This subject may have been beat to death by now, but I'll throw in my 2 cents. Remember that cilantro is an annual, not a perennial like sage; it grows for one cycle, sets seeds and the plant dies. As others have pointed out, the best way to ensure a continuous supply of cilantro during hot weather is to keep planting seeds, and the plants do best if sown and not transplanted. However, germinating seeds in soil temps above 80F is difficult. Mulching and sowing seeds in a garden spot that is shaded in late afternoon by other plants can help. Also, root temperatures above 75F triggers bolting, so plants growing in a pot are likely to bolt sooner. Here in zone 7, we let our cilantro go to seed each spring and reap a double bonus: the white flowers attract beneficial insects and the resulting seeds sprout again in the fall...everywhere! Sometimes we have plants overwinter and we can even scrounge a few leaves for winter cooking.

Thanks. You can grow anything you want indoors but with limitations. Indoor lightning is nowhere near as strong as sunlight, so plants tend to become etiolated----abnormally tall and lanky, often referred to as "leggy". You definitely would need shop lights. There is an entire forum on Growing Under Lights here at Garden Web if you want to read up on it. Even in the summertime, I think results indoors might be a little iffy. It would depend on several factors. How much light the plants get is only one. If you put the plants in a sunny, south-facing window that isn't shaded or partially shaded by trees and where the light isn't filtered through curtains, the plants might get enough light to grow. I'm not sure though. You'd need to keep your house's thermostat set low enough to keep the indoor temperature at or below 75 to prevent bolting. If the sunshine coming through the window shines directly on the plant and its container, the sunlight might heat up the soil in the container above 75 degrees. See how complicated it can be? If I were going to attempt to row cilantro indoors in our house in the summertime, I'd probably put it on my light shelf in front of an east[facing window. I'd leave the curtains open so it could get morning sun, but would turn the light on mid-day so it got light from the light shelf for the rest of the day. The combination of morning sun with artificial light during the hotter part of the day might be enough to keep it growing well without bolting, but I'm not sure as I've never attempted it. I just grow cilantro in the cool-season and culantro in the warm-season. I find it easier to work with the weather we have than to try to totally circumvent it. Remember that you also can grow cilantro outdoors in the fall, from a late-summer sowing. You can grow lettuce and other greens indoors in summer, so I imagine cilantro would do as well as they do, but none of them will get the size indoors they do outdoors because of the weaker light. The way around that is to continually cut them off slightly above the soil level and let them regrow. This is called the cut-and-come-again method. I never cut 100% of any plant with the cut-and-come again method, harvesting only part of it at a time so there's foliage left to conduct photosynthesis in order to keep the plant growing and to keep the cut-off part regrowing.

If you'll Google "leftover chicken" (and put it in quotes), you'll get a ton of recipes. Some more suggestions for you: SOUR CREAM CHICKEN ENCHILADAS 2 Tblsp. olive or canola oil 1 cup finely chopped onion 3 cups cooked, shredded chicken 1/2 tsp. salt 2 cups shredded Monterey Jack cheese 12 corn tortillas 1/2 cup shortening, oil or lard (optional) 1/4 cup butter 1/4 cup all-purpose flour 2 cups chicken broth 1/2 tsp. salt 1/4 tsp. white pepper 2 cups sour cream 1/2 cup (4 oz.) chopped green chiles 2 Tblsp. chopped cilantro Preheat oven to 375°F. Spray a 9x13-inch baking dish with cooking spray. The Filling: Sauté the onion in the oil just until softened. Add the shredded chicken, sprinkle with the salt, and toss to combine. Set aside and allow to cool. Add the shredded Monterey Jack Cheese and mix thoroughly. The Tortillas: Soften the corn tortillas by one of the following methods: · Wrapping tightly in plastic wrap and microwaving for 40 seconds, · Wrapping tightly in aluminum foil and heating in the oven for 5 minutes, or · Heating the shortening, oil or lard in a skillet and, using tongs, dipping each tortilla for 15 seconds in the hot oil, letting the excess drip back into the skillet. Drain the softened tortillas on paper sacks as they are cooked. Place an equal amount of the chicken mixture on each of the 12 tortillas, roll them up and place them, seam side down, in the baking dish. The Sauce: Over medium heat in a saucepan, melt the butter, add the flour, and stir vigorously with a wooden spoon for a minute or so. Gradually whisk in the chicken broth, and cook until mixture thickens and bubbles. Reduce the heat, or remove from the burner, and stir in the sour cream and green chiles. Do not allow sauce to boil, but gently heat through. Pour the sauce evenly over the tortillas in the dish, and bake for 30 minutes at 375°F. Sprinkle with chopped cilantro, and serve hot. Makes four servings of three enchiladas each. **Note: Of the three methods given for softening the tortillas, the heated oil method is by far the most satisfactory, from the standpoint of both taste and texture. Predictably, it is also more trouble (and more fattening) than the other two options, but you should be aware of the best way to prepare this dish. Source: Texascooking.com. NALANIS CHICKEN AND BROCCOLI CASSEROLE 3 to 4 cups cubed or shredded chicken, cooked 1/2 cups butter or margarine 1/2 cups flour 2-1/2 cups light cream or milk (You may substitute 1-1/2 cup milk and 1 cup sherry, I like this combo the best) 2-1/2 cups chicken broth 3/4 cups grated sharp cheddar cheese 1/2 cup grated Parmesan cheese juice of one lemon 1 Tblsp. prepared mustard 1 Tblsp. chopped parsley 2 Tblsp. finely chopped onion 2-1/2 tsp. salt 1/4 tsp. rosemary 3/4 cups mayonnaise 2 boxes (10 oz.) frozen or fresh broccoli, cut in bite size pieces 1 (8 oz.) pkg. fresh mushrooms, quartered 1/2 lb. spaghetti or noodles In top of double boiler melt the butter, blend in the flour. Slowly add the cream (or milk/sherry mixture) and broth, stirring constantly. Add the grated cheese, Parmesan cheese, and lemon juice. Season with the mustard parsley, onion salt, pepper and rosemary. Cook, stirring until thickened. Remove from heat and add mayonnaise. Cool completely. Do this step before anything else. Cook the broccoli until tender crisp. Sauté the mushrooms in a little butter. Add to the broccoli and set aside. Cook the spaghetti or noodles until done. In a large casserole arrange layers of spaghetti, chicken, broccoli/mushrooms, and pour the sauce over all. Bake uncovered, in a 350° F. oven until bubbly, about 35 to 45 minutes. Source: Nalani Morris. CHICKEN CAESAR LASAGNA 9 dried whole wheat or regular lasagna noodles 2 (10 oz.) containers refrigerated light Alfredo sauce 3 Tblsp. lemon juice 1/2 tsp. cracked black pepper 3 cups chopped, cooked chicken 1 (10 oz.) pkg. frozen chopped spinach, thawed and well drained 1 cup bottled roasted red sweet peppers, drained and chopped 3/4 cup shredded Italian blend cheese Preheat oven to 325° F. Cook noodles according to package directions. Drain; rinse with cold water; drain again. Meanwhile, in a bowl combine Alfredo sauce, lemon juice, and black pepper. Stir in chicken, spinach, and red peppers. Lightly coat a 3-quart rectangular baking dish with nonstick cooking spray. Arrange 3 noodles in bottom of dish. Top with one-third chicken mixture. Repeat layers twice. Cover; bake for 45 to 55 minutes or until heated through. Uncover; sprinkle with cheese. Bake, uncovered, 5 minutes more or until cheese is melted. Let stand 15 minutes before serving. Makes 9 servings. Source: Better Homes & Gardens 8/07. CHICKEN PECAN TARTS 2 Tblsp. Butter or margarine 1 cup finely chopped pecan pieces 1 cup finely chopped cooked chicken 2 cups chopped celery 1/4 cup mayonnaise or salad dressing 1 Tblsp. Dijon mustard 1 pkg. (3 oz.) Cream cheese 1/4 tsp. Salt 2 tsp. Ground nutmeg 1 pkg. (7.5 oz.) regular refrigerated biscuits In a large skillet, melt butter; add pecans and sauté until lightly browned. In a bowl, combine chicken, celery, mayonnaise, mustard, cream cheese, salt, and nutmeg. Add pecans; mix well. Separate biscuits; roll each into a 4-inch circle. Press into 10 foil bake cups, letting dough cover bottom and sides. Place foil bake cups in muffin pans. Spoon chicken mixture into bake cups. Bake at 425° F. for 12 minutes or until crust is golden brown. Yield: 10 servings. CHICKEN ROLLS WITH AVGOLEMONO SAUCE Filling: 3 Tblsp. butter 2-1/2 cups chopped onion 2 cups chopped celery 6 cups, cooked, diced chicken 1/4 cup copped parsley 1/4 tsp. nutmeg 1/4 cup grated Parmesan cheese 1 tsp. salt 1/2 tsp. pepper Avgolemono Sauce: 1/2 cup butter 1/2 cup flour 5 cups hot chicken stock Salt and Pepper to taste 6 egg yolks, beaten 1/2 cup fresh lemon juice Phyllo: 2 lbs. (48 sheets) 1 lb. unsalted butter, clarified Note: The original recipe calls for poaching bone-in chicken breasts in water with onions celery, bay leaf, parsley, salt and pepper. I cheat, and poach boneless breasts in chicken stock. Filling: In a skillet, melt butter and sauté onion until soft. Add celery and sauté until tender. In a large bowl, combine cooked chicken, parsley, nutmeg, cheese, salt and pepper. Add onions and celery from skillet, and mix well. Avgolemono sauce: In a saucepan, melt butter and add flour. Cook gently, stirring constantly, about 2 minutes. Gradually add stock, stirring until sauce thickens and bubbles. Salt and pepper to taste. Add a little sauce to the beaten egg yolks and lemon juice, to temper, then stir the yolk mixture into the sauce. Simmer over low heat a few minutes, stirring constantly. Add 1-1/2 cups sauce to the chicken mixture, mix well. Reserve remaining sauce - it will be used at serving, refrigerate. Phyllo Preparation: Brush one phyllo sheet with butter, layer second sheet on top and brush with butter. Spread 2 rounded Tblsp. of chicken filling at one end of sheets, 3 inches from end and 2 inches from each side. Fold phyllo up over filling, to form a roll. Fold side edges in to enclose. Roll up, jellyroll fashion, to end of phyllo sheet. Seal with butter; brush outside with butter. (Rolls can be frozen at this point) Makes approx. 24 rolls. Place rolls on baking sheet and bake at 400° F for 25-30 minutes, or until golden. Reheat reserved sauce and serve with rolls. Garnish with chopped parsley, if desired. Adapted from: Greek Cooking in an American Kitchen. St. Demetrios Church, Seattle, Washington. Posted by Oly at the ths.com Cooking Forum.

I really like this one... Cuban 24 Hour Pork Roast 1/2 cup fresh orange or tangerine juice 1/4 cup kosher salt 2 tablespoons packed brown sugar 1 tablespoon dried rosemary 1 1/2 teaspoons smoked or sweet paprika 1 1/2 teaspoons whole black peppercorns 1/2 teaspoon dried oregano 3 cloves garlic , coarsely chopped 3 1/2 cups cold water 1 (5- to 6-pound) boneless pork shoulder roast , tied 1/2 cup lemon or orange or tangerine sorbet 2 tablespoons fresh tangerine or lemon juice 2 tablespoons packed brown sugar 1 tablespoon fresh lime juice Orange slices, for garnish (optional) Chopped cilantro , for garnish (optional) 24 Boston lettuce (about 2 heads), for serving Fresh salsas (recipes below), for serving Directions To make brine: In a small saucepan, combine orange juice, salt, brown sugar, rosemary, paprika, peppercorns, oregano and garlic. Bring to a boil; cook, stirring until salt and sugar dissolve, about 30 seconds. Pour into a large bowl and let cool slightly. Stir in water. Refrigerate until cold, about 30 minutes. Place pork roast in a large Ziploc bag. Pour brine over roast and seal bag. Place bag in a large bowl and refrigerate 24 hours, turning bag once. Preheat oven to 300�. Remove pork from brine and transfer to a large roasting pan. Cover loosely with foil. Roast pork 6 hours, or until meat is very tender. Remove pork from pan and set aside 30 minutes. Pour pan juices into a bowl and skim off fat (or refrigerate until fat hardens, then remove fat and discard). Set aside; do not clean pan.