Not exact matches
3 tablespoons sesame oil 3 tablespoons peanut oil 4 exotic or Japanese eggplants, peeled and diced 2 small green chiles, such as serrano, seeds and stems removed, chopped 2
onions, coarsely chopped 4 cloves garlic 2 teaspoons chopped ginger 1 teaspoon ground turmeric 1 2 - inch piece lemongrass, including the bulb 1 chicken, cut up 1 cup beer (or substitute water) 1/4 cup dry
white wine 1 tablespoon fish sauce, nam pla, (or substitute light soy sauce) 1/4 teaspoon ground cardamom 1/8 cup chopped
cilantro
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
3 Guajilla chiles wiped clean, veins and seeds removed 1 large tomato 1/4 of a
white onion, coarsely chopped 1 large garlic clove 2 tbs chopped
cilantro 1/2 a jalapeno pepper salt to taste
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
I usually make mine with red
onion,
white onion,
cilantro, salt, pepper, and lime, but this wintry version sounds amazing.
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)
FOR LAMB MEATBALLS (KEFTA) 2 slices firm
white sandwich bread, torn into small pieces 1 small
onion, finely chopped (about 1 cup) 1/4 cup loosely packed fresh parsley leaves 1/4 cup loosely packed fresh
cilantro leaves (omitted, I just increased the parsley) 1 pound ground lamb 1 teaspoon salt 1/2 teaspoon ground allspice 1/2 teaspoon cayenne 1/4 teaspoon cinnamon 1/4 teaspoon black pepper 1/3 cup pine nuts, toasted and finely chopped (omitted because I forgot to buy them!)
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:
* 1 cup
cilantro leaves and stems, plus extra leaves for garnish * 1
onion, chopped * 2 jalapenos * 1-3/4 cups chicken or vegetable broth plus 2 Tablespoons, divided * 2 Tablespoons olive oil * 1-1/2 cups long grain
white rice * 2 cloves garlic * 1 teaspoon salt
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
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
Mix in red
onion,
white onion, yellow
onion, jalapeno peppers and
cilantro.
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
Combine the
white onions, tomatoes, parsley,
cilantro, paprika, 3 tablespons olive oil, 2 cloves garlic, fresh cracked pepper and salt in a food processor, blender, or a clean spice grinder.
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.
2 Tbsp olive or canola oil 1 med
onion, chopped (about 1 c) 1 tsp curry powder 1/2 tsp ground coriander 1/2 tsp crushed fennel seeds 1 1/2 c
white button mushrooms, chopped 1 1/2 c cooked and drained chickpeas 1 med carrot, grated (about 1 c) 1/4 c chopped walnuts 3 Tbsp chopped
cilantro 1/2 tsp salt 1/4 tsp ground black pepper Flour
Ingredients: 3 - 4 medium size avocados 1 lime, zest and juice 1/2 cup Trader Joe's fire - roasted corn kernels 1 bunch
cilantro, minced 1/4
white onion, minced (about 1/4 cup) 1 jalapeno, seeded and finely diced (optional) 1 tsp.
It's $ 12 with hot tortillas and chopped
cilantro and sweet
white onion.
Ingredients: 1 roma tomatoes — seeded & chopped into cubes 1/2 red bell peppers — chopped and diced 1/2 cucumber — seeded & diced 1/2 ripe mango — cut into cubes 1/2
white onions - chopped into small pieces 2 - 3 lime wedges 1 - 3 pieces of canned pineapple — chopped into cubes 1 - 2 Tbsp canned pineapple juice 1 - 2
cilantro - chopped (I didn't have any so I skipped this one) Salt, black pepper, dash of cumin, dash of garlic powder according to taste (I didn't quite measure these).
La Esperanza is known for its Mexican - style tacos, which come with chopped sweet
white onion,
cilantro and lime, and the tacos dorados ($ 8 to $ 8.50), which come rolled, fried, and stuffed.
Place some vermicelli noodles, chopped
white onion, shredded cabbage, green
onions, bean sprouts,
cilantro and the other Vietnamese herbs in each bowl.
1 1/2 pounds fresh tomatillos, * husked and rinsed 1 - 2 fresh jalapeño peppers, stems removed 1/2 medium
white onion, peeled 2 cloves garlic, not peeled olive oil, for drizzling 1/3 -1 / 2 cup fresh
cilantro, washed juice of 1 lime 1/2 -3 / 4 teaspoon Kosher or sea salt
I love them topped with a fresh salsa of tomatoes, sweet
white onions,
cilantro, fresh lime juice and very good sea salt.
1 1/2 c black beans, drained 6 Tbsp fine bread crumbs 3/4 c sweet potato, baked and mashed 3 Tbsp
cilantro, chopped 1/3 c
white onion, diced 1 tsp garlic powder 1 tsp garlic, chopped 3/4 tsp salt 1 tsp black pepper 2 Tbsp olive oil 1 Tbsp cider vinegar 2 Tbsp lime juice 1/2 jalapeño (optional), diced and deseeded
1 tablespoon olive oil 1/4 cup
white onion, finely diced 1 large jalapeno, seeds and stem removed; finely diced 12 oz
white American cheese, shredded 4 oz Monterrey Jack cheese, shredded (don't use pre-shredded) 1/2 to 1 cup cream, half - and - half, or whole milk 1 — 2 roma tomatoes, seeds removed and diced 1 small bunch
cilantro, roughly chopped
I chopped and seeded 2 small tomatoes, chopped 1/4 of a medium - sized
white onion, 1/2 jalapeno pepper and a few sprigs of
cilantro.
I boiled the whole tomatillos, then used the hand blender to blend them with
white onion,
cilantro and jalapeno.
Pico de Gallo: 3 tomatoes, diced 1/2
white onion, diced jalapeno, diced, to taste
cilantro, chopped, to taste 1 - 2 limes, juiced 1 clove garlic, minced (optional) salt and pepper, to taste
2 medium tomatoes, chopped 1 medium
onion, either purple or
white, chopped 1/3 cup bitter orange juice (see recipe below) or substitute 1/3 cup fresh lime juice 2 tablespoons chopped 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
2 pounds boneless fish filets 1/4 cup olive oil Juice of 1 lime 1 bottle Byron Bay Chilli Co. sauce of your choice 2 green
onions,
white and green parts, chopped 1/4 cup chopped
cilantro 2 cups shredded cabbage 1/4 cup mayonnaise 1 cup plain yogurt or sour cream Chili seasoning blend, to taste Salt, to taste 12 flour tortillas (2 to 3 per person)
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
can black beans, reduced sodium, drained and rinsed 2 c. frozen corn, thawed 1 red bell pepper, chopped 1 small
white onion, chopped 1/4 c.
white wine vinegar 1/4 c.
cilantro, chopped 1 jalapeno, chopped 1 tsp.
ingredients TURKEY CHILI: 1 tablespoon canola oil 1 yellow
onion, diced 1 red bell pepper, diced Kosher salt 4 garlic cloves, thinly sliced 1/4 cup chili powder 1 teaspoon ground cumin 1/4 teaspoon cayenne pepper 2 tablespoons tomato paste 1 pound ground turkey 1 (28 - ounce) can plum tomatoes 3 cups chicken stock (recipe below) or low - sodium store - bought chicken stock, plus more as needed 1 tablespoon unsweetened cocoa powder 1 and 1/2 cups cooked
white beans, or 1 (12 - ounce) can, drained and rinsed 1 and 1/2 cups cooked kidney beans, or 1 (12 - ounce) can, drained and rinsed CHICKEN STOCK: 4 Spanish
onions, halved 4 large carrots, peeled and coarsely chopped 2 celery stalks, cut into large dice 5 garlic cloves 5 pounds chicken bones 1 tablespoon whole black peppercorns 2 bay leaves 6 fresh thyme sprigs 15 fresh parsley stems TO ASSEMBLE: 1 (12 - ounce) bag tortilla chips 1 and 1/2 cups cheddar cheese (grated, to serve) 1 cup sour cream (to serve) 1 recipe Fast Guacamole (to serve, recipe below) 1/2 cup scallions (root end removed, thinly sliced on the bias) pickled jalapenos (to serve, recipe below) FAST GUACAMOLE: 4 ripe avocados 1/4 cup lime juice (2 - 3 limes) 1/4 cup
cilantro leaves, chopped 1/4 cup red
onion, diced 1/4 teaspoon Kosher salt 1/4 teaspoon cayenne PICKLED JALAPEÑOS: 6 jalapenos (sliced into 1 / 4 - inch rounds) 2 cups
white vinegar 1 teaspoon granulated sugar 1/2 teaspoon red chili flakes 8 - 10 black peppercorns 1 teaspoon coriander seeds 1 teaspoon Kosher salt
Ingredients Oil 8 skin - on, bone - in chicken thighs Salt 1 large
onion chopped 4 cloves garlic, minced 3 small carrots, finely diced 2 stalks celery, finely diced 1 red pepper, diced 1 green pepper, diced 1 jalapeño pepper, seeds removed, minced 1 1/2 teaspoons turmeric 2 teaspoons sweet paprika 1 teaspoon ground cumin 2 cups long - grain
white rice 1/2 bunch kale, stem removed, leaves cut into ribbons and rubbed with salt (I like lacinato, but use whatever you like) 1 cup frozen peas, left to defrost on the counter while you make the rest of the meal 2 tablespoons chopped
cilantro Juice of half a lemon, plus lemon wedges for garnish
2 acorn squash • Olive oil • Salt • Fresh cracked black pepper 1/4
onion, finely diced 1/4 lb extra lean ground beef (96/4) 2 cloves garlic, pressed through garlic press • Pinch cumin • Pinch cayenne pepper • Pinch cinnamon 3/4 cup cooked brown rice 1/2 cup black beans 1/4 cup cherry tomatoes, quartered 2 tablespoons fresh
cilantro, chopped, divided use 1 tablespoon sunflower seeds 1/4 teaspoon orange zest 1/4 cup finely shredded sharp white cheddar cheese 1 green onion, chopped, for garnish • Simple Tomato - Cilantro Salad (recip
cilantro, chopped, divided use 1 tablespoon sunflower seeds 1/4 teaspoon orange zest 1/4 cup finely shredded sharp
white cheddar cheese 1 green
onion, chopped, for garnish • Simple Tomato -
Cilantro Salad (recip
Cilantro Salad (recipe below)
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
Ingredients 1 medium
onion, chopped 1 yellow bell pepper, chopped 1 garlic clove, minced 1/2 teaspoon cumin seeds 1/4 teaspoon salt 2 tablespoons olive oil 3/4 cup dry
white wine 2 lb littleneck clams (2 inches wide), scrubbed 1/4 lb dried Spanish chorizo (spicy cured pork sausage) links, cut into 1 / 4 - inch dice 2 tablespoons fresh
cilantro
and the whole thing served with a generous serving of Avocado Salsa, made with chopped avocadoes & tomatoes, diced red
onion, maybe
cilantro, hearty squeezes of lime or lemon, and plenty of salt and
white pepper.
With eggplant, plum tomatoes,
onion, garlic, zucchini, bell peppers, jalapeños,
white beans, kidney beans, and
cilantro.
Drizzle over some crema, sprinkle some
cilantro leaves and
white onion, crumble some cheese over top and finally top it all with a beautifully fried egg.
Tropical Fruit Chutney 2 slices fresh pineapple 1/2 papaya 1/2 mango 1 red
onion 1 red pepper 1/2 cup
cilantro, chopped 1/2 cup extra virgin olive oil 1/4 cup
white balsamic vinegar 1/2 cup agave syrup Salt and pepper
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
for serving: corn tortillas, warmed (I melted the cheese on them while I warmed them in a hot skillet) romaine or iceberg lettuce, shredded
white onion, diced Monterey Jack or pepper jack cheese, shredded salsa or pico de gallo
cilantro, chopped lime wedges
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.
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
2 garlic cloves, coarsely chopped 1 1/2 teaspoons coarse salt 1 small
white onion, coarsely chopped 2 -3 serrano peppers, stemmed and coarsely chopped (or jalapeno peppers) 6 -8 medium tomatillos, husks removed, rinsed and cut into quarters (about 1/2 pound) 1 ripe Hass avocado 12 -15 sprigs
cilantro, finely chopped
Pumpkin Seed Sauce / Pipián Verde: 4 jalapeño or serrano peppers, stems removed 1 poblano pepper, stem and seeds removed 1/2 large
white onion, peeled and sliced in half 5 large cloves garlic, unpeeled 2 tablespoons olive oil, divided 1 1/3 cups raw pepitas (green pumpkin seeds) 1/2 cup chopped
cilantro 1/2 teaspoon dried oregano 1/4 teaspoon ground cumin 1/8 teaspoon ground cayenne pepper (optional) 1/2 teaspoon Kosher or sea salt 2 cups low sodium vegetable stock, divided
Latin Tomato and Mushroom Soup -------------------- 6 cups chicken broth 1 14.5 oz can black beans, drained 1 cup shredded chicken 1 cup corn kernels 1/2 cup tomato puree 4 green
onions, thinly sliced,
white and green parts separated 1 large anaheim pepper 1 small poblano pepper 2 large portobello caps 1/4 cup chopped cremini mushrooms 1 tbsp olive oil 1/2 cup
cilantro, chopped 1 tbsp lime juice tortilla strips *
3 cups chopped pineapple 3 cups chopped, seeded and peeled cucumber 1 1/2 cup pineapple juice 3 tablespoons extra-virgin olive oil 1 tablespoon lime juice 1 jalapeño, halved and seeded 1/2 teaspoon salt 1/2 cup thinly sliced green
onions, (
white parts only) 2 tablespoons finely chopped macadamia nuts 2 tablespoons finely chopped
cilantro