8 venison loin
chops salt pepper Baste: 1/2 cup olive oil 2 cloves garlic, chopped & lightly browned 1 sprig rosemary 1 sprig thyme 2 teaspoons black peppercorns
Savory Bread Pudding -------------- 1 baguette, cut into 3/4 ″ -1 ″ pieces and left out to dry 1/3 loaf California Whole Grain bread, cut into 3/4 ″ -1 ″ pieces and left out to dry 3/4 cup egg whites 1 cup chicken broth 2 cups 2 % milk 1 can artichoke hearts, drained and roughly chopped 2 baby portobello mushrooms, chopped 4 oz cremini mushrooms, chopped 3 stalks green onions, chopped 2 shallots, chopped 1/2 cup sundried tomatoes,
chopped salt pepper red pepper oregano lemon zest gruyere cheese, shredded
Not exact matches
Mash 1/2 -1 ripe Avocado with the juice of 1/2 lime, handful of
chopped cilantro, dash of
salt, and if you'd like to, some cayenne
pepper.
Toss the sweet potatoes with 4 cloves of roughly
chopped garlic, 1 Tablespoon grapeseed oil, 1/4 teaspoon
salt and dash
pepper.
Almond Cheese with Dill and Olives In a medium bowl, mix almond cheese,
chopped fresh dill and your favourite
chopped olives,
salt and freshly ground black
pepper to taste.
My favourite way to do it is to
chop 3 large tomatoes, one red
pepper and half a jalapeño
pepper into really small pieces and simmer them down to a sauce in a saucepan with a little olive oil, 3 tablespoons of tomato puree,
salt, dried herbs and a squeeze of lime.
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
Tomato sauce: 1 tbsp olive oil 1 onion,
chopped 1 clove garlic 2 tbsp capers (drained) a pinch of dried chili 1 1/2 cup / 3, 6 dl of canned tomatoes 1 tbsp fresh or 1 tsp dried oregano
salt & black
pepper
Season the
chops with
salt and
pepper.
1/4 cup whole Jamaican pimento berries (or 1/8 cup ground allspice) 3 Scotch bonnet chiles (or habaneros), seeds and stems removed,
chopped 10 scallions (green onions),
chopped 1/2 cup
chopped onion 4 cloves garlic,
chopped 4 bay leaves, crushed 1 3 - inch piece ginger, peeled and
chopped 1/3 cup fresh thyme 1 teaspoon freshly ground nutmeg 1 teaspoon freshly ground cinnamon 1 teaspoon
salt (or more, to taste) 1 tablespoon freshly ground black
pepper 1/4 cup vegetable oil 1/4 cup lime juice Water
1 teaspoon cayenne powder 1 teaspoon cumin powder 1 teaspoon coriander powder 1/4 teaspoon cardamom powder 1/4 teaspoon cinnamon powder 1 teaspoon freshly ground black
pepper 1 teaspoon sugar 1/4 teaspoon
salt 1 3 - pound chicken, boned, and coarsely
chopped (1 1/2 to 2 pounds of meat) 1/3 cup peanut or vegetable oil 2 cups sweet potatoes, peeled and cut into 1?
6 cups watermelon, seeded and diced in 1 - inch dices 2 stalks celery,
chopped 3 medium size tomatoes, roughly
chopped 1/2 cucumber, roughly
chopped 2 red bell
peppers, roughly
chopped fresh ginger, about 1 inch, peeled and minced 1/2 chili
pepper juice from 2 limes handfull of fresh basil
salt & black
pepper
If you want to make the potato croutons then
chop the remaining potatoes (you don't need to peel these ones) into small pieces and place them in a tray with lots of olive oil plus the chilli flakes,
salt and
pepper.
2 tablespoons peanut or vegetable oil 1 large yellow onion, diced 3 cloves garlic, minced 1 (14 - ounce) container extra firm tofu, cut into 1 - inch cubes 2 cups vegetable stock 1 (14 - ounce) can light coconut milk 1/2 cup of Peanut Butter & Company» sThe Heat Is On 4 carrots, peeled and cut into 1 - inch cubes 3 potatoes, peeled and cut into 1 - inch cubes 1 cup frozen peas 3 tablespoons
chopped fresh basil Finely ground sea
salt Freshly ground black
pepper
Start by peeling and
chopping the beetroot into small chunks, place in a baking tray with a drizzle of olive oil,
salt and
pepper, then cook in the oven for 40 - 45 minutes until soft.
Creamy Apple - Anise Soup 2 cups almond milk 1 fennel bulb — roughly
chopped 1 large apple (any kind)-- cored and roughly
chopped, reserve 1/4 for garnish 1 handful fresh cilantro leaves 1/2 small chili
pepper — seeded 1/2 teaspoon ground coriander freshly ground black
pepper and
salt to taste
1/2 cup dried chickpeas — soaked overnight 1 medium onion — halved 3 - 4 garlic cloves — crushed with a knife 6 cups water sea
salt — to taste 2 tablespoons neutral coconut oil or ghee — divided 1 cup millet — soaked overnight juice of 2 lemons — divided 2 tablespoons olive oil — divided 1 tablespoon tamari 2 tablespoons sweet miso paste 1 tablespoon mustard 1 garlic clove — minced pinch of cayenne
pepper 1 teaspoon cumin 1 large leek, white and pale green parts only — sliced 1 bunch rainbow chard — leaves separated from stems, stems
chopped, leaves torn into bite - size pieces
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
Add the
chopped kale, stir around and stir - fry for a few more minutes, add the apple cider vinegar and season with
salt and
pepper and leave for two more minutes.
Yerba Mate Infused Sunchoke Soup (adapted from GKS) 2 lbs Jerusalem artichoke / sunchoke 1 leek (white part only, if you want to keep the soup white in colour)--
chopped 3 cloves garlic —
chopped olive oil juice of 1 lemon 2 sprigs fresh rosemary
salt and
pepper — to taste 6 cups steeped Yerba mate tea
First make the dip by peeling the and
chopping the mango, placing its flesh into a food processor along with the de-seeded jalapeño
pepper, yogurt, chilli flakes and
salt and
pepper.
2 tablespoons butter 1 medium onion,
chopped 2 cloves garlic 1 cup white wine 1 head of Chinese cabbage, separated, rinsed Fresh cumin seeds (use powdered if you don't have fresh)
Salt & Black
pepper
4 ounces fresh coconut, grated Vegetable oil for deep frying 2 pounds beef, cut into 1 - inch cubes 1 teaspoon
salt 2 teaspoons sugar 1 teaspoon tamarind concentrate 1 teaspoon ground turmeric 2 kaffir lime leaves, crushed 2 4 - inch stalks lemongrass, bulb included,
chopped 2 3 - inch pieces galangal, peeled and
chopped (or substitute ginger) 10 shallots, peeled and
chopped 5 fresh red chiles, such as serranos or jalapeños, stems removed 2 cloves garlic, peeled 1 tablespoon brown sugar 1/2 teaspoon
salt 1/2 teaspoon freshly ground black
pepper 2 teaspoons soy sauce 6 cups coconut milk, recipe here
2 to 4 pound fish (snapper or grouper), cleaned, and filleted, and sliced; reserve head Juice of 2 fresh lemons 2 cloves garlic, minced 2 tablespoons minced habanero chile 1 teaspoon
salt 1 tablespoon olive oil 1 teaspoon oregano 7 cups water 1 teaspoon salt 4 cloves garlic, chopped Bay leaf 1 teaspoon thyme 6 whole black peppercorns 1 habanero chile, seeds and stems removed, and chopped 3 tablespoons vegetable oil 2 tablespoons olive oil 2 leeks, white part chopped 4 scallions, chopped 2 cups chopped onion 1 cup sliced carrots 1 cup cubed potatoes 1/2 cup cubed turnips 4 tomatoes, peeled and chopped Salt and pepper to taste Garnish: 2 cups crisp crou
salt 1 tablespoon olive oil 1 teaspoon oregano 7 cups water 1 teaspoon
salt 4 cloves garlic, chopped Bay leaf 1 teaspoon thyme 6 whole black peppercorns 1 habanero chile, seeds and stems removed, and chopped 3 tablespoons vegetable oil 2 tablespoons olive oil 2 leeks, white part chopped 4 scallions, chopped 2 cups chopped onion 1 cup sliced carrots 1 cup cubed potatoes 1/2 cup cubed turnips 4 tomatoes, peeled and chopped Salt and pepper to taste Garnish: 2 cups crisp crou
salt 4 cloves garlic,
chopped Bay leaf 1 teaspoon thyme 6 whole black peppercorns 1 habanero chile, seeds and stems removed, and
chopped 3 tablespoons vegetable oil 2 tablespoons olive oil 2 leeks, white part
chopped 4 scallions,
chopped 2 cups
chopped onion 1 cup sliced carrots 1 cup cubed potatoes 1/2 cup cubed turnips 4 tomatoes, peeled and
chopped Salt and pepper to taste Garnish: 2 cups crisp crou
Salt and
pepper to taste Garnish: 2 cups crisp croutons
Place the yogurt in a small bowl and stir in lemon juice,
chopped parsley,
salt and
pepper to taste
3 large parsnips — scrubbed clean, cored, cut lengthwise into long wedges coconut oil sea
salt and freshly ground black
pepper 1/4 teaspoon to 1 teaspoon paprika, depending on how hot your paprika is 2 handfulls walnuts — roughly
chopped 2 handful raisins 1 pomelo — segmented 4 cups baby spinach
1 1/2 cup / 225 g fresh green peas (or frozen and thawed) 1 packed cup / 160 g cooked millet (1/3 cup / 70 g uncooked)(cooked quinoa or rice should work too) 1 spring onion,
chopped 2 eggs 1 handful fresh mint and parsley leaves (6 sprigs, picked) 4 tbsp ricotta cheese (or cottage cheese)
salt and
pepper
Instead all you need are cannellini beans, cans of
chopped tomatoes, sun - dried tomatoes, a little tahini, garlic, chilli flakes,
salt and
pepper.
Yogurt sauce 1 cup natural yogurt 1 tbsp olive oil 2 tbsp lemon juice 2 tbsp finely
chopped mint leaves 1 small clove garlic, peeled and finely
chopped salt and black
pepper
Once everything is cooked through, remove the lemon grass stalk and serve with a sprinkle of
chopped basil leaves, chilli,
salt and
pepper.
1 yellow wax hot
pepper, seeds and stem removed,
chopped 6 cloves garlic 2 cups split pea flour 1 cup water 1 teaspoon
salt 1/4 teaspoon ground cumin 1/4 teaspoon dried thyme 1 teaspoon commercial West Indian masala 1 teaspoon baking powder Soy or canola oil for frying (about 1 inch deep in a frying pan)
Butternut & Kale Filling 1 small butternut squash / pumpkin a drizzle of olive oil or coconut oil 2 sprigs fresh rosemary or 1/2 tsp dried rosemary sea
salt & black
pepper 1 onion 2 cloves garlic 2 large handfuls (100 g / 3 1/2 oz) tuscan kale / black kale or regular kale, remove stems and
chopped (if you can't get kale use spinach instead) 2 tbsp unfiltered apple cider vinegar (or balsamico) sea
salt & black
pepper 1 cup milk of choice (we use oat milk or almond milk) 2 eggs 150 g / 1 block feta cheese, crumbled
While these cook slice the mushrooms into pieces and gently stir fry them with olive oil,
salt, two teaspoons of apple cider vinegar and the
chopped jalapeño
pepper (remember to discard the seeds before
chopping).
For the warm salsa topping: put the tomatoes, 1 cup
chopped onion, chicken broth, water, chipotle chiles,
salt, and
pepper in a small saucepan.
2 pounds goat meat, cut into 1 / 2 - inch cubes 2 tablespoons Trinidadian Curry Paste, recipe here 1/2 teaspoon
salt 1/2 teaspoon powdered cardamom 1/2 teaspoon freshly ground black
pepper 2 cloves garlic, minced 2 onions, sliced 2 tomatoes,
chopped 2 green onions,
chopped 2 fresh habanero chiles, seeds and stems removed,
chopped 2 tablespoons butter 1/4 cup vegetable oil 3 cups water
can tomato sauce,
chopped garlic,
salt and
pepper, oregano, basil a pinch of sugar and crushed red
pepper flakes.
2 c strawberries,
chopped 7 tbsp reduced - fat cream cheese 3 tbsp sour cream 1 tbsp
chopped fresh basil ⅛ tsp each
salt ⅛ tsp
pepper
1 onion,
chopped 1/2 cup butter 4 garlic cloves, diced 1/2 cup flour 4 cups chicken or vegetable stock 1.5 cups water 3 russet potatoes, cut into large chunks 1/8 teaspoon freshly grated nutmeg 1 tablespoon dried herbs (any or all of the following: thyme, rosemary, red
pepper flakes, marjoram, parsley)
salt and
pepper, to taste 8 ounces cheddar cheese 1.5 cups milk (add more for a thinner soup)
Then, in a large bowl, add the frying pan mixture, the lentil mix from the blender, the rest of the lentils,
chopped nuts and a pinch of
salt and
pepper.
1 tablespoon oil (butter / lard / coconut oil) 1 medium onion, finely
chopped (I use a mini-prep food processor) 1 clove garlic, minced 1 pound ground beef or bison or lamb 1 1/2 teaspoons paprika 1 teaspoon cumin 3/4 teaspoon cinnamon 1/4 cup
chopped kalamata olives (about 10 - 12) 1/4 cup golden raisins 1 teaspoon sea
salt Scant 1/4 teaspoon black
pepper 2 - 3 tablespoons
chopped cilantro 1 teaspoon lemon zest
1 tablespoon unsalted butter 1 tablespoon olive oil 1 medium yellow onion, small dice 4 medium cloves garlic, thinly sliced 2 teaspoons ground cumin 1 (3 - inch) cinnamon stick
Salt and freshly ground black
pepper 1 pound butternut squash, large dice 3/4 pound red potatoes, large dice 2 cups low - sodium chicken or vegetable broth 2 cups cooked chickpeas, drained 1 (14 - ounce) can diced tomatoes, with juices Pinch saffron threads (optional) 1/2 preserved lemon, finely
chopped 1 cup brined green olives (Aida recommended Cerignola) Steamed couscous, for serving (directions here and elsewhere on the web) Fresh cilantro leaves, roughly
chopped, for garnish Toasted slivered almonds, for garnish Plain yogurt, for garnish Hot sauce of your choice (for serving)
1/2 cup onion
chopped 1/4 cup olive oil (I use less) 1 fresh garlic pod,
chopped 1 t chili powder 1 t Gephardt Chili Quick
Salt to taste 3 T Flour 2 cups Water 2 pounds ground meat (lean) 1/2 cup onion
chopped Salt,
pepper, and parsley to taste 4 cups cheddar cheese, shredded 1 dozen fresh corn tortillas In a small saucepan, sauté onion and garlic in olive oil until clear and tender.
15 ounces low fat ricotta cheese 2 cups part - skim mozzarella cheese, shredded (divided) 1/2 cup Parmesan cheese, shredded (divided) 1 egg, lightly beaten 1 (16 - ounce) bag frozen spinach, thawed,
chopped and drained well 3 - 4 garlic cloves, grated or minced 2 teaspoons Italian herb seasoning
Salt and
pepper to taste 1 (25 - ounce) jar pasta sauce 9 to 12 no - boil uncooked lasagna noodles
Roughly
chop half a bunch of cilantro and whisk into a separate bowl with olive oil,
pepper, and
salt.
Sauté with
chopped onion,
salt,
pepper, and parsley until meat is cooked completely.
Delicious with ranch dressing, or for a tasty white sauce, whisk together a couple tablespoons of sour cream, a squeeze of lemon juice, crushed garlic,
chopped fresh basil,
salt and
pepper to taste.
1 tbsp coconut oil 2 shallots,
chopped 1.5 cups chicken broth 1.5 cups beef broth 3 cups water, more if needed 2» galangal or ginger, peeled, sliced and crushed, wrapped in cheesecloth or put in a tea ball 1 lb carrots, coarsely
chopped 1 lb tomatoes, coarsely
chopped 1 lb spinach, washed and coarsely
chopped 2 tsp fish sauce
salt and white
pepper to taste
1 dozen eggs, hard boiled and cooled in ice water 1 cup mayonnaise 2 teaspoons truffles in oil
salt and
pepper 1/2 cup
chopped fresh chives (reserve a bit for garnish)
3 Guajilla chiles wiped clean, veins and seeds removed 1 large tomato 1/4 of a white onion, coarsely
chopped 1 large garlic clove 2 tbs
chopped cilantro 1/2 a jalapeno
pepper salt to taste
Season pork
chops with
salt and
pepper, to taste.