Not exact matches
Blanquette de Porc Adapted from Mimi Thorisson - A Kitchen
in France Ingredients -2 1/2 pounds boneless pork shoulder, cut into 2 inch cubes -2 small shallots -4 cloves -4 carrots, peeled and cut into chunks -2 leeks,
white part only, sliced -2 celery stalks, sliced -1 small
onion, sliced -4 garlic cloves, sliced -1 bouquet garni (see note)-1 / 4 cup dry
white wine -6 tablespoons butter -1 / 3 cup all purpose flower -8 ounces
white mushrooms, sliced - Juice of 1 lemon -2 / 3 cup crème fraîche -2 large egg yolks A handful of
chopped fresh parsley (Mimi used veal instead of pork, she used pearl
onions which I omitted since I didn't have any on hand, and I added a little more garlic, carrots and celery than the recipe called for.
1)
Chop onions and garlic 2) Cut beef livers into small cube - sized pieces 3) Melt 100g of butter
in a pan over medium heat 4) Saute
chopped onions until softened but are still
white in colour 5) Add garlic and
chopped livers, frying livers until browned all over and cooked throughout 6) Add
in white wine and mustard powder, and salt & pepper 7) Process liver mixture and 50g of remaining butter to get a smooth blended mixture 8) Add salt and pepper to taste 9) Transfer pâté into a serving ramekin or small bowl / dish 10) Chill
in the fridge for a few hours (note that pâté generally tastes better after a few days) 11) Serve with crackers, garnishing with
chopped parsley
A Yocco's Hot Dog consists of a Hatfield brand hot dog, grilled well - done on a flat - top grill,
in a soft steamed hotdog roll with spicy brown mustard,
chopped white onions, and a shmear of Yocco's Chili Sauce.
Add
in the
chopped white parts of the green
onion with a dash of salt.
Directions: Sift together and set aside 1 C all - purpose
white flour, 1 1/2 t baking powder, 1/4 t baking soda, 1 t salt / Stir 3/4 C stone ground cornmeal and 1 T sugar into other dry ingredients /
In a separate bowl whisk together 2 large eggs and 1 C buttermilk / Add liquid to dry ingredients and stir together / Stir in 2 T chopped fresh marjoram (or a smaller amount of dried), 1/4 C finely chopped green onion and 4 T melted butter / Pour into greased pan, bake @ 400º for 25 minutes, or until cornbread is lightly browned and pulls slightly away from sides of the pa
In a separate bowl whisk together 2 large eggs and 1 C buttermilk / Add liquid to dry ingredients and stir together / Stir
in 2 T chopped fresh marjoram (or a smaller amount of dried), 1/4 C finely chopped green onion and 4 T melted butter / Pour into greased pan, bake @ 400º for 25 minutes, or until cornbread is lightly browned and pulls slightly away from sides of the pa
in 2 T
chopped fresh marjoram (or a smaller amount of dried), 1/4 C finely
chopped green
onion and 4 T melted butter / Pour into greased pan, bake @ 400º for 25 minutes, or until cornbread is lightly browned and pulls slightly away from sides of the pan.
Easy fish stew own creation 1 tablespoon olive oil 1 small yellow bell pepper (about 200g), deseeded and finely diced 1/2
onion, finely diced 2 garlic cloves, minced 1 ripe Italian tomato, deseeded and
chopped salt and freshly ground black pepper 1 x 400g can
chopped tomatoes 1/2 can of water 350g
white fish, cut into large chunks handful of fresh cilantro leaves Heat the olive oil
in a large saucepan over medium - high heat — using a large saucepan is important for it will give you room to stir the fish pieces without breaking them.
But the real kicker comes when you toss
in chopped green
onions and serve it with baked
White Cheddar Nachos.
Place some vermicelli noodles,
chopped white onion, shredded cabbage, green
onions, bean sprouts, cilantro and the other Vietnamese herbs
in each bowl.
What's
in it: 1 lb hot turkey (or chicken) italian sausage 1 small sweet
onion (or 1/2 large), finely
chopped 1 cup carrots,
chopped 1 tablespoon italian herbs 2 cloves of garlic, finely minced 2 14.5 oz cans
white beans (cannellini), rinsed and drained 2 14.5 - oz cans diced tomatoes (I used fire roasted) 3 cups low sodium chicken broth (more or less according to desired thickness) 6 cups roughly
chopped kale optional (but encouraged): 1 parmesan rind (I always save the ends of my parmesan to use
in soups.
I cup naturally vegan cornbread mix (I use Martha
White) 1 cup naturally vegan baking mix (I use Bisquick) 1 teaspoon baking powder 1 teaspoon ground cumin 1 teaspoon garlic powder 1 teaspoon dried oregano 1/2 teaspoon salt 1/2 cup vegan butter, melted 1/3 cup vegan sour cream 1 teaspoon Adobo sauce from can of chilies
in Adobo 1/3 cup non-dairy milk 1 teaspoon apple cider vinegar 1/2 teaspoon baking soda 1 - 15.5 ounce can corn, drained 4 ounce can sliced black olives, drained 4 ounce can
chopped green chilies, mild, drained 2 green
onions, sliced 1 cup shredded vegan cheddar or Monterey Jack cheese, divided (I use So Delicious cheddar - jack blend)
Ingredients: 1 small
onion,
chopped 1 tbl oil 1 c
chopped carrots 2 c water 6 habanero chiles, stemmed, seeded, and minced 3 tbl fresh lime juice 3 tbl
white vinegar 1 tsp salt Directions: Saute
onion in oil until soft.
3 Tablespoons (or more) vegetable oil 1 chicken, cut up 1 large
onion,
chopped 3 cloves of garlic, minced 1/2 cup to 1 cup chicken stock 2 Tablespoons tomato paste 1/2 cup dry
white wine 2 Tablespoons hot paprika) If not available, add regular paprika and 1 teaspoon cayenne) pinch of thyme 1/2 cup sour cream Thickening: 1 cup milk and 2 Tablespoons flour
in a covered jar; shake hard before pouring into the sauce.
3 habanero chiles,
chopped fine 1 pound firm
white fish, cut
in cubes 1
onion, coarsely
chopped 1 1/2 cups fresh lime juice 1/8 cup vegetable oil
1 cup fresh coconut meat,
chopped fine or coarsely grated 2 tablespoons butter 1 small
onion,
chopped fine 1 habanero chile, stem and seeds removed, minced 1 cup
white rice 1 cup coconut milk (steep additional grated coconut meat
in hot water) 1 cup chicken stock
ingredients TUNA NOODLE CASSEROLE WITH POTATO CHIP TOPPING 1/4 cup salted butter (plus more for greasing dish) 1 medium yellow
onion (peeled, finely
chopped) 1 (8 - ounce) package sliced cremini mushrooms 3/4 teaspoon table salt 1/4 cup all - purpose flour 2 cups whole milk 1 cup chicken broth 8 ounces uncooked medium pasta shells 1 (6.7 - ounce) jar Italian tuna
in olive oil (drained and flaked) 2 tablespoons fresh flat - leaf parsley (plus more for garnish) 1/4 teaspoon black pepper 1 cup sharp
white Cheddar cheese (shredded) 1/2 cup salt and vinegar potato chips (crumbled) 1/2 cup salted potato chips (crumbled) 1/2 cup jalapeno flavored potato chips (crumbled)
Ingredients Oil 8 skin - on, bone -
in chicken thighs Salt 1 large
onion chopped 4 cloves garlic, minced 3 small carrots, finely diced 2 stalks celery, finely diced 1 red pepper, diced 1 green pepper, diced 1 jalapeño pepper, seeds removed, minced 1 1/2 teaspoons turmeric 2 teaspoons sweet paprika 1 teaspoon ground cumin 2 cups long - grain
white rice 1/2 bunch kale, stem removed, leaves cut into ribbons and rubbed with salt (I like lacinato, but use whatever you like) 1 cup frozen peas, left to defrost on the counter while you make the rest of the meal 2 tablespoons
chopped cilantro Juice of half a lemon, plus lemon wedges for garnish
2 ounces dried mushrooms (such as morels, porcini, shitakes, and chanterelles) 3 tablespoons unsalted butter or extra virgin olive oil 1 cup pearl barley 1 stalk celery, cut into 1/4 - inch dice 1 medium leek (
white part only), split lengthwise, cut into 1/4 - inch slices 1 medium
onion, cut into 1/4 - inch dice 1 medium carrot, cut into 1/4 - inch dice 1 medium turnip, cut into 1/4 - inch dice 2 cloves garlic, finely
chopped Salt 6 sage leaves, finely
chopped (reserve stems for the herb sachet) 3/4 pound assorted fresh mushrooms, trimmed, cleaned, and cut
in half 3 1/2 quarts unsalted vegetable stock * Herb sachet (6 reserved sage stems, 4 sprigs Italian parsley, 2 sprigs thyme, 1 bay leaf, 1/4 teaspoon fennel seeds, 1/4 teaspoon coriander seeds, and 1/4 teaspoon black peppercorns) Freshly ground
white pepper
1 pound large beans (Christmas limas, gigantes, etc.), soaked overnight 1/4 cup extra virgin olive oil 2 medium
onions, halved lengthwise and thinly sliced 8 cloves garlic, roughly
chopped 6 ounces portobello mushrooms,
chopped 8 ounces shiitake mushrooms, thickly sliced 3 springs fresh thyme 1 28 - ounce can whole plum tomatoes
in puree 1/2 cup red or
white wine 1/2 cup reserved bean cooking liquid, or additional wine 1/2 cup
chopped flat - leaf parsley 1 teaspoon salt 1/2 teaspoon freshly ground black pepper
1 9 - ounce package refrigerated cheese tortellini, cooked according to package directions 3 cups assorted fresh cut vegetables such as broccoli florets, yellow squash, colorful bell peppers, red
onion, carrots, tomatoes 1 15 - ounce can artichoke hearts, drained 1/4 cup
chopped fresh basil leaves 1 12 - ounce can drained Chicken of the Sea (r) Chunk Light Tuna
in Spring Water 1 cup light roasted garlic and
white wine dressing Parmesan cheese
25g raw grass - fed butter (for a vegan option use 25g coconut oil) 1/2 head of cauliflower (cut into small florets) 1 aubergine (cubed and soaked
in juice 1/2 lemon) 2 tbsp garam masala powder 1 tbsp ground cumin 1 tsp tumeric 1 tbsp cinnamon 1 tsp chilli powder 1/4 tsp Himalayan pink salt 1 tbsp coconut sugar Half a bulb of garlic (cloves peeled) 3 ″ piece of root ginger (peeled) 1 tbsp tomato paste 1 tin
chopped tomatoes (or 400g
chopped tomatoes) 1 tsp tamarind paste (optional) Juice of 1 lemon 1
white onion 4 tbsp coconut milk 4 spring
onions
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.
filling 1 container of mushrooms (i used baby bella, though any will do),
chopped 3 pieces of dried wood ear mushrooms, reconstituted
in hot water,
chopped 1 small
white onion, diced 5 - 6 strands of chive blossoms, diced salt / pepper to taste
2
onions (scrubbed and
chopped in large pieces) 6 carrots (scrubbed
chopped in large pieces) 4 stalks of celery (scrubbed and
chopped in large pieces) 4 large potatoes (scrubbed and cut
in thirds) 1 head of cabbage (rinsed and
chopped in large pieces) 2 quarts of vegetable stock or water 1 cup
white wine or water 1 slab (8 oz) tempeh (optional) 1 tablespoon ground coriander 1 tablespoon sweet paprika 1 teaspoon cumin 1 teaspoon cardamom 1 teaspoon whole coriander seeds 1 teaspoon salt (optional) 1 teaspoon
white pepper 2 teaspoons fennel seeds 2 teaspoons caraway seeds 1/2 teaspoon cayenne pepper
for serving: corn tortillas, warmed (I melted the cheese on them while I warmed them
in a hot skillet) romaine or iceberg lettuce, shredded
white onion, diced Monterey Jack or pepper jack cheese, shredded salsa or pico de gallo cilantro,
chopped lime wedges
Foil Baked Fish with Black Beans and Corn Ingredients 4 skinless
white fish fillets (6 to 8 oz each), 1 - inch thick salt and pepper 4 Tbsp unsalted butter, softened 2 tsp minced chipotle chiles
in adobo sauce or 1 tsp dry Chipotle chili powder 1 tsp grated orange zest 2 Tbsp freshly squeezed orange juice 2 cloves garlic, minced 1 (16 - oz) can black beans, rinsed and drained 2 cups corn kernels, I used half frozen sweet corn and half frozen roasted corn (from Trader Joes) 1/2 red
onion, minced 1/4 cup
chopped fresh cilantro Directions Preheat oven to 450 degrees and adjust rack to lower middle position.
Five Spice Tamarind Braised Minced Chicken Ingredients: 2 lbs boneless skinless chicken — cut into small cubes 1/2 garlic bulb 1/2
onion -
chopped 1 ″ ginger knob 1 - 2 tsp five spice powder 1 ″ tamarind block - soaked
in hot water 1 Tbsp balsamic vinegar 1 - 2 Tbsp Red Boat Fish Sauce (optional but it adds extra yummy taste to the dish) 1 - 2 pitted soaked medjool dates 1 - 2 tsp
white pepper powder Salt to taste
Pumpkin Seed Sauce / Pipián Verde: 4 jalapeño or serrano peppers, stems removed 1 poblano pepper, stem and seeds removed 1/2 large
white onion, peeled and sliced
in half 5 large cloves garlic, unpeeled 2 tablespoons olive oil, divided 1 1/3 cups raw pepitas (green pumpkin seeds) 1/2 cup
chopped cilantro 1/2 teaspoon dried oregano 1/4 teaspoon ground cumin 1/8 teaspoon ground cayenne pepper (optional) 1/2 teaspoon Kosher or sea salt 2 cups low sodium vegetable stock, divided
What's
in it: 1 medium - sized spaghetti squash (about 3 - 4 pounds) 5 tablespoons vegetable oil, I used half peanut half canola Kosher salt and Freshly ground black pepper 2 eggs (optional, I omitted this to keep mine vegan) 1 (15 - ounce) package firm or extra firm tofu, water pressed out and diced * 1 red
onion, thinly sliced 6 cloves garlic, finely minced 2 cups carrots, cut into matchsticks 2 cups bean sprouts 6 scallions, sliced Other optional veggies: I added a cup of sliced
white mushrooms, but broccoli, peapods, or any others you like would work as well 4 tablespoons Pad Thai sauce, more to taste ** 1/3 cup peanuts,
chopped 1/4 cup cilantro,
chopped 1 lime, cut into wedges * you could alternatively use chicken or shrimp if you're not a tofu fan ** I used a jarred pad thai sauce to save some time but check out the original recipe link above to see the full sauce recipe if you want to go homemade
500g courgettes, grated (I prefer grated to diced
in this recipe) 1 small red or
white onion, finely
chopped (if using) Zest of half a lemon 1 egg, lightly beaten 2 - 3 tablespoons of grated Parmesan 70g mozzarella diced 30g breadcrumbs (around 1 slice of bread with crust) 20g ground almonds 1 tablespoon fresh parsley,
chopped 1 garlic clove, finely
chopped Sea Salt and Black Pepper to season
* 1 cup organic quinoa * 1 1/2 cups water * 1/2 cup slivered almonds * 1 cup seedless red grapes, preferably organic, sliced
in half if large * 1 avocado, diced * brie cheese, cut into chunks - to taste (I used about 1/2 cup) * 2 - 3 tablespoons diced red
onion * 1 handful of fresh parsley, finely
chopped * 1 teaspoon plus 2 tablespoons olive oil, plus more to taste * 1 tablespoon brown rice vinegar (or
white wine vinegar or fresh lemon juice), plus more to taste
For the Potato Salad 2 pounds small
white potatoes, diced Salt 3 - 4 tablespoons grated
onion or minced
onion and its juice 1 clove garlic, grated or pasted 2 tablespoons
white wine vinegar 3 tablespoons Fabanaise, aquafaba chickpea spread or mayonnaise 2 round tablespoons Dijon mustard 1 scant tablespoon extra-virgin olive oil (EVOO) 2 teaspoons Worcestershire sauce 2 round tablespoons pickle relish 2 tablespoons small capers
in brine, drained 3 store - bought hard - boiled eggs 2 tablespoons
chopped thyme Bibb lettuce leaves, to serve Thinly sliced cornichons and minced parsley, to serve For the Asparagus 1 bundle asparagus, trimmed of tough ends Salt 1 lemon, half thinly sliced 2 tablespoons butter
Risotto with black squid ink was delicate — I was curious how Sandrino had managed to make such a light dish and he explained that it was cooked
in a
white stock made with fennel,
white onion, celery, cardamom and bay beaten with mascarpone
chopped squid and black squid ink then dressed
in a ricotta, mascarpone, Parmigiano and pecorino cream and garnished with pan-fried squid and raw Ebi prawn.
2 medium - large
white, baking or Yukon gold potatoes, peeled (reserve skin) and cubed to make 3 cups 1 tablespoon olive oil 1 tablespoon vegan butter (I like Earth Balance) pinch of salt 1/2 teaspoon of Liquid Smoke 3/4 cup
chopped onion (medium fine) 1/2 cup
chopped celery (split stalks lengthwise and slice crosswise fairly thinly) 1/2 teaspoon dried thyme 1 teaspoon kelp granules (you could try powdered kelp, though I haven't tested it) salt and freshly ground black pepper to taste 3 cups vegetable broth, warmed
in the microwave or
in a saucepan 2 cups unsweetened soy milk, also warmed
in the microwave or
in a saucepan (may combine with broth to heat) 1 cup coarsely
chopped homemade «seafood seitan» (see below) or Shitake or oyster mushrooms, sauteed
in a skillet with 1 - 2 teaspoons olive oil for 2 - 3 minutes over medium - high heat, seasoned to taste with granulated kelp (
in place of salt) liquid smoke to taste 2 tablespoons minced fresh parsley Optional garnish: a teaspoon of fresh minced parsley and a tiny pinch of Old Bay seasoning per bowl
Chicken and
White Bean Chili Ingredients: 1 pound boneless skinless chicken breast 3 cans (15 - ounce) cannellini beans, drain and reserve 1/2 cup liquid 1/4 cup corn oil 1 large
onion,
chopped 4 large garlic cloves,
chopped 1 tablespoon ground cumin 1 teaspoon dried oregano 1/4 teaspoon dried crushed red pepper 1 cup chicken broth 2 cans (4.5 ounce) diced green chiles 1/2 cup whipping cream Cheddar cheese, grated Fresh cilantro,
chopped Preparation: Heat oil
in Dutch oven over medium heat.
If you want to add a little nightshade - free kick, try
chopping some raw
white onions and cilantro and adding them
in just before serving.
Mix
white corn, black beans,
chopped tomatoes,
onion, black olives, cilantro, jalapeno, red bell pepper, lemon juice, avocado, garlic, and salt
in a big bowl.
In a large mixing bowl, blend together mayonnaise, dill, mustard, vinegar,
chopped hard boiled eggs, agave nectar,
onion and garlic powders and black or
white pepper.
1 cup of cashews — soaked
in water for at least 3 hours or overnight 1 small
white onion or 1/2 a regular one — finely sliced 1 clove of garlic — crushed 2 tablespoons of nutritional yeast The juice of 1/2 lemon 1/4 cup of unsweetened almond milk 1/2 teaspoon of yellow mustard Salt & pepper About 5 - 8 asparagus spears -
chopped into pieces 1 cup of frozen peas
bottle of beer, divided 1 very large
white (or yellow)
onion, thickly sliced 4 fresh Serrano peppers (or substitute jalapenos) 2 tablespoons canola or high - oleic safflower oil 4 cloves garlic 1 large stalk celery, diced 2 medium green bell peppers,
chopped 1 tablespoon cumin 1/2 teaspoon freshly ground black pepper 1 teaspoon dried oregano leaves, preferably Mexican 1 package chicken - style seitan, well
chopped (or substitute regular seitan) 1 4 - ounce can
chopped fire - roasted green chiles, preferably Hatch 1 chipotle pepper (from canned chipotles
in adobo), minced 2 1/2 cups crushed tomatoes (about 3/4 of a 28 - oz can) 1/2 teaspoon salt 1 1/2 cups reserved bean cooking liquid 1/2 ounce bittersweet chocolate Fat - free sour cream (or vegan sour cream) and
chopped red
onions, for garnish
Ingredients: 2 tablespoons olive oil 1 pound
white potatoes, peeled and cut into 1 / 2 - inch dice I
onion, cut
in half lengthwise then thinly sliced 4 garlic cloves, thickly sliced 1 teaspoon paprika 3/4 teaspoon cardamom 1/4 to 1/2 teaspoon cayenne pepper (to taste) 1/2 teaspoon salt 1/4 teaspoon black pepper 1 tablesppon
chopped fresh Italian parsley 1 tablesppon
chopped fresh basil or 1 teaspoon dried 3/4 cup Chicken Stock 3/4 cup Tomato Sauce Serves 4 to 6Printable VersionHeat the olive oil
in large saute pan set on high heat until sizzling, about 2 minutes.
The filling: 1
onion, finely
chopped 1 celery stalk, finely
chopped 2 cups frozen mixed vegetables or 2 cups diced fresh vegetables: peas, carrots, string beans, corn, etc. 16 oz tempeh, tofu or your favorite veggie meat, sliced
in thin one inch long, 1/4 inch wide strips or 1 can of beans, rinsed and drained (
white, pink, kidney, etc.) 1/3 cup all purpose gluten - free flour 1 teaspoon tumeric 1 teaspoon
onion power 1 teaspoon garlic powder 1 teaspoon dried sage 1/2 teaspoon dill 1/2 teaspoon thyme 1/4 to 1/2 teaspoon salt 2 cups water 1/4 unsweetened, cup non dairy milk
Anecdotally, this is how I made Squash Risotto for four: *
In a large saucepan melt 2 tablespoons of butter and sauté 1/4 cup finely chopped onion, scallion or leek for a few minutes / then add 1 1/2 cups Arborio rice to the mix / continue to sauté for five minutes along with a finely chopped teaspoon of sage or rosemary, stirring often / meanwhile, in another saucepan heat 2 1/2 cups of stock or plain water to a simmer and hold / add 1/2 cup white wine to the rice mix and let it cook away until liquid almost disappears / add a teaspoon of salt and more if needed when risotto is done / begin adding simmering liquid 1/2 cupful at a time, stirring until liquid is nearly cooked away / add additional liquid 1/2 cup at a time and, once again, stir and allow to cook until liquid is almost gone before adding mor
In a large saucepan melt 2 tablespoons of butter and sauté 1/4 cup finely
chopped onion, scallion or leek for a few minutes / then add 1 1/2 cups Arborio rice to the mix / continue to sauté for five minutes along with a finely
chopped teaspoon of sage or rosemary, stirring often / meanwhile,
in another saucepan heat 2 1/2 cups of stock or plain water to a simmer and hold / add 1/2 cup white wine to the rice mix and let it cook away until liquid almost disappears / add a teaspoon of salt and more if needed when risotto is done / begin adding simmering liquid 1/2 cupful at a time, stirring until liquid is nearly cooked away / add additional liquid 1/2 cup at a time and, once again, stir and allow to cook until liquid is almost gone before adding mor
in another saucepan heat 2 1/2 cups of stock or plain water to a simmer and hold / add 1/2 cup
white wine to the rice mix and let it cook away until liquid almost disappears / add a teaspoon of salt and more if needed when risotto is done / begin adding simmering liquid 1/2 cupful at a time, stirring until liquid is nearly cooked away / add additional liquid 1/2 cup at a time and, once again, stir and allow to cook until liquid is almost gone before adding more.
In a bowl, add mozzarella balls, cherry tomatoes, chopped basil, diced red onions, white cannellini beans, the cooked pasta, and Genova Tuna in a convenient easy to open ca
In a bowl, add mozzarella balls, cherry tomatoes,
chopped basil, diced red
onions,
white cannellini beans, the cooked pasta, and Genova Tuna
in a convenient easy to open ca
in a convenient easy to open can.
ingredients POTATO SKINS: 6 Idaho potatoes (scrubbed) 3 tablespoons olive oil (divided) Kosher salt and freshly ground black pepper (to taste) BEEF CHILI: 2 tablespoons olive oil 1 yellow
onion (peeled, small dice) 1 pound ground beef 2 large Chipotle chiles (
in adobo sauce, finely
chopped) 3 cloves garlic (peeled) 1 tablespoon chili powder 1 teaspoon cumin seeds 1/2 teaspoon ground coriander 1 (15 - ounce) can fire roasted tomatoes (diced) 1 (12 - ounce) bottle Mexican dark beer 1 cup beef stock 1 (4 - ounce) can green chiles (diced) Kosher salt and freshly ground black pepper (to taste) QUESO: 2 tablespoons unsalted butter 1 small yellow
onion (peeled, diced) 1 Serrano chile (seeded, diced) 1 jalapeno pepper (seeded, diced) 2 cloves garlic (peeled, minced) 2 tablespoons all - purpose flour 1 and 1/2 cups milk 3 cups cheddar cheese (grated) 3 cups Monterey Jack (grated) 1 cup canned tomatoes (diced, strained) 1/2 cup sour cream Kosher salt and freshly ground black pepper (to taste) PICO DE GALLO: 3 plum tomatoes (finely diced) 1 small
white onion (peeled, finely diced) 1 small jalapeno (seeded, finely diced) 1 lime (juiced) 1/4 cup cilantro (
chopped) Kosher salt (to taste) MIXED OLIVE RELISH: 2 cups mixed olives (pitted, minced) 1/2 cup pickled jalapeno pepper (minced) 1 lime (juiced) 1/4 cup olive oil Kosher salt (to taste) TO ASSEMBLE: 1/2 head iceberg lettuce (shredded) 1 avocado (pitted,
chopped)
ingredients BRAISED CHICKEN THIGHS WITH CARAMELIZED
ONIONS AND EGG NOODLES 8 chicken thighs (bone in, skin - on) 2 tablespoons all - purpose flour 2 tablespoons olive oil (plus more if needed) 2 large yellow onions (peeled, thinly sliced) 1 and 1/2 tablespoons tomato paste 2 ribs celery (medium dice) 2 large carrots (peeled, medium dice) 2 cloves garlic (peeled, minced) 1 cup dry white wine 2 cups organic chicken stock 8 sprigs fresh thyme (tied with butcher's twine) 1 pound extra-wide quinoa flour egg noodles 1/4 cup parsley (roughly chopped) Kosher salt and freshly ground black pepper (to
ONIONS AND EGG NOODLES 8 chicken thighs (bone
in, skin - on) 2 tablespoons all - purpose flour 2 tablespoons olive oil (plus more if needed) 2 large yellow
onions (peeled, thinly sliced) 1 and 1/2 tablespoons tomato paste 2 ribs celery (medium dice) 2 large carrots (peeled, medium dice) 2 cloves garlic (peeled, minced) 1 cup dry white wine 2 cups organic chicken stock 8 sprigs fresh thyme (tied with butcher's twine) 1 pound extra-wide quinoa flour egg noodles 1/4 cup parsley (roughly chopped) Kosher salt and freshly ground black pepper (to
onions (peeled, thinly sliced) 1 and 1/2 tablespoons tomato paste 2 ribs celery (medium dice) 2 large carrots (peeled, medium dice) 2 cloves garlic (peeled, minced) 1 cup dry
white wine 2 cups organic chicken stock 8 sprigs fresh thyme (tied with butcher's twine) 1 pound extra-wide quinoa flour egg noodles 1/4 cup parsley (roughly
chopped) Kosher salt and freshly ground black pepper (to taste)
ingredients CHEDDAR CHICKEN ENCHILADA SKILLET: 1 tablespoon extra-virgin olive oil 1 medium red
onion (
chopped) 3 cups shredded or
chopped cooked chicken 2 cups Roasted Tomato Salsa or good - quality store - bought salsa Sea salt and freshly ground black pepper 1 cup crumbled tortilla chips 3/4 cup shredded cheddar cheese
chopped avocado (to garnish, optional) sliced scallions (to garnish, optional)
chopped red
onion (to garnish, optional)
chopped fresh tomato (to garnish, optional) POACHED CHICKEN: 2 skinless chicken breasts or legs (boneless or bone -
in) 1/2 teaspoon sea salt ROASTED TOMATO SALSA: 1 - 2 jalapenos (stemmed) 4 garlic cloves 1/2 small
white onion 2 pounds small round or medium plum tomatoes Sea salt 1/2 cup
chopped fresh cilantro
4 cups vegetable stock 5 tablespoons olive oil 1 cup diced
onion (more than half a medium - size
onion) 1 cup seeded and diced bell pepper of your favorite color (about 1 medium) 1 16 - ounce bag frozen black - eyed peas, or 1 cup dried black - eyed peas, cooked * 1 1/2 teaspoons smoked paprika 2 cloves garlic,
chopped finely 1 1/4 cups tomato puree 1/2 teaspoon crumbled saffron (optional) 1/2 cup
white wine you enjoy drinking 1/2 teaspoon salt, plus more to taste 2 cups (1 pound) uncooked short - grain
white rice Optional garnishes: Pickled peppers,
chopped fresh parsley, lemon zest Tools: 15 - inch paella pan (or use a shallow, lidless skillet as close to 15 inches
in diameter as possible)
2 pounds of stew meat Red wine (about 3 cups) 2 bay leaves Salt Peppers All Purpose Flour (1/2 cup) Olive oil 1
onion, quartered 4 garlic cloves, peeled and roughly
chopped (still remaining
in large pieces) 5 carrots, cut into large pieces 2 sweet potatoes or
white / red potatoes 1 tsp of whole peppercorns (
white or black) 1 tsp ground cumin 1 tsp dried Rosemary
In this soup recipe, I combine
chopped fennel with
onion, tomatoes, broccoli, kale and
white beans.
Ingredients 1 tablespoon olive oil 1 1/2 cups
onion, finely
chopped, about 1 large 1 1/2 teaspoon thyme, dried, 2 tablespoons of
chopped fresh thyme can be used 3 teaspoons garlic, minced 4 cups green cabbage, coarsely
chopped 1 14.5 ounce can tomatoes, Italian - style stewed 2 cups celery, sliced 2 cups carrots or baby carrots, diced, 1 / 2 - inch pieces 8 cups low sodium chicken broth, vegetable broth can be substituted 3 cups potato, diced, 1 / 2 - inch pieces 1/2 cup basil,
chopped fresh 3 cups zucchini, half - slices, cut zucchini
in half, then cut into slices 1 15 ounce can red kidney beans, rinsed and drained;
white kidney beans can be substituted 1 tablespoon Parmesan cheese, Shredded; about a tablespoon per serving Instructions Step 1 Heat olive oil
in large, nonstick saucepan over medium heat.