Sentences with phrase «of cilantro for»

The dough tasted awesome, it's cooking now, they smell so good, also added bit of cilantro for the sandwich we will be using them for.

Place all the ingredients in the food processor but reserve a handful of cilantro for topping.

Make the magic flavor sauce: setting aside a small bunch of cilantro for garnish, combine remaining cilantro (including stems), sour cream, and salsa verde with a blender or food processor (I use my beloved immersion blender) and process until smooth.

, substituted a yellow onion for the green, and added a handful of cilantro for flavor.

Save the rest of the cilantro for serving.

I harvested / sacrified a good bit of my cilantro for this summer salad.

1/4 cup water 1/2 teaspoon salt 1 cup granulated sugar 1/4 cup thinly sliced shallot 1 large cucumber, peeled, seeded and sliced 1 Thai chile, seeded and finely chopped Sprigs of cilantro for garnish

Not exact matches

One recent tester, for example, had identified the scents of cilantro, Cheerios, plastic, and raw potato.

The brand of couscous that calls for fresh cilantro, almonds, feta cheese and dried apricots will win in the aisle.

Garnish the reserved 1/4 of apple — cut in small cubes pumpkin seeds — optionally soaked and dehydrated for extra crunch drizzle of chili olive oil (optional)-- olive oil mixed with chili powder fresh mint or cilantro leaves

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)

Ingredients 50g soy protein pieces 1 leek 1/2 red onion 6 stalks of cilantro (4 for cooking, 2 for decoration) 1 green pepper 2 tsp corn starch 1 tbsp white vinegar 2 tsp sugar 1 tsp chilli oil 2 tbsp soy sauce 1 tbsp olive oil 1 tsp white sesame seeds

1 tbsp dried oregano, Mexican oregano preferred (more to taste and to garnish) 1 tsp dried cilantro 2 16oz cans organic (non-GMO) hominy (optional) salt and pepper to taste juice of 2 limes 1/2 medium white onion, diced (garnish) crushed red pepper (garnish for additional spiciness)

* 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

I don't have a strict recipe for it - I just use my immersion blender to blend an entire bunch of cilantro with a few cloves of garlic and enough water, lime juice, and olive oil until it makes a creamy consistency.

I'm considering trying this & substituting cilantro for the basil and lime for the lemon, giving it a little more of a tex - mex flavor profile.

• 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

This cilantro lime crema is made with fresh lime, cilantro and green onion, plus a little mayonnaise for a bit of tangy flavor.

Our Cilantro Pistachio Pesto makes an excellent sauce for pasta, seafood, fish, chicken, and veggies of your choice!

The contrasting flavors of tart chili sauce, creamy avocado and fresh cilantro are a nice match for the shrimp, and the light sprinkling of celery seed makes a great finishing touch.

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.

Bunches of cilantro are really affordable at the grocery store, like sometimes 2 for $ 1.

After prep proceed to cook Aroborio rice in the usual way until it becomes the creamy Risotto we know and love: Sauté shallot in butter for just a few seconds / Add 2 C of rice and cook together for 1 minute / Add wine and cook until it nearly disappears, another minute or so / Season lightly now with salt & pepper, and adjust when risotto is nearly finished / Add about half of the lemon zest and juice / Stir in simmering liquid 1/2 C at a time until it just covers the rice / Allow rice to simmer, uncovered, with occasional stirring until broth has «disappeared» into the rice, then add more liquid until rice is barely covered again and stir / Proceed in this manner until rice is tender and creamy, about half an hour / Heat up additional broth or water if a little more is needed / When rice is tender or nearly so, adjust seasoning, add seafood, if any, and the rest of the lemon / Cook just a few more minutes until seafood is done / I like risotto «juicy» so I stop cooking while there's still plenty of liquid present / Optional: stir in 2 T of butter / Garnish with fresh herbs like cilantro, dill or parsley, a slice of lemon.

- For the guac, mix the smashed avocado together with juice of 1/2 a lime, handful of chopped cilantro, 1 minced garlic clove, and salt & pepper to taste.

Then added coconut milk and a touch of sambal and fresh cilantro for added color.

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:

* I served the mushrooms in a bowl along a few strips of tempeh steamed for 5 minutes, drizzled with a touch of shoyu / soy sauce, and a cilantro salad.

So often I find that a recipe will call for a small amount of cilantro, and yet it is usually sold in bunches.

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

I would have also accepted cucumber and about 4 times the amount of carrots and cilantro but that would have covered the meatballs too much for the photo so for the sake of blogging, I lessened it.

I was so proud of this and am trying to think how I can make the rice and Creamy Cilantro Stems sauce for my vegetarian, Indian, neighbor and think I might try it with veggie broth, and replace the shrimp with diced paneer.

The cilantro salad was made with a particularly vibrant bunch of cilantro trimmed of any raggy ends, and picked over for any wilted leaves.

The cilantro and lime adds a simple but fresh complimentary flavor for the richness of the avocado — top that with balsamic reduction and you are serving up a casual and elegant treat.

We combined crisp peppers, red onion, cilantro and beautiful red leaf lettuce for the perfect display of color for any plate.

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 baking soda

* 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

I substituted 1 - inch pieces of blanched asparagus for the roasted squash cubes, threw some fresh mint in with the cilantro, and added a squeeze of lemon juice and a drizzle of olive oil on top.

Place the cashews for the cilantro drizzle in a bowl of water to soak while making the recipe, then drain.

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

3 Make the filling: In a large bowl mix the cooked quinoa, drained black beans, 2 cups of the grated cheddar cheese, most of the green onion (save some for topping), cumin, and cilantro if using.

For individual salad plates, layer a few leaves of butter lettuce with some of the butternut squash, a few strawberry slices, some feta cheese, pepitas and cilantro and sliced serranos if desired.

I've been making various iterations of this salad for a few weeks now, and when I have them on hand I also like to add thinly sliced scallions and sugar snaps and a handful of fresh cilantro leaves.

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

If you're using dried cilantro, just swap the same amount of dried herbs for the dried cilantro.

Emeril makes his albondigas (Spanish for «meatballs») with a mix of veal, beef and pork infused with garlic, parsley, cilantro, cumin and chili powder.

It's very forgiving — right now my easy version uses powdered cumin instead of seeds, skips the caraway, and subs parsley and mint for cilantro.

I'm a little wary of deep - frying so these Baked Lemon Cilantro Pakoras from Tess Challis's «Radiant Health, Inner Wealth» via the taste space, were perfect for -LSB-...]

We start with a base of my cilantro lime quinoa which I showed you how to make in my Mexican Quinoa Breakfast Bowls and it's the perfect base for these tacos.

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)

Chopped Basil: 1 cube = 1 teaspoon Chopped Cilantro: 1 cube = 1 teaspoon Crushed Garlic: 1 cube = 1 garlic clove Sautéed Glazed Onions: 1 tray = 3 chopped onions (since there are 10 cubes, I equate one cube for 1/3 of a medium onion) Crushed Ginger: 1 cube = 1 teaspoon