Not exact matches
10 small
dried red chiles, such as piquins, stems removed 2 teaspoons ground cumin 2 teaspoons ground coriander 2 small onions 1 teaspoon black peppercorns 1/2 cup fresh cilantro 1/4 cup fresh basil or
mint leaves 1 teaspoon salt 3 2 - inch stalks lemongrass, including the bulb 1 1 - inch piece of galangal, peeled 1 tablespoon
chopped garlic 1 tablespoon shrimp paste 1 tablespoon corn or peanut oil 1 tablespoon lime zest 1/4 cup water
Slaw 1/2 head green cabbage, thinly sliced 1/2 head raddichio, thinly sliced 3 - 4 carrots, shredded 1 handful of arugula, thinly sliced 1 handful mixed herbs, thinly sliced,
mint, basil, parsley, chives, and / or cilantro 1/2 cup pomegranante seeds or
dried cranberries 1/2 cup
chopped pistachios ginger - cumin dressing (recipe follows)
170 - 180 g red onions, cleaned and
chopped 3 tablespoons extra virgin olive oil 2 zucchini, cleaned and cut into cubes whole sea salt, just enough to taste 100 ml filtered water a handful of capers, soaked in filtered water for about 20 minutes then rinsed and drained a handful of shelled pine nuts
dried mint leaves, to taste
1/3 c med bulgur 1/3 lb ground lamb 1/3 lb ground 95 % lean beef 1/2 med onion, grated 4 cloves garlic, minced 1/4 c finely
chopped mint 1 1/2 tsp red curry paste 3/4 tsp ground cumin 1/2 tsp ground allspice 1/4 tsp ground coriander 1/2 med cucumber, grated and spun
dry in salad spinner (about 1/2 cup) 1/3 c low fat plain greek style yogurt 1/4 tsp freshly ground black pepper 12 lg lettuce leaves 1 med tomato,
chopped (about 1/2 cup)
1 slice white bread, crust removed and cut into 1/4» pieces 2 tbsp milk 1/4 cup finely
chopped shallots (1 shallot) 2 cloves garlic, minced 3 tbsp finely
chopped fresh
mint 3 tbsp finely
chopped cilantro 1 tsp
dried oregano 3/4 tsp salt 1/2 tsp freshly ground black pepper 1 1/2 lbs ground lamb
Add the
chopped cashews,
dried fruits, and 1/4 cup of the
mint.
2 tablespoons extra virgin olive oil 2 tablespoons cider vinegar 3/4 teaspoon
dried Mexican oregano 1 1/2 teaspoon fine - grain sea salt, plus more to taste 1/2 cup /.25 oz / 10g loosely packed
chopped cilantro 2 tablespoons
chopped fresh
mint, pref.
1 cup French green or brown lentils 3 tablespoons white wine vinegar 1 1/4 cups water 1 cup couscous (I used whole wheat) 1/2 teaspoons salt 1/4 cup extra virgin olive oil 1 large garlic clove, minced and mashed to a paste with 1/4 teaspoon salt 1/2 cup fresh
mint leaves,
chopped 1 bunch arugula, stems discarded and leaves washed well, spun
dry and
chopped 2 cups cherry or grape tomatoes, halved 1/2 cup kalamata olives, pitted and
chopped 1 cup crumbled feta 1/4 cup fresh basil, julienned
4 medium tomatoes (ripe but firm) 1/2 teaspoon salt, or to taste 1 large onion, finely
chopped 2 garlic cloves, finely
chopped 12 wrinkly (
dry - cured) black olives, pitted and roughly
chopped 2 tablespoons olive oil 1/4 cup panko (Japanese bread crumbs) 2 tablespoons
chopped oregano 3 tablespoons
chopped parsley 1 tablespoon
chopped mint 1 1/2 tablespoons
chopped capers 1/4 teaspoon black pepper, or to taste
Grilled
Mint Chicken 2 large shallots 3/4 cup
chopped mint leaves 3/4 cup
dry vermouth 1/4 cup rice vinegar 2 tablespoons olive oil 2 tablespoons white balsamic vinegar 1 pound boneless skinless chicken thighs
Armenian Stew with Pilaf Stew: 2 tsp canola oil 1 cup
chopped onion 3 garlic cloves, minced 1 tsp
dried mint 1 tsp
dried basil 1 bay leaf 1/2 tsp salt 2 medium carrots, peeled and cut into 1 ″ chunks 1 small zucchini, cut into 1 ″ pieces 1 cup
chopped fresh tomatoes 1/2 cup tomato juice 1 15 - oz can drained fava beans 1 large bunch swiss chard, torn into bite - sized pieces 1 tbsp fresh lemon juice
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)
Ingredients 1 medium butternut squash (1 1/2 pounds) 2 medium shallots, finally
chopped 1/3 cup shelled natural pistachios, coarsely
chopped 3 large prunes, coarsely
chopped 2 tbsp preferred cooking oil 2 tsp
mint (finely shredded fresh or
dried) 1 to 1 1/2 tbsp fresh lemon juice Kosher / coarse salt Cayenne pepper
1 acorn squash, halved and seeds removed 1 cup cooked quinoa 3 tablespoons
dried cherries, diced 1 celery stalk, think sliced 2 teaspoons
chopped fresh
mint 2 tablespoons plain Greek yogurt salt & pepper to taste olive oil
(540 - ml) can mixed beans, rinsed and drained 1 cup vegetable stock 1/2 cup bulgur 1/2 teaspoon salt 1/2 teaspoon ground black pepper 1 large tomato,
chopped 1/2 teaspoon
dried (or fresh)
mint
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)
Rinse and
dry the parsley and
mint; trim the toughest stems from the parsley and
chop the leaves; strip the
mint leaves from the stems and
chop them.
Kefta: * 1/2 pound ground lamb * 1 onion, finely
chopped * 1 teaspoon
dried mint * 1-1/2 teaspoons ras el hanout * 1 teaspoon cayenne pepper * leaves from 3 sprigs of cilantro,
chopped * salt and pepper
Rinse,
dry and
chop mint leaves.
Sharba Libiya شربة ليبية Serves 4 - 6 Ingredients 2 tbsp olive oil 150 grams boneless trimmed lamb 1 onion finely
chopped 1 tomato 1/2 bunch parsley 1/4 bunch coriander 1 tsp turmeric 1 tsp paprika 1/2 tsp allspice Salt and black pepper A few whole cardamoms, 2 bay leaves and a stick of cinnamon 1/2 cup orzo 3 tbsps tomato paste 2 tbsps
dried mint 6 cups water lemon slices Method Peel and
chop tomato finely,
chop parsley and coriander finely.
1 delicata squash, halved and sliced into 1/3 ″ crescents 1 cup pearl couscous 1 cup chickpeas 8 kale leaves, torn into small pieces and massaged with olive oil 1/2 teaspoon coriander 1 teaspoon
dried mint 2 teaspoons harissa or hot sauce 2 teaspoons maple syrup salt and pepper, to taste 1/4 cup olive oil 1/4 cup walnuts, toasted and
chopped 2 tablespoons cranberries
ingredients
DRIED FRUIT AND NUT OVERNIGHT - OATS PARFAIT 1/3 cup sliced almonds (divided) 1 and 1/3 cup nonfat Greek yogurt (divided) 2 tablespoons honey (divided) 2 cups Quaker Oats 1 teaspoon cinnamon 1/4 teaspoon salt 2 cups nonfat milk 1/4 cup dried apricots (roughly chopped, divided) 1/4 cup dried cranberries (divided) Fresh mint leaves (to gar
DRIED FRUIT AND NUT OVERNIGHT - OATS PARFAIT 1/3 cup sliced almonds (divided) 1 and 1/3 cup nonfat Greek yogurt (divided) 2 tablespoons honey (divided) 2 cups Quaker Oats 1 teaspoon cinnamon 1/4 teaspoon salt 2 cups nonfat milk 1/4 cup
dried apricots (roughly chopped, divided) 1/4 cup dried cranberries (divided) Fresh mint leaves (to gar
dried apricots (roughly
chopped, divided) 1/4 cup
dried cranberries (divided) Fresh mint leaves (to gar
dried cranberries (divided) Fresh
mint leaves (to garnish)
1/4 red cabbage, finely shredded 1 large carrot, grated 1 cooked beet, grated,
dried between paper towels 2 cups packed baby spinach leaves, stemmed, finely
chopped 1/4 cup red onion, 1/4 - inch dice 1/4 cup
dried currants 3 tablespoons finely
chopped fresh
mint
2 large aubergines, thickly sliced in rounds 1 tablespoon olive oil 2 medium sized onions,
chopped 2 -3 cloves garlic,
chopped 3 teaspoons Ras — el — Hanout 1 tin
chopped tomatoes 1 tin chickpeas, rinsed and drained 1/2 l vegetable stock — I use Marigold bouillon 8
dried apricots, quartered 2 preserved lemons A handful of roasted almonds,
chopped A handful of fresh
mint, leaves picked off and thinly shredded
3 small or 2 large peaches, diced 1 large or 2 small tomatoes, diced 1 green onion, minced 1 tbsp fresh basil,
chopped 1 tbsp fresh
mint,
chopped 1 tbsp extra virgin olive oil 1/2 tbsp white wine vinegar Pinch sea salt
Dried chili pepper, to taste (optional)
scant 1 cup (7 oz / 2oo g)
dried chickpeas, soaked overnight in water to cover, drained and rinsed 2 garlic cloves 1 small onion,
chopped 1 tablespoon
chopped fresh cilantro (coriander) 1 tablespoon
chopped fresh parsley 1 tablespoon ground cumin 1/2 teaspoon pepper 1/2 teaspoon salt 1 teaspoon
dried mint 1 teaspoon ground coriander 1/2 teaspoon baking soda (bicarbonate of soda) corn oil, for frying
1 small bunch
mint (about 6 sprigs) About 2 tablespoons olive oil 1 large onion, finely
chopped 3 garlic cloves, crushed and peeled 2 1/2 tablespoons curry powder (SoupAddict used a combo of madras and yellow curry) 1/2 teaspoon ground cardamom 4 crushed cardamom pods (optional) 2 pounds boneless lamb leg or shoulder, fat removed, cut into 1 - inch cubes and patted
dry Salt, freshly ground black pepper 3/4 cup water 2 teaspoons honey (optional) 3
dried figs, sliced (optional) 1 parsnip, peeled and sliced 2 tart - sweet apples, such as Gala or Honeycrisp, peeled, cored and diced
zest of one large lemon 8 ounces
dried whole wheat pasta (penne or something comparable in size) 1 1/2 cups butternut squash, peeled and sliced into quarter sized pieces 3 handfuls kale, chard, and / or spinach, loosely
chopped 2 cups plain Greek yogurt (I use 2 % here) 2 egg yolks 3 cloves garlic,
chopped 1/2 teaspoon fine grain sea salt 2/3 cup sliced almonds, toasted 1/4 cup Kalamata olives, pitted and torn into pieces scant 1/4 cup feta cheese, crumbled 1/4 cup fresh
mint,
chopped
Thai Pesto 2/3 cup unsalted
dry roasted peanuts 2 garlic cloves, sliced 2 teaspoons finely grated fresh ginger with the juice 2 long green Thai chiles, seeded and
chopped (I used fresh cayenne chiles) 1 small bunch fresh cilantro leaves (about 1 packed cup), stems discarded 1 large handful of fresh
mint leaves 1 large handful of fresh basil leaves (rough
chop) 1 - 2 tablespoons soy sauce or Thai fish sauce (to taste) 2 tablespoons freshly squeezed lime juice (2 limes) 1 tablespoon brown sugar or palm sugar
Beef Satays over Thai Salad 1.5 lbs sirloin steak, cut into 1 - inch cubes 4 stalks lemongrass, bottom third only, peeled and minced 2 cloves garlic, minced 2 tbsp cooking oil 2 1/2 tbsp lemon juice 2 3/4 tsp sugar 1/2 tsp salt 1/4 tsp fresh - ground black pepper 2 tbsp Asian fish sauce 1 tbsp water 3/4 tsp rice - wine vinegar pinch
dried red - pepper flakes 1 small head romaine lettuce, cut crosswise into 1 / 2 - inch strips (about 1 quart) 2 carrots, peeled into strips 1 cucumber, peeled, halved, seeded, and diced 1/2 cup lightly packed cilantro leaves 1/4 cup
chopped fresh
mint
1 tablespoon Greek extra virgin olive oil 200g best quality canned tomatoes (
chopped) 1/4 teaspoon
dried oregano 1/4 teaspoon
dried mint 2 eggs 1 tablespoon feta cheese salt & pepper
Clean,
dry, and
chop all of the fresh herbs for this week (including
mint, tarragon, and parsley) that vibrantly up the flavor in any grain.
2 lamb shanks (each about 1 1/4 pounds) Olive oil Coarse kosher salt 2 medium yellow onions, peeled and
chopped 3 carrots, peeled and
chopped 3 celery ribs,
chopped 4 cloves garlic, sliced 1 (6 - ounce) can tomato paste 2 cups red wine 2 tablespoons finely
chopped rosemary leaves 1 tablespoon
dried oregano 10 to 12 thyme springs tied together in a bundle 3 to 4 cups water or beef stock 4 bay leaves 3 tablespoons minced fresh
mint 1 cup sliced mushrooms
7
dried red New Mexican chiles, stems and seeds removed, or substitute 5 small hot chiles like piquin 1 tablespoon ground paprika 2 tablespoons olive oil 5 cloves garlic 1 teaspoon cumin seeds (or 1/2 teaspoon ground cumin) 1 teaspoon ground coriander 1/2 teaspoon caraway seeds 2 tablespoons fresh lemon juice 1 tablespoon
chopped fresh
mint, optional 1 teaspoon salt 1 teaspoon freshly ground black pepper
1 C Israeli couscous 1/2 C
Chopped chives, plus 1 Tbsp 1 Tbsp
Dried mint, crushed 1 Tbsp
Dried parsley, crushed 2 1/2 Tbsp Fresh lemon juice 2 Tbsp Extra-virgin olive oil 1 1/2 lb Salmon fillet in 1 piece, cut from tail end 2 Tbsp Harissa 1 Tbsp Agave Kosher Salt & Pepper, to taste
Salad 1/2 cup
chopped mint 1 Tablespoon
chopped oregano 1/2 cup
chopped green onions 10 yellow and red cherry tomatoes, halved 1 head of crispy Romaine letter, washed and
dried 1/2 cup crispy bacon 1 cup croutons 3/4 cup Pecorino cheese, grated, with 1/4 cup reserved for garnish
Salad 4 medium carrots, peeled and shredded on the large holes of a cheese grater 1 large cucumber, peeled, seeded, halved crosswise, and thinly sliced into half moons 1/3 cup
chopped unsalted roasted peanuts 1 Thai, serrano, or jalapeño chile, ribs and seeds removed, thinly sliced 6 oz
dried rice noodles (rice vermicelli), broken into 6 - inch pieces 4 - 5 cups romaine lettuce,
chopped 1/2 cup fresh basil,
chopped 1/4 cup fresh cilantro,
chopped 1/4 cup fresh
mint,
chopped
for pilaf: 2 - 3 cups cauliflower florets, most of the stem removed juice of 1 lime 1 tbsp extra virgin olive oil 1/4 cup raw pumpkin seeds + extra for garnish handful of
chopped almonds 1/2 tsp
dried chipotle powder salt and pepper 2 sprigs of
mint, leaves
chopped
2.5 tbsp freshly squeezed lemon juice (from 1 lemon) zest of 2 lemons 1 tbsp olive oil 1/2 cup sun -
dried tomatoes, soaked for 2 hours and
chopped finely 1 cup cucumber, cut into small cubes 1 small clove garlic, minced or pressed 1 shallot, minced 5 olives (I used kalamata), pitted and finely
chopped 2 tbsp fresh dill, finely
chopped 3 tbsp fresh
mint leaves, finely
chopped salt and freshly ground black pepper to taste
1 1/2 Tbsp olive oil 1 lg red onion, finely
chopped (1 c) 1 Tbsp sugar 1 tsp kosher salt, divided 1/2 tsp freshly ground black pepper, divided 2 Tbsp water 1 Tbsp balsamic vinegar 1 c Arborio rice 4 1/2 c low - sodium chicken broth, divided 4 c Roasted Butternut Squash 1 oz soft goat cheese 1/4 c unsalted,
dry - roasted, shelled,
chopped pistachios 1/4 c fresh
mint, thinly sliced
Clean,
dry, and
chop all of the fresh herbs for this week (including
mint, tarragon, and parsley) that vibrantly up the flavor in any grain.
Ingredients 4 organic, skin free chicken pieces (breast or thigh) 1/2 cup green peas, shelled 1/2 cup sugar snap peas, trimmed and cut in half 1/2 cup snow peas, trimmed and finely sliced lengthwise 1/2 cup bean shoots 2 tablespoons fresh coriander,
chopped 2 tablespoons Vietnamese
mint,
chopped 500 grams
dried rice noodles 1/2 red onion, finely sliced 1/4 cup cashew nuts
5 inches fresh ginger, roughly
chopped zest of one lemon 1/4 cup
chopped fresh
mint leaves (or 4 teaspoons
dried peppermint) 3 tablespoons fresh lemon juice 2 tablespoons raw honey (preferably local), to taste
Ingredients for
mint garlic yogurt sauce: 3/4 cup full fat plain Balkan yogurt 1 tsp
dried mint 1 clove garlic finely
chopped 1 tbsp fresh lemon juice salt and pepper to taste
INGREDIENTS For the pickled red onions: 1 cup unseasoned rice vinegar 1 small red onion, thinly sliced For the beef lettuce cups: 2 teaspoons olive oil 4 cloves garlic, minced 1 tablespoon minced ginger Kosher salt and freshly ground pepper 8 ounces ground beef, 90 % lean 1 tablespoon fish sauce 1 tablespoon red onion pickling liquid (or unseasoned rice vinegar) 1/3 cup pickled red onions (half of the above recipe) 1/2 a large English cucumber, seeds scraped out,
chopped in 1/4 - inch pieces 1/4 cup fresh parsley leaves,
chopped 1/4 cup fresh
mint leaves, roughly
chopped 8 - 10 medium bibb lettuce leaves (from one head), washed and
dried 2 tablespoons crushed peanuts (optional)
* 3 large grapefruit or 1 to 1-1/2 pomelo * 1-1/2 Tablespoons fish sauce * 3 Tablespoons lime juice * 1 Tablespoon palm sugar (can substitute brown or white sugar) * 3 Tablespoons
dried, unsweetened coconut * 3 Tablespoons
chopped, raw, shelled peanuts * 1 small shallot, minced * 2/3 cup
chopped mint * 1 small red hot chile pepper * greens for serving (optional)
To serve in a gourmet treat style: Float three one - inch - size firm white button mushrooms, stuffed side up, roasted under the broiler or on the grill, and stuffed with a bit of
chopped roasted tomato, a little minced in salt and lemon juice fresh garlic or oven - roasted garlic puree, a pinch of fresh thyme and or fresh basil, and fresh
mint, homemade fresh coarse breadcrumbs (could even use those
dried ends you saved from your black - olive bread), and topped with just a tiny bit of marinated creamy goat cheese; I use plain Celebrity label, marinated pucks.
Sprinkle the sautéed onions with fresh ground pepper, a little, fresh only,
chopped mint and a tiny bit of
dried thyme and just a pinch of nutmeg.
2 Get out a large dish — in which the lamb
chops will fit in a single layer — and first pour into it the olive oil and sprinkle in the red pepper flakes,
dried mint and celery salt.