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Archive for May 2016

lime and cilantro kasha salad

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  • 2+ cups chicken stock (I had this lying around from slow cooking a package of frozen chicken thighs)
  • 1 cup kasha
  • 2 ribs celery, diced
  • 4 oz? cooked chicken, chopped
  • 1/4 bunch cilantro, chopped
  • 3 green onions, chopped
  • 1/4 bunch flatleaf parsley, chopped
  • 1 1/2 roasted sweet potatoes, cut into 1/4″ cubes
  • 2 large collard green leaves, stem removed and discarded, cut into ribbons
  • 1 Tbsp sesame oil
  • 1 Tbsp extra virgin olive oil
  • Juice and zest of 2 limes
  • salt
  • pepper

Bring the stock to a boil, add the kasha and salt, and turn down to a simmer. Set the timer for 15 minutes. After 10 minutes, add the collard greens. When it’s done, drain and add to a bowl, add the other ingredients, toss and serve.

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Written by orata

May 24, 2016 at 3:25 pm

Posted in recipes

lengua

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I made beef tongue for the first time last night/today and was astonished at how easy it was. My grandma always used to make beef tongue congee for me when I was little, and my favorite tacos are lengua tacos, but I had never done it from scratch before.

I took the whole frozen tongue and put it in the slow cooker with about 4 peeled garlic cloves, a bay leaf, and a peeled/trimmed/halved red onion, and covered it with boiling water. I set it to “low” and let it cook overnight. The next day, I took it out, peeled it (gave the skin to the cat), cut it into cubes, and pan-fried it with a little sliced garlic and salt and pepper over medium-high heat, with a bit of grapeseed oil. It developed an amazing brown crust and was ready in about 5 minutes.

Festival Foods was out of cilantro (!!) when we went shopping, so I had my lengua tacos with corn tortillas (microwaved for 45 seconds under a damp paper towel), sour cream, thinly sliced red onion, and lime juice. So damn good. I also had some of the tongue-stewing broth for breakfast with a dash of soy sauce and dry toast crumbled into it.

 

Written by orata

May 11, 2016 at 2:48 pm

Posted in recipes