The CookingBites recipe challenge: coriander

[Morning Glory]

Welcome to the CookingBites recipe challenge. The current challenge ingredient is coriander (cilantro) leaves, stalk, root and/or seeds* and badjak is our judge. To enter, all you need to do is post a recipe which contains coriander, tag it cookingbites recipe challenge, and post a link to it in this thread. The winner becomes the judge for the next challenge. Deadline: midnight, end of day, Saturday 22nd March 2025 UK time (GMT). Detailed challenge rules can be found here.

*ready-made curry pastes or or mixes containing coriander are permitted. The brand must be stated in the ingredients list for the recipe.

Image credits (Coriander Plant Stock photos by Vecteezy)

 

[rascal]

I'm my pakoras in the weekend.. they contain coriander. I have it growing in the garden atm.

Ps. Good to see you posting mg.

Russ

 

[kaneohegirlinaz]

Cilantro tastes like soap to both DH & I, but we can both tolerate the seeds...

 

[kaneohegirlinaz]

New Mexico-Style Chicken and Green Chile Stew

In New Mexico, Chile Verde is big, but it’s made with Tomatillos, which neither my husband nor I care for.
I found a riff on this lovely stew that uses Green Chile Sauce instead.

I adore Green Chile Sauce; I use Hatch® Brand Green Chile Enchilada Sauce, mild please, as well as their canned Chiles.

It's a bit blustery out there these days, and this Stew makes you warm down to your toes.

 

[kaneohegirlinaz]

Here's what's funny ... DH & I were just talking about the subject of Coriander/Cilantro and we both agreed that the Cilantro in Hawaii is totally different tasting - we call it Chinese Parsley and THAT is like eating a bar of soap!
Here, on the Continental United States, Cilantro is tolerable in small quantities.
When we order Tacos out here in Cowboyville Arizona, they always have chopped Cilantro on them, and it's okay for the most part.

 

[kaneohegirlinaz]

Paniolo (That's Cowboy In Hawaiian) Chili

I could have sworn that I had posted up this recipe previously, but I see not.
The reason why I call this Paniolo Chili is that I use the Portuguese Sausage.
Way back in the day, some of the Portuguese immigrants (mostly from the Azores, where my family is from) became cowboys and added to the Hawaiian fabric of life.
I make my version of Chili often!
Some serving suggestions would be:
Over, steamed White Rice (as above)
Also over a Baked/Jacket Potato - or any other Potato Product aka Chips/Fries, Tots
Another riff would be the Walking Taco or Frito Pie - think Chili over Corn Chips/Crisps
Top with some shredded Cheese of choice, chopped Onions, Sour Cream, Greek Yogurt, how about some Hot Sauce to jazz it up a notch
Some folks in Hawaii will top their Chili bowl with Mayonnaise, no really, try it!
For whatever the reason, Chili is BIG in Hawaii - I'm thinkin' my beloved Zippy's Restaurant Chili, and my DH said recently that he likes my Paniolo Chili BETTER than Zippy's

That's sayin' alot!!

*Cook's Note: in place of the Linguica, I'm only guessing that any other smoked sausage would do, but I couldn't say for certain, as I've not tried it that way.

 

[SatNavSaysStraightOn]

We both love coriander and I grow it in the garden as well.

Now to find something I haven't written up and can cook or make before university gets too busy.

 

[The Late Night Gourmet]

Cilantro tastes like soap to both DH & I, but we can both tolerate the seeds...

I had no idea there was a genetic predisposition for some people to taste that when they eat cilantro. I didn't understand at first why my wife didn't want me to put cilantro in salsa or guacamole, but I do now.

 

[badjak]

I'm not sure.
Seems like there are (at least) 2 theories.
1 stating genetics, the other is more about getting used to it. There's a better name for it, but I struggle to come up with it
Basically, if you get given it at an early age and often enough, you get used to it

 

[TastyReuben]

I love cilantro, but never had it until I was in my 20’s. I rarely eat in now because MrsT can’t tolerate it.

 

[JAS_OH1]

I'm not sure.
Seems like there are (at least) 2 theories.
1 stating genetics, the other is more about getting used to it. There's a better name for it, but I struggle to come up with it
Basically, if you get given it at an early age and often enough, you get used to it

Yeah, everyone in my family (6 kids) loves it except for my oldest brother, so it's not genetic with our family I don't think. But he also has two different colored eyes and has black hair (the rest of us have light brown or blonde hair), so he's an anomoly already anyway.

 

[JAS_OH1]

I love cilantro, but never had it until I was in my 20’s. I rarely eat in now because MrsT can’t tolerate it.

Does she like fresh tomato salsa? A lot of people don't like it by itself or if a dish is very cilantro forward, but they eat it in guac and salsa without even knowing it's there.

 

[TastyReuben]

Does she like fresh tomato salsa?

If we’re out, it’s a couple of bites and she’s done. If we’re home, I don’t put it in the stuff I make.

 

[kaneohegirlinaz]

Research has found a gene cluster identified as OR6A2, where aldehyde chemicals are detected. This is naturally found in the leaves of Cilantro.
I've never been able to tolerate Chinese Parsley in Hawaii. Here, in small amounts.

 

[karadekoolaid]

I've always heard that some people have a severe dislike of coriander leaf because it tastes of soap.
So I tried it one day and, yes, it did taste vaguely of soap; but then I'm not going to eat a coriander salad, am I? (At least, I'm not aware that one exists). Generally speaking, it's mixed with other ingredients, and therein lies the beauty!
Indian food without coriander - just not on.
Venezuelan food without coriander - ditto.