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Posts Tagged ‘cilantro’

I am always excited to try a vegetable as a wrap rather than using the traditional wrap or bread that is usually full of refined carbohydrates. Our bodies thrive off of eating living foods rather than empty carbs, so  ditch the breads and tortillas and try a collard leaf instead! These collard burritos have become my favorite meal. They are so satisfying and packed with flavor and, most importantly, disease-fighting nutrients.

In this recipe you will be able to use your CSA collard leaves, cilantro, and kale. I combine veggies with quinoa, black beans, and mexican spices, and roll them into a wrap. So far collards have been the easiest green to use as a wrap, because they are not as fragile and don’t tear easily.

 

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INGREDIENTS:

4-6 large collard leaves washed

1 C quinoa

1 diced orange bell pepper

1/2 small onion diced

1 avocado diced

1 can black beans drained

handful of chopped kale leaves (any variety)

approx 1/2 C extra virgin olive oil

1-2 limes juiced

a handful of cilantro leaves

Mexican seasonings to taste (cumin, smoked paprika, garlic, red pepper, salt & pepper)

Jalapenos to taste

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First, begin cooking your quinoa. Quinoa cooks a lot like rice except more quickly, and the measurements are the same….

1 cup quinoa:2 cups water…. bring to a boil, and then turn to low and simmer with lid on until water is absorbed (usually about 10-15minutes).

While that cooks…..

Remove the hard stems from the collards to make them more pliable. Bring a large wok or pot of water to a boil and submerge the collard leaves for only a minute or two. Remove, dry, and set aside. Flash boiling the leaves makes them easier to fold into a wrap. But, it is important to only do so for a minute or two so that the leaf is still durable enough to wrap.

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IMG_3428Once the quinoa is done, allow to cool a bit. Then, mix all the other ingredients with the quinoa. Taste the mixture and add any more seasonings or spice that you desire.

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Next is the fun part! Wrap your collard leaf with the quinoa filling. Fold the ends in first, wrap, and cut in half. I serve them with salsa.

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You will most likely have some leftover. You can also you your big CSA lettuce leaves as wraps or eat it by itself. Enjoy!!

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My husband and I can always eat Mexican food! The past several years I’ve been creating new ways to get our Mexican fix without sacrificing our healthy way of eating. One thing I’ve been making a lot is slaw. We have been trying to incorporate as much raw food into our diet as possible, so a slaw packed with fresh raw veggies is a perfect meal. Who knew you could satisfy your Mexican craving while eating raw!

This is a great way to use all your different farm veggies. I diced up our farm tomatoes, mini peppers, purple onion, and cucumber for this slaw. I whisked avocado into my dressing instead of using mayonnaise to add a little creamy richness.

INGREDIENTS:

Dressing:

1/2 C extra virgin olive oil

1/3 C fresh lime juice

2 cloves of garlic

1/2 avocado

i use the following seasonings to taste:

salt&pepper

chipotle pepper

smokey paprika

cumin

Slaw:

1 bag purple cabbage shredded

1 bag broccoli slaw

1-2 diced tomatoes

Sliced peppers (I used all the small farm peppers)

1/2 purple onion diced

1 small cucumber diced

Fresh chopped cilantro

1 can black beans

I added a little corn relish from Trader Joes that I had on hand, but you can just use a little plain corn too.

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To make the dressing whisk all the ingredients together adding each seasoning a little at a time and tasting.

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Next chop your veggies and combine all the slaw ingredients together.

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Pour the dressing over the slaw and toss. You may not need to use all your dressing.

I served my slaw inside one of the pretty yellow farm peppers.

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The next day, for lunch. I had the slaw on top of greens. It was even yummier the next day!

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I love this little salad I threw together today! I just wanted something refreshing and healthy, so I grabbed our CSA cucumbers and onion and got to slicing. I whisked together some rice vinegar, agave, and salt and pepper.  These few ingredients combine to make a perfect summer snack. Better than pickles! (And this is coming from a pregnant woman!)

Ingredients:

  • 2 cucumbers
  • 3 T rice vinegar
  • 1 T agave nectar
  • salt and pepper
  • 1 small thinly sliced onion
  •  Fresh chopped cilantro to taste

 

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Slice the cucumber and onion (i ended up only using half of my onion). Chop your cilantro and combine all three in a bowl. In a separate bowl whisk the vinegar, agave, and salt and pepper. Pour that mixture over the veggies and stir in together. Let sit in the fridge for a bit before you serve, so the flavors can marry.

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Taste and add as much cilantro as you want… Cucumber and cilantro is an amazing pair! Enjoy

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I love cilantro, and was so pleased to get two big bunches of it last week. I have lots of great cilantro recipes, but I wanted to try something new this week that would incorporate the lettuce from the CSA also. Most of my cilantro recipes are hot dishes, so this cool salad is a nice change of pace. It makes a nice side or can work as a vegetarian entree.

Cilantro and Lettuce

Keep your cilantro in a glass of water in the refrigerator to make it last longer.

Ingredients

  • lettuce, 1/2 head washed and torn in pieces
  • tomatoes diced
  • 1/2 bunch of cilantro
  • 1 can of chickpeas, drained and rinsed
  • 1/2 cup diced leeks
  • 1 tsp chili powder
  • 1/2 tsp cumin
  • 1 TBSP minced garlic
  • 1 TBSP olive oil
  • 2 TBSPs lime juice
  • salt and pepper to taste

Chickpeas with Seasoning

1. Toss the chickpeas and leeks with the chili powder, cumin, garlic, oil, lime juice and salt and pepper. Warm on the stove over low-medium heat for about 10 minutes to soften the onions and beans and meld flavors. Be sure not to overcook them or dry them out.

2. When finished, toss the bean mixture with the lettuce, cilantro and tomatoes in a bowl. Enjoy!

Chickpea and Cilantro Salad

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Shrimp Veracruz

This dish is similar to the last recipe I posted, with a bunch of vegetables mixed up and served over rice – but with quite a different flavor. We’ve always loved ordering this when eating out, but we like it so much more now that we’ve got the hang of making it at home. Try this in the summer or early fall to use your pretty tomatoes and green peppers, and of course, lots of cilantro! The cilantro and lime really make this meal.

Ingredients

  • 1 TBSP oil
  • 1 TBSP minced garlic
  • 1 leek or onion diced
  • 1 jalapeno pepper de-seeded and diced
  • 1 green bell pepper diced
  • 1/2 cup diced olives
  • 1 TBSP capers
  • 2 cups shrimp, peeled and deveined
  • 2 tomatoes diced
  • 1 TBSP corn starch
  • 2 TBSP water
  • 1 bay leaf
  • 1/2 tsp salt
  • 1/2 tsp sugar
  • 1/3 cup cilantro minced
  • 2-3 cups cooked rice
  • lime juice

1. Heat the oil and garlic in a pan. Add the onion, jalapeno, bell pepper, olives, capers and shrimp. If you don’t have all of these ingredients, it’s okay to work with what you have. Capers can be purchased near the pickles at your grocery store. Saute the vegetables until the onions are translucent.

2. Add the tomatoes. Do the remaining steps quickly so that the tomatoes don’t over cook.

3. Mix 1 TBSP cornstarch with 2 TBSPs water, then add the mixture to the vegetables. Add the bay leaf, salt, and sugar and stir in. Add more water if the texture becomes too gummy.

4. Finally, add the cilantro and continue to saute for 2 minutes. Don’t skimp on the cilantro!

Serve over rice with fresh squeezed lime juice.

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We are swimming in tomatoes! Sometimes Ray will come and drop off 3 -5 yellow crates full of them on the dining room table for me to do something with. So, what do I do?

At our house, salsa is a main staple, especially for Ray. He has asked me to make him 100 pints of salsa. I have made about 55 so far, and about 10 have already been consumed! I am making about 48 more today,  so not too many more now! Anyways, that is one of our favorite ways to use up all those tomatoes. Here is the recipe that we have been using that we like, but I am now exploring some other recipes as well.

makes about ten 8-ounce jars or 5 pint jars
Ingredients
  • 7 cups chopped cored peeled tomatoes (I do not worry about peeling them, no complaints so far)
  • 2 cups chopped onion
  • 1 cup coarsely chopped green bell pepper
  • 8 jalapeno peppers, seeded and finely chopped (for a hotter salsa, leave the seeds)
  • 3 cloves garlic, finely chopped
  • 1 can (5.5 ounce) tomato paste
  • 3/4 cup white vinegar
  • 1/2 cup loosely packed finely chopped cilantro
  • 1/2 tsp ground cumin
  1. In a large stainless steel saucepan, combine tomatoes, onions, green pepper, jalapeno peppers, garlic, tomato paste, vinegar, cilantro and cumin. Bring to a boil over medium-high heat, stirring constantly. Reduce heat and boil gently, stirring frequently, until thickened, about 30 minutes.
  2. Meanwhile, prepare canner, jars and lids.
  3. Ladle hot salsa into hot jars, leaving 1/2 inch headspace. Remove air bubbles and adjust headspace, if necessary, by adding hot salsa. Wipe rim. Center lid on jar. Screw band down until resistance is met, then increase to fingertip-tight.
  4. Place jars in canner, ensuring they are completely covered with water. Bring to a boil and process both 8-ounce and pint jars for 20 minutes. Remove canner lid. Wait 5 minutes, then remove jars, cool, and store.

Tip: If you have a food processor, it really makes the job of chopping all the veggies faster. Ray actually likes a salsa a little more “blended” not so chunky, so it works great for us.

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