And those who have that weird gene that makes cilantro taste like soap, I apologize, but this thread is not for you.
I want cilantro recipes. No, this is not for my cook book. I’ve put that whole project on hold for now. I just love cilantro and I can get it for cheap and want good recipes to use it in. Any cuisine, any amount.
I even have one to offer!
CILANTRO SOUP
1 bunch of cilantro
1 package of cream cheese
1 tub of sour cream
2 cans of chicken broth (or one box)
2 tablespoons garlic powder
Salt to taste
Finely chop cilantro and combine some of the chicken broth with it while it’s being chopped (I use a blender to combine the ingredients cold, and then I heat it up). Combine all ingredients into one pot. Heat it on medium and after it has boiled use a whisk to blend the heated cream cheese, or else it will sit there in chunks.
Cilantro soup is amazing. It should come out with the consistency of tomato soup but with the yumminess of cilantro. Pita and fry bread are amazing to dip in it, as well as whole wheat and berry style breads. Very good on a cold day, and amazing when you’re sick.
I’m not a very good cook, so I’m little to no help. That said, Chipotle has a delicious cilantro rice. Super tasty:
1 teaspoon vegetable oil or butter
2 tsp. fresh cilantro
2/3 cup white basmati rice
1 cup water
1/2 teaspoon salt
1 Lime
In a 2-quart heavy saucepan, heat oil or butter over low heat, stirring occasionally until melted. Add rice and lime juice, stir for 1 minute. Add water and salt, bring to a full rolling boil. At boiling, cover, turn down to simmer over low heat until rice is tender and the water is absorbed, about 25 minutes. Fluff rice with a fork.
Prepare your favorite variety of packaged skinny taquito/spring roll/lumpia. Wrap in a piece of leaf lettuce along with a generous amount of mixed cilantro and fresh mint. Drizzle with your favorite sauce. (I use one made with a syrup of equal parts sugar and vinegar, boiled until the sugar is dissolved. Add fish sauce and sriracha chili sauce to taste.) Eat like a burrito.
Oh it is, it is. But for all that it’s only my feeble attempt to recreate the truly transplendant version at the Golden Turtle restaurant in San Francisco.
Here is a recipe for White Chili, not hot at all, but a great showcase for cilantro and cumin:
Servings: 8 Serving size: About 1 cup.
This recipe can easily be multiplied by 2, but you’ll need a large pot. Leftovers are great!
Ingredients
2 – 15 ounce cans white northern beans (also called cannellini beans, or white kidney beans)
1 tbsp. canola oil
1-1/2 cup white onion (diced)
1 clove garlic (minced)
1 lb. russet potatoes (peeled and cubed)
2 cups non-fat chicken stock
1-1/2 cup white wine
2-1/2 cups water
1 lb. cooked boneless chicken breasts (cubed)
2 tsp. ground cumin
1/2 cup milk
4 ounces reduced-fat white cheddar cheese (grated)
2 tsp. (per serving) non-fat sour cream 2 tsp. (per serving)
reduced-fat white cheddar cheese (grated) 1 tbsp. (per serving)
fresh cilantro leaves
Directions Rinse the beans well with cool water. Place the oil in a large stock pot over medium heat. Add the onion and garlic and cook slowly. Stir frequently and don’t let the onions brown. Add the potatoes, chicken stock, white wine, and water. Cook over medium-low heat, and then let it simmer for 30 minutes until the potatoes are soft. Add the cubed chicken, beans, and cumin. Stir well and cook for five minutes. Add the milk and grated cheese, stir and heat thoroughly. Do not allow the chili to boil.
I added more cumin than this recipe calls for, and I would use additional chicken stock instead of the water. Add chopped mild green chilis to taste, and add the chopped cilantro to taste at the end.
If you like a thicker soup, make a roux in a small sauce pan out of 2 tbsp. butter (melted) then add 2 tbsp. flour, and cook for 2 minutes to remove the raw flour taste. Stir into the soup to thicken.
Serve with two teaspoons each of non-fat sour cream, grated reduced-fat white cheddar cheese, and cilantro as garnish.