In a large pot of water add salt, pepper, green herbs of your choice (oregano, thyme, basil, savory, rosemary), and a couple of lemon quarters.
Not exact matches
Place a steaming rack
in a
large pot and
add enough
water to cover the bottom
of the pan by an inch.
If you have overcome this difficulty just rinse your chickpeas before you start cooking them, pour plenty
of water in a
large pot and
add 1 teaspoon bicarbonate
of soda to the chickpeas.
Bring 6 cups
of salted
water to a boil
in an
large stock
pot,
Add a tablespoon
of olive oil and cook lasagna noodles (semi covered) and stirring frequently until cooked al dente (about 8 — 10 minutes).
1) Bring a
large pot of generously salted
water to a boil 2) Pre-heat the oven to 480 deg Fahrenheit (250 deg Cel) 3) Once salted
water has come to a boil,
add the raw potato wedges, and let them cook for 3 - 5 minutes 4) After 3 - 5 minutes, strain the potato wedge and remove all
water 5) Toss and coat the potato wedges with salt, pepper and cooking oil 6) Heat up a lightly oiled oven - safe baking dish for a few minutes
in the oven 7) Transfer the salted potato wedges to the greased baking dish, and then bake for 45 minutes, flip them over to the other side, bake another 30 minutes, and flip again, and bake for another 15 minutes until golden brown.
Meanwhile, drizzle some olive oil
in a
large pot of boiling salted
water,
add the pasta, and cook al dente, about 8 minutes.
In the mean time bring a
large pot of water to boil,
add pasta and cook it according to instructions.
Meanwhile, bring a
large pot of water to a boil and quickly
add the broccoli
in batches and boil until bright green, 1 to 2 minutes.
Cook until soft, about 10 minutes /
Add chopped tomatoes and cook about 5 minutes / Add cheese rind (in cheesecloth if you wish), cranberry beans and water to the pot / Cook until beans are about halfway cooked, about 20 minutes / Add potatoes and cook until beans and potatoes are tender / In a large skillet heat more olive oil and saute chard stems until tender / Add zucchini and beans, salt well and saute a few minutes, just until tender / Add chard leaves, salt again and saute until wilted / Remove the cheese rind from the tomato soup base and add vegetables / Garnish with fresh basil (or pesto), freshly grated cheese, salt and pepper and if you have it, a big piece of burrata is absolutely divi
Add chopped tomatoes and cook about 5 minutes /
Add cheese rind (in cheesecloth if you wish), cranberry beans and water to the pot / Cook until beans are about halfway cooked, about 20 minutes / Add potatoes and cook until beans and potatoes are tender / In a large skillet heat more olive oil and saute chard stems until tender / Add zucchini and beans, salt well and saute a few minutes, just until tender / Add chard leaves, salt again and saute until wilted / Remove the cheese rind from the tomato soup base and add vegetables / Garnish with fresh basil (or pesto), freshly grated cheese, salt and pepper and if you have it, a big piece of burrata is absolutely divi
Add cheese rind (
in cheesecloth if you wish), cranberry beans and water to the pot / Cook until beans are about halfway cooked, about 20 minutes / Add potatoes and cook until beans and potatoes are tender / In a large skillet heat more olive oil and saute chard stems until tender / Add zucchini and beans, salt well and saute a few minutes, just until tender / Add chard leaves, salt again and saute until wilted / Remove the cheese rind from the tomato soup base and add vegetables / Garnish with fresh basil (or pesto), freshly grated cheese, salt and pepper and if you have it, a big piece of burrata is absolutely divin
in cheesecloth if you wish), cranberry beans and
water to the
pot / Cook until beans are about halfway cooked, about 20 minutes /
Add potatoes and cook until beans and potatoes are tender / In a large skillet heat more olive oil and saute chard stems until tender / Add zucchini and beans, salt well and saute a few minutes, just until tender / Add chard leaves, salt again and saute until wilted / Remove the cheese rind from the tomato soup base and add vegetables / Garnish with fresh basil (or pesto), freshly grated cheese, salt and pepper and if you have it, a big piece of burrata is absolutely divi
Add potatoes and cook until beans and potatoes are tender /
In a large skillet heat more olive oil and saute chard stems until tender / Add zucchini and beans, salt well and saute a few minutes, just until tender / Add chard leaves, salt again and saute until wilted / Remove the cheese rind from the tomato soup base and add vegetables / Garnish with fresh basil (or pesto), freshly grated cheese, salt and pepper and if you have it, a big piece of burrata is absolutely divin
In a
large skillet heat more olive oil and saute chard stems until tender /
Add zucchini and beans, salt well and saute a few minutes, just until tender / Add chard leaves, salt again and saute until wilted / Remove the cheese rind from the tomato soup base and add vegetables / Garnish with fresh basil (or pesto), freshly grated cheese, salt and pepper and if you have it, a big piece of burrata is absolutely divi
Add zucchini and beans, salt well and saute a few minutes, just until tender /
Add chard leaves, salt again and saute until wilted / Remove the cheese rind from the tomato soup base and add vegetables / Garnish with fresh basil (or pesto), freshly grated cheese, salt and pepper and if you have it, a big piece of burrata is absolutely divi
Add chard leaves, salt again and saute until wilted / Remove the cheese rind from the tomato soup base and
add vegetables / Garnish with fresh basil (or pesto), freshly grated cheese, salt and pepper and if you have it, a big piece of burrata is absolutely divi
add vegetables / Garnish with fresh basil (or pesto), freshly grated cheese, salt and pepper and if you have it, a big piece
of burrata is absolutely divine.
Directions: Bring a
large pot of water to a boil / Cut a small X on the bottom
of each tomato and blanch
in the boiling water for 30 seconds / Remove from pot, let cool, then peel away the skin and chop coarsely / In a large soup pot, heat the olive oil and add the onions and garli
in the boiling
water for 30 seconds / Remove from
pot, let cool, then peel away the skin and chop coarsely /
In a large soup pot, heat the olive oil and add the onions and garli
In a
large soup
pot, heat the olive oil and
add the onions and garlic.
Directions: Trim the outer leaves and stems from brussels sprouts /
Add to a pot of salted, boiling water and cook until tender, about 5 - 6 minutes / Drain sprouts, cut in half or into quarters, and set aside / Melt butter or olive oil in a large skillet, add diced bacon or pancetta / Render bacon until browned, but not crisp / Remove bacon from the skillet and add onion to the pan along with two sprigs of thyme / Cook onions until soft, not browned, and season with salt / Turn to medium high, add the brussels sprouts and apples to the onion mix, cook and toss for several minutes, until sprouts and apples begin to brown / Return sautéed bacon to the pan, check for seasoning and ser
Add to a
pot of salted, boiling
water and cook until tender, about 5 - 6 minutes / Drain sprouts, cut
in half or into quarters, and set aside / Melt butter or olive oil
in a
large skillet,
add diced bacon or pancetta / Render bacon until browned, but not crisp / Remove bacon from the skillet and add onion to the pan along with two sprigs of thyme / Cook onions until soft, not browned, and season with salt / Turn to medium high, add the brussels sprouts and apples to the onion mix, cook and toss for several minutes, until sprouts and apples begin to brown / Return sautéed bacon to the pan, check for seasoning and ser
add diced bacon or pancetta / Render bacon until browned, but not crisp / Remove bacon from the skillet and
add onion to the pan along with two sprigs of thyme / Cook onions until soft, not browned, and season with salt / Turn to medium high, add the brussels sprouts and apples to the onion mix, cook and toss for several minutes, until sprouts and apples begin to brown / Return sautéed bacon to the pan, check for seasoning and ser
add onion to the pan along with two sprigs
of thyme / Cook onions until soft, not browned, and season with salt / Turn to medium high,
add the brussels sprouts and apples to the onion mix, cook and toss for several minutes, until sprouts and apples begin to brown / Return sautéed bacon to the pan, check for seasoning and ser
add the brussels sprouts and apples to the onion mix, cook and toss for several minutes, until sprouts and apples begin to brown / Return sautéed bacon to the pan, check for seasoning and serve.
Bring a
large pot of water to a boil, once
water is boiling
add in potatoes and cook until tender.
Bring
large pot of water to a boil,
add pinch
of salt, place potatoes
in water (no need to peel but you can) and turn heat down to med or med low and low - boil until potatoes are easily pierced with a knife, 10 - 30 minutes depending on size.
Ingredients: 1 each onion diced 3 each garlic cloves minced 1 each smoked ham hock 1 teaspoon ground cumin 6 each fresh thyme sprigs leaves picked 2 each bay leafs 2 Tablespoons apple cider vinegar 2 Tablespoons NW Elixirs Hott Sauce # 1 Salt and Ground black pepper to taste 3 cups dry black eyed peas, soaked
in water overnight 8 cups
of water Instructions: Soak the Black Eye Peas
in cold
water over night.When ready to cook;
in large pot heat olive oil and
add onions, sauté until translucent.
Ingredients: 1
Large Ham Hock (from Tails and Trotters) 2 Medium Yellow Onions small dice 1 Small Celery Root Bulb small dice 3 Cloves of Garlic sliced thinly 3 Tablespoons Un-Salted Butter 1 Tablespoon Blend Oil 1 Teaspoon of ground cumin 3 Tablespoons NW Elixirs # 3 Hott Smoke 1 Pound of Dry Split Peas 8 cups of Water Salt to Taste Method: Melt butter and oil in large stock pot, add the onions, garlic, and celery
Large Ham Hock (from Tails and Trotters) 2 Medium Yellow Onions small dice 1 Small Celery Root Bulb small dice 3 Cloves
of Garlic sliced thinly 3 Tablespoons Un-Salted Butter 1 Tablespoon Blend Oil 1 Teaspoon
of ground cumin 3 Tablespoons NW Elixirs # 3 Hott Smoke 1 Pound
of Dry Split Peas 8 cups
of Water Salt to Taste Method: Melt butter and oil
in large stock pot, add the onions, garlic, and celery
large stock
pot,
add the onions, garlic, and celery root.
To cook the shells, bring 6 cups
of water to a boil
in a medium or
large pot fitted with a lid, and
add the remaining 2 teaspoons
of salt.
In a
large pot of boiling
water,
add some salt and then the halved peppers.
Place chicken
in a
large pot and
add water to cover;
add 1 teaspoon
of salt.
Directions: Use a broad bottomed pan for faster cooking / Dissolve the salt
in the
water /
Add cornmeal gradually, whisking or stirring vigorously as you do so / On medium heat, stir more or less continuously until liquid comes to a simmer and begins to thicken / Turn heat to low and, using a
large spoon, continue to cook and give a thorough stir every minute or so / Polenta will continue to thicken and eventually begin to stick to itself, rather than to the
pot / 15 — 25 minutes for cooking depending on size
of pot and type
of cornmeal.
Mash:
In a
large pot, cover potatoes with 1 inch
of water;
add 1 tablespoon salt.
Wash and chop the potatoes into
large chunks, place
in the bottom
of a
large pot, and fill it 3/4 the way with
water,
adding a bit
of salt, if desired.
With this
in mind, simply rinse your beans before
adding them into a
large pot of water, bringing it to the boil then simmering for 1 - 2 hours.
directions
In a
large pasta
pot, bring 8 quarts
of water to a boil and
add 3 tablespoons
of salt.
In a
large pot,
add 1 cup
of Kamut with 3 cups
of water.
Remove ribs and stems from kale / Cook
in large pot of boiling salted
water, uncovered, just until tender, 5 to 8 minutes / Remove kale from
water with tongs, chop and
add to onions, along with cooked lentils / Bring the kale - cooking liquid back to a boil, add pasta and cook for recommended time until al dente / Drain pasta, reserving about 1 cup of the cooking liquid / Add pasta to lentil, onion, kale mixture along with 1/3 to 1/2 cup pasta cooking liquid / Cook over high heat, tossing together for a minute or two / Add salt & pepper to taste / Top with grated parmesan cheese and ser
add to onions, along with cooked lentils / Bring the kale - cooking liquid back to a boil,
add pasta and cook for recommended time until al dente / Drain pasta, reserving about 1 cup of the cooking liquid / Add pasta to lentil, onion, kale mixture along with 1/3 to 1/2 cup pasta cooking liquid / Cook over high heat, tossing together for a minute or two / Add salt & pepper to taste / Top with grated parmesan cheese and ser
add pasta and cook for recommended time until al dente / Drain pasta, reserving about 1 cup
of the cooking liquid /
Add pasta to lentil, onion, kale mixture along with 1/3 to 1/2 cup pasta cooking liquid / Cook over high heat, tossing together for a minute or two / Add salt & pepper to taste / Top with grated parmesan cheese and ser
Add pasta to lentil, onion, kale mixture along with 1/3 to 1/2 cup pasta cooking liquid / Cook over high heat, tossing together for a minute or two /
Add salt & pepper to taste / Top with grated parmesan cheese and ser
Add salt & pepper to taste / Top with grated parmesan cheese and serve.
In a
large pot add 8 cups
of water 1/2 medium onion, 1/2 teaspoon oregano, 1/2 head
of garlic 1/2 bunch
of cilantro, 2 bay leaf, 1/2 teaspoon dry thyme, 2 carrots, 1 sprig
of celery, 2 teaspoons sea salt.
Place the beans
in a
large soup
pot and
add 2 quarts
of water.
Bring a
large pot of water to a boil, then
add the shredded greens and blanch them for no more than a minute, pour into a colander and rinse immediately
in cold
water.
In a
large pot,
add the lentils and cover with 3 - 4 inches
of water.
In a
large pot,
add the lentils and aromatics
of choice, and cover by about two inches with
water.
In a
large pot, bring 3 cups
water to a boil and then
add 1 cup oats and a pinch
of salt.
Start by bringing 3 cups filtered
water to a boil
in a
large pot then
add 1 cup
of steel cut oats and a pinch
of salt.
In large pot over medium heat,
add 1 — 2 tablespoons
of the
water, onion, green and red bell pepper, celery, carrot, and sea salt.
Place a steamer insert
in a
large pot and
add a few inches
of water to the
pot.
To cook beans: Place soaked or sprouted beans
in a
large pot on the stovetop,
adding 4 cups
of fresh filtered
water per cup
of soaked beans.
I use equal parts
of each (about 1/2 cup
of each) and boil them
in a
large soup
pot (about 5 quarts
of water) for 20 - 30 minutes to make a strong decoction and then
add this to the bath
water.
Ingredients: 1 head cauliflower, chopped 1 lb carrots, chopped
Water Spices Directions: - In a large pot, add in cauliflower and carrots, cover with water (I usually use 6 - 8 cups)- Add in spices such as cumin, sea salt, and pepper - Allow to simmer on medium heat for 45 min to an hour - Transfer to a high powered blender, like a Vitamix - Mix on high for 45 seconds - Enjoy Veggie Broth: This is a great way to get in all of the veg
Water Spices Directions: -
In a large pot, add in cauliflower and carrots, cover with water (I usually use 6 - 8 cups)- Add in spices such as cumin, sea salt, and pepper - Allow to simmer on medium heat for 45 min to an hour - Transfer to a high powered blender, like a Vitamix - Mix on high for 45 seconds - Enjoy Veggie Broth: This is a great way to get in all of the veggie
In a
large pot,
add in cauliflower and carrots, cover with water (I usually use 6 - 8 cups)- Add in spices such as cumin, sea salt, and pepper - Allow to simmer on medium heat for 45 min to an hour - Transfer to a high powered blender, like a Vitamix - Mix on high for 45 seconds - Enjoy Veggie Broth: This is a great way to get in all of the veggi
add in cauliflower and carrots, cover with water (I usually use 6 - 8 cups)- Add in spices such as cumin, sea salt, and pepper - Allow to simmer on medium heat for 45 min to an hour - Transfer to a high powered blender, like a Vitamix - Mix on high for 45 seconds - Enjoy Veggie Broth: This is a great way to get in all of the veggie
in cauliflower and carrots, cover with
water (I usually use 6 - 8 cups)- Add in spices such as cumin, sea salt, and pepper - Allow to simmer on medium heat for 45 min to an hour - Transfer to a high powered blender, like a Vitamix - Mix on high for 45 seconds - Enjoy Veggie Broth: This is a great way to get in all of the veg
water (I usually use 6 - 8 cups)-
Add in spices such as cumin, sea salt, and pepper - Allow to simmer on medium heat for 45 min to an hour - Transfer to a high powered blender, like a Vitamix - Mix on high for 45 seconds - Enjoy Veggie Broth: This is a great way to get in all of the veggi
Add in spices such as cumin, sea salt, and pepper - Allow to simmer on medium heat for 45 min to an hour - Transfer to a high powered blender, like a Vitamix - Mix on high for 45 seconds - Enjoy Veggie Broth: This is a great way to get in all of the veggie
in spices such as cumin, sea salt, and pepper - Allow to simmer on medium heat for 45 min to an hour - Transfer to a high powered blender, like a Vitamix - Mix on high for 45 seconds - Enjoy Veggie Broth: This is a great way to get
in all of the veggie
in all
of the veggies!
In a
large pot,
add the lentils and cover with 3 - 4 inches
of water.
I put the carcass
in a
large pot with a few coarsely chopped onions and carrots, maybe some garlic cloves, cover with filtered
water, and
add a splash
of vinegar to help break down the bones (I use apple cider vinegar).