Tag Archives: Cilantro

Cucumber Salsa


You ever find food that you love so much you look for recipes that you can use it in?  Or that you can use as a substitute for other things?

That’s Creme Fraiche for me.   I can eat it by the spoonful, straight out of the container, but I usually restrain myself.

It’s so good on baked potatoes, used in Deviled Eggs, I’ve pretty much substituted it for sour cream and greek yoghurt in almost everything I cook.

And it’s not that bad for you either.  It’s got protein and calcium and doesn’t really have a lot of fat, cause the flavour packs a punch.  So a little goes a long way.

Usually.

I saw a recipe for Cucumber Salsa awhile back and the dressing called for Sour Cream.

Yeah right, I thought.   I’ll see your Sour Cream, and raise you some Creme Fraiche.

And I was right.    WOW!  I’m even more in love than before.

I brought this to my weekly Friday gathering.  And those people who could eat cucumber and cilantro liked it, as did I.  Well, actually I think I loved it.  And I will make it again.  Just one warning though, if you dress it too early, you will end up with a fair amount of liquid, but you can just drain that off if you like.  I served this with pita chips, but I think it would go well with just about anything.

Recipe- adjust to your own tastes

2 cucumbers, peeled, seeded and diced very fine
1-2 Roma Tomatoes, diced very fine
1/2 red onion, diced/minced
1/4 cup chopped Parsley
1/4 cup chopped Cilantro
1- 2 garlic cloves, crushed and minced
1-2 Jalapeno’s  seeded and diced finely

Dressing
1/2 cup Creme Fraiche
1-2 tsp. Lemon Juice
1-2 tsp Lime Juice
1/4-1/2 tsp. Cumin

Mix the fresh veggies together and give them a quick grind of sea salt, let them sit for awhile and get acquainted.

I had to take this shot, after chopping, mincing and peeling.  They just looked so purty.

Fresh Parsley, straight out of my garden, how cool is this?

And when you go to chop it up, roll it up into a tight bundle and then cut across it, making a chiffonade, then just cross-cut it.  Makes it a lot easier to chop.

Everyone into the bowl now.

Toss the veggies together.

Mix dressing ingredients together and let that sit in the fridge for a little.

Just before serving, pour dressing over the cucumbers and mix together, serve with crackers or pita bread or tortilla chips.

I think I would make this again, but next time, just wouldn’t add quite so much dressing, and I would definitely add more jalapeno’s and cumin.

I wonder how this would taste on a sub?  hmmm, I think I’m getting ideas.

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Lime and Cilantro Rice


I used to go to a fast food place that served these massive burritos’ which included this wonderful rice.   I would order the rice just by itself, and inhale it.

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I got a craving for it this week, and decided to try my hand at making some.   And I think I got it, but of course I will probably tweak it a little more at a later date.  But for now, it’s close enough.   I liked the slight crunch that the onions gave it without them overpowering anything.

I just made enough for myself, so feel free to double or triple the amounts given here.

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1 cup cooked rice

1/2 teaspoon Lime Juice

1 tablespoon finely chopped cilantro

1/4 cup raw sweet onion, chopped

1 tablespoon Herdez Verde sauce

Mix all together and serve.   Really, really simple.    And I thought very tasty.

I think next time I will use just a little fresh lime zest, and maybe even a little chopped jalapeno.  I liked the little bit of kick from the Herdez, this is something I usually have on hand, although I bet you could use any kind of green tomatillo based sauce.

And since I have some lovely grilled chicken breasts in the freezer, some pinto beans in the cupboard begging to be turned into refried beans and the rice turned out so well, I think a nice big Mission style burrito is in my near future.
I’ll share that with you when I do make it.   Well, I’ll share the how-to’s and the recipe but not the burrito, that will be all mine.

 

Pico de Gallo


I love Pico de Gallo, and in fact have been know to make it up on a whim, just because.   And then have proceeded to eat half the bowlful.   Which isn’t as bad as it sounds, cause Pico de Gallo is basically just onions, tomatoes and jalapeno’s.   And so long as you don’t load up on chips, you don’t need to worry about the calories.   Pico de Gallo is just plain good food.    I’ve actually posted the recipe here but it was buried in a post about Acapulco chicken.   And that was not fair to it.   I think it deserves its own post.  So there!

First up, get out your trusty gloves, you don’t want to be messing with jalapeno’s unless you’re properly covered up.   Trust me on this one.   It is very important, unless of course you’re into pain, at which point just go ahead and disregard this.    Just kidding, but I’ve made the mistake of rubbing an eye when I’ve had Jalapeno juice on my hand and the agony, totally not worth it.

Start by getting your ingredients together.  And nothing in this is really exact because you’ll be making this for you, and whatever your heat tolerance is.

You want some lovely fresh jalapeno peppers, a couple of tomatoes, an onion, cilantro, lime and salt.    Start by dicing up a Roma tomato or two, depending on how much you are making, you want a fairly fine dice, then dice up a white onion, again a fairly fine dice.   And now for the fun, depending on your tolerance or love of heat, you want to mince or very finely dice 1-3 jalapeno’s.  Start by whacking off the stem end, slicing them in two lengthwise and then cutting out the seed and membrane.

 

 

 

Add all together and stir, squeeze the juice of a lime over it, add a handful of finely chopped cilantro

and about a half teaspoon of salt, or less to start.  Stir it all up and taste.   You can always add more jalapeno’s or tomatoes or any portion to make it to your taste.  This is your Pico de Gallo after all.