2 1/2 teaspoons Dry Active Yeast 1 cup Warm Water, divided (95 - 110 degrees F) 2 tablespoons Vegetable Oil 1 tablespoon Sugar 1 1/2 teaspoon Salt 1 teaspoon Barley Malt Syrup or Honey 2 Egg Whites, separated 3 to 3 1/4 cups Bread Flour 1 tablespoon
Water Coarse Sea Salt Caraway Seeds
Not exact matches
* 2 cups uncooked quinoa, soaked for 2 - 3 hours (optional) and then rinsed thoroughly in a fine - mesh strainer * 4 cups
water * 2 cups fresh corn (cut from from approximately 2 ears) or organic frozen corn * 1 very small red onion, diced * juice of 2 plump limes * two 15 - ounce cans (or one 28 - ounce can) of organic black beans, drained and rinsed (or soak and then cook an equivalent amount of dried beans) * 2 tablespoons minced jalapeño chile, or to taste * 1 ripe avocado, diced * 1 large bell pepper (I used a red one), diced * 1 bunch fresh cilantro, chopped * 6 tablespoons avocado oil or extra-virgin olive oil *
Coarse sea salt and finely ground black pepper
1 pound mustard greens, trimmed and washed (8 packed cups chopped) 1 pound spinach, trimmed and washed (4 packed cups chopped) 1 large yellow or red onion, peeled and roughly chopped (1 1/2 cups) 1 2 - inch piece ginger, peeled and chopped 10 - 15 cloves garlic, peeled 6 - 8 green Thai, serrano, or cayenne chiles, stems removed 1 tablespoon coriander powder 2 tablespoons cornmeal 1 tablespoon
coarse sea salt 2 cups
water 1 teaspoon garam masala
1 small red or yellow onion, peeled and cut into 4 pieces 1 2 - inch piece ginger, peeled and coarsely chopped 5 cloves garlic, peeled and trimmed 1 medium tomato, quartered 2 - 3 green Thai, serrano, or cayenne chile peppers, stem removed and chopped in half 1/2 cup plain, unsweetened soy yogurt (make sure it's not sweetened) 1 heaping teaspoon
coarse sea salt 2 teaspoons garam masala 1 teaspoon dried fenugreek leaves (kasoori methi), lightly crushed to release flavor 1 teaspoon red chile powder 2 tablespoons oil (I use grapeseed) 1/2 teaspoon asafoetida (hing - optional) 1 teaspoon cumin seeds 1 teaspoon turmeric powder 1 2 - inch cinnamon stick 2 green cardamom pods (slightly crushed) 2 whole cloves 1/2 cup
water 14 oz.
1 to 2 - inch segment of vanilla bean (optional) 1 quart whole milk (cow or goat, or a combination thereof) 1 cup granulated or raw sugar 2 - inch segment of cinnamon stick (optional) 1/4 teaspoon
coarse or flaky
sea salt (optional, but ooh, it's good here) 1/4 teaspoon baking soda dissolved in 2 teaspoons
water
Organic Brown Rice Flour, Filtered
Water, Organic Millet Flour (A blend of
coarse and fine), Organic Agave, Organic Tapioca Flour, Fresh Yeast, Safflower Oil, Organic Chia Seeds, Vegetable Gum (Xanthan, Cellulose),
Sea Salt.
1 large (15.5 ounce) cucumber 1/3 cup
water 1/3 cup cider vinegar 4 tablespoons sugar 1 tablespoon
coarse sea salt 1 teaspoon freshly ground black pepper
1 tbsp cold pressed coconut oil, ghee or olive oil 1 yellow onion, finely chopped 2 cloves garlic, finely chopped 2 tbsp fresh ginger, finely chopped or 1 tsp ground 2 tbsp fresh turmeric, finely chopped or 1 tsp ground 1 pinch ground cayenne pepper or more to taste 3,5 cups / 800 ml canned plum tomatoes 1/2 cup / 125 ml uncooked red lentils, rinsed 2 cups / 500 ml
water 1 tsp
coarse sea salt 1 broccoli, cut into bite - size pieces 1 fennel, thinly sliced 1 zucchini, cut into bite - size pieces 1 handful green beans 1 cup / 400 ml cooked butter beans
Fennel seed and onion loaf slightly adapted from the always gorgeous Australian Gourmet Traveller 1/4 cup + 2 tablespoons (90 ml) olive oil, divided use 1 onion, finely chopped 2 teaspoons fennel seeds, plus extra for dusting 3 1/2 cups (490g) all purpose flour, plus extra for dusting 4 teaspoons (12g) dried yeast 2 teaspoons superfine sugar 3/4 teaspoon
salt 1 cup (240 ml) warm
water milk, for brushing crushed
coarse salt or
sea salt, for sprinkling — I used Maldon Heat 1/4 cup (60 ml) of the olive oil in a small saucepan over medium heat, add onion, sauté until very tender (6 - 8 minutes), stir through fennel seeds, cook until fragrant (1 minute), remove from heat, season to taste and cool.
Cumin Lime Roasted Veggies (serves 2 - 3) 4 cups of your fav veggies chopped into bite - sized pieces (I used mushrooms, zucchini & bell pepper) 1 - 2 tbsp of olive oil (I used 1 tbsp olive oil + 1 tbsp of
water) 1 large clove of garlic, minced 1 tsp of cumin a sprinkle of
coarse sea salt & pepper the juice of half a lime
goat cheese 1/4 cup fresh sage, chopped Egg wash — you can either use egg white mixed with
water or egg yolk mixed with milk, I tried and liked both
Coarse sea salt, for topping
4 large boneless skinless chicken breasts, cut in half crosswise 1 cup mayonnaise 1/4 cup finely chopped sun - dried tomatoes packed in oil (pat dry with paper towels) 1/2 cup finely chopped fresh basil 5 slices prosciutto, thinly sliced, finely chopped 1/2 cup chopped artichoke hearts (packed in
water) 1 tablespoon finely minced garlic 3/4 cup freshly grated Parmesan cheese 12 sheets Filo dough, defrosted 8 tablespoons unsalted butter, melted Coarsely ground black pepper Maldon
Sea Salt, coarse sea salt or Kosher s
Sea Salt, coarse sea salt or Kosher
Salt,
coarse sea salt or Kosher s
sea salt or Kosher
salt or Kosher
saltsalt
1 1/2 cups warm
water 2 1/4 tsp instant yeast 1 tsp
salt 1 TBsp light brown sugar, packed 1 Tbsp butter, melted 3 3/4 — 4 1/4 cups all - purpose flour + additional for dusting 1/2 cup baking soda 1 large egg, beaten
coarse sea salt for sprinkling
3 tablespoons extra-virgin olive oil 1/2 cup finely chopped red onion 1/4 teaspoon
coarse sea salt 1/8 teaspoon cayenne pepper 1 large clove garlic, minced 1 cup diced, peeled peaches 1 cup tomato sauce 1/4 cup
water 1/4 cup red wine vinegar 1/4 cup pomegranate molasses 3 tablespoons freshly squeezed lime juice 2 tablespoons tamari 2 tablespoons tomato paste 1 - 3 tablespoons chopped chipotle chili in adobo sauce 2 teaspoons minced fresh sage
1/2 cup dried lentils, rinsed (I used small black beluga lentils but green ones would work well too) 1/2 cup uncooked
coarse bulgur 1/4 cup tahini 3 garlic cloves, minced or pressed 1/2 cup fresh lemon juice (from 2 large lemons) zest from 2 lemons 1/4 cup nutritional yeast 2 tbsp extra virgin olive oil 1/2 tsp
sea salt + freshly ground black pepper, or to taste 2 tbsp
water, or as needed 1 tbsp coconut oil 3 cups chopped leek, white and green parts (1 large leek) 4 garlic cloves, minced 3 cups chopped red bell pepper (2 red peppers) 1 cup chopped snow peas 1 cup chopped tomato (2 small Roma tomatoes) 3 cups spinach, destemmed and roughly chopped
3 cups
water 1 cup grits or
coarse cornmeal 1/3 cup grated Parmesan cheese 2 tablespoons Sriracha sauce, plus more, for serving 1 tablespoon unsalted butter 1 teaspoon chili powder 1/4 teaspoon
sea salt Fried egg, for serving Drizzle olive oil, for serving Dash ground chipotle pepper, for serving (may substitute smoked paprika) Pinch dried rosemary, for serving
Yields: About 20 Gougeres Ingredients 3/4 * Cup milk 1/2 Cup
water 3 Tablespoons
salted butter 2/3 * Cup Emmer flour 1/2 Teaspoon sweet smoked paprika 1 * Cup grated Beecher's Flagship cheese 2 * Eggs 1/4 — 1/2 Teaspoon
coarse sea salt Method Preheat the oven to 375 degrees.
3 tablespoons ground flax 1/3 cup warm
water 1 (14 - ounce) can black beans, drained and rinsed 1 tablespoon extra-virgin olive oil 3/4 cup finely chopped red onion or yellow onion 2 large garlic cloves, minced 1 cup grated carrots 1/3 cup finely chopped fresh parsley or cilantro 1/2 cup sunflower seeds, toasted 1 to 2 tablespoons tamari, to taste 1 teaspoon chili powder 1 teaspoon dried oregano 1 teaspoon ground cumin 1/2 cup rolled oats, processed into a
coarse meal * 1/2 cup spelt bread crumbs (or bread crumbs of choice) 1 to 2 tablespoons oat flour (or flour of choice), as needed 1/2 to 3/4 teaspoon fine
sea salt, to taste Freshly ground black pepper, to taste
basil, black pepper, broth, butter, celery, chicken, chicken stock, cloves, crackers, cream, garlic, milk, peas,
salt,
sea salt, thyme, olive oil, fresh thyme, onions, kosher, onion, sodium, dried, oil,
water, sprinkle, wine, carrots,
coarse salt, pepper,
sea salt flakes, white wine, cornstarch, yellow onion,
salt flakes, cloves garlic, kosher
salt, olive, bay leaves, topside, meat, baking, pie, soup, stock, dough, flakes, leaves, pie crust
In a spray bottle, combine 8 ounces warm
water, 2 teaspoons
coarse sea salt or Epsom
salts, 1 teaspoon gel (for hold) and 4 or 5 drops of moisturizing coconut oil (which will also provide a yummy tropical scent).
4 beef shanks, cross-cut at 2 - inch intervals 6 tablespoons olive oil 4 quarts filtered
water 2 pounds carrots, peeled 2 pounds potatoes, washed 1 pound shallots or onions, peeled 2 large cans crushed tomatoes 1 cup balsamic vinegar 3 - 4 bay leaves 4 tablespoons green peppercorns 1 tablespoon
coarse black pepper 3 tablespoons fresh garlic, chopped 1 cup fresh parsley, chopped
Sea salt to taste
3 - 4 tsp Organic Cold Milled Flax Seeds 2 - 3 tsp Coconut Aminos (thinned with a little
water to reduce salty flavor if desired)
Sea Salt crystals as topping (
coarse grind)
* 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
from Nourishing Joy Sourdough Pretzel Bites makes 120 - 150 pretzel bites 1 1/2 cups sourdough starter, active and recently fed 1 cup hot
water 2 tablespoons butter 3 tablespoons unrefined cane sugar or honey 2 teaspoons unrefined
sea salt 5 cups all purpose, whole wheat, or spelt flour
coarse unrefined
sea salt Method: Add -LSB-...]
Ingredients 4 Organic Beef Tenderloins (a choice filet mignon works well)
Coarse Sea Salt Coarse Black Pepper 1/2 cup Port 1/3 cup Water 1 tablespoon butter Directions Rub pepper and coarse sea salt on all sides of the
Coarse Sea Salt Coarse Black Pepper 1/2 cup Port 1/3 cup Water 1 tablespoon butter Directions Rub pepper and coarse sea salt on all sides of the be
Sea Salt Coarse Black Pepper 1/2 cup Port 1/3 cup Water 1 tablespoon butter Directions Rub pepper and coarse sea salt on all sides of the b
Salt Coarse Black Pepper 1/2 cup Port 1/3 cup Water 1 tablespoon butter Directions Rub pepper and coarse sea salt on all sides of the
Coarse Black Pepper 1/2 cup Port 1/3 cup
Water 1 tablespoon butter Directions Rub pepper and
coarse sea salt on all sides of the
coarse sea salt on all sides of the be
sea salt on all sides of the b
salt on all sides of the beef.