Pumpkin Cashew Chicken Curry

This dish is by far the best thing I have made in a LONG time. My neighbor AnnMarie and her family just moved from Okinawa and gave me a bunch of canned pumpkin. I asked her how she used pumpkin and she shared with me this amazing recipe. I am so thankful she did because it was seriously delicious. You can't go wrong with the flavor combinations in this one pot meal - pumpkin, curry, coconut milk, red onion, cinnamon, cilantro, cashews. I added in carrots for additional flavor and veggie content and this dish could easily be adapted for vegetarians if you substituted more veggies for the chicken. After I made it I put it in my crock pot to hang out on warm for several hours and I think it really intensified the flavors.

This is my new favorite recipe and one I will put into our regular dinner rotation. 

Pumpkin Cashew Chicken Curry
Modified from PaleOMG and recommended by AnnMarie (thanks AM!)
Serves 4-5
Printable Version
Ingredients 
2 chicken breasts, cut into cubes
2 garlic cloves
2 tablespoons ginger 
1 red onion, sliced
2 large carrots, sliced
1/2 can coconut milk 
1 large can of pureed pumpkin
1/2 cup cashews
3 tablespoons curry powder
1 tablespoon olive oil (or coconut oil)
1 teaspoon cumin
1/2 teaspoon cayenne pepper
1/4 teaspoon red pepper flakes
Pinch of cinnamon
Salt and pepper to taste
Fresh cilantro, for garnish 
3 cups of cooked rice (I used Jasmine)

Directions 
Heat large pot or Dutch Oven to medium and add in oil. Add minced garlic and ginger and once fragrant add in chicken and carrots. Cook until chicken is white on all sides. 

Pour in coconut milk, all spices, red onions and pumpkin. 

Raise heat until mixture becomes bubbly, stirring frequently.  Allow to cook until onions have softened, about three minutes. 

This is when I transferred everything to my crock pot but you can also serve it immediately. When ready to eat place on top of rice and garnish with cashews and chopped cilantro. 

Cilantro Lime Quinoa

I made this Cilantro Lime Quinoa as a side dish with tacos while my parents were visiting and everyone raved about it. It's bursting with flavor and couldn't be easier to make. My husband, who isn't a huge fan on quinoa, even liked this. Rice could also be substituted if you don't like quinoa or don't have it on hand.

Cilantro Lime Quinoa
From Two Peas & Their Pod
Printable Version
Serves 4
Ingredients
2 cups vegetable broth (I used chicken)
1 cup quinoa, rinsed and drained
1 clove garlic, minced
2 tablespoons fresh lime juice
1/3 cup cilantro, chopped
1/4 teaspoon sugar
Salt and pepper, to taste

Directions
In a large pot bring the 2 cups of broth to a boil. Stir in the quinoa and cook until the broth is evaporated and quinoa is tender, about 20 minutes. Meanwhile whisk together garlic, lime juice, cilantro and sugar. Pour quinoa into a medium bowl and fluff with a fork. Pour the lime cilantro mixture over the quinoa and stir to combine. Season to taste with salt and pepper and serve warm. 

Marinated Tomato and Cilantro Salad

Our wonderful neighbors brought us a bunch of farm fresh tomatoes that I decided were the perfect amount for a tomato salad. Since I also had a bunch of cilantro I wanted to use that up too. The marinated salad was super juicy and tangy. It was delicious sopped up with a fresh roll. Now that it's almost summer time and tomato time I know I'll be making this salad again!

Marinated Tomato and Cilantro Salad
An Ashley's Cooking Adventures Original
Printable Version
Ingredients
6 medium sized tomatoes, sliced into fourths
1/2 cup fresh cilantro, chopped
1/4 cup red onion, chopped
1/2 cup olive oil
1/4 cup red wine vinegar
1/2 teaspoon cumin
1 teaspoon garlic salt
1 teaspoon black pepper

Directions
Whisk together the olive oil, vinegar, garlic salt, and pepper. Place tomatoes, cilantro, and onion in a medium sized resealable container.

Pour the marinade over the tomatoes and seal the container. 

Shake to coat and and leave at room temperature for at least two hours. Serve over cous cous, with crusty bread, or a fresh roll. 

Peanut Crusted Pork Satay

A few months ago at a Pampered Chef party I purchased a little cookbook titled, "Grill it Quick" because I figured it would give hubby and I some new idea for grilling out. I put it in my massive collection of cookbooks and kind of forgot about it until last week. As I was browsing through it this recipe for Peanut Crusted Pork Stay caught my attention because it contains cilantro and pork - two of hubby's favorite things. The Asian influenced marinade sounded delicious too - soy sauce, garlic, brown sugar, lemon juice. So a couple of days ago when the sun was shining I made the marinade and put it in the fridge only for it to begin pouring down rain by the time we were ready to eat dinner. No outdoor grilling this time. I used my handy dandy indoor grill and the pork still turned out delicious! Very moist and succulent. I had a little bit and the rest was devoured by my carnivorous husband. This recipe is a definite keeper! If you don't like pork you could also substitute chicken breasts!

Peanut Crusted Pork Satay
From The Pampered Chef Grill It Quick Cookbook
Printable Version

Ingredients
1 pork tenderloin (about 1 ¼ lbs)
¼ cup soy sauce
2 tablespoons fresh lemon juice
2 tablespoons vegetable oil
2 tablespoons packed brown sugar
3 garlic cloves, minced
¼ teaspoon cayenne pepper
¼ cup chopped fresh cilantro
2 tablespoons creamy peanut butter
1 tablespoon water
¼ cup dry roasted peanuts, finely chopped

Directions
Prepare the marinade by whisking together the soy sauce, lemon juice, vegetable oil, brown sugar, garlic, cayenne, and cilantro in a small bowl. Pour ¼ cup of the marinade into a separate container and save for serving. Add the peanut butter and water and whisk again.

Set aside. Slice pork tenderloin lengthwise into two strips. Thinly slice the strips crosswise and place in a large resealable container. Pour the marinade over the pork, seal, and toss to coat. 

Marinate for at least half an hour in the refrigerator. When ready to grill remove pork from marinade and discard marinade. If desired evenly thread pork onto skewers. Grill for 5-6 minutes, turning once, until grill marks appear and the pork is barely pink in the center. 

Remove from the grill. Press one side of the skewers into peanuts and serve with the saved extra marinade.

Green Beans with Cilantro Pesto

My good friend and neighbor Jess let me borrow her new favorite cookbook, The Homesick Texan. Jess is from Texas and loves to cook Texas style food. Hubby and I have greatly benefited from this being her neighbor! Jess brought over a bite of these green beans one night after she made them and they were so good I asked to borrow the cookbook soon after to make them for myself. With the crunch of pecans and the flavor of cilantro, this recipe is a deliciously easy way to spruce up your green beans. 

Green Beans with Cilantro Pesto
From The Homesick Texan Cookbook
Printable Version
Ingredients

1 pound fresh or frozen green beans, preferably long and thin
1 ½ cups cilantro leaves
¼ cup olive oil
2 cloves garlic
1 serrano chile, seeds and stems removed and roughly chopped (I omitted this)
¼ cup roasted pecans
1 tablespoon lemon juice
Salt, to taste

Directions
In a blender or food processor mix together the cilantro, olive oil, garlic, chile, pecans, and lemon juice until a paste is formed. Add salt to taste

Bring a large pot of salted water to a boil and add the green beans. Cook until bright green, about five minutes. Drain and run cold water over the green beans to stop them from cooking any longer. Return to beans to the pot and toss with the cilantro pesto. Add salt to taste.

Meatless Mondays: Mediterranean Pumpkin Soup

My wonderful friend Jess made this soup a couple of weeks ago and had me try a bite of it. I loved the smoky pumpkin flavor and the fact that this recipe is super healthy. I borrowed her cookbook and made it just a few days later. It's a great way to use up one of the several cans of pumpkins I still have sitting in my pantry from hoarding them this fall. I say hoarding because I was told that canned pumpkin would be in limited supply at our commissary. This caused me to not only purchase three or four cans here on the island, but I also also freaked out when there were truly none in stock at the store and asked my Mom to ship some cans to me from the States. My lovely obliging Momma sent me four cans. Note to self: seven large cans of pureed pumpkin is a little excessive. Regardless, this soup is a wonderful and guilt free Meatless Monday Meal!

Mediterranean Pumpkin Soup
From Mediterranean: A Taste of the Sun Cookbook and my friend Jess :)
Serves 4
Printable Version
Ingredients
2 pounds pumpkin, peeled and seeds removed (I used 28 ounces canned pumpkin)
2 tablespoon olive oil
2 leeks, trimmed and sliced (I used 1/2 yellow onion)
1 garlic clove, crushed
1 teaspoon ground ginger
2 teaspoons cumin
3 3/4 cups chicken stock (I used homemade turkey stock given to me by  my friend Krimp)
2 tablespoons peanut butter (I added this in, was not in original recipe)
Salt and pepper to taste
Cilantro leaves to garnish
4 tablespoons plain yogurt, to serve


Directions
Cut the pumpkin into chunks. Heat the oil in a large pot or Dutch Oven to medium and add the leeks (or onion) and garlic. Cook gently until softened. Add the ginger and cumin and cook, stirring for another minute. Add the pumpkin and the chicken stock and season with salt and pepper.

Bring to a boil and simmer for 30 minutes, until the pumpkin is tender. Process the soup in batches if necessary or use a hand blender to create desired thickness (not necessary if you used canned pumpkin).  Serve the soup in bowls with a swirl of yogurt and a garnish of cilantro leaves. 

Chicken Enchiladas Verdes

Good Mexican cuisine has been hard find on Okinawa. Since hubby and I both love Mexican and refuse to go two years without it, I have resolved to make it at home. One of my favorite Mexican dishes is Enchiladas Verdes. I love the tanginess of the verdes sauce, the creamy filling with tender chicken and bursts of cilantro, and of course the melted cheese. 

This recipe is wonderfully easy and great for a weeknight meal. With a dollop of sour cream and homemade guacamole on the side, hubby and I happily got our Mexican fix!

Chicken Enchiladas Verdes
From Yummly
Printable Version
Makes 6 enchiladas
Ingredients
2 cups rotisserie cooked chicken, shredded
2 cups verdes (green chile) enchiladas sauce
1 1/2 cup shredded cheese (I used the Mexican blend)
1/4 cup fresh cilantro, chopped
1/3 cup sour cream
1 tablespoon lime juice
1/2 white onion, chopped
1/2 tablespoon chili powder
1/4 cup chicken stock
Salt and pepper to taste
6 flour tortillas
4 jalapenos, chopped (optional)

Directions
Preheat oven to 400 degrees. Spread 1/4 cup of the enchiladas verdes sauce in the bottom of a 9X13 baking dish. In a large bowl combine the shredded chicken, 1/2 cup of the shredded cheese, cilantro, sour cream, lime juice, onion, chili powder and chicken stock. Taste and season with salt and pepper. 

Place tortillas on a plate with a moist paper towel over the top and microwave for 45 seconds. Working one tortilla at a time, spoon about 1/4 cup of the chicken filling onto the middle of the tortilla and place seam side down in the baking dish. Continue until all of the filling is gone. 

Drizzle the remaining enchilada sauce on the top of the tortillas and then cover with the rest of the cheese. 

Bake about 30 minutes or until cheese is bubbly. Remove from oven and garnish with chopped jalapenos. Serve with additional sour cream and guacamole if desired.

Cowboy Caviar

My dear friend Beth brought this yummy chunky dip to a going away party we had before moving to Okinawa. I loved the fresh flavors and the mix of black eyed peas, avocado, corn, cilantro, and green onions.

About two months after first trying Beth's, I made it for our neighborhood Labor Day picnic because it's a perfect side dish for large gatherings. Even better, it takes less than ten minutes to make!

Cowboy Caviar
From Beth - thanks sweet friend!
Printable Version
2 cans of black-eyed peas, washed and drained
1 can white corn, drained
2/3 cup green onions, chopped
2/3 cup cilantro, chopped
2 avocados, chopped
1/4 cup red wine vinegar
1/4 cup olive oil
Salt and pepper to taste


Directions
Mix black-eyed peas, corn, green onions, cilantro, and avocado in a large bowl. 

Whisk together red wine vinegar and olive oil. Season to taste with salt and pepper. 

Pour on the olive oil/vinegar combination. Allow to marinate about ten minutes before serving with tortilla chips. 

Edamame Hummus

This is my sixth hummus recipe, so I guess you could say I'm a hummus junkie. Unfortunately, hubby is not a hummus fiend, like me, so when I saw this edamame hummus from Ali Girl Cooks I waited until we had people over to make it.

I didn't get more than a couple of bites of this hummus because everyone gobbled it up. It's super savory with the flavors of cilantro, spice, and of course edamame. Since edamame is a major part of the Japanese diet, I am very excited I'll have access to it once we move and still be able to make this delicious hummus!

Edamame Hummus
From Ali Girl Cooks
Printable Version
Ingredients
2 cups edamame, thawed and shelled
4 tablespoons tahini
1 teaspoon salt
1/2 teaspoon coriander
1 teaspoon cumin
Juice of one lemon
1/2 cup cilantro
4 tablespoons olive oil

Directions
Place all of the ingredients except for the olive oil in a food processor. Pulse to combine, using a spatula to scrape down the sides before running the food processor and streaming in the olive oil. 

If needed add 2-4 tablespoons of water to loosen up the mixture. Garnish with cilantro leaves and serve with pita chips, tortilla chips, or fresh veggies.

Meatless Mondays: Cilantro Coconut Milk Pasta

It's been a while since I posted a Meatless Monday recipe so I'm excited to share this one with you. Minced cilantro and coconut milk play the leading roles in this creamy, unique pasta from Health Nut. You have never tasted anything like this and the smell of this pasta is amazing and exotic - cliantro, garlic, onions mingling with spices.  Hubby and I really enjoyed this dish - if you are a cilantro fan I promise you will love it too!

Cilantro Coconut Milk Pasta
From Yasmeen @ Health Nut
Printable Version
Ingredients
1 cup fresh cilantro
3/4 cup coconut milk
1 lb whole grain or multi grain pasta
1 clove garlic
1/2 medium onion, finely chopped
1/4 teaspoon turmeric
1/2 teaspoon coriander powder
1/2 teaspoon salt
1 teaspoon extra virgin olive oil


Directions
Puree the cilantro (leaves and stems) in a food processor. Set aside. 

Cook the pasta to al dente according to pasta directions. When pasta is done, drain and cool. In a medium sized pan heat the olive oil and add onion. Cook until translucent and then add garlic and other spices. 

Cook for a minute or two then add in the coconut milk. Bring to a slow boil then mix in the pureed cilantro and cooked pasta. 

Combine throughly, then turn off the heat. Serve warm.