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Coriander is a double duty herb. Its seeds are knows as coriander and its leaves are known as cilantro. This distinct tasting herb is perfect for indoor and kitchen gardens. It resembles flat parsley in its appearance and is sometimes called Chinese parsley. With its refreshing, cooling taste, it is easy to see why cilantro is used with the spicy dishes so common to Latin cuisine.
Cilantro is a common ingredient in Latin and Indian cuisine. To release more of the flavor from the coriander, roast the seeds in a dry, hot pan for a few minutes until you can smell the scent strongly. These seeds are ground in a mortar and pestle or herb grinder before use.
Coriander is easy to grow indoors and out. It is a good idea to have two separate plantings so you can harvest the tender leaves and stems for cilantro and let one patch go to seed for coriander. Coriander likes well drained, rich soil and will bolt and turn bitter if grown at temperatures over 75 degrees, so plant it after frost has passed but enjoy it until the full heat of summer hits.
Before it is used, Cilantro should be crushed, either by hand or with a mortar and pestle. Cilantro is a perfect addition to Mexican dishes; add Cilantro to salsas and bean dips. Mix crushed Cilantro into sour cream and use it as a topping for chili, tacos, or enchiladas. Sprinkle Cilantro over stirfried vegetables for color and Asian flavor. Add Cilantro to sesameginger dressing when making Chinese chicken salad.
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Our Favorite Cilantro Recipes!
Salmon And Cilantro!
Ingredients:
1/2 c Cilantro leaves, finely chopped
1 Garlic clove, lg, fine chopped
2 tb Lime juice
1 tb Olive oil
1/2 ts Salt
4 Salmon steaks, 3/4" thick
Directions:
Combine cilantro, garlic, lime juice, oil and salt in bowl. Reserve 2 tablespoons. Pour remainder over fish on plate. Let stand, covered, 10 minutes.
Spray broiler rack with nonstick cooking spray. Place salmon on rack. Brush with 1 tablespoons marinade.
Broil 6" from heat for 3-4 minutes. Turn steaks over. Brush with remaining tablespoon marinade. Broil 3 more minutes or until cooked through.
Bowtie Pasta With Cilantro!
Bowties with Basil, Cilantro, Spinach and Goat Cheese Sauce
Serves 4
Ingredients:
1 pound bowtie pasta
1 cup lightly packed basil leaves
3/4 cup packed cilantro or mint leaves
1/2 cup steamed fresh spinach, well drained
1/2 cup freshly grated Parmesan cheese
2 tablespoons butter, softened
2 cloves of garlic, minced
1 1/4 teaspoons sea salt
1/2 teaspoon freshly ground black pepper
6-8 ounces goat cheese
Directions:
Bring a large pot of salted water to boil and cook the pasta to your liking. (I prefer al dente which is Italian for "to the tooth" and describes pasta that is not soft or overdone.) While the pasta is cooking, combine the basil, cilantro, spinach, Parmesan, butter, garlic, salt and pepper in a food processor and process until smooth. Add the goat cheese and pulse until well mixed with the other ingredients.
When the pasta is cooked, drain, but reserve 1 or 2 tablespoons of the cooking water. Combine the hot pasta with the processed ingredients and the cooking water in a large bowl. Mix until the pasta is coated well. Serve and make sure you have salt and pepper on the table to season to taste.
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