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Recipes that include cilantro

Colorful Quinoa Salad and Skewers

Wednesday, April 30, 2008

Quinoa is a wonderful ingredient, that can be used as a substitute for rice or cous cous in most recipes. It is high in protein and has many health benefits. The best part is that it tastes good. I love it because it’s chewy and the mild flavor takes on any sauce or dressing well. In the Spring, I love colorful salads and Quinoa makes a lovely one.

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Roasted Poblano Black Beans

Tuesday, April 29, 2008

I crave these Latin-style beans every once in a while. The flavors come together so nicely and its pretty healthy too. I usually make these beans with bacon but I have chorizo in my fridge so why not.

Roasted Poblano Black Beans

  • 1 teaspoon vegetable oil
  • 1/2 cup chopped onion
  • 2 cloves garlic, minced
  • 1 large roasted poblano, cleaned and chopped
  • 1/4 cup finely chopped chorizo
  • 1 can (15.5 oz) black beans, rinsed and drained
  • 2 tablespoons chopped cilantro

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Asian Style Chimichurri Steak

Tuesday, April 22, 2008

I don’t usually buy London Broil but there was a super good sale going on so I couldn’t resist it for $1.99 per pound. So, I figured I would marinate it and then grill it for dinner tonight.

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Beef Enchiladas in Green Sauce

Friday, April 18, 2008

This is not the best thing to be eating 6 weeks before your wedding, but I had most of the ingredients for Enchiladas just sitting in my fridge, waiting to be brought together. It turned out scrum-diddle-ee-umptious!

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Spicy Chicken Tortilla Soup

Saturday, April 5, 2008

This recipe is the result of things in my fridge that I wanted to use up, which happens pretty often. I made a whole roasted chicken (about 3 pounds) a few nights ago but I’m not a big fan of white meat chicken so we just ate the legs and wings. This recipe uses the left over meat and the bones. I also had a large container of salsa from the bachelorette party weekend and I wanted to use that too. It was a spicy salsa so keep in mind that your soup will be more or less spicy depending on the salsa you use.

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Goan Chilly Fries

Saturday, March 8, 2008


I love French fries and our friend at Finely Chopped, was kind enough to write me a recipe for Goan Chilly Fries. He gave me some choices so here’s exactly how I made it.

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Yum Yum Brunch

Sunday, December 16, 2007

I had the Yum Yum Sisterhood over for Brunch. Our mission is always social eating but today we also started folding paper cranes for two important people to Julie and Lily, who were diagnosed with cancer. Our best wishes goes out to them. We had a great time as we always do and I got several compliments on the food. Here’s what we had:

Pumpkin Bread
This is a simple and perfect pumpkin bread for a holiday season brunch. The texture and color is amazing. I will definitely make this again.

Salmon Cake Benedict with Garlic Roasted Potatoes
This was my own creation. I did not write down an exact recipe for poaching the eggs, the sauce (a pseudo hollandaise), and the potatoes but I did finally write down my recipe for the salmon cakes that I’ve made several times. People always ask me for the recipe and I didn’t have one until now:

1 can (7oz) Kirkland brand Salmon (other canned salmons are awful)
1 cup chickpeas, mashed
1/4 cup minced yellow or white onion
1 green onion, chopped
1 egg
1/2 teaspoon granulated garlic
1 teaspoon cumin
1/2 teaspoon dried cilantro
pinch cayenne (adjust to your spice)
2 teaspoons olive oil or non-stick spray

1. Mix all the ingredients in a bowl.
2. Divide and shape into six patties. Set aside.
3. Prepare a skillet with oil or non-stick spray on medium high heat.
4. Place the patties on the pan, careful not to break them.
5. Cook them for 3-4 minutes on each side.
6. Remove from pan and serve.

Whole Wheat Pancakes with Sauteed Apples
The pancakes came out so fluffy and flavorful enough to eat alone but even better with sauteed apples on top.

With all the excitement, I forgot to take more pictures of the food. =(

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Chicken and Cucumber Pasta Salad

Sunday, July 8, 2007


Salad, Pre-Tossed: Prepped for Travel

I went to Scott and Angie’s rooftop BBQ yesterday and Angie asked me if I could make my famous Chicken and Cucumber Pasta Salad. Of course, I agreed. It’s expected. Everyone who has tried it, requests that I make it for them. I’ve given friends the recipe but I don’t think anyone has made it yet. It is a bit work intensive, but the steps are easy and you get an impressively delicious summer pasta salad.

Dressing:

  • 1/3 cup soy sauce
  • 1/3 cup rice vinegar
  • 3 tablespoons white sugar
  • 1/2 teaspoon ground ginger
  • 1/2 teaspoon black pepper
  • 1/2 cup olive oil
  • 1 teaspoon sesame oil

Salad, Dressing Tossed In: Ready for Service

Pasta Salad:

  • 1 box (1 lb) dry pasta (any shape)
  • 3 chicken legs, poached and chilled
  • 2 large cucumbers, seeded and thinly sliced
  • 1/2 cup chopped cilantro
  • 1/2 cup chopped scallion
  • 1/4 cup toasted sesame seeds

Instructions:

  1. Whisk all of the dressing ingredients together and set aside. (I usually do this the night before just to get it out of the way.)
  2. Cook pasta as instructed on the box. Drain and rinse with cold water. Set aside.
  3. Tear meat of the chicken legs and shred by hand (pulling meat apart following the natural strands). Set aside.
  4. Combine pasta, chicken, cucumber, cilantro, scallion, sesame seeds, and dressing. Toss well and serve.

All of the ingredients can be prepared the day before. Just don’t combine them until you’re ready to serve it.

For more images, check out the Flickr set.

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