1/2 Cup Fresh Mint, Lightly Packed 1 Cup Fresh Spinach, Lightly Packed 3
Tablespoons Garlic Oil 2 Tablespoon Lemon Juice 1 Pound (3 Cups) Fresh, Blanched or Frozen, Thawed Green Peas 1/2 Teaspoon Salt 1/4 Teaspoon Ground Black Pepper
Not exact matches
Place 2 cloves thinly sliced
garlic, remaining minced onion, and 1
Tablespoon grapeseed
oil to a small saucepan.
Toss the sweet potatoes with 4 cloves of roughly chopped
garlic, 1
Tablespoon grapeseed
oil, 1/4 teaspoon salt and dash pepper.
2
tablespoons vegetable or olive
oil 2 large onions, chopped 6 cloves
garlic, chopped 2
tablespoons bafat (Hurry Curry, see recipe here) 4 large tomatoes, chopped 2 cups coconut milk, recipe here 16 large shrimp, shelled and deveined 1 cup fresh or canned crab meat 1/2 teaspoon turmeric powder 1 teaspoon rice vinegar 1/4 cup bay or curry leaves Salt to taste
2
tablespoons butter 2
tablespoons vegetable
oil 1/4 pound bacon, chopped 1 onion, chopped 1 bell pepper, seeds and stem removed, chopped 2 tomatoes, chopped 2 cloves
garlic, minced 1 pound calabaza, peeled and diced 2
tablespoons Ceylon Dark Curry Powder, recipe here 1/4 teaspoon ground cloves 1/2 cup water 2 cups half and half Chopped Italian parsley for garnish
for the tomato sauce (makes about 2 cups) 1/2
tablespoon olive
oil 1 - 2
garlic cloves — minced 1/2 teaspoon dried oregano about 1 lb diced plum tomatoes 1/2 teaspoon coconut sugar pinch red pepper flakes sea salt and freshly ground black pepper
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
12 Scotch bonnet peppers (or substitute habaneros), seeds and stems removed 3 onions, chopped 2 clove
garlic finely chopped 1/2 cup vinegar 2
tablespoons ground allspice 1
tablespoon olive
oil 1/4 cup soy sauce 1/4 cup minced scallions
Cheese Base 1 cup nuts — cashews, almonds, or macadamia 2
tablespoons olive
oil 3
tablespoon freshly squeezed lemon juice 3 - 4
tablespoon non-dairy acidophilus 1 teaspoon raw honey 1
garlic clove pinch of salt
1/4 cup whole Jamaican pimento berries (or 1/8 cup ground allspice) 3 Scotch bonnet chiles (or habaneros), seeds and stems removed, chopped 10 scallions (green onions), chopped 1/2 cup chopped onion 4 cloves
garlic, chopped 4 bay leaves, crushed 1 3 - inch piece ginger, peeled and chopped 1/3 cup fresh thyme 1 teaspoon freshly ground nutmeg 1 teaspoon freshly ground cinnamon 1 teaspoon salt (or more, to taste) 1
tablespoon freshly ground black pepper 1/4 cup vegetable
oil 1/4 cup lime juice Water
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)
To make the croutons, heat 2
tablespoons of olive
oil in a frying pan along with the
garlic and salt and pepper.
2
tablespoons peanut or vegetable
oil 1 large yellow onion, diced 3 cloves
garlic, minced 1 (14 - ounce) container extra firm tofu, cut into 1 - inch cubes 2 cups vegetable stock 1 (14 - ounce) can light coconut milk 1/2 cup of Peanut Butter & Company» sThe Heat Is On 4 carrots, peeled and cut into 1 - inch cubes 3 potatoes, peeled and cut into 1 - inch cubes 1 cup frozen peas 3
tablespoons chopped fresh basil Finely ground sea salt Freshly ground black pepper
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
2
tablespoons butter 1 medium onion, chopped 2 cloves
garlic, minced 1 1/2 cups cooked whole kernel corn 1 teaspoon dried oregano 1/3 cup sour cream 6 ounces cheddar cheese, cubed 6 green New Mexican chiles, roasted and peeled, stems left on Flour for dredging 3 eggs, separated 1
tablespoon water 3
tablespoons flour 1/4 teaspoon salt Vegetable
oil for frying
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
6 cloves
garlic, minced 1/2 teaspoon turmeric powder 1 teaspoon salt 2 1/2 cups coconut milk, recipe here 1 3 - pound chicken, cut up into 3 / 4 - inch cubes 5 small dried red chiles, such as piquins, stems and seeds removed (optional) 4 shallots, peeled and chopped 1 small piece galangal, peeled and chopped (or substitute ginger) 1 whole clove 6 cashew nuts 6 almonds 6 candlenuts (or substitute macadamia nuts or cashews) 1/2 teaspoon cumin powder 1/2 teaspoon coriander powder 1 curry leaf (optional) 3
tablespoons ghee (recipe here) or vegetable
oil 3 bay leaves 2 stalks lemongrass, bulbs included, left whole 1 - inch cinnamon stick
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
for the filling 1
tablespoon olive
oil 1 - 2 shallots or 1 small yellow onion — diced 1 - inch piece fresh ginger root — peeled and minced 1 - 2
garlic clove — minced about 10 asparagus spears — diced 2 handfuls snow peas 1 cup green peas — fresh or frozen and thawed sea salt to taste 1/2 lemon — juice handful of fresh basil — torn, optional
4 ounces fresh coconut, grated Vegetable
oil for deep frying 2 pounds beef, cut into 1 - inch cubes 1 teaspoon salt 2 teaspoons sugar 1 teaspoon tamarind concentrate 1 teaspoon ground turmeric 2 kaffir lime leaves, crushed 2 4 - inch stalks lemongrass, bulb included, chopped 2 3 - inch pieces galangal, peeled and chopped (or substitute ginger) 10 shallots, peeled and chopped 5 fresh red chiles, such as serranos or jalapeños, stems removed 2 cloves
garlic, peeled 1
tablespoon brown sugar 1/2 teaspoon salt 1/2 teaspoon freshly ground black pepper 2 teaspoons soy sauce 6 cups coconut milk, recipe here
2 to 4 pound fish (snapper or grouper), cleaned, and filleted, and sliced; reserve head Juice of 2 fresh lemons 2 cloves
garlic, minced 2
tablespoons minced habanero chile 1 teaspoon salt 1
tablespoon olive
oil 1 teaspoon oregano 7 cups water 1 teaspoon salt 4 cloves
garlic, chopped Bay leaf 1 teaspoon thyme 6 whole black peppercorns 1 habanero chile, seeds and stems removed, and chopped 3
tablespoons vegetable
oil 2
tablespoons olive
oil 2 leeks, white part chopped 4 scallions, chopped 2 cups chopped onion 1 cup sliced carrots 1 cup cubed potatoes 1/2 cup cubed turnips 4 tomatoes, peeled and chopped Salt and pepper to taste Garnish: 2 cups crisp croutons
In the same pan (but without the almonds) add 4
tablespoons of olive
oil, crushed
garlic and chilli flakes.
1 small onion, chopped 1
garlic clove, minced 1
tablespoon vegetable
oil 1 to 1 1/2 cups chopped green New Mexico chile, roasted and peeled 1 small tomato, peeled and chopped 2 to 3 cups chicken broth 1/4 teaspoon ground cumin 2
tablespoons cornstarch mixed with 3
tablespoons water
Smooth Vegetable Gazpacho with Watermelon Pieces (serves 4) about 11 heirloom tomatoes — skin and seeds removed (you might have to blanch them quickly so that the skin comes off easier) 4 small pickling cucumbers or 1 - 2 large cucumbers — peeled, seeds removed 1 cup packed basil leaves or more to taste 1 cherry pepper or another hot pepper to taste — seeded 1 - 2
garlic cloves (optional, if you like a more pronounced flavour) 1 small shallot (optional, same reason as above) 2
tablespoons red wine vinegar 2
tablespoons olive
oil 1 teaspoon sea salt freshly ground black pepper — to taste ripe, chilled watermelon — cut into bite - size pieces
3
tablespoons sesame
oil 3
tablespoons peanut
oil 4 exotic or Japanese eggplants, peeled and diced 2 small green chiles, such as serrano, seeds and stems removed, chopped 2 onions, coarsely chopped 4 cloves
garlic 2 teaspoons chopped ginger 1 teaspoon ground turmeric 1 2 - inch piece lemongrass, including the bulb 1 chicken, cut up 1 cup beer (or substitute water) 1/4 cup dry white wine 1
tablespoon fish sauce, nam pla, (or substitute light soy sauce) 1/4 teaspoon ground cardamom 1/8 cup chopped cilantro
Powerful Puttanesca Topping 3 cups chopped fresh tomatoes, such as cherry or roma 2
tablespoons chopped capers 2
tablespoons chopped nicoise olives 1
tablespoon chopped fresh basil 2 teaspoons crushed red chile
Garlic salt 1 cup grated parmigiano reggiano or pecorino romano cheese Olive
oil
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
Meanwhile, prepare the sauce by combining broth, 3
tablespoons coconut aminos, 1/2 teaspoon sesame
oil, 1/2 teaspoon
garlic, and arrowroot powder.
1
tablespoon oil (butter / lard / coconut
oil) 1 medium onion, finely chopped (I use a mini-prep food processor) 1 clove
garlic, minced 1 pound ground beef or bison or lamb 1 1/2 teaspoons paprika 1 teaspoon cumin 3/4 teaspoon cinnamon 1/4 cup chopped kalamata olives (about 10 - 12) 1/4 cup golden raisins 1 teaspoon sea salt Scant 1/4 teaspoon black pepper 2 - 3
tablespoons chopped cilantro 1 teaspoon lemon zest
1
tablespoon unsalted butter 1
tablespoon olive
oil 1 medium yellow onion, small dice 4 medium cloves
garlic, thinly sliced 2 teaspoons ground cumin 1 (3 - inch) cinnamon stick Salt and freshly ground black pepper 1 pound butternut squash, large dice 3/4 pound red potatoes, large dice 2 cups low - sodium chicken or vegetable broth 2 cups cooked chickpeas, drained 1 (14 - ounce) can diced tomatoes, with juices Pinch saffron threads (optional) 1/2 preserved lemon, finely chopped 1 cup brined green olives (Aida recommended Cerignola) Steamed couscous, for serving (directions here and elsewhere on the web) Fresh cilantro leaves, roughly chopped, for garnish Toasted slivered almonds, for garnish Plain yogurt, for garnish Hot sauce of your choice (for serving)
Ingredients 2 cloves
garlic 3 scallions, white and light green part, cut in 1» pieces 5 medium vine - ripened tomatoes, quartered 1 teaspoon salt 2 - 3 large (or 5 small) basil leaves, cut chiffonade 1 Tablespoon Extra Virgin Olive oil Baguette, cut into slices on the diagonal Garlic, peeled and cut in half Olive oil for dri
garlic 3 scallions, white and light green part, cut in 1» pieces 5 medium vine - ripened tomatoes, quartered 1 teaspoon salt 2 - 3 large (or 5 small) basil leaves, cut chiffonade 1
Tablespoon Extra Virgin Olive
oil Baguette, cut into slices on the diagonal
Garlic, peeled and cut in half Olive oil for dri
Garlic, peeled and cut in half Olive
oil for drizzling
1 — 1 1/4 pounds ground dark - meat turkey 2
tablespoons sifted coconut flour 2
tablespoons dairy - free milk, broth or water 1 egg or flax gel 1/2 teaspoon dried sage 1/2 teaspoon dried thyme 1/2 teaspoon ground marjoram, oregano or basil 1/2 teaspoon ground cumin or dry mustard 1/4 teaspoon ground black pepper 1 clove
garlic, minced or pressed 1/4 cup minced fresh parsley or 1
tablespoon dried parsley flakes 1/2 — 1 teaspoon salt 1/2 cup minced onion or 1
tablespoon freeze - dried onion or shallot flakes 2
tablespoons extra-virgin coconut
oil, palm shortening or ghee, divided
Add the
garlic (with the skin on) to a small baking dish and drizzle with 1
tablespoon of olive
oil.
Toss in the greens,
garlic and zest, along with 2
tablespoons of extra virgin olive
oil, 1/3 cup of milk, and a half teaspoon each of salt & pepper.
Fish: 1 cup flour 1 teaspoon
garlic powder Salt and pepper 4 large eggs 1 lemon, zested and sliced 1/2 cup grated parmigiano - reggiano cheese 3
tablespoons extra-virgin olive
oil (EVOO) 4 (6 to 8 ounce) sole or tilapia fillets Sauce: 6
tablespoon butter 1/4 cup white wine Wondra flour, to thicken
1
tablespoons olive
oil 1 small yellow onion, diced 1 red bell pepper, diced 1 jalapeno pepper, seeded and sliced (keeps seeds if you want more heat) 3 cloves
garlic
1) 2 cans of chickpeas 2) 1 large clove of
garlic, roughly chopped 3) 2 -3
tablespoons of olive
oil 4) 1/2 cup of water 5) 1/2 teaspoon of salt 6) 1/2 teaspoon paprika powder
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
2
tablespoons olive
oil 1 medium leek, diced 2 cloves
garlic, minced 1 pound (450 g) red kuri squash, seeded, peeled and diced 1 medium Bartlett pear, peeled, cored and diced 1 medium Yukon gold potato, peeled and diced 1/2 teaspoon ground coriander 2 cups (500 ml) chicken stock 1/3 cup (85 ml) unsweetened coconut milk 1 1/4 teaspoon fine sea salt (or to taste)
Mince
garlic and saute in 1
tablespoon of olive
oil until lightly golden, on medium - low heat, stirring often.
Black Beans filling 2
tablespoons refined coconut
oil or extra-virgin olive
oil 1 cup diced sweet onion 4 medium
garlic cloves, minced 3 diced fresh tomatoes 1 teaspoon chili powder 1 teaspoon dried oregano 1/4 teaspoon cayenne pepper (optional) 1/2 tsp plus 1/8 tsp fine sea salt, or to taste 1 cup canned crushed tomatoes 2 small red & / or green bell pepper, chopped 1 (14 - ounce) can or 2 cups black beans, drained & rinsed
8 ounces extra firm tofu, cut into 1 / 4 - inch cubes 8 ounces small pasta 6
tablespoons ponzu sauce 3
garlic cloves, minced scant 1/2 teaspoon chile flakes, or to taste 1/4 teaspoon toasted sesame
oil 8 ounces green beans, chopped 8 ounces broccoli florets a small bunch of cilantro (or basil), chopped
• 1 1/2 pounds very thinly sliced beef sirloin (I get mine from Trader Joe's), or ribeye • Salt • Cracked black pepper • 1/4 teaspoon onion powder • 4
tablespoons all - purpose flour, divided use • Olive
oil • 2 onions, quartered and thinly sliced • 10 ounces white mushrooms, sliced • 1/2 teaspoon dried thyme • 2 cloves
garlic, pressed through
garlic press • 4 cups beef stock, hot • 4 sourdough bread bowls, centers hollowed out and reserved for dipping • 4 slices provolone cheese
Prepare the marinade by mixing 2
tablespoons coconut aminos, 1
tablespoon sesame
oil, fish sauce (if using), ginger, and 1/2 teaspoon
garlic in bowl.
Whisk in tomatoes, 1 egg, 3
Tablespoons olive
oil, sugar, rosemary salt, basil, and
garlic powder thoroughly into yeast mixture.
2 teaspoons olive
oil 3 cloves
garlic, minced 1 small head cauliflower (about a pound), leaves removed, cut into florettes 4 cups vegetable broth, divided 1/2 teaspoon salt Big pinch dried thyme Lots of fresh black pepper 1
tablespoon arrowroot or cornstarch 1 cup loosely packed basil leaves, plus a little extra for garnish
In a large bowl, mix together 1
tablespoon of the olive
oil,
garlic, salt, and pepper.
for the lentils: a few
tablespoons of olive
oil 2 carrots, diced 2 celery stalks, diced 1/2 onion, diced 2 - 3 cloves of
garlic, minced 2 cups of black lentils, rinsed 3 - 4 cups (plus you might need another cup or two) of homemade vegetable broth (optional - you may want to add a bay leaf, or a sprig of rosemary, depending on how flavorful your broth is)
If you're using kale or another green, you can choose to leave it raw or sautee it over medium high heat with a
tablespoon of
oil, 2 cloves of
garlic, and salt and pepper to taste.
1 kg pumpkin, cut into large cubes 2 — 3 carrots (about 250g), cut into 10 - cm [3 - inch] pieces 3 — 4 cloves
garlic, unpeeled 1 — 2
tablespoons olive
oil 1/2 teaspoon ground cumin 1 1/2 cup [200g] cooked rice (equals to about 1/3 cup uncooked) 1 teaspoon vegetable bouillon powder or 1 cube (or use vegetable stock instead of water) 1
tablespoon minced ginger (make your own at home) 3 — 4 cups water 1/2 cup canned coconut milk Juice from 1 — 2 sweet oranges * 2 teaspoons sugar (or maple syrup / other sweetener), adjust quantity to taste 4 — 5 stems curled parsley, finely chopped Other dried herbs (thyme, herbes de Provence...) if desired, optional Salt and pepper to taste