Tag Archives: cilantro

Cilantro Tomato Soup

one of my favorite meals is grilled cheese & tomato soup.

now, let’s up the ante   ::   tomato soup with a cilantro infusion and grilled cheese with fontina & brie.    yes.   comfort food, at it’s finest.

throw in a salad and you can call it a well-rounded meal.

busy-bees beware: this soup is not the quickest, but if you have the time, it’s worth it.

i’ll recommend that you make it on a blistery fall/winter day and slurp it up while cuddled under a blanket on the couch watching your favorite show {bonus: fireplace popping in the background} – don’t forget the grilled cheese…great for dipping.

Cilantro Tomato Soup

recipe adapted from: Kalyn’s Kitchen

ingredients

  • 2 medium bundles fresh cilantro {washed}
  • 2 tbsp olive oil
  • 1 large yellow onion, chopped
  • 3 small-med garlic cloves, minced
  • 4 tbsp tomato paste
  • 1.5 tsp cumin
  • 1 tsp paprika
  • 1 28oz can of dice tomatoes {Muir Glen organic fire roasted tomatoes are the best!}
  • 4 cups water
  • 1 tsp coarse sea salt
  • black pepper to taste {I did 10 grinds}
  • dash of cayenne {+1 pinch for more of a kick}
  • 2 tbsp freshly squeezed lime juice

directions

Prepare Cilantro: Cut 2-3 inches off the top of one cilantro bundle {you want to cut off most of the leaves, leaving just a few behind}.  Pick the leaves off the cilantro stalks and set aside about a .5 cup of leaves {this will be used for garnish}.  Finely chop the remaining leaves {great time for the slap-chop!}.   Using kitchen twine, tie the cut cilantro stalks back together along with the other full bundle of cilantro {or separately}.

Heat oil over medium-high heat in a deep, medium-sized pot {I used our 4.5 quart Le Creuset dutch oven}.  Add chopped onion and saute for 5-6 minutes.  Stir in garlic, tomato paste, cumin, and paprika until combined.  Next add entire can of tomatoes {juice included}, water, the cilantro bundle, salt, and pepper. Bring to a boil, then lower heat, cover, and simmer for 30 minutes.

Remove pot from hot burner and allow to cool.  Once cool enough to handle, remove cilantro bundle{s} and discard.  Puree soup with a food processor or blender, working in batches if necessary.  If the consistency looks good to you, you can stop here.  It’s more of a bisque at this point, and I like it smoother.  If you want a smoother soup too, use a fine mesh strainer to work the soup through, discarding the “pulp”. {I added about a tablespoon of “pulp” into mine before tossing the rest}

Return soup to pot and warm it over medium-heat.  Stir in the cayenne pepper, lime juice and the chopped cilantro.  Once heated throughout it’s ready to serve.  Garnish with a dollop of plain Greek yogurt and a few cilantro leaves… Enjoy!!

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Bob’s Salsa

so, it’s been awhile. . . how is everyone?!  . . .anyone still there? ?  i hope so!

my dad {bob … baab … boob, or whatever you might call him} makes a mean {& delicious} salsa. 

the only issue i have ever had with it {past tense} was the heat. you see, i didn’t like spicy foods when i was younger -i missed out on a lot of good stuff!  so reader beware, this salsa can pack a bit of a punch, but now, that’s what i  l o v e  about it!

we made this salsa for a lazy football sunday the other week.  that’s my favorite part about sundays… football & food – emphasis on the food, though i do love me some football, especially when we play pick’ems!  {pick’ems: go through all the games for the week and pick which team you think will win}

and because i am the one that’s writing this, i get to throw in that i’m pretty darn good at it… sometimes i think matt wishes he had my talent  : )

i hate to share my secret for predicting the winning team, but i’ll give you a hint: teams always play better when their outfits {uniforms} are cuter.  hey, good luck to you!

Bob’s Salsa

an original recipe from my dad {slightly adapted by matt & rachel’s kitchen}

ingredients

  • 3 large tomatoes diced + 1 small, if desired {for chunky} diced {we used heirlooms in this recipe, hence the lack of a rich red color}
  • 1 medium purple onion, chopped
  • 1 bunch cilantro, leaves chopped
  • 2-3 jalapenos, diced {majority of seeds/insides removed for less heat}
  • 5 tbsp fresh lime juice
  • .5 tsp salt
  • .5 tsp black pepper
  • .5 tsp red pepper flakes
  • drizzle of olive oil

directions

Mix 3 large diced tomatoes, chopped onion, chopped cilantro, diced jalapenos, lime juice, salt, pepper, pepper flakes and olive oil in a large bowl.  Add mixture to blender or food processor and pulse on low for 10 seconds or so.

Once salsa reaches desired consistency, pour back into bowl and if desired, add the smaller diced tomato to add a little “chunk” to your dip.

as specified from Bob: serve with your favorite chips {here are ours} and an “adult beverage” or two…   enjoy!!

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Spicy Black Bean Burgers (w/ avocado topping)

hang on,   before you cringe at the idea of eating a “veggie burger” hear us out, we’re meat-eaters too. in fact, a big juicy burger is one of our favorite meals.

but there is something special about these meatless burgers; they’re not like the patties you’ll find in your grocer’s freezer aisle, or at the new hipster/vegan/hippie hangout down the street.

these are satiating burgers filled with beans and spices and herb g o o d n e s s. don’t tell your man and serve them to him as a ‘burger’ …they are surprisingly similar to the cow-version visually…

Spicy Black Bean Burgers

adapted from: “Recipe of the Week: Burgers,” by Sally Sampson (Wiley). {recipe states that it makes 4 burgers, but we find that it yields 5 or 6}

ingredients

  • 4 cups cooked, rinsed and drained black beans {we use 2-15oz cans}
  • .5 cup panko breadcrumbs
  • 2 large eggs
  • 5 scallions, both white & green parts, minced
  • 4-5 tbsp cilantro, chopped {we love our cilantro, we use 5}
  • 2 garlic cloves, minced
  • 2 tsp ground cumin
  • 1.5 tsp dried oregano
  • 1-2 tsp crushed red pepper {we use 1.5}
  • kosher salt, to taste
  • freshly ground black pepper, to taste

directions

Place 2 cups (or 1 can) of the black beans in the bowl of a food processor fitted with a steel blade and pulse until chunky.

 !!Absent Appliance Alert!! – since we don’t have a food processor, we put the beans directly into a large mixing bowl and use a potato-masher to, well, mash them! does the trick!

Transfer beans from processor to a large mixing bowl, add the remaining whole black beans, along with the panko, scallions, basil, garlic, cumin, oregano, and red pepper flakes and mix until combined.  Add eggs and mix again until well combined.

Divide the mixture into desired portions [original recipe suggests 4 portions of 3/4-1in. thick patties].  Toss the portions back and forth between your hands {after they’ve been washed, for goodness sake!!}.  Set on a plate and sprinkle the patties with salt and pepper.  Place a large cast-iron skillet over high heat and when it is hot, but not smoking, add the burgers to the dry pan.  Cook until well seared on both sides and heated throughout, about 4-5 minutes each side.  Serve with Avocado Topping {recipe below} & enjoy!!

Avocado Topping

Original Recipe from: Matt & Rachel’s Kitchen **not to be confused with our famous guacamole!**

ingredients

  • 2 ripe avocados
  • half a lime
  • half a white onion, chopped {the “slap-chop” saves lives here…}
  • 3-4 tbsp of cilantro, chopped {or more, if you love it like we do!}
  • .25 tsp garlic salt
  • 1/8 tsp cumin
  • sea salt, to taste

directions

Halve the avocados, removing & discarding the pit.  Use a spoon to scoop out the avocado into a medium mixing bowl. Depending on the ripeness of the avocados, you may be able to mash them easily with your average cereal-spoon, but I find that a potato-masher does a great job to “cream” the avocado into a lovely texture. Halve the lime-half {which will create 2 quarters… look at that math!} – and squeeze the juice onto the mashed avocado.  Use a spoon to mix in.

Add chopped onion and cilantro.  {Just a note: We pick the cilantro leaves off their ‘stalks’ which can be time consuming, but so worth it!  To save a little time, you can use a slap-chop -if you own one- for both the onion and cilantro.}

Add the garlic salt and cumin.  Take a little taste to see if your tastebuds desire a little more salt, then add sea-salt as desired.  {We found that only a couple twists of our salt-grinder was needed}  Enjoy!!

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