«When I cook it, I often lightly sauté in a little bit of hot chili oil, along with minced garlic and
chopped sweet bell pepper.»
1 1/2 cups chopped carrots 2 cups
chopped sweet bell peppers (a mixture of yellow, red and orange — no green) 1 large onion, diced (yields about 2 cups) 5 - 6 cloves garlic, chopped or sliced 1 pound ground beef 1 pound beef, cubed (use steak, roast, stew meat, etc) 3 - 4 chipotles in adobo, chopped 1 — 28oz can organic crushed tomatoes 2 — 14.5 cans organic diced tomatoes 1 cup of beef stock (or use water if you have to) 1 tsp Celtic sea salt 1 tsp garlic powder 1/2 tsp onion powder 1 tsp ground coriander 1/2 tsp cumin Paleo - friendly fat of choice Optional: fresh diced tomatoes, avocados and cilantro to top the stew with.
4 (5 - ounce) red snapper fillets or 4 (8 - ounce) cod or halibut fillets 2 teaspoons fresh lemon juice Coarse smoked kosher salt Freshly ground black pepper Ground cayenne chile 1 teaspoon ground allspice 2 tablespoons vegetable oil 1/2 cup finely
chopped sweet bell pepper 1/2 cup finely chopped red onion 1 Scotch Bonnet chile, seeded and finely diced 1/2 cup dry white wine 1 tablespoon minced fresh parsley 1/2 teaspoon dried basil 1/2 teaspoon ground cayenne pepper 1 teaspoon hot pepper sauce such as Walkerswood Jamaican Scotch Bonnet Pepper Sauce 2 cups peeled, diced and drained tomatoes Lime or lemon wedges, for serving Fried plantains, for serving Coconut rice, for serving
6 - 7 medium russet potatoes, scrubbed and cut into a 3/4» dice 1/2 medium red onion, chopped 1 medium yellow onion, chopped 1 cup finely
chopped sweet bell peppers 5 cloves garlic, finely chopped 1 Serrano pepper, finely chopped (remove seeds if you'd like to lower the heat) 3 Tablespoons olive oil 1 teaspoon dried thyme 1/2 teaspoon allspice 1/8 teaspoon nutmeg 1/8 teaspoon cinnamon 1 teaspoon cayenne pepper 1 Tablespoon Sriracha 1 teaspoon salt 1 teaspoon black pepper
1 large grilled chicken breast, sliced 2 cups shredded romaine lettuce 2 cups shredded iceberg lettuce 1 cup shredded carrot 1 jalapeño chile, seeded and diced 1/3 cup sliced red onion 1/2 cup
chopped sweet bell pepper 1/2 cup chopped celery 1/2 Hass avocado, cubed 1 plum tomato, seeded and sliced 1/4 cup crumbled colby cheese Coarse kosher salt Freshly ground black pepper 1/2 cup Caesar salad dressing (or your favorite dressing)
Not exact matches
10 ripe
sweet strawberries — divided 3 large heirloom tomatoes — roughly
chopped 1 small
bell pepper — seeded and roughly
chopped 1 medium cucumber — peeled and roughly
chopped 1/3 cup soft sun - dried tomatoes juice of 1/2 lemon 1 - 2 garlic cloves — roughly
chopped about 1/4 small red chili pepper or more to taste — seeded, or 1/4 teaspoon red pepper flakes dash of cayenne pepper — optional 1/2 teaspoon sea salt large handful fresh basil leaves, plus more for garnish
Black Beans filling 2 tablespoons refined coconut oil or extra-virgin olive oil 1 cup diced
sweet onion 4 medium garlic cloves, minced 3 diced fresh tomatoes 1 teaspoon chili powder 1 teaspoon dried oregano 1/4 teaspoon cayenne pepper (optional) 1/2 tsp plus 1/8 tsp fine sea salt, or to taste 1 cup canned crushed tomatoes 2 small red & / or green
bell pepper,
chopped 1 (14 - ounce) can or 2 cups black beans, drained & rinsed
2 tablespoons olive oil 1/2 large
sweet onion,
chopped 1/2 yellow
bell pepper,
chopped 2 garlic cloves,
chopped One 14 oz can of black beans, rinsed and drained 2 cups prepared mild salsa 2 cups cooked brown rice 1 tbsp of Cajun seasoning (depending on the kick you'd like less or more)
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
3 chicken breasts olive oil spray 2 teaspoons chipotle chili powder 1 teaspoon cumin 3/4 teaspoon garlic powder 3/4 teaspoon onion powder 1/4 teaspoon salt 1 teaspoon ground black pepper 2 onions,
chopped 4 cloves garlic, minced 1 — 2 jalapenos, minced 2
bell peppers,
chopped 8 ounce can tomato sauce 2 — 14.5 ounce cans diced tomatoes 2 — 14.5 ounce cans black beans, drained and rinsed 5 cups chicken broth 2 ears
sweet corn, kernels removed garnishes (optional): shredded cheddar, nonfat plain Greek yogurt (or sour cream), cilantro, jalapeno slices, diced avocados, tortilla chips
1 1/2 cups finely
chopped veggies of your choice (I used
sweet onion, red onion, red
bell pepper, and zucchini)
• Olive oil 1 pound lean ground beef • Salt • Black pepper 1 teaspoon dry oregano 3/4 teaspoon ground cumin 1/2 teaspoon chili powder 1/4 teaspoon paprika 1 red onion, diced 2 small red
bell peppers, cored, seeded and diced 3 cloves garlic, pressed through garlic press 1tablespoon tomato paste 1 extra-large
sweet potato (or 2 small), peeled and diced into medium - small cubes 1 (28 ounce) can diced tomatoes, drained of juice 1 cup beef (or chicken) stock, warm 1 (15 ounce) can kidney beans, drained and rinsed 1 tablespoon
chopped fresh cilantro 4 green onions,
chopped, divided use 1 cup shredded sharp cheddar cheese, divided use • Sour cream, as optional garnish
For the soup: 1 t oil of your choice 3 large cloves garlic,
chopped 1 onion,
chopped 1 red
bell pepper,
chopped 850 g (~ 7 1/2 cups 1 inch cubes)
chopped pumpkin 1 cup white wine (or vegetable broth) 4 cups vegetable broth 1 T curry powder of your choice (I used a mild version) 1 t smoked
sweet paprika freshly ground pepper and additional salt to taste
5 tablespoons coconut oil 1 red
bell pepper,
chopped 1/2
sweet onion,
chopped 4 garlic cloves, minced 1/2 teaspoon freshly grated ginger 2 cups cubed pineapple 2 large eggs, slightly beaten 1 1/2 tablespoons low - sodium soy sauce 4 green onions, sliced 1/2 cup cashews, some
chopped if desired
6 - 7oz salmon filet, cut in half 6 cups salad greens 1/4 cup each diced asparagus,
sweet red
bell pepper,
sweet yellow
bell pepper, sliced scallions or
chopped purple onion 2 oz sliced white cheddar 1/3 cup Greek Goddess dip / dressing (see below)-- Can use purchased pesto in place of dip, if desired.
1 - 2 tablespoons olive oil 1 tablespoon red curry paste (or more if you like it really hot) 1 1/2 pounds cooked pork or chicken, cubed * 2 cloves garlic,
chopped 1 large
sweet onion, sliced 1 red
bell pepper,
chopped 1 large Japanese eggplant, peeled and cubed 1» length of fresh ginger, peeled and grated 1 fresh habanero, stem and seeds removed, finely
chopped (optional) 8 ounces sliced mushrooms 1/4 cup
chopped fresh cilantro 1/4 cup
chopped fresh basil leaves 1 can coconut milk 1 1/4 cups chicken broth 1 teaspoon sugar (or to taste) zest of 1 lime 1/4 teaspoon salt (or to taste) Additional sprigs fresh cilantro for garnish Quartered lime wedges for garnish
1 1/2 pounds ground chuck 1/2 cup finely
chopped red onion 1/2 cup finely
chopped red or green
sweet bell pepper 1/2 cup shredded Monterey Jack or Jalapeño Jack cheese 1/4 cup finely minced Jalapeño chiles 2 tablespoons Worcestershire sauce 1 teaspoon freshly ground black pepper 1/2 teaspoon ground cumin Barbecue Burger Glaze (see below) Four Miami onion rolls, split
Sweet Corn and Radish Saute 2 tablespoons extra virgin olive oil 1 small
sweet onion,
chopped (1 cup) 1 medium green or red
bell pepper,
chopped (1 cup) 1 jalapeno chile pepper, seeded and finely
chopped 8 large radishes, halved and thinly sliced (1 1/4 cups) Kernels cut from 2 ears fresh
sweet corn (1 1/2 cups) Fresh thyme sprigs Fine sea salt Freshly ground black pepper
Ingredients - 2 tablespoon olive oil - 1 green
bell pepper, seeded, and
chopped - 1 medium yellow onion, chopped - 1 jalapeño, seeded and chopped - 3 garlic cloves, minced - 1 tablespoon curry powder - 1 teaspoon sweet paprika - 1/2 teaspoon ground ginger - 1 teaspoon sugar or honey - 1 tablespoon of tomato paste (I love the squeeze tube from Trader Joe's)- 28 - ounce can chopped tomatoes - 1can full - fat coconut milk - 6 eggs - Salt & pepper to taste - Chopped cilantro or parsley for
chopped - 1 medium yellow onion,
chopped - 1 jalapeño, seeded and chopped - 3 garlic cloves, minced - 1 tablespoon curry powder - 1 teaspoon sweet paprika - 1/2 teaspoon ground ginger - 1 teaspoon sugar or honey - 1 tablespoon of tomato paste (I love the squeeze tube from Trader Joe's)- 28 - ounce can chopped tomatoes - 1can full - fat coconut milk - 6 eggs - Salt & pepper to taste - Chopped cilantro or parsley for
chopped - 1 jalapeño, seeded and
chopped - 3 garlic cloves, minced - 1 tablespoon curry powder - 1 teaspoon sweet paprika - 1/2 teaspoon ground ginger - 1 teaspoon sugar or honey - 1 tablespoon of tomato paste (I love the squeeze tube from Trader Joe's)- 28 - ounce can chopped tomatoes - 1can full - fat coconut milk - 6 eggs - Salt & pepper to taste - Chopped cilantro or parsley for
chopped - 3 garlic cloves, minced - 1 tablespoon curry powder - 1 teaspoon
sweet paprika - 1/2 teaspoon ground ginger - 1 teaspoon sugar or honey - 1 tablespoon of tomato paste (I love the squeeze tube from Trader Joe's)- 28 - ounce can
chopped tomatoes - 1can full - fat coconut milk - 6 eggs - Salt & pepper to taste - Chopped cilantro or parsley for
chopped tomatoes - 1can full - fat coconut milk - 6 eggs - Salt & pepper to taste -
Chopped cilantro or parsley for
Chopped cilantro or parsley for topping
Southwestern Corn and Potato Soup ---------------------- 1 cup finely
chopped onions 2 garlic cloves, minced 1 serrano, seeded and minced 1/4 tsp salt 3 cups Vegetable broth 2 tsp ground cumin 1 medium
sweet potato, diced (~ 2 cups) 1/2 red
bell pepper, finely
chopped 3 cups fresh or frozen corn kernels salt lime wedges cilantro, finely
chopped
2 tablespoons ground cumin 2 teaspoons
sweet paprika 2 teaspoons chili powder 1/2 teaspoon garlic powder 1/2 teaspoon onion powder 1/2 teaspoon dried oregano 1 teaspoon coriander 1 1/2 teaspoons salt 1/2 teaspoon black pepper 3 tablespoons olive oil 1 large onion, diced 1 green
bell pepper, diced 1 red
bell pepper, diced 3 cloves garlic, minced 1 (4 ounce) can diced mild green chiles, drained 1 (28 ounce) can fire roasted
chopped tomatoes 1 1/2 cup fronzen whole kernel corn, defrosted 32 ounces vegetable broth homemade or store bought 2 (15 ounce) cans black beans, drained and rinsed 1/2 lime
Ingredients: 2 red
bell peppers 1 onion,
chopped 1 Tbsp butter or olive oil 1 lb (450 g)
sweet -LSB-...]
2 teaspoons extra-virgin olive oil 1 medium red onion, halved and thinly sliced 1 medium zucchini, quartered lengthwise then sliced 1 red
bell pepper, diced 1 1/4 cups chickpea (garbanzo bean) flour 1 tablespoon ground flax seed 3/4 teaspoon aluminum - free baking powder 2 teaspoons cider vinegar 3 cups water, divided 1 tablespoon
chopped fresh flat - leaf parsley (optional) 2 teaspoons Dijon mustard 3/4 teaspoon turmeric 1/4 teaspoon cumin 1 teaspoon
chopped fresh thyme 1/4 cup nutritional yeast 1/2 teaspoon
sweet paprika 1/2 teaspoon salt (preferably black salt — kala namak) Freshly ground black pepper to taste
1 large butternut squash, peeled, seeded and cut into 3 / 4 - inch dice 2 large
sweet potatoes, peeled and cut into 3 / 4 - inch dice 4 carrots, peels and sliced crosswise into 1 / 4 - inch thick rounds 4 tablespoons of olive oil 1 large yellow onion, finely
chopped 1 large red
bell pepper, seeded and cut into 1 - inch long slices 2 serrano peppers, seeded and cut into 1 / 4 - inch dice (You could substitute jalapeño peppers for something less spicy) 4 cloves garlic,
chopped 1 1/2 teaspoons marjoram 1 stick of cinnamon (or 1 tablespoon ground cinnamon) 1 1/2 teaspoons ground cumin 1 tablespoon paprika 1 28 - ounce can
chopped tomatoes with juice 1 cup uncooked quinoa 1 1/2 cups cooked beans (kidney, cannellini or black) or 1 can beans, rinsed Salt to taste
Place
chopped lettuce on plate, sprinkle with tomatoes,
sweet corn,
bell pepper, and cucumber.
Powered with quinoa,
chopped kale, protein - rich edamame, diced
bell peppers, hydrating grapes,
sweet corn, finely shredded carrots, crunchy pecans, flaked coconut and fresh cilantro.
Pin It Ingredients: Soup 1 tbsp olive oil 1 large brown onion, peeled and
chopped 1 large red
bell pepper, deseeded and
chopped 1 large
sweet potato, peeled and
chopped 3 carrots, peeled and
chopped 1/2 cup red lentils 5... Continue Reading →
1 tbsp olive oil 1 large brown onion, peeled and
chopped 1 large red
bell pepper, deseeded and
chopped 1 large
sweet potato, peeled and
chopped 3 carrots, peeled and
chopped 1/2 cup red lentils 5 cups vegetable stock 1/4 tsp salt 1/2 tsp ground black pepper 1/2 tsp salt
2 tablespoons extra virgin olive oil 2 cloves garlic, minced 1 medium onion, diced 1 medium red
bell pepper, diced 1
sweet potato, peeled and
chopped into bite sized chunks 2 tablespoons red curry paste 1 (14 ounce) can unsweetened coconut milk 4 cups vegetable broth 1 (13 ounce) package Ling Ling Asian Kitchen Potstickers 2 heaping cups fresh spinach Juice from one lime Fresh cilantro, for garnish
For this bowl I used 1 can chickpeas, 1 can red kidney beans, 1 can
sweet corn, 1 can
chopped tomatoes, 1 zucchini and 1
bell pepper.
1 large butternut squash, peeled, seeded and cut into 3 / 4 - inch dice 2 large
sweet potatoes, peeled and cut into 3 / 4 - inch dice 4 carrots, peels and sliced crosswise into 1 / 4 - inch thick rounds 4 tablespoons of olive oil 1 large yellow onion, finely
chopped 1 large red
bell pepper, seeded and cut into 1 - inch long slices 2 serrano peppers, seeded and cut into 1 / 4 - inch dice (You could substitute jalapeño peppers for something less spicy) 4 cloves garlic,
chopped 1 1/2 teaspoons
sweet marjoram or oregano 1 stick of cinnamon (or 1 tablespoon ground cinnamon) 1 1/2 teaspoons ground cumin 1 tablespoon paprika 1 28 - ounce can
chopped tomatoes with juice 1 cup uncooked quinoa 1 1/2 cups cooked beans (kidney, cannellini or black) or 1 can beans, rinsed Salt to taste
3 tbsp olive oil 2 tsp
sweet smoked paprika 3 garlic gloves, minced 800 g (1.75 pounds) moose (I used bottom round but other cuts such as brisket or chuck are great as well), trimmed and cut into 2 cm / 3/4» cubes 2 tbsp light muscovado sugar 1/2 tsp red pepper flakes 2 bay leaves 2 tbsp finely
chopped rosemary 2 tbsp thyme leaves 3 red
bell peppers, cut into strips 1 large onion, cut into strips 600 g (1.3 lb) piece of celeriac, cut into strips 680 g (1.5 lb) passata 1 liter (4 cups) beef stock 1 tbsp whole black pepper 1/2 tbsp juniper berries 1 1/2 tsp fine sea salt 1 tsp cinnamon 4 potatoes, peeled & cubed
2 tablespoons oil (ghee / olive oil) 5 - 6 chicken pieces — drums or thighs (with skin and bone) 2 uncooked sausages (such as bratwurst,
sweet or spicy Italian), cut into chunks 1 onion, sliced 3 garlic cloves, finely
chopped 2 - 3 celery stalks,
chopped 1 teaspoon dried basil 1/2 teaspoon dried oregano 1/2 teaspoon dried thyme 1/2 teaspoon sea salt (approx) 1/2 teaspoon black pepper 1 14oz can tomatoes 4 tablespoons tomate paste 1 - 2 cups homemade chicken stock 1/2 teaspoon unrefined sugar (Sucanat or palm sugar) 1 green
bell pepper, seeded and
chopped 10 - 12 black or kalmata olives, pitted and cut into quarters
I substituted finely
chopped sweet red
bell peppers instead of the spinach.
Ingredients 8 oz Fettuccine 3 slices bacon, cut into 1 - inch 3 ears of corn on the cob, shucked 1/4 cup red onion, finely
chopped 1 small red
bell pepper, seeded and
chopped Freshly ground black pepper 1 cup half - and - half or whole milk 1/2 cup chicken broth 2 Tbsp fresh
chopped thyme or 1/2 tsp dry thyme A few dashes of hot sauce 3/4 cup grated parmesan cheese, divided 5 - 6
sweet basil leaves, cut in a chiffonade
Ingredients: 1/4 cup extra virgin olive oil 1/2 medium yellow onion, finely
chopped 2 medium carrots, diced 1 celery stalk, diced Sea salt Fresh ground pepper 8 red, yellow and / or orange
bell peppers, diced 1 large
sweet potato, diced 4 cups low - sodium vegetable broth 1 tablespoon finely
chopped marjoram For serving: (optional) Avocado (sliced or diced) Freshly
chopped cilantro Seeded crackers of your choice
Favorite Veggie Soup 1 tablespoon canola or safflower oil 1 medium onion,
chopped 1 medium green or red
bell pepper,
chopped 2 carrots,
chopped 8 ounces white button or cremini mushrooms, sliced 2 cloves garlic, finely
chopped 6 cups water 2 large
sweet potatoes, peeled and cubed 1 1/2 teaspoons sea salt 2 teaspoons curry powder 1/2 teaspoon mild paprika Dash cayenne pepper 1 can (14.5 ounces) petite diced tomatoes (do not drain) 1 can (15 ounces) chickpeas (garbanzo beans), rinsed and drained Juice from half of a fresh lemon 1 to 2 tablespoons soy sauce
PREP TIME: 15 minutes COOK TIME: 1 hour 3 minutes TOTAL TIME: 1 hour 18 minutes SERVINGS: 6 1 lb
sweet italian sausage, casing removed and meat cut into 1» pieces 1 Tbsp olive oil 1 1/2 tsp olive oil 1/2 sm head (4 oz total) escarole,
chopped 2 zucchini (8 oz), thinly sliced 1 red
bell pepper,
chopped 1 sm red onion, thinly sliced 1/4 tsp salt 1/4 tsp ground black pepper 7 lg eggs, at room temperature 1/2 c 2 % milk, at room temperature 1/4 c (1 oz) grated Parmesan cheese Alternate Substitute kale, broccoli rabe, or broccoli for the escarole.
2 baked
sweet potatoes 2 carrots 1 yellow onion 2 Cubanelle peppers
chopped 1 jalapeño, minced 1 green
bell pepper
chopped 1 Tablespoon of olive oil 3 Tablespoons chili powder 1 teaspoon ground cumin 2 teaspoons minced garlic 2 teaspoons soy sauce 1 can 14.5 oz.
1 lb ground grass - fed beef 2 cups cubed
sweet potato or quartered baby reds 2 cups diced red
bell peppers 2 tbsp lard, bacon drippings, tallow or duck fat 1 medium yellow onion, diced 2 cloves garlic, minced 1 tsp ground cumin 1 tsp ground coriander sea salt and black pepper to taste Optional: sliced green onions and
chopped cilantro for finishing
However, you can also use roasted and
chopped poblano, and if you don't like spicy, roasted
sweet bell peppers work great.
Will definitely make again and I think scallions instead of regular onion and
chopped sweet red
bell pepper would be really good.
4 red beets, 1 - inch diced cubes 1 purple
bell pepper, cut into strips 2 japanese
sweet potatoes, 1 - inch diced cubes 1 tablespoon olive oil salt and pepper to taste 1 bunch kale, rough
chop 3 carrots, peeled and grated into long strips
2 medium
sweet potatoes 1 tsp olive oil 1 tbsp finely
chopped onion 1/2 small green
bell pepper, finely diced pinch dried sage 4 fl oz (1/2 cup) low sodium or homemade vegetable stock 4 oz (1/2 cup) instant brown rice 2 oz (1/4 cup) red grapes, quartered 2 tbsp grated Cheddar
A quick rough
chop of
sweet carrots, savory red
bell peppers, and spicy
sweet sliced onion — roasted until caramelized in the oven — and then whipped with fresh basil?
1 parsnip,
chopped 1
sweet potato,
chopped 2 whole cloves garlic 1 red
bell pepper,
chopped 1 red onion,
chopped 2 cups vegetable stock 1/2 tbsp olive oil 1/2 butternut squash, cubed Sea salt and pepper 1/4 cup dry lentils
can chickpeas, drained and rinsed 1 fennel, sliced into 1 / 4 - inch - thick slices 2 large carrots, peeled and
chopped 1 large
sweet potato, peeled and
chopped 1 yellow onion,
chopped 3 tablespoons fresh ginger,
chopped 4 garlic cloves, minced 1 red
bell pepper,
chopped 2 cups broccoli florets 2 teaspoons ground coriander 2 teaspoons cumin seeds 2 teaspoons mustard seeds 1 teaspoon turmeric 1/4 teaspoon cayenne 1 teaspoon salt 1 tablespoon canola oil
Garden Eggplant Ratatouille 4 tablespoons extra-virgin olive oil, divided 1 medium eggplant, peeled and cubed in 1 / 2 - inch dice 1
sweet onion, thinly sliced half moon 2 snall zucchini, diced 1 red
bell pepper, seeded and diced 3 Roma plum tomatoes, diced 4 - 5 cloves garlic,
chopped 1 - 14.5 ounce can diced fire roasted organic tomatoes 1/4 teaspoon sea salt and fresh cracked pepper to taste Pinch of crushed red chili flakes 1 tablespoon aged balsamic vinegar 10 fresh basil leaves, chiffonade cut 2 oz.
1 onion,
chopped 5 cloves garlic, minced 1 inch fresh ginger, peeled and minced 2 carrots, sliced 2 celery stalks,
chopped 1
bell pepper, seeded and cut in strips 1 eggplant, peeled and diced 1/2 cup cauliflower florets 1 small
sweet potato, cooked and
chopped 2...
Ingredients: 1 lb lean
chopped turkey meat 1 garlic, minced 1/4 onion, minced 1 tbsp
chopped fresh cilantro or parsley 1 tsp garlic powder 1 tsp cumin powder salt to taste 3 large
sweet red
bell peppers, washed 1 -LSB-...]