Cilantro Stuff

I used to hate cilantro. Bleck! Anything that had too much of it I wouldn't eat.

But for some reason recently I can't get enough of it. It has been adding the most amazing flavor to some recipes you wouldn't expect to see it in. Without further ado, here are two recipes I have tried recently that make use of the cilantro very well.

Cilantro Jalapeno Hummus

I know, I know hummus and cilantro, who would have thought? But trust me, it's good. Real good. And it is SO pretty! This recipe is from Annie's Eats, my edits are in italics

Ingredients:

1/3-1/2 cup fresh cilantro leaves does anyone pic off the leaves? I just cut off the gross part of the stems and threw about half a bunch in

1-2 jalapeno peppers, ribbed and seeded I used 2, and it just has a touch of jalapeno zing

1 clove garlic, peeled

3 tbsp. freshly squeezed lemon juice i think lime juice would be really nice as well

1/4 cup water

6 tbsp. tahini

2 tbsp. extra virgin olive oil i omitted, and used the chickpea juice instead

1 (14 oz.) can chickpeas, drained and rinsed

1/2 tsp. salt i added quite a bit more than that

1/4 tsp. cumin omitted, i didn't have any

Pinch of cayenne pepper

Directions: Combine the cilantro, jalapenos, and garlic in the bowl of a food processor. Pulse until the ingredients have been finely minced. In a small bowl, combine the lemon juice and water. In another bowl, whisk together the tahini and olive oil. (I obviously left this step out) Set aside. Scrape down the sides of the food processor bowl and add the chickpeas, salt, cumin and cayenne. Process until almost fully ground, about 15 seconds. Scrape down the bowl. With the machine running add the lemon juice-water mixture in a steady stream through the feed tube. Scrape down the bowl and continue to process for one minute. With the machine running, add the oil-tahini mixture in a steady stream through the feed tube, and continue to process until smooth and creamy, about 15 seconds, scraping down the bowl as needed. I just do this until it is the texture that I like
Transfer the hummus to a serving bowl, cover with plastic wrap and let stand until the flavors meld, at least 30 minutes. you don't have to wait, it will be fantastic right out of the food processor, and i mean scrape all of the components clean good.

I've been eating this with carrots, but I think it would be delicious with just about anything you dipped into it, and I think it would be a wonderful sandwich spread.

Southwestern Corn Salad

this is a recipe my sweet husband got off the weight watchers sight. at first glance, it does not seem like there is going to be enough dressing to be able to taste it and i do not like dry salads so i was not optimistic. boy, was i wrong. the lime juice provides a tang throughout the salad and there is a hint of spice that makes this salad quite cravable.

4 cup(s) mixed baby greens
15 1/2 oz canned yellow corn, drained
1/4 oz low-fat hard cheese, diced (i used mozzarella, but this is so little cheese you are better off just leaving it out)
2 medium scallion(s), chopped
1 medium sweet red pepper(s), diced
1 tsp olive oil
2 tbsp white wine vinegar, or fresh lime juice (i used 1T of each)
1/4 tsp table salt
1 1/2 tbsp cilantro, minced
1/4 tsp chili powder
1/8 tsp red pepper flakes

Instructions
In a large bowl, combine greens, corn, cheese, scallions and pepper.
In a separate bowl, whisk together remaining ingredients for dressing. Pour over salad, and toss well before serving.

It says this is 4 servings, 2 pts each but I doubled the lettuce and it was not enough for me for lunch.

go buy some cilantro, make something new, and then invite me over so i can try it!