Tag: cilantro

Red Lentil Coconut Curry

This dish is so yummy! Just the right amount to sweet and heat – the curry sauce adds a little tang!

For the curry:

  • 2 c rice, cooked and warm
  • 1 onion, diced
  • 3 cloves garlic, minced
  • 3 inches ginger, peeped and minced
  • 2 tbsp olive oil
  • 1 c red lentils
  • 1 15 oz can diced tomatoes
  • 1 15 oz can full fat coconut milk
  • 1/4 c red curry paste
  • 2 tbsp tomato paste
  • 1 tsp salt
  • 4 c baby spinach

Cilantro Chutney:

  • 1/4 c diced onion
  • 2 c cilantro
  • 1/4 c golden raisins
  • 2 tbsp white wine vinegar
  • 2 tbsp olive oil
  • Salt

In a large skillet sauté onions over medium heat for 5 min. Add garlic and ginger and sauté 1 min.

Add lentils, tomatoes, coconut milk, 2 c water, red curry paste, tomato paste and salt. Simmer 15 – 20 minutes until the lentils are tender. Stir in spinach and remove from heat.

For the chutney:

Place all ingredients in a blender and smooth.

Serve lentils over rice and top with sauce.

Serves 4.

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Baked Eggs in Spinach

This recipe is so a one pan wonder and it tastes amazing. Be sure to take your eggs out before they are fully set as they will continue to cook.

  • 2 leeks, sliced thin
  • 2 jalapeños, minced
  • 2 cloves garlic minced
  • 2 tbsp butter
  • 12 oz spinach
  • 4 oz feta, crumbled
  • 2 c cilantro, chopped
  • 4 eggs
  • Salt
  • Aleppo pepper
  • Hot sauce

Preheat oven to 375.

Melt butter in a 10 inch oven proof skillet. Add leeks, garlic and peppers and cook u til soft over medium heat. Stir in spinach and cilantro, cook until wilted, stir in feta. Break eggs into the spinach and bake for about 7 minutes. Season with salt and Aleppo.

Serves 4.

Cuban Pork Tacos

I love the multicooker! It sautes, pressure cooks and reduces – all in one pot!

  • 8 cloves garlic
  • Juice and zest of one grapefruit
  • Juice and zest of one lime
  • 3 tbsp olive oil
  • 2 tbsp Brown sugar
  • 1 tbsp oregano, chopped
  • 2 tsp cumin
  • 1 1/2 tbsp salt
  • 2 – 3 lb pork shoulder, cut into 4 pieces
  • 1 bay leaf
  • Cilantro, chopped
  • Lime wedges
  • Tortillas
  • Romaine, chopped
  • Avocado, sliced thin
  • Tomato salsa

Combine juices, zest, garlic, olive oil, oregano, cumin and salt in a blender and purée till smooth. Pour over pork and let marinade for 4 – 6 hours, turning several times (I just used the pot for the multicooker).

Cook pork for 1 hour and 20 minutes on high pressure. Shred and cook on reduce until most of the juices are absorbed.

Serve with taco fixings.

Serves 6 – 8.

Ginger Pork Meatballs

These tasty Meatballs from Melissa Clark are so tasty!!

1 lb ground pork

1/2 c cilantro leaves, chopped

1/4 c scallions, chopped

1 jalapeño, chopped

2 tbsp grated ginger

3 cloves garlic, minced

2 tsp lime juice

2 tsp soy sauce

1 tsp fish sauce

1/4 tsp salt

Sauce:

3 tbsp rice vinegar

2 tbsp soy sauce

1 tbsp sriracha

2 tsp toasted sesame oil

1 tsp brown sugar

Combine pork with all ingredients except and roll into 1 inch balls.

Combine sauce ingredients and set aside.

Spray a non stick skillet with olive oil and cook Meatballs, browning on all sides. Serve with sauce.

Serves 4.

Diana Henry’s Mumbai Toasties 

Wow! And you are welcome! Yes, this sandwich is THAT amazing! This is from Simple by Diana Henry, the only change was using a jalapeño instead of a Greek chili.

1 jalapeno
Handful cilantro leaves
16 sprigs mint leaves
2 garlic clove, minced
Salt
1/2 tsp granulated sugar
1/2 lemon, juiced
4 slices white bread
1 c cheddar cheese, shredded
1 tomato, thinly sliced
1/2 red onion, thinly sliced
pinch ground cumin
pinch ground coriander
pinch ground ginger
pinch ground cinnamon
Butter or ghee

For the chutney:
Combine the chili through the sugar in a mortar and pestle. Pound well, You could chop everything together, but the chutney is better if it has a good pounding.

Add the lemon juice.

Spread the chutney on both slices of the bread. Lay the cheese, tomato, and onion on one slice. Sprinkle with the ground spices. Set the other slice of bread on top.

Spread bread with butter. Cook each side for at least 3 minutes, till golden and the cheese is melted.

Serves 2.

Asian Shrimp

I am all out quick and easy dinner that taste great! Serve over rice.

Ingredients:
2 tsp grape seed oil
2 cloves garlic, minced
2 tbsp grated ginger
1 lb shrimp, peeled and cleaned
1/2 tsp ground cumin
1 tbsp fish sauce
1/3 c unsweetedned coconut milk
2 tbsp lime juice
1/3 c cilantro, chopped

Heat oil in a large skillet over medium high heat, add ginger and garlic and cook for 1 minute. Add shrimp and cumin and cook until shrimp just turns on pink. Stir in remaining ingredigs and remove from heat.

Serves 2 – 4.

Cilantro Lime Shrimp Tacos

  
These shrimp tacos are so easy and quick – perfect for a busy weeknight meal.

Ingredients:
1 lb shrimp, peeled and deveined
1/2 tsp cumin
1/4 tsp salt
1/8 tsp groung hot peppers
1 TBSP olive oil
4 cloves garlic, minced
Juice and zest from 2 limes
1/4 cilantro, minced
Corn tortillas
Hot sauce
Coleslaw

Season shrimp with cumin, salt, pepper and hot pepper and toss to coat

Heat oil over medium high heat in a skillet add shrimp and garlic, stirring as needed to cook shrimp evenly. Remove from heat and stir in lime zest, juice and cilantro.

Serve in warmed tortilla with slaw.

Squash with Cilantro Yogurt Sauce

  
Another winner from Ottolenghi! The sweet squash, with spicy sriracha and herby yogurt – yummy!

Ingredients:
16 oz butternut squash, cubed
1 tsp cinnamon
6 Tbsp olive oil
1 c cilantro
1 clove garlic
1/4 c pumpkin seeds, toasted
1 c greek yogurt
Sriracha to taste
Salt and pepper

Preheat oven to 425.

Toss squash with cinnamon and 1 tbsp olive oil. Roast until slightly charred about 30 minutes. 

Combine cilantro, garlic, 4 tbsp olive oil and yogurt in a food processor, pulse until smooth.

To serve drizzle yogurt sauce and Sriracha over roasted squash top with pumpkin seeds.

Serves 4.

Tomato Tortilla Soup

  
This is from Ellie Krieger, posted by my good pal Christine! Super simple, super tasty.

Ingredients:
2 corn tortillas
1 TBSP canola oil
1/4 tsp salt
1 small onion, sliced thin
3 cloves garlic, minced
1 small jalapeno pepper, seeded and finely chopped
2 tsp ground cumin
Salt and pepper
1 tsp dried oregano
4 c chicken broth
28 oz can tomatoes
1/4 c fresh lime juice
1/4 c chopped fresh cilantro leaves

In a large pot heat 1 TBSP oil over medium heat, add onions and cook until soft. Add garlic, jalapeño, cumin, oregano, salt and pepper and cook for 2 minutes until fragrant. Add broth and tomatoe, bring to a boil and cook for 10 minutes. Remove from heat, purée with an immersion blender. Return to low heat, stir in lime juice.

Spray tortillas with canola oil and toast in a non stick skillet. Cut into strips.

To serve, laddel soup into a bowl and into bowls, top with cilantro and tortilla strips.

Serves 4.