As for ideas on what to do once you've cracked a can: Editor in chief Adam Rapoport is a fan of simmering drained Goya black beans with some sautéed onion and garlic and
chopped cilantro as a side with quick tacos.
Add the spaghetti on a plate then add the chicken, cheese crisps and
chopped cilantro as well as tomato slices (optional)
Some people like to add fresh
chopped cilantro as well.
Not exact matches
10 small dried red chiles, such
as piquins, stems removed 2 teaspoons ground cumin 2 teaspoons ground coriander 2 small onions 1 teaspoon black peppercorns 1/2 cup fresh
cilantro 1/4 cup fresh basil or mint leaves 1 teaspoon salt 3 2 - inch stalks lemongrass, including the bulb 1 1 - inch piece of galangal, peeled 1 tablespoon
chopped garlic 1 tablespoon shrimp paste 1 tablespoon corn or peanut oil 1 tablespoon lime zest 1/4 cup water
3 tablespoons sesame oil 3 tablespoons peanut oil 4 exotic or Japanese eggplants, peeled and diced 2 small green chiles, such
as serrano, seeds and stems removed,
chopped 2 onions, coarsely
chopped 4 cloves garlic 2 teaspoons
chopped ginger 1 teaspoon ground turmeric 1 2 - inch piece lemongrass, including the bulb 1 chicken, cut up 1 cup beer (or substitute water) 1/4 cup dry white wine 1 tablespoon fish sauce, nam pla, (or substitute light soy sauce) 1/4 teaspoon ground cardamom 1/8 cup
chopped cilantro
For accompaniment, I did add the brined pumpkin seeds,
as well
chopped cilantro, and crumbled queso fresco (fresh cheese).
Now top each bowl evenly with black beans, shredded cheese,
chopped onions,
cilantro, sour cream, and
as many pickled jalapeño slices
as you want (if you are using them).
I get the sense that Slater's recipes, like those of the River Cafe ladies, are meant to be used
as springboards, not
as hard - and - fast recipe - recipes, and I've been meaning for a while now to play around with the Pork Burgers with Lime Leaves and
Cilantro (page 79), Thai Fish Cakes (page 113), Mustard
Chops (page 127), An Almond and Greengage Crumble (page 280), A Quick Ham and Mushroom Supper (page 305), and Baked Onions with Parmesan and Cream (page 336).
The soup will thicken
as it cools so let sit for 10 minutes or so before ladling into bowls and topping with goodies like
chopped cilantro, avocado, and lots of sour cream.
• Olive oil 1 pound lean ground beef • Salt • Black pepper 1 teaspoon dry oregano 3/4 teaspoon ground cumin 1/2 teaspoon chili powder 1/4 teaspoon paprika 1 red onion, diced 2 small red bell peppers, cored, seeded and diced 3 cloves garlic, pressed through garlic press 1tablespoon tomato paste 1 extra-large sweet potato (or 2 small), peeled and diced into medium - small cubes 1 (28 ounce) can diced tomatoes, drained of juice 1 cup beef (or chicken) stock, warm 1 (15 ounce) can kidney beans, drained and rinsed 1 tablespoon
chopped fresh
cilantro 4 green onions,
chopped, divided use 1 cup shredded sharp cheddar cheese, divided use • Sour cream,
as optional 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..
Alpine Cheddar Sauce: 2 tablespoons Cabot Unsalted Butter 2 tablespoons King Arthur Unbleached All - Purpose Flour 1 1/4 cups of lowfat (1 %) milk 4 ounces Cabot Alpine Cheddar, shredded (about 1 cup) 3 tablespoons fresh herbs such
as basil, parsley,
cilantro or oregano,
chopped ⅛ teaspoon kosher salt Pinch of cayenne pepper
Add 1/4 cup of the tomatillo cooking liquid to the blender,
as well
as 2 cloves of garlic, a half cup of
chopped onion, 1 tablespoon of lime juice, and about 1/2 cup of
chopped cilantro.
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.
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!!!
2 tablespoons extra virgin olive oil 1 medium onion,
chopped 4 garlic cloves, minced 1 1 - inch piece fresh ginger root, peeled and grated 1 1/2 teaspoons garam masala 1 1/2 teaspoons curry powder 1 jalapeño pepper, seeded if desired, then minced 4 to 5 cups vegetable broth
as needed 2 pounds orange - fleshed sweet potatoes, peeled and cut into 1 / 2 - inch cubes (about 4 cups) 1 1/2 cups dried lentils 1 bay leaf 1 pound Swiss chard, center ribs removed, leaves thinly sliced 1 teaspoon kosher salt, more to taste 1/2 teaspoon ground black pepper 1/3 cup
chopped fresh
cilantro Finely grated zest of 1 lime Juice of 1/2 lime 1/3 cup finely
chopped tamari almonds, for garnish (optional), available in health food stores 1/4 cup
chopped scallions, for garnish.
1 teaspoon fennel seeds 1 teaspoon poppy seeds 5 cloves garlic 1 - inch piece ginger 1 large onion,
chopped and divided into 2 parts 1 large bunch of
cilantro,
chopped and divided into 2 parts 2 serrano chiles, seeds and stems removed 1 tablespoon butter or olive oil for sauteeing 1 teaspoon turmeric 4 large tomatoes, quartered 1 1/2 cups coconut milk 1 cup yogurt 2 cups coarsely
chopped vegetables, such
as carrots, potatoes, and cauliflower
6 Ounces Kale,
Chopped 3 Cups Cooked Chickpeas 1/3 Cup Tahini 2 Tablespoons Fresh Lemon Juice 2 Garlic Cloves, Peeled 1 Cup Mixed Fresh Herbs (Such
as Parsley,
Cilantro, Mint, Basil) Salt & Pepper Extra Virgin Olive Oil To Serve: Whole Grain Tortilla Chips Fresh Crudités (See Notes Above)
ingredients TURKEY CHILI: 1 tablespoon canola oil 1 yellow onion, diced 1 red bell pepper, diced Kosher salt 4 garlic cloves, thinly sliced 1/4 cup chili powder 1 teaspoon ground cumin 1/4 teaspoon cayenne pepper 2 tablespoons tomato paste 1 pound ground turkey 1 (28 - ounce) can plum tomatoes 3 cups chicken stock (recipe below) or low - sodium store - bought chicken stock, plus more
as needed 1 tablespoon unsweetened cocoa powder 1 and 1/2 cups cooked white beans, or 1 (12 - ounce) can, drained and rinsed 1 and 1/2 cups cooked kidney beans, or 1 (12 - ounce) can, drained and rinsed CHICKEN STOCK: 4 Spanish onions, halved 4 large carrots, peeled and coarsely
chopped 2 celery stalks, cut into large dice 5 garlic cloves 5 pounds chicken bones 1 tablespoon whole black peppercorns 2 bay leaves 6 fresh thyme sprigs 15 fresh parsley stems TO ASSEMBLE: 1 (12 - ounce) bag tortilla chips 1 and 1/2 cups cheddar cheese (grated, to serve) 1 cup sour cream (to serve) 1 recipe Fast Guacamole (to serve, recipe below) 1/2 cup scallions (root end removed, thinly sliced on the bias) pickled jalapenos (to serve, recipe below) FAST GUACAMOLE: 4 ripe avocados 1/4 cup lime juice (2 - 3 limes) 1/4 cup
cilantro leaves,
chopped 1/4 cup red onion, diced 1/4 teaspoon Kosher salt 1/4 teaspoon cayenne PICKLED JALAPEÑOS: 6 jalapenos (sliced into 1 / 4 - inch rounds) 2 cups white vinegar 1 teaspoon granulated sugar 1/2 teaspoon red chili flakes 8 - 10 black peppercorns 1 teaspoon coriander seeds 1 teaspoon Kosher salt
For the salad: 1 1/2 lbs zucchini 1 lb cherry or grape tomatoes, sliced in half 1/2 lb cucumber, sliced into half moons (about 1 1/2 cups) 1/2 cup finely diced red onion 1/2 cup roasted, salted peanuts 1 cup fresh herbs, such
as: Thai basil, mint,
cilantro (or a mix of all three),
chopped
I think that
chopped cilantro leaves would be a nice compliment to this curry
as well, we just didn't have any on hand at the time of making.
Chop veggies and
cilantro and grind spices (if using whole spices)
as the rice and beans cook.
You can substitute other varieties of chiles (or bell peppers for a less spicy result) in this recipe and experiment with additional ingredients, such
as a garnish of
chopped scallions,
cilantro, or parsley.
What's in it: 1 medium - sized spaghetti squash (about 3 - 4 pounds) 5 tablespoons vegetable oil, I used half peanut half canola Kosher salt and Freshly ground black pepper 2 eggs (optional, I omitted this to keep mine vegan) 1 (15 - ounce) package firm or extra firm tofu, water pressed out and diced * 1 red onion, thinly sliced 6 cloves garlic, finely minced 2 cups carrots, cut into matchsticks 2 cups bean sprouts 6 scallions, sliced Other optional veggies: I added a cup of sliced white mushrooms, but broccoli, peapods, or any others you like would work
as well 4 tablespoons Pad Thai sauce, more to taste ** 1/3 cup peanuts,
chopped 1/4 cup
cilantro,
chopped 1 lime, cut into wedges * you could alternatively use chicken or shrimp if you're not a tofu fan ** I used a jarred pad thai sauce to save some time but check out the original recipe link above to see the full sauce recipe if you want to go homemade
Ingredients for Grilled Tofu Salad: Tofu / Bean Curd: 6 - 8 big cubes (firm or extra firm kind) Tomato (firm and meaty): 6 - 8 big chunks
as the size of tofu Soy sauce: 1 tbsp Tomato Ketchup: 1 and 1/2 tsp Ginger: 1/4 tsp (grated) Thai Basil or
Cilantro: 1 tsp
chopped (optional) Lime or lemon juice Party picks or tooth picks
I used: powdered lemongrass for the bottled, onions for the shallots, Penzey's sweet curry powder plus 1 tsp Chinese chile garlic paste for the red curry paste, three times
as much garlic, a full tablespoon of sugar (brown), mung bean noodles for the rice vermicelli, green beans (par - cooked in the microwave then salted and blistered in the wok) for the peas, twice
as much
cilantro, an equal amount of
chopped scallions, and an equal amount of
chopped peanuts
as a garnish.
8 tomatillos, husked and rinsed 2 jalapeño chiles 1/2 cup mild vegetable oil, such
as canola, plus extra for brushing Salt and freshly ground black pepper 1/4 cup fresh lime juice 2 tablespoons honey 4 ripe Hass avocados, halved, pitted, peeled, and cut into 1 / 2 - inch dice 1 small onion,
chopped 1/4 cup
chopped fresh
cilantro leaves
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).
Tip: Try using a different fresh herb in place of the mint such
as 2 tablespoons
chopped fresh
cilantro or basil.
16 ounces lump crabmeat 1/2 cup Japanese Panko 1 egg, lightly beaten 1/2 cup mayonnaise, or more
as needed 2 tablespoons Parmesan cheese 1/3 cup finely
chopped cilantro 2 tablespoons minced chives 1/2 teaspoon kosher salt 1/4 teaspoon freshly ground black pepper
Sprinkle with
chopped onion and
cilantro,
as desired.
Salad: 2 cups fresh corn or frozen corn, steamed 1/2 cup tomato, diced 1/2 cup green peas or shelled edamame, steamed 1/2 cup red, orange, yellow, or green pepper or any combination, diced 1 tsp fresh herbs of your choice, such
as cilantro, parsley, basil or shiso (Japanese basil),
chopped Salt and pepper to taste
Moroccan Bouillabaisse Makes 6 Servings Ingredients 8 plum tomatoes (about 2 1/4 lb), seeded and grated (skins removed at end) 1 large onion, grated 3 garlic cloves,
chopped 4 cups fish stock 1 lb potatoes, peeled and cut into 1/2 inch cubes 1/4 teaspoon crumbled saffron threads (optional) 1 tbsp ground cumin 1/2 tbsp sweet paprika 1/2 tbsp ground ginger 1/2 preserved lemon, peel only, thinly sliced 1/4 cup
chopped flat - leaf parsley 1/4 cup
chopped cilantro 1 1/2 pounds large shrimp, peeled and deveined with the tails on 2 tablespoons fresh lemon juice (about 1/2 lemon) 1 lb white fish fillet (such
as monkfish, turbot, red snapper, striped bass, porgy, grouper, and / or cod), cut into 1 1/2 inch fillets (about 5 pieces) 1/2 pound mussels, scrubbed * 1/2 pound cockles or small hard - shelled clams, scrubbed *
1/4 teaspoon corinader seeds 1/4 teaspoon cumin seeds 1 cup Greek yogurt 2 tablespoons
chopped fresh
cilantro 1tablespoon
chopped fresh mint 2 tablespoons extra-virgin olive oil 2 teaspoons white wine vinegar Juice of 1/2 lemon Kosher salt 3 tablespoons water, or
as needed
Top with fresh ingredients such
as tomatoes, sliced olives, diced avocado, sour cream,
chopped cilantro and then cut into 4 slices.
Stir in the
cilantro, and serve
as is or garnished with more
chopped cilantro.
Instead of treating
cilantro as a garnish, I added about 1/8 cup
chopped per serving.
Rinse and dry the
cilantro; remove any tough stems and
chop the leaves to make
as much
as you'd like for garnish (save the rest for another use).
Cilantro is used in the meat, the salad dressing and as a salad topping, so chop enough cilantro for all three parts at the sa
Cilantro is used in the meat, the salad dressing and
as a salad topping, so
chop enough
cilantro for all three parts at the sa
cilantro for all three parts at the same time.
These colorful latkes make a stunning presentation when served on a platter with toppings such
as sour cream, diced tomatoes,
chopped green onions,
chopped cilantro or parsley, thinly sliced avocado, whole or sliced olives, and hot sauce.
Serve
as a soup the first night, then later on that week, serve with steamed rice, hard boiled egg and maybe even a couple slices of avocado or some
chopped cilantro — if you're feeling fancy.
4 garlic cloves, halved 1 pound of greens, such
as Swiss chard, arugula, spinach 1 cup packed flat - leaf parsley leaves 1 cup packed mint leaves 1/2 cup packed
cilantro leaves 1/2 cup packed tarragon leaves 1/4 cup extra-virgin olive oil 1/4 cup black olives, such
as Nicoise, pitted and roughly
chopped 1/2 teaspoon ground cumin Pinch of cayenne Salt, to taste 1 tablespoon fresh lemon juice, plus more to taste
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.
Add the remaining minced red onion,
chopped cilantro, and
as much or
as little of the minced jalapeño
as you'd like.
1 3/4 cups dried chickpeas (or use 5 1/4 cups of canned chickpeas) 2 cloves garlic, lightly crushed 1 small onion, quartered 1 teaspoon ground coriander 1 tablespoon ground cumin 1 scant teaspoon cayenne, or to taste 1 cup
chopped parsley or
cilantro 1 teaspoon salt 1/2 teaspoon black pepper 1/2 teaspoon baking soda 1 tablespoon lemon juice Flour,
as needed Neutral oil, like grapeseed or corn, for frying Tahini sauce
Top with
chopped chives, diced avocado or fresh herbs such
as parsley or
cilantro (or simply enjoy it on its own).
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.
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
Stir in lime zest and
chopped cilantro, and serve immediately over toasted rice cakes garnished
as desired.
1 - 10 ounce can diced tomatoes & chiles 1 teaspoon olive oil 1 garlic clove, minced 1/4 teaspoon kosher salt plus more for serving 1/4 teaspoon black pepper plus more for serving 1/2 cup cooked beans (such
as black, pinto, kidney) 2 handfuls tortilla chips 1 large egg 1 tablespoon mined red onions 1 radish sliced 1 tablespoon
chopped cilantro plus whole leaves 1 tablespoon crumbled queso fresco