Category Archives: Cilantro

Black Beans and Rice with Hidden Eggplant, Squash and Potatoes

Do you ever find yourself with leftover veggies from a meal and wonder what you’re going to do with them? Well, that was the situation for me a couple of nights ago after hubby made dinner. He only used half an eggplant, half of the potatoes he had prepared, and then reminded me we had zucchini and yellow squash crying for my attention. “No worries,” I thought. I’ll just cook them up and find something to put them into later. And that’s exactly what I did.

You’ll Need:
A mixture of veggies such as…
1 half Eggplant, peeled
1 Potato, sliced
1 Yellow Squash, sliced
2 Zucchini, sliced
3 Tomatoes (I used Heirloom Ugly Tomatoes)
4-6 Garlic Cloves, sliced or crushed
1 small Onion, chopped
half cup Ketchup
a lot of Cumin
32 oz Black Beans, cooked
Salt as desired
Brown Rice, Cooked
Veggies to decorate your dish

To start, combine all veggies and garlic into a skillet and cook thoroughly. After they are soft and fully cooked allow them to cool. Once cooled, add ketchup and puree the veggies until they reach a desired consistency. (Some like their tomato base to be chunky, others like it smooth.) Place the tomato base into a skillet or sauce pan and add black beans. Bring bean mixture to a simmer and add cumin, salt, and cilantro if you have it. Place black beans over brown rice and decorate.

Needless to say, my kids took over with my plate and decorated it for me, giggling the entire time. The best part is that they also ate their entire meal never realizing I had hidden veggies inside.

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Creamy Avocado and White Bean Wrap

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Wraps are a nice change from afternoon sandwiches, and this one looks like a great addition to our menu. EatingWell.com has posted a wrap recipe using red cabbage, white beans, avocado and other items frequently found in our weekly boxes. … Continue reading

Cranberry-Avocado Salad with Candied Spiced Almonds and Sweet White Balsamic Vinaigrette

Photo by CafeSucreFarine.com

The CafeSucreFarine.com has posted a mouth watering salad using avocado, cilantro and almonds with a white balsamic dressing. I’ve never tried a white balsamic dressing before, so this will be a new experience I’m eager to test out.

Basic Green Smoothie Recipes

There is a huge BUZZ floating around the internet centered around the health benefits of enjoying a daily green smoothie. Have you tried it? We have several members in our group who continue to rave about them. Here are some basic recipes to get you started (borrowed from ‘GotGreenRevolution.com’).

The Basic Green Smoothie Recipe

 This is what we recommend for starting out (makes about 1 quart/1 liter). 
1 or 2 ripe bananas
1/2 cup of another fruit: (pineapple, blueberry, apple, peach, mango)
1 1/2 cup fresh greens:   (~2 chard leaves or ~1 handful spinach)
~ 12 oz water (or to desired consistency)

Mint Melon Medley Green Smoothie Recipe

 For a sweet refreshing mint feeling. 
3 bananas
1  mint sprig, or 2
3 cups  spinach packed in the blender
2 cups cantaloupe
~ 16oz water (to desired consistency)

Green Apple Glory Green Smoothie Recipe

For sweet creamy goodness. 
1  ripe banana
1  large apple cored
1/2  medium ripe avocado
1 cup  packed spinach
1 cup  packed romaine (about 3 large leaves)
~ 1 pint of water

Irish Banana Split Green Smoothie Recipe

Sweet dessert goodness. 
2 frozen ripe bananas
1 cup frozen pineapple
1/2 cup frozen strawberries  
2 cups   packed spinach
~ 1 pint of water

Tropical Dream

 Sweet visions of the tropics. 
1/2  mango
1 1/2 c  pineapple
1 frozen strawberries 
2 cups  spinach
4  small kale leaves
~ 1 pint of water

Angela’s Guacamole (Addiction)

I have to admit, for nearly 2 years I’ve been giving most of my avocados away simply because I wasn’t a fan just yet. Yes, I knew about their health benefits and how necessary they were in my diet, I just hadn’t fallen in love with them yet … and for some reason the thought of a slimy green fruit kept me away. BUT, last summer I decided I had to find a way to adjust my senses and mental block. Now, I’m making a dish of fresh guacamole 2-4 times a week… and eating the entire dish! In fact, today my husband asked what the lime was used for (already knowing the answer). I had to admit I failed (again) to save him some. LOL. It is safe to say I have overcome my avoidance of avocados and am now facing a healthy addiction!

Here’s my recipe:

1 Avocado, diced
1 Roma Tomato, diced
2-3 thin slices of Red Onion, diced
0.5 Lime
2-3 slices of Red/Yellow/Orange Bell Pepper, diced
1 TBSP fresh Cilantro, chopped
dash of Salt
dash of Pepper

Combine all ingredients (except lime) in a bowl and mix. Squeeze lime over the mixture and continue to stir a few times. Serve.

Truly Authentic Mexican Salsa

Straight from Diwa Brown’s Recipe book on The Family Garden’s website, an authentic salsa recipe using fresh jalapeno peppers, bell peppers, cilantro, onions and more from their fields.

You’ll Need:
2-3 Jalapeno Peppers, chopped and boiled for 2-3 minutes
1 Green Bell Peppers, diced, blanched
1 clove Garlic, crushed
1 15 oz. can Tomatoes, diced
0.25 cup Cilantro, fresh, chopped
pinch of Salt
quarter to half of large Red Onion, chopped

1. Blend all ingredients (except onion) in food processor.
2. Add onion.
3. Serve.

Note, if you prefer to use fresh tomatoes instead of canned, you can cut 2-3 tomatoes and steam/boil them for a couple of minutes until tender. They will easily replace the can of tomatoes in the recipe. You may need more salt added to the salsa.

Angela’s Experience:
I had the kids help me make our salsa, and was concerned about the potential heat rating of using 2-3 jalapeno peppers with just 15 oz. of tomatoes. So, we adjusted the recipe. In the end, we feel the heat intensity would still rate the salsa as a “Hot” salsa using our adjustments. If you happen to have a lime lingering in your fridge, a little bit of its juice would make a nice touch.

We used:
28 oz. can Diced Tomatoes
1 Jalapeno, chopped and boiled
4 small Cloves Garlic, chopped
0.5 cup (or more) Cilantro
0.25 Jumbo Red Onion OR 2 Scallions, chopped and blanched
0.5 Green Bell Pepper, chopped and blanched
1 Lime, juiced OR 1 TBSP Red Wine Vinegar
1- 2 TSP Salt

Put everything in the blender/food processor and mix until desired texture is reached. 🙂

If you happen to have an avocado calling your name, mash/chunk it and mix with 1-2 TBSP of this salsa… and you’ll have a guacamole!

Black Beans with Chard over Rice

Well… no picture for this post because the family devoured dinner faster then I was expecting! I simply took a simple black beans recipe (similar this one: https://homegrowngainesville.wordpress.com/2010/09/29/savory-black-beans-with-fresh-cilantro/) and added one bunch of chopped chard. Served over rice, everyone was lining up for 2nds.

What’s wonderful about chard is it’s mellow flavor that blends well with whatever dish you add it to. Have fun with your dishes and be a little creative.

Tonight’s Black Beans Recipe

You will need:
1 Onion, chopped
2 Garlic Cloves, chopped/crushed
1 tsp Ground Cumin
Oil
2 cans Black Beans
1 can Petite Tomatoes
1 can Tomatoes and Chilies
half bunch of Cilantro, chopped
half to whole bunch of Chard, chopped

1. Saute 1 yellow onion, 1 tsp ground cumin and 2 cloves of garlic in oil.
2. Add 2 cans of black beans, 1 can of petite diced tomatoes, and 1 can of tomatoes and chilies.
3. Allow mix to simmer for ~ 10-20 minutes.
4. Add half a bunch of cilantro (chopped) and chard.
5. Simmer for ~5 minutes.
6. Serve over rice of choice.

Enjoy
-Angela

Cinnamon-Sugar Chips with Fresh Fruit Salsa

There’s something Summer-Y about fruit salsa, and who doesn’t enjoy a little treat of cinnamon and sugar?!? This pair is sure to be a crowd pleaser.

Fresh Fruit Salsa:
Simple substitute strawberries for pineapple in our Sweet Salsa recipe.

Cinnamon-Sugar Chips:
Lightly spray cookie sheet with oil. Place tortilla shell quarters on sheet. Lightly spray the tops of the shell quarters and sprinkle a cinnamon sugar mixture on top. Bake at 400 degrees Farenheit for 8-10 minutes. Note: Less is more with these chips. If you add too much cinnamon-sugar mix they will caramelize while baking and take on a scorched flavor. Go light and you’ll be safe.

-Angela

Taco Salad with a Twist

My most recent adventure has been the addition of quinoa in my everyday dishes, adding protein to my dish makeover. In this ‘makeover’ I simply added red quinoa to my black beans (sauted with garlic and onions) and placed them on top of a bed of greens, tomatoes, salsa and bell peppers. It was quite delightful and very filling.

Consider adding quinoa (red or white) to your dishes. It is super high in protein and tastes like cous cous. 🙂

-Angela

Garbanzo Bean and Sprout Patties Recipe

I’ve just posted a great recipe for Garbanzo Bean and Sprout Patties on Seed. I like to eat them like veggie burgers – in a bun. But, you can cut them in half and put avocado, sprouts, cheese, etc in between the patty slices like buns.

The original recipe came Heidi Swanson’s Super Natural Cooking.