This recipe came from Cooking Light magazine. It’s a perfect addition to a fall meal. It brightens up the plate and has a great flavor.
All of the herbs came from my garden. However, the cilantro was special. A few months ago in the heat of summer, I was frustrated that my cilantro kept bolting. I decided to let it flower and turn to seed so I could make my very own coriander seed. Once the plants got to the right point (for us, the right point was when we were sick of the constant swarm of bees who adored our cilantro flowers), I cut and then dried the plants in a paper bag. Then, I hung the bag inside for a few weeks. After a few weeks, I gave the bag a few shakes. Amazingly, there were some coriander seeds at the bottom of my bag. However, the yield was less than I hoped for: just a few tablespoons. I think I should have waited a bit longer to chop down the flowering cilantro before letting it dry.
Rather than save the coriander, I continued on with my experiment. I planted the coriander a few inches deep in the empty pot that used to house the cilantro. A few week later….little baby cilantro plants started popping up. I watered them gently at first. A few weeks later than that…carrot salad with a hit of heat features my very own “circle of life” cilantro. I know this is basic stuff to some people, but I was amazed that this process actually works.
- 3 tablespoons extra-virgin olive oil
- 1 tablespoon fresh lemon juice
- 1 teaspoon sambal oelek (ground fresh chile paste)
- 4 cups coarsely grated carrot (about 1 pound)
- 3/8 teaspoon kosher salt
- 2 tablespoons chopped fresh cilantro
- 1 tablespoon minced fresh mint
- 1 tablespoon minced fresh chives (optional)
- Combine first 3 ingredients in a large bowl, stirring with a whisk. Add carrot and salt; toss to coat. Let stand 30 minutes. Just before serving, add cilantro, mint, and chives, if desired; toss to combine.
The roof is exploding with spicy peppers. My tomatoes are not doing as well, so I have only been able to make small batches of salsa. What to do with excess jalapeños? Poppers! Thanks to my friend BC for introducing me to the site Skinnytaste, where I got this recipe. Skinnytaste has a variety of light recipes, beautiful step-by-step pictures, and clear directions. Of course, I have this bad habit of taking a low fat recipe and adding some more fat into it. However, the only real difference between her recipe and mine is that I used regular rather than light cream cheese. These poppers would make a great appetizer for a party because you can prepare them in advance.
- 12 jalapeño peppers, sliced in half lengthwise
- 4.5 oz cream cheese
- 5 medium scallions, green part only, sliced
- 2 oz shredded low fat sharp cheddar (I used Cabot 50%)
- 1/2 cup egg beaters or egg whites, beaten (I used 4 egg whites)
- 3/4 cup panko crumbs
- 1/8 tsp paprika
- 1/8 tsp garlic powder
- 1/8 tsp chili powder
- salt and fresh pepper
- spray oil
- Preheat oven to 350°. Wearing rubber gloves, cut peppers in half lengthwise and scoop out the seeds and membrane.
- Combine cream cheese, cheddar and scallions in a medium bowl.
- Combine panko, paprika, chili powder, garlic powder, salt and pepper in another bowl.
- Fill peppers with cheese filling with a small spoon or spatula.
- Dip peppers in egg beaters.
- Place pepper in panko mixture, using a spoon to make sure all the seasoning doesn’t fall to the bottom of the bowl.
- Spray a baking pan with oil spray. I lined my pan with parchment for easier cleanup. Lightly spray the peppers with a little more oil spray.
- Bake in the oven for about 20-25 minutes, until golden and cheese oozes out.
- Remove from oven and serve immediately. Serve hot.
Here’s another version of the classic Caprese salad. This one takes a little bit more prep work than the original post, and it’s a welcome variation because you can eat this one without a knife. Sometimes, the fewer utensils the better, especially when having to carry everything up and down a spiral staircase. This is a delicious side dish for a summer BBQ. To make it a hearty main dish, you can add couscous or quinoa and some toasted pine nuts.
The cherry tomatoes and basil came from my garden in the sky. I was pretty excited that I grew enough tomatoes to make a salad that fed 5 people!
Thanks to The Curvy Carrot for this fantastic recipe.
- 2 pints cherry tomatoes, quartered
- 1/2 teaspoon sugar
- 1 medium shallot, minced (about three tablespoons)
- 1 tablespoon balsamic vinegar
- 2 tablespoons extra-virgin olive oil
- 1 and 1/2 cups fresh basil leaves, torn
- 8 ounces of fresh mozzarella cheese, chopped into bite-size pieces
- Sea salt and ground pepper, to taste
1. Toss the tomatoes, 1/4 teaspoon of salt, and the sugar in a medium bowl. Set it aside and let stand on its own for 30 minutes.
2. Transfer the tomatoes to a salad spinner and spin them for a few seconds to remove the seeds and extra juice. Make sure you conserve the juice.
3. Put the spun tomato juice/seeds through a fine strainer to reserve the juice and discard the seeds.
4. Heat a medium saucepan over medium-low heat on the stove.
5. Add 1/2 cup of the tomato liquid, the shallot, and vinegar to a simmer. Let simmer until the mixture is reduced to about 3 tablespoons. (I didn;t have that much tomato liquid so I just let it simmer for a while and then decided it was done when I felt like it)
6. Transfer the mixture to a small bowl and cool to room temperature.
7. Whisk in the oil and salt and pepper to taste.
8. Add the basil and the mozzarella to the tomatoes. Toss gently to combine.