Tag: Green

Aji Verde (Peruvian Green Sauce) – A Cozy Kitchen

Aji Verde is a Peruvian hot sauce that I LOVE SO MUCH! If you’ve ever gone to a place that serve pollo a la brasa, it will look familiar to you. It’s usually kept in squeeze bottles on every table. You dip your yucca fries it, you douse the chicken with it…and then you start sweating because it’s so spicy. And yet, you can’t stop eating it.

It’s addicting! This sauce is SO good. It does require two ingredients that used to be harder to find. But now, thanks to ol’ Amazon, it’s much easier.

You’ll need: the paste is amazing. It adds a brightness and hint of flavor that is needed. BUT you can skip it.

Also, aji amarillo paste. It’s a Peruvian yellow pepper that is so delicious and spicy.

I prefer to use serrano peppers in this recipe vs. jalapeños because it really adds the heat that’s needed. If you’re adverse to spice, well, this recipe isn’t for you. I was going to make a milder version but I would be doing it a disservice.

The queso fresco adds a nice creaminess to this sauce and a thickness that sits on yucca fries just perfectly.

I’ve wanted to successfully make this recipe for a long time and I have finally found the perfect ratios that make me happy.

Peruvian green hot sauce aka aji verde. Typically served in pollo a la brasa restaurants. Pair it with vegetables, chicken or bread. 


CuisinePeruvian, South American

Keywordaji verde, green sauce, green sauce peru, green sauce peruvian, peruvian hot sauce

Prep Time: 15 minutes

Total Time: 15 minutes

Serving Size: 2 cups

Calories: 185kcal

  • 1 lime, juiced
  • 2 tablespoons olive oil
  • 1/2 cup good-quality mayonnaise
  • 3 ounces queso fresco or blanco
  • 2 serrano peppers, ends trimmed
  • 1 bunch cilantro, with the leaves removed
  • 4 garlic cloves
  • 2 green onions, ends trimmed and roughly chopped
  • 2 teaspoons huacatay paste
  • 1 tablespoons aji amarillo
  • 1/4 teaspoon kosher salt
  • To a blender, add the lime juice, olive oil, cheese, mayonnaise, serrano peppers, cilantro leaves, garlic cloves, green onions, huacatay paste, aji amarillo and salt. Blend for about 1 to 2 minutes, until very smooth. 

  • Give it a taste and adjust the salt according to your liking. Keeps in the fridge for up to a week. 

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Lovers of New Mexico green chile contribute their personal recipes on how to prepare green chile, the recipes range from simple salsa to green Chile souffle. This is an original video produced and owned by Latinopia.com.

Green Olive Food Guide

Green Olive Food Guide

Green Olive Food Guide is an attempt to design the first complete guide to the gastronomy of Greece.

The project focuses in developing an audiovisual database of the greek cuisine to an iphone / ipad application that will also present the new Greek Cuisine, the new wines of Greece, famous greek chefs, food critics, the best restaurants all over Greece, gastronomic destinations, navigations and maps.

This is a demo introduction video that was created for advertising purposes.

All videos shot with exquisite cinematography are included in the app aiming to present apart from the restaurant recommendations also information about Greek food and wine, navigations, maps, as well as recipes and interviews with chefs as bonus material.

There are many more videos of this project already in the production line so stay tuned.

Green Lentil Soup with Curried Brown Butter

One of my favorite cold-weather soups – green lentils (or split peas), topped with a curried brown butter drizzle, and pan-fried paneer cubes. Some of you might recognize it from Super Natural Every Day.
Green Lentil Soup with Curried Brown Butter

It’s a soup I revisit often, and these photos are outtakes of it that ran in an early issue of Kinfolk magazine. I did a short little essay about winter (volume two!), and it ran alongside with some pictures Wayne and I contributed. 

Green Lentil Soup with Curried Brown Butter

Here’s the deal. The magic here is the curried brown butter drizzle. Don’t skip it. Also, a good chunk of hearty sourdough really elevates the whole experience. Or! Some good naan or paratha.

Green Lentil Soup with Curried Brown Butter

You can certainly explore a vegan version though. You could infuse some olive oil or coconut oil with spices, and brown some tofu in place of paneer. A different beast, but also really good. Not brown butter good on the flavor front, but still good. 😉Green Lentil Soup with Curried Brown Butter

I also want to note there are some great variation ideas down in the comments. 

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fresh gardens salad recipe.

fresh gardens salad recipe.

Producción y Montaje por Tessa Dóniga.
Diseño de Sonidos por Christian Del Moral http://adaptmusica.com

Receta de la ensalada casera “fresh gardens” con:
-1/2 de aguacate.
-Variado de lechuga.
-1/4 de cebolla roja.
-5 tomates cherry.
-Queso Mozzarella.
-Queso Parmesano.
-Puñado de Pistachos.
-Aceitunas negras.
-Pimienta, Sal y Oregano y aceite de Oliva.


Tomé como referencia una pista de audio de http://freesound.org (que luego omitiríamos) y fui montando las tomas de video con una pauta de tiempo sobre la muestra de audio.
Una vez montado, diseñé con photoshop la tipografía para los encabezados, título y creditos y añadí en premiere a cada toma.
Corregí el color con Magic Bullet Looks 2.0 y exporté para añadir el sonido final.
Al tener el video montado con las tomas ajustadas con la muestra de audio de freesound, diseñamos a nuestro antojo sonidos y música desde 0 para crear un color y un entorno más adecuado con el video final.

/// canon 550D+adobe premiere & photoshop cs5+ableton live 8.2 ///

Make Ahead Super Green Vegan Quinoa Burritos

Burritos make good plane food. I remember seeing a woman twenty years ago on a flight with her husband and two children. They all had burritos. Foiled peeled back, five hours into a flight, I wanted to insert myself into her family. It was the moment I realized that a bit of extra craziness as you’re trying to get out of the house for a trip can be worth it. So, yes, burritos – they’re portable, you can eat a portion, rewrap, and save the rest for later. And the best part? You can fill them with whatever you like.
Super Green Vegan Quinoa Burrito

I made these vegan burritos to take on a flight from San Francisco to Honolulu, and froze the remainder to guarantee an easy meal when we got back. Each one is filled with quinoa, mung beans, and lots of shredded kale. Which might not sound appetizing, but(!) everything comes together with a creamy, serrano chile-spiked avocado dressing. Think feisty green goddess. The dressing is boosted with extra lemon, and the acid helps to keep the avocado bright, and loosens the kale up a bit at the same time. Double win.


Super Green Vegan Quinoa Burrito

Super Green Vegan Quinoa Burrito

A couple of notes…I like these at room temperature, but you can certainly heat if you like. To freeze, wrap in a later of parchment paper, and then again in a piece of foil. Place in a large freezer bag. Also, if you have a hard time finding mung beans, swap in other beans or lentils.

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Green Lantern’s No Bake Cookies!

Green Lantern’s No Bake Cookies!

I learned this recipe when I was just a kid, its one of my favorites! I was also very fortunate to be able to call upon the Green Lantern to demonstrate his special way to make these cookies. Enjoy!

Music by SpringTide “Fall asleep under the millions of stars” http://www.springtide.jp/index.html?FMA

A Tender, Chewy 3-Ingredient Bread With a Green Trick Up Its Sleeve

Warning: I’m still in full holiday recipe mode, and this is not some secretly “healthy” recipe. Sure, I’ve subbed spinach for water in a favorite bread recipe, and the resulting loaf is green. But in this case, green is merely a color, and not an indicator of some cleanse-worthy snack. In fact, I’ll just own up to it right now: I found a way to introduce a hefty amount of carbs into a recipe that starts with juiced spinach.

But to my credit, it produces a really lovely loaf of bread that’s excellent for serving on cheese boards, is great dunked in olive oil, and makes the perfect pairing for hot dips. I’ll never regret adding spinach to my ciabatta (there, I’ve said it).

Photo by Rocky Luten

The idea first came to me a few months back: I’d made homemade spinach wraps and was delighted with the color. I wondered about introducing spinach into other loaves. I was picturing a deeply brown, crusty loaf, that when cut, revealed a green internal crumb.

As I began testing spinachy breads, I was especially interested in recipes that featured high hydration. The more water a base recipe called for, the more spinach would be needed to produce a similar amount of liquid, which meant a higher chance of the resulting loaf staying green, even after a lengthy bake time at a high temperature.

Photo by Rocky Luten

The clear winner of my search was ciabatta: a very wet dough that ultimately produces a crisp outer crust, and a tender, chewy crumb. The recipe needs just three ingredients (spinach, bread flour, and yeast) and comes together quickly. You can definitely mix it by hand (stir with a wooden spoon or spatula for about 6 to 8 minutes), but I usually opt for the mixer because the dough is quite sticky and I find it much easier.

The dough strengthens noticeably during its first rise, becoming strong enough to be handled a bit. Both the work surface and the dough are dusted generously with flour—this makes the dough easier to work with but also gives the loaf its signature crackly, floury finish. Shaping is minimal due to the delicate nature of the dough—basically once it’s divided in half, it’s gently lifted onto the baking sheet, and whatever shape it ends up with is where it will stay (remember, ciabatta means “old slipper”).

Photo by Rocky Luten

The loaves are baked at a high temperature (450°F), and a tray of ice cubes is added to the base of the oven to create steam, which will ultimately produce a crispier loaf. In the oven, the outer crust will darken in color—that’s good! The interior crumb will darken a bit in the oven too, but stay a vibrant green.

Be sure to bake the loaves long enough: This bread is best when the outside is crisp, and the inside is tender and chewy. If you feel that the outer crust is browning too much, lower the oven temperature to 400°F for the remainder of the baking time. And don’t forget to let the bread cool completely before you dive in (though it’s also great sliced thin, toasted, and served warm as crostini).

Are you baking anything this weekend? Let us know in the comments below.

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Winter Green Miso Paste (and Ten Ways to Use It)

Let’s chat about shortcuts! Having a rainbow-colored lineup of homemade curry pastes in the freezer is one of my favorite, slightly cheaty culinary strategies. Tricked out miso pastes fall into this category as well. A few times a year, I take an hour or two, and make a range of favorite pastes. I freeze them in little snack-sized baggies, and stack them flat in the freezer enabling quick thaws for flash-quick weeknight curries, vibrant broths, and noodle bowls. Winter Green Miso Paste - and Ten Ways to Use It

A lot of you are familiar with this Lemongrass Turmeric Curry Paste (a long-time favorite), and today’s recipe is a beautiful rosemary spiked alternative. It’s a herbaceous, green miso paste with some garlic bite, rounded out with lots of scallions, cilantro, and ginger. The brothy noodle bowl pictured above is a winter green miso soup along with noodles, winter-miso roasted tofu cubes (notes below), with hemp seeds. Also, lots of chopped chives, and some leafy broccoli (cooked in the pasta water for the last minute). I’m also including ten other ways I like to use it – but, I’m sure you can think of more! 🙂

Ideas & Variations:

Winter Green Miso Soup: add a big(!) dollop of the miso paste to 4 – 6 cups of hot water (just shy of simmering), for an herby green miso soup. Season with more paste for more flavor, and take some time to salt to taste.

Winter Green Miso Guacamole: For a twist on guacamole, mash a dollop of the miso paste into a ripe avocado, along with a squeeze of lemon or lime juice, and a pinch of salt.

Winter Miso Veggie Burger: Stir a big dollop into your favorite veggie burgers

Winter Green Miso Roasted Tofu: (Pictured here, on noodle bowl) Cut tofu into small cubes and toss with a generous amount of paste. Arrange on a baking sheet, and bake at 375F until tofu is golden.

Winter Green Miso Paste - and Ten Ways to Use It

Winter Green Miso Roasted Vegetables: Same idea as the tofu. Toss with some paste in a bowl, arrange on a baking sheet, roast at 375F until golden. I love this approach to chubby slices of delicata squash, broccoli florets, and cauliflower.

Winter Green Miso Vegetable Bowl: Make a broth using half water, half cashew milk, and a big dollop of miso paste. In a separate skillet, cook some sliced onions/shallots, add some favorite vegetables, and some tofu. Combine the cashew broth with the veggie mixture, and finish with a big squeeze of lime juice. Taste, and season with salt, and/or more winter miso paste.

Winter Miso Mashed Potatoes: You know this is good whisked into your best mashed potatoes, right?

Winter Miso Lettuce Wraps: Smear a bit on lettuce wraps, they really light up.

Winter Green Miso Paste - and Ten Ways to Use It

Winter Green Miso Ravioli/Dumpling Bowl: Make a quick miso soup using the paste. Cook your favorite raviolis or dumplings in a separate pot. Drain, transfer to individual bowls, ladle miso over, and finish with some fried, crispy shallots and/or toasted almonds.

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Vibrant Tasty Green Beans – 101 Cookbooks

This is one of my favorite ways to cook green beans – five ingredients, one skillet. Now I know some of you are married to your traditional way of cooking green beans, but, if you are in the market for a new version, give this recipe a go. It is easy enough that you could conceivably do a test run before Thanksgiving if you like. I cook green beans a couple times a week during certain seasons, and this version with its slightly quirky combination of ingredients is one I come back to over and over. It is light and bright, healthy and delicious. I simply cook a bunch of chopped leeks (or scallions) until they are golden and a bit crunchy, toss in some chopped dill, and then add the green beans. Do your best to not overcook them and you’re all set.

Vibrant Tasty Green Beans Recipe

While I’ve written this recipe as more of a side dish – you can easily bump it up to main dish status. I sometimes use the dilled green beans to fill omelettes (along with a bit of goat cheese). Alternately, you might toss some tofu, tempeh or seitan into the skillet (sauteed until nicely browned or golden ahead of time) along with the green beans. Or you could make a main dish salad by serving the beans over lightly dressed butter lettuce. Plenty of directions to take this one.

Vibrant Tasty Green Beans Recipe

As I note in the head notes down below, this is best made to order, just before serving. I don’t like hot green beans after they’ve been sitting around for long periods of time – they lose vibrancy, and the texture and taste changes as they sit overcooking themselves.

Make ahead: You can make this recipe a day ahead of time by cooking the leeks and dill first and setting them aside. And instead of cooking the green beans in the skillet, blanch them in a pot of boiling, well-salted water for about a minute. Drain and dunk the beans in a large bowl of ice water to stop the cooking. Drain and set aside until ready to use. Combine the components before serving – you can do it at room temperature, or heated quickly in a skillet or pan before serving.

Vibrant Tasty Green Beans Recipe

And I think this goes without saying, but do your best to seek out good green beans. Good beans should be bright green and have a bit of snap when you bend them. Avoid leathery green beans – also avoid beans that are limp, mottled or outright mangy.

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