My dreams have changed a little after 5 months in England. Thanks to British cooking techniques like the oh-so-popular ‘salt on every 2 in 5 potatoes’, I went into spice withdrawal fast. I watched my favorite food drift away across the Atlantic: Adios avocados. Goodbye salsa. Where are you chilies?
You can keep the castles, princes, and sunset romances in meadows, please just give me a bowl of something SPICY
Here’s my goes-with-everything, incredibly delicious sauce to spice it up
Chimichurri of Dreams
½ cup cilantro
½ cup parsley
3 tablespoons extra virgin olive oil
juice of 1 lemon or lime
1 clove garlic
3 dried red chili peppers (alternatively about a ½ teaspoon of red chili flakes)
2 spicy green finger chilies or 1 jalapeño
1 teaspoon salt
1 teaspoon turmeric
1 teaspoon paprika
1 teaspoon water
Just blend this list in a blender or food processor!
It’s a heavy ingredient list, yes. But these individual ingredients come together to make the most delicious, flavorful, party-in-your-mouth chimichurri that you will have. Use it as a salad dressing. Put it on your fish tacos. Add it to beans for flavor. Put it on hummus (“Are you mad woman? On hummus?!” – you might be thinking. Well maybe I am mad, but they add chimichurri to falafel and hummus in Israel. It’s the perfect spice + lemon acidity to warm up heavy hummus) My favorite idea? We’ll use it as a spread on THE BEST BREAKFAST SANDWICH IN THE WORLD, coming tomorrow to this blog and your stomachs
Posted in Food, Health Food, Recipes, Uncategorized
Tagged cooking, dairy-free, food, healthy food, recipes, sauces, vegan, vegetarian
Just when I thought winter had finally retreated, it comes back with rainstorms and a cold wind. I feel like this http://whatshouldwecallme.tumblr.com/post/48693968924/when-i-start-feeling-like-summer-is-coming-and-suddenly
But! There is a bright side, because when the weather outside is frightful… let us cook let us cook let us cook!
Today’s Menu: Rainy Day Tomato Soup
1 small onion (yellow)
1 clove garlic
1 tablespoon extra virgin olive oil
1 cup worth of vegetable or chicken stock + 1 cup plain water
1 teaspoon salt
½ teaspoon paprika
Step 1. Steam the tomatoes in a pot until soft, about 15 minutes.
Step 2. Chop onion and carrot and cook on medium with 1 tablespoon of olive oil (what is carrot doing in my tomato soup? You may be asking. Making it sweeter! I would reply)
Step 3. Add 1 clove of chopped garlic to mixture and wait for it to turn golden. (Also enjoy the glorious smell that is now infusing your kitchen) The carrot/onion/garlic mixture should soften and be caramelizing. Add the broth and water. It will start looking like this:
Step 4. Rinse Tomatoes in cold water so they begin to cool down enough to peel off the skin
Step 5. Make two slits in the bottom or top of the tomatoes, making an x. You’ll “undress” the tomatoes easily by pulling the skin away. If the skin won’t come off, the tomatoes weren’t cooked long enough.
Step 6. Mash the tomatoes into the carrot, onion, and broth mixture and cook for an additional 15 minutes on a low to medium heat with the paprika and salt added. The tomatoes should have broken apart and become part of the liquid now.
Step 7. Allow to cool, blend in a food processor or blender and serve with basil or parsley
Simple (ish) healthy, and colorful. Best served with a book and a seat by the window.