Not exact matches
The Toppings:
Chopped fresh cilantro, shredded carrots, shredded coconut, coconut shrimp, pineapple salsa, and a slice of lime to squeeze
over the top before serving.
Serve warm with
fresh cilantro and
chopped peanuts
over top.
I added about 1/2 tbsp of sesame oil and a tbsp each of
chopped purple basil,
cilantro and dill leaves and served it
over a bok choi, shrimp and
fresh vegetables salad.
Easy fish stew own creation 1 tablespoon olive oil 1 small yellow bell pepper (about 200g), deseeded and finely diced 1/2 onion, finely diced 2 garlic cloves, minced 1 ripe Italian tomato, deseeded and
chopped salt and freshly ground black pepper 1 x 400g can
chopped tomatoes 1/2 can of water 350g white fish, cut into large chunks handful of
fresh cilantro leaves Heat the olive oil in a large saucepan
over medium - high heat — using a large saucepan is important for it will give you room to stir the fish pieces without breaking them.
2 1/4 cups slit red lentils, picked
over and rinsed 1 1/2 teaspoons salt vegetable oil cooking spray 2 tablespoons olive oil 1 large onion,
chopped 1 to 3 cloves garlic (more or less to taste), finely minced 1 1/2 teaspoons ground cumin 1 tablespoon ground coriander 2 tablespoons unbleached all purpose flour 3/4 cup finely minced
fresh parsley 1/2 cup finely minced
fresh cilantro lemon wedges, for serving extra-virgin olive oil, for serving
-LSB-...] dry skillet
over medium heat for about a minute on each side) avocado, thinly sliced
fresh salsa / pico de gallo sour cream
fresh cilantro,
chopped for garnish lime wedges, for -LSB-...]
Grilled Shrimp
over Sliced Mango Salad For mango salad: 2 tbsp packed dark brown sugar 2 tbsp
fresh lime juice 1 jalapeño, thinly sliced, without seeds 1 medium shallot, thinly sliced 1/4 cup
chopped fresh cilantro 2 tbsp
chopped fresh mint 1/2 tsp red pepper flakes 2 firm - ripe mangoes, pitted, peeled, and thinly sliced
Once they are set, you remove the skillet from the heat, sprinkle some
chopped cilantro and grated Parmesan cheese
over the top, then serve it in shallow bowls with a few slices of
fresh avocado and thin slices of crusty baguette.
Remove from oven and top with
fresh ingredients: spread
chopped tomatoes, left
over black beans, avocado (sliced or cubed), green onion and
cilantro.
Chicken and White Bean Chili Ingredients: 1 pound boneless skinless chicken breast 3 cans (15 - ounce) cannellini beans, drain and reserve 1/2 cup liquid 1/4 cup corn oil 1 large onion,
chopped 4 large garlic cloves,
chopped 1 tablespoon ground cumin 1 teaspoon dried oregano 1/4 teaspoon dried crushed red pepper 1 cup chicken broth 2 cans (4.5 ounce) diced green chiles 1/2 cup whipping cream Cheddar cheese, grated
Fresh cilantro,
chopped Preparation: Heat oil in Dutch oven
over medium heat.
3 oz cream cheese, softened (I used reduced fat) 1/3 cup salsa juice of 1/2 a lime 1 tsp chile powder 1/2 tsp ground cumin pinch cayenne pepper 1/2 tsp onion powder 3 cloves garlic, minced 1/4 cup
chopped fresh cilantro (I didn't have any
fresh so I used dry but
fresh is best) 3 Tbs
chopped green onions 2 cups cooked and shredded chicken (boiled, roasted, left
over, anything works) 1/2 cup shredded extra sharp cheddar cheese 1/2 cup shredded Pepperjack cheese 8 - 12 (6 - inch) corn or flour tortillas kosher salt and freshly ground black pepper cooking spray
It's best to serve immediately so put it into a serving bowl and scatter the reserved caramelized onions
over the top, along with
chopped parsley or
cilantro and a
fresh drizzle of olive oil if you like.
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
Served
over a bed of rice and topped with
chopped nuts, a sprinkle of
fresh cilantro, and served with
fresh naan bread on the side - it's the whole meal in a single bowl.
Beef Satays
over Thai Salad 1.5 lbs sirloin steak, cut into 1 - inch cubes 4 stalks lemongrass, bottom third only, peeled and minced 2 cloves garlic, minced 2 tbsp cooking oil 2 1/2 tbsp lemon juice 2 3/4 tsp sugar 1/2 tsp salt 1/4 tsp
fresh - ground black pepper 2 tbsp Asian fish sauce 1 tbsp water 3/4 tsp rice - wine vinegar pinch dried red - pepper flakes 1 small head romaine lettuce, cut crosswise into 1 / 2 - inch strips (about 1 quart) 2 carrots, peeled into strips 1 cucumber, peeled, halved, seeded, and diced 1/2 cup lightly packed
cilantro leaves 1/4 cup
chopped fresh mint
Serve with
chopped fresh cilantro and lime wedges (to squeeze
over the top) if desired.
When it's done, stir in a handful of finely
chopped fresh cilantro and squeeze 1 - 2 limes
over the rice.
When the
chops are done, transfer them to a serving platter, ladle some hot pomegranate sauce
over them, and garnish with
chopped fresh cilantro leaves.
corn or whole wheat flour tortillas, warmed (can be warmed in a dry skillet
over medium heat for about a minute on each side) avocado, thinly sliced
fresh salsa / pico de gallo sour cream
fresh cilantro,
chopped for garnish lime wedges, for serving
Drizzle
over the potato bites just before serving and top with
fresh chopped cilantro.
2 tablespoons olive oil 1 onion, minced 1 teaspoon oregano 1 tablespoon chili powder 1 teaspoon cumin 1/2 teaspoon cinnamon 1 jalapeño pepper, seeded and diced 2 - 3 cloves garlic,
chopped 3 large carrots, sliced 2 stalks celery, sliced 2 medium zucchinis,
chopped 1 large red or orange bell pepper, seeded and diced 1 large sweet potato, peeled and cubed in small pieces 2 cups
fresh tomatoes with juice, diced 1 cup vegetable broth 1 cup water (add more or less to desired thickness) 1/4 cup
cilantro, extra for garnish One 7 - ounce jar tomato paste (choose glass
over canned, if possible) 3 cups cooked white beans (equivalent to two 15 - ounce cans — use BPA free) 1 teaspoon sea salt Salt &
fresh ground pepper to taste