I love to serve these as an appetizer, but if serving as a meal serve with rice and
cilantro as a garnish.
Place the meat in the warmed tortillas, and add the avocados or guacamole and
cilantro as garnishes.
Make sure to use the cooked diced onion with
cilantro as a garnish.
Instead of treating
cilantro as a garnish, I added about 1/8 cup chopped per serving.
Not exact matches
Besides using Greek yogurt, I also slightly adapted the original recipe by leaving a few things out such
as fresh
cilantro and red chili peppers for
garnish.
Add some pretty
garnishes such
as cilantro, green onion, lime juice and colorful crunchy watermelon radishes!
• 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
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.
Later, I
garnished the soup with more
cilantro for a beautiful presentation
as well
as some more taste.
2 tablespoons vegetable or olive oil 1 teaspoon mustard seeds 1 teaspoon cumin seeds 1/2 teaspoon fenugreek seeds 1 red chile, such
as serrano, stem removed and minced 1 cucumber, peeled and cut into thin slices 2 tomatoes, sliced 1 onion, sliced into rings 1 1 - inch piece of ginger, peeled and finely minced 1/4 cup sour cream 1/4 cup unsweetened yogurt 1/2 teaspoon salt 1/4 cup
cilantro or mint leaves for
garnish
Serve
as is, or topped with
garnishes such
as shredded cheddar cheese, minced green onions, minced
cilantro, diced avocado, fresh salsa, and / or sour cream.
Serve with
garnishes such
as grated cheese, sour cream, raw bell peppers, green onions,
cilantro or avocado.
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.
If you're like me, you buy a bunch of
cilantro just to use a small amount
as a
garnish or to add to tacos or burritos.
With a
garnish of crunchy cashews and fresh
cilantro, you'll love this recipe not only for its well - balanced flavor, but its health - boosting benefits
as well!
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.
If you don't have
garnish ingredients such
as cilantro, lime, avocado, and tortilla chips or baked strips, the soup is good, but it won't be over-the-top amazing until you
garnish it.
Besides not serving the filling on ricecakes, which were
as yet uninvented when I was a kid, Mother didn't use the chipotle, cream cheese, spinach, or
cilantro garnish and you don't need to either.
I threw in a fairly generous handful of
cilantro in with the mix
as well
as extra on top for
garnish.
Optional
garnishes:
cilantro sprigs, lightly salted cashew halves, snipped chives or green onions; or small flour or corn tortillad and shredded cabbage if serving
as tacos
Ingredients: 1 head medium cauliflower, cut into florets 1 carrot, peeled, cut in half lengthwise and sliced 1/2 cup fresh or frozen green peas 1 bottle (11 oz / 312 g) Thai yellow curry sauce, such
as those from Trader Joe's or Thai Kitchen * Black pepper
Cilantro for
garnishing Cooked quinoa or brown rice (optional)
This soup is awesome
as - is straight from the pot, but you can also be generous with cheese,
cilantro, avocado, sour cream and green onions for
garnish.
Stir in
as much
cilantro as you'd like, and use some for
garnish.
Stir in the
cilantro, and serve
as is or
garnished with more chopped
cilantro.
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).
3 medium to large rutabagas, peeled and sliced lengthwise — * Other root vegetables or winter squash will substitute well 2 tablespoons extra-virgin olive oil Kosher salt Freshly ground black pepper 1 handful fresh
cilantro sprigs 1 lime, rind removed and very thinly sliced — optional,
as garnish
Is the
cilantro just a
garnish or is there some mixed in
as well?
Cilantro leaves, with their citrus overtones, are an ingredient in many South Asian meals
as a
garnish, also used frequently in Mexican cooking, particularly in salsa and guacamole,...
Serve avocado slices
as an accompaniment, and
garnish the plates or platter with additional sliced tomatoes and sprigs of
cilantro.
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.
Stir in lime zest and chopped
cilantro, and serve immediately over toasted rice cakes
garnished as desired.
1 pound 21 / 25 shrimp, peeled and deveined (10 shrimp per person) 2 tablespoons canola oil 2 tablespoons red curry paste, either commercial or homemade (recipe follows) 1 (13 1/2 - ounce) can unsweetened coconut milk 1 cup reduced sodium chicken or fish stock 2 cups sugar snap peas, stringed if necessary 1 fresh chile (such
as red jalapeno or serrano), thinly sliced on the diagonal 5 Thai (kaffir) lime leaves, center vein removed and cut into thin strips 2 tablespoons Thai fish sauce (Nam Pla; Tra Chang Gold Label is good) 1 tablespoon light brown sugar 1/2 teaspoon coarse kosher salt 5 Thai basil leaves, roughly chopped Lime wedges, for serving Steamed rice or cooked noodles, for serving 1/2 cup chopped
cilantro, for
garnish
1 large avocado, pit removed, 6 thin slices reserved for
garnish 1/4 cup finely minced onion, divided into 2 portions 1 medium tomato, chopped 4 eggs (2 eggs per omelette) 2 tablespoons chopped fresh
cilantro, divided into two portions 2 fresh, small hot chiles, such as serrano, stems and seeds, removed, minced, divided into 2 portions 2 tablespoons olive oil Cilantro leaves for
cilantro, divided into two portions 2 fresh, small hot chiles, such
as serrano, stems and seeds, removed, minced, divided into 2 portions 2 tablespoons olive oil
Cilantro leaves for
Cilantro leaves for
garnish
1/4 cup cooking oil 2 pounds cubed lamb or beef 2 onions, finely chopped 1 teaspoon each fresh garlic and ginger paste 4 tablespoons Durban Masala curry powder (or red curry powder) 2 large tomatoes, finely chopped 2 potatoes, peeled and cut into 1 / 2 - inch cubes 2 carrots, finely sliced 1 stick cinnamon 2 tablespoons apricot preserve 1 cup chicken broth 1 tablespoon vinegar Salt and black pepper to taste Fresh
cilantro for
garnish (
as desired)
As you can see from the glamour shots, I
garnished this particular bake with sliced avocado,
cilantro and extra salsa, BUT I have since experimented with different toppings, and I encourage you to do the same.
Ingredients 1 1/2 pound acorn squash 2 teaspoons mild - flavored oil such
as canola 1 can coconut milk (13.5 ounces or 1 3/4 cup) 2 teaspoons rasam powder (MTR or 777) 1 - 2 cups vegetable broth or water 1 1/2 tablespoons coconut oil 1/2 teaspoon black mustard seeds pinch of asafetida (hing) 1/2 teaspoon cumin seeds pinch of cinnamon powder 1 sprig of curry leaves 1/4 teaspoon turmeric powder 1 inch ginger, peeled & grated 1 - 2 Indian green chili peppers — can substitute Serrano chili pepper 1 - 2 teaspoons jaggery or brown sugar — optional juice of half a lemon mixed herbs such
as cilantro, parsley or basil, chopped for
garnish salt to taste plain yogurt, for serving
1/3 pound shrimp, peeled, deveined and cut into 1/2 inch pieces 1/3 pound sea scallops, thinly sliced crosswise 1/3 pound tilapia or snapper fillet, cut into 1/2 inch pieces 1/4 of a small red onion, sliced
as thinly
as possible into half moons 1 jalapeño, halved lengthwise, seeded and very thinly sliced Juice of 3 to 5 limes Juice of 1 lemon Freshly ground black pepper to taste 1/2 cup sweet potato, cut into 1/2 inch pieces and boiled until just tender 1/3 cup corn nuts Fresh
cilantro, for
garnish
6 shallots, peeled 1 2 - inch piece of ginger, peeled 3 small fresh red chiles, such
as serranos, stems removed 5 cloves garlic 1 2 - inch piece galangal, peeled 2 cups thick coconut milk, recipe here 1 tomato, peeled and chopped 1 smalled eggplant, peeled and diced 1 pound catfish, cut into large chunks 1/2 pound green beans, cut into 1 - inch sections 2 tablespoons minced
cilantro 1 teaspoon fish sauce (nam pla) Water or fish stock, if needed Cilantro leaf for garnish Nigella seeds for
cilantro 1 teaspoon fish sauce (nam pla) Water or fish stock, if needed
Cilantro leaf for garnish Nigella seeds for
Cilantro leaf for
garnish Nigella seeds for
garnish
Serve, passing the sour cream, hot sauce,
cilantro and scallions for guests to
garnish as they like.
Serve pork with tortillas, radishes, both salsas, pickled onions, and chopped
cilantro, encouraging guests to fill and
garnish tacos
as desired.
Prior to serving, top with your
cilantro red onion salad
as a
garnish.
Sounds delicious, I would use
cilantro instead of parsley in this soup
as garnish for people who loves
cilantro
Chop
as necessary to adapt your baby, and later serve with white rice, and
garnished with the
cilantro / coriander.
Chop
as necessary to suit your baby, then serve with white rice,
garnished with the coriander /
cilantro.
You can serve them on sliced cucumbers with a little slivered carrot and
cilantro garnish (
as shown), or add diced shallots to spice them up a little more.
As you can see from the glamour shots, I
garnished this particular bake with sliced avocado,
cilantro and extra salsa, BUT I have since experimented with different toppings, and I encourage you to do the same.
And I love how much
cilantro you used
as garnish.
The
cilantro and parsley are doing so well that if I wanted some «micro sprouts» (culinary term I keep hearing on Iron Chef) I could use them
as garnishes for my... ahem... lavish meals.