Cilantro Recipes
from Ann Marie

Garbanzo Corn Salad

12 Ounces Frozen Corn
2 Tablespoons Olive Oil
2 Poblano Peppers, charred, peeled and chopped
1 Medium Onion, chopped
8 Tomatillos, chopped
1/2 Cup Cider Vinegar
1/2 Teaspoon Coarse Grind Black Pepper
1 Red Bell Pepper, chopped
1 16 Ounce Can Garbanzo Beans
1 Cup Chopped Cilantro

Sauté corn in oil for 5 minutes.  Add poblanos, onions, tomatillos and vinegar to corn and simmer for 10 minutes.  Remove From heat and add black pepper, red bell pepper and garbanzo beans.  Chill at least 4 hours.  Add cilantro just before serving.  This recipe is also good hot.  (Recipe makes 6 servings)


Smoky Black Beans

8 Ounces Dried Black Beans, soak overnight and rinse
5 Cups Water
2 Tablespoons Olive Oil
2-4 Cloves Garlic
1 Medium Onion, chopped
1-2 Chipolte Peppers*
14 Ounces Stewed Tomatoes
1/4 Teaspoon Cinnamon
1 Teaspoon Salt
2 Cups Chopped Cilantro
Shredded White Cheese

Sauté garlic and onions in olive oil until tender.  Combine soaked beans, water, tomatoes, onion, garlic and chipoltes and simmer until tender.  (About 3 hours)  Add cinnamon and salt and simmer 30 minutes.  Stir in cilantro, top with shredded cheese when serving.  (Recipe makes 6 servings)
*Chipolte Peppers are smoked jalapeno peppers and are available dried or canned, either form may be used but dried are preferred.


Pork Loin with Cilantro Sauce

1 Boneless Pork Loin
Rosemary

2 Cups Cilantro Leaves & Tender Stems
1/2 Cup Lemon Basil Vinegar
1/4 Cup Olive Oil
Juice of 1 Lemon
4 Cloves Garlic

Fill a roasting pan with branches of fresh rosemary.  Place pork loin directly on rosemary and roast in a 325 degree oven for 45 minutes per pound or until meat thermometer reads 170 degrees.

Combine remaining ingredients in a blender and puree to form a thin sauce.  Refrigerate for at least 1 hour.  To serve, slice pork and drizzle sauce over the slices.


Green Chili Muffins
    ...no cilantro but these are great to serve with the above dishes

1 Cup All Purpose Flour
1 Cup Masa Harina
1/4 Cup Cornmeal
1/4 Cup Sugar
3 Teaspoons Baking Powder
1/4 Teaspoon Salt
1 Cup Milk
2 Eggs
1 Tablespoon Canola Oil
1/4 Cup Applesauce
1 7 oz Can Diced Green Chili Peppers, Drained

Preheat oven to 400 degrees F.  Stir together flour, masa, cornmeal, sugar, baking powder and salt, set aside.  Stir together remaining ingredients.  Add the "wet" mixture to the flour mixture and stir until just moistened.  Fill greased muffin cups 2/3rds full.  Bake for 20 minutes or until golden brown.  Remove from pan and serve warm.  These are good served with honey.  Makes 12 Muffins.



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