Good with chopped cilantro on top for an added nutritional boost.
Not exact matches
1 green (or semi-ripe) plantain 1 cup dried aduki beans, soaked overnight and left to sprout * 1/2 cup red lentils, rinsed 150 g snake beans, cut into 5 - cm [2 - inch] pieces 1 tablespoon curry powder 1/4 teaspoon asafoetida (hing), optional 1 tablespoon minced ginger (make your own) 1 small / medium onion, sliced or diced (optional) 2 cloves garlic, finely
chopped or minced (optional) 10 — 12 fenugreek seeds 6 — 7 curry leaves (fresh or dried or substitute
with 1 bay leaf) 2 — 3 Roma tomatoes, diced (fresh or canned is also
good) 6 — 7 sprigs fresh thyme (or use 1 teaspoon of dried thyme) Salt to taste 2 — 3 tablespoons coconut (or vegetable) oil 4 — 5 bunches of fresh coriander (
cilantro) for garnish
As a rule of thumb, fresh delicate herbs won't tolerate the long stint at high temps in the oven, so it's
best to «finish» the dish once the vegetables have been removed from the oven and are being served
with a sprinkle of the freshly
chopped parsley,
cilantro, basil, mint, etc..
Combined
with the cheese, a light dressing of chipotle peppers (sold in a can
with adobo sauce) and olive oil, and a
good handful of
chopped cilantro, the spaghetti squash takes on a Southwestern flavor that could accompany dishes such as Rick Bayless» Smoky Peanut Mole
with Pork Tenderloin or Roasted Tomatillo Shrimp Taco
with Honey - Lime Slaw.
Serve
with toppings on the side: avocado slices, sour cream, lime wedges, tortilla strips, and
chopped cilantro are all
good choices.
- While the squash roasts, cook the ground beef by placing a medium - size non-stick pan over medium - high heat, and drizzling in about 1 tablespoon of olive oil; once the oil is hot, add in the onion, and saute for about 2 minutes; next, add in the ground beef and break it up
with a spoon / spatula into small crumble; once the beef has slightly browned, add in a couple of pinches of salt and pepper, the garlic, the cumin, the cayenne and the cinnamon, and stir to combine; allow the beef to finish browning, then turn the heat off, and turn the seasoned beef mixture out into a bowl; next, add to the beef the cooked brown rice, the black beans, the quartered cherry tomatoes, the
chopped cilantro, the sunflower seeds and the orange zest, and combine the ingredients very
well; add another pinch of salt if needed, and set the mixture aside for a moment, keeping warm.
What would be some
good, easy sides to go
with this and is the
cilantro 1 cup of leaves then
chop?
I was looking for something to make to go
with pork
chops, but I was just trying to use ingredients I had, so I made this as written, just left out the
cilantro (didn't have any) and substituted grilled red pepper for the habanero peppers (which would probably be a
good switch if you are looking to take down the spice a little bit).
2 cans chickpeas,
well drained 1/4 cup Jamaican jerk sauce 1 tablespoon ground flax seed whisked
with 1 tablespoon water and 1 tablespoon fresh lime juice 2 medium cooked beets, grated on the large holes of a box grater and squeezed dry (about 1/2 cup) 1/2 medium yellow onion, finely
chopped (about 1/2 cup) 1 medium carrot, grated on the large holes of a box grater (about 1/2 cup) 1 fresh jalapeño pepper, finely minced 1/3 c. medium - coarse bulgur, cooked according to directions and
well drained 1/2 c. whole wheat panko bread crumbs 1/4 cup tamari almonds,
well chopped (I pulsed in food processor) 2 tablespoons
chopped fresh
cilantro 1/4 teaspoon salt or more to taste Generous amount of freshly ground black pepper Whole wheat buns, red onions and romaine lettuce, for serving
It's
best to serve immediately so put it into a serving bowl and scatter the reserved caramelized onions over the top, along
with chopped parsley or
cilantro and a fresh drizzle of olive oil if you like.
2 tablespoons virgin coconut oil 1 medium white onion, finely
chopped 2 garlic cloves, minced 1 2-1/2 - inch piece ginger, peeled and minced 1 tablespoon medium curry powder 1/4 teaspoon crushed red pepper flakes 1/4 cup red lentils 1 - 14.5 ounce can crushed tomatoes 1/2 cup finely
chopped cilantro plus leases
with stems for serving 2-1/2 cups water 1/2 teaspoon kosher salt 1/4 teaspoon black pepper 1 - 13.5 ounce can unsweetened coconut milk, shaken
well Lime wedges for serving
Mix
well, and serve
with lime wedges and
chopped cilantro.
Ladle the soup into 2 bowls; add the reserved chorizo pieces, then give each bowl a
good squirt of lime juice (I served
with lime wedges to squirt bite by bite) and sprinkle
with the finely sliced green part of the scalions and some
chopped cilantro.
Or you can finely
chop a
good handful of
cilantro, cover it
with low - sodium soy sauce and brown rice vinegar, throw in some toasted sesame and some slices of Thai bird chiles, and use thtat as a dipping sauce for fried tofu.
A
good, easy, and healthy chili that I will top
with chopped cilantro.
Ingredients: 1/4 -1 / 2 sweet onion,
chopped fine
Cilantro, a few sprigs
chopped fine * Mango, cubed (Also
good to combine
with pineapple, papaya, and passion fruit) Lime, roll, zest, juice and remove seeds Lime zest Serrano pepper, -LSB-...]
INGREDIENTS 6 ripe avocados 2 large handfuls
cilantro leaves, coarsely
chopped 1 large handful parsley leaves, coarsely
chopped 1/4 cup plus 1 tablespoon freshly squeezed lime juice 1 jalapeño pepper, seeded and finely minced 2 teaspoons plus one pinch sea salt 2 cups julienned jicama 1/2 teaspoon cayenne pepper 3 heads of romaine hearts Additional parsley or
cilantro, for garnish PREPARATION In a large bowl, mash the avocados
well with a fork.