Indian Green (Cilantro) chutney

Green chutney, usually known as cilantro chutney at my house, is a versatile Indian condiment that can be used in many different ways. It is best used as a condiment with grilled or fried food, but may be used a spread or dip or marinade too.

In its basic bare bone form, green chutney is a blend of coriander, garlic, chilies and lemon juice with different spices used in different homes and regions of the country.

Ingredients: (makes about 1.5 cups)

2.5 cups fresh coriander (cilantro) leaves
1/2 small onion, coarsely chopped – Optional
6 – 8 cloves garlic
1/2 inch fresh ginger, peeled and chopped – Optional
3 hot green chili peppers, or to taste
2 tablespoons fresh lemon juice
2-3 tablespoon water or as needed to make the chutney of a pesto consistency
1 teaspoon cumin seeds
salt to taste


Preparation:

Remove the tough stalks of the cilantro. Blend/puree all ingredients above (or only the ones you are using, if you are not using the optional ingredients) to a smooth consistency.

Serve as condiment, dip or spread.

Stored in an air tight container, the chutney will stay good in the refrigerator for up to a week. The extra may also be frozen. The frozen chutney usually changes to a deeper green color, but there is no change of taste. Thaw and use the chutney.

Pesto with a twist

Most people when they think of Pesto they automatically think of Basil as the main ingredient but I don't always have Basil enough to make the quantity I need so I also add some spinach in my pesto.

Ingredients
1 cup packed fresh basil
1 cup packed fresh baby spinach
2 cloves garlic
1/2 cup pine nuts (optional cashews or walnuts)

1/4 teaspoon black pepper
Kosher or sea salt to taste
3/4 cup grated Pecorino Romano cheese, (optional - parmesan cheese)
3/4 cup extra-virgin olive oil

Directions
Add all ingredients, except oil, to a food processor or blender, pulse until ingredients are finely chopped. Add oil and pulse until smooth. Store in an airtight container in the refrigerator until ready to use.

NOTE: To freeze pesto, do not add cheese until thawed and ready to serve. Freeze up to 2 months.

THAI SALAD WITH GARLIC DRESSING

I love about the Thai Salad:

no chicken or meat (sometimes I just get annoyed of cooking it, ya know? I think I’m one of those half-way vegetarians)
lots of veggies (kale or asian cabbage, carrots, peppers, cilantro, edmame, scallions, cashews...... yummm!)
lots of nutrition and filling food power
the most zingy Thai garlic dressing (peanut butter, soy sauce, honey, lime, garlic, sesame oil, sweet chilli sauce)

INGREDIENTS

For the dressing:
⅓ cup canola oil
3 cloves garlic, peeled
3 tablespoons low sodium soy sauce
2 tablespoons water
2 tablespoons sweet chili sauce
2 tablespoons honey
1 tablespoon sesame oil
1 tablespoon peanut butter

For the salad:
16 ounces frozen shelled edamame
5-6 cups baby kale or Asian cabbage
1/2 cup shredded carrots
2 bell peppers (1 red, 1 yellow)
1 cup cilantro leaves
3 green onions
¾ cup cashews (if you can find them, Trader Joe's Thai Lime and Chili Cashews are the bomb or from the Indian store has Indian spice cashews)

INSTRUCTIONS
Puree all the dressing ingredients in a food processor until smooth. Taste and adjust to fit your preferences. Transfer to a dressing jar and rinse the food processor out for use later.
Cook the edamame by boiling it for 3-5 minutes in a pot of boiling water. Drain and allow it to cool. Meanwhile, slice up the kale or cabbage, carrots, peppers, cilantro leaves, and green onions into thin strips or shreds.

Place the cooked edamame in the food processor and pulse 5 times to get a minced texture or keep whole (both ways taste yummy. Transfer to a bowl and repeat the same process for the cashews. Toss the kale or cabbage, carrots, peppers, cilantro, green onions, edamame, and cashews together until well combined. Drizzle with the dressing, toss gently a few times, and serve immediately.

NOTES
The salad will stay fresh longer if you store the dressing separately from the salad ingredients, tossing them together just before serving.

Agave nectar or sugar would work in place of the honey for vegans.

Those 3 cloves of garlic pack a spicy garlicky punch, so if you don't love garlic, use less.

Garlic Lemon and Parmesan Oven Roasted Zucchini

Ingredients

1 1/2 lbs zucchini (about 4 - 5 small/medium zucchini)
2 Tbsp olive oil
Zest of 1 small lemon (1 tsp)
2 cloves garlic, crushed through a garlic crusher or finely minced
3/4 cup finely shredded parmesan cheese
Salt and freshly ground black pepper
Directions

Preheat oven to 350 degrees. Line a rimmed cookie sheet with aluminum foil.

Cut zucchini into thick wedges or halves (cut each zucchini in half then that half in half, so you have 4 wedges from each zucchini. Next time I might try to do just halves so the Parmesan bakes more evenly, plus it would be easier to add the Parmesan).

In a small bowl, stir together olive oil, lemon zest and garlic. Align zucchini on prepared baking sheet spacing them evenly apart. Brush olive oil mixture over tops of zucchini (working to get some of the garlic/lemon zest on each piece and not just in one spot. It clumps together a little so just spread it out). Sprinkle tops with Parmesan cheese (try to get as much of it on the tops as possible, you can pick up what was sprinkled off to the sides of the zucchini and add it to the tops) and season lightly with salt and pepper. Bake in preheated oven 11 - 13 minutes then, adjust oven rack near top of oven and broil for several minutes until Parmesan is golden brown. Serve warm.

Recipe Source: Cooking Classy