Posts Tagged ‘Cilantro’

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E is for Edamame

July 24, 2012

Indeed. E is for Edamame. They are probably one of my favorite legumes. I may have used “Erik Enthusiastically Eats Edamame” as one of those ice-breaker thingies in school. Yeah, I heart them that much. They are such a vivid springy green bean, packed full of protein and off the charts on the versatility scale. Why when I was an economic vegetarian in college, edamame were my equivalent of Frank’s Red Hot. I really put that shit on everything…well sans desserts. RamenàEdamame Ramen! Mac n’ Cheese + EdamameàAsian Mac n’ Cheese! Boring Salad + Edamameà Somewhat Exciting Poor College Student Salad! Yay!

So have you ever played that game “Eat the Fridge?” It is the game one plays when they are having first world problems like:

“I’m soo hungry and I want a meal but I don’t want to go to the store. It’s soo far. What do I have in the fridge that is about to wither and die?”

Well that is how this recipe was born. I had a lot of items in my fridge, and they all happened to be green…and expiring soon.  Best of all it is super easy, relatively inexpensive, and healthy because it is like Green!

Erik’s Green Goodness Edamame Hummus

  • 1 package of frozen edamame, de-shelled
  • 1 avocado, cubed
  • 1 bunch of cilantro, chopped
  • 2 limes, juiced
  • 1 clove of garlic, finely chopped
  • 2 sprigs of green onion (I had greens from a candy onion)
  • 1 jalapeño (with seeds if you want that extra kick)
  • ½ cup extra virgin olive oil
  • Salt and pepper to taste

Cook edamame on the stove according to instructions. Actually cook a few minutes longer to help soften up the edamame further.  Strain and rinse well.

In a food processor (or magic bullet if you are me), put your edamame, avocado, cilantro, lime juice, jalapeño, and olive oil. Will it blend? I believe so. Process for a few minutes, stir with a spoon in between pulses to mix it up a bit more. If necessary, add up to ¼ c of water and/or more olive oil if the beans aren’t blending properly. When it is as smooth as you like (I like a really smooth hummus) stop pulsing and put into the fridge to chill up. Serve with pita chips, rice crackers or artisan crudités (my fancy way of saying cut veggies).

~Erik

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Sweet or Savory Pie: An Age Old Dilemma

December 7, 2010

Mmmm Pie. Just the word itself can bring delicious memories swirling to the surface (or fun math equations). Now I love sweets, but sometimes I have a hankering for something savory. This past weekend was a sometime. <(>.>)>

I had been seeing pies everywhere (i.e. magazines, stores, tv, my inbox, blogs…) and I absolutely had to have some. I really needed more buttery, flakey, crusty, goodness in my life. Also, I wanted to try making handpies for the first time. This way I could have hot pocket-esque meals in the freezer, ready to go the next time a craving struck. In my head I was imagining pies with an Asian flair. Something with a filling that was slightly creamy, spicy, and cilantro-y. I found the perfect jump-off recipe in my Best-ever Curry Cookbook.

Thoughts:

-I added turmeric & ground coriander for color and flavor to the pie dough. You can add any spice/color combo your heart desires.

-The original recipe called for a fresh Indian cheese, paneer (which is absolutely delicious) but I substituted tofu because I had it and needed to use it up.

-Garam masala is a spice blend that has become more readily available in larger chain stores and international stores. If unable to find you can easily make your own.

So delicious with sour cream.

Cilantro-y Tofu Mushroom Handpies

Crusty-crust (lol <(^_^)>)

  • 3 ¾c. all-purpose flour
  • 1 tbsp sugar
  • 1 tsp ground coriander
  • 1 ¼ cups cold salted butter (2 ½ sticks), cubed
  • 4 tbsp vegetable shortening
  • 1 egg, beaten
  • 1 tbsp white vinegar
  • 4-6 tbsp cold water

Filling (Adapted from Best-ever Curry Cookbook by Mridula Baljekar)

  • 6 tbsp vegetable oil
  • 8 oz. firm tofu, in small ½ inch cubes
  • 1 onion, finely chopped
  • 2 tablespoons fresh cilantro
  • 1 fresh spicy green chili of choice, chopped
  • 3 garlic cloves
  • 1 inch piece ginger, sliced
  • 1 tsp ground turmeric
  • 1 tsp garam masala
  • 3 c. button mushrooms (an 8oz. pkg)
  • 2 c. frozen peas, thawed (again 8oz. bag)
  • 1 c. chopped radishes
  • ¾ c plain yogurt mixed with 1 tsp cornstarch

To make crust:

Stir together the flour, coriander, and sugar with whisk or fork to “sift” it. Using a nifty pastry blender or two knives cut in the cold butter and shortening into the flour mixture. You want the consistency to be crumbly with the fats all nicely encased in the flour. Once all the flour has been blended in, stir in the egg, vinegar and a few tablespoons of water to the mixture. I like using my hands at this part to make sure everything comes together into a nice dough. Add more water if dough is dry, but you may not need it all. Don’t overwork the dough as your warm hands can make the dough melty. Form a disc and wrap in plastic. Let sit in the fridge for 30 minutes or longer to set up.

To make the filling:

Heat oil in a wok or large pan. Fry the tofu cubes until they are golden brown on all sides. Remove and drain on paper towel.

In a food processor grind onion, cilantro, chili pepper, garlic, and ginger until it is a fairly smooth paste. Remove and mix in turmeric and garam masala. Remove the excess oil from the pan, leaving behind about a tablespoon. Heat and fry the paste over medium heat for 8-10 minutes, or until the raw onion smell disappears and the oil separates.

Add in the mushrooms, peas, and fried tofu. Mix well and cook for 3-4 minutes allowing the mushrooms to cook. Bring heat down to low and gradually fold in the yogurt. Simmer for about 10 minutes. Set aside to cool, the cooler the filling the easier the pies will be to make. Fold in the radishes right before filling the pies.

To roll out dough:

Flour your workstation and rolling pin. Roll out the dough to about 1/8 inch thickness. Using a large bowl (7-8” diameter) cut out your dough circles. Re-roll and cut as necessary. You should be able to get around 12-14 circles depending on size.

Finally, making the handpies:

Preheat your oven to 400°. Take a crust and fill with a heaping spoonful or two (well 3-4 tablespoons if you need an exact-ish measurement) a little off-center. Then using a wet brush dipped in water, or just your finger, moisten the edge of the pastry and fold over the dough to make a half-moon (think tacos). To seal, take a fork and using the tines press the dough together. Cut two slits on the top for steam to escape.

Bake for 30-35 minutes until crust is golden browned and filling is bubbling. Serve with sour cream and nom away!

~Erik <(^_^)>

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Summer Nom Leftovers Pt. 1

November 14, 2010

I do have some more current things I’d like to share but I felt that I needed to bring to light some of the noms that were created this summer.  The summer time was glorious in all the deliciousness that came out of “The Bakery” as Josie’s apartment was affectionately called. Here is one of those recipes. I’m sure there will be quite a few posts like this. It was rather simple, yet extremely nomalicious.

Thoughts:

The original recipe called for other mushrooms, but we used what we could find.

Great flavors all together, also with all the mushrooms it was very “meaty” and quite filling.

Thai Three Mushroom Tart

Adapted from The Complete Vegetarian Cookbook by Bay Books

 

It was delicious warm, but as with all "pizzas" even better as a chilly midnight snack.

  • 12 oz. puff pastry
  • 2 teaspoons sesame oil
  • 2 tablespoons olive oil
  • ½ pound shiitake mushrooms
  • ½ pound button mushrooms
  • ½ pound oyster mushrooms
  • ½ cup coconut milk
  • 1 stalk lemon grass, chopped
  • 1 ½ teaspoon grated ginger
  • 1 clove garlic, chopped
  • 2 tbsp chopped cilantro
  • 1 egg
  • 1 tbsp plain flour
  • 1 spring onion

Preheat the oven to 415 and grease a shallow tart pan. Roll out the pastry to line the base and sides of the pan. Trim off any excess. Stab it all around with a fork and stick in the oven for 20 minutes, or until crisp and cool. While cooling gently press down the pastry in the center to prepare for the filling. Reduce the oven heat to 400.

Heat the oils in a pan, add the shiitake and button mushrooms and stir until lightly browned. Add the oyster mushrooms and sprinkle a little salt and pepper to taste. Let cool and pour away any liquid.

Process the coconut milk, lemon grass, ginger, garlic, and cilantro until smooth. Add the egg and flour and blend in short bursts until combined. Season with a touch of salt and pepper.

Pour the mixture into the pastry and top with the mushrooms and the spring onions. Bake 30 minutes, or until the filling has set. Let sit for a few and serve with an extra sprinkle of cilantro. Indulge!

~Erik <(^_^)>