You guys, I have a confession: I hate cilantro.* I used to think I hate parsley, but in the last five years its resemblance to the flavor of cilantro has faded. Then, I had the privilege to vacation in Chile last year, and there was this sauce that kept appearing at restaurants with the steak. It tasted of garlic, and was full of green stuff. I liked it so much I had to stop a waiter to find out what it was. His reply was: chimichurri. Obvi, K and I had to grab some pre-mixed (as training wheels) packets on our habitual grocery-store-for-travel-keepsakes** run before we left Santiago. I think it was a Carrefour..
Fast forward months later when I finally got around to mixing it up as K seared some steak on the Big Green Egg, some balsamic vinegar, and olive oil, and a bunch of the dry packet. Eh, it was okay, but it also kind of tasted like dried leaves and dust. Long-time readers may notice this packet also made an appearance in one crispy-bottomed oyster mushroom steak post. The sauce was much improved once eaten on top of something, but I feel like anything you pour atop something else, even if a little strong, should be able to stand on its own too.
Now get back in the time machine, and move forward a little more:
I went out and got some actual red wine vinegar to add to my pantry for this, just to get closer to the intended flavor. I was doing another recipe that called for some parsley, and needed to make use of the rest before it sits in a jar in the back of my fridge getting forgotten. Then, I mixed up a big batch of this into 3 mason jars, to last a whole month in the fridge! Continue Reading
Finally over it, but I caught a cough a few weeks ago and fought with it for almost two weeks. Started a new job, so it didn’t seem like I could really just call in sick my first day. It was downhill from there. My friend Yvonne recommended making this tasty concoction to mix in with hot water and drink. After a week or so of drinking luo han kuo (a.k.a. monkfruit) beverage* and so much pho I felt pho’d out, it was nice to try something different. It was really nice on the throat, and I just wish I’d managed to get up the gumption to start making it sooner so my sore throat could enjoy it for longer.
Lemon, Honey, and Ginger Soother for Colds and Sore Throats
Originally from Lana Stuart’s blog.
Prep time: 5 mins
Total time: 24 hours
1″ piece fresh ginger root**
1/2 to 1 cup honey
I pretty much winged it on the portions here to taste. Continue Reading
You guys, I finally gave in and tried making home made almond milk! Blame it on that Monday MLK holiday, and a big bag of expensive-feeling almonds from Cash & Carry. As a lactard, I ordinarily drink almond milk at home en lieu of regular milk, when I’m not indulging with coconut milk to lace my coffee, so it’s already a staple in my house. It was delicious, and I can’t believe it took me so long to finally try making it, especially as I was gifted with a powerful Vitamix last year.
I love soup. Did I mention I love soup? Predictably, my household caught the sniffles after all that holiday activity and travel, and my mind was filled with thoughts of healing soup. It’s a great way to take a lot of fluids and help you get better. There was this one day where I made two vats of soup for the week, went out to eat for another soup, and made a quick mug of noodle soup before bed. Just soup-er.
This one is creamy despite not having dairy, “thank goodness,” said the lactard. I also did away with the shrimp to eliminate my risk of anaphylactic shock, and took a shot frying tofu on the side. *I had to go to two different stores to get a red curry paste without shrimp paste in it (thank you vegan options), so if you’re going vegetarian check the ingredients listing before buying that. Entertainingly, the original recipe I riffed off is from Whole Foods Market via an Instacart link, see Butternut Squash and Coconut Soup with Shrimp. If you choose tofu as your side protein, read up in step 1 beforehand and adjust your task times accordingly.
I was hunting for chickpea recipes a while ago to help me eat more lean protein, and I tried this one. I did not like the result. Then I ate some the following day, and it was delicious! The flavors just needed to marinate more. I took the recipe and cut it in half, because I was making an other giant vat of soup in parallel. This is a nice hearty one for winter, I made a pot on Sunday for the rest of the week.
Chickpea and Chorizo Soup
(originally from The Kitchn)
makes about 1 quart
6 ounces chorizo sausage, sliced
1/2 large white onion, chopped and thinly sliced
2 stalks of celery, chopped
6 cloves garlic, minced
1 tablespoons fresh thyme, minced
1/2 can chickpeas, drained and rinsed
1/2 can cannellini beans, drained and rinsed
2 cups chicken broth
1/4 cup white wine
2 teaspoons olive oil
Salt and pepper
Have you flown thousands of miles for the holidays and unwittingly still found yourself signed up to bring a dish for the family potluck? Have all the gifts been arranged and wrapped by your helpful partner (or recent Past Self) , patiently helping you bear the crush of expectation to somehow visit 50+ people in the span of a few days? Do you still feel that inexplicable competitive urge to “win” the potluck?
Well my friends, I’ve got the recipe for you. Here’s my fallback, which has only 4 critical ingredients, 1 bonus, and the real secret ingredient is finding out when the store near where you’re staying is open on Christmas Eve day, Christmas Day, or whatever other holiday you are celebrating.
Lots of other people tend to have some of these things lying around their house already, I try not to use too many canned products in my cooking, but I do keep canned artichokes around so I can make this on short notice.
This was originally from my friend Gihani back in 2007 when I live in DC, she got it from her husband who got it from his mom. I’ve refined it only a little, because the base was just so solid.
1 cup mayo (I trying mayo with olive oil today, but hopefully the smoke point of olive oil won’t mess it up)
1 cup sour cream
1 cup Parmesan,, shredded
15 oz. can artichokes hearts, drained and chopped. (or marinated artichokes)
Back when I was killing time with my friend Torey spectating a Spartan Race in Vermont (a state worth visiting, by the way), I mentioned to her I was trying to eat more lean protein and that I’m really into chickpeas as one source. She mentioned a particular recipe, and even more impressively, remembered to email it to me later the next week once we were both back on our respective coasts. It’s a happy coincidence that the kitchn is one of my favored sources for recipes too, yay! I roasted a sweet potato the first time, and grossly underestimated the amount of time for that to finish baking in my toaster oven, so if you do the sweet potato, try starting that a bit early, or cut it up to help it cook. Note: there is no recipe directly in here for sweet potato, only a link.*
I got up my last full day in London and headed over to the East End’s Old Spitalfield Market to check out the food, and catch a street art tour. I’ve lately really loved learning about the different histories tied to street art and graffiti in cities, which are varied and many, and a great way to bring recent history/modern events alive. Plus, I think art on the street engages the residents of a city on a more human-scale level than giant glass skyscrapers.
I didn’t feel a lot of patience for market stall browsing, so I popped in to Rapha Cycle Club in the corner of the market for some darn decent coffee.