#cilantro stem

[fieriframes]

[Cilantro stem and chili pepper. -Coriander. -Coriander. Good people strengthen themselves ceaselessly. Thai basil, salt, vegetable oil. And you're gonna have to use that wand, because there's not a lot of liquid in there, so you start breaking those veggies down.]

[lungfuls]

😃

[tropiyas]

which breed of cilantro eater are you, it could be us

i totally misread the post, cilantro is like soap to me and i do try to avoid it... but my main exception is chipotle burritos because they either use a weaker strain or the other ingredients overpower it

[ranger-kellyn]

thawed out what i thought was my red lentil curry, but it was actually my butter chicken and FUCK i forgot how good that is

[slimestudy]

Yes

[science-for-the-masses]

Have you ever wondered why coriander (cilantro, if you're American) tastes like soap to you? This is the answer

[cravefoodie]

🌮🎉 Birria Enchiladas 🎉🌮

Ingredients:

For the Birria:

2 lbs beef chuck roast, cut into chunks

1 large onion, chopped

4 garlic cloves, minced

2 cups beef broth

2 dried guajillo chiles, stems and seeds removed

2 dried ancho chiles, stems and seeds removed

1 chipotle pepper in adobo sauce

1 tablespoon apple cider vinegar

1 teaspoon ground cumin

1 teaspoon dried oregano

1 teaspoon paprika

Salt and pepper to taste

For the Enchiladas:

12 corn tortillas

2 cups shredded cheese (such as Monterey Jack or cheddar)

1/2 cup chopped fresh cilantro

1/2 cup chopped red onion

Lime wedges for serving

Instructions:

Prepare the Birria:

In a large pot or Dutch oven, add the beef chunks, chopped onion, and minced garlic. Pour in the beef broth.

In a separate saucepan, add the dried guajillo and ancho chiles. Cover with water and bring to a boil. Once boiling, remove from heat and let them soak for about 15 minutes until they soften.

Transfer the softened chiles, chipotle pepper, apple cider vinegar, cumin, oregano, and paprika to a blender. Blend until smooth.

Pour the blended sauce into the pot with the beef. Season with salt and pepper.

Cover and simmer on low heat for about 3 hours, or until the beef is tender and easily shreds with a fork.

Assemble the Enchiladas:

Preheat your oven to 350°F (175°C).

Warm the corn tortillas in a dry skillet or microwave to make them pliable.

Fill each tortilla with shredded birria beef and a sprinkle of cheese. Roll up the tortillas and place them seam-side down in a baking dish.

Pour the remaining birria sauce over the top of the enchiladas. Sprinkle with more cheese.

Bake the Enchiladas:

Bake in the preheated oven for about 20 minutes, or until the cheese is melted and bubbly.

Serve:

Garnish the enchiladas with chopped fresh cilantro and red onion.

Serve with lime wedges on the side.

Enjoy your delicious Birria Enchiladas! 🌮💥

[daisynik7]

Neighbor Nanami headcanon where he uses his new neighbors mini garden on their balcony as a conversation starter. Man had a crush for his pretty neighbor since she moved in months ago, but his tongue is always tied but one day he notices she is growing cherry tomatoes among all the flowers and herbs and his mouth is faster then his brain

Author's Note: This has been sitting in my inbox for months now, I'm so sorry it took so long for me to reply! I hope you enjoy this little drabble. :) Heart divider credit to @/cafekitsune!

You sip your coffee on the balcony, relaxing into the patio chair, basking in the morning sunshine. It’s been almost two months now since you moved into this new apartment and it finally feels like home. The first week you arrived, your parents helped you plant a miniature herb garden and you’ve somehow managed to keep it alive since. It’s now sprawling with fresh basil, parsley, and cilantro, all of which you use often to elevate certain recipes. You glance at the pot beside it, inspecting the cherry tomato plant you received as a house-warming gift from a friend. So far, no fruit yet, only leaves, though you’re hopeful you’ll see progress soon. 

Right on cue, you hear the distinct swoosh of a sliding door opening, then see your neighbor step out onto his balcony. You smile at him, waving. “Good morning, Nanami.” 

He turns to face you, giving you a polite nod, a steaming mug of hot tea in his hand. “Good morning.”

Your conversations usually don’t last very long. Sometimes it ends just like this, with the both of you silently enjoying the quiet morning together until either of you decide it’s time to get ready for work. He’s a quiet man, maybe even a little shy at times. Though you find comfort in his presence.

You watch him from the corner of your eye as he takes a sip of his tea, staring out into the horizon. Golden streaks of sunlight shine on him, casting a beautiful glow on his figure. He’s handsome, that’s for sure. You’ve always thought that ever since you met him. 

Feeling chatty today, you stand up, walking to your garden, grazing the delicate basil leaves between your fingers. “Do you cook?”

He’s surprised at your question, hesitating slightly before he answers, “Yes, I do.”

“My garden is overflowing now. Would you like some fresh herbs?”

He walks to the end of the balcony closest to you. “Are you sure?”

You grin at him. “Of course! I don’t know what else to do with all the excess. I’m running out of recipe ideas.”

His mouth opens, but then closes, remaining silent. You’re curious what he wants to say, though you don’t ask, plucking the stems off gently. “I’ll put these in a bag for you.” 

When you return, you notice him staring at the cherry tomato plant, studying it carefully. You hand the herbs to him, hoping he’d ask you about it. Instead, all he says is a quiet, “Thank you,” before bidding you farewell, going inside. 

You sigh, sinking back into your patio chair, wondering what you’re doing wrong. 

When the tomatoes sprout, you can’t contain your excitement, spending the morning marveling at the round green bulbs decorating the vines. Nanami is out with you, remaining silent, though you catch him glancing in your direction a few times. You want so badly to converse with him, but you’re unsure how. He hasn’t mentioned anything about the herbs since you gave it to him over a week ago. Did he use them yet? What did he cook with it?

Finally, on the day your little tomato babies are bright red, Nanami speaks to you. “Cherry tomatoes,” he says, looking at your plant. 

You beam at him. “Aren’t they beautiful?” 

He gazes at you, smiling. “Yes. Beautiful.”

Butterflies flap around in your stomach and suddenly, you’re speechless, unable to think of anything else to say. But you don’t need to, because this time, Nanami does the talking. “I’ve used up all of the herbs you gave me. Thank you again.”

“I’m so glad you found a use for them,” you reply, finding your voice, standing as close to his balcony as possible. “I’m not sure yet what I’ll use these tomatoes for.”

He does the same, and it feels like there’s barely any distance separating you now. “I know a great pasta recipe I can show you. If you’d like.” There’s a hint of blush in his cheeks. Maybe this is what he’s wanted to tell you all along.

You smile wider at him, happy with this progress. “I’d love that.”

[renegadeguild]

Renegade Edible Book Day 2023

And that's a wrap!

(actually, it's more like a taco?)

While efforts to wrangle the first annual Edible Book Week may have been a bit half baked, some of us are calling it a success! Two baking classes, a number of WIP edible photos shared, and enough puns to choke on-- we're here. April 1st! Edible Book Day!

Members of Renegade did not disappoint! Behold the tasty treats offered for your viewing pleasure!  And if you'd like, feel free to vote in our joke poll -- it's all for fun because clearly every entry is a winner!

Sushi Book 

created by  rhipiduridae

i like sushi and normally it’s smol and round and quite おいしい but now it’s flat and tho i’m shook i pick it up i lik the book

The Breakfast Pages (Pancake, egg, green onion and cilantro)

created by Lauren

If I would attempt this again I would experiment with adding flavor to the pages and the pancakes. While edible unseasoned and basic, not the most tasty.

Renegade's Other Motto

created by Daemonluna 

Nori cover ornamented with tofu skin, corn tortilla pages and mushroom letters attached with umiboshi paste, bound with cilantro stems.

I Don't Actually Like Ham

created by Lark

I would not make this again

A Sweet Snack

created by six

Dehydrated mango covers, crepe pages, pamphlet stitch with Twizzler. Very tasty!

Gingerbread tablets

created by Rachel Kadel

Writing practice, some cuneiform and some roman alphabet.  The cuneiform is mostly gibberish but says "Ashurbanipal" at least once.

Dyptic

created by anonymous

dyptic made of shortcrust and salted caramel, text written in blue food colour

My naym is Dyptic  and when of old  the peeple were sick scrolls to hold They split in half  now don't be schook a piece of wood to make first book

[ich-bin-der-baer]

German Vocabulary: Herbs and Spices

der Anis -- anise; aniseed das Basilikum -- basil das Blatt (pl. die Blätter) -- leaf (pl. leaves) der Bund -- bunch der Cayennepfeffer -- cayenne die Chilischote -- chilli pepper das Currypulver -- curry powder der Dill -- dill die Fenchelsaat -- fennel seed die Flocken (pl.) -- flakes das Gewürz (pl. die Gewürze) -- seasoning; spice der Ingwer -- ginger das Kardamom -- cardamom der Kerbel -- chervil die Knoblauchzehe -- garlic clove der Koriander -- coriander; cilantro das Kraut (pl. die Kräuter) -- herb das Lorbeerblatt -- bay leaf der Meerrettich -- horseradish die Minze -- mint die Mischung -- mixture; blend die Muskatnuss -- nutmeg die Nelken (pl.) -- cloves der Oregano -- oregano das Paprikapulver -- ground paprika die Petersilie -- parsley der Pfeffer -- pepper der Piment -- allspice der Rosmarin -- rosemary der Safran -- saffron das Salz -- salt der Schnittlauch -- chives das Senfkorn (pl. die Senfkörner) -- mustard seed der Sternanis -- star anise der Stiel (pl. die Stiele) -- stem der Thymian -- thyme die Vanille -- vanilla der Zimt -- cinnamon

garnieren -- to garnish mahlen -- to grind reiben -- to grate salzen -- to salt würzen -- to season

aromatisch -- aromatic bitter -- bitter frisch -- fresh gemahlen -- ground getrocknet -- dried mild -- mild roh -- raw scharf -- hot; spicy süß -- sweet zart -- delicate

(die) geheime Zutat -- secret ingredient (die) Prise Salz -- pinch of salt der Salz-/Pfefferstreuer -- salt/pepper shaker nach Belieben -- to taste; as desired

[lilcowzia]

in case nobody told you, cilantro stems are full of flavor too, you never need to rip the leaves off the stems accurately, just tear that bunch up lazily w your hands and put it in your dish, stems and all

[sea-lestial-dream-witch]

Welcome Spring Rituals🌺🌼🌿🍃

Spring is a time of rebirth and rejuvenation: the bees are back, flowers are blooming, and plants and animals are no longer dormant and hibernating. Throw away the old and make room for the new during this season.

Here are some ways to welcome the season of Spring. Many of these are quick or easy, great for beginner witches, those on a budget and witches in hiding!

• Cleanse while you clean: Do a deep clean of your home or space. Use lemon, white vinegar, rosemary - something potent and cleansing. Wash your pillowcase, blanket and bed sheets. After your space is clean, open the windows and light a candle/incense or use room spray to freshen the area. You can also banish stale energies while doing this. *Please exercise caution while using cleaners*

• Throw out the old: Donate, sell, give away, recycle and dispose of that which you no longer need. A fresh, clean space creates a clear mind.

• Garden: Plant herbs, flowers, and plants native to your area. Don’t have a lot of space or know-how? Next time you go to the grocery store grab cilantro, basil, green onion (or look into other easy options) and chop off the bottom of the stems at an angle, place in a cup of tap water indoors by a window that gets plenty of sun. Such plants can easily survive in water and after they grow roots place them in a small cup or bowl of soil. If you can’t buy soil go outside and grab some if it’s organic and safe (untouched by unsafe pesticides and fertilizers). Some things can grow by being planted whole or sliced (ginger) or by extracting seeds (tomato) so take your time and do research before you spend unnecessarily.

• Save the Bees: Learn about flowering plants in your area that attract bees. Buy some seeds and plant away! You can also look into flowering plants which attract butterflies and hummingbirds if you wish. If you cannot buy seeds you can learn how to remove them from the insides of some flowers and plant them.

• Flower power: If you live in an area with many flowering plants, go out and admire their beauty. Envision how they’ve survived year after year, how the balance of rain and sun allows them to flourish, and how they’re part of a delicate, beautiful, natural system. If you have your own garden, pluck some flowers if you wish and make a beautiful bouquet to decorate your space with.

• Crystal cleanse: Renew your crystals by cleansing and recharging them. Gather rain water or use moonlight (or a preferred method) to pamper them a bit! Go a step further: clean and cleanse your altar and witchy tools.

• Mindfulness: Spring is a wonderful time to meditate more - light some incense, use meditation tools such as a tuning fork or chimes. Listen to guided meditations. This is also a great time to journal more and sort through your thoughts. Leave behind old, stale energies of the previous year to allow newer, better things to take that place.

• Burn the past: Write a letter (to yourself) about past grief, regrets, and failures. Burn this letter and bid farewell to the feelings and emotions attached to it. After, you may write and keep a separate letter full of goals, wishes and aspirations to last you until next Spring or longer.

• Kitchen witchery: Cook and/or bake and imbue the foods you make with positive things such as peace, good health, and prosperity. Look into recipes specifically meant for spring and utilize produce which is commonly used during springtime. Add color to your food through the use of different veggies, fruits, spices, herbs, etc.

• Expand your craft: Ever tried sun magic? Wind magic? Used sound in your craft? Learn how to make sigils, try a new spell, make a spell jar, research and aspect of witchcraft you don’t know much about. Educate yourself on cultural appropriation, respecting closed traditions, how people around the world welcome springtime, the history of witchcraft both in the east and west.

• Expand your skills: Try something new! Take an art or cooking class, buy a cookbook, learn to crochet or sew, consider hobbies that are practical and exciting. Invite new skills and interests into your life. Study plant identification, learn how to garden on YouTube, learn how to identify stars… whatever may interest you, be open to it. Look for online tutorials, videos, free apps, library books, and people to aid you.

• Create: Spring brings vibrant colors and we can find so many ways to honor this. Draw, color, doodle, write, sing and dance. Paint a birdhouse, or some stones. Decorate your Grimoire or Book of Shadows. Add color to your life.

• Glamify: When you have free time, try on different clothes, makeup, hairstyles, and jewelry. Mess around, have fun with it, and see which combinations make you feel best. Glamours are such a subtle way to practice your craft. Wear colors that make you happy whether it’s clothes, accessories, hair or nail polish!

• Rest: Stop. Slow down, breathe mindfully. Turn off or silence devices, log off social media. Take a substantial break from screens. Take a nap. Have a soothing cup of tea. Stare at the sky. Spring is a time of growth and growth requires rest.

•Pampered and polished: Massage yourself from head to toe with lotion or body oil. Take your time and go in slow circular motions. Don’t neglect your scalp, face, neck, shoulders or feet. Visualize leaving old pains and worries in the past.

Do something extra for yourself, whether this means added rest, an at-home facial, deep condition for your hair, maybe you need a good back scratch or to stretch out, or a cooling or heating pad (frozen veggies or warm dishcloth can be used) over your eyes or a sore area. Listen to your body and tend to yourself when possible.

Take a steamy shower or bath. Toss flower petals, herb sprigs or citrus slices into your bath. After, indulge in a lotion, perfume, or body oil you enjoy. Wash away the energies of the past and the remnants of winter. Surround yourself with what makes you happy and feel good.

• Say thank you: Thank special people, loved ones, and pets. Take a while to think about those who uplift you, support you, make you laugh, and listen to you. Show gratitude towards others. You may also thank the universe, nature, and God or deities you worship however you see fit, whether this means time spent in nature, prayer or offerings.

• Share your bounty: Cook and bake for your loved ones, give them something from your garden such as flowers, herbs, veggies etc. This can also be as simple as giving someone a genuine compliment. Have a “one dish” party with friends/family in which everyone pitches in. Come together and teach people something or learn something new. Plant a garden with your friends/family/community. Share your resources but do not dim your own flame to keep others lit. Take time for yourself, too.

🌊sea star witch🌟

These are mere suggestions and we tend to know what suits us best. I understand not everyone has the time, energy, spoons, resources or funds for all or half of these activities.

If you’re stumped, burned out and exhausted (like I am) don’t feel pressured to try all or most of the above. Slow down and tend to yourself.

Sit back and enjoy the beautiful spring skies, listen to the birds, watch the flowers grow, watch clouds pass by over head. Appreciating spring can be as simple as this!

[nature-godsgardenofeden]

5 Pesto recipes ❣️💛❤️

Basil Pesto

½ cup toasted pine nuts 2 tablespoons fresh lemon juice 1 small garlic clove ¼ teaspoon sea salt freshly ground black pepper 2 cups basil leaves ¼ cup extra-virgin olive oil, plus more for a smoother pesto ¼ cup grated Parmesan cheese

In a food processor, combine the pine nuts, lemon juice, garlic, salt, and pepper and pulse until well chopped.

Add the basil and pulse until combined.

With the food processor running, drizzle in the olive oil and pulse until combined. Add the Parmesan cheese, if using, and pulse to briefly combine. For a smoother pesto, add more olive oil.

Mint Pesto

3 cups mint leaves, lightly packed and stems removed ¼ cup cashews or almonds 1 garlic clove, sliced 4 Tablespoons extra virgin olive oil 2 Tablespoons lemon juice 1/4 cup grated parmesan cheese 1/3 lemon, zest 1/4 tsp salt, plus more to taste Freshly ground black pepper, to taste

Remove the mint leaves from the stems, wash them and drain them possibly using a salad spinner.

Add the extra virgin olive oil to the food processor first, then add the rest of the ingredients.

Season with salt and freshly ground pepper and blitz to a smooth paste, adding a tablespoon or two of cold water to help it along if necessary. Taste it and season again according to your liking.

Cilantro Pesto

2 cups of cilantro 2 garlic cloves 1/4 cup pine nuts 1/2 cup extra-virgin olive oil 1/2 a lemon, juiced 1/2 teaspoon salt 1/4 teaspoon black pepper 1/4 cup grated Parmesan cheese

Pick the cilantro leaves off the stems and set the leaves aside. Peel and mince the garlic. Toast the pine nuts for 1 minute on medium-high heat until browned and set aside. Into a blender, add the olive oil, pine nuts, lemon juice, salt, pepper, minced garlic, and Parmesan cheese. Blend on the lowest setting for 15 seconds. Place the cilantro inside the blender until smooth, about 15 seconds. Transfer the cilantro pesto to a bowl or jar and serve as desired.

Spinach Pesto

3 cups baby spinach lightly packed 1 cup basil leaves lightly packed 3 cloves garlic 1/2 cup walnuts 1/2 teaspoon salt few shakes black pepper 1/2 cup olive oil 2 tablespoons fresh lemon juice 2 tablespoons parmesan cheese

Add the baby spinach, basil, garlic, walnuts, salt and pepper to a food processor and pulse several times to combine.

While pulsing, drizzle in the olive oil and blend until well incorporated. Add the lemon juice and parmesan, if using. Serve and enjoy!

Arugula Pesto

4 cups Arugula, tightly packed 1 cup Walnuts ½ cup Parmesan Cheese ¼ cup Extra Virgin Olive Oil ½ large Lemon, zested and juiced 2 cloves Garlic, grated Cold Water, as needed Sea Salt and Black Pepper, to taste

Place arugula, walnuts,cheese, olive oil, lemon juice, lemon zest, and garlic in a food processor fitted with the chopping blade attachment.

Blend until all ingredients are thoroughly combined.

Add cold water in small amounts to adjust consistency to your liking. Add salt and pepper to taste/ Refrigerate in an airtight container for up to five days or freeze up to 90 days.

Jack Saro

[fcukfodmap]

Instant Pot Low-FODMAP Gluten-free Wild Rice & Coconut Soup

I'm from Minnesota and reside in wild rice country, so I've cooked a lot of wild rice over the years. It all tends to be pretty hotdishy though: lots of mushroom casseroles, the ubiquitous wild rice soup, etc. So when I ran across this recipe which put together coconut and wild rice, I was like, this is happening. It ended up really good, made excellent leftovers, and my mom even asked for the recipe, which is super unusual. Without further preamble:

Instant Pot Low-FODMAP Gluten-free Wild Rice & Coconut Soup

8 oz Swiss chard, stems chopped fine, leaves cut into 1 1/2 in pieces

2 tbsp grated fresh ginger

1 serrano chile, stemmed, seeded, and minced

1 tbsp tomato paste

2 tsp turmeric

1 1/2 tsp garam masala

1/4 tsp cayenne

4 c vegetable broth

2 14-oz cans of coconut milk

1 c wild rice

1 tomato, chopped

1/4 c fresh cilantro, chopped

lime wedges

vegetable oil, salt, pepper

Heat 2 tbsp oil in Instant Pot until shimmering, then add the chard stems and cook until softened. Add ginger, diced chile, tomato paste, turmeric, garam masala, cayenne, and 1 tsp salt and cook for 30 sec or so to bloom. Stir in broth and one of the cans of coconut milk. Lock lid in place and pressure cook on the highest setting for 30 minutes.* Turn off Instant Pot and quick release the pressure.

Turn the saute function on, stir in second can of coconut milk and chard leaves, and cook until the chard wilts, about 5 minutes. Turn off heat. Stir in the tomato and cilantro and season with salt and pepper. Serve with lime wedges.

*An aside on wild rice. Wild rice is harvested from lakes and parched so that it can be stored. The parching process can result in considerable variation in how pliant or dry the rice ends up. I had a batch that was extremely hard, so I added another 10 minutes to the pressure-cooking time. The rice should fluff out when it's tender enough to eat, kind of like the way popcorn fluffs out of the dry popcorn kernel. (Wild rice and corn are closely related plants.) Do not use either quick-cooking or precooked rice in this recipe.

The one ingredient which might give you FODMAP trouble is the broth. Most commercially made broths have onions and/or celery in them, which is verboten. I tend to feel pretty YOLO about broth because it's mostly salt and water. Which, coincidentally, could be what you substitute for the broth if you don't want to risk it.

I haven't really cooked with serrano peppers before, and I wasn't over-wowed by its inclusion here. Honestly, I couldn't taste it. If I had to do again, I'd use a jalapeno or two instead. Even said, this was pretty great, and I'll be making this again for sure.

Disclaimer: I am no dietician. I'm doing my best to minimize FODMAPs in my diet, but it's possible for me to be misinformed or mistaken about various ingredients.