Since Otto's Cassava Flour started delivery in the US, my daughter and I have been cooking up endless shredded meat dishes that will go with Fork & Bean's Grain Free Tortilla Recipe which I have modified slightly to add Cilantro & Garlic to the dough (1
tsp Dried Cilantro, 2 tsp Minced Garlic)
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)
Not exact matches
Ingredients 1 cup fresh parsley 1 cup fresh
cilantro 1
tsp dried oregano 1/2 cup mild Trio Carmel EVOO 1/3 cup Trio Carmel White Balsamic (such as Sicilian Lemon, Cranberry Pear, Apricot, Grapefruit, or Mango) 3 cloves garlic 3/4 teaspoon ground red...
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
Food Storage
Cilantro - Lime Rice 2 T. vegetable oil 1/3 c. freeze -
dried chopped onions 1
tsp.
1 slice white bread, crust removed and cut into 1/4» pieces 2 tbsp milk 1/4 cup finely chopped shallots (1 shallot) 2 cloves garlic, minced 3 tbsp finely chopped fresh mint 3 tbsp finely chopped
cilantro 1
tsp dried oregano 3/4
tsp salt 1/2
tsp freshly ground black pepper 1 1/2 lbs ground lamb
3 oz
dried ancho chiles, stemmed, seeded, coarsely torn 6 ounces beef bacon, diced 1 large vidalia onion (1 lb), diced 4 lb beef brisket, fat trimmed, cut into 2 inch cubes and seasoned with salt and pepper 6 large garlic cloves 3 - 4 canned chipotle chilies in adobo (& 1 tbsp juice) 2 tbsp chili powder 1 tbsp ground cumin 1
tsp dried oregano 1
tsp ground coriander 2
tsp salt 1 12oz bottle Mexican beer 1 7 - ounce can diced roasted green chiles 3 10oz cans fire - roasted diced tomatoes with chipotle 1/2 cup finely chopped fresh
cilantro stems 4 cups seeded peeled pumpkin (from 3 1/2 pound pumpkin), cut into 1 1/2 inch chunks
1 can organic black beans rinsed or 1 1/2 cup cooked beans from
dried 1/4 - 1/2 red onion diced 1/4 - 1/2 white onion diced 1/2 anaheim pepper diced 1 small red or orange pepper diced Handful fresh
cilantro chopped Sea Salt and pepper to taste 1
tsp ground cumin 1
tsp epazote 1
tsp ground chipotle 1 TB tapioca flour to mix into cakes
dry pasta 1
tsp olive oil 1/2 cup red onion, chopped 1 medium jalapeno pepper, seeded and chopped 2 bell peppers, chopped (I used red and yellow) 1 clove garlic, minced 1 - 2 Tbsp taco seasoning mix * 1 (15 ounce) can black beans, drained and rinsed 2 cups Enchilada sauce, divided (recipe below) 1 cup cheese, divided (Cheddar, Mexican blend, or Monterey Jack) 1/2 cup chopped green onions, plus 1 Tbsp for garnish 2 Tbsp
cilantro, plus 1 Tbsp for garnish Salt & pepper, to taste 20 tortilla chips (about 2 handfuls), crushed Sour cream, salsa, and / or avocado, for serving
Pozole (Pork and Hominy Stew)-------------------- 2
dried guajillo peppers, stems removed and seeded 1 tbsp canola oil 8 ounces lean pork, cut into 1 ″ cubes 1 onion, finely chopped 4 cloves garlic, minced 1
tsp cumin 1
tsp oregano 1 bay leaf 6 cups water 2 14.5 - oz cans hominy, drained and rinsed salt, pepper 1/4 cup chopped green onions 1/4 cup chopped
cilantro
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
Foil Baked Fish with Black Beans and Corn Ingredients 4 skinless white fish fillets (6 to 8 oz each), 1 - inch thick salt and pepper 4 Tbsp unsalted butter, softened 2
tsp minced chipotle chiles in adobo sauce or 1
tsp dry Chipotle chili powder 1
tsp grated orange zest 2 Tbsp freshly squeezed orange juice 2 cloves garlic, minced 1 (16 - oz) can black beans, rinsed and drained 2 cups corn kernels, I used half frozen sweet corn and half frozen roasted corn (from Trader Joes) 1/2 red onion, minced 1/4 cup chopped fresh
cilantro Directions Preheat oven to 450 degrees and adjust rack to lower middle position.
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
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
4 lb boneless skinless chicken thighs, halved 3 medium yellow onions, diced 3 cloves garlic, thinly sliced 28 oz diced tomatoes, with their juices 8 oz canned chickpeas, drained 1 quart chicken stock 3 tbsp
cilantro, roughly chopped 3/4 cup golden raisins 1/2 cup
dried apricots, halved 1/2 lemon, juiced 1 tbsp cumin 2
tsp turmeric 2
tsp ground ginger 2 cinnamon sticks (or 1
tsp ground) 1/2 teaspoon ground nutmeg
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
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
1 pound U / 15 shrimp (your preference on size) 1 cup corn (fresh or frozen and I like the tiny kernels) 1 cup Mango diced 1/2 -1 cup Papaya diced 1 cup red onion diced Handful fresh
cilantro chopped 1
tsp Jalapeno chopped (I used
dried but fresh is great too) 1
tsp Olive Oil 1
tsp Organic Virgin Coconut Oil 1/2 -1
tsp Chili Powder 1/2 -1
tsp Smoked Paprika 1/2
tsp Onion Powder 1/2 -1 cup white wine Sea Salt & Pepper to taste
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)
For the black bean hummus: 1 cup
dried black beans, soaked overnight 2 bay leaves 1 cup torn fresh
cilantro leaves and stems 1/2 ripe but not mushy avocado, peeled and pitted 1/2 jalapeño, seeded and roughly chopped 2 garlic cloves, roughly chopped 3 tbsp freshly squeezed lemon juice 1
tsp ground cumin seeds Sea salt Freshly ground black pepper
Beef Satays over Thai Salad 1.5 lbs sirloin steak, cut into 1 - inch cubes 4 stalks lemongrass, bottom third only, peeled and minced 2 cloves garlic, minced 2 tbsp cooking oil 2 1/2 tbsp lemon juice 2 3/4
tsp sugar 1/2
tsp salt 1/4
tsp fresh - ground black pepper 2 tbsp Asian fish sauce 1 tbsp water 3/4
tsp rice - wine vinegar pinch
dried red - pepper flakes 1 small head romaine lettuce, cut crosswise into 1 / 2 - inch strips (about 1 quart) 2 carrots, peeled into strips 1 cucumber, peeled, halved, seeded, and diced 1/2 cup lightly packed
cilantro leaves 1/4 cup chopped fresh mint
2/3 cup
dried mung beans (green) 4 Tbsp olive oil 2 cloves garlic 1
tsp cumin 1
tsp coriander 1
tsp crushed red pepper 2 Tbsp white wine vinegar 3 large carrots a pinch of sugar 1 1/2 cups
cilantro lemon juice / lemon zest small handful of feta cheese, crumbled
1
tsp extra virgin olive oil 1
dry pint red grape tomatoes (350g) 1/3 8oz package tempeh (75g) 1 pinch salt 1 pinch freshly ground black pepper 1/2 tbsp smoked paprika chopped
cilantro, to taste — see notes 1/4 cup corn tortilla chips (22g)-- see notes 2 tbsp slivered almonds (12g)
Veggie Quinoa Croquettes w / Smoked Paprika Almond Cream Yield: Approx 16 croquettes For the Croquettes 1 cup
dry quinoa, cooked in 2 cups water, yielding 3 cups cooked quinoa, cooled - see method here if needed 1 very large sweet potato, peeled, diced, steamed, mashed: yielding 2 cups mashed sweet potato 1 cup finely diced red onion 1/2 cup finely diced red pepper 4 cloves garlic, crushed 2 tbsp olive oil + 1 tbsp to brown the croquettes 1/3 cup chopped fresh
cilantro 1 — 14oz tin pinto beans, drained & rinsed 1/2 cup hemp seeds 1
tsp dried oregano 1
tsp ground cumin juice of one lime 1
tsp celtic sea salt Method In large mixing bowl place cooked quinoa & mashed sweet potato.
150 g
dried chickpeas / garbanzo 1 tbsp extra virgin olive oil 1/2 onion / about 50 g 1 little bunch of parsley or
cilantro 1
tsp cumin powder 1 can fire roasted tomatoes 2 - 4 garlic cloves 1
tsp (smoked) paprika salt to taste
Ingredients 1 1/2 cups fresh basil 1/2 cup
cilantro 1 cup
dry roasted pistachio nuts, shelled 2 - 3 cloves garlic 2/3 cup olive oil 1
tsp lemon zest