Posts tagged ‘cilantro’

January 30, 2012

Food: Soba Noodle and Tofu Soup with Baby Bok Choy.

I had this for lunch and dinner. In one day. It is that good.

Talk about refreshing. I had the beginning of a cold or the end of a cold – I have felt ‘stuffed up’ for the last couple of weeks, so I’m not sure if it is coming or going. Don’t be worried about me. I’ll live.

Back to the soup. It made me feel so much better. The fresh ginger (I just typed fresh finger :)), soy and¬†hoisin¬†kicked the ‘stuffiness’ out of my system. Plus the heat from the Sriracha knocked¬†everything out of the door.

Enough of this sick stuff. Just look at this.

I want more right now..but it is the morning, so I might have to wait.

Soba Noodle and Tofu Soup with Baby Bok Choy

makes 1 1/2 quarts

Ingredient:

  • 1 tablespoon dried crimini mushrooms
  • 1/4 cup hot water
  • 1 quart vegetable stock
  • 1/4 white onion, sliced
  • soba noodles (a quarter – the coin- amount of noodles)
  • 1-2 baby bok¬†choy’s, separated into individual pieces
  • 1 heaping teaspoon freshly grated ginger
  • 1 heaping teaspoon oyster sauce
  • 1¬†tablespoon hoisin sauce
  • 1 tablespoon soy sauce (low-sodium)
  • 1 squirt (or more) Sriracha
  • 1/4 of a extra firm tofu block, cut into small cubes
  • 1 heaping pinch of freshly chopped cilantro
  • 1 scallion, chopped

Method:

1. Reconstitute the dried crimini mushrooms in hot water, in a small bowl. Let sit.

2. In a medium-sized stockpot, pour vegetable stock. Bring to a rapid simmer. Add onions. Bring back to a rapid simmer and add soba noodles. Cook noodles for 4 minutes. Remove crimini mushrooms from liquid, chop finely. Add 1 tablespoon of the mushroom liquid to the vegetable broth and noodle mixture on the stove. Add the chopped mushrooms as well.

3. Then add ingredients bok choy through Sriracha. Mix to incorporate sauces. Cook for an additional 1 minutes or until soba noodles are done.

4. Turn heat off. Add tofu and stir carefully. Add half of cilantro and chopped scallion. Serve in large warm bowls. Garnish with remaining cilantro and scallion. Enjoy hot!

 

January 23, 2012

Food: Coconut Green Curried Lentils with Sweet Potato.

Yes, I am eating more and more vegetarian meals.

And I am liking it.

This is a spicy dish. Make sure you have a glass of water next to you.

The sweet potato cuts the spicy green curry! It’s one of those perfect combinations. I swear. You are just going to have to try it. For real this time.

Coconut milk. Cilantro…obcessed, if you didn’t know.

Coconut Green Curried Lentils with Sweet Potato

Makes enough for 2 servings

Ingredients:

  • 1 teaspoon Olive oil
  • 1 Sweet Potato, cooked
  • 1/2 can of Coconut milk
  • 1 heaping tablespoon Green Curry Paste
  • 1/4 cup or more Cilantro, chopped
  • salt and pepper
  • Lentils (see note below)

Method:

1.  In a medium-sized saucepan, heat olive oil over medium high heat. Dice sweet potato into medium size bites. Put into saucepan. Saute for a couple of minutes until the sides of the potato pieces are brownish Рtoss occasionally. Turn heat down to medium low. Add coconut milk, curry paste and cilantro.

2. Stir gently to fully incorporate ingredients without breaking apart the potato. Taste and add salt and pepper. Add lentils – I added about 3/4 cup per serving. Heat for 30 seconds, until everything is heated through and combine.

3. Serve and enjoy hot! …add more cilantro to the top for more garnish and color ūüôā

*Cooking Lentils: I don’t measure – this could be a bad thing for you if you are following this recipe to a ‘t’. I poured about 1 cup of lentils into a pot an about 2 1/2 cups of vegetable stock. Bring to a boil, cover slightly and turn down heat for a rapid simmer. Stir occasionally and check the liquid – you may need to add more. Test the lentils for doneness – they should still have somewhat of a bite to them but not be complete baby food – somewhere in the middle is perfect! I would say roughly 20 minutes. In this recipe, I made the lentils the night before and chilled them overnight.

January 17, 2012

Food: Cilantro Sweet Potato Eggs.

I decided to eat a little bit healthier in 2012…in my head. I haven’t told anyone yet.

Focusing more on healthier breakfasts. I love bagels loaded with cream cheese. Actually any bread product slathered in butter or some form of cheese.

Those bread products aren’t really getting me going in the mornings…and they aren’t helping my mid-section either.

So in an effort to start my day off on the right foot…I added sweet potatoes!

This combination is worth a try. Sweetness from the potato, spice of the cilantro, creamy eggs, earthy mushrooms and just plain delicious gouda cheese…

If I had spinach, I would have added it to the eggs too. Next time.

Yes, I ate everything on the plate.

Just ignore that english muffin. It was for the photo shoot, Folks. Purely, used as a prop.

Cilantro Sweet Potato Eggs

enough for 1 serving

Ingredients:

  • 1 tablespoon butter
  • handful of mushrooms, sliced
  • 1/2 sweet potato, diced
  • 2 eggs, scrambled
  • 2 tablespoons milk
  • cilantro, rough chop
  • 2 pinches gouda cheese, grated
  • Kosher salt and freshly ground black pepper

Method:

1. Heat small saucepan over medium heat. Melt butter. Add mushrooms to melted butter and saute until browned. Add eggs and milk (scramble together prior to pouring into pan).

2. Meanwhile, heat sweet potato in microwave for 30-45 seconds or until heated through.

3. When eggs are almost finished, add a heaping pinch of cilantro and gouda. Stir to combine and to finish cooking. Add salt and pepper to taste.

4. Add heated sweet potato to plate. Top with eggs. Sprinkle more cilantro, if desired. Eat right away.

 

November 25, 2011

Food: Siracha and Cilantro Egg Salad Sandwich.

This is a really strange. And you’re probably shaking your head at this combination. Plus since it is the day after Thanksgiving and it has nothing to do with turkey – I’m in turkey overload at the moment…This post is the farthest thing from turkey..but I am thankful for it…

I really like egg salad sandwiches. I can really tell you why. I just like them.

I usually add mayonnaise and Dijon mustard and call it good. But I was feeling the need for some heat.

Siracha is a great condiment for that added heat that some dishes need. I don’t normally think that egg salad needs heat, but its all about trial and error.

I know some people don’t like cilantro. They think it tastes like soap. I don’t understand. It is one of my favorite fresh herbs. I love the spiciness and freshness it adds.

Are egg salad sandwiches only enjoyed in the Summer?

Siracha and Cilantro Egg Salad Sandwich

Yied 1 sandwich

Ingredients:

  • 3 eggs, hard-boiled and cooled
  • 1/4 cup mayonnaise
  • 1-2 teaspoons Siracha (depending on your desired¬†heat level)
  • 1 tablespoon chopped cilantro
  • Kosher Salt
  • Freshly Ground Black Pepper
  • 2 pieces Whole Wheat Nut bread, slightly toasted

Method:

1. Combine all ingredients (eggs through black pepper) in a small bowl. Taste and adjust the Siracha and/or salt/pepper level to desired taste.

2. Spoon egg salad over 1 piece of toasted bread. Top with other piece of bread. Cut in half and chow.


 

April 14, 2011

Food: Vegetarian Fried Rice.

Fried rice isn’t actually deep fat fried rice. I think I may have thought that in my younger years. A light stir fry does the trick. In this recipe the ginger is the key ingredient. The bright and unique flavor of ginger is powerful but doesn’t over power your palate. I don’t know if that makes sense. You will have to make this to find it out for yourself.

What to do with left over cilantro lime rice?  Or any left over rice for that matter?

Vegetarian Fried Rice

Ingredients:

  • 1 tablespoon peanut oil
  • 1/2 cup onion, chopped
  • 1 cup broccoli, chopped into small bite size pieces
  • 1 medium carrot, cut into sticks or into slivers with peeler
  • 1 tablespoon soy sauce
  • 1/2 teaspoon Tamari
  • 1 teaspoon ginger, finely minced
  • 1 tablespoon oyster sauce
  • 1/3 vegetable stock
  • 2 -2 1/2 cups left over rice
  • 2 eggs, whisked together
  • 1 scallion, diced
  • cilantro, chopped

1. Heat peanut oil in medium to large skillet on medium heat. Add onions and saute for 4 minutes, until softened. Add broccoli and carrots. Mix to combine and cook for 2-3 minutes. You want the broccoli to remind crisp and bright green.

2. Mix together Soy sauce, Tamari, ginger, Oyster Sauce and stock. Add half to skillet with vegetables and mix to combine. Bring to a rapid simmer (lots of bubbles but not out of control boiling) – sauce should reduce by 1/3.

3. Turn heat up to medium high heat. Pour rice into skillet. Stir to combine and warm through – 1-2 minutes. Make a ‘well’ in the middle of the rice mixture so that you can see the bottom of the pan. Pour eggs into ‘well’. Let sit for about 1 minute, then stir like you would when you make scrambled eggs. When the eggs are almost done but still a little moist, mix in the rice and vegetables. Remove from heat.

4. Stir in desired amount of cilantro and scallions.

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