Weekend Herb Blogging once again presents us with a wonderful selection of unusual and usual ingredients and thanks go to all who week after week, join in and share their knowledge. You can always be assured that there is something new to discover.
This week the recap is ordered by the featured ingredient.
Quinoa and Blood Orange Salad
by Maggie from Dog Hill Kitchen
If you've ever had problems with cooking Quinoa then Maggie has a method that will guarantee success. Parsley and mint are stirred through the cooked quinoa and then tossed in a dressing made with shallots, red wine vinegar and olive oil - blood orange segments are served over the top of the completed salad.
Cajun Chickpea Cakes
by Joanne from Eats Well with Others
Joanne whips up these spicy and healthy Chickpea patties in her George Foreman grill. Flavoured with cajun seasoning, chilli powder, paprika, tabasco and cayenne, these are sure to warm you up from the inside out!
Asian Lettuce Cups with Spicy Ground Turkey Filling
by Kalyn from Kalyn's Kitchen
Kalyn shows her love of Cilantro with these gorgeous lettuce cups served with a Spicy ground turkey filling and topped with peanuts. The meat is added to a base of sauteed ginger, onion and garlic - soy, chilli and fish sauces are also added to the mix. A generous quantity of chopped fresh cilantro is mixed in near the end to just warm through.
Grilled Cilantro Fish in Coconut Broth
by Jerry from Jerry's Thoughts, Musings and Rants
This thai-inspired creation consists of a fillet of halibut that's marinated in lime and cilantro before being grilled. It's then served with a coconut milk based broth infused in a base of sauteed shallots, ginger and lemon zest - fish sauce, lime juice and sweet red peppers round out the broth.
Coconut Curried Greens
by Cheryl from Gluten Free Goodness
Even though Cheryl's home grown collard greens have vanished due to rabbits it hasn't stopped her from making this fragrant curry. Coconut milk teams perfectly with the spiced base of ginger, garlic and garum masala. You'll be lining up for seconds.
This week I made Eggplants with Tahini-Yoghurt dressing using these baby eggplants.
Koth Bel/Wood Apple
Koth bel Maakha/Spiced Wood Apple Mush
by Sharmistha from Cook-a-Doodle-do
I don't think I've ever seen or heard of Koth Bel but here they are. This hard shelled fruit needs to be cracked open and it's the internal pulp and seeds that are used. Sharmistha creates a much loved summer dish, a simple mash of Koth Bel flavoured with mustard oil and green chillies.
by Ela from Everything's Herbed
Malunggay is a medicinal herb and Ela provides information about it's nutritional and health-giving properties. Ela also adds it to her Lumpiang Shanghai which is a meat-filled Filipino spring roll.
Mostarda di Arance / Orange Mustard
by Brii from Brii Blog
Mustard fruits are an Italian classic that I adore but up until now I've never seen how they are made. Commercial mustard fruits are usually found as an assortment of fruits but here Brii serves up an enticing mostarda using Oranges. I'm fascinated by the mustard essence Brii uses and the associated safety procedures you need to follow. As it's difficult to find this essence, Brii has helpfully included a recipe to make your own with mustard seeds.
Oregano and Thyme
Mediterranean Roasted Red Snapper
by Chris from Melecotte
Chris teases us with a dish from a recent class she took at the Institute of Culinary Education. Fillets of red snapper are flavoured with fresh oregano and thyme and then baked in a metal pouch. Cooked this way, all the nutrients and flavours remain in the package.
Moroccan Chicken Tangine
by Anna from Morsels and Musings
Anna supplies us with two recipes - one for Moroccan Preserved Lemons and the other for this eye-catching Moroccan Chicken Tagine. If you like the look of this Tagine, Anna will soon be posting a Vegetarian Tagine so do keep an eye out for that.
Creamy Pumpkin Soup
by Cinzia from Cindystar
It's been very cold and rainy (and snowy) around Cinzia's area of Italy so a bit of comfort food is in order. Regardless of the temperature, this scrumptious bowl of thick and creamy pumpkin soup is sure to please. The blended soup is flavoured with nutmeg and parmesan and topped with golden cubes of toast.
Japanese Spinach with Sesame dressing
by Christine from Kits Chow
This looks like it came straight from the kitchen of a Japanese restaurant! Carefully rolled colums of boiled spinach are topped with a classic sesame dressing - a combination of soy, sesame oil, sesame paste, vinegar, shredded ginger and furikake. The enoki bundles are lightly boiled in the spinach water and then tied with spinach stems.
Turnip Salad with Cashew-Parsley Pesto and Poached Egg
by Chriesi from Almond Corner
It's Chriesi's first taste of raw turnip and she's on a winner with this recipe. Slices of raw turnip and kohlrabi are presented with a tasty cashew and parsley pesto and soft poached egg.
Roasted Vegetable Stock
by Genie from The Inadvertent Gardener
If you start with a good stock, then everything you make from it is just going to taste that much better. Genie takes a mix of roughly chopped vegetables and roasts them to help bring and the natural flavours and provide a richer end product.
Weekend Herb Blogging #174 will be hosted by Astrid from Paulchen's Foodblog.
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