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Posts Tagged ‘Lime’

Inspired by the changing autumn colours, the crisp morning bike rides through the streets of Ottawa, and the bountiful harvest, I sometimes feel like I cannot satisfy my desire to cook at this time of year. There are so many things I’d like to make!

This soup is inspired from rebar, a fantastic cookbook Catherine has already talked about. What I love about this soup is the tangy, rich and spicy flavour, in the form of a light soup. It is simply delicious!IMG_20151004_200842

Ingredients – 6 servings

-1 1/2 lb tomatillos, de-husked and washed
-1 hot chili of your taste (jalapeno or other), diced. You can remove or keep the seeds depending on how spicy you want it
-1 Tbsp olive oil
-4 garlic cloves, minced, and divided in 1/4 and 3/4
-1/2 tsp salt and pepper

-6 cups vegetable stock, kept hot while preparing the rest
-2 Tbsp olive oil
-1 onion, diced
-1 red pepper, diced
-1 tsp ground coriander
-1 tsp salt
-2 cups corn kernels
-1 small zucchini, chopped
-1/4 cup minced fresh cilantro plus more for garnish
-1/2 lime, juiced

Directions

Preheat oven to 425. Cut the tomatillos in half and place in a bowl with the olive oil, the chili and 1/4 of the garlic. Toss with salt and pepper and then place in a large enough baking dish that they can all be roasted without being piled up. Roast in the oven for 35-40 minutes until they are browned and roasted. Cut in quarters and set aside.

In a saucepan, bring the stock to a simmer, with the corn kernels.

In a large soup pot with a lid, heat the olive oil. Sauté the onion until it softens. Add the red pepper, the garlic, coriander, salt, and sauté for a further 3 minutes before adding the zucchini. Once the zucchini is in add the minced cilantro and stir, until the veggies are soft and the garlic is fragrant. Add the stock and lime juice and bring to a boil. Simmer the mixture for 30 minutes, then add the roasted tomatillo mixture. Taste and adjust seasoning with salt and pepper. Simmer for another 15 minutes. Add cilantro leaves for garnish. This is a delicious tangy soup you can have as a full meal with fresh corn bread or as a first course in a bold autumn feast!

-Sitelle

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With spring in the air, I am increasingly turning to salads for dinner.  One of my absolute favourites is black bean and corn salad. I love how quickly this salad can be assembled.  The sweet corn is a perfect complement to the wholesome beans, while the red pepper and onion add a flash of colour.  Best of all is the marinade of lime juice and cilantro – it allows the salad to burst with fresh flavour.

This salad keeps well for a few days in the fridge, and it makes for delicious leftovers.  Have fun fiddling with the seasoning – depending on my mood, I will often sprinkle some chili or cumin powder over the salad or, for a smooth treat, dice in half an avacado.

Black Bean and Corn Salad

Ingredients:

1 can (14 ounces) black beans, rinsed and drained

1 can (14 ounces) corn, rinsed and drained (or substitute frozen)

1/2 red onion, chopped

1 small red pepper, chopped

A large handful of cherry tomatoes, slivered

1/4 cup cilantro, diced

Zest and juice from one lime

Salt and pepper to taste

A generous splash of olive oil, to taste

(OPTIONAL: one or more of the following, to your liking: hot sauce, additional cilantro, a few pinches of cumin or chile powder, half an avacadoo)

 

Directions:

Combine all the ingredients in a bowl.  Refrigerate and let stand for 10 minutes to allow the flavours to deepen.  Toss and serve. Bon appetit!

– Catherine

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The last few weeks have been busy.  My good friend Dora came to visit from Toronto, and we had a lovely time exploring Halifax and environs. We even had an opportunity to peruse Nova Scotia’s Ice Wine Festival, including a sampling with chocolate.  Then I was off visiting my sister in Montreal – and while it was fabulous to visit with her, the bronchitis that followed has kept me from the kitchen (needless to say having an appetite).

My friend Dora loves all things peanut – but lives with a brother who has an anaphylactic peanut allergy.  When she came for dinner, I decided to make a peanut-inspired dinner menu.

This peanut sauce from Rebar formed the basis of the pasta.  Intensely flavourful, this sauce was a cinch to blend together and absolutely delicious.  I’ll be looking around for more items to dip in it soon!

 

Peanut sauce with ginger, lime and cilantro (from rebar: modern food cookbook)

(makes 3/4 cup sauce)

2 garlic cloves, minced

1 tablespoon peeled ginger, minced

2 tablespoons honey

1/4 cup minced cilantro leaves

juice and zest of 1 lime

1 tablespoon sambal oelek (an Asian hot chili sauce)

1/4 cup smooth, natural peanut butter

1/4 cup soy sauce

2 tablespoons rice wine vinegar

 

Directions:

In the bowl of a food processor or blender, add all of the ingredients from the garlic through to the sambal oelek.  Blend until smooth.  Add the remaining ingredients, blend and season to taste.

Bon appetit!

– Catherine

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