3/4 -1 # fresh tomatoes, peeled and chopped, retaining liquid 7 large white mushrooms, cleaned well and sliced very thinly (keep stems) 2 ounces (1/2 cup) fresh green beans (or sugar snaps) sliced thinly on the diagonal into 1 1/4 ″ lengths 2
T peanut oil 2T sherry 5 1/2 cups chicken stock * 15 oz can creamed corn 4T cornstarch dissolved in 6T cold chicken stock 1 large egg white (I misread this and used a whole egg; it was delicious) sugar and salt (yes, you might need them both) 2 oz good, sweet and smokey ham, coarsely minced
sesame oil, a pinch of red pepper flakes or cayenne, 1 1/2 — 2
T peanut oil.
Seeds removed and chopped to make 1 — 2 t, or a piece kept whole and removed before serving / 2
T peanut oil, divided / 1 T ground coriander, 1/2 t ground turmeric / 1 t cumin seed, 1/2 t black mustard seed / 1 C water, divided / Salt & pepper to taste / 1/2 # fresh asparagus, roasted or steamed / 3 T chopped, fresh chives.
In a large stock pot heat 2
T peanut oil over medium high heat.
Not exact matches
1 - 2
T Rapeseed
oil 1 Onion, finely chopped 2 Cloves garlic, minced 1
t Ground cumin 1
t Ground coriander 1
T Peanut butter 1 - 2
t Sriracha hot sauce salt + pepper 425g / 14oz Can Borlotti beans, rinsed + drained 1C Almond meal (whole almonds finely ground in a food processor) 1 / 2C Finely chopped nuts (I used hazelnuts + walnuts) 1/2 -3 / 4C Wholemeal breadcrumbs
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
I then mix 1 - 2
T of
peanut or almond butter with a glug of mirin, the same of soy sauce, a tsp of fish sauce, a tsp of sesame
oil, and a
T or so of warm water and turn off the heat and stir that mixture in and it is so amazing and everyone is happy.
I made Whole Foods 365 whole wheat linguine (instead of using Asian noodles) and made Barbara's Five Heap sauce - with a bit of a twist - out of: 1
T crushed sesame seeds, 1 T sesame oil, 2T peanut oil heated with chopped green onions, crushed red peppers and ginger, 2T water, 2T soy sauce, 2T rice vinegar, 1/4 t chili oil
T crushed sesame seeds, 1
T sesame oil, 2T peanut oil heated with chopped green onions, crushed red peppers and ginger, 2T water, 2T soy sauce, 2T rice vinegar, 1/4 t chili oil
T sesame
oil, 2
T peanut oil heated with chopped green onions, crushed red peppers and ginger, 2T water, 2T soy sauce, 2T rice vinegar, 1/4 t chili oil
T peanut oil heated with chopped green onions, crushed red peppers and ginger, 2
T water, 2T soy sauce, 2T rice vinegar, 1/4 t chili oil
T water, 2
T soy sauce, 2T rice vinegar, 1/4 t chili oil
T soy sauce, 2
T rice vinegar, 1/4 t chili oil
T rice vinegar, 1/4
t chili oil
t chili
oil.
Ingredients *: 2
T Olive
oil 2
T Sesame
oil 5 cloves garlic — minced 1 package extra firm tofu — cut into bite - sized pieces 2 stalks of broccoli — cut into bite - sized pieces 1 carrot — chopped into bite - sized strips 2
T Tamari Cayenne (red) pepper flakes 3/4 — 1 C natural
peanut butter 4 - 6 servings of brown rice (I used Instant brown rice) Handful of crushed
peanuts (optional) * Please note these are approximate amounts.
Peanut Butter Topping 2 T peanut butter 1 tsp coconut oil Melt in the microwave for 45 seconds and stir tog
Peanut Butter Topping 2
T peanut butter 1 tsp coconut oil Melt in the microwave for 45 seconds and stir tog
peanut butter 1 tsp coconut
oil Melt in the microwave for 45 seconds and stir together.