cilantro

Posts Tagged ‘cilantro’

Broccoli & Black Bean Salad

One of the walls in our dining area is painted with chalkboard paint. It’s been a fun way to write little notes and make semi-permanent wall art, but the other day I noticed Scott had drawn up this message: 2013, The Year To:

I’ve often said here that I’m not one for New Year’s resolutions, but I’d be a liar if I told you the thought of them still doesn’t cross my mind. How can it not, especially with blogs these days posting the things they accomplished in the previous year and what they are aspiring to do more of in the year to come. And I think that’s great. Maybe I’m just a little more introverted in my goals then some and feel no pressure to exclaim the next big thing I want to come into my life.

So when I saw the first thing Scott had written, it got me thinking. He wrote “eat pancakes with a fork and knife.” And coincidentally he did that that very morning. I thought about small changes. Changes that may seem minor, but without them the whole picture can sometimes be lost.

In the days that followed, I wrote down a few silly things in the same general category, but then I read about the Peace Pilgram. A lady named Mildred Norman, who in 1953 set her New Year’s goal of walking across the entire country for peace. She left everything behind, except the clothes she wore and called herself Peace Pilgrim. But get this, she walked for 28 years. Twenty eight years people! And not once did she ever use money, she got by on the generosity of strangers. She was quoted saying the following:

“I own only what I wear and carry. I just walk until given shelter, fast until given food,” she said at the time. “I don’t even ask; it’s given without asking. I tell you, people are good. There’s a spark of good in everybody.”

I just love that. She has to be one of the most beautiful and inspiring people I’ve read about in awhile. She also said:

“The world is like a mirror: If you smile at it, it smiles at you.”

This is something I’ve always strongly felt in myself, but never could describe in words, but it’s so true! I feel everyday my strengths and weaknesses, but looking at the world positively and truthfully and genuinely being excited for each new day and opportunity is something I value in myself and others greatly. And I do believe that because I have this outlook I am surrounded by, and meet, so many amazing people.

Norman’s goal was considerably large and life changing the day she made it, but she followed through and spread her important message. I’d love to tell you that my goal is to walk from the west coast to the east in the name of peace, but with a loving husband, family & friends and life I would not want to leave behind, that is not my goal for the year. What I can do, is take away a smaller portion of the whole story; to smile more and see the good in everyone.

Peace and love to you all in 2013.

Broccoli & Black Bean Salad / serves 4
The next day I used the leftovers inside of a couple of warmed corn tortillas and called them broccos; they were delicious. Add in some cheese at the end if you like. I think a nice feta or cotija would work well.

1 bunch broccoli, chopped into bite sized florets
1 cup black beans
1 avocado, cut into small cubes
1 tablespoon white miso
1/8 teaspoon chipotle chile powder
1 teaspoon ground cumin
juice of 1/2 a lemon
salt to taste

Bring a large pot of salted water to boil. Add the broccoli florets and let simmer for about 1 minute or until the broccoli is bright green and slightly tender. Drain and allow to cool slightly under cold water or in an ice bath. Then place the broccoli in a large in a large serving bowl and add the black beans and half the avocado.

In a small food processor or mortar and pestle, combine half the avocado, miso, spices, and lemon juice. Pour over the salad and toss to combine. Season with salt to taste and serve.

Gluten-Free, Proteins, Salads, Sides, Vegan, Vegetables

Roasted Acorn Squash & Black Bean Tandoori Enchiladas

This weekend was ordinary and I say that with an excited smile in my voice, because running a graphic design and handmade business with your husband is not exactly high up on the ordinary list. Between packing up your car so full with product you can’t see out the back window, then driving hundreds of miles for craft shows several times a year; to meeting with clients on skype to discuss color and font choices for their logo, I never thought this would be a way of life for me. Don’t get me wrong, I love it. I just mean, I don’t really think many in my generation grew up saying they wanted to be a business owner or freelancer and blogger wasn’t even a term thought of yet.

We were in LA on a very hot July weekend this year and during one of the shows (maybe I was wary from the heat) I had this moment in my mind that drifted to looking at the two of us sitting there from another prospective. I turned to Scott and said “We live such a weird life. It’s kinda like we’re modern day gypsies that have iphone’s, mac computers, and tweet. I wonder what everyone here thinks when they see this (amazing) group of people all spread out selling their products?” It’s not that I really care what other’s think, but I think there are a few who don’t realize this is how we make a living, it’s not just a hobby for us. And it’s really true, we’ve made friends with artists from OR, to CA, to TX and NY doing the same thing. We all travel to these shows and each time we get the same questions, “You actually made this?” Our response, “Yes, we did.” Some people really get it and it’s such an amazing experience to see somthing you’ve made go from your hands into another’s. And then there’s those that don’t. We take it with a grain of salt.

We’re trying to get into the habit of no work on the weekends, unless we have major deadlines. So, when I woke up on Saturday, to the sound of rain on the roof, I took it in. The house was cold and made me linger under the covers just a little longer. We haven’t needed to turn on our heat yet, we’re trying to see if we can make it to November and I keep counting the days off in my head. Luckily, the temperature hasn’t dropped down below 60 degrees, but still, I’m dressed in layers and keep my hands wrapped around endless mugs of tea.

We spent the day doing odd chores around the house. I pulled up the last of the tomato plants and admired the progress of the brussels sprouts. I made applesauce from a large box my mom dropped off for us the week before. Scott discovered a new treasure buried in our yard. It was an old Ford model T wheel with wooden spokes. I think we may give it to my dad. Sunday, Scott left around 6am to go fly fishing with a friend. I was out of bed not to long after and enjoyed the morning and afternoon reading, sewing, making enchiladas, and filling the silence with a little of this, this, and this.

A couple weeks ago I made Sarah’s (from My New Roots) Tandoori Cauliflower. It was a pretty fantastic way to serve cauliflower and it left me with a little jar of the tandoori spice mix leftover. Considering I really like my winter squash cooked with lots of spice, rather then the sweet side, I thought it’d make a good fit. Keeping with the warm comfort food theme, I decided to roast some acorn squash, mix it with black beans and the tandoori, wrap it all up in corn tortillas, smother it with fresh tomato (last ones from the garden) enchilada sauce, and top it all off with cheese. It was the perfect ordinary weekend if you ask me.

Roasted Acorn Squash & Black Bean Tandoori Enchiladas / serves 6
I think any Winter squash would work great in the recipe, besides spaghetti squash. And to make this quicker feel free to use your favorite enchilada sauce from a can, I just couldn’t bare to let my last tomatoes go to waste.

1 acorn squash, sliced in half, seeds removed then sliced into 6 wedges
olive oil for brushing
2 cups (or one 14oz. can drained) black beans
2 heaping teaspoons Sarah’s Tandoori spice mix
1 cup shredded Monterey jack cheese, divided (more or less depending on preference)
about 2 cups enchilada sauce (recipe below) or from your favorite enchilada sauce
10-12 5-inch corn tortillas
cilantro, for garnish (optional)
avocado, for garnish (optional)

Preheat the oven to 400F.

Place the squash on a baking sheet and brush generously with olive oil. Bake for about 30-35 minutes or until tender when pierced with a fork. Turn the oven down to 350F.

While the squash is roasting I like to lightly char my tortillas by heating a cast iron pan over high heat and letting them get all toasty and browned/gently blackened on each side. This is totally optional, but an easy step if you want to add some visual appeal and a little smoky flavor.

Cool the squash enough to handle, then either peel the skin and chop into pieces or scoop it out and combine with the black beans, tandoori, and 3/4 cup of the cheese. Fill the bottom of a baking dish with enough enchilada sauce to coat the bottom. Grab a tortilla and fill it with about 1/3 cup of the black bean mixture, carefully roll in the sides and lay it seem side down in the sauce. Repeat until you’ve used up all the filling. Top with the rest of the enchilada sauce and cheese and bake in the oven for 20-25 minutes or until cheese has melted and the filling is warmed through. Cool slightly and serve with cilantro and avocado.

fresh tomato enchilada sauce
2 1/2 pounds tomatoes
olive oil
1 small onion, roughly chopped
3 garlic cloves, roughly chopped
1 teaspoon chile powder
1 teaspoon ground cumin
1/2 teaspoon salt

Roast the tomatoes at 425F for about 20-25 minutes or until the skins begin to split open.

Meanwhile, heat a sauce pot over medium heat. Add enough olive oil to coat the bottom, then stir in the onion and garlic. Cook until the onion softens and starts to turn golden. Stir in the chile powder and cumin and cook another minute.

Toss in the roasted tomatoes and gently smash with the back of a wooden spoon. Using an immersion blender, puree the mixture until smooth. Stir in salt to taste. Gently simmer uncovered for another 10 minutes. Use immediately or let cool and store covered in the fridge for several days.

Fall, Gluten-Free, Proteins, Vegetables, Winter

Spicy Blackened Green Beans & Corn

Summer has taken hold of me, as is usually does, and because it’s always so short here in the Pacific NW, I’m enjoying it while I can. This explains my lack of posting here (among a very busy work schedule), but I just had to share this recipe while corn is still in season.

I love just about any vegetable slightly charred, but I had never cooked green beans this way before, so I pulled out my favorite cast iron pan and gave it a go. I’ve made this dish at least five times by now and I still haven’t tired of it. It may remain in rotation up until the green beans get pulled from the garden and I can no longer get corn at the market. I love fresh corn on the cob this time of year and it adds the perfect slightly sweet balance to the heat here.

Hope you all are having a great Summer! Can you believe that September is only a few short weeks away? That means it’s almost Fall!

Spicy Blackened Green Beans & Corn / serves 4
Jalapeño’s can really vary in heat. Start with one and if you want something spicier, add another. If you dislike cilantro or want a different flavor, I’ve tried this with basil too and it’s just as good. Also, everything cooks relatively quickly here, so you’ll want to make sure your prep work is finished before starting.

2 tablespoons ghee or high heat oil if you’re vegan
1 1/2 lbs. green beans, washed and ends trimmed
2 cloves garlic, sliced or finely chopped
1-2 ears corn, shucked and kernels removed
1 jalapeño, seeded and finely chopped
1/4 of a red onion, thinly sliced
juice of one small lime
big handful of cilantro, roughly chopped
salt to taste

Place a heavy pan over medium-high heat, once hot add the ghee. Add the green beans along with a pinch of salt and give everything a good toss. Cook stirring occasionally until the beans get blistered and blackened skin and they turn a vibrant green, about 10 minutes.

Once the beans look nice and charred, lower the heat to medium and toss in the garlic. Cook for another minute, then add in the corn, jalapeño, and red onion, give everything a good stir and cook for another 2 minutes. Remove from heat, squeeze lime juice over everything, stir in the cilantro, and season with salt to taste.

Bread, Gluten-Free, Sides, Summer, Vegan, Vegetables

Arugula, Wild Rice & Apricot Salad

We got back late last night from our week and a half road trip to San Francisco and Los Angeles. We had such a great time and I’ll share a few highlights once we’ve settled back into a routine. I’m currently enjoying how good it feels just to be home.

Before leaving, I created a salad recipe for Free People’s BLDG 25 blog. It’s full of things I’m craving right now (since road trips don’t always include as much fresh produce as I like) and I can’t wait to get back into the kitchen. I think my garden can hardly wait too, it’s looking like a jungle out there!

Arugula, Wild Rice & Apricot Salad / serves 4

2/3 cups wild rice
1 bunch arugula
3-4 fresh apricots (2-3 nectarines or peaches would also work)
1 avocado
1/2 bunch cilantro, roughly chopped
1/3 cup roasted unsalted almonds, roughly chopped

dressing
3 tablespoons fresh lemon juice
3 tablespoons olive oil
2 teaspoons raw honey (use sugar if making vegan)
1/2 teaspoon ground cumin
salt to taste

Rinse the rice. Bring 2 1/2 cups water to a boil. Add the rice, then turn the heat down to a simmer, cover and cook until the water has been absorbed and the rice becomes tender, about 35-40 minutes. Remove from heat and set aside to cool slightly.

Meanwhile, in a small bowl whisk together all ingredients for the dressing, set aside.

Place the wild rice, arugula, apricots, avocado, and cilantro in a large bowl, pour over the dressing and toss to combine. Toss in the almonds just before serving.

Fruits, Gluten-Free, Sides, Vegan, Vegetables

Tomato Salsa

For me, having a food blog is sometimes more than just sharing new recipes, techniques, and pretty pictures. Ultimately, I started writing and posting here as a way to explore my other creative passions (photography and food) aside from strictly designing all day. It has proved to be a great outlet and place for me to share and network with an amazing community. It has also become a place for me to tell stories that intertwine with my life. I love that I can look back and I’ve basically documented what I was doing at the time. So, before you pass this recipe up as just another salsa recipe, I invite you to read what this salsa really means to me and let me tell you a story about how I met my husband and became a little more confidant in the kitchen.

It starts with the first time I tasted this salsa. It was Summer and my Mexican-American aunt who lives in California was up for a visit. I had to of been in junior high at the time, so food was probably the last thing on my mind, but she made this salsa and brought it to my parent’s place and I could not for the life of me stop eating it. It was the freshest salsa I had ever eaten; chunky, with just the right amount of flavor and spiciness to every bite. I remember my mom and I declaring that she had to give us the recipe and teach us how to make it. She is seriously one of the kindest women in my family and quickly obliged.

I was already relatively comfortable baking in the kitchen, it was one of the first things my mom taught me, but cooking was still relatively new to me. So when my aunt set out all the ingredients and started to prepare the salsa, I was baffled. Where’s the recipe? How do you know how much to put in? She laughed at this, she never used a recipe when she made salsa, it was all about taste, memory, and just going for it. It was probably the best advise I learned about cooking and something I strongly encourage others to do as well.

Fast forward to my collage years. It was the Summer of 2004 when I took a seat in my public speaking class (a required class, seriously) while attending art school. In walked Scott and it may have been love at first sight, I’m not really sure, I just remember wanting him to sit next to me so badly. He didn’t by the way, but later claimed he wanted to, but was a bit shy. It was an 11 week class, 1 class per week and I don’t think it was until week 9 that either one of us had gotten up enough courage to even utter our first words to each other. Although, by now we had both given several speeches to the class about ourselves.

Week 9 however, was our “how to” speech. We had to explain something we knew how to do really well in front of the class and of all things I choose this salsa. It was perfect. By now my 19 year old self had made salsa enough times to have that memory and I was excited to have something to share with the class where everyone could be a part of what I made. The teachers critique was that I had to many moments of silence while I was chopping everything, I wasn’t planning on becoming the next cooking show sensation, so I was fine with that. What I was most excited about was Scott telling me it was the best salsa he had ever tasted. I swear the salsa sealed the deal and got us to start talking, as food should and usually does. We spent the rest of the Summer inseparable, we got our first apartment together that Winter, and we are celebrating our 2nd wedding anniversary on the 1st of August.

Slave Free Tomatoes
I’ve been a pretty conscious eater for most of my mid to late twenties. I shop at my farmers market, joined a CSA, I’m a member at my local coop, and now I have my own garden. These aren’t always choices everyone can make, but when I hear that the US is still using slavery to grow tomatoes, it gets me fired up. Honestly, I didn’t even know about this until several weeks ago and I’m guessing many of you didn’t know either. This can change though.

When Nicole put together an event to raise awareness of slave free tomatoes, I instantly connected. Reaching out to people, gathering ideas, and listening can be the first step in the direction of change. If you would like to get involved the first step is to send letters to supermarket CEOs using this link. It takes less than a minute to do. You can also shop at Whole Foods and Trader Joes, two large grocery stores that encourage slave free tomatoes. Without pressure from consumers, policies will not change. Let’s do this! And again, thank you to Nicole for organizing and reaching out.

Tomato Salsa

This is less of a recipe and more of a suggestion based on taste. Use it as your guide, not your recipe. I now make my version of this without the tomato sauce most of the time, but have included it because it’s the way my aunt makes it. It’s maybe more like a pico de gallo, but I still love it. Adding more tomatoes and/or sauce will help cool down the heat if you get a little crazy with the jalapeño. I recommend Roma’s when making salsa because they have less liquid than the bigger guys, which keeps the salsa less watery.

5 Roma tomatoes, roughly chopped
1/2 white onion, roughly chopped
1 jalepeño, seeded and finely chopped
1 clove garlic, minced
1/2 bunch cilantro, roughly chopped
2-3 green onions, white and light green parts only, chopped
juice of 1 lime
2-4 tablespoon tomato sauce (optional)
salt to taste

Combine everything in a large bowl, seasoning to taste with salt. Adding more or less based on your preference.

Eat at room temperature or if you want to make ahead, cover and place in the fridge. Give it a good stir before serving, as some of the tomato liquid will have settled at the bottom.

Gluten-Free, Sides, Summer, Vegan, Vegetables

Good Things Grow

healthy recipes & photography