Sentences with phrase «cilantro because»

I garnished mine with some cilantro because I'm obsessed, but feel free to skip that part.

I love to use cilantro because it's my favorite herb ever, but if you hate it or want something closer to traditional pesto, use basil.

and let's just ride this tasty yummies train and talk about this roasted curry cauliflower with feta + cilantro because I love the idea of adding contrasting flavors + textures (cheese, fresh herbs) to simple roasted veggies.

I chose scallions and cilantro because they pack a lot of flavor and don't darken as they cook like mint, but you can use any of your favorite herbs.

I skipped the cilantro because I have the genetic «thing» that makes it taste like soap.

A few notes: if you loathe cilantro because your genetics cause you to taste soap vs. the delicious herb of my dreams, feel free to omit it OR swap in your favorite!

I am really sorry if you are one of those people who genetically hate cilantro because it tastes like soap.

It is nothing similar to the roasted cauliflower with red chile, lime and cilantro because of the cream and cheese but very tasty nonetheless.

Also, I only used about a tblsp of cilantro because I'm not really a fan of that herb.

He also left out the cilantro because he hates it and avocado.

I garnished mine with some cilantro because I'm obsessed, but feel free to skip that part.

I also subbed flat leaf parsley for cilantro because the store didn't have any and I am growing my own parsley and I omitted the avocado because I'm not a huge fan (though if I were making it for a crowd I would probably use it) Finally, I cut the recipe in half and in doing so I think I screwed up the «sauce» measurements because mine was a little on the dry side.

I used 2 cups cilantro because I hate parsley and it was heavenly!

I also bought the wrong kind of pumpkin seeds (duh) and used parsley instead of cilantro because it tastes like soap to me but it was still fabulous.

I cut back on the cilantro because my family doesn't really care for it.

Not exact matches

Then heated little oil in a nonstick pan and flavored it with garlic, later tossed in lots of colorful vegetables and fresh cilantro (because I love the fragrance of fresh cilantro), added protein rich black beans and finished it with a variety of seasonings.

The best part is because of the tangy cilantro and creamy avocado, you really won't even notice this fiber - rich fakeout isn't the real stuff.

FOR LAMB MEATBALLS (KEFTA) 2 slices firm white sandwich bread, torn into small pieces 1 small onion, finely chopped (about 1 cup) 1/4 cup loosely packed fresh parsley leaves 1/4 cup loosely packed fresh cilantro leaves (omitted, I just increased the parsley) 1 pound ground lamb 1 teaspoon salt 1/2 teaspoon ground allspice 1/2 teaspoon cayenne 1/4 teaspoon cinnamon 1/4 teaspoon black pepper 1/3 cup pine nuts, toasted and finely chopped (omitted because I forgot to buy them!)

I've done both, but boiling is a bit easier, because you literally just put all the ingredients into a pot (minus the cilantro and lime), cover them with water, bring it to a boil and cook until the skins on the tomatillos start to bust.

Asian Purple Cabbage Salad with a Creamy Cilantro Dressing (DF) This salad is great because it actually tastes better once the dressing has been on it for awhile and there's no wilting or soggy salad to be had.

I added a little tomato bouillon and salt to the quinoa / bean mix and eliminated the cilantro and green onions because we don't like them and it was so good.

I added extra cilantro on top because I LOVE cilantro!

So if you were to use say flat leaf parsely, it wouldn't be the same tasting sauce because cilantro and parsely are as different as apples and oranges.

I think that's because there's very little broccoli flavor to it — once you boil the snot out of the broccoli and add garlic, onions, jalapenos, lime juice, cilantro, cumin, and chili powder, somehow the broccoli just melts away, and all you're left with is something deliciously guacamole - like.

The reason I planted them is because I love pesto and without basil my next favorite herb for pesto is cilantro.

Next time I will also increase the quantity of cilantro, because I just really like cilantro.

Since the braising process takes so long, start early in the day and get ready for a big dinner, because I've also included clones here for Chipotle's pico de gallo, pinto beans, and delicious cilantro - lime rice to make your burritos complete.

I chose the larger of the 3 bowls to prepare it because the cilantro is a bit of a wild herb.

Well, and this sauce is pretty amazing because my hubby doesn't happen to agree with me on the whole cilantro thing so I like finding ways I can do cilantro on my individual plate.

I used flat - leaf Italian parsley and because parsley has a milder flavour than cilantro, I added a little extra lime juice and an extra pinch of salt.

I also used basil instead of cilantro or parsley, because I had it on hand.

I used cilantro instead of parsley just because that's what I had at home.

Because I am severely challenged in the cutting - cilantro - and - garlic department, I also tossed those in the food processor with the previous ingredients.

As if an easy patty wasn't enough we're topping it with avocado and a cilantro lime aioli because we can.

This is awesome because I have always noticed that my cilantro flowers and I wasn't sure what to do with it.

Margaret's only addition is, to me, essential because I tried it with and without: fresh basil or cilantro in keeping with the Thai flavor profile (not pictured below, as I added it later and LOVED it).

I don't normally see cilantro flowers because I find that they disappear really quickly in the Aussie heat, but they are just so pretty and delicate and a lovely way to top the salad.

I used a little mint and basil as well because I had some on hand and not the full amount of cilantro and parsley.

No Noodle Pad Thai 1 daikon radish or zucchini 4 medium carrots — peeled 4 cups mung bean sprouts 4 spring onions (scallions)-- finely chopped (I used chives here) 1 package firm tofu — cut in cubes 1 handfull cilantro leaves (I used basil because I had beautiful basil on hand) 2 tablespoons black or tan sesame seeds — toasted, plus extra for garnish 4 slices of lime — to serve

Unfortunately, I didn't get to make that much this summer because of the cilantro shortage that happened in July.

I added quinoa because I love that hummus / quinoa combination and because it's an excellent source of nutrition; and a spicy, tangy carrot slaw with cilantro to bring everything together.

It is also a favorite of mine because I do not like cilantro in salsa (and I know there are more of you out there).

Because I'm a cilantro lover.

I was drawn to this recipe because the salsa reminded me of the one we created to use in our fish taco recipe — mangoes, pineapple, cilantro, onion — and the coconut curry rice sounded awesome.

This one is a riff off one of my very favorite salads where thick slabs of avocado meet crispy - fried tortilla strips all tossed in a sharp lime - cilantro vinaigrette but this time I used tarragon and red wine vinegar instead of the cilantro and lime juice because....

As an aside, the only restaurants that prepared anything vegan were the two Indian establishments, and what they served was delicious: a tiny portion of lentil soup with one plump organic crouton and a cold chick pea and lentil dish topped with pineapple, mango, pomegranate seeds, cilantro, and a sauce they left off because it contained yogurt.

I make bunches of cilantro pesto every summer because I have no restraint when it comes to growing cilantro.

I love it with these chicken wings because its sweet enough, and cold enough to cool down the heat from the jalapeno in these wings, without being too sweet to forget about the cilantro.

Black beans, broken corn tortillas chips, cilantro and I marinated the chicken as well and because it is just much too cold tonight to grill I broiled it.

This version is less time - consuming than the original, because cilantro can be chopped up, stems and all, whereas parsley leaves need to be picked off the stems.