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Cilantro

Appetizers, Dinner, Dressing, Lactose Free, Mexican, Recipes, Sauces, Vegan, Vegetarian

Guacamole Salsa

February 12, 2023

This guacamole salsa is creamy, spicy, and has just the right amount of acidity to make it one of my new favorite condiments for all things Mexican. After watching The Taco Chronicles on Netflix, I was intrigued by this beautiful salsa that was drizzled on tacos throughout Mexico. The combination of avocado and tomatillos with spicy peppers is delicious.

Each ingredient contributes loads of flavor to the salsa. Browning the vegetables a bit intensifies their flavor even more so.

It doesn’t take very long to impart a bit of color to the vegetables. A little goes a long way in developing flavor. Anyone who happens to walk by the kitchen will immediately know something tasty is in the works.

A medium avocado is all you need for this recipe. It adds texture to the salsa as well as a silky richness when combined with the other ingredients.

Everything goes into the blender before serving. I like to make this a few hours in advance and chill it before serving.

The salsa is delicious on tacos, but don’t stop there. I serve it with burritos, quesadillas, corn chips and tamales. It is quite versatile. You can even serve it with grilled fish, Mexican style grilled chicken, as a salad dressing for cabbage or crispy iceberg lettuce and as a topping for Mexican rice.

Guacamole Salsa
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Guacamole Salsa

Recipe by Kiyo

2

cups

Ingredients

  • 1/2 pound tomatillos, husked, washed and sliced in half

  • 1 jalapeño pepper (you may use jalapeños or serrano peppers or a combination)

  • 2 serrano peppers

  • 1/2 small onion cut into 4 wedges

  • 2 medium garlic cloves, peeled

  • canola or vegetable oil for the pan

  • generous handful of cilantro

  • 1 medium avocado, seeded and peeled

  • 1 tablespoon freshly squeezed lime juice

  • 2 teaspoons kosher salt

Directions

  • Drizzle a teaspoon of canola oil into a medium sized fry pan and place over medium heat. Arrange tomatillos cut side down, along with the onion wedges, whole peppers, and garlic. Cook until vegetables are lightly charred turning as needed, about 5 minutes. Remove garlic ahead of time so that it doesn’t burn. Transfer to a bowl to cool slightly. Once cool enough to handle, slice peppers in half and remove seeds. Taste peppers to see how spicy they are and use just what you need according to how spicy you want the salsa to be.
  • Transfer tomatillos, peppers, onion and garlic to a blender. Add avocado, a handful of cilantro, 1 tablespoon of lime juice, 2 teaspoons kosher salt, and 3/4 cup water. Blend until smooth. Taste and adjust seasoning with more salt and lime juice if needed.
  • Transfer to a bowl and chill until ready to serve. The salsa is best used within 4 days. Any leftover salsa may be frozen in a plastic container. Defrost in the refrigerator overnight and stir before serving.

Notes

  • A plastic squeeze bottle is the most convenient way to serve and store the salsa.
Dinner, Kimchi, Korean, Lactose Free, Recipes, Soups, Vegetarian, Veggies

Kimchi Noodle Soup with Wilted Greens

December 30, 2022

Is there anything more delicious than a bowl of spicy kimchi noodle soup to warm you up? A riff on the beloved Korean dish jjigae (kimchi stew), this easy soup is quick to make and calls for just a handful of inexpensive ingredients. This kimchi soup is warm, spicy, hearty and has lots of umami flavor. Once you take your first bite, you won’t be able to stop until your bowl is completely empty.

I recently made a big jar of kimchi that was ready to be eaten and wanted to try it in a new recipe. I’ve made kimchi fried rice, cheesy kimchi noodles, and kimchi pancakes , but never kimchi soup. I found this recipe on one of my favorite sites, New York Times Cooking.

You’ll need just a few ingredients besides the kimchi. If you don’t have homemade kimchi, use your favorite store bought brand.

I am particularly fond of Sun Noodle’s fresh udon which are thick, chewy, and oh so delicious. They elevate any dish that calls for udon noodles. Here on Maui they are available at Island Grocery in Kahului so if you’re in the area stop by to pick up a package. Otherwise, feel free to use another brand of fresh or dried udon.

This recipe is pretty straight forward. Once you have all of your ingredients ready to go, the scallions, ginger and garlic are briefly cooked until fragrant. The kimchi and kimchi juice are then added to the pan followed by the stock, soy sauce and greens. Once the greens are tender, the soup is ladled over the udon noodles and garnished with more scallions and sesame seeds. Extra toppings such as a boiled egg and fresh sprigs of cilantro (if you are a fan) and crunchy garlic chili crunch for added heat transform this into a truly memorable bowl of soup.

Kimchi Noodle Soup with Wilted Greens
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Kimchi Noodle Soup with Wilted Greens

Recipe by Kiyo
Servings

2

servings

Adapted from New York Times Cooking

Ingredients

  • 6 ounces udon (fresh recommended)

  • 1 tablespoon neutral oil

  • 4 scallions thinly sliced, plus more for garnish

  • 1 (1 1/2-inch) piece fresh ginger, about 1 1/2 tablespoons finely chopped

  • 1 large garlic clove, finely chopped

  • 1/2 cup roughly chopped kimchi, plus 3 tablespoons kimchi juice

  • 2 1/2 cups chicken stock (or vegetable stock for vegetarian version)

  • 2 tablespoons less sodium soy sauce (Kikkoman recommended)

  • 2 cups roughly chopped baby bok choy (substitute with kale or spinach)

  • White roasted sesame seeds, boiled eggs, chili crunch, and roughly chopped cilantro (optional)

Directions

  • Bring a large pot of water to a boil and cook udon according to package instructions. Drain and distribute evenly among two serving bowls.
  • In the same pot used for boiling udon, heat 1 tablespoon neutral oil over medium heat. Add the scallions, ginger, and garlic, and cook until they begin to soften and the garlic is fragrant, about 2-3 minutes. Stir in kimchi and kimchi juice and cook for 1 minute.
  • Add the stock and soy sauce and stir together to combine. Bring to a simmer and stir in your greens. If using baby bok choy, stir in the chopped stems and let simmer for a minute before adding the greens. Allow everything to simmer until the greens are tender and the flavors come together, about 5 minutes. Taste and adjust with salt if needed.
  • Ladle soup over the udon and garnish with scallions and other toppings to taste.

Notes

  • Using baby bok choy adds a nice crisp texture to the soup, however, feel free to use other greens such as spinach or kale.
  • Place the cooked noodles in a colander and run hot water over them to briefly warm them up before adding the soup to the bowl.
Dinner, Grill, Mexican, Recipes, Salad, Side Dishes

Mexican Corn Salad

November 16, 2022

Mexican corn salad, also known as Esquites (Mexican street food snack using corn kernels as the main ingredient) is ideal for serving alongside burritos, quesadillas, tacos, grilled chicken, avocado and tomato sandwiches or simply as a meal in itself. The combination of flavors and textures make this a standout side dish and a lively addition to any meal. Crisp charred corn, creamy dressing, tangy feta cheese, a bit of heat from the peppers. Pure deliciousness.

When I see fresh corn at the market with nice green husks and no sign of deterioration, I usually buy a few ears to grill and eat right away as corn loses sweetness when stored in the refrigerator for too long. On this occasion, I bought 4 ears with the intent of making this delicious salad which keeps well for several days and is perfect to pack up for a picnic.

Grilling the corn and peppers adds another dimension of flavor to the salad. Those smoky, charred bits of corn kernels and peppers are hard to resist. If you don’t have a grill, you can use a stovetop grill pan instead.

I picked a few small poblano peppers from the garden and grilled them with the corn. The charred peppers smell divine and add a mild heat to the salad.

Mt. Vikos feta is a favorite of mine but feel free to use cotija cheese. The radish is optional but adds color and crunch to the salad. All of the ingredients are easily found at your local market. I always keep a jar of smoked paprika on hand. It perks up every dish you add it to.

The charred corn kernels are so tasty….

Mexican Corn Salad
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Mexican Corn Salad

Recipe by KiyoCourse: Recipes
Servings

4

servings

Ingredients

  • 4 ears fresh corn, husks and silk removed

  • 1 medium poblano pepper

  • 2 tablespoons + 2 teaspoons red onion, chopped

  • 1 red radish, chopped (optional)

  • 1/3 cup finely chopped cilantro (reserve 1 tablespoon for serving)

  • 2 ounces Mt. Vikos feta, crumbled or substitute with cotija cheese

  • 2 tablespoons mayonnaise

  • 3 tablespoons sour cream

  • 3 tablespoons fresh lime juice

  • 1/2 teaspoon smoked paprika

  • 1/4 teaspoon mild chile powder

  • 1/2 – 3/4 teaspoon kosher salt

  • sweet paprika or smoked paprika for topping

  • pickled jalapeños for garnish (optional)

Directions

  • Grill corn and poblano pepper over high heat, turning occasionally for even cooking. Remove poblano pepper once it is fully charred. Remove corn when there are patches of charred kernels. Set aside.
  • Meanwhile, mix mayonnaise, sour cream, lime juice, smoked paprika, chile powder, and salt in a small bowl.
  • Once corn has cooled, slice off kernels and place in a medium bowl. Remove skin from poblano, chop into small pieces and add to corn. Poblanos can vary in heat but are typically on the mild side. Add as much as you want according to your taste. Add 2 tablespoons red onion, chopped radish if using, and cilantro (reserve 1 tablespoon cilantro for serving). Stir in the dressing making sure to evenly coat the vegetables. Taste, adding more salt if needed.
  • Transfer salad to a shallow serving dish. Distribute feta over the top. Add reserved red onion and cilantro and sprinkle paprika over the feta cheese. Top with pickled jalapeño rings.

Notes

  • Salad can be made a day in advance. Add cilantro topping just before serving. Salad will keep well for up to 3 days stored in the refrigerator.
Appetizers, Dinner, Lactose Free, Mexican, Recipes, Sauces, Vegan, Vegetarian

Roasted Salsa Verde

June 6, 2021

Roasted Salsa Verde

This tomatillo based salsa is delicious and because it’s homemade, it tastes far better than any jarred salsa found on the grocery store shelves.  I find that store-bought salsas tend to be quite salty so making my own allows me to add just the right amount of seasoning and heat from the peppers.  It’s very easy to make and can be eaten with tortilla chips or served with your favorite Mexican dishes.

Cilantro, Tomatillos, Onion, Garlic, Serrano, Poblano

I made a small batch that was just the right amount for four meals, but feel free to double the recipe if you are serving more than two people.  Broiling the tomatillos, peppers, onion and garlic add an extra depth of flavor. Peppers can vary in heat.  Buy a couple of serrano peppers just in case using one is too mild for your taste.  

Roasted Salsa Ingredients

Instead of turning on my oven broiler, I use my Breville toaster oven which saves me from heating up the house during these hot summer days.

Roasted Salsa Ingredients + Cilantro

After the the tomatillos, peppers, onion and garlic are broiled, everything gets blended into a thick salsa with the immersion blender.  Do you have one of these gadgets?  It definitely comes in handy when you don’t want to drag out the big blender for a small project like this.  

Roasted Salsa Verde with Tlacoyos

I usually chill the salsa a bit before serving it so plan ahead if you want to do the same.  Otherwise serve it at room temperature with crispy tortilla chips, tacos and burritos, or our new favorite Mexican dish: Tlacoyos.  It’s delicious on scrambled eggs scooped into warm corn tortillas.  

Roasted Salsa Verde

Roasted Salsa Verde
 
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Author:
Serves: 4 servings
Ingredients
  • ¾ pound tomatillos, husked, washed and cut in half
  • 1 small garlic clove, peeled
  • ¼ small onion, cut into wedges
  • 1-2 serrano peppers
  • 3 strips of poblano pepper
  • ½ cup lightly packed cilantro, finely chopped (reserve 2 tablespoons)
  • ½ teaspoon kosher salt
  • ¼ teaspoon sugar
  • fresh lime juice
Preparation
  1. On a foil lined broiler pan, lay tomatillos cut side down, along with the garlic, onion and peppers. Broil for 10-15 minutes or until nicely charred (remove garlic clove earlier to avoid burning). Let cool for 5-10 minutes.
  2. Carefully lift foil and pour ingredients into immersion cup or food processor (including juices from tomatillos). Add cilantro, salt, sugar and a few squeezes of fresh lime juice. Blend or pulse just until ingredients are thoroughly combined and have a thick consistency. Remove to a serving bowl. Adjust seasoning with extra salt and lime juice. Stir in reserved 2 tablespoons of finely chopped cilantro.

 

 

Dinner, Fruit, Gardening, Lactose Free, Recipes, Salad, Side Dishes, Vegan, Vegetarian

Avocado Salad with Herbs & Capers

March 26, 2021

Avocado Salad with Herbs & Capers

Now that it’s avocado season, we have been enjoying avocado sandwiches with cheddar, chunky guacamole, avocado toast, and avocado eggs Benedict.  The Green Gold tree in our back yard is a heavy bearer and the avocados are incredibly tasty.  So here we have a new addition to our ever expanding recipe file.  The tart dressing and herby flavors compliment the rich, velvety avocado slices.  This salad is a keeper.

Green Gold Avocados

The Green Gold avocado has to be one of the best varieties to grow in Hawaii (a cultivar developed by the University of Hawaii).  The trees are heavy bearers and produce beautiful fruit that are rich and creamy and known for their high oil content.  If you are thinking of planting an avocado tree I highly recommend seeking out the Green Gold.

Herb Dressing

The dressing is reminiscent of a chimichurri sauce. A good splash of red wine vinegar gives the right acidic touch to the herbs, jalapeño and garlic.

Green Gold Avocado, Green Onions, Jalapeño, Garlic, Cilantro & Parsley

The addition of a jalapeño makes for a nice pop of heat.  Since jalapeños vary in their level of spiciness, test the one you use and add more or less according to your taste.  If you don’t have one, sprinkle in some red chili flakes.  You could even use pickled jalapeños if you have those in your refrigerator.

Avocado Salad with Herbs, Capers & Grilled Sourdough Bread

My favorite way to serve this salad is with good, crusty grilled sourdough bread.  Drizzle some of the dressing onto the grilled bread, or scoop some of the avocado salad onto the bread.  Delicious.

Avocado Salad with Herbs, Capers & Grilled Sourdough Bread

Avocado Salad with Herbs & Capers
 
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Adapted from NYT Cooking
Author:
Serves: 2
Ingredients
  • 1 medium bunch cilantro
  • 1 medium bunch Italian parsley
  • 2 scallions, very finely chopped
  • 1 medium garlic clove, finely grated or minced
  • 1 small or ½ medium jalapeño, seeded and very finely chopped
  • ¼ teaspoon fine sea salt
  • 1 tablespoon red wine vinegar
  • ¼ cup extra virgin olive oil
  • 2 medium avocados, peeled, pitted and sliced
  • 2 teaspoons capers, drained
  • Maldon sea salt or other flaky salt
  • freshly ground black pepper
Preparation
  1. Reserve ½ cup of both whole cilantro leaves and parsley leaves. Finely chop the rest of the leaves and transfer to a medium bowl. Add scallions, garlic, jalapeños, salt and vinegar. Stir in oil. Taste and add more salt, vinegar or both if needed.
  2. Scatter the reserved whole cilantro and parsley leaves over two serving plates. Fan the avocado slices over the top, and sprinkle lightly with salt to taste. Spoon herb dressing over the avocado slices, making sure to include the oil in the bowl (you may not use all of the dressing), and top with the capers. Sprinkle with Maldon sea salt and pepper. Serve with crusty grilled sourdough bread brushed with olive oil.

 

 

Dinner, Korean, Lactose Free, Recipes, Tofu, Vegetarian, Veggies

Green Tea Noodle Salad

March 2, 2021

Korean Green Tea Noodle Salad

On my recent trip to Oahu I visited H Mart, a terrific Korean market in Kakaako.  I had so much fun checking out all of the items on the shelves, slowly making my way down each aisle being careful not to miss anything.  There are dozens of types of nori, instant noodle bowls, rice, snacks and more. They also have a nice selection of meat and produce.  I always bring back some Chinese broccoli if they have it.  This time I was able to squeeze a large package of fresh green tea noodles in my small cooler bag.  When I returned to Maui I decided that I should create a dish that would feature these noodles in a refreshing salad. 

Korean Green Tea Noodles

Korean Green Tea Noodles

These noodles are similar in shape to the fresh Sun Noodle udon I buy at Island Grocery (a good substitute for this dish).

Cilantro, (mint for garnish), Fresno Pepper, Japanese Cucumber, Radish, Edamame

I love the bright green colors in this salad which consists of cucumbers, edamame and lots of fresh cilantro.  For a pop of color and crunch, I included sliced radishes that I cut as thin as possible and placed in an ice bath for 5 minutes to get them super crispy.  Use whatever you have on hand, such as julienned carrots, lettuce, watercress and avocado.  

Homemade Sriracha Sauce

Sriracha is a key ingredient in the dressing.  We use our homemade sriracha but the “Rooster Sauce” works very well.

Salad Dressing

The dressing can be used on any cold noodle salad, drizzled over tofu, or as a dressing for a crispy iceberg salad.

Korean Green Tea Noodle Salad

Korean Green Tea Noodle Salad
 
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Author:
Serves: 2
Ingredients
  • 8 ounces fresh green tea noodles (substitute fresh udon or your favorite noodles)
  • ½ cup cooked edamame
  • ½ Japanese cucumber, julienned
  • 1 small radish, sliced thin and chilled in ice bath for 5 minutes
  • chopped cilantro
  • chopped green onions
  • sliced Fresno pepper (optional)
  • Dressing:
  • 3 tablespoons rice vinegar (not seasoned)
  • 1½ tablespoons sesame oil
  • 1 tablespoon honey
  • 2 teaspoons soy sauce
  • 2 tablespoons light miso
  • 1 teaspoon gochugaru
  • 3 teaspoons sriracha (less or more depending on your preference)
  • 2 teaspoons finely ground roasted sesame seeds
Preparation
  1. Boil the noodles according to the package directions. Immediately transfer to a colander and rinse under cold water to stop the cooking. Set aside to drain.
  2. Whisk all of the dressing ingredients in a medium bowl until well combined.
  3. Divide noodles between two bowls. Drizzle some of the dressing over the noodles. Top noodles with vegetables, cilantro, green onions and Fresno pepper if using. Serve extra sauce on the side to drizzle over the vegetables.

 

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