CILANTRO BUTTER
Provided by Bobby Flay
Time 10m
Number Of Ingredients 5
Steps:
- Combine the butter, garlic, cilantro and 1 teaspoon lime juice in a food processor or with a mixer until smooth. Season with salt and pepper, and add more lime juice if needed.
SEVEN-SPICE UNSTUFFED PEPPERS
This Middle Eastern-inspired unstuffed peppers bowl makes a satisfying meal that includes protein, carbohydrates and vegetables. It has all the comforting flavors of the stuffed version but is much quicker to make--and clean up!
Provided by Yumna Jawad
Time 50m
Yield 4 to 6 servings
Number Of Ingredients 15
Steps:
- Heat the olive oil in a large pot over medium heat. Add the ground beef, garlic, green peppers and onions and cook, stirring, until the beef is browned, 7 to 10 minutes. Add the tomato paste, seven-spice blend, dried mint, salt and pepper and saute until well combined and fragrant, 2 to 3 minutes.
- Add the rice, crushed tomatoes and 1 cup water and stir to combine. Bring the mixture to a boil, then reduce the heat to low, cover and simmer until the liquid is absorbed, 20 minutes. Remove from the heat but keep covered for an additional 5 to 10 minutes. Fluff the rice with a fork to separate.
- Serve in bowls garnished with the pine nuts and parsley with a dollop of yogurt, if desired.
BAHARAT
Lebanese seven spice blend, also known as baharat ("spices" in Arabic), is a classic Middle Eastern blend made with warm spices, including allspice, cumin, cloves and coriander. Different regions within Lebanon have their own recipes and ratios, with some using other spices such as white pepper, fenugreek and/or paprika. Seven spice is what lends distinctive flavor to regional dishes, notably kebabs, koftas and dolmas. You can also use it to flavor meat, vegetables and rice.
Provided by Food Network Kitchen
Time 5m
Yield About 1/2 cup
Number Of Ingredients 7
Steps:
- Place the allspice, coriander, cumin, cinnamon, cloves, black pepper and nutmeg in a small bowl and stir to combine using a small spoon. Transfer to a glass jar with a tight lid and store in a cool, dry place for up to 6 months.
SPICED CHICKEN WITH LIME CILANTRO BUTTER
Make and share this Spiced Chicken With Lime Cilantro Butter recipe from Food.com.
Provided by Douglas Poe
Categories Chicken Breast
Time 35m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Make sure your chicken cutlets are thin and even in thickness.
- Mix together cumin, chili powder, oregano salt and pepper. Lightly dust both sides of the cutlets with the spice mix.Lightly dust both sides of the cutlets with the Latin spice mix.
- Preheat a large sized sauté pan over medium high heat. Add 1 tablespoon canola oil to preheated sauté pan. Add the spiced cutlets to the pan carefully without crowding the pan. Cook chicken for 2 to 3 minutes per side. The chicken should be golden brown and cooked completely through. Insert a internal cooking thermometer into the chicken cutlet, it should read 165 degrees for correct doneness. Remove from pan and let cool slightly.
- Turn the heat on the pan down to medium low. Add 1/2 cup of water to pan and stir to remove any bits of flavor from the bottom of the pan. Reduce the water in the pan by half (this should only take a minute or so). Add lime juice to the pan and continue to stir. Add the butter to the pan sauce while stirring constantly. The butter should blend with the pan sauce to form a thicker pan sauce. After the butter is combined to make the sauce, remove from heat and add cilantro. Taste pan sauce and adjust seasoning with salt and pepper.
- Serve the chicken with rice and fresh vegetables for a complete meal. Spoon the pan sauce over the chicken. Garnish with extra cilantro and lime wedges.
Nutrition Facts : Calories 336, Fat 22.3, SaturatedFat 9.4, Cholesterol 115.7, Sodium 105.4, Carbohydrate 2.6, Fiber 0.5, Sugar 0.5, Protein 30.6
GRILLED HALIBUT WITH CORIANDER PEPITA BUTTER
Bon Appetit June 2009. Read More http://www.epicurious.com/recipes/food/views/Grilled-Halibut-with-Coriander-Pepita-Butter-353330#ixzz1gv7Xv0sw
Provided by Queen Dana
Categories Halibut
Time 30m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- Prepare barbecue (medium-high heat). Place pumpkin seeds and coriander seeds in resealable plastic bag; seal bag, then coarsely crush seeds with rolling pin. Transfer to small saucepan and mix in butter, 1/4 cup cilantro, lime juice, jalapeño chiles, and honey.
- Place saucepan with butter mixture at edge of grill to melt, then season with salt and pepper. Place red onions and fish fillets on rimmed baking sheet. Drizzle 4 tablespoons coriander butter over; sprinkle with remaining 1/4 cup cilantro and salt and pepper. Grill onions until tender, about 7 minutes per side, and fish until cooked through, about 3 minutes per side. Transfer onions and fish to plates. Spoon remaining coriander butter over.
Nutrition Facts : Calories 552.1, Fat 23.3, SaturatedFat 11.3, Cholesterol 231.5, Sodium 399.5, Carbohydrate 8.6, Fiber 1.7, Sugar 4.5, Protein 74.2
SEVEN SPICE RICE PILAF
Make and share this Seven Spice Rice Pilaf recipe from Food.com.
Provided by ratherbeswimmin
Categories Long Grain Rice
Time 35m
Yield 4-6 serving(s)
Number Of Ingredients 16
Steps:
- Add oil to a medium saucepan and allow to heat.
- Add in onion; stir/saute until tender.
- Add in uncooked rice, and the next 7 ingredients.
- Cook and stir over medium heat for 5 minutes or until the rice is golden.
- Add in the vegetable broth and water.
- Bring to a boil; lower the heat, cover and simmer for 15 minutes.
- Remove pan from heat and let stand, covered, for 5 minutes or until liquid is absorbed.
- Stir in chopped spinach, raisins, and almonds; adjust seasoning to taste--salt/pepper, etc --
- Sprinkle with rose water, if desired.
GRILLED SWORDFISH WITH CORIANDER LIME BUTTER
Categories Fish Herb Onion Quick & Easy Backyard BBQ Lime Grill Grill/Barbecue Gourmet
Yield Serves 2
Number Of Ingredients 14
Steps:
- Make Grilled Swordfish:
- Prepare grill.
- In a small bowl together butter, zest, 1 teaspoon lime juice, garlic, coriander, and salt and pepper to taste.
- Rub both sides of swordfish steaks with remaining 2 teaspoons lime juice and season with salt and pepper. Grill swordfish on an oiled rack set 5 to 6 inches over glowing coals until just cooked through, 3 to 4 minutes on each side. (Alternatively, swordfish may be grilled in a hot well-seasoned ridged grill pan over moderately high heat.)
- Top each swordfish steak with a dollop of coriander lime butter and serve with grilled onions.
- Make Grilled Spiced Red Onions:
- Prepare grill.
- In a small bowl stir together oil, cumin, cayenne, and salt and pepper to taste.
- Brush both sides of onion slices with oil mixture and grill on an oiled rack set 5 to 6 inches over glowing coals until well-charred and tender, 2 to 3 minutes on each side. (Alternatively, onion slices may be grilled in a hot well-seasoned ridged grill pan over moderately high heat.)
- Separate onion slices into rings. In a bowl toss onion rings with lime juice and season with salt and pepper.
- Serve with grilled fish, meat, or poultry.
SEVEN-SPICE PILAU/PILAF WITH CORIANDER (CILANTRO) BUTTER
courtesy of waitrose - i've slightly modified this from the recipe provided by best supermarket in the uk, waitrose. this is so easy and quick and flavourful! it is vegetarian, but i've made it with added chicken (cooked just before the veg) which worked great too. feeds four hungry people.
Provided by Cinnamonised
Categories Rice
Time 30m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Cook the basmati rice in plenty of boiling water for about 10-12 minutes until tender.
- Meanwhile, hard boil the eggs in a small pan. (tip - to make perfect boiled eggs, put them in a pan with cold water, bring to a boil and turn the heat off just as it starts to boil and cover for 20 minutes.Cook the basmati rice in plenty of boiling water for about 10-12 minutes until tender.
- Meanwhile, hard boil the eggs in a small pan of simmering water for about 6 minutes. Carefully remove the eggs with a slotted spoon, and rinse out the pan.
- Add 3/4 of the butter to the rinsed pan with half the coriander, and leave until melted. Set aside. Melt the remaining butter in a large frying pan or wok, add the Thai spices and turmeric, and cook gently for 30 seconds.
- Tip in the petit pois/peas and beans plus 2 tablespoons cold water, then heat the mixture gently for 4-5 minutes, until the vegetables are piping hot.
- Drain the rice thoroughly and add to the peas and beans. Add the remaining coriander and the cashew nuts, and stir over the heat until the rice is coated in the spices.
- Shell and quarter the eggs and serve on top of the rice mixture. Spoon over the coriander butter and serve immediately, with lime wedges.
Nutrition Facts : Calories 658.1, Fat 30.7, SaturatedFat 11, Cholesterol 291.2, Sodium 302.9, Carbohydrate 76.3, Fiber 7.3, Sugar 5.9, Protein 21.5
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