Cilantro is Coriander

Cilantro.... it seems that people either love it or hate it.

Cilantro is an herb with flat,
wide lacy green leaves and of course that strong flavor.
The seed of the cilantro plant is known as coriander.
Although cilantro and coriander come from the same plant, their flavors
are very different and shouldn't really be substituted for each other.

Coriander was cultivated by the ancient Egyptians.
The Bible actually mentions coriander in Exodus 16:31
"The people of Israel called the bread manna. It was white like
coriander seed and tasted like wafers made with honey."


Coriander, like many spices, contains antioxidants and is
used for herbal medicines along with soup broths, salsas,
wraps, tacos, bread, dips, garnishes & so much more!


Zestfully, Let's Cultivate Food

Coleslaw

The word "coleslaw" comes from the Dutch word, "koolsla", "kool"
meaning cabbage and sla, meaning salad.

This recipe will serve about 3-5 people as a side dish.
If you're looking for an easy and DELICIOUS coleslaw recipe... this is it!

Ingredients:
1 bag coleslaw mix (found in the produce section already shredded)
1/4 - 1/3 of medium sized red onion diced up really small - (almost minced)
1/3 cup (maybe 5-6 heaping Tbs) of Mayonnaise
drizzle 1 tablespoon olive oil
1-1.5 Tbs of Agave Nectar or sub 4-5 Tbs white sugar or grate in half an apple
if you're staying away from sugar
1 .5 tsp white vinegar
sprinkle of salt (sea salt for best flavor)
sprinkle of poppy seeds (optional)


Zestfully, Let's Cultivate Food

El Limon

El Limon is located on Fayette Street- 

right in down town Conshy...  Conshohocken, PA.

If you want DELICIOUS tacos, quesadillas, sopas or "ships"  this is the place to go.

The seating is very limited but it's so worth the wait.

The food is all made to order and you will certainly be craving it the day after.

You literally hear other people raving about the food after they take a bite

of their food.... because it is that good!

They have Mexican Coca Cola which looks pretty much the same as regular Coca Cola

but has less carbonation. When you get there you also want to check out their other bottled

drinks in the cooler. They have a bottled apple drink that is carbonated and is great also!

They don't advertise it but they also have free Margaritas that are crazy strong....

and yes they are free!

El Limon is one of my favorite make to order taco and quesadilla places.

I give them a 2 thumbs up! Check them out the next time you are in Conshohocken.

Zestfully, Let's Cultivate Food

In Home "Dumplings" Cooking Party

Let's Cultivate Food's most recent "In Home Cooking Party" was with a group of
6 fabulous women who got together and  learned some tips and tricks in the kitchen.
The hostess chose several different dumplings from an array of 12 different types.

This class was not only about making dumplings but about pairing a different wine with each and every dumpling!  Hmm... which wine goes best with steamed tofu kimchi dumplings or pan fried 
Peking ravioli dumplings?

After learning several different ways of how to fold the dumplings- the ladies were busy 

folding and competing with whose dumplings were prettier...  (friendly competing of course!)

  

Here are a few steamed chicken dumplings....

The Peking ravioli dumplings...   (hmm I wonder what is in there?.... I guess you'll have to host a cooking party or a cooking class lesson to find out what makes these ravioli dumplings so yummy!)

Next we had some deep fried beef and veggie dumplings....
(that we dipped into some sauces we made)

The tofu kimchi dumplings were steamed as well....

We also learned how to make a dessert dumpling-- the apple banana fritter

Then---- there was more wine pairing....

  This party was serious on the wine pairing!

 

Here is part of the spread the wonderful ladies made!  This in home cooking party class was tremendously
fun because the ladies were so great and who doesn't love dumplings right!?!

Zestfully, Let's Cultivate Food

Pad Thai with Tofu

Ingredients:
about 1/2 lb shrimp (add more as you like)
1/2 container of tofu
1 handful of shredded cabbage
1 handful of shredded carrots
2 eggs scrambled
1 lime (cut into wedges for garnish)
1/2 bunch chopped cilantro
2 handful of peanuts (as you like)
1/2 bag of rice noodles

Ingredients for sauce:
2 Tbs sugar (brown if you have it)
3 Tbs lime juice
3 Tbs soy sauce
1/2 Tbs fish sauce
about 2 Tbs tamarind
1/2 Tbs red curry paste (add for spiciness)

Procedure:
1. soak rice noodles in warm to hot water (not scorching)
2. make sauce, de-vein shrimp, cut tofu, set all aside
3. scramble eggs & set aside in bowl
4. using little oil or butter, saute shrimp, set aside in bowl
5. with a little oil & drop of soy sauce- fry the tofu, set aside
6. fry cabbage & carrots in little oil
as vegetables are cooked, add tofu/shrimp,
scambled eggs & peanuts (stir in pan)
throw noodles into pan
(without the water it was sitting in)
7. add sauce
add the cilantro & cook until everything is mixed
& make sure the noodles are done
(noodles will be very limp, soft & saturated in the sauce)
8. garnish with a lime wedge
(squeeze lime at table for best flavor)

These noodles are great with Chicken Satays and a chilled or hot Thai Tea!

Zestfully, Let's Cultivate Food

Gift of Life House Dinner

Let's Cultivate Food decided to donate a charity dinner to a great place and cause...
"Gift of Life House" located right here in Philadelphia- 401 Callowhill Street to be exact.
Gift of Life House is a donation run foundation where 5 area hospitals connect with for
patient care. Patients and their families stay here during and after their surgeries from being an
organ transplant donor or recipient. Let's Cultivate Food came in to cook a dinner for these awesome
heroes that stay at Gift of Life House.

                             
I started the early afternoon off by checking my ingredient list and getting some
orange infused green tea ready.  I will say.... this green tea is the best sweetened green tea EVER!
I infused fresh oranges for this dinner but another favorite is infusing basil and strawberry but
that's usually more of a favorite during the warmer months.

The salad was "Soba Noodle Salad" which consisted of Soba noodles, romaine lettuce,
grape tomatoes and green and red seedless grapes all cut in half.

Here is a closer look at the healthy freshness.

Of course we had to make some dumplings. Can't have a dinner without some form of dumplings!
The 2 dipping sauces were soy and apricot sauce. (both home-made of course)

We also had "World Peace Noodles" I gave this dish the name world peace simply because
it is a mixture of many different types of noodles... getting along together happily and peacefully
all in one big bowl/tray. The veggies this time around consisted of red, yellow and orange bell peppers,
baby portabella mushrooms, oyster mushrooms, carrots, celery and onions.

  The noodles were: linguine, spinach noodles, wheat linguine and vermicelli noodles.

 We also had buffalo chicken mac and cheese as a last entree.

We had some cupcakes... not just any cupcakes but psychedelic cupcakes...

And the giddy jello wedges... always a crowd favorite!

 Some "melted snowman" drinks...

One of my awesome helpers was.... not only a pharmacy resident at a local hospital

but one of the best and kind-hearted people in the medical field that you will ever encounter!

Another hero, who helped out is a local locksmith by day... volunteer firefighter by night...
yes, I wasn't just throwing the word hero in there for no reason!

Top curriculum supervisor and leader of charter school in Philadelphia is joined by
her adorable 3 year old son who helped out as well.... (he had the cutest apron on too)

Master marketing genius and one of Philadelphia area's best high school coaches

joined Let's Cultivate Food with decorating the cupcakes along with so much more.

This is me and top curriculum supervisor of Philadelphia charter schools 

(we go waaaay back to making our first dumplings as 9 year olds in 4th grade.) 

Coaches are always focused not just during games but in whatever they do... to get it done right!

Here is our group for Let's Cultivate Food's first small charity dinner after we quickly made food
for about an hour and a half before serving the food. (some are more excited than others to be done!)

To tie in a slight winter theme from the drinks of melted snowmen... I wanted to have little felt scarves
around the napkins and forks.

Sometimes having good soap helps with the cleaning... but in Let's Cultivate Food's case...
it was truly the awesome people who helped volunteer their time and energy on a Saturday night!

Thanks again guys!!! You know who you are!

Zestfully, Let's Cultivate Food

Scrumptious Shrimp Appetizers

Do you love shrimp?
Do you like easy to make PLUS  looks good  PLUS tastes good type of appetizers?
Of course you do....right?

This appetizer is great for many reasons.
Easy to make --- check!
Inexpensive --- check!
Looks and tastes healthy --- check!
Takes very little time to make --- check!
Good for people watching their weight --- check!
Great for office parties, friends and family dinners, treat yourself because you're awesome---check!

Ingredients:
Shrimp  (the medium size (21-26-ers) 
(These were the med-large ones and I think they are a little too big.)
1 large cucumber
1/4 of a ripe avocado
2 small red radishes or 2-3 slices of a small red onion (garnish)
Mayo (about 3 TBSP)  +  Wasabi paste (1 tsp) (sauce and gluing agent)
sprinkle of garlic powder (to your liking)
1/2-1 TBSP of butter to cook shrimp in (optional)

First peel, wash and de-vein the shrimp. 

(leaving the tail on or off is your choice)

Add a little butter (about 1/2-1 TBSP) or olive oil in a pan and 

saute your shrimp. When the one side turns pink, turn it over, 

turn the stove off and sprinkle some salt and pepper. You can also 

just steam them. (sea salt gives the best flavor if you have it)

Once both sides of the shrimp are pink... take the shrimp out and

let it cool on a plate/cutting board.

Cut your cucumber into slices. (Keep in mind you don't want 

the slices to be too thin) Mix you mayo & wasabi together. 

Lay your cucumber on a plate and dab with a paper towel if it's too wet.

Spoon a little mayo-wasabi sauce onto your cucumber, 

lay your shrimp on the sauce (works like a glue) and lay the little square-ish 

shape of avocado in between the tail and head of shrimp. Add your finely diced 

red radish or onion on top at the end as a garnish and THAT'S IT! You're done!

This simple one bite appetizer is filled with crunchy crispness from the 

cucumber with the wasabi mayo making the shrimp and avocado a little 

creamier with the sharp taste of the radish garnish finishing the appetizer 

in our mouth wanting another one and leaving your stomach happy, 

calm, not heavy and fresh!

Zestfully,  private party chef Yoon