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Got cilantro recipe?; I need one!
Topic Started: May 10 2010, 02:18 PM (261 Views)
Buryinghill1
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Garden is out of control. Other than gifting, how can I regularly use up my cilantro?

Thanks

:shamrock:
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Delia
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I don't have a recipe off-hand, but I've seen cilantro pesto sold at Whole Foods. I'm thinking you could puree it with garlic, olive oil and pine nuts and freeze it. Would make a yummy topping for grilled chicken, burritos or veggies. :yes:

Edited to add -- I pulled this one from the Washington Post. It sounds like what I've bought at the store, and he article says that it freezes well. The author concocted the recipe after having a turkey and swiss sandwich with cilantro pesto:

Cilantro Pesto – A Template Meant to Be Tweaked

Ingredients
1/3 cup walnuts, pecans, almonds, pine nuts or hazelnuts
1-2 cloves garlic, to taste (More than 2 gets a bit intense)
1 large bunch cilantro, roots and larger stems trimmed, washed and thoroughly dried
Squeeze of ½ lime
¼-1/2 cup olive oil
¼ cup freshly grated Parmigiano (You can omit cheese if it’s not your thing)
Salt and pepper to taste
Optional add-ons: 2 cups arugula leaves; ¼ teaspoon smoked paprika

Method
Place nuts and garlic in the bowl of a food processor and process until finely chopped. Add cilantro and lime, and pulverize. If using arugula, add now, and process until you’ve got a coarse-looking puree. Add oil, going gradually; stop machine and taste for herb/oil ratio. Add more if it feels “dry.”

Scrape down sides of bowl as needed, and transfer pesto to a small mixing bowl. Fold in cheese, if using, and season with salt, pepper and smoked paprika, if using.

Makes about 1 cup, maybe more.



Edited by Delia, May 10 2010, 03:11 PM.
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Everythingbutwings
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You shouldn't have to worry too long. Cilantro isn't an herb that keeps up that kind of production long term. You'd have to successively plant it every few weeks to keep it going. Make pesto and freeze it.
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jillincolorado
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Now you're speaking my language!!!

Texas-breath pico de gallo

1 large bunch of cilantro, chopped
1 white onion, chopped
4 roma tomatos, seeded and coursely chopped
2 jalapeno peppers, chopped (remove seeds if you don't want heat)

Mix together, serve with corn tortilla chips YUM!!! Tastes better on day two.


Cilantro cream sauce

1 bunch cilantro, finely chopped
1 container sour cream (16 ounce)
1 can green chili sauce (8 oz)

mix together, serve over chicken, chips or use as topping for chicken enchiladas


I use cilantro in just about EVERYTHING! Asian cooking, salads, soups, dips!! We LOVES our cilantro!
Edited by jillincolorado, May 11 2010, 08:08 AM.
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Buryinghill1
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Everythingbutwings
May 11 2010, 07:36 AM
You'd have to successively plant it every few weeks to keep it going.
This is cilantro that reseeded from last year. ;) Right next to a whole bunch of other stuff that reseeded!

Thanks for the recipes! I will try them all!
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headlesshorseman
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I googled and found these..

Creamy Cilantro Lime Dressing Recipe
Dressing

Ingredients:
1/2 cup mayonnaise
1 Tbsp Dijon style mustard
1/4 cup chopped fresh cilantro
Juice of one lime
4 Tbsp white wine vinegar
1/4 tsp crushed black pepper corn


Directions:
Combine ingredients mixing well. Cover & refrigerate at least 30 minutes. Mix again before serving.

4 servings
Try this, even if it's not exactly what you are looking for, it's wonderful nonetheless. :)


Cilantro Dressing Recipe
Dressing

Ingredients:
1/4 cup fresh lime juice
1/4 cup olive oil
3 tablespoons chopped cilantro
1 fresh jalapeno, chopped (*decrease or omit the membranes and seeds if you don't want it very hot/spicy)
1 clove garlic, minced
1/2 teaspoon chili powder (preferably New Mexico)
1/2 teaspoon ground cumin


Directions:
INSTRUCTIONS:

Cilantro Dressing:
1.Mix dressing ingredients in a jar.
2. Shake to mix, or whisk very, very well.
3. Store in a glass jar in refrigerator.

Note: Can be used on salads, pasta, or bean dishes.

CILANTRO CORN SALAD Recipe
Salad
Ingredients:
3 10 oz. packages frozen corn, thawed
3/4 red pepper chopped
1/2 C. fresh cilantro chopped
1/4 C. green onions chopped

Dressing:
1/3 C. vegetable oil
1/3 C. white wine vinegar
2 T. Dijon mustard
1/2 t. fresh black pepper
1 T. jalapeno pepper

Directions:
Prepare dressing by combining all ingredients together. Whisk together until blended.

Combine corn, red pepper, cilantro and green onions together in a bowl.

Pour dressing over and stir to combine. Chill before serving.

Makes about 5 cups.


These sound yummy

HH :)
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La Gringa
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Seco de Res, a Peruvian Recipe. Super yum

This is one of the most delicious beef-based main courses (well, it’s a personal opinion, but trust me). It’s a cilantro-flavored beef stew, also containing potatoes, carrots, peas, onion and garlic. It’s usually served with a portion of beans (and then it’s called frijoles con seco, beans with seco). You’ll love it. This recipe is for 5-6 people.

Ingredients:

* 1 kg (2.2 lb) of beef or veal
* 6 yellow potatoes, cooked
* 1 medium carrot, cut in strips
* 2 tomatoes, peeled and chopped
* 1/4 kg (1/2 lb) of peas
* 1/2 cup of chopped cilantro
* 1 big onion, chopped
* 1 teaspoon of ground garlic
* 1 teaspoon of ground yellow chili/pepper (mild pepper)
* 1/4 cup of vegetable oil
* Salt
* Pepper

Preparation:

Cut the beef in medium pieces and season them with salt and pepper.

Fry the onion, garlic, yellow chili/pepper and tomato. When it’s ready, add the beef and fry it. When all gets browned, add a little of water or beef stock and let it cook.

Wait some minutes and add the carrots, peas and cilantro. Cook until the beef gets soft. Verify the season.

When it’s ready, add the cooked potatoes and cook for 5 minutes.

Serve with rice (and/or, as we saw before, with beans).
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