Feeds:
Posts
Comments

Posts Tagged ‘coriander’

by Sarah Steimer

Spanish-style duck meatballs with red pepper sauce

My friend Drew made these meatballs at a restaurant he used to work at in Chicago, and they were always awesome. When I got my hands on some ground duck — and I knew this meatball guide was on the horizon — I shot Drew a text and he was kind enough to not only send me the recipe, but convert it down from massive restaurant portions.

(more…)

Read Full Post »

by Caitlin Saniga

Coriander-spiced cauliflower pasta with grated egg and pine nuts

Cauliflower is a vegetable I often seem to overlook. It gets lost in the colorful variety of produce at the grocery store. But its mild, tender sweetness is truly the star of this plate. Let it linger in the pan without stirring for longer than feels comfortable, and it’ll caramelize nicely.

(more…)

Read Full Post »

by Caitlin Saniga

Curry-lime roasted peanuts

These savory curry-lime roasted peanuts are perfect for snacking on, but I have grand plans to use them as a soup garnish. Stay tuned.

(more…)

Read Full Post »

by Sarah Steimer

The original author of this recipe said the inspiration came from a deli-style Reuben sandwich — and I can definitely see it. It’s great to enjoy these sorts of flavors (the sauerkraut and steak-like spices) in a lighter, meatless setting. I went nuts for the sauerkraut-chickpea puree especially. I saved my leftovers in a glass jar and snacked on it for a few days after.

(more…)

Read Full Post »

by Caitlin Saniga

Coriander-garlic lamb kebabs

I’d never cooked with lamb before this, and one thing I learned is that the leg is a somewhat complex piece of meat. The one I bought included the bone and had lots of fat on the outer edge. I understand that if you buy leg of lamb by the pound from a butcher, you can request to have the bone removed and the fat trimmed. I’d suggest going that route to cut back on prep time, but it was kind of fun to dissect the piece myself. It definitely helped me get acquainted with this new-to-me red meat.


(more…)

Read Full Post »

by Sarah Steimer

Without a doubt, the two best parts of this salad were the dressing and the walnuts. I saved leftover dressing for another salad and will definitely be making those extremely simple sugared walnuts again.

Without a doubt, the two best parts of this salad were the dressing and the walnuts. I saved leftover dressing for another salad and will definitely be making those extremely simple sugared walnuts again.

  • 1/2 cup walnuts halves
  • 1/2 tablespoon vegetable oil
  • 1 teaspoon sugar
  • salt and pepper
  • 1/4 cup low-fat Greek yogurt
  • 1 tablespoon Sherry vinegar (I substituted red wine vinegar)
  • 1/2 teaspoon honey
  • 1/8 teaspoon ground coriander
  • 2 large carrots, scrubbed and sliced thin either with a peeler or mandoline
  • 3 medium radishes, cut into thin wedges
  • 1 scallion, sliced thin on a sharp diagonal

    Make sure the carrots are sliced very thin. A few of mine were too thick and would not curl.

    Make sure the carrots are sliced very thin. A few of mine were too thick and would not curl.

Toss the walnuts with the vegetable oil on a rimmed baking sheet. Bake at 375 degrees for about 6-7 minutes, or until lightly toasted and fragrant. Add the sugar, along with a pinch of salt and pepper, immediately after the walnuts are removed from the oven. Toss to coat.

Whisk together the yogurt, vinegar, honey, coriander, and a pinch of salt and pepper.

Place the carrots in colander, set in a bowl of ice water. Let sit until the carrots begin to curl, 2-4 minutes. Remove from the water and let dry, patting lightly with a towel.

Combine the carrots, radishes and scallions. Toss with as much salad dressing as you would like (I didn’t use it all). Serve topped with the sugared walnuts.

Makes about 2-3 servings.

Recipe adapted from: Bon Appetit

Read Full Post »

by Sarah Steimer

This turned out to be a pretty great lunch soup. As far as soups go, this was a pretty quick recipe. I served this with a few slices of dense, multigrain bread, but it would also be great with rice or crumbled crackers.

As far as soups go, this was a pretty quick recipe (perfect for lunch). I served this with a few slices of dense, multigrain bread, but it would also be great with rice or crumbled crackers.

  • olive oil
  • 1/2 sweet onion, chopped
  • 1 garlic clove, minced
  • 1/2 tablespoon ginger, minced
  • 1 teaspoon turmeric
  • 1 teaspoon dried coriander
  • 1 teaspoon cumin
  • 1 teaspoon curry powder
  • 1 teaspoon chilli powder
  • 2 tablespoons tomato paste
  • 15 ounces, or about 2 cups, mixed beans
  • 1 1/2 – 2 cups water (depending on what consistency you prefer)
  • salt

Heat a couple tablespoons of olive oil in a medium pot or Dutch oven over medium heat. Add the onion and sauté until translucent. Add the garlic, ginger, turmeric, coriander, cumin, curry and chilli powder, cooking over low heat just until fragrant. Add the tomato paste and cook for a minute or two longer.

Add the beans and water to the pot and bring to a boil over medium heat. Turn the heat down to medium-low and allow the soup to thicken for about 20 minutes. Season with salt and serve immediately.

Makes about 3-4 servings.

Recipe adapted from: Fuss Free Cooking

Read Full Post »

by Sarah Steimer

Bill made this as my at-home birthday dinner and nailed it. He is literally the king of sandwiches. There's kind of a funny story to this, though: I asked before he started making the sandwiches if he got cilantro and he said no, the recipe called for some "cordi-something" spice. I then had to explain that coriander and cilantro are the same thing before he ran back out for it.

Bill made this as my at-home birthday dinner and nailed it. He is literally the king of sandwiches. There’s kind of a funny story to this, though: I asked before he started making the sandwiches if he got cilantro and he said no, the recipe called for some “cordi-something” spice. I then had to explain that coriander and cilantro are the same thing before he ran back out for it. Sorry, Bill.

For the pickled vegetables

  • 1 fresh daikon radish, peeled
  • 1 large carrot, peeled
  • 1/4 cup white vinegar
  • 1 teaspoon salt
  • 1/2 tablespoon sugar

Julienne the daikon and carrot. Combine the vinegar, salt and sugar in a microwavable bowl and heat for 1 minute. Pour the vinegar mixture over the vegetables and refrigerate for at least 30 minutes, mixing occasionally.

For the pork

  • about 10 ounces pork loin, cut into about 2 inch pieces
  • 1/4 cup ketchup
  • 1/4 cup soy sauce
  • 2 tablespoons oyster sauce
  • 1 tablespoon fish sauce
  • 2 tablespoons vegetable oil
  • 2 tablespoons brown sugar
  • 1 tablespoon honey
  • juice from 1/2 lemon
  • salt to taste (you won’t need much at all with the soy, oyster and fish sauces)

Place the pork loin between two pieces of plastic wrap. Use a tenderizer or a rolling pin to beat the pork to about 1/2 inch thick.

Whisk together all the marinade ingredients and add the pork. Marinade for 5-10 minutes.

For the sandwich

  • 2-3 small baguettes, halved
  • mayonnaise (we used a spicy mayo)
  • fresh cilantro
  • 1 jalapeno, cut into thin slices

Heat a pan until it is very hot. And the pork and cook for a few minutes on each side, until the marinade has caramelized and the pork is cooked through.

Toast the halved baguettes slightly in the oven. Spread some of the mayonnaise on either side of each baguette. Add the pork, pickled vegetables, cilantro and jalapeno.

Serve immediately.

Makes 2-3 sandwiches.

Recipe adapted from: Simply Delicious

Read Full Post »

by Sarah Steimer

One of my favorite parts of this soup was not having to buy any broth – that’s right, it just needs water! I was worried that wouldn’t make it as flavorful, but the roasted vegetables do all the leg work.

  • 6 medium/large carrots,- cut into sticks
  • 1 medium/large carnival squash, peeled, seeded, stems removed and cubed
  • 1 large onion, quartered
  • olive oil
  • salt and pepper
  • 1 teaspoon dried coriander
  • 3 teaspoons cumin
  • 1/4 teaspoon cinnamon
  • pinch of ground nutmeg
  • 1 bay leaf
  • 6 cups water

Toss the carrots, squash and onion with olive oil, salt and pepper. Place on a rimmed baking sheet. Roast at 425 degrees for 20-30 minutes, tossing halfway through. The vegetables are ready when a knife or fork can easily be inserted into all the vegetables.

Heat a large pot or Dutch oven over medium heat. Add the cumin, coriander, cinnamon and nutmeg to the pan and cook for a few minutes until the spices are fragrant. Add the roasted vegetables to the pot, along with the water and bay leaf.

Bring the mixture to a boil then reduce to a simmer. Cover and let simmer on low for 20 minutes.

Puree the soup in a blender (or with an immersion blender) until smooth. If using a regular blender, work in batches and only fill about half way at a time.

Salt to taste and serve with good bread. Makes six servings.

Recipe adapted from: Sunday Morning Banana Pancakes

Read Full Post »

by Sarah Steimer

I made the full recipe so Bill and I could eat it throughout the week. I noticed him break some tortilla chips in it one day, so I assume that’s a good upgrade if you’re looking for one. This is a vegan recipe, FYI.

  • 4 cups low-sodium vegetable broth/stock
  • 2 (14.5 oz) cans low-sodium fire roasted diced tomatoes
  • olive oil
  • 1 medium red onion, chopped
  • 4 cloves garlic, minced
  • 1 poblano pepper
  • 1 red bell pepper
  • 1 jalapeno, seeds and ribs removed for less spice
  • 1 cup dry quinoa
  • 1 teaspoon chili powder
  • 1 teaspoon chipotle sauce (if you don’t have it, you can skip it or use hot sauce instead)
  • 1/2 teaspoon ground coriander
  • 1/2 teaspoon ground cumin
  • 2 bay leaves
  • pinch ground cinnamon
  • 1 avocado, cut into 1/2 inch cubes (optional)

Roast, peel and chop the poblano and red peppers. (see Caitlin’s video if you need a how-to)

Heat a dutch oven or heavy, large pot over medium heat. Add enough olive oil just to cover the bottom and, once heated, add the onions. Cook the onions, stirring occasionally, until they have caramelized. Every once in awhile you may have to de-glaze the pan (keep the onions from sticking) by adding a little of the vegetable broth.

While the onions are cooking, combine the quinoa and 2 cups of water in a sauce pan. Bring to a boil over medium-high heat. Reduce heat, cover and simmer for about 30 minutes or until all water is absorbed. Remove from heat and set aside.

Add the remaining vegetable both to the dutch oven, along with the tomatoes, garlic, jalapeno, poblano, red bell pepper, chili powder, coriander, cumin, bay leaves, cinnamon and chipotle sauce. Bring everything to a boil (you may need to put the lid on for this, that’s a lot of liquid to get boiling). Reduce the heat and let the soup simmer for about 25 minutes, uncovered and stirring occasionally.

Remove the bay leaves and add the cooked quinoa. Mix well and serve, topped with the cubed avocado.

Makes about six servings.

Recipe adapted from: Prevention RD

Read Full Post »

Older Posts »

Follow

Get every new post delivered to your Inbox.

Join 436 other followers