Cilantro is the one herb that I know of that is a spice, too. The leaves are called cilantro and the seed is called Coriander. They can’t be used interchangeably though. I like using ground Coriander seeds in marinades and mixed with cumin as a flavoring for roasted cauliflower and carrots.
Cilantro cools a hot tummy and that’s why it’s used along lots of spicy foods. It contains calcium and it helps to remove metals from the body. Cilantro also helps fight salmonella, and is capable of destroying viruses and germs that cause colds. It’s also anti inflammatory and can help control blood sugar. And this time of year, it’s good to know that if you eat cilantro daily, it can help in preventing skin cancer.
(Natorp’s will also have Culantro and Vietnamese Coriander. Both are cilantro substitutes and are hardier and much more strongly flavored.)
TEX MEX LASAGNA
Corn tortillas give this a Mexican flavor. I like to serve this with bowls of sliced avocado, sour cream and extra Mexican cheese. Adapted from a Holly Clegg recipe.
1 pound ground round or ground sirloin
14.5 oz. can petite diced tomatoes with juice, either regular or with chilies
4 oz. can diced green chilies, drained, your choice of mild or spicy
2 teaspoons chili powder
2 teaspoons ground cumin
1 generous teaspoon minced garlic
Salt and pepper to taste
2 large egg whites
2 cups small curd cottage cheese
4 (6-inch) corn tortillas cut into quarters
Approx. 2 cups frozen corn, thawed completely
2 cups Mexican blend cheese plus extra for garnish
Fresh cilantro for garnish
Preheat oven 350. Cook meat in skillet until done. Add tomatoes, chilies, chili powder, cumin, garlic, salt and pepper. Stir until blended and set aside. Blend egg whites with cottage cheese and set aside. Spray a 9×13 pan. Cover bottom with 6 quartered tortillas. Layer corn, half of the meat mixture, half of the Mexican cheese, 5 quartered tortillas and all of the cottage cheese mixture. Spread rest of meat mixture on top along with rest of tortillas, and top with rest of cheese. Bake, uncovered, 30-40 minutes. Sprinkle with Cilantro and serve.