Cilantro Lovers Unite!'s topics - tribe.net

Preserving Cilantro

David — Wed, 16 Jan 2008 22:48:08 GMT

I read the other day that the tast of fresh cilantro can be preserved by putting cilantro and olive oil in a blender and then freezing in an ice cube tray. When frozen, place them in a canning jar or plastic bag and use as needed.
Have you found a way to preserve that taste?
Dave

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Linguine w/ Salmon & Sauteed Vegetables

CosmicCutie — Fri, 13 Jul 2007 22:17:11 GMT

Linguine w/ Salmon & Sauteed Vegetables

"I've been making this recipe for a long time and I usually don't make it the same way twice. I like to use cabbage, shredded carrots, broccoli, cauliflower and green onions, but use any combination of vegetables you like. Add as much garlic oil as you need to prevent the noodles from sticking together."

Original recipe yield:
4-6 servings

Approximate:
PREP TIME 30 Min
COOK TIME 10 Min
READY IN 40 Min

INGREDIENTS:
1/2 cup vegetable oil
10 cloves garlic, finely chopped
1 (12 ounce) package uncooked linguine pasta
salt to taste
1/2 cup chopped broccoli
1/2 cup chopped cabbage
1/2 cup shredded carrots
1/2 cup chopped cauliflower
2 tablespoons diced green onions
1 pound salmon, cut into bite-size pieces
3 1/2 tablespoons soy sauce
salt and pepper to taste
1 cup chopped cilantro
4 lime wedges

DIRECTIONS:
Heat oil in a skillet over medium heat. Mix in garlic.
Cook and stir until golden.
Remove from heat and allow to cool.
Bring a large pot of lightly salted water to a boil.
Place linguine in pot and cook 8 to 10 minutes, until al dente.
Drain and transfer to a large bowl.
Set aside 1 tablespoon garlic oil and toss remainder with pasta to coat.
Season pasta with salt.
Bring a pot of water to a boil. Immerse broccoli, cabbage, carrots, cauliflower and green onions in water for about 30 seconds.
Drain and set aside.
Heat reserved garlic oil in skillet over medium heat.
Mix in salmon and 2 tablespoons soy sauce.
Cook. Mix in vegetables and remaining soy sauce.
Season with salt and pepper.
Toss with linguine, and garnish with cilantro and lime to serve.
; )

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Beyond Pesto

Mon, 19 Mar 2007 23:22:18 GMT

1 bunch fresh kale
2 bunches fresh basil
1/2 cup pine nuts or walnuts
As much garlic as you deem appropriate
olive oil
1 big pinch of fresh cilantro

1. Toast your nuts in a dry pan over medium heat. Keep 'em moving so they don't burn.
2. Chop your garlic and sautee in a little oil
3. Boil your beautiful leafy kale until its bright vivid green and tender.
4. Add your kale, basil, garlic and cilantro and nuts to a food processor or blender. Blend away.
5. Pour in a little olive oil at a time and blend until smooth. Best way to do this is pour a very slow steady stream of oil in the top of the machine while its running.
6. Add more cilantro or garlic as needed.
7. Serve with pasta, tortillas, put on your pizzas, etc.

posted in Cilantro Lovers Unite! - 4 replies

Linguine w/ Chicken & Sauteed Vegetables

CosmicCutie — Fri, 13 Jul 2007 22:10:38 GMT

Linguine with Chicken and Sauteed Vegetables

"I've been making this recipe for a long time and I usually don't make it the same way twice. I like to use cabbage, shredded carrots, broccoli, cauliflower and green onions, but use any combination of vegetables you like. Add as much garlic oil as you need to prevent the noodles from sticking together."

Original recipe yield:
6 servings

PREP TIME 30 Min
COOK TIME 10 Min
READY IN 40 Min

INGREDIENTS
1/2 cup vegetable oil
10 cloves garlic, finely chopped
1 (12 ounce) package uncooked linguine pasta
salt to taste
1/2 cup chopped broccoli
1/2 cup chopped cabbage
1/2 cup shredded carrots
1/2 cup chopped cauliflower
2 tablespoons diced green onions
1 pound chicken tenders, cut into bite-size pieces
3 1/2 tablespoons soy sauce
salt and pepper to taste
1 cup chopped cilantro
4 lime wedges
DIRECTIONS
Heat oil in a skillet over medium heat. Mix in garlic. Cook and stir until golden. Remove from heat and allow to cool.
Bring a large pot of lightly salted water to a boil. Place linguine in pot and cook 8 to 10 minutes, until al dente. Drain and transfer to a large bowl. Set aside 1 tablespoon garlic oil and toss remainder with pasta to coat. Season pasta with salt.
Bring a pot of water to a boil. Immerse broccoli, cabbage, carrots, cauliflower and green onions in water for about 30 seconds. Drain and set aside.
Heat reserved garlic oil in skillet over medium heat. Mix in chicken and 2 tablespoons soy sauce. Cook until chicken juices run clear. Mix in vegetables and remaining soy sauce. Season with salt and pepper. Toss with linguine, and garnish with cilantro and lime to serve.

posted in Cilantro Lovers Unite! - 0 replies

Cilantro Herb Butter

CosmicCutie — Fri, 16 Mar 2007 16:53:54 GMT

Cilantro Herb Butter
serves 4
This is a quick and delicious way to add spice to grilled fish and chicken. It is especially tasty using red snapper.

4 tablespoons salted butter
1/4 teaspoon finely grated lemon peel
2 tablespoons finely chopped cilantro
1/4 teaspoon finely chopped serrano chiles, seeds and membranes removed
1/2 teaspoon ground coriander
1/4 teaspoon finely minced garlic
1/2 teaspoon finely grated ginger root
Soften the butter. Add the rest of the ingredients and mix until well combined. Place on plastic wrap and roll it, forming a log about 1 1/2" thick and 4" long. Put it in the freezer to harden, and keep it frozen until ready to use.

To use: cut thin "coins," about 1/4-inch thick, from the roll and place them on fish or chicken during the final few minutes in the broiler or on the barbecue, just long enough for the butter to melt. Two "coins" per 4-6 ounce piece of meat should be plenty. Garish with sprigs of cilantro. For a more elegant presentation, spread the soft butter into a 1/4-inch thick sheet rather than the roll, then freeze. Cut decorative shapes from the frozen butter and place on fully cooked meat, once it is on the final serving plate.

posted in Cilantro Lovers Unite! - 0 replies