Tag: cilantro

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JUDI’S RECIPES – WEEK 12 – AUGUST 23, 2022

AUGUST 23, 2022

Hello Everyone,

This is Week 12. It is the halfway mark in our season of splendor. Can you believe those amazing tomatoes? Superb! The cherry tomatoes aren’t even making it to our table. We’re eating them like candy right out of the basket.

This week’s recipe features fresh cilantro. Cilantro is a pretty controversial herb. Some people love it. Some people think it tastes like soap. Some people just hate it. The food writer, Gael  Greene once said that she hated cilantro right up to the moment she fell in love with it.

This recipe is a good way to get acquainted with cilantro. There are other flavors in this dish, so the cilantro is not overpowering.

Lemon and Cilantro Chicken Kebabs

Ingredients

  • 1-1/2 lbs boneless skinless chicken breasts, cut into 1-inch pieces
  •  2 TBS. lemon juice
  • 1-1/2 tsp salt
  • 1/2 c. water
  • 1/4 c. plain yogurt (Greek yogurt is best)
  • 1 c. fresh cilantro leaves, washed and patted dry
  • 1/3 c. fresh mint leaves, washed and patted dry
  • 2 serrano peppers, sliced
  • 1 piece fresh gingerroot (1 inch), coarsely chopped
  • 4 garlic cloves, peeled and thinly sliced
  • 3 medium sweet onions, cut crosswise into 1/2-inch slices
  • 4 TBS canola oil, divided
  • Lemon wedges

Directions

  1. In a large bowl, toss the chicken pieces with lemon juice and salt. Let the mixture rest for 15 minutes.
  2. Meanwhile, place the water, yogurt, herbs, peppers, ginger, and garlic in a blender. Cover and process this mixture until smooth. Stir it into the chicken mixture.
  3. Refrigerate, covered, for about 2 hours.
  4. Coat your grill pan or grill with a paper towel saturated with canola oil. Brush the onions with 2 tablespoons of oil. Grill, covered, over medium heat or broil 4 inches from the heat until tender (around 10 minutes), turning occasionally.
  5. Remove the chicken from the marinade and discard the marinade.
  6. Thread the chicken onto six metal or soaked wooden skewers. Grill, covered, over medium heat or broil 4 inches from the heat until the chicken is cooked through, turning the skewers occasionally and brushing the chicken with the remaining oil during the last 4 minutes.
  7. Serve with grilled onions and lemon wedges.

This dish is great with steamed brown rice and any green vegetable you like. A green salad goes well with it too.

HELPFUL HINT: Don’t overcook the chcken or it wil get dry. As soon as it is opaque and no longer pink inside, it’s done.

I hope you enjoy this dish.

Have a delicious week!

Best,

Judi

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JUDI’S RECIPES – WEEK 1 – JUNE 7, 2022

JUNE 7, 2022

Hello, Everyone,

It’s wonderful to have you in the Carnegie Hill CSA, whether you’re a new member or a returning one.

The start of each season is usually filled with greens because that’s what’s ready right now. As Debra, our OG farmer, says, they send whatever is wanting to be picked.

This week, we are getting, among other things, fresh mint. Mint is great for much more than juleps. This week’s recipe is for grilled marinated chicken.  Don’t worry if you don’t have a grill. No one in Manhattan does. You can cook the chicken in a grill pan, or broil it.

 

GRILLED MARINATEDED CHICKEN

Ingredienta

1 pound boneless skinless chicken breasts, cut into 1-inch pieces

  • 2 TBS lemon juice
  • 1 tsp salt
  • 1TBS water
  • 1 TBS plain yogurt
  • 1 cup fresh cilantro leaves
  • 1/4 cup fresh mint leaves
  • 2 serrano peppers, sliced
  • 1 inch piece fresh ginger, coarsely chopped
  • 3 garlic cloves, sliced
  • 2 medium sweet onions, cut crosswise into 1/2-inch slices
  • 3 TBS canola oil, divided
  • Lemon wedges

Directions

  1. In a large bowl, toss the chicken with the lemon juice and the salt. Let this stand for 15 minutes. Meanwhile, place water, yogurt, herbs, peppers, ginger and garlic in a blender. Cover and process until the mixture is smooth. Stir this mixture into the chicken mixture and refrigerate, covered, for 2 hours.
  2. Moisten a paper towel with cooking oil Using long-handled tongs, rub the towel on the grill rack to coat it lightly. Brush the onions with 2 TBS of oil. Grill, covered, over medium heat or broil 4 in. from heat 10-12 minutes or until tender, turning occasionally.
  3. Remove the chicken from the marinade and discard the marinade. Thread the chicken onto six metal or soaked wooden skewers. Grill, covered, over medium heat or broil 4 in. from the heat for approximately 10 minutes, turning occasionally and brushing with the remaining oil during the last 4 minutes, and checking to see that the chicken is no longer pink. Serve with grilled onions and lemon wedges. Baked potatoes go well with this dish, too.

4 servings

HELPFUL HINT: Adding a TBS of lemon zest will brighten up the whole dish. Just add it to the marinade.

Enjoy the minty chicken, and have a delicious week!

Best,

Judi

 

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JUDI’S RECIPES – WEEK 12 – AUGUST 24, 2021

AUGUST 24, 2021

Hi Everyone,

I hope you are all safe and well on this post-storm day. We have been soggy, soggy, soggy!

How about a version of comfort food that will tickle your tastebuds? We are getting sweet peppers this week, and they lend themselves to a multitude of dishes. Today we’re going to pair them with eggs.

RING AROUND THE UOVO

  •  

    1. Slice tops and bottoms off the bell peppers and finely dice them. Remove and discard the seeds and membranes. Slice each pepper into four 1/2-inch-thick rings.

    Combine the diced pepper ends with avocado, onion, jalapeño, cilantro, tomatoes, lime juice, and 1/2 tsp of salt in a medium bowl. Set aside.

    Heat 1 teaspoon of the oil in a large nonstick skillet over medium heat. Add the pepper rings, then crack 1 egg into the middle of each ring.

    4. Season with 1/8 teaspoon each,  salt and pepper. Cook, until the egg whites are mostly set but the yolks are still runny, 2 to 3 minutes. Gently flip (using a wide spatula) and cook 1 minute more for runny yolks, 1 1/2 to 2 minutes more for firmer yolks. Transfer the rings to serving plates

    5. Serve with the avocado salsa and garnish with additional cilantro.

    HELPFUL HINT: Crack each egg into a little bowl and then slip it into the pepper ring. This will prevent any shells from getting into your food.

    ANOTHER HELPFUL HINT: This dish is great with rice on the side.

I hope you enjoy this late-summer dish.

Have a delicious week!

Best,

Judi

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JUDI’S RECIPES – WEEK 9 – AUGUST 3, 2021

AUGUST 3, 2021

Hello everyone!

Here we are at Week 9, and many interesting items are showing up in the weekly share. Some of these veggies are unknown to our newer members. This week it’s cilantro and tomatillos, two things about which I get many questions. So, today’s recipe uses both cilantro and tomatillos. I think you’ll like tomatillo guacamole.

TOMATILLO GUACAMOLE

  • ½ lb fresh tomatillos, husks removed
  • 1 jalapeño or 2 serrano chilies, seeds and ribs removed, coarsely chopped
  • 10 cilantro sprigs
  • Salt to taste
  • 2 small or 1 1/2 large avocados, ripe
  • 1 TBS freshly squeezed lime juice
  1. Preheat the broiler. Line a baking sheet with foil and place the tomatillos on it, stems down. Place under the broiler at the highest possible rack level and broil until the tomatillos are charred on one side, about 2 – 5 minutes. Turn them over and broil on the other side for two to five minutes, until they are charred on the other side. Remove the tomatillos from the heat and transfer them to a blender, adding any juice that has accumulated on the baking sheet. Add the chilies, cilantro sprigs, and salt to the blender and blend to a coarse purée.
  2. Cut the avocados in half. Scoop the flesh into a bowl and mash by hand. Do not use a food processor or a blender, so the mixture retains some texture. Stir in the lime juice, the tomatillo mixture, and the salt to taste and combine well. Transfer the mixture to a bowl and serve with tortilla chips or crudités, or put it in tacos or avocado sandwiches.

HELPFUL HINT: This is not an item that can be prepared in advance and kept in the refrigerator for days until serving time. You can refrigerate it for an hour or so, but that will require you to cover it with plastic wrap that is pressed onto the mixture to seal out the air.

I hope you enjoy this dish. It is perfect for the season – a real fresh and tasty summer treat!

Have a delicious week!

Best,

Judi

 

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JUDI’S RECIPES – WEEK 14 – SEPTEMBER 8, 2020

September 8, 2020

Hi Everyone,

As the harvest season continues, new delights show up every week.

This week, lovely carrots are coming. So, let’s make carrot hummus! It’s quick and easy and very delicious.

CARROT HUMMUS

1 lb carrots, peeled and cut into 1/2-inch pieces

2 cloves garlic, unpeeled

Extra-virgin olive oil

1 tsp ground cumin

1/2 tsp kosher salt

1/4 tsp ground black pepper

3 TBS tahini

1 TBS chopped fresh cilantro, plus 1 tsp for garnish

juice of 1 lemon

 

  1. Preheat the oven to 400 degrees.
  2. Toss the carrots and garlic cloves with 1 tablespoon olive oil and the cumin, salt and pepper. Roast for 20 – 25 minutes, until the carrots are tender and lightly caramelized, stirring halfway through. Remove from the oven and let cool until just warm. Peel the garlic cloves.
  3. In a food processor, combine the roasted carrots and garlic with the tahini, cilantro, lemon juice and 5 tablespoons of water. Pulse until smooth. With the processor running, slowly add 2 to 3 tablespoons of olive oil. Transfer to a serving bowl. Make a small well in the center of the hummus and fill with olive oil. Sprinkle the remaining 1 teaspoon cilantro over the top. Serve with crudites and pita chips.

HELPFUL HINT: Great dips deserve great dippers. Try pita chips, endive, baby bell peppers, radishes, celery, celeriac, blanched green beans and Persian cucumbers.

Enjoy!

Have a delicious week,

Best,

Judi

 

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JUDI’S RECIPES – WEEK 11 – AUGUST 18, 2020

AUGUST 18, 2020

Hi Everyone,

We are deep into summer, time of juicy tomatoes and crisp peppers, hot and sweet. And cilantro, that herb that people either love or hate.

The famous food writer, Gael Green described it as “that herb I hated right up to the moment I fell in love with it.”

So, it’s a good time to talk about dressings and sauces. Here’s a great cilantro dressing for the season’s salads.

CILANTRO VINAIGRETTE

  • 1 huge bunch of fresh cilantro (2 cups packed)
  • 1/2 cup olive oil
  • 2 TBS white vinegar
  • 1 clove garlic
  • 1 tsp kosher salt
  • 1/2 tsp red pepper flakes
  • 1/4 to 1/2 cup water, if needed

Blend everything until it’s smooth. Add the water if you need it. Season to taste.

That’s it! Easy, huh?

How about an all-purpose dipping sauce, good with almost anything (well, I wouldn’t serve it with ice cream, but that’s just me).

THAI CILANTRO DIPPING SAUCE

  • 2 serrano peppers, seeds and ribs removed
  • 4 cloves garlic, 2 smashed, 2 minced
  • 1/2 cup lightly packed cilantro leaves and stems, plus 1 tablespoon chopped cilantro
  • 2 TBS Asian fish sauce (nam pla or nuoc mam)
  • 1 TBS cooking oil (vegetable oil)
  • 1 tsp Asian sesame oil
  • 1/2 tsp salt
  • 4 boneless, skinless chicken breasts (about 1 1/3 lbs in all)
  • 6 TBS rice wine vinegar
  • 1 TBS sugar
  • 1/4 tsp dried red pepper flakes
  • 1 1/2 TBS water

Light the grill or grill pan, or preheat the broiler. In a blender or food processor, puree the serranos, smashed garlic cloves, the 1/2 cup cilantro leaves and stems, the fish sauce, cooking oil, sesame oil, and 1/4 tsp of the salt. Put the chicken in a shallow dish and coat it with the cilantro puree.

Grill the chicken over moderately high heat or broil it for 5 minutes. Turn and cook it until just done, about 5 minutes longer.

Meanwhile, in a small stainless-steel saucepan, bring the vinegar, sugar, and the remaining 1/4 teaspoon salt to a simmer, stirring. Simmer for 2 minutes. Pour the liquid into a small glass bowl and let it cool. Add the minced garlic, the 1TBS chopped cilantro, the red-pepper flakes, and water. Serve each chicken breast with a small bowl of the dipping sauce alongside.

This dipping sauce can be used with anything from steak to fish.

I hope you enjoy these easy summer-friendly sauces.

Have a delicious week!

Best,

Judi

 

 

 

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Week #14 — Note from the Farmer

Dear CSA Member,

Farm Visit!
Saturday, September 1st here on the farm.
145 Garcia Lane, Leeds NY 12451.
11:30-3pm

Bring your family and friends for a day on the farm. It is a great day to come to the farm and see how your vegetables are grown, and meet your farmers. We have the grill hot with pork, Story’s Sweet Corn along with a Stoneledge Farm vegetable chili made by Kim and Mickael of Paradis to Go. There will be Stoneledge Farm Coffee, and water. Also attending that day is Heather Ridge Farm with grass fed meats, candles and more, and Lewis Waite Farm. There will be farm field walks, wagon rides, children activities, and you can even pick a bouquet a flowers to take home.

We ask that members bring a dish to share so that lunch is a giant potluck get together. If possible, please bring your place settings, utensils, and cup. No pets, please.

Marketplace:
%10 off the white cannellini beans when you use coupon code BEAN at checkout.

Butternut Squash: Should be used up quickly. Again, due to all the rain they will not hold as long as normal. There are many ways you can cook this squash, boiled, baked, sautéed. Anyway you choose it will be delicious! Try these great recipes.
Butternut Squash Stuffed with Quinoa and Mushrooms
Sautéed Butternut Squash with Garlic, Ginger & Spices

Tomatillos: Great is Mexican or Spanish cooking! Make them Spicy, Make them sweet. Either way you prefer!
Baked Shrimp With Tomatillos

Edamame Beans: Rich in fiber, antioxidants and vitimin K. Commonly found in Asian, Japanese cuisine’s.
How to prepare fresh Edamame
10-Minute Restaurant-Style Steamed Edamame

Cilantro: Easy One Skillet Creamy Cilantro Lime Chicken
91 Bold and Savory Cilantro Recipes

Storage: Cabbage,Tomatillos, Onions, Soy Beans – In crisper

Eat Me UP!- Tomatillos, Cilantro, Onions, Soy Beans
Zero Waste! Freeze, or Can!- Butternut Squash, Cabbage, Eggplant
Have questions on how to preserve some these items?
Email the farm info@stoneledge.farm
Blanching Steps

Enjoy the Harvest,
Candice for everyone at Stoneledge Farm

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JUDI’S RECIPES -WEEK 9 – JULY 31, 2018

JULY 31, 2018

Greetings All,

We’re still here! Haven’t drowned or melted yet!

It’s tomato time! This week we are getting three different kinds of tomatoes. And tomatillos, those poor misunderstood green tomato lookalikes! Many people see them and say, “What am I supposed to do with these?”  Fear not. I have a delicious recipe that uses tomatillos with chicken  and jalapenos, to make a super soup. And it’s low calorie! Here it is:

Chicken-Tomatillo Soup

Ingredients

hin

k

1/4 tsp cayenne pepper

1/2 tsp hot pepper sauce

2 TBS chopped fresh cilantro

Directions

  1. Heat the oil over high heat in a large saucepan or Dutch oven. Saute the chicken in the oil until both sides are browned, approximately 2 minutes per side. Remove the chicken, and set aside.
  2. Add the onions and garlic to the saucepan, and saute until golden. Stir in the tomatillos, jalapeno peppers, and broth. Bring to a boil.
  3. Reduce heat, cover the pot, and simmer for about 15 minutes.
  4. Puree the vegetables in batches in a blender or food processor. Return them to pot, and reheat. At this point, taste the soup. If it is not piquant enough, add cayenne pepper or pepper sauce. Or leave it as is- your choice.
  5. Slice the chicken  and then shred it. Stir the chicken into the soup. Season to taste with salt and pepper.
  6. When you are ready to serve, stir in the minced cilantro and ladle the soup into bowls. Put a dollop of sour cream on top of each portion, and let it melt a bit. Top each dollop with a single cilantro leaf, and serve immediately.

You’re gonna love it!

HELPFUL HINT: Your knives will last longer and stay sharper if you wash each one after each use and dry it instead of letting it lie there in the sink.

Can’t believe summer is half over! Enjoy it while you can.

Have a delicious week!

Best,

Judi

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JUDI’S RECIPES – Week 6 July 9, 2018

July 9, 2018

Greetings All,

Welcome to Cucumberland! There will be three cucumbers for each of us in this week’s half share, and full share members will get six. Such a cool, crisp, wet vegetable. It’s perfect for summertime.

Because it is such a wet vegetable, the cucumber lends itself to cold dishes, as cooking it will draw out all the moisture, and our poor cukes will just disappear!

So, this week’s recipe is a cool no-cook cucumber salsa.

CUCUMBER SALSA

Ingredients

       2 TBS lime juice
      1 tsp minced parsley
      2 tsp minced cilantro
      1/2 tsp dried dill weed
     1/2 tsp salt
     1 pkg tortilla chips
1. In a medium bowl, stir together the cucumbers, tomatoes, green pepper, jalapeno pepper, onion, garlic, lime juice, parsley, cilantro, dill, and salt.
2. Cover and refrigerate for 1 hour. Serve with tortilla chips.
That’s all there is to it – no sweat!
HELPFUL HINT: If you take the ribs and the seeds out of the jalapeno, it will be milder. You could also substitute a milder chili pepper, such as Anaheim.
I hope this dish will help you beat the heat. Enjoy!
Have a delicious week.
Best,
Judi
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Portbello sliders

From The Love & Lemons Cookbook. —Love and Lemons

Serves: 4

For the pepita pesto:

  • 1/2 cup pepitas (pumpkin seeds)
  • 1 garlic clove
  • Salt and pepper, to taste
  • 2 teaspoons fresh lemon juice
  • 2 cups cilantro (or basil)
  • 1/2 teaspoon ground cumin
  • 1/4 cup extra-virgin olive oil, plus more to taste
  • 1/4 teaspoon honey, optional (skip or replace with agave if vegan)

For the portobello sliders:

  • 8 small portobello mushrooms
  • Extra-virgin olive oil, for drizzling
  • Balsamic vinegar, for drizzling
  • Tamari, for drizzling
  • Pepper, to taste
  • 8 slider buns, toasted
  • 1 tomato, sliced
  • 1/2 cup microgreens
  • Freshly ground black pepper
  1. Make the pesto. In a small food processor, combine the pepitas, garlic, and a few pinches of salt and pepper. Pulse until combined. Add the lemon juice, cilantro (or basil), and cumin and pulse again. With the blade running, drizzle in the olive oil and purée until smooth. Taste and adjust seasonings. Add the honey, if desired (it will reduce bitterness in the cilantro).
  2. Make the sliders. Heat a grill or grill pan to medium heat.
  3. Prepare the mushrooms by removing the stems and cleaning the caps with a damp cloth or paper towel. Place the mushrooms in a medium bowl and drizzle with olive oil, balsamic vinegar, tamari, and pepper. Toss until well coated. (I use my hands to rub it all over until they are fully coated on both sides.)
  4. Place the mushrooms, gill side down, on the grill or grill pan. Cook about 10 minutes per side, or until the mushrooms are tender.
  5. Place the mushrooms on the toasted buns and top each with a tomato slice, microgreens, and a generous slather of pepita pesto.