Last week, my cousin, who moved to France many years ago, was in town. Since we live between the Portland airport and her parents’ house, they drove up to get her and made a stop at my Aunt’s house on the way back.
Needless to say, I was excited to see her, so the kids, my parents and I headed over for dinner.
My Aunt makes some tasty food, many ingredients for which come from her garden, which my uncle carefully tends to.
While we were there, I stepped outside to admire the garden. Ok, I went over to make sure Isaiah didn’t fall in the pond. But while I was there, I noticed all the lovely rows of plants. Potatoes, tomatoes, peppers, corn, radishes, spearmint and cilantro.
I pulled off a leaf to smell the cilantro and oh, my goodness. I have never smelled such good cilantro. I turned and told my uncle that it smelled so good. (I’m impressed with this because it was in Spanish and while I understand a great deal, I’m really shy about speaking it.)
He asked me if I wanted some and I said, “Si!” So he went into the house and returned with scissors and a bag, which he filled with delicious-smelling cilantro.
Now, I know that cilantro doesn’t last long, so I’ve been making as many meals as I can with cilantro as an ingredient (I also shared some with a friend because he gave me a LOT!).
(If you’re a fan of Vietnamese food, try out this Bun Bo Xao I’ve been making – he also sent me home with a bunch of spearmint).
Last night, I threw together a last-minute meal loosely based on a Thai chicken dish I like to make. Well, it was delicious. Except, it wasn’t chicken. Turns out, I can’t tell the difference between frozen chicken and pork when I’m really hungry and so we had Cilantro Lime Pork. Oops.
Anyway, it was so good I decided to write down the recipe to share with you (only with chicken). I even managed to get a picture of it before it was all gone. Yay!
Cilantro Lime Chicken (or Pork) with Zucchini Noodles
- 2 lbs chicken (or pork), diced
- 1 cup chopped cilantro
- 3 cloves garlic, minced
- 2 limes (these will be zested and juiced)
- 1 Tbsp honey
- 1 tsp ginger, chopped
- 2 medium zucchinis, peeled
- 1 Tbsp coconut oil
- Sea salt
- Jasmine or Basmati rice (0ptional)
If you’re serving this over rice, start the rice now, so everything will be done close to the same time. I like to cook up 3 cups of rice for our family of six (I use the leftovers to make fried rice).
Divide the cilantro in half and zest the limes over one pile of cilantro, as you’ll throw it all in together. Once you’re done zesting, cut the limes in half so you can juice them.
Warm the coconut oil in a deep pan. Lightly salt the meat on all sides and add it and the garlic to the pan. Stir fry them for about a minute then add the cilantro/zest combination, ginger, honey and the juice of both limes.
Cook for about 10 minutes on medium heat, stirring frequently.
Now, grab a veggie peeler and start peeling the zucchini into the pan (zucchini noodles are so simple!). Once you’ve peeled it all into the pan (either include the seeds or just peel down to them, it’s up to you), cook for another five minutes, stirring frequently. Add the remaining cilantro and cook until your meat is done.
Serve over rice.