Ciliantro

Storage

Fresh cilantro does not keep well, and loses its flavor when dried. To store fresh cilantro, first pick only the small, young leaves (removing any wilted ones) with the stems, and place them in a jar with water like a bunch of flowers. Cover them with a plastic bag and put it in the refrigerator. Change the water every two days or so, eliminating any wilted leaves in the process. Rinse the leaves before use.

Cilantro Cornbread with Maple Syrup

  • 1¼ cups of unbleached white flour
  • ¾ cup of cornmeal
  • ¼ cup of maple syrup
  • 2 tsp. baking powder
  • ½ tsp. salt
  • 1 cup of milk (or milk substitute such as soy or nut milk)
  • 2 tbsp. olive oil
  • 1 egg, beaten
  • ½ cup of fresh, chopped cilantro

Heat oven to 400ºF. Butter a 20-centimeter square pan. Combine dry ingredients and cilantro. Stir in the beaten egg, milk, oil and maple syrup until just moistened. Pour batter into pan and bake for 20-25 minutes until golden brown. Test with toothpick for doneness.

Chicken Salad with Cilantro & Ginger

  • 1lb. of skinless, boneless chicken breasts, cut into quarter inch strips
  • ½ cup of soy sauce
  • ¼ cup of oriental sesame oil
  • 2 tbsp. rice vinegar
  • 2 tsp. of grated, fresh ginger
  • 2 tbsp. olive oil
  • ½ tsp. chili oil
  • 1 head of romaine lettuce, torn into bite-sized pieces
  • ½ cup fresh cilantro leaves
  • ½ red onion, sliced thinly
  • 1 large tomato, sliced
  • ¼ cup of sesame seeds, toasted
  • ¼ cup slivered almonds, toasted

Combine the soy sauce, sesame oil, vinegar and ginger. Set about one quarter of this mixture aside and add more oil and vinegar to taste as a dressing for the finished salad. Marinate the chicken in the rest for at least one hour, but preferably overnight, turning the chicken occasionally. Do not use the marinade that has contained the raw chicken as a salad dressing. Sauté the chicken strips in the heated olive and chili oil until cooked through, but not overcooked. Transfer to a plate and allow to cool.

Combine the lettuce, cilantro, onion and tomato in a large bowl and then arrange on a large platter. Top the salad with the cooked chicken and sprinkle it all with the sesame seeds, almonds and reserved marinade. Serves four.

Mango Rice Salad with Cilantro

  • 1 cup of cooked and cooled long grain brown rice
  • 1 avocado, peeled, stoned and cubed
  • 1 large mango, peeled, stoned and cubed
  • ½ cup of fresh, chopped green onions or chives
  • 4 tbsp. of fresh squeezed lime juice, or more or less to taste
  • 3 tbsp. of flax oil, or healthy oil of your choice
  • ¾ cup of fresh, chopped cilantro

Toss all the ingredients together and serve. Non-vegetarians may want to add some sliced cold roasted chicken.

  • 2 ripe mangoes, peeled, diced
  • 1/2 red onion, finely minced
  • 2 T cilantro, finely chopped
  • 2 T fresh lime juice
  • 2 T fresh orange juice
  • 2 T olive oil

Mango Cilantro Salsa

  • 1 ripe mango, peeled and ½-inch diced
  • ¼ cup chopped scallion, green part only or red onion
  • ¼ cup diced red bell pepper
  • 1 tablespoon finely diced fresh jalapeno
  • 1 tablespoon chopped fresh cilantro
  • 1 small clove garlic, minced
  • 1 tablespoon freshly squeezed lime juice
  • ¼ teaspoon salt
  • ½ teaspoon extra-virgin olive oil

Mango Cilantro Salsa also goes nicely with grilled meat or chicken.

Mango-Cilantro Salsa

  • 1 ripe mango, peeled and pitted, diced
  • 1 red bell pepper, seeded and chopped
  • 1 jalapeno pepper, seeded and chopped
  • 1/2 red onion, chopped
  • zest of one lime
  • juice of one lime
  • 1/4 cup fresh cilantro, washed and patted dry, chopped
  • 1/4 tsp Kosher salt

Combine and stir gently together. Cover and refrigerate to allow flavours to blend.

Organic Cilantro Salsa

  • tomatoes
  • onions
  • jalapeno peppers
  • cilantro
  • lime juice

Directions:
Start with the amount of tomatoes you think will be appropriate for the number of servings you desire. I usually use six or eight, depending on their size. Chop the tomatoes into small, small pieces. Add onion and jalapeno peppers to taste (also chopped very small). Add chopped cilantro and lime juice (fresh is much better than reconstituted). Mix everything together and let sit for a couple of hours so the flavor can blend. This is really good with refried beans. It’s also good with tortilla chips. Enjoy!

Cilantro Potatoes

  • 8 to 10 small red potatoes, unpeeled and quartered
  • 2 tablespoons butter
  • 3 garlic cloves, minced
  • 1/2 teaspoon chili powder
  • salt and pepper to taste
  • 1/4 cup chopped fresh cilantro

Serves 2-3

Place potatoes in medium saucepan; add just enough water to cover. Bring to a boil. Lower heat and cook for about 10 minutes or just until tender. Drain.

In the same saucepan, melt butter over medium heat. Add garlic; cook and stir 2 to 3 minutes or until tender. Add potatoes, chili powder and cilantro. Season with salt and pepper. Toss to coat.

Garlic-Cilantro Butter

  • 1 cup butter, softened
  • 1/4 cup chopped fresh cilantro
  • 2 tablespoons minced roasted garlic (about 12 garlic cloves) (see below)
  • 2 tablespoons fresh lime juice

Ingredients:

  • 1 clove garlic, peeled
  • 1/3 cup fresh cilantro leaves
  • 1/4 cup butter or margarine, softened
  • 1/2 teaspoon grated lime or lemon peel
  • 1/4 teaspoon black pepper
  • Salt (optional)
  • Lime or lemon wedges

1. Drop garlic through feed tube of food processor with motor running. Add cilantro leaves; process until cilantro is coarsely chopped. Add butter, lime peel and pepper; process until well combined and cilantro is finely chopped.
2. Place butter mixture on sheet of waxed paper. Using waxed paper as a guide, roll mixture back and forth into 1-inch-diameter log, 2 inches long. Wrap waxed paper around butter mixture to seal; refrigerate until firm, about 30 minutes.

5.Cut butter log crosswise into 8 slices; Use as topping with lime or lemon wedges.

Cilantro Butter

  • 1/4 cup unsalted butter, room temperature
  • 3 tablespoons chopped fresh cilantro
  • 1 1/2 tablespoons fresh lemon or lime juice
  • 1 tablespoon grated lime or lemon zest
  • 1/4 teaspoon salt
  • 1 pinch fresh ground pepper

Combine the butter, cilantro, lemon or lime juice and zest, salt and pepper in a bowl and beat by hand with a wooden spoon. Shape into a rough log about 2 inches long and 1 inch in diameter, wrap in plastic wrap and chill until firm.

Organic Cilantro Salsa

  • tomatoes
  • onions
  • jalapeno peppers
  • cilantro
  • lime juice

Directions:
Start with the amount of tomatoes you think will be appropriate for the number of servings you desire. I usually use six or eight, depending on their size. Chop the tomatoes into small, small pieces. Add onion and jalapeno peppers to taste (also chopped very small). Add chopped cilantro and lime juice (fresh is much better than reconstituted). Mix everything together and let sit for a couple of hours so the flavor can blend. This is really good with refried beans. It’s also good with tortilla chips. Enjoy!