Food recipes
Cilantro Lime Sour Cream Sauce
Cilantro Lime Sour Cream Sauce
Ingredients:
¼ cup vegan or regular sour cream
¼ cup cilantro
½ tablespoon lime juice
¼ teaspoon salt
1 clove garlic
Directions:
Light coals for charcoal grill. You want the coals to be all white and no longer flaming
when ready. (You can also use a gas grill on medium-low flames.)
In a blender or food processor, blend all ingredients for the cilantro lime sour
cream sauce. Set aside.
Mix canola oil, salt, and lime in a small bowl. Brush corn with canola oil mixture
and pull husks back up around kernels. Brush onions with canola oil mixture. Put corn,
onions, and poblano pepper (left whole) on the grill. Apply canola mixture with a grill
brush as they cook and turn veggies so they cook evenly on all sides. When poblano is
charred on all sides, remove it and put it in a bowl covered with plastic wrap for a
few minutes to loosen the skin. Remove the skins with a wet paper towel. Grill onions
and corn for 15 – 20 minutes until they are cooked through and lightly charred. Cut
corn off the cob; dice onions and poblanos about the same size as corn kernels. Toss
together in a bowl.
Brush avocados with canola mixture and grill flesh side down for 3 – 4 minutes.
Ideally, you’ll get nice grill marks across the avocado. Nestle the grilled avocados in
a bed of Mexican rice, top with corn, onion, and poblano mixture, and drizzle with
cilantro sour cream sauce. Serve with a side of black beans for a complete meal or as
a healthy side dish or appetizer.
• Vegan/vegetarian
• Gluten free
* I keep the leftover Chipotles in Adobo Sauce in a small Ziploc bag in the freezer and break off what I need to add
depth of flavor and heat to other Mexican dishes.
* My mom loves Dream Whip, which she makes from a box. I’m a real cow’s whipping cream kind of a girl. Cool
Whip is the most convenient for occasions when there may not be a mixer handy. Coconut-milk whipping cream
is also great — use the thick cream that floats from the top of two cans of full fat refrigerated coconut milk and
whip, and then sweeten just as you do whipping cream with vanilla and sugar.
Chapter 10
Family Bonding in the Kitchen
Cooking with kids is not just about ingredients,
recipes, and cooking. It’s about harnessing imagination,
empowerment, and creativity.
Guy Fieri
BECKY
I know I’ve spoken in glowing terms of my husband, Greg, in this book. So what I’m
about to tell you may come as a shock. Greg is not perfect. In fact, though he’s a
wonderfully talented businessman, husband, and family man, and holds his own on the
golf course, he is so bereft of cooking skills that I shudder to think of how he will
survive if something ever happens to me. Unless someone comes to his rescue in the
kitchen, he will subsist on Fritos, potato chips, and toast, washed down with a glass of
Ingredients:
¼ cup vegan or regular sour cream
¼ cup cilantro
½ tablespoon lime juice
¼ teaspoon salt
1 clove garlic
Directions:
Light coals for charcoal grill. You want the coals to be all white and no longer flaming
when ready. (You can also use a gas grill on medium-low flames.)
In a blender or food processor, blend all ingredients for the cilantro lime sour
cream sauce. Set aside.
Mix canola oil, salt, and lime in a small bowl. Brush corn with canola oil mixture
and pull husks back up around kernels. Brush onions with canola oil mixture. Put corn,
onions, and poblano pepper (left whole) on the grill. Apply canola mixture with a grill
brush as they cook and turn veggies so they cook evenly on all sides. When poblano is
charred on all sides, remove it and put it in a bowl covered with plastic wrap for a
few minutes to loosen the skin. Remove the skins with a wet paper towel. Grill onions
and corn for 15 – 20 minutes until they are cooked through and lightly charred. Cut
corn off the cob; dice onions and poblanos about the same size as corn kernels. Toss
together in a bowl.
Brush avocados with canola mixture and grill flesh side down for 3 – 4 minutes.
Ideally, you’ll get nice grill marks across the avocado. Nestle the grilled avocados in
a bed of Mexican rice, top with corn, onion, and poblano mixture, and drizzle with
cilantro sour cream sauce. Serve with a side of black beans for a complete meal or as
a healthy side dish or appetizer.
• Vegan/vegetarian
• Gluten free
* I keep the leftover Chipotles in Adobo Sauce in a small Ziploc bag in the freezer and break off what I need to add
depth of flavor and heat to other Mexican dishes.
* My mom loves Dream Whip, which she makes from a box. I’m a real cow’s whipping cream kind of a girl. Cool
Whip is the most convenient for occasions when there may not be a mixer handy. Coconut-milk whipping cream
is also great — use the thick cream that floats from the top of two cans of full fat refrigerated coconut milk and
whip, and then sweeten just as you do whipping cream with vanilla and sugar.
Chapter 10
Family Bonding in the Kitchen
Cooking with kids is not just about ingredients,
recipes, and cooking. It’s about harnessing imagination,
empowerment, and creativity.
Guy Fieri
BECKY
I know I’ve spoken in glowing terms of my husband, Greg, in this book. So what I’m
about to tell you may come as a shock. Greg is not perfect. In fact, though he’s a
wonderfully talented businessman, husband, and family man, and holds his own on the
golf course, he is so bereft of cooking skills that I shudder to think of how he will
survive if something ever happens to me. Unless someone comes to his rescue in the
kitchen, he will subsist on Fritos, potato chips, and toast, washed down with a glass of
Printed from https://recipe.bluelayer.org/recipe/71652/cilantro-lime-sour-cream-sauce