On 5/19/2016 10:00 AM, koko wrote:
>
> Gearing up to go Whole 30. http://whole30.com I'm cleaning out
> cupboards, clarifying butter and going through condiments; seems like
> every stinkin' thing has hidden sugars. I haven't officially started
> yet so I can weigh myself, and in the last few days, I've dropped 1.5
> lbs.
> I used the Whole 30 recipe for chimichurri sauce on the chicken I
> roasted for dinner tonight. Deeeliious, I think I'll have some on my
> eggs this morning.
>
> Here's how it's made
> http://www.kokoscornerblog.com/mycor...imichurri.html
> or
> http://tinyurl.com/hb6p422
>
> @@@@@ Now You're Cooking! Export Format
>
> Chimichurri
>
> sauces/dips, Whole30
>
> 1/4 cup red wine vinegar
> 1/4 cup lime juice
> 2 cloves garlic, minced
> 1/2 shallot, minced
> 1 1/2 cups extra-virgin olive oil
> 1/4 cup fresh cilantro
> 1/4 cup fresh parsley leaves
> 1/2 teaspoon salt
> 1/2 teaspoon black pepper
>
> Combine the vinegar, lime juice, garlic, and shallot in a food
> processor and mix on low speed.
> Drizzle in the olive oil while mixing; the dressing will begin to
> emulsify.
> Add the cilantro, parsley, salt, and pepper and continue to mix on low
> until the dressing is uniform in texture and the herb pieces are
> chopped quite small.
> Chimichurri will last 2 to 3 days in the refrigerator.
> If making ahead, bring it to room temperature before serving.
> If the dressing has separated, gently whisk to reblend.
>
> Versatile chimichurri is a great topping for steak, lamb chops,
> chicken, and eggs, and is fantastic drizzled over grilled vegetables.
> You can also use it to marinate meat (like a flat-iron or skirt steak)
> before grilling.
>
> Hartwig, Melissa; Hartwig, Dallas. The Whole30:
> The 30-Day Guide to Total Health and Food Freedom (Kindle Locations
> 6800-6809).
> Houghton Mifflin Harcourt. Kindle Edition.
>
>
> ** Exported from Now You're Cooking! v5.91 **
>
> koko
>
> --
>
> Food is our common ground, a universal experience
> James Beard
>
Classic version - looks outstanding!