Divide steak salad among lettuce cups; garnish with 2 tablespoons
chopped salted roasted peanuts and 2 tablespoons thinly sliced fresh mint leaves.
Not exact matches
prepared English mustard 4 large kale leaves, center ribs and stems removed, finely
chopped 1/4 cup dried cranberries, preferably unsweetened or sweetened with apple juice 1/4 cup
roasted,
salted pecans Fresh pomegranate seeds
2 tablespoons butter 1 medium onion,
chopped 2 cloves garlic, minced 1 1/2 cups cooked whole kernel corn 1 teaspoon dried oregano 1/3 cup sour cream 6 ounces cheddar cheese, cubed 6 green New Mexican chiles,
roasted and peeled, stems left on Flour for dredging 3 eggs, separated 1 tablespoon water 3 tablespoons flour 1/4 teaspoon
salt Vegetable oil for frying
4 tomatoes,
roasted and peeled and
chopped 1 cup
chopped onion 1/2 cup chicken broth 1/2 cup water 3 chipotle chiles in adobo sauce, diced 1/2 teaspoon
salt 1/4 teaspoon freshly ground black pepper 8 green chiles (poblanos or New Mexican),
roasted, peeled, seeds removed 2 cups cooked, shredded crab 1/2 cup minced onion 1 teaspoon dried Mexican oregano or 2 teaspoons fresh, minced 2 tomatoes, peeled, deseeded, and
chopped 2 to 3 tablespoons chicken broth 1/2 cup flour 3 stiffly beaten egg whites 1 1/2 cups corn oil
I
roasted chopped mixed nuts with a little maple syrup and flaky sea
salt, folded some into the brownie batter for added texture and flavour and then blended the rest into a sweet, salty nut butter to spread on top.
1/2 butternut squash
roasted * 1/2 cup frozen spinach (unthawed) 1/4 cup butter 1/4 cup finely
chopped onions 1/4 cup arrowroot starch 3 cups milk 1 cup shredded sharp cheddar cheese 1 cup shredded parmesan cheese 1/2 tsp
salt 1 box Catelli gluten free penne pasta
-1 cup all - purpose flour -1 cup whole wheat flour -1 / 2 cup sugar -2 tablespoons graham cracker crumbs -2 1/2 teaspoons baking powder -1 / 2 teaspoon
salt -2 eggs -6 tablespoons butter, melted -1 cup milk -1 / 4 teaspoon brandy flavoring -1 nectarine, fresh, cubed -4 apricots, fresh, cubed -1 / 3 cup
salted and
roasted cashews,
chopped
Our ganache gets topped with
chopped roasted almonds and a generous sprinkle of flaked sea
salt.
1 can of
roasted, diced tomatoes 1 fresh tomato, diced 3 cloves of garlic 1/2 white onion 1 fresh jalapeno pepper 1/2 cup
chopped cilantro 1 teaspoon
salt
2 chicken seitan cutlets 1/2 teaspoon smoked paprika 1/4 teaspoon dried thyme
salt and pepper 1 tablespoon olive oil 1/2 large onion,
chopped 3 — 4 ounces soyrizo 2 cloves garlic, minced 1 small carrot, minced 1
roasted red pepper,
chopped 1/3 to 1/2 cup vegetable broth 1/2 cup frozen peas, run under hot water 2 tablespoons
chopped parsley rice to serve
Roasted garlic and summer herb salt blend: Harvest the last of your summer herbs, basil, sage, thyme, whatever you have, dry until they can crumble at your finger tips Roast 3 - 4 cloves of garlic with a drizzle of olive oil When cool, remove from the skin and finely chop, it will be sticky at first Mix the roasted garlic with a few teaspoons of salt and set aside to dry Finely chop the dried herbs Mix in the chopped herbs with the garlic and salt until all the textures are combined Stir or run a knife through the mixture until all flavors are mixed well, set to dry some more, about 10 - 15 minutes When dry, place in a mason jar and keep close to brighten any meal all wint
Roasted garlic and summer herb
salt blend: Harvest the last of your summer herbs, basil, sage, thyme, whatever you have, dry until they can crumble at your finger tips
Roast 3 - 4 cloves of garlic with a drizzle of olive oil When cool, remove from the skin and finely
chop, it will be sticky at first Mix the
roasted garlic with a few teaspoons of salt and set aside to dry Finely chop the dried herbs Mix in the chopped herbs with the garlic and salt until all the textures are combined Stir or run a knife through the mixture until all flavors are mixed well, set to dry some more, about 10 - 15 minutes When dry, place in a mason jar and keep close to brighten any meal all wint
roasted garlic with a few teaspoons of
salt and set aside to dry Finely
chop the dried herbs Mix in the
chopped herbs with the garlic and
salt until all the textures are combined Stir or run a knife through the mixture until all flavors are mixed well, set to dry some more, about 10 - 15 minutes When dry, place in a mason jar and keep close to brighten any meal all winter long
2 anchovy fillets 1 garlic clove, finely minced 2 tablespoons olive oil 1/4 cup plain nonfat Greek yogurt 2 tablespoons Dijon mustard 1 tablespoon balsamic vinegar 1 teaspoon lemon juice 1/2 teaspoon freshly ground black pepper 1/8 teaspoon kosher
salt 5 cups
chopped kale 1 (14 - ounce) can hearts of palm, rinsed and thinly cut crosswise 1 apple, cored and thinly sliced 1/2 cup
roasted chickpeas 1/4 cup grated Parmesan cheese 12 ounces grilled or baked chicken breast, sliced
1 tablespoon olive oil or melted butter 4 eggs 3 - 4 ounces shredded mozzarella cheese 1/4 cup
roasted red pepper,
chopped 1/4 cup sundried tomatoes 1/3 cup steamed kale or spinach,
chopped a couple pinches of dried thyme 2 strips bacon, crumbled
salt and pepper, to taste
Potato and Black Bean Burgers Print Prep time 15 mins Cook time 25 mins Total time 40 mins Author: A. N. Flitter Recipe type: Dinner Cuisine: Vegan Serves: 4 Ingredients 1 15oz can Black Beans, drained & rinsed 1/4 cup
Roasted Red Potatoes 1/4 cup
Chopped Mushrooms ⅛ cup Pepitas 1/4 cup Panko Bread Crumbs 1/4 tsp Cumin 1/4 tsp Paprika
Salt & Pepper to taste Instructions Preheat the oven to 350 degrees F. Lightly blend the black beans in a food processor.
2 Red Peppers 2 small red onions 1 large clove of garlic 8 mini plum tomatoes (or cherry tomatoes) 3 cooked artichoke hearts (I got mine ready
roasted from Sainsburys) a handful of olives (green, black whatever you prefer) 2 tablespoons of Extra Virgin Olive Oil handful of
chopped basil Splash of Balsamic Vinegar Thyme, Rosemary, Oregano or other herbs that take your fancy
Salt and pepper to season to taste
One of my favorites is Charro Beans that my frenid taught me to make while living in TX.1 pound of pinto dry beans1large onion roughly
chopped2 large fresh tomatoes seeded and
chopped1can rotel with green chile1bunch fresh cilantro1 pound bacon
chopped and fried up but not cruchy3 chicken breast cooked and shredded (
roasted chicken or rotisserie) 3 cloves garlic or 1 large heaping tablespoon of
chopped garliccumin to tasteone small bottle liquid smokegarlic
salt to tastesalt / pepper to taste the last 20 min.
Directions: Preheat oven to 400 Stuff whole chicken with
chopped onion, garlic and lemon Sprinkle outside with
salt and rub
salt into skin to cover
Roast at 400 for about an hour until skin is browned and crispy
Put the
chopped vegetables on a
roasting tray and season with
salt and pepper.
11/2 cups quinoa (rinsed, toasted and cooked like rice with 3 cups of water) 1/2 cup
chopped cilantro 1/2 cup
chopped flat leaf parsley 2 green onions thinly sliced 1/4 cup
chopped fresh mint 1/3 cup of slivered almonds 1/3 cup of
roasted pumpkin seeds 2 ripes apricots diced 1/3 cup raisins or cranberries 1/2 tsp
salt
So I stuffed a big meaty sweet dumpling squash with a buttery, crispy mix of sage sausage,
chopped pears, dried cranberries and
roasted /
salted pepitas.
can fire
roasted tomatoes, crushed or diced 1 cup chicken stock (add more to thin out sauce if need be) 1/3 cup parsley,
chopped 1/4 pimiento - stuffed olives,
chopped salt and pepper 1 box rice noodles, cooked according to package instructions (I used Maifun noodles)
In a pan, with 3 spoonfuls of olive oil, add the cauliflower, carrots, paprika,
chopped onion, a tiny piece of
salt and pepper and remove until
roasting.
2 cups raw almonds 1 cup raw or
roasted sunflower seeds 1/2 cup red onion,
chopped 2 cups celery,
chopped 1/2 cup water 1/3 cup (packed) fresh parsley 1/4 cup + 1 tablespoon fresh lemon juice 1/2 teaspoon
salt, or to taste
Roasted Hatch Potato Salad with Tuna 2 - 3 roasted hatch chilies 2 medium (1/2 lb) Yukon Gold potatoes, cut into 1/2 ″ pieces Salt 1/6 cup olive oil (2 tbsp + 2 tsp) 1/2 small red onion, sliced 1/8 ″ thick 1 large shallot, sliced 1/8 ″ thick 1 1/2 tbsp champagne vinegar 1/2 tsp oregano 1/4 tsp black pepper One 6 - oz can tuna, drained 1/4 cup chopped cilantro or parsley Romaine, to serve (op
Roasted Hatch Potato Salad with Tuna 2 - 3
roasted hatch chilies 2 medium (1/2 lb) Yukon Gold potatoes, cut into 1/2 ″ pieces Salt 1/6 cup olive oil (2 tbsp + 2 tsp) 1/2 small red onion, sliced 1/8 ″ thick 1 large shallot, sliced 1/8 ″ thick 1 1/2 tbsp champagne vinegar 1/2 tsp oregano 1/4 tsp black pepper One 6 - oz can tuna, drained 1/4 cup chopped cilantro or parsley Romaine, to serve (op
roasted hatch chilies 2 medium (1/2 lb) Yukon Gold potatoes, cut into 1/2 ″ pieces
Salt 1/6 cup olive oil (2 tbsp + 2 tsp) 1/2 small red onion, sliced 1/8 ″ thick 1 large shallot, sliced 1/8 ″ thick 1 1/2 tbsp champagne vinegar 1/2 tsp oregano 1/4 tsp black pepper One 6 - oz can tuna, drained 1/4 cup
chopped cilantro or parsley Romaine, to serve (optional)
5 lbs fresh fava beans, blanched and double shelled 1 large
roasted red pepper,
chopped 1 small red onion, sliced into thin slivers 1 cup cooked kale (I blanched mine for 1 minute, drained, and cooled in an ice bath) 2 tbsp olive oil 1 tbsp red wine vinegar
Salt & pepper to taste
Seeds removed and
chopped to make 1 — 2 t, or a piece kept whole and removed before serving / 2 T peanut oil, divided / 1 T ground coriander, 1/2 t ground turmeric / 1 t cumin seed, 1/2 t black mustard seed / 1 C water, divided /
Salt & pepper to taste / 1/2 # fresh asparagus,
roasted or steamed / 3 T
chopped, fresh chives.
Indian Spiced Vegetable Soup Recipe (vegan, vegetarian) 2 tablespoons olive oil 1 medium onion,
chopped (1 cup) 1 medium red bell pepper,
chopped 1 medium jalapeno pepper, seeded and finely
chopped 2 cloves garlic, finely
chopped 4 cups water 3 cups butternut squash chunks (1 - inch peeled pieces) 1 can (14.5 ounces) diced fire
roasted tomatoes 1 1/2 teaspoons kosher or fine sea
salt 2 teaspoons garam masala 1 teaspoon ground cumin 1 teaspoon ground turmeric Dash cayenne pepper 3 cups small cauliflower florets 1 tablespoon tamari (soy sauce) Fresh cilantro leaves
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
Dinner — Truffle
Salt Roast Chicken with Lentils and Squash, Cashew Soba Noodles with Fried Shallots, Sea Bass
Roasted Over Citrus, and Apricot - Rosemary Glazed Lamb
Chops
1/4 cup thinly sliced shallots
Salt 4 cups cubed
roasted chicken (optionally, with skin) 3 tablespoons
chopped roasted red peppers 1 small jar (6 oz) marinated artichoke hearts (drained thoroughly), coarsely
chopped 1/4 cup roughly
chopped smoked almonds 3/4 teaspoon dried thyme 1 tablespoon whole - grain mustard 1 tablespoon sherry vinegar 1/4 cup extra virgin olive oil (I used California Olive Ranch Miller's Blend) Freshly ground black pepper
Roasted Bell Pepper Salad This is hardly a salad — more like delicious roasty bell pepper goodness with garlic, balsamic vinegiar, olive oil,
salt, and
chopped fresh herbs.
Serve the soup garnished with a tablespoon or two of
roasted and
salted peanuts, some
chopped cilantro, and a few squirts of sriracha.
Topped with
roasted butternut squash, browned vegan butter,
chopped toasted hazelnuts,
roasted garlic, sun dried tomatoes, crispy fried sage and coarse
salt — it was absolutely incredible!
1 cup brown sugar, packed 1/2 cup coconut oil * (or butter for non-vegan) 2 eggs 1 tsp vanilla 3 ripe bananas, mashed (or thawed frozen bananas) 1 1/4 cup emmer flour 1/2 tsp kosher or sea
salt 1 tsp baking soda 1 cup
roasted pecans, roughly
chopped (
roast for 6 - 7 minutes at 325 degrees)
Christmas cookies from Australian Gourmet Traveller 1/2 cup (1 stick / 113g) unsalted butter, softened 1 cup (175g) brown sugar, packed 1/4 teaspoon
salt 1 1/4 cups (175g) all purpose flour, sifted 1/2 teaspoon ground cinnamon 1/4 teaspoon ground ginger pinch of ground cloves 1 egg, lightly whisked 90g
roasted hazelnuts, coarsely
chopped 1 cup (180g) dark chocolate chips 80g candied orange peel, coarsely
chopped — recipe here Beat butter in an electric mixer fitted with a paddle until creamy, add sugar and
salt, then add flour and spices and mix until combined.
1 medium onion, finely
chopped 1 tablespoons vegetable oil 1 tablespoon finely
chopped peeled fresh ginger 3 garlic cloves, finely
chopped 1 teaspoon ground cumin 1/2 teaspoon ground coriander 1 teaspoon turmeric 1 teaspoon
salt 1 jalapeño or serrano chile, finely
chopped, including seeds (Note: if I made this again I would up it to 2 jalapenos) 2 cups low sodium vegetable broth 1 1/2 cups dried red lentils (10 oz) 1 (13 - to 14 - oz) can unsweetened coconut milk 1 14 oz can no
salt added diced tomatoes 3 cups packed dark green leafy greens, like kale or spinach, roughly
chopped 1 cup loosely packed fresh cilantro sprigs Juice from 1 - 2 limes
Roasted cauliflower (see recipe below) Optional Accompaniments: brown rice or whole wheat naan
1/4 c white wine vinegar 3 Tbsp canola oil 3 Tbsp peanut butter 1 Tbsp reduced - sodium soy sauce 1/2 tsp
salt 1 lb broccoli, tops cut into small florets and stems peeled and
chopped 1/4 c dried cherries, cranberries, or raisins 1/4 c
roasted peanuts,
chopped
1 TB of unrefined coconut oil half of a bunch of collard greens or kale, torn into pieces (I like using a bit of both) 1/2 cup of frozen vegetables (I used frozen carrots) 1/2 tsp of ground turmeric 1/4 tsp of garlic powder 1/4 tsp of onion powder 1/4 tsp of fine sea
salt 1/2 cup of leftover
roasted vegetables (I used parsnips and brussels sprouts) 1 Epic bar (I used the Uncured Bacon flavor, which is AIP Paleo),
chopped into pieces
Ingredients -
Roasted Veggies - 1 onion, sliced or roughly
chopped - Thinly sliced fennel - cherry tomatoes - 1 cubed sweet potato - 1 - 2 cubed zucchini - Chopped kale (enough for 2 big handfuls)-2 garlic cloves, minced - 8 eggs - Goat Cheese (Anything works well, parmesan, manchego, or feta are all great)- Salt & Pepper t
chopped - Thinly sliced fennel - cherry tomatoes - 1 cubed sweet potato - 1 - 2 cubed zucchini -
Chopped kale (enough for 2 big handfuls)-2 garlic cloves, minced - 8 eggs - Goat Cheese (Anything works well, parmesan, manchego, or feta are all great)- Salt & Pepper t
Chopped kale (enough for 2 big handfuls)-2 garlic cloves, minced - 8 eggs - Goat Cheese (Anything works well, parmesan, manchego, or feta are all great)-
Salt & Pepper to taste
6 skinless boneless chicken breast halves 1/2 teaspoon
salt 1/2 teaspoon freshly ground black pepper 2 ounces Cabot Sharp Cheddar, grated (about 1/2 cup) 1/2 cup finely
chopped pitted kalamata olives 1/2 cup Italian - seasoned dry breadcrumbs Cooking spray 1 (7 ounce) jar
roasted red bell peppers, drained and patted dry 1/2 cup Cabot Plain Greek Yogurt 1/4 teaspoon
salt Mixed salad greens
* 2 tablespoons organic butter * 1 tablespoon olive oil * 1 fennel bulb, trimmed and sliced * 3 - 4 large mushrooms, sliced * 2 cups defrosted slow
roasted tomatoes or
chopped tomatoes * 1 large handful of herbs,
chopped (if not using slow
roasted tomatoes) * 6 eggs, preferably organic and free - range * 2 tablespoons ricotta cheese - optional * Coarse sea
salt and freshly ground pepper
2 tablespoons extra-virgin olive oil 3 tablespoons hot pimentón or substitute New Mexico chile powder and chipotle chile powder in equal proportions 2 tablespoons
chopped fresh flat - leaf parsley
Salt and freshly ground black pepper 4 tuna steaks, 1 - inch thick 1 cup
chopped red onion 6 cloves garlic, minced 2 medium tomatoes,
chopped 2 red bell peppers,
roasted, peeled, stems and seeds removed, and
chopped 1/2 cup minced green olives Garnish: Flat - leaf parsley
5 cloves garlic, peeled and
chopped 2 tablespoons butter 2 tablespooons masala powder 1/4 cup yogurt, Greek preferred 1 cup Onion Sauce (see recipe below) 1 cup whipping cream 4 legs
roasted young chicken, meat cut from the bone in strips
Salt to taste
2 ripe avocados 1/2 tomato,
chopped 1/2 clove garlic 2 habanero chiles,
roasted, peeled, stemmed and
chopped 1 tablespoon
chopped cilantro 2 limes
Salt to taste For the chips: 12 small fresh corn tortillas, cut into wedges 2 cups corn oil
Salt to taste
Additionally, here is a general list of basic condiments often served with curries worldwide: fried eggplant, tamarind jam, candied coconut, candied ginger, pickled vegetables (such as onions), mango chutney, grated fresh coconut, grated
roasted coconut,
chopped peanuts or almonds, grated or slice hard - boiled eggs,
chopped crisp bacon,
chopped tomatoes, and
salted fish.
Barbecue Sauce To barbecue is to
roast an animal whole, and baste it frequently with a special dressing, for which the following recipe is borrowed from Frank Bates: One pint of vinegar, half a can of tomatoes, two teaspoonfuls of red pepper (
chopped pepper - pods are better), a teaspoonful of black pepper, same of
salt, two tablespoonfuls of butter.
1 cup quinoa (I prefer red, but any type will do) 1.5 cups vegetable broth 1/4 cup fresh lemon juice 1/4 cup extra-virgin olive oil 1 cup of cooked black soybeans, rinsed (if using canned, recommend BPA - free Eden brand) 1/4 cup
chopped kalamata olives 1 red bell pepper,
roasted, peeled and diced 2 tablespoons minced flat - leaf parsley
Salt and freshly ground black pepper to taste 2 tablespoons fat - free feta cheese
3 oz dried ancho chiles, stemmed, seeded, coarsely torn 6 ounces beef bacon, diced 1 large vidalia onion (1 lb), diced 4 lb beef brisket, fat trimmed, cut into 2 inch cubes and seasoned with
salt and pepper 6 large garlic cloves 3 - 4 canned chipotle chilies in adobo (& 1 tbsp juice) 2 tbsp chili powder 1 tbsp ground cumin 1 tsp dried oregano 1 tsp ground coriander 2 tsp
salt 1 12oz bottle Mexican beer 1 7 - ounce can diced
roasted green chiles 3 10oz cans fire -
roasted diced tomatoes with chipotle 1/2 cup finely
chopped fresh cilantro stems 4 cups seeded peeled pumpkin (from 3 1/2 pound pumpkin), cut into 1 1/2 inch chunks
ingredients CASHEW CHICKEN AND BOK CHOY 1 tablespoon olive oil 1 pound chicken thighs (boneless, skinless, thinly sliced) 2 heads baby bok choy (thinly sliced) 3 cloves garlic (peeled, sliced) 1/2 teaspoon chili flakes 1/3 cup
roasted cashews (roughly
chopped) 1/4 cup cilantro (stemmed,
chopped) 1/4 cup water 1 tablespoon soy sauce or tamari 1 teaspoon Sriracha Kosher
salt and ground black pepper (to taste)
- While the squash
roasts, cook the ground beef by placing a medium - size non-stick pan over medium - high heat, and drizzling in about 1 tablespoon of olive oil; once the oil is hot, add in the onion, and saute for about 2 minutes; next, add in the ground beef and break it up with a spoon / spatula into small crumble; once the beef has slightly browned, add in a couple of pinches of
salt and pepper, the garlic, the cumin, the cayenne and the cinnamon, and stir to combine; allow the beef to finish browning, then turn the heat off, and turn the seasoned beef mixture out into a bowl; next, add to the beef the cooked brown rice, the black beans, the quartered cherry tomatoes, the
chopped cilantro, the sunflower seeds and the orange zest, and combine the ingredients very well; add another pinch of
salt if needed, and set the mixture aside for a moment, keeping warm.