Cilantro Heaven and Pesto

Hey there followers,

just wanted to let you know that we are still here and we have not forgotten about you 🙂 On the contrary we have thought about the blog every day since leaving Denmark.

When first arriving to Atlanta on April 1. we had no place to stay and was so lucky that we could stay with some family friends for the first week. The following we stayed at a hotel on downtown and then left for Savannah and Charleston to celebrate my 30th birthday. Being back from our trip we moved in to a nice little town house in Roswell, 20 minutes north of Atlanta. When we moved in we had nothing, and mean nothing, except our two suitcases with cloth.

You might think that it is a womans biggest dream to go and shop for EVERYTHING, and so did I until it was my turn to do it… So instead of buying everything at once we ended up buying the most necessary things to begin with and then buy more as we need it. This has had a huge influence on our cooking and therefore also our blogging. However, we now seems to have enough kitchen stuff to make every day cooking easy and delicious and we will therefore strive to blog as much as possible again.

Cilantro Heaven

Cilantro has been one of our favorite herb for years, but in Denmark it can only be bought in small amounts at well-stocked super markets and then it was pretty expensive – at least compared to the amount needed. Over here, in the US, you can get huge bundles of cilantro on every street corner and I just love it – for me it is like cilantro heaven… And even though I can buy it every were I have sown some seeds and are now waiting impatiently for it begin to grow so that I can go out on out patio and pick it fresh and put in my chicken and cheese panini or as garnish on top of a delicious curry dish.
I buy cilantro every time I get to Farmer’s Market or the local super market and sometimes I get a little to excited and buy too much, which is what happened the other day when I bought 3 bundles when I only needed 1. When I opened the fridge this morning I realized that the last of the 3 bundles looked a little tired and needed to be used immediately or it would go to waste, and as a new thing in my new American life I have decided that nothing should go to waste unless it is dangerous to consume. So I thought “why not make a cilantro pesto?” and so I did…

 

Ingredients (1 cup)

1/2 cup roasted cashew nuts

2 cups cilantro

1/3 parmesan cheese, grated

2 garlic cloves

1/2 cup + 2 tbsp. extra verging olive oil

1 tbsp. lemon juice

1/2 tsp. salt

1/4 tsp. pepper

Cilantro Pesto 1

Put all the ingredients in a blender and mix at medium speed until smooth. Taste and add more lemon juice if necessary. The same goes for salt.
If you are the type that likes it a bit more chunky, you can stop the blender for every 5 seconds to take a look and stop when it has the wanted consistency.

Place the finished pesto in an air tight jar and store in a dark place. When you have opened the jar the first time, you can help preserve the remains by pouring some olive oil over the pesto, just so it is covered, before closing the jar.

Cilantro Pesto 2

Bon Appétit!

Ingredients (2.5 dl)

1.25 dl roasted cashew nuts

5 dl cilantro

0.8 dl parmesan cheese, grated

2 garlic cloves

1.5 dl extra verging olive oil

1 tbsp. lemon juice

0.5 tsp. salt

0.25 tsp. pepper

Salad with Pearl Barley, Apples and Bacon

Looking through our recipe index you will find a large number of high fat recipes, but we are not alway eating unhealthy 😉 We often make salads and monday through thursday we try to avoid wheat – notice the ‘try’ 😀

Salad inspiration is often found on other blogs or through television cooking shows, but we are not that good at following recipes and often we just don’t have the required ingredients, meaning that we just use what we have in the fridge/pantry.
The inspiration for this salad comes from Salattosen – a Danish salad creator with huge success due to her innovative ideas and good looking pictures. There is no doubt that she has made us eat vegetables that we didn’t even know before visiting her site. So thank you Mette!

 

Ingredients (2-3 servings)

1 cup pearl barley

2 tbsp. olive oil

1 lemon, juice

1 red onion

1 apple

1 cup cilantro (or other fresh herbs)

8 slices bacon

Pepper for seasoning

 

Rinse the barley in cold water and cook as described on the packages (approximately 45 minutes). Let cool if you want a cold salad, otherwise you can make the salad immediately.

While cooking the barley you can fry the bacon slices. Let drip off on paper towel when fried to remove the dripping fat.

Pearl Barley Salad 1

 

Add the olive oil and lemon juice to the barley and stir. Chop the onion, apple and cilantro, add it to the barley and stir. Taste and season with if necessary.Pearl Barley Salad 2

Crumble the fried bacon and add it to the salad just before serving. The salad can be made hours before serving, but the we would recommend that you add the bacon just before serving as it otherwise looses its crispiness. Id you are a vegetarian you can leave out the bacon and season with a bit of salt instead.
The salad is suitable for all sorts of meat, but this times we served it with home made fish fingers 🙂Pearl Barley Salad 3

Bon Appétit!

 

Ingredients (2-3 servings)

2.5 dl pearl barley

2 tbsp. olive oil

1 red onion

1 apple

2.5 dl cilantro (or other fresh herbs)

8 slices bacon

Pepper for seasoning