Terre Pruitt's Blog

In the realm of health, wellness, fitness, and the like, or whatever inspires me.

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    Stretch: Thurs at 10:15 am

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Posts Tagged ‘cilantro’

Mexican Chicken Salad

Posted by terrepruitt on September 11, 2017

Dance Exercise, Nia, Nia in the City of San Jose, Nia classes in the South Bay, Nia Teacher, Nia Class, San Jose Nia, Nia San Jose, Nia workout, Nia, Gentle Yoga, Group Ex classes, YMCA, Zumba, Nia Technique, SJ City Fit, SJCityFitWe recently went through an extremely hot spell. This is the San Francisco Bay Area, so we are not really accustomed to having EXTREMELY hot weather. Many homes in this area don’t have air conditioning. Most often when we do have hot days, we get cooler nights so it makes the hot days somewhat bearable because the night air has cooled everything down. But with this last heat wave there was no reprieve from the heat of the day at all. So it was hot and it stayed hot for days. Record breaking temperatures were recorded all over. So the idea of making dinner was really unappealing. And the idea of using anything that created heat was just unthinkable. I was trying to come up with something we could eat that wouldn’t require heat at all. The only thing I could think of was Chicken Salad. Now this was all I could think of without me having to go to the store. But I thought that was kind of average because when I make chicken salad I use mayonnaise, pickles, and garlic salt. Not just that, but that is the basic idea. But I wanted a different flavor. I was thinking I could give it a Mexican flavor and we could put it on a tortilla with a little cheese and salsa on top. Had we had avocado and sour cream that would have gone on top, too, for my hubby. So here is what I came up with.

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Dance Exercise, Nia, Nia in the City of San Jose, Nia classes in the South Bay, Nia Teacher, Nia Class, San Jose Nia, Nia San Jose, Nia workout, Nia, Gentle Yoga, Group Ex classes, YMCA, Zumba, Nia Technique, SJ City Fit, SJCityFitMexican Chicken Salad

1 can of chicken
1 can of corn
1/4 cup of chopped white onion
1/4 cup of chopped red onion
1 teaspoon minced garlic
2 teaspoons garlic salt
1 teaspoon coriander
1 teaspoon cilantro
1 teaspoon cumin
Sprinkle of pepper
Half of a green bell pepper
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2 teaspoons white vinegar
2 teaspoons lime juice
Flour tortillas
Shredded cheese
Salsa

Dance Exercise, Nia, Nia in the City of San Jose, Nia classes in the South Bay, Nia Teacher, Nia Class, San Jose Nia, Nia San Jose, Nia workout, Nia, Gentle Yoga, Group Ex classes, YMCA, Zumba, Nia Technique, SJ City Fit, SJCityFit(The dashes indicate ingredients that were good on their own. They didn’t even need the rest. But it was good all together.)

Chop the bell pepper. Mix the chicken, corn, onion, garlic, garlic salt, coriander, cilantro, cumin, pepper, bell pepper vinegar, and lime juice together. Let it chill for at least an hour, to let the flavors meld together a bit.

Then spoon the mixture onto a flour tortilla and top with shredded cheese and salsa. Roll it up to eat it like a burrito.

As I said, if you have avocado and/or sour cream you could put that on top.

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Dance Exercise, Nia, Nia in the City of San Jose, Nia classes in the South Bay, Nia Teacher, Nia Class, San Jose Nia, Nia San Jose, Nia workout, Nia, Gentle Yoga, Group Ex classes, YMCA, Zumba, Nia Technique, SJ City Fit, SJCityFitAs I mentioned, these ingredients are what I had. I did not go to the store so I used dried cilantro. When I make this in the future I am going to use fresh cilantro and I think that will make a big difference flavorwise. I was kind of flying by the seat of my pants because it was just too hot. Too hot to go to the store and too hot to create heat and cook.

I like this because it is chicken salad without mayonnaise. So this means we can have chicken salad twice as often because it won’t be the same ol’ same ol’ chicken salad.

This was even better two days later when the flavors REALLY had time to settle in. So you can make it a day or so before you want to eat it.

Do you like chicken salad? What do you put in your chicken salad?

Posted in "Recipes", Food | Tagged: , , , , , , , , , , , | 4 Comments »

Cilantro Has Some Good Stuff

Posted by terrepruitt on June 18, 2013

I used to not like cilantro.  Or at least I thought I didn’t like it.  Funny how that happens, isn’t it?  I really thought I didn’t like it then one night I was at someone’s house and they had made a salad . . . a BEAN salad at that and I tried some and I liked it.  I don’t like beans and I don’t like cilantro and I don’t normally eat onions . . . . .well, that is what I would have said all that time, many months ago.  When I tried the salad I decided that I did like beans and cilantro, but only in that particular salad.  I figured it was the combination of all of the ingredients that made it acceptable.  You might have read in some of my other posts though that I will eat kidney beans in a recipe I make called Red Beans and Rice.  It is NOT the typical Red Beans and Rice recipe, click here to see.  Since I do make the bean salad recipe I find myself with left over cilantro.  And since I have discovered I like it, I put it in my green salad.  It is a nice addition to the salad to give it a different flavor.  I actually haven’t tried it in anything else I can think of.  It seems like people either LOVE cilantro or HATE it.  I like it.  I don’t LOVE it, but it is a nice change of flavor. Today while I was making the Bean Salad I decided to give a look at what cilantro has to offer.

Dance Exercise, Nia, Nia at the City of San Jose, Nia classes in the South Bay, Nia Teacher, Nia Class, San Jose Nia, Nia San Jose, Nia workout, Nia, ZumbaFirst of all cilantro is the leaves of the coriander plant.  Coriander is the little round pellet type seasoning.  Wiki states that all parts of the plant are edible, but it is the leaves and the dried seeds that are most commonly used.  That is cilantro and coriander.  Also, “the leaves are variously referred to as coriander leaves, fresh coriander, Chinese parsley, or cilantro (particularly in North America).”

Cilantro contains antioxidants.  Coriander does too, but the leaves were found to have a stronger effect.

According an article on the Global Healing Center’s website, consuming large amounts of cilantro regularly can help clear the body of toxic metals.

Cilantro contains potassium, calcium, manganese, iron, and magnesium.  It also has many vitamins including vitamin C, vitamin A, and vitamin K. The website Power Your Diet states that there is 30% of the daily recommended amount of vitamin C, about 225% of the daily recommended amount of vitamin A, and about 258% of the daily recommended amount of vitamin K, but in 100 grams.  That seems like a lot of cilantro to eat.  When I put it in my green salads or bean salad I don’t think I put but a small fraction of that.  I think I put about a cup of cilantro in the bean salad today, but I don’t think it weighed near 100 grams.  I still think that health benefits can be received.  I don’t really need 200% of any recommend value.

I believe herbs are a good way to both flavor our food and get nutrients we need to assist our bodies in being healthy.  Do you like cilantro?  Do you cook with it?  

Posted in Food | Tagged: , , , , , , , , , , , , | 6 Comments »

Rooster’s Beak With Cucumbers And Fennel

Posted by terrepruitt on May 25, 2013

So I am not always a big fan of salsa.  I am not always feeling the love for tomatoes and I am NEVER feeling the love for the hot spicy of most salsa.  Most of the time I will just “wet” my chip in the salsa.  Since tomatoes aren’t something I really like I don’t usually like Pico De Gallo.  Recently I saw a pico de gallo recipe with cucumbers in it.  Yes, I know there are a lot of different types of salsa and chunky “salsas”.  You can make what people call salsa out of anything now a days, just like you can make “aioli” out of anything even though aioli is “traditional sauce made of garlic, olive oil, lemon juice, and egg yolks” and salsa and pico de gallo are traditionally made with tomatoes.  This was a tomato pico de gallo but it has cucumbers in it.  I thought that would be cool.  I saved the recipe with a plan to make it later.

Dance Exercise, Nia, Nia at the City of San Jose, Nia classes in the South Bay, Nia Teacher, Nia Class, San Jose Nia, Nia San Jose, Nia workout, Nia, ZumbaThen one day, the day I was detoured by that little produce store on my way home from Nia Class in San Jose, where I bought my broccoli, I bought some tomatoes too.  I was thinking I would make that pico de gallo.  I knew I had cucumber and cilantro.  Well, as sometimes happens, I didn’t get around to making it right away.  I ended up using the cucumber I had for salads.

Of course, by the time I got some cucumber and decided to make the pico de gallo my cilantro was a bag of mush.  That stuff goes fast and it was the bottom shelf so I hadn’t seen how bad off it was.  So I ended up not having cilantro.  But I had fennel.  I thought I could try a “pico de gallo” with fennel tops.  Not a traditional pico de gallo anyway because it has cucumbers in it.

Since it was not going to have any cilantro and fennel is not very strong I put in a lot of onions!  A LOT.  For me . . . too many.  I think it made it too hot.  But my husband liked it.  The original recipe can be found here.

I made it like this:

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Pico de Gallo/Salsa Fresca

2 Roma tomatoes, finely chopped

1/4 medium onion, finely chopped

4 T finely chopped cucumber

2 T fresh fennel tops

2 garlic cloves

Salt and pepper (to taste)

Squeeze of 1/2 fresh lemon

I pressed the garlic in a garlic press, then combined all the ingredients.  I let it chill for a few hours.

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My husband liked it.  But he is really easy to cook for because he likes pretty much everything.  But he said it was good.  I think the onions carried it.  I am not sure the fennel was strong enough to add that much of a flavor.  But I know it was very different than pico de gallo with cilantro.

The next day there was some left over and I added avocados to it.  I didn’t even taste it because I don’t like guacamole, but my hubby enjoyed it.

I might actually try this again with the actual fennel BULB!  I really like fennel!  And I LOVE the idea of cucumbers in pico de gallo!

***(Added June 19, 2013) According to Wiki:  “In Mexican cuisine, pico de gallo (Spanish pronunciation: [ˈpiko ðe ˈɣaʎo], literally rooster’s beak), also called salsa fresca”***

What do you put in you pico de gallo?  Do you make chunky salsa?

Posted in "Recipes", Food | Tagged: , , , , , , , , , , , , , , | 10 Comments »