Someday Cooking: Cilantro

Showing posts with label Cilantro. Show all posts

Wednesday, April 15, 2026

Slow Cooker Mexican-Style Red Rice with Shrimp

Nonstick cooking spray

1 32-oz. carton reduced-sodium chicken broth

1-2/3 c. converted (parboiled) rice, such as Ben's Original

1 c. water

3/4 c. chopped green bell pepper

1/2 c. chopped onion

1 fresh jalapeno pepper, halved, seeded (if desired), and finely chopped

2 t. ground cumin

2 t. chili powder

1 t. salt

2 lb. fresh or frozen peeled, deveined medium shrimp, thawed if frozen and tails removed

1 14.5-oz. can fire-roasted diced tomatoes, undrained

2 T. chopped fresh cilantro

Lightly coat a 3.5 or 4-qt. slow cooker with cooking spray.

Combine chicken broth, rice, water, green bell pepper, onion, jalapeno pepper, cumin, chili powder, and salt in the slow cooker. Cover and cook on HIGH for 2-1/2 hours.

Stir in shrimp and tomatoes. Cover and cook on HIGH until shrimp are opaque, 10-15 minutes more.

Just before serving, stir in cilantro.

Makes 6 servings.

Adapted from Slow Cooker: Bring on the Cozy, p. 78.

Slow Cooker White Chicken Chili

1 T. olive oil

2 lbs. boneless, skinless chicken thighs, trimmed

1 c. chopped red onion

1 T. minced garlic

1-1/2 t. ground cumin

1 t. dried oregano

2 c. unsalted chicken broth, divided

1 15-oz. o-salt-added Great Northern beans, drained and rinsed

2 4-oz. cans diced mild green chiles, drained

2-1/2 oz. one-third-less fat cream cheese, softened

2-1/4 t. kosher salt

1 c. thinly sliced green cabbage

1 medium avocado, halved and sliced

1/4 c. chopped fresh cilantro

Lime wedges

Heat oil in a large skillet over medium-high heat. Add half the chicken and cook until browned, 4-5 minutes. Turn and cook another 2 minutes. Transfer browned chicken to a 5-7-qt. slow cooker. Repeat process with remaining chicken (no need to add more oil).

Add onion, garlic, cumin, and oregano to skillet and cook over medium-high heat, stirring often, until onion is softened and spices are toasted, about 2 minutes. Stir in 1/2 c. chicken broth and remove from heat. Stir to loosen browned bits. Transfer mixture to slow cooker.

Stir beans, chiles, cream cheese, salt, and remaining 2-1/2 c. chicken broth into chicken mixture in slow cooker. Cover and cook until chicken is tender, about 3 hours on HIGH or 6 hours on LOW.

Remove chicken from slow cooker and let cool 5-10 minutes. Shred into bite-sized pieces using two forks. Stir mixture in slow cooker to incorporate all ingredients; stir in shredded chicken.

To serve, ladle chili into bowls. Top with cabbage, avocado, and cilantro. Serve with lime wedges.

Serves 8.

Adapted from Cooking Light Slow Cooker, p. 43.

Slow Cooker Taco Soup

1-1/2 lb. lean ground beef

2 T. no-salt-added taco seasoning

1 15-oz. can no-salt-added diced tomatoes, undrained

1 15-oz. can no-salt-added pinto beans, drained and rinsed

1 15-oz. can no-salt-added black beans, drained and rinsed

3 c. unsalted beef broth

1 c. frozen corn

2 t. kosher salt

1 c. shredded iceberg lettuce

3/4 c. crushed tortilla chips

1/2 c. sour cream

1-1/2 oz. shredded Mexican cheese blend (1/3 c.)

Chopped fresh cilantro

Heat a large skillet over medium-high heat. Add beef and cook, stirring often, until browned and crumbled, about 8 minutes. Add taco seasoning and cook, stirring constantly, until fragrant, about 2 minutes. Transfer mixture to a 5-qt. slow cooker.

Stir tomatoes, pinto beans, black beans, beef broth, corn, and salt into beef in slow cooker. Cover and cook until flavors meld and mixture thickens slightly, about 4 hours on HIGH or 6-8 hours on LOW.

To serve, ladle soup into bowls. Top with lettuce, crushed tortilla chips, sour cream, cheese, and cilantro.

Serves 8.

Adapted from Cooking Light Slow Cooker, p. 39.

Slow Cooker Spiced Lentil Soup

2 T. olive oil

1 t. ground coriander

1/2 t. ground turmeric

1/2 t. ancho chile powder

6 c. unsalted vegetable broth

1-1/2 c. uncooked red lentils

2 medium carrots, sliced into 1/4"-thick half moons

2 T. thinly sliced garlic

1-1/4 t. kosher salt

1-1/2 t. lemon zest plus 2 T. fresh lemon juice

1/2 t. black pepper

Chopped fresh cilantro

Stir together oil, coriander, turmeric, and chile powder in a small microwavable bowl. Microwave on HIGH for 30 seconds.

Stir spice mixture, vegetable broth, lentils, carrots, garlic, and salt into a 5-7-qt. slow cooker. Cover and cook on LOW until lentils are tender, 3-4 hours.

Stir lemon zest and lemon juice into soup.

To serve, ladle soup into bowls. Sprinkle with black pepper and chopped cilantro.

Serves 4.

Adapted from Cooking Light Slow Cooker, p. 36.

Slow Cooker Southwestern Quinoa

2 15-oz. cans no-salt-added fire-roasted tomatoes, undrained

1 15-oz. can no-salt-added black beans, drained and rinsed

2 4.5-oz. cans chopped green chiles, undrained

2 c. uncooked tri-colored quinoa, rinsed and drained

1 c. frozen corn kernels

1 T. chili powder

1 t. ground cumin

1/2 t. kosher salt

1/2 t. black pepper

3 c. unsalted vegetable stock, divided

2 oz. (1/2 c.) grated Monterey Jack cheese

1 avocado, sliced

1 c. diced tomato

Fresh cilantro

Lime wedges

Stir together fire-roasted tomatoes, beans, chiles, quinoa, corn, chili powder, cumin, salt, pepper, and 2-1/2 c. vegetable stock in a 6-qt. slow cooker. Cover and cook on LOW until liquid is absorbed and quinoa is tender, about 3-1/2 hours.

Stir in cheese and remaining 1/2 c. vegetable stock.

To serve, spoon quinoa mixture into shallow bowls and top with avocado, diced tomato, and cilantro. Serve with lime wedges.

Serves 6.

Adapted from Cooking Light Slow Cooker, p. 30.

Wednesday, April 1, 2026

Red Cabbage Slaw

1/2 head red cabbage, cored and finely shredded

1 large carrot, cut into fine julienne

1/4 c. chopped cilantro leaves

1 bunch green onions, diced

1 T. lime juice

1 T. orange juice

1/2 t. pure maple syrup

1 T. extra virgin olive oil

1 garlic clove, peeled and minced

1/2 t. sea salt

1/4 t. white pepper

In a salad bowl, toss together cabbage, carrot, cilantro, and green onions.

In a small bowl, whisk together lime juice, orange juice, maple syrup, olive oil, garlic, salt, and pepper to make a light dressing. Toss cabbage mixture with dressing. Taste and adjust seasonings.

This makes an amazing topping for tacos. Pair with an avocado dressing or salsa.

Will top 10 tacos.

Adapted from Decolonize Your Diet, p. 135.

Sunday, October 5, 2025

Avocado Chicken Salad

1/2 c. firmly packed fresh cilantro leaves and tender stems

1/2 c. coarsely chopped fresh chives, plus more for garnish

1/4 c. firmly packed fresh dill

1 T. drained capers

1 t. lemon zest, plus more for garnish

1 T. lemon juice

2 cloves garlic

3/4 t. salt

1/2 t. ground pepper

2 ripe avocados, halved and pitted, divided

1/3 c. mayonnaise

1/4 c. whole-milk plain Greek yogurt

3 c. shredded cooked chicken breast

Combine cilantro, chives, dill, capers, lemon zest, lemon juice, garlic, salt, pepper, and the flesh from 1 avocado in a food processor; process until finely chopped, about 30 seconds. Add mayonnaise and yogurt, and process until smooth, 1 to 2 minutes.

Dice the remaining avocado and place in a medium bowl. Add the chicken and the dressing; stir gently until combined and evenly coated. Serve at room temperature or refrigerate until cold, about 2 hours.

Garnish with additional chives and lemon zest before serving, if desired.

Serves 6.

Adapted from EatingWell.com.

Sunday, July 13, 2025

Black Bean Quinoa Bowl

¾ c. canned black beans, rinsed

⅔ c. cooked quinoa

¼ c. hummus

1 T.lime juice

¼ medium avocado, diced

3 T. pico de gallo

2 T. chopped fresh cilantro

Combine beans and quinoa in a bowl and set aside. In small bowl, stir together hummus and lime juice together; thin with water to desired consistency. Drizzle the hummus dressing over the beans and quinoa. Top with avocado, pico de gallo and 2 cilantro.

Serves 1.

Adapted from Eating Well.com.

Sunday, March 23, 2025

Honey-Garlic Butter Shrimp

3 T. unsalted butter

3 T. honey

4 large cloves garlic, minced

2 T. lemon juice

1/4 t. salt

1/4 t. crushed red pepper

1 lb. raw shrimp (16-20 count), peeled and deveined

Chopped fresh parsley or cilantro for garnish

Lemon wedges for garnish

Melt butter in a large skillet over medium-high heat. Add honey, garlic, lemon juice, salt, and crushed red pepper; cook, stirring, until hot, about 1 minute.

Add shrimp and cook, stirring often, until opaque and just cooked through, 3-4 minutes.

Sprinkle with parsley or cilantro and serve with lemon wedges.

Serves 4.

Adapted from 5 Ingredients, 15 Minutes, page 66.

Sunday, August 25, 2024

Ricotta & Green Chili Rice

1-2 vegetable bouillon cubes

1-1/2 c. brown rice (can use quick-cooking brown rice instead)

1 4-oz. can chopped mild green chilis

1 c. part-skim ricotta cheese

1/4 c. minced fresh cilantro or parsley, or 2-3 scallions, thinly sliced

Freshly ground pepper to taste

Cook rice per package directions, adding bouillon cubes to cooking water.

Once rice is done (no water remains), stir in the remaining ingredients and cook gently until everything is heated through. Serve at once.

Serves 6.

This is a good accompaniment to beans or a Mexican dish.

Adapted from The Vegetarian 5-Ingredient Gourmet, page 95.

Friday, July 5, 2024

Fiesta Quinoa Salad

1 c. red or tri-color quinoa, rinsed well

1-2/3 c. reduced-sodium vegetable or chicken broth

5 T. fresh lime juice

1 T. extra-virgin olive oil

1/4 t. kosher salt

Freshly ground black pepper

1/2 medium red onion, chopped

Pickled jalapeno slices, diced small, to taste

1 c. fresh or frozen corn, cooked

3/4 c. canned black beans, rinsed and drained

2 small vine tomatoes, seeded and diced

1/4 c. chopped fresh cilantro

Diced avocado (optional)

In a medium pot over high heat, combine quinoa and broth and bring to a boil. Reduce heat to medium-low, cover, and cook until the broth is completely absorbed, 20-24 minutes. When done, fluff with a fork. Set aside to cool.

In a large mixing bowl, combine lime juice, oil, salt, and black pepper to taste. Mix in the cooked quinoa, onion, jalapeno slices, corn, black beans, tomatoes, and cilantro. Divide among 4 containers or bowls.

Serves 4.

Adapted from Skinnytaste Meal Prep, p. 89.

Saturday, May 4, 2024

Black Bean & Corn Pasta with Avocado Cream

2 15-oz. cans (3 c.) no-salt-added black beans, rinsed and drained

1 28-oz. can no-salt-added crushed tomatoes

2 c. frozen whole kernel corn

1 14.5-oz. can no-salt-added diced tomatoes

12 oz. dried whole grain macaroni

3/4 c. chopped onion

4 cloves garlic, minced

1 T. paprika (or 2 t. regular paprika and 1 t. smoked paprika, for a smokier flavor)

1-1/2 t. sea salt

1 t. ground cumin

1/4 t. cayenne pepper

1/4 t. black pepper

3-1/2 c. low-sodium vegetable broth

1/3 c. chopped fresh cilantro, divided

Avocado Cream

Lime zest

Additional avocado, peeled and chopped

Avocado Cream:

1 large avocado, peeled and chopped

1/3 to 1/2 c. unsweetened, unflavored plant milk (almond, soy, cashew, or oat)

1 T. lime juice

1/4 t. hot pepper sauce

1 small clove garlic, chopped

Sea salt to taste

In a 6-quart Dutch oven, combine the beans, crushed tomatoes, corn, diced tomatoes, macaroni, onion, garlic, paprika, salt, cumin, cayenne pepper, and black pepper. Stir in broth. Press down on ingredients with the back of a spoon so the macaroni is submerged.

Bring to boiling, reduce heat. Cover and simmer 6-8 minutes or until macaroni is tender.

While macaroni is cooking, make the avocado cream, place avocado, plant milk, lime juice, hot pepper sauce, garlic, and salt in a blender. Cover and blend until smooth. Set aside.

When macaroni is tender, stir in half the cilantro. Serve topped with remaining cilantro, avocado cream, lime zest, and additional fresh avocado.

Makes 14 cups.

Adapted from ForksOverKnives.com magazine, Winter 2024, p. 69.

Red Beans & Rice Casserole with Plantain

1 9-10-oz. green plantain (or 6 oz. Yukon Gold potatoes)

1-1/4 c. salsa verde, divided

2 15-oz. cans (3 c.) no-salt-added red beans, rinsed and drained

1-1/2 c. low-sodium vegetable broth

1 14.5-oz. can no-salt-added diced tomatoes

1 c. dried long grain brown rice

3/4 c. chopped onion

4 cloves garlic, minced

1 t. smoked paprika

1/2 t. sea salt

1/2 t. ground cumin

1 medium avocado, peeled and sliced

1/2 c. chopped fresh cilantro

Lime wedges

Preheat oven to 400 degrees. Cut peel off plantain. Cut plantain into 1/2" pieces. (If using potatoes, peel and cut up potatoes the same way.)

In a large saucepan, combine plantain or potatoes, 1 c. salsa verde, beans, broth, tomatoes, rice, onion, garlic, paprika, salt, and cumin. Bring just to boiling over medium heat. Spoon into a 3-quart rectangular baking dish, spreading evenly. Cover tightly with foil.

Bake 55-65 minutes or until rice is tender. Let stand, loosely covered, on a wire rack for 10 minutes before serving. Top with remaining 1/4 c. salsa verde, avocado slices, and cilantro. Serve with lime wedges.

Makes 8 cups.

Adapted from ForksOverKnives.com magazine, Winter 2024, p. 67.

Shrimp Banh Mi-Style Sandwiches

2 large carrots, peeled and shredded

2 T. vinegar

2 t. sugar

1 t. salt

1-1/2 lb. extra-large frozen peeled cooked shrimp, thawed, tails removed (26-30 count per lb.)

1/3 c. sriracha mayonnaise*

4 Vietnamese baguette-style rolls or hoagie buns, lightly toasted and split

1 c. cilantro

In a screw-top jar, combine carrots, vinegar, sugar, and salt. Shake to dissolve sugar and salt. Set aside, continuing to shake occasionally.

In a medium bowl combine shrimp and mayonnaise. Divide mixture between rolls. Drain carrots. Top sandwiches with carrots. Add more mayonnaise if desired. Sprinkle with cilantro.

*To make sriracha mayonnaise, in a small bowl whisk together 1/3 c. mayonnaise, 2 T. sriracha sauce, 1 t. lime juice or rice vinegar, and 1 t. honey.

Makes 4 sandwiches.

Adapted from Better Homes & Gardens magazine, April 2024, p. 36.

Sunday, November 19, 2023

Butternut Enchilada Casserole

2 T. olive oil

1 t. chipotle chili powder

1 t. sweet or smoked paprika

1 t. ground cumin

1/2 t. kosher salt

1 13-oz. package cubed butternut squash

1 chopped red bell pepper

1 chopped poblano chile

3/4 c. chopped red onion (from 1 onion)

1 15-oz. can black beans, drained and rinsed

15 5-1/2" corn tortillas, divided

2 c. (16 oz.) red enchilada sauce, divided

6 oz. pepper Jack cheese, shredded, divided

Cooking spray

Sliced avocado, chopped fresh cilantro, and jalapeno slices, for topping

Preheat oven to 400 degrees. Stir together oil, chile powder, paprika, cumin, and salt in a large bowl. Add squash, bell pepper, poblano chile, and onion; toss to coat.

Transfer seasoned squash to a large baking sheet lined with parchment paper; spread into a single layer. Bake until tender, 25-30 minutes. Transfer to a large bowl and stir in beans.

Cut 12 tortillas in half. Pour 1/2 c. enchilada sauce over bottom of an 8" square baking dish. Arrange 8 tortilla halves over sauce with flat edges of tortillas against sides of dish, overlapping as needed. Place 1 whole tortilla in center to cover sauce. Spoon half of squash mixture over tortillas. Sprinkle with 1/2 c. cheese.

Arrange 8 more tortilla halves and 1 more whole tortilla in same manner. Cover with 3/4 c. enchilada sauce. Top with remaining squash mixture and sprinkle with 1/2 c. cheese. Repeat with remaining 8 tortilla halves and 1 whole tortilla. Cover with remaining 3/4 c. enchilada sauce and sprinkle with remaining 1/2 c. cheese. Coat a piece of aluminum foil lightly with cooking spray and cover dish.

Bake until heated through and cheese is melted, about 25 minutes. Remove foil and bake until bubbly, 5-10 minutes more. Top with avocado, cilantro, and jalapeno slices.

Serves 6.

Adapted from Real Simple magazine, Dec. 2023, p. 175.

Thursday, May 11, 2023

Wild West Taco Salad

1 c. dry quinoa, rinsed and drained

6 corn tortillas

1 15-oz. can black beans, rinsed and drained

2 c. frozen roasted corn kernels, thawed

16 oz. fresh pico de gallo

2 medium avocados, peeled, seeded, and chopped

2 T. lime juice

1/4 to 1/2 c. chopped fresh cilantro

Chili powder, to taste

Sea salt to taste

Lime wedges

In a medium saucepan, combine quinoa and 2 c. water. Bring to boiling; stir and reduce heat. Cover and simmer 15 minutes or until water is absorbed and quinoa is tender. Remove from heat and uncover.

In a large bowl, combine black beans, corn, pico de gallo, avocados, and lime juice; mix well.

Stir cilantro into cooled quinoa. Spoon bean mixture and quinoa into bowls. Sprinkle lightly with chili powder and salt. Serve with lime wedges to squeeze over and tortillas as a side.

Makes 9 cups.

Adapted from forksoverknives.com.

Flower Power Salad

3 c. baby lettuce leaves or other salad greens

1 c. finely chopped kale

1/2 c. shredded green cabbage

1/2 c. shredded red cabbage

1/4 c. shredded carrot

1/2 c. sliced or chopped cucumber

1/2 c. chopped red bell pepper

1/2 c. sugar snap peas, trimmed and cut into thirds

1/4 c. finely chopped red onion

1/4 c. dried cranberries

1/4 c. roasted pepitas

2 T. fresh cilantro leaves

1 c. broccoli florets

6-8 edible flowers (optional)

1/2 c. pure maple syrup

1/4 c. plus 2 T. Dijon or yellow mustard

2 T. hummus

1-1/2 T. lemon juice

1-1/2 t. white vinegar

1-1/2 t. everything bagel seasoning

In a large bowl, combine greens, carrot, cucumber, bell pepper, peas, red onion, cranberries, pepitas, and cilantro leaves. Gently toss until mixed. Decorate the edges of the salad with broccoli florets and edible flowers.

For dressing, combine maple syrup, mustard, hummus, lemon juice, vinegar, and bagel seasoning in a jar. Cover and shake well. Serve dressing on the side or drizzle it over the salad just before serving.

Makes 8 cups salad and 1 cup dressing.

Adapted from forksoverknives.com.

Sunday, April 2, 2023

Black Bean & Pineapple Salsa

1 c. purchased pico de gallo

1 medium avocado, halved, seeded, peeled, and chopped

1/2 c. chopped fresh pineapple

1/2 c. cooked black beans

2 T. chopped fresh cilantro

Combine all ingredients in a medium bowl. Serve immediately.

Adapted from Forksoverknives.com.

Saturday, February 19, 2022

Any-Meal Enchilada Casserole

1-1/2 c. sliced fresh button mushrooms

1 c. chopped onion

1 c. chopped green and/or red bell pepper

3 cloves garlic, minced

1 15-oz. can no-salt-added black beans, rinsed and drained

1 c. frozen whole kernel corn

2 t. chili powder

1 t. ground cumin

1-1/2 c. steamed cubed sweet potato (1/2" cubes)

Sea salt and freshly ground black pepper, to taste

10 6" corn tortillas, cut into quarters

1-3/4 c. fresh salsa

1 avocado, seeded, peeled, and chopped

1/4 - 1/2 c. chopped tomato

1/4 c. chopped fresh cilantro

Lime wedges

Preheat oven to 375 degrees. In a large skillet, cook mushrooms, onion, bell pepper, and garlic over medium heat for 5 minutes, stirring occasionally and adding 1-2 T. water as needed to prevent sticking.

Add beans, corn, chili powder, and cumin. Cook 2-3 minutes or until hot. Carefully stir in sweet potato cubes. Season with salt and pepper.

Spoon half the vegetable mixture into a 3-qt. rectangular baking dish. Top with half the tortilla wedges. Layer remaining vegetable mixture over tortillas and finish with remaining tortilla wedges.

In a food processor, process salsa until mostly smooth. Spread over enchiladas.

Bake, covered, 25-30 minutes or until bubbly around edges. Sprinkle with avocado, tomato, and cilantro. Serve with lime wedges.

Adapted from ForksOverKnives.com.

Thursday, January 13, 2022

Spicy Cilantro Lime Sweet Potatoes

6 medium sweet potatoes

1/2 c. unsalted butter, room temperature

Zest and juice of 1 lime

Juice of 1 tangerine

1-2 t. chipotle peppers in adobo, chopped (more or less, to taste)

2 t. smoked paprika

1 large bunch cilantro, chopped and divided

1 t. salt

Preheat oven to 425 degrees. Roast sweet potatoes on a sheet pan until soft, 45-60 minutes. Allow to cool.

When cool, scoop out sweet potatoes and place flesh in a large bowl. Mash together with butter, lime zest, lime juice, tangerine juice, chipotle peppers, paprika, salt, and half of the cilantro.

Place into a baking dish and bake at 400 degrees for 15 minutes for flavors to come together. Garnish with remaining cilantro.

Serves 6-8.

Adapted from Edible Northeast Florida, Nov./Dec. 2021, p. 19.