cilantro

Lime Turmeric Salad Dressing

by Anne Maxfield on October 27, 2016

accidental-locavore-lime-turmeric-dressing-on-tomatoesLime, turmeric, ginger – got a couple of superfoods in this salad dressing, so it might actually be good for you.

And Zagat’s has named turmeric “this year’s trendiest superfood“.

The Accidental Locavore had some cilantro that wasn’t going to last much longer so I gave this recipe from Ottolenghi via bon appétit a shot.

Since everything ends up in a food processor, your chopping doesn’t need to be picture perfect.

Makes about ¾ cup.

Lime Turmeric Salad Dressing

  • ¾ teaspoon ground turmeric
  • 1” piece of ginger, peeled and chopped
  • 1 garlic clove peeled and crushed
  • 1 cup cilantro, coarsely chopped
  • ½ teaspoon lime zest (from about ½ lime)
  • 3 tablespoons lime juice
  • 1 jalapeno seeded and roughly chopped (more or less to taste)
  • ¼ cup olive oil
  • Salt to taste

Put the turmeric, ginger, garlic, cilantro, lime zest and juice and some of the jalapeno into the food processor, pulse until finely chopped.

With the motor running, slowly add the olive oil. Taste and add salt and more jalapeno as needed. Serve over your favorite greens and enjoy!

accidental-locavore-lime-turmeric-salad-dressingMy verdict: Not love at first bite.  Tried the lime turmeric salad dressing on some heirloom tomatoes and then on some local lettuce and was, frankly, underwhelmed.

The original recipe called for a whole jalapeno and this time I was playing it safe. I ended up using about a quarter of a pretty big and spicy one, so unless you’re a heat freak (and/or you know how hot your chile is) err on the cautious side with this.

I think turmeric is an acquired taste. Good in small doses when it blends with other spices. It gave the dressing a slightly soapy taste and adding more lime juice didn’t perk it up. The original recipe called for fresh turmeric (4” piece peeled and chopped) and that might make a difference, but turmeric is hard to come by in my ‘hood. Are you able to find it by you? And have you ever used it?

 

 

 

{ 0 comments }

Cilantro Chutney

by Anne Maxfield on May 12, 2016

Accidental Locavore Cilantro ChutneyCilantro, love it or hate it? If you hate it, you can skip this post (or just read to the end for the quality of the writing).

One of the first recipes of many recipes the Accidental Locavore wanted to try from Made in India was chicken with a cilantro chutney. First up – the chutney. This makes about a pint jar:

  • 4 ounces cilantro (a medium-sized bunch – see photo)
  • 2 ounces peanuts, unsalted and unroasted
  • 4 tablespoons lemon juice
  • 1 teaspoon salt
  • 4 teaspoons brown sugar
  • ¼ teaspoon turmeric
  • 2-3 serrano chiles, roughly chopped (seed and use more or less depending on your heat tolerance)

Accidental Locavore 4 Ounces CilantroWash and coarsely chop the cilantro, stems and leaves. Since you’re using the stems, make sure the cilantro is well washed. Add to a blender or food processor with the rest of the ingredients. Pulse until the mixture has a smooth consistency, like a pesto. Add some water if necessary to help the mixture blend. Taste and add more of any of the ingredients to your taste. Store in a jar in the refrigerator until ready to use and enjoy!

Accidental Locavore Fish in Banana LeafMy verdict: I didn’t have many peanuts so ended up with half peanuts and half pine nuts, but there was still a taste of peanuts. I’m sure you could probably use almost any nut. This was really good and went well with the chicken. With the leftovers, I continued my freezer cook-down and wrapped some cod in banana leaves for dinner, which looked cool and tasted great! The banana leaves are from my freezer but parchment paper or aluminum foil (as long as it’s not going in the microwave) would also be fine.

Accidental Locavore Made In IndiaIf you like Indian food, this is a great cookbook! I thank my friend Rob for introducing it to me. I’ve made several recipes from it, starting with the roasted cauliflower and have many more marked to try. So far, nothing is hard or complicated and my basmati rice is hugely improved! Look for more recipes from this great book.

{ 1 comment }

Green Posole With Cod

by Anne Maxfield on April 28, 2016

Accidental Locavore Green Posole IngredientsThis is a lighter (and quicker) take on the classic Mexican hangover cure. The Accidental Locavore thinks you’ll like this fresh take on a classic Mexican (hangover) classic from bon appétit. It’s easy and serves 4.

  • 2 tablespoons olive oil
  • 2 shallots, chopped
  • 3 garlic cloves, finely chopped
  • 2 serrano chiles, thinly sliced, divided
  • 8 medium tomatillos (about 1¼ pounds), husks removed, rinsed
  • Salt and pepper
  • 1 cup cilantro leaves with tender stems, plus more for serving
  • 1 pound cod fillet
  • 1 15-ounce can white hominy, rinsed
  • 1 8-ounce bottle clam juice
  • 3 small radishes, trimmed, thinly sliced (optional, but pretty)
  • Lime wedges (for serving)

Accidental Locavore Green PosoleHeat oil in a large pot over medium heat. Cook shallots, garlic, and half of chiles, stirring occasionally, until soft and fragrant, about 6 to 8 minutes. While that’s cooking purée tomatillos in a blender or food processor until smooth.

Add half of tomatillo purée to pot and cook, stirring often, until thickened, about 5 minutes. Season with salt and pepper. Add 1 cup cilantro to remaining purée in blender and blend until smooth; set aside.

Add cod, hominy, clam juice, and 1 cup water to pot. Bring to a simmer and gently cook over medium-low until cod is opaque throughout and beginning to flake, about 8 to 10 minutes. Remove from heat. Stir in reserved raw tomatillo-cilantro purée, breaking cod into large chunks; season with salt and pepper.

Divide stew among bowls and top with radishes, cilantro, and remaining chile, if you like it hot. Serve with lime wedges and enjoy!

My verdict:  Since I first had posole in Mexico, I’ve been a big fan! This is a great spring-like take on the classic. It definitely needs the lime to perk it up, otherwise it’s a great dinner. If you’re not a fan of heat, cut down on the chiles or leave them out. My guess is that if you wanted to take the time to soak dried posole corn, it would be worth the time. Next time I’m going to try that. You could add some warm tortillas, or even some chips, or just enjoy it as is.

 

 

{ 0 comments }

Butternut Squash With a Pair of Sauces

by Anne Maxfield on October 22, 2015

Accidental Locavore Butternut Squash Rear EndAlthough the Accidental Locavore generally needs to be talked into the autumnal pumpkin/winter squash frenzy kicking and complaining (but not screaming), we were given a beautiful butternut squash from a friend’s garden, so I went cruising for something interesting to do with it and found this great recipe from Ottolenghi’s Plenty More. It’s really simple and, depending on the size of your squash, feeds at least 4 as a side dish.

  • 1 butternut squash
  • 1 teaspoon ground cinnamon
  • ¼ cup olive oil (divided use)
  • 1 bunch of cilantro, leaves and stems
  • 1 small garlic clove, peeled and crushed
  • ¼ cup pumpkin seeds (or use the seeds from the squash)
  • 1 cup Greek yogurt, or labne
  • 1 ½ teaspoons Sriracha (more or less to taste)
  • Salt & pepper

Accidental Locavore Butternut Squash for RoastingPreheat the oven to 425°. Cut the squash in half lengthwise, remove the seeds, peel and cut into 1/2” wedges about 3” long. If you’re going to use the squash seeds, rinse them well and set aside to dry. Put the squash in a large bowl with the cinnamon, 2 tablespoons of the olive oil, ¾ teaspoon salt and a few grinds of pepper. Toss to coat the squash well. Put on two baking sheets and roast for 35-40 minutes until soft and starting to brown. Remove from the oven and set aside. Reduce the oven temperature to 350°.

For the cilantro sauce, put the cilantro (save a few sprigs to garnish) and garlic in a small food processor or mini-chopper. Pulse until chopped and then gradually add the remaining 4 tablespoons olive oil until it makes a fine paste. Taste and add salt as needed.

Put the pumpkin seeds on a baking sheet and roast in the oven for 6-8 minutes, until they’re light and crispy. Remove and cool.

Accidental Locavore Butternut Squash With SaucesMix the yogurt and Sriracha together. To serve, lay the roasted squash on a large plate or platter, drizzle the yogurt mix and then add the cilantro sauce. Sprinkle the pumpkin seeds on top and garnish with the cilantro leaves. Serve and enjoy!

My verdict: This might make a squash believer out of me! It was really good, with the creamy spiciness of the yogurt making a great contrast to the sweetness of the roasted squash. The cilantro sauce gave it a nice fresh taste, too – all together a great combination! If you’re a butternut squash fan, you’ll love it, and even if you’re a non-believer like me, you’ll still love it! The two sauces can be made while the squash is roasting and I just took the squash from the roasting pan, plated it and tossed the pumpkin seeds in the oven. They’re probably the one thing you could lose from the recipe, or replace with toasted pine nuts if you wanted the crunch. I like the dish warm, but it’s probably good at room temperature too.Accidental Locavore Butternut Squash With Pork Chop

{ 0 comments }