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Tag Archives: cilantro

  • Pumpkin Cream Pasta

    With all the pumpkin talk, I decided to try my hands at cooking a Pumpkin Cream Pasta for an easy weeknight dish. Since this was my first time making it, the pumpkin taste was pretty mild.  You may add more pumpkin butter if you want more of the pumpkin flavor.  Just remember to season with salt, so the dish doesn't become overly sweet.

    Pumpkin Cream Pasta

    In order to make this dish, you can purchase already made sofrito in your grocery's frozen section or you can follow the recipe below.  A lot of different cultures have their own combination.  For example, the Cajun Holy Trinity is made up of celery, green bell peppers and onions.  The French Mirepoix is made up of celery, onion and carrots.  The Portuguese mix onions, garlic and celery in their soffritto.

    The smell of sofrito in my kitchen will forever transport me back to Puerto Rico.  Whether my grandmother made it herself or bought it from a neighbor, a container of homemade sofrito was always in our refrigerator.

     

    Chicken sausage with pumpkin cream sauce
    Author: Xiomara Meeks
    Prep time:
    Cook time:
    Total time:
    Ingredients
    • 1 package Al Fresco chicken sausage, cut in 1/4 in slices
    • 2 tbsp sofrito
    • 2 tbsp McClain's Pumpkin Butter
    • 1 cup whipping cream
    • 1 tbsp olive oil
    • 1 tbsp Troyer's Amish butter
    • salt to taste
    • For sofrito:
    • 1 green bell pepper
    • 1 medium size purple onion (I prefer purple, but you can use white or yellow)
    • 1 cubanelle pepper
    • 4 garlic cloves
    • 2 culantro leaves (if you can't find culantro, you can double your cilantro)
    • 1 cup cilantro
    • salt
    Instructions
    1. Add the olive oil to a heated large pan with sides. Then add 2 tbsp of sofrito and cook for about 2 minutes.
    2. Add the chicken sausage and follow package instructions. Remove the sausage slices from the pan.
    3. Add pumpkin butter and whipping cream to the pan and cook over medium heat for about 10-12 minutes until thickened. Add 1 tbsp of butter, then add cooked pasta and sausage.
    4. To make sofrito: Chop and blend all ingredients in a food processor or blender. Season with salt. Keep refrigerated.

     

  • Cilantro Salsa Verde twice in one week

    One of my favorite  meals of all time is Skirt Steak with Chimichurri sauce.  Although it may be difficult to pronounce, chimichurri is super easy to make.  Conventional chimichurri is made with Parsley, olive oil, salt, garlic, pepper and red pepper flakes.  There are all kinds of chimichurri variations.  Some add mint to the mix.  While changing channels the other day, I stumbled upon a chef on the cooking channel who was drizzling a cilantro salsa verde over grilled chicken.  Not wanting to miss anything, I quickly ran to a chair to watch him make it.  His ingredients reminded me of chimichurri,  and as far as I can tell the only difference was cilantro versus parsley.

    Two nights ago, we decided it was time to fire up the grill.  Luckily, I had brought home some cilantro!  If you've never had chimichurri before, I encourage you to try it.  There's just something about all the fresh ingredients drizzling over the grilled meat.  The bright colors and the citrusy bite can take your taste buds up to another level.  If you haven't noticed I might be in need of an avocado intervention pretty soon.  I just can't stop bringing them home!  Here's round 1 of the Cilantro Salsa Verde...

    Tonight's menu consisted of ground beef tacos and yellow rice.  Halfway through cooking, I decided to add a bean salad as a side dish.  Yes, it had avocados.  Did I mention I might be obsessed with avocados lately?  I used small red beans, but you can use any bean.  As a dressing, I used the Cilantro Salsa Verde from the previous night.  Here's Round 2...

    The bean salad was made up of tomatoes, avocados, purple onion and yellow pepper.  It was also used as "taco filling" for a meatless option.  Do you like sour cream?  Have you tried using plain greek yogurt instead?  My personal favorite is Fage.

    Cilantro Salsa Verde

    Ingredients:

    1 bunch of cilantro
    1/2 lime
    1 lemon
    1 garlic clove
    1 cup olive oil
    1/2 tablespoon salt
    1/4 tablespoon pepper

    Directions:

    1. Using a food processor, add the cilantro and garlic clove and pulse into finely chopped.
    2. Once the cilantro is finely chopped, add the olive oil to the food processor and pulse for a few pulses.
    3. Bring mix to a mixing bowl and add remaining ingredients.  For best taste refrigerate for at least 20 minutes.  You may use it immediately.  If you refrigerate it, make sure to use it in a day or two.
    Bean Salad with Cilantro Salsa Verde
    Ingredients:
    1 can of beans (black, red or white)
    1/2 tomato, cubed
    1/4 cup red onion, diced
    1/2 yellow pepper, diced
    salt
    Cilantro Salsa Verde

     Directions:

    1. Rinse and drain the beans.

    2. In a large bowl, combine beans, tomato, red onion, and yellow pepper.  Sprinkle some salt  to taste, then drizzle some of the cilantro salsa verde.  Refrigerate or serve immediately.

     

     

     

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