Grilled Mushroom Sliders with Spicy Cilantro Almond Pesto

Isn't your mouth just watering looking at this slider??  I never fail to be amazed by the inspired recipes Dara of Cookin Canuck dreams up, and this is definitely a fantastic one.  This guest post from Cookin Canuck is for Grilled Mushroom Sliders, topped with Zucchini, Tomato, and a Spicy Cilantro Almond Pesto.  I am especially excited by the spicy cilantro pesto (for obvious reasons) but I also can't stop thinking about the grilled mushroom!  Oh yeah, you know what I am talking about - a thick, juicy, seasoned and grilled mushroom is a little bite of tender heaven.  I think these sliders would be the perfect vegetarian option for your Labor Day parties... but I bet meat-eaters wouldn't be able to resist them either.  And since they are miniature, you can feel free to eat more than one (or two).  


I hope you enjoy this guest post, and if you love 'mini' foods as much as we do, be sure to stop by Cookin Canuck and check out her other small dishes like Mini Grilled Pizzas with Shrimp and Red Pepper Pesto, Mini Frittatas with Parmesan and Bacon, and Mini Pepper Biscuits.  Or, just stop by to get a little dose of sunshine from her happy personality.  Thanks Dara! 

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To start, I am sending a sincere “thank you” to Amanda for asking me to share this post with you.  I can never resist stopping by her blog to see what recipes she cooked up and to gawk at her gorgeous photos.  And, by the way, she is just as sweet and bright in person as she appears on her blog.  If you didn’t catch the informative and downright jaw-dropping post she wrote and photographed for my blog - Orange Cantaloupe Sorbet –  be sure to check it out.  As Amanda is toiling over her computer, hammering out her Ph.D. dissertation (yes, I’m officially in awe), I am happy to give her a little blogging relief.  So, let’s move on to these tasty mushroom sliders, paired with a spicy cilantro pesto.

I don’t know what it is about things in miniature, but they have the effect of turning me into a weepy-eyed, cootchie-cooing fool.  Kittens, puppies, babies – you name it, I’m a sucker for it.  One would hope that these behaviors would be relegated strictly to the “baby animal/people” category but, sadly, they also cross over to food.  Cocktail parties and tapas restaurants are my preferred playgrounds as I prefer small tastes of multiple flavors rather than one large dish.  Sliders, typically about half the size of a regular burger, fit my idea of  “miniature” perfectly.

One of our favorite sliders recipes is Smoky Beef Sliders with Grilled Pineapple and Chipotle Mayonnaise.  When you’re in the mood for beef, this one is bound to satisfy your craving.  However, if you prefer something a little lighter or on the vegetarian side of the scale, turn to grilled mushrooms.  Portobello mushrooms are typically the mushroom of choice for grilling.  However, they are a little too big for sliders, unless you buy the baby bellas, which would work well for this recipe.  While at the market, I stumbled upon some very large crimini mushrooms, which were just the right size to fit inside some whole wheat dinner rolls.  If you are unable to find large crimini mushrooms, fill each slider with two small ones instead.

Grilled Thai Coriander Chicken

I am really excited to share another guest post with you today - this one is from my good friend and co-worker, Steve.  Steve is not a blogger, but he is a true food connoisseur at heart.  His skills in the kitchen are undeniable, and he is always making really amazing Thai foods and other Asian dishes.  He and I talk about food ALL the time (he says this below, but I thought I would repeat it for emphasis), so many of the recipes you see here on The Cilantropist have been discussed with Steve over a cup of coffee before we start the workday.  He has given me invaluable advice on most, if not all, of the Asian dishes I have featured here, including my recipe for Tom Yum Goong (Hot and Sour Soup with Prawns) and Turkey Larb.  In fact, sometimes he even brings me fresh kaffir lime leaves, limes, or lemongrass from his parent's garden up in LA.   


All of Steve's cooking is fantastic, but I know he is an expert grill master, so I asked him to share one of his summer recipes with you today.  This Grilled Thai Coriander Chicken is perfect for an end-of-summer backyard barbecue, or to make for the upcoming Labor Day weekend, or just to make on a weekday for dinner.  The chicken doesn't need to marinate for very long, and is extremely easy to make. And as a bonus, Steve also shared his recipe for a Green Salad with Thai-inspired Lime Dressing!  Together with some extra grilled veggies, this is basically the perfect family summer meal. 


This is Steve's first time posting here or ever, and this a fantastic post so let's show him some love!  I am sure you will enjoy this recipe and I hope he will share more in the future. 

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Since Amanda is toiling away everyday working on her PhD thesis, I have observed firsthand the craziness of finishing up and graduating.  I am actually her friend and neighbor in the lab (our desks are next to each other), and I love food.  We both talk about it ALL the time and share each recipes and experiences in cooking with each other.  I have to say, I am pretty lucky to be able to taste The Cilantropist’s food.  So when she asked me to do the guest post, I was both honored and apprehensive, since this is the first time I have ever written a food post.  I really like to cook and try new things, but taking pictures and cooking at the same time is definitely hard and I give props to everyone that does this.  


Now, onto the food!

Many times you have guests come over unexpectedly, or a lot of visitors, and you want to make them something good, but that is still simple enough to manage.  I came from a very big Chinese-Thai family and we often had family gatherings (either random or planned) at my Grandma’s house.  My dad has 7 brothers and sisters, so I have lots of cousins and we all gathered at Grandma’s house.  When I was a kid, I remember running around the house playing hide and seek, climbing trees, playing video games with my cousins, BUT in the background I could see that the kitchen and backyard was also active with my relatives cooking.  In particular, the grill was definitely being utilized and the smell of grilled meat and charcoal sticks to my mind whenever I think of Grandma’s house.  We aren’t unaccustomed to non-Asian foods or food snobs, but we just didn’t make your usual fare of burgers and hotdogs at our gatherings.  We all love to eat good food, and in particular, good Thai food.  


Being that we all lived and grew up in southern California, BBQ was definitely something we did a lot in the backyard during the cool summer evenings.  So this marinade for Grilled Thai Coriander Chicken that I rediscovered from my parents brings back many memories.  Not only is it very easy to prepare at short notice, but very versatile for grilling different kinds of meats.  I have never tried it with tofu, but maybe that would work as well.

For the chicken, the coriander-cilantro marinade is a very simple recipe and requires few ingredients, but the secret to making this marinade is in the preparation of some of the ingredients.  Coriander is just the seed of cilantro, so in this recipe you get double cilantro (which is, coincidentally, part of The Cilantropist’s namesake).  The seeds are dried and you can get it at any Mexican or Asian market, even many larger supermarkets such as Whole foods should have it.  The first thing you want to do is dry toast the seeds in a heavy pan for 5 minutes until you can smell the fragrant coriander, but NOT burned.  You need to shake the pan every once in awhile so that the coriander seeds are evenly toasted on all sides. 

Zucchini Noodles with Chicken and Tangy Peanut Sauce

I am super excited to share this recipe with you today - partially because I get to tell you about an amazing new gadget I discovered (pssst... the Swissmar Julienne Peeler rocks my world!) but more importantly because I am sharing this recipe on one of my favorite blogs: Kitchen Confidante.  

The lovely Liren of Kitchen Confidante is getting some much needed rest and relaxation in Maui for a week and she was kind enough to invite me to guest post for her while she is gone.  I love Kitchen Confidante because the recipes Liren shares use seasonal, fresh ingredients that I enjoy, but there is often a twist that makes each dish really unique and innovative.  On the flipside, some of her more traditional recipes touch close to my heart and remind me of happy food and family memories.  Plus, her photography is always stunning, and you know how I love my beautiful food.        

The recipe I am sharing on her site today is definitely seasonal - hooray for vibrant summer squash and zucchini! - as well as an easy and healthy way to shake up your weeknight meals.  Be sure to head on over to Kitchen Confidante to get the recipe for these Zucchini Noodles with Chicken and Tangy Peanut Sauce - trust me, you want to go there as much to get my recipe as you do to check out all Liren's other great posts.  Plus I really really have fallen head over heels in love with this new julienne peeler that I got, and I want you to see how easily you can make healthy vegetable 'noodles.'  This recipe is for good, clean food to keep fit and happy.  

  Head on over to her site to read the full post and get the recipe!

   

Curried Green Lentil Soup

I know, I am late to the game.  Everyone has been talking about about Heidi Swanson's new book for weeks now, and so it is probably old news.  I am sure those of you who were savvy enough to buy her book hot off the press have made a dozen or so recipes from it so far and have bookmarked even more.  Me?  I have about ten or eleven little neon pink and yellow tabs sticking out of the pages of my copy, but yet, I have only made one single recipe - her Green Lentil Soup.  

Super Natural Every Day:

Well-loved Recipes from my Natural Foods Kitchen

By Heidi Swanson

See here is what happens... I keep flipping through the book, my mouth watering with the turn of each beautiful page and my mind swirling with ideas as I am inspired by Heidi's natural pantry.  

But then I flip to the page with the bright green lentil soup.  

And I remember how much I loved it.  How it was sooooo good.  How I had fragrant, satisfying soup without so much as lifting a finger.

And then I make it again.  

And again. 

And oh my friend is coming over?  I think she would like this soup, I suppose I can make it again. 

Yeah I have made it four times.  Although I haven't quite revealed this part of my personality to you before, I can tell you with certainty - when I find something that works, I stick with it.  And this recipe works.      

Green lentils in the back, green split peas in the front. 

Let me tell you why I think this recipe is my new favorite.  

First off, it has lentils which are super healthy - they are rich in fiber, high in iron and protein, and and also a plant chemical called lignan, which I just read might lower the risk of breast caner and fight PMS.  Pretty cool ladies.  Also, I know this recipe works with green lentils and green split peas, and one of my friends just tried it with regular brown lentils - it works with them all.  

My new-found love: Coconut oil.

Second, I am loving this recipe because it uses coconut oil.  I don't know if this is also a place where I am late to the game, but I had never tried coconut oil before this I tried this recipe, and I can say I was totally missing out.  I really feel like the world shifted a little bit when I decided to give coconut oil a try.  The fragrance when you cook with it is transcending, and it gives an awesome nutty flavor to sauteed vegetables.  In this recipe, it reinforces the flavor of the coconut milk.    

Sweet onions from the farmers market.

Simple Oat and Brown Sugar Scones

I've had a lot on my mind lately.  Everyday when I open my eyes first thing in the morning, ideas start racing across my brain, rushing ahead, trying to reach the forefront first.  Sometimes it seems like I can barely remember those days of waking up in a pleasant fog, hearing the birds chirping outside. 


And yet...  Despite the whirling vortex that I sometimes am unable to calm, thoughts of good food and good times eating food always surface just above the turbulence.  Take these scones for instance.  Ever since seeing Isabelle's lovely blossom-shaped Lemon Ginger Scones, I have been dreaming of making my own.  Scones have outcompeted work, working out, and sometimes even sleep.  They have almost won out over the start of cherry season and Game of Thrones... but not quite.  (Please, I have my priorities people.)   I have made different versions of scones at least 4 times now in as many days.  You might think that sounds over the top, but when I decide to do something I do it right.      

Simple ingredients for simple scones.

At first I wanted scones with fruit in them.  As I mentioned, I am overjoyed with the start of cherry season, but I also had some lingering strawberries I needed to bake or eat before they kicked the bucket.  But then I abandoned both those ideas when I realized I would much rather eat a well-flavored non-fruit scone and slather it with fruit jam.  I wanted a simple scone, nothing fancy. 

Scone dough just after kneading together for just a minute.

Scone dough on a well-floured board.

Easy White Bean Spread, for a Celebration Lunch with Family

A few weeks ago I got an email from Renee from Kitchen Conundrum that I had won a copy of Cristina Ferrare's Big Bowl of Love cookbook.  Yahoo!  To enter her contest, she had asked readers to leave a comment about a recipe they love to make at home for their friends and family.  Here is what I said: 

I love making classic chocolate chip cookies – everyone always loves them and fresh out of the oven there is nothing better. I would love to win this cookbook for my mom!  **

Her question to readers was utterly perfect considering the "Big Bowl of Love" theme of Cristina Ferrare's new cookbook - the entire cookbook is devoted to simple, delicious recipes that you can share with family and friends.  Cristina describes each of the recipes in such a warm and genuine tone that it just makes you want to be home.  So naturally, her book and recipes made me think of my mom and how much she would love this cookbook.  Of course, when I actually won it I had a few self-indulgent moments paging through it and some more self-indulgent thoughts about keeping it, but in the end I gave it to my mom as a Mother's Day present; I knew she would appreciate it more than I would and it seemed like the perfect gift for her.  

But to make the gift even more perfect, I escaped home for two short days to surprise her and give it to her in person.  I combined a celebration of Mother's Day, my father's birthday, and my grandfather's 90th birthday (can you believe it!  Ninety years!) into a few whirlwind hours back in Ohio, and every moment of my time at home was precious and heart-warming.  Of course, we celebrated with birthday cakes and special dinners and lots of hugs and kisses, but one of the best times was a small, relaxing celebration lunch with my parents in our own backyard.  

I love my parents' antique-style knives.  I also love my mom's lilacs.

I set everything up so we could have a lunch that would be elegant enough to be 'special' but nothing that we would have to fuss over.  Life has been hectic for my parents (and for me) and I think we all really cherished time where we could relax, and just enjoy the pleasure of simple conversation and time spent together.  

Ana's Weeknight Broccoli Soup

I only recently decided that I actually like broccoli.  

For years, I despised it, avoiding it on veggie trays, picking it out of soups, and steering clear of casseroles and pastas with those pesky green crowns.  My boyfriend even used to make jokes about it - when we would go out to eat and I would order something that might have broccoli, he would smile and say, "I'll be sure to tell them you want extra broccoli."  I would usually roll my eyes, smile back, and reply with, "Ha, ha.  I know you think you're very funny."  (Incidentally, he is usually quite hilarious.)  

My aversion to broccoli was pretty strange, considering I am really not a picky eater, and I do enjoy most vegetables.  Plus, I am a big girl.  I know vegetables are good for me so I don't need to be coerced into eating them.  But still... Broccoli was always a sticking point for me.

Broccoli cut up and prepped the day before to make this soup even easier.

But now I would say I like broccoli.

I honestly don't know if my tastebuds suddenly took a liking to this veggie, or if it was just the fickle winds of change, but there was a definite turning point.  One day I hated broccoli, the next day I liked it.   

I can't say I love it yet, but I like it.  Sort of like with any new relationship, I am still trying to decide exactly how I feel about it, but broccoli is growing on me day by day.  We haven't had our first fight yet, so we are still in the honeymoon phase, but so far things are looking good.  

So in the spirit of celebrating my new found feelings for broccoli, I thought I would share an easy, satisfying way to enjoy this lovely veggie.  This recipe is from my good friend and super-mom, Ana.  She makes this recipe on busy weeknights, and believe it or not, her 2 1/2-year old daughter actually requests this soup all the time!  She looooooves her broccoli soup.  

I got to try Ana's Weeknight Broccoli Soup right after her second child was born - I was over at her place one evening, and she was chatting, entertaining her daughter, making this soup, and cleaning up the kitchen while balancing her newborn on her hip.  Yes, I did say she was super-mom.  But basically, the fact that Ana can multi-task and make this soup at the same time is just a testament to how easy it is - and that is something that any busy guy or gal can appreciate.       

Sparkling Wine with Lemon Thyme Sorbet

I know what you're thinking.  

Mother's Day was yesterday... Easter is long gone... and sadly, the weekend is over...so why in the world am I sharing this elegant fizzy beverage on a plebeian Monday?  

The truth is, I couldn't resist.  

I made this lovely drink over the weekend to share with friends and to honor my wonderful mother (whom I missed dearly on Mother's Day - too bad we can't share a hug over Skype!).  I figured if it turned out well, I would just keep it as an ace in my pocket to share with you for the next holiday or celebration.  But then I started making the Lemon Thyme Sorbet...and it was fresh and sweet and tart all at the same time.  Once the first frozen spoonful hit my tongue, the corners of my mouth turned up in a smile - the flavor was just somehow happy.

Then I got a little inspired and decided to put some sorbet in lemon 'cups,' and well, it was all downhill from there.  I was completely smitten by the taste, but the overall cuteness factor was just too much for me - and I hadn't even gotten to the wine yet.   

Lemon Thyme Sorbet, in lemon cups. 

Garnished with a little thyme, this would be the perfect special-occasion dessert.

Speaking of wine, I don't mean to brag, but I made an excellent choice - La Marca Prosecco. (Shh... I was actually helped by the recommendation of an awesome saleslady, but we'll just say I have good good taste.)  La Marca Prosecco got a rating of 90 points by Wine Spectator, and they describe it as such: 

Rosemary Rice Krispie Treats, and a Weekend at Camp

Last weekend I was able to get out of town and head up to the San Bernardino Mountains for a few days.  

I attended Camp Blogaway - a getaway weekend for food bloggers, recipe developers, and photographers that is organized by the lovely Patti Londre.  The weekend serves as our time to enrich our sense of community and connect with one another and learn ways to improve and enhance what we love to do.  I truly enjoyed making new friends, catching up with old ones, and being surrounded by people who love and appreciate food (and all that good food stands for) as much as I do.  It was food for my soul (pun intended) to be in an environment surrounded by genuine people that have true passion.  And of course, the blue skies and clean air didn't hurt.          

Anytime I go out to the mountains in So Cal I always feel like I am going home; the real 'forests,' green grass, and birds chirping take me back to the Midwest where I grew up.  I definitely felt like that this past weekend, but I also felt a different sense of belonging that you can only really get when you are with a group of caring, like-minded people.  That sense of family was even further reinforced when we listened to Cheryl and Susan talk about their community of readers, and about how our online families extended beyond the connections we made with each other at camp to include each one of YOU that faithfully reads our blogs.  And for that I want to say thank you - for being part of my family - for supporting me when life is hard, for laughing with me when life is amazing, and for always appreciating good food and good friends.     

My Mom's Easiest Chicken Barley Chili

So I know it might appear as though I am posting this chili recipe because the Superbowl is upon us.  But lets be honest, if I actually wanted you to make this chili for the big game day, I probably should have posted this days ago so that you could get prepared, buy the necessary ingredients, and plan ahead how much time you would need for prep and cooking.  Right?  


Wrong.  Because this chili requires virtually no prep time, most of the ingredients are canned (gasp!  Yes, I said canned!), and the whole thing is done in 45 minutes total, you could decide to make this chili on a whim any day... including Superbowl Sunday.  


Growing up, I remember my mom used to make a traditional chili several weekends a month during football season; when I say traditional chili, I mean the hearty, meaty, deep-red stuff that is best enjoyed alongside a cold beer, a bowl of chips, and a healthy serving of masculinity.  It was the stuff that real men enjoy, and my dad loved it.  That chili had beef, lots of it, and sometimes beans (although chili purists think beans are the devil) and it was always spicy and rich.  However, about 5 years ago my mom started making this Chicken Barley Chili recipe, and she has never looked back.  This chili is a little bit different...ok, it is a lot different.

For starters, this chili is healthy.  It has chicken instead of beef, which automatically reduces the artery-clogging properties of traditional chili.  It has several forms of protein: chicken, black beans, and barley; the barley is also a whole grain and a good source of fiber.  Add in the antioxidants from the tomatoes and a vegetable source from the corn, and you have a shockingly healthy meal.

Best Italian Flatbread

Sometimes I get annoyed when people say they made the BEST chocolate cake or the BEST short ribs or even the BEST soup.  Soup?  Seriously people?  There are so many small nuances in most recipes (especially soup) that no two people will ever make it the same way twice.  Take bread for instance.  Even precisely measured flour, exact rising times, and a perfectly calibrated oven will not ensure my Best Italian Flatbread is the BEST for you.  Everyone cooks differently and personally, and especially with bread you have to feel the dough in a very personal way (and no I am not trying to dirty here).   Yet, all these things considered, I am willing to go out a limb for this bread and say it is the best for me and I hope it will be the best for you.


Let me tell you why.  

1.) A few simple ingredients combine in a way that is so much more than the sum of their parts.  And when I say 'simple' ingredients, I am really not kidding: flour, salt, italian herbs, and olive oil.  And of course, yeast.  With the exception of yeast, I am quite certain you already have these ingredients in your pantry.  (At least I hope you do.)