Sentences with phrase «cup cilantro roughly»

2 ripe avocados halved, pitted, peeled and diced 1/4 cup white onion chopped 1/3 cup cilantro roughly chopped 2 Tbsp.

Not exact matches

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

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)

-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

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

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 of cannellini beans (soaked, cooked + drain, or organic, low sodium canned) 1 cup of cooked quinoa 1 shallot, minced 2 garlic cloves, minced 1 green onion, green parts only, minced a handful of cilantro, roughly chopped 1/4 teaspoon of garlic powder a pinch or two of cayenne 1/2 teaspoon of chili powder 2 teaspoons of tamari (or low sodium soy sauce, if you prefer) 1/4 teaspoon of salt fresh ground pepper 1/2 teaspoon of baking powder 2 eggs, lightly beaten

Ingredients: 3 tablespoons extra virgin olive oil 1/2 sweet onion, diced 2 garlic cloves, minced 1 (4 ounce) can diced green chiles, drained 2 1/2 cups prepared salsa 2 tablespoons adobo sauce (optional) 1 1/2 cup low sodium chicken broth 14 - 15 ounces yellow corn tortilla chips 3 - 5 eggs salt and pepper to taste garnishes: 1/2 cup queso fresco, crumbled 1 - 2 radishes, thinly sliced 1/2 bunch cilantro leaves, roughly chopped hot sauce

2 15oz cans low sodium black beans, drained and rinsed 1/2 medium red onion, roughly chopped (the other half is going on the burgers so slice in half so you get the rings) 2 garlic cloves, minced 2 tablespoons minced fresh cilantro 1 tablespoon minced fresh parsley 1 large egg 1 teaspoon kosher salt 1/2 teaspoon fresh ground black pepper 1/2 teaspoon ground cumin 1/2 teaspoon hot smoked paprika 1/2 cup plain breadcrumbs vegetable oil for grilling

1 medium onion, finely chopped 1 tablespoons vegetable oil 1 tablespoon finely chopped peeled fresh ginger 3 garlic cloves, finely chopped 1 teaspoon ground cumin 1/2 teaspoon ground coriander 1 teaspoon turmeric 1 teaspoon salt 1 jalapeño or serrano chile, finely chopped, including seeds (Note: if I made this again I would up it to 2 jalapenos) 2 cups low sodium vegetable broth 1 1/2 cups dried red lentils (10 oz) 1 (13 - to 14 - oz) can unsweetened coconut milk 1 14 oz can no salt added diced tomatoes 3 cups packed dark green leafy greens, like kale or spinach, roughly chopped 1 cup loosely packed fresh cilantro sprigs Juice from 1 - 2 limes Roasted cauliflower (see recipe below) Optional Accompaniments: brown rice or whole wheat naan

Also add one cup of shredded monterrey jack cheese and about 1/4 bunch of fresh cilantro, roughly chopped.

1 poblano chile 1/2 pound fresh tomatillos, husks removed 2 serrano chiles, stemmed, quartered, and deseeded 1/2 medium yellow onion, roughly chopped 4 garlic cloves, chopped 1 cup roughly chopped fresh cilantro, plus more for serving 1/2 cup roughly chopped fresh parsley 1 ounce baby spinach leaves (about 1 cup) 1 teaspoon ground cumin 1 teaspoon dried oregano 1/4 teaspoon ground allspice 6 cups vegetable broth 1 - 29 ounce can hominy, rinsed and drained 1 - 15 ounce can black beans, rinsed and drained 2 tablespoons fresh lime juice Coarse salt Grated Monterey Jack cheese, shredded purple cabbage and crumbled tortilla chips for serving

1/2 teaspoon turmeric 3/4 teaspoon cinnamon 1/2 teaspoon ginger 1/2 teaspoon garlic powder 1 teaspoon cumin 1 teaspoon paprika pinch of salt 1 1/2 tablespoons olive oil 4 gluten free tortillas 2 sweet potato, peeled and cut into small cubes 1 can chickpeas 1 cup spinach, washed and roughly chopped 1/4 cup fat free Greek Yogurt 1 lime 1/2 cup diced tomatoes 1/4 cup chopped cilantro

I used pink beans) 1/4 of an avocado, sliced 1/4 cup of cilantro, trimmed & roughly chopped 1/4 cup of cashews

1 tablespoon olive oil 1/4 cup white onion, finely diced 1 large jalapeno, seeds and stem removed; finely diced 12 oz white American cheese, shredded 4 oz Monterrey Jack cheese, shredded (don't use pre-shredded) 1/2 to 1 cup cream, half - and - half, or whole milk 1 — 2 roma tomatoes, seeds removed and diced 1 small bunch cilantro, roughly chopped

3 to 4 cups shredded cooked chicken 4 cups finely shredded cabbage 1/2 cup roughly chopped cilantro leaves 1/2 cup mint leaves 1 cup mung bean sprouts 1 small red onion, halved and thinly sliced 1 green bell pepper, finely sliced in short strips 1 long red chilli, finely sliced (optional) 1 cup plain yogurt 1/2 cup Byron Bay Chilli Co..

ingredients THAI FRIED SHRIMP CAKES WITH SWEET CHILI SAUCE 2 pounds shrimp (peeled, deveined, tails removed, roughly chopped into chunks, chilled) 4 cloves garlic (peeled, minced) 1 teaspoon Kosher salt 1 teaspoon freshly black ground pepper 1 and 1/2 teaspoons baking powder 1/4 cup cilantro leaves and stems (finely chopped) 2 scallions (root ends trimmed, finely sliced) 3 cups panko breadcrumbs vegetable oil (for frying) store - bought sweet chili sauce (to serve) 1 lime (cut into wedges, to serve)

ingredients CASHEW CHICKEN AND BOK CHOY 1 tablespoon olive oil 1 pound chicken thighs (boneless, skinless, thinly sliced) 2 heads baby bok choy (thinly sliced) 3 cloves garlic (peeled, sliced) 1/2 teaspoon chili flakes 1/3 cup roasted cashews (roughly chopped) 1/4 cup cilantro (stemmed, chopped) 1/4 cup water 1 tablespoon soy sauce or tamari 1 teaspoon Sriracha Kosher salt and ground black pepper (to taste)

* 2 Tablespoons oil * 1-1/2 Tablespoons finely chopped garlic * 1 small head cauliflower, cut into small florets * 3 Tablespoons fish sauce * 3 Tablespoons water * 1/2 teaspoon coarsely ground black pepper * 1/4 cup green onions, cut into 3 / 4 - inch pieces * 1/4 cup roughly chopped cilantro

* 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 FLANK STEAK WITH CRUNCHY CABBAGE 2 tablespoons olive oil 1 1/2 pound skirt or flank steak 1 1/2 cups red onion (peeled, thinly sliced) 2 medium carrots (peeled and julienned) 1 jalapeño or Serrano chili (seeded and sliced) 3 cloves garlic (peeled, minced) 4 cups shredded green cabbage 2 cups shredded red cabbage 1/2 cup low sodium beef broth 1 lime (juiced and zest) mint (roughly chopped to garnish) cilantro (roughly chopped to garnish) Kosher salt and freshly ground black pepper (to taste)

Tomatillo Salsa: Ingredients --- One pound tomatillos — 1/2 red onion, roughly chopped — 6 garlic cloves, peeled but left whole — 2 large jalapenos, stems cut off — 2 tablespoons olive oil — 1/4 cup fresh lime juice — 1.5 tablespoons honey — 1/4 cup cilantro leaves (I used a little less) Directions: 1.

Ingredients - 2 tablespoons coconut oil - 1 red bell pepper chopped - 4 cloves of garlic, minced - 4 cups butternut squash peeled + cubed - 1 teaspoon spicy curry powder - 1 teaspoon smoked paprika - 1/2 teaspoon cumin - 1/2 teaspoon cinnamon - 1/2 teaspoon cayenne pepper - 1 (14 ounce) can coconut milk - 2 cups veggie broth - salt and pepper to taste - 4 ounces goat cheese softened + more for topping - roughly chopped cilantro for topping - pomegranate seeds for topping

1 shallot, roughly chopped 1 garlic clove 1 cup cilantro leaves (plus more for garnish) 2 tablespoons olive oil 1/2 lemon, juiced zest of 1 lemon 1/2 teaspoon salt 1/4 teaspoon cumin Dash cayenne or 1/4 teaspoon harissa 6 lamb rib chops (about 1 1/2 pound total), trimmed

package of tofu, cubed, lightly tossed in melted coconut oil and baked 15 minutes 1 large carrot, thinly sliced 1 cup of snap peas, trimmed 1 medium zucchini, thinly sliced 1 red pepper, roughly chopped 1 medium tomato, roughly choppd a generous handful of cilantro, roughly chopped

1 cup cooked quinoa *, any colour 1/4 cup toasted almonds, roughly chopped a handful each of fresh mint leaves, flat leaf parsley, coriander (cilantro), roughly torn

What's in it: — 1 can chickpeas, rinsed, drained and dried well (* you can also soak 1 cup of dried chickpeas in water overnight)-- 2 cups cubed butternut squash — 1/2 onion — 3 cloves garlic — 1/2 cup fresh herbs, looseley packed and roughly chopped (I used half cilantro and half parsley)-- 3/4 cups rolled oats, divided — 3 tablespoons hemp seed, plus extra for sprinkling — 3/4 teaspoon turmeric — 1/2 teaspoon cumin — 1/2 teaspoon salt — 1/4 teaspoon red pepper flakes or cayenne (adjusted to you preference)

4 lb boneless skinless chicken thighs, halved 3 medium yellow onions, diced 3 cloves garlic, thinly sliced 28 oz diced tomatoes, with their juices 8 oz canned chickpeas, drained 1 quart chicken stock 3 tbsp cilantro, roughly chopped 3/4 cup golden raisins 1/2 cup dried apricots, halved 1/2 lemon, juiced 1 tbsp cumin 2 tsp turmeric 2 tsp ground ginger 2 cinnamon sticks (or 1 tsp ground) 1/2 teaspoon ground nutmeg

A Moroccan ragout with poached eggs... Ingredients 1/4 cup extra virgin olive oil 1 large onion, small dice 4 large garlic cloves, peeled and minced 1 pound merguez sausage, sliced 1 / 2 - inch thick 1 tablespoon ras el hanout 1 teaspoon Spanish sweet smoked paprika 1 teaspoon kosher salt 2 fifteen - ounce cans fire - roasted tomatoes 8 extra-large eggs 1/2 cup roughly chopped cilantro, stems included 2 tablespoons harissa (optional) Warm crusty bread, for serving

* 1 cup quinoa, thoroughly washed in a fine sieve (unless pre-rinsed) * 1-3/4 cups water * 15 - ounce can black beans, thoroughly rinsed * 1 cup frozen corn * 1/2 red bell pepper, seeded and finely chopped * 1 Jalapeno chile pepper, seeded and minced * 1/2 red onion, finely chopped * 1/4 cup cilantro leaves, roughly chopped * 1/3 cup olive oil * 1/4 cup balsamic vinegar * salt and pepper

1/2 large yellow onion, finely chopped 2 cloves garlic, minced 1 Tbsp coconut oil or ghee 1 pound sweet potatoes, peeled and roughly chopped (~ 4 cups) Salt and Pepper 2 cups vegetable broth 1 1/2 cups water 1/3 cup creamy peanut butter 2 tsp chili garlic sauce (use less for less spice) 3 Tbsp chopped peanuts 2 Tbsp chopped cilantro

block cream cheese, softened 2 kiwis, peeled and sliced into strips 1 apple, peeled and sliced into strips 1 medium red onion, thinly sliced (generous 1/2 cup) 8 tbsp Red Thunder, plus extra for drizzling 1 bunch cilantro, roughly chopped (reserve a few sprigs for garnish) Directions Spread one quarter of the cream cheese on a tortilla.

can of peeled whole tomatoes, undrained * 1 onion, peeled and roughly chopped * 1 cup cilantro, chopped * 2 garlic cloves, cut in half * 1 Serrano chile pepper, stemmed and cut in half (use the seeds, too, if you want your stew to be pretty spicy) * 1/4 cup lime juice (or brown rice vinegar) * 1 tablespoon olive oil * 1 teaspoon Himalayan or sea salt

For the falafel: 2 cups roughly chopped white onion 6 garlic cloves 2 cups cooked chickpeas, drained 1 cup lightly packed parsley leaves 1 cup lightly packed cilantro leaves 1 teaspoon salt 1/4 teaspoon chili powder 2 teaspoons cumin 2 teaspoons baking powder 1/2 cup all - purpose flour Canola oil, for sauteing Pita bread, for serving

2 fresh poblano chiles 2 tablespoons vegetable oil 1 medium white onion, finely chopped (about 3/4 cup) 4 garlic cloves, finely chopped (about 1 tablespoon) 1 medium tomato (roughly 8 to 10 ounces), diced 2 cups packed, roughly chopped lobes of huitlacoche Salt 3 tablespoons chopped epazote or cilantro leaves 12 corn tortillas

For the Red Chimichurri: 1 red bell pepper, roughly chopped 1 cup cherry tomatoes (about 6 ounces) 1/2 packed cup fresh basil leaves 1/2 packed cup cilantro leaves 1 jalapeño pepper, roughly chopped 1» knob fresh ginger, peeled and roughly chopped 2 large cloves garlic 1 teaspoon balsamic vinegar 1/4 cup extra virgin olive oil Kosher salt Fresh ground pepper

1 large ripe tomato, peeled seeded and chopped (about 1 cup) 1 clove garlic Juice of 1 lime 1 jalapeno pepper, seeded and roughly chopped 1/3 cup extra virgin olive oil 1/2 teaspoon chili powder (ancho if you have it) 1 teaspoon sugar 1/2 teaspoon salt 1/4 teaspoon freshly ground black pepper 5 cups peeled, cubed sweet potatoes (about 2 pounds of sweet potatoes) 1 1/2 tablespoons extra virgin olive oil 3 cups black - eyed peas (cooked from 1 1/4 cups dried, or use two cans, rinsed and drained) 1/2 cup chopped cilantro 1/2 cup minced red onion 1 teaspoon lime zest

1/4 teaspoon cumin seeds 1/4 teaspoon coriander seeds 2 tablespoons extra-virgin olive oil 5 tomatillos, husked and halved 3 jalepeño chiles, roughly chopped 2 shallots, roughly chopped 2 garlic cloves, sliced Kosher salt Freshly ground black pepper 1/2 cup chopped fresh cilantro 1/2 cup chopped fresh flat - leaf parsley 1 tablespoon white wine vinegar 2 tablespoons fresh lime juice

For the black bean hummus: 1 cup dried black beans, soaked overnight 2 bay leaves 1 cup torn fresh cilantro leaves and stems 1/2 ripe but not mushy avocado, peeled and pitted 1/2 jalapeño, seeded and roughly chopped 2 garlic cloves, roughly chopped 3 tbsp freshly squeezed lemon juice 1 tsp ground cumin seeds Sea salt Freshly ground black pepper

* 1 medium to large head cauliflower, cut into florets * salt * 2 Tablespoons oil * 1-1/2 teaspoons yellow or brown mustard seeds * 1/2 teaspoon ground turmeric * 1/2 teaspoon ground cayenne pepper * 1/4 cup finely chopped red onion * 1/4 cup roughly chopped cilantro

4 garlic cloves, halved 1 pound of greens, such as Swiss chard, arugula, spinach 1 cup packed flat - leaf parsley leaves 1 cup packed mint leaves 1/2 cup packed cilantro leaves 1/2 cup packed tarragon leaves 1/4 cup extra-virgin olive oil 1/4 cup black olives, such as Nicoise, pitted and roughly chopped 1/2 teaspoon ground cumin Pinch of cayenne Salt, to taste 1 tablespoon fresh lemon juice, plus more to taste

can black beans, drained and rinsed 1 red pepper, seeded and diced 1 cup fresh cilantro, roughly chopped

ingredients MEXICAN LENTIL SOUP: 1 tablespoon olive oil 1 yellow onion (peeled, small dice) 2 carrots (peeled, small dice) 1 red bell pepper (seeded, small dice) 2 teaspoons chili powder 1 teaspoon cumin 1 (15 - ounce) can mild salsa 1 and 1/2 cups dried green lentils (picked over, rinsed, drained) 1 (15 - ounce) can fire - roasted tomatoes (diced) 6 cups organic chicken stock 1/4 cup cilantro (roughly chopped, to garnish)(optional) 1/4 cup sour cream (optional) Kosher salt and freshly ground black pepper (to taste) SKILLET CORNBREAD: 1 1/4 cup coarse ground cornmeal 3/4 cup all - purpose flour 1 tablespoon granulated sugar 1 teaspoon Kosher salt 2 teaspoons baking powder 1/2 teaspoon baking soda 1 1/2 cups buttermilk 2 eggs (lightly beaten) 8 tablespoons unsalted butter (melted, divided) 1 cup frozen kernels (thawed)

12 ounces Thai fresh flat rice noodles or fresh, Chinese ho fun noodles (see notes) 3 tablespoons peanut, canola, or grapeseed oil 5 cloves garlic, roughly chopped 3 to 4 red or green hot chili peppers (Thai, Indian, or serrano), sliced into paper - thin rings One 8 - ounce package fried or baked tofu, sliced into 1 / 4 - inch thin strips 3 cups shredded Napa or savoy cabbage 1 carrot, sliced into matchsticks 3 scallions, both green and white parts, thinly sliced 1/2 cup lightly packed Thai basil leaves 1/2 cup lightly packed cilantro leaves Lime wedges for squeezing over noodles

2 Tablespoons cooking oil 1 large onion, roughly chopped 1 Tablespoon minced garlic 1 dried chipotle chile (optional) 1 Tablespoon ground cumin 1 Tablespoon fresh oregano (1 teaspoon dried) Salt and freshly ground pepper 1 large potato, peeled and roughly chopped 1 cup corn kernels (fresh or frozen) 1 cup cooked black beans 3 tomatillos, husked and cut into chunks 1 medium tomato, cored and roughly chopped 1 medium or 2 small zucchini, roughly chopped 6 cups vegetable stock or water 1/4 cup or more chopped fresh cilantro leaves 1/2 jalapeno pepper, seeded and cut into rings (optional)

1 (15 - ounce) can chickpeas, drained and rinsed 1 clove garlic, roughly chopped 2 tablespoons tahini 1/4 cup fresh cilantro, thick stems removed 6 — 8 fresh basil leaves (6 if large or 8 smaller) 1 medium scallion, light and dark green parts only, roughly chopped 2 tablespoons fresh dill, roughly chopped 1 tablespoon honey 1 tablespoon fresh lemon juice 1/2 teaspoon lemon zest 1 pinch cayenne pepper 1 teaspoon sea salt 2 tablespoons white wine vinegar 1 tablespoon water 1/4 — 1/3 cup extra virgin olive oil

For corn mango salsa 1 ear of corn 1 mango, peeled and finely diced 1 Fresno chili, minced 1/2 small red onion, finely diced 1/4 cup cilantro, roughly chopped 1/4 teaspoon kosher salt 1/4 teaspoon black pepper Juice of 1 lime

1 tsp of coconut oil 1 tbsp fresh, minced ginger 1 tbsp fresh, minced garlic 1/4 tsp fenugreek 1/4 tsp brown mustard seeds 1 tsp curry powder 1/4 tsp garlic powder 1/4 tsp ginger powder 1/4 tsp of coriander 1/4 tsp of garam masala salt & pepper to taste 1 medium head of cauliflower, de-stemmed and chopped into bite - sized pieces 2 cups of small white button mushrooms, quartered 8 oz firm tofu, cubed 18 oz jar of diced tomatoes 13 oz can of full fat coconut milk 1/4 tsp each of fenugreek, brown mustard seeds & curry powder 1/4 cup of cilantro, roughly chopped, the juice of a lime & sea salt to garnish

Mushroom Larb 1 lb mixed mushrooms (shiitake, cremini, white, etc.), roughly chopped 1 tbsp roasted rice powder 1/4 cup chopped fresh cilantro 2 green onions, chopped 2 tbsp chopped shallots 3 tbsp chopped mint leaves 1/2 tsp cayenne pepper 2 tbsp lime juice 2 tbsp fish sauce 1 tsp garlic and red chile paste cabbage leaves cilantro

Put 1/4 cup fresh lime juice, 1 small avocado, peeled and seeded, 1 garlic clove coarsely chopped, 2 scallions roughly chopped and 1/4 cup cilantro in a blender and puree.