Tag: cilantro leaves

blog post cover

Crispy Chicken Banh Mi Bowls with Veggies

Ingredients For pickled veggies: 1/2 cup EACH: water AND rice vinegar 1/3 cup granulated sugar 1 1/2 teaspoons salt 1 1/4 cup EACH daikon radish ribbons AND carrot ribbons (see notes) For the chicken: 1 1/4 – 1 1/2 pounds boneless, skinless chicken breast (or thighs) salt and pepper 1 tablespoon EACH: sugar, sriracha, rice […]

Spicy Peanut Soba Noodle Salad

Ingredients For the salad: 10 oz cooked soba noodles (see notes) 1 lb. of cooked shredded chicken (shredded rotisserie chicken works too) 2 bell peppers, cut into stripes (red, yellow, orange green, whatever you’ve got on hand) 1/2 cup of matchstick carrots 5 scallions, chopped (whites and greens both) 1/4 cup cilantro leaves 1/4 cup […]

blog post cover

Hot-and-Sour Mushroom Soup with Bok Choy

Ingredients Ingredient Checklist 10 to 15 oyster mushrooms 10 to 15 shiitake mushrooms 10 to 15 common (button) mushrooms 1 ½ qts. clear vegetable broth, such as Swanson 2 or 3 baby bok choy, stems thinly sliced crosswise and leaves halved lengthwise 2 tablespoons thinly slivered fresh ginger, divided 1 large or 2 small red Fresno […]

blog post cover

Beef Kabobs with Broccoli Slaw and Peanut Sauce

Ingredients Ingredient Checklist 8 (8-inch) wooden skewers ¾ teaspoon ground cumin ⅛ teaspoon ground red pepper 2 teaspoons kosher salt, divided 1 ½ pounds tri-tip or rib-eye steak, cut into 2-inch pieces 3 tablespoons canola oil, divided ¼ cup creamy peanut butter ¼ cup unsweetened coconut milk 3 tablespoons fresh lime juice, divided 2 ½ tablespoons reduced-sodium […]

blog post cover

Quick Chicken Fajitas

Ingredients Ingredient Checklist 8 (6-in.) corn tortillas 1 ½ teaspoons chili powder 1 teaspoon ground cumin ½ teaspoon salt, divided ¼ teaspoon black pepper 1 pound skinless, boneless chicken breasts, cut crosswise into 1/4-in.-thick slices 1 tablespoon olive oil 1 ½ cups thinly sliced red and orange bell pepper (about 1 small of each) 1 ½ cups thinly […]

blog post cover

Chimichurri Chicken Thighs with Potatoes

An herb- and chile-packed chimichurri sauce makes this meat-and-potatoes main vibrant and exciting. Double the mixture, and spoon over grilled steak or fish on another night. Use your microwave to jumpstart the potatoes, then crisp them up in the drippings from the cooked chicken thighs for maximum flavor. Fresno chiles have a medium heat, just […]

blog post cover

Hot-and-Sour Mushroom Soup with Bok Choy

You can use any combination of mushrooms: fresh, soaked dried, even canned straw mushrooms. Shoot for a pleasing mixture of shapes and textures. Ingredients 10 to 15 oyster mushrooms 10 to 15 shiitake mushrooms 10 to 15 common (button) mushrooms 1 1/2 qts. clear vegetable broth, such as Swanson 2 or 3 baby bok choy, […]

blog post cover

Mexican Chicken Soup

Avocado, lime and cilantro give this chicken and rice soup its Mexican flair. It makes about 8 servings and is great for when you’re having a crowd.     Ingredients 2 whole chickens (3 1/2 pounds each) 4 carrots, halved crosswise 1 large yellow onion, halved 1 tablespoon kosher salt 1 1/2 cups long-grain white […]

blog post cover

Grilled Chile-Lime Flank Steak 14

Ingredients 1/2 cup chopped fresh cilantro stems 3 tablespoons fresh lime juice 3 tablespoons olive oil, divided 3/4 teaspoon crushed red pepper, divided 1 pound flank or skirt steak, trimmed Cooking spray 1/2 teaspoon kosher salt 1/4 cup vertically sliced red onion 1/4 cup loosely packed fresh cilantro leaves 1 tablespoon sliced garlic 4 lime […]

blog post cover

Shishito and Shrimp Skewers With Chimichurri 10

Ingredients 1 cup firmly packed fresh flat-leaf parsley leaves 1 cup firmly packed fresh cilantro leaves 1/4 cup firmly packed fresh basil leaves 2 garlic cloves 1/2 teaspoon grated lemon rind 2 tablespoons fresh lemon juice 1/4 teaspoon crushed red pepper 4 tablespoons extra-virgin olive oil, divided 3/4 teaspoon kosher salt, divided 1 1/2 pounds […]