Finish with a generous shower
of fresh chopped cilantro and / or basil.
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
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)
You can also garnish with any
of the following if you like:
Chopped fresh cilantro Thinly sliced scallion or green onion Basil chiffonade (or Thai basil if you can find it)
1 can
of roasted, diced tomatoes 1
fresh tomato, diced 3 cloves
of garlic 1/2 white onion 1
fresh jalapeno pepper 1/2 cup
chopped cilantro 1 teaspoon salt
* 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
-2 medium beets, peeled and cut into paper thin slices -1 small red onion, thinly sliced -3 tbsp sherry or red wine vinegar -1 / 4 cup olive oil, plus extra to finish -1 tsp sugar -1 - 3 tsp chili sauce or Tabasco -2 medium avocados, pitted and thinly sliced - micro greens, about a cup - mint and
cilantro, about 1/4 cup
of each roughly
chopped -1 cup
fresh or frozen peas, quickly blanched and refreshed - salt and black pepper to season
To give a little more flavor, I would suggest adding
fresh juice
of one lime, a teaspoon
of grated
fresh ginger and garnish with
chopped cilantro.
Red Lentil Dahl soup 1 cup cooked rice 1 cup
chopped spinach 3 sprigs
fresh cilantro 1 squeeze lemon juice Directions: Add 1 cup
of cooked rice to one container
of Red Lentil Dahl in a saucepan, and heat to desired temperature.
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.
Ingredients: 1 t toasted sesame seeds / 1 T rice vinegar / 1 T mirin / 1 t soy sauce / 1 t sesame oil / 2 green onions, thinly sliced / several sprigs
of chopped fresh cilantro / 1 large ripe avocado, peeled and
chopped into cubes / wedge
of fresh lime
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
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)
1 sweet potato, very thinly sliced 1 teaspoon Olive Oil Dash
of cayenne pepper Dash
of chili powder 3 mini sweet red and / or orange peppers, sliced 1/4 white onion, sliced 3 tablespoons store - bought salsa 1/4 cup canned black beans, drained and rinsed 2 tablespoons finely
chopped jalapenos 1/3 avocado, cubed 1 teaspoon
chopped fresh cilantro
11/2 cups quinoa (rinsed, toasted and cooked like rice with 3 cups
of water) 1/2 cup
chopped cilantro 1/2 cup
chopped flat leaf parsley 2 green onions thinly sliced 1/4 cup
chopped fresh mint 1/3 cup
of slivered almonds 1/3 cup
of roasted pumpkin seeds 2 ripes apricots diced 1/3 cup raisins or cranberries 1/2 tsp salt
chopped fresh cilantro 1/3 cup seeded and diced tomatoes juice
of half a lime salt and pepper
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
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.
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
We used freshly ground cumin, coriander and brown mustard seed, fried at the end
of the onions, and topped it with a greek yogurt raita,
fresh with
chopped cilantro and cumin and lime juice.
1 cup
of cannellini beans (soaked, cooked + drain, or organic, low sodium canned) 1 cup
of cooked quinoa 1 shallot, minced 2 garlic cloves, minced 1 green onion, green parts only, minced a handful
of cilantro, roughly
chopped 1/4 teaspoon
of garlic powder a pinch or two
of cayenne 1/2 teaspoon
of chili powder 2 teaspoons
of tamari (or low sodium soy sauce, if you prefer) 1/4 teaspoon
of salt
fresh ground pepper 1/2 teaspoon
of baking powder 2 eggs, lightly beaten
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)
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.
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.
• 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
16 oz
fresh corn on the cob (or a can
of corn) 1 can
of black beans rinsed 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).
We all loved this soup, especially when served with some delicious
fresh bread (whole wheat for extra healthy points) and a sprinkle
of cilantro and
chopped roasted peanuts for color and texture.
As a rule
of thumb,
fresh delicate herbs won't tolerate the long stint at high temps in the oven, so it's best to «finish» the dish once the vegetables have been removed from the oven and are being served with a sprinkle
of the freshly
chopped parsley,
cilantro, basil, mint, etc..
Alpine Cheddar Sauce: 2 tablespoons Cabot Unsalted Butter 2 tablespoons King Arthur Unbleached All - Purpose Flour 1 1/4 cups
of lowfat (1 %) milk 4 ounces Cabot Alpine Cheddar, shredded (about 1 cup) 3 tablespoons
fresh herbs such as basil, parsley,
cilantro or oregano,
chopped ⅛ teaspoon kosher salt Pinch
of cayenne pepper
You can easily add roasted garlic,
chopped onions, bell peppers, a sprinkle
of lemon juice, and
fresh cilantro.
Yes, it calls for 1 cup (30g)
chopped fresh cilantro, also called coriander in other parts
of the world.
Also add one cup
of shredded monterrey jack cheese and about 1/4 bunch
of fresh cilantro, roughly
chopped.
We are going to have it tonight as a side dish with chicken schnitzels (which i could kill for anytime!!!!) And
of course i will then add the
chopped fresh cilantro and scallions on top — can't wait!!!
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.
oregano squeeze
of fresh lime juice (optional) sliced scallions or
chopped cilantro (optional)
You could totally load this bowl up with more veggies, like
chopped bell peppers or loads
of Fresh Salsa but I like to just pile mine high with
cilantro.
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
Ingredients honey chipotle chicken 1 pound boneless, skinless chicken breasts Sprinkle
of salt and pepper 1/4 cup olive oil 3 tablespoons adobo sauce, from a can
of chipotles in adobo 2 tablespoons honey 2 tablespoon dijon mustard 2 tablespoons
chopped fresh cilantro 4 garlic cloves, minced
Try your favorite mild nut flour instead
of breadcrumbs if you're avoiding gluten, and serve with
chopped fresh cilantro and crunchy purple cabbage.
Ingredients: 4 tortillas / For the salsa, roughly
chop and blend 8 tomatillos, 2 T shallot or 2 t garlic, 2 t jalapeno, more or less, depending on taste, 1 T lime juice, 1 t cumin, 2 t
fresh oregano / kernels from two ears
of corn / 1 C
fresh tomatoes, coarsely
chopped / 2 C
fresh ricotta mixed with 2 T each finely
chopped chives and basil or oregano, 1/2 t salt, 1/4 t pepper / 1 sliced avocado / 1/2 C
cilantro / 2 T butter for sautéing tortillas.
cayenne sea salt and
fresh ground pepper 7 ounces feta cheese (nearly a cup), crumbled 1 unwaxed lemon handful
of chopped parsley and
cilantro olive or grapeseed oil, for cooking
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
- 1/2 tablespoon
of sugar - salt & pepper to taste -
chopped fresh cilantro - basmati rice for serving
Marinade (adapted from The Raw 50) 1 cup olive oil 2 tablespoons coconut oil 1 red bell pepper —
chopped juice
of 2 limes 2 tablespoons grated ginger 2 teaspoons minced garlic salt — to taste 1 cup
fresh cilantro
2 cups Wild Blueberries
fresh or frozen (thawed) 1/2 medium onion (red or white), diced small 1 jalapeño pepper, seeded and minced (add more to taste) 1 medium red bell pepper, diced small 3 tablespoons
chopped parsley or
cilantro 1/4 cup lime or lemon juice 1 teaspoon salt pinch
of cinnamon
3 tablespoons vegetable oil 4 onions,
chopped 1 small piece
of ginger, peeled and grated 1 large clove garlic, crushed 1 tomato,
chopped 1 1/2 cups water 1 tablespoons paprika 1/2 teaspoon turmeric 1/2 teaspoon ground cumin 1/2 teaspoon ground coriander 1 tablespoon medium - hot chile powder 2 cups browned meat
of choice
Fresh chopped cilantro for garnish
Coriander Bread Thins 2 cups raw cashews — soaked overnight 1 cup meat
of fresh young Thai coconut 1/2 cup Irish moss — thoroughly washed and soaked in hot water for at least 10 minutes 1 cup water from
fresh young Thai coconut or purified water 1 tablespoon honey or another sweetener
of choice 3 garlic cloves — 2 whole, and 1 finely
chopped 1 small chili — 1/2
of it finely
chopped 2 teaspoons coriander seeds — ground 1 teaspoon cumin seeds — ground 1 1/4 teaspoon salt freshly ground black pepper 3/4 cup brown flax seeds — ground 1/8 cup ground almonds 1 cup
chopped cilantro
Coconut -
Cilantro Cream Cheese 1 cup meat of fresh young Thai coconut 1/2 cup water of fresh young Thai coconut 1/3 cup coconut oil 1/8 cup Irish moss — thoroughly washed and soaked in hot water for at least 10 minutes 1/2 cup macadamia nuts - soaked overnight 1/2 cup cashews - soaked overnight 1 tablespoon lemon juice 1 tablespoon nutritional yeast 1 teaspoon salt 3 tablespoons water zest of 1 lime freshly ground black pepper — to taste 1 cup fresh cilantro leaves or other herbs of your choice —
Cilantro Cream Cheese 1 cup meat
of fresh young Thai coconut 1/2 cup water
of fresh young Thai coconut 1/3 cup coconut oil 1/8 cup Irish moss — thoroughly washed and soaked in hot water for at least 10 minutes 1/2 cup macadamia nuts - soaked overnight 1/2 cup cashews - soaked overnight 1 tablespoon lemon juice 1 tablespoon nutritional yeast 1 teaspoon salt 3 tablespoons water zest
of 1 lime freshly ground black pepper — to taste 1 cup
fresh cilantro leaves or other herbs of your choice —
cilantro leaves or other herbs
of your choice —
chopped
1 tbsp cumin 1 - 2 tsp chili powder — I went on the heavier side
of the chili powder 2 garlic cloves, minced freshly ground salt & pepper 1/2 cup
chopped fresh cilantro — flat leaf parsley can be subbed if you don't have
fresh cilantro on hand 1 avocado, diced Directions