Sentences with phrase «slice a lime into»

Slice a lime into wedges and add a couple wedges to each bowl, along with a couple sprigs of fresh cilantro (optional).

Not exact matches

It is an easy but zesty lemon - lime wonder that slices into neat, crumb - free, moist wedges.

2 ears of corn — grilled 1 medium jicama — sliced into cubes or small matchsticks 2 ripe, sweet mangos — cut into small cubes ground chipotle — to taste (optional) 1 - 2 limes 1 bunch cilantro 1 - 2 ripe but firm avocados — cubed your favorite taco shells hot sauce of choice

1) Peel and cut mango, avocados, onion and tomatoes into cubes / dices accordingly 2) Place cubed / diced ingredients in a large bowl 3) Squeeze lime juice over ingredients, add salt & pepper to taste and mix well 4) Pre-heat oven to 180 deg cel 5) Pile all the tortilla sheets in one stack, and cut them into 10 - 12 slices (as if you were cutting a pizza) 6) Use a brush to spread a little bit of oil on both sides of the cut tortilla sheets 7) Place greased cut tortilla sheets onto a baking tin / tray, making sure not to overlap them (if there is not enough space, toast them in various batches) 8) Toast tortilla chips until crispy and slightly golden brown 9) Serve dip with toasted tortilla chips

bonus: cherry tomatoes, hemp hearts, crumbled kale chips, also we have a makrut lime tree, and if you finely slice a leaf or two into fine threads, then add it here... magic.

Cut one and a half limes into slices.

1/2 lemon 1/2 lime 2 1/2 cups water 3 tablespoons palm sugar 7 fresh or frozen kaffir lime leaves, cut into thirds 1/8 teaspoon dried hot red pepper flakes 1 lemongrass stalk (lower 6 inches only), cut into 1 - inch pieces and smashed 6 (1 / 4 - inch - thick) slices fresh ginger 5 whole allspice 4 whole black peppercorns 1 whole clove 7 chamomile tea bags 20 fresh mint leaves

3 tablespoons vegetable oil, divided 2 large shallots, thinly sliced (1 cup) 1 tablespoon finely chopped peeled ginger 1 large garlic clove, minced 1 1/2 teaspoons Thai green - curry paste (or more if you want to kick it up a little) 2 cups reduced - sodium beef broth 1 tablespoon fresh lime juice, plus extra slices for serving 1 red bell pepper, cut into 1 / 4 - inch strips 1 bunch scallions, trimmed and cut into 3 - inch pieces 3/4 pound dried Asian egg noodles

Ingredients: 1 t toasted sesame seeds / 1 T rice vinegar / 1 T mirin / 1 t soy sauce / 1 t sesame oil / 2 green onions, thinly sliced / several sprigs of chopped fresh cilantro / 1 large ripe avocado, peeled and chopped into cubes / wedge of fresh lime

Place the chicken broth, coconut milk, galangal slices, kaffir lime leaves, lemon grass and chili into a large pot.

To assemble: ladle ramen into bowls and top with 2 egg halves, a generous bunch of cilantro, sliced green onion, a squeeze of lime juice and a sprinkle of sesame seeds.

piece of galangal, cut into thin slices (about 1/4 inch) * 4 kaffir lime leaves, torn ** 1 stem lemongrass, sliced lengthwise and cut into 3 - 4 pieces 1 or more chili peppers (of your choice, although bird's eye is most commonly used), seeded and sliced 2 tablespoons fish sauce (or to taste) 2 - 3 tablespoons lime juice (or to taste) 5 medium button mushrooms, sliced (straw mushrooms are more authentic, but definitely not essential) 1 chicken breast (approx.

3 - 4 cups water 1/2 teaspoon minced ginger (or 1 inch cube of fresh ginger, peeled and sliced) 10 cm square kombu 2 - 3 lime leaves 1 small clusters oyster mushroom (or a small handful of other mushrooms of choice, sliced) 75g [2.6 oz] rice noodles 1 bok choy, sliced in halves or small pieces 1/2 carrot, sliced into ribbons (using the vegetable peeler) 1 tablespoon miso paste 1 tablespoon peanut butter or peanut - free substitute (as suggested above) 1 teaspoon soy sauce Wedge of lemon for garnish

Roll your lime on the countertop to help release the juices, then slice and squeeze into a small bowl.

Pour the water into the serving glasses and decorate with blueberries and lime slices.

toast 2 avocados 1/4 teaspoon salt 1/4 teaspoon pepper 1/2 lime, sliced into wedges 4 slices whole grain, thick - sliced seedy bread, toasted 1/3 cup crumbled queso fresco cheese 2 tablespoons finely chopped fresh cilantro pinch of smoked paprika

2 cups pineapple cut into small chunky wedges 1/2 small red onion thinly sliced in half moons 1 - 2 habaneros finely chopped 5 - 6 sprigs of mint, use just the leaves and torn with your fingers 3 - 4 good drizzles of a grassy and peppery Extra Virgin Olive Oil the juice of one large lime the juice of half an orange Sea Salt and black pepper to taste

PREP TIME: 15 minutes TOTAL TIME: 35 minutes SERVINGS: 4 4 slices bacon 16 sea scallops 16 cubes (1 1/2») fresh pineapple 2 fresh jalapenos 1/4 c extra virgin olive oil 2 Tbsp fresh lime juice 1 Tbsp honey 1/2 c chopped cilantro 1/2 c chopped flat - leaf parsley 2 lg scallion greens, chopped 2 cloves garlic, finely chopped 8 oz rice noodles 1 lime, cut into 4 wedges 1.

fresh lime juice 1 loose cup chopped fresh coriander leaves and stems 1/4 cup fresh basil OTHER: 2 kaffir lime leaves, OR substitute 1 bay leaf 1 can good - quality coconut milk 1.5 to 2 cups firm tofu sliced into cubes 1/2 pound shiitake mushrooms, stems trimmed, halved if large 1/2 pound green beans, trimmed and cut in half crosswise 4 heads baby bok choy (6 ounces), halved lengthwise 1 red bell pepper, cut into 1 - inch pieces 1/2 cup fresh basil, roughly chopped 2 - 3 Tbsp.

brown sugar (to taste) 1 - 3 green chilies, minced (to taste) 1 small onion 3 cloves garlic 1 thumb - size piece ginger, sliced 2 kaffir lime leaves (fresh or frozen), snipped into thin strips with scissors, OR substitute 1 Tbsp.

2 tablespoons extra virgin olive oil 1 medium onion, chopped 4 garlic cloves, minced 1 1 - inch piece fresh ginger root, peeled and grated 1 1/2 teaspoons garam masala 1 1/2 teaspoons curry powder 1 jalapeño pepper, seeded if desired, then minced 4 to 5 cups vegetable broth as needed 2 pounds orange - fleshed sweet potatoes, peeled and cut into 1 / 2 - inch cubes (about 4 cups) 1 1/2 cups dried lentils 1 bay leaf 1 pound Swiss chard, center ribs removed, leaves thinly sliced 1 teaspoon kosher salt, more to taste 1/2 teaspoon ground black pepper 1/3 cup chopped fresh cilantro Finely grated zest of 1 lime Juice of 1/2 lime 1/3 cup finely chopped tamari almonds, for garnish (optional), available in health food stores 1/4 cup chopped scallions, for garnish.

10 dried red New Mexican chiles, stems removed, seeds removed and saved 10 chiltepíns (or more to taste), seeds removed and saved 4 pounds pork tenderloin, sliced into strips 1/4 to 1/2 inch thin * 3 large cloves garlic 1 teaspoon Mexican oregan 1 teaspoon salt 1/2 cup cider vinegar 1/2 cup water Corn or flour tortillas 1 small cabbage, chopped Juice of 4 limes * For easier slicing, freeze the pork slightly, then slice

1 teaspoon thin slices peeled galangal 1 clove garlic, peeled 1 1/2 tablespoons finely julienned kaffir lime leaves 1/4 teaspoon turmeric powder 1/4 cup minced lemongrass 5 dried piquin chiles, seeded and soaked 10 minutes in lukewarm water, chopped fine 2 tablespoons fish sauce (Nam Pla) 1 egg, well beaten 2 tablespoons granulated sugar 2 cups coconut milk (not coconut cream) 1 1/2 pounds snapper (or catfish or trout) fillets, sliced into strips 1 / 2 - inch thick 8 banana leaves, cut 14 inches by 10 inches 1/2 pound fresh spinach, stems removed

ingredients THAI FRIED SHRIMP CAKES WITH SWEET CHILI SAUCE 2 pounds shrimp (peeled, deveined, tails removed, roughly chopped into chunks, chilled) 4 cloves garlic (peeled, minced) 1 teaspoon Kosher salt 1 teaspoon freshly black ground pepper 1 and 1/2 teaspoons baking powder 1/4 cup cilantro leaves and stems (finely chopped) 2 scallions (root ends trimmed, finely sliced) 3 cups panko breadcrumbs vegetable oil (for frying) store - bought sweet chili sauce (to serve) 1 lime (cut into wedges, to serve)

1 teaspoon finely grated peeled fresh ginger 3 tablespoons fresh lime juice (from 2 to 3 limes) 2 tablespoons grapeseed oil coarse salt 1/2 large papaya (Mexican or Solo, about 1 pound), peeled, halved lengthwise, seeds removed, and cut into 1 - inch pieces 2 large Belgian endive, halved lengthwise, cored, and cut into matchsticks (about 3 cups) 1/2 English cucumber, very thinly sliced 3/4 cup jumbo lump crabmeat, picked over and rinsed

8 ounces (1/2 pound) seitan, shredded 1/2 teaspoon Chinese five - spice powder 1/2 teaspoon hot chili flakes 1/2 teaspoon salt Half a 14 - ounce can light coconut milk 1/2 tablespoon olive oil 2 cloves garlic, peeled and minced or crushed 1 tablespoon grated peeled fresh ginger 1 cup vegetable stock 1 head bok choy, rinsed, trimmed and cut into 1 - inch pieces Half a 13 - ounce can straw mushrooms 1 plum tomato, chopped 1/4 cup sliced scallions 1 tablespoon lime juice 2 tablespoons fresh cilantro leaves

ingredients TURKEY CHILI: 1 tablespoon canola oil 1 yellow onion, diced 1 red bell pepper, diced Kosher salt 4 garlic cloves, thinly sliced 1/4 cup chili powder 1 teaspoon ground cumin 1/4 teaspoon cayenne pepper 2 tablespoons tomato paste 1 pound ground turkey 1 (28 - ounce) can plum tomatoes 3 cups chicken stock (recipe below) or low - sodium store - bought chicken stock, plus more as needed 1 tablespoon unsweetened cocoa powder 1 and 1/2 cups cooked white beans, or 1 (12 - ounce) can, drained and rinsed 1 and 1/2 cups cooked kidney beans, or 1 (12 - ounce) can, drained and rinsed CHICKEN STOCK: 4 Spanish onions, halved 4 large carrots, peeled and coarsely chopped 2 celery stalks, cut into large dice 5 garlic cloves 5 pounds chicken bones 1 tablespoon whole black peppercorns 2 bay leaves 6 fresh thyme sprigs 15 fresh parsley stems TO ASSEMBLE: 1 (12 - ounce) bag tortilla chips 1 and 1/2 cups cheddar cheese (grated, to serve) 1 cup sour cream (to serve) 1 recipe Fast Guacamole (to serve, recipe below) 1/2 cup scallions (root end removed, thinly sliced on the bias) pickled jalapenos (to serve, recipe below) FAST GUACAMOLE: 4 ripe avocados 1/4 cup lime juice (2 - 3 limes) 1/4 cup cilantro leaves, chopped 1/4 cup red onion, diced 1/4 teaspoon Kosher salt 1/4 teaspoon cayenne PICKLED JALAPEÑOS: 6 jalapenos (sliced into 1 / 4 - inch rounds) 2 cups white vinegar 1 teaspoon granulated sugar 1/2 teaspoon red chili flakes 8 - 10 black peppercorns 1 teaspoon coriander seeds 1 teaspoon Kosher salt

Cut lime into quarters, squeeze into a shaker and drop slices in.

Cut lime into 4 slices and garnish each glass, along with the remaining mint.

extra firm tofu, cut into 1 ″ long columns 1 14 oz can coconut milk 2 cups vegetable broth 2 tsp turmeric 2 tbsp soy sauce 1 tbsp sugar Juice of 1 lime 2 shallots, sliced into rings 1/3 cup chopped fresh cilantro

Manzana Chili Verde 1 lb baby Yukon golds, cut into 1/2 ″ pieces 2 tbsp olive oil 1 large yellow onion, diced small 3 jalapeños, seeded and sliced thinly 2 poblano peppers, seeded and chopped into 1 ″ pieces 4 cloves garlic, minced 3 tsp ground cumin 1 tsp dried oregano 1 tsp salt 1 cup dry white wine 1 lb tomatillos, papery skin removed, washed, chopped into 1/2 ″ to 3/4 ″ pieces 2 Granny Smith apples, cored, quartered, and sliced thinly 2 cup vegetable broth 1 cup loosely packed fresh cilantro 1/4 cup shopped scallions 1 15 - oz can small white beans, drained and rinsed Juice of 1 lime Avocado slices for garnish

* 8 cups organic chicken stock, preferably homemade * 5 kaffir lime leaves * 1 thumb - sized chunk of fresh ginger, peeled * 2 tablespoons «Dates and Tamarind Cooking Sauce» (I used the one from Stonehouse 27 which is a great combination of sweet and spicy; if you can't find it, I would add a tablespoon or two of palm or brown sugar to sweeten the broth and some minced fresh hot chile pepper / dried Thai chiles / hot chile sauce to spice it up) * 2 tablespoons Thai fish sauce * 3 medium carrots, peeled if not organic and cut lengthwise into strips a few inches long * 1 red pepper, preferably organic, seeded and thinly sliced lengthwise * green tops from 1 bunch of green onions / scallions, cut to approximately same length as carrots and peppers * 12 oz.

Cucumber Citrus Salsa 1/2 orange 1/1 grapefruit 1 lime 4 pickling or Persian cucumbers or 1 English cucumber, cut into julienne 1/2 small red onion, thinly sliced 2 serrano or jalapeno chiles, stemmed and sliced into thin rounds 1/2 bunch cilantro, chopped (about 1/3 cup) 1 tablespoon extra virgin olive oil 1 teaspoon kosher salt 12 teaspoon freshly ground black pepper

-LSB-...] Best Ever Vegan Sweet Potato Nachos Ingredients: Serves: 2 - 4 2 sweet potatoes 1 Tbsp olive oil S&P to taste Batch of life changing vegan cheese sauce (or cheese of your choice) 1/3 cup black beans 1/4 cup salsa 2 Tbsp chopped red onion (cut into tiny pieces) 2 Tbsp chopped cilantro 1 avocado (cut into small cubes) Sliced jalepeno (optional) lime (for squeezing on top)(Find the full recipe and directions here at Nutritional Foodie)-LSB-...]

Mexican Meatball Soup 1 tbsp canola oil 1 small red onion, chopped 2 jalapenos, seeded and chopped 1 zucchini, cut into 1 / 2 - inch slices and quartered 2 tbsp fresh oregano 1/2 tsp ground cumin 4 cups chicken stock 2 cups water 1 15 - oz can diced fire - roasted tomatoes, drained 1 3/4 tsp salt 3/4 tsp pepper 1/2 lb ground beef 2 cloves garlic, minced 2 1/2 tbsp breadcrumbs 1 egg, beaten 1 cup frozen corn kernels 1 tbsp lime juice

2 ounces) shaved red onions 1/2 lime, cut into 4 wedges Sriracha chili sauce Hoisin sauce Sliced fresh chili peppers of your choice

Slice the fillets into large chunks and season with garlic powder, cumin, chili powder, cayenne, cinnamon, and the juice of a lime.

Serve sliced with some rice and beans or lime - accented coleslaw, or cut the meat into strips and use as a taco filling.

What's in it: 1 medium - sized spaghetti squash (about 3 - 4 pounds) 5 tablespoons vegetable oil, I used half peanut half canola Kosher salt and Freshly ground black pepper 2 eggs (optional, I omitted this to keep mine vegan) 1 (15 - ounce) package firm or extra firm tofu, water pressed out and diced * 1 red onion, thinly sliced 6 cloves garlic, finely minced 2 cups carrots, cut into matchsticks 2 cups bean sprouts 6 scallions, sliced Other optional veggies: I added a cup of sliced white mushrooms, but broccoli, peapods, or any others you like would work as well 4 tablespoons Pad Thai sauce, more to taste ** 1/3 cup peanuts, chopped 1/4 cup cilantro, chopped 1 lime, cut into wedges * you could alternatively use chicken or shrimp if you're not a tofu fan ** I used a jarred pad thai sauce to save some time but check out the original recipe link above to see the full sauce recipe if you want to go homemade

Ingredients 4 lean all natural center cut loin chops with bone about 3/4 inches thick 1 1/4 cups Baron's International Kitchen Caribbean Marinade (hot or mild jerk sauce) 3/4 cups uncooked white rice 1/4 cup sliced scallions (keep white and green parts separate) 1 tablespoon water 1 cup chicken broth 1 29 oz can fruit cocktail or chunky mixed fruit in syrup 2 teaspoons lime juice Preparation Place marinade into large ziploc bag with pork chops and marinate for 1/2 hour (discard marinade...

2 cups ginger slices, peeled (1/8 inch thick) 2 cups sugar 2 cups water 1 quart soda water 1 lime cut into wedges

This recipe uses Baron's Caribbean Marinade (hot or mild) A great vegetarian dish with a bold taste Ingredients 14 oz extra firm tofu 1 1/2 cups Baron's International Kitchen Caribbean Marinade (mild or hot jerk sauce) 8 oz fresh sweet onions 2 1/2 tablespoons fresh chopped garlic 2 tablespoons fresh ginger, grated 1/3 cup fresh lime juice 3/4 teaspoon fresh lemon zest 2 tablespoons soy sauce 2 tablespoons olive oil 3 tablespoons pure maple syrup 1 tablespoon dried thyme 2 teaspoons allspice 1 teaspoon nutmeg Preparation Drain the tofu and slice it into thick slabs (approximately 1/2 inch thick).

Ingredients: 2 1 - inch rounds from a baby watermelon 1/2 tablespoon extra virgin olive oil Kosher salt Fresh ground pepper 1/2 lime, juiced 1 very small jalapeno, thinly sliced into rounds (I like fiery things, but definitely seed your jalapeño if you're not into super spicy.)

Slice the lime in half and juice into a small bowl.

vegan mayo, chipotle, salt, lime juice, red onion cherry tomatoes, a red chilli and garlic all finely chopped mixed all together in a bowl, spread it on the bread (i make 4 sandwiches at a time to make everyone jealous) top with avocado slices, spinach and if you can get it a little vegan cheese to melt into it all.

1 heaped tablespoon of green Thai curry paste About 1 litre of veggie stock 1/2 can of full fat coconut milk About 150gr of rice noodles 200gr of shiitake mushrooms - sliced 1 pakchoi 1/2 block of firm tofu — about 175gr — chopped into small cubes 1 red fresh chilli 1 tablespoon of Tamari sauce The juice of 1/2 lime

Garnishes 2 scallions, thinly sliced 1 chile pepper (Thai bird, serrano, or jalapeño), sliced 1 lime, cut into wedges 1/2 cup bean sprouts Large handful of herbs: cilantro, Thai basil, cilantro / saw - leaf herb Dash of hot sauce Hoisin sauce, sriracha (optional)

I wanted to add an easy inexpensive punch recipe that ALWAYS goes over good at any function - I mix no name brand gingerale with pink lemonade from concentrate until the flavour is just right and to spice things up i slice up lemon wedges and grapefruit slices, lime wedges and whatever fruit i have lying around and make them ahead of time into ice chunks; helps to keep the punch cool and each guest will get a little bit of fruit in their glass as well - my favourite thing about this is that you can make ahead of time and it is relatively inexpensive

Right before serving I squeezed one lime into the soup and then served additional lime slices alongside the soup as a garnish.

8 ounces dried rice noodles 1/4 cup fresh lime juice 2 tablespoons reduced - sodium soy sauce or tamari 2 tablespoons brown sugar 1 to 2 teaspoons hot chili sauce 1 tablespoon water 2 teaspoons peanut oil 3 cloves garlic, minced 1 to 2 teaspoons minced, peeled fresh ginger (bottled fresh is OK) 1 medium carrot, peeled and cut into narrow strips 8 to 10 green onions, halved lengthwise and then cut into 2 - inch pieces 1 cup mung bean sprouts 2 tablespoons chopped dry - roasted peanuts 1/4 cup chopped fresh cilantro (optional) 1 lime, sliced (optional)