Add fresh chopped cilantro at the end of the meal.
Some people like to
add fresh chopped cilantro as well.
Not exact matches
To give a little more flavor, I would suggest
adding fresh juice of one lime, a teaspoon of grated
fresh ginger and garnish with
chopped cilantro.
Red Lentil Dahl soup 1 cup cooked rice 1 cup
chopped spinach 3 sprigs
fresh cilantro 1 squeeze lemon juice Directions:
Add 1 cup of cooked rice to one container of Red Lentil Dahl in a saucepan, and heat to desired temperature.
For accompaniment, I did
add the brined pumpkin seeds, as well
chopped cilantro, and crumbled queso fresco (
fresh cheese).
I
added about 1/2 tbsp of sesame oil and a tbsp each of
chopped purple basil,
cilantro and dill leaves and served it over a bok choi, shrimp and
fresh vegetables salad.
Add a tablespoon of finely
chopped fresh cilantro, a quarter cup of freshly squeezed lime juice, half a teaspoon of balsamic vinegar, and a quarter of a teaspoon of cinnamon.
Other possible additions include minced
fresh ginger (
added with the onions), grated carrots, shredded cabbage or
chopped cauliflower (
added after the tomatoes and simmered until cooked) and
chopped cilantro (stirred in at the end).
You can easily
add roasted garlic,
chopped onions, bell peppers, a sprinkle of lemon juice, and
fresh cilantro.
Cherry Orange Salsa is a super simple dip / salad for which I crushed some ripe cherries in a food processor and
added them to the
chopped oranges, red onions, bell pepper and jalapeno, seasoned it with salt and citrus and garnished with
fresh cilantro.
1 medium onion, finely
chopped 1 tablespoons vegetable oil 1 tablespoon finely
chopped peeled
fresh ginger 3 garlic cloves, finely
chopped 1 teaspoon ground cumin 1/2 teaspoon ground coriander 1 teaspoon turmeric 1 teaspoon salt 1 jalapeño or serrano chile, finely
chopped, including seeds (Note: if I made this again I would up it to 2 jalapenos) 2 cups low sodium vegetable broth 1 1/2 cups dried red lentils (10 oz) 1 (13 - to 14 - oz) can unsweetened coconut milk 1 14 oz can no salt
added diced tomatoes 3 cups packed dark green leafy greens, like kale or spinach, roughly
chopped 1 cup loosely packed
fresh cilantro sprigs Juice from 1 - 2 limes Roasted cauliflower (see recipe below) Optional Accompaniments: brown rice or whole wheat naan
I
added garlic,
cilantro, and
chopped up jalapenos (
fresh, not canned) to the salad to give it a little kick.
Also
add one cup of shredded monterrey jack cheese and about 1/4 bunch of
fresh cilantro, roughly
chopped.
We are going to have it tonight as a side dish with chicken schnitzels (which i could kill for anytime!!!!) And of course i will then
add the
chopped fresh cilantro and scallions on top — can't wait!!!
add CUMIN and some
fresh chopped cilantro.
Sauce - 4 medium vine tomatoes, quartered - 1/2 onion
chopped - 3 garlic cloves - 2 tablespoons
chopped fresh cilantro (we always
add a little more)- 1 teaspoon olive oil - 1 teaspoon ground cumin - salt to taste
2 cups Wild Blueberries
fresh or frozen (thawed) 1/2 medium onion (red or white), diced small 1 jalapeño pepper, seeded and minced (
add more to taste) 1 medium red bell pepper, diced small 3 tablespoons
chopped parsley or
cilantro 1/4 cup lime or lemon juice 1 teaspoon salt pinch of cinnamon
Add the millet to a large salad bowl along with the radishes, finely sliced green onions and
chopped fresh cilantro.
Add a small handful of
chopped cilantro, 2 teaspoons
fresh lime juice, and salt to taste.
Next
add a handful of blue corn tortilla chips to each bowl along with
fresh guacamole, salsa,
chopped cilantro, and the sizzling fajita vegetables.
The
fresh cilantro, tomatillos,
chopped green chiles from Old El Paso
add the perfect flavor to this salsa verde recipe.
2 tbsp olive oil 1/2 large yellow onion,
chopped 4 cloves garlic, minced 1 - 2 jalapeno peppers, deseeded and
chopped (
add the 2nd pepper if you like it hot) 2 c brown basmati rice 1/2 pint pickled cherry tomatoes 1 pint whole tomatoes canned in their own juice 2 c vegetable broth 1 tsp cumin 1/2 tsp salt
Fresh parsley (or
cilantro),
chopped
Ingredients For the burgers: 1 pound ground pork 1 pound
fresh chorizo (not cured) * 1 garlic clove, grated or minced 1/2 teaspoon smoked paprika 1/2 teaspoon ground cumin 1/2 teaspoon kosher salt For the smashed avocado: 1 1/2 ripe (but not mushy) California Avocados, peeled, pitted and sliced Juice of 1/2 lime 1 teaspoon mayo 1 tablespoon
chopped cilantro Kosher salt Freshly ground black pepper For serving: toasted brioche buns, pickled red onions, cotija cheese Instructions
Add ground pork and chorizo to a large bowl along with the grated garlic, smoked paprika, ground cumin and salt.
Substitute 2 teaspoons coconut oil for the ghee and sesame oil,
add 1 tablespoon
fresh lime juice, 2 teaspoons honey, 1/4 cup coconut milk (instead of water) and 1/4 cup
chopped fresh cilantro.
I
added a combination of
chopped fresh cilantro, finely
chopped and hot pepper flakes to the eggs above.
Add the black beans to the pot of onions along with 1/2 cup water, 2 tbsp of
chopped fresh cilantro, chili powder and cayenne pepper.
If using
fresh herbs such as parsley or
cilantro or basil, I would
add it
chopped at the very end or even as a garnish;
fresh herbs that are more delicate like these will lose flavor if over-cooked.
I
added chopped fresh mustard greens and arugula from my garden to the
chopped fresh cilantro.
can of chickpeas (also called garbanzo beans), drained and rinsed 1 - 2 California avocados (I use 2), peeled and seeds removed 1 tablespoon of
fresh lime juice and the zest of 1 lime (
add more to taste as needed) 1 tablespoon of
cilantro, finely
chopped 1 green onion (green and white part) finely
chopped Salt and pepper to taste
Mix everything together with the dressing,
add the
fresh chopped mint and
cilantro, and the toasted coconut chips, if using.
I
added 1
fresh jalapeno (
chopped and seeded) and 1/4 cup
fresh cilantro to the dressing and prefer red wine vinegar (and more ginger).
I
add a can of drained black beans, a half cup of corn and on top of each layer, I spread a hand full of
fresh roughly
chopped cilantro.
I
added a sprinkle of
chopped fresh cilantro before I rolled them... so good!
Cook the cauliflower rice for 5 minutes, then
add 2 tomatoes (finely diced), 2 tablespoons tomato paste, 1 jalapeno pepper (seeds removed and finely diced), 1/2 tsp cumin, juice from 1 lime, and finely
chopped fresh cilantro.
I followed directions exactly the first time, but the second time around
added a zucchini and about 1T of
chopped fresh cilantro; used frozen corn instead of...
4 lb (ish) organic whole chicken 10 - 12 cups of water (filtered preferably) 2 tablespoons of sea salt 1 tablespoon of whole peppercorns 1 tablespoon of coriander seeds (optional) 2 bay leaves 3 tablespoons of ghee or olive oil 1 large yellow onion, diced 5 large carrots, diced 5 + oz (about 25 mushroom caps) of shiitake mushrooms, sliced 8 - 10 cloves of garlic, sliced 1 tablespoon of minced (
fresh) turmeric 1 tablespoon of minced (
fresh) ginger optional
add - ins: a couple handfuls of spinach or kale, rice or quinoa,
chopped fresh herbs such as dill or
cilantro
In a large bowl
add: 3 T soy sauce, 1 T rice wine vinegar, 1 T sesame oil, 1 tsp honey, 1 T sesame seed, ahi tuna, 1/2 C scallions, 1/4 C
cilantro, 1 tsp
chopped fresh ginger, 1/4 thinly sliced red onion.
1/3 pound of bacon (about 5 slices), cut into 1 / 4 - inch strips 1 medium onion,
chopped 2 large carrots, peeled and diced 3 large celery stalks, diced 1 teaspoon cumin powder 2 cloves garlic, minced 1/2
fresh habanero chile, stem and seeds removed, finely
chopped (
add more if you love it hot) 1 pound dry split red lentils, rinsed and cleaned 2 cups water 4 cups vegetable stock 1 tablespoon
fresh thyme leaves,
chopped (or substitute 1/2 teaspoon dry) 1 bay leaf 1 teaspoon salt 1/4 teaspoon black pepper 1/2 pound Mulay's Killer Hot Italian Sausage (or substitute the Italian sausage of your choice, though it won't be nearly as good) 1 teaspoon red wine vinegar 1/4 cup
chopped fresh cilantro
I also
added a tablespoon of
chopped fresh cilantro before blending it.
Add a dollop of fat - free plain Greek yogurt or low - fat sour cream, plus some
fresh chopped cilantro if you have it.
4 cups prepared shredded coleslaw (I use the pre-shredded bags in the grocery store with
added veggies) 2 cups prepared shredded carrots (or match size in bags) 1 red bell pepper, thinly sliced into bite - sized pieces 1 cup cooked and shelled edamame 2 medium scallions, finely sliced (optional) 1/2 cup
chopped or whole salted peanuts (optional) 1/2 cup loosely packed
chopped fresh cilantro
If you want Pico de Gallo flavored guacamole,
add 1/4 cup each of very finely diced onion and tomato and a couple TBSP of
chopped fresh cilantro.
Ingredients: 2 ripe avocados, cubed 1 cup jicama, cubed 1 cup tomato,
chopped 1⁄4 cup onion,
chopped 2 TBSP
fresh cilantro,
chopped 1 TBSP lemon juice 1⁄4 tsp unrefined sea salt Instructions: Mix all the ingredients in bowl and
add the avocado in last.
Ingredients For every three quarts of water
add: 1 large onion, chopped 2 carrots, sliced 1 cup of daikon or white radish root and tops (ideal, but optional) 1 cup of winter squash cut into large cubes 1 cup of root vegetables: turnips, parsnips, and rutabagas for sweetness 2 cups of chopped greens: kale, parsley, beet greens, collard greens, chard, dandelion, cilantro or other greens 2 celery stalks 1/2 cup of seaweed: nori, dulse, wakame, kelp, or kombu 1/2 cup of cabbage 4 1/2 - inch slices of fresh ginger 2 cloves of whole garlic (not chopped or crushed) Sea salt, to taste 1 cup fresh or dried shitake or maitake mushrooms Instructions - Add all the ingredients at once and place on a low boil for approximately 60 minut
add: 1 large onion,
chopped 2 carrots, sliced 1 cup of daikon or white radish root and tops (ideal, but optional) 1 cup of winter squash cut into large cubes 1 cup of root vegetables: turnips, parsnips, and rutabagas for sweetness 2 cups of
chopped greens: kale, parsley, beet greens, collard greens, chard, dandelion,
cilantro or other greens 2 celery stalks 1/2 cup of seaweed: nori, dulse, wakame, kelp, or kombu 1/2 cup of cabbage 4 1/2 - inch slices of
fresh ginger 2 cloves of whole garlic (not
chopped or crushed) Sea salt, to taste 1 cup
fresh or dried shitake or maitake mushrooms Instructions -
Add all the ingredients at once and place on a low boil for approximately 60 minut
Add all the ingredients at once and place on a low boil for approximately 60 minutes.
Add in the
fresh chopped cilantro, black beans, diced red onion, diced yellow pepper, and corn kernels.
4 lb (ish) organic whole chicken 10 - 12 cups of water (filtered preferably) 2 tablespoons of sea salt 1 tablespoon of whole peppercorns 1 tablespoon of coriander seeds (optional) 2 bay leaves 3 tablespoons of ghee or olive oil 1 large yellow onion, diced 5 large carrots, diced 5 + oz (about 25 mushroom caps) of shiitake mushrooms, sliced 8 - 10 cloves of garlic, sliced 1 tablespoon of minced (
fresh) turmeric 1 tablespoon of minced (
fresh) ginger optional
add - ins: a couple handfuls of spinach or kale, rice or quinoa,
chopped fresh herbs such as dill or
cilantro
I
added cilantro and mint to give it a
fresh flavor, and sprinkled hemp seeds and
chopped peanuts on top for an extra crunch and a dose of healthy protein and fat.
1 medium onion, finely
chopped 1 tablespoons vegetable oil 1 tablespoon finely
chopped peeled
fresh ginger 3 garlic cloves, finely
chopped 1 teaspoon ground cumin 1/2 teaspoon ground coriander 1 teaspoon turmeric 1 teaspoon salt 1 jalapeño or serrano chile, finely
chopped, including seeds (Note: if I made this again I would up it to 2 jalapenos) 2 cups low sodium vegetable broth 1 1/2 cups dried red lentils (10 oz) 1 (13 - to 14 - oz) can unsweetened coconut milk 1 14 oz can no salt
added diced tomatoes 3 cups packed dark green leafy greens, like kale or spinach, roughly
chopped 1 cup loosely packed
fresh cilantro sprigs Juice from 1 - 2 limes Roasted cauliflower (see recipe below) Optional Accompaniments: brown rice or whole wheat naan
You could take this theme a little further by
adding finely
chopped cilantro to the coating and finishing them with a squirt of
fresh lime.
● 4 chicken breasts, ideally USDA organic & pasture - raised ● 2 large sweet potatoes, peeled & diced ● 5 tablespoons avocado oil ● 2 bell peppers, sliced ● 1 red onion, sliced ● 1 head cauliflower ● 1 cup frozen fire roasted corn ● Juice of one
fresh lime ● 1 jalapeno, seeds removed & diced ● 1/2 cup
chopped cilantro ● 2 avocados, sliced for topping ● No sugar
added salsa, topping ● Dash of mustard seed powder ● Siete Foods grain - free tortilla chips