CILANTRO – Coriandrum sativum
Coriander is an annual that self seeds. It grows two different types of leaves which are referred to as cilantro. The lower leaves look like Italian parsley and the upper set are delicate and finely cut. It also has tiny white flowers touched with a bit of lavender which adds a lovely, flavorful garnish. This herb is used in cuisines of Mexico, Southeast Asia, East India, China, South Amer-ica, Central Africa, Spain, Thai and Central America. The flavor of both kind of leaves and flowers are edible and have a similar pungent flavor. The ripe, round seeds have a warm sweet citrus-like flavor that are used in cakes, breads, marinades, salad dressings, cheese, eggs, chili sauce, guacamole, pickling brines and ground into curries.
I use cilantro (the leaves) in a mushroom, cheese omelet, in roasted red pepper soup, in savory muffins, salsa, snipped in salads, in chili or any other Mexican dish, as well as in my Mexican Vinegar.
(from The Herbal Home Companion by Theresa Loe)
2 ripe avocados, peeled and pit removed
2 Tablespoons fresh lemon juice
1/2 onion, finely chopped
2 – 4 Tablespoons chunky salsa
1 Tablespoon freshly chopped cilantro
salt to taste
Chop the avocados and place in a medium-sized bowl with the lemon juice. Use a fork to mash the avocados. Add the onion, salsa and cilantro. Mix well. Add salt to taste. Store covered in the refrigerator until ready to serve.
TEX-MEX CHUNKY SALSA
3 cups tomatoes, halved, seeded and cubed (4 med)
2 cucumbers, pared, halved lengthwise, seeded and cubed
1 jalapeno, seeded and chopped (seeds make it hotter)
1/2 cup cilantro
4 teaspoon minced garlic .
2Tablespoon sugar or 2 packets artificial sweetener
1 large sweet onion (about 14 oz.) coarsely, chopped
2 bell pepper, seeded and chopped
4 cayenne peppers, seeded and chopped
1/4 cup fresh lemon juice
salt and pepper to taste
Put all chopped ingredients in a food processor and pulse until desired consistency is reached. Chill until ready to serve. Make ahead so flavors have a chance to blend.
CHEESE OMELET WITH CILANTRO
1 Tablespoon milk
Swiss cheese – grated
Fresh cilantro – snipped
Blend egg and milk. Sauté mushrooms, set aside. Heat pan, cook egg on one side, flip over. Put cheese, mushrooms and cilantro on one half. Turn other half on top and serve.
4 well-washed bunches of cilantro, including stems
6 garlic cloves
1/2 cup olive oil
1/2 cup pine nuts
1/2 cup grated Parmesan cheese
Put all ingredients in the bowl of the food processor and puree. Set aside. Cook desired pasta and drain. Put pasta in a large bowl, pour pesto over pasta and toss thoroughly. Garnish with additional toasted pine nuts and fresh cilantro leaves.
LAYERED TORTILLA APPETIZER
MIX FOR HERBED CHEESE mixed with cream cheese
TACO MIX made up with sour cream (Cream Dip)
8 flour tortilla
grated cheddar cheese
ripe olives, chopped
Put one tortilla on a plate. Spread with HERBED CHEESE herbed cheese mixture. Put another tortilla on top and spread with CREAM DIP. Continue alternating with HERBED CHEESE AND CREAM DIP. Lay last tortilla on top, pour on Salsa, then sprinkle with lettuce, olives and cheese. Cut into pie wedges, put a toothpick in to hold together if necessary and serve. Garnish with cilantro.
ROASTED RED PEPPER SOUP
4 cups beef broth
3 red peppers, roasted and diced (about 1 1/2 cups)
pinch of cayenne
2 medium onions, halved and thinly sliced (about 1 cup)
3 Tablespoons lemon juice
1 Tablespoons finely minced lemon zest
1/4 teaspoon cinnamon
1/2 cup finely minced fresh cilantro
In a stockpot, combine the broth, peppers, cayenne, onions, lemon juice, lemon zest, and cinnamon and bring to a boil over high heat. Reduce the heat and simmer, partially covered, for bout 30 minutes, until thickened and full-flavored. Cool slightly. In a food processor fitted with the metal blade, puree the soup (an alternative method: puree with an immersion blender). Return to the pot, add the cilantro and gently reheat. Serve immediately with an herbed bread.