Carrot, Cilantro, and Chile Slaw
BaileyL
Makes 4 – 6 servings
12 ounces carrots peeled, julienned (about 4 cups)
2 tablespoons vegetable oil or grapeseed oil
1 tablespoons fresh lime juice
1 1/2 teaspoons sugar
1/2 teaspoons kosher salt plus more for seasoning
2 jalapeños, stemmed, seeded, minced
1/2 cup (loosely packed) fresh cilantro leaves
3/4 teaspoon ground coriander
Freshly ground black pepper
Toss carrots, oil, lime juice, sugar, 1/2 teaspoon salt, and jalapeños
in a large bowl. Let marinate for 15 minutes, tossing occasionally.
Add cilantro and coriander; toss to evenly incorporate. Season to
taste with salt and pepper.
Wednesday, May 23, 2012
Spicy Cilantro Dressing
CB: I am sure you will want to omit the
jalapeno peppers
Spicy Cilantro Dressing --pattywin
Serves: 20
Total time: 15 min
Prep time: 15 min
2 tbsps fresh lime juice
1 tbsp white wine vinegar
1 tbsp Worcestershire sauce
12 cup fresh cilantro (coarsely chopped)
2 whole green onions (coarsely chopped)
2 jalapeno peppers (fresh, seeded and chopped)
1 cup sour cream
1 cup mayonnaise
salt
pepper
Place lime juice, vinegar, Worcestershire sauce, cilantro, green onions, and jalapeno peppers together in a blender or food processor. Process until well blended and smooth. Add sour cream and mayonnaise. Process again until smooth and creamy, scraping down the sides of the container as necessary. Season to taste with salt and pepper. Cover and refrigerate until ready to use.
Cilantro-Pepper Sauce (Aji-li-mojili)
Cilantro-Pepper Sauce (Aji-li-mojili)
by Crissybear
A Puerto rican pesto -- this makes a delectable dip for plantain or tortilla chips. Also use it as a marinade or spoon it over grilled fish, chicken, or even steak.
1 small onion -- peeled and quartered
1/4 medium red bell pepper -- cut into 1-inch pieces
2 scallions -- trimmed 1" pieces
1/2 medium red bell pepper -- cut into 1" pieces
1/2 medium green bell pepper -- cut into 1" pieces
3 cloves garlic
1 bunch fresh cilantro -- stems removed
4 culantro leaves -- optional
1/2 teaspoon dried oregano
1/4 cup extra virgin olive oil
3 tablespoons red wine vinegar -- (3-5)
1/4 cup water
salt and pepper -- to taste
In a food processor, combine the onions, peppers, scallions, garlic, cilantro, culantro (if using) and oregano. Puree until coarsely chopped. Add the oil, 3 Tbsp of vinegar and the water. Puree until smooth. Season with salt and black pepper. Season with more vinegar, if desired. (To make the sauce in a blender, add all ingredients at once and puree.)
Transfer the mixture to clean glass jar. Refrigerate for up to 3 weeks.
This recipe yields 8 servings.(Serving size: 1/4 cup )
PointsPlus™ Value =
74 Calories; 7g Fat; trace Protein; 3g Carbohydrate; 1g Dietary Fiber
Note: To make spicy/hot: use 6 rocotillo chile peppers, stemmed and seeded in place of 1/4 red bell pepper.
A Puerto rican pesto -- this makes a delectable dip for plantain or tortilla chips. Also use it as a marinade or spoon it over grilled fish, chicken, or even steak.
1 small onion -- peeled and quartered
1/4 medium red bell pepper -- cut into 1-inch pieces
2 scallions -- trimmed 1" pieces
1/2 medium red bell pepper -- cut into 1" pieces
1/2 medium green bell pepper -- cut into 1" pieces
3 cloves garlic
1 bunch fresh cilantro -- stems removed
4 culantro leaves -- optional
1/2 teaspoon dried oregano
1/4 cup extra virgin olive oil
3 tablespoons red wine vinegar -- (3-5)
1/4 cup water
salt and pepper -- to taste
In a food processor, combine the onions, peppers, scallions, garlic, cilantro, culantro (if using) and oregano. Puree until coarsely chopped. Add the oil, 3 Tbsp of vinegar and the water. Puree until smooth. Season with salt and black pepper. Season with more vinegar, if desired. (To make the sauce in a blender, add all ingredients at once and puree.)
Transfer the mixture to clean glass jar. Refrigerate for up to 3 weeks.
This recipe yields 8 servings.(Serving size: 1/4 cup )
PointsPlus™ Value =
74 Calories; 7g Fat; trace Protein; 3g Carbohydrate; 1g Dietary Fiber
Note: To make spicy/hot: use 6 rocotillo chile peppers, stemmed and seeded in place of 1/4 red bell pepper.
Cilantro Lime Mayo
Cilantro Lime Mayo
by Crissybear
2 tablespoons fresh lime juice
2 small clove garlic -- peeled
1/4 teaspoon tabasco sauce
1/2 teaspoon dijon mustard
1/2 cup fresh cilantro leaves
1/2 cup lowfat mayonnaise
salt and pepper -- to taste
Blend all ingredients in food processor except mayonnaise and salt and pepper. Process until cilantro is fine. Add mayonnaise and process just until blended. Season with salt and pepper, to taste.
Cook's Note: This sauce is good with any seafood or fish, especially salmon.
Yield: 3/4 cup (serves: 6, about 2 Tbsp per serving)
PointsPlus™ Value =
57 Calories; 5g Fat; trace Protein; 2g Carbohydrate; trace Dietary Fiber
2 tablespoons fresh lime juice
2 small clove garlic -- peeled
1/4 teaspoon tabasco sauce
1/2 teaspoon dijon mustard
1/2 cup fresh cilantro leaves
1/2 cup lowfat mayonnaise
salt and pepper -- to taste
Blend all ingredients in food processor except mayonnaise and salt and pepper. Process until cilantro is fine. Add mayonnaise and process just until blended. Season with salt and pepper, to taste.
Cook's Note: This sauce is good with any seafood or fish, especially salmon.
Yield: 3/4 cup (serves: 6, about 2 Tbsp per serving)
PointsPlus™ Value =
57 Calories; 5g Fat; trace Protein; 2g Carbohydrate; trace Dietary Fiber
Wednesday, May 16, 2012
Tuesday, May 8, 2012
Friday, May 4, 2012
Fresh Pineapple Mojito
Fresh Pineapple Mojito
Give your mojito a fun summertime twist by adding chopped fresh pineapple.
Yield: Makes 1 serving
Prep time: 5 Minutes
Ingredients
2 tablespoons sugar
1/2 cup finely chopped fresh pineapple
8 to 16 fresh mint leaves
1 tablespoon fresh lime juice
6 tablespoons citrus-flavored rum
1/2 cup club soda
Preparation
Dissolve sugar in 2 tablespoons hot water in an old-fashioned glass. Add pineapple, mint, and lime juice; muddle with a pestle or the back of a wooden spoon into a chunky pulp. Fill glass with crushed ice; add remaining ingredients. Stir until combined.
Coastal Living FEBRUARY 2010
Give your mojito a fun summertime twist by adding chopped fresh pineapple.
Yield: Makes 1 serving
Prep time: 5 Minutes
Ingredients
2 tablespoons sugar
1/2 cup finely chopped fresh pineapple
8 to 16 fresh mint leaves
1 tablespoon fresh lime juice
6 tablespoons citrus-flavored rum
1/2 cup club soda
Preparation
Dissolve sugar in 2 tablespoons hot water in an old-fashioned glass. Add pineapple, mint, and lime juice; muddle with a pestle or the back of a wooden spoon into a chunky pulp. Fill glass with crushed ice; add remaining ingredients. Stir until combined.
Coastal Living FEBRUARY 2010
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