Cilantro Haters: Not for You.

I love cilantro. Everyone in my house loves it too. We can’t get enough of the stuff. But I know it’s a very polarizing herb, and there are a large number of (unfortunate) people who think it tastes like soap. Whatever. That means more for me!

Lately I have taken to buying more than one bunch at a time. If it starts to go bad, I make Cilantro Lime Rice. Just chop up some cilantro and toss it into some rice that you’ve cooked with salt and lime juice. (Do not use the ironically-named “RealLime” stuff – only fresh-squeezed juice, or Nellie & Joe’s Key Lime Juice will do.) This rice is fantastic in burritos, especially with Chipotle Black Beans.

I also puree the cilantro with onions, garlic, other herbs, etc. and freeze it in plastic bags or ice cube trays for a near-instant sofrito.

Like most other fresh herbs, cilantro likes to stay dry. I can keep it for about twice as long if I remove it from the produce bag when I get home, pat it dry, and place it in a plastic container lined with a paper towel. A leftover plastic salad container works well for this.

The most recent recipe I tried, Ginger-Cilantro Rice with Green Onion and Sesame from Kalyn’s Kitchen, was a crowd-pleaser. I should have doubled it because it is great the next day – hot or cold. The sesame oil adds a rich flavor that I always like, and the cilantro is refreshing, as always. I used basmati rice, and veggie broth (of course). I think next time I would add more chopped ginger near the end, to get that spicy sensation of biting into an occasional ginger bit.

I’m Roasting Everything in Sight

It’s the season, you know?

I started the week with roasted yellow and red potatoes seasoned with sage. Then I roasted a large quantity of red peppers (on sale 10 for $10, 11th free, at Meijer). Mmm.

Tonight I roasted some root vegetables: parsnips, sweet potatoes, red beets, and a miscellaneous red and white striped beet – the last of the CSA produce (*sniff*). Seasoned simply, with salt, pepper, and garlic powder. Mmm.

roasted root vegetables

Next up: butternut squash.

Seitan Chorizo

I can barely live without having these in my refrigerator at all times. They are seriously tasty. The texture and flavor is just right. I think they might even fool a meat-eating chorizo lover if you tucked them into a breakfast burrito with some black beans and rice.

I’ve varied the recipe from mild to extra spicy. I like to use smoked paprika, and add a little extra. One thing is always the same: I have to put it away promptly or I’ll end up eating it all, right out of the pan. It sounds like I’m not the only person with this problem. I recommend doubling your batch.

Seitan Chorizo Crumbles

Thank you, Celine Steen at “have cake, will travel“. You rock.