Need a green recipe for tomorrow? Try out this recipe. This is one of the few Mexican things I can make. I am not a big fan of cilantro but the flavor is not over powering. It is nice and creamy. I am not sure how available cilantro is in the states but if you can get it this is definitely worth trying. My 4 year old son loves it, maybe because it is green, but he still eats it!
Here’s the recipe:

Cream of Cilantro Soup
1 lg. bunch cilantro, leaves only* (about 4 cups leaves, loosely packed)
2 qts. chicken stock
4 T. butter
1 c. finely chopped onion
4 cloves garlic, finely chopped
6 T. flour
Salt to taste
1 c. heavy cream or Mexican crema (do not use sour cream)

Place cilantro leaves in a blender with 1 cup of the chicken stock and blend to form a puree. Set aside.

Melt the butter in a large saucepan, add the onion and garlic, and sauté until soft but not brown. Add the flour and stir to make a roux. Gradually add the remaining broth, stirring with a whisk after each addition.

Add the cilantro puree, stirring to blend thoroughly. Cover and simmer 20 to 30 minutes. You are mostly cooking it to soften the onions.

Stir in the cream, place in serving bowls.

* I just cut the stems off the cilantro I don’t pull off every leaf.

Let me know what you think!

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I may have said it before that I love to bake. When we lived in Florida at seal level baking was easy. Moving to Mexico City where the altitude is 7500ft above sea level has really make baking a challenge for me! I found this recipe at Allrecipes.com and it worked really well for us. I think these are the first brownies that I have made here that have not sunk in the middle or been undercooked! Here is the recipe:

High Altitude Brownies
INGREDIENTS
* 7/8 cup all-purpose flour (1 cup minus 2 Tablespoons)
* 1/2 cup unsweetened cocoa powder
* 1/2 teaspoon baking powder
* 1/2 teaspoon salt
* 3/4 cup butter, melted
* 1 1/2 cups white sugar
* 1 1/2 teaspoons vanilla extract
* 3 eggs
* 3/4 cup semisweet chocolate chips (optional – I added them and I don’t think they are optional!)
* 1/2 cup chopped pecans (optional)

DIRECTIONS

1. Preheat the oven to 350 degrees F (175 degrees C). Grease an 8 inch square baking dish.
2. In a large bowl, combine the flour, cocoa, baking powder and salt; set aside. In a separate bowl, stir together the melted butter, sugar, and vanilla. Mix in the eggs. Gradually stir in the dry ingredients just until blended. Fold in chocolate chips and pecans if using. Spread the batter evenly in the prepared pan.
3. Bake in the preheated oven until the edges start to pull away from the sides of the pan and the top appears dry, 35 to 40 minutes. I had to bake them about 45 minutes but that could have been my oven.

Not sure how they will work at lower altitudes but we are happy we have a good brownie recipe and I usually have the ingredients in the house. Let me know what altitude you are at and how they work for you!