Cilantro Pesto

I am what you may call a Cilantrophobe.  While I do think it is beautiful in its leafy green state in the ground, I find the smell, taste and flavor most unpleasant.  I don't totally mind it if a little is in with my salsa, but when I bite into one of those big leafs, it is like having a big bite of soap on my chip or something.  Anyway, when cilantro showed up in my CSA box this week, I was seriously not sure what to do.  I couldn't think of any single thing that I would want to eat that I could make to use it.  However, I very much dislike wasting anything, so I decided to do what I do with parsley (only slightly less offensive than cilantro), which is make a pesto with it.  This way, when I get that recipe that calls for cilantro, I don't have to either skip it and wonder if it really made a difference- or worse yet, go buy some just to get one tablespoon for a recipe or something.  I have to admit, having parsley pesto in my freezer has made for a very handy addition to pasta salads and quinoa salads and fish and .......Anyway, I figured salt and garlic could only help the flavor and wouldn't likely conflict with any recipe I may stumble upon that would ask for the dreaded herb.  Much to my amazement and a mix of delight and shame, I found myself actually eating this out of the food processor with a spoon.  It is delicious!  This recipe is adapted from one out of my favorite cookbook by Mark Bittman called How to Cook Everything.

PS: Here is a link to the usual house fav around here: Spinach Basil Pesto

Ingredients:

• 1 bunch cilantro leaves (top stems ok), rinsed and patted dry
• 1 clove garlic
• 3T olive oil
• 1-2T freshly squeezed lime juice
• Salt & Pepper to taste

Directions
Pulse/blend all ingredients together in blender or food processor until it is the consistency you are looking for.  I prefer it to be fairly coarsely chopped up, so I probably pulsed mine 10x at 1-2s pulses.

Optional next step to freeze in 1-2T amounts in ice cube tray for a few hours.  You can either store them in the tray, or transfer them to a different container to keep frozen.

If freezing, simply take a cube out of the freezer 10 minutes or so before use to thaw!

This will be delicious in salads, pasta salads, dressings, on fish or maybe even a marinade for pork, not to mention in salsas.....

MimicCream

A great Dairy/Cream substitute for baking, cooking coffee!  Made with nuts and other Delicious goodness, this is a great allergen-free kitchen booster.

Roasted Tomato Sauce

 

This is one of my favorite ways to  use huge quantities of tomatoes.  You can be as creative as you want, add whatever spices you want and it is always amazing.  The roasting process turns the sauce into an intense tomato-y delight.  It is nice to add things like pureed zucchini and whatnot to boost the nutrition as well.  I usually freeze in 1-2c batches and our family enjoys it all winter.  Since it is to dang flavorful and rich, I find we only need about 1c per 1/2 or 3/4lb pasta for serious sauce action.  Adapted from Marcella Rosene's recipe in Pasta and Co. By Request.

(Editors note added 9/24/14: Every batch of this changes with what is available, of course.  I have begun regularly using 2-4 carrots and 1-2 zucchini chopped in the pans to roast as well.  Also delicious and unobtrusive is to toss in a few leaves of kale!)

Preheat oven to 400.

In a 9x13 baking dish, combine:

~3-4# Ripe tomatoes, halved (any tomato you have is great here.  I use a combination of whatever is ripe, including cherry)

3 cloves garlic, crushed or minced

~1/4c olive oil

1/4 cup chopped basil or 4T pesto

~1/2t each salt and pepper

Toss,  cover with foil, roast for ~2 hours, stirring every 20-30 minutes to mash up big pieces.  Once it has reduced down to ~1/4-1/2 inch in the pan, remove and puree in blender (skin and all, yum!)

Yields approx 2-3 cups, depending on how many tomatoes and how reduced you go.

Note: all of these amounts are approximate and I encourage you to add whatever you like.  The last few times I have made it I added some red peppers and carrots that needed to be used and it took on more sweetness.

Here are mostly basic reds with a few cherry and heirlooms.  I used a few cubes of frozen broccoli/spinach/basil pesto vs. fresh basil and also a few cubes of pureed zucchini for good measure.





Toms 1hr in

  

Toms after 1.75 hr.  As you drag the spatula through it, it leaves a trail

Ready to go!

Croutons & Bread Crumbs (Gluten-Free.... or not)

I have been making various things lately that I have wanted breadcrumbs or croutons in the gluten-free variety.  I haven't seen any in the store, but they are so darn easy to make, that I had to get on it.  I typically make croutons out of all left-over bread or bread-like items in the house.  If I don't, I will just end up tossing it into the compost and I hate throwing food away (see 'hot dog croutons' below).  If I just turn it into croutons, Mike and Mia will take down the whole batch in an afternoon for snacks like they are potato chips.  This is a triple bonus for me of using food before it spoils, often getting good hearty grains into the family's bellies and having just what I need around in a pinch.  The same now goes for Gluten-free breads. 

There are lots of ways to make croutons and breadcrumbs, so be creative with what you add in.  I am just offering some thoughts of quick & easy.  Store leftovers (hah!) in very air-tight container.

Note:  Use whatever bread you want or have here.  If I want Gluten-Free, I use either Udi's Brown Rice Bread or Great Harvest's French because it is what I buy.  If I don't care, I use whatever is around and it is typically hot dog buns or bagels or something left over from a gathering of some kind.  It is all delicious with oil,  herbs and salt!

Directions/ingredients:

For Croutons:
Preaheat oven to ~400.

-Cut bread into about 1/2 inch cubes (however much you are using)
-Toss bread into medium bowl
-Drizzle around some olive oil over the bread (maybe several tablespoons?).  I don't use a lot in an effort to minimize excess fat, but fat is flavor, afterall.
-Sprinkle in some spices.... I often use a combination of  lemon pepper, basil, garlic powder, salt, pepper and red chili flakes. 
-Toss everything together in the bowl, then pour onto ungreased cookie sheet
-Cook for ~12 minutes, stirring once or twice to cook evenly on all sides
-Let cool before using

Plain Jane here, no fancy stuff.

Breadcrumbs:
Once croutons are cooled, place in food processor or blender and pulse for a few seconds until you get the texture you want.  If you are making breadcrumbs only, you may want to leave out the spices when you toast them.


Gluten Free.  Coarse texture good for salads and pastas.

Gluten-Free.  Fine texture for breading.

No, really.  Hot dog buns make great croutons!  Dont judge.

see?

 Also.... a few weeks back, this was posted on Gluten-Free Girl and the Chef.  Slightly different technique, but the point is it is easy and they are so great to have on hand!