Garnish with
shredded cilantro leaves, if desired.
Not exact matches
Process it coarsely (not puree - some chunks
left) and put it in a pot with diced fresh pumpkin (not puree), 26oz can of petite diced tomatoes, chicken stock and some
shredded chicken or pork; bring to a simmer and throw a little minced
cilantro in right at the end.
YOU»LL NEED: 2 Tbsp low - fat sour cream; 1/2 tsp hot sauce or 1 Tbsp chopped pickled jalapeños; 1/4 cup black beans, drained and rinsed; 1/2 cup grated zucchini; 1/2 cup frozen corn, thawed; 1/3 cup diced tomato; 2 Tbsp
shredded Cheddar or Jack cheese; 1/4 cup
cilantro leaves; 1 lime wedge.
Shredded meat from 2 cooked chicken legs 6
leaves Bibb lettuce 1/2 seedless cucumber, chopped 1 mango, pitted, peeled and diced 1/2 cup seedless grapes 3 scallions, thinly sliced 1/2 cup chopped fresh
cilantro 2 ounces Cabot Sharp Cheddar, grated (about 1/2 cup)
My favorite way to dish - up this slightly sweet and savory, tender
shredded chicken is wrapped tightly in a crisp Swiss chard
leaf with
shredded carrots, red cabbage, green onions,
cilantro, sliced almonds and avocado.
Romaine
leaf,
shredded carrots, rice leftover from Skinnytaste chicken yakitori, scallions,
cilantro and this sauce.
For the wrap: Swiss chard
leaves (or
leaf lettuce), avocado slices,
shredded carrots,
shredded cabbage, green onions, sliced almonds, fresh
cilantro, etc..
1 poblano chile 1/2 pound fresh tomatillos, husks removed 2 serrano chiles, stemmed, quartered, and deseeded 1/2 medium yellow onion, roughly chopped 4 garlic cloves, chopped 1 cup roughly chopped fresh
cilantro, plus more for serving 1/2 cup roughly chopped fresh parsley 1 ounce baby spinach
leaves (about 1 cup) 1 teaspoon ground cumin 1 teaspoon dried oregano 1/4 teaspoon ground allspice 6 cups vegetable broth 1 - 29 ounce can hominy, rinsed and drained 1 - 15 ounce can black beans, rinsed and drained 2 tablespoons fresh lime juice Coarse salt Grated Monterey Jack cheese,
shredded purple cabbage and crumbled tortilla chips for serving
To serve, warm the corn tortillas and offer a taco bar of sour cream, pickled red onions, sliced avocado,
shredded cabbage,
shredded cheese,
cilantro leaves and LA VICTORIA ® SUPREMA ® Salsa.
CK wanted it, but I wasn't feeling very corn friendly that night) 2 cups
shredded Monterey Jack cheese A handful of fresh
cilantro leaves torn into pieces
3 to 4 cups
shredded cooked chicken 4 cups finely
shredded cabbage 1/2 cup roughly chopped
cilantro leaves 1/2 cup mint
leaves 1 cup mung bean sprouts 1 small red onion, halved and thinly sliced 1 green bell pepper, finely sliced in short strips 1 long red chilli, finely sliced (optional) 1 cup plain yogurt 1/2 cup Byron Bay Chilli Co..
8 ounces (1/2 pound) seitan,
shredded 1/2 teaspoon Chinese five - spice powder 1/2 teaspoon hot chili flakes 1/2 teaspoon salt Half a 14 - ounce can light coconut milk 1/2 tablespoon olive oil 2 cloves garlic, peeled and minced or crushed 1 tablespoon grated peeled fresh ginger 1 cup vegetable stock 1 head bok choy, rinsed, trimmed and cut into 1 - inch pieces Half a 13 - ounce can straw mushrooms 1 plum tomato, chopped 1/4 cup sliced scallions 1 tablespoon lime juice 2 tablespoons fresh
cilantro leaves
1/2 cup water 1 small ball tamarind pulp (or 1 teaspoon lime juice) 1/2 cup warm water 1 cup
shredded coconut 1 1 - inch piece ginger, grated 2 green chiles, such as serranos, stems removed and halved 2 cloves garlic 1/4 cup minced
cilantro 3 large green mangoes 1/2 teaspoon cumin seeds 1/2 teaspoon fenugreek seeds 2 tablespoons olive or vegetable oil 1/4 teaspoon mustard seeds 1/2 teaspoon asafoetida 1/2 teaspoon greengram dal 1/2 teaspoon red chile powder 1/2 teaspoon turmeric powder 1/4 cup curry
leaves (optional) 1/4 cup
cilantro leaves Salt to taste
2 tablespoons salt 1 bay
leaf 1 teaspoon cumin 1 teaspoon garlic powder 1 teaspoon black pepper 2 pounds boneless, skinless chicken breasts 2 Packages of La Tortilla Factory Hand Made Style Tortillas, White Corn, Grande 1 cup Canola oil 1/2 yellow onion, diced 1 (8 - ounce) package
shredded light Cheddar cheese 1 bunch green onions, thinly sliced 1 (56 - ounce) can sliced black olives (optional) 1/2 bunch
cilantro, chopped (optional) Garnish ideas: guacamole, sour cream
Cellophane Noodle Salad ---------------- 8 dried shiitake mushrooms 1 lemongrass stalk 1 green jalapeno chili 1/4 lb ground pork 1/2 tsp salt 1/8 tsp freshly ground white pepper 3 oz cellophane noodles, soaked in warm water for 30 minutes 3 tbsp fresh lime juice 2 tbsp fish sauce 1 tsp sugar 1 tbsp water 3 tbsp canola oil 1 cup peeled, seeded and julienned cucumber 1/2 cup seeded and julienned red bell pepper 3 shallots, thinly sliced 8 red -
leaf lettuce
leaves 2 tbsp minced unsalted peanuts, toasted 1 tbsp
shredded fresh mint 1 tbsp
shredded fresh
cilantro
Ingredients 1/2 onion, caramelized (see here for technique) 1 cup chopped cremini or white button mushrooms 1 garlic clove, minced pinch cumin pinch chili powder pinch cayenne 3 eggs, beaten 1/2 cup loosely packed
cilantro leaves, chopped 2 8 - inch tortillas 1 cup Monterey Jack cheese,
shredded
Add chopped lettuce + red cabbage,
shredded green cabbage + grated carrot, Broccoli and
Cilantro leaves.
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
12 ounces (3/4 pound) soft tofu, diced 2 tablespoons soy mayonnaise 2 scallions, chopped 2 tablespoons diced celery 1/2 teaspoon lemon juice 2 tablespoons chopped
cilantro leaves 1 teaspoon grated peeled fresh ginger 1/2 teaspoon curry powder Salt and pepper to taste 1 whole wheat pita bread
Shredded lettuce
Shred the Napa cabbage with a sharp knife or food processor fitted with the slicing wheel (if you use the food processor you will need to do this in small batches and place in a large bowl) Chop the
cilantro — NOTE: Use only the
leaves and the tender stems near the
leaves (save the thick stems for juicing).
ingredients TURKEY CHILI WITH KALE 2 tablespoons olive oil 1 pound ground turkey (50 % dark meat, 50 % white meat) 1 yellow onion (peeled, medium dice) 1 red bell pepper (top removed, seeded, medium dice) 2 tablespoons chili powder 2 teaspoons chipotle powder 2 teaspoons cumin 1 tablespoon fresh thyme (finely chopped) 1 (28 - ounce) can crushed tomatoes 1 (15.5 - ounce) can kidney beans (drained, rinsed) 1 (15.5 - ounce) can black beans (drained, rinsed) 2 cups water 2 cups Lacinato kale (ribs removed, thinly sliced) Kosher salt and freshly ground black pepper (to taste) TOPPINGS: 1 cup sour cream (to serve, optional) cheddar cheese (
shredded, to serve, optional) jalapenos (sliced, to serve, optional) scallions (sliced, to serve, optional)
cilantro (
leaves only, optional) tortilla chips (to serve, optional) rolls (toasted, to serve, optional)
12 King's Hawaiian Sweet Rolls, a 12 - pack 3 cups
shredded turkey meat, or meat of your choice 3 cups thinly sliced cabbage 2 tablespoons
cilantro leaves, rough chop Sesame Ginger Dressing Spicy Korean Red Pepper Powder BBQ Sauce
DATE BBQ SAUCE INGREDIENTS 1/2 cup pitted Medjool dates 1/2 cup balsamic vinegar 2 tablespoons fresh lime juice (from 1 lime) 2 teaspoons gluten - free tamari 2 teaspoons tomato paste 1 teaspoon grainy mustard 1 teaspoon onion powder 1 teaspoon garlic powder sea salt & ground black pepper, to taste water to thin CREAMY AVOCADO
CILANTRO SAUCE INGREDIENTS 1 medium, ripe avocado 1/2 cup fresh cilantro 2 cloves of garlic 2 tablespoons tahini 1/4 cup fresh lime juice (from 2 limes) 1 small jalapeno, seeded & diced 1/2 cup filtered water sea salt & ground black pepper, to taste FOR THE TACOS 1 teaspoon heat - tolerant oil, such as avocado 1 shallot, fine dice 1 medium sweet potato (about 550 - 600 grams), peeled & grated on the large holes of a box grater sea salt & ground black pepper, to taste corn tortillas, warmed (or collard leaves, see headnote) 3 cups shredded cabbage Make the date BB
CILANTRO SAUCE INGREDIENTS 1 medium, ripe avocado 1/2 cup fresh
cilantro 2 cloves of garlic 2 tablespoons tahini 1/4 cup fresh lime juice (from 2 limes) 1 small jalapeno, seeded & diced 1/2 cup filtered water sea salt & ground black pepper, to taste FOR THE TACOS 1 teaspoon heat - tolerant oil, such as avocado 1 shallot, fine dice 1 medium sweet potato (about 550 - 600 grams), peeled & grated on the large holes of a box grater sea salt & ground black pepper, to taste corn tortillas, warmed (or collard leaves, see headnote) 3 cups shredded cabbage Make the date BB
cilantro 2 cloves of garlic 2 tablespoons tahini 1/4 cup fresh lime juice (from 2 limes) 1 small jalapeno, seeded & diced 1/2 cup filtered water sea salt & ground black pepper, to taste FOR THE TACOS 1 teaspoon heat - tolerant oil, such as avocado 1 shallot, fine dice 1 medium sweet potato (about 550 - 600 grams), peeled & grated on the large holes of a box grater sea salt & ground black pepper, to taste corn tortillas, warmed (or collard
leaves, see headnote) 3 cups
shredded cabbage Make the date BBQ sauce.
Now that you've enjoyed the Ciabattas with
Shredded Beef with Cumin and
Cilantro, you should have a few cups of sauce
left over.
boneless, skinless chicken breasts, thighs, or both 2 teaspoons cumin 1/2 teaspoon coriander 1/2 teaspoon dried oregano 1 1/2 teaspoons kosher salt 1 bay
leaf 4 cups low - sodium chicken stock 2 13.5 - ounce cans cannellini beans, drained and rinsed 1 cup frozen corn
Shredded monterey jack cheese, sliced - jalapenos,
cilantro for serving
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
2 teaspoons sunflower oil 1/2 teaspoon toasted sesame oil 1 tablespoon plus 2 teaspoons runny honey fine grain sea salt, to taste one small bunch of
cilantro (
leaves and stems), chopped 1/2 cup peanuts, toasted 1 bunch of scallions,
shredded 2 cups finely
shredded cabbage 1/2 cup mung bean sprouts 1/2 cup broccoli or pea sprouts 3 large stalks celery, thinly sliced on diagonal 2 tablespoons shoyu or soy sauce 1 tablespoon (brown) rice vinegar toasted sesame seeds, black or white
Lentil salad 500 gr de puy or beluga lentils, cooked according to instructions 1/2 red cabbage head, cleaned and stem removed, finely
shredded 300 gr fresh green
leaves, like spinach and rucola, washed and roughly chopped 1/2 tsp cumin 3 tbsp soy sauce 2 cloves of garlic, crushed 3/4 tsp fine sea salt and more to taste 2 tbsp olive oil 3 - 4 shallots, finely chopped 1 tbsp
cilantro, finely chopped 1 - 2 tbsp chili sauce (like Sriracha)
I topped those golden beauties with vegan sour cream,
shredded purple cabbage and carrots, and fresh
cilantro leaves.
Toss together the
shredded cabbage,
cilantro leaves and diced cucumber and then toss the slaw with the lime dressing.
HERDEZ ® Corn Tortillas, HERDEZ ® Guacamole Salsa, sour cream,
shredded green cabbage, crumbled cojita cheese,
cilantro leaves, thinly sliced radishes and chopped white onion.
1 cup fresh fava beans — shelled and peeled 1 cup fresh corn kernels 2 - 3 tablespoons chopped fresh tarragon (optional) 2 medium cucumbers — peeled, seeded and cubed 1 cup purple cabbage — finely
shredded lime 8 - 10 radishes — cubed handful
cilantro leaves 3 tablespoons chives — finely chopped 2 tablespoons sesame seeds — unhulled and optionally toasted zest of 1 orange — optional sea salt and freshly ground black pepper
about 15 rice paper wrappers spicy
cilantro almond pesto about 1/2 purple cabbage — thinly sliced 1/4 — 1/2 ripe sweet melon such as Honeydew 2 - 3 medium carrots — finely
shredded 2 cups fresh basil
leaves large handful fresh mint
leaves — optional
1/2 cup sesame paste 1/4 cup Asian chile oil 1/4 cup Chinese hot mustard Sichuan Chile Sauce (see recipe below) 1 1/2 pounds medium or large shrimp, shelled and deveined 4 ounces cellophane noodles, soaked and drained 1/2 head Chinese cabbage,
shredded 6 to 8 spinach
leaves,
shredded 1 cup sliced mushrooms 4 ounces tofu, cubed Chopped fresh
cilantro
Filling (adapted from Raw Food / Real World) 1/2 cup chopped raw cashews 1 tablespoon sesame oil 1/2 teaspoon sea salt 1/4 cup agave syrup 1/2 cup lemon juice 2 tablespoon chopped ginger 1 small chili — seeded and chopped 11/2 tablespoon nama shoyu 1 cup raw almond butter 1/2 head savoy cabbage —
shredded 1 handful
cilantro 1 handful basil — torn 1 handful mint
leaves 1 large carrot — cut into thin strips 1 large mango — cut into strips 1 cucumber — seeded and cut into strips
The combination of spices you used also works great with crunchy
shredded cabbage with a few curry
leaves thrown in at the beginning and toasted peanuts and minced
cilantro leaves tossed in at the end.
can diced green chiles 2 + 1/2 cups chicken broth 1 cup + 1/2 corn kernels (from about 4 corn cobs) 3/4 teaspoon of salt, divided 1/4 tsp ground pepper 1/8 cup all - purpose flour 2 cups low - fat milk 3 cooked chicken breasts, boneless, skinless,
shredded 3/4 cup
shredded Cheddar cheese fresh
cilantro leaves
Salad: 1/2 package brown rice and millet noodles (cooked according to package directions) or your choice of gluten - free noodles 3 cups
shredded purple cabbage 2 carrots, peeled and spiralized or cut into thin julienne 1 zucchini spiralized or cut into thin julienne 1 cup fresh or frozen green peas 1/3 c. sunflower seeds, lightly toasted 1/4 c. mint
leaves, thinly cut 1/4 c.
cilantro, thinly cut
organic, unsweetened coconut milk (I used Native Harvest brand) * 2 tablespoons red curry paste (I used Thai Kitchen brand) * 1 large organic sweet potato, chopped into bite - sized pieces * 1 - 2 cups turkey or chicken stock, preferably homemade * 1 tablespoon palm sugar or organic dark brown sugar * 2 tablespoons fish sauce (I used Thai Kitchen brand) * 1 cup roast turkey,
shredded or chopped into bite - sized pieces * 6 kaffir lime
leaves (I used dried ones from Kalystyans in NYC) * 1 red or green chile pepper, minced * 1 bunch baby bok choy, chopped into bite - sized pieces * 1/2 -1 cup chopped fresh
cilantro or Thai basil (or a combination of the two) * fresh lime juice to taste for serving - optional * sriracha or your favorite hot chile sauce for serving (I used my homemade chile garlic sauce)- optional
3/4 pound
shredded tofu skin, cut into 2 - inch pieces 1/2 green pepper, cut into 2 - inch matchsticks 1/2 medium carrot, cut into 2 - inch matchsticks 1/2 cup chopped
cilantro leaves 2 scallions, chopped 1 tablespoon scallion oil (recipe below) 1/4 teaspoon salt 1/4 teaspoon white pepper 1 teaspoon Chinese black vinegar 1 teaspoon chicken bouillon 1 teaspoon sesame oil
Top
shredded white meat with red onion,
shredded carrots, chopped peanuts and
cilantro, and wrap in whole lettuce
leaves.
1/2 cup hemp seed 1/2 cup lemon juice 1/4 cup honey or a few drops of stevia (2 - 3) 1 1/2 tablespoon chopped ginger 1/2 tablespoon red chili 1 tablespoon soy sauce 1 cup raw almond butter 1/2 head savoy cabbage,
shredded 6 very large wild spinach
leafs 1 carrot 1 ripe mango 1 handful
cilantro leafs 1 handful torn basil
leafs Himalaya sea salt
Cooked chicken (seasoned to preference, cubed or
shredded) Green
leaf lettuce (one full
leaf w / spine cut out) 1/2 white onion (minced and cooked) 1 medium tomato (small cubed) 1/2 cup pico de gallo 1/2 cup guacamole Chopped
cilantro and jalapeno to garnish Arrange the lettuce and then the chicken across the wrap diagonally and then add the toppings.
Ingredients: 4 cups water 3 cups fresh spinach
leaves 1/2 pound snow peas, trimmed and cut in half crosswise 1 (5 3/4 - ounce) package pad thai noodles (wide rice stick noodles)-- or rice 1 tablespoon canola oil 1/4 cup thinly sliced shallots 2 teaspoons red curry paste 1 1/2 teaspoons curry powder 1/2 teaspoon ground turmeric 1/2 teaspoon ground coriander 2 garlic cloves, minced 6 cups fat - free, less - sodium chicken broth 1 (13.5 - ounce) can light coconut milk 2 1/2 cups
shredded cooked chicken breast (about 1 pound) 1/2 cup chopped green onions 2 tablespoons sugar 2 tablespoons fish sauce 1/2 cup chopped fresh
cilantro 4 small hot red chilies, seeded and chopped, or 1/4 teaspoon crushed red pepper 7 lime wedges
Ingredients: 1 cup wheat berries 3 cups low - sodium chicken broth 2 teaspoons olive oil 1/2 medium yellow onion, thinly sliced Kosher salt 1 pound
shredded chicken breasts 2 packed cups baby arugula 1 cup
shredded Brussels sprouts 1 packed cup
cilantro leaves, chopped 1/4 packed cup mint
leaves, chopped 3 green onions, thinly sliced 2 jalapenos, seeded and sliced into thin strips Fresh ground pepper For the Dressing Juice from 1 1/2 lemons 2 1/2 teaspoons toasted sesame oil 1 tablespoon Thai fish sauce 1 tablespoon plus 1 teaspoon extra virgin olive oil
1 1/2 tablespoons fresh lime juice 1 tablespoon low - sodium soy sauce 1 teaspoon Sriracha 1/2 teaspoon honey 1 small clove garlic, grated or finely minced For Serving: 12 - 14 Boston or Bibb lettuce
leaves 1 cup
shredded or grated carrots 3 - 4 baby radishes thinly sliced into matchsticks 3 scallions, thinly sliced 1/4 cups unsalted peanuts, chopped 1/4 cup finely chopped
cilantro
You Will Need: 6 chicken thighs 4 carrots, diced 2 cups cabbage,
shredded 1 large onion, diced 2 cups broccoli 5 Tablespoons soy sauce 4 Tablespoons apple cider vinegar 4 Tablespoons brown sugar 10 cloves garlic, minced 3 Tablespoons, grated 3/4 cup pineapple, roughly chopped 1/4 cup
cilantro leaves, stems removed 1/4 cup basil
leaves, stems removed 1 teaspoon hot sauce 3/4 cup chicken broth