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Bon Bun is on diet now. Unlimited hay and a daily salad mix, but only a small portion of pellets with just a tiny dash of her favorite oats.
I pulled the drainpipe off the kitchen sink, and there it was: A single leaf of cilantro (so the Head Gardener tells me) illuminated by the spotlight over the sink, which shines through the drainhole.
I got this idea to make basil & cilantro pesto from my favorite cooking blog, Go Vegan Meow!
I added my own touches.
6~8 servings
Ingredients:
3 cups loosely packed fresh basil leaves
2 cup loosely packed fresh cilantro
1/3 cup pine nuts
4 cloves garlic
2 tablespoons fresh lemon juice ( from about 1/2 lemon )
1 teaspoon salt
1/2 cup olive oil
1/2 cup nutritional yeast
2 tablespoon soy milk
180g spaghetti (for 2 servings)
Preparation:
1. Bring water to a boil in a large pan. Add pinch of salt and the pasta, stir. Boil 9 min or to desired tenderness stirring occasionally.
2. Put all ingredients in a food processor blend it until nuts are ground.
3. Put the pasta and the pesto into a bowl and mix together.
4. Garnish with the fresh basil and cilantro and serve.
They have Starbuckses in Cairo, but those are no match with the locals as the beloved Cilantro is.
It may not be as popular and on every corner of every street (and sometimes on two neighboring corners) as Starbucks is back in the states, but Cilantro has to be the biggest non-American chain of restaurants in Cairo.
There's one in Downtown. One in Zamalek. One in Doqqi. One in Nasr City. One at the CityStar Mall near Heliopolis. One on the AUC New Cairo campus -- need I go on?
It's a sit-down, coffee shop kind of deal, with Internet (free or LE 4.5/hour depending on which one you go to) with blended juices and ready-made sandwhiches. It's not the cheapest place, but I feel like you're paying for the atmosphere and the freezing cold AC (usually around 20 C / 63 F). A sandwhich is around LE 20, a shai (tea) is around LE 10, and a nice fruit blend is around LE 15 -- Mango Girata is my fave. (They have awesome-looking gelattos too that I haven't had yet!) Those prices sound nice, but the water you could get around the corner from a Pepsi ice cooler for LE 1.5 is LE 5 at Cilantro. But again, you pay for the ambiance not the drinks!
The most intriguing thing about Cilantro is it's very posh looking-decor I like it better than Starbucks. The shops are organized very nicely -- most with two stories, the top floor's for smokers that sometimes have a nice balcony. The color scheme very nice and soothing, the lighting fixtures are very chic and the seating is very comfortable (and note it's MUCH brighter than Starbucks). But one of the first things you'll probably notice as you sit down in this popular coffee shop chain are the messages "written" on the walls (pictured).
Sometimes they're higher up than anyone could possibly reach without a laddar, and sometimes (like pictured), they're cut off. So obviously, no customer wrote hand-wrote any of these messages. They were printed onto the wallpaper by Cilantro. It's a very peculiar, and somewhat arrogant, way to make the shop feel nice and make people like it, but I gotta say, it's pretty clever.
This one reads:
"Everytime, I feel so sad, so unhappy I come here in Cilantro. It's the only place where I can feel allright [sic] and calm I just wanted to say this"
And then there's a funky drawing of someone either rocking out or having a very violent seizure... holding a tree?
The message is a little sad... actually it's very depressing. Whatever helps you cope, anonymous. Other messages though are how much the "writers" love Cilantro's employees and the drinks, while others have absolutely nothing to do with Cilantro at all -- "I love you Ahmed, I hope we will be together one day." Stuff like that. Kiddy stuff.
I should add though that the Nasr City Cilantro had a red book in the middle of the top floor for personalized messages that was about a quarter-filled through. So at least they have some original thoughts!
I like the place. It's a cool (litterally) environment to sit down on a hot day in Ramadan and be on your laptop, or meet your friends up top for a smoke. This one's on my list of coffee shops to hang out in for sure. Whether I'm suicidal or not.
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blog: modenadude.com
Cilantro was another plant that overwintered in my garden.
I need to remember to be lazy about my fall clean up so I can get some surprises next spring.
More deliciousness ensued as a result of my making use of items found in my cupboard I’d long since forgotten about. Things that came tumbling out were a can of my favorite Thai green curry paste, a can of coconut milk, a variety of spices I don‘t get to use enough, and a few splashes of nam pla left in a crusty bottle. I had some mint left from last night's dinner so after quick consideration, I decided to make Thai chicken meatballs in coconut curry sauce.
Meatballs:
Ground chicken
Chopped cilantro
Chopped mint
Chopped scallion
Splash of coconut milk
Sprinkles of S&B yellow curry powder, cumin, turmeric
Soy sauce
Few drops nam pla
Several twists of the pepper mill
Minced clove or two of garlic
A few scrapes of ginger
Lime juice
Green curry paste
I oiled a hot skillet and dropped heaping teaspoons of the chicken mixture and fried until browned on both sides. I don’t like using more than one pan to cook things and it’s tastier to scrape up the brown bits to make the sauce so after all the meatballs were cooked and removed I threw in the skillet, in this order:
Sliced onions
A few coriander seeds from my tiny plot
Sprinkling of turmeric, cayenne, and cumin
Sliced mushrooms
Sliced red bell pepper
Broccoli florets
Before the broccoli picked up too much color, I stirred a little green curry paste then added the rest of the can of coconut milk. A note: I’d normally add nam pla here but I tasted a meatball and it was a bit on the salty side so didn’t add any to the sauce. Another note: I realized I had a can of “light” coconut milk, not the regular kind. I was annoyed with that but it thickened up nicely and wasn’t too runny.
After the curry reduced a little, I nestled the meatballs in the luscious sauce, shut off the heat, and added some thawed green peas, lots of lime juice, and torn cilantro.
Tip: You don't have to make the curry sauce - it was just a way for me to use up the coconut milk. Instead, you can just make the meatballs a little bigger and shape them into patties and eat it as an alternative to beef burgers.
The perfect topping for fish tacos. How can you go wrong with sour cream, cilantro, green onions, and jalepanos.
My first attempt at making ceviche - shrimp and scallop with avocado, cilantro and onion. Needs some color (red onion or tomato), but that's for next time.
yummy. I never would have thought to buy her cilantro, but I've read that rabbits like it a lot so I got some. Let's just say cilantro is Theo approved.
Cilantro sprouting from the wife's Chia herb garden. I like that the coriander (seedy bit) clings to the top of the sprouts... it looks a little surreal.
A big batch recipe for this incredible Thai-inspired seasoning and 5 ways to use it up: www.vietworldkitchen.com/blog/2015/07/cilantro-peppercorn...
This Cilantro Lime Rice is the perfect side dish for any Mexican Fiesta or Cinco de Mayo party.
domesticallyblissful.com/cilantro-lime-rice/
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This Cilantro Lime Rice is the perfect side dish for any Mexican Fiesta or Cinco de Mayo party.
domesticallyblissful.com/cilantro-lime-rice/
Follow Domestically Blissful on Facebook: www.facebook.com/domesticallyblissful
Follow Domestically Blissful on Twitter: www.twitter.com/BlissfulMiller
Serves 6-8 as side dish
1 lb ground pork
2 tablespoons sliced shallot
2 tablespoons finely chopped green onion
1/4 cup chopped mint leaves
3 tablespoons roasted rice powder
2 tablespoons ground roasted chili powder or fresh bird chilis
2-3 tablespoons fish sauce
Use ground pork from the market, or pork ground in your food processor, or chopped by hand. Cook the pork with 2 tablespoons lime juice in a pan over moderate heat. Stir until done. Transfer cooked pork into medium mixing bowl. Add the remaining ingredients, and mix well. Taste and season as desired. You might want more or less ground chili and/or fish sauce, etc.
The usual way to eat this is to get a small ball of sticky rice in the fingers and use it to pick up a little larb, then eat it with the raw veggies.