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Old 12-17-2004, 03:48 PM   #11
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I need to get off my butt and get over there!

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Old 12-18-2004, 08:24 AM   #12
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This is going to sound silly, but the next time you go out for hot wings, buy a ton more than you want to eat. Take them home, and throw in the extra carrot and celery sticks you didn't eat, an onion, a lot of garlic, and stew them for quite awhile. Drain, and taste for salt and heat. Throw in a few shrimp, and a hand full of cilantro. Voila! A great hot & sour soup!

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Old 12-18-2004, 08:31 AM   #13
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By the way, I always learned that coriander is the seed, the spice. Cilantro or Chinese/Asian Parsley is the herb, the green part. But I'm a big believer in going with the flow -- whatever people call something locally is the lingo I go with. When I first moved to Hawaii, the taste of cilantro was one I ran into at all of the "delicatessens" (actually Asian cafeterias) that I DID NOT like. Even though I grew up out west, with tons of Mexican food, I'd not tasted it there. It took me awhile, but I grew to love the flavor. You can always make a great fresh salsa -- tomatoes or tomatillos, onions, garlic, lime juice and tons of cilantro.
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Old 12-18-2004, 08:37 AM   #14
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just for accuracy, cilantro is the green leafy plant, coriander is the seed of the plant.

i make a soup like jennyema posted, called tom yum. great with shrimp and a handful of chopped cilantro on top.
i also make chicken noodle soup using a whole skinless chicken (quartered), diced onion and celery, thin egg noodles, and a mix of parsely and cilantro. it's a nice change from regular ol' chicken noodle soup.
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Old 12-18-2004, 05:17 PM   #15
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So THATS what coriander is! Thanks Bucky!
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Old 12-18-2004, 05:34 PM   #16
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In England and Australia it's all called coriander, just to add to the confusion! I love the seeds but I am not so sure about the leaves, I use it anyway, and sometimes I love it and sometimes I don't. Women huh? Can never make up our minds!
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Old 12-18-2004, 05:37 PM   #17
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Kyles is right! In the UK we call the seeds and the leaves 'coriander'... I love to add it to anything that has an Asian twist....
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Old 12-19-2004, 04:26 AM   #18
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Old 12-19-2004, 02:33 PM   #19
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Next to basil, cilantro is one of my favorite herbs to use in recipes.

Southwest White Chili

1 tablespoon olive oil
1 ½ lb. boneless, skinless chicken breast, cubed
¼ cup chopped onion
2 cups chicken broth
1 can (4 oz.) diced green chilies
1 can (15 oz.) Progresso white kidney beans (Cannellini), drained
1 can (15 oz.) S&W Premium small (lightly seasoned beans), drained
2 green onions sliced
Monterey jack cheese

Southwest Spice Blend

1 teaspoon garlic powder
1 teaspoon ground cumin
½ teaspoon oregano leaves
½ teaspoon cilantro leaves
1/8 teaspoon ground red pepper

Mix together in a small bowl the Southwest Spice Blend. Heat oil in large saucepan over medium-high heat. Add chicken and chopped onion; cook for 4-5 minutes. Stir in broth, green chilies, and Southwest Spice Blend; simmer 15 minutes. Stir in beans. Simmer 5 minutes. Top with green onions. Garnish with Monterey Jack cheese, if desired.
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Old 12-20-2004, 11:23 AM   #20
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The leafy part also called coriander in asian cusines. But in the US everyone is right that the leafy stuff is cilantro and the seeds are coriander. And they taste entirely different.

I made cuban black bean soup yesterday using about a half a bunch of cilantro in it and the other half chopped as a garnish.

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