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Found 6 results

  1. Celiac.com 03/03/2016 - Here's a tasty gluten-free dish that's sure to be a big hit with folks who love shrimp and rice. This recipe brings together shrimp, fresh orange zest and juice, scallions, garlic, cilantro and rice to deliver a zesty dish that makes a great diversion from standard dinner fare. Ingredients: 1 pound shrimp 1 cup long grain rice 1 medium orange 1 cup fresh cilantro leaves 4 scallions 2 clove garlic 1 avocado 2 tablespoon olive oil ¼ teaspoon crushed red pepper flake ½ teaspoon ground cumin kosher salt ground black pepper Directions: Cook the rice according to package directions. Meanwhile, finely grate 2 teaspoon zest from the orange and set aside. Cut away the peel and white pith from the orange and, working over a large bowl, cut into segments. Roughly chop the segments and place into the bowl. Squeeze the juice into the bowl, then mix in the cilantro, scallions, garlic, 1 tablespoon oil, red pepper flakes, and ¼ teaspoon salt. Heat the remaining tablespoon oil in a large skillet over medium-high heat. Season the shrimp with the reserved zest, the cumin, and ¼ teaspoon each salt and pepper. Cook, tossing occasionally, until opaque throughout, 3 to 4 minutes. Fold the rice and avocado into the seasoning mixture and serve with the shrimp.
  2. Celiac.com 12/01/2015 - This recipe for Peruvian-style cilantro chicken soup delivers a rich, flavorful soup that marries chicken with cilantro with carrots, sweet red bell peppers, yellow onion, a savory broth, and some chili pepper for a nice zesty snap. Ingredients: 1 pound chicken thighs cut into chunks 4 cups + 2 cups warm chicken broth 3 tablespoons butter 2 small chopped yellow onions 3 cloves minced garlic + 1 whole clove 1 cup sliced fresh leek 1 large medium-hot green pepper, such as Anaheim or Poblano, chopped ¾ cup chopped red bell pepper ½ cup chopped carrot 1 small hot chile pepper, such as Jalapeño or Serrano 1½ teaspoon powdered cumin 1 tablespoon dried oregano 5 small peeled potatoes, cut into large chunks 2 ears of fresh corn chopped into chunks 1 bunch of fresh cilantro, thoroughly washed Scallions and limes for garnish Directions: In heavy bottomed pot, heat butter over medium-high heat. Add chopped onion, leek, bell pepper, carrot, and medium-heat chile pepper. Sprinkle with a little salt, sauté, and allow vegetables to become soft. About 5 minutes. Add minced garlic, cumin, and oregano. Sauté 1-2 minutes, until very fragrant. Add 4 cups warmed chicken broth. Stir, then add in potatoes, corn and chicken. Mix the following ingredients in a blender: 1 bunch of cilantro, 1 hot chile pepper, 1 large clove of garlic, and 2 cups warmed chicken broth. Once blended, add mixture to soup pot. Once everything is cooked, add salt and pepper as desired, and adjust flavor to taste. Serve with limes and garnish with chopped scallions and cilantro.
  3. Celiac.com 07/29/2014 - Try this delicious marinade with Cilantro and Lime at home with Mahi Mahi, Salmon or your favorite meat! This marinade even taste good on roasted fresh veggies. To make the marinade you need: ½ Cup Lime Juice ¼ Cup Cilantro Fresh (plus some for garnish optional) 2-3 Garlic Cloves Chopped 3-5 Tbs. Olive Oil Sea Salt and White Pepper Fish or Meat Directions: In a bowl combine the lime juice, cilantro, garlic, oil, sea salt and pepper. Brush over your selected fish or meat and let sit 15-30 minutes in refrigerator. Preheat your oven, broiler or grill and cook your marinated fish or meat until done. Serve with fresh chopped cilantro over the top and enjoy!
  4. Besides being healthy and fiber-rich, these two recipes will have your guests asking you to send them the recipes! Cilantro Edamame Deviled Eggs 1 cup edamame, cooked 5 hard boiled egg yolks 1 cup silken tofu pinch of sea salt and pepper 2 tsp. balsamic vinegar 1/4 tsp. curry powder 1/4 cup fresh cilantro, finely chopped 10 egg white halves (yolks hollowed out) Directions: Toss all ingredients except egg whites into the food processor; pulse until smooth. Transfer mixture into hollow egg white halves. Serve chilled with a sprinkle of chili powder. Orange Edamame Salsa 2 cups edamame, cooked 1 large cucumber, chopped 1 yellow bell pepper, chopped 1/3 cup white onion, chopped 1 tsp. orange juice 1/4 tsp. orange zest 1 cup corn 1/2 cup chickpeas pinch of sea salt and pepper Directions: Toss all ingredients into a food processor; pulse until smooth. Transfer to a serving dish. Serve chilled with gluten-free crackers.
  5. Gluten-Free and Vegan Serves 2 Ingredients: 1 large fennel bulb, slice stalks and bulbs into thin strips 1 small jicama, peeled, sliced into 1/3 inch pieces 2 cups fresh arugula 1 ripe avocado, peeled, pitted and sliced 1 large carrot, chopped Juice from 1 organic lemon 2 Tbsp. extra virgin olive oil 2 Tbsp. spicy mustard 1/4 tsp. lemon zest 4 fresh cilantro leaves, finely chopped Pinch of sea salt and freshly ground black pepper 3 Tbsp. ground flax seeds 1/4 cup cashews, ground Directions: Prepare a large ice bath. Bring a large pot of salted water to a boil. Add fennel and cook for 3 minutes. Drain fennel; immediately plunge into ice bath. Set aside for 3 minutes. Drain. Transfer fennel to a large serving bowl; pat dry. Add jicama, avocado and carrot. Drizzle salad with lemon juice, lemon zest, oil, mustard, cilantro, sea salt and pepper. Gently toss to coat. Transfer to serving dishes. Top with ground flax seeds and cashews. Serve at room temperature. Enjoy.
  6. Heirloom tomatoes are one reason we should all cherish August. They are as bright and flavorful, and juicy as they are bountiful this time of year. I like salty feta crumbled over mozzarella, but an herbed goat cheese will also go far. Enjoy this fresh salad on the side or on its own and save any extra zesty dressing for another day. Ingredients: 1 pint baby heirloom tomatoes cut in half 1 cup olive oil 1 tablespoon red wine vinegar ¼ cup feta cheese 1 poblano chili 1½ cups fresh arugula 1 tablespoon freshly chopped oregano ¼ cup fresh cilantro Salt and pepper Directions: Roast the poblano in a 400° oven for 15-20 minutes or directly over stove top until skin is blackened. Allow to cool, peel and roughly chop. Combine chopped pepper, olive oil, vinegar, cilantro and a pinch of salt in a blender until smooth. In a medium bowl, toss arugula and tomatoes with dressing. Top with feta cheese and garnish with oregano. Season with salt and pepper to taste.
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