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Recipes That Feature Cilantro From EatingWell Magazine
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Steak & Potato Kebabs with Creamy Cilantro Sauce
From EatingWell:
May/June 2009
Steak kebabs get a Southwestern spin with poblano peppers and a creamy
sauce spiked with cilantro, chile powder, cumin and vinegar. The
potatoes are partially cooked in the microwave before putting them on
the grill so they're done at the same time as faster-cooking steak,
peppers and onions. Serve with: Green salad and Spanish rice.
Ingredients
- 1/2 cup packed fresh cilantro leaves, minced
- 2 tablespoons red-wine vinegar, or cider vinegar
- 2 tablespoons reduced-fat sour cream
- 1 small clove garlic, minced
- 1 teaspoon chile powder
- 1/2 teaspoon ground cumin
- 1/2 teaspoon salt, divided
- 8 new or baby red potatoes
- 1 1/4 pounds strip steak, trimmed and cut into 1 1/2-inch pieces
- 2 poblano peppers , or 1 large green bell pepper, cut into 1-inch pieces
- 1 teaspoon extra-virgin olive oil
- 1 large sweet onion, cut into 1-inch chunks
Preparation
- Combine cilantro, vinegar, sour cream, garlic, chile powder, cumin and 1/4 teaspoon salt in a small bowl. Set aside.
- Preheat grill to high.
- Place
potatoes in a microwave-safe container. Cover and microwave on High
until just tender when pierced with a fork, 3 to 3 1/2 minutes.
- Toss
the potatoes, steak and pepper pieces with oil and the remaining 1/4
teaspoon salt in a large bowl. Thread the potatoes, steak, peppers and
onion chunks onto 8 skewers. Grill, turning once or twice, until the
steak reaches desired doneness, about 6 minutes for medium. Serve the
kebabs with the reserved sauce.
Tips & Notes
- Make Ahead Tip: Equipment: Eight 10- to 12-inch skewers
Nutrition
Per serving:
271 calories; 9 g fat (3 g sat, 4 g mono); 65 mg cholesterol; 17 g
carbohydrates; 0 g added sugars; 30 g protein; 2 g fiber; 368 mg
sodium; 786 mg potassium.
Nutrition Bonus: Vitamin C & Zinc (35% daily value), Potassium (22% dv), Iron (15% dv).
Grilled Chicken Tenders with Cilantro Pesto
From EatingWell:
May/June 2008
Cook chicken tenders quickly on the grill and top with pesto made with
cilantro and sesame seeds for a zesty, speedy dinner. Serve with:
Quinoa and grilled asparagus.
Ingredients
- 1/4 cup lime juice
- 1/4 cup reduced-sodium soy sauce
- 1 tablespoon canola oil
- 1 teaspoon chili powder
- 1 pound chicken tenders
- 2 cups loosely packed fresh cilantro leaves, (1-2 bunches)
- 2 scallions, sliced
- 2 tablespoons toasted sesame seeds, (see Ingredient Note)
Preparation
- Whisk
lime juice, soy sauce, oil and chili powder in a large bowl. Reserve 2
tablespoons of the marinade in a small bowl. Add chicken to the
remaining marinade; toss to coat. Marinate in the refrigerator for 20
minutes or up to 1 hour.
- Preheat grill to medium-high.
- Meanwhile,
place cilantro, scallions, sesame seeds and the reserved marinade in a
food processor and process until fairly smooth.
- Oil
the grill rack (see Tip). Remove the chicken from the marinade (discard
marinade) and grill until cooked through and no longer pink in the
middle, about 2 minutes per side. Serve the chicken with the
cilantro-sesame pesto.
Tips & Notes
-
Ingredient Note:
Sesame seeds can be purchased already toasted. Look for them near other
Asian ingredients. Or toast your own in a small dry skillet over low
heat, stirring constantly, until golden and fragrant, about 2 minutes.
-
Tip:
To oil the grill rack, oil a folded paper towel, hold it with tongs and
rub it over the rack. (Do not use cooking spray on a hot grill.) When
grilling delicate foods like tofu and fish, it is helpful to spray the
food with cooking spray.
Nutrition
Per serving:
152 calories; 4 g fat (0 g sat, 2 g mono); 67 mg cholesterol; 3 g
carbohydrates; 0 g added sugars; 27 g protein; 1 g fiber; 290 mg
sodium; 105 mg potassium.
Nutrition Bonus: Vitamin A (15% daily value).
Cilantro-Lime Vinaigrette
From EatingWell:
February/March 2006
Orange juice and cilantro yield a tangy dressing that you'll want to have on hand.
Ingredients
- 1 cup packed cilantro
- 1/2 cup extra-virgin olive oil
- 1/4 cup lime juice
- 1/4 cup orange juice
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- Pinch of minced garlic
Preparation
- Puree cilantro, olive oil, lime juice, orange juice, salt, pepper and garlic in a blender or food processor until smooth.
Nutrition
Per tablespoon:
53 calories;
6 g fat
(1 g sat, 4 g mono);
0 mg cholesterol; 1 g carbohydrates; 0 g protein; 0 g fiber; 59 mg sodium; 14 mg potassium.
Chilled Tomato Soup with Cilantro-Yogurt Swirl
From EatingWell:
August/September 2005
This fresh take on gazpachoa chilled tomato soupis spiked with
chopped chipotle peppers, which add a deep, smoky heat to the dish. The
cilantro-yogurt swirl balances the heat from the chiles and makes a
beautiful garnish. Serve this soup as a starter for dinner on a warm
summer evening..
Ingredients
- 2 teaspoons ground cumin
- 2 pounds ripe tomatoes, coarsely chopped (about 5 cups)
- 1/2 cup chopped red onion
- 2 tablespoons plus 1/4 cup chopped fresh cilantro, divided
- 2 teaspoons chopped chipotle pepper in adobo sauce, (see Note)
- 1 cup fresh corn kernels, (from about 2 ears; see Note)
- 1 cup ice water
- 2 tablespoons lime juice, or to taste
- 1 teaspoon kosher salt
- 1 cup low-fat plain yogurt
Preparation
- To prepare soup: Toast cumin in a small skillet over low heat, stirring, until just fragrant, 1 to 2 minutes.
- Combine
tomatoes, onion, 2 tablespoons cilantro and chipotle in a blender or
food processor. Puree until smooth. Transfer to a large bowl. Add the
toasted cumin, corn, ice water, lime juice and salt; stir to combine.
Refrigerate until chilled, about 1 hour or until ready to serve.
- To
prepare cilantro yogurt: Puree yogurt and the remaining 1/4 cup
cilantro in a blender or food processor until smooth. Refrigerate until
ready to serve (it will thicken slightly as it stands).
- To serve, divide the soup among 4 bowls and garnish each with a generous swirl of cilantro yogurt.
Tips & Notes
- Make Ahead Tip: Refrigerate the soup and cilantro yogurt in separate containers for up to 1 day.
-
Notes:
Chipotle chiles in adobo sauce are smoked jalapeņos packed in a
flavorful sauce. Look for the small cans with the Mexican foods in
large supermarkets. Once opened, they'll keep up to 2 weeks in the
refrigerator or 6 months in the freezer.
-
To remove corn from the cob:
Stand an uncooked ear of corn on its stem end in a shallow bowl and
slice the kernels off with a sharp, thin-bladed knife. This technique
produces whole kernels that are good for adding to salads and salsas.
If you want to use the corn kernels for soups, fritters or puddings,
you can add another step to the process. After cutting the kernels off,
reverse the knife and, using the dull side, press it down the length of
the ear to push out the rest of the corn and its milk.
Nutrition
Per serving:
128 calories;
2 g fat
(1 g sat, 0 g mono);
4 mg cholesterol; 24 g carbohydrates; 7 g protein; 5 g fiber; 667 mg sodium; 827 mg potassium.
Nutrition Bonus: Vitamin C (110% daily value), Vitamin A (30% dv), Potassium (22% dv), Calcium (15% dv)
Vegetarian Taco Salad
From EatingWell:
May/June 2010
Nobody will miss the meat in this colorful, zesty vegetarian taco
salad. The rice and bean mixture can be made ahead and the salad
quickly assembled at mealtime. Recipe by Nancy Baggett for EatingWell.
Ingredients
- 2 tablespoons extra-virgin olive oil
- 1 large onion, chopped
- 1 1/2 cups fresh corn kernels (see Tip) or frozen, thawed
- 4 large tomatoes
- 1 1/2 cups cooked long-grain brown rice (see Tip)
- 1 15-ounce can black, kidney or pinto beans, rinsed
- 1 tablespoon chili powder
- 1 1/2 teaspoons dried oregano, divided
- 1/4 teaspoon salt
- 1/2 cup chopped fresh cilantro
- 1/3 cup prepared salsa
- 2 cups shredded iceberg or romaine lettuce
- 1 cup shredded pepper Jack cheese
- 2 1/2 cups coarsely crumbled tortilla chips
- Lime wedges for garnish
Preparation
- Heat
oil in a large nonstick skillet over medium heat. Add onion and corn;
cook, stirring, until the onion begins to brown, about 5 minutes.
Coarsely chop 1 tomato. Add it to the pan along with rice, beans, chili
powder, 1 teaspoon oregano and 1/4 teaspoon salt. Cook, stirring
frequently, until the tomato cooks down, about 5 minutes. Let cool
slightly.
- Coarsely chop the remaining 3 tomatoes. Combine with cilantro, salsa and the remaining 1/2 teaspoon oregano in a medium bowl.
- Toss
lettuce in a large bowl with the bean mixture, half the fresh salsa and
2/3 cup cheese. Serve sprinkled with tortilla chips and the remaining
cheese, passing lime wedges and the remaining fresh salsa at the table.
Tips & Notes
- Make Ahead Tip: Prepare through Step 1, cover and refrigerate for up to 3 days; reheat slightly before serving.
-
Kitchen Tips:
To remove corn kernels from the cob, stand an ear of corn on its stem
end and slice the kernels off with a sharp, knife.
-
To cook rice, bring 1 cup water and 1/2 cup long-grain brown rice to a
boil in a small saucepan. Reduce heat to low, cover, and simmer at the
lowest bubble until the water is absorbed and the rice is tender, about
40 minutes. Remove from the heat and let stand, covered, for 10
minutes. Makes 1 1/2 cups.
Nutrition
Per serving:
395 calories; 17 g fat (5 g sat, 5 g mono); 20 mg cholesterol; 52 g
carbohydrates; 0 g added sugars; 14 g protein; 9 g fiber; 459 mg
sodium; 774 mg potassium.
Nutrition Bonus:
Vitamin A & Vitamin C (38% daily value), Calcium & Folate (23%
dv), Potassium (22% dv), Magnesium (21% dv), Calcium (23% dv), Iron
(15% dv)
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