418 C.R. 2788 Sunset, Texas 76270    Ph.# (940) 427-2609

Rose Creek Farms

 

Tasty Recipes for Cilantro 

Preparation, uses, and tips

Do not wash Cilantro until ready to use. Wash Cilantro leaves thoroughly, immersing them completely in cold water to remove grit. Pat dry, or spin dry in a salad spinner. Toss fresh Cilantro with salad greens, or add to most soups and stews near the end of cooking time. Cilantro is best known for it's use in Mexican dishes and salsas.

How to Store Parsley, Cilantro, and Other Fresh Herbs

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1. Snip off the bottom of the stems.

2 Make sure the leaves are completely dry. Better to hold off rinsing them until you're about to use them.

3 Fill a jar or a water glass partially with water and place the stem ends of the herbs into the water in the jar.

4 If you are storing the herbs in the refrigerator, cover loosely with a plastic bag. Cilantro loves cool temperatures and should be stored in the refrigerator. Parsley can be stored at room temperature or in the refrigerator. It has been said that basil is ideally stored at room temperature and not in the refrigerator, because it is susceptible to damage from cold.

5 Change the water after several days if the water starts to discolor.

Fresh parsley, cilantro, basil, and other fresh herbs can last up to 2 weeks or longer when stored this way.

Nutritional Value

Cilantro is used in natural medicine to stimulate digestion. One small serving of cilantro has an amazingly high amount of vitamin A and lutein.

Cilantro Slaw

from Sunset Low Fat Mexican Cookbook

5-6 cups shredded cabbage
1 cup firmly packed cilantro leaves, minced
1/4 cup lime juice
1 Tablespoon each water and honey
1/2 teaspoon cumin seeds
Salt and Pepper to taste

In a large nonmetal bowl, mix all ingredients together.

Bob's Fabulous Yummy Marinade

from More Recipes from a Kitchen Garden by Shepherd & Raboff

This marinade can be used to marinate tofu and meats, as a sauce for noodles or rice, and as a dressing for a green salad.

5 T vegetable oil
1/3 cup packed fresh cilantro with stems
1/4 cup fresh lime juice
1/4 cup tamari soy sauce
1 ounce fresh ginger (about an inch of it?), cut into six 1/4 inch slices
6 large cloves garlic
1 1/2 T ground cumin
1 small jalapeno or other chili (optional)
Combine and blend all ingredients together in a food processor or blender until the chili, garlic, ginger and cilantro are finely chopped.

Cilantro-Lime Vinaigrette

  1. 1 cup packed cilantro
  2. 1/2 cup extra-virgin olive oil
  3. 1/4 cup lime juice
  4. 1/4 cup orange juice
  5. 1/2 teaspoon salt
  6. 1/2 teaspoon pepper
  7. 1 pinch minced garlic
  1. Puree cilantro, olive oil, lime juice, orange juice, salt, pepper and garlic in a blender or food processor until smooth.

Yield: 12 servings

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