To go with my whole “fresh herbs and spring go together” thing from my last post, cilantro pesto with pistachios and orzo, I thought I’d bring you a recipe I snack on when the warm seasons come calling. Hummus but with a twist and without tahini (sesame seed paste) since I didn’t have it on hand at the time.
Once again I turned to fresh cilantro, cannellini beans with the chickpeas, added a serrano pepper (or a jalapeno or neither), lime zest and juice and smoked paprika. I like a kick and more depth with the flavor. I’ve had some ho-hum hummus. You won’t get that here. Serve it with veggies, pita chips, a baguette, whatever you wish.
Cilantro Lime Hummus with Cannellini Beans and Chickpeas
Print Recipe
Ingredients:
15 oz. canned cannellini beans (or another canned white bean you like), rinsed and drained
15 oz. canned chickpeas, rinsed and drained
2 cloves garlic, minced (if you want to go crazy, roast it then whirl it in the processor)
1 serrano pepper (seeds removed except a few for heat or a jalapeno), minced
1/2 cup fresh cilantro (no need to remove all of the stem, just kind of break the bunch in half with some still attached)
2 tsp lime zest
2 tbsp lime juice
a dash of smoked paprika
2/3 cup olive oil (maybe more to reach desired consistency and to top)
coarse salt and freshly ground pepper
Combine cannellini beans, chickpeas, garlic, pepper (optional), cilantro, zest, juice and paprika in a food processor. Blend until just combined then add the olive oil until you reach your desired consistency. I like mine creamy and finished with a drizzle more of oil. Season with salt and pepper then serve or refrigerate. Serve it with veggies, pita chips, a baguette, whatever you wish.
The weather has been gorgeous, near and in the 70′s, just the way I like it. We worked on our backyard over the weekend, removing many things, and intend to do so again this weekend. Soon we’ll be taking Henry the sheepdog to the arboretum trails, his first visit, and I’ll be transitioning to more spring-like recipes. I grabbed a bag of Meyer lemons from the store last night. Can’t wait to dive into those.
Even my usual rant about Daylight Saving Time has subsided due to the weather. I spend some time on our 3-season porch each day. A porch I haven’t been fond of until now. I totally understand and get the point…if only it weren’t placed smack dab in the middle of our patio/yard. Greg is excited about getting a grill and making a brick oven somewhere on the property. I’d like a fence to go up. (The last two probably won’t happen any time soon but we’re drunk off the spring temperatures and our minds are happily racing.)
We're doing a backyard makeover with details at thewitsblog.com.
Windows are open, the breeze is blowing and the stale air of the house is making an exit. It took us by surprise how lovely it’s been. We’re reorganizing and prioritizing some of the house projects. Still working on the studio office space downstairs and we finished another dresser (making an appearance on etsy soon) but most of our time has been spent outside getting dirty and loving it.
I’m not sure if you readers remember the trellis with the fence in the backyard. Well, it’s gone and that entire transformation can be read (and seen with all the pictures) here. Digging up the landscape rock was the highlight of my Sunday. My entire Sunday. And I’m being sarcastic as I often am.
Cilantro pesto with pistachios and orzo
To me, spring comes with herbs. Recipes with fresh herbs. Pesto for one example. It need not be confined to basil and pine nuts. I’ve grown more attached to the versions using walnuts, pistachios and almonds with out of the ordinary plants like cilantro, spinach, arugula. Cilantro, pistachios and a slight kick of heat with cayenne and smoked paprika adds oomph to this pasta dish. Tasty. I used orzo but go with whatever pasta you have in your arsenal, rice would be nice as well. What’s the version of pesto you are most fond of?
Oh and happy anniversary to my parents tomorrow!
Cilantro Pesto with Pistachios and Orzo
Serves 4 as a main and 6 as a side
Print Recipe
Ingredients:
16 oz. orzo pasta (or your pasta or rice choice)
1 large bunch of cilantro
4 cloves of garlic, coarsely chopped
1 tbsp white wine or tarragon vinegar
1/4 cup Parmesan, grated
1 1/2 tsp cayenne pepper
1/2 tsp smoked paprika
1/2 cup shelled pistachios
coarse salt/freshly ground pepper
1/4 cup olive oil
1/4 cup vegetable or chicken broth
1 lime, juiced
Cook pasta according to the package then drain, place back in the pot and keep to the side.
In a food processor or blender, add the cilantro bunch (adding some of the stem is fine, I just rip the bunch in half and add it to the processor in parts), garlic, vinegar, Parmesan, cayenne, smoked paprika, pistachios, salt/pepper and lime juice. Pulse a few times then add the olive oil and broth, pulsing until it reaches the consistency you like. Add the pesto to the pasta, toss and warm over low heat, stirring, until it’s time to serve. It would be great served with blackened shrimp or chicken.
I’ve been making some of my past recipes posted on this here blog. Relying on the knowledge of how good and simple they really are to help my busy days. Wanna know what we’ve been up to? Check it out here.
Baked Eggs with Cumin and Saffron and Rosemary Baked Eggs (you can follow either and toss in your own herbs and spices for an easy weekend brunch)
Then there’s been the lentil dip/stew/soup that Greg begs for and I crave. It last for days and days, only getting better with time, and we made it last by simply adding more broth and adding different toppings (yogurt, fried onions, hardboiled eggs, croutons, cilantro, etc.)
Because I love you. Because this is one of those recipes that must be shared. Because it’s March and spring is coming. (Even though our backyard is an ice rink at this moment with the “storm” that came through Minnesota and other states…mostly rain now frozen and a little snow.)
I bring you my version of No-Boil Pasta Bake which was originally with chicken from Faith at the Kitchn but I left the chicken out and added/omitted a few ingredients…speaking of the Kitchn, have you voted in their Homies? There are six categories with some of your favorite home design and cooking blogs (you can also nominate) to cast your vote for 2012′s best o’ the blogosphere. I was nominated in the recipe category. Wink wink nudge nudge.
And do use fresh herbs and milk with a higher fat content for flavor and thickness on the pasta bake. Sun-dried tomatoes in oil was one of my additions to the topping and while optional, I thought it added even more to the dish. Plop it together in a casserole dish covered tightly with aluminum foil or a Dutch oven with a tight-fitting lid, bake then in about an hour you have something your guests/family will rave about. That easy and it makes the kitchen smell like pasta and cheese heaven.
No-Boil Pasta Bake with Cheesy, Basil, Sun-dried Tomato Topping
Serves 4
Print Recipe
Ingredients:
8 ounces (1/2 pound) dried rigatoni pasta, uncooked
4 large cloves garlic, minced
1 tsp anchovy paste (optional)
28 oz. can diced tomatoes -I might get whole canned tomatoes, like San Marzano, and dice myself next time for quality purposes
2 cups shredded cheese, such as mozzarella or a mix of mozzarella and provolone
1/4 cup shredded Asiago cheese (or Parmesan or a mix)
pinch of salt
freshly ground pepper
a few dashes of red pepper flakes (optional)
2 cups milk (I’d go 2% or whole)
Cheesy, Basil, Sun-dried Tomato Topping
1/2 cup dried breadcrumbs
1/2 cup shredded Parmesan or Asiago cheese
1/2 cup loosely packed fresh herbs, such as basil, thyme, rosemary and sage (I’d go for at least 3 of these fresh)
pinch of salt
freshly ground pepper
1 tbsp sun-dried tomatoes in oil (optional)
1/4 cup olive oil
Heat the oven to 400F, lightly grease a 3-quart casserole dish with olive oil or, in my case, a Dutch oven with a tight-fitting lid. If you use the casserole dish, you’ll need to bake it with a double layer of aluminum foil.
In a large bowl, mix the dried pasta, minced garlic, anchovy paste and diced tomatoes (with their juices). Stir in the salt and pepper. Stir in the cheeses and add a few dashes of red pepper flakes. Spread this mix in the baking dish and pour the milk over the top. Cover tightly with a double layer of foil or a lid with your Dutch oven. Bake for 50 minutes, or until the pasta is tender. Remove from the oven then turn the oven up to 450F.
Meanwhile, prepare the topping. In a food processor, whirl the breadcrumbs, cheese, herbs, sun-dried tomatoes with oil, a pinch of salt and a few grinds of pepper. Slowly add the olive oil, blending until the texture resembles wet sand.
Slowly remove the lid (or foil) from the casserole dish. Be careful. Spread the topping over the bubbling pasta and return the uncovered dish to the oven. Bake for 10 or so minutes or until the topping is toasted and crispy.
Take the casserole out of the oven and let it cool for about 10 minutes before serving.
