Recipes
Cilantro
Cilantro Info: a tender herb, like parsley, but it has a much stronger flavor. Commonly used in salsas. It will keep for a few days in a plastic bag in the fridge. Some simple ideas: garnish tomato or carrot soups, make a flavorful dip from chopped tomato, cilantro, cucumber, green chiles, and plain yogurt, sprinkle chopped cilantro and chopped cashews or slivered almonds over cooked rice or couscous, add cilantro to your favorite gazpacho or salsa recipe.
Titles on this page, in order. Scroll down to find the recipe you're interested in:
Leslie's Quinoa with Black Beans, Cilantro-salsa Steaks, Green Dipping Sauce, Cilantro Chutney, Cilantro Pesto, Cilantro Slaw, Carrot Salad with Lime and Cilantro, Tortillas with Eggs
Leslie's Quinoa with Black Beans
(A winner at the 2010 CSA Member Potluck!)
-from Allrecipes.com, tweaked just a bit
1 tsp. vegetable oil
1 onion, chopped
3 cloves garlic, peeled and chopped
1 C uncooked quinoa
2 C vegetable broth
1 tsp. ground cumin
1/4 tsp. cayenne pepper
salt & pepper to taste
2 C frozen corn kernels
2, 15 oz cans black beans, rinsed and drained
1/2 C chopped fresh cilantro
Heat the oil in a medium saucepan over medium heat. Stir in the onion and garlic and saute until lightly browned.
Mix quinoa into the saucepan and add vegetable broth. Season with cumin, cayenne pepper, salt and pepper. Bring to a boil. Cover, reduce heat and simmer 20 minutes.
Stir frozen corn into the saucepan and continue to simmer about 5 minutes until heated through.
Mix in the black beans and cilantro.
Serve plain, or with a dollop of sour cream, shredded cheddar cheese or a sprinkling of Frank's RedHot sauce.
Cilantro-salsa steaks
4 small rib eye steaks, 1 inch thick
1 c salsa
1/4 c fresh lime juice
3 Tbsp vegetable oil
1/2 c chopped cilantro
1 tsp cumin
3 cloves garlic, crushed
Red pepper flakes, to taste
Place steaks in a shallow dish in a single layer. Do not overlap.
In a mixing bowl, combine remaining ingredients and pour over steaks. cover and marinate in refrigerator overnight.
Remove steaks from marinade (discard) and grill to desired doneness over hot coals.
Green dipping sauce
1 tsp coarse salt
1 bunch fresh cilantro, stems removed
6 cloves garlic
1 tsp cumin, ground or seed
3/4 c olive oil
1/4 c wine vinegar
Place salt in bottom of mortar, then add cilantro leaves and garlic; mash to a paste. (Coarse salt aids the grinding process.)
Add cumin and stir in olive oil and vinegar.
Serve as sauce for shrimp, lobster or fish.
Cilantro chutney
Makes 3/4 cup
2-3 jalapeno peppers, seeds and membranes removed
2 c cilantro leaves
1 1/2 tsp minced fresh ginger
3 Tbsp fresh lemon juice
1 tsp salt
1 Tbsp ground cumin
1/4 c shredded unsweetened coconut
Coarsely chop jalapenos.
Combine jalapenos, cilantro, ginger, juice, salt, cumin and coconut in a food processor. Process until almost smooth, but some chunks may remain.
Serve with grilled meats.
Cilantro Pesto
A little of this bright green sauce goes a long way. Spicy and piquant, it's delicious served with grilled vegetables. For fresh chile flavor, add a green jalapeno or serrano chile and omit the cayenne. Walnuts are a fine substitution for the pine nuts.
1/4 cup olive or vegetable oil
1 scallion, white and green parts, coarsely chopped
1 garlic clove, coarsely chopped
1 Tablespoon pine nuts, toasted
1.5 teaspoons fresh lemon or lime juice
1 lightly packed cup cilantro sprigs with short stems
1 lightly packed cup parsley sprigs, large stems removed
salt and cayenne pepper
Combine everything but the salt and cayenne in a food processor or blender. Add 1/8 teaspoon salt and a few pinches cayenne pepper; puree until smooth. Season to taste with salt and cayenne.
Cilantro Slaw
5-6 cups shredded cabbage
1 cup firmly packed cilantro leaves, minced
1/4 cup lime juice
1 tbsp. each water and honey
1/2 tsp. cumin seeds
Salt and Pepper to taste
In a large nonmetal bowl, mix all ingredients together.
Carrot Salad with Lime and Cilantro
4 med. carrots
1 tbsp. fresh lime juice
1/8 tsp. finely grated fresh lime zest
2 tbsp. finely chopped fresh cilantro leaves
1 tsp. vegetable oil
fresh cilantro sprigs
Finely shred carrots and in a bowl toss together with remaining ingredients and salt and pepper to taste. Serve salad garnished with cilantro.
Tortillas with Eggs
1 tbsp. corn oil
3 five to six-inch tortillas, halved, cut crosswise into 1/2-inch wide strips
4 eggs, beaten to blend
1/4 cup canned diced green chilies
4 tbsp. chopped fresh cilantro
Hot pepper sauce (such as Tabasco)
Heat oil in heavy medium nonstick skillet over medium heat. Add tortillas and stir until softened, about 1 minute. Add eggs, chilies, and cilantro. Stir until eggs are softly set, about 3 minutes. Season with hot pepper sauce, salt and pepper.Serves 2.