Tag Archive for Cilantro

Black Rice with Cilantro

You all have heard about my friend Kayla by now. She’s my taste-tester friend (and an amazing local jazz singer) who I also work out with. On occasion, we will go for a run and then treat ourselves to the most incredible lunch in Atlanta at Breadwinner Cafe. Any time we eat there, Kayla orders their black rice salad. I had never seen or heard of black rice before Breadwinner.  Eventually, she convinced me to try the black rice salad and I have to say that it was AH-MAZING!!! Since I’m always looking a cooking challenge, I decided to try and make black rice with cilantro. It is by no means a substitute to Breadwinner’s black rice salad, but it’s an amazing dish you can make at home!

Level of Difficulty: Easy
Time Required: Prep Time – 10 min; Cook Time –  30 min. 

Ingredients:

1 c. black rice

3 roma tomatoes, diced 

2 fresh jalapeños, diced

1 avocado, cut into cubes

1 bunch fresh cilantro

4 limes

1/2 tsp. cumin

1/2 tsp. salt

Preparing Black Rice with Cilantro:

Cook the rice according to directions. While the rice is cooking, dice your tomatoes, jalapeños, and cut your avocado. Put them in a bowl. Add fresh cilantro (no set quantity on this, it’s all about taste), the juice of 4 limes. Add the cooked rice, cumin and salt. Mix well. Chill. 

Spicy Black Rice

 

Fire Roasted Tomatillo and Poblano Salsa

Filet topped with tomatillo chimichuri

I made this fire roasted tomatillo and poblano salsa as part of our one dish, two ways entire meal on the grill series. Wow! What a versatile little recipe. I’ve already eaten it three different ways!! This was a fantastic accompaniment to my Mexican themed meal to top the steak like a different type of chimichuri. 

Level of Difficulty:Easy
Time Required:Prep Time – 5min; Cook Time – 10 min

Ingredients:

6 tomatillos

2 onions

1 bunch of cilantro

1 large poblano pepper

6 cloves of garlic

Special Equipment and Other Items Needed:

Blender or Food Processor (or what Denise calls a Cuisinart as if that’s the only appliance Cuisinart makes!!)

How to make fire roasted tomatillo and poblano salsa:

Get the grill going and then prep your ingredients. Peel the tomatillos and cut in half. Cut the onion in quarters. You can leave the cloves of garlic together so they won’t fall through the grill grate. Throw all of this and the big poblano on the grill. Let them char and turn a couple of times.

roasted salsa

Maybe 5-7 minutes and it should be ready. Dump all of it into the food processor (if you don’t want this too hot, remove the seeds from the poblano first), add salt, pepper, a drizzle of olive oil and the cilantro leaves (avoid as many stems as possible without picking each leaf off).

Give the food processor a whirl and blend until the consistency of a salsa. Taste. Add salt and pepper as desired.

Roasted salsa

Variations:

I deseeded the poblano and this salsa was not spicy at all. Next time, I might add a jalapeno too to help pick up the heat.

Got Leftovers?:

Eat as a salsa with chips, top a steak as a chimichuri, make a salad dressing, endless possibilities!

Do you see what I put up with? I bet 9 out of 10 people think of “food processor” when you say “Cuisinart”. -Denise

Really? You’re going with mob rule? ~Melissa

Southwestern Black Bean and Corn Salad

Salad with black beans, corn, tomatoes, cilantro and jalapeños

Southwestern Black bean and corn salad is a side dish I often make for a crowd when having a Mexican themed dinner. It is easy, cheap, colorful and serves a lot of people. You can kick up the spice by adding more jalapeños or tone it down by adding less.

Level of Difficulty:Easy
Time Required:Prep Time – 20 min; Chill time: At least an hour

Ingredients:

2 cans of sweet corn (not creamed corn)
2 cans of black beans, drained and rinsed
6-8 fresh jalepenos, seeded and chopped
1 bunch of cilantro, washed and snipped
1/2 red onion, chopped (see how to chop an onion )
1 tomato, chopped
Juice of 4-6 limes
Salt and pepper to taste

Preparing Southwestern Black Bean and Corn Salad:

Empty the corn, WITH the liquid into mixing bowl. Add all other ingredients and mix well. Add salt and pepper to taste. Cover and let chill in the refrigerator for at least one hour before serving.

Salad with black beans, corn, tomatoes, cilantro and jalapeños

Important Tips:

Remember to use a serrated knife when chopping or slicing a tomato. Also, don’t forget to wear gloves when seeding the jalapeño. If you need a knife, try one of these. Melissa’s favorite is Henckles:
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Got Leftovers?:

When I have leftovers of this, I will often put it on a salad with some leftover chicken and make my own version of a taco salad.