Not exact matches
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
5 - 7 slices whole grain bread, very thinly sliced 3 ounces goat cheese or chevre, crumbled tiny splash
of milk or cream splash
of extra virgin olive oil two
big pinches of salt 1/4 cup apple, cut into 1/4 inch dice (place in a bit
of lemon water if not using immediately) 3/4 cup zucchini, cut into 1 / 4 - inch dice 1 1/2 teaspoons lemon juice, freshly squeezed a bit
of freshly ground black
pepper
In a
big pan, add and mix all
of the ingredients for the sauce: 2 Tbsp soy sauce, 2 Tbsp red
pepper powder, 2 Tbsp corn syrup, 2 Tbsp cooking wine, 1 tsp sesame oil, 2
pinches black
pepper, 1 tsp minced garlic, and 1 tsp sesame seeds (to garnish).
Cook on low heat for 15 minutes, adding the stock and a
big pinch of salt and
pepper.
I tweeked this a bit because
of what I had around the house - didn't have
peppers so I added a
big pinch of red
pepper flakes.
In a medium bowl toss the potato wedges with the olive oil, a few
big pinches of sea salt and five or six cranks
of the
pepper grinder.
I also used drained chopped tomatoes instead
of whole peeled tomatoes and added a
big pinch of red
pepper flakes at the end.
Saute the onion, green
pepper and jalapeno in the oil with a
big pinch of salt for 5 to 7 minutes, until onion is translucent.
2 cans
of cooked chickpeas 2 can
of green lentils (lightly steamed until soft) 1 large mashed (cooked) parsnip 1/3 cup sesame seeds
Pinch of S&P (salt and
pepper) 2
big spoons
of pea protein POW Directions
In a large bowl, toss the tomatoes with enough olive oil to cover every tomato surface, a couple
pinches of salt, some
big grinds
of pepper, and a glug or two
of balsamic vinegar.
Cut your biscuits in half using a serrated knife, slather garlic butter on one side
of the biscuit, place a slice
of tomato, grind black
pepper over top and a
pinch of salt, place top
of biscuit back on and take a
BIG bite and get ready for your family to kiss you!
Oh, and if you like things spicy, add a
big pinch of red
pepper flakes while sautéing.
Take out a large skillet, and, while it is still cold, add the olive oil, garlic, red
pepper flakes, and 2
big pinches of salt.
Chipotle - tomato sauce: 2 tablespoons extra-virgin olive oil 2
big pinches of red
pepper flakes 2
pinches of salt 1 large clove garlic, chopped 1 14 - ounce can crushed tomatoes 1 tablespoon fresh oregano leaves 1 1/2 tablespoons adobo sauce from a can
of chipotle
peppers
1 pound fresh cheese raviolis 12 plump, chewy sun - dried tomatoes (about 2 ounces) 2 medium cloves garlic a couple
big pinches of red
pepper flakes 1/3 cup extra-virgin olive oil 1 teaspoon fresh thyme 1/8 teaspoon salt 1/4 cup walnuts or pine nuts, lightly toasted
Clean out that same
big skillet, add a bit more butter or oil, and over medium - high heat saute the mushrooms, shallots and thyme along with a few
pinches of salt and
pepper.
In a medium bowl, toss together the sprouts, oil, thyme sprigs, and a
big pinch of coarse salt and a few grinds
of pepper.
In a medium bowl, toss the shrimp with the oil, lime juice, spices and
big pinches of salt and
pepper.
Add the sliced leeks, sliced mushrooms, bell
pepper, garlic and a
big pinch of salt, sauteeing until all are soft and fragrant.
Season with a
big pinch of oregano, salt and
pepper.
Throw in a
big pinch of salt, a few cracks
of black
pepper, 3/4 cup olive oil, and stir it all up.
In a medium bowl, whisk the olive oil, seasoning, and a
big pinch each
of salt and
pepper.
Stir oil, garlic, red
pepper flakes, and 2
big pinches of salt in a cold, large skillet.
Season with a
big pinch of salt and
pepper.
1 1/2 cups cherry tomatoes 2 tablespoons olive oil, plus extra for drizzling salt and
pepper 1 lb new potatoes 1 large onion, thinly sliced 3 tablespoons sugar 2 teaspoons butter
big pinch of oregano leaves 5 oz goat cheese, sliced or crumbled 1 puff pastry sheet, defrosted, rolled thinly (highly recommend Dufour brand)
2 Tablespoons extra-virgin olive oil 1 Tablespoon lemon juice 2 large
pinch of flaky salt 1/4 teaspoon freshly ground black
pepper 2 or 3 large zucchinis 1 small bunch
of basil / 1
big handful
of basil leaves 2 Tablespoons cup pine nuts, toasted Small knob
of Parmesan cheese
1/2 cup liquid from can
of chickpeas juice and zest from 3 lemons 3 TB tahini 4 cloves garlic, crushed
big pinch of salt and fresh ground
pepper 5 TB olive oil
Add a
big pinch of salt and a few cracks
of black
pepper.
1 cup
of cracked wheat (soak in water about 30 mins) 1 potato 2 to 3
big pieces
of boneless chicken 1 clove
of garlic, chopped 1/2 teaspoon
of black
pepper (optional)
pinch of salt (unsuitable for younger babies — read more here) 2 cups (16 fl oz)
of milk 1 cup (8 fl oz)
of water 1 tablespoon
of butter
On a rimmed baking sheet, toss the broccoli with the olive oil, cayenne, garlic powder, and a
big pinch each
of salt and black
pepper.
Add the leeks, garlic and a
big pinch of salt and
pepper.
Whisk in honey, cumin and a
big pinch of salt and freshly ground
pepper.
Cooking spray (such as Pam) 1/2 cup Egg beaters 1 oz low - fat mozzarella string cheese, chopped 1/4 cup marinara sauce *
Big pinch of dried oregano or basil (optional) Salt and
pepper to taste 1 tablespoon grated Parmesan cheese
Add a
big pinch of salt and
of freshly ground
pepper.
Melt a bar in a saucepan with a
big dash
of cayenne
pepper, a generous
pinch of oregano or marjoram, a touch
of olive oil, and a decent sprinkle
of sea salt.
Add the onion,
pepper and a few
big pinches of salt and sauté until onion is translucent.
Hook yourself up with this
big, beautiful mess
of peppers sautéed with shallots, red wine vinegar, a little sugar and a
pinch of thyme.
Typically, I just do the
big sea scallops once over lightly in butter, a tiny
pinch of salt and
pepper and a little
pinch of dried thyme (not the powder bottled thyme).