Top with
a couple tablespoons of salt.
When you cook pasta, you want to add
a couple tablespoons of salt to the water; you should be able to taste it.
Not exact matches
Add the dill, 1/4 teaspoon
of the
salt, and a
couple tablespoons of water.
Preparation: - Add the thinly sliced beef sirloin to a large bowl, and season with a
couple of pinches
of salt and cracked black pepper, plus the onion powder, and toss to coat; sprinkle over 2
tablespoons of the flour, and again, toss to coat.
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.
Once the mushrooms have browned and shrunk in size, they're combined into one pan and hit with a good amount
of salt, a
couple tablespoons of freshly chopped sage and a generous splash
of dry sherry.
The spinach: Wash and rinse a big pile
of spinach, 6 - 8 cups or more — it cooks way down / In a large pan let a clove
of finely chopped garlic sizzle in a
couple of tablespoons of olive oil before adding all or most
of the still - wet spinach to the pan / It will have a sizzling hissy fit for a moment / Pop on the lid for a few seconds, turn spinach with tongs, lid back on / Add remaining spinach when there's room in the pan / Let it all steam with the lid on for 3 or 4 minutes / When the spinach is wilted and tender remove from heat,
salt lightly and set aside.
4 to 6 big handfuls
of mixed salad greens, washed and dried 2 cups farro, rinsed and drained 5 cups water (or stock) 2 teaspoons fine - grain sea
salt 1 medium orange, zest and juice 1 shallot, chopped 1/3 cup Parmesan, freshly shredded 1
tablespoon white wine vinegar 1/2 cup good quality olive oil a
couple big pinches
of salt 1/2 cup Spanish almonds, or toasted regular almonds 1/2 cup goat cheese, crumbled
Put the onion quarters and shallot halves in a roasting pan with two
tablespoons of olive oil, a good pinch
of salt and a
couple of grinds
of black pepper and toss together gently.
1
tablespoon olive oil or melted butter 4 eggs 3 - 4 ounces shredded mozzarella cheese 1/4 cup roasted red pepper, chopped 1/4 cup sundried tomatoes 1/3 cup steamed kale or spinach, chopped a
couple pinches
of dried thyme 2 strips bacon, crumbled
salt and pepper, to taste
1/2 cup canola or other vegetable oil 1/2 cup vegan butter, softened 2 1/2 cups demerera sugar or brown sugar 2
tablespoons molasses 1/4 cup flax meal 1
tablespoon pure vanilla extract 1 teaspoon pure almond extract 2 teaspoons ground cinnamon 2
tablespoons pumpkin pie spice 4 teaspoons baking powder 1 teaspoon baking soda 1/2 teaspoon
salt 1 cup nondairy milk mixed with 1
tablespoon vinegar, set aside to curdle for a
couple of minutes 4 cups white whole wheat flour 1 1/2 cups pumpkin puree 1/2 cup vegan sour cream (or another 1/2 cup nondairy milk, but I prefer sour cream)
While your squash is roasting, trim your brussels and place them in another oven - safe dish, adding a
couple of tablespoons of olive oil and some
salt & pepper.
Heat a large skillet on medium heat, add 2
tablespoons olive oil, add sliced chicken thighs, season chicken generously with
salt, add half
of chopped sun - dried tomatoes - and cook everything on medium heat for 5 - 10 minutes, flipping a
couple of times, until the chicken is completely cooked through.
Add a
couple of tablespoons of olive oil and some
salt & pepper and place it in the oven.
Step 2: Put the egg yolk, lemon juice, mustard, a
couple of decent pinches
of salt and 1
tablespoon water into the bowl
of a food processor along with the garlic cloves.
- Place a large, non-stick heavy - bottom pan over medium - high heat, and drizzle in about 1
tablespoon of the oil; once hot, crumble in the ground beef, breaking it up slightly with a spoon, and brown it for about 2 - 3 minutes; next, add in a
couple of pinches
of salt and black pepper, the oregano, cumin, chili powder and paprika, and stir to combine.
Crostini: 1 sweet baguette, cut into 1 / 4 - inch thick slices 3
tablespoons olive oil a
couple pinches
of salt 1 large garlic clove, peeled.
I made a poached salmon salad with a
couple of chopped scallions, about 1/3 cup mayo, a
tablespoon or 2 sour cream, juice
of one lemon, and some chopped parsley,
salt & pepper.
It's just a
couple slices
of some seed bread a
tablespoon or so
of olive oil, and some
salt and pepper, baked at 350 for about 10 min.
2 cups cabbage, finely shredded 1 cup leeks, well washed and chopped (see head notes) 2/3 cup whole wheat pastry flour (or apf flour) a
couple pinches
of fine grain sea
salt 2 eggs, beaten 1 +
tablespoon olive oil
4 ounces extra-firm tofu cut into tiny - inch cubes (see photo) a
couple pinches
of fine - grain sea
salt a
couple splashes
of olive oil 2 medium cloves garlic, minced a scant
tablespoon of maple syrup 1/3 cup pine nuts, toasted and chopped
- While the squash roasts, cook the ground beef by placing a medium - size non-stick pan over medium - high heat, and drizzling in about 1
tablespoon of olive oil; once the oil is hot, add in the onion, and saute for about 2 minutes; next, add in the ground beef and break it up with a spoon / spatula into small crumble; once the beef has slightly browned, add in a
couple of pinches
of salt and pepper, the garlic, the cumin, the cayenne and the cinnamon, and stir to combine; allow the beef to finish browning, then turn the heat off, and turn the seasoned beef mixture out into a bowl; next, add to the beef the cooked brown rice, the black beans, the quartered cherry tomatoes, the chopped cilantro, the sunflower seeds and the orange zest, and combine the ingredients very well; add another pinch
of salt if needed, and set the mixture aside for a moment, keeping warm.
1 pound grass - fed ground beef 1/4 pound beef heart, minced or finely chopped 1 medium onion, finely chopped 2 cloves garlic, minced 2
tablespoons chopped fresh parsley 1 medium carrot, peeled and grated 1 teaspoon Dijon mustard 1/2 teaspoon thyme 1/2 teaspoon sage 1 teaspoon sea
salt 1/4 teaspoon black pepper
Couple shakes red chili flakes or dash
of chili powder 1 egg
Ingredients For the avocado ranch: 1 ripe California Avocado, peel and pitted, cubed 1/2 cup well - shaken buttermilk 1 garlic clove, grated or minced 1 scallion, chopped 2
tablespoons finely chopped chives 1 1/2
tablespoons finely chopped dill 1 1/2
tablespoons finely chopped parsley Juice
of 1/2 lemon 1/2 teaspoon honey Kosher
salt Freshly ground black pepper For the sandwich: 4
tablespoons Frank's Hot Sauce 2
tablespoons unsalted butter 5 ounces high - quality turkey slices, diced Fixings: Brioche bun *, tomato, lettuce, dill pickle slices, crispy bacon, Pepper Jack cheese Instructions To make the ranch, place avocado, buttermilk, garlic, scallion, chives, dill, parsley, lemon and honey in a small food processor with a
couple pinches
of salt and a 1/4 teaspoon black pepper.
Roast three olive oiled red peppers in a 450º oven for about 20 minutes / Remove from the oven when skins are becoming charred / Cover immediately with a piece
of foil and let sit for 20 minutes longer / Remove charred skins from peppers along with seeds and place in a blender or food processor / Add a
couple of tablespoons of olive oil, 1/4 teaspoon red pepper flakes, 1/2 teaspoon or so
of cumin and turmeric,
salt & pepper to taste / Process and adjust flavorings to suit yourself.
For the aioli dip, mix together in a bowl, 4
tablespoons of mayo (I use Just Mayo), 2 cloves
of garlic minced, 1
tablespoon lemon juice, 1
tablespoon Sriracha sauce (for more heat add more Sriracha,) and a
couple pinches
of salt and pepper.
Add the Black Beans,
Salt, Pepper and Taco Seasoning, and a
couple more
tablespoons of Veg Broth and stir occassionally for about 10 minutes.
I recommend the Greek Gods brand) * 1/4 cup
of fresh chopped dill (could substitute a
couple teaspoons
of dried) * 1/4 cup
of finely chopped onion * 1 clove
of finely minced garlic * 1
Tablespoon of lemon juice * 1
Tablespoon of Worcestershire sauce (Vegan recipe) *
Salt and pepper to taste
-- 8 tortillas or wraps
of your choice — 1 medium sized head
of cauliflower, chopped into bite sizes and roasted (pre-heat oven to 400 F, drizzle with a
couple tablespoons of oil, sprinkle with
salt and pepper.
Mash up a
couple avocados with some
salt, pepper, lime juice and a few
tablespoons of homemade salsa (recipe below), then top each sweet potato round with a dollop
of guacamole and add a cilantro leaf for both flavor and presentation (total win!).
In the meantime place a large pan over medium heat, drizzle a
couple tablespoons of olive oil and add in the onion, carrots and broccoli with a pinch
of salt.
Add 1/2 cup
of spelt flour and 1/2 cup
of all - purpose flour to a bowl, also add 1 teaspoon
of baking powder, 1 teaspoon
of sea
salt, 1/2 teaspoon
of white sugar, 1
tablespoon of extra virgin Spanish olive oil, 1/3 cup
of luke warm water and start mixing everything together, once all the ingredients are mixed together, get in there with your hand, continue to mix until you form a dough, then knead inside
of the bowl for a
couple of minutes and form the dough into a ball
Unless your yogurt is sweetened you will need a
couple of tablespoons of maple syrup too, plus vanilla and
salt to balance out the flavor.
INGREDIENTS for the labneh: 1 cup
of 2 % pain greek yogurt 1
tablespoon of honey 1/2 teaspoon
of maldon sea
salt or kosher
salt for the crust: 1 cup
of all - purpose white flour (plus a
couple of tablespoons to roll out the dough) 1/2 cup
of buckwheat flour 1/2 teaspoon
of sea
salt 1/2 cup (typically one stick)
of very cold sliced butter 1/2 cup
of water with ice for the apple filling: 3 apples, cored, halved, and thinly sliced 2
tablespoons of coconut palm sugar (or regular white sugar) a pinch
of sea
salt 1/2 teaspoon
of cinnamon 1
tablespoon of pistachios, roughly chopped 5 - 6 sage leaves, roughly chopped
1 large white onion 1 cup raw cashews, soaked in water for a
couple of hours or overnight, then drained 3 cups unsweetened soy milk 1/2 cup garlic, boiled soft (roughly 17 - 18 cloves) 1/2 cup white wine 3
tablespoons nutritional yeast 2
tablespoons red or white miso 1 teaspoon onion powder 1 teaspoon smoked paprika 1/2 teaspoon black pepper 1/2 teaspoon white pepper 1/2 teaspoon
salt (omit if sodium is an issue) 1/2 teaspoon turmeric (optional, for color) Optional garnishes: Crumb topping, fresh herbs, Thai chilis, sriracha sauce
for the fritters: 2 cups
of cooked quinoa 2 cups
of cooked peas 1 cup
of loosely packed basil, roughly chopped 2
tablespoons of extra virgin olive oil + a
couple of tablespoons for frying 2
tablespoons of chickpea flour 1 teaspoon
of kosher
salt 1 egg, lightly beaten for the tarragon zucchini slaw: 1 zucchini shredded with a julienne peeler or mandolin 2
tablespoons of mayo (vegan or regular, etc) 1
tablespoon of lemon juice 2
tablespoons of minced tarragon a pinch or two
salt METHOD Make the fritters:
2
tablespoon ghee or extra-virgin olive oil fine grain sea
salt 1 small onion or a
couple shallots, sliced 1 cup cooked chickpeas (canned is fine, if you don't want to cook up a pot
of dried chickpeas) 8 ounces extra-firm tofu 1 cup
of chopped kale 2 small zucchini, chopped zest and juice
of 1/2 a lemon
I also added a
couple eggs, 2
tablespoons of coconut sugar (to help sweeten the crust), a touch
of sea
salt, and a touch
of baking soda.
In a large bowl, add the first four cut vegetables, and carefully toss with
couple tablespoons of oil and pinch
of salt and pepper to coat.
In a large saucepan over medium - high heat add 3
tablespoons of the butter, the curry powder, and a
couple generous pinches
of salt, and cook for a minute or until the spices are fragrant.
for the socca pizza crust: 1 cup
of chickpea flour 1 cup
of water 3
tablespoons of extra virgin olive oil a
couple pinches
of sea
salt freshly cracked black pepper a handful
of chopped chives (optional) a
couple tablespoons of ghee for the toppings: 6 - 8 squash blossoms, stems and pistol removed a few
tablespoons of pesto (either homemade or store - bought) several dollops
of goat's cheese, or your favorite non-dairy cheese
INGREDIENTS 1 large head
of cauliflower, chopped into florets 3 large shallots, peeled and cut in half 1 head
of garlic, broken into cloves with the peels left on a
couple tablespoons of extra virgin olive oil 1/2 teaspoon
of cumin 1/4 teaspoon
of ground coriander 1/4 - 1/2 teaspoon
of sea
salt freshly ground black pepper
4 lb (ish) organic whole chicken 10 - 12 cups
of water (filtered preferably) 2
tablespoons of sea
salt 1
tablespoon of whole peppercorns 1
tablespoon of coriander seeds (optional) 2 bay leaves 3
tablespoons of ghee or olive oil 1 large yellow onion, diced 5 large carrots, diced 5 + oz (about 25 mushroom caps)
of shiitake mushrooms, sliced 8 - 10 cloves
of garlic, sliced 1
tablespoon of minced (fresh) turmeric 1
tablespoon of minced (fresh) ginger optional add - ins: a
couple handfuls
of spinach or kale, rice or quinoa, chopped fresh herbs such as dill or cilantro
stems
of 4 - 6 broccoli heads, depending on their thickness (about 580 g or 20 oz)-- I usually reserve the stems from one bunch in the fridge, until I'm ready to buy and cook the next one (usually soon after) florets from 1 large broccoli head — cut into bite - sized pieces a
couple handfuls
of other vegetables, such as chopped asparagus, peas, edamame, etc. (optional) a large handful
of green leafy vegetables — spinach, kale, etc. 1 lemon — zest and juice
salt and pepper to taste 3 1/2
tablespoons ghee or grapeseed oil — divided 1 shallot — chopped Pecorino Romano or Parmesan to taste — finely grated (I used unpasteurized sheep's milk Pecorino Romano) baby greens or microgreens for garnish (optional)
1 bunch curly kale 1 cup cashews (soaked for a
couple hours) 1 red bell pepper, deseeded Juice
of half a lemon (2
tablespoons) 1/2 cup nutritional yeast 1 teaspoon sea
salt (or to taste)
Toss the vegetables with a 2
tablespoons of olive oil, the whole sprig
of rosemary and a
couple of generous pinches
of salt and pepper.
After frying up the bacon, you save a
couple tablespoons of the bacon drippings and whisk in a modest amount
of mayonnaise, some Dijon mustard, a bit
of sugar and smidge
of salt.
4 lb (ish) organic whole chicken 10 - 12 cups
of water (filtered preferably) 2
tablespoons of sea
salt 1
tablespoon of whole peppercorns 1
tablespoon of coriander seeds (optional) 2 bay leaves 3
tablespoons of ghee or olive oil 1 large yellow onion, diced 5 large carrots, diced 5 + oz (about 25 mushroom caps)
of shiitake mushrooms, sliced 8 - 10 cloves
of garlic, sliced 1
tablespoon of minced (fresh) turmeric 1
tablespoon of minced (fresh) ginger optional add - ins: a
couple handfuls
of spinach or kale, rice or quinoa, chopped fresh herbs such as dill or cilantro
Blend together the almond flour, tapioca flour, a
couple tablespoons sugar, and a dab
of salt and baking powder.
INGREDIENTS 1 large head
of cauliflower, chopped into florets 3 large shallots, peeled and cut in half 1 head
of garlic, broken into cloves with the peels left on a
couple tablespoons of extra virgin olive oil 1/2 teaspoon
of cumin 1/4 teaspoon
of ground coriander 1/4 - 1/2 teaspoon
of sea
salt freshly ground black pepper