Recently in cilantro Category

orangetempeh_sm.jpgMy absolute favorite way to eat tempeh: sauteed until golden, and glazed in a tangy, sweet orange sauce. I always seem to forget how thin the sauce is starting out, but don't worry, it will thicken as it cooks.

1 cup freshly squeezed orange juice (3-4 large juicy oranges) (I usually just use bottled)
1 tablespoon soy sauce
1 1/2 tablespoons mirin - Balsamic vinegar can be substituted for a tangier version
2 teaspoons maple syrup
1/2 teaspoon ground coriander
2 small garlic cloves, crushed
roughly 10 ounces of tempeh (or extra-firm tofu)
1 tablespoon olive oil
optional:
1/2 lime
a handful of cilantro leaves
Put the orange juice in a small bowl. Add the soy sauce, mirin (or balsamic), and maple syrup, ground coriander, and garlic. Mix together and set aside.

Cut the tempeh (or tofu) into thin-ish, bite-sized pieces, and if working with tofu, pat dry with a paper towel.

Put the olive oil in a large frying pan over medium-high heat. When the oil is hot but not smoking, add the tempeh and fry for 5 minutes, or until golden underneath. Turn and cook the other side for another 5 minutes, or until golden. Pour the orange juice mixture into the pan and simmer for 10 minutes, or until the sauce has reduced to a lovely thick glaze. Turn the tempeh once more during this time and spoon the sauce over the tempeh from time to time.

Serve the tempeh drizzled with any remaining sauce and a squeeze of lime, with the cilantro scattered on top.

Original recipe



southwestpastasalad.jpg

A fresh tasting pasta salad with roasted southwestern flavors. Double the dressing to add a bit more flavor. Add chopped cooked chicken or steak for a full meal.

2  poblano peppers
2  red bell peppers
2  ears shucked corn
4  cups  hot cooked penne (about 8 ounces uncooked pasta)
2  cups  halved grape tomatoes
1  cup  finely chopped onion (optional)
1/4  cup  chopped fresh cilantro
1  chopped peeled avocado
3/4  cup  (3 ounces) queso fresco
Dressing:
2-4  tablespoons  fresh lime juice
1-2  tablespoon  extra virgin olive oil
1  teaspoon  salt
1/2  teaspoon  freshly ground black pepper
1/2  teaspoon  ground cumin
1  garlic clove, minced

Preheat broiler.

Cut poblano and bell peppers in half lengthwise; discard seeds and membranes. Place pepper halves, skin sides up, on a foil-lined baking sheet; flatten with hand. Add corn to baking sheet. Broil 18 minutes or until peppers are blackened and corn is lightly browned, turning corn occasionally. Place peppers in a zip-top plastic bag; seal. Let stand 10 minutes. Peel and coarsely chop. Cut kernels from ears of corn.

Combine juice, oil, salt, black pepper, cumin, and garlic in a large bowl; stir. Add peppers, corn, pasta, and remaining ingredients except cheese; toss. Top with cheese.

Yield: 8 servings (serving size: 1 cup pasta and 1 1/2 tablespoons cheese)
Calories: 234 (29% from fat)
Fat: 7.5g (sat 1.6g,mono 4.1g,poly 1g)
Original recipe

Hearty and healthy, this meatless soup is flavored with cumin, chili powder, tumeric, and fresh cilantro.

1 tablespoon olive oil
2 cups chopped onion
1 teaspoon ground turmeric
1 teaspoon ground cumin
1 teaspoon chili powder
1/4-1/2 teaspoon ground red pepper
1/4 teaspoon salt
1/4 teaspoon black pepper
2 garlic cloves, minced
3 1/3 cups water
2 1/3 cups dried lentils
1/3 cup chopped fresh cilantro
3 (14 1/2-ounce) cans fat-free, less-sodium chicken broth
1 (28-ounce) can diced tomatoes, undrained
Chopped fresh tomatoes (optional)
Cilantro sprig (optional)
balsamic vinegar (optional)

Heat olive oil in a large Dutch oven over medium-high heat. Add the onion; sauté for 3 minutes or until tender. Add the turmeric and the next 6 ingredients (turmeric through garlic); sauté for 1 minute. Add water and next 4 ingredients (water through diced tomatoes); bring to a boil. Reduce heat; simmer 1 hour.

Optional: Reserve 2 cups lentil mixture. Place half of remaining mixture in blender; process until smooth. Pour pureed soup into a large bowl. Repeat procedure with other half of remaining mixture. Stir in reserved 2 cups lentil mixture. Garnish with chopped tomatoes and a cilantro sprig, if desired.

Yield: 11 servings. (serving size: 1 cup)
Nutritional Information
Calories:186 (9% from fat)
Fat:1.9g (sat 0.3g,mono 1g,poly 0.4g)
Protein:14.1g

Original recipe

lamb_burgers_sm.jpgThese lamb burgers on homemade potato chips make attractive finger food seasoned with coriander, cumin, and cilantro. The meat mixture can be made ahead of time for quicker preparation.

1 pound ground lamb
1 teaspoon ground coriander
2 teaspoons ground cumin
3/4 teaspoon salt
1/2 teaspoon pepper
1 egg, slightly beaten
1/4 cup breadcrumbs
1/4 cup chopped cilantro
3 cloves garlic, minced

2 large potatoes, scrubbed and cut into 1/4 inch thick rounds
Olive oil
Chunky salt and fresh pepper
Fresh lettuce, washed and torn into small bits
Cilantro leaves, for garnish
Mix the lamb, spices, salt and pepper, egg, breadcrumbs, cilantro and garlic. You can use the meat mix immediately, freeze, or leave in the fridge overnight. When you're ready to use it, form into small, 3-inch patties.

Preheat oven to 450 degrees. Toss the potato rounds in olive oil and salt and pepper. Spread in a single layer on a parchment-covered baking sheet and roast for about 30 minutes, or until golden on the outside and flaky inside. Turn them over about halfway through. Check often near the end; the roasting time really depends on how thick you cut them.

While the potatoes are roasting, heat a grill or a heavy skillet. Heat a little olive oil in the skillet, if using, then cook the lamb burgers for about 2 minutes on each side, or until medium pink in the center.

Serve hot on top of roasted potato rounds with lettuce, cilantro, and some fresh horseradish if you would like.

makes about 20 mini burgers

Original recipe


Fresh tasting salsa built on the backbone of jarred Pace. Chopped black olives add richness, but you'd never guess they're in there.

2-3 C. chopped plum tomatoes (about 6)
1 small jar medium pace picante
1 small jar mild pace picante
1/2 small can chopped black olives
1 can green chilies
2 T. olive oil
1/2 T. white vinegar
1/4 C. green onions (chopped)
1 T. fresh cilantro (minced)
1-2 Jalapenos (finely chopped)
Mix ingredients together. Vary the amount of Jalapenos used to desired "heat" level (I usually use at least a half of one).

From: the Sutton family
IMG_5540_sm.jpgThis is something that I would not have eaten as a kid. However, as an adult who's no longer afraid of lentils, it's really good. We made it first with the Sazon Goya packet, but the msg-ness is a little  too overpowering. Next time, I'll just use the cumin and paprika. Serve as a wrap filling with some cilantro and spicy chili sauce as toppings.

2 sweet potatoes, peeled and cut into 1-inch cubes
1 red onion, coarsely chopped
2 tablespoons olive oil
1 packet Sazon Goya with saffron (1 teaspoon cumin and 1/2 teaspoon paprika)
Salt and pepper
1/2 cup lentils (green)
2 cups water
1 teaspoon salt
2 tablespoons olive oil
2 tablespoons balsamic vinegar
Juice of 1 lime
1 red pepper, dice
1/2 cup crumbled queso fresco cheese (optional)
Salt and pepper to taste
Serve with:
cilantro
spicy chili sauce
tortillas
  1. Preheat the oven to 400 degrees.

  2. Toss the cubed sweet potatoes and the chopped red onion with 2 tablespoons olive oil, the SazonGoya seasoning packet, and salt and pepper.

  3. Place vegetables in a roasting pan and roast, gently stirring every 10 minutes or so, until potatoes are starting to brown around the edges and appear slightly crispy. Let cool.

  4. While potatoes are roasting, bring the lentils to a boil in the 2 cups of water with 1 teaspoon salt.

  5. Simmer lentils gently until tender, about 25 minutes.

  6. Drain lentils well, and let cool completely. Place lentils in a bowl and toss with 1 tablespoon olive oil, 1 tablespoon balsamic vinegar, and the juice of one lime.

  7. Stir in the sweet potatoes and onions, chopped red pepper, and queso fresco, and gently toss to mix. Season with salt and pepper to taste.
original recipe



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