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#Fresh Cilantro
fieriframes · 18 days
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[Thai basil, fresh cilantro, shredded carrots, bean sprouts, and hoisin. Give these guys some of our braising liquid. He was tired of seeing his family only in dreams. ♪♪]
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askwhatsforlunch · 3 months
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Cilantro Lamb and Broad Bean Soup
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On a grey and wet day, this fragrant, brothy and hearty Cilantro Lamb and Broad Bean Soup is a warming hug in a plate, a comforting dish which elevates leftovers into a properly delicious meal! Happy Thursday!
Ingredients (serves 2):
2 heaped teaspoons Capon Fat 
1 teaspoon Graines à Roussir
300 grams/10.5 ounces leftover Roast Lamb 
a small bunch fresh Cilantro 
1 garlic clove, minced
1/2 teaspoon freshly cracked black pepper
2 tablespoons sweet soy sauce
1 1/4 litre/5 cups water
1 cup frozen broad beans
1 tablespoon demerara sugar
Melt Capon Fat in a large pot over medium-high heat.
In a mortar, quickly crush Graines à Roussir with the pestle, and add them to the hot, melted Capon Fat. Fry, a couple of minutes until fragrant.
Meanwhile, with a sharp knife, cut leftover Roast Lamb into thin slices, and add to the pot. Cook well, to brown nicely, a few minutes.
Finely chop half of the Garden Cilantro, and stir into the Lamb, along with minced garlic. Cook, 3 minutes more.
Then, season with black pepper, and deglaze with sweet soy sauce. Stir in 1 litre of the water, and bring to a rolling boil. Cook, stirring often, for about 10 minutes, then reduce heat to low, cover with a lid, a simmer, 2 hours.
Bring a small pot of salted water to the boil. Once boiling, add broad beans, and cook, about 5 minutes. Drain broad beans, and immediately plunge in a bowl of ice water to stop cooking and cool.
Once cooled, peel broad beans.
Once the broth has reduced and is very fragrant, stir in demerara sugar until dissolved.
Add broad beans, and gradually stir in remaining water. Bring to the boil.
Finely chop remaining Garden Cilantro.
Serve Cilantro Lamb and Broad Bean Soup very hot, sprinkled with chopped Cilantro,
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what-marsha-eats · 1 year
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chezkazu · 2 years
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Pico de gallo
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bloggerliveshere · 1 year
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"Arroz Con Pollo"
Listen Up!!! I’m sharing one of my favorite recipes adapted from America’s Test Kitchen. This is my version of Arroz Con Pollo. That said, I stuck pretty close to the original recipe. As far as I’m concerned if it ain’t broke, don’t mess with it. One bite of tender chicken and creamy rice filled with sofrito, olives, capers, cilantro and other flavorful ingredients, you’re about to have an outer…
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Black Bean and Couscous Salad - Pasta Salad
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shennanigoats · 1 year
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Cilantro-Lime Yogurt Sauce
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clairertemple · 1 year
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Southwestern Quinoa Salad - Quinoa Salad
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rubys-kitchen · 1 year
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Creamy White Beans With Herb Oil
Chef’s Note: Very simple, and very quick. I like the herb oil’s flavor and the tenderness of the cooked beans with the garlic.
Original recipe link
Ingredients
Herb Oil
1/2 cup roughly chopped chives
1/2 cup roughly chopped cilantro leaves and tender stems
1/2 cup tightly packed basil leaves
1/2 cup olive oil
Squeeze of lemon juice
Kosher salt, to taste
White Beans
2 tbsp olive oil
3 garlic clove, minced
3 cans (15 oz each) white beans, like butter beans or cannellini, rinsed and drained
Kosher salt
1/2 cup chicken stock, vegetable stock or water
Instructions
MAKE THE OIL
Food processor: Combine chives, cilantro and basil, and pulse until finely chopped. Add olive oil, and pulse again until mixture is silky and emulsified. Transfer to a small bowl, stir in lemon juice and salt to taste. Set aside.
By hand: finely mince/chop all the herbs and place in a small bowl. Mix in the olive oil, lemon juice, and salt
BEANS
1. In a large skillet, heat olive oil over medium-low heat. Add garlic and cook until fragrant, about 1 minute.
2. Add beans to the skillet and season with salt. Cook, stirring occasionally, until the flavors have melded, about 2 to 3 minutes.
3. With the back of a spoon or spatula, smash about ⅓ to ½ cup of the beans and stir until they are incorporated into the rest of the bean mixture.
A good portion of the remaining beans should maintain their structure.
4. Add stock/water and bring to a gentle simmer. Cook until the sauce becomes creamy and is reduced by about half.
5. Smash additional beans and stir again to combine.
6. Transfer beans to a bowl. Mix in the herb oil. Serve warm
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bestlifelee · 2 years
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Homemade Salsa
Who Doesn’t Love Salsa? Growing up, salsa wasn’t part of my environment.  Mexican restaurants weren’t popular in my French/American neighborhood.  I was a Portuguese/American girl and most of my friends were French Canadian.  We didn’t eat salsa! Fast forward ten-years and suddenly I’m out in the world, entering my twenties and realizing that I’ve been living under a rock! My girlfriend and I…
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fieriframes · 9 months
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[CUT UP PORK BACK FAT, FLING IT IN THE BOWL, AND THEN WE GO AT THE PORK BUTT. CHICKEN BREAST--THAT'S ALL GOING IN THE SAUSAGE-- OINK, OINK, CLUCK? ABSOLUTELY. INTO THE GRINDER. JUST MIX THEM ALL THROUGH LIKE THIS. FRESH CILANTRO IN THERE, THE STALK AND ALL.]
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askwhatsforlunch · 8 months
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Cold Cilantro Cantaloupe Soup
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On a hot Summer day, when the temperature is soaring to 31°C and hotter, this refreshing Cold Cilantro Cantaloupe Soup is delightfully fragrant and cooling! Enjoying it al fresco in the garden, where the cilantro was picked, seems to make it taste even better! Happy Sunday!
Ingredients (serves 2):
1 large, ripe cantaloupe
a small bunch Garden Cilantro 
1/4 teaspoon fleur de sel or sea salt flakes
1 tablespoon Chili and Herb Oil 
2 tablespoons good White Port
2 Marigold Flowers
1 tablespoons Chili and Herb Oil 
Halve and seed cantaloupe. Scoop about three-quarters of its flesh into a blender. Tear in Cilantro, saving a few leaves for garnish. Season with fleur de sel and Chili and Herb Oil. Process until well-blended and very smooth.
Add White Port and process once more. Pour Cantaloupe Soup into two serving bowls; set aside.
Using an apple corer, make melon balls with remaining cantaloupe.
Garnish Cantaloupe Soup with cantaloupe balls, Marigold Flowers and reserved Cilantro leaves. Chill in the refrigerator, at least a couple of hours.
Serve Cold Cilantro Cantaloupe Soup well-chilled, drizzled with Chili and Herb Oil.
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what-marsha-eats · 2 years
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bloggerliveshere · 1 year
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"Simple Spicy Guacamole"
Who doesn’t love a good guacamole? If you enjoy avocados and foods with a hint of heat, then my Simple Spicy Guacamole is a perfect fit for game day. This recipe was inspired by a version from a favorite restaurant. I’ve learned over the years to create some of my favorite eats just by taste. Not everything comes out as good as my guacamole. I’m still working on those and will post when…
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sbnkalny · 2 months
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I add ice, tequila, lime juice, grand marnier, agave nectar, and fresh cilantro
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beatriceportinari · 6 days
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today's brunch salad yippeee
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