Posts tagged ‘cilantro’

February 19, 2012

Mexican Black Bean Soup

by horseradishsauce

My favorite roommate from college was Kaitlin D. For over half of the semester, we ate little other than her Mexican Black Bean Soup. She’d make a big pot of it and we’d just stand over the stove, eating it out of the ladle. It’s fucking amazing. If we were eating it out of bowls, we’d add a dollop of sour cream and mix it in. So tasty.

So this is her exact recipe. There are some notes of mine below it:

Kaitlin’s Black Bean Magic

  • ¼ cup olive oil
  • 2 cloves garlic minced/smashed
  • 1 medium onion chopped
  • 2-3 tomatoes chopped
  • 2 med potatoes chopped
  • 1 jalapeno pepper minced
  • 2 cans black beans
  • 1 can corn (optional but makes it hella bomb)
  • as much cilantro as you want
  • 1-2 tablespoons cumin
  • 6 cups water or broth
  • 2 tablespoons lime juice or to taste

1.    Heat olive oil in soup pot, add onions, garlic and jalapeno pepper and fry a couple minutes. Add tomatoes and potatoes and continue to fry until the mixture becomes saucy (not sassy).
2.    Dump in beans, corn and water/broth and bring to a boil. Simmer for 10-15 minutes. Add cumin, lime juice, salt and pepper, and cilantro. Simmer for another 10 minutes. Remove from heat and add cheese, sour cream and chips.
Enjoy!

Isabelle’s Notes:

  • If you use dry beans, soak them the night before then boil them either in the soup or before using them for a good 4-5 hours, until they soften. I like to make the entire soup then leave it on Low to simmer while I go climb trees or go to the gym or whatever. If you live in an apartment where the management comes in ALL THE FUCKING TIME to spray for bugs and change the filters and make sure you don’t have pets and shit, then don’t leave it simmering while you’re at work all day because they’ll think you’re trying to burn the place down or something. I haven’t done this yet, but this is why I can only make this soup on the weekends. Or I could use canned beans, whatever. This is a long note.
  • This recipe is meant for a big soup tureen. I’m talking like 3-4 days’ worth of soup for two people. If you’re making it in a small pot, use common sense and cut it down to half or so.
  • I like to add a chopped carrot and two sticks of celery or all the tops from a bunch of celery plus one celery stick. And a sliced zucchini.
  • Chicken works well in this, too.
  • It’s a soup; adjust it as you please.
  • It’s twice as good the next day.
January 15, 2012

Beet Salad

by horseradishsauce

I found this recipe for stuffed beets. I made them and decided that stuffing them is only worthwhile for feeding other people, because peeled beets are slimy and hard to hollow out and you end up with extra stuffing anyway. If you’re like me and tend to feed yourself by standing half-clothed in the kitchen eating mostly with your fingers because you live by yourself so goddamit you’re gonna do whatever you want—then just chop up the beets and make a salad. It’s quite scrumptious.

So here is a recipe for beet salad, modified from Diana Bauman’s Stuffed Beets recipe (found here)

Beet Salad
Recipe adapted from “A Little Bit of Spain in Iowa”, which she adapted from “1,080 Recipes”

Ingredients:

  • 4 cooked beets
  • 2 hard-boiled eggs
  • 1/2 small red onion, diced
  • 1 tablespoon chopped fresh cilantro
  • 1 tablespoon red-wine vinegar
  • 3 tablespoons extra virgin olive oil
  • salt and pepper to taste

1. Rinse the beets and put them whole in a pan of cold water.  Bring to a boil, lower the heat and simmer for about 1 hour or until the beets are tender.
2. Once the beets are tender, remove them from the water and let them cool a few minutes.  Their skins should slip off.
3. Peel the beets and dice them.
4. Scoop the yolks out of the hard boiled eggs and set aside.
5. Finely chop the whites.
6. Combine the diced beet, egg whites, onion and cilantro in a bowl.
7. Whisk together the vinegar and oil in another bowl, stir in the egg yolks, and season with salt and pepper, then pour over the beet mixture.
8. Store in the refrigerator until ready to serve.

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September 2, 2011

Quick “Lettuce” Wraps with Spicy Hummus

by cillefish

I never order lettuce wraps because lots of cheapskate restaurants think iceberg counts as lettuce — and I don’t really relish the idea of something like that falling apart. Here are some “lettuce” wraps I make using Swiss Chard, which is somewhere between baby spinach and bok choy. Like other dark, leafy greens, chard gives the most nutrients if you wilt it before eating, but raw it has a great texture and just enough strength to hold a small amount of vegetables easily.

Quick “Lettuce” Wraps

PER wrap (2 wraps are a light lunch for 1 average-sized female):

  • 1 leaf of fresh raw Swiss Chard, washed, shaken out, and halved lengthwise along the spine
  • 1 Tbsp cream cheese, softened
  • 1-2 Tbsp spicy hummus (see below)
  • About 2 Tbsp (or 1/6 of 1 large) carrot, shaved in thin strips using a vegetable peeler or chopped super thin
  • 1/2 tomato, chopped fairly small (the chard is thick, so it’s ok if this looks a little wet)
  • optional items: sliced olives; 1 very-thin slice red onion or sweet yellow onion; small pinch of black pepper

Spread cheese and hummus halfway along chard leaf. Arrange veggies on top. Roll inward, from leaf edge toward leaf spine. Optional: affix wrap to itself with a toothpick and an olive.

Spicy Hummus:

  • 1 15-oz can chickpeas, rinsed and drained
  • 1 can uncooked or pre-cooked black beans (I use the Cuban style ones from Trader Joe’s)
  • 1/4+ c sunflower butter
  • 1/4 c olive oil
  • 1/8 c fresh lemon juice
  • 1/8 – 1/4 c light vinegar such as rice vinegar, apple cider vinegar, or both together
  • 2-3 cloves of garlic, crushed
  • 1 Tbsp dried cilantro
  • 1/2 – 1 tsp chili powder
  • 1/2 – 1 tsp cumin
  • 1/2 – 1 tsp Mexican hot sauce
  • Combine all ingredients in a food processor and pulse, scraping frequently, until fully combined.

    As necessary, while mixing:

    Add in up to 1/8 cup water – adjust until hummus reaches preferred texture.

    Add salt and extra garlic, lemon juice, vinegar and spices to taste. Note: the garlic and hot sauce can increase slightly in spiciness as the hummus is stored in the fridge, so do not start out overwhelmingly spicy.

    February 26, 2011

    Jono’s Wild-Cod Fish Tacos Feast

    by cillefish

    My housemate Jono makes excellent food. Here’s the approximate outline of a dinner he put together at our place as a thank-you for a friend. Tangy lemon and garlic flavors predominate, offset by the the mild buttery flavor of the fish & its beurre blanc; the sweet, mildly rich flavors of the salad; and the denser texture of the Mexcian black beans. This has “a lot going on” and takes a bit of prep time, but each step is easy and the result is fantastic.

    Feeds 5 or 6. No “do-or-die measurements here because Jono does stuff by instinct, so just go with the flow. Start an hour and a half ahead of time if you don’t have help, & if you’re doing a shopping list here, don’t forget to get the stuff hidden under the links to the Mexican Beans recipe and the salad recipe.

    Important: Do the beets (see salad) and the beans 1 day ahead.

    A. The Tacos:

    → Item 1: Fish – Wild Cod in Lemon-Pepper “Beurre Blanc”

    Sharp & mellow flavors in the marinade make a beurre-blanc-esque sauce for the cod.

    • 2 1-lb packages frozen wild Alaskan cod, thawed
    • up to 1 tsp reshly ground black pepper
    • up to 1 tsp Hungarian smoked paprika (we used Szeged, which has a mildly bitter flavor, but McCormick is fine)
    • 5-8 cloves garlic, smashed and minced (or just sliced ultra-thin)
    • ~1/8 to 1/4 c lemon juice
    • 1 stick butter

    Lay the fish out flat (not stacked) in a glass baking dish and rub with pepper and paprika, then cover with the garlic. Sprinkle liberally with lemon juice until soaked. Set aside to soak in the flavors while you do the kale, then the salad (below). Chop the cilantro & onion (below).

    Heat olive oil or peanut oil in a medium skillet over medium-high heat, then lay marinaded fish in it to sautee. Turn over twice, cooking evenly. Remove from pan, put fish in a shallow bowl, and pour marinade into butter gradually, whisking, and allowing sauce to reduce by half. Pour into a small cup or bowl for drizzling.

    Assemble: On a corn tortilla, add kale and fish, top with cilantro & onion, and drizzle a bit of the sauce over it all.

    → Item 2: Kale

    • 5 c purple kale

    Douse liberally with up to 1/3 c lemon juice (just until visibly soaked), then sprinkle liberally with sea salt. Rub between your fingers — kale is normally bitter and thick, but this process helps break down the fibers, softening the texture and flavor both.

    → Item 3: Cilantro & Onion

    • 1 yellow onion, chopped finely
    • ~1/4 c to 1/2 c fresh cilantro, chopped

    Mix, to your preference

    → Item 4: Corn Tortillas

    • 2 packages organic corn tortillas

    B. The Mexican Beans:

    Jono makes his own brand of Mexican black beans that involve a bay leaf, fresh ginger, onion and garlic, but this simple version is fine.

    C. The Salad: