Keep Your Cilantro Fresh for Longer

There are two types of people in this world. Those who love cilantro and those who think it tastes like soap. Since I'm on the side that loves it, I go through it like crazy. It adds a nice and fresh flavor to almost any dish, from salads to rice to scrambled eggs for breakfast. 

Joe is Colombian so he grew up with it and therefore loves it just as much. However, sometimes I get a little too excited, end up buying too much and it goes bad before I can use it all. I wanted to buy one of those fancy herb keepers, but I couldn't justify spending $20+ on one so I made my own. 

To start, snip the rubber band or tie and rinse your cilantro or parsley (this method works on both) so that you can use throughout the week without worrying about washing every time. Trust me, it's much easier to wash all at once. However, make sure that it is completely dry before storing as this may promote rotting. Next, fill a glass with enough water so that the ends are submerged, but not the leaves. It's important to not submerge the leaves as they will also rot and get slimy and smelly. I usually place a small plastic bag on top without closing it to prevent air from damaging the herb. This method keeps my cilantro fresh for weeks, but who knows, it might be longer! I just never keep mine long enough to know :)

Save Your Ginger

I love ginger. Love it. However, just the thought of peeling it makes me grab the powdered version. Or, ..mincing it -eek! No thank you. Too much work for even me. I often cook Asian dishes and most of them call for fresh ginger so I always try to keep some on hand. Then, of course, I get a bit lazy and don't end up using it and it goes bad. I hate to waste. But as frustrating as this endless cycle seemed, I could never think of a solution. 

A few weeks ago, my sister was visiting and we decided to make a veggie teriyaki bowl so I pulled out my ginger from my fridge drawer along with the other ingredients we were planning on using. Engulfed in conversations and with a glass of wine, I didn't pay much attention as my sister grabbed my grater and proceeded to grate the piece of ginger, with skin and all! I almost chocked on my wine. Where did this idea come from and where has it been my whole life? 

Yes, grating ginger is a thing. And, wait for it, it gets better, you can freeze it too! Say good-bye to old and stale ginger. In fact, freezing it helps make grating easier. Now I always keep my piece in a freezer bag and simply grate an inch or so whenever I need it for cooking. 

Does anyone else know about this easy trick? Please comment to share your tips! :)

To Add To The Hummus Post...

My boyfriend and I went to visit his parents this Memorial Day weekend and that's where I discovered this secret little ingredient! His parents know I make my own hummus and read somewhere to add Sesame Tahini to make it taste more authentic so they got a can for me to try.  And of course I did as soon as I got home!  

It's a puree of roasted sesame seeds and basically acts like the healthy peanut butter jars.  The oil separates since it doesn't contain any emulsifiers or thickeners so you have to stir it for a while before using.  I added a spoonful to a can of chickpeas, but you'll have to play around with the amount depending how much of a creamy nutty flavor you like.  I also cheated and added some olive oil instead of water this time to make it even smoother.  I added it to my vegetable sandwich today for lunch and it definitely made it more creamy instead of a dry taste like before.  I encourage you to play around with all the ingredients until you find what you really like.  

Save Money, Make Your Own Hummus

I looove hummus! But...it can be a bit expensive.  So I looked up the recipe and was surprised how easy and inexpensive it is to make.  

You'll need a food processor and the following ingredients:

2 cans chickpeas, rinsed and drained

1/4 cup freshly squeezed lemon juice

2 cloves of garlic

1/2 cup water

Freshly ground black pepper

Ground paprika

Pinch of cayenne pepper

In a food processor fitted with an S blade, combine all ingredients and process for about 2 minutes or until finely ground.  Now just serve!  You can cover and refrigerate leftovers for about a week.

Tip: Use as a spread with your veggie sandwiches or wraps for extra protein and flavor!