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Wednesday, July 1, 2009
I love Cilantro! :Cilantro Coconut-milk pasta.
Cilantro(Coriander leaves) used in many Asian ,Middle Eastern and Mexican cooking, does more than just enhance the flavor or presentation of the dish.Cilantro is nothing less a Wonder herb, rich in nutrients, with antimicrobial properties,health benefits such as controlling blood sugar, lowering cholesterol and fighting inflammation and free radicals.Above all cilantro facilitates the ability to remove mercury and other heavy metals from our bodies,how amazing is that?
Always add it towards the end of the cooking process to get the most of its taste and health benefits.A fresh herb Pesto sauce that requires no cooking is one of my favorite recipes with fresh cilantro.I always loved its sharp distinct flavor in any dish my mom used it in.I continue to devour it in my cooking whenever possible.
Growing your own
You can easily grown your own cilantro from the coriander seeds and regularly enjoy the fresh herb.Take a look at Mona@Zaiqa's lovely lush green Cilantro in the pot,learn some tips.
In this recipe I pair this fabulous herb with creamy coconut milk.Even though coconut milk is a high calorie food,the saturated fat in it is actually considered as good fat.Using it in moderation should do no harm to the body.
1 cup fresh cilantro,keep the tender top stems on along with the leaves
3/4 cup thin Coconut milk
1 lb Whole grain or multi grain pasta
1 Big clove garlic
1/2 a medium onion ,finely chopped
2 small green chillies
1/4 teaspoon turmeric
1/2 teaspoon coriander powder
1/2 teaspoon salt
1 teaspoon extra virgin olive oil
Puree the cilantro with green chillies and 1/4cup of water(add less water for thicker sauce) in a blender or food processor.keep aside.
To Cook the pasta ,fill a large pot three-quaters full of water and bring to a boil.
Add pasta to the boiling water and cook until al-dente(with a bite to it),8-10 minutes.Drain thoroughly.
Meanwhile heat oil on medium heat in a pan,add onion ,saute until translucent then add garlic and the other spices,after a minute or two ,stir in the coconut milk.Bring to a slow boil,mix in the pureed cilantro and cooked pasta.cook for a another minute.Turn off the heat.Serve warm.
I'm submitting this recipe to Weekend Wokking, a world-wide food blogging event created by Wandering Chopsticks celebrating the multiple ways we can cook one ingredient. This month's secret ingredient is the Cilantro,the hostess of the month is Darlene of Blazing Hot Wok.