Sentences with phrase «cilantro stems»

For the Soup 10 cups water 16 ounces dried black beans 2 bay leaves 1 handful of cilantro stems, tied together with kitchen twine 4 cloves of garlic, roughly chopped 2 stalks of celery, chopped 1 large onion, chopped 2 medium carrots, chopped 1 chipotle chile in adobo, chopped, plus 1 tablespoon of the adobo sauce 1 teaspoon ground cumin 1/2 teaspoon coriander salt and pepper to taste

You may also include chopped cilantro stems, as well.

Or you can add a bundle of cilantro stems along with the bay, garlic and chile.

Add charcuterie, onion, cilantro stems, garlic, bay leaves, vegetables, coriander seeds, red pepper flakes, and shrimp shells (if using) and cook, stirring occasionally, until shells turn bright pink and vegetables are softened, about 5 minutes.

(To make: Combine a couple tablespoons each of fresh lime juice and fish sauce, a tablespoon of sugar, some grated garlic and ginger, minced red or green chile, and minced cilantro stems.)

Scatter Cotija cheese and chopped cilantro stems over.

3 tablespoons olive oil 4 cloves garlic, minced 4 tablespoons finely chopped cilantro stems and leaves 2 tablespoons lime juice 1 heaping teaspoon red chili flakes 1/2 teaspoon salt or more to taste

Pin It Serves 3 Ingredients: 1 1/2 s lb skin - on, deboned chicken thighs (click to learn how) Lime wedges, for garnishing Chopped cilantro, for garnishing Marinade: 3 tablespoons olive oil 4 cloves garlic, minced 4 tablespoons finely chopped cilantro stems and... Continue Reading →

Tangles of cilantro stems nest among the basil and mint leaves, ripe juicy strawberries mingle with toasty flaked coconut and it's all brought together with a sweet + savory citrus dressing.

You may also include chopped cilantro stems, as well.

Reduce heat to medium and cook shallots, cilantro stems, and finely chopped garlic in the same pot, stirring often and scraping up browned bits from the bottom, until shallots are golden, 5 — 7 minutes.

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.

Purée chiles, shallots, garlic, ginger, cilantro stems, coriander, turmeric, curry powder, and 2 Tbsp.

Cilantro stems get in the act in this recipe; they're pureed with the leaves, jalapeños, garlic, fish sauce, and sesame oil to make a flavorful coating for grilled chicken.

Her favorite is a combination of cilantro stems, fish sauce, oil, brown sugar and freshly cracked black pepper.

Meanwhile, add garlic cloves, cilantro stems, green chilies, and chipotle peppers to a small food processor (see tip at bottom).

Add cilantro stems, chili powder, oregano, and cumin; cook 2 minutes, stirring constantly.

In a food processor, process together the shallot, garlic, ginger, and cilantro stems until a paste forms.

Add cilantro stems, curry paste, curry powder, and turmeric; cook 1 minute.

It did take me about 25 minutes to make the dish but I bought chopped tomato and onions, I defrosted rotesserie chicken which I had already shredded and used scissors to cut my cilantro stems from the bottom of a full bunch of cilantro which my husband had prewashed earlier.

Remove leaves from cilantro stems.

Add garlic, cilantro stems, and coriander and cook, stirring, until fragrant, about 2 minutes.

For this one, I loved Whole Living's idea to use cilantro stems — something that's usually tossed.

In a bowl, mix the cucumber, halved lychees, cilantro stems, and chile.

I also forgot to remove the cilantro stems but they blended fine with the immersion blender!

In the June issue this recipe calls for 3 Tbs chopped cilantro stems and the 1 Tbs coriander.

Remove and discard the cilantro stems.

Mix cilantro stems, chile, garlic, oil, tomato paste, paprika, red pepper flakes, honey, allspice, and 1 tablespoon vinegar in a small bowl.

Sometimes I will even just simmer some thai curry paste, coconut milk, broth and chopped cilantro stems, then throw in a handful of noodles, chop some additional cilantro and scallion over top and make really fast «laksa».

Cook for a few minutes until very fragrant, and then add the beer, green chiles, 2 cans of tomatoes, and cilantro stems.

I also added cilantro stems to my paste:)

3 oz dried ancho chiles, stemmed, seeded, coarsely torn 6 ounces beef bacon, diced 1 large vidalia onion (1 lb), diced 4 lb beef brisket, fat trimmed, cut into 2 inch cubes and seasoned with salt and pepper 6 large garlic cloves 3 - 4 canned chipotle chilies in adobo (& 1 tbsp juice) 2 tbsp chili powder 1 tbsp ground cumin 1 tsp dried oregano 1 tsp ground coriander 2 tsp salt 1 12oz bottle Mexican beer 1 7 - ounce can diced roasted green chiles 3 10oz cans fire - roasted diced tomatoes with chipotle 1/2 cup finely chopped fresh cilantro stems 4 cups seeded peeled pumpkin (from 3 1/2 pound pumpkin), cut into 1 1/2 inch chunks

Have you ever wonder what to do with all those cilantro stems?

Combine garlic, ginger, thick cilantro stems, and half of the chili in the bowl of a mortar and pestle (see note).

I made this tonite with the Creamy Shrimp with Cilantro Stems.

I was so proud of this and am trying to think how I can make the rice and Creamy Cilantro Stems sauce for my vegetarian, Indian, neighbor and think I might try it with veggie broth, and replace the shrimp with diced paneer.

And as I mentioned before, this was killer with the Creamy Shrimp with Cilantro Stems.

* Have leftover cilantro stems?

This Cilantro Stem Pesto is one of my favorite dips for entertaining.

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

1 can of Garbanzo Beans, drained, with 2 TBSP liquid reserved 1 small, ripe avocado 2 peeled garlic cloves 2 TBSP lemon juice 3 TBSP water 1 big bunch of washed and dried cilantro, stems mostly chopped off Salt and Pepper to taste (Add Cayenne if you're feeling spunky!)

1 garlic clove juice of one lime 1 small jalapeno, seeded and stemmed 1 small bunch basil 1 small bunch cilantro, some saved for garnish 1 cup good quality mayonnaise 1/2 tsp.

* 1 cup cilantro leaves and stems, plus extra leaves for garnish * 1 onion, chopped * 2 jalapenos * 1-3/4 cups chicken or vegetable broth plus 2 Tablespoons, divided * 2 Tablespoons olive oil * 1-1/2 cups long grain white rice * 2 cloves garlic * 1 teaspoon salt

For the salad - 3/4 cup quinoa 1 mango, cut into 1/2 in cubes 1/4 cup roughly chopped cilantro 1 large avocado, cut into 1/2 inch cubes (note, don't cut avocado until right before use) 1 bunch kale (can sub other greens if you prefer), big stems discarded and thinly sliced 1/4 cup toasted sunflower seeds

1 cup dried white beans 2 tablespoons vegetable oil 2 pounds lamb stew meat or boneless leg of lamb cubed into 1 - inch pieces (fat and sinew removed) 1 large onion, chopped 1 green bell pepper, stemmed, seeded, and chopped 2 jalapeños, stemmed and chopped, seeds removed if you'd like it less spicy 4 cloves garlic, minced 2 teaspoons ground cumin 1 teaspoon ground coriander 1 teaspoon dried oregano 2 cups tomatillo salsa, homemade (link: http://www.holajalapeno.com/2013/11/charred-tomatillo-salsa-giveaway.html) or store - bought green enchilada sauce Chopped cilantro, for garnish

4 tbl of fresh lime juice 1/2 tsp salt 1/2 c or so of good olive oil 1 c of fresh cilantro leaves 1 jalapeño, stem removed

5 - 6 medium vine - ripened tomatoes (about 1-1/4 pounds) 2 garlic cloves 1 jalapeno, stemmed and deseeded 1 dried chile de arbol, stemmed and crushed 1 tablespoon fresh lime juice 1-1/2 teaspoons kosher salt 1/4 teaspoon black pepper 1 tablespoon olive oil 2 tablespoons chopped cilantro 1/3 cup finely chopped red onion

Remove the pot from heat, and add in 2 cups of chopped cilantro, stems and all.

1 small bunch cilantro (about 1 1/2 ounces; 45g), thick stems reserved separately from leaves and tender small stems