CILANTRO-CUMIN DIP
Use this bright green, earthy mix as a dip for crudités or a dressing for heartier salad greens like radicchio, spinach, arugula, thinly sliced fennel, or a combination. It's also terrific as a dressing, drizzled on a simple roasted or grilled chicken, meats or fish.
Provided by Melissa Clark
Categories dips and spreads
Time 20m
Yield 1 1/2 cups
Number Of Ingredients 9
Steps:
- Pour oil into a small saucepan and add cumin seeds. Bring to a simmer over medium-low heat and simmer very gently for 10 minutes. Let cool.
- Put cilantro, vinegars, mustard and cayenne in the bowl of a food processor or in a blender and pulse to combine. With the motor running, drizzle in the cooled cumin oil and seeds until the mixture is emulsified and the color lightens.
- Taste and add salt and sugar as needed. Pulse once more and transfer to a serving bowl. Cover and refrigerate until ready to serve.
Nutrition Facts : @context http, Calories 221, UnsaturatedFat 13 grams, Carbohydrate 16 grams, Fat 16 grams, Fiber 1 gram, Protein 7 grams, SaturatedFat 1 gram, Sodium 184 milligrams, Sugar 1 gram, TransFat 0 grams
AMY'S CILANTRO CREAM SAUCE
This cilantro cream sauce can be used as a dip, or as a sauce for fish or chicken. My husband eats it on everything he can consume! Taste and add additional seasoning if necessary. tomatillo sauce is usually spicy, so be prepared!
Provided by AMYKINS
Categories Appetizers and Snacks Dips and Spreads Recipes Cheese Dips and Spreads Recipes
Time 10m
Yield 4
Number Of Ingredients 9
Steps:
- Combine cream cheese, sour cream, salsa, pepper, celery salt, cumin, garlic powder, cilantro and lime juice in a blender or food processor. Blend until smooth and creamy. Place in a serving bowl.
Nutrition Facts : Calories 230.2 calories, Carbohydrate 7.1 g, Cholesterol 63.2 mg, Fat 20.5 g, Fiber 0.7 g, Protein 5 g, SaturatedFat 12.8 g, Sodium 867.7 mg, Sugar 2.2 g
CILANTRO-CUMIN BECHAMEL
Tangy version of the mother sauce! A subtle smoky-spice flavor with a creamy background. Great served with pasta and my recipe for Now That's a Spicy Meat-A-Ball!! Recipe #168656 (featured in pictures, as well) You can sub the half-and-half for more milk if you choose.
Provided by Cynna
Categories Sauces
Time 20m
Yield 4-6 serving(s)
Number Of Ingredients 9
Steps:
- Melt butter in medium saucepan over medium-low heat.
- Add onion, garlic, and cumin seeds and cook until onions are soft.
- Whisk in flour and cook 3 minutes and flour has turned a lovely shade of gold.
- Do not let it brown.
- Whisk in milk & half-and-half and bring to boil, stirring.
- Add salt and chopped cilantro.
- Reduce heat to low simmer until thick enough to coat back of spoon.
- Serve with your favorite pasta and enjoy!
Nutrition Facts : Calories 271.3, Fat 20, SaturatedFat 12.3, Cholesterol 61.6, Sodium 708.2, Carbohydrate 17.1, Fiber 0.7, Sugar 1, Protein 7.1
PERUVIAN-STYLE ROAST CHICKEN WITH TANGY GREEN SAUCE
This cumin- and paprika-spiced number gets added punch from an addictively tangy green sauce and a crisp, bright avocado and cucumber salad. Spatchcocking-an easy and fun technique that involves removing the backbone to "flatten" the bird before cooking-makes for quick roasting and produces juicy results.
Provided by Mindy Fox
Categories Dinner Peru Chicken Roast Cilantro Oregano Garlic
Yield Serves 4
Number Of Ingredients 26
Steps:
- Roast the chicken:
- Arrange rack in middle of oven; preheat to 400°F. Mix garlic, cumin, oil, paprika, pepper, oregano, 1/2 tsp. salt, and finely grated zest from 1 lemon in a medium bowl. Quarter zested lemon; set aside 2 quarters. Squeeze juice from 1 whole lemon and remaining 2 quarters to yield 2 Tbsp. juice; stir into spice mixture.
- Place chicken breast side down on work surface. Spatchcock chicken by cutting along both sides of backbone with kitchen shears. Remove backbone; reserve for stock. Turn chicken breast side up and splay open. Press down on breastbone with palms until you hear it crack and chicken is as flat as possible. Pat chicken dry with paper towels. Rub chicken all over with 2 reserved lemon quarters. Squeeze juice over bird, then rub skin all over with inside of rinds.
- From both edges of cavity, loosen skin from breasts and thighs, being careful not to tear skin. Using your fingers, gently spread 2 heaping Tbsp. spice mixture under skin (reserve remaining spice mixture), then season chicken all over with remaining 1 tsp. salt. Transfer chicken, spread flat and skin side up, to a roasting pan or large skillet.
- Roast chicken 20 minutes, then brush with spice mixture and pan juices. Continue roasting, basting with spice mixture and pan juices every 20 minutes, until juices run clear when thigh is pierced with a fork or an instant-read thermometer inserted into thickest part of thigh registers 165ºF, 50-60 minutes total.
- Transfer chicken to a cutting board and let rest 15 minutes, reserving pan juices.
- Make the green sauce:
- Purée cilantro, jalapeños, garlic, oil, lime juice, and salt in a blender until combined. Add mayonnaise and purée until well blended. Transfer to a small bowl, cover, and chill until ready to use.
- Make the salad:
- Gently toss cucumbers, avocado, scallions, lime juice, oil, salt, and 1/2 cup cilantro in a large bowl. Sprinkle with more cilantro.
- Carve chicken and transfer to a platter; baste with reserved pan juices. Serve with green sauce and salad alongside.
- Do Ahead
- Green sauce can be made 5 days ahead. Cover and chill.
CUMIN/CARDAMOM CILANTRO RICE!
Make and share this Cumin/Cardamom Cilantro Rice! recipe from Food.com.
Provided by Par B
Categories White Rice
Time 55m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Cook the onion in the oil, in a deep saucepan with the cloves, cardamom pods, cinnamon stick, cumin seeds until the onion is slightly browned and soft. Keep the heat medium to low and stir frequently; this should take about 10 minutes.
- Add the rice and move it about in the oily spiced onion until it is slicked and glossy, then pour in the stock and bring the pan to the boil. Cover the pan with a lid and cook over the lowest heat possible for 20 minutes.
- Turn off the heat, take the lid off, cover with a kitchen towel and cover with the lid. You can leave the rice to rest like this for at least 10 minutes, and up to about 1 hour.
- Fluff the rice before serving and garnish with cilantro!
Nutrition Facts : Calories 592.9, Fat 13.2, SaturatedFat 2.3, Cholesterol 7.2, Sodium 356.5, Carbohydrate 102, Fiber 4.8, Sugar 6.5, Protein 15.8
More about "cilantro cumin bechamel food"
CILANTRO LIME WHITE BEAN HUMMUS. - HOW SWEET EATS
From howsweeteats.com
Cuisine AmericanCategory AppetizerServings 1Estimated Reading Time 2 mins
FISH TACOS WITH LIME-CILANTRO CREMA RECIPE | MYRECIPES
From myrecipes.com
WHITE CHICKEN ENCHILADAS - SIMPLY HOME COOKED
From simplyhomecooked.com
HOW TO MAKE INDIAN CUCUMBER-YOGURT SAUCE: RAITA | THE KITCHN
From thekitchn.com
MOROCCAN BEET SALAD RECIPE - SIMPLY STACIE
From simplystacie.net
WHAT IS CILANTRO AND WHAT DOES IT TASTE LIKE? - MASHED
From mashed.com
FISH TACOS WITH LIME CREMA - AHEAD OF THYME
From aheadofthyme.com
CUMIN-SCENTED TABBOULEH WITH CILANTRO RECIPE - CHATELAINE.COM
From chatelaine.com
SHRIMP TACOS WITH THE BEST CREAMY SAUCE - DELICIOUS MEETS HEALTHY
From deliciousmeetshealthy.com
SOUR CREAM CHICKEN ENCHILADAS RECIPE - COUNTRY LIVING
From countryliving.com
8 AUTHENTIC MEXICAN SAUCES AND CONDIMENTS - INSANELY GOOD
From insanelygoodrecipes.com
11 BEST CILANTRO SUBSTITUTES (WHEN TO USE) - SUBSTITUTE …
From substitutecooking.com
CILANTRO-CUMIN QUINOA RECIPE | MYRECIPES
From myrecipes.com
CILANTRO-CUMIN BECHAMEL RECIPE - FOOD.COM - PINTEREST
From pinterest.com
BEEF CHEEK STEW WITH CILANTRO AND CUMIN, ALGERIAN STYLE
From epicurious.com
CREAMY CILANTRO LIME SAUCE RECIPE - ALEX ROBERTS - FOOD & WINE
From foodandwine.com
IS CUMIN MADE FROM CILANTRO? - SWEETISH HILL
From sweetishhill.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love