Skinny Gourmet and Kaylyn
Please accept my apologies for not including the link for WHB...chalk it off to
senility, I think in all actuality I had too much on my plate.
Coriander (Cilantro seed)
The book of The Arabian nigh ts tells a tale of a merchant who had been childless for 40 years and but was cured by a concoction that included coriander. That book is over 1000 years old so the history of coriander as an aphrodisiac dates back far into history. Cilantro was also know to be used as an "appetite" stimulant.
Now did you know that???
.Pop on over to Mel Cotte who is holding a fun Valentine event.
My entry is this super easy and tasty salad, serve with a good grilled steak, some nice italian crunchy bread and a full bodied red wine and you are good to go.
Garbanzo, Tomato, and Cilantro Salad
with Lime and Chile Dressing ***
1 can garbanzo beans (chickpeas), rinsed well
4-5 tomatoes, diced in 1/2 inch pieces I use Roma's
1/2 cup green onion, sliced
1 cup (1 large bunch) cilantro, washed, dried, and chopped coarsely
2 T fresh lime juice
2 T extra-virgin olive oil
1/4 tsp. ground Chipotle chile powder (you could substitute hot sauce if you don't have ground Chipotle)
1/2 tsp. ground cumin
zest from one lime
salt, fresh ground pepper to taste
Drain beans into colander and rinse until no foaming remains. Let drain well. Mix dressing ingredients, then put beans and dressing into a plastic container with a snap-on lid and shake a few times. Let beans marinate in dressing one hour or longer.
Dice tomatoes, place in colander with a small amount of salt and let tomatoes drain 10 minutes while you dice onions and chop cilantro. Combine marinated beans with dressing, tomatoes, green onion, and cilantro and stir gently until well combined. Season with salt and pepper to taste and serve immediately.
***I must give credit to Kayln's Kitchen for this adapted version of her salad.