Ingredients: 12 cups Chicken Stock 1 pound boneless beef shanks or stew meat, cut into 1 - inch pieces 2 pounds celeriac, peeled and cut into 1 - inch pieces 2 carrots, roughly chopped 2 celery stalks, roughly chopped 1 large yellow onion, roughly chopped 1 cup
whole cilantro leaves, plus 1 tablespoon finely chopped fresh cilantro and a few sprigs for serving 1 cup Basic Sofrito (see recipe below) 1 tablespoon kosher salt 1/4 cup heavy cream 1 tablespoon finely chopped fresh flat - leaf parsley 1 tablespoon finely chopped fresh thyme
Bring the chicken stock, beef, celeriac, carrots, celery, onions, and the 1 cup
whole cilantro leaves to a boil in a large pot over high heat.
over the chicken Garnish with
the whole cilantro leaves.
Not exact matches
For serving: chevre, feta, or cotija cheese, crumbled
cilantro leaves lime wedges salsa 1 or 2 ripe avocados, sliced sour cream or thick,
whole milk yogurt
To prepare your stir - fry: Put a large pan of water on to boil • Peel and finely slice the ginger and garlic • Finely slice the chile • Slice the chicken into finger - sized strips and lightly season with salt and pepper • Cut the ends off your scallions and finely slice • Pick the
cilantro leaves and put to one side, and finely chop the
cilantro stalks • Halve the bok choy lengthways • If using the mushrooms, either tear into pieces or
leave whole
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
Tomatillo Salsa: Ingredients --- One pound tomatillos — 1/2 red onion, roughly chopped — 6 garlic cloves, peeled but
left whole — 2 large jalapenos, stems cut off — 2 tablespoons olive oil — 1/4 cup fresh lime juice — 1.5 tablespoons honey — 1/4 cup
cilantro leaves (I used a little less) Directions: 1.
- Black pepper to taste - 2 tablespoons sesame oil - 1/4 cup + 1 tablespoon brown sugar - 2 cups wild mushrooms
left whole / sliced depending on size - or any other mushroom sliced - 4 packs Ramen noodles seasoning packets discarded - 4 soft boiled or fried eggs for serving - sliced jalapenos,
cilantro + green onions, for serving
* 2 cups brown basmati or jasmine rice * 3 Tablespoons vegetable oil * 3 cardamom pods, slightly smashed * 3
whole cloves * 1 2 - inch cinnamon stick * 1 sprig curry
leaves, about 12 - 15
leaves * 2 cloves garlic, minced * 2 teaspoons grated fresh ginger * lower white part of lemongrass stalk, bruised and cut into two pieces * 1 cup packed, chopped fresh
cilantro leaves and stems, plus extra
leaves for garnish (optional) * 2-2/3 cups vegetable or chicken broth or stock * 1 teaspoon salt
Two kale
leaves, 1/2 a bunch of
cilantro, 1 green apple, 4 celery stalks, 1
whole cucumber, 1/4 of a lemon (with peel), 1 inch chunk of ginger, 1 chunk of jalapeno (or more if you like it really hot).
Thread onto 2 wooden skewers, layering the tofu cubes with
whole coriander (
cilantro)
leaves and sushi ginger.
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
2 teaspoons plus 1 tablespoon olive oil 1 yellow onion, diced 1 pound ground chicken (preferably 2/3 white meat plus 1/3 dark meat) 4 ounces Cabot Hot Buffalo Wing Cheddar, grated (about 1 cup) 2 red Fresno chiles, finely chopped 1/4 cup chopped fresh
cilantro 1 tablespoon Cholula Hot Sauce, or more to taste 1/2 teaspoon salt 1/4 teaspoon ground black pepper
Whole grain buns, fresh spinach
leaves and sliced cucumbers
just
left them
whole and layered them Added a can of yellow corn mixed with poblano peppers Omitted the
cilantro (yep, I have the I - hate -
cilantro gene!)
Leave the cigars
whole and serve lined up on a platter with the
cilantro pesto dipping sauce.
2 large slices of
whole grain bread 2 tablespoons tahini 1/2 cup frozen corn 2 tablespoons of water 1/4 teaspoon fine sea salt 1/4 teaspoon chili powder 2 medium, ripe avocados fresh
cilantro leaves thinly sliced jalapeño 1 lime, quartered
ingredients SAUCE: 1/4 cup
cilantro (chopped) 2 tablespoons olive oil 3 tablespoons mayonnaise 1 head garlic (peeled, roasted) BURGERS: 3 and 3/4 cup red kidney beans (drained, rinsed) 3 tablespoons olive oil (divided) 1 teaspoon garlic (peeled, minced) 1 shallot (peeled, finely diced) 1 cup green bell pepper (stemmed, seeded, finely chopped) 2 teaspoons chili powder 1/4 teaspoon cayenne 1 large egg (beaten) 1/2 cup bread crumbs 4 slices Monterey Jack cheese TO ASSEMBLE: 1 tablespoon olive oil (divided, plus more if needed) 4
whole wheat burger buns 1 head green lettuce (
leaves picked) 1 red onion (peeled, thinly shaved) 1 avocado (peeled, pitted, thinly sliced)
2 lbs skinless, boneless chicken, preferably dark meat, cut into 2 - inch pieces 1/2 cup plain yogurt (not Greek) 3 cloves garlic, grated into paste on a Microplane 1 (1 - inch) piece fresh ginger, finely chopped 2 teaspoons kosher salt 1 teaspoon ground turmeric 1/2 teaspoon freshly ground black pepper 1 teaspoon
whole coriander 1 teaspoon
whole fennel 2 tablespoons vegetable oil 1 medium onion, chopped 2 — 3 green chiles, seeded if desired 1 teaspoon garam masala 1/2 cup almond meal (or 1/2 cup cashews, that you will then need to grind into a paste with fennel, coriander, and
cilantro) 1/2 cup
cilantro leaves, finely chopped Ghee rice or chapati, for serving
1 - 10 ounce can diced tomatoes & chiles 1 teaspoon olive oil 1 garlic clove, minced 1/4 teaspoon kosher salt plus more for serving 1/4 teaspoon black pepper plus more for serving 1/2 cup cooked beans (such as black, pinto, kidney) 2 handfuls tortilla chips 1 large egg 1 tablespoon mined red onions 1 radish sliced 1 tablespoon chopped
cilantro plus
whole leaves 1 tablespoon crumbled queso fresco
2 star anise 2 cinnamon sticks 1 teaspoon
whole coriander seeds 1 1/2 teaspoon black peppercorn 5
whole cloves 3 cardamom pods — green shells removed 1 medium onion — sliced into 8 wedges 3 garlic cloves — crushed with a knife 1 - inch piece ginger, sliced and crushed with a knife 1/2 lb shiitake — hard stems removed, caps sliced 6 cups purified water 3 1/2 tablespoons tamari 1 tablespoon brown rice vinegar 1/4 teaspoon sriracha 1 1/2 cup cooked beans (I used these beautiful ones) 2 medium sweet potatoes — spiralized (I use this spiralizer) 1 tablespoon coconut oil 1 small or 1/2 large broccoli head — cut into florets 2 baby bok choy or 1 regular bok choy — sliced handful mung bean sprouts juice of 1 lime, plus more for serving handful each
cilantro, basil and mint
leaves 1 tablespoon sesame seeds
3/4 pound tomatillos, husked and washed 3 cups chicken stock 1 cup pepitas 1/4 teaspoon cumin seeds 4
whole cloves 3 - inch piece of canela 2 jalapeno chiles (or more), stemmed, seeded, and chopped 1 poblano chile, stemmed, seeded, and roughly chopped 1/2 medium onion, roughly chopped 2 cloves garlic 1 tablespoon vegetable oil 1 cup
cilantro leaves, washed and dried 3 romaine lettuce
leaves, washed and dried
Couscous Salad: 1 1/2 cups
whole wheat couscous 1 1/4 cups warm water 1/4 cup fresh lemon juice 2 tablespoons olive oil 1 teaspoon ground cumin 1 teaspoon salt, or more to taste 2 scallions, green and white parts thinly sliced 1 small red bell pepper, seeded and diced, finely diced 1 small jalapeno seeded, finely diced 1/2 small red onion, finely chopped, about 1/4 cup 1 garlic clove, minced 1/2 cup mint
leaves, chopped 1/4 cup
cilantro leaves, chopped 1 teaspoon Tabasco, or to taste 1 teaspoon freshly ground black pepper
2 lbs boneless, skinless chicken thighs, in 1» pieces 1 tablespoon curry powder 1 tablespoon minced ginger 2 cloves garlic minced 1/2 cup small diced yellow onion 2 tablespoons peanut oil 1 stalk lemongrass, sliced diagonally in 2» lengths 2 Kaffir lime
leaves (optional) 1 can (14 ounces) coconut milk 1 red bell pepper, sliced 1 yellow bell pepper, sliced 1 jalapeño, seeded and minced 1/2 cup rough chopped
cilantro 1/2 cup toasted peanuts 1 cup thai basil
leaves,
whole 2 teaspoons fish sauce lime wedges
2 large poblano peppers 3/4 pound lean ground beef 2 teaspoons smoked paprika, divided 3/4 teaspoon ground cumin 1 15.5 - ounce can pinto beans, drained and rinsed 1 1/4 cup salsa 1/2 cup fresh
cilantro leaves, chopped 1 1/2 cups grated pepper Jack cheese, divided 1/4 cup
whole wheat panko bread crumbs For serving: (optional) Sliced avocado or guacamole Fresh
cilantro Salsa Hot sauce of your choice
4 lb (ish) organic
whole chicken 10 - 12 cups of water (filtered preferably) 2 tablespoons of sea salt 1 tablespoon of
whole peppercorns 1 tablespoon of coriander seeds (optional) 2 bay
leaves 3 tablespoons of ghee or olive oil 1 large yellow onion, diced 5 large carrots, diced 5 + oz (about 25 mushroom caps) of shiitake mushrooms, sliced 8 - 10 cloves of garlic, sliced 1 tablespoon of minced (fresh) turmeric 1 tablespoon of minced (fresh) ginger optional add - ins: a couple handfuls of spinach or kale, rice or quinoa, chopped fresh herbs such as dill or
cilantro
8 tbsp Ancient Organics Ghee 1 small yellow onion, cut into 1 inch dice 2 shallots, cut into 1/2 inch rings 4 garlic cloves, roughly chopped 1 serano chile pepper, thinly sliced with seeds and stem removed 1 orange bell pepper, 1 inch dice 1 red bell pepper, 1 inch dice 1 green bell pepper, 1 inch dice 1 kabocha squash, peeled 1 inch dice 1 small parsnip, peeled 1/2 inch dice 2 cups French beans, trimmed 2 cups crimini mushrooms, caps
left whole stems removed 1 head of lacinato kale, center vein removed and rough chopped 1 medium zucchini, 1 inch dice 2 small yukon gold potatoes, 1/2 inch wedges 1/2 tbsp organic maple syrup (grade B) 2 tbsp tomato paste salt and black pepper 1 1/2 cups water
cilantro to garnish, chopped Parmesan to garnish, grated
2 cups Basmati rice, washed and soaked in water for 1 hour 2 tablespoons vegetable oil 1 level teaspoon mustard seeds 1 tablespoon channa dal 1/2 medium Spanish or mild onion, sliced 2 serrano chiles, stems and seeds remove, very thinly sliced 1 sprig fresh curry
leaves or 1/2 teaspoon dried curry
leaves, rehydrated and patted dry 1/2 teaspoon turmeric powder 1 quart water Juice of 4 limes Salt to taste Chopped
cilantro,
whole cashew nuts, and lime wedges for garnish
Top noodles with scallions,
cilantro, peanuts, and croutons, season with pepper, and serve over
whole lettuce
leaves.
Top shredded white meat with red onion, shredded carrots, chopped peanuts and
cilantro, and wrap in
whole lettuce
leaves.
What's in it: 1 slice of thick
whole grain bread, toasted 1/2 large avocado 1 tablespoon fresh lemon juice Salt and Pepper to taste Optional (but encouraged) toppings: 1/4 -1 / 2 teaspoon each fresh lemon zest, chili flakes, and black sesame seeds, a few
cilantro leaves
4 lb (ish) organic
whole chicken 10 - 12 cups of water (filtered preferably) 2 tablespoons of sea salt 1 tablespoon of
whole peppercorns 1 tablespoon of coriander seeds (optional) 2 bay
leaves 3 tablespoons of ghee or olive oil 1 large yellow onion, diced 5 large carrots, diced 5 + oz (about 25 mushroom caps) of shiitake mushrooms, sliced 8 - 10 cloves of garlic, sliced 1 tablespoon of minced (fresh) turmeric 1 tablespoon of minced (fresh) ginger optional add - ins: a couple handfuls of spinach or kale, rice or quinoa, chopped fresh herbs such as dill or
cilantro
2 lbs of chicken breast or thighs, skinless & boneless cut into 1» pieces 1 lb of romanesco, chopped into 1» pieces 6 medium onions, thinly sliced 2 cups sweet potato, chopped into 1» pieces 2 1/2 cups of fresh or canned
whole tomatoes, chopped 1 tablespoon olive oil 2» piece of ginger, roughly chopped 3 large garlic cloves, roughly chopped 2 tablespoons full - fat coconut milk 1 teaspoon garam masala 1 teaspoon chili powder 1 teaspoon ground coriander 1 teaspoon ground cumin 1 1/2 teaspoon salt, divided 1/2 teaspoon ground turmeric 1/2 teaspoon black pepper 2 bay
leaves 1/4 teaspoon ground cloves 2 tablespoons fresh
cilantro leaves, finely chopped for topping, divided Process the tomatoes, ginger and garlic together in a food processor until smooth.
* 4 Tablespoons oil, divided * 1 large yellow onion, finely chopped * 2 teaspoons ground coriander * 1-1/2 teaspoons finely minced or grated ginger * 3 cloves garlic, minced * 1 teaspoon ground cumin * 1 teaspoon ground turmeric * 1 teaspoon cayenne * 1 cup
whole milk plain Greek yogurt (I prefer the Greek Gods brand) * 1 cup water * 1/2 teaspoon salt * 1/4 teaspoon sugar * 8 hard boiled eggs, cut in half lengthwise * 1/4 cup roughly chopped
cilantro leaves
Ingredients: White quinoa, vegetable broth,
whole wheat bread, chickpeas, large egg,
cilantro leaves, cumin, small red chile, salt, black pepper, vegetable oil,
whole - wheat pitas, salad greens, sliced avocado, sliced tomato, mayonnaise Calories: 345 Try this recipe: Quinoa and Chickpea Burgers
My favorite is Southwestern Pasta Salad: rotini pasta, vegetable oil, lime juice, chili powder, ground cumin, salt, cloves garlic,
whole kernel corn, black beans, diced green bell pepper, diced red bell pepper, fresh
cilantro leaves and chopped roma (plum) tomatoes.