1/2 small green cabbage, finely shredded 1 cup snow peas, washed and chopped 1 bunch of green onions, washed and chopped 1/2 cup sunflower seeds, option to lightly toast them for added crunch 1/2 cup of flaked almonds, option to lightly toast them for added crunch 1/2
cup cilantro chopped, optional
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
Creamy Apple - Anise Soup 2
cups almond milk 1 fennel bulb — roughly
chopped 1 large apple (any kind)-- cored and roughly
chopped, reserve 1/4 for garnish 1 handful fresh
cilantro leaves 1/2 small chili pepper — seeded 1/2 teaspoon ground coriander freshly ground black pepper and salt to taste
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 tablespoon oil (butter / lard / coconut oil) 1 medium onion, finely
chopped (I use a mini-prep food processor) 1 clove garlic, minced 1 pound ground beef or bison or lamb 1 1/2 teaspoons paprika 1 teaspoon cumin 3/4 teaspoon cinnamon 1/4
cup chopped kalamata olives (about 10 - 12) 1/4
cup golden raisins 1 teaspoon sea salt Scant 1/4 teaspoon black pepper 2 - 3 tablespoons
chopped cilantro 1 teaspoon lemon zest
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)
fresh
cilantro,
chopped 1
cup brown lentils (I used canned, rinsed) 1.5
cups baby spinach 1⁄4 Tsp.
2 15 - ounce cans black beans, rinsed, drained 1
cup 1 / 3 - inch diced peeled jicama 1
cup 1 / 3 - inch diced tomato 1/3
cup thinly sliced green onions 1/3
cup chopped fresh
cilantro
1 small head cauliflower 1/2
cup cilantro, finely
chopped (plus extra for serving) 1/2 lime, juiced Salt, to taste
1 can of roasted, diced tomatoes 1 fresh tomato, diced 3 cloves of garlic 1/2 white onion 1 fresh jalapeno pepper 1/2
cup chopped cilantro 1 teaspoon salt
1
cup uncooked rice or quinoa 1/2 bunch
cilantro, finely
chopped, parsley if you prefer 4
cups shredded kale (massaged in olive oil and sea salt), Cabbage or romaine lettuce
* 2
cups uncooked quinoa, soaked for 2 - 3 hours (optional) and then rinsed thoroughly in a fine - mesh strainer * 4
cups water * 2
cups fresh corn (cut from from approximately 2 ears) or organic frozen corn * 1 very small red onion, diced * juice of 2 plump limes * two 15 - ounce cans (or one 28 - ounce can) of organic black beans, drained and rinsed (or soak and then cook an equivalent amount of dried beans) * 2 tablespoons minced jalapeño chile, or to taste * 1 ripe avocado, diced * 1 large bell pepper (I used a red one), diced * 1 bunch fresh
cilantro,
chopped * 6 tablespoons avocado oil or extra-virgin olive oil * Coarse sea salt and finely ground black pepper
Spicy Mexican Burgers 1 pound ground beef 1 teaspoon cumin 1 tablespoon chili powder 1/4
cup chopped cilantro 4 slices Pepperjack cheese sliced red onion jalapeno peppers sliced avocado 4 hamburger rolls
Add in the flesh from the 2 avocados, 1/2 red onion (
chopped), 2 serrano chiles (
chopped), 2 garlic cloves, 1/4
cup chopped cilantro, the juice from 1 lime, and 1 teaspoon of salt.
-2 medium beets, peeled and cut into paper thin slices -1 small red onion, thinly sliced -3 tbsp sherry or red wine vinegar -1 / 4
cup olive oil, plus extra to finish -1 tsp sugar -1 - 3 tsp chili sauce or Tabasco -2 medium avocados, pitted and thinly sliced - micro greens, about a
cup - mint and
cilantro, about 1/4
cup of each roughly
chopped -1
cup fresh or frozen peas, quickly blanched and refreshed - salt and black pepper to season
• 1 can chick peas (no salt added) • 1/2
cup Yellowbird Serrano Sauce • 1/4
cup tahini • pinch of salt • juice from one small lemon • 2 tablespoons olive oil + extra for garnish •
chopped cilantro for garnish •
chopped green serrano for garnish
If using carrots without tops, substitute 1
cup chopped fresh
cilantro, parsley, or dill for the
chopped carrot tops.
2 medium English cucumbers, sliced 3/4
cup thinly sliced red onion 1/4
cup chopped cilantro (or mint) 1/4
cup rice vinegar 1 1/2 Tbsp.
In a medium bowl, stir together cooked millet, cooked black beans, 1/2
cup grated cheese, and handful of
chopped cilantro.
Red Lentil Dahl soup 1
cup cooked rice 1
cup chopped spinach 3 sprigs fresh
cilantro 1 squeeze lemon juice Directions: Add 1
cup of cooked rice to one container of Red Lentil Dahl in a saucepan, and heat to desired temperature.
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!)
12 small or 8 medium tomatillos, husked, rinsed and quartered 1 large garlic clove, peeled and quartered 1/2 jalapeno (you can remove the seeds or not) 1/3
cup cilantro, roughly
chopped 2 Tablespoons
chopped onion 1/2 teaspoon Kosher salt 1 lime, juiced 1 Tablespoon water, or more if needed
MAKES 4 - 6 tacos INGREDIENTS for the tangy cashew cream: 1/2
cup of cashews, soaked for a min of 2 hours 1/4
cup of water 1 tablespoon of white wine vinegar 3 green onions, white parts only (green parts reserve for garnish) 1/2 teaspoon of kosher salt 1 head of broccoli,
chopped into florets 1/2
cup of garbanzo bean flour 1/2
cup of water 1 teaspoon of garlic powder 1/2 teaspoon of kosher salt 1 teaspoon + of TABASCO chipotle, original red, or reserve about 1/3
cup of sunflower oil (or another neutral high - heat oil) for the tacos: 4 - 6 tortillas OR 8 - 12 bibb lettuce leaves 1 avocado, sliced some thinly sliced red chilies (optional) a few dashes of TABASCO (of your choice, optional) a handful of
cilantro,
chopped the green part of the green onion, reserved from the cashew cream METHOD Make the cashew cream:
1 1/2 pounds carrots, peeled and sliced 2 tablespoons coconut oil 1 tablespoon tahin 1 large red onion, thinly sliced 2 cloves of garlic, minced 2 tablespoons grated fresh ginger 3
cups reduced - sodium vegetable broth 1 teaspoon ground coriander 1 teaspoon ground cumin 1 teaspoon cinnamon salt and pepper, to taste 2 teaspoons fresh lime juice crushed red pepper, to taste
chopped fresh
cilantro
1
cup brown rice, soaked rinsed 2 1/2
cups vegetable broth 3 shallots or 1/2 yellow onion,
chopped 1 carrot —
chopped 1 - 2
cups diced free range, wild chicken (optional) 2 tablespoons avocado oil 2 garlic cloves 1 1/2 teaspoons sea salt 1 teaspoon turmeric 1/2 teaspoon cumin 1 - 2 sprigs
cilantro —
chopped
Ingredients (Serves 4) 2 poblano peppers, cut in half lengthwise and seeds removed 1 can lump crab meat, drained 1
cup of my famous corn salsa (or store bought corn salsa) 1/2
cup chopped cilantro 1 clove garlic, minced 2
cups cooked yellow rice 2 oz shredded cheddar cheese 2 oz shredded pepper jack cheese 4 oz pepper jack cheese, sliced
-LSB-...] peppers, cut in half lengthwise and seeds removed 1 can lump crab meat, drained 1
cup of my famous corn salsa (or store bought corn salsa) 1/2
cup chopped cilantro 1 clove garlic, minced 2
cups cooked yellow -LSB-...]
* 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
Stir briefly, add 1/4
cup finely
chopped Culantro (also never found) or substitute
Cilantro.
For the salad: 2 pounds chicken, cooked and diced into bite - sized pieces 2
cups red seedless grapes 1/2
cup cashews,
chopped 1
cup red onion,
chopped 1
cup radishes,
chopped 2 tablespoons curry powder salt & pepper, to taste cayenne pepper, to taste 1
cup mayonnaise 1 tablespoon hot mustard 1/2
cup cilantro,
chopped 2 tablespoons of water
2 tortillas (your choice: wheat, brown rice, flour) 1/2
cup hummus 3 tablespoons whole grain mustard 1
cup spinach or your favorite greens 1/3 of an English cucumber, sliced lengthwise 1 avocado, halved and sliced 1/2
cup shredded carrots 1/4
cup feta cheese 2 tablespoons
cilantro, rough
chopped
Corn and Black Bean Salsa Ingredients (or you can use store bought) 16 oz fresh corn on the cob (or a can of corn) 1 can of black beans rinsed or 1
cup dry beans, soaked overnight then cooked 3 roma tomatoes
chopped 1/2 red onion,
chopped 1/2 fresh jalapeno pepper finely
chopped 3 cloves garlic, finely
chopped Juice from 2 fresh limes Whole bunch of
chopped fresh
cilantro A dash of your favorite hot sauce (I use Chalula)
1 sweet potato, very thinly sliced 1 teaspoon Olive Oil Dash of cayenne pepper Dash of chili powder 3 mini sweet red and / or orange peppers, sliced 1/4 white onion, sliced 3 tablespoons store - bought salsa 1/4
cup canned black beans, drained and rinsed 2 tablespoons finely
chopped jalapenos 1/3 avocado, cubed 1 teaspoon
chopped fresh
cilantro
11/2
cups quinoa (rinsed, toasted and cooked like rice with 3
cups of water) 1/2
cup chopped cilantro 1/2
cup chopped flat leaf parsley 2 green onions thinly sliced 1/4
cup chopped fresh mint 1/3
cup of slivered almonds 1/3
cup of roasted pumpkin seeds 2 ripes apricots diced 1/3
cup raisins or cranberries 1/2 tsp salt
Slaw 1/2 head green cabbage, thinly sliced 1/2 head raddichio, thinly sliced 3 - 4 carrots, shredded 1 handful of arugula, thinly sliced 1 handful mixed herbs, thinly sliced, mint, basil, parsley, chives, and / or
cilantro 1/2
cup pomegranante seeds or dried cranberries 1/2
cup chopped pistachios ginger - cumin dressing (recipe follows)
chopped fresh
cilantro 1/3
cup seeded and diced tomatoes juice of half a lime salt and pepper
1 pound dried black beans 8
cups water 2 Tbsp olive oil 6 slices of good - quality bacon,
chopped into 1 inch pieces 1 1/2 cups chopped onion 1 1/2 cups chopped green bell pepper 4 cloves garlic, minced Olive oil for sautéing 1 Tbsp Sazon completa 1 Tbsp ground cumin 2 bay leaf 1/2 cup dry cooking wine 2 Tbsp white wine vinegar Chopped cilantro for garnish Salt & pepper to taste 1/2 tsp baki
chopped into 1 inch pieces 1 1/2
cups chopped onion 1 1/2 cups chopped green bell pepper 4 cloves garlic, minced Olive oil for sautéing 1 Tbsp Sazon completa 1 Tbsp ground cumin 2 bay leaf 1/2 cup dry cooking wine 2 Tbsp white wine vinegar Chopped cilantro for garnish Salt & pepper to taste 1/2 tsp baki
chopped onion 1 1/2
cups chopped green bell pepper 4 cloves garlic, minced Olive oil for sautéing 1 Tbsp Sazon completa 1 Tbsp ground cumin 2 bay leaf 1/2 cup dry cooking wine 2 Tbsp white wine vinegar Chopped cilantro for garnish Salt & pepper to taste 1/2 tsp baki
chopped green bell pepper 4 cloves garlic, minced Olive oil for sautéing 1 Tbsp Sazon completa 1 Tbsp ground cumin 2 bay leaf 1/2
cup dry cooking wine 2 Tbsp white wine vinegar
Chopped cilantro for garnish Salt & pepper to taste 1/2 tsp baki
Chopped cilantro for garnish Salt & pepper to taste 1/2 tsp baking soda
1 clove garlic, peeled 1 medium jalapeno (or serrano) chile, deseeded and
chopped 1/2 teaspoon fine grain sea salt, plus more to taste 1 tablespoons sunflower oil 1 small bunch of scallions, thinly sliced (~ 8 scallions) 1/2
cup finely
chopped cilantro 1 14 - ounce can of coconut milk (full fat) 3 tablespoons freshly squeezed lemon juice, plus more to taste
ground cumin 1/4
cup all - purpose flour 2
cups homemade or store - bought low - sodium chicken broth fresh
cilantro,
chopped (to taste) 1 3 lb.
* 6 medium onions * 2 tablespoons olive oil * 1 fat clove garlic, peeled and minced * 1/4
cup finely
chopped red pepper * 1
cup quinoa (I used black quinoa), rinsed thoroughly in a fine mesh strainer * 1 1/2
cups water * 2 heaping tablespoons tomato paste * 1/4
cup raisins * 1/4
cup chopped cilantro (or more to taste), plus more for garnish * 1 teaspoon curry powder, or to taste * pinch or two of cayenne pepper, or to taste
olive oil Salt One 15 - ounce can chickpeas, drained and rinsed 1/4 of a medium red onion, finely
chopped 1/4
cup coarsely
chopped cilantro leaves
toast 2 avocados 1/4 teaspoon salt 1/4 teaspoon pepper 1/2 lime, sliced into wedges 4 slices whole grain, thick - sliced seedy bread, toasted 1/3
cup crumbled queso fresco cheese 2 tablespoons finely
chopped fresh
cilantro pinch of smoked paprika
Stir in 1/4
cup chopped cilantro and corn kernels.
YOU»LL NEED: 2 Tbsp low - fat sour cream; 1/2 tsp hot sauce or 1 Tbsp
chopped pickled jalapeños; 1/4
cup black beans, drained and rinsed; 1/2
cup grated zucchini; 1/2
cup frozen corn, thawed; 1/3
cup diced tomato; 2 Tbsp shredded Cheddar or Jack cheese; 1/4
cup cilantro leaves; 1 lime wedge.
Shredded meat from 2 cooked chicken legs 6 leaves Bibb lettuce 1/2 seedless cucumber,
chopped 1 mango, pitted, peeled and diced 1/2
cup seedless grapes 3 scallions, thinly sliced 1/2
cup chopped fresh
cilantro 2 ounces Cabot Sharp Cheddar, grated (about 1/2
cup)
Ingredients: 1 tablespoon olive oil 1/2 pound (26/30 count) fresh shrimp, peeled, deveined 1 teaspoon minced garlic, about 1 large 1-1/2
cups tomato juice 1/2
cup V - 8 ® juice (regular or low - sodium) 2 tablespoons red wine vinegar 1 teaspoon Worcestershire sauce Generous dash of hot sauce 1/2
cup peeled, seeded, and
chopped cucumber 1/4
cup finely
chopped red onion 2 tablespoons
chopped fresh
cilantro 2 teaspoons drained capers 1 jalapeño pepper, minced (remove seeds for mild heat) 1
cup seeded,
chopped red tomatoes 1
cup seeded,
chopped yellow tomatoes (or yellow bell pepper) Pinch sugar Salt and freshly ground black pepper 1 avocado, peeled and
chopped 1 lime, cut crosswise into 1 / 4 - inch wheels for garnish
* 2 pounds duck legs (~ 4 duck legs) * leaves from large bunch
cilantro * 2
cups water * 1 Tablespoon olive or vegetable oil * 4 cloves garlic, minced * 1 large or 2 small onions,
chopped * 2 red bell peppers (or rough equivalent in mini bell peppers), seeded and sliced * 1 teaspoon cumin * 2-1/2 +
cups chicken or vegetable broth * 1 red or green Jalapeno pepper * 1/4
cup Pisco * 2
cups frozen peas * 3
cups long grain rice * salt and pepper to taste
2 cans black - eyed peas, drained and rinsed 1 large tomato, diced 1/2 large red onion, diced 1 small or 1/2 large red, yellow, or orange bell pepper, diced 1 jalapeno, diced 4 green onions, sliced 1/3
cup cilantro,
chopped 1/4
cup rice wine vinegar (unseasoned) 2 Tbsp.
salt 1/2
cup fresh
cilantro,
chopped 1/2 lime, juiced
This the glue for the spinach 1
cup of plain yougurt — strained through cheesecloth — or you can use greek yougurt which is thicker lemon zest — 1 tsp lemon juice of 1 lemon
cilantro chopped finely salt and pepper