1 Zucchini and 1 Yellow Squash chopped, 1 Red Bell Pepper and 3/4 Green Bell Pepper, 1 large Sweet Yellow Onion with lots
of dried cilantro (don't carmelize for this recipe), 2 large Portobella Mushrooms chopped.
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
The brand
of couscous that calls for fresh
cilantro, almonds, feta cheese and
dried apricots will win in the aisle.
Similar to their neighbors to the south in the Golden State, they use soy, lemon and lime, ginger, garlic,
dried mushrooms and fresh herbs like basil,
cilantro and savory to flavor the tender flesh
of their Copper River, Coho, Sockeye, Pink, Silver and King salmon.
1 can
of Garbanzo Beans, drained, with 2 TBSP liquid reserved 1 small, ripe avocado 2 peeled garlic cloves 2 TBSP lemon juice 3 TBSP water 1 big bunch
of washed and
dried cilantro, stems mostly chopped off Salt and Pepper to taste (Add Cayenne if you're feeling spunky!)
garlic powder 1 Tbsp red pepper flakes 2 Tbsp chili powder (I use a variety
of ones I have on hand) 1 T
dried parsley flakes,
cilantro flakes, and
dried oregano Fresh corn tortillas (I found them at a Mexican store here in Calgary called Siesta in the NW)
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
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)
Slaw 1/2 head green cabbage, thinly sliced 1/2 head raddichio, thinly sliced 3 - 4 carrots, shredded 1 handful
of arugula, thinly sliced 1 handful mixed herbs, thinly sliced, mint, basil, parsley, chives, and / or
cilantro 1/2 cup pomegranante seeds or
dried cranberries 1/2 cup chopped pistachios ginger - cumin dressing (recipe follows)
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
Carmen Andres
of A Kind
of Love Affair dove into Zarela's Veracruz and emerged with a Mexican Mushroom Soup redolent with toasted
dried chiles, bacon, and
cilantro.
If you're using
dried cilantro, just swap the same amount
of dried herbs for the
dried cilantro.
Top each collard with 1/4
of the hummus, carrot ribbons, beet ribbons,
cilantro leaves, and
dried apricots.
1 cup
dried white beans 2 tablespoons vegetable oil 2 pounds lamb stew meat or boneless leg
of lamb cubed into 1 - inch pieces (fat and sinew removed) 1 large onion, chopped 1 green bell pepper, stemmed, seeded, and chopped 2 jalapeños, stemmed and chopped, seeds removed if you'd like it less spicy 4 cloves garlic, minced 2 teaspoons ground cumin 1 teaspoon ground coriander 1 teaspoon
dried oregano 2 cups tomatillo salsa, homemade (link: http://www.holajalapeno.com/2013/11/charred-tomatillo-salsa-giveaway.html) or store - bought green enchilada sauce Chopped
cilantro, for garnish
The combination
of avocado, sun -
dried tomatoes, and the
cilantro - tamarind sauce makes this one
of the tastiest appetizers I've had at any restaurant chain.
• Olive oil 1 pound lean ground beef • Salt • Black pepper 1 teaspoon
dry oregano 3/4 teaspoon ground cumin 1/2 teaspoon chili powder 1/4 teaspoon paprika 1 red onion, diced 2 small red bell peppers, cored, seeded and diced 3 cloves garlic, pressed through garlic press 1tablespoon tomato paste 1 extra-large sweet potato (or 2 small), peeled and diced into medium - small cubes 1 (28 ounce) can diced tomatoes, drained
of juice 1 cup beef (or chicken) stock, warm 1 (15 ounce) can kidney beans, drained and rinsed 1 tablespoon chopped fresh
cilantro 4 green onions, chopped, divided use 1 cup shredded sharp cheddar cheese, divided use • Sour cream, as optional garnish
1 green (or semi-ripe) plantain 1 cup
dried aduki beans, soaked overnight and left to sprout * 1/2 cup red lentils, rinsed 150 g snake beans, cut into 5 - cm [2 - inch] pieces 1 tablespoon curry powder 1/4 teaspoon asafoetida (hing), optional 1 tablespoon minced ginger (make your own) 1 small / medium onion, sliced or diced (optional) 2 cloves garlic, finely chopped or minced (optional) 10 — 12 fenugreek seeds 6 — 7 curry leaves (fresh or
dried or substitute with 1 bay leaf) 2 — 3 Roma tomatoes, diced (fresh or canned is also good) 6 — 7 sprigs fresh thyme (or use 1 teaspoon
of dried thyme) Salt to taste 2 — 3 tablespoons coconut (or vegetable) oil 4 — 5 bunches
of fresh coriander (
cilantro) for garnish
dried oregano in place
of the fresh parsley /
cilantro, added a small squeeze
of lemon juice, and used 1 cup white whole wheat flour and 1 cup AP flour.
I add Italian seasoning made
of one teaspoon each
dried basil,
dried thyme,
dried cilantro,
dried rosemary,
dried marjoram and
dried oregano.
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 corn or rice tortilla 1 tbsp
of pizza sauce (I use store bought — homemade would be great) 2 tbsp
of black beans 2 tbsp
of corn 2 sundried tomatoes (soaked for a couple
of minutes in warm water and sliced) 1 clove
of garlic, minced a sprinkle
of fresh or
dried basil (I only had
dried) 2 tbsp
of homemade nacho cheeze (store bought would work) 1/4
of an avocado, sliced a sprinkle
of vegan parmesan (I used parma) a dash
of fresh
cilantro
12 ounces
dried soba noodles 12 ounces extra-firm nigari tofu 1/4 cup chopped fresh
cilantro 3 green onions, thinly sliced 1/2 cucumber, peeled, cut in half lengthwise, seeded, and thinly sliced 1 small handful
of cilantro sprigs, for garnish 1/4 cup toasted sesame seeds, for garnish
Chicken leg meat, water, textured wheat protein (wheat gluten, wheat starch, phosphate, natural mixed tocopherols), flavorings, jalapeà ± os (jalapeà ± o peppers, salt, acetic acid, water, calcium chloride), contains 2 % or less
of: corn starch, gelatin, textured soy flour (soy flour), chicken flavor broth (hydrolyzed corn gluten, soy protein, wheat gluten, salt, sugar, autolyzed yeast extract,
dried chicken meat, torula yeast, soy flour, partially hydrogenated soybean & cottonseed oil), celery salt (salt, celery seeds), vinegar,
cilantro flavor (dextrose, modified corn starch, extractives
of cilantro), guar gum, disodium inosinate & disodium guanylate.
When
dried chiles are ready, remove them from the water (do not drain) and add them to the blender along with half
of the chopped
cilantro, the salt, and 1/2 cup
of the chile soaking liquid.
A look around the kitchen turned up a few
dried, smoked chiles, garlic, shallots,
cilantro, olive oil, salt, and a mystery wedge
of hard cheese.
ground chicken 1/4 c. cornmeal 1 scallion, minced 1 T. minced fresh
cilantro 2 t. brown sugar 1 t.
dry mustard 1/2 t. kosher salt 1/2 t. paprika 1/4 t. garlic powder Pinch
of cayenne pepper 5 tbsp.
4 - 6 oz crumbled blue cheese 1 - 2 Tablespoons minced fresh onion 1 clove garlic, minced pinch
of cayenne pepper 1/3 cup minced fresh parsley or 2 Tablespoons
dried parsley or
cilantro 3/4 cup finely chopped pecans
5 ears
of corn in husks 5 tablespoons diced morels (or other wild mushrooms, rehydrated if
dried) 1/4 cup olive oil 2 poblano chiles, roasted, peeled, stems and seeds removed, diced 1/4 cup sundried tomatoes, minced 1 small onion, chopped and sauteed 2 tablespoons minced
cilantro 1 tablespoon minced chipotles in adobo 2 teaspoons fresh marjoram, minced 1 teaspoon freshly squuezed lime juice Salt to taste
:) I'm sorry about the coriander /
cilantro confusion — here in the US, what we call «coriander» is the
dried seeds
of the coriander plant.
1.5 pounds lamb stew meat, cut into 2 - inch chunks 3 cloves garlic, peeled and mashed 1/4 cup extra virgin olive oil 2 teaspoons ground cumin 1 1/2 teaspoons freshly grated ginger 1/2 teaspoon sea salt 1/2 teaspoon turmeric 1/2 teaspoon paprika 1/2 teaspoon cinnamon 1/8 teaspoon black pepper 2 teaspoons lemon juice 1 cup stock (beef or lamb) 2 small / medium potatoes, cut into bite - size pieces (substitute with carrots for GAPS) Grated rind
of 1 lemon 8 - 10 black or kalmata olives, pitted and sliced 1/2 cup pitted prunes or
dried apricots, chopped Chopped
cilantro for garnish (optional)
Manzana Chili Verde 1 lb baby Yukon golds, cut into 1/2 ″ pieces 2 tbsp olive oil 1 large yellow onion, diced small 3 jalapeños, seeded and sliced thinly 2 poblano peppers, seeded and chopped into 1 ″ pieces 4 cloves garlic, minced 3 tsp ground cumin 1 tsp
dried oregano 1 tsp salt 1 cup
dry white wine 1 lb tomatillos, papery skin removed, washed, chopped into 1/2 ″ to 3/4 ″ pieces 2 Granny Smith apples, cored, quartered, and sliced thinly 2 cup vegetable broth 1 cup loosely packed fresh
cilantro 1/4 cup shopped scallions 1 15 - oz can small white beans, drained and rinsed Juice
of 1 lime Avocado slices for garnish
2 Tablespoons Olive Oil 1 Medium Onion, Diced 2 Celery Stalks, Diced 1 Large Carrot, Peeled & Diced 1 Red Pepper, Cored & Diced 3 Garlic Cloves, Peeled & Minced 1 Small Eggplant (1 Pound) Cut Into 1/2 Inch Dice) 1 Tablespoon Ground Cumin 1 Teaspoon Ground Chipotle Pepper 1/2 to 1 Teaspoon Cayenne Pepper 1 Teaspoon
Dried Oregano Salt & Pepper 2 (15 Ounce) Cans Chopped Tomatoes 2 (15 Ounce) Cans Black Beans, Drained 1/2 Cup
Dried Lentils 1/3 Cup Chopped Fresh
Cilantro Juice
of 1 Lime Toppings Of Choice (See Notes Abov
of 1 Lime Toppings
Of Choice (See Notes Abov
Of Choice (See Notes Above)
2 tbsp vegetable oil 1/3 cup thinly sliced yellow or red onion 1/2 cup bell pepper cut into strips, * (red, yellow, green or all 3) 1 clove
of garlic, crushed or finely diced 1/2 tsp kosher salt 1 can (14.5 ounces) black beans, drained 1/2 can petite diced tomatoes, drained (or 1 small tomato, diced) 1/2 tsp paprika 1/4 tsp cayenne pepper dash
of smoked paprika 3/4 cup chicken broth ** 1 tbsp
dry parsley or
cilantro for topping black pepper to taste 2 cups cooked jasmine or basmati rice
1 lb
of raw shrimp 1 tbsp
of olive oil 4 tbsp
of butter or ghee (or more olive oil) 1 tbsp
of minced garlic 1/2 tbsp
of lemon juice 1 tbsp
of orange juice
Dry chipotles or chipotle powder to taste (optional) Salt 1/4 to 1/2 tsp of dry oregano Fresh Parsley or cilantro for garnish
Dry chipotles or chipotle powder to taste (optional) Salt 1/4 to 1/2 tsp
of dry oregano Fresh Parsley or cilantro for garnish
dry oregano Fresh Parsley or
cilantro for garnishing
Red would also be good - used
dried oregano (all I had on hand)- generous with the
cilantro and put in right after the black beans - squeezed half a lime over the whole thing right before serving - garnished with a bit
of sour cream on the side - I used El Yucateco xxxhot sauce to liven mine a bit.
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)
They are also relevant to using one cup
of dry quinoa, 1/4 cup
of cilantro, and honey.
To make the Fat Head tortillas, you simply make the Fat Head pizza base, but instead
of adding herbs such as rosemary or other pizza flavours, I added 1 teaspoon
of dried coriander /
cilantro, 1 teaspoon
of cumin powder and a good pinch
of chilli to the Fat Head pastry mix.
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
Chicken breast with rib meat, Pepper Jack cheese (pasteurized milk, jalapeño and bell peppers, cheese cultures, salt, enzymes), jalapeño peppers (jalapeño peppers, water, vinegar, salt, sodium benzoate, calcium chloride), contains 2 % or less
of: textured soy protein (soy protein concentrate), modified food starch, bleached wheat flour enriched (niacin, reduced iron, thiamine mononitrate, riboflavin & folic acid), chicken flavor broth (hydrolyzed corn gluten, soy protein and wheat gluten, salt, sugar, autolyzed yeast extract,
dried chicken meat, torula yeast, soy flour, partially hydrogenated soybean & cottonseed oil), green chiles (green chiles, citric acid), onions, tomato paste, water,
cilantro,
cilantro flavor (dextrose, modified corn starch, extractives
of cilantro), salt, flavorings, guar gum, disodium inosinate & disodium guanylate.
The combination
of dried and fresh chiles gives his sauce a bit more body than traditional jeow sohm, with little bites
of garlic, chiles and
cilantro floating around.
1 can organic black beans, rinsed or 1 1/2 cups cooked beans from
dried Equivalent amount
of frozen or fresh corn 1 red pepper chopped 1 pablano pepper chopped 1 large jalapeno pepper chopped (membrane and seeds removed, more you keep the hotter the spice) 1/2 red onion diced 2 green onions sliced (white and green parts) 1 cup cooked red quinoa Handful fresh chopped
cilantro 1 tsp Epazote 1 tsp ground cumin Celtic Sea Salt and pepper to taste Juice
of 1 large lime 1/3 cup Organic unrefined and unfiltered extra virgin olive oil
2 cans chickpeas, well drained 1/4 cup Jamaican jerk sauce 1 tablespoon ground flax seed whisked with 1 tablespoon water and 1 tablespoon fresh lime juice 2 medium cooked beets, grated on the large holes
of a box grater and squeezed
dry (about 1/2 cup) 1/2 medium yellow onion, finely chopped (about 1/2 cup) 1 medium carrot, grated on the large holes
of a box grater (about 1/2 cup) 1 fresh jalapeño pepper, finely minced 1/3 c. medium - coarse bulgur, cooked according to directions and well drained 1/2 c. whole wheat panko bread crumbs 1/4 cup tamari almonds, well chopped (I pulsed in food processor) 2 tablespoons chopped fresh
cilantro 1/4 teaspoon salt or more to taste Generous amount
of freshly ground black pepper Whole wheat buns, red onions and romaine lettuce, for serving
2 tbsp olive oil 1 medium yellow onion, thinly sliced 1 tsp salt, plus a pinch (note: I used less) 4 cloves garlic, minced 2 tbsp minced fresh ginger 1/2 tsp crushed red pepper flakes (I used Aleppo chile flakes) 8 cups vegetable broth (note: I used a combination
of water with nutritional yeast,
dried parsley, lemon pepper and 21 - spice seasoning) 1 medium eggplant (~ 1 lb), peeled and cut into 1 / 2 - inch chunks 1/2 cup brown or green lentils 2 tsp sweet paprika (note: I used sweet smoked paprika) 1/4 tsp ground cinnamon 1 tsp saffron threads, crushed (note: Isa says optional but it was a great addition; I would recommend a bit less, though) 1 (24 - oz) can crushed tomatoes 1 (15 - oz) can chickpeas, rinsed and drained (1.5 cups cooked chickpeas) 1/4 cup chopped fresh mint, plus extra for garnish 1/4 cup chopped fresh
cilantro, plus extra for garnish 4 ounces angel hair pasta (note: I substituted one zucchini that I had spiralized, being sure to then cut them into manageable lengths)
Add the garbanzo beans, hummus, olive oil, onion, garlic cloves, lemon, parsley,
cilantro,
dry spices, and salt to the container
of a food processor fitted with the S blade.
Kefta: * 1/2 pound ground lamb * 1 onion, finely chopped * 1 teaspoon
dried mint * 1-1/2 teaspoons ras el hanout * 1 teaspoon cayenne pepper * leaves from 3 sprigs
of cilantro, chopped * salt and pepper
Gourmet Garden Lightly
Dried Cilantro is simply a large bunch of fresh organically grown cilantro, that has been lightly dried (just enough) to last for 4 weeks once op
Dried Cilantro is simply a large bunch of fresh organically grown cilantro, that has been lightly dried (just enough) to last for 4 weeks once
Cilantro is simply a large bunch
of fresh organically grown
cilantro, that has been lightly dried (just enough) to last for 4 weeks once
cilantro, that has been lightly
dried (just enough) to last for 4 weeks once op
dried (just enough) to last for 4 weeks once opened.
I also used
dried parsley and
cilantro instead
of fresh.
1 cup
dried chickpeas, soaked for 24 hours 1 bunch fresh parsley, stems removed 1 bunch fresh
cilantro, stems removed 4 spring onions, green parts only 5 cloves
of garlic 1 teaspoon sea salt 1/2 teaspoon ground coriander 1/2 teaspoon ground cumin 1/4 teaspoon ground ginger 1/4 teaspoon paprika olive oil (for cooking)