Posts tagged cilantro

Quick Shrimp Enchilada Bake

Quick Shrimp Enchilada BakeRecipe: Quick Shrimp Enchilada Bake

Ingredients

  • 1 pound peeled cooked shrimp, (see Ingredient Note), tails removed, diced
  • 1 cup frozen corn, thawed
  • 2 4-ounce cans chopped green chiles, (not drained)
  • 2 cups canned green enchilada sauce, or green salsa, divided
  • 12 corn tortillas
  • 1 15-ounce can nonfat refried beans
  • 1 cup reduced-fat shredded cheese, such as Mexican-style cheese blend, Monterey Jack or Cheddar
  • 1/2 cup chopped fresh cilantro
  • 1 lime, cut into wedges

Instructions

  1. Preheat oven to 425°F. Coat a 9-by-13-inch glass baking dish with cooking spray.
  2. Combine shrimp, corn, chiles and 1/2 cup enchilada sauce (or salsa) in a microwave-safe medium bowl. Cover and microwave on High until heated through, about 2 1/2 minutes.
  3. Spread 1/4 cup enchilada sauce (or salsa) in the prepared baking dish. Top with a layer of 6 overlapping tortillas. Spread refried beans evenly over the tortillas. Top the beans with the shrimp mixture, followed by the remaining 6 tortillas. Pour the remaining sauce (or salsa) over the tortillas. Cover with foil.
  4. Bake the casserole until it begins to bubble on the sides, about 20 minutes. Remove the foil; sprinkle cheese on top. Continue baking until heated through and the cheese is melted, about 5 minutes more. Top with cilantro and serve with lime wedges.

Quick Notes

Make Ahead Tip: Prepare through Step 3, cover and refrigerate for up to 1 day. Allow the cold baking dish to warm slightly before placing in a hot oven.

Preparation time: 20 minute(s)

Cooking time: 15 minute(s)

Number of servings (yield): 6

Inspired By: Quick Shrimp Enchilada Bake

Salmon Moqueca

Salmon Moqueca

Recipe: Salmon Moqueca

Moqueca is a traditional Brazilian fish stew. Different fish can be used including cod, sea bass, or snapper.

Ingredients

Fish and marinade:
  • 1 1/2 pound wild salmon fillets
  • 28 oz. can of peeled whole tomatoes, undrained
  • 1 onion, peeled quartered
  • 1 cup cilantro
  • 2 garlic cloves
  • 1 Serrano chile pepper with seeds
  • 1/4 cup lime juice
  • 1 teaspoon sea salt
For the stew:
  • 12 oz sweet potato, peeled and diced
  • 12 oz chopped zucchini
  • 1 green pepper, chopped
  • 1 red pepper, chopped
  • 1/2 cup water (or fish stock)
  • 3/4 cup light coconut milk
  • 1/2 cup minced green onion (bottom parts only) – for garnish
  • 1/2 cup cilantro, chopped – for garnish

Instructions

  1. Place fish in a shallow non-reactive (non-metal) bowl. Combine the tomatoes, onion, cilantro, garlic, chile pepper, lime juice, and salt in a blender. Process until smooth and pour over fish. Allow to marinate for 30 minutes to 1 hour.
  2. Heat a large skillet over medium heat. Spray with non-stick spray and add diced sweet potato and cook for 10-15 minutes, adding a little water if needed so it doesn’t burn, until softened. Add zucchini, green and red pepper and continue to cook until tender, about 5-7 minutes, again adding water to the pan, if needed. Add water or fish stock and stir in coconut milk. Bring to a boil, reduce heat, and simmer 2 to 3 minutes.
  3. Add fish and marinade and simmer for 10-15 minutes, or until fish flakes easily with a fork. Just before serving, stir in green onion and cilantro. Serve alone or over rice.

Number of servings (yield): 4

Inspired By: Salmon Moqueca

Quick Chicken Tikka Masala

Quick Chicken Tikka Masala

Recipe: Quick Chicken Tikka Masala

Ingredients

  • 5 teaspoons garam masala (see Note)
  • 1/2 teaspoon salt
  • 1/4 teaspoon turmeric
  • 1 tablespoon all-purpose flour
  • 1 pound chicken tenders
  • 2 teaspoons canola oil, divided
  • 6 cloves garlic, minced
  • 1 large sweet onion, diced
  • 4 teaspoons minced fresh ginger
  • 2 14-ounce cans diced tomatores, undrained
  • 1/3 cup heavy cream
  • 1/2 cup chopped fresh cilantro for garnish

Instructions

  1. Stir together garam masala, salt and turmeric in a small dish. Toss chicken with 1/2 teaspoon of the spice mixture and flour. (Reserve the remaining spice mix.)
  2. Heat 1 teaspoons oil in a large skillet over medium-high heat (or use cooking spray). Cook the chicken until browned, 1 to 2 minutes per side. Transfer to a plate.
  3. Heat the remaining 1 teaspoons oil in the pan over medium-low heat. Add garlic, onion and ginger and cook, stirring often, until starting to brown, 5 to 7 minutes. Add the reserved spice mix and cook, stirring, until fragrant, 30 seconds to 1 minute. Stir until coated. Add tomatoes and their juice. Bring to a simmer, stirring. Cook, stirring often, until thickened and the onion is tender, 3 to 5 minutes.
  4. Stir in cream. Add the chicken and any accumulated juices to the pan. Bring to a simmer and cook over medium-low heat until the chicken is cooked through, 3 to 4 minutes. Garnish with cilantro.

Quick Notes

Garam masala, a blend of spices used in Indian cooking, usually includes cardamom, black pepper, cloves, nutmeg, fennel, cumin and coriander. It is available in the spice section of most supermarkets.

Serve with brown rice.

Number of servings (yield): 4

Inspired By: Quick Chicken Tikka Masala
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Roasted Cauliflower with Red Chile, Cilantro & Lime

Recipe: Roasted Cauliflower with Red Chile, Cilantro & Lime

Ingredients

  • 1 large head Cauliflower
  • 3 cloves garlic, minced
  • 1 Tbsp Red New Mexico Chile Powder (substitute Ancho Chile Powder if you don’t have Red New Mexico)
  • 1/2 tsp crushed dried Red Chile
  • 1 tsp Cumin seeds toasted and ground
  • 4 Tbsp Olive Oil
  • 1/4 cup Cilantro leaves, chopped
  • 1/2 Lime, juiced
  • Salt to taste

Instructions

  1. Preheat oven to 325 F. Separate the florets from the Cauliflower. Put them in a bowl with the garlic, chile powder, crushed chile, cumin, salt & olive oil and toss gently to mix together and coat well.
  2. Spread the seasoned Cauliflower in a shallow roasting pan.
  3. Roast 1 to 1-1/2 hours or until tender, stirring occasionally.
  4. When done, remove from oven.
  5. Dress with lime juice and chopped cilantro leaves.

We do a variation of this recipe using a combination of broccoli and cauliflower to which we add onions, as well. The onions add a little sweetness to the dish and keep it a little more moist. The broccoli roasts beautifully and the little florets pick up the little tidbits of garlic and chile powder. Give this a try.

Preparation time: 10 minute(s)

Cooking time: 1 hour(s) 30 minute(s)

Number of servings (yield): 8

Inspired By: Roasted Cauliflower with Red Chile, Cilantro & Lime

Ginger and Cilantro Baked Tilapia

Recipe: Ginger and Cilantro Baked Tilapia

It’s sweet and spicy, salty from the soy sauce and melting in the middle. It’s certainly not the prettiest dish, but it’s oh-so-fast, oh-so-easy, and oh-so-good.

Ingredients

  • 1 pound domestically farmed tilapia fillets
  • Kosher salt and freshly ground pepper
  • 3 garlic cloves, peeled and smashed
  • 1 inch fresh ginger, grated, about 1 tablespoon
  • 1 jalapeño pepper, roughly chopped (optional)
  • 1/3 cup roughly chopped cilantro leaves
  • 1/4 cup white wine
  • 2 tablespoons soy sauce
  • 1 teaspoon sesame oil
  • Scallions, chopped for garnish
  • Extra cilantro, to garnish

Instructions

  1. Heat the oven to 475°F. Pat the fish dry, season lightly with salt and pepper, and lay in a 9×9-inch or 8×8-inch ceramic or glass baking dish.
  2. Put the garlic, grated ginger, chopped jalapeño, and cilantro in a small food processor with the white wine, soy sauce, and sesame oil. Whir until blended. (Alternately, you can finely chop or mash the aromatics in a mortar and pestle, then whisk together with the liquid ingredients.)
  3. Pour the sauce over the fish, rubbing it in a little. Bake for 8 to 10 minutes, or until the fish flakes easily and is cooked through. It will be very moist and even a little gelatinous, still.
  4. Serve immediately over brown rice or orzo, garnished with the additional scallions and cilantro.

Any thin fish fillet would do as well; tilapia isn’t your only option.

Preparation time: 10 minute(s)

Cooking time: 10 minute(s)

Number of servings (yield): 2

Inspired By: Ginger and Cilantro Baked Tilapia

Cilantro Grilled Chicken

Recipe: Cilantro Grilled Chicken

Ingredients

  • 4 boneless skinless chicken breasts
  • 2 garlic cloves, coarsely chopped
  • 1/2 cup cilantro
  • 1 tablespoon of soy sauce
  • 1 tablespoon toasted sesame oil

Instructions

  1. Place all the ingredients, except for the chicken, in a food processor and process until smooth.
  2. Pour marinade over chicken breast and let flavors sink in for 15 minutes.
  3. Grill until temperature registers 165F on the meat thermometer. Let the chicken breasts rest for 5 minutes before serving.

Preparation time: 20 minute(s)

Cooking time: 10 minute(s)

Number of servings (yield): 4

Mango Salsa

Talapia with Mango Salsa

Recipe: Mango Salsa

The tropical flavors of this quick mango salsa complement chicken, pork or mild white fish.

Ingredients

  • 1 ripe mango, diced (1 1/2 cups)
  • 1/4 cup finely chopped red onion
  • 2 tablespoons lime juice
  • 2 tablespoons rice vinegar
  • 1 tablespoon chopped fresh cilantro

Instructions

  1. Combine mango, onion, lime juice, vinegar and cilantro in a medium bowl. Let stand for 15 minutes; stir before serving.

Personal Notes

Tip: To cut a mango:

  1. Slice both ends off the mango, revealing the long, slender seed inside. Set the fruit upright on a work surface and remove the skin with a sharp knife.
  2. With the seed perpendicular to you, slice the fruit from both sides of the seed, yielding two large pieces.
  3. Turn the seed parallel to you and slice the two smaller pieces of fruit from each side.
  4. Cut the fruit into the desired shape.

Cooking time (duration): 25 min

Number of servings (yield): 4

Inspired By: Mango Salsa
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