I also plan all the suppers a week ahead, which allows me to make a grocery list for the entire week and to limit my trips to the store pretty much to one per week. It also allows me to stick to a fairly tight budget.

But anyhow, I have a cilantro recipe for ya – but you have to like yogurt cream soups. Do you like yogurt cream soups?

If you do, I have a great one for you (if you are not aware of its existence yet) – it’s an Azerbaijani dish called “dovga” (I am from Azerbaijan, that’s the connection), which is essentially a mixture of herbs (cilantro, scallions, and spinach) cooked in yogurt/rice/egg mixture.

Here’s the link to that the post with detailed step-by-step pictures and instructions.

http://richfoodleantimes.wordpress.com/2010/01/26/dovga-my-favorite-food-ever/

Hope that helps.

½ cup olive oil
2 Tb fresh lemon juice
1/3 cup minced fresh cilantro
1 clove garlic
2 minced shallots
1 tsp thyme, basil, or oregano
Salt and pepper to taste

Blend all ingredients in a blender. Pour into a bowl and let it sit for a few hours before you use it so the flavors can meld together.

For the PORK:
4 to 6 pounds of Pork Roast
1 12 oz bottle Taco Sauce… See More
1 Tbls cumin
1 Cup brown Sugar
20 oz Dr Pepper

Put roast in crockpot and fill with water 1/2 way up roast, cook 4-6 hours, then drain water and shred pork. Mix all other ing and pour over roast and cook again in crokpot about 4 hours.

RICE:
2 cups water
2 tsp chicken bouillion
1 1/2 tsp cumin
1 garlic clove, minced
3 green onions, chopped
1 tbls butter
handful of cilantro, chopped
1 cup rice.
Heat water and bouillion to boil then all remaining ing. Cook for 20 Min.

DRESSING:
1 cup Mayo
1 Cup (or big chunk – I never measure) Cilantro
1/4 tsp cayenne pepper
1 pkg Hidden Valley Ranch DIPS
1/2 cup buttermilk (more if too thick)
3 tomatillos (husks removed and quartered).
Blend in blender until smooth. Chill for few hours.

Serve with Tortillas that have been “dry fried” then put down some shredded cheese then Pork, rice, beans of choice (we have liked putting Pinto Beans in the crockpot with our pork about 15 minutes before we eat) Romaine Lettuce, dressing, and tortilla strips if desired.

Mexican Layered Cornbread Salad

1 9-oz package cornbread mix
1 4.5-oz can chopped green chiles
½ cup light mayonnaise
½ cup chopped fresh cilantro
¼ cup lime juice
1 tsp. ground cumin
½ tsp. salt
1 head iceberg lettuce, shredded (or romaine lettuce)
1 15-oz can black beans, rinsed and drained
1 can black olives, rinsed and drained
1 11-oz can whole kernel corn, drained
1 8-oz package shredded cheddar cheese
1 large red bell pepper, chopped
3 green onions, chopped
6 plum tomatoes, chopped
Green onions, if desired

Prepare cornbread mix according to package directions, adding chiles. Cool and crumble.
Process mayo and next 4 ingredients in a food processor or blender until smooth. Layer a 4-quart glass bowl with ½ of lettuce, ½ of cornbread, 1/3 dressing, and half each of beans, corn, olives, cheese, and next 3 ingredients. Repeat layers.
Top with remaining mayo mixture. Cover and chill 1-2 hours. Garnish if desired with green onion curls.
Add grilled chicken or shrimp if you want to make it into a meal! Extra cilantro mixed in with the lettuce is also a good addition.