You may also
include chopped cilantro stems, as well.
You may also
include chopped cilantro stems, as well.
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
You can switch up this recipe by
including or excluding freshly
chopped herbs (basil or
cilantro anyone?)
Other possible additions
include minced fresh ginger (added with the onions), grated carrots, shredded cabbage or
chopped cauliflower (added after the tomatoes and simmered until cooked) and
chopped cilantro (stirred in at the end).
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
Directions for chicken marinade: Put the washed bunch of
cilantro,
including stems and roots, into food processor with garlic and peppercorns / Process until finely
chopped / Add oyster sauce, soy sauce and oil / Process until combined / Place chicken in shallow glass baking dish / Brush all over with marinade / Cover with plastic wrap / Marinate at least 1 hour or overnight in refrigerator.
2 tablespoons olive oil 1/4 cup
chopped cilantro,
including stems 1/2 teaspoon ground cumin 2 cloves garlic, minced Juice of 1 lime Juice of 1 orange 1/2 jalapeño pepper, seeded and finely
chopped
Super quick, repeated often mixtures
include: black beans / canned tomatoes / crushed red pepper / quinoa (no oil for cooking) topped with feta, a scant dash of olive oil, and
chopped cilantro if available.
Start by
chopping all the ingredients for the pineapple salsa
including the pineapple, onion, tomatoes, jalapeño and
cilantro.
Chop up all your veggies first,
including the tomatoes and
cilantro.
Toasted Coconut
Cilantro Rice 1 cup basmati rice 1/4 cup sweetened flaked coconut 1 tsp finely chopped peeled fresh ginger 1 tsp finely chopped fresh jalapeño including seeds 3 tsp vegetable oil, divided 1 1/3 cups water 1/2 tsp salt 2/3 cups packed fresh cilantro sprigs 2 scallions, chopped
Cilantro Rice 1 cup basmati rice 1/4 cup sweetened flaked coconut 1 tsp finely
chopped peeled fresh ginger 1 tsp finely
chopped fresh jalapeño
including seeds 3 tsp vegetable oil, divided 1 1/3 cups water 1/2 tsp salt 2/3 cups packed fresh
cilantro sprigs 2 scallions, chopped
cilantro sprigs 2 scallions,
chopped (1 cup)
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
1/2 pound tomatillos (5 or 6), husked, rinsed, and coarsely
chopped 1/2 cup coarsely
chopped cilantro 2 fresh jalapeño or serrano chiles, coarsely
chopped (
including seeds), or more to taste 1 large garlic clove, peeled 2 tablespoons
chopped white onion 1 1/2 teaspoons kosher salt
Parsley,
cilantro, and chives are stirred into shallots and garlic; while
chopped whole lemons (
including the peel) adds pops of brightness and a pleasantly - bitter edge.
2 cans (28 Ounce) Peaches In Syrup, Drained, Juice Reserved 1 whole Medium Red Onion, Diced Very Fine 1 whole Red Bell Pepper, Seeded And Diced Very Fine 1 whole Jalapeno, Seeded And Minced (
include Some Seeds For Spice) 1/2 bunch
Cilantro,
Chopped 1/4 teaspoon Chili Powder (more To Taste) Dash Of Salt Juice Of 1 Lime
4 to 6 scallions, thinly
chopped include greens 1/3 cup
chopped fresh
cilantro, leafy tops only To Garnish: 4 cups soy bean sprouts 10 to 12 sprigs mint 10 to 12 sprigs Thai basil (if is not in season you can use regular) 12 to 15 fresh culantro leaves 2 or 3 Thai, serrano or jalapeño chiles, thinly sliced 2 or 3 limes, cut into wedges «Rooster sauce» - Sriracha.
The Cassoulet: 2 teaspoons vegetable oil 1 sprig fresh curry leaves, or dried curry leaves that have been rehydrated and patted dry 1/2 mild onion,
chopped 1 one - pound assortment of seafood,
including shrimp, cooked mussels (removed from the shells), scallops, crab meat, lobster meat, and fish of choice 1 cup coconut milk (not sweet coconut cream) 2 teaspoons lemon or lime juice Salt to taste
Cilantro leaves for garnish
Sammy's abundance of composed salads
include Red Quinoa with Gold Beets, Organic Grape Tomatoes, Avocado, Red Onion, Wild Arugula, Parsley, Mint, Scallions & Citrus Chili Vinaigrette; Local Strawberry & Snap Pea with Organic Field Greens, Toasted Almonds & Goat Cheese; and Spicy Singapore
Chop with Chilled Chicken Breast, Napa Cabbage, Organic Greens, Carrots, Broccolini, Pea Shoots, Red Onion,
Cilantro & Ginger Lime Dressing.
Other toppings
include chopped olives, bell peppers, hard boiled eggs,
cilantro, parsley, grated jalapeño (or other) cheese, crushed chile pods, croutons, tortilla chips, popcorn, avocado slices, a fried egg, or sour cream.
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
3 pounds boneless chicken breast, about 6 - 7 medium 14 ounces green Mexican salsa 4 ounces onion,
chopped, 1 medium 1 teaspoon pepper 4 cloves garlic, minced 1/4 cup sliced pickled jalapeños 2 teaspoons chicken bouillon granules 1/4 cup fresh
cilantro,
chopped Iceberg lettuce,
chopped (not
included in counts) Toppings, see ideas below (not
included in counts)
Dried oregano, fresh parsley or lots of fresh
cilantro (one whole bunch,
chopped with stems
included)