I’m a relatively shallow girl, so preventing obesity is high on my list of objectives. But I also feel like whatever small thing I can do to reduce my own carbon footprint (they think I’m crazy at Logan Food Market for bringing in my own bags, but I’m pretty sure that craziness is starting to catch on in Quay County. . .) is important for my kids. And their kids.
So yesterday was our first Meatless Monday, and as the pot of pinto beans simmered in the crock pot, I realized that going meatless in New Mexico isn’t going to be so difficult after all.
For dinner we had the aforementioned beans with chopped green chile, onions and cheese, and then I chopped up some tomato and avocado to pretty up the plates and add another taste sensation.
And then for something totally new, I browned some sliced polenta (I buy the Food Merchant’s Organic prepared Polenta – 12 rolls from Amazon, because asking for polenta at Logan Food Market is a bit of a stretch) and topped it with mojo verde (cilantro paste). I used the recipe for mojo verde from the new El Farol cookbook I bought in Santa Fe this past weekend. (Get your copy at http://amzn.to/hdnLHG – the recipes for tapas and sauces are fabulous)
It was a delicious Meatless Monday meal, and I’ve checked out the website for more recipes. I’m thinking Meatless Monday will be a great way to get your green chile fix, since green chile added to anything is perfect.
Here’s the recipe for the Mojo Verde. If you like cilantro, you’re going to love this! (By the way, I added the clove of garlic -it just seemed like the thing to do.)
Mojo Verde (Cilantro paste)
1 large bunch fresh cilantro, stems removed (about 2 cups)
1/4 cup lemon juice
1/2 cup olive oil
1/2 teaspoon ground cumin
1 chopped clove fresh garlic
Thoroughly clean the cilantro and chop it in a food processor. While it is processing, gradually add the remaining ingredients until the mixture is a deep green, aromatic puree. Store in a glass jar with a tight lid. It will keep 7 to 10 days in the refrigerator.