Not exact matches
Overflowing with tender
pieces of white meat chicken,
black beans, corn, carrots, celery, onion and garlic with fiery red hot sauce and cream
cheese to help put out the fire.
1 tablespoon olive oil 1 small onion, chopped 2 carrots, cut in 1/4 inch
pieces 1 celery rib, cut in 1/4 inch dice 1 small rutabaga, peeled, cut in 1/4 inch dice 1 small fennel bulb, trimmed, fronds removed, cut in 1/4 inch dice 1 small zucchini, cut in 1/4 inch dice 6 cups chicken stock 1 15 - ounce can chopped tomatoes with juice 1 bay leaf 1 teaspoon dried oregano 1 teaspoon dried thyme 1 teaspoon salt, plus extra to taste 1 teaspoon freshly ground
black pepper 1 2 - inch chunk
of rind from Parmigiano or Pecorino Romano
cheese 1 15 - ounce can cannellini or northern beans, drained 2 - 3 large Swiss chard leaves, ribs and stems removed, coarsely chopped Grated Parmigiano or Pecorino Romano
cheese for garnish Fresh Italian parsley leaves for garnish
-LSB-...] Best Ever Vegan Sweet Potato Nachos Ingredients: Serves: 2 - 4 2 sweet potatoes 1 Tbsp olive oil S&P to taste Batch
of life changing vegan
cheese sauce (or
cheese of your choice) 1/3 cup
black beans 1/4 cup salsa 2 Tbsp chopped red onion (cut into tiny
pieces) 2 Tbsp chopped cilantro 1 avocado (cut into small cubes) Sliced jalepeno (optional) lime (for squeezing on top)(Find the full recipe and directions here at Nutritional Foodie)-LSB-...]
2 cups all - purpose flour 1/4 teaspoon sea salt 1 tablespoon baking powder 6 ounces cold butter, cut into small
pieces 1/4 cup parmesan
cheese, grated 1/4 cup provolone
cheese, shredded A few fresh basil leaves (1/4 cup chopped) A small handful
of scallions or chives (1/4 cup chopped) 1 cup plus 3 tablespoons heavy whipping cream, divided 1/8 teaspoon cayenne pepper 2 - 3 grinds freshly ground
black pepper
Tony Franks: Reduced passata and caramelised onion sauce,
pieces of smoked garlic, chopped
black and green olives, fine slices
of sun dried tomato and roasted red and green peppers, topped with Monterey Jack and Mozzarella
cheese
1 cup or 8 oz plain Goat
Cheese (also known as Chèvre) 2 teaspoons Lemon Juice 1/4 cup Walnut
pieces (finely ground) 1/2 teaspoon fresh Rosemary (very finely chopped) 1/2 teaspoon fresh Oregano (chopped) 1/2 teaspoon fresh Thyme (chopped) Pinch
of Kosher Salt and
Black Pepper (to your preference)
In a blender, combine the milk, and the chopped asparagus
pieces with 1/2 tsp
of salt, 1 Tbs
of chopped tarragon, the nutmeg,
black pepper, and the Parmesan
cheese.
Italian sausage (mild or spicy) 6
pieces of uncured bacon, chopped ** 10 large eggs 1/2 cup cream 3/4 cup milk 1 teaspoon Dijon mustard 1/2 teaspoon sea salt 1/4 teaspoon freshly ground
black pepper 2 teaspoons
of sweet basil Pinch
of red pepper flakes 10 ounces cheddar
cheese, grated 5 - 6 small tomatoes on the vine Fresh basil leaves for garnish
Tuesday: 9:30 — egg white / oat fiber «cinnamon rolls,»
black coffee, vitamins & water (FP) 12:30 —
piece of quest bar (FP) 1:45 — joseph's pita w / pizza sauce, mozzarella & pepperoni; spring mix salad w / snap peas, cucumber, bell pepper, zephyr squash, a dollop
of greek yogurt & gwen's ranch seasoning; no bake fudgy cookie; water (S) 4:00 — 1/2 quest bar & water (FP) 7:00 — spring mix & chicken breast salad; tomato w / LF cottage
cheese, okra, bell pepper & snap peas; water (FP)
1/2 cup olive oil 4 medium onions, chopped medium - fine 1 large green bell pepper, seeded and sliced into strips (2 inches long, 1 / 4 - inch wide) 1 large red bell pepper, seeded and sliced into strips (2 inches long, 1 / 4 - inch wide) 3 large garlic cloves, minced 2 tablespoons mild Hungarian paprika or New Mexico chile powder 1 teaspoon hot Hungarian paprika, New Mexico chile powder, or ground cayenne pepper 2 teaspoons salt 1 teaspoon freshly ground
black pepper 1 teaspoon dried thyme, crumbled 2-1/2 cups raw medium - grain rice 3 to 4 medium zucchini, cut in half lengthwise, then sliced crosswise into 1 / 4 - inch - thick
pieces 1 cup frozen green peas, thawed but not cooked (optional) 2 cups chicken stock 1 cup white wine Juice
of 1 large lemon 1 bay leaf 3 medium tomatoes, sliced crosswise into 1 / 4 - inch - thick rounds Garnish (optional): Crumbled feta
cheese
* 1 - 1/2 cups loosely packed organic greens, cleaned and torn into bite - size
pieces * 3 - 4 trimmed and sliced (preferably organic) strawberries * about 8 whole almonds, toasted (I used Marcona almonds with sea salt) * crumbled Boucheron (or other goat's)
cheese * freshly ground
black pepper * a generous drizzle
of aged balsamic vinegar * about 1 tablespoon
of your best olive oil
Add about half
of the broccoli (and a few
pieces of other vegetables, if using) to a blender, along with the leafy greens, 1 1/2 tablespoons
of oil, juice
of 1/2 lemon, freshly ground
black pepper and
cheese.
1 pound (450 g) shelled English peas 12 quail eggs, at room temperature 1/3 cup (85 ml) olive oil 1/2 teaspoon finely grated lemon zest Juice 1 lemon 2 tablespoons finely chopped chives 1 tablespoon lemon thyme leaves Salt
Black pepper 4 or 5 slices
of multigrain gluten - free bread, toasted and broken into
pieces 4 chive blossoms 1 ounce Idiazabal or Manchego
cheese, shaved
Here is what I packed for my 4 year old for lunch today:
Black Bean quesadilla with raw Colby
cheese (from Sand Creek Farm)(cooked in ghee) Carrots and Red Peppers with ranch dressing for dipping arugula and two
pieces of chile pequin dried / fermented sausage from Salt... Continue Reading
The artist Christopher Chiappa has always loved Swiss
cheese, so when he was recently in a bout
of traveling he would stop in delis wherever he was and order slices
of it, place them down on
pieces of paper, spray paint them
black, scan the results, and then use a waterjet cutter to recreate the flat shapes, holes and all, in powdery yellow aluminum.