Tag: ground coriander

Taco Night- Mexican Rice

There has to be delicious rice for taco night- it would be better if the rice is healthy… so I made it out of brown rice.. no one was able to tell we were having brown rice. It was so yummy and flavorful that no one noticed.. I used the same ground coriander and ancho chili powder…

1 tablespoon butter
1 tablespoon extra virgin olive oil
1 teaspoon salt
1 cup brown rice, rinsed well
3 cups chicken or vegetable broth

Heat a saucepan with butter, oil and salt. Add the brown rice and sauté on medium heat for 2 to 3 minutes. Add the broth and bring to a boil. Simmer partially covered for 20 minutes. Turn the heat down and with lid on. Cook for another 20 minutes. Keep aside once cooked.

2 tablespoons extra virgin olive oil
½ large red bell pepper, chopped
1 medium yellow onion, chopped
2 garlic cloves, chopped
½ cup tomato sauce
2 teaspoons ground coriander
2 teaspoons ancho chili powder
2 teaspoons salt
1 cup cilantro, chopped

Heat a wide frying pan with the olive oil. Add the red pepper, onion and garlic and sauté for 2 to 3 minutes on medium heat. Add the tomato sauce, ground coriander, ancho powder and salt. Saute for 3 to 4 minutes. Turn the heat off and add the mixture to the cooked rice. Mix well and check for seasonings. Add the cilantro and mix well and serve with the tacos.

Taco Night- Roasted Salsa

You got to have excellent salsa if you are going to have an amazing taco night.. this is a yummy roasted salsa to enjoy either with tortilla chips or over your delicious tacos.. I have used similar spices in this sauce as the meat- ground coriander and ancho chili powder…

2 cups cherry tomatoes
Drizzle of olive oil
Salt

Preheat oven to 400 degrees F.

Transfer the tomatoes to a lined cookie sheet. Add the olive oil and salt, mix well and roast for 30 minutes. Take out and put through a food mill. Keep aside. If you don’t have a food mill, process the tomatoes in a food processor.

2 tablespoons olive oil
1 medium yellow onion, chopped
2 garlic cloves, chopped
1 teaspoon ground coriander
2 teaspoons ancho chili powder
1 to 2 teaspoons salt
½ cup cilantro, chopped
Juice of half a lemon

Heat a frying pan with the olive oil. Add the onion and garlic and sauté on medium heat for 3 to 4 minutes. Add the coriander, ancho chili powder and salt. Saute for another 2 to 3 minutes and add to the tomato sauce. Add lemon juice and cilantro. Check for seasonings and let cool. Serve with tacos.

Taco Night- Ground Beef

My daughter was asking for a taco night for a while- the kind with ground beef and where she can make her own. I usually make tacos but with soft tortillas and some kind of pulled meat or shrimp. I am usually not a big fan of hard shells but I decided to give it a try. So here is my take. I start with the ground beef.. so stay with me this week…

1 tablespoon olive oil
1 pound ground beef, grass fed
1 medium yellow onion, chopped
3 garlic cloves, chopped
2 teaspoons ground coriander
2 teaspoons ancho chili powder
Salt
½ cup cilantro, chopped

Heat a wide frying pan with the olive oil. Add the ground beef and sauté over medium high heat while separating the meat with a wooden spoon. Saute for 3 to 4 minutes. Add the onion and garlic. Saute for 2 to 3 minutes. Add the ground coriander, ancho powder and salt. Saute for another 2 minutes and cover with lid and cook on low heat for 10 minutes. Take the lid off and check for seasonings. Add cilantro, mix well and keep aside.

Heat either soft or hard tacos. Add meat, rice, salsa and shredded cheese and serve.

Herbed Cauliflower

Here is another take on cauliflower.. this will join a long list of recipes I have on here.. I am always trying to come up with new versions of this delicious vegetable..I have used a combination of cilantro, dill and mint. This would be a great side dish or even a main dish with some delicious couscous…

3 tablespoons extra light olive oil
4 green onions, chopped
2 tablespoons ginger, grated
1 cauliflower head, cut into florets
2 teaspoons salt
1 teaspoon cayenne pepper
2 teaspoons ground coriander
½ cup cilantro, chopped
¼ cup dill, chopped
¼ cup mint, chopped

Heat a large frying pan with the olive oil. Add the green onions and ginger. Saute on medium heat for 2 to 3 minutes. Add the cauliflower florets, salt, cayenne pepper and ground coriander. Mix well and cook with the lid on for 5 to 7 minutes, stirring every minute or so. Take the lid off once the florets are cooked through. Turn the heat up and stir constantly and sauté for another 2 to 3 minutes. Check for seasonings. Garnish with cilantro, dill and mint. Serve warm.

Short Rib Chili with Tomatillo Sauce

I made this for the Super Bowl but thought I can still post this recipe as winter refuses to leave- and that means, stews and chili are still welcome… this is a rich, indulgent chili- definitely worth making.. especially if you are entertaining…

5 to 6 short ribs, bone in

Spice Rub

2 teaspoons ground coriander
2 teaspoons ground roasted cumin
2 teaspoons salt

Mix all the ingredients. Transfer the ribs to a flat platter. Sprinkle the spice rub onto the ribs and marinate for over night or at least 4 hours. Take out of fridge at least an hour before cooking.

Tomatillo Sauce

6 tomatillos, peeled and cut in half
2 poblano peppers, cut in half and deseeded
1 medium yellow onion, unpeeled, cut in half
4 garlic cloves, unpeeled
Drizzle of olive oil
Sprinkle of salt
1 cup cilantro, chopped

Preheat oven to 400 degrees.

Line a cookie sheet with aluminum foil. Place the tomatillos, poblanos, onion and garlic onto the cookie sheet. Drizzle the oil and sprinkle the salt. Roast for 30 minutes till vegetables are soft. Blend the vegetables with the cilantro till smooth. Keep aside.

3 tablespoons olive oil
1 cup chicken broth
1 can pinto beans
Salt
½ cup cilantro, chopped

Heat a heavy saucepan with the olive oil. Brown the short ribs on both sides (about 5 minutes each) in two to three batches. Take out and add the tomatillo sauce and chicken broth. Bring to a boil and add the short ribs back into the saucepan. Bring to a boil and lower the heat to a simmer. Place lid and cook on stove or in a 350 degrees oven for 3 hours. Take the ribs out of the gravy and let cool. Take the bones and fat off and shred the meat back into the gravy. Add the beans and cook on medium heat for 10 minutes. Check for seasonings. Garnish with cilantro. Serve warm.

Skirt Steak with Cilantro Chimichurri Sauce

Here is another recipe for delicious skirt steak. Any cut can be used- so go ahead and buy the meat of your choice and use this recipe…

1 to 2 pounds skirt steak, cut into 3 inch pieces

Spice Rub

2 teaspoons ground coriander
2 teaspoons smoked paprika
2 teaspoons salt

Mix the spices in a small bowl. Rub the steak pieces generously on both sides and marinate in the fridge for 4 to 5 hours.

Grill the steak on grill on a grill pan on stove. Cook to desired doneness. Let the steak rest for 10 minutes. Cut the steak pieces into smaller pieces by cutting against the grain. Serve with the chimichurri sauce.

Chimichurri Sauce

1 cup cilantro, chopped
1 cup parsley, chopped
4 garlic cloves, chopped
Juice of one lemon
Juice of one large navel orange
2 teaspoons salt
1 teaspoon smoked paprika powder
½ cup extra virgin olive oil

Add the cilantro, parsley, garlic, lemon juice, orange juice, salt and smoked paprika into a processor. Pulse until smooth. Drizzle the olive oil slowly while running the processor.
Take the sauce out into a bowl and keep aside and serve with steak.

Sauteed Green Beans with Mustard Seeds

This is a delicious side dish that I made within minutes. The great thing is that it can served with any protein or a rice dish. One of my favorite cuisines is South Indian food- I love the different spices used in these dishes including mustard seeds and curry leaves. I especially love the combination of the two. It creates an amazing, earthy flavor. read more …

« older entries newer entries »