Ingredients Archives: chopped cilantro

Chickpea Salad with Red Onion and Tomato

Chickpea Salad with Red Onion and Tomato
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A good chickpea salad, that is low-fat and high in protein
Servings Prep Time
6 Servings 10 Minutes
Passive Time
2 hours
Servings Prep Time
6 Servings 10 Minutes
Passive Time
2 hours
Chickpea Salad with Red Onion and Tomato
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A good chickpea salad, that is low-fat and high in protein
Servings Prep Time
6 Servings 10 Minutes
Passive Time
2 hours
Servings Prep Time
6 Servings 10 Minutes
Passive Time
2 hours
Ingredients
Servings: Servings
Units:
Instructions
  1. In a large bowl, combine the chickpeas, red onion, tomatoes, celery, and cilantro,
  2. Mix the garlic, freshly squeezed lemon juice, olive oil, salt, and pepper. Taste then pour over the salad and mix well. Chill for 2 hours before serving.
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Crustless Sweet Corn and Zucchini Pie

Crustless Sweet Corn and Zucchini Pie
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This crustless Sweet Corn and Zucchini Pie is so incredibly simple to make and it’s the perfect way to enjoy summer produce!
Servings Prep Time
8 Servings 15 Minutes
Cook Time
45 Minutes
Servings Prep Time
8 Servings 15 Minutes
Cook Time
45 Minutes
Crustless Sweet Corn and Zucchini Pie
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This crustless Sweet Corn and Zucchini Pie is so incredibly simple to make and it’s the perfect way to enjoy summer produce!
Servings Prep Time
8 Servings 15 Minutes
Cook Time
45 Minutes
Servings Prep Time
8 Servings 15 Minutes
Cook Time
45 Minutes
Ingredients
Servings: Servings
Units:
Instructions
  1. Preheat the oven to 375 degrees. Heat the oil in a large, deep skillet over medium-high heat. Add the zucchini and saute. Add bell pepper, then corn to the pan and continue to saute until the veggies are soft, 5-10 minutes. Remove from heat.
  2. Once the mixture has cooled for a few minutes, stir in the cilantro, salt, and cheese. Line a pan with parchment paper or just grease a pan with nonstick spray. Transfer the mixture to the pan. Arrange the top so the zucchini slices lay flat and look nice. Top with a little extra cheese for looks, cover with greased foil, and bake for 20 minutes. Remove foil and bake for an additional 5 minutes to brown the top. Let stand for 10-15 minutes before cutting into slices.
Recipe Notes

It will bubble up a little bit as it bakes, so put a pan under to catch drips if it’s really full. Also, there was a little extra watery-ness (about 2 tablespoons) in the bottom of my pan when I sliced it, but the pieces held together perfectly so NBD. I think the moisture could be prevented by just being a little more patient before cutting.

I sprinkled mine with fresh herbs (parsley and cilantro) like I always do on everything. Basil would also be yummy.

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Mexican Rice

Mexican Rice
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Works in a spot or a rice cooker too
Servings
20
Cook Time
20 minute
Servings
20
Cook Time
20 minute
Mexican Rice
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Works in a spot or a rice cooker too
Servings
20
Cook Time
20 minute
Servings
20
Cook Time
20 minute
Ingredients
Servings:
Units:
Instructions
  1. Fry the onions with rice til brown add the garlic and fry 30 seconds longer add the water, tomato paste and diced bell cover and reduce to a low boil for 20 minutes
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Salsa Verde de Tomatillo

Tomatillo Salsa Verde
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This authentic Mexican salsa verde has a fabulous flavor. Use it on chicken enchiladas or as a condiment for any dish that needs a little extra zip!
Servings Prep Time
8 Servings 10 Minutes
Cook Time
15 Minutes
Servings Prep Time
8 Servings 10 Minutes
Cook Time
15 Minutes
Tomatillo Salsa Verde
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This authentic Mexican salsa verde has a fabulous flavor. Use it on chicken enchiladas or as a condiment for any dish that needs a little extra zip!
Servings Prep Time
8 Servings 10 Minutes
Cook Time
15 Minutes
Servings Prep Time
8 Servings 10 Minutes
Cook Time
15 Minutes
Ingredients
Servings: Servings
Units:
Instructions
  1. Place tomatillos, onion, garlic, and chile pepper into a saucepan. Season with cilantro, oregano, cumin, and salt; pour in water. Bring to a boil over high heat, then reduce heat to medium-low, and simmer until the tomatillos are soft, 10 to 15 minutes.
  2. Using a blender, carefully puree the tomatillos and water in batches until smooth.
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Jackfruit Vegetarian Pork Style Tacos al Pastor

Jackfruit Vegetarian Pork Style Tacos al Pastor
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This was our first ever jackfruit recipe, and it was unbelievable. We simmered the whole jackfruit pieces in the sauce and then grilled it to give it that blackened feel. We tossed it back in the pot and shredded it, what an amazing fruit!! You can find jackfruit in your local Asian market or online.
Servings Prep Time
8 Tacos 1 Hour
Servings Prep Time
8 Tacos 1 Hour
Jackfruit Vegetarian Pork Style Tacos al Pastor
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This was our first ever jackfruit recipe, and it was unbelievable. We simmered the whole jackfruit pieces in the sauce and then grilled it to give it that blackened feel. We tossed it back in the pot and shredded it, what an amazing fruit!! You can find jackfruit in your local Asian market or online.
Servings Prep Time
8 Tacos 1 Hour
Servings Prep Time
8 Tacos 1 Hour
Ingredients
Servings: Tacos
Units:
Instructions
  1. Blend all ingredients except jackfruit, pineapple, cilantro, onion, and citrus juices in a blender until smooth.
  2. Bring sauce to a simmer in a large Dutch oven or sauté pan.
  3. Add jackfruit, and simmer for about 20 minutes. The sauce will reduce and darken in color. You may otherwise remove the jackfruit after 10 minutes and grill it with pineapple slices over a medium flame until charred, about 5 minutes per side (keep reducing the sauce).
  4. Mash or shred the jackfruit and toss in the sauce with the citrus juices. Salt and pepper to taste.
  5. Serve on warm tortillas with onion, pineapple, and cilantro.
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Mexican Hot Dogs

Mexican Hot Dogs
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Hot dogs go Mexican with these hot dogs that are topped with guacamole and salsa and wrapped in a flour tortilla.
Servings Prep Time
8 Servings 15 Minutes
Cook Time
20 Minutes
Servings Prep Time
8 Servings 15 Minutes
Cook Time
20 Minutes
Mexican Hot Dogs
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Hot dogs go Mexican with these hot dogs that are topped with guacamole and salsa and wrapped in a flour tortilla.
Servings Prep Time
8 Servings 15 Minutes
Cook Time
20 Minutes
Servings Prep Time
8 Servings 15 Minutes
Cook Time
20 Minutes
Ingredients
Servings: Servings
Units:
Instructions
  1. Dogs: Heat a griddle or grill over medium heat. Bring about ½-inch of water to a boil in a saucepan. Boil the hot dogs until heated through, about 4-5 minutes. Transfer the hot dogs to the grill and cook to crisp up the casings.
  2. Guacamole: Meanwhile, combine the onion with 1 teaspoon of salt and let the salt pull the liquid out of the onions. Combine the avocado, tomato, lime juice, chile and cilantro. Stir in the onions and any juice that has accumulated. Season to taste with salt and pepper.
  3. Assembly: Put some cheese down the center of each tortilla, leaving a ½-inch border around the edges of the tortilla. Place the hot dogs over the toppings, then top with the guacamole/salsa mixture, add some more cheese if needed and wrap the tortilla around the dogs. Use toothpicks to secure the tortillas if needed. Spray the griddle or pan with cooking spray or corn oil and grill for a few minutes on each side until brown and crisp.
Recipe Notes

Try Vegetarian Hot Dogs or substitute corn for flour tortillas.

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