All posts tagged: Cilantro

mexican corn chowder

Sitting at the corner table in Estia’s Little Kitchen with Connie, a spoonful of corn chowder in my mouth, I’m immediately taken back to my previous home in Queens. A burst of heat and plenty of cilantro in the broth is exactly how I enjoyed Momma Lupe’s soups. I called a gentleman over and asked in a single word, “tomatillos?” And in a single word returned,“poblanos.”Again I was back in a little kitchen of my own, in another time and place, where sounds of the blender filled the room as poblanos and cilantro became one, beautiful green. Gratitude to this garden-to-table restaurant where everyone was friendly and most likely family, for allowing me a taste of memory. Our waiting area was the best wait I’ve ever experienced in my life. They serve iced coffee in a truck out back where they are currently growing many lettuce greens and herbs, cucumbers, squash, tomatoes. Check out that dragonfly chillin’ on a garlic scape. We walked around til our names were called and we made sure we would …

Spring Greens Kibbeh

Guess what? I have never had an all-veggie-and-herb kibbeh before. Nor a very flat one. It is the hefty oval-shaped classic stuffed with meat that I’m used to; with it’s outer, crispy shell made of bulgur wheat and even more (but very delicious) meat. In Lori’s kitchen, all that’s needed is a fresh squeeze of lemon over them and each bite is heaven. But it’s spring and I want to do the following: see green, eat green, maybe not spend too much time in the kitchen if there’s a shortcut I can live with. I also really want to eat less meat. So bring on this quicker version of kibbeh packed with fresh herbs, chickpeas, spring peas, and beautiful spices. Kibbeh-meets-falafel, almost! Use whatever greens you fancy. While you can use fresh English peas that are already pre-packaged for you, I’ve come across spring’s sugar snap peas plump enough to shell and use for this recipe. No steaming necessary! They are currently in season. They are sweet all over and you can make a simple …

Blood Orange Z’hug

“…What is Z’hug!?” was a popular question I received last week when I shared the recipe to a Citrus and Z’hug Marinated Manchego party-starter (and maybe ender. You decide). While it used a spice blend inspired by z’hug’s main ingredients, this is all fresh and seriously addictive. It’s a gorgeous green sauce originating from Yemen that is delicately spiced with cardamom, cumin, coriander, and crushed red pepper. It also packs a punch from using fresh, hot chile peppers and garlic. What makes this z’hug (AKA zhoug) a bit less traditional is that I’ve added citrus flavors because, well, it’s still citrus season and I’m still celebrating. You’ll want to drizzle this onto everything, spoon it into anything, swirl it, plop it, drop it (like it’s hot). Okay, I’ll stop. Need some ideas? It goes with ANYTHING tomato. Fresh or roasted or even sauce! I made a pumpkin cannellini bean stew and swirled green right into it. You can add this to any stew, soup, spread. It’ll also make a nice addition to your next cheeseboard. …

Kohlrabi Zested Cilantro Salad + poem(s)

I woke up angry the other day. A lot like how I appeared in this poem the moment I wrote it: i drove plate movement the other day. it was subtle. radio telescopes received signals from distant galaxies and this, alone, measured my move. a part of earth’s face changed the other day. i was angry. it was subtle. during the quick shake from underneath, a dandelion lost her head. —Slow Show, published in Newtown Literary, Issue 5 I had an unexpected Thursday off from work and I just happened to be very newly single, a combination that could’ve easily meant not getting up from bed. But unlike previous angers felt, this was the sort that made me want to kick all sorts of ass out of the day, and I couldn’t do that in my unlit, basement apartment. I went for a long walk and hoped I’d magically stumble upon a farmer’s market. Or a Mage whose restoration staff I could steal (ok, borrow.) I didn’t. My mom told me there’s a green market at the …