Category Archives: Vegetarian

NINFA’S CARROTS AND CAULIFLOWER

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Ever since I attended the Herb Symposium last month, I’ve been on the lookout for herbs to add to my collection.  The other day I found this Mexican Oregano, with its pretty orchid-colored blossoms:

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I’ve always had a pot of oregano among my herbs, but it was either Greek or Mediterranean.  This was the first time I had seen, or at least noticed, Mexican oregano. Unlike the grayish-green rounded leaves of the other varieties, this one had bright green, pointed leaves:

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I can’t wait to use it in a recipe, and those flowers are going to make a pretty garnish.

Oregano is used frequently in Mexican recipes, and one that we really love is Ninfa’s Carrot Relish.  These pickled carrots were always on the table at Ninfa’s, along with the restaurant’s legendary red and green salsas.  One time, my Dad threw some raw cauliflower into the warm brine, and it was so good, that he declared, “I don’t know why you would ever make it any other way.”  Gotta agree with you, Dad — it is even better with the cauliflower!

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NINFA'S CARROT RELISH WITH CAULIFLOWER
Author: 
Recipe type: Vegetables
 
Ingredients
  • ¼ cup water
  • ¼ cup vegetable oil
  • 2 cups white vinegar
  • 12 chiles de arbol
  • 1 teaspoon dried oregano
  • 1 teaspoon ground cumin
  • 1 teaspoon ground black pepper
  • 1 teaspoon salt
  • 1 teaspoon sugar
  • 1 pound carrots, peeled, diagonally sliced ⅛" thick
  • 1 cup cauliflower florets
  • ¼ cup thinly sliced onion
  • 3 ounces canned pickled jalapenos
Instructions
  1. Place water, oil, and vinegar in a medium saucepan and bring to a boil over medium high heat. Add chiles, reduce heat, and simmer for 5 minutes. Add oregano, cumin, pepper, salt, and sugar and simmer 5 minutes longer. Add carrots, onion, cauliflower, and jalapenos, and simmer approximately 10 minutes, or until carrots have reached desired consistency (they should be relatively firm). Transfer to jar, allow to cool, then refrigerate.

CHIEX_014b430(3)[1]Chiles de arbol add just the right kick

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Why would you ever make it without cauliflower?

BLACK BEAN AND CORN SALAD

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The past few weeks, Houston has been abloom with beautiful white fragrant flowers.  Fences everywhere are draped with star jasmine, also known as Confederate jasmine:

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The gardenias must have enjoyed the mild winter, because they are big and beautiful this year:

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The same is true for the magnolias:

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On a warm night, if you close your eyes and inhale deeply, the scent from these flowers is so powerful it is almost overwhelming.  It has been a spectacular spring this year.

Yesterday, however, we were reminded that summer is, if not actually here yet, pretty close.  It was hot, muggy, and that familiar dusty haze hung overhead.  My husband’s firm had its kickoff summer recruiting party, and my son and I went to our first cookout of the year.  Sigh.  Time to settle in (and I do mean “in”) for another long, hot, Houston summer.

I made my favorite Black Bean and Corn Salad to bring to the cookout.  It’s easy, healthy, and colorful.  I make it often, especially in the summer.

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BLACK BEAN AND CORN SALAD
Author: 
Recipe type: Salad
 
Ingredients
  • 15-ounce can black beans, rinsed and drained
  • 11-ounce can corn, drained (yellow and white blend looks great)
  • 1 large tomato, seeded and diced
  • 2 tablespoons chopped fresh cilantro
  • Juice of 1 large lime
  • 2 teaspoons olive oil
  • ¼ teaspoon cumin
  • Pinch of cayenne
  • Salt and pepper, to taste
  • 1 large ripe but still firm avocado, peeled, pitted, and diced
Instructions
  1. Mix together beans, corn, tomato, cilantro, lime juice, olive oil, cumin, and cayenne in a medium bowl. Season with salt and pepper, to taste. Just before serving, add avocado and toss gently.

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