Tag Archives | Cilantro

Guest Post for Paleo Parents: Sesame Fish Cakes

I’m delighted to be guest posting for Paleo Parents this week, and I am also sharing the recipe here.  This is a simple recipe that can be baked or pan fried, and because of the mild flavor of the white fish and the crunchy sesame coating it is a dish that even fish-avoiders will likely […]

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Simple Butter Scallops

Butter chicken (also known as chicken makhani) is one of my favorite take-out dishes.  It’s a rich, spicy, tomato-cream sauce that is laced with pieces of chicken breast.  Most recipes are fairly complex and require a large range of spices.  My goal, as an inherently lazy cook, was to make something that was quick to […]

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Feta Burgers with Fresh Mint Chutney

The garden in shutting down quickly and the nights are getting cold, so I am on project “use everything up” before the first frost hits.  I have vast quantities of fresh herbs in the garden, including four types of mint, and fresh mint chutney is a great alternative to tea if you have an excess […]

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Grilled Peach and Avocado Salsa

If you are avoiding refined sugars and preservatives it can be tough to find condiments that you are willing to eat.  At this point I make my own ketchup, mayo, and mustard, because I like to know exactly what I am eating, and I like to have control over the kinds of fats I consume.  […]

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Chile-lime Grilled Corn (and a giveaway)

The flavors of chile and lime are used to enliven a lot of popular street snacks, including elote, or Mexican corn on the cob.  Slathered with a crema-based sauce and showered with cotija cheese, ground chiles, and lime, this is not your typical corn on the cob.  There are many variations served as street food, […]

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Seared Scallops with Avocado Crema and Sriracha Drizzle

This is a lovely little appetizer that can be pan-seared inside or grilled if you are doing an outdoor barbecue, and the sauces can be prepped in advance.  I pan-seared these in some coconut oil (ghee also works well–just make sure you don’t use olive oil for searing, because the smoke point is too low) […]

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