Tag: Cilantro

Skinny Queso Dip

A zesty chunky cheese dip with chunks of tomatoes, hot peppers, garlic, onions, lime juice, cilantro and spices. Get the chips ready, this stuff is good while it’s hot!

Skinny queso, it sounds like an oxymoron, right? This is a perfect appetizer to serve for the Superbowl, I’m adding this one to the list.

I stumbled on this recipe on Slender Kitchen[1] and curiosity got the best of me so I decided to try it out. To be honest, while I was cooking it I had my reservations. It wasn’t until I scooped some up with my chips that I found myself going for more. Luckily I had a house full of people to help me dip away, and they all gave it a thumbs up.

I served it with Beanitos black bean chips, love them! You can use any light baked chip you desire. For those of you on Weight Watchers, 1/4 cup of this dip is only 3 points plus which is pretty good considering how much cheese is in here!

A few things to note: I personally thought this was best right after making, it was all cheesy and stringy. Later I microwaved the leftovers to see how it would re-heat and it was no longer stringy like it was when I first made it so this is definitely something you want to make and eat right away.

Skinny Queso Dip
gordon-ramsay-recipe.com
Servings: 11 • Size: 1/4 cup • Old Points: 2 pts • Weight Watchers Points+: 3 pts
Calories: 92.5 • Fat: 4.5 g • Protein: 6.5 g • Carb: 7 g • Fiber: 0.7 g • Sugar: 2 g
Sodium: 143 mg (without salt)

Ingredients:

  • 1 cup skim milk
  • 3 tbsp cornstarch
  • 1 tsp canola oil
  • 1 cup minced onion
  • 3 garlic cloves, minced
  • 1 poblano pepper, diced
  • 1-2 jalapeños, seeded and diced
  • 1/2 cup low sodium chicken broth
  • 10 oz can Rotel tomatoes with chiles, diced and drained
  • 1/4 cup fresh cilantro, chopped
  • juice of 1 lime
  • salt and black pepper, to taste
  • 1/2 tsp ground cumin
  • 1 tsp ancho chili powder
  • 1 3/4 cups shredded reduced fat sharp Cheddar, Sargento

Directions:

In a small bowl, whisk together 1/4 cup of the milk with 3 tbsp of cornstarch to create a slurry; set aside.

Heat a large saucepan on medium heat; when hot add oil. Add the onions, garlic, poblano, and jalapeno and cook until soft, about 5-7 minutes. Season with salt, to taste.

Add the chicken broth and the rest of the milk. Bring to a boil and cook for about 3 minutes to reduce slightly.

Add the slurry (cornstarch mixture) to the pan and stir; simmer a minute until it bubbles and thickens, then reduce heat to low.

Add the drained tomatoes, cilantro, lime juice, chili powder, cumin, salt, and pepper. Remove from heat and add the cheese; stir until it melts completely. Serve immediately.

Makes 2 3/4 cups.

Adapted from Slender Kitchen[2].

References

  1. ^ Slender Kitchen (www.slenderkitchen.com)
  2. ^ Slender Kitchen (www.slenderkitchen.com)

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Spicy Thai Curry Soup

Spicy Thai Curry Soup

by Pam on May 29, 2014

We’ve had a cool & rainy week this week in Portland. I saw this soup recipe on Heather Christo’s[1] site and decided to make it for dinner.  It took 15 minutes to make and made my house smell amazing. I served this soup with lime and sriracha for a little extra kick – it was really delicious and warmed us right up. My husband took the leftovers to work and said it was really tasty.

Combine the garlic, ginger, and curry paste in a small bowl. Add the coconut oil and mix well.  In a large pot, heat the curry mixture over medium heat cooking for 1-2 minutes.

Deglaze the pot with the chicken broth then add the coconut milk; bring to a boil. Season with sea salt, to taste. Place the noodles into the boiling broth and let the noodles cook for 2-3 minutes. Add half of the fresh basil and cilantro; mix well. Ladle into bowls then top evenly with the remaining basil, cilantro, and red chile slices. Serve with fresh lime wedges & sriracha if desired.



Print[2]

Save[3]



Spicy Thai Curry Soup




Yield: 4

Total Time: 15 min.



Ingredients:

3 garlic cloves, chopped
2 tbsp fresh ginger
2 tbsp red curry paste
2 tbsp coconut oil
4 cups chicken broth
2 cans of light coconut milk
6 oz of thin rice noodles
1/4 cup fresh cilantro, chopped
1/4 cup Thai basil, chopped
1 red chile pepper, sliced thinly

Directions:

Combine the garlic, ginger, and curry paste in a small bowl. Add the coconut oil and mix well. In a large pot, heat the curry mixture over medium heat cooking for 1-2 minutes.

Deglaze the pot with the chicken broth then add the coconut milk; bring to a boil. Season with sea salt, to taste. Place the noodles into the boiling broth and let the noodles cook for 2-3 minutes. Add half of the fresh basil and cilantro; mix well. Ladle into bowls then top evenly with the remaining basil, cilantro, and red chilis. Serve with fresh lime wedges & sriracha if desired.



Recipe and photos by For the Love of Cooking.net
Original recipe by Heather Christo

References

  1. ^ Heather Christo’s (heatherchristo.com)
  2. ^ Print Recipe (www.gordon-ramsay-recipe.com)
  3. ^ Save to ZipList Recipe Box (www.gordon-ramsay-recipe.com)

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Grilled Cilantro Lime Shrimp Kebabs

Grilled shrimp on skewers seasoned with cumin, garlic and finished with fresh squeezed lime juice and cilantro.  

I use my grill all summer long, and since we LOVE Cilantro Lime Shrimp[1], I adapted for the grill. This would be perfect for back yard parties as an appetizer, or you can serve this for dinner for 4 people with cilantro lime rice[2], fiesta bean salad[3], a big garden salad with avocado, or whatever you desire.

Since making the salmon kebabs[4] last week, I loved how the lemon wedges looked between the salmon chunks, so I thought it would be pretty to do the same with the lime here. Completely optional but if you decide to do this, keep in mind that the lime juice will begin to cook the shrimp if you prep these too far in advance.

Grilled Cilantro Lime Shrimp Kebabs
gordon-ramsay-recipe.com
Servings: 8  • Size: 1 kebab  • Old Points: 1 pts • Weight Watcher Points+: 2 pt
Calories: 74 • Fat: 1 g • Carb: 3 g • Fiber: 1 g • Protein: 13 g • Sugar: 0 g
Sodium: 384 mg (with salt) • Cholest:94 mg

Ingredients:

  • 32 jumbo raw shrimp, peeled and deveined (17.5 oz after peeled)
  • 3 cloves garlic, crushed
  • 24 slices (about 3) large limes, very thinly sliced into rounds (optional)
  • olive oil cooking spray (I use my mister)
  • 1 tsp kosher salt
  • 1 1/2 tsp ground cumin
  • 1/4 cup chopped fresh cilantro, divided
  • 16 bamboo skewers soaked in water 1 hour
  • 1 lime cut into 8 wedges

Directions:

Heat the grill on medium heat and spray the grates with oil. Season the shrimp with garlic, cumin, salt and half of the cilantro in a medium bowl.

Beginning and ending with shrimp, thread the shrimp and folded lime slices onto 8 pairs of parallel skewers to make 8 kebabs total.

Grill the shrimp, turning occasionally, until shrimp is opaque throughout, about 1 to 2 minutes on each side. Top with remaining cilantro and fresh squeezed lime juice before serving.

Makes 8 kebabs.

References

  1. ^ Cilantro Lime Shrimp (www.gordon-ramsay-recipe.com)
  2. ^ cilantro lime rice (www.gordon-ramsay-recipe.com)
  3. ^ fiesta bean salad (www.gordon-ramsay-recipe.com)
  4. ^ salmon kebabs (www.gordon-ramsay-recipe.com)

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