Spicy Salsa Verde

When I buy salsa verde from a jar, it's usually this green color that is more in a darker shade.  I decided to make my own this time since the amount of ingredients were easy to follow, this recipe is delicious and adding avocado gives the spicy salsa verde a very creamy texture and taste.  You can always add spicy salsa verde to your rice, or quinoa recipe.  Simply substitute 1/2 from its liquid ingredient.  Also, you can always use this to cook diced chicken with and serve over rice...Mmmm.

Spicy Salsa Verde

(Adapted from:  Better Homes Magazine:  July 2012 MEXICAN)

Ingredients:

2 cups - Tomatillos, peeled and chopped (about 5)

2 - Avocadoes, halved, peeled, and seeded

1/2 cup - Onion, chopped (1 Medium)

1 cup - Snipped fresh Cilantro

1 - Jalapeno, chile pepper, stemmed, seeded, and cut up

1/2 cup - Water

1/3 cup - Lime Juice

1/2 tsp - Sugar

1/4 tsp - Salt

Procedure:

1.  In a food processor combine tomatillos, avocados, onion, cilantro, and chile pepper.  Cover and pulse with several on/off turns until all ingredients are finely chopped.  Transfer mixture to a medium bowl.

2.  Stir in the water, lime juice, sugar, and salt.  Cover and chill for at least 2 hours.  Salsa keeps in the refrigerator for up to 3 days.  Makes approximately 3 3/4 cup.

I made quinoa with the Salsa Verde!

Masaman Curry w/ Quinoa

Tonight's dinner will be vegetarian curry over a bed of quinoa cooked in perfection by my hubby.  The last curry we made was green curry and although it tasted amazing, it was a bit spicy for me.  This time, we are going to make Masaman Curry.

The Masaman curry paste consists of the following ingredients:
Shallot - 24%
Dried Red Chilli - 21%
Garlic - 20%
Lemon Grass - 12%
Salt - 12%
Galangal -5%
Other Spices - 3%
Coriander Seed - 2%
Cumin Powder - 1%
Total:  100%

Isn't it lovely to know exactly what goes in this curry paste?!  Although that 1% of "Other Spices" may be a secret ingredient?  I used the AROY-D brand (I love the flavor of this brand).

Masaman Curry

Ingredients:
Veggies
2 Cups - Eggplants, cubed (1/2")
1 Bundle - Green Onions, chopped (1/2 - for garnish)
1/2 - Red Onions, chopped (1/2")
4-5 - Cloves of Garlic, minced
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1 - Package Squid Nuggets (May substitute with fish balls, shrimp, meat, etc.)
50g - Masaman Curry Paste
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2 - Cans Coconut Milk (13.5 oz each, may substitute 1/2 with low fat milk)
4 Tbsp - Brown Sugar
4 Tbsp - Fish Sauce
2 Tbsp - Tamarind Paste

 Yay, Eggplants!  1.  Dice them and set aside.

2.  Chop green onions and 1/2 the red onions, set aside.

3.  Put 1 - Tbsp Oil and stir in garlic, red onions, green onions until translucent.  Then add squid nuggets and combine the masaman curry paste.

4.  Add the coconut milk, let simmer, add brown sugar, tamarind paste, fish sauce, eggplant and cook until desired tenderness of the eggplant.  (Once you add the tamarind paste, it creates a wonderful golden/red hue to the curry).

5.  Yippie!  Top the curry over a bed of Quinoa and sprinkle some green onions!

Sesame Noodles w/ Tofu & Veggies

Tofu & Quinoa Pasta series again! This time, I used a high protein tofu follow by Quinoa Spaghetti.

Sesame Sauce
Adapted from:  Canadian Living - 2011 Eat Right

1/3 Cup - Tahini Paste
3 Tbsp - Hot Water
2Tbsp (each) - Soy Sauce, Balsamic Vinegar
1Tbsp (each) - Sesame Oil, Rice Vinegar
1 1/2 tsp - Sugar
Pinch - Salt

Mix altogether!

Quinoa Veggie Curls

David and I came across this product at Henry's Market.  We have tried their spaghetti and linguine products, the texture is much better than whole wheat pasta (personal preference).  Little did we know,  Fresh and Easy also carries this product!  It's located in the last row near the freezers, on a shelf labelled as "gluten free."  This makes grocery shopping so much easier when  products like these are less than a 2 mile radius.

We have been trying to work with cilantro pesto since buying it in bundle lasts a bit longer in the fridge than basil, it's an alternate herbaceous flavor, and it's a lot cheaper.   Recipe is below, I forgot to add my lovely toasted walnuts in my recipe this time, but it was nice to have as a snack.  Hope you'll enjoy the recipe! 

Quinoa Veggie Curls
1 Box - Quinoa Veggie Curls (follow box instructions)

Cilantro Pesto
1 Bundle - Cilantro (chopped)
1/2 Cup - Olive Oil (desired preference consistency)
4 - 5 Clove - Garlic (desired taste)
1/2 tsp - Cayenne Pepper (OPTIONAL)
Salt - to taste
Pepper - to taste

Toppings
1/2 Basket - Small tomatoes (cut in quarters)
1/2 Cup - Toasted Walnuts (coarsely chopped)
1/4 Cup - Grated Parmesan Cheese (OPTIONAL)

Procedures:

1.  Prepare quinoa curls, rinse in cold water and set aside.
2.  For cilantro pesto, place garlic cloves and cilantro in chopper and slowly add the olive oil until desired consistency.
3.  Add salt and pepper and blend.  Place 1/2 pesto in container and freeze for next use.
4.  Place cilantro pesto into large bowl, throw in veggie curls, small tomatoes, toasted walnuts, and toss.
5.  Place in refrigerator for a nice summer pasta salad.  When ready to serve, top with grated Parmesan cheese.  Enjoy!