Add the mushrooms and prunes to the pot,
along with a pinch of salt and freshly ground black pepper, and sauté for about 8 - 10 minutes, until all the liquid, released by the mushrooms, evaporates.
Add nutmeg,
along with a pinch of salt and pepper.
- Next, add a little more oil to the pot if needed, and add in the sliced onions,
along with a pinch of salt and cracked black pepper; allow the onions to caramelize for roughly 6 minutes, stirring frequently to avoid burning them, until golden - brown and softened; then, add in the mushrooms, and allow them to continue sauteing with the onions for another 6 minutes or so, stirring frequently.
All you need is almond flour, baking powder, and a bit of coconut sugar (or the granulated sweetener of your choice),
along with a pinch of salt and a splash of water.
Drizzle the oil into the other side of the pan and saute the shallots and garlic,
along with a pinch of salt, for about 3 minutes.
Once heated, add the onion and garlic,
along with a pinch of salt, and stir.
Add in the pork shoulder and chorizo,
along with a pinch of salt, and cook until browned (about 6 to 8 minutes).
Add the onions,
along with another pinch of salt and pepper, and saute for about 10 - 12 minutes or so, until slightly golden.
Lay down one layer noodles (see note) and top evenly with a 2 cups squash; sprinkle 2 -3 tablespoons onion on top,
along with a pinch each of salt and pepper.
Uncover, add the white wine to deglaze the pan,
along with another pinch of salt, and continue cooking until much of the liquid has evaporated.
Throw the ginger, garlic, and green chili into a mortar and pestle,
along with a pinch of salt, and bash up to a coarse paste.
Add rinsed almonds and 2 cups filtered water to blender
along with a pinch of salt and any sweetener you'd like.
Add a good drizzle of olive oil to the pot (an apology to Marcella, to compensate for skimping on the butter)
along with a pinch of salt, and bring that weird - looking pot of stuff to a boil.
When the oil is hot, add the tomatillos, garlic, onion, and jalapeño to the pot,
along with a pinch of salt.