Garnish
with chopped cilantro leaves and serve.
Not exact matches
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)
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
Remove the bay
leaves & garnish
with chopped cilantro and serve the frijoles negros over white rice.
Garnishing
with chopped green onions, or a few
cilantro leaves makes it pretty.
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
Sprinkle
with ground dried chili (used 2 teaspoons) and
chopped cilantro leaves.
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 THAI FRIED SHRIMP CAKES
WITH SWEET CHILI SAUCE 2 pounds shrimp (peeled, deveined, tails removed, roughly
chopped into chunks, chilled) 4 cloves garlic (peeled, minced) 1 teaspoon Kosher salt 1 teaspoon freshly black ground pepper 1 and 1/2 teaspoons baking powder 1/4 cup
cilantro leaves and stems (finely
chopped) 2 scallions (root ends trimmed, finely sliced) 3 cups panko breadcrumbs vegetable oil (for frying) store - bought sweet chili sauce (to serve) 1 lime (cut into wedges, to serve)
ingredients CHICKEN
WITH SAFFRON, ONIONS AND OLIVES 1 large fryer chicken (4 - 5 pounds, cut into 8 peices) 2 tablespoons extra virgin olive oil 1 tablespoon flour 1 teaspoon saffron 8 cups onions (peeled, thinly sliced) 2 bay
leaves 1/2 cup Morroccan olives (pitted) 1/2 cup chicken stock 3 tablespoons
cilantro (finely
chopped) 1/2 pomegranate seeds 1 scallion (sliced) cayenne pepper (to taste) Kosher salt and freshly ground black pepper (to taste)
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
I amped up the nutrition
with some ready - to - eat steamed lentils, chocked it full of
chopped cilantro (
leave this out if your family hates it), and will serve it
with sliced California avocados and a little glass of lightly chilled, fruity Gallo Family Vineyards Café Zinfandel.
Remove from oven and top
with fresh ingredients: spread
chopped tomatoes,
left over black beans, avocado (sliced or cubed), green onion and
cilantro.
Layer the bean mixtures on top, ending
with layered avocado, queso fresco, and
chopped cilantro leaves.
A few minutes of simmering will bring those flavors together, then all that's
left to do is cook the shrimp until tender and finish the dish
with a handful of
chopped scallions and fresh
cilantro.
What would be some good, easy sides to go
with this and is the
cilantro 1 cup of
leaves then
chop?
I then garnished the wraps
with alfalfa sprouts, fresh
cilantro leaves, and
chopped peanuts.
I was looking for something to make to go
with pork
chops, but I was just trying to use ingredients I had, so I made this as written, just
left out the
cilantro (didn't have any) and substituted grilled red pepper for the habanero peppers (which would probably be a good switch if you are looking to take down the spice a little bit).
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).
* 1-1/2 cups water * 1 stalk lemongrass, bruised
with woody ends removed * 1 teaspoon salt * 1 pound white fish filet * 3/4 cup thinly sliced shallots, soaked in cold water for at least 10 minutes and drained * 2 Tablespoons lime juice * 2 teaspoons fish sauce * 1 Tablespoon shallot oil * 3 Tablespoons golden crispy shallots * 1/2 teaspoon salt * 1 red Jalapeno chile, seeded and minced * 1/4 cup
chopped cilantro and / or mint
leaves (I like a 3 Tablespoons
cilantro to 1 Tablespoon mint ratio)
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)
Moroccan Bouillabaisse Makes 6 Servings Ingredients 8 plum tomatoes (about 2 1/4 lb), seeded and grated (skins removed at end) 1 large onion, grated 3 garlic cloves,
chopped 4 cups fish stock 1 lb potatoes, peeled and cut into 1/2 inch cubes 1/4 teaspoon crumbled saffron threads (optional) 1 tbsp ground cumin 1/2 tbsp sweet paprika 1/2 tbsp ground ginger 1/2 preserved lemon, peel only, thinly sliced 1/4 cup
chopped flat -
leaf parsley 1/4 cup
chopped cilantro 1 1/2 pounds large shrimp, peeled and deveined
with the tails on 2 tablespoons fresh lemon juice (about 1/2 lemon) 1 lb white fish fillet (such as monkfish, turbot, red snapper, striped bass, porgy, grouper, and / or cod), cut into 1 1/2 inch fillets (about 5 pieces) 1/2 pound mussels, scrubbed * 1/2 pound cockles or small hard - shelled clams, scrubbed *
Place
cilantro leaves on top along
with the salt and
chop everything all together until everything is minced.
Squash Curry
With Ginger + Lime Cauliflower Rice Serves 3 — 4 Ingredients 1 cup / 50g fresh
cilantro,
leaves cut from the stalks and finely
chopped 2 tablespoon red curry paste 1 14 oz.
Lemon Quinoa Salad
with Chickpeas 1 cup uncooked quinoa 1 can (15 ounces) chickpeas (garbanzo beans), rinsed and drained 1 pint (2 cups) grape or cherry tomatoes, halved 2 medium cucumbers, peeled, seeded and
chopped 1/2 cup fresh basil
leaves or
cilantro, coarsely
chopped 1/4 cup fresh lemon juice 1/4 cup extra virgin olive oil Coarse salt Freshly ground black pepper
ingredients BUTTERNUT SQUASH FRITTERS
WITH CURRY LIME YOGURT DIPPING SAUCE AND
CILANTRO 1 small butternut squash 3/4 cup all - purpose flour 1 teaspoon baking powder 1 teaspoon chili pepper flakes 1 teaspoon Kosher salt 1/2 teaspoon freshly ground black pepper 1 large scallion (white and green parts only, thinly sliced) 1/2 cup toasted and salted pumpkin seeds 1 clove garlic (peeled, minced) 1 tablespoon fresh parsley (chopped) 2 large eggs (beaten) 1/2 cup milk canola oil (for frying) 1 bunch fresh cilantro (leaves only, to garnish) Curry Yogurt Sauce: Curry Yogurt Sauce (for serving, below) 1 tablespoon curry powder 2 tablespoons olive oil 1 cup Greek yogurt 1 lime (zested, juiced) 1/2 teaspoon salt pinch freshly ground blac
CILANTRO 1 small butternut squash 3/4 cup all - purpose flour 1 teaspoon baking powder 1 teaspoon chili pepper flakes 1 teaspoon Kosher salt 1/2 teaspoon freshly ground black pepper 1 large scallion (white and green parts only, thinly sliced) 1/2 cup toasted and salted pumpkin seeds 1 clove garlic (peeled, minced) 1 tablespoon fresh parsley (
chopped) 2 large eggs (beaten) 1/2 cup milk canola oil (for frying) 1 bunch fresh
cilantro (leaves only, to garnish) Curry Yogurt Sauce: Curry Yogurt Sauce (for serving, below) 1 tablespoon curry powder 2 tablespoons olive oil 1 cup Greek yogurt 1 lime (zested, juiced) 1/2 teaspoon salt pinch freshly ground blac
cilantro (
leaves only, to garnish) Curry Yogurt Sauce: Curry Yogurt Sauce (for serving, below) 1 tablespoon curry powder 2 tablespoons olive oil 1 cup Greek yogurt 1 lime (zested, juiced) 1/2 teaspoon salt pinch freshly ground black pepper
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
Thai Pesto 2/3 cup unsalted dry roasted peanuts 2 garlic cloves, sliced 2 teaspoons finely grated fresh ginger
with the juice 2 long green Thai chiles, seeded and
chopped (I used fresh cayenne chiles) 1 small bunch fresh
cilantro leaves (about 1 packed cup), stems discarded 1 large handful of fresh mint
leaves 1 large handful of fresh basil
leaves (rough
chop) 1 - 2 tablespoons soy sauce or Thai fish sauce (to taste) 2 tablespoons freshly squeezed lime juice (2 limes) 1 tablespoon brown sugar or palm sugar
Roughly
chop the
cilantro leaves and add to the mixing bowl along
with the bacon, olive oil, lime juice, salt and pepper.
Divide between plates and garnish
with chopped peanuts and
cilantro leaves, then serve
with lime wedges.
1 tablespoon coconut oil 2 tablespoons toasted sesame oil 2 stalks lemongrass — bruised
with the back of a chef's knife and
chopped finely 1 tablespoon grated ginger root 2 cups sprouted or cooked mung beans 2 teaspoons sriracha 1 tablespoon lime juice 2 teaspoons brown rice vinegar sea salt 2 cups broccoli florets 2 large carrots — julienned 3/4 cup coconut milk 2 tablespoons tamari toasted sesame seeds 1/4 cup
chopped green onions basil or
cilantro leaves
Fold in 1/2 bunch
chopped cilantro leaves and tender stems and season
with salt and lots more black pepper.
Finely
chop the red chile, and do the same
with the
cilantro — stalks and
leaves.
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
Alternatively, the steak can be sliced as thinly as possible and served as tacos in charred corn tortillas
with diced avocado, thinly sliced red onion,
chopped tomatoes,
cilantro leaves, crumbled queso fresco, and a drizzle of the sauce.
- purée the chick peas, olive oil, lemon juice, one clove of garlic
chopped and salt
with a hand blender until creamy, stir in the
chopped black olives and some of the
chopped cilantro leaves - in a heavy frying pan heat the 2 tbs.
2 tablespoons extra-virgin olive oil, divided 1 pound chicken breast, cut into 3 / 4 - inch pieces Salt and freshly ground black pepper 1 large yellow onion,
chopped 2 large carrots, sliced 1/4 — inch thick 1 poblano pepper, seeded and chopped 2 garlic cloves, minced 1 tablespoon grated peeled ginger 2 tablespoons curry powder 1 (28 - ounce) can Italian plum tomatoes with juice 1 (15 - ounce) can coconut milk 6 to 8 leaves lacinato or curly green kale, tough stems removed, coarsely chopped 1 red jalapeño pepper, sliced Chopped fresh c
chopped 2 large carrots, sliced 1/4 — inch thick 1 poblano pepper, seeded and
chopped 2 garlic cloves, minced 1 tablespoon grated peeled ginger 2 tablespoons curry powder 1 (28 - ounce) can Italian plum tomatoes with juice 1 (15 - ounce) can coconut milk 6 to 8 leaves lacinato or curly green kale, tough stems removed, coarsely chopped 1 red jalapeño pepper, sliced Chopped fresh c
chopped 2 garlic cloves, minced 1 tablespoon grated peeled ginger 2 tablespoons curry powder 1 (28 - ounce) can Italian plum tomatoes
with juice 1 (15 - ounce) can coconut milk 6 to 8
leaves lacinato or curly green kale, tough stems removed, coarsely
chopped 1 red jalapeño pepper, sliced Chopped fresh c
chopped 1 red jalapeño pepper, sliced
Chopped fresh c
Chopped fresh
cilantro
Place 1 quart cooking oil, 1 leek cut into large chunks, 5 large slices of ginger, 1 bunch of
cilantro with stems and
leaves roughly
chopped, and 2 teaspoons Sichuan peppercorns in a wok and heat over medium - low.
Top
with some
chopped cilantro before folding over the cabbage
leaf and securing
with a toothpick.
When the
chops are done, transfer them to a serving platter, ladle some hot pomegranate sauce over them, and garnish
with chopped fresh
cilantro leaves.
• 2 quarts water • 1 tablespoon salt • 3 cups black beans, cleaned and soaked overnight • 1/2 stalk celery,
chopped with leaves • 3 large dried chipotle chiles, approximately 3 ounces • 3 cups dry red wine • 1 teaspoon freshly ground nutmeg • 1 teaspoon freshly ground cinnamon • 1/2 teaspoon ground ginger • 1 tablespoon finely ground white pepper • 2 tablespoons Mexican
leaf oregano • 1/2 cup
chopped fresh parsley • 1 tablespoon Worcestershire sauce • 1 medium onion,
chopped coarsely • 3 tablespoons
chopped garlic • 1 cup domestic mushrooms,
chopped • 1/4 cup extra virgin olive oil • 1/4 cup peanut oil • 1/3 cup tomato puree • 2 1/2 tablespoons red wine vinegar • 3/4 cup raw honey • Lime wedges for garnish • Coarsely
chopped cilantro for garnish
I like to take a handful of fresh
cilantro leaves,
chop them, and then mix it in
with the romaine (this is optional).
Squeeze
with lime and sprinkle
with finely
chopped cilantro leaves.
3 large avocados — halved, seed removed, scooped out and rinsed
with water 2 tablespoons rice vinegar 1 tablespoon soy sauce 2 teaspoons toasted Asian sesame oil 1 teaspoon wasabi paste 1 cup green onions — thinly sliced 1 cup jicama — peeled and diced small 1/2 cup
cilantro leaves —
chopped To season — Kosher or sea salt & ground black pepper
Top shredded white meat
with red onion, shredded carrots,
chopped peanuts and
cilantro, and wrap in whole lettuce
leaves.
Ingredients: 1/4 cup tahini 1/4 cup coconut aminos (or avocado oil) 1/4 cup lime juice 1 clove of garlic,
chopped 15
leaves of
cilantro,
chopped 1 tsp No salt seasoning 1/2 tsp black pepper Instructions: Mix all together
with a whisk or shaker cup.
olive oil 4 medium onions,
chopped 10 garlic cloves, crushed 1 1 1/2 - inch piece ginger, peeled,
chopped 3 dried chiles de árbol 4 teaspoons curry powder 4 teaspoons ground cumin 4 teaspoons ground turmeric 3 tablespoons ground coriander 1 teaspoon black peppercorns 1 14.5 - ounce can crushed tomatoes 1 bay
leaf 1 tablespoon kosher salt, plus more 1 tablespoon fresh lemon juice 1/2 teaspoon cayenne pepper
Cilantro leaves with tender stems (for serving)
For the Soup 10 cups water 16 ounces dried black beans 2 bay
leaves 1 handful of
cilantro stems, tied together
with kitchen twine 4 cloves of garlic, roughly
chopped 2 stalks of celery,
chopped 1 large onion,
chopped 2 medium carrots,
chopped 1 chipotle chile in adobo,
chopped, plus 1 tablespoon of the adobo sauce 1 teaspoon ground cumin 1/2 teaspoon coriander salt and pepper to taste
This is a superbly scrumptious avocado salad preparation where boiled shrimp and avocado cubes amalgamate amazingly
with finely
chopped tomato, capsicum and
cilantro leaves -
Serve the egg and tomato scramble over the waffles (cooked according to package instructions), top
with crumbled queso fresco, diced avocado,
chopped green onions, and
cilantro leaves.