I know that in KD's new book thread, a few people requested less recipes with cilantro. The main reason (IN MY OPINION) that a lot of "healthy" recipes contain cilantro, rosemary, and other strong herbs is because in order to make up for the flavor of the lost fat or lost salt, you have to up those flavors somewhere else. Cilantro and rosemary are widely available, and have strong flavors to help make up for the loss of flavor from the loss of fat and salt.
While I absolutely adore cilantro, my family doesn't. So I often do 1/2 and 1/2 with flat leaf parsley, or I will just use all flat leaf parsley. Another fresh herb that my family doesn't care for is fresh basil (another strong one), so when I'm making pesto, I will do about 2/3 basil, 1/3 flat leaf parsley and a couple of leaves of mint.
Hope that helps.
Blessings,
Lori
Re-committing myself to a healthy lifestyle that will include regular (and increasing) exercise, and following the baby steps rule on food. 6/17/08
Posts: 3149 | Location: California | Registered: March 11, 2004
Originally posted by Coaster Girl: I have found that if there are lots of flavors going on (like in pesto), that spinach is a fabulous alternative to cilantro, basil, oregano, etc. My pesto recipe gets made with just a little bit of basil and the rest spinach. Plus, you get a few more milligrams of the dark leafy green veggie vitamins. (All's fair in love and cooking...)
Laura
I have a "Winter Pesto" recipe that uses dried basil and spinach and it is REALLY good.
Dawn
"Success is not the result of spontaneous combustion. You have to set yourself on fire." anonymous
Posts: 4319 | Location: Indianapolis, IN | Registered: March 15, 2004
I'm cool with every herb and spice other than cilantro. I find it utterly repellant.
I only get annoyed when I see so many recipes that call for it, and nothing else. It's the trendy herb du jour, so it's *everywhere.* Just seem to me like it's used as an easy way out for adding flavor, rather than fooling with different herb combinations or ingredients.
I guess that's OK, because that fact has forced me to find alternatives. If there are other flavors involved, I just skip it. If it needs something else, I substitute flat leaf parsley, and maybe a lil extra heat.
And actually, finding it in recipes isn't as much of an annoyance to me, as when I go to a restaurant, order something specifically non-cilantro from the menu, and then they heavily garnish it with cilantro.
__________________________ DUM SPIRO, SPERO Check up on me!: My Sparkpeople Log
Posts: 1427 | Location: Phoenix, AZ | Registered: March 11, 2004
I have found that if there are lots of flavors going on (like in pesto), that spinach is a fabulous alternative to cilantro, basil, oregano, etc. My pesto recipe gets made with just a little bit of basil and the rest spinach. Plus, you get a few more milligrams of the dark leafy green veggie vitamins. (All's fair in love and cooking...)
Laura
Life is like a roller coaster, with lots of ups and downs, but the curves, spirals, loops and corkscrews are what make life interesting.
(All's fair in love and cooking...)
