Tag Archives: Guilty Pleasures

Is there such a thing as too much cilantro?

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Around here, we just pulled out what was left of our winter cilantro crop from the smaller hoop house.  I had a grocery sack full of it in the fridge, and i stood gazing at it yesterday just before dinner.  I want to ask you dear reader, what would you have done with it?  The old me, say a few months ago, that me, would have thrown it away.  At that time, I only ate it fresh in soups, salads, and other foods like salsa and burritos etc.  The new and transformed me, made cilantro pesto with it.  Have you ever heard of that?  Have you ever tried it?  OH MY GOODNESS!!!!!  I’m going out on a limb here and saying that I like it more than basil pesto.  Yup, it’s that good, and so easy to make.  If you have a food processor, get to it!

Cilantro Pesto

1 bunch cilantro, fresh (or more if you’re hooked)

5 cloves garlic minced

1/2 cup olive oil

1/2 cup walnuts

1/4 cup parmesan cheese

salt to taste

Put it all in your food processor and whiz it up.  Taste it.  If it doesn’t taste how you want it to, add more salt, or more walnuts, or more cheese, or even more oil.  It’s something you have to work with and design how you like it.  Cook up some of your favorite kind of pasta and add the pesto to the pasta and stir it up.  Serve and enjoy.  It’s totally yum, it would even turn a cilantro hater, like my son into a cilantro lover.

Brrrrrrrr! Time to bake!

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It was in the 50’s today in Northwest Arkansas.  It forced me to stay in my pajamas and drink coffee staring out at the grey sky.  It also made me wish I had some coffee cake to enjoy with my coffee, along with the baked good smell that would fill the house.  So I thought I’d pass this recipe on to you to make your own coffee cake to enjoy on one of your lazy days!

Pecan Coffee Cake

Ingredients

  • 2 cups all-purpose flour
  • 1/4 teaspoon salt
  • 1 tablespoon baking powder
  • 1 cup butter, softened
  • 1 cup sour cream
  • 1 1/2 cups white sugar
  • 2 eggs
  • 1 tablespoon vanilla extract
  • 1/2 cup brown sugar
  • 1 cup chopped pecans
  • 1 teaspoon ground cinnamon
  • 2 tablespoons butter, melted

Directions

  1. Preheat oven to 350 degrees F (175 degrees C). Line a 9×13 inch pan with aluminum foil, and lightly grease with vegetable oil or cooking spray. Sift together the flour, baking powder, and salt; set aside.
  2. In a large bowl, cream the butter until light and fluffy. Gradually beat in sour cream, then beat in sugar. Beat in the eggs one at a time, then stir in the vanilla. By hand, fold in the flour mixture, mixing just until incorporated. Spread batter into prepared pan.
  3. To make the Pecan Topping: In a medium bowl, mix together brown sugar, pecans and cinnamon. Stir in melted butter until crumbly. Sprinkle over cake batter in pan.
  4. Bake in the preheated oven for 30 to 35 minutes, or until a toothpick inserted into the center of the cake comes out clean. Let cool in pan for 10 minutes, then turn out onto a wire rack, and remove foil.