Sentences with phrase «bit of ground red»

I also added a little extra cumin and a little bit of ground red pepper to give it an extra kick.

Not exact matches

I also like to add (along with the spices in the recipe) red wine, a lot of black pepper, cloves (ground) and a few bay leaves — to make it a bit heartier.

And so it was — only the universal red pepper of the Southwest, red pepper ground coarse and stewed with little bits of meat; an ounce or so of meat to a pint of the reddest, fiercest, most quenchless red pepper you ever dreamed of!

1 / 2T Oil 1 Medium onion, diced 1 Large clove of garlic, minced 1» pc ginger, minced 1 / 2T Cinnamon 1t Cumin 1t Ground coriander 1 - 2t Harissa (optional if you like a bit of heat - or try 1 / 2t Chili Flakes) 1 / 2t Salt 1 / 3C Red lentils 1 1/2 C Vegetable broth 1 x 400g / 14oz Can of chopped tomatoes 1 1/2 C Cubed squash (I prefer large chunks) 1 Large carrot, chopped into large chunks 2 Medium courgettes, chopped into large chunks 1 / 2C Dried fruit (I used a mixture of unsulphured dried apricots and dried figs) 1T Lemon juice Chopped fresh parsley to serve

2 tablespoons ghee or coconut oil, divided 1 medium to large sweet potato, peeled and finely chopped (about 2 cups chopped) 1 small red onion, finely chopped 1/2 bunch curly kale (red or green), tough stems removed, leaves torn into bite size pieces 2 cloves garlic, minced 4 eggs Sea salt and freshly ground black pepper to taste Pinch of cayenne pepper (optional)

Ingredients: 10 slices of soft, white bread / 3/4 C chopped fresh flat - leaf parsley / 1 large egg yolk / 2 t fresh lemon juice / 2 t Worcestershire sauce / 1 1/2 t Tabasco sauce / 7 t Dijon mustard / 1/2 t paprika / 1/2 t dried thyme / 1/2 t celery seeds / 1/4 t freshly ground black pepper / 5 T olive oil / 1 pound fresh cooked Dungeness crabmeat — check for bits of shell and keep pieces as whole as possible / 1/4 C chopped onion / 1/4 C each, seeded and chopped green and red bell pepper / Unsalted butter for panfrying / 4 — 8 lemon wedges.

1 pound of carrots, chopped 1 pound of sweet potatoes, peeled and chopped into bite - sized pieces 1 cup red lentils 1 onion, chopped 2 tablespoons fresh ginger, peeled and chopped 4 cups stock, vegetable or chicken 3 cups water 1 teaspoon curry powder 1 teaspoon ground coriander 1 tablespoon honey cayenne pepper, to taste salt & pepper, to taste

I made the following alterations: — substituted nonfat yogurt for coconut milk — used a ton more spices — lots of coriander, ginger, a bit of cayenne and red pepper flakes, a bit of curry, and of course lots of freshly ground pepper — skipped the rice.

< 3 Beef stew, or according to my husband, THE beef stew slightly adapted from Do - Ahead Dinners: How to Feed Friends and Family Without the Frenzy 1/2 large onion 1 medium carrot, peeled 1 small stick of celery 2 garlic cloves, peeled olive oil 70g bacon in small cubes 500g round steak in bite sized pieces 1 tablespoon all purpose flour salt and freshly ground black pepper 1 tablespoon unsalted butter 2 tablespoons crushed canned tomatoes 2/3 cup (160 ml) red wine — not your cheapest, not your best 2 tablespoons water 1 bay leaf 3 sprigs of fresh thyme 1 sprig fresh oregano, + a few leaves extra for serving Preheat the oven to 150 °C / 300 °F.

Add a bit of seasoning: a pinch of salt, some freshly - ground black pepper, and the red pepper flakes.

Other than swapping out the cheese for my delicious vegan version and adding a sprinkling of sea salt and freshly ground black pepper, the only other change I made to the directions was to soak the red onion in unsweetened soymilk for a few hours to temper some of that peppery bite and strong aroma.

This recipe starts out by cooking chopped onions, along with a clove of garlic and a diced red pepper in a bit of olive oil and a little ground cumin and chili powder.

2 - 3 small to medium beets — peeled and cubed 2 garlic cloves — minced sea salt 2 small to medium red onions — peeled and quartered or cut into eighths, depending on size grape seed oil 1 head of broccoli — cut into bite - sized florets 2 cans Thai coconut milk pinch of chili powder or a dash of cayenne 1/2 lemon — juiced 1 - 2 ripe but firm avocados freshly ground black pepper arugula leaves for garnish

Lamb and Spinach Fatta (Fattet Sabanikh)--------------------------- 2 bunches of spinach (about 2 lbs) 2 tbsp olive oil 2 medium onions, finely chopped 1 lb lean boneless lamb, cut into 1 ″ cubes 1/2 tsp Mixed Spices (4 parts ground cinnamon, 1 part each ground nutmeg, cloves, and cardamom) salt and freshly ground pepper 1 1/2 cups water juice of 1/2 lemon, more to taste 2 tbsp unsalted butter 1/3 cup pine nuts 1/2 tsp Middle Eastern red pepper 2 6 ″ pita breads, toasted and broken into bite - sized pieces Minted Garlic Yogurt Sauce (1 1/2 cups low - fat yogurt, crushed garlic, 1 tsp crushed dried mint)

For the filling: 4 tbsp olive oil 2 large red onions, chopped 4 cloves garlic, minced 2 carrots, peeled and chopped 2 ribs celery, chopped 10 mushrooms, trimmed and sliced 1/2 recipe of Kittee's basic gluten log, chopped into bite - size pieces Kosher salt Freshly ground black pepper 2 tablespoons flour 1 sprig rosemary About 4 cups (2 cans) Guinness or other stout

2 tbsp olive oil 1 medium yellow onion, thinly sliced 1 tsp salt, plus a pinch (note: I used less) 4 cloves garlic, minced 2 tbsp minced fresh ginger 1/2 tsp crushed red pepper flakes (I used Aleppo chile flakes) 8 cups vegetable broth (note: I used a combination of water with nutritional yeast, dried parsley, lemon pepper and 21 - spice seasoning) 1 medium eggplant (~ 1 lb), peeled and cut into 1 / 2 - inch chunks 1/2 cup brown or green lentils 2 tsp sweet paprika (note: I used sweet smoked paprika) 1/4 tsp ground cinnamon 1 tsp saffron threads, crushed (note: Isa says optional but it was a great addition; I would recommend a bit less, though) 1 (24 - oz) can crushed tomatoes 1 (15 - oz) can chickpeas, rinsed and drained (1.5 cups cooked chickpeas) 1/4 cup chopped fresh mint, plus extra for garnish 1/4 cup chopped fresh cilantro, plus extra for garnish 4 ounces angel hair pasta (note: I substituted one zucchini that I had spiralized, being sure to then cut them into manageable lengths)

1 pound ground beef 1/2 pound ground pork (replace with ground beef if you don't eat pork) 1 medium onion, finely chopped 2 cloves garlic, minced 1 1/4 teaspoons sea salt 1/4 teaspoon black pepper 1/2 teaspoon dried thyme 1/2 teaspoon dried sage 2 - 3 tablespoons tomato paste Red pepper flakes (optional, for a bit of spice) 1 egg

I made this tonight and used red lentils, as that is what I had in the cupboard, left out the 1/2 cup water and added the ground flax right to the mix and also used 1 cup of whole oat mixed up in the food processor for a bit and left out the bread crumbs and it turned out so delicious!

One large head of organic cauliflower, washed and cut into bite - sized florets One pound or more of small red potatoes, skin on — washed and quartered Spray coconut or olive oil Salt Olive oil 1 inch piece of fresh ginger, peeled and then grated 1 tablespoon of ground cumin 1/2 teaspoon of ground turmeric powder 1/4 teaspoon or less of ground cayenne 1/4 teaspoon of salt 1/4 cup of water Handful of fresh cilantro leaves — washed and stems removed

Lacazette is a class CF, he has never played outside of France so he may take a bit of time to adapt to a new league and language... Please remember that it took TH14 a short while to get going in the red and white, if Lacazette doesn't hit the ground scoring a hattrick then please support him, if he can replicate what he does for OL for AFC then Wenger can make him a better CF.

1 tablespoon coconut oil 1 yellow onion, diced Pinch of salt 8 carrots, peeled and chopped into 1 / 2 - inch chunks 1 sweet potato, peeled and cut into1 / 2 - inch cubes 3 cups vegetable stock 2 tablespoons green or red curry paste 2 teaspoons yellow curry powder Salt and black pepper, freshly ground (to taste) Juice of 1 lime 14 - ounce can of coconut milk Toasted cashew bits, to garnish Cilantro, to garnish