Honestly: All I wanted was to be able to sit across from my friends and have them try my wine and not bust
my chops over the taste.
Not exact matches
Roughly 1/2 cup each of: - Red Pepper, sliced - Carrot, Shredded or peeled thinly with a veggie peeler, or
chopped - Broccoli Florets - Broccoli Stem - Cauliflower - Green Beans 3 cups spinach 3 cloves garlic 2 tsp dry or 2 inches fresh grated ginger 2 Tbs sesame oil 1 Tbs honey 2 - 3 Tbs tamari (or to
taste) Olive oil - enough for cooking veggies (if using a non-stick pan you'd need less, but I don't recommend non-stick pans) 1 Tbs turmeric sea salt + cayenne to
taste 4 eggs or 1/2 block of firm tofu
chopped Left
over grains (optional)
Blueberry Chipotle Barbecue Sauce Makes about 4 cups 1 tablespoon peanut oil 1 small onion, finely
chopped 3 cloves garlic, minced 1 inch chunk of peeled ginger, minced 2 cups blueberries (I bet raspberries or blackberries would be great, too) 1/2 cup veggie broth or water 2 tablespoons ketchup 2 tablespoons soy sauce 2 to 3 teaspoons chipotle powder (smoked paprika would work too) 1/4 cup molasses 2 tablespoons sugar (or more to
taste) Salt to
taste, if needed Preheat a sauce pan
over medium heat.
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
Add
chopped leek, potato, zucchini and chili, add salt and pepper to
taste, mix it well and cover it with the lid, cook
over medium heat for 10 minutes.
Catlan Chickpeas
over DOLE Spring Mix Adapted from Tapas Serves 4 2 Packages of DOLE Spring Mix 1 can cooked chickpeas 1 red onion, sliced 1 tomato,
chopped 1 cup crimini mushrooms,
chopped 2 garlic cloves, minced 2 bay leaves, bruised pepper to
taste
Almost every savory dish
tastes better with a little
chopped parsley either cooked in or sprinkled
over the top.
2 1/4 cups slit red lentils, picked
over and rinsed 1 1/2 teaspoons salt vegetable oil cooking spray 2 tablespoons olive oil 1 large onion,
chopped 1 to 3 cloves garlic (more or less to
taste), finely minced 1 1/2 teaspoons ground cumin 1 tablespoon ground coriander 2 tablespoons unbleached all purpose flour 3/4 cup finely minced fresh parsley 1/2 cup finely minced fresh cilantro lemon wedges, for serving extra-virgin olive oil, for serving
I added a small tin of tomato paste to it along with about 2 cups of fresh spinach, some finely
chopped almonds, grated asiago and hot chili flakes and served it
over brown rice pasta for a delicious, simple supper that
tasted just like summer.
Ingredients: 1 onion,
chopped 1/4 cup olive oil 2 carrots, diced 2 stalks celery,
chopped 2 cloves garlic, minced 1 teaspoon dried oregano 1 teaspoon ground cumin seed 1 bay leaf 2 cups dry lentils 8 cups water 2 tablespoons sherry vinegar salt to
taste ground black pepper to
taste 2 Tablespoons NW Elixirs Hott Sauce # 1 Instructions: In a large soup pot, heat oil
over medium heat.
Cilantro haters don't fear — these
taste just fine without the green stuff all
over them (or feel free to use
chopped green onions instead).
Fennel seed and onion loaf slightly adapted from the always gorgeous Australian Gourmet Traveller 1/4 cup + 2 tablespoons (90 ml) olive oil, divided use 1 onion, finely
chopped 2 teaspoons fennel seeds, plus extra for dusting 3 1/2 cups (490g) all purpose flour, plus extra for dusting 4 teaspoons (12g) dried yeast 2 teaspoons superfine sugar 3/4 teaspoon salt 1 cup (240 ml) warm water milk, for brushing crushed coarse salt or sea salt, for sprinkling — I used Maldon Heat 1/4 cup (60 ml) of the olive oil in a small saucepan
over medium heat, add onion, sauté until very tender (6 - 8 minutes), stir through fennel seeds, cook until fragrant (1 minute), remove from heat, season to
taste and cool.
Dressing: 1 finely
chopped clove of garlic, 2 T fresh squeezed lemon juice, 4 T olive oil, 1 t cumin, 1 t lemon zest, salt & pepper to
taste / Whisk together and reserve / Drizzle 3 Tablespoons on garbanzos and leeks immediately after removing from oven / Add 1 tablespoon of dressing to yogurt / sour cream mixture / Drizzle remaining dressing
over beans and plolenta when serving.
Chocolate, pistachio and orange - blossom truffles slightly changed from Australian Gourmet Traveller 300g dark chocolate (58 % cocoa solids), coarsely
chopped — I used 70 % 200 ml heavy cream 1 tablespoon orange - blossom water *, or to
taste 1/2 cup (70g) pistachio kernels, lightly toasted and coarsely
chopped 1/2 cup (45g) Dutch - process cocoa powder, sifted Combine chocolate and cream in a medium saucepan, stir
over low heat until melted and smooth (4 - 5 minutes), stir through orange - blossom water and 50g pistachios.
* 1/2 cup plain yogurt (I used Cabot Greek - style plain yogurt) * 1 - 2 teaspoons (or more to
taste) honey rosewater «syrup» (instructions above in the headnote), or use plain honey or maple syrup instead * ripe black raspberries, rinsed, dried and «picked
over» - as many as you want * handful or more of
chopped walnuts
Season the sauce with salt and pepper to
taste, squeeze the lime juice
over top, and serve with extra
chopped cilantro.
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
ingredients MEXICAN LENTIL SOUP: 1 tablespoon olive oil 1 yellow onion (peeled, small dice) 2 carrots (peeled, small dice) 1 red bell pepper (seeded, small dice) 2 teaspoons chili powder 1 teaspoon cumin 1 (15 - ounce) can mild salsa 1 and 1/2 cups dried green lentils (picked
over, rinsed, drained) 1 (15 - ounce) can fire - roasted tomatoes (diced) 6 cups organic chicken stock 1/4 cup cilantro (roughly
chopped, to garnish)(optional) 1/4 cup sour cream (optional) Kosher salt and freshly ground black pepper (to
taste) SKILLET CORNBREAD: 1 1/4 cup coarse ground cornmeal 3/4 cup all - purpose flour 1 tablespoon granulated sugar 1 teaspoon Kosher salt 2 teaspoons baking powder 1/2 teaspoon baking soda 1 1/2 cups buttermilk 2 eggs (lightly beaten) 8 tablespoons unsalted butter (melted, divided) 1 cup frozen kernels (thawed)
Recipe at a glance 5 stars 1 review time:
over 5 hrsserves / makes: 8recipe id: 75522cook method: stovetop, crock pot ingredients 1 pound dried navy beans6 ounces slab bacon, diced1 large onion,
chopped1 green bell pepper, cut in 1 / 4 - inch dice1 red bell pepper, cut in 1 / 4 - inch dice1 can (28 ounce size) plum tomatoes,
chopped, with their juices1 / 2 pound honey - baked ham, in 1 / 4 - inch dice1 smoked pork
chop, in 1 / 4 - inch dice1 cup ketchup3 / 4 cup packed dark brown sugar1 / 4 cup honey1 / 4 cup dark molasses1 tablespoon Worcestershire sauce1 teaspoon dry mustard salt, to
taste directions Wash beans and soak overnight in enough cold water to cover by 2 inches.
Remove ribs and stems from kale / Cook in large pot of boiling salted water, uncovered, just until tender, 5 to 8 minutes / Remove kale from water with tongs,
chop and add to onions, along with cooked lentils / Bring the kale - cooking liquid back to a boil, add pasta and cook for recommended time until al dente / Drain pasta, reserving about 1 cup of the cooking liquid / Add pasta to lentil, onion, kale mixture along with 1/3 to 1/2 cup pasta cooking liquid / Cook
over high heat, tossing together for a minute or two / Add salt & pepper to
taste / Top with grated parmesan cheese and serve.
Peel and
chop the fresh tomatoes or open the can of tomatoes and add it to the skillet along with some sea salt to
taste and continue to cook
over medium - heat until most of the moisture has evaporated.
1 lb dried white beans pre-soaked
over night, or two cans of white beans, rinsed and drained 2 tablespoons of olive oil 4 leeks,
chopped 2 garlic cloves 2 teaspoons ground cumin 2 teaspoon paprika 2 bay leaves 1/2 cup whole wheat couscous 2 - 3 cups fresh spinach leaves Salt and pepper to
taste 4 - 6 cups of water, depending on how thick you want the soup, if using dry beans you will need more water as dry beans will absorb the liquid
1/4 cup canola oil 2 leeks, white part only, split,
chopped and rinsed 7 ears corn, kernels removed, cob discarded 6 tablespoons unsalted butter, divided Salt, to
taste For Garnish: Heirloom grape tomatoes, cut in half Micro basil Crème fraiche In a large saucepan
over medium low heat, cook leeks in canola oil for 3 - 4 minutes, until soft, making sure not to add any color.
3 tablespoons olive oil 2 large carrots, small dice 1 medium yellow onion, small dice 2 stalks celery, small dice 3 cloves of garlic, minced 1 tablespoon balsamic vinegar 2 tablespoons smoked paprika 1/4 teaspoon ground cumin 1/4 teaspoon cayenne pepper 1 1/4 cups red lentils, rinsed 4 cups vegetable stock sea salt & ground black pepper, to
taste 2 tablespoons fresh lemon juice (from 1/2 a large lemon)
chopped fresh herbs for serving (see headnotes) In a large pot or deep braiser, heat the olive oil
over medium heat.
Ingredients: 2 8oz trout fillets 2 TBSP olive oil 1 cup Tuscan kale,
chopped 2 TBSP avocado oil 1 TBSP lemon juice Wright salt and pepper to
taste 1 Granny Smith apple, diced 1/2 cup chickpeas, drained and rinsed 2 oz goat cheese, crumbled 2 TBSP sunflower seeds Instructions: In a medium sauté pan
over medium - high heat cook the trout in the olive... Read More»
have been making kefir for a couple of months... it goes so fast in NYC when the temperature is
over 90 farenheit...... slower process now on counter top with ambient temperature 20 - 30 degrees lower.My product is tart and bubbly... i add
chopped berries to a
taste treat.I do feel rinsing the grains is important as the rinsed grains seem to make less cheese curd.....
For the apple sauce: 2 - 3 apples, peeled and finely
chopped 1 tablespoon lemon juice 1/4 cup water 1/4 cup brown sugar (more to
taste) 1/4 teaspoon cinnamon Pinch of nutmeg Pinch of salt To make it: Combine all ingredients in a small sauce pan and cook
over medium heat, stirring occasionally for about 30 minutes or until apples are very soft.
6 tablespoons chicken fat, coconut oil, olive oil or lard 3 onions,
chopped 8 carrots,
chopped 6 stalks celery,
chopped Other fresh vegetables (pea pods, bok choy, cabbage, etc.) Meat from 4 - 5 cooked chickens (left
over from making stock),
chopped 4 cups chicken stock 8 tablespoons arrowroot powder 1 tablespoon sea salt or to
taste
2 tablespoons olive oil 1 onion, minced 1 teaspoon oregano 1 tablespoon chili powder 1 teaspoon cumin 1/2 teaspoon cinnamon 1 jalapeño pepper, seeded and diced 2 - 3 cloves garlic,
chopped 3 large carrots, sliced 2 stalks celery, sliced 2 medium zucchinis,
chopped 1 large red or orange bell pepper, seeded and diced 1 large sweet potato, peeled and cubed in small pieces 2 cups fresh tomatoes with juice, diced 1 cup vegetable broth 1 cup water (add more or less to desired thickness) 1/4 cup cilantro, extra for garnish One 7 - ounce jar tomato paste (choose glass
over canned, if possible) 3 cups cooked white beans (equivalent to two 15 - ounce cans — use BPA free) 1 teaspoon sea salt Salt & fresh ground pepper to
taste
Growing up, I only knew of my mom's super tender salt - and - pepper pork
chops, but as I got older, my taste buds began to crave more exotic, bold flavors, at which point I took over the grill and introduced everyone to these Honey Soy Grilled Pork C
chops, but as I got older, my
taste buds began to crave more exotic, bold flavors, at which point I took
over the grill and introduced everyone to these Honey Soy Grilled Pork
ChopsChops.
The Sagamore Experience Includes: Accommodations in a Harbor View guest room $ 50 daily F&B credit to Rec Pier
Chop House or The Cannon Room Preferred reservations at Rec Pier
Chop House with an exclusive
tasting menu experience valued at $ 125 / person Complimentary nightly valet parking Your
taste of Baltimore wouldn't be complete without touring its award - winning Sagamore Spirit Distillery: Round - trip luxury sedan transfer from the hotel to the distillery Behind - the - scenes tour and whiskey
tasting, complete with custom amenity Unleash your adventurous side and experience this scenic aerial tour featuring views
over Baltimore's Route 83, complete with a flyover of Sagamore Farm and spring house.
Fresh mint,
chopped 1 Cup Tomatoes
chopped 3 Green onions, thinly sliced Sea salt and pepper to
taste Method: - Bring the quinoa and water to a boil in a saucepan
over high heat.
1 tbsp olive oil 1 onion,
chopped 1 clove garlic, minced 3/4 lentils, rinsed and picked
over 2 potatoes, diced 1 sprig fresh oregano or 1 tbsp dried 3 cups vegetable stock or water 1/2 red pepper, diced 3 or 4 cauliflower florets, cut small 1 tbsp lemon juice Salt and pepper to
taste
Strawberry crème: Sprinkle sugar to
taste over quite - ripe
chopped fresh strawberries, then cover with ordinary two per cent milk.