Not exact matches
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
i made this last night, and have just finished it off
for lunch, its absolutely delicious, i made a few tweeks, i put the potato in raw, i cut them into cubes, but didn't par boil them, this thickened up the curry nicely, i also added, fresh
garlic and coriander at the end with the spinach, it was quite thick today, so i loosened it up with some coconut milk (fresh) it really is so good, i served it with
black quinoa, I've also just received your book, can't wait to try out more of recipes, you should be very proud of your self Ella, a beautiful book, and inspiring story x
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
I love making
black garlic aioli
for a sandwich.
Researchers are confident it plays a significant role in
garlic's overall health benefits.10 Be mindful, however, that
black garlic's benefits may be more effective than fresh
garlic for some conditions but not others, given its allicin content is low.
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)
For this recipe, I also added garlic salt, two tablespoons of vegan margarine for a creamier taste, and way too much black pepp
For this recipe, I also added
garlic salt, two tablespoons of vegan margarine
for a creamier taste, and way too much black pepp
for a creamier taste, and way too much
black pepper.
Add
black beans, taco meat, bell peppers, chili powder,
garlic powder, cayenne pepper, salt, and pepper and simmer
for 15 minutes or so until peppers have softened and the flavors have had a chance to mingle.
This easy
black eyed pea stew starts with andouille sausage and pork belly cooked until browned and crisped, then gets flavored with the Holy Trinity of Cajun cuisine: onions, celery, and green bell peppers, along with some leeks and
garlic for extra flavor.
2 large onions Oil
for frying — I use a tsp of coconut oil 3 cloves
garlic 1 - 2 chillies 1 tsp cumin — seeds or powder 1/2 tsp coriander powder 1/2 tsp smoked paprika 1/2 -1 tsp hot / sweet Spanish paprika Sprinkle of dried oregano — optional Sprinkle of fennel seeds — optional Handful of mushrooms — I used one large Portobello mushroom
Black beans — 2 x 400g tins / 500g cooked weight of dried, soaked & boiled beans 75g porridge oats — gluten free / conventional Zest & juice of 1 lime Fresh coriander — optional Salt / black pepper Flour for rolling / shaping — use rice or chickpea flour if you are gluten
Black beans — 2 x 400g tins / 500g cooked weight of dried, soaked & boiled beans 75g porridge oats — gluten free / conventional Zest & juice of 1 lime Fresh coriander — optional Salt /
black pepper Flour for rolling / shaping — use rice or chickpea flour if you are gluten
black pepper Flour
for rolling / shaping — use rice or chickpea flour if you are gluten free
For me, the necessary ones to have on hand are Himalayan pink salt,
garlic,
black pepper, cayenne, turmeric, cumin, sage, and rosemary.
For example, I suspect it may not be as effective if you have an infection, as allicin is thought to be the primary anti-infective agent in
garlic, and fresh
garlic is higher in allicin than
black.
• 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
Developed in Korea,
black garlic has been gaining popularity among Western foodies
for several years now, but it has recently caught the eye of the health - minded due to studies revealing its impressive nutritional properties.
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
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)
Black garlic is produced by «fermenting» whole bulbs of fresh
garlic in a humidity - controlled environment in temperatures of about 140 to 170 degrees F
for 30 days.
Spicy Mexican Cheese Dip by 2 Cookin Mamas Salsa Verde by A Dish of Daily Life Slow Cooker Sausage Corn Dip by A Joyfully Mad Kitchen Sausage, Peppers + Onions Pigs in a Blanket by A Little Gathering Grilled Jalapeno Poppers by A Mind Full Mom Beer & Brats Bake by A Simpler Grace
Black Bottom Maple Pecan Pie Bars by An Oregon Cottage Crispy Baked Buffalo Wings by And She Cooks Blackberry BBQ Sticky Wings by Around My Family Table Cheesy Pull Apart
Garlic Bread by Beer Girl Cooks
Black Bean & Corn Salsa by Body Rebooted Roasted
Garlic BBQ Chicken Wings Recipe by Bread Booze Bacon Smoky Jalapeno Poppers by Brunch - n - Bites Loaded Sweet Potato Nachos by Bucket List Tummy Deconstructed Smoked Chicken Chile Relleno by Cafe Terra Chicken Spinach & Artichoke Dip French Bread by Cake «n Knife Cuban Sandwich Quesadillas by Casa de Crews Grilled Asparagus Spears by Celebrating Family Sweet and Salty Blueberry Popcorn by Club Narwhal Buffalo Chicken Poppers by Coffee Love Travel Sea Bass Skewers + Blackbeard Cocktails by Culinary Adventures with Camilla Buffalo Chicken Poppers by Dash of Herbs Easy Chicken Roll Ups with Cream Cheese and Veggies by Family Food on the Table Bottled Tailgate Cocktails by Feast + West Smoked Brisket Texas Style by Foodal Loaded Guacamole by foodbyjonister Cincinnati Nachos by Foodtastic Mom Cajun Red Beans and Andouille Sausage Stuffed Mushrooms by
For the Love of Food Grilled Shrimp Pizza by Glisten and Grace Mini Bell Pepper Nachos by Hello Little Home Slow Cooker Sweet Spicy Meatballs by Honey & Birch BBQ Chicken Wontons by Lauren's Kitchen Loaded Tailgate Tots by Life's Ambrosia Ricotta & Fig Bites by Living Well Kitchen Tailgate Tacos by Lizzy is Dizzy Nashville Hot Chicken Wings by Loaves & Dishes Cincinnati Chili Dip by Love & Flour -LCB- Slow Cooker -RCB- BBQ Pulled Pork Sandwiches by Love Bakes Good Cakes Tailgate Bloody Marys by Loves Food, Loves to Eat Sweet Korean Chicken Wings by Macheesmo Bacon Wrapped Tater Tots by Me and My Pink Mixer Beer Sangria by Mixplorology Crab Pretzels by Mom's Messy Miracles Hot Bacon Dip by Nik Snacks Build Your Own Bloody Mary Bar by Off the Eaten Path Chowder Stuffed Jalapeno Poppers by Order in the Kitchen Old Fashioned Sweet by Peanut Blossom Baked Mac and Cheese Cups by Polka Dotted Blue Jay Texas Toothpicks with Buttermilk Ranch by See Aimee Cook Pretzel Turkey Meatballs (GF, DF, SF) by Shaws Simple Swaps Hearty Vegetable Chili by Simple and Savory Focaccia Pizza by Simplify, Live, Love Sweet Potato Skins Stuffed with BBQ Ranch Pulled Pork by Sustaining the Powers Bacon - Wrapped Cheeseburger Bites by The BakerMama Buffalo Chicken Pasta Salad by The Creative Bite German Potato Skins by The Crumby Cupcake Old Bay Trail Mix by The Culinary Compass Meat Lover's Pizza Bites by The Life Jolie Raspberry Chipotle
Black Bean Dip by The Mexitalian Grilled Asian Chicken Wings & Shishito Peppers by The Secret Ingredient Is Blackened Shrimp Tacos by The Speckled Palate Honeydew Melon Refresher by Two Places at Once Grilled Sauerkraut Stuffed Brats by West via Midwest Sausage Apple and Sage Hand Pies by What A Girl Eats This post contains affiliate links, which are no additional cost to you, but help me maintain the costs of running my website.
FOR THE LAMB SAUCE 1 large onion, diced 1 tablespoon olive oil 1 pound lean ground lamb 2
garlic cloves, minced 1 1/2 teaspoons salt 1 teaspoon dried oregano, crumbled 1 teaspoon cinnamon 1/4 teaspoon sugar 1/4 teaspoon
black pepper 1 pound eggplant, peeled and cut into 1 / 2 - inch cubes 1 (28 - to 32 - ounce) can crushed tomatoes
Add the
garlic, ginger, shallots, chillies and
black pepper and stir
for another minute to soften then add both soy sauces, stirring and allowing them to coat the pork.
Spicy Mexican Cheese Dip by 2 Cookin Mamas Salsa Verde by A Dish of Daily Life Skillet Sausage Dip by A Joyfully Mad Kitchen Sausage, Peppers + Onions Pigs in a Blanket by A Little Gathering Grilled Jalapeno Poppers by A Mind Full Mom Beer & Brats Bake by A Simpler Grace
Black Bottom Maple Pecan Pie Bars by An Oregon Cottage Crispy Baked Buffalo Wings by And She Cooks Blackberry BBQ Sticky Wings by Around My Family Table Cheesy Pull Apart
Garlic Bread by Beer Girl Cooks
Black Bean & Corn Salsa by Body Rebooted Roasted
Garlic BBQ Chicken Wings Recipe by Bread Booze Bacon Smoky Jalapeno Poppers by Brunch - n - Bites Loaded Sweet Potato Nachos by Bucket List Tummy Chicken Spinach & Artichoke Dip French Bread by Cake «n Knife Cuban Sandwich Quesadillas by Casa de Crews Grilled Asparagus Spears by Celebrating Family Sweet and Salty Blueberry Popcorn by Club Narwhal Buffalo Chicken Poppers by Coffee Love Travel Sea Bass Skewers + Blackbeard Cocktails by Culinary Adventures with Camilla Buffalo Chicken Poppers by Dash of Herbs Easy chicken roll ups with cream cheese and veggies by Family Food on the Table Bottled Tailgate Cocktails by Feast + West The Best Tex - Mex Arrachera Fajitas by Foodal Loaded Guacamole by foodbyjonister Cincinnati Nachos by Foodtastic Mom Cajun Red Beans and Andouille Sausage Stuffed Mushrooms by
For the Love of Food Grilled Shrimp Pizza by Glisten and Grace Mini Bell Pepper Nachos by Hello Little Home Slow Cooker Sweet Spicy Meatballs by Honey & Birch Loaded Tailgate Tots by Life's Ambrosia Ricotta & Fig Bites by Living Well Kitchen Nashville Hot Chicken Wings by Loaves & Dishes Cincinnati Chili Dip by Love & Flour -LCB- Slow Cooker -RCB- BBQ Pulled Pork Sandwiches by Love Bakes Good Cakes Tailgate Bloody Marys by Loves Food, Loves to Eat Sweet Korean Chicken Wings by Macheesmo Bacon Wrapped Tater Tots by Me and My Pink Mixer Crab Pretzels by Mom's Messy Miracles Hot Bacon Dip by Nik Snacks Build Your Own Bloody Mary Bar by Off the Eaten Path Chowder Stuffed Jalapeno Poppers by Order in the Kitchen Baked Mac and Cheese Cups by Polka Dotted Blue Jay Texas Toothpicks with Buttermilk Ranch by See Aimee Cook Pretzel Turkey Meatballs (GF, DF, SF) by Shaws Simple Swaps Hearty Vegetable Chili by Simple and Savory Focaccia Pizza by Simplify, Live, Love Sweet Potato Skins Stuffed with BBQ Ranch Pulled Pork by Sustaining the Powers Bacon - Wrapped Cheeseburger Bites by The BakerMama Buffalo Chicken Pasta Salad by The Creative Bite German Potato Skins by The Crumby Cupcake Old Bay Trail Mix by The Culinary Compass Meat Lover's Pizza Bites by The Life Jolie Raspberry Chipotle
Black Bean Dip by The Mexitalian Grilled Asian Chicken Wings & Shishito Peppers by The Secret Ingredient Is Blackened Shrimp Tacos by The Speckled Palate Honeydew Melon Refresher by Two Places at Once Grilled Sauerkraut Stuffed Brats by West via Midwest Sausage Apple and Sage Hand Pies by What A Girl Eats
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).
6 sprigs fresh thyme 6 sprigs fresh oregano 4 cloves
garlic 2 thin slices of red onion
for sauce 1 orange (or tangerine) peeled / chunked
for sauce 1.5 limes zest and juice Kosher salt Cracked
black pepper Coarse ground white pepper 1 pinch of red pepper flakes 1/8 cup of olive oil 1/8 cup dry white wine A dash of your favorite hot sauce
1 (3 - pound) pie pumpkin, or other orange - fleshed squash such as butternut, Red Kuri, or Golden Hubbard 8 tablespoons (1/2 cup) unsalted butter 1/2 cup olive oil 1/2 cup finely ground cornmeal 2 medium turnips (about 12 ounces total) 2 medium red bell peppers, chopped 1 large onion, chopped 6 cloves
garlic, minced 2 tablespoons tomato paste 4 cups low - sodium vegetable broth 2 (10 - ounce) cans diced tomatoes with green chilies, such as Rotel 2 (16 - ounce) cans chili beans, drained 2 cups frozen corn kernels 1 tablespoon chili powder 1 teaspoon ground cinnamon 1 teaspoon ground cumin Several dashes vegetarian Worcestershire sauce Salt Freshly ground
black pepper Balsamic vinegar
For serving: chopped green onions, shredded cheddar cheese, sour cream
3 tablespoons olive oil 1/4 cup flour 1 medium sized onion, diced large 3 cloves
garlic, minced 1 heaping cup sweet red peppers, diced large (or one red bell pepper) 2 cups cherry tomatoes (or chopped tomatoes) 1 teaspoon salt Fresh
black pepper 2 bay leaves 2 teaspoons smoked paprika 8 springs fresh thyme (plus extra
for garnish) 2 1/2 to 3 cups vegetable broth at room temperature 2 cups okra (about 10 oz) sliced 1/4 inch thick or so 1 1/2 cups cooked kidney beans (a 15 oz can, rinsed and drained) 1 1/2 cup cooked garbanzo beans (a 15 oz can, rinsed and drained) 1 tablespoon fresh lemon juice
In a large mixing bowl, whisk together the olive oil, vinegar, Worcestershire,
garlic, salt and a few grinds of
black pepper
for the marinade.
For the Sloppy Joe: 1 tablespoon plus 1 teaspoon coconut oil, divided 1 medium onion, diced medium 1 pound seitan, chopped into bite sized pieces 3 cloves
garlic, minced 1 tablespoon minced fresh ginger 2 tablespoons chopped fresh thyme 1 tablespoon sweet paprika 1/2 teaspoon salt 1/2 teaspoon allspice 1/2 teaspoon crushed red pepper flakes 1/8 teaspoon cinnamon Several dashes fresh
black pepper 14 oz can crushed tomatoes 2 tablespoon pure maple syrup 1 tablespoon fresh lime juice 2 teaspoons yellow mustard
1 pound dried
black beans 8 cups water 2 Tbsp olive oil 6 slices of good - quality bacon, chopped into 1 inch pieces 1 1/2 cups chopped onion 1 1/2 cups chopped green bell pepper 4 cloves
garlic, minced Olive oil
for sautéing 1 Tbsp Sazon completa 1 Tbsp ground cumin 2 bay leaf 1/2 cup dry cooking wine 2 Tbsp white wine vinegar Chopped cilantro
for garnish Salt & pepper to taste 1/2 tsp baking soda
* 6 medium onions * 2 tablespoons olive oil * 1 fat clove
garlic, peeled and minced * 1/4 cup finely chopped red pepper * 1 cup quinoa (I used
black quinoa), rinsed thoroughly in a fine mesh strainer * 1 1/2 cups water * 2 heaping tablespoons tomato paste * 1/4 cup raisins * 1/4 cup chopped cilantro (or more to taste), plus more
for garnish * 1 teaspoon curry powder, or to taste * pinch or two of cayenne pepper, or to taste
Ingredients: 1 tablespoon olive oil 1/2 pound (26/30 count) fresh shrimp, peeled, deveined 1 teaspoon minced
garlic, about 1 large 1-1/2 cups tomato juice 1/2 cup V - 8 ® juice (regular or low - sodium) 2 tablespoons red wine vinegar 1 teaspoon Worcestershire sauce Generous dash of hot sauce 1/2 cup peeled, seeded, and chopped cucumber 1/4 cup finely chopped red onion 2 tablespoons chopped fresh cilantro 2 teaspoons drained capers 1 jalapeño pepper, minced (remove seeds
for mild heat) 1 cup seeded, chopped red tomatoes 1 cup seeded, chopped yellow tomatoes (or yellow bell pepper) Pinch sugar Salt and freshly ground
black pepper 1 avocado, peeled and chopped 1 lime, cut crosswise into 1 / 4 - inch wheels
for garnish
For The Briny Caesar Dressing: 1/2 cup cashews, soaked for at least 2 hours and drained 1 head roasted garlic (about 10 cloves, see tip) 2 cloves fresh garlic 1/4 cup capers, with some brine 3/4 cup water Several dashes fresh black pepper 1/2 teaspoon salt 2 tablespoons nutritional yeast 2 tablespoons grapeseed or olive oil 1/4 cup fresh lemon ju
For The Briny Caesar Dressing: 1/2 cup cashews, soaked
for at least 2 hours and drained 1 head roasted garlic (about 10 cloves, see tip) 2 cloves fresh garlic 1/4 cup capers, with some brine 3/4 cup water Several dashes fresh black pepper 1/2 teaspoon salt 2 tablespoons nutritional yeast 2 tablespoons grapeseed or olive oil 1/4 cup fresh lemon ju
for at least 2 hours and drained 1 head roasted
garlic (about 10 cloves, see tip) 2 cloves fresh
garlic 1/4 cup capers, with some brine 3/4 cup water Several dashes fresh
black pepper 1/2 teaspoon salt 2 tablespoons nutritional yeast 2 tablespoons grapeseed or olive oil 1/4 cup fresh lemon juice
I was using the fermented
black garlic Trader Joe's had
for a while
for this, which was easier than the roasted
garlic and very delicious.
For the Manchego cheese fritters, in a large bowl mix together the milk, flour, paprika, cayenne pepper, egg,
garlic, Manchego, goat's cheese, prosciutto, and salt and
black pepper.
It is flavored with whole and crushed
black peppercorns,
garlic and salt, hand - tied and aged
for up to 40 days.This authentic delicacy can be served as an appetizer with grilled vegetables, sun - dried tomatoes and olives.
3/4 cup flour 3 tablespoons
garlic powder 2 teaspoons cayenne pepper 1 teaspoon salt 1/2 teaspoon
black pepper 1 pork tenderloin, thinly sliced into medallions 1/4 cup extra virgin olive oil 1 cup chicken broth 1/2 cup buttermilk 1 package (8 ounce) sliced mushrooms 2 yellow onions, sliced chopped fresh parsley,
for garnish
Add in the
black beans,
garlic, and green onion and cook
for a few more minutes until warm.
Olive oil (1 teaspoon to 2 tablespoons, however much you want to use) 1 medium yellow onion, thinly sliced 2 cloves
garlic, minced 1 teaspoon dry thyme 1 teaspoon salt Fresh
black pepper 1/2 cup jasmine rice, rinsed 1/2 lb baby carrots (see comment above) 1 lb cabbage, shredded (about 1/4 of a big head) 6 cups broth 1 24 oz can chickpeas, drained and rinsed (about 3 cups) 3 tablespoons fresh chopped dill, plus extra
for garnish
< 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.
A couple of notes: I added a chopped clove of
garlic, a good heaping of
black pepper and a teaspoon of cumin to my onions
for a minute or so before I added the broth / water and I was glad I did.
INGREDIENTS 1 recipe pizza dough extra virgin olive oil,
for grilling vegetables and brushing crust 1 - 2 cloves
garlic, thinly sliced as possible summer vegetables (zucchini, yellow squash, eggplant, bell peppers, onion, tomatoes, etc.), kosher salt and freshly ground
black pepper chicken sausage (optional) fresh mozzarella, thinly sliced freshly grated Parmesan cheese fresh basil, julienned
:) Leek meatballs slightly adapted from the über beautiful Jerusalem: A Cookbook 450g leeks, trimmed 300g beef mince 1 fat
garlic clove, minced 1 egg 90g breadcrumbs salt and freshly ground
black pepper handful of parsley leaves, chopped Cut the leeks into slices, rinse well, and steam them
for about 20 minutes until completely soft.
Korean Style Tacos
For the Roast 2 - 3 lb bear (or beef) roast 1/2 C soy sauce 4 green onions, chopped 1/2 granny smith apple, julienned 5 cloves
garlic, minced 2 tsp ginger 1/2 C honey 1/4 C rice wine vinegar 1 Tbsp sesame oil
black pepper 3 - 5 C water
I make a similar meatless chili in a crockpot (I make a LOT at once and freeze
for a quick lunch or dinner
for 1 or 2)- and I think you'll like this idea: along with carrots, celery, onions and
garlic, I usually use 3 - 4 cans of (low sodium, rinsed) beans (2 kidney, 1 each of another; I like
black and small white or pink beans), 3 - 4 red / yellow / orange sweet peppers (I but at the farmer's market when fresh and cut up and freeze the extras
for making chili in the fall / winter); 1 or 2 zucchini and / or yellow squash, and (drum roll) 1 can of organic PUMPKIN PUREE!
The rub (good
for 10 lbs of ribs): 1 bulk of
garlic 1 tbsp of Sea salt 1 tsp of cayenne 2 tsp of paprika 2 tsp of
black peppar 2 tsp of onion power 2 tsp of thyme 2 tsp of majoram 2 tsp of celery seed 1/3 cup olive oil
Easy fish stew own creation 1 tablespoon olive oil 1 small yellow bell pepper (about 200g), deseeded and finely diced 1/2 onion, finely diced 2
garlic cloves, minced 1 ripe Italian tomato, deseeded and chopped salt and freshly ground
black pepper 1 x 400g can chopped tomatoes 1/2 can of water 350g white fish, cut into large chunks handful of fresh cilantro leaves Heat the olive oil in a large saucepan over medium - high heat — using a large saucepan is important
for it will give you room to stir the fish pieces without breaking them.
To a 6 - quart slow cooker add 2, 15oz cans Mrs. Grimes
Black Beans that have been drained and rinsed, 2 chopped bell peppers, 1 — 2 minced jalapeno peppers (1 is mild enough
for Cameron to eat,) 1/2 chopped yellow onion, 3 minced
garlic cloves, 1 cup salsa, 2-1/2 cups chicken broth, and herbs and spices including chili powder, cumin, salt, and dried oregano.
1 small kabocha squash, halved, seeded, peeled, and cut into 1 - inch wedges 2 cloves
garlic, peeled and lightly crushed 1 tablespoon olive oil 1/2 teaspoon salt 3 tablespoons soft unsalted butter, plus more
for ramekins 1/3 cup (20 g) gluten - free breadcrumbs 1 cup (250 ml) whole milk 3 tablespoons (45 g) sweet rice flour 3 ounces (90 g) Idiazabal, grated 3 tablespoons finely chopped herbs (parsley, sage, thyme, chives) 1/4 teaspoon ground cumin 1/4 teaspoon ground
black pepper 4 eggs, separated
16 ounces penne or rigatoni pasta 5 Tablespoons unsalted butter 1 medium onion, finely chopped 2 large
garlic cloves, minced 1 jar (16 ounces) roasted red peppers, drained and roughly chopped 1 cup vegetable broth 1/2 teaspoon salt
black pepper 4 ounces goat cheese 1/2 cup Parmesan cheese Parmesan cheese, shaved
for serving parsley, finely chopped
6 chicken breasts, bone in 1 quart apple juice 1/4 cup salt 2 tbsp
garlic, minced 4 slices of bacon, crumbled and fat reserved 2 tbsp red onion, finely diced 2 tsp
garlic, minced (I didn't double mention, this is used in the stuffing, above is
for the brine) 3 oz fresh spinach 5 oz feta cheese crumb 1/2 roma tomato, diced 20 turns of fresh
black pepper
1 tablespoon extra virgin olive oil 1/2 teaspoon
garlic powder 1/2 teaspoon sea salt 1/4 teaspoon bittersweet smoked paprika 1/4 teaspoon ground turmeric Freshly ground
black pepper 2 - 3 chicken breast halves (about 1 1/2 pounds) Avocado oil or ghee,
for cooking