Tag Archives: cilantro

Couscous Salad

Making the dish and wishing it were summer already thanks to the start of Daylight Savings.  The light refreshing flavors make this a great appetizer option.

Recipe adapted from Food Network

Ingredients: 1 cup uncooked couscous, 1 1/4 cups chicken broth, 3 tablespoons extra virgin olive oil, 2 tbsp fresh lime juice, 1 tsp vinegar, 1/2 tsp ground cumin, 1 chopped red bell pepper, 1/4 cup chopped cilantro, 1 cup corn kernels, 2 cans black beans

1. Bring chicken broth to a boil and cook the couscous in it.

2. In a separate bowl, mix together the vinegar, olive oil, and cumin.  Then add in the corn, bell peppers, drained beans, and cilantro.

3. Mix in the couscous and toss well before serving.

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Coconut Rice Salad with Peanut Dressing

Oh wow, Curious Little Kitchen has been up for a year now!  Our very first recipe was photographed on an office desk with an Iphone5 and relied heavily on Instagram effects.  Thankfully, we have made some progress 🙂

Thanks to all readers for your support!

Hands down, the best peanut sauce I have ever tasted is in this recipe.  Not sure why I waited until now to make coconut rice, because I was definitely missing out on its awesomeness.  Recipe below, adapted from Host the Toast.

Rice Ingredients: 1 1/2 cup jasmine rice, 1 can unsweetened coconut milk, 1 clove minced garlic, 1 cup water

Dressing Ingredients: 1/3 cup unsalted creamy peanut butter, 2 tablespoons honey, 3 tsp grated fresh ginger, 2 teaspoons toasted sesame oil, 2 tablespoons rice vinegar, water

Salad Ingredients: lettuce, carrots, red bell pepper, cilantro

1.  Make the rice.  Wash the rice and bring to a boil in a medium pot with water, coconut milk, and garlic.  Once it boils, lower the temperature and simmer for 30 minutes, covered.  Afterwards, turn off the heat and let the rice sit for about 10 minutes, with the lid.

2.  To create the sauce, combine the peanut butter and honey in a bowl.  Microwave for 15 seconds so the peanut butter becomes runnier.  Add the rest of the dressing ingredients and mix well.  Add as much water as needed to reach your desired consistency.

3. Chop up salad ingredients. Fluff the rice.  Prepare the rice salad by combining half and half of the rice and vegetables.  Top with dressing and chopped cilantro.

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Some late night and early morning kitchen creations over the weekend…

8:30 A.M: Breakfast Naan Pizza

Use the same naan recipe as last week, top with with tomato sauce, chopped cooked bacon, shredded mozarella, and carefully crack an egg on top.  Bake in the oven at 400 degrees for 15 minutes or until the yolk is set.  Top with chopped cilantro and cracked black pepper.  Best served with Sriracha Maple Syrup (equal parts sriracha sauce and maple syrup).

7 P.M: Kimchi Beef Dumplings

Mix 1 lb of ground beef with 1 1/2 cups chopped kimchi.  Mold into dumpling skins and seal.  Boil or steam to cook and serve with your favorite dumpling dipping sauce.

1 A.M: Cheese-Stuffed Jalapeño Poppers

Slice jalapeño peppers in half lengthwise and gut the insides.  Stuff with shredded mozzarella cheese and close the halves together; using toothpicks helps.  Make a batter mix of beaten eggs, black pepper, salt, and herb seasoning.  Dip the jalapeños first in flour, then in the egg mixture, and finally the breadcrumbs. 

Fry in hot oil until golden brown.  Pair with your hot sauce of choice. 

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Cilantro Garlic Naan

The chewy doughy texture of naan showcases its compatibility with hearty dishes such as curry.  It turns out that naan is ridiculously simple to make right on your stovetop using a lidded iron skillet.

Recipe adapted from Half Baked Harvest.

Yields 6-8 naan

Ingredients: 4 cups all-purpose flour, pinch of salt, 1 1/2 teaspoons baking powder, 1 tablespoon sugar, 1/4 cup hot (but not boiling) water, 1/2 teaspoon active dry yeast, 3/4 cup warm milk, 1 cup plain yogurt, melted butter for brushing, 1 tablespoon finely minced garlic (I grated mine), 1 tablespoon chopped cilantro

1.  Prepare the yeast by first mixing the sugar in the hot water.  Then add in the yeast until dissolved.  Let it sit for 10 minutes – it should froth a little.

2. Meanwhile, combine flour, salt, and baking powder in a separate bowl.

3. Add the milk and yogurt to the yeast mixture and mix.  Then pour the wet ingredients into the dry flour mixture and mix well.  The dough should feel sticky and be able to form into a ball.

4.  Let the dough sit covered in a warm place for one hour.

5. Divide the dough into 6-8 portions.  Flatten the dough with hands or rolling pin in 8 inch long pieces.  They should be about 1/4″ thick.

6.  Spread the garlic and cilantro over one side of the naan and gently press it into the dough.  Brush a generous amount of melted butter over both sides of each naan.

7. Heat a skillet over med-high heat.  When the pan gets very hot, place the naan inside and cover with a lid.  Cook for about 1-2 minutes each side.

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Gorgonzola Stuffed Meatballs and Pasta

I tried to created a simple weeknight dish utilizing leftover ground beef and crumbled gorgonzola from the elote dish.  Meatballs are a great addition to any red pasta sauce and easy to make.

Ingredients: ground beef, 1 egg, pasta of choice, tomato-based sauce of choice, parsley or cilantro, melting cheese of choice, seasoning.

1.  Combine ground beef with the egg and seasoning (fine herbs, salt, pepper) to taste.

Hopefully this photo of ground meat doesn’t look too unappetizing.

2. Form ground beef into golf ball-sized forms.  Create a small hole and stuff a bit of cheese inside.  Form the meatball to close the hole.

3. Heat up some olive oil and cook the meatballs until slightly browned all over.

4.  Pour in the pasta sauce and simmer for 15 minutes.  Meanwhile, cook the pasta and chop up the parsley.

5. Combine the meatballs, sauce, and pasta.  Add extra crumbled gorgonzola and parsley as garnish.

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