... Guacamole w
cilantro leaves on top?
Place
cilantro leaves on top along with the salt and chop everything all together until everything is minced.
Then sprinkle some crushed peanuts, remaining chile and
cilantro leaves on top.
Not exact matches
1 tablespoon unsalted butter 1 tablespoon olive oil 1 medium yellow onion, small dice 4 medium cloves garlic, thinly sliced 2 teaspoons ground cumin 1 (3 - inch) cinnamon stick Salt and freshly ground black pepper 1 pound butternut squash, large dice 3/4 pound red potatoes, large dice 2 cups low - sodium chicken or vegetable broth 2 cups cooked chickpeas, drained 1 (14 - ounce) can diced tomatoes, with juices Pinch saffron threads (optional) 1/2 preserved lemon, finely chopped 1 cup brined green olives (Aida recommended Cerignola) Steamed couscous, for serving (directions here and elsewhere
on the web) Fresh
cilantro leaves, roughly chopped, for garnish Toasted slivered almonds, for garnish Plain yogurt, for garnish Hot sauce of your choice (for serving)
I've been making various iterations of this salad for a few weeks now, and when I have them
on hand I also like to add thinly sliced scallions and sugar snaps and a handful of fresh
cilantro leaves.
To serve: Place meatballs
on romaine
leaves, top with fresh mint or
cilantro, diced scallions, and sriracha.
And bonus - it is also very rich in vitamin C providing protection against inflammatory arthritis And if you are going to be munching
on carrot sticks, slices of cucumber, celery,
leaves of all sorts - how about some
cilantro pesto?
To prepare your stir - fry: Put a large pan of water
on to boil • Peel and finely slice the ginger and garlic • Finely slice the chile • Slice the chicken into finger - sized strips and lightly season with salt and pepper • Cut the ends off your scallions and finely slice • Pick the
cilantro leaves and put to one side, and finely chop the
cilantro stalks • Halve the bok choy lengthways • If using the mushrooms, either tear into pieces or
leave whole
To serve your stir - fry: Use tongs to divide everything between two bowls or plates, or to lift
on to one large serving platter • Spoon any juices over the top and sprinkle with the rest of the scallions and the
cilantro leaves • Serve with lime wedges
I like to start with a thin layer of Baja Sauce
on a warmed tortilla followed by the roasted cauliflower adn onion, cabbage, grape tomato halves, fresh
cilantro leaves, a little more Baja Sauce, and a few roasted pumpkin seeds with a lime wedge
on the side for squeezing.
Items needed for 2 bowls: 1/4 small purple cabbage, thinly sliced 6 radishes, thinly sliced 1 carrot, julienned 1/3 cup snap peas, sliced
on a bias Handful of micro greens Handful of
cilantro and mint
leaves — 1 cup Della Rice Basmati and Wild rice, cook as directed — Za'atar roasted chickpeas — Lemon honey mint tahini sauce — 6 min eggs + dukkah spice mix
I made this last night and subed
cilantro for dill, asparagus for zucchini, lime for lemon,
left out the sesame seeds and served it cold with cajun BBQ shrimp and fresh corn
on the cob.
Plate your bowls by placing your noodles
on the bottom, add in your broth and top with fresh thai basil
leaves,
cilantro and other desired toppings!
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
1 tbsp cumin 1 - 2 tsp chili powder — I went
on the heavier side of the chili powder 2 garlic cloves, minced freshly ground salt & pepper 1/2 cup chopped fresh
cilantro — flat
leaf parsley can be subbed if you don't have fresh
cilantro on hand 1 avocado, diced Directions
This warming soup
leaves the pleasant tang of
cilantro and garlic chives
on the tongue.
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.
* 1 cup diced tomatoes (canned tomatoes that have been drained work great) * 1 cup finely chopped mango * 1 cup finely chopped red onion * 1 cup roughly chopped
cilantro leaves * 1 Tablespoon fresh lime juice * 1 small Jalapeno chile pepper, minced (seeded or partially seeded, depending
on heat preference) * 1/2 teaspoon salt
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
Ingredients Oil 8 skin -
on, bone - in chicken thighs Salt 1 large onion chopped 4 cloves garlic, minced 3 small carrots, finely diced 2 stalks celery, finely diced 1 red pepper, diced 1 green pepper, diced 1 jalapeño pepper, seeds removed, minced 1 1/2 teaspoons turmeric 2 teaspoons sweet paprika 1 teaspoon ground cumin 2 cups long - grain white rice 1/2 bunch kale, stem removed,
leaves cut into ribbons and rubbed with salt (I like lacinato, but use whatever you like) 1 cup frozen peas,
left to defrost
on the counter while you make the rest of the meal 2 tablespoons chopped
cilantro Juice of half a lemon, plus lemon wedges for garnish
We don't have
cilantro, avocado, or bay
leaves on hand, but I added in a 1/2 cup of frozen corn with the black beans and it turned out delicious and robust!
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.
- Black pepper to taste - 2 tablespoons sesame oil - 1/4 cup + 1 tablespoon brown sugar - 2 cups wild mushrooms
left whole / sliced depending
on size - or any other mushroom sliced - 4 packs Ramen noodles seasoning packets discarded - 4 soft boiled or fried eggs for serving - sliced jalapenos,
cilantro + green onions, for serving
Make your wraps by placing a bed of spinach
on each tortilla, topping with the potatoes, mango chutney, sliced red onion and a sprinkling of fresh
cilantro leaves.
I topped with fresh
cilantro leaves — if you wish or have them
on hand.
Layer the bean mixtures
on top, ending with layered avocado, queso fresco, and chopped
cilantro leaves.
Like
cilantro it has a distinctive flavor, but grows as a spear shaped
leaf with a strong central rib
on the underside.
Place 1 piece
on each of 8 plates; sprinkle evenly with tomato and
cilantro leaves, if desired.
Throw in the
cilantro and mint
leaves and blend just enough to
leave little bits that will burst with flavor when you chew
on them while drinking the smoothie.
Added a couple of bay
leaves, few splashes of Texas Pete hot sauce, then stirred in the bulgar,
cilantro, mild jalapeño slices after the quick release,
left covered
on warm for 20 mins, no need for flour, bulgar seems to thicken it perfectly.
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 *
DATE BBQ SAUCE INGREDIENTS 1/2 cup pitted Medjool dates 1/2 cup balsamic vinegar 2 tablespoons fresh lime juice (from 1 lime) 2 teaspoons gluten - free tamari 2 teaspoons tomato paste 1 teaspoon grainy mustard 1 teaspoon onion powder 1 teaspoon garlic powder sea salt & ground black pepper, to taste water to thin CREAMY AVOCADO
CILANTRO SAUCE INGREDIENTS 1 medium, ripe avocado 1/2 cup fresh cilantro 2 cloves of garlic 2 tablespoons tahini 1/4 cup fresh lime juice (from 2 limes) 1 small jalapeno, seeded & diced 1/2 cup filtered water sea salt & ground black pepper, to taste FOR THE TACOS 1 teaspoon heat - tolerant oil, such as avocado 1 shallot, fine dice 1 medium sweet potato (about 550 - 600 grams), peeled & grated on the large holes of a box grater sea salt & ground black pepper, to taste corn tortillas, warmed (or collard leaves, see headnote) 3 cups shredded cabbage Make the date BB
CILANTRO SAUCE INGREDIENTS 1 medium, ripe avocado 1/2 cup fresh
cilantro 2 cloves of garlic 2 tablespoons tahini 1/4 cup fresh lime juice (from 2 limes) 1 small jalapeno, seeded & diced 1/2 cup filtered water sea salt & ground black pepper, to taste FOR THE TACOS 1 teaspoon heat - tolerant oil, such as avocado 1 shallot, fine dice 1 medium sweet potato (about 550 - 600 grams), peeled & grated on the large holes of a box grater sea salt & ground black pepper, to taste corn tortillas, warmed (or collard leaves, see headnote) 3 cups shredded cabbage Make the date BB
cilantro 2 cloves of garlic 2 tablespoons tahini 1/4 cup fresh lime juice (from 2 limes) 1 small jalapeno, seeded & diced 1/2 cup filtered water sea salt & ground black pepper, to taste FOR THE TACOS 1 teaspoon heat - tolerant oil, such as avocado 1 shallot, fine dice 1 medium sweet potato (about 550 - 600 grams), peeled & grated
on the large holes of a box grater sea salt & ground black pepper, to taste corn tortillas, warmed (or collard
leaves, see headnote) 3 cups shredded cabbage Make the date BBQ sauce.
That wasn't working out here, so I neatly piled a couple spoonfuls of toppings
on my mushroom, with a pretty little
cilantro leaf, making it look as neat as I could.
ingredients SWEET POTATO CROQUETTES: vegetable oil (for frying) 1 1/2 cups all - purpose flour (divided, plus more for dusting) 4 eggs (divided) 1 cup panko breadcrumbs 2 cups leftover sweet potatoes (skins removed, mashed) 1 teaspoon chipotle powder 1 teaspoon hot paprika 1 teaspoon paprika 2 tablespoons olive oil 1/4 cup gruyere cheese (grated, plus more to garnish) 1 leftover turkey leg (meat removed from bone, minced) 1/4 cup leftover gravy Kosher salt and freshly ground black pepper (to taste) CRANBERRY GRAVY: 1/4 cup leftover cranberry sauce 1/4 cup leftover gravy TO GARNISH: 2 tablespoons scallions (sliced
on a bias) 2 tablespoons mint (
leaves only, sliced thinly) 2 tablespoons
cilantro (
leaves only)
Leave the cigars whole and serve lined up
on a platter with the
cilantro pesto dipping sauce.
I love the freshness of parsley... Unlike coriander /
cilantro that has the unmistakable taste of soap...: - s (and don't get me started
on rocket salad
leaves... or sage...)
2 teaspoons sunflower oil 1/2 teaspoon toasted sesame oil 1 tablespoon plus 2 teaspoons runny honey fine grain sea salt, to taste one small bunch of
cilantro (
leaves and stems), chopped 1/2 cup peanuts, toasted 1 bunch of scallions, shredded 2 cups finely shredded cabbage 1/2 cup mung bean sprouts 1/2 cup broccoli or pea sprouts 3 large stalks celery, thinly sliced
on diagonal 2 tablespoons shoyu or soy sauce 1 tablespoon (brown) rice vinegar toasted sesame seeds, black or white
Sprinkle some flat
leaf parsley or
cilantro on top.
2 lbs skinless, boneless chicken, preferably dark meat, cut into 2 - inch pieces 1/2 cup plain yogurt (not Greek) 3 cloves garlic, grated into paste
on a Microplane 1 (1 - inch) piece fresh ginger, finely chopped 2 teaspoons kosher salt 1 teaspoon ground turmeric 1/2 teaspoon freshly ground black pepper 1 teaspoon whole coriander 1 teaspoon whole fennel 2 tablespoons vegetable oil 1 medium onion, chopped 2 — 3 green chiles, seeded if desired 1 teaspoon garam masala 1/2 cup almond meal (or 1/2 cup cashews, that you will then need to grind into a paste with fennel, coriander, and
cilantro) 1/2 cup
cilantro leaves, finely chopped Ghee rice or chapati, for serving
I
left out of the scallions and may cut down
on the
cilantro next batch but definitely making this again!
Serve the dressing
on shrimp salad, chicken salad or mixed greens; add diced jicama and fresh
cilantro leaves to the salad for even more flavor.
One large head of organic cauliflower, washed and cut into bite - sized florets One pound or more of small red potatoes, skin
on — washed and quartered Spray coconut or olive oil Salt Olive oil 1 inch piece of fresh ginger, peeled and then grated 1 tablespoon of ground cumin 1/2 teaspoon of ground turmeric powder 1/4 teaspoon or less of ground cayenne 1/4 teaspoon of salt 1/4 cup of water Handful of fresh
cilantro leaves — washed and stems removed
Add a few crunchy, salty peanuts
on top and some fresh
cilantro, and you're
left with a slaw that's so full of flavor it becomes addicting.
Spread some of the olive oil mayo
on each slice, then begin at the bottom with sliced cucumber, two pieces of tempeh, a few jalapeño slices, a forkful of the fermented pickles, and a few fresh
cilantro leaves.
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
Add
cilantro stems (reserve
leaves for another use), shallot, and 1 — 2 Thai chiles, depending
on how hot you like it, and pulse until finely chopped.
Drain off some of the juice and arrange the fillets
on lettuce
leaves on 4 individual plates and garnish with the tomatoes and the
cilantro.
Turn the omelette onto a plate, garnish with avocado slices, a few
cilantro leaves, and serve with the chutney
on the side.
Ingredients: 1 tablespoon olive oil 1 (14 - ounce) package Hillshire Farm Smoked Sausage, sliced
on the diagonal, 1/2 - inch thick 1 pound grape tomatoes 1 (15 - ounce) can chickpeas (garbanzos), drained 1 clove garlic, minced 1/2 cup fresh
cilantro leaves Salt and freshly ground black pepper to taste 3 cups cooked couscous
To serve family style, serve the meat mixture in a bowl with
cilantro sprigs for garnish with the lettuce
leaves on a separate platter.