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
Magic Green Sauce 1 large handful (30 g / 1 tightly packed
cup) mixed fresh herbs (we used parsley,
cilantro and mint) 1/2
cup / 120 ml olive oil Juice from 1
lime 1 tbsp capers 1 tsp maple syrup 1 clove garlic 1 small chili 1/2 avocado 1/2 tsp sea salt flakes
1 small head cauliflower 1/2
cup cilantro, finely chopped (plus extra for serving) 1/2
lime, juiced Salt, to taste
* 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
Place shrimp in a medium nonreactive bowl and toss with
lime juice, 1/4
cup cilantro, half the garlic, 1/4 teaspoon salt and 1/4 teaspoon crushed red pepper.
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
cups diced seedless watermelon 3/4
cup finely diced sweet onion 3/4
cup canned black beans, rinsed and drained 2 jalapeno peppers, seeded and finely diced 1/4
cup minced fresh
cilantro Juice from 1/2 a
lime 2 teaspoons brown sugar, packed 1 garlic clove, minced 1/2 teaspoon salt Tortilla chips
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.
Dressing - 1/2
cup sour cream - 1/2
cup Greek yogurt -1 / 2
cup olive oil -1 ripe avocado -1 / 3
cup lime juice -2 cloves of garlic - handful of
cilantro (we like a lot!)
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
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
3/4
cup fat - free low - sodium chicken broth 1 1/2 teaspoons brown sugar 1 teaspoon salt 2 teaspoons tomato paste 1/4 teaspoon crushed red pepper flakes 1/4 teaspoon fresh ground black pepper 1 (14 ounce) cans light coconut milk 2
cups butternut squash, 3 / 4 - inch cubes 1
cup red bell peppers, julienned 1 lb large shrimp, peeled, deveined and halved lengthwise 2
cups hot cooked basmati rice 1/4
cup fresh
lime juice 3 tablespoons minced fresh
cilantro
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)
Ingredients 5 avocados, peeled and deseeded 1/2 red onion 1 jalapeno, seeded 1
cup fresh
cilantro, 2 tablespoons fresh
lime juice 1 teaspoon kosher salt 1/8 teaspoon black pepper Directions Add all ingredients to your Magic Bullet pitcher (or half -LSB-...]
chopped fresh
cilantro 1/3
cup seeded and diced tomatoes juice of half a
lime salt and pepper
White Sauce Ingredients 1/2
cup plain yogurt 1/4
cup mayo 1
lime, juiced 1/2
cup fresh
cilantro 1/2 teaspoon dried oregano 1/2 teaspoon ground cumin 1/2 teaspoon chili powder freshly ground black pepper
cumin juice of 1/2 a
lime 1/3
cup light sour cream 1/2
cup black beans 4
cups cooked southwestern blend or other pasta Tequila -
lime flank steak (recipe follows)
Cilantro (optional) Shredded cheese (optional)
We did this... 12 oz black plum tomatoes 1/2
cup Vidalllia onion 1/4 fresh
cilantro 3 cloves garlic 1/2 tsp sea salt 1/4
cup Guajillo chile sauce (we made some and we used store bought - both were good) 1 tbsp
lime juice We gave it a few pulses in the food processor and it provided us with fruity, moderately spicy, and very smoky salsa.
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
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.
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
1/2
cup peanut butter 1/4
cup rice vinegar 1 tablespoon maple syrup 2 teaspoons soy sauce 2 teaspoons fish sauce 1 tablespoon minced fresh ginger 1 clove garlic, minced or pressed zest of 1
lime juice of 1
lime 1 tablespoon sesame oil 1 tablespoon brown sugar or palm sugar 1/4
cup cilantro
salt 1/2
cup fresh
cilantro, chopped 1/2
lime, juiced
1 28 - ounce can whole peeled tomatoes (with liquid) 1 - 5 canned whole chipotles in adobo * 1 small red onion, peeled and quartered 2 cloves garlic 1/4 -1 / 3
cup fresh
cilantro, washed juice of 1
lime large pinch Kosher or sea salt
1 mango, peeled (or a peach or equal amt of pineapple) 1 avocado, pitted, peeled and cubed 1/2 red onion, finely chopped Juice of 1
lime, plus wedges for garnish chopped fresh
cilantro salt and pepper canola or olive oil for coating fish 1.5 lbs mahi mahi fillets 1 Tablespoon blackening spice 8 corn tortillas 1 - 2
cups finely shredded red cabbage (optional)
1 1/2
cups sliced okra rounds 1 jalapeno, minced 1/2
cup diced red pepper 1 clove garlic, minced 1
cup yellow cornmeal 1 teaspoon baking powder 1/2 teaspoon salt 1 egg 1/2
cup water Salt and pepper 1/4
cup oil for frying (coconut, canola, etc.) 1/2
cup Cabot Plain Greek Yogurt Juice of 1
lime 2 tablespoons chopped
cilantro
3
cups fresh corn kernels 3
cups tomatoes, chopped 1/2
cup cilantro, chopped 2 small jalapenos, seeded and chopped 3 Tbsp fresh
lime juice 3 Tbsp cider vinegar Salt and pepper to taste
Nectarine Avocado Salsa Ingredients: • 2
cups finely diced nectarines (2 to 3) • 1/2
cup chopped red bell pepper • 1/4
cup minced red onion • 2 tablespoons minced fresh
cilantro • 1 1/2 tablespoons fresh
lime juice • 1 tablespoon minced seeded jalapeño pepper • 1 teaspoon minced garlic • 1/4 teaspoon kosher salt • 1 avocado, diced
Add a tablespoon of finely chopped fresh
cilantro, a quarter
cup of freshly squeezed
lime juice, half a teaspoon of balsamic vinegar, and a quarter of a teaspoon of cinnamon.
Zesty «Sour Cream» Ingredients: • 1
cup plain non-fat greek yogurt • 2 tbsp minced fresh
cilantro • 2 tbsp fresh
lime juice • 1 tsp hot sauce • 1/4 tsp kosher salt
Ingredients: 3 - 4 medium size avocados 1
lime, zest and juice 1/2
cup Trader Joe's fire - roasted corn kernels 1 bunch
cilantro, minced 1/4 white onion, minced (about 1/4
cup) 1 jalapeno, seeded and finely diced (optional) 1 tsp.
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
1
cup of fresh
cilantro 1/2
cup of baby spinach leaves 3/4
cup of raw almonds (pistachios would work well too) 1/4
cup of grated parmesan cheese 4 garlic cloves 1/4
cup of fresh
lime juice Olive oil Salt Pepper
1 large onion, diced 2 - 4 cloves garlic, diced 2 tablespoons chipotle in adobo sauce, blended 1 green bell pepper, diced 1 - 3 jalapenos, diced 1 tablespoon cumin 1 teaspoon oregano 1 bay leaf salt & pepper, to taste 4 15 - oz canned black beans, rinsed and drained 4
cups of chicken stock 1 15 - oz canned tomatoes, diced 1
cup corn 1/2
cup cilantro, chopped 1 - 2
limes, juiced
Ingredients 1 lb tomatillo, husks removed 1 jalapeño 1/8
cup cilantro leaves 1 garlic clove Salt Juice of 1/2
lime.
Purée Brazil nuts, garlic,
lime zest, 1
cup cilantro, and remaining squash oil in a food processor until smooth.
2 pounds large shrimp, peeled and deveined 1
cup tequila juice from 3
limes 3/4
cup chopped fresh
cilantro 2 teaspoons cayenne pepper salt wooden skewers (soaked for at least an hour) pineapple, mango, grape tomatoes, red onion (or whatever else you'd like to use)
Add 1/4
cup of the tomatillo cooking liquid to the blender, as well as 2 cloves of garlic, a half
cup of chopped onion, 1 tablespoon of
lime juice, and about 1/2
cup of chopped
cilantro.
Transfer to a serving platter and serve garnished with the remaining 1/2
cup of green onions,
cilantro, the remaining 1/3
cup of bean sprouts, the carrots, the remaining 1/4
cup of sunflower seeds, and a few
lime wedges.
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
The
cilantro lime dressing is really easy to make in the Magic Bullet — just toss all ingredients in a
cup and blend before drizzling over your sweet potato salad.
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
cup diced onion 2 - 3 cloves garlic 1/2 tsp red pepper flakes 1 tsp cumin 1
cup quinoa 2 cans diced tomatoes, drained, juice reserved 1 1/2
cups vegetable broth 1 can no - salt black beans 1 can corn 1 T
lime juice 2 T chopped
cilantro
1 1/2 pounds fresh tomatillos, * husked and rinsed 1 - 2 fresh jalapeño peppers, stems removed 1/2 medium white onion, peeled 2 cloves garlic, not peeled olive oil, for drizzling 1/3 -1 / 2
cup fresh
cilantro, washed juice of 1
lime 1/2 -3 / 4 teaspoon Kosher or sea salt
2 tablespoons extra virgin olive oil 1 medium onion, chopped 4 garlic cloves, minced 1 1 - inch piece fresh ginger root, peeled and grated 1 1/2 teaspoons garam masala 1 1/2 teaspoons curry powder 1 jalapeño pepper, seeded if desired, then minced 4 to 5
cups vegetable broth as needed 2 pounds orange - fleshed sweet potatoes, peeled and cut into 1 / 2 - inch cubes (about 4
cups) 1 1/2
cups dried lentils 1 bay leaf 1 pound Swiss chard, center ribs removed, leaves thinly sliced 1 teaspoon kosher salt, more to taste 1/2 teaspoon ground black pepper 1/3
cup chopped fresh
cilantro Finely grated zest of 1
lime Juice of 1/2
lime 1/3
cup finely chopped tamari almonds, for garnish (optional), available in health food stores 1/4
cup chopped scallions, for garnish.
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
For a brown rice version, I make my usual baked brown rice recipe (from Alton Brown), then add 3
cups of cooked rice to the same ratio of
lime,
cilantro and veg.
4 corn cobs 1/2
cup Greek yogurt Juice from 1
lime 1/4
cup crumbled cotija cheese 1/2 teaspoon chili powder 1 tablespoon chopped
cilantro Salt & black pepper
Ingredients: — 4
cups corn kernels (I used frozen)-- 1 medium sized red bell pepper, diced — 2 medium tomatoes, chopped and seeded — 1 4 - ounce can chopped mild green chilies — 1/3
cup chopped red onion — 1 tsp fresh jalapeno, finely minced — 2 tbsp fresh
lime juice — 2 garlic cloves, minced — 2 tbsp fresh
cilantro, finely chopped — 1/2 tsp ground cumin — 1 tsp salt — 1/4 tsp black pepper
6
cups chopped watermelon (1 - inch cubes) 1/2
cup water or coconut water 1/4
cup freshly squeezed
lime juice 1/2 teaspoon seeded and diced jalapeño pepper 1/2 teaspoon chili powder or Mexican spice Mix (page xx) 1/4 teaspoon chipotle chile powder Pinch of sea salt 3/4
cup seeded and diced cucumber 3/4
cup peeled and diced jicama 1 tablespoon plus 1 teaspoon finely chopped fresh
cilantro