* 1 medium to large Napa Cabbage, halved, cored and cut into 1 -2-inch strips * 1 cup water * 3 Tablespoons kosher or sea salt * 1/4 cup Korean coarse red pepper flakes * 2 Tablespoons water * 1
Tablespoon garlic paste * 1/2 teaspoon minced ginger * 2 teaspoons sugar * 2 teaspoons gluten - free oyster sauce * 2 Tablespoons fish sauce * 4 green onions, chopped into 1 - inch pieces
5 medium - sized onions, sliced 1 cup chopped cauliflower 1 cup potatoes, grated 1 cup carrots, grated 1 cup chopped green and yellow peppers 1 cup chopped spinach 1 teaspoon cumin seeds 1 teaspoon coriander seeds 2 teaspoons dried fenugreek leaves 1/2 teaspoon chili flakes 3
tablespoons garlic paste 3 tablespoons ginger paste 1 1/2 teaspoons turmeric powder 2 cups chickpea flour 1/3 cup cornstarch Salt, as needed for seasoning Soybean or Vegetable oil, for frying
Not exact matches
10 small dried red chiles, such as piquins, stems removed 2 teaspoons ground cumin 2 teaspoons ground coriander 2 small onions 1 teaspoon black peppercorns 1/2 cup fresh cilantro 1/4 cup fresh basil or mint leaves 1 teaspoon salt 3 2 - inch stalks lemongrass, including the bulb 1 1 - inch piece of galangal, peeled 1
tablespoon chopped
garlic 1
tablespoon shrimp
paste 1
tablespoon corn or peanut oil 1
tablespoon lime zest 1/4 cup water
2 pounds lean pork, diced 1/4 cup butter 1 cup chopped cabbage 2 onions, chopped 1 green (or slightly ripe) mango, sliced 1 cup white wine or coconut milk (see recipe, here) 2
tablespoons Ceylon Dark Curry Powder, recipe here 2 teaspoons tamarind
paste or pulp 3 cloves
garlic, crushed 1 habanero chile, seeds and stem removed, minced 2 medium eggplants, peeled and chopped 2 chayotes, peeled and chopped (or substitute hubbard squash) 1 cup cooked navy beans
1/4 cup vegetable oil 1 onion, chopped 4 cloves
garlic, minced 1/4 habanero chile, seeds and stem removed, minced 1 chicken, cut up 6
tablespoons Trinidadian Curry
Paste, recipe here 4 cups water Roti Bread (see recipe, following)
4 green onions, chopped, white part only 4 cloves
garlic, minced 1 teaspoon peeled and minced fresh ginger 1 (3 - inch) stalk lemongrass, minced 1
tablespoon peanut oil 1 1/2 cups chicken stock 3
tablespoons crushed red chile 1
tablespoon soy sauce 2 teaspoons dark brown sugar 1/4 teaspoon ground cumin 1
tablespoon lime juice 1 teaspoon prepared prawn
paste (blacan) 1 teaspoon tamarind
paste 2 cups crunchy peanut butter Salt to taste
1/2 cup dried chickpeas — soaked overnight 1 medium onion — halved 3 - 4
garlic cloves — crushed with a knife 6 cups water sea salt — to taste 2
tablespoons neutral coconut oil or ghee — divided 1 cup millet — soaked overnight juice of 2 lemons — divided 2
tablespoons olive oil — divided 1
tablespoon tamari 2
tablespoons sweet miso
paste 1
tablespoon mustard 1
garlic clove — minced pinch of cayenne pepper 1 teaspoon cumin 1 large leek, white and pale green parts only — sliced 1 bunch rainbow chard — leaves separated from stems, stems chopped, leaves torn into bite - size pieces
3
tablespoons vegetable oil 3
tablespoons butter 3
tablespoons Trinidadian Curry
Paste, recipe here 2 onions, chopped 2 cloves
garlic, crushed and minced 1
tablespoon freshly grated ginger 3 medium tomatoes, chopped 2
tablespoons lime juice 2 pounds cooked lobster meat
2 pounds goat meat, cut into 1 / 2 - inch cubes 2
tablespoons Trinidadian Curry
Paste, recipe here 1/2 teaspoon salt 1/2 teaspoon powdered cardamom 1/2 teaspoon freshly ground black pepper 2 cloves
garlic, minced 2 onions, sliced 2 tomatoes, chopped 2 green onions, chopped 2 fresh habanero chiles, seeds and stems removed, chopped 2
tablespoons butter 1/4 cup vegetable oil 3 cups water
2
tablespoons olive oil 1 large sweet onion diced 6 mini sweet peppers or 1 large red pepper diced 3 cloves of
garlic diced 1 lb ground beef 3 small logs of chorizo or 1 large log (about 1/2 a lb) 1/2 teaspoon
garlic powder 2 teaspoons Mrs. dash 1 1/2 teaspoons cumin 1 teaspoon salt 1/2
tablespoon paprika 1/2 teaspoon cayenne * omit if sensitive to heat 1/2 teaspoon tomato
paste
1/4 cup fresh lime juice 3
tablespoons creamy peanut butter 3
tablespoons low sodium soy sauce 3
tablespoons honey 1
tablespoon chili
paste with
garlic (available in the Asian aisle).
To make the tartar sauce, finely mince 1 clove of
garlic and add it to a mortar, then add 1
tablespoon of capers and using a pestle mash down on the
garlic and capers until you form a
paste, next add 1/2 cup of Greek yogurt, 1/2
tablespoon of dijon mustard, 1/2 teaspoon of white wine vinegar, season with sea salt and freshly cracked black pepper, and mix everything until it's well mixed, then cover the mortar with seran wrap and add it to the fridge
Make the
paste: Meanwhile, combine the
garlic, ginger, sugar, and seafood flavor (or 3
tablespoons water) in a small bowl and mix to form a smooth
paste.
2
tablespoons extra virgin olive oil 2 carrots, peeled and minced 2 stalks celery, minced 2 cloves
garlic, minced 8 ounces cremini mushrooms, minced 1 onion, minced 6 ounces tomato
paste 1/2 bottle red wine 2 pounds ground beef 1 pound ground veal Water Salt and pepper, for seasoning
Soup 2
tablespoons olive oil 2 pounds carrots, peeled, thinly sliced 1 large onion, finely chopped 4 regular or 6 small
garlic cloves, peeled and smashed 1
tablespoon finely chopped or grated ginger, or more to taste (it could easily be doubled) 4 cups vegetable broth 1/4 cup white miso
paste, or more to taste
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
2 cups lobster stock (see recipe) 2 cups coarsely chopped cooked lobster meat 4
tablespoons butter 1 onion, chopped 2 cloves
garlic, minced 2 shallots, minced 1/2 cup flour 1/4 cup dry sherry 2
tablespoons tomato
paste 3 cups half - and - half 1/4 teaspoon fresh ground white pepper 1 teaspoon salt 1/4 teaspoon paprika 1 dash cayenne pepper 1 cup crème fraîche
1 (3 - pound) pie pumpkin, or other orange - fleshed squash such as butternut, Red Kuri, or Golden Hubbard 8
tablespoons (1/2 cup) unsalted butter 1/2 cup olive oil 1/2 cup finely ground cornmeal 2 medium turnips (about 12 ounces total) 2 medium red bell peppers, chopped 1 large onion, chopped 6 cloves
garlic, minced 2
tablespoons tomato
paste 4 cups low - sodium vegetable broth 2 (10 - ounce) cans diced tomatoes with green chilies, such as Rotel 2 (16 - ounce) cans chili beans, drained 2 cups frozen corn kernels 1
tablespoon chili powder 1 teaspoon ground cinnamon 1 teaspoon ground cumin Several dashes vegetarian Worcestershire sauce Salt Freshly ground black pepper Balsamic vinegar For serving: chopped green onions, shredded cheddar cheese, sour cream
* 6 medium onions * 2
tablespoons olive oil * 1 fat clove
garlic, peeled and minced * 1/4 cup finely chopped red pepper * 1 cup quinoa (I used black quinoa), rinsed thoroughly in a fine mesh strainer * 1 1/2 cups water * 2 heaping
tablespoons tomato
paste * 1/4 cup raisins * 1/4 cup chopped cilantro (or more to taste), plus more for garnish * 1 teaspoon curry powder, or to taste * pinch or two of cayenne pepper, or to taste
1 teaspoon ginger
paste 2 teaspoons minced fresh
garlic 2
tablespoons fresh lemon juice (about 1/2 lemon) 3
tablespoons honey or agave syrup or maple syrup 6
tablespoons tamari 2
tablespoons rice vinegar (or apple cider vinegar) 1/2 teaspoon dijon mustard 1/8 teaspoon red pepper flakes 1 teaspoon sesame oil 1/4 teaspoon corn starch
Add about 2
tablespoons of soy sauce (I use Ponzu for its lemony flavor), 1/2 teaspoon of ginger -
garlic paste, 1/4 cup of hoisin sauce, 1/2 cup of creamy peanut butter and a drizzle of toasted sesame oil.
2
tablespoons olive oil 2
tablespoons butter, softened 2 pounds portobello mushrooms, in 1 / 4 - inch slices (save the stems for another use)(you can use cremini instead, as well) 1/2 carrot, finely diced 1 small yellow onion, finely diced 2 cloves
garlic, minced 1 cup full - bodied red wine 2 cups beef or vegetable broth (beef broth is traditional but vegetable to make it vegetarian; it works with either) 2
tablespoons tomato
paste 1 teaspoon fresh thyme leaves (1/2 teaspoon dried) 1 1/2
tablespoons all - purpose flour 1 cup pearl onions, peeled (thawed if frozen) Egg noodles, for serving Sour cream and chopped chives or parsley, for garnish (optional)
Directions: Using a mortar and pestle, or a small grinder, mix
garlic, ginger and half of the peanut oil to form a thick
paste / Add other spices, half of the water (1/2 C) to this mix, stir together and set aside / In a sauce pan, heat the other
tablespoon of oil to medium hot, add cumin and mustard seeds and allow them to sizzle momentarily / Add spice
paste, turn heat to medium low, and while stirring, allow to cook for 1 to 2 minutes / Add cauliflower and potatoes, sweet or hot pepper if using / Stir together so that vegetables are coated with the spices / Add the other 1/2 C water, place a lid on, and simmer for 10 — 15 minutes, until vegetables are tender / Remove lid and simmer for another 5 minutes / If vegetables are done, remove them from the pan and continue to simmer the sauce until it reduces and thickens slightly — just a minute or two / Add roasted asparagus to the bowl / Spoon sauce over winter and spring veggies, sprinkle with chives.
• Olive oil 1 pound lean ground beef • Salt • Black pepper 1 teaspoon dry oregano 3/4 teaspoon ground cumin 1/2 teaspoon chili powder 1/4 teaspoon paprika 1 red onion, diced 2 small red bell peppers, cored, seeded and diced 3 cloves
garlic, pressed through
garlic press 1
tablespoon tomato
paste 1 extra-large sweet potato (or 2 small), peeled and diced into medium - small cubes 1 (28 ounce) can diced tomatoes, drained of juice 1 cup beef (or chicken) stock, warm 1 (15 ounce) can kidney beans, drained and rinsed 1
tablespoon chopped fresh cilantro 4 green onions, chopped, divided use 1 cup shredded sharp cheddar cheese, divided use • Sour cream, as optional garnish
Ingredients: 2 15 ounce cans chickpeas, drained and rinsed 2
garlic cloves, smashed and chopped 1 onion, chopped 1 jalapeno pepper, seeded and chopped 1 inch knob ginger, peeled and chopped 1 15 ounce can diced tomatoes 3
tablespoons tomato
paste 1/2 lemon 1
tablespoon coriander 1 teaspoon cumin 1/2 teaspoon sea salt 1 teaspoon garam masala 1/4 teaspoon cayenne pepper 1 teaspoon tumeric 2
tablespoons butter Sour cream, garnish Cilantro, garnish
1/2 pound green lentils 1/4 cup olive oil 2 cups chopped yellow onions 2 cups chopped leeks 2 teaspoons fresh thyme leaves 2 teaspoons salt 3/4 teaspoons 1
tablespoon minced
garlic 1 cup chopped celery 1 cup chopped carrots 2 cups chicken stock 2
tablespoons tomato
paste 2
tablespoons red wine vinegar
Boneless Beef Short Rib Ragu 1 pound boneless beef short ribs 1/2 teaspoon salt 1/2 teaspoon black pepper 1
tablespoon olive oil 1 1/2 cups diced yellow onions 1
tablespoon freshly minced
garlic 1
tablespoon fresh thyme, removed from the stem
tablespoons tomato
paste 1/4 cup flour 1/2 cup beef broth 1 cup pinot noir wine One 14.5 ounce can stewed tomatoes, Italian style
Put the
garlic, ginger, almonds and 6
tablespoons of water into a blender and blend to a smooth
paste.
12 sea scallops Salt and pepper 1 clove
garlic, minced All - purpose flour for dusting 2
tablespoons white or medium miso
paste 1
tablespoon mirin 1 teaspoon soy sauce 1 teaspoon superfine sugar Small bunch watercress, thick stems removed 2
tablespoons vegetable oil 2
tablespoons dry white wine 1/2
tablespoon whole grain mustard 2
tablespoons heavy cream 1/4 cup finely grated Parmesan cheese.
What's in it: 2
Tablespoons olive oil 5 cloves of
garlic, finely chopped 3 or 4 large shallots, finely chopped (about 1 cup) 2 large carrots, finely chopped (about 1 cup) 1 stalk of celery, finely chopped (about 1/2 cup) 1 red bell pepper, seeded and finely chopped 10 ounces cremini mushrooms, finely chopped (about 2 cups) 1 cup green lentils 1
tablespoon italian herbs (I used half fresh chopped thyme and half dried oregano, but use any that you like, fresh or dried) 1/2 teaspoon red pepper flakes (optional) 1/2 cup red wine 2
Tablespoons tomato
paste 2, 14 oz cans diced tomatoes (low sodium or no salt added, if possible) 14 oz water (you'll fill one of those empty tomato cans to measure) Salt and Pepper to taste
Ingredients 1 cup brown lentils 1 large yellow onion, diced small 2 carrots, peeled and diced 4 cloves
garlic, miced 2
tablespoons fresh ginger, grated 1/4 cup peanut oil (vegetable oil will do) 10 plum tomatoes, chopped 1/2 cup tomato
paste 1 cup vegetable stock or 1 cup water + 2 veg boullion cubes 1 cup frozen green peas
What's in it: 2
tablespoons coconut oil 1 onion (yellow or vidalia), chopped 1 - 2 teaspoons (depending on preference) grated fresh ginger 4
garlic cloves, minced 3 cups low sodium vegetable broth 1 butternut squash, peeled and cubed (about 5 cups) 1 14 - oz can light coconut milk 1/4 cup red curry
paste 1/4 tsp.
1 pound of porc belly, finely sliced strips (500 gram)(some people prefer pork leg) 1 spring of green onion 1 onion, medium size 1
garlic, minced 3
tablespoons of Korean red pepper
paste 1
tablespoon of red pepper powder 2
tablespoons of brown sugar (or 2
tablespoons of corn syrup as you like) 1
tablespoon of soy sauce 1
tablespoon of sesame oil 2
tablespoons of white wine (or any cooking white alcohol) And freshly grounded pepper
3
tablespoons Ginger -
Garlic Paste, recipe follows (or 1 tablespoon grated fresh ginger and 3 cloves garlic put through a garlic press or finely m
Garlic Paste, recipe follows (or 1
tablespoon grated fresh ginger and 3 cloves
garlic put through a garlic press or finely m
garlic put through a
garlic press or finely m
garlic press or finely minced)
Ingredients: 2
tablespoons olive oil for frying 1 small white onion, finely chopped 2 medium - sized carrots, finely chopped 1 pack of Sainsbury's Mushroom Mince 3 cloves
garlic, minced 1cup of cooked brown lentils 1 tin of chopped tomatoes or Italian passata 3
tablespoons tomato
paste 2 teaspoons fresh thyme leaves + extra for sprinkling 1 / 4teaspoon salt, or to taste 1
tablespoon of dry basil 1 teaspoon of miso
paste (optional but adds a depth of flavour) Pasta of your choice — I have used linguine
INGREDIENTS Sea salt and rashly ground black pepper 1 cup basmati or wild rice 3/4 pound salmon fillet, skin off and bones removed A handful of raw shelled peanuts 1 clove of
garlic A thumb - sized piece of fresh root ginger 1 fresh red chile A small bunch of fresh cilantro Peanut or vegetable oil 1 heaped
tablespoon tandoori or mild curry
paste A handful of snow peas 1/2 can of coconut milk A handful of bean sprouts 1 lime
Place whole basil leaves,
garlic, cheese, nuts, and about 2
tablespoons oil in the bowl of a food processor, and pulse 2 to 3 times or until a rough
paste forms.
ingredients: 1/2 cup leeks, shallots, or onions — diced fine 1/2 cup carrots, peeled and diced 1/4 cup celery, diced 2 gloves
garlic, minced 1/2 cup fresh stringbeans, cleaned and diced 1/2 cup broccoli, chopped 1/2 cup cauliflower, chopped 1 zucchini, diced 1 yellow potato, diced 1
tablespoon tomato
paste 1/4 — 1/2 cup lentils, cooked 1 can (15 ounces) white beans, rinsed and drained 6 - 8 cups homemade vegetable stock 2
tablespoons coconut oil Celtic sea salt fresh ground pepper dash of red wine vinegar
My houmous is home - made (a can of chickpeas, drained; a
tablespoon of sesame
paste; a
tablespoon of low fat natural yogurt; half a small clove of
garlic, crushed; half a teaspoon of ground cumin; a drizzle of olive oil; a squeeze of lemon juice; and salt to taste; all whizzed in the food processor) and the sandwich did not go soggy by lunchtime, even though it had been made that morning.
1 cup French green or brown lentils 3
tablespoons white wine vinegar 1 1/4 cups water 1 cup couscous (I used whole wheat) 1/2 teaspoons salt 1/4 cup extra virgin olive oil 1 large
garlic clove, minced and mashed to a
paste with 1/4 teaspoon salt 1/2 cup fresh mint leaves, chopped 1 bunch arugula, stems discarded and leaves washed well, spun dry and chopped 2 cups cherry or grape tomatoes, halved 1/2 cup kalamata olives, pitted and chopped 1 cup crumbled feta 1/4 cup fresh basil, julienned
The Peanut Sauce: 1/2 cup red chilli
paste (or red chillis pureed with water) 1/4 cup peanut oil 5 cloves
garlic, peeled and minced 3 shallots, peeled and minced 3 pieces lemon grass, minced 3 large pieces ginger, peeled and minced 2
tablespoons poppy seeds 4
tablespoons minced cashews 1/4 cup minced peanuts 1 teaspoon tamarind
paste (optional) 2 teaspoons sugar Diced cucumbers and onions for garnish
3
Tablespoons (or more) vegetable oil 1 chicken, cut up 1 large onion, chopped 3 cloves of
garlic, minced 1/2 cup to 1 cup chicken stock 2
Tablespoons tomato
paste 1/2 cup dry white wine 2
Tablespoons hot paprika) If not available, add regular paprika and 1 teaspoon cayenne) pinch of thyme 1/2 cup sour cream Thickening: 1 cup milk and 2
Tablespoons flour in a covered jar; shake hard before pouring into the sauce.
Orange Chile Oil Marinade: 6 cascabel chiles, stems and seeds removed, or substitute 2 of the chiles above 1/4 cup chopped onions 1/2 cup vegetable oil 2 cloves
garlic, minced 1 teaspoon cumin seeds 1 cup orange juice 1
tablespoon lime juice 2 teaspoons achiote
paste (available in Hispanic markets) 1 teaspoon dried oregano, Mexican preferred Pinch ground cloves Salt and freshly ground black pepper
4 ounces sun - dried tomatoes 2
tablespoons chopped fresh basil 2
tablespoons chopped fresh parsley 1
tablespoon chopped
garlic 1/4 cup chopped pine nuts 3
tablespoons chopped onion 1/4 cup balsamic vinegar 1
tablespoon tomato
paste 1/3 cup crushed tomatoes 1/4 cup red wine 1/2 cup olive oil 1/2 cup grated Parmesan cheese
tomato
paste 1 cup tomato sauce 2 large tomatoes, chopped 2 teaspoons minced ginger 2 teaspoons minced
garlic 2 green chilies, such as serranos, seeds and stems removed, minced 1
tablespoon red chile powder 2 teaspoons ground cloves 8 green cardamoms Salt to taste 3
tablespoons butter 2/3 cup cream 1 teaspoons ground fenugreek 2 teaspoons minced ginger Honey to taste, if needed
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 can chipotle chiles in adobo (or 1/2 cup chipotles rehydrated in wine vinegar) 1/4 cup tomato
paste 8 cloves
garlic 2
tablespoons cider vinegar or lime juice 1 cup grated Parmesan or romano cheese 1 cup pumpkin seeds (pepitas) or piñon nuts, toasted 1 cup canola oil
10 dried red chillis, such as Piquins, stems and seeds removed, soaked in hot water for 30 minutes, then coarsely chopped 2 cups grated coconut (fresh preferred) 5 cups water 5 almonds or cashews l large piece ginger, peeled 3 stalks lemon grass 1
tablespoon ground turmeric 5 cloves
garlic 1
tablespoon shrimp
paste 10 shallots, peeled 1
tablespoon white pepper 1
tablespoon coriander 1/2 cup vegetable oil 2 pounds chicken, cut up 10 ounces cooked bamboo shoots, sliced lengthwise 2
tablespoons soy sauce 3 teaspoons sugar Salt to taste
Stuffing: 1 6 - ounce lobster tail, boiled, minced 1 small onion, sliced 2
tablespoons butter 3
tablespoons tomato
paste 1 teaspoon thyme 2 cloves
garlic, minced 3 fresh cayenne chiles, stems and seeds removed, chopped (or substitute 1 habanero)
ingredients SPRING LAMB STEW 2
tablespoons olive oil 1/2 cup all - purpose flour 1 and 1/2 pound lamb shoulder (large dice or cubed) 1/2 teaspoon allspice 1/2 teaspoon nutmeg 1
tablespoon tomato
paste 2 cloves
garlic (peeled, minced) 1/2 pound shallots (peeled, quartered) 1 pound baby new potatoes 1/2 pound carrots (peeled, large dice) 2
tablespoons fresh oregano 2 cups red wine 2 cups tomato puree 2 cups low - sodium chicken stock 2 bay leaves 1 cup fresh or frozen peas (if fresh, then sucked) 1
tablespoon red wine vinegar 1/2 bunch fresh dill (finely chopped) 1/2 bunch fresh mint (finely chopped) whole milk Greek yogurt (to serve) Kosher salt & freshly ground black pepper (to taste)