Oh, hello Cilantro!

Hands down, one of my favorite ingredients to use is cilantro, which is actually the Mexican word for the coriander plant.

This is the actual plant

I absolutely love the fresh, citrus taste it adds to any dish.  If I see it on the ingredient list on a menu item, I am more inclined to try it, because for me, cilantro makes everything better.

This is what we're all familiar with, commonly confused with parsley.
Just take a whiff and you'll be able to tell them apart!

I've also discovered that eating it can do some pretty awesome things for your body as well.  My dad, however, absolutely hates cilantro.  He says it tastes like soap.  I used to think he was just exaggerating, but in doing my research, it turns out that some people don't have the genetics to taste the herby, citrusy goodness and instead, taste soap.  I'm sure glad I didn't inherit that gene!

I also discovered an entire website devoted to boycotting cilantro. Members can post personal anecdotes about their "first time," submit Haiku's detesting the herb, and browse research (use your crap detectors people).

So, if you're taste buds are on the side of love for this lemony herb, give this recipe of mine a try.  It's a nice pasta salad that I think tastes great hot or cold. I figured it would be a good offering for the warm summer months that seem to be fast approaching.

Ingredients

Penne pasta, cooked according to box, and drained
1 can of red beans, rinsed and drained
Crumbled feta cheese
Red onion, sliced into thin ribbons

Dressing:
Extra-virgin olive oil
Lime juice
Cilantro
Salt & pepper

I pretty much eye ball the ingredients because you really can't mess it up!

Mix your dressing first and refrigerate it so that the flavors have time to blend.  I recommend squeezing the lime juice in your container first and then whisking the olive oil in with a fork as you pour so they incorporate nicely.  Then add your salt and pepper to taste.  Go easy on the olive oil and taste as you go so that you don't dilute the lime juice too much.

After you've prepped the remainder of your ingredients you can mix them together with your dressing*.  Voila!  You have a nice fresh, summer salad.

*If you want to eat this hot, don't refrigerate your dressing.  If you want to eat it cold, then rinse your pasta in cold water after it's cooked so it doesn't melt the cheese and warm your dressing.

So, I'm curious....Do you LOVE cilantro? Or, do you taste soap?

Do you have any fast and easy recipes you love to make in the summertime?

Peace, Love, & Yummy Stuff

Oh, hello Avocado!

Inspired by the green-ness of March I decided to highlight the awesomeness of avocados.   It's one of my favorite super fruits! Although it didn't used to be.  Before I tried them I imagined they tasted very "earthy" but was pleasantly surprised at how creamy they are and oh so versatile. They can be used in both sweet and savory dishes. They not only have healthy fats, they provide tons of nutrients, and help boost your body's absorption of nutrients! It's a great alternative mayo: spread it on sandwiches, use it in egg salads, deviled eggs, chicken salad, get creative with it.

Today I share with all of you one of my favorite recipes courtesy of Two Peas and their Pod. It's a delicious bowl of green creamy goodness. Again it satisfies my addiction to pasta masked with a healthy overtone of our guest du jour today. This recipe made me fall even more in love with avocados.

Guest Du Jour

The link for the website is for the full recipe. I went ahead and cut it in half this time.  You can visit their site for the full "how-to."  Below are just some of my pictures from the process.

As your pasta is boiling in its generously salted water, shred your cheese.   Don't forget to shred a little extra for yourself to enjoy as your cooking.

Get your green goodies together and blend - for this particular mixture I feel a blender is better than a food processor.  I learned that this time around.  And when your taking out the meat of the avocado, be sure to watch out for the little belly button (the part where it was once attached to the tree).  That sucker pops out very easily and could get lost in your mixture.  I always remove it before I begin scooping.

After you've blended your avocado and other green veggies mix it in with your drained, cooked pasta.

Next make your ooey gooey cheesy sauce.  I love this part, because it means I'm so close to eating!

Lastly, mix all the goodness together and...

ENJOY!

This normally looks much more green, but with the use of the food processor over the blender, I ended up with chunky bits, rather than a cream.  It still tasted excellent!  Are there any special green foods you like to eat? Or, other tasty uses for avocados up your sleeve?  

Do Share!

Peace, Love, & Yummy Stuff