Tag: cilantro

Main Dishes, Recipes, Salads, Sides, Vegetables

Cumin-Scented Cabbage Salad

Sarah

Even though I rarely post any recipes for vegetables on this blog, I hope you don’t believe that I never eat them! That’s certainly not the case. I think this dip is just one indication of how much I love my veggies! But sadly, most of the ways I eat veggies are pretty plain. At dinner, we usually eat big green salads with our main course. Lettuce, carrots, peppers, cherry tomatoes… all good, but sometimes a bit boring. So I’ll mix it up with roasted broccoli, steamed green beans, or a fancy dilled carrot dish every once in awhile, but that’s about it. When a friend asked me to bring some salad over for dinner one night, I jumped at the chance to be creative. Instead of making my go-to green salad, I switched it up and made a fancy cole slaw. Now, don’t get turned off. It’s not creamy or drowning in dressing. It’s light and fresh and flavorful… simply delicious!

Cumin-Scented Cabbage Salad | The Pajama Chef

This cabbage salad [I much prefer that name to cole slaw, thankyouverymuch] has a few winter veggie staples: cabbage [duh], carrots, and radishes, plus some flavorful additions like green onions and cilantro. If you click over to Jessica’s original post you’ll see that she used watermelon radishes–which look delightful, but aren’t available in Indiana… so check them out if you have a chance. 🙂 But the best part of this salad isn’t the traditional veggies, rather it is the spicy and tangy vinaigrette dressing! This dressing is just awesome. I think it would make an excellent taco salad dressing, actually–it’s just your basic oil and vinegar dressing spiced up [literally] with cumin, paprika, pepper, and garlic. That’s it. Yumalicious! The spice in the dressing compliments the cilantro so well.

Cumin-Scented Cabbage Salad | The Pajama Chef

The flavors of this salad are awesome on day 1, but they also improve as the salad hangs out in the fridge for a few days. I love it when salad’s shelf life is longer than a day…makes me so happy! Be sure to try this salad when you have a chance–I think it would be great with burgers, tacos, soup, and whatever else you can imagine. Enjoy!

Cumin-Scented Cabbage Salad [from Good Cheap Eats]
click to print

Ingredients:

  • 1 head green cabbage, chopped [I used my food processor]
  • 2 large carrots, sliced
  • 5 green onions, green & white parts, diced
  • 6 small radishes, thinly sliced
  • 1/3 cup cilantro,  chopped
  • 1/4 cup extra virgin olive oil
  • 1/4 cup apple cider vinegar
  • 1/4 teaspoon dried garlic
  • 1/4 teaspoon ground cumin
  • 1/4 teaspoon paprika
  • 1/4 teaspoon freshly ground black pepper

Directions:

In a large bowl, toss together cabbage, carrots, green onions, radishes, and cilantro. In a small bowl or glass jar, combine olive oil and vinegar, then garlic, cumin, paprika, and pepper. Shake or stir together, then toss with vegetables.

Serve immediately or keep refrigerated for up to 5 days.

Time: 10 minutes.

Yield: 8 servings.

Appetizers, Recipes

Mexican Rollups

Sarah

So, I think I’ve mentioned a time or two that the first Sunday every month I organize food for a church event. It usually appears on my Menu Plan as an “appetizer and dessert” night. Sometimes “organizing” means planning, shopping, recruiting help to cook/bake, and setting/cleaning up the actual event. Other times, things are a little more involved. For one reason or another, I end up doing most of the cooking and baking. And that’s okay. For the most part, I don’t mind since I love food. But sometimes that gets a wee bit time consuming. So those months, I turn to something easy and delicious that I know everyone will love. Something that is always a hit are my Mexican Rollups. Mexican Rollups | The Pajama Chef I think I’ve made these on [or had a friend make them] no less than three separate occasions. For someone who’s an avid nonrecipe repeater, how could I not when I had a cheesy, spicy hit on my hands? Each of these two-bite appetizers is absolute packed with taco spiced deliciousness. Black beans and corn. Two kinds of cheese. Cilantro. Onions. Salsa. All wrapped up in a soft flour tortilla. Amazing. Though they aren’t really healthy, I do have ideas for healthifying them [add spinach, cut down on cheese, etc.]… but I just haven’t. Sometimes you gotta be a bit excessive. Besides being tasty, these Mexican Rollups are incredibly easy to throw together in about 15 minutes or less. You can even make them a day or two ahead–for ease on the day of a party or get-together, as well as for better marriage of flavors. All you gotta do before serving is cut them up. Perfect, right? Or guess what… if you happened to not be making these for an event, I won’t tell anyone if you just eat them burrito-style. I may have done that a time or two…. shhhh! Just kidding. But now I am uber-tempted. Mexican Rollups | The Pajama Chef Seriously though–these rollups are simple and well-loved. Every time I make them, I get so many compliments and recipe requests that I figured it would be easier to just blog about them. No one gets tired of them and they are always devoured [and I always make a double batch. Wowsers!]. One bite of this fresh yet indulgent Mexi-flavored app and you’ll see. 🙂 I guarantee anyone who tries them will agree… even those who say they don’t like black beans. There’s so much other good stuff in there. I don’t usually say that you have to try something… but you have GOT to try these. Enjoy!

Mexican Rollups

  • Servings: 80-100 slices, approximately 20-25 servings total
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  • 12 ounces cream cheese, softened [I used Neufchâtel]
  • 2 cups frozen corn, thawed
  • 15 ounce can black beans, rinsed and drained
  • 1 1/2 cups shredded cheese [I’ve used Sharp Cheddar and a taco blend]
  • ½ bunch cilantro, diced
  • 6 green onions, chopped
  • 1 package – 2 ounces – taco seasoning
  • 1 cup sour cream
  • 1 cup salsa
  • 20 flour tortillas

Combine cream cheese, corn, black beans, cheese, cilantro, onions, and taco seasoning in a large bowl. Add sour cream and salsa gradually [if it seems too runny use less of either]. Microwave tortillas to just warm up before adding filling. Spread evenly in each tortilla and roll up tightly. Don’t overfill; you don’t want it to be difficult to roll.  Place all tortillas in a baking dish, separating each layer of rolled tortillas with foil or wax paper. Refrigerate for at least 2 hours before cutting into small slices–approximately 4-5 per tortilla, and continue separating each layer with wax paper or foil.

Main Dishes, Recipes, Soups

30 Minute Chicken Tortilla Soup

Sarah

So, Thursdays are always really busy evenings for us. Ben and I usually get home around 5:20, 5:30ish and then it’s rush rush rush to eat dinner, clean up, play with the cats a bit, and make it to our church small group at 7. [Well, 7ish… I’m naturally a pretty punctual person, but sometimes make it a habit to be places late when I know everyone else is going to be late and it’s awkward to be early. Know what I mean?] Basically this means we need to leave by 6:45 at the latest to be there relatively on time, thanks to the massive amounts of road construction in Bloomington right now.

Lots to do in an hour or so. That’s our Thursday. You can probably relate, yes?

Our routine used to be that Thursdays were leftover nights. I’m not sure where that got derailed, but it did, and so that left us with a gaping hole in the fridge [and our stomachs] last Thursday. Fortunately, I was able to whip up this incredible soup to fill the gap!

30 Minute Chicken Tortilla Soup | The Pajama Chef

I know Chicken Tortilla Soup is nothing original, but I was proud of myself for a) making this recipe up as I went along [after perusing a few recipes online earlier in the week, and no, I don’t have a photographic memory], and more importantly, b) making this WHOLE SOUP in under 30 minutes!! Yes, the whole soup… chopping, cooking, and all. All I did was let the chicken and [homemade] chicken broth defrost in the refrigerator overnight. Then when it came time to make the soup, I started preheating the stockpot as I chopped the onion and minced the garlic, then cut up the chicken as the onion and garlic were cooking. As the chicken was cooking, I measured out the rest of the ingredients in assembly line fashion, added them when appropriate, and was ladling up this spicy, aromatic soup by 6 pm! I was quite pleased with myself for this timely performance.

And boy, was I even more pleased once I took the first bite of this Chicken Tortilla Soup! The broth is spicy, but not too hot–you can really taste the different flavors and the subtle heat that comes from paprika versus cumin versus chili powder. Nothing too intense, but it blends nicely with the chicken that is cooked with a dose of taco seasoning. Then, accompanying the chicken in the broth is corn and two kinds of beans; my favorite black beans and also another Mexi-food staple: pinto beans. Rounding out the soup is a bit of fresh cilantro and lime, as well as some cornstarch to thicken it up a bit. Then you can top the soup with whatever toppings you desire. I liked the combination of chopped tomatoes, avocado, and tortilla chips the best. Oh! And cheese and more cilantro. Just too many to remember, I guess. It was just so good…

30 Minute Chicken Tortilla Soup | The Pajama Chef

There’s no doubt that this Chicken Tortilla Soup requires a speedy, dedicated-to-cooking 30 minutes, that’s for sure, but it has a tasty result at the end so I suggest you give it a try next time you need a hearty dinner in a hurry! The leftovers ain’t bad either–this is definitely a soup that improves with age. Off to my busy Thursday–wish I had everything to make this soup again for dinner tonight. 🙂

30 Minute Chicken Tortilla Soup

  • Servings: 6
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Ingredients:

  • 1 tablespoon olive oil
  • 1 medium onion, diced
  • 2 cloves garlic, minced
  • 1 pound chicken breasts, cut into 1 1/2 inch pieces
  • 2 tablespoons taco seasoning [this is my go-to]
  • 6 cups chicken broth
  • 15 ounce can pinto beans, drained and rinsed
  • 15 ounce can black beans, drained and rinsed
  • 1 1/2 cups corn
  • 1/2 tablespoon paprika
  • 1 teaspoon oregano
  • 1/2 teaspoon cumin
  • 1/2 teaspoon chili powder
  • 2 tablespoons cornstarch, dissolved in just enough warm water to be pourable
  • 1/4 cup lime juice
  • 1/4 cup fresh cilantro, chopped
  • freshly ground black pepper
  • toppings: salsa, avocado, tortilla chips, sour cream, cheese, cilantro, green onions, tomato

Directions:

In a large stockpot set over medium heat, saute onion and garlic for 5 minutes or until soft. Add chicken and taco seasoning to the pot, then stir to coat. Cook for another 5-6 minutes until chicken is cooked through.

Pour in chicken broth, then stir in beans, corn, paprika, oregano, cumin, and chili powder. Cover and bring to a boil, then reduce heat to low and simmer for 10 minutes. Stir in cornstarch, lime juice, and cilantro, then season with black pepper to taste.

Serve with toppings as desired.

Recipes, Sides, Vegetables

Corn and Black Bean Salad

Sarah

Like many other parts of the country, this summer has been hot. From Facebook status updates to blog posts, I’ve been reminded almost daily how people simply don’t like to cook when it’s hot. It makes sense since an oven can heat up a house pretty quickly, especially if a/c isn’t your thing, and because some people lose their appetite in the heat. Well, neither of those things are really me.

I definitely like to eat at all times [and so does Ben], and I’m just not a “windows open” kinda girl [Ben is… a “windows open” kinda guy–not girl]. Maybe that will change one day when we move from an apartment to a house [started typing “hotel” there… uhh, that’s not in the plans, though my family did once live in a hotel for two weeks in between selling our old house and buying the new one… I was 8 and had fun]… since apartments have apartment size electricity bills and houses have house sized bills. But for now, I will luxuriate in our air conditioned apartment and use the oven whenever I please.

That does NOT mean though that I can’t enjoy cold dishes like this Corn and Black Bean Salad for a light meal or hearty side dish. No siree. I know that there are many version of such dishes, and this is one that my mom recently introduced me to that I have fallen in love with. The simple dressing of oil and vinegar spiked with lime and paprika really makes the dish, since the tang is the perfect pairing for the sweetness of the corn, black beans, and peppers, as well as the spiciness of the [optional] jalapeno.

I could literally eat this salad all day long… and Ben could too since there’s no onions for him to pick out! Perfection in a bowl, I say. 🙂

Corn and Black Bean Salad [from Coastal Living, July 2005]
click to print

Ingredients:

  • 1/3 cup extra virgin olive oil
  • 1/4 cup balsamic vinegar
  • 1 1/2 tablespoon lime juice
  • 1 teaspoon paprika
  • 2 15 ounce cans black beans, rinsed and drained
  • 2 cups frozen whole corn, thawed
  • 1 large red or orange bell pepper, chopped
  • 2 small jalapeno peppers, minced and deseeded [optional]
  • 1/3 cup fresh cilantro, chopped
  • 1/2 teaspoon pepper
Directions:

Whisk together olive oil, vinegar, lime juice, and paprika in a large bowl. Add beans, corn, and peppers; toss well to coat. Finally, add cilantro and pepper and gently mix to incorporate.

Time: 10 minutes.

Yield: 6 cups.

Chicken, Main Dishes, Recipes, Rice, Sides

Jamaican Jerk Chicken & Pineapple Black Bean Rice

Sarah

Let me start off with a huge disclaimer: this jerk chicken is not authentic. Just wanted to get that out in the open. I mean, it’s cooked in a crock pot and not smoked in a pit… so that’s a pretty big difference. And furthermore, traditional jerk seasoning has a lot of heat to compliment the sweet, smoky flavor of the myraid of spices [primarily allspice, cinnamon, and nutmeg] that make up the jerk seasoning blend. Or at least, that’s what my cookbook said. 🙂 My jerk seasoning blend has more sweetness than heat, but that departure from the norm isn’t bad… it just means you can enjoy what’s there instead of burning your mouth to bits.

jamaican jerk chicken and pineapple black bean rice on a plateNow that we have established that my version has been adapted, shall we say… let’s get on with it. Instead of focusing on what we don’t have, let’s focus on what we do: this Jamaican Jerk Chicken and Rice is amazing. It’s sweet and smoky with a little bit of jalapeno-induced kick. Plus, this crock pot cooking method does not require traditional overnight marinating that most jerk chicken recipes do… meaning you can whip this up on a whim, no planning required! Though if you are thinking ahead, I bet marinating the meat would take an already fantastic dish absolutely over-the-top!

If I do say so myself though, the marinating to take things over-the-top-bit might not even be necessary. I got you covered on that over-the-topness. Instead of serving this pulled meat [almost type “slow cooked” meat… you remember how I feel about that!] on boring rice or a sandwich bun, I decided to fancify my regular white rice with some Caribbean-inspired ingredients like more allspice, crushed pineapple, black beans, and cilantro. The rice was undoubtedly my favorite part of this dinner [and the chicken Ben’s, but he’s a meatloving man so that’s not surprising].

I mean, how fantastic does this look? Sweet, smoky, fresh, substantial rice paired with sweet-hot pulled chicken. What else would you want? If you figure it out, please do let me know because I don’t have a clue. 🙂 Enjoy!

Jamaican Jerk Chicken & Pineapple Black Bean Rice [chicken adapted from Slow Cooker Classics from Around the World by Victoria Shearer, rice is a TPC original!]
click to print

Ingredients:

for chicken

  • 1 cup chopped sweet onion
  • 4 green onions, chopped
  • 1 teaspoon dried thyme
  • sprinkle salt
  • 1 teaspoon cracked black pepper
  • 2 teaspoons sugar
  • 1 teaspoon ground allspice
  • 1/2 teaspoon ground nutmeg
  • 1/2 teaspoon ground cinnamon
  • 2 jalapenos, sliced [deseed if you wish–I did]
  • 3 tablespoons soy sauce
  • 1 tablespoon cider vinegar
  • 4 pounds cut up chicken pieces, bones and skins removed

for rice

  • 1 1/2 cups white rice
  • 3 cups liquid [drained pineapple juice + water or chicken broth]
  • 1 1/2 cups black beans, rinsed and drained [1 15 ounce can]
  • 1 20 ounce can crushed pineapple [fruit + juice]
  • ~3/4 cup cilantro, chopped
  • 1 1/2 teaspoons allspice
  • pinch cayenne pepper

Directions:

Place all ingredients for chicken in large crockpot. Cook on low for 4-5 hours, or until chicken is cooked through and shreds easily.

About thirty minutes before eating, prepare rice. Drain pineapple, catching liquid in a large measuring cup or bowl. Add extra water or chicken broth to make 3 cups liquid, then add liquid and rice to a large pot set over medium-high heat. Bring to a boil, then reduce heat to low and cook for 15 minutes or until rice has absorbed liquid. Stir in black beans, reserved pineapple, allspice, and cayenne pepper. Just before serving stir in cilantro.

Serve shredded chicken over rice, or on sandwich buns.

Time: 5 hours.

Yield: alot of food!

Notes: This recipe can be halved and cooked for 3 1/2-4 hours in the crock pot. I did make the full amount of rice so if you’re cooking for a crowd, the rice may need to be doubled or tripled.