Tag Archives: cilantro

Peach Salsa

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Peaches and ginger have a natural affinity for each other as showcased in this spicy sweet salsa. We enjoy the sharp, spicy flavor of ginger, and use it liberally. If you prefer a milder flavor, use less ginger.

This salsa is wonderful with tortilla chips, on a taco or as an accompaniment to grilled fish or chicken.

Ingredients:

  • 4 ripe peaches, diced
  • 3 Tbsp minced onion
  • 1 jalapeno (or to taste), minced
  • Juice of one lime
  • 2 Tbsp chopped fresh mint
  • 1 Tbsp chopped fresh cilantro
  • 1-2 Tbsp minced fresh ginger, to taste
  • Salt and freshly ground pepper to taste

Method:

  1. Mix all ingredients together in a serving bowl. Mash very lightly to release some juice. Taste and add salt and pepper as needed.
  2. Serve with corn chips or as an accompaniment to grilled meats or fish.

Homemade Falafel

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(Serves 4)
Falafel sandwiches are one of our favorite homemade “splurges”. We justify our indulgence by focusing on the nutritional content: protein-packed chickpeas with fresh veggies piled on a whole wheat flatbread.

Many home chefs shy away from preparing fried foods at home. There’s good reason behind the hesitation, hot oil requires proper care and supervision. However, I’m hear to tell you, beyond taking care with hot oil (something any adult is capable of), dragging out the food processor and soaking chickpeas overnight, there’s not much involved in making falafel at home. The key to the characteristic crunch of really great falafel is using presoaked dried chickpeas. DO NOT substitute canned. Made with canned chickpeas, the balls inevitably turn out mushy, lacking in texture and just plain disappointing.

Make sure your oil is hot before you fry the falafel balls – that way they’ll cook quickly and absorb less oil. Fried food often tastes overly oily simply because it’s been fried too long. Quick cooking results in a lighter falafel ball that’s better for us. To test the oil place a small ball into the pan – if the oil bubbles up quickly and fiercely the oil is hot enough. If you see just a few meager bubbles, wait a few more minutes before frying the batch. You can also lightly pan fry the balls then finish cooking in the oven. For truly authentic falafel though, deep frying is a must.

You’ll find dried chickpeas at Indian or Middle Eastern groceries or specialty markets like Whole Foods.

Ingredients:

  • 1 cup dried chickpeas
  • ½ large onion, chopped
  • ½ cup finely chopped cilantro
  • 1 tsp salt
  • ½ tsp dried red pepper flakes
  • 3 cloves garlic, minced
  • 1 tsp toasted cumin
  • 1 tsp baking powder
  • 5 Tbsp flour
  • Canola oil for frying

Method:

  1. Place chickpeas in a large bowl, cover with cold water by several inches, soak overnight. Drain.
  2. Place drained chickpeas, onion, garlic, cilantro, salt, red pepper and cumin in bowl of food processor fitted with steel blade. Process until blended into a meal, but not paste. Sprinkle with baking powder and flour and pulse several times to mix. Place in a bowl and refrigerate for at least one hour.
  3. Form mixture into small balls (dust your hands with flour as needed so balls don’t stick to your hands).
  4. Heat about 1½ inches of oil in a sauté pan on medium heat. Allow oil to heat for about 5 minutes.
  5. Test for readiness as in notes above. Carefully slide balls into the hot oil, one at a time, in a single layer in the pan. The trickiest point in frying comes when the balls are introduced to the oil. This is when the oil may splatter – so do take care. Fry until golden brown on one side, then carefully turn over with a slotted spoon and fry on the other side. Carefully remove from hot oil with a slotted spoon and drain on a paper towel lined plate.
  6. Serve on lavash (a middle eastern flat bread) or pita with tahini and harissa (middle eastern hot sauce) or hummus. Garnish with cucumber, onion and tomato cubes.

Note: Cool hot oil fully before removing from the pan. Carefully remove food particles and pour into a clean jar. Cover and place in cool, dark cupboard. Oil may be reused within a week or so, for similar frying needs.

Confetti Slaw

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A fresh head of cabbage calls for a spin on cole slaw with a light vinaigrette dressing. Feel free to vary the flavors by adding other crisp raw veggies in quantities that suit your tastes – shredded fennel, broccoli or spinach would be lovely.

Ingredients:

  • One small (or half large) head of green cabbage
  • 2 carrots, shredded using large holes on box grater
  • 1 small red onion, thinly sliced in half rounds
  • ½ red bell pepper, thinly sliced into 1 inch long pieces
  • ½ yellow bell pepper, thinly sliced into 1 inch long pieces
  • ½ cup fresh cilantro, finely chopped
  • ½ cup arugula, roughly chopped
  • ¼ cup raw pepitas (pumpkin seeds)
  • 5 Tbsp fruity extra virgin olive oil
  • 1 Tbsp apple cider vinegar
  • 1 Tbsp fresh lemon juice
  • Salt and freshly ground pepper

Method:

  1. Place olive oil, vinegar and lemon juice in a small, clean jar, screw on lid and shake to combine.
  2. Toast pepitas in a dry pan on medium heat. Watch carefully and shake pan frequently to turn seeds as they toast. Remove from pan when seeds begin to lightly brown. Set aside to cool.
  3. With a sharp knife, shred cabbage very thinly into 3-inch strips about ¼ inch wide. Place into a large serving bowl. Add carrots, onion, peppers, cilantro and pepitas. Toss with enough dressing to coat. Season with salt and pepper to taste, and add more dressing as needed. Save any unused dressing for another salad. Serve immediately.

Ginger Lime Dressing

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This dressing plays up a classic Indian flavor combination.   Toss with greens of choice along with chunks of cucumber, radish, tomato and slivered onions.  In the height of summer, toss in lots of cubed watermelon in place of the tomato for a refreshingly sweet crisp treat.   You’ll find chaat masala (an Indian spice blend) sold at Indian markets.  Don’t be put off by its pungent fragrance – just a pinch provides an addictively sweet/tart flavor unlike any other.

Ingredients:

  • 1 tsp grated lime zest
  • 2 Tbsp fresh lime juice
  • Salt and freshly ground pepper
  • 6 Tbsp light olive oil
  • ½ to one Tbsp minced fresh ginger
  • 2 Tbsp chopped fresh mint
  • 2 Tbsp chopped fresh cilantro
  • Pinch of chaat masala (optional)

Method:

  1. Combine ingredients in a clean, empty jelly jar and shake well.
  2. Let dressing sit for at least one half hour to fully meld the flavors.

Green Rice

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Many cultures serve a “green” rice pilaf – this is a Persian version. You can try substituting spinach for the parsley without altering the flavor substantially. Also try increasing the amount of herbs a bit – if you like your rice really “green”. The saffron is not essential – if you don’t have it on hand – though it adds a lovely flavor so characteristic of Persian cuisine. The dried lime can be found at any Persian or Middle Eastern grocery (try Rose International Market in Saratoga or Mountain View). You can substitute fresh lemon for the dried lime – cook the rice with 2 tsp lemon zest, and squeeze 2 Tbsp lemon juice on the rice just before serving. I use less water than is called for in the original dish to create a drier, less sticky grain.

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