teaspoon coriander

1/2 teaspoon turmeric

1 tablespoon oil and/or butter

1/2 can coconut milk

2 cups cooked lentils or garbanzo beans

Lemon juice, to taste

Fresh cilantro, chopped, for garnish

 

Heat the oil in a large skillet over medium high heat. Add
 cumin seeds and stir for about 20 seconds, then add onions. Cook, stirring occasionally for about 5 minutes then add 
garlic and ginger paste and remaining spices. Stir quickly for until fragrant then add mustard greens. Stir to coat with oil and
 spices, add coconut milk and cooked lentils, cover, and reduce heat to medium low. Cook for about 10-15 minutes, checking occasionally to make sure you don’t need to add water to prevent burning. When greens are completely wilted, add salt and pepper, lemon juice and cilantro, to taste.

Coconut Cilantro Potato Soup

Monday, January 26th, 2015

Philippe, Tucson CSA

1 tablespoon olive oil
4 large potatoes, cubed (you can use sweet potatoes instead)
2 garlic cloves, minced or pressed
1 onion, chopped
4 cups vegetable broth
1 can unsweetened light coconut milk (14-16oz)
1 bunch cilantro, chopped
1 teaspoon dried oregano
1/2 teaspoon chile flakes
Salt and pepper to taste

In a medium-size pot, heat oil to medium heat. Add potatoes, onions, garlic and spices. Stir until warm.  Add broth and simmer for 20 minutes until potatoes are soft. Add coconut milk and bring back to simmer. Remove from heat. Add chopped cilantro.  Blend with immersion blender or in blender or food processor.


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