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Archive for the ‘Cilantro’ Category

I bought some red lentils a long time ago and I kept looking at them and thinking what could I do with them. I found this interesting recipe here and I decided to try it yesterday. It was delicious, and the red lentils turn yellow after they are cooked!

I served the soup with zucchini-carrot garbanzo pancakes: I added some carrots for color and seasoned it with parsley, garlic powder, fennel seeds and sea salt.

If you are in an elimination diet please skip the cayenne pepper. I used ½ the amount of lemon. For a vegan version, please substitute the chicken stock by vegetable stock or water.

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Because Mahi-Mahi has a moderate fat content and a firm flesh, it grills very well and the fatty avocado salsa is a perfect complement to it. This dish is simple yet very delicious. I served the fish on a bed of red cabbage, fennel and sesame seeds.

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These pancakes were delicious! I made half the recipe but I should have made a whole one, as my husband came looking for seconds, and there was none left!

I used coconut oil instead of olive oil and skipped the chili and the curry. No zucchini flowers either. I served it with the Mar-a-Lago Turkey Burger (see the recipe here), which has a lot of flavor, so I seasoned it with just a bit of garlic powder and some chopped cilantro in place of the garam masala.

If you are serving this dish “standalone”, I recommend that you use all the spices (except the chili and curry, if you are doing the elimination diet).

This recipe is very versatile, I think it should be really good with carrots or other vegetables and any combination of spices and herbs. Besides the burger, I also served it with some chopped red cabbage and carrot salad.

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This is a recipe I posted in my other blog. I found years ago in a magazine: the flavors in this dish are wonderful, it’s fragrant and extremely aromatic. Please note, though, that for optimal results, it’s very important that you simmer it covered in very low heat for 45 minutes. For the elimination diet purposes, I am skipping the chili powder.

I served it with Chickpea, Zucchini and Quioa Pilaf (see the recipe here).

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Brazilians don’t feel a meal is complete without beans. A typical Brazilian meal is composed of rice, beans, a small piece of meat and vegetables. Black beans are most common in Rio and in “Feijoada”, the national dish. We usually don’t use salsa, unless we are eating “churrasco” (BBQ). Then the salsa is made with tomatoes, onions, parsley and green onions, not avocado and cilantro. Actually, in Brazil, avocados are not used as a savory ingredient, but as a dessert!

I served the black beans with brown rice, lacinato kale (we usually serve collard greens but I couldn’t find them; kale is a good substitute), and avocado salsa (avocado, lime, red onion and cilantro). The kale was cooked with some olive oil and garlic.

Today I had a cocoa protein shake with a frozen banana and almond butter as breakfast. I won’t cook meals as I have left over black beans and lentil soup. But I will make more pesto and granola: I will try to put some banana chips on the granola. I’ll let you know how it turned out.

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Middle Eastern cuisine is a great fit for this diet (should we still call this a diet? It’s been sooo delicious!): their main staples are grains, spices, herbs and lamb. This lentil soup is comforting and delicious. The flavors are intense and the food, fulfilling.

The only change I made to the original recipe is that I reduced the amount of olive oil to 1/3 and used carrots, parsnip and squash instead of potatoes. See the original recipe here. This recipe yields to a lot of soup. You may want to reduce the recipe to half but then you will have a problem when blending the cilantro and garlic in the food processor: you won’t have enough. I had to use some water as I didn’t want to use 1/4 cup of olive oil.

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This recipe is from Epicurious, see the original recipe here, and here is their comment about it: “This dip was inspired by a recipe for bissara, a garlicky purée from Egypt made from dried broad beans, in Claudia Roden’s Mediterranean Cookery.”

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