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Poblano Cilantro Pesto

16 Jan

4 poblano peppers

3/4 cup fresh parmesan cheese, grated

1/2 cup fresh cilantro

1/4 cup chopped walnuts

3/4 cup olive oil

3 garlic cloves

3 TBSP fresh lime juice

1 tsp salt

 

Turn oven to Broil

Place peppers on a foil lined baking sheet. Broil 5 inches from heat about 5 minutes on each side until blistered. Place peppers in a zip loc freezer bag; seal and let stand 10 minutes. Peel peppers; remove and discard seeds.

Process peppers and remaining ingredients in a food processor until smooth, stopping to scrape down sides. Store in refrigerator up to 1 week.

 

Makes 1-3/4 cups

 

 

Party Salsa

15 Jan

1 ( 14 1/2 oz) can tomatoes with green chilies

1 (14 1/2 oz) can whole canned tomatoes with juice

4 tsp finely minced jalapenos

1/4 cup sweet onion, finely minced

3/4 tsp garlic salt

1/2 tsp cumin

1/4 tsp sugar

2 tsp finely minced fresh cilantro

Juice of 1/2 lime

 

In a food processor add tomatoes and pulse until chopped. Add the other ingredients and chill at least 1 hour before serving.

 

Makes 4 cups

Jumbo Shrimp Rolls

12 Jan

24 unpeeled, jumbo raw shrimp

1/4 cup fresh cilantro, minced

2 garlic cloves, minced

2 tsp red curry paste

24 won ton wrappers

1 egg white, lightly beaten

Vegetable oil

 

Peel shrimp leaving tails on; devein. Combine cilantro, garlic and curry paste. Brush both sides of each won ton wrappers with egg white. Spoon 1/4 tsp of cilantro mixture in center of each wrapper. Top with one shrimp. Fold wrapper around shrimp; leave tail exposed, and press wrapper to seal. Pour 3 inches of oil into a dutch oven; heat to 350. Fry in small batches 2 to 3 minutes or until golden, turning once. Drain on wire racks over paper towels. Serve immediately with Sweet Soy Sauce.

 

Sweet Soy Sauce:

1/2 cup soy sauce

1/8 tsp crushed dried red pepper

2 tsp honey

Stir all together.

Thai Noodle Salad

12 Jan

1 (8 oz) package vermicelli

1/3 cup chopped fresh cilantro

2 cloves garlic, minced

1 jalapeno pepper, seeded and chopped

1/4 cup  fresh lime juice

1 TBSP low sodium soy sauce

1 TBSP honey

1-1/2 tsp sesame oil

1/4 tsp salt

2 carrots, grated

1 cucumber, peeled, seeded and thinly sliced

1 cup finely shredded cabbage

1/4 cup fresh mint, chopped

 

Prepare pasta according to package directions. Drain, rinse and place in a large bowl. In a food processor add cilantro and next 7 ingredients, until smooth, stopping to scrape down sides. Toss together pasta and cilantro mixture, carrots, and next 3 ingredients.

 

Serves 4

San Antonio Shrimp and Pasta

6 Jan

 2/3 cup Picante Sauce

1/3 cup mayonnaise

¼ cup chopped fresh cilantro

¾ teaspoon ground cumin

3 cups cooked and drained medium shell pasta

1 medium bell pepper, cut into thin strips

2 green onions, thinly sliced

1 pound medium shrimp, cooked, peeled and deveined

1 ½ cups cherry tomatoes cut in half

Stir picante sauce, mayonnaise, cilantro, and cumin in a large bowl. Add the pasta, pepper, onion and shrimp. Stir to coat. Cover and refrigerate for at least 2 hours. Stir in tomatoes before serving.

Serves 6

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