Not exact matches
Add onion, a pinch of
salt,
black pepper, red pepper flakes, and thyme / oregano / marjoram, if using, and saute for 5 minutes,
until onion is translucent.
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 the mushrooms,
salt and
black pepper and sauté for 7 - 8 minutes,
until all the liquid released by the mushrooms evaporates.
Add asparagus to the pan, followed by a pinch of
salt and
black pepper and saute for about 5 minutes,
until bright green and crisp - tender.
Rub corn ears with 1 tablespon coconut oil,
salt and
black pepper and grill on an outdoor grill or under the broiler, watching and rotating the corn,
until charred in places.
Next add 4 ounces of low - fat cream cheese and shred in about 1/2 cup of low - fat queso manchego, season again with sea
salt and freshly cracked
black pepper and mix everything together
until well mixed and the cheeses have melted, then turn off the heat
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.
Mix ricotta, egg, lemon zest, 1/2 teaspoon
salt,
black pepper, and red pepper flakes in a bowl
until smooth.
I made my own version of your steak seasoning: Deidra's Home Made Steak Seasoning Ingredients: 3 Tbsp paprika 2 Tbsp granulated garlic 4 Tbsp onion powder 1 Tbsp mustard powder 1 Tbsp brown sugar 1 Tbsp Deidra's sriracha
salt 1 Tbsp Deidra's chili powder # 6, Recipe follows 1 Tbsp
black pepper 1 Tbsp Deidra's 1 tsp turmeric 1 tsp cumin 1 tsp cayenne Instructions: Mix all of the ingredients together in a used spice container
until they are well combined Rub a generous portion into the steaks before cooking Deidra's Chili Powder # 6 Ingredients: 1 Tbsp Guajillo chili powder 1 Tbsp Pequin chili powder 1 Tbsp New Mexico chili powder 1 Tbsp Chile de Arbol chili powder 1 Tbsp Pasilla chili powder 1 Tbsp Ancho chili powder Instructions: Mix ingredients well Store in a cool, dry, and dark place As I'm sure you can tell I'm not quite up to your heat level, my friend!
To make the tartar sauce, finely mince 1 clove of garlic and add it to a mortar, then add 1 tablespoon of capers and using a pestle mash down on the garlic and capers
until you form a paste, next add 1/2 cup of Greek yogurt, 1/2 tablespoon of dijon mustard, 1/2 teaspoon of white wine vinegar, season with sea
salt and freshly cracked
black pepper, and mix everything
until it's well mixed, then cover the mortar with seran wrap and add it to the fridge
Add the seasoned
salt and
black pepper to taste and cook, whisking,
until the gravy is smooth and thick, 5 to 10 minutes.
Add the shallot, 1/2 teaspoon kosher
salt, and fresh ground
black pepper and sauté
until soft, about 3 minutes.
MAKE THE DRESSING: Pit and peel avocado, add water, olive oil, lime juice, cumin, a pinch of
salt and freshly ground
black pepper and process with an immersion blender
until smooth.
In the same pan, heat the rest of the olive oil
until hot then add the ground turkey, pressed garlic, fennel seeds, crushed red pepper flakes and season with kosher
salt and freshly ground
black pepper.
For the dressing, pit and peel avocado, add a pinch of cumin,
salt,
black pepper, lime juice, extra virgin olive oil and water and process with an immersion blender
until smooth.
Filling: 3 medium sweet potatoes, baked or microwaved
until tender I - 14 ounce can cannellini beans, rinsed and drained 2 tablespoons orange or apricot marmalade 1 tablespoon nutritional yeast (available at health food stores and some grocery stores near the flour) 1 tablespoon dry or 3 tablespoons fresh minced parsley Garlic
salt or powder to taste Onion powder to taste Coarse sea or kosher
salt to taste Freshly ground
black pepper to taste
Ingredients: 4 fillets fresh
black cod cut at least 3/4 inch tick (approx 1 1/2 pounds total)
salt and pepper 3 tablespoons olive oil 1/2 cup chicken stock 1/2 cup coconut milk, well - stirred (preferably Mae Ploy brand) 1/2 cup laksa paste (recipe follows) 4 baby bok choy, steamed
until crisp tender and halved daikon sprouts for garnish
Add the buttermilk, about 1/2 tsp kosher
salt and about 1/4 tsp
black pepper and continue to mash
until they are the consistency you want.
The leeks are sauteed with butter
until softened, season with
salt,
black pepper and nutmeg.
:) 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.
I've used a small piece of chicken breast meat, pan fry lightly in a little oil in the saucepan, seasoned with
salt and
black pepper, cook
until the chicken is done.
In a small pot, over medium heat, bring
black lentils, water and
salt to a boil, cover and lower heat to medium - low, simmering for 35 - 40 minutes or
until they are cooked through but not mushy.
Arrange carrots and Jerusalem artichokes in a single layer, season with
salt and
black pepper, and roast
until vegetables are lightly browned, about 20 minutes.
Using a wooden spoon, stir in the crabmeat, cheddar cheese, 1/4 teaspoon
salt, and ground
black pepper to taste; stir
until evenly mixed.
I usually don't follow much of a ratio: I pour flour (s) in a big bowl, add whatever liquid I have around (non dairy milk, water, cold broth, maybe a little bit apple cider, or some beer too, which gives lightness to the crêpes), some flax gel (1 Tbsp ground flax seeds + 3 TBSP warm water), some
salt or maybe a little sugar, sometimes spices like curcuma and
black pepper, or tandoori spice powder etc, stir
until the consistency pleases me, adding more liquid if necessary, let it sit for a few hours on my counter, and voilà.
Turn off heat and stir
until cheese is melted.Season with 1/2 teaspoon
salt and ⅛ teaspoon
black pepper.
Toss the carrots, onions, thyme, a few good pinches of
salt and a several grinds of
black pepper into the pan and cook for 10, stirring occasionally,
until the onions are lightly browned.
Using a food processor, process the
black beans, chickpeas, cocoa powder, cinnamon and
salt until it turns into a thick, flour - like consistency.
-- 1 can mixed beans (I used Scarpone's which was composed of a melange of red kidney beans, white beans,
black eyed peas and chickpeas but any variety or varieties you like will work)-- 1/4 cup uncooked wild rice, cooked in veg stock
until tender — 2 large stuffer mushrooms — 1/2 to 1 cup panko bread crumbs (I know this is quite the range but it really depends on the moisture content of your burgers — they won't hold together if they are too soupy)--
salt and pepper, to taste (I indulged in a healthy amount of truffle
salt)
for the matcha shortbread: ingredients: 2 tablespoons butter 2 tablespoons plus 1 1/2 teaspoons sugar 1 1/2 teaspoons matcha powder pinch sea
salt 5 drops vanilla extract 5 tablespoons flour 1 tablespoon milk
black sesame seeds for mixing in, if desired directions: Preheat oven to 350 degrees F. Cream the butter and sugar together
until very fluffy and pale.
- To the same pan or pot, add in the butter, and allow it to melt; add in the sliced onions, and caramelize those in the butter and sausage drippings
until a rich, golden - brown, about 5 - 7 minutes; next, add in the garlic, plus a couple of pinches of
salt, the freshly cracked
black pepper and the paprika, and stir to combine with the onions; saute just
until the garlic becomes aromatic.
Sprinkle baking powder,
salt and several grinds of
black pepper over mixture and stir with a fork
until it distributes throughout the shreds.
Add the mushrooms and rosemary, seasoning with a pinch of
salt and a few grinds of
black pepper; cook for 5 to 7 minutes,
until tender and golden.
In a large bowl, whisk together the cornmeal, baking powder,
salt, sugar, baking soda, cayenne pepper, and
black pepper
until combined.
Add the dark green tops, raisins, and pine nuts, season with
salt and
black pepper, and cook
until all is soft and fragrant, another minute or so.
For 2 people simply fry 150g of mushrooms, quartered or sliced, in 1/2 Tbsp of olive oil with some freshly ground
black pepper and a pinch of
salt until cooked.
Mix together the flour,
salt,
black pepper and cayenne pepper in a bowl
until combined.
Add the chicken, beans, broth, cumin, garlic powder,
salt, and
black pepper to taste, and cook
until the liquid has reduced, about 5 minutes.
Add a sprinkle of olive oil,
black pepper and a pinch of
salt and bake the zucchinis in an oven dish for about 20 minutes
until they are soft.
Barley Tomato Salad 1 lb tomatoes on the vine 1/4 cup olive oil, plus more for drizzling cherry tomatoes 1 tablespoon balsamic vinegar 1 tablespoon coconut sugar 1/2 teaspoon sea
salt, plus more for cherry tomatoes 3 garlic cloves — minced 2 cups yellow or red cherry tomatoes — cut in half freshly ground
black pepper 1 cup pearled barley — soaked overnight and cooked for about 20 minutes,
until soft, drained and cooled 1/2 cup heirloom forbidden
black rice or other
black rice — cooked according to package instructions, cooled assorted 3 - 5 heirloom tomatoes — sliced 3 tablespoons chopped mint leaves handful basil leaves — torn about 2 tablespoons each minced dill and parsley — optional
Ingredients: 2 cups dry lentils (rinsed and pick over for impurities) 5 cups water 8 ounces SuDan Farms Boneless Lamb Shoulder (Medium cubes) 2 cloves of garlic (minced) 1 onion (minced) 1 bunch of Italian parsley (minced fine) 1 carrot (small dice) 1 parsnip (small dice) 2 teaspoons ground cumin 1 Tablespoon sherry vinegar 1 Tablespoon NW Elixirs # 2 Verde Hott
Salt and ground
black pepper to taste Chervil to garnish Instructions: In one quart pot bring lentils and water to boil, reduce to a simmer and cook
until lentils are tender.
Ingredients: 1 each onion diced 3 each garlic cloves minced 1 each smoked ham hock 1 teaspoon ground cumin 6 each fresh thyme sprigs leaves picked 2 each bay leafs 2 Tablespoons apple cider vinegar 2 Tablespoons NW Elixirs Hott Sauce # 1
Salt and Ground
black pepper to taste 3 cups dry black eyed peas, soaked in water overnight 8 cups of water Instructions: Soak the Black Eye Peas in cold water over night.When ready to cook; in large pot heat olive oil and add onions, sauté until translu
black pepper to taste 3 cups dry
black eyed peas, soaked in water overnight 8 cups of water Instructions: Soak the Black Eye Peas in cold water over night.When ready to cook; in large pot heat olive oil and add onions, sauté until translu
black eyed peas, soaked in water overnight 8 cups of water Instructions: Soak the
Black Eye Peas in cold water over night.When ready to cook; in large pot heat olive oil and add onions, sauté until translu
Black Eye Peas in cold water over night.When ready to cook; in large pot heat olive oil and add onions, sauté
until translucent.
Tip into a roasting tin, drizzle with 2 tablespoons of olive oil, season with
salt and freshly ground
black pepper, and roast in the oven for about 20 — 25 minutes or
until the sweet potato is tender and starting to caramelise at the edges.
Season with
salt and
black pepper and cook
until onions soften, about 5 minutes.
Add the chickpeas, 2 ounces feta, 1 tablespoon olive oil, cumin, 1/2 teaspoon
salt, 1/4 teaspoon
black pepper and cayenne pepper and puree
until smooth.
Heat for a few minutes
until spinach has cooked down and season with
black pepper, lemon juice and
salt if you like.
Linguine with creamy tomato, thyme, caper and bacon sauce slightly adapted from the always great Olive magazine 4 slices of bacon, cut into 1/2 cm pieces 2 large garlic cloves, crushed 6 sprigs of fresh thyme 1 x 400g can of chopped tomatoes 2 teaspoons granulated sugar
salt and freshly ground
black pepper 2 tablespoons capers — soak them in cold water for 15 minutes before using, then drain 3 tablespoons heavy cream 200g linguine In a medium saucepan, over high heat, cook the bacon, stirring occasionally,
until crisp.
Add the chopped tomatoes, water, wine, Italian seasoning, sugar,
salt,
black pepper, and red pepper flakes and stir
until everything is evenly combined.
Stir in
black beans,
salt, cumin, chili powder, and cinnamon, cook over medium heat for 3 minutes or
until everything is warmed through.
Add the onion, poblano, garlic,
salt, chile powder,
black pepper, and cayenne and cook, stirring,
until the vegetables are softened but not brown, 3 to 4 minutes.