Hariyali Marinade 2 - 3 small green chilies, chopped 1/2 bunch cilantro, washed and finely chopped 1 - inch piece of fresh ginger 2 cloves garlic, chopped
Salt Coarse black pepper 1 tsp.
Not exact matches
2 teaspoons
coarse kosher
salt 2 teaspoons ground cayenne
pepper 1/2 teaspoon freshly ground
black pepper 1/2 teaspoon chile powder 1/2 teaspoon hot smoked paprika 1/2 teaspoon garlic powder 1/2 cup mint leaves, minced
* 2 cups uncooked quinoa, soaked for 2 - 3 hours (optional) and then rinsed thoroughly in a fine - mesh strainer * 4 cups water * 2 cups fresh corn (cut from from approximately 2 ears) or organic frozen corn * 1 very small red onion, diced * juice of 2 plump limes * two 15 - ounce cans (or one 28 - ounce can) of organic
black beans, drained and rinsed (or soak and then cook an equivalent amount of dried beans) * 2 tablespoons minced jalapeño chile, or to taste * 1 ripe avocado, diced * 1 large bell
pepper (I used a red one), diced * 1 bunch fresh cilantro, chopped * 6 tablespoons avocado oil or extra-virgin olive oil *
Coarse sea
salt and finely ground
black pepper
Author: Reeni Recipe type: Entree Cuisine: American Serves: 4 - 5 servings Ingredients 3/4 cup Japanese panko crumbs 1 + 1/4 pound boneless chicken breasts or cutlets
coarse salt and fresh
black pepper 2 large eggs 1 + 1/2 cups crushed kettle...
Author: Reeni Recipe type: Entree Cuisine: Italian Serves: 4 - 5 servings Ingredients 1 pound boneless chicken cutlets or breasts
coarse salt and fresh
black pepper Marinade: zest and juice of one lemon 1/4 cup olive oil...
Pumpkin and
Black Bean Soup: 2 tablespoon extra-virgin olive oil 1 medium onion, finely chopped 3 cups canned or packaged vegetable stock 1 can (14 1/2 ounces) diced tomatoes in juice 1 can (15 ounces) black beans, drained 2 cans (15 ounces) pumpkin puree 1 cup heavy cream 1 tablespoon curry powder 1 1/2 teaspoons ground cumin 1/2 teaspoon cayenne pepper, more or less to your liking Coarse salt 20 blades fresh chives, chopped or snipped, for ga
Black Bean Soup: 2 tablespoon extra-virgin olive oil 1 medium onion, finely chopped 3 cups canned or packaged vegetable stock 1 can (14 1/2 ounces) diced tomatoes in juice 1 can (15 ounces)
black beans, drained 2 cans (15 ounces) pumpkin puree 1 cup heavy cream 1 tablespoon curry powder 1 1/2 teaspoons ground cumin 1/2 teaspoon cayenne pepper, more or less to your liking Coarse salt 20 blades fresh chives, chopped or snipped, for ga
black beans, drained 2 cans (15 ounces) pumpkin puree 1 cup heavy cream 1 tablespoon curry powder 1 1/2 teaspoons ground cumin 1/2 teaspoon cayenne
pepper, more or less to your liking
Coarse salt 20 blades fresh chives, chopped or snipped, for garnish
6 sprigs fresh thyme 6 sprigs fresh oregano 4 cloves garlic 2 thin slices of red onion for sauce 1 orange (or tangerine) peeled / chunked for sauce 1.5 limes zest and juice Kosher
salt Cracked
black pepper Coarse ground white
pepper 1 pinch of red
pepper flakes 1/8 cup of olive oil 1/8 cup dry white wine A dash of your favorite hot sauce
1 pound carrots, scrubbed or peeled and cut into two - inch segments (angled if you're feeling fancy) 3 tablespoons olive oil, divided 1/4 teaspoon ground cumin
Coarse salt and freshly ground
black pepper 1/2 an avocado, pitted and sliced (we had a mega - «cado and only used 1/4 of it) Juice of half a lemon
Melt butter in small pot with crushed garlic, liberally brush on corn and season with
salt and
coarse black pepper.
Filling: 3 medium sweet potatoes, baked or microwaved until tender I - 14 ounce can cannellini beans, rinsed and drained 2 tablespoons orange or apricot marmalade 1 tablespoon nutritional yeast (available at health food stores and some grocery stores near the flour) 1 tablespoon dry or 3 tablespoons fresh minced parsley Garlic
salt or powder to taste Onion powder to taste
Coarse sea or kosher
salt to taste Freshly ground
black pepper to taste
3 Delicata squash (about 3 pounds total) Extra-virgin olive oil 1/4 teaspoon
coarse salt 1/4 teaspoon freshly ground
black pepper 1 pound bow - tie pasta 2 bunches Italian (Tuscan Lacinato) kale 1/2 cup pine nuts 1 cup crumbled feta cheese
Filling and topping: 4 1/2 tablespoons granulated sugar 3 pounds fresh strawberries, rinsed and quartered 1 large Granny Smith apple, grated 3 tablespoons balsamic vinegar 1 cup (7 ounces) light brown sugar, packed 3 tablespoons cornstarch 3 tablespoons Minute tapioca 3 grinds fresh
black pepper 3/4 teaspoon kosher
salt (or 1/3 teaspoon table
salt) egg wash (1 large egg whisked with 1 teaspoon water and a pinch of
salt) demerara or other
coarse sugar, or regular granulated sugar
Before I baked the crackers I sprinkled some sesame seeds,
black pepper, and
coarse salt over the top.
Lightly brush the egg white mixture over the rounds and sprinkle with a bit of
black pepper, sesame seeds, and the
coarse salt.
I didn't have any Adobo seasoning, so I made my own using equal parts garlic
salt,
coarse black pepper, Mexican oregano and turmeric and used 2 tsp of that mixture.
Hit the bottom side heavy with
coarse salt and fresh cracked
black pepper:
1 large (15.5 ounce) cucumber 1/3 cup water 1/3 cup cider vinegar 4 tablespoons sugar 1 tablespoon
coarse sea
salt 1 teaspoon freshly ground
black pepper
Brush with olive oil and season with
coarse kosher
salt and freshly ground
black pepper.
12 large dry - packed sea scallops, about two ounces each Extra virgin olive oil
Coarse kosher
salt Freshly ground Tellicherry
black pepper
3 1/4 tablespoons (2 ounces or 56 grams)
coarse kosher
salt 1/4 cup dark brown sugar, packed 2 tablespoons coarsely ground
black pepper 2 level teaspoons pink
salt 5 sprigs fresh thyme (about 1 teaspoon thyme leaves) 4 Turkish bay leaves, crumbled 1/2 cup pure Grade B maple syrup (don't use imitation)
3 cups prepared stuffing mix 1 cup apple cider 2 tablespoons unsalted butter 3/4 cup chopped celery (about 2 ribs) 1/2 cup chopped yellow onion (1 small onion) 1 tart apple (Granny Smith), cored and finely chopped 1 jalapeño chile, seeded and finely minced 1/2 teaspoon dried thyme 1/2 teaspoon dried crushed rosemary 1 tablespoon minced fresh flat leaf parsley 1/2 teaspoon
coarse kosher
salt 1 teaspoon cracked
black pepper
4 lamb shanks (about 1 pound each) 1 tablespoon apple wood shavings 1 tablespoon hickory shavings 2 tablespoons olive oil 2 medium yellow onions, peeled and chopped 2 medium carrots, peeled and chopped 2 large celery ribs, cleaned and chopped 6 cloves garlic, minced 1 (28 - ounce) can petite diced tomatoes 1 tablespoon minced fresh flat leaf parsley 2 teaspoons dried basil 1 teaspoon dried oregano 10 Tellicherry peppercorns 2 cups Merlot or Cabernet Sauvignon 2 cups beef stock, homemade preferred
Coarse kosher
salt and freshly ground
black pepper to taste
1 (3 1/2 - pound) chicken, quartered 1 cup teriyaki marinade (see recipe)
Coarse kosher
salt and freshly ground
black pepper Preheat the grill to 375 ° F. for indirect cooking.
Dressing 4 tbsp Dijon mustard, preferably
coarse grained 3 tsp honey juice from 1 medium sized lemon 3 tbsp apple cider vinegar 4 tbsp olive oil sea
salt &
black pepper
5 tablespoons sweet paprika 1/4 cup
coarse kosher
salt 1/4 cup granulated garlic 2 tablespoons dried oregano 2 tablespoons dried thyme 2 tablespoons onion powder 2 tablespoons cracked
black pepper 2 tablespoons ground cayenne
pepper 2 tablespoons dried parsley
For the huli sauce: 3/4 cup dark soy sauce (shoyu) 1 cup pineapple juice 1/2 cup honey 1/3 cup brown sugar (Hawaiian cane preferred) 3 cloves garlic, peeled and minced 1/4 cup ketchup 2 tablespoons minced fresh ginger 1 teaspoon Asian chile paste
Coarse kosher
salt to taste Freshly ground
black pepper to taste
1 tablespoon cornstarch 1 teaspoon light soy sauce 2 eggs, beaten 2 tablespoons panko bread flakes 1/2 teaspoon
coarse kosher
salt 3 dried piquin chiles, seeded and crushed, or substitute other small, hot dried chiles Freshly ground
black pepper 1 pound large prawns, shelled and deveined Vegetable oil for deep frying
1 large grilled chicken breast, sliced 2 cups shredded romaine lettuce 2 cups shredded iceberg lettuce 1 cup shredded carrot 1 jalapeño chile, seeded and diced 1/3 cup sliced red onion 1/2 cup chopped sweet bell
pepper 1/2 cup chopped celery 1/2 Hass avocado, cubed 1 plum tomato, seeded and sliced 1/4 cup crumbled colby cheese
Coarse kosher
salt Freshly ground
black pepper 1/2 cup Caesar salad dressing (or your favorite dressing)
1 (5 - ounce) salmon filet
Coarse kosher or Hawaiian
salt 3 tomatoes, seeded and diced 1/3 cup thinly sliced green onions 1/4 cup finely chopped sweet onion 2 tablespoons fresh lime juice 1/2 teaspoon granulated sugar 1/2 teaspoon cracked
black pepper
Coarse Herb Vinaigrette 3 tbsp pickled capers 2 spring onions or green onions 2 cups loosely packed herbs (a mix of chives, parsley, basil and top greens from the celery) 2 tbsp white wine vinegar or apple cider vinegar 1/3 cup cold pressed oil sea
salt and
black pepper, to taste
6 Granny Smith apples 1 Vidalia onion 2 teaspoons
coarse grain mustard 1 teaspoon minced fresh thyme 1 teaspoon white balsamic vinegar 1 tablespoon butter 4 thin - cut boneless pork chops 1/2 teaspoon
salt Freshly ground
black pepper 1 teaspoon olive oil
For the dry rub: 4 cloves garlic, minced 1 teaspoon
coarse kosher
salt 2 teaspoons cracked
black pepper 1 teaspoon dried oregano 1 teaspoon dried rosemary 2 tablespoons olive oil 1 (3 3/4 - pound) two - rib prime rib beef roast, trimmed and tied 1/4 to 1/2 cup Creole or Horseradish mustard 1 tablespoon apple wood shavings 1/2 tablespoon mesquite shavings
Remove steaks from the fridge and season both sides with
coarse sea
salt (or kosher
salt) and coarsely ground
black pepper, to taste.
Clamato juice 1 1/2 tbsp Rocky's Hot Sauce 1 pinch prepared horseradish 1 pinch celery
salt 1 dash lime juice 1 pinch
coarse ground
black pepper 1 dash lemon juice 1 pinch, Cajun seasoning 1 pinch, Old Bay seasoning Garnish: whole snow crab leg, shrimp in the crabs claw, olives and celery stalkGlass: pint
FILIPINO PORK AND CHICKEN ADOBO 2 lbs bone - in, skin - on chicken thighs 1 lb pork belly 1 1/4 cup white vinegar 1 cup soy sauce 1 cup water 10 cloves garlic, smashed 2 tablespons olive oil 1 teaspoon
coarse salt 1 tablespoon whole peppercorns 1/4 teaspoon ground
black pepper 6 dried bay leaves
1 1/2 pounds ground chuck 1 tablespoon Worcestershire sauce 1 1/2 teaspoons granulated onion 1 1/2 teaspoons granulated garlic 1 teaspoon freshly ground
black pepper 4 Miami onion rolls or Sesame seed rolls, split For the toppings: 8 strips hickory - smoked bacon 2 ripe avocados, sliced 1 teaspoon lemon juice
Coarse kosher
salt Freshly ground
black pepper 1 large tomato, sliced 8 thin slices red onion Bread and Butter or dill pickle slices 1 cup crumbled Bleu cheese 1 cup shredded cheddar cheese 8 leaves iceberg, romaine or red leaf lettuce, cut to fit the rolls
1 tablespoon olive oil 1/2 of a medium onion, peeled and slivered 2 large cloves garlic, sliced 2 generous cups baby carrots 3/4 pound seedless cucumbers (3 very small cucumbers) 1 cup cashew pieces and halves 1 - 14.5 ounce can coconut milk 1 scant tablespoon vegan fish sauce 1/4 cup very lightly packed fresh cilantro leaves 1/4 cup very lightly packed fresh Thai basil leaves
Coarse sea or kosher
salt to taste Freshly ground
black pepper to taste zest of one lime
Pulse 2 cups
black beans in a food processor with sour cream, bread crumbs, garam masala, cayenne, kosher
salt, and
pepper until a
coarse purée forms.
3 tablespoons sherry vinegar 1 teaspoon
coarse Dijon mustard 1 small shallot, minced 1/4 cup extra-virgin olive oil
Salt and freshly ground
black pepper to taste One large bunch kale, stemmed and thinly sliced 1 medium kohlrabi, peeled and julienned (I sliced thinly with a mandolin, then cut into matchsticks) 1/4 cup whole raw almonds, lightly toasted and coarsely chopped 1/4 cup raisins or other dried fruit
1/2 to 1 cup raw cashews, ground into
coarse meal 1/2 cup fresh peas, shelled and blanched (or frozen peas, thawed) 3/4 cup cauliflower, cut into small florets 1/4 cup green onion, finely diced 1 cup russet potato, peeled, cubed and simmered until tender and cooled 1 1/2 tablespoons curry powder 1 tablespoon onion powder 3 tablespoon fresh cilantro, minced 1/4 teaspoon freshly ground
black pepper 1/4 teaspoon cayenne (optional) 1/4 teaspoon sea
salt (optional) Burger buns
1 tablespoon unsalted butter 1/4 cup chopped yellow onion 1 1/2 cups good - quality ketchup 1/4 cup chili sauce 3 tablespoons light brown sugar 3 tablespoons dark molasses 2 tablespoons prepared yellow mustard 1 tablespoon fresh lemon juice 1 tablespoon Worcestershire sauce 1 teaspoon chile powder 1/2 teaspoon granulated garlic 1/2 teaspoon
coarse kosher
salt 1/2 teaspoon ground
black pepper In a 2 1/2 quart saucepan over medium heat, cook the onion in the butter until the onion is softened (about five minutes).
Vinaigrette 1 cup purchased — any favorite Vidalia Onion Vinaigrette, such as Virginia Brand 1 large navel orange, finely grated zest and juice 1 tablespoon
coarse / Country Dijon mustard To season: kosher or sea
salt and ground
black pepper
2 tablespoons extra-virgin olive oil 2 bunches green onions, trimmed and cut into 2 - inch pieces 20 fresh sage leaves, coarsely chopped 1 teaspoon
coarse salt 3/4 teaspoon coarsely ground
black pepper 2 teaspoons minced fresh thyme 1 teaspoon grated lemon zest 4 (3/4» to 1» thick) bone - in pork chops (about 2 pounds total) 1 1/2 pounds peeled and chopped butternut squash (or other hearty squash such as delicata, which doesn't need to be peeled if using)
6 large Fresh ripe California Avocados, seeded, peeled and quartered
coarse salt, to taste
black pepper, to taste 1/2 cup diced (and somewhat seeded) jalapeño 1/3 cup diced green onion 1/4 cup chopped cilantro leaves and stems 1/2 cup seeded and chopped tomato 1/4 teaspoon lime zest (optional) juice of one lime
1 lb ground beef 1 white onion 1/2 tsp garlic powder 1/2 tsp
salt 1/4 -1 / 2 tsp
coarse black pepper (if you're not sensitive) 1/4 tsp oregano
2 cans chickpeas, well drained 1/4 cup Jamaican jerk sauce 1 tablespoon ground flax seed whisked with 1 tablespoon water and 1 tablespoon fresh lime juice 2 medium cooked beets, grated on the large holes of a box grater and squeezed dry (about 1/2 cup) 1/2 medium yellow onion, finely chopped (about 1/2 cup) 1 medium carrot, grated on the large holes of a box grater (about 1/2 cup) 1 fresh jalapeño
pepper, finely minced 1/3 c. medium -
coarse bulgur, cooked according to directions and well drained 1/2 c. whole wheat panko bread crumbs 1/4 cup tamari almonds, well chopped (I pulsed in food processor) 2 tablespoons chopped fresh cilantro 1/4 teaspoon
salt or more to taste Generous amount of freshly ground
black pepper Whole wheat buns, red onions and romaine lettuce, for serving
potatoes, red skinned cut into large chunks to taste
Coarse sea
salt to taste Ground
black pepper
1 cups dried lentils (or 2 cups already cooked lentils) 1 - 2 tablespoons extra virgin olive oil 1 large onion, chopped 5 garlic cloves, minced 1 - 2 tablespoons chipotle hot sauce (can substitute chopped chipotle in adobo) 2 teaspoons
coarse kosher
salt 2 tablespoons chili powder 1 teaspoon ground cumin 1 orange or red bell
pepper, chopped 1 green bell
pepper, chopped 1 jalapeno, seeded and minced 1 28 - ounce can crushed tomatoes 2 cans of beans - I used
black and kidney but any are fine!
4 large boneless skinless chicken breasts, cut in half crosswise 1 cup mayonnaise 1/4 cup finely chopped sun - dried tomatoes packed in oil (pat dry with paper towels) 1/2 cup finely chopped fresh basil 5 slices prosciutto, thinly sliced, finely chopped 1/2 cup chopped artichoke hearts (packed in water) 1 tablespoon finely minced garlic 3/4 cup freshly grated Parmesan cheese 12 sheets Filo dough, defrosted 8 tablespoons unsalted butter, melted Coarsely ground
black pepper Maldon Sea
Salt, coarse sea salt or Kosher
Salt,
coarse sea
salt or Kosher
salt or Kosher
saltsalt
I'm really into
black rice right now, so that's what I used in my bowls, doctored with a little lime juice, fresh cilantro,
salt and
coarse black pepper.