cilantro

Cilantro-Grapefruit Mezcal Spritz by Lindsey | Dolly and Oatmeal


we recently got into mezcal a few months ago.  its smokiness is soothing in a way, and i'm starting to both understand and appreciate its complexity.  that said, it requires a little something to take the edge off, and freshly squeezed grapefruit has been my go-to.  we have a really great little family-run market by us, rick's produce (if you've ever been to sqirl, it's right across the street).  they have year-round, farm fresh grapefruit that i buy solely for the purpose of making these cocktails.

frank is a cilantro enthusiast, so when i went to go make him a grapefruit mezcal, i thought muddling some cilantro in would be perfect for him. turns out, i loved it too.  it adds a brightness that cools everything down a bit, and i'm a sucker for using herbs in drinks anyway, so it was ideal.  

like most cocktails, it can be made a few different ways:

  1. don't like mezcal? replace it with gin, vodka, or tequila.
  2. don't love cilantro? replace it with basil, mint, shiso, or lemon thyme
  3. don't have fresh grapefruit on hand?  use unsweetened grapefruit juice
  4. don't particularly like grapefruit? use another citrus, preferably lemon or lime

i find this to be a perfect little sipper for the height of these hot summer days.  i hope you all enjoy it too!

xo!



cilantro-grapefruit mezcal spritz

you can streamline this recipe even more by making the cilantro-grapefruit juice ahead of time, just store it in a lidded jar in the refrigerator for up to 1 week.  

print the recipe!

| makes 2 servings |

  • 1/2 cup packed cilantro
  • 2 ounces grapefruit juice
  • 1 teaspoon coconut nectar (or maple syrup/honey)
  • ice
  • 2 ounces mezcal
  • soda water
  • cilantro leaves, for garnish (optional)
  • thinly sliced grapefruit, for garnish (optional)


method

  1. to a cocktail shaker, add the cilantro, grapefruit juice, and coconut nectar (or sweetener of choice).  muddle the cilantro for about 1 minute or so to release its' flavor, then let the mixture sit for a couple of minutes. pour the cilantro-grapefruit juice through a strainer, and reserve the juice; set aside.
  2. place a few pieces of ice in 2 small cocktail glasses  (i used spanish wine glasses), and add 1 ounce of mezcal to each glass.  add 1 1/2 ounces cilantro-grapefruit juice, and 1-2 ounces soda water.  garnish the glass with cilantro sprigs, and thinly sliced grapefruit wedges. 
  3. sip, and be merry!

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Butternut Squash Chili w/ Cilantro Yogurt by Lindsey | Dolly and Oatmeal


a quick hi, hi! we recently returned from our first trip with bebe amesy and it was eventful to say the least.  we took a long weekend to see my brother, sister-in-law, and meet our 5-month-old nephew, nico :)  our intention was to get the little cuzzies together and have fun in california since we hadn't seen them in quite some time.  we were able to get a couple of breakfasts together, and some chill time at my brother's house to have the babes hang with each other, which i'm super grateful for.  but it essentially turned into our sweet, chill baby not being his happy, content self, and ultimately coming down with a cold.  baby colds are a whole different animal.  it's quite scary to watch our teeny guy cough and sneeze the way that us large humans do given his little body. so with all with coughs, sneezes, snot-sucking, steam showers, and general guilt and worry, i'm happy to have our family home.

this brings me to this chili pot.  it's warm, plentiful, nourishing - all the things that are needed this time of year.  there are some belly warming spices like cumin, and chili powder, some cocoa powder for a bit of depth; and a cool, tart cilantro yogurt sauce to balance all the heartiness. plus it's makes leftovers which is so essential with a sick babe.  i hope you all are finding warmth and comfort this week especially.  big hugs! xo

you can find the recipe for this butternut squash chili w/ cilantro yogurt over on the shop simon blog :) 


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Chipotle Cauliflower Rice & Black Bean Enchiladas by Lindsey | Dolly and Oatmeal


it seems like every year i find myself craving the same foods in a given month.  does that happen to you too?  maybe because i document my real life eats for a living and tend to pay attention to the blog's archives, but every january i'm on some sort of taco/enchilada/put-something-in-a-tortilla kick. and it's no surprise this year because frank and i found these tortillas that are made here in brooklyn and we are completely obsessed.  he came home the other from the store and i frantically asked him if they had the tortillas because we were low and i couldn't imagine lunches and dinners without them.  i throw them over our gas stove, char them a bit on each side and they're good to go with all the things.  most notably, enchiladas.  

i have to admit, we're more of a taco family, but every once in a while we make enchiladas at home, maybe once or twice a year, tops.  i always thought it was too time consuming - maybe because you have to make the filling and heat the enchiladas up in oven?  maybe i thought it would be too many dishes to clean?  in any event, i endeavored to make these tasty, quick, and easy on prep and execution.  what makes this fun and easy is the play on a typical rice and beans dish.  making cauliflower rice, instead of cooking rice reduces the overall amount of time it takes to make (an A+ in my baby-consumed life), and it's so, so simple.  i generally make cauliflower rice in my food processor, but since receiving Vitamix's new Ascent 3300 blender that has an awesome pulse feature, i was intrigued to see how it worked in this application.  i use my Vitamix at least 3 times a day, mostly on a general blend setting for smoothies and my morning coffee concoction, so playing around with the pulse setting was a whole new experience, and an effortless one at that.  

this post was created in partnership with Vitamix.  all thoughts and opinions, as always, are my own.  thank you for supporting the sponsors that help keep dolly and oatmeal going.



chipotle cauliflower rice & black bean enchiladas

if you do not own a Vitamix or food processor, you can simply use a cheese grater for the same cauliflower rice effect, it will just take a bit more time to do it manually.

| makes roughly 4 cups cauliflower rice |

  • one head of cauliflower, stalks trimmed and cut into florets
  • 1 tablespoon extra-virgin olive oil
  • 3 shallots, finely chopped
  • 2 garlic cloves, minced
  • 1/2 teaspoon chili powder
  • 1/2 teaspoon chipotle powder
  • 1/2 teaspoon cumin
  • 1/4 teaspoon cayenne (optional)
  • 1/4 cup chopped cilantro
  • 1 can 15-ounce canned black beans, drained and rinsed
  • sea salt
  • corn tortillas
  • 2 cups enchilada sauce (i like this one)

toppings:

  •  extra enchilada sauce
  • avocado
  • cilantro
  • red onion
  • sliced radish
  • toasted sesame seeds


method

  1. preheat the oven to 350Β°F.
  2. in batches, blend the cauliflower on low until it is broken down into rice-size pieces.  place in a bowl and set aside.
  3. heat a large saute pan over medium heat.  add the oil and shallot and cook until translucent and soft, about 3-5 minutes.  add the garlic and cook until fragrant, about 30 seconds.  turn the heat off, add the cauliflower rice and spices, and stir until evenly mixed.  add the cilantro and black beans and stir to combine, set aside.  
  4. char tortillas over a gas grill or warm them slightly in the microwave to get them nice and soft.  set aside.
  5. spread a couple tablespoons of the enchilada sauce across the bottom of a large baking dish.  fill the tortillas with the cauliflower rice and beans and roll them up as tightly as you can.  place them seam-side down and repeat with remaining tortillas.  lightly cover the tops of the enchiladas with more sauce and bake until warmed through, about 15-20 minutes.
  6. serve enchiladas with more sauce, diced avocado, cilantro, chopped red onion, sliced radish, and toasted sesame seeds.

enjoy!


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