If you have extra cilantro, and don't know what do with it; here is your solution! I find that cilantro is one of those things people plant a lot of: and then it all comes on at once and they don't know what to do with all of it, so here is an idea...
Ingredients:
2 cups packed fresh cilantro leaves
3/4 cup hulled pepitas (raw pumpkin seeds), toasted
1/2 grated Cotija cheese
2 cloves garlic, crushed
1 cup plus 2 Tbs. canola, grapeseed, or neutral oil
1 tsp. grated lime zest
2 Tbs. freshly squeezed lime juice
1 1/4 tsp. salt
1/2 tsp. fresh ground pepper (black)
~ Place cilantro, pepitas, Cotija, and the garlic in a food processor and blend until just smooth. With motor running, add the oil in a slow, steady stream. Transfer mixture to a bowl, and stir in the lime zest, juice, salt, and pepper.
Use quickly. Can be stored in the refrigerator for two days. Or, in an airtight container for one month in the freezer.
Wednesday, August 31, 2011
Savory Yellow and Green Zucchini Pancakes
These pancakes resemble (in looks) latkes. Makes approximately 12 pancakes.
Ingredients:
2 cups of grated zucchini (a mix of green and yellow)
1/2 yellow onion
1/2 tsp. salt
1 egg, lightly beaten
2 cloves garlic, minced
1 Tbs. all-pupose flour
1 Tbs. fresh marjoram, chopped
1/2 tsp. ground pepper
1-2 Tbs. vegetable oil
~ Trim all zucchini; but do not peel. Shred the zucchini, then the onion. In a bowl, toss the shredded zucchini with the salt. Let stand for 5 minutes. Using your hands, squeeze the zucchini to remove excess liquid. Add the onion, egg, garlic, flour, marjoram, and pepper to the zucchini. Mix well.
Pour about 1 Tbs. of the vegetable oil into the bottom of a large frying pan to form a thin film, and place over medium-high heat. When the pan is hot, working in batches, drop in the squash mixture, using a heaping tablespoon for each pancake. Using the back of a spoon, press on the top of each spoonful to from a pancake a scant 1/2 inch thick. Fry until golden brown on the underside, 3-4 minutes. Turn and continue to fry until golden brown the second side, 2-3 minutes longer. Transfer to a warmed platter and keep warm. Repeat until all the squash mixture is used, adding more oil to the pan as needed.
Serve pancakes hot.
Tip: Use zucchini that is thin skinned, because thick skins can have a bitter taste.
Ingredients:
2 cups of grated zucchini (a mix of green and yellow)
1/2 yellow onion
1/2 tsp. salt
1 egg, lightly beaten
2 cloves garlic, minced
1 Tbs. all-pupose flour
1 Tbs. fresh marjoram, chopped
1/2 tsp. ground pepper
1-2 Tbs. vegetable oil
~ Trim all zucchini; but do not peel. Shred the zucchini, then the onion. In a bowl, toss the shredded zucchini with the salt. Let stand for 5 minutes. Using your hands, squeeze the zucchini to remove excess liquid. Add the onion, egg, garlic, flour, marjoram, and pepper to the zucchini. Mix well.
Pour about 1 Tbs. of the vegetable oil into the bottom of a large frying pan to form a thin film, and place over medium-high heat. When the pan is hot, working in batches, drop in the squash mixture, using a heaping tablespoon for each pancake. Using the back of a spoon, press on the top of each spoonful to from a pancake a scant 1/2 inch thick. Fry until golden brown on the underside, 3-4 minutes. Turn and continue to fry until golden brown the second side, 2-3 minutes longer. Transfer to a warmed platter and keep warm. Repeat until all the squash mixture is used, adding more oil to the pan as needed.
Serve pancakes hot.
Tip: Use zucchini that is thin skinned, because thick skins can have a bitter taste.
Sunday, August 28, 2011
Zucchini Bread
This bread goes quick in my house! I love it; for a snack or dessert.
Makes 2 loaves.
Ingredients:
3 cups shredded zucchini (2-3 medium)
1 2/3 cups sugar
2/3 cup vegetable oil
2 tsp. vanilla
4 large eggs
3 cups all-purpose flour (whole wheat flour may be used)
2 tsp. baking soda
1 tsp. salt
1 tsp. ground cinnamon
1/2 tsp. ground cloves
1/2 tsp. baking soda
1/2 cup coarsely chopped nuts (optional)
1/2 cup raisins (optional)
~ Move oven rack to low position so that tops of pans will in the centre of the oven. Heat oven to 350 F. Grease (with shortening) and flour two 8x4 inch loaf pans, or one 9x5 inch loaf pan.
In a large bowl, stir zucchini, sugar, oil, vanilla and eggs until well mixed. Stir in remaining ingredients, except nuts and raisins. Stir in nuts and raisins. Divide batter evenly between two 8 inch pans or pour onto one 9-inch pan.
Bake 8-inch loaves 50-60 minutes, 9-inch loaf 1 hour and 10 minutes to 1 hour and 20 minutes, or toothpick inserted in centre comes out clean. Cool ten minutes in pans on wire rack.
Loosen sides of loaves from pans; remove from pans and place top side up on wire rack. Cool completely, about two hours. Refrigerates for up to 10 days.
Makes 2 loaves.
Ingredients:
3 cups shredded zucchini (2-3 medium)
1 2/3 cups sugar
2/3 cup vegetable oil
2 tsp. vanilla
4 large eggs
3 cups all-purpose flour (whole wheat flour may be used)
2 tsp. baking soda
1 tsp. salt
1 tsp. ground cinnamon
1/2 tsp. ground cloves
1/2 tsp. baking soda
1/2 cup coarsely chopped nuts (optional)
1/2 cup raisins (optional)
~ Move oven rack to low position so that tops of pans will in the centre of the oven. Heat oven to 350 F. Grease (with shortening) and flour two 8x4 inch loaf pans, or one 9x5 inch loaf pan.
In a large bowl, stir zucchini, sugar, oil, vanilla and eggs until well mixed. Stir in remaining ingredients, except nuts and raisins. Stir in nuts and raisins. Divide batter evenly between two 8 inch pans or pour onto one 9-inch pan.
Bake 8-inch loaves 50-60 minutes, 9-inch loaf 1 hour and 10 minutes to 1 hour and 20 minutes, or toothpick inserted in centre comes out clean. Cool ten minutes in pans on wire rack.
Loosen sides of loaves from pans; remove from pans and place top side up on wire rack. Cool completely, about two hours. Refrigerates for up to 10 days. Cherry Tomatoes filled with Goat Cheese
This is a tasty and colourful little appetizer. Great for outdoor gatherings. Serves 4.
Ingredients:
24 cherry tomatoes (or plum)
1/4 pound fresh goat cheese
1/4 cup minced fresh basil (or tarrogon)
1/2 tsp, salt
1/2 tsp. ground pepper
~ Cut the top off each cherry tomato. Using a small spoon, scoop out the pulp to make a hollow yet sturdy shell. Drain off any juice that accumulates in the shells.
In a bowl, combine the cheese, basil, salt and pepper. Mix with a fork until well blended.
Using the small spoon, fill each tomato with about 1 tsp. of the cheese mixture. Arrange the filled tomatoes on a platter to serve.
Ingredients:
24 cherry tomatoes (or plum)
1/4 pound fresh goat cheese
1/4 cup minced fresh basil (or tarrogon)
1/2 tsp, salt
1/2 tsp. ground pepper
~ Cut the top off each cherry tomato. Using a small spoon, scoop out the pulp to make a hollow yet sturdy shell. Drain off any juice that accumulates in the shells.
In a bowl, combine the cheese, basil, salt and pepper. Mix with a fork until well blended.
Using the small spoon, fill each tomato with about 1 tsp. of the cheese mixture. Arrange the filled tomatoes on a platter to serve.
Friday, August 12, 2011
Refrigerator Dill Pickles
I have been told these are great pickles. And I shall try them out soon!
Ingredients:
2 cups of water
1 3/4 cups vinegar
1/4 cup sugar
1 Tbs. anise or fennel seds, partially crushed
1 Tbs. mustard seeds
1 cup fresh dill
1 lb pickling cucumbers (if large, cut in quarters lengthwise; if small, cut in half lengthwise)
5 cloves of garlic, smashed
~ Toast the anise and mustard seeds over medium heat in a medium pot until toasted.
~Add the water, garlic, vinegar, and sugar to the pot, Bring to a boil, and then simmer for 10 minutes.
~Add the cut cucumbers and chopped dill (use large dill florets if the plants are fully matured) to a large jar.
~Pour the hot brine over cucumbers and dill. Use a wooden spoon to remove any air pockets.
~Let sit in the refrigerator for a minimum of 11 hours before eating. Pickles are good stored in the fridge this way for about a month.
Ingredients:
2 cups of water
1 3/4 cups vinegar
1/4 cup sugar
1 Tbs. anise or fennel seds, partially crushed
1 Tbs. mustard seeds
1 cup fresh dill
1 lb pickling cucumbers (if large, cut in quarters lengthwise; if small, cut in half lengthwise)
5 cloves of garlic, smashed
~ Toast the anise and mustard seeds over medium heat in a medium pot until toasted.
~Add the water, garlic, vinegar, and sugar to the pot, Bring to a boil, and then simmer for 10 minutes.
~Add the cut cucumbers and chopped dill (use large dill florets if the plants are fully matured) to a large jar.
~Pour the hot brine over cucumbers and dill. Use a wooden spoon to remove any air pockets.
~Let sit in the refrigerator for a minimum of 11 hours before eating. Pickles are good stored in the fridge this way for about a month.
Tuesday, August 9, 2011
Green Slaw
This slaw serves as a very good entree to go with any meal. The lime juice gives it a nice, but subtle, kick. I made a spinach-less version, which was still very good (I just used the other half of the cabbage head). Because of all the leafy greens in the slaw, eat-up quickly, because it is more perishable.
Ingredients:
1/2 small green cabbage head, cored and sliced as thin as possible
2 cups thinly sliced onions
3 cups fresh spinach leaves, cut into julienne strips
1 cup basil leaves, chopped fine
1 1/2 cups parsley leaves, chopped fine
1 Tbs. Dijon mustard
1/3 cup lime juice (from approximately 2 limes)
3 Tbs. olive oil
2 tsp sugar
1 tsp salt
fresh-ground black pepper to taste
~ Put the sliced cabbage and onions into a large bowl. Add spinach.
Put the chopped herbs into another bowl, and add the mustard and lime juice. Stir with a whisk. While whisking, slowly add the olive oil. Whisk in the sugar, salt and pepper.
Add the dressing to the cabbage mixture, and toss well (I used my hands). Refrigerate for at least an hour, to let the flavours marry. Serve cold.
Ingredients:
1/2 small green cabbage head, cored and sliced as thin as possible
2 cups thinly sliced onions
3 cups fresh spinach leaves, cut into julienne strips
1 cup basil leaves, chopped fine
1 1/2 cups parsley leaves, chopped fine
1 Tbs. Dijon mustard
1/3 cup lime juice (from approximately 2 limes)
3 Tbs. olive oil
2 tsp sugar
1 tsp salt
fresh-ground black pepper to taste
~ Put the sliced cabbage and onions into a large bowl. Add spinach.
Put the chopped herbs into another bowl, and add the mustard and lime juice. Stir with a whisk. While whisking, slowly add the olive oil. Whisk in the sugar, salt and pepper.
Sunday, August 7, 2011
Deviled eggs
This is a wonderful finger food; colourful and pretty to look at--as well as good to eat!
Ingredients:
6 eggs, hard boiled
3 Tbs. mayonaise
1/2 tsp. dry mustard
1/4 tsp. apple cider vinegar
1/8 tsp. salt
1/8 tsp. pepper
~ Peel eggs. Cut lengthwise in half. Slip out yolks into a small bowl; mash with fork.
Stir mayonaise, mustard, vinegar, salt and pepper into yokes. Fill whites with yoke mixture, heaping it lightly. Top with a sprig of dill, and sprinkle with paprika. Cover and refrigerate for up to 24 hours.
Ingredients:
6 eggs, hard boiled
3 Tbs. mayonaise
1/2 tsp. dry mustard
1/4 tsp. apple cider vinegar
1/8 tsp. salt
1/8 tsp. pepper
~ Peel eggs. Cut lengthwise in half. Slip out yolks into a small bowl; mash with fork.
Stir mayonaise, mustard, vinegar, salt and pepper into yokes. Fill whites with yoke mixture, heaping it lightly. Top with a sprig of dill, and sprinkle with paprika. Cover and refrigerate for up to 24 hours.
Kale-Strawberry Smoothie
This is a smoothie I have gotten many compliments on. It is a very refreshing drink on a hot day.
Ingredients:
1/4 lb kale
4 cups strawberries
2 cups pineapple juice
1 large banana
Rip kale leaves from kale stalks. Put kale leaves and pineapple juice in a blender, blend until smooth. Add in strawberries. Then add banana. Serve cold.
Ingredients:
1/4 lb kale
4 cups strawberries
2 cups pineapple juice
1 large banana
Rip kale leaves from kale stalks. Put kale leaves and pineapple juice in a blender, blend until smooth. Add in strawberries. Then add banana. Serve cold.
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