Not exact matches
4 Tbsp flax meal / ground flax seeds, divided 3 Tbsp sesame seeds 1/2 cup pecans 1 1/4 cups cooked or canned chickpeas, drained well and
dried with paper towels 3 Tbsp sesame tahini 3 Tbsp freshly squeezed lemon juice 2 Tbsp olive oil 2 Tbsp coconut sugar 1 garlic clove, minced 1/4 tsp
red pepper flakes 1 1/2 tsp sea salt, or more to taste 1/2 Tbsp cumin seeds 2 cups loosely packed spinach leaves 1 small or 1/2 medium sweet potato, peeled and finely shredded 1 small or 1/2 medium beet, peeled and finely shredded large handful each parsley and mint leaves (optional) 2 cardamom pods,
crushed, green shells discarded (optional) 1/2 tsp mustard seeds (optional)
dried oregano pinch or 2
crushed red pepper flakes 1 tsp.
1 tablespoon toasted sesame oil (regular vegetable oil will do, too) 1
red onion, thinly sliced 1
red bell
pepper, thinly sliced Big pinch salt 3 cloves garlic, minced 2 tablespoons minced lemongrass 1 tablespoon minced ginger 1/2 teaspoon
crushed red pepper flakes 2 star anise 1/4 teaspoon ground cinnamon 1 oz
dried shiitakes 2 tablespoons soy sauce (or tamari to make it gluten free) 1 roughly chopped tomato Fresh black
pepper
for casserole: 1 tbsp olive oil 1 medium onion, chopped 2 garlic cloves, minced 1/2 tsp onion powder 1/2 tsp garlic powder 1 tsp
dry mustard 1/4 tsp
crushed red pepper flakes 1 tsp paprika 1/3 cup nutritional yeast
flakes 1 medium baking potato, peeled, diced finely 3/4 cup cooked white (navy) beans 3/4 cup raw cashews 1 cup water 1 tbsp apple cider vinegar salt and freshly ground
pepper 450 to 500 g short,
dry pasta 1 cup fresh or frozen green peas
dried) pinch
crushed red pepper flakes (to taste) 28 oz.
Combine panko, Parmesan cheese, garlic powder,
dried basil,
crushed red pepper flakes, sea salt, and freshly cracked
pepper, to taste then mix thoroughly.
2 boneless, skinless chicken breasts 1/2 cup Italian style bread crumbs 1/2 cup Parmesan cheese, shredded 1/2 tsp garlic powder 1/2 tsp
dried basil Pinch of
crushed red pepper flakes Sea salt and fresh cracked
pepper to taste 1 - 2 eggs, mixed thoroughly 1 tbsp olive oil, more if needed
1 large eggplant, cut into 1» square pieces 2 tablespoons extra virgin olive oil, divided Salt &
pepper, to taste 4 oz
dry wheat spaghetti 1 cup
red onion, diced 2 garlic cloves, minced 1/2 lb hot Italian turkey or chicken sausage (make sure to get the spicy kind), casings removed 1 1/2 cups marinara sauce 2 teaspoons
crushed red pepper flakes 1 cup 2 % reduced fat shredded Mozzarella cheese 3/4 cup grated Parmesan cheese, divided 1/4 cup seasoned bread crumbs a few basil leaves for garnish, sliced (optional)
Ingredients 1/4 cup vegetable oil 3 pounds okra, thinly sliced crosswise4 live blue crabs 1 1/2 cups finely chopped onion 1/2 cup finely chopped green bell
pepper 1/2 cup finely chopped celery 2 tablespoons tomato paste 1 1/2 quarts water 1 teaspoon minced garlic 1 teaspoon
crushed red pepper flakes 1 teaspoon paprika 1/2 teaspoon cayenne
pepper 1/2 teaspoon
dried thyme 2 bay leaves Kosher salt 1 pound medium shrimp, shelled and deveinedSteamed white rice, for serving Instructions 1.
1 butternut squash, peeled, seeds removed, cut into cubes 3/4 cup light coconut milk 2 tbsp olive oil 2 cloves garlic, minced 2 tsp
dried rosemary 1 tsp
crushed red pepper flakes 10 - 12 shiitake mushrooms, stems removed, cut into thin strips 4 zucchini, spiralized into fettuccine
And since this is a Carolina - style pulled pork, a quick wet sauce is made featuring cider vinegar, Worchestershire,
crushed red pepper flakes,
dry mustard, garlic, and a tiny bit of cayenne.
Grillin» Shake 6 tablespoons kosher salt 3 tablespoons coarsely ground black
pepper 1 tablespoon onion
flakes, lightly ground 1 tablespoon granulated garlic 1/2 teaspoon
crushed red pepper 1 tablespoon coriander seeds, lightly ground 1 teaspoon
dried thyme Combine all the ingredients in a small mixing bowl and stir by hand until well incorporated.
Serves 6 - 8 Recipe by Barefoot Contessa / Heavily Adapted by Winner Dinners / Inspired by Cravings Bistro 3 pounds Roma / plum tomatoes, cut in half lengthwise 1/2 pound carrots, peeled and cut into 1 - inch pieces 1/4 cup plus 2 tablespoons olive oil 1 tablespoon sea salt 1-1/2 teaspoons black
pepper 2 cups onions, chopped 6 garlic cloves, chopped 2 tablespoons butter 1/4 teaspoon
crushed red pepper flakes 1 (28 - ounce can) plum tomatoes, with their juice 2 ounces fresh basil, chopped 1-1/2 teaspoons
dried crushed rosemary 1/2 teaspoon
dried thyme 1 (32 - ounce container) chicken stock 2/3 cup brown sugar, packed
dried) freshly ground black
pepper, to taste pinch
crushed red pepper flakes (optional) lemon wedges, for serving (optional)
1/2 cup extra-virgin olive oil 1 cup diced
red onion (about 1 medium onion) 1/2 teaspoon coarse sea salt or kosher salt 1 cup thinly sliced, peeled carrots (about 2 medium carrots) 1 cup thinly sliced celery stalks (or about 2 medium celery sticks) 2 garlic cloves 2 tablespoons minced rosemary 1/2 teaspoon
crushed red pepper flakes 1 15 - ounce can of white beans, drained 1/2 cup firmly packed sun -
dried tomatoes 1/4 cup
red wine vinegar 4 cups arugula leaves 2 tablespoons finely chopped, fresh, flat - leaf parsley for garnish
1 cup
dried white beans, such as cannellini or great northern, soaked overnight 2 tablespoons extra virgin olive oil 2 - 3 leeks, white and light green parts sliced (about 2 cups) 3 cloves garlic, chopped 1/4 teaspoon
crushed red pepper flakes 4 cups chopped kale leaves (about 1 medium bunch) 1 small head cauliflower, broken into florets 4 cups vegetable stock (recommend Imagine No Chicken broth) 2 cups water 2 cups bean cooking liquid, plus 1 more cup if needed 1 bay leaf 1 teaspoon salt Freshly ground black
pepper to taste 1/2 cup flat - leaf Italian parsley leaves
* 4 ounces (
dry) Dreamfields Rotini * 2 tablespoons olive oil * 1 cup freshly shelled snap peas (or use organic, frozen peas) * 1 large or 2 small shallots, minced * 1 cup chopped organic broccoli * 1/2 cup loosely packed, fresh basil, chopped * 1/4 cup fresh goat cheese, crumbled, plus more, if desired, for garnish *
crushed red pepper flakes - to taste * lightly toasted pine nuts for garnish (or use chopped toasted almonds)- to taste (I used about 1 1/2 tablespoons) * olive oil for drizzling the finished dish - optional * sea salt to taste - optional
1 tablespoon Pimento Moida or fresh
red crushed pepper (you can also use 1/2 teaspoon
dried red pepper flakes)
3 cloves of garlic, smashed 3 carrots, sliced into 1/2 inch pieces 3 sweet potatoes, sliced into medium sized pieces 2 stalks of celery, chopped 1/2 medium sized onion, diced 2 tsp of oregano 2 tsp of
dried parsley 1 tsp of cumin 1 tsp of onion salt 1 pinch of
red pepper flakes 1
crushed bouillon cube
whole wheat tortillas olive oil, butter, or cooking spray fresh spinach, chopped
red onion, diced (or green onion) roasted
red pepper, chopped (or tomatoes or sun -
dried tomatoes) sliced black olives (or kalamata) chicken, chopped or shredded (optional) mozzarella or Monterey Jack, grated feta, crumbled pinch oregano pinch
crushed red pepper flakes hummus, tzatziki, or tahini sauce, for serving
Then stir in the garlic, smoked paprika,
dried oregano and pinch of
crushed red pepper flakes.
2 cups spelt flour plus more for dusting One envelope
dry active yeast 1 teaspoon kosher salt 1 tablespoon honey 2 tablespoons + 2 teaspoons olive oil plus more for oiling bowl 1 cup warm water 1 teaspoon chopped fresh rosemary 1/4 teaspoon sea salt 1 acorn squash, halved, seeded and cut lengthwise into 1 / 2 - inch - thick slices 2 cups finely shredded, stemmed Lacinato kale 1 tablespoon fresh lemon juice Pinch of
crushed red pepper flakes 1 ounce shaved pecorino cheese (about 1/2 cup)
2 tbsp olive oil 1 medium yellow onion, thinly sliced 1 tsp salt, plus a pinch (note: I used less) 4 cloves garlic, minced 2 tbsp minced fresh ginger 1/2 tsp
crushed red pepper flakes (I used Aleppo chile
flakes) 8 cups vegetable broth (note: I used a combination of water with nutritional yeast,
dried parsley, lemon
pepper and 21 - spice seasoning) 1 medium eggplant (~ 1 lb), peeled and cut into 1 / 2 - inch chunks 1/2 cup brown or green lentils 2 tsp sweet paprika (note: I used sweet smoked paprika) 1/4 tsp ground cinnamon 1 tsp saffron threads,
crushed (note: Isa says optional but it was a great addition; I would recommend a bit less, though) 1 (24 - oz) can
crushed tomatoes 1 (15 - oz) can chickpeas, rinsed and drained (1.5 cups cooked chickpeas) 1/4 cup chopped fresh mint, plus extra for garnish 1/4 cup chopped fresh cilantro, plus extra for garnish 4 ounces angel hair pasta (note: I substituted one zucchini that I had spiralized, being sure to then cut them into manageable lengths)
can
crushed tomatoes 1 can pinto (or kidney) beans, rinsed and drained 1 can chickpeas / garbanzo beans, rinsed and drained 1 can navy (white) beans, rinsed and drained 2T chili powder 2T ground cumin 1T brown sugar 2 tsp
dried oregano 1 - 2 tsp
red pepper flakes 1/4 tsp cayenne
pepper (optional) 1 cup frozen corn
Sauce: 1 Tbsp olive oil 2 cloves garlic, minced 2 tsp fresh basil, chopped 1 tsp fresh oregano, chopped 1/4 tsp fennel seeds 1/2 tsp salt 1/4 tsp freshly ground black
pepper 1/4 tsp
red pepper flakes 1 (28 - ounce) can plum tomatoes, coarsely
crushed 1 Tbsp
dry red wine 1 tsp sugar
2 cups
dried cranberry beans 2 tablespoons extra virgin olive oil 1 large
red or yellow onion, chopped 1 cup chopped carrots 1 stalk celery, chopped 3 cloves garlic, minced 1/4 to 1/2 teaspoon
crushed red pepper or Aleppo
pepper flakes (use the greater amount of Aleppo) 1/2 cup
dry white wine or vermouth 2 teaspoons chopped fresh oregano 1/2 teaspoon finely chopped fresh rosemary 4 cups vegetable stock (recommend Imagine No - Chicken broth here) 4 cups water 1 cup Pomi chopped tomatoes (or BPA - free
crushed tomatoes such as Bionaturae or Muir Glen) 1 teaspoon smoked paprika 1 teaspoon sweet Hungarian paprika 1/2 teaspoon salt, or more to taste 1/2 teaspoon freshly ground black
pepper 2 bunches Swiss chard, stemmed and chopped well 1 1/2 to 2 cups (
dry) whole wheat pasta (such as ditalini or smallish shells), cooked until al dente
200 grams of spaghettini, or other long, thin pasta that you have on hand 3 tablespoons of olive oil 3 medium cloves garlic, thinly sliced 6 anchovy fillets, minced 2 large
red, orange and / or yellow bell
peppers, stemmed, seeded and thinly sliced lengthwise 4 - 5 pepperoncini (the chartreuse - colored, jarred
peppers you find in the grocery), sliced horizontally 1 jalapeno, stemmed, seeded and minced 1/4 cup panko, or
dried bread crumbs 1/4 cup grated Parmiggiano Pinch
crushed red pepper flakes (about 1/8 teaspoon) Handful chopped parsley 1/2 lemon
Ingredients 1 cup quinoa, rinsed 1 28 oz can
crushed fire - roasted tomatoes, with juices 1 16 oz can diced tomatoes, with juices 1 4 oz can diced green chiles, with juices 1 4 oz can tomato paste 2 16 oz cans black bean, drained 1 cup frozen corn 2 cups reduced sodium chicken stock 2 medium boneless skinless chicken breasts 1 - 2 chipotle
peppers in adobo sauce, diced 1 tsp
dry minced onion 1 tsp garlic powder 1 tsp cumin 1 tsp
crushed red pepper flakes 1 tsp chili powder 1 tsp oregano Salt and
pepper to taste Sour cream (or Greek yogurt!)
Shrimp Fra Diavolo serves 4 adapated from Giada DeLaurentis Ingredients 1 pound large shrimp, peeled, deveined (I used wild frozen shrimp) 1 teaspoon salt, plus additional as needed 1 teaspoon
dried crushed red pepper flakes 3 tablespoons olive oil, plus 1 to 2 tablespoons 1 small or 1/2 large onion, chopped 1 (14 1/2 - ounce) can diced tomatoes 3/4 cup
dry white wine 3 garlic cloves, chopped 1/4 teaspoon
dried oregano leaves 4 tablespoon chopped fresh basil leaves Directions Toss the shrimp in a medium bowl with 1 teaspoon of salt and
red pepper flakes.
1/4 cup whole grain mustard 2 to 4 tablespoons
crushed red pepper flakes (or four to six
dried chiles) 1 1/2 tablespoons ground cumin 1 tablespoon coarse kosher salt 1 tablespoon
red wine vinegar 2 teaspoons ground turmeric
just to give it a little more kick, I mixed a small amount of
dried crushed red pepper flakes.
4 serrano chiles, thinly sliced, with seeds removed 2
red sweet
peppers, cut into 1 / 2 - inch pieces 1 or 2 celery ribs, sliced or julienned 1 or 2 carrots, sliced or julienned 1 medium head cauliflower, cut into small florets 1/2 cup salt 2 cloves garlic, slivered 3 teaspoons
dried oregano 1 teaspoon
red pepper flakes 1/2 teaspoon celery seeds 1 teaspoon
crushed black peppercorns 1 cup white vinegar 1/2 olive oil (not extra-virgin) 1/2 cup grape seed or safflower oil
2 large zucchini 2 small yellow squash 1 beet 2 large
red onions 1/2 cup pitted Kalamata olives 1 pint orange grape tomatoes 2 large cloves of garlic large handful of fresh basil a few tablespoons of olive oil 1/2 cup
dry white wine 1/2 teaspoon
crushed red pepper flakes Good pinch Kosher salt Lots of fresh black
pepper 5 ounces baby spinach (about 2 cups) Feta, for serving
1 pound green beans, trimmed 1/3 cup
dried cherries 1 tablespoon safflower oil 2 garlic cloves 1/2 medium yellow onion 3 bay leaves 1/3 cup white wine 1/2 teaspoon paprika 1 teaspoon cumin 1 teaspoon coriander 1/2 teaspoon curry powder 1/2 teaspoon salt 1/2 teaspoon
crushed red pepper flakes 6 ounces firm tofu 1 tablespoon butter 1/3 cup yogurt, preferably sheep's milk 1/4 cup almonds, toasted and sliced one handful cilantro salt and
pepper to taste
I used garlic, sun -
dried tomatoes and
crushed red pepper flakes to add lots of flavor to this dish.
3 tablespoons olive oil, divided 1 (28 - to 32 - ounce) can whole tomatoes or
crushed tomatoes 2 garlic cloves, minced 1 onion, finely diced, divided 1/2 teaspoon
dried oregano, crumbled 1/2 teaspoon Italian seasoning Shot of
red wine (optional) 1 1/2 teaspoons salt, divided 1/2 cup fine fresh bread crumbs 1/2 cup whole milk 1 1/2 lb meatloaf / meatball mix (mixed ground beef, pork, and veal) 5 tablespoons chopped fresh flat - leaf parsley, divided 1/4 teaspoon
dried hot
red pepper flakes (optional)
8 ounces
dry linguine 1 shallot, minced 2 cloves garlic, minced Pinch
crushed red pepper flakes One 14 - ounce can diced tomatoes 1/2 lb.
Chicken Chili with Cannellini Beans 2 tablespoons extra virgin olive oil 1 large onion, diced 4 garlic cloves,
crushed 2 pounds ground chicken 1 teaspoon sea salt 1 tablespoon chili powder 1 tablespoon ground cumin 1 tablespoon
dried oregano 1 teaspoon
crushed red pepper flakes 1 teaspoon smoked paprika 1 teaspoon chipotle chili powder 2 (15 - ounce cans) cannellini beans, rinsed and drained 4 cups low sodium vegetable or chicken stock 1 cups chopped kale leaves Freshly ground black
pepper to taste
In a separate bowl, mix your
dry ingredients together including the almond flour, nutritional yeast, baking soda, sea salt,
crushed red pepper flakes and
dried oregano.
Shrimp Fra Diavolo serves 4 adapated from Giada DeLaurentis Ingredients 1 pound large shrimp, peeled, deveined (I used wild frozen shrimp) 1 teaspoon salt, plus additional as needed 1 teaspoon
dried crushed red pepper flakes 3 tablespoons olive oil, plus 1 to 2 tablespoons 1 small or 1/2 large onion, chopped 1 (14 1/2 - ounce) can diced tomatoes 3/4 cup
dry white wine 3 garlic cloves, chopped 1/4 teaspoon
dried oregano leaves 4 tablespoon chopped fresh basil leaves Directions Toss the shrimp in a medium bowl with 1 teaspoon of salt and
red pepper flakes.
Mix chili powder, garlic powder, onion powder,
crushed red pepper flakes,
dried oregano, paprika, ground cumin, sea salt and black
pepper.
1 large lime, juiced 1/4 teaspoon paprika 1/4 teaspoon cumin 1/4 teaspoon chili powder 1/2 jalapeño
pepper, finely chopped 1/4 teaspoon sea salt 2 tablespoons olive or avocado oil 1 garlic clove, finely chopped 1 large sweet potato, peeled and chopped into 1 - inch cubes 1 small
red onion, sliced in 1/4 - inch slices 1 medium zucchini, sliced into small cubes 1 medium yellow squash, sliced into small cubes 1 medium
red pepper, sliced into strips or 1/2 - inch cubes 3/4 cup cherry or grape tomatoes, halved 1 cup corn, thawed if frozen 1 cup of cooked black beans, rinsed, drained, and
dried (If using canned beans, make sure BPA - free) 1/4 cup cilantro, chopped 1 avocado, cubed for garnish (or use the avocado sauce below) Sea salt to taste OPTIONAL: 1/4 teaspoon
crushed red pepper flakes (or more depending on level of desired spiciness)
2 (15 - ounce) cans chickpeas, rinsed and drained 2 tablespoons water, plus more if needed 3/4 cup chopped onion 1 cup minced zucchini and / or bell
pepper 2 teaspoons chili powder 2 teaspoons ground cumin 2 teaspoons smoked paprika 1 teaspoon garlic powder 1 teaspoon
dried oregano 1/4 teaspoon allspice 1/4 teaspoon
crushed red pepper flakes (or fresh minced chili
pepper, to taste, see Note) 3/4 teaspoon sea salt 3 tablespoons freshly squeezed lime juice 1 teaspoon molasses
Image Source — Chicken Mozzarella Pasta with Sun -
Dried Tomatoes.Chicken breast tenderloins sautéed with sun - dried tomatoes and penne pasta in a creamy mozzarella cheese sauce seasoned with basil, crushed red pepper fl
Dried Tomatoes.Chicken breast tenderloins sautéed with sun -
dried tomatoes and penne pasta in a creamy mozzarella cheese sauce seasoned with basil, crushed red pepper fl
dried tomatoes and penne pasta in a creamy mozzarella cheese sauce seasoned with basil,
crushed red pepper flakes.
2 1/2 pounds oxtail, cut into pieces Salt and
pepper to taste 2 tablespoons olive oil 2 to 3 pounds pork neck bones 2 pounds sweet or hot pork sausage links 1 large or 2 medium white or yellow onions, peeled and finely chopped 5 garlic cloves, peeled and
crushed 3 tablespoons tomato paste 1 teaspoon
dried oregano 1 teaspoon
red pepper flakes, or to taste 2 cups
dry red wine 2 cups Dark Universal Stock (page 260) 2 (28 - ounce) cans
crushed Tomatoes 2 bay leaves 2 sprigs fresh thyme or rosemary 1 sprig fresh basil 1 pound
dry rigatoni 4 to 6 ounces Parmigiano - Reggiano cheese, for grating