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Posts tagged ‘cilantro’

Aug 8

7 Comments

Chilled Corn Soup with Roasted Red Peppers

I’ve spent the last week recovering from traveling.  Yes, it takes me a full week.  Thursday July 28th I flew home to Michigan for 4 days to visit with friends and family and attend my cousins wedding reception.  It was a great trip.

On Friday I met up with a good college friend in Lansing.  For lunch we stopped at a yummy seafood restaurant followed by dessert at the Michigan State University dairy store.  Seriously, best ice cream ever.  Mine had chocolate covered graham cracker pieces and marshmallows! Megan’s had swirls of blue frosting! So worth the long line.

On Saturday, I still managed to still get in my routine.  I got up early for a run, then stopped at Husted’s Market with my dad for some peaches and blueberries.

Later that evening, I caught up with extended family at the reception.  It was a great time with great food! Congrats Scott and Felicia!

The happy couple!

With Mom - eating our vegetables!

Cousins catching up - talking corn soup, nutrition, and med-school

Knowing my love for food, my cousin Jeff (above, who also worked out at Husted’s Market) shared with me a recipe for cold corn soup he’d recently made.  It’s a cold, creamy, and refreshing version with yogurt, mint, and cucumber.  I’ve craved soup lately (weird) so I knew I’d be making this.

After taking my week to recover, this Saturday I made sure to pick up all the ingredients.  Only thing is,  I was really craving roasted red peppers.  I don’t know why.  I’ve never even made them before.  Turn’s out,  they are really easy and really good in chilled corn soup.

Step One: Roasted Red Peppers

Ingredients: 2 medium red bell peppers

1. Pre-heat oven to 450* F
2. Wash and dry peppers, place on baking sheet lined with tin foil
3. Roast on middle rack in oven for about 30 minutes, turning every 10 minutes or so.  The peppers will start to char.
4.  When done, immediately place in a closed brown paper bag, to help loosen the skin, for about 5 minutes.
5. Remove skin and seeds.  I just used my hands.  Don’t rinse, we want to keep that flavor!

Step Two: Blanched Corn

Ingredients: 5 ears of corn, husked; salt

1. While the peppers roast, bring a large pot of salted water to a boil.
2. While waiting, husk the corn, leaving a handle at the end.  I like to also cut off the tip so that it stand nicely (see picture above).
3.  Once the water is boiling, cook the corn for 5-7 minutes.
4. Optional: While cooking, prepare an ice bath (water + ice) in a large bowl.  Cool the cooked cobs here for easier handling. This also stops the cooking process.
5. Cut the corn off the cob, set aside.
6. Set aside 3 cups of the corn water

Step Three: Make Soup

Ingredients:
6 small shallots roughly chopped
1 Tbs. butter
Corn
Roasted red peppers roughly chopped
Salt and Pepper to taste
1/4 tsp cayenne pepper
3 cups Corn Water
1 cup chicken broth
1 cup milk
Cilantro, chopped

1. Rinse and dry large pot used to cook corn.  Heat butter over medium heat.
2. Sauté shallots until translucent.
3.  Add corn, roasted red pepper, and spices to pot. Cook for about 3 minutes.
4.  Add 2 cups corn water, chicken broth and milk.  Simmer gently for about 15 minutes.
5. Transfer to food processor, or blender and puree.  Add corn water as needed to reach desired texture.
6. Chill in refrigerator for several hours.
7. When ready to serve, stir in chopped cilantro. Enjoy!

QUESTION: Are you doing any traveling this summer?  How do you eat healthy while away from home?

Jun 18

Pan Seared Mahi-Mahi Fish Tacos with Jicama Slaw and Cilantro Sauce

I’ve blabbed on about my Saturday morning routine before.  However, here’s what I’ve left out: after I get home from the farmer’s market, Jake and I sit down and plan meals for the week.  It usually looks a little something like this….

  • Saturday: Sandwiches with fresh fruit
  • Sunday: Chicken + starch + veggie
  • Monday: Leftover chicken – usually with hummus and veggies in a wrap
  • Tuesday: Some kind of vegetarian/farmer’s market inspired dish
  • Wednesday: Eggs (scrambled, fried, omelets, etc.)
  • Thursday: Something with ground turkey… usually turkey burgers or turkey tacos
  • Friday: Something with leftover turkey… sometimes spaghetti

I’ve tried menu planning in the past but have always gotten frustrated.  Jake and I eat very differently.  We’ve been doing the menu planning thing together for about a month now.  This basic format seems to work well, and we are both pretty happy.  I save the too many “weird” ingredients, “Michelle only” dishes for my lunches.  Still, I like some variety in my diet, so I’ve got a little bored with our dinners.  Enter: Fish Taco’s.

I’m so excited that we tried these! I’ve heard of fish taco’s before, but I was always a little put off by the idea.  Once I started checking out different recipes though, I started getting inspired.  The best part: Jake likes them too!! I think these would make a great Father’s Day Dinner.

Step One: Cilantro Yogurt Sauce 

I knew I wanted Cilantro in this dish, but it wasn’t until I actually started putting ingredients together that I knew how to include it.  Using greek yogurt gives a sour cream like feel, but somehow seems lighter.  Mix all ingredients together in a small bowl.  Cover with plastic wrap or lid, set aside in the refrigerator. Time to prepare: 5 minutes.

Ingredients
1 container FAGE Greek Yogurt (0% or 2%)
1 bunch of cilantro, finely chopped
1 garlic glove, smashed into a paste
Juice from 1 lime (lemon works too)
1/8 tsp cayenne pepper
Salt and Pepper to taste

Step Two: Jicama Slaw

If you have never had Jicama before, this is the dish to try it in! It is crispy, juicy, and sweet. Texture wise, it reminds me a little of an apple or potato.  I found Jicama at my grocery store near the fresh herbs, and organic veggies.  Chop up all the ingredients and mix them with the lime juice, salt, and pepper in a medium bowl.

Ingredients
1 1/2 cups jicama, peeled and small diced
1/3 cup red bell pepper
1/3 cup orange bell pepper
1/3 cup green bell pepper
1/4 cup red onion
1/4 cup corn (frozen, defrosted works fine!)
juice from 1 fresh lime
salt and pepper to taste

Step Three: Pan Seared Mahi-Mahi

You really have several fish options: tilapia, halibut, cod.  They all work, I just prefer Mahi-Mahi and can find it fresh at my grocery store.  I wasn’t too sure how I wanted to season the fish, so I went rummaging through my spice collection when I found this: Mrs. Dash Fiesta Lime.  Perfect!!  If you don’t have Mrs. Dash, try a mix of these spices: Cumin, Sweet Chili Pepper, Paprika, Cayenne Pepper, Black Pepper, Oregano, Basil, Bay, Marjoram, Thyme, Savory Coriander, Mustard, Rosemary, Garlic, Onion, and some of the rind from a lime.

Drizzle the olive oil over the fish, sprinkle with spices, massage in.  Heat your pan over medium heat, spray so the fish won’t stick.  Pan sear until fish is flaky.  Careful not to over cook.

Ingredients
Mahi-Mahi or other white fleshed fish
Mrs. Dash Fiesta Lime or similar seasonings
Olive Oil
Splash of lime juice (optional)

Step Four: Add Avocado, Corn Tortillas, Eat up!!

These were so yummy (and we were so hungry!) that I didn’t get any pics!  I’ll be making these again and again no doubt, so I’ll be sure to update this post!

Happy Fathers Day!

Last Year: Father’s Day Strawberry Shortcake

Aug 18

5 Comments

Goodbye Michigan

Since I last wrote about my experiments with spinach in a smoothie I have been keeping very busy!  I’d like to update you on some of the things I’ve been up to.  I’ve even got a killer recipe for you!

When I wrote about that green smoothie I was trying to use up some frozen spinach before my big move from Mount Pleasant, Michigan to Williamsburg, Virginia.  In the following weeks I continued to try to use up my food supply which resulted in some interesting meals.

I also picked up a free squash and some cucumbers from the break room at work.  I was pretty excited about that.  But not quite as excited as I was when I picked this…

Thats right, my tomato plant produced a tomato! Actually, it produced two tomatoes.  A while back I posted an update on how I had 3 small green tomatoes on the plant.  Well, things weren’t going so great.  I kept watering and watering that darn plant but the little green tomatoes stayed that way, very little and very green.

After about 3 weeks of this I just gave up.  I figured, we were moving soon and I would just toss the plant.  I didn’t want to bring it with me and couldn’t wait for the tomatoes to grow any bigger.    But the boyfriend Jacob didn’t like this idea and decided the tomato plant was now his.  He continued to water it everyday.

And of course, it worked.  The little green tomatoes turned into little red tomatoes.

The whole time this was going on I was continuing to care for my bell pepper plants.  The plant wasn’t doing that great, but I did get two smaller sized green peppers from it.  This was my most successful container garden yet!

My last day of work in Mount Pleasant was August 4th, and I took advantage of the few days I had off before moving to visit some family in Kalamazoo, MI.  The food we had was incredible.  August is such a great time for fresh local food in Michigan!  There was fresh corn on the cob, peaches, blueberries, watermelon, fresh homemade salsa and peach pie.

Husted's Market Michigan Produce (HustedFarmMarket.com)

My favorite dish was something called Cowboy Caviar.  It has avocado in it.  I’ll eat anything with avocado in it.  (see recipe below).  Unfortunately, there wasn’t any left to take home, but I did snag some corn off the cob.

Once back in Mount Pleasant, I got a little creative with the corn.  I added some leftover salsa from the fridge, 1/2 a can of black beans, my chopped up homegrown green bell peppers, and my little red tomatoes.  Perfection!

The next few days were spent packing and preparing for the move.  Who knew I had so much stuff!  We left Michigan August 11th and arrived in Virginia late Thursday August 12.   It was a long, but beautiful drive.

I’ll be posting soon about what life is like in Williamsburg, including some pic’s of my sweet new kitchen!  For now though, enjoy some Cowboy Caviar…

Aunt Mary’s Cowboy Caviar

1 can black beans

1 can corn (or use fresh or frozen)

4 Avocados, pitted peeled and chunked

6 large Roma Tomatoes

1/2 bunch fresh cilantro

2 limes, juiced

3 tsp Tabasco

4 cloves garlic, minced

Salt and Pepper to taste (it is great without too!)

Combine all of the ingredients in a large bowl and gently toss.  Serve with unsalted tortilla chips for a delicious snack (or if your like me, meal)!

Jun 28

2 Comments

Container Garden Update + Easy Guacamole

Last night after a long day at work, I decided to go out and buy the move Julie & Julia.  I loved it! I watched it with a nice big bowl of popcorn in my lap and a glass of wine on the side.  It was the perfect relaxing night I needed!  However, the movie was a bit longer than I expected, so when it ended decided to sleep on the couch.  When I woke up this morning, I opened up the shades and looked out on my porch at my container garden.

Since I last posted about the garden, my tomato plant has gotten HUGE! There are 3 very small green tomatoes! I am so excited!

My bell peppers are also doing well and are starting to grow! I love the white flowers!

The chocolate mint plant looks great too! (and taste great!)

Unfortunately, not everything I planted is doing as well.

The basil is surviving, but it looks like something is eating it.  Not sure how much longer it will last.

I actually lost my strawberry plant Father’s Day weekend when I was out of town and the temperature got really hot.  The poor thing just dried right up, even though I watered it right before I left.

The cilantro was hit pretty bad too.  Most of the leaves were turning yellow, and my attempts to bring it back weren’t working. So I decided my project for today was to get rid these plants.  The cilantro still had some good leaves left so I trimmed those off and set them aside.

Once I finished the job, it was just about lunch time and I knew exactly what to use the remaining cilantro leaves in…

Guacamole!  When I make guacamole I make it very simply.  It important to note that when making very simple recipes, the quality of the individual ingredients makes all the difference.

Easy Guacamole

1 ripe Avocado

1/4 cup fresh spicy salsa*

2 Tbsp chopped onion

1 Tbsp chopped cilantro

juice from 1 lime

Pinch of black pepper

In a medium bowl, mash all of the ingredients together with a fork.  It is that simple!  Learn how to cut into an avocado from this e-how video. Use the guacamole as a dip with tortilla chips, or as a spread on a turkey sandwich.  Get creative with it!  What is your favorite non-traditional way to use guacamole?

*I like using the Garden Fresh Gourmet brand because it is fresh.  It is not cooked, like the salsa which comes in the jars.

Nutritional Breakdown

Healthy Fats! You may have heard that avocado’s are high in fat, but that is no reason to avoid them.  Avocados are full of monounsaturated fats.  Both mono- and polyunsaturated fats may help lower your blood cholesterol level when used in place of saturated and trans fats.  Aim for fat intake to be between 25-35% of your daily calories.

Vitamins and Minerals! Avocados provide nearly 20 essential nutrients, including potassium, Vitamin E, B-vitamins and folic acid.


Sources:

California Avocado Commission.  http://www.avocado.org/nutrition.

American Heart Association.  http://www.americanheart.org/presenter.jhtml?identifier=532#polymono.

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