Brush hot pretzel bites with melted butter and sprinkle with
coarse salt if desired.
Definitely use
a coarse salt if you can.
Not exact matches
If you bash up certain
coarse salts with a mortar / pestle, that works nicely too.
Season with
coarse sea
salt,
if desired.
1 pound carrots, scrubbed or peeled and cut into two - inch segments (angled
if you're feeling fancy) 3 tablespoons olive oil, divided 1/4 teaspoon ground cumin
Coarse salt and freshly ground black pepper 1/2 an avocado, pitted and sliced (we had a mega - «cado and only used 1/4 of it) Juice of half a lemon
I ask because I don't have this particular
salt at home, but have others, and don't want to ruin the recipe (s)
if the measurement conversions are different for fine ground vs.
coarse, for instance....
I used
coarse mediterranean sea
salt... wondering
if it's different than «
coarse salt», which is called for in this recipe.
If desired, sprinkle a small amount of
coarse salt over the glaze for a
salted caramel flavor.
Keep that in mind
if you opt for
coarser salts.
If you need the extra cleaning action use
coarse salt.
Omit these
if you are on the strictest elimination phase of AIP and simply use the garlic and onion flakes with a good
coarse salt.
* 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
french potato salad 2 pounds fingerling or small new potatoes, halved (quartered
if large)
Coarse salt and ground pepper cup olive oil 3 tablespoons Dijon mustard 2 tablespoons sherry vinegar 1 small shallot, minced tablespoons) 3 tablesp
Dry mixture 2 cups old - fashioned rolled oats (or any rolled flakes), choose gluten free
if you are celiac 1 tsp baking powder 1/4 tsp ground ginger 1/4 tsp ground nutmeg 1/2 tsp ground cinnamon 1/4 tsp ground cardamom 1/4 tsp ground vanilla or 1/2 tsp vanilla extract 1 pinch
coarse sea
salt 1 1/3 cups / 200 g / 7 oz grated raw carrot (about 4) a handful raisins
6 tablespoons unsalted butter, softened 1/2 cup natural chunky peanut butter,
salted or unsalted (I used Trader Joe's chunky
salted) 1 cup sugar 1/4 cup light brown sugar, packed 2 eggs 1 teaspoon vanilla 1 cup all - purpose flour 1/4 teaspoon
coarse salt (might want to add a bit more
if using unsalted peanut butter) 1 teaspoon baking powder 1 cup semi-sweet chocolate chips
Beat the egg yolk with 1 teaspoon water and brush the top of the loaf with this mixture; sprinkle with poppy seeds and,
if you like, a little
coarse salt, then put in the oven.
Brush tops with cream and sprinkle with
coarse sea
salt,
if desired.
Transfer back to the baking sheet and sprinkle with
coarse sea
salt (
if desired).
You can use any kind of
salt, such as cinnamon
salt, smoked, or
coarse sea
salt, and you can add some spices at the end (
if you add them earlier, they'll burn.)
coarse sea
salt rice vinegar toasted sesame oil — optional borage flowers (
if you don't have these, you can garnish with another edible flower or use chopped fresh herbs or toasted sesame seeds instead)
Sprinkle with a little
coarse sea
salt (not too much, or you'll end up with a lot of liquid pooling under your salad) and drizzle with rice vinegar and a bit of toasted sesame oil,
if desired.
2 tablespoons extra-virgin olive oil 2 bunches green onions, trimmed and cut into 2 - inch pieces 20 fresh sage leaves, coarsely chopped 1 teaspoon
coarse salt 3/4 teaspoon coarsely ground black pepper 2 teaspoons minced fresh thyme 1 teaspoon grated lemon zest 4 (3/4» to 1» thick) bone - in pork chops (about 2 pounds total) 1 1/2 pounds peeled and chopped butternut squash (or other hearty squash such as delicata, which doesn't need to be peeled
if using)
1 lb ground beef 1 white onion 1/2 tsp garlic powder 1/2 tsp
salt 1/4 -1 / 2 tsp
coarse black pepper (
if you're not sensitive) 1/4 tsp oregano
Ingredients Overnight
salt mix: 6 Tbsp
coarse kosher
salt (4 tablespoons
if finer - grained kosher
salt) 1 Tbsp fresh rosemary, minced 1 Tbsp fresh sage, minced 1 Tbsp fresh thyme leaves 3 small bay leaves, coarsely torn 1 tsp black peppercorns, crushed 1 tsp finely grated lemon peel
1-1/4 c. stone ground wheat flour 1-1/4 c. stone ground rye flour 1/2 c.
coarse ground cornmeal 1 t. kosher
salt 1 t. baking soda 1-1/4 c. vanilla almond milk + 1/4 c. kefir or plain whole milk yogurt + 2 T. white or cider vinegar -LCB- use all milk
if no kefir on hand; or sub what original recipe calls for; 1-1/4 c. plain whole milk yogurt -RCB- 1/2 c. molasses
1 teaspoon chili powder, preferably ancho (
if you use a regular supermarket chili powder, cut down the cumin below) 1 teaspoon smoked paprika 3/4 teaspoon ground cumin 1/2 teaspoon ground black pepper 1/2 teaspoon cayenne pepper, or more to taste 3/4 cup pecans 3/4 cup raw almonds 1/2 cup dry roasted peanuts 1/2 cup raw pistachios 2 tablespoons extra virgin olive oil 2 tablespoons agave nectar 1/2 teaspoon
coarse salt (I like Maldon sea
salt on these)
Season with lots of
coarse black pepper and
salt,
if needed.
3 cups lukewarm water 1 1/2 Tblsps granulated yeast (2 packets)-- rapid rise or active dry or fast rise all work equally well 1 1/2 Tblsps
coarse salt (
if using fine
salt, use less — about 1 1/4 Tbsp) 1 cup whole wheat flour (not whole wheat bread flour or pastry flour) 5 1/2 cups unbleached all - purpose flour whole wheat flour and / or corn meal for pizza peel or back side of a cookie sheet
Garnish with additional
coarse sea
salt and fresh herbs,
if desired.
Sprinkle with
coarse sea
salt,
if desired, and bake for 7 - 9 minutes (err on the side of underbaking).
Pour into individual molds (or into a baking dish lined with parchment paper), then sprinkle in the almonds and
coarse sea
salt (
if using).
The sauce seemed really salty at first (use less than called forwas
if you don't use
coarse Kosher
salt), but much of the saltiness was absorbed by the shrimp as they simmered.
4 tablespoons coconut oil 2 tablespoons finely shredded coconut / powder (blend
if it's too
coarse) 2 tablespoons coconut milk 1/4 cup apple sauce 1 tablespoon cocoa pinch fine sea
salt
Brush the loaves with egg wash (one lightly beaten egg, 2 teaspoons water and a pinch of
salt), and sprinkle with
coarse sparkling sugar,
if desired.
1 pound 21 / 25 shrimp, peeled and deveined (10 shrimp per person) 2 tablespoons canola oil 2 tablespoons red curry paste, either commercial or homemade (recipe follows) 1 (13 1/2 - ounce) can unsweetened coconut milk 1 cup reduced sodium chicken or fish stock 2 cups sugar snap peas, stringed
if necessary 1 fresh chile (such as red jalapeno or serrano), thinly sliced on the diagonal 5 Thai (kaffir) lime leaves, center vein removed and cut into thin strips 2 tablespoons Thai fish sauce (Nam Pla; Tra Chang Gold Label is good) 1 tablespoon light brown sugar 1/2 teaspoon
coarse kosher
salt 5 Thai basil leaves, roughly chopped Lime wedges, for serving Steamed rice or cooked noodles, for serving 1/2 cup chopped cilantro, for garnish
, drizzle on the sauce, top with chocolate chips, almonds, and
if desired, a sprinkling of
coarse sea
salt (I can't get enough of the sweet and salty contrast!).
if using
coarse salt) 1 tbsp maple syrup 3 tbsp melted coconut oil or ghee 1 1/2 cups water
if using
coarse salt) 1 tbsp.
1/2 cup brown sugar 1 tablespoon bittersweet Pimenton de la Vera 3 tablespoons semisweet Spanish paprika 1/4 cup
coarse salt 2 teaspoons freshly ground black pepper 1 teaspoon ground chipotle pepper,
if desired 1 tablespoon ground mustard 2 teaspoons ground canela (Mexican cinnamon) 1 tablespoon garlic powder 1 tablespoon onion powder
Sprinkle
coarse salt, poppy seeds or herbs on the egg wash
if desired.
If you really want, you can sprinkle a little
coarse salt over the top, but with everything we've been reading about the ill - effects of
salt in our diets, I just skip the
salt for this dish.
If the cookie sheet is full - sprinkle with
coarse salt and bake in your pre-heated oven whilst you give the rest of the dough the same treatment.
Pumpkin and Black Bean Soup 4 - 6 servings Cook 20 min 5 min prep 2 tablespoons extra-virgin olive oil 1 medium onion, finely chopped 3 cups canned vegetable stock 1 (14 1/2 ounce) can diced tomatoes with juice 1 (15 ounce) can black beans, drained and rinsed 2 (15 ounce) cans pumpkin puree 1 cup corn, frozen or canned (drain and rinse
if canned) 1 cup heavy cream or milk 1 tablespoon curry powder 1 1/2 teaspoons ground cumin 1/2 teaspoon cayenne pepper (eyeball it in the palm of your hand)
coarse salt 20 sprigs fresh chives, chopped or snipped, for garnish
Ingredients: 2 tablespoons extra-virgin olive oil (1 turn of the pan) 1 medium onion, finely chopped 3 cups canned vegetable stock, found on soup aisle (I use a few cups of water and a few teaspoons of vegetarian chicken base here) 1 (14 1/2 ounce) can diced tomatoes with juice (I blend it first so that it's not chunky, since a few family members don't like tomatoes) 1 (15 ounce) can black beans, drained and rinsed 2 (15 ounce) cans pumpkin puree (avoid buying Libby — it's owned by Nestle) 1 cup corn, frozen or canned (drain and rinse
if canned) 1 cup heavy cream (I use 1 % milk, but you can use soy milk as well) 1 tablespoon curry powder 1 1/2 teaspoons ground cumin 1/2 teaspoon cayenne pepper (I don't add this since my kids don't do spicy foods)
coarse salt 20 sprigs fresh chives, chopped or snipped, for garnish
Add your favorite dressing, or
if you don't have one on hand simply drizzle a little olive oil and balsamic vinegar, and sprinkle
coarse salt and pepper over the top of the salad.
If desired, top with chopped or sliced nuts, orange zest from organic oranges, or a sprinkle of
coarse sea
salt.
Sprinkle each with a little bit of
coarse sea
salt flakes,
if desired.
if using
coarse salt) 1 Tbsp.
We season ours with Paleo Adobo Seasoning, but
if you don't have it or don't want to make it, you can use
coarse sea
salt as well.
Pour into individual molds (or into a baking dish lined with parchment paper), then sprinkle in the almonds and
coarse sea
salt (
if using).