Enter your email address:

Delivered by FeedBurner




My Menu On Honest Cooking

What Are You In the Mood For?
Follow Me on Pinterest

Follow Me on Pinterest

Twitter Feed
SFHL Linked Up With...

 Proud member of FoodBlogs


Entries in Cilantro (4)


Shrimp Salad with Cilantro Lime Dressing

There is nothing quite like the shrimp that comes out of the Gulf of Mexico. I have a palate for rich, decadent, not-yet-day-old shrimp. I grew up spending summers in Alabama, Orange Beach to be exact. My whole family (all 18 of us) would gather at my grandparents' condo for vacations. A pivatol component of these vacations was our meals. It was guaranteed that at least once (and most likely many times more) we would have a meal of fresh shrimp and homemade cocktail sauce. If you haven't ever had the pleasure of tasting shrimp like this, you are truly missing out one one of life's golden experiences. These memories have left me with a far-too-sophisticated taste for seafood. It is (nearly) impossible to get shrimp of that quality up here in Connecticut and so I rarely cook it. The other night I couldn't shake the desire to have shrimp, regardless of the quality. I snagged up a pound of shrimp from Fairway Market for a halfway decent price and decided if I was going to have it, I shouldn't coat it heavily with anything. The fresher, more bare bone, the better. This shrimp salad was the perfect solution. Fresh sliced avocado and homemade cilantro lime dressing  were the perfect addition to the meal. While my hankering for shrimp was satisfied, I can say without a second thought, there is nothing in this world quite like fresh caught Gulf shrimp.

Shrimp Salad with Cilantro Lime Dressing

  • 1 tbsp chili powder
  • 2 tsp cumin
  • 1 garlic clove, minced
  • 2 tbsp olive oil
  • 1/2-1 lb of shrimp
  • Lettuce of your choosing
  • 1 avocado
  • 1 tomato
  • 1/4 yellow onion
  1. Chop lettuce, tomato, onion and avocado. Mix salad ingredients (and any other vegetables desired) into a bowl. Set aside.
  2. If shrimp is not cooked, bring a pot of water to boil. Add shrimp and cook until shrimp is pink (3-5 minutes). Drain and cool. Peel shrimp if necessary.
  3. Place olive oil in a medium pan and heat.
  4. Add garlic and saute for 2-3 minutes, stirring constantly to prevent burning.
  5. Add shrimp, cumin, and chili powder. Saute for 5 minutes.
  6. Place shrimp on the side or on top of the salad.
  7. Dress with Cilantro Lime dressing.

Cilantro Lime Dressing

Ah, a zesty salad dressing. Chobani greek yogurt serves as a phenomenal (and incredibly healthy) base for thick salad dressings. The cilantro is fresh and the lime juice adds a terrific zing to the dressing. What you have here is a powerful flavor combination of green goodness. I served this over my shrimp salad one night and continued to use it to dress up my salads throughout the following week.

Cilantro Lime Dressing

  • 1/3 cup extra virgin olive oil
  • 1/2 cup chobani 0% plain yogurt
  • 1 tbsp lime juice
  • 2 garlic cloves, minced
  • 1 tbsp white vinegar
  • 1 bunch fresh cilantro, roughly chopped
  • 1 tsp sea salt
  1. Place all ingredients in a food processor or blender and puree until smooth.
  2. Continue to add olive oil 1 tbsp at a time as necessary to create a smooth finish.

Fresh Tomatillo Salsa

I'm BACK! After 2 LONG months of non-stop studying, the first thing I did was whip up a little something.  It has been a really long time since I posted but its back to normalcy now. Now just to job hunt, prep for a wedding, and cook a bit. So for the first thing up:

Tomatillos were in the CSA this week. I have never cooked with tomatillos and after a bit of research, I realized there isn't too much you can do with them. Except make some PHENOMENAL salsa. So on my first meal back as a non-bar exam studying law student, I made J's favorite - Mexican. Fresh tomatillo salsa, homemade whole wheat tortillas, freshly marinated chicken...and boy was it delish. So for starters, here is how you very easily, without cooking a thing, can whip up an extremely healthy, fresh tasting salsa.




Fresh Tomatillo Salsa

Servings: 6-8

Serving Size: approximately 1/3 cup

Serving Information: 23.4g calories; 0.5g fat; 160.8mg potassium; 5.5g carbohydrates; 1g protein

  • 1/2 pound tomatillos (6-8)

  • 2 serrano peppers or 1 jalapeño pepper, chopped*

  • 2 clove garlic, peeled and chopped

  • 1/2 cup packed cilantro leaves

  • Juice of 1-2 fresh squeezed limes


  1. Take the husks off the tomatillos. Rinse them and quarter them.

  2. Take all of the ingredients and place them in a food processor. Pulse until finely chopped.

  3. Add a bit more juice from the limes if necessary.


Lemony Kale and Lentil Soup

I never thought I liked lentils until I had lentil soup at Lebanese Taverna the other evening. Here is my attempt at a slightly varied version of their lentil soup.

Word to the Wise: Kale has a slightly bitter flavor to it and can be quite tough if you dont cook it long enough. If you want something less bitter tasting, you could easily substitute Swiss Chard or Spinach for the Kale.

Lentil Soup pre-Kale being added


Kale and Lentil Soup Finished

Lemony Kale and Lentil Soup

Time: 15 minutes of prep; 30-40 minutes cooking, mostly unattended

Serving Size: 6-8 bowls

  • 1/2 cup chopped fresh cilantro

  • 7 tbsp olive oil

  • handful of salt

  • 1 medium sweet onion, chopped

  • 1 tsp allspice

  • 2 cups lentils (any color works)

  • 4 cups chicken broth

  • 5-6 cups water

  • Juice from 2 small-medium lemons (Roughly 3-4 tbsp of juice)

  • Zest from the skins of those 2 lemons (Roughly 1-2 tbsp of zest)

  • 1 large bunch of kale


  1. Puree cilantro with 5-6 tbsp olive oil and a dash of salt in a blender until smooth. Transfer puree to a bowl and set aside.

  2. Sautee onions in 2-3 tbsp of olive oil in the same pot you will make the soup in. I used a 6-qt cast iron pot. Stir occasionally, until they become translucent, 4-5 minutes.

  3. Add allspice and another dash of salt (roughly 1 tsp) and cook for 1-2 minutes.

  4. Add lentils, broth and water. Bring to a boil, then reduce heat and simmer, covered, until lentils are soft. Once you cover the pot, let it simmer for about 30 minutes.

  5. Transfer 1 cup of lentils with some broth to a blender/food processor and puree until smooth. Return puree to the pot.

  6. Squeeze juice from 2 lemons into a separate bowl (do this to avoid getting seeds in the soup). Add juice to the pot.

  7. Use a microplane grater/zester to get the zest from both lemons. The zest can go directly into the pot.

  8. Add cilantro puree to pot as well.

  9. Take 1 batch of kale and either chop or tear it into pieces of whatever size you would like. Add to pot.

  10. At this point, if the liquid is not covering all of the food, you may need to add another cup or two of water (somewhere between 5-6 cups total).

  11. Stir and let simmer for another 5-10 minutes.

  12. You can serve it at this point, however the longer it sits, the more enhanced the flavors become. I made it in the morning and let it sit 6-8 hours (off the heat) and then warmed it on the stove for 10 minutes before I served it.