Memories and healthy recipes for your dinner table.

Tag: cilantro

Warm Spinach Salad with Ginger-Soy Vinaigrette

I am amazed that so many recipes have withstood the test of time. Take roasted chicken, green beans and mashed potatoes. A traditional dinner menu that has not evolved much over time. Add a few herbs to the chicken, a little garlic to the beans […]


The Coriander plant originated in 5,000 BC Greece, where it was first cultivated and used as a spice to flavor meats and breads. Its popularity grew throughout the Asian, Mediterranean and Middle Eastern regions as its medical and culinary properties began to gain appeal.  By […]

Fiesta Flavored Couscous Salad

The first time I had couscous was when I was in Texas. I knew a guy who was from Tahiti. One night he made couscous in a pot with cabbage and whole tomatoes. Ever since that night couscous has become a pantry staple. I gravitated toward this dish because this summer I had a major affair with limes and spices like cumin and red chili peppers and cilantro. I put cilantro on everything. And why not, the flea market was selling ten bunches for a dollar. Add some chicken or black beans to complete the meal.

Couscous is small, granular pasta that is steamed like rice. Almost any rice or pasta dish could be substituted for couscous.

1 cup uncooked couscous
1 1/4 cups chicken broth
3 tbsp olive oil
4 tbsp fresh lime juice
2 tsp red wine vinegar
1 tsp ground cumin
8 green onions, chopped
1 red bell pepper, seeded and chopped
1/4 cup chopped fresh cilantro
1 cup frozen corn kernels, thawed
2 (15 oz) cans black beans, drained
Salt and pepper to taste

Bring chicken broth to a boil in a 2 quart or larger sauce pan and stir in the couscous. Cover the pot and remove from heat. Let stand for 5 minutes.
In a large bowl, whisk together the olive oil, lime juice, vinegar and cumin. Add green onions, red pepper, cilantro, corn and beans and toss to coat.
Fluff the couscous well, breaking up any chunks. Add to the bowl with the vegetables and mix well. Season with salt and pepper to taste and serve at once or refrigerate until ready to serve.

Source: allrecipes

BBQ Sauce Chicken Chop Salad

I have been excited to cook with barbecue sauce ever since I discovered Red Tail Ale Tangy BBQ sauce. I made a ham last week and smothered it with half the bottle. We ate it all week in sandwiches, omelets and with potatoes. This recipe […]