Sentences with phrase «cup onion sauce»

5 cloves garlic, peeled and chopped 2 tablespoons butter 2 tablespooons masala powder 1/4 cup yogurt, Greek preferred 1 cup Onion Sauce (see recipe below) 1 cup whipping cream 4 legs roasted young chicken, meat cut from the bone in strips Salt to taste

Not exact matches

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

12 Scotch bonnet peppers (or substitute habaneros), seeds and stems removed 3 onions, chopped 2 clove garlic finely chopped 1/2 cup vinegar 2 tablespoons ground allspice 1 tablespoon olive oil 1/4 cup soy sauce 1/4 cup minced scallions

4 green onions, chopped, white part only 4 cloves garlic, minced 1 teaspoon peeled and minced fresh ginger 1 (3 - inch) stalk lemongrass, minced 1 tablespoon peanut oil 1 1/2 cups chicken stock 3 tablespoons crushed red chile 1 tablespoon soy sauce 2 teaspoons dark brown sugar 1/4 teaspoon ground cumin 1 tablespoon lime juice 1 teaspoon prepared prawn paste (blacan) 1 teaspoon tamarind paste 2 cups crunchy peanut butter Salt to taste

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

3 tablespoons sesame oil 3 tablespoons peanut oil 4 exotic or Japanese eggplants, peeled and diced 2 small green chiles, such as serrano, seeds and stems removed, chopped 2 onions, coarsely chopped 4 cloves garlic 2 teaspoons chopped ginger 1 teaspoon ground turmeric 1 2 - inch piece lemongrass, including the bulb 1 chicken, cut up 1 cup beer (or substitute water) 1/4 cup dry white wine 1 tablespoon fish sauce, nam pla, (or substitute light soy sauce) 1/4 teaspoon ground cardamom 1/8 cup chopped cilantro

1 cup chopped onion 1 tablespoon fresh thyme 1 teaspoon freshly ground black pepper 1 tablespoon ground allspice 1/4 cup vinegar 2 tablespoons soy sauce 2 large tomatoes, chopped 1 tablespoon freshly grated ginger 2 pounds pork tenderloin 1/4 cup Jerk Rub / Seasoning (see recipe)

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)

Easy Slow Cooker Bean Soup Print Prep time 5 mins Cook time 30 mins Total time 35 mins Author: A. N. Flitter Recipe type: Soup Cuisine: Vegan Serves: 8 Ingredients 1 clove Garlic, minced 1 Onion, diced 1 tbsp Yellow Mustard 1 tbsp Hot Sauce 1 tbsp Chili Powder 1 tsp Cumin 1/2 tsp Salt 1/4 tsp Pepper 3 15 oz cans of Beans (variety), undrained 1 can Diced Tomatoes with Chilis 1 1/2 cups Vegetable Broth Instructions Add the garlic, onion, mustard, hot sauce, and spices to the slow coOnion, diced 1 tbsp Yellow Mustard 1 tbsp Hot Sauce 1 tbsp Chili Powder 1 tsp Cumin 1/2 tsp Salt 1/4 tsp Pepper 3 15 oz cans of Beans (variety), undrained 1 can Diced Tomatoes with Chilis 1 1/2 cups Vegetable Broth Instructions Add the garlic, onion, mustard, hot sauce, and spices to the slow coSauce 1 tbsp Chili Powder 1 tsp Cumin 1/2 tsp Salt 1/4 tsp Pepper 3 15 oz cans of Beans (variety), undrained 1 can Diced Tomatoes with Chilis 1 1/2 cups Vegetable Broth Instructions Add the garlic, onion, mustard, hot sauce, and spices to the slow coonion, mustard, hot sauce, and spices to the slow cosauce, and spices to the slow cooker.

9 cups of baby spinach, washed 6 mandarins, peeled and segmented 1/2 cup diced green onion 1/2 cup shredded carrots 1/2 cup cashews 8oz can sliced water chestnuts, drained 1/2 cup olive oil 1/4 cup rice vinegar 1/4 cup ponzu sauce 1/2 teaspoon dried ginger 1 cup chow mein noodles

117 oz of baked beans (# 10 can like you get at a warehouse club)-- drain about a third of the juice if you can (it's hard as the sauce is thick — just drain what you can) 30 ounces of black beans — juice drained off 30 ounces of red kidney beans — juice drained off 18 - 20 oz of BBQ sauce 1 red onion, finely chopped 1 yellow pepper and one red pepper, chopped 1 serano pepper (substitute jalapeno) 2 lbs brown sugar 1 lb of smoked brisket, chopped 1 cup bourbon

2 teaspoons olive oil 1 small onion, diced small 2 stalks celery, tops removed, thinly sliced 2 cloves garlic, minced 1 cup baby carrots, in 1/2 inch slices 3/4 pounds yukon gold potatoes, in 1/2 inch dice 1 teaspoon dried thyme 1/4 teaspoon dried tarragon 6 cups vegetable broth 1/2 teaspoon salt 1 cup dried small pasta 1 teaspoon agave syrup 16 ounces tomato sauce 1 cup frozen peas

In a small bowl, combine 1 cup of tomato sauce, 1/2 teaspoon each of oregano and basil, a pinch of salt and pepper, 1/4 teaspoon each of garlic powder and onion powder, and a teaspoon of lemon juice.

For the Caramelized Onion Dipping Sauce: 1 Tbsp butter 1 medium sweet onion, about 1/2 pound, peeled and sliced 2 Tbsp cider vinegar 2 Tbsp honey 1 Tbsp prepared mustard 1/4 cup mayonnaise salt and pepper to Onion Dipping Sauce: 1 Tbsp butter 1 medium sweet onion, about 1/2 pound, peeled and sliced 2 Tbsp cider vinegar 2 Tbsp honey 1 Tbsp prepared mustard 1/4 cup mayonnaise salt and pepper to onion, about 1/2 pound, peeled and sliced 2 Tbsp cider vinegar 2 Tbsp honey 1 Tbsp prepared mustard 1/4 cup mayonnaise salt and pepper to taste

-2 medium beets, peeled and cut into paper thin slices -1 small red onion, thinly sliced -3 tbsp sherry or red wine vinegar -1 / 4 cup olive oil, plus extra to finish -1 tsp sugar -1 - 3 tsp chili sauce or Tabasco -2 medium avocados, pitted and thinly sliced - micro greens, about a cup - mint and cilantro, about 1/4 cup of each roughly chopped -1 cup fresh or frozen peas, quickly blanched and refreshed - salt and black pepper to season

olive oil 1 green pepper 1 red pepper 3 ears of corn, kernels removed from the cobs (or 2 cups of frozen corn) 2 tbsp salted butter 2 strip of bacon chopped 1 onion, chopped 2 carrots, chopped 2 celery stalks, chopped 2 cloves of garlic 1 cup chicken stock 2 medium potatoes, peeled and cut into 1» cubes 1 tsp oregano 1 bay leaf 1 tsp celery salt 1 tsp paprika 2 tsp curry 1 tsp mustard powder salt and pepper 2 cups half and half hot sauce, optional 1/2 tsp parsley

Lemon Grass Tomato Beef Stew Ingredients: 3 lbs beef rump roast - cut into cubes — trim off all the visible fat 1/2 garlic cloves 1 ″ ginger knob 1 ″ galangal root Chopped onions 3 tsp curry powder 1 tsp chipotle pepper powder 3 - 4 celery stalks — diagonally chopped 1 big carrot — diagonally chopped 3 - 4 lemon grass — white part only — bruised 5 small roma tomatoes 2 Tbsp homemade apple sauce About 1 cup homemade Tomato Sauce or you can use 1 small can tomato paste 1 Tbsp Red Boat Fish Sauce 1 Tbsp coconut oil 4 cubes of frozen coconut milk (about 1/2 cup coconut sauce About 1 cup homemade Tomato Sauce or you can use 1 small can tomato paste 1 Tbsp Red Boat Fish Sauce 1 Tbsp coconut oil 4 cubes of frozen coconut milk (about 1/2 cup coconut Sauce or you can use 1 small can tomato paste 1 Tbsp Red Boat Fish Sauce 1 Tbsp coconut oil 4 cubes of frozen coconut milk (about 1/2 cup coconut Sauce 1 Tbsp coconut oil 4 cubes of frozen coconut milk (about 1/2 cup coconut milk)

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 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 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 sauce pan over medium heat.

Mexican Spiced Tomato Sauce: 1 tablespoon olive oil 1 small onion, finely chopped 3 garlic cloves, minced 2 tablespoons chili powder (I used a mix of chipotle and regular chili powder) 2 teaspoons ground cumin 2 teaspoons dried oregano 1/2 teaspoon salt 1 15 - ounce can tomato sauce 3/4 cup Sauce: 1 tablespoon olive oil 1 small onion, finely chopped 3 garlic cloves, minced 2 tablespoons chili powder (I used a mix of chipotle and regular chili powder) 2 teaspoons ground cumin 2 teaspoons dried oregano 1/2 teaspoon salt 1 15 - ounce can tomato sauce 3/4 cup sauce 3/4 cup water

Make the sauce by whisking 1/4 cup olive oil, minced cucumber, dill, green onion, and 1/2 tsp of sea salt together in a bowl.

Ingredients: 1/4 cup rice vinegar / 2 t sugar (optional) / 1 t soy sauce / 1 t fish sauce / 1/4 t chili garlic sauce or crushed red pepper flakes, if you like them spicy / sliced vegetables — cucumbers, Japanese or English are best, radishes, baby turnips, onions, carrots.

3 - 4 boneless, skinless chicken breasts Salt and pepper 1 cup honey 1/2 cup soy sauce 1/2 cup diced onion 1/4 cup ketchup 2 tablespoons olive oil 2 cloves garlic, minced 1/4 teaspoon red pepper flakes 2 teaspoons cornstarch dissolved in 3 Tablespoons water Sesame seeds

Corn and Black Bean Salsa Ingredients (or you can use store bought) 16 oz fresh corn on the cob (or a can of corn) 1 can of black beans rinsed or 1 cup dry beans, soaked overnight then cooked 3 roma tomatoes chopped 1/2 red onion, chopped 1/2 fresh jalapeno pepper finely chopped 3 cloves garlic, finely chopped Juice from 2 fresh limes Whole bunch of chopped fresh cilantro A dash of your favorite hot sauce (I use Chalula)

ground pork 1 tbsp hot bean paste (found in Asian grocery stores) 1 stalk green onion, minced 2 cloves garlic, minced 1 tbsp ginger, minced 2 tbsps soy sauce 3/4 cup chicken broth 1/2 tbsp sugar 1/2 tbsp vinegar 1/2 tbsp cooking sherry 1/2 tbsp cornstarch 1 tbsp water

2 tablespoons extra virgin olive oil 1 medium onion, thinly sliced 2 cloves garlic, peeled and smashed 1/2 teaspoon fine grain sea salt 1 teaspoon sweet paprika 1 teaspoon garlic powder 1 chipotle pepper in adobo sauce, chopped 1 cup grated orange - fleshed sweet potato 1 cup cashews, soaked for an hour 1 cup water, if needed 2 tablespoons fresh lemon juice, or to taste

6 sprigs fresh thyme 6 sprigs fresh oregano 4 cloves garlic 2 thin slices of red onion for sauce 1 orange (or tangerine) peeled / chunked for sauce 1.5 limes zest and juice Kosher salt Cracked black pepper Coarse ground white pepper 1 pinch of red pepper flakes 1/8 cup of olive oil 1/8 cup dry white wine A dash of your favorite hot sauce

Meatballs: 1/2 cup breadcrumbs 1 egg 1/2 lbs of ground pork 1/2 lbs of ground beef 1 onion finely chopped 1 cup heavy cream 1 tsp salt 1 tsp ground white pepper 1 tsp ground allspice 1 tsp of soy sauce

1 (3 - pound) pie pumpkin, or other orange - fleshed squash such as butternut, Red Kuri, or Golden Hubbard 8 tablespoons (1/2 cup) unsalted butter 1/2 cup olive oil 1/2 cup finely ground cornmeal 2 medium turnips (about 12 ounces total) 2 medium red bell peppers, chopped 1 large onion, chopped 6 cloves garlic, minced 2 tablespoons tomato paste 4 cups low - sodium vegetable broth 2 (10 - ounce) cans diced tomatoes with green chilies, such as Rotel 2 (16 - ounce) cans chili beans, drained 2 cups frozen corn kernels 1 tablespoon chili powder 1 teaspoon ground cinnamon 1 teaspoon ground cumin Several dashes vegetarian Worcestershire sauce Salt Freshly ground black pepper Balsamic vinegar For serving: chopped green onions, shredded cheddar cheese, sour cream

1 Sweet Onion - Diced Oil for sauté 3 Cloves Garlic — Crushed 1 lb Ground Turkey 16oz Jar Marinara Sauce or make your own Marinara 2 Tbs Tomato Puree — Use the tube and save the rest 1/2 Cup wine — Optional 1/2 Cup Spinach — Frozen 1 tsp Hot sauce 2 Bay Leaves 2 Cubes Chicken Stock Freshly Ground Sea Salt and Pepper Fresh Basil to Serve — OptSauce or make your own Marinara 2 Tbs Tomato Puree — Use the tube and save the rest 1/2 Cup wine — Optional 1/2 Cup Spinach — Frozen 1 tsp Hot sauce 2 Bay Leaves 2 Cubes Chicken Stock Freshly Ground Sea Salt and Pepper Fresh Basil to Serve — Optsauce 2 Bay Leaves 2 Cubes Chicken Stock Freshly Ground Sea Salt and Pepper Fresh Basil to Serve — Optional

Sutamina Nattō 1/3 cup of sashimi grade tuna, cut into chunks 1 packet of natto, store - bought 3 okra pods, sliced and boiled for about 30 seconds 2 stalks fresh green onion, chopped 1/4 cup grated nagaimo, mountain yam (about 2 inches worth) 1 yolk from a quail egg 2 small pieces of nori seaweed wasabi soy sauce to taste

lean ground beef 1 egg, lightly beaten 1/3 cup fresh breadcrumbs (I just grate up a white hamburger bun) 1 large clove of garlic, finely minced 1/4 cup onion, finely chopped 1 teaspoon salt 1 teaspoon black pepper 1/4 teaspoon dried sage 1/4 teaspoon dried parsley 3 tablespoons ketchup 1 tablespoon Worcestershire sauce A dash Montreal steak seasoning 3 slices of thick - sliced center - cut bacon 1 can condensed tomato soup (recommended: Campbell's)

4 tablespoons butter 1 cup diced carrots 1 cup diced red onion 1/2 lb frozen peas, thawed 8 ounces diced ham 4 cups cooked long grain rice 4 tablespoons soy sauce 1 tablespoon oyster sauce 1 teaspoon freshly grated ginger 2 large eggs 4 green onions, chopped

Plus if I had a boyfriend I probably couldn't get away with making him eat quinoa and kale instead of manly beer battered onion rings and cups of BBQ sauce... or whatever Burger King is advertising this week.

1 ball pizza dough (homemade or we recommend Publix or Trader Joe's) 1/4 cup bbq sauce (we recommend a mix of a sweet BBQ sauce and this hot BBQ sauce) 1/2 cup cooked chicken, shredded 1/4 cup caramelized onions 1 - 2 cups shredded cheese (depending on how cheesy you like it, we recommend a mix of Mozzarella and cheddar)

ground beef or turkey 1 yellow onion, diced 1 envelope taco seasoning or my seasoning mix (recipe to follow) 2/3 cup water 9 corn tortillas 2/3 cup taco sauce or 1 cup salsa 1 — 14 ounce can black beans, drained and rinsed 1 cup corn, thawed if frozen 1 + 1/2 cup extra sharp cheddar cheese, shredded 2 large tomatoes, sliced, seeds removed taco fixings like lettuce, sour cream, avocado and / or quacamole for serving

We did this... 12 oz black plum tomatoes 1/2 cup Vidalllia onion 1/4 fresh cilantro 3 cloves garlic 1/2 tsp sea salt 1/4 cup Guajillo chile sauce (we made some and we used store bought - both were good) 1 tbsp lime juice We gave it a few pulses in the food processor and it provided us with fruity, moderately spicy, and very smoky salsa.

Asian eggplant, cut into 3 x 1 / 2 - inch pieces 2 tbsps vegetable oil 1 medium onion, quartered lengthwise and sliced thinly 2 tsps garlic, minced 1/4 cup Chinese cooking wine, sake, or water 1/2 cup Vietnamese stir - fry sauce (see below) 1/2 cup + 2 tbsps water 1/4 cup unsweetened coconut milk, stirred 2 tsps Asian chili paste 4 green onions, green parts only — cut into 3 / 4 - inch pieces

Ingredients: 1 tablespoon olive oil 1/2 pound (26/30 count) fresh shrimp, peeled, deveined 1 teaspoon minced garlic, about 1 large 1-1/2 cups tomato juice 1/2 cup V - 8 ® juice (regular or low - sodium) 2 tablespoons red wine vinegar 1 teaspoon Worcestershire sauce Generous dash of hot sauce 1/2 cup peeled, seeded, and chopped cucumber 1/4 cup finely chopped red onion 2 tablespoons chopped fresh cilantro 2 teaspoons drained capers 1 jalapeño pepper, minced (remove seeds for mild heat) 1 cup seeded, chopped red tomatoes 1 cup seeded, chopped yellow tomatoes (or yellow bell pepper) Pinch sugar Salt and freshly ground black pepper 1 avocado, peeled and chopped 1 lime, cut crosswise into 1 / 4 - inch wheels for garnish

Pour 1/4 teaspoon or so of the reserved sauce over the noodles in each cup and sprinkle the tops with a few green onions.

Sweet and Hot Pepper Tofu, Asian - Style 1 Tbsp soy sauce 1 1/2 tsp dark soy sauce 1 1/2 tsp cornstarch 1 # tofu, drained, pressed, cut in cubes 1/2 cup ketchup 1/4 cup broth 1 Tbsp chili garlic sauce 2 tsp sugar 1 Tbsp oil 1 Tbsp ginger, minced 1 Tbsp garlic, minced 1 Tbsp green onions, sliced 3 dried red chilis 1/2 red pepper, thinly sliced 1 jalapeno, stemmed, seeded and minced 1/2 yellow onion, sliced thinly 2 tsp toasted sesame seeds 1 tsp sesame oil 3 Tbsp thai basil, chopped

8 ounces fresh button mushrooms 1 tablespoon canola oil 8 ounces lean ground beef 1/2 teaspoon dried thyme leaves 1/2 teaspoon dried oregano leaves 1/2 teaspoon ground mustard 1/4 teaspoon dried minced garlic 1/4 teaspoon dried minced onion 1/2 teaspoon each salt and pepper 1 ball prepared pizza dough 1/3 cup tomato sauce 1/3 cup barbecue sauce 12 ounces Cabot Vermont Sharp Cheddar, shredded (about 2 1/2 cups) 1 plum tomato, seeded and diced 1/2 small red onion, very thinly sliced 1/2 cup shredded lettuce 1/4 cup light mayonnaise 2 tablespoon yellow mustard

Lentils 1 cup green lentils, rinsed (make sure to pick through for little rocks) 3 cups water 1 tbsp olive oil 1/2 white onion, minced 1 carrot, grated 2 tbsp brown sugar 1 1/2 tsp paprika 1 tsp garlic powder salt and pepper 3/4 cup of the bbq sauce

1 tablespoon olive oil 1 pound 93 % lean ground beef 2 medium onions, diced 8 cloves garlic, minced 1/3 cup chili powder 1 tablespoon ground cumin 2 bell peppers, diced 8 ounces cremini mushrooms, chopped 16 ounces tomato sauce 2 (15 - ounce) cans diced tomatoes 2 (15 - ounce) cans kidney beans, drained and rinsed 1 jalapeno, seeds removed and minced (optional)

8 large soft flour tortillas 1 large / 400g ripe avocado (peeled, pitted and cubed) 1/2 cup diced finely red onion hot sauce (I used Tabasco) to taste sea salt to taste

INGREDIENTS 2 lbs lean ground beef 1 egg 1/2 cup plain bread crumbs 1/2 pkg onion soup mix 2 tbsp worcestershire sauce 1 tsp salt 1/2 tsp pepper

1 cup of cannellini beans (soaked, cooked + drain, or organic, low sodium canned) 1 cup of cooked quinoa 1 shallot, minced 2 garlic cloves, minced 1 green onion, green parts only, minced a handful of cilantro, roughly chopped 1/4 teaspoon of garlic powder a pinch or two of cayenne 1/2 teaspoon of chili powder 2 teaspoons of tamari (or low sodium soy sauce, if you prefer) 1/4 teaspoon of salt fresh ground pepper 1/2 teaspoon of baking powder 2 eggs, lightly beaten

4 tablespoons olive oil 16 ounces sliced mushrooms 3 garlic cloves, minced 1/2 teaspoon freshly grated ginger 2 large eggs, lightly beaten 1 1/2 cups cooked + cooled brown rice 2 1/2 tablespoons low sodium soy sauce 1 tablespoon toasted sesame oil 2 teaspoons toasted sesame seeds 4 green onions, thinly sliced

INGREDIENTS 1 cup basmati rice 16 oz (1 lb) frozen shrimp (peeled and deveined) 1 tablespoon olive oil 1 bunch kale, washed and dried 1/2 red onion, chopped 1 red bell pepper, chopped 1 yellow or bell pepper, chopped 1 jar curry sauce (found in international section)

3 chicken breasts olive oil spray 2 teaspoons chipotle chili powder 1 teaspoon cumin 3/4 teaspoon garlic powder 3/4 teaspoon onion powder 1/4 teaspoon salt 1 teaspoon ground black pepper 2 onions, chopped 4 cloves garlic, minced 1 — 2 jalapenos, minced 2 bell peppers, chopped 8 ounce can tomato sauce 2 — 14.5 ounce cans diced tomatoes 2 — 14.5 ounce cans black beans, drained and rinsed 5 cups chicken broth 2 ears sweet corn, kernels removed garnishes (optional): shredded cheddar, nonfat plain Greek yogurt (or sour cream), cilantro, jalapeno slices, diced avocados, tortilla chips

:) Linguine with porcini and vegetable bolognese slightly adapted from the amazing Delicious Australia 15g dried porcini mushrooms 400g linguine 2 small carrots, roughly chopped 1 large onion, roughly chopped 200g button mushrooms 2 garlic cloves, roughly chopped 2 tablespoons olive oil handful of fresh basil leaves, chopped 2 tablespoons fresh oregano leaves 1/2 cup tomato sauce — I used homemade 1/2 cup (120 ml) red wine 3 tablespoons water 1/2 cup sour cream * grated parmesan or pecorino, to serve Soak porcini in 1/2 cup (120 ml) boiling water for 10 minutes.