Sentences with phrase «t olive oil salt»

Not exact matches

1/2 cup onion chopped 1/4 cup olive oil (I use less) 1 fresh garlic pod, chopped 1 t chili powder 1 t Gephardt Chili Quick Salt to taste 3 T Flour 2 cups Water 2 pounds ground meat (lean) 1/2 cup onion chopped Salt, pepper, and parsley to taste 4 cups cheddar cheese, shredded 1 dozen fresh corn tortillas In a small saucepan, sauté onion and garlic in olive oil until clear and tendert chili powder 1 t Gephardt Chili Quick Salt to taste 3 T Flour 2 cups Water 2 pounds ground meat (lean) 1/2 cup onion chopped Salt, pepper, and parsley to taste 4 cups cheddar cheese, shredded 1 dozen fresh corn tortillas In a small saucepan, sauté onion and garlic in olive oil until clear and tendert Gephardt Chili Quick Salt to taste 3 T Flour 2 cups Water 2 pounds ground meat (lean) 1/2 cup onion chopped Salt, pepper, and parsley to taste 4 cups cheddar cheese, shredded 1 dozen fresh corn tortillas In a small saucepan, sauté onion and garlic in olive oil until clear and tenderT Flour 2 cups Water 2 pounds ground meat (lean) 1/2 cup onion chopped Salt, pepper, and parsley to taste 4 cups cheddar cheese, shredded 1 dozen fresh corn tortillas In a small saucepan, sauté onion and garlic in olive oil until clear and tender.

2T Lemon juice 1t Maple syrup 1 1/2 T Olive oil 1 / 2t Salt 1 1/2 t Mild curry powder 1 / 2t Ground cumin Several grinds of black peppeT Lemon juice 1t Maple syrup 1 1/2 T Olive oil 1 / 2t Salt 1 1/2 t Mild curry powder 1 / 2t Ground cumin Several grinds of black peppet Maple syrup 1 1/2 T Olive oil 1 / 2t Salt 1 1/2 t Mild curry powder 1 / 2t Ground cumin Several grinds of black peppeT Olive oil 1 / 2t Salt 1 1/2 t Mild curry powder 1 / 2t Ground cumin Several grinds of black peppet Salt 1 1/2 t Mild curry powder 1 / 2t Ground cumin Several grinds of black peppet Mild curry powder 1 / 2t Ground cumin Several grinds of black peppet Ground cumin Several grinds of black pepper

Place all the vegetables on a foil - lined sheet and toss with salt and pepper and about 3 T of olive oil, roast for 20 - 25 min.

The fish: Halibut or Alaskan True Cod / The halibut is thick and should be cooked over low — medium heat for a longer period of time / The cod will cook quickly and will benefit from high heat / Either way, salt and pepper uncooked fish / Drizzle 2 T olive oil and 1 T butter into a non-stick sauté pan / When oil is hot, add the fish / Sauté cod on medium high heat for 3 — 4 minutes per side, halibut at lower heat for 7 or 8 minutes per side / Add a piece or two of lemon to the pan, flesh side down, and let it cook along with the fish / When done the fish flakes apart easily and has lost its translucence.

Ingredients: 6 lemons / 2/3 cup kosher salt (my lemons were on the small side so I only used about 1/3 cup) / Juice from 4 - 5 additional lemons / 2 T olive oil

Ingredients for soup: Turkey broth and meat from above / 2 or 3 carrots, chopped / 1 large onion, chopped / 2 medium potatoes, cubed / 1 bunch of kale, ribs removed / 2 T Olive oil / Salt & pepper to taste / Grated cheese for top (optional).

Broa Dissolvify: -2 t yeast -0.5 c + 2T warm milk (or something else: — RRB --0.75 c. water (at end of 5 min) Meanwhile, mix up: -1.25 c. yellow cornmeal -2.25 c. flour (unbleached, all purpose)-1.5 t. salt Combine all the above with: -2 T. olive oil.

4 green plantains, peeled and cut into rounds on the diagonal 3 T olive oil 3 - 5 cloves minced garlic Pork cracklings (chicharrones), crushed — 1 cup (or substitute w / thick bacon) Salt — to taste

small handful of parsley 3 cloves garlic, chopped finely, or microplaned 1/3 c reserved cooking, or canning, liquid the zest and juice of 1 lemon 1 1/2 T smooth peanut butter splash of hot sauce pinch of salt and pepper 1/4 -1 / 3 olive oil, I used 1/4 c

1/4 Cup of any vinegar you like, 1 T mustard, 2 T finely minced shallots, salt & pepper to taste, and 1/2 — 2/3 C olive oil.

Directions for confit: While beans are cooking finely chop 1 or 2 medium onions and 6 cloves of garlic / Saute quietly in 3 T olive oil for about 8 minutes, stirring often — don't let them brown / Add 2 C chicken or vegetable stock and simmer together with 1 T finely chopped rosemary and 1 — 1 1/2 T winter or summer savory (I had to use dried) until stock is reduced to just below the onion mixture / Still no salt / Mixture will be a little like «marmalade» in terms of thickness / The reduction will take anywhere from 30 -40 minutes, about the same time required to cook the beans / When both are done mix together with salt (start w / 1 teaspoon) and pepper to taste / Cook together for another 10 minutes / Good stuff.

In a medium bowl add the pita strips, 1 T olive oil, 1 t salt, and the Za'atarT olive oil, 1 t salt, and the Za'atart salt, and the Za'atar.

Roasted Garlic & Carrot Hummus, makes about 4 cups -1 bunch carrots -1 head garlic - about 1/2 cup olive oil -1 can chickpeas -2 T tahini -1 T cumin -1 T corriander - juice of one lemon - salt & pepper

Go get: 2 large sweet potatoes 1 can chickpeas Juice from one lemon 1/3 cup tahini 2 T olive oil 1 T ground cumin 2 garlic cloves 1/2 t salt paprika for garnish Let's do thisT olive oil 1 T ground cumin 2 garlic cloves 1/2 t salt paprika for garnish Let's do thisT ground cumin 2 garlic cloves 1/2 t salt paprika for garnish Let's do thist salt paprika for garnish Let's do this:

Mix together in a bowl: 2 T olive oil, 3 T red wine vinegar, 1 t honey, a pinch of red pepper flakes, salt and pepperT olive oil, 3 T red wine vinegar, 1 t honey, a pinch of red pepper flakes, salt and pepperT red wine vinegar, 1 t honey, a pinch of red pepper flakes, salt and peppert honey, a pinch of red pepper flakes, salt and pepper.

chicken liver — grated or minced 3 cups brown rice — washed to remove starch 6 - 7 cups chicken stock (preferably homemade) 4 T olive oil 2 - 3 small — med heads broccoli, chopped (or cauliflower — you can mix it up) 1 small onion, chopped 1 shallot, chopped 4 cloves garlic, chopped 4 T butter (or schmaltz) 4 T olive oil (again) 3 cups whole milk 3 cups gruyere or gouda cheese — shredded salt and pepper to taste

Toss with 1 T olive oil, sea salt, black pepper, and Italian seasoning.

Mascarpone cheese 2 T Flat leaf parsley, chopped 1 t Sea salt 1/2 t Freshly ground pepper 1/4 t Ground nutmeg 1/2 t Sweet paprika plus pinch for garnish 2 T Extra virgin olive oil 1 C Sweet Onion in long thin slices 1 Medium cauliflower head, diced small 1/2 C Finely grated ParmesaT Flat leaf parsley, chopped 1 t Sea salt 1/2 t Freshly ground pepper 1/4 t Ground nutmeg 1/2 t Sweet paprika plus pinch for garnish 2 T Extra virgin olive oil 1 C Sweet Onion in long thin slices 1 Medium cauliflower head, diced small 1/2 C Finely grated Parmesat Sea salt 1/2 t Freshly ground pepper 1/4 t Ground nutmeg 1/2 t Sweet paprika plus pinch for garnish 2 T Extra virgin olive oil 1 C Sweet Onion in long thin slices 1 Medium cauliflower head, diced small 1/2 C Finely grated Parmesat Freshly ground pepper 1/4 t Ground nutmeg 1/2 t Sweet paprika plus pinch for garnish 2 T Extra virgin olive oil 1 C Sweet Onion in long thin slices 1 Medium cauliflower head, diced small 1/2 C Finely grated Parmesat Ground nutmeg 1/2 t Sweet paprika plus pinch for garnish 2 T Extra virgin olive oil 1 C Sweet Onion in long thin slices 1 Medium cauliflower head, diced small 1/2 C Finely grated Parmesat Sweet paprika plus pinch for garnish 2 T Extra virgin olive oil 1 C Sweet Onion in long thin slices 1 Medium cauliflower head, diced small 1/2 C Finely grated ParmesaT Extra virgin olive oil 1 C Sweet Onion in long thin slices 1 Medium cauliflower head, diced small 1/2 C Finely grated Parmesan

Ingredients: 1 medium sweet potato per person, sliced lengthwise into quarters and then halved or quartered again depending on size / 1/2 t cornstarch, 1/2 t salt, 1/8 t chipotle powder, cumin, or curry per potato, pepper to taste / 2 T olive oil per potatt cornstarch, 1/2 t salt, 1/8 t chipotle powder, cumin, or curry per potato, pepper to taste / 2 T olive oil per potatt salt, 1/8 t chipotle powder, cumin, or curry per potato, pepper to taste / 2 T olive oil per potatt chipotle powder, cumin, or curry per potato, pepper to taste / 2 T olive oil per potatT olive oil per potato

Dressing: 1 finely chopped clove of garlic, 2 T fresh squeezed lemon juice, 4 T olive oil, 1 t cumin, 1 t lemon zest, salt & pepper to taste / Whisk together and reserve / Drizzle 3 Tablespoons on garbanzos and leeks immediately after removing from oven / Add 1 tablespoon of dressing to yogurt / sour cream mixture / Drizzle remaining dressing over beans and plolenta when servingT fresh squeezed lemon juice, 4 T olive oil, 1 t cumin, 1 t lemon zest, salt & pepper to taste / Whisk together and reserve / Drizzle 3 Tablespoons on garbanzos and leeks immediately after removing from oven / Add 1 tablespoon of dressing to yogurt / sour cream mixture / Drizzle remaining dressing over beans and plolenta when servingT olive oil, 1 t cumin, 1 t lemon zest, salt & pepper to taste / Whisk together and reserve / Drizzle 3 Tablespoons on garbanzos and leeks immediately after removing from oven / Add 1 tablespoon of dressing to yogurt / sour cream mixture / Drizzle remaining dressing over beans and plolenta when servingt cumin, 1 t lemon zest, salt & pepper to taste / Whisk together and reserve / Drizzle 3 Tablespoons on garbanzos and leeks immediately after removing from oven / Add 1 tablespoon of dressing to yogurt / sour cream mixture / Drizzle remaining dressing over beans and plolenta when servingt lemon zest, salt & pepper to taste / Whisk together and reserve / Drizzle 3 Tablespoons on garbanzos and leeks immediately after removing from oven / Add 1 tablespoon of dressing to yogurt / sour cream mixture / Drizzle remaining dressing over beans and plolenta when serving.

1/2 400g / 14oz pkg Firm tofu 1 1/2 T Lemon juice 2T Nutritional yeast 1 / 4t Salt 1t Olive Oil 1 Clove of garlic, minced 1 / 4t Dried basil (optional)

1C Frozen edamame 1C Frozen peas 1Clove of garlic, minced 1T + 1t Olive oil 1 / 2T Tahini 1T Lemon juice 1 / 8t Salt 1 1/2 T Fresh mint leaves

Finely chop 1 onion and slowly sauté in 2 T butter and 1 T olive oil / Scrub and roughly chop 6 or 7 carrots (5 cups) / Peel and roughly chop 1 or 2 apples / Add 1 t sea salt to onion mix along with 1/2 t turmeric, 1/2 t red curry paste (optional), 2 t curry powder / Stir and cook together for a minute or two / Stir in chopped apple and carrot and cook together for several minutes / Add 4 cups of chicken stock, 2 - 3 cups of water (or all water)T butter and 1 T olive oil / Scrub and roughly chop 6 or 7 carrots (5 cups) / Peel and roughly chop 1 or 2 apples / Add 1 t sea salt to onion mix along with 1/2 t turmeric, 1/2 t red curry paste (optional), 2 t curry powder / Stir and cook together for a minute or two / Stir in chopped apple and carrot and cook together for several minutes / Add 4 cups of chicken stock, 2 - 3 cups of water (or all water)T olive oil / Scrub and roughly chop 6 or 7 carrots (5 cups) / Peel and roughly chop 1 or 2 apples / Add 1 t sea salt to onion mix along with 1/2 t turmeric, 1/2 t red curry paste (optional), 2 t curry powder / Stir and cook together for a minute or two / Stir in chopped apple and carrot and cook together for several minutes / Add 4 cups of chicken stock, 2 - 3 cups of water (or all water)t sea salt to onion mix along with 1/2 t turmeric, 1/2 t red curry paste (optional), 2 t curry powder / Stir and cook together for a minute or two / Stir in chopped apple and carrot and cook together for several minutes / Add 4 cups of chicken stock, 2 - 3 cups of water (or all water)t turmeric, 1/2 t red curry paste (optional), 2 t curry powder / Stir and cook together for a minute or two / Stir in chopped apple and carrot and cook together for several minutes / Add 4 cups of chicken stock, 2 - 3 cups of water (or all water)t red curry paste (optional), 2 t curry powder / Stir and cook together for a minute or two / Stir in chopped apple and carrot and cook together for several minutes / Add 4 cups of chicken stock, 2 - 3 cups of water (or all water)t curry powder / Stir and cook together for a minute or two / Stir in chopped apple and carrot and cook together for several minutes / Add 4 cups of chicken stock, 2 - 3 cups of water (or all water).

What's in it: — 2 T olive oil — 1 container portobello / cremini mushrooms, sliced — 1/2 large sweet onion, thinly sliced — 2 garlic cloves, minced — 1 teaspoon fresh thyme, chopped — 1/4 cup balsamic vinegar — 1 tube store bought polenta, cut into 1/4 inch slices — Salt and pepper to taste — 3 cups baby arugula — Optional: shaved parmesan cheese

1/3 c each fresh basil and parsley, chopped (keep out 1 T for garnish) 1/2 t dried oregano or Herbes de Provence 1/2 c freshly - grated Parmesan cheese (keep out 2T for top of dish) 3 cloves garlic, minced 3T red wine vinegar 2T Dijon mustard 1/3 c Extra-virgin olive oil Kosher salt; Freshly - ground Pepper; 1/8 t crushed red pepper Cherry Tomatoes for garnisT for garnish) 1/2 t dried oregano or Herbes de Provence 1/2 c freshly - grated Parmesan cheese (keep out 2T for top of dish) 3 cloves garlic, minced 3T red wine vinegar 2T Dijon mustard 1/3 c Extra-virgin olive oil Kosher salt; Freshly - ground Pepper; 1/8 t crushed red pepper Cherry Tomatoes for garnist dried oregano or Herbes de Provence 1/2 c freshly - grated Parmesan cheese (keep out 2T for top of dish) 3 cloves garlic, minced 3T red wine vinegar 2T Dijon mustard 1/3 c Extra-virgin olive oil Kosher salt; Freshly - ground Pepper; 1/8 t crushed red pepper Cherry Tomatoes for garnisT for top of dish) 3 cloves garlic, minced 3T red wine vinegar 2T Dijon mustard 1/3 c Extra-virgin olive oil Kosher salt; Freshly - ground Pepper; 1/8 t crushed red pepper Cherry Tomatoes for garnisT red wine vinegar 2T Dijon mustard 1/3 c Extra-virgin olive oil Kosher salt; Freshly - ground Pepper; 1/8 t crushed red pepper Cherry Tomatoes for garnisT Dijon mustard 1/3 c Extra-virgin olive oil Kosher salt; Freshly - ground Pepper; 1/8 t crushed red pepper Cherry Tomatoes for garnist crushed red pepper Cherry Tomatoes for garnish

sweet potatoes, any type, peeled Sea salt Ground black pepper 3 1/2 T olive oil,... Continue Reading →

2 T olive oil 2 T apple cider vinegar 2 T orange juice 1 T maple syrup 1/4 t garlic powder (or 1 crushed clove of garlic) salt and pepper to taste (maybe 1/2 t salt?T olive oil 2 T apple cider vinegar 2 T orange juice 1 T maple syrup 1/4 t garlic powder (or 1 crushed clove of garlic) salt and pepper to taste (maybe 1/2 t salt?T apple cider vinegar 2 T orange juice 1 T maple syrup 1/4 t garlic powder (or 1 crushed clove of garlic) salt and pepper to taste (maybe 1/2 t salt?T orange juice 1 T maple syrup 1/4 t garlic powder (or 1 crushed clove of garlic) salt and pepper to taste (maybe 1/2 t salt?T maple syrup 1/4 t garlic powder (or 1 crushed clove of garlic) salt and pepper to taste (maybe 1/2 t salt?t garlic powder (or 1 crushed clove of garlic) salt and pepper to taste (maybe 1/2 t salt?t salt?)

Black Pepper Shrimp and Dipping Sauce serves 6 - 8 as an appetizer serves 4 as part of a main dish (see citrus marinade for more details) 1/2 c fresh lemon juice 1/2 c olive oil 1 1/2 t kosher salt 3 cloves garlic

2 lbs beef chuck roast, trimmed of large sections of fat and cut into 1 inch chunks olive, canola, or vegetable oil salt and pepper 1 large onion, diced 3 large carrots 3 large white potatoes 2 large sweet potatoes 1 tsp dried thyme or 1 large sprig fresh thyme 1 large sprig fresh rosemary (dried tends to be to tough in the stew so I don't recommend it) 2 (14 oz) cans good quality beef broth, preferably low fat / low salt 1/2 of a 6 oz can of tomato paste, about 2 rounded T 2 bay leaves

Ingredients & Directions: 2 hard - boiled and finely chopped eggs, 3 T lemon juice, 1 finely chopped clove of garlic, 1/3 — 1/2 C olive oil, 1 T maple syrup / Drizzle olive oil into juice and garlic while whisking steadily / When slightly thickened add maple syrup and mix / Add finely chopped eggs, pinches of salt & pepper and whisk again / Taste and add more or less of any ingredient.

Directions: Rinse quinoa, allow to drain thoroughly, place in boiling salted water and simmer with lid on for 15 — 20 minutes, until tender / Remove from heat and let sit with lid on for 5 more minutes / Spoon and spread quinoa onto a cookie sheet / Let it cool and dry out a bit, then put quinoa in a large bowl / While quinoa is cooking, place squash ribbons and leeks on one or two cookie sheets, drizzle with 2 — 3 T olive oil, sprinkle with salt and pepper, toss and spread evenly across the pan / Roast at 425 degrees for 12 — 15 minutes / When tender, remove from oven and let cool / My squash ribbons sort of fell apart at this point.

1.5 - 2 lb of mussels and clams 2 T olive oil 1 large shallot, chopped finely 2 cloves garlic, minced 1/2 C white wine 1 C Pernod or other anise liquor 2 T fresh parsley, roughly chopped salt & pepper

• 2 T tomato paste • 1/3 bottle of red wine • 2 t flour • olive oil • 2 lamb shanks • sea salt • black pepper, freshly grounT tomato paste • 1/3 bottle of red wine • 2 t flour • olive oil • 2 lamb shanks • sea salt • black pepper, freshly grount flour • olive oil • 2 lamb shanks • sea salt • black pepper, freshly ground

Perhaps I should have cooked them a little less, but it didn't matter / In a small, ovenproof pan, heat 1 t olive oil, add 1/3 C pumpkin seeds and a pinch of salt / Place in the 425 degree oven, along with the squash, for just 6 or 7 minutes / Remove from the oven when they begin to pop and turn lightly golden / When cool, add most of the pumpkin seeds to quinoa / Chop cilantro and parsley, add to bowl of quinoa.

8 C peeled and cubed butternut squash 1/2 T ground cinnamon 1 t each nutmeg and salt 1/2 C olive oil 3 cloves garlic, minced 1/2 t cayenne pepper (optional) 1/2 C diced yellow onion 8 C vegetable stock 1 C (8 oz.T ground cinnamon 1 t each nutmeg and salt 1/2 C olive oil 3 cloves garlic, minced 1/2 t cayenne pepper (optional) 1/2 C diced yellow onion 8 C vegetable stock 1 C (8 oz.t each nutmeg and salt 1/2 C olive oil 3 cloves garlic, minced 1/2 t cayenne pepper (optional) 1/2 C diced yellow onion 8 C vegetable stock 1 C (8 oz.t cayenne pepper (optional) 1/2 C diced yellow onion 8 C vegetable stock 1 C (8 oz.)

Spicy Black Bean Burgers 5 large or 6 small burgers Ingredients: 1/2 small onion 2 cloves garlic 1/2 t oregano 1 T chopped jalapeno 1 T olive oil 1/2 red pepper, finely chopped 2 cups canned black beans, rinsed and drained and smashed 1/8 cup corn 1/4 cup bread crumbs 1/2 t salt 1 1/2 t chili powder 2 T parsley chopped 1/4 cup flout oregano 1 T chopped jalapeno 1 T olive oil 1/2 red pepper, finely chopped 2 cups canned black beans, rinsed and drained and smashed 1/8 cup corn 1/4 cup bread crumbs 1/2 t salt 1 1/2 t chili powder 2 T parsley chopped 1/4 cup flouT chopped jalapeno 1 T olive oil 1/2 red pepper, finely chopped 2 cups canned black beans, rinsed and drained and smashed 1/8 cup corn 1/4 cup bread crumbs 1/2 t salt 1 1/2 t chili powder 2 T parsley chopped 1/4 cup flouT olive oil 1/2 red pepper, finely chopped 2 cups canned black beans, rinsed and drained and smashed 1/8 cup corn 1/4 cup bread crumbs 1/2 t salt 1 1/2 t chili powder 2 T parsley chopped 1/4 cup flout salt 1 1/2 t chili powder 2 T parsley chopped 1/4 cup flout chili powder 2 T parsley chopped 1/4 cup flouT parsley chopped 1/4 cup flour

Cover with olive oil, a few spritzes of liquid smoke (max 1/2 t) and a pinch of salt.

Ingredients: 1 or 2 eggs for each serving / 1 large bunch of kale / 1 -2 T olive oil / 1 clove garlic, chopped (optional) / grated cheese / sea salt & freshly grated pepper.

1 can of chickpeas, rinsed & drained 1 red pepper, finely diced 3 scallions, finely chopped 1 large carrot, julienned 1 handful of mint leaves, finely chopped 2 handfuls of parsley, finely chopped 1 lemon, zested & juiced 1 T cider vinegar 1 t dijon mustard 3 T olive oil 3 cloves garlic, minced 1 t honey or agave syrup 1 t cumin 1/2 t aleppo pepper a large pinch of kosher salT cider vinegar 1 t dijon mustard 3 T olive oil 3 cloves garlic, minced 1 t honey or agave syrup 1 t cumin 1/2 t aleppo pepper a large pinch of kosher salt dijon mustard 3 T olive oil 3 cloves garlic, minced 1 t honey or agave syrup 1 t cumin 1/2 t aleppo pepper a large pinch of kosher salT olive oil 3 cloves garlic, minced 1 t honey or agave syrup 1 t cumin 1/2 t aleppo pepper a large pinch of kosher salt honey or agave syrup 1 t cumin 1/2 t aleppo pepper a large pinch of kosher salt cumin 1/2 t aleppo pepper a large pinch of kosher salt aleppo pepper a large pinch of kosher salt

1 1/2 cups dry quinoa (soak overnight for best texture once cooked) 1 small red onion, finely chopped 1 T olive oil 1 T lemon juice 2 T white wine vinegar 1/2 t chili powder (you can also use finely chopped fresh chilis) 1/2 t ground cumin sea salt to taste 1/2 cup fresh parsley, finely chopped 2 ripe avocados, sliced thiT olive oil 1 T lemon juice 2 T white wine vinegar 1/2 t chili powder (you can also use finely chopped fresh chilis) 1/2 t ground cumin sea salt to taste 1/2 cup fresh parsley, finely chopped 2 ripe avocados, sliced thiT lemon juice 2 T white wine vinegar 1/2 t chili powder (you can also use finely chopped fresh chilis) 1/2 t ground cumin sea salt to taste 1/2 cup fresh parsley, finely chopped 2 ripe avocados, sliced thiT white wine vinegar 1/2 t chili powder (you can also use finely chopped fresh chilis) 1/2 t ground cumin sea salt to taste 1/2 cup fresh parsley, finely chopped 2 ripe avocados, sliced thit chili powder (you can also use finely chopped fresh chilis) 1/2 t ground cumin sea salt to taste 1/2 cup fresh parsley, finely chopped 2 ripe avocados, sliced thit ground cumin sea salt to taste 1/2 cup fresh parsley, finely chopped 2 ripe avocados, sliced thin

Ingredients: 6 C chicken stock (homemade if possible) / 4 T unsalted butter / 2 T olive oil / 1/4 C chopped onion / 1/2 C chopped flat - leaf Italian parsley / 2 ounces pancetta, chopped / 2 C fresh peas if you can find them / 1 C Arborio rice / 1 t salt / freshly ground black pepper / 3 T Parmesan cheeseT unsalted butter / 2 T olive oil / 1/4 C chopped onion / 1/2 C chopped flat - leaf Italian parsley / 2 ounces pancetta, chopped / 2 C fresh peas if you can find them / 1 C Arborio rice / 1 t salt / freshly ground black pepper / 3 T Parmesan cheeseT olive oil / 1/4 C chopped onion / 1/2 C chopped flat - leaf Italian parsley / 2 ounces pancetta, chopped / 2 C fresh peas if you can find them / 1 C Arborio rice / 1 t salt / freshly ground black pepper / 3 T Parmesan cheeset salt / freshly ground black pepper / 3 T Parmesan cheeseT Parmesan cheese.

Directions: Peel and trim shallots, leaving root end in tact if possible so that shallots will more readily remain whole / Using a large pan in order to accommodate a single layer of shallots, melt 2 T butter on low heat with 1 T sugar and allow to simmer together for just a minute until sugar is dissolved / Add trimmed shallots, sprigs of fresh thyme, and a sprinkle of salt / Cook slowly — butter should be sizzling softly / After 5 minutes, add 1 T olive oil and remaining 1 T butter to the mix.

1 / 4C Cashews, Soaked and drained 1 / 4C Lemon juice 1T Olive oil 1T Nutritional yeast 2 Garlic cloves 1 1/2 t Salt 1 400g / 1 lb pkg Firm tofu 2T Brown rice flour (Optional - to help set up ricotta)

Ingredients: 1 can of chickpeas 1 avocado 5 T tahini 3 T olive oil Juice of 1 lemon (or more to taste) 3/4 C water 4 or 5 cloves of garlic salt / pepper to taste Combine all ingredients in blender or food processor.

And this one fits the bill — mix 2 T cider vinegar, 1 T sugar, 2 t olive oil, 1/2 t saltT cider vinegar, 1 T sugar, 2 t olive oil, 1/2 t saltT sugar, 2 t olive oil, 1/2 t saltt olive oil, 1/2 t saltt salt.

2/3 lb boneless, skinless turkey breast, cubed up (1/2 ″ pieces) 4 - 6 T hemp seeds 2 - 3 T fresh rosemary fresh ground pepper coarse sea salt olive oil

Double Chocolate Chunk Cookies (gluten free, dairy free) Yield: 12 cookies You will need: measuring cups and spoons, mixing bowl, wooden spoon, baking sheet 1 1/4 cups almond meal flour (other nut flours work too) 2 - 3 T cacao powder 1/4 tsp salt 1 tsp baking soda 2 tsp vanilla extract 1/4 cup coconut oil, avocado oil or olive oil (add about half of this to start to check the texture - see below) 1/4 cup honey or maple syrup 1/4 cup dark chocolate pieces 1.

1 1/4 cups almond meal flour (other nut flours work too) 2 - 3 T cacao powder 1/4 tsp salt 1 tsp baking soda 2 tsp vanilla extract 1/4 cup coconut oil, avocado oil or olive oil (add about half of this to start to check the texture — see below) 1/4 cup honey or maple syrup 1/4 cup dark chocolate pieces

Sage Crusted Baked Cod with Blackberry Coulis Yield: 2 servings You will need: baking sheet, medium saucepan with lid, double boiler or steamer basket, mixing bowl, fork 3/4 lb Cod filet 1 lemon 2 - 4 T olive oil 2 - 4 stalks fresh sage Sea salt and fresh ground pepper to taste 1/4 cup... [Read more...]

1 egg 1/2 cup applesauce (unsweetened) 1 tsp baking powder 1/2 tsp sea salt 1 tsp vanilla extract 1 T olive oil 1/3 cup + 2 T coconut milk 1/2 cup + 1 T flaxseed meal 1/4 cup gluten - free flour blend * (I used the Protein Boost blend from this post) 3 T dark chocolate pieces 3 T raisins