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Cilantro substitute

Fresh Parsley

Parsley is a strong herb that is grown in many gardens.  Stores usually carry two varieties – Italian and Curly.  These are equally delicious and tend to be inexpensive.  We have already learned how to make chimichurri sauce, so we will now talk about another unusual use for it.  

I am a huge fan of Mexican food.  The main problem I have is that I am not a huge fan of cilantro.  I know, it seems contradictory.  When first making salsas, I would just leave it out completely.  Of course it tasted like something was missing.  Adding cilantro was just too much.  So I began adding parsley.  It worked like a charm.  Parsley is much more mellow than cilantro but gives a similar flavor and texture.  I realize it’s cheating and not hugely authentic but it makes a difference.  

So if cilantro is not your favorite, try replacing it with equal parts of parsley.  Both have similar nutritional advantages so whichever you prefer, add it!  You can try it in a basic Pico de Gallo recipe:

Pico de Gallo

1 cup finely chopped onion (I prefer yellow)

1 jalapeno, seeded and minced

2 limes, juiced

3 cups small diced roma tomatoes

½ cup chopped parsley

1 tsp salt

Mix all ingredients in a bowl and allow to marinate as long as you can (2 hours is best).  

 

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Chimichurri

Chimichurri

Parsley is great to always have on hand.  I have some in my garden but it’s never quite enough.  (Its very easy to grow and requires minimal attention).  I also usually keep some dried for those in between times when I am out of fresh.  Dried works well in equal parts.  This week my nose found a bunch on the organic booth at my Farmer’s Market.  I couldn’t resist.  Since I already had a chuck roast and perfect, tiny red potatoes from the Tudor Hall Farm booth, I decided to make a classic meat and potatoes meal for Sunday dinner, with a twist.   Continue reading Chimichurri