Not exact matches
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
Tonight I made quinoa tacos by using 1
cup quinoa, 1
cup corn, 1
cup organic vegetable
stock, 1/2 of a jalapeno, diced onion, 3 garlic cloves, 1 can organic black beans, 1 can fire roasted tomatoes, and cumin / chili powder / salt / pepper / turmeric to taste.
Meanwhile, stir a couple tablespoons of arrowroot or
corn starch into 1/4
cup of
stock until it's well - blended.
-LSB-...] white or yellow (1/2 onion) Garlic (2 cloves) Chicken
stock, preferably homemade (1 quart)-- how to make chicken
stock Sprouted
corn flour (1
cup)-- where to buy sprouted
corn flour Butter or ghee, grass - fed (3 -LSB-...]
Tacos: Butter, lard, duck fat, or refined, expeller pressed coconut oil (2 - 3 TBS)-- where to buy coconut oil Cumin (1 tsp) Cayenne pepper (1/4 tsp) Oregano, dried (1 tsp) Brisket, grass - fed (3 lbs)-- where to buy brisket Sea salt Black pepper, freshly ground — where to buy black pepper Beef or chicken
stock, ideally homemade, or store bought organic (4
cups)-- click here for my beef
stock recipe; click here for my chicken
stock recipe Arrowroot or
corn starch (2 - 3 TBS)-- where to buy cornstach Sprouted
corn tortillas, organic, homemade or store bought (1 package) Cheese, grass - fed, organic (4 oz)-- where to buy cheese Sour cream, grass - fed, organic (1 container)
1 large onion, diced 2 - 4 cloves garlic, diced 2 tablespoons chipotle in adobo sauce, blended 1 green bell pepper, diced 1 - 3 jalapenos, diced 1 tablespoon cumin 1 teaspoon oregano 1 bay leaf salt & pepper, to taste 4 15 - oz canned black beans, rinsed and drained 4
cups of chicken
stock 1 15 - oz canned tomatoes, diced 1
cup corn 1/2
cup cilantro, chopped 1 - 2 limes, juiced
cans pinto beans 2 tbsp olive oil 1 small onion, finely diced 2 cloves garlic, minced 1 tsp cumin 1 tsp chili powder 3/4
cup vegetable
stock juice of 1/2 lime salt and pepper, to taste 1 package soft
corn tortillas 1 avocado, peeled and thinly sliced 2 plum tomatoes, diced 1 head lettuce, thinly sliced 8oz shredded cheddar cheese 8oz.
For an easy variation, substitute 2
cups frozen
corn and 1 1/2
cups canned black beans (drained and rinsed) for the potatoes, but omit the
stock.
1 tablespoon peanut oil 1 medium onion, chopped 1 tablespoon minced onion 4
cups tomato sauce 2 tablespoons finely chopped chipotle chile 1 tablespoon salt 2
cups corn kernels cut from cobs 3
cups baked, soft acorn squash (about 2 medium squashes) 1/2
cup terriyaki sauce 3
cups water 3
cups chicken
stock 1 teaspoon ground cinnamon 1/2 teaspoon bay leaf 1/2 teaspoon vanilla 1
cup freshly squeezed orange juice 1 tablespoon sugar 1 tablespoon raw honey 1 1/2 tablespoons freshly squeezed lime juice Garlic croutons for garnish
Ingredients: 4
cups Fresh
corn kernels (canned is ok if fresh is unavailable) 1 each Yellow onion large dice 2 each Garlic cloves minced 1 each Celery stalk chopped 2
cups Heavy whipping cream 2
cups Water or chicken broth 1 Tablespoon NW Elixirs # 1 Hott Sauce Salt to taste 2 Tablespoons unsalted butter Instructions: In
stock pot heat butter until melted, add onions and sweat until translucent.
1 lb sausage, you can use the crumbly sort, sweet or spicy, or the links kind 1 medium onion, diced 3 cloves of garlic, finely minced 5 ears of
corn, kernels shaved, and cobs reserved 2 large potatoes, diced 2 cans of coconut milk 2
cups of
stock (i usually make a quick
stock of veg scrapes + the cobs) handful of copped kale, or greens salt and pepper to taste
Strain about 2
cups corn lobster
stock directly into the potato
corn mixture.
Mexican Meatball Soup 1 tbsp canola oil 1 small red onion, chopped 2 jalapenos, seeded and chopped 1 zucchini, cut into 1 / 2 - inch slices and quartered 2 tbsp fresh oregano 1/2 tsp ground cumin 4
cups chicken
stock 2
cups water 1 15 - oz can diced fire - roasted tomatoes, drained 1 3/4 tsp salt 3/4 tsp pepper 1/2 lb ground beef 2 cloves garlic, minced 2 1/2 tbsp breadcrumbs 1 egg, beaten 1
cup frozen
corn kernels 1 tbsp lime juice
Ecuadorian Chicken
Corn Chowder --------------------- 1/2 lb chicken breast fillet 4 cups chicken stock 1 large onion, diced 2 potatoes, diced 1 stalk celery, diced 1 large carrot, grated 14 1/2 oz can creamed corn 11 oz can corn kernels, drained 1/2 cup skim milk 3 tbsp parsley, finely cho
Corn Chowder --------------------- 1/2 lb chicken breast fillet 4
cups chicken
stock 1 large onion, diced 2 potatoes, diced 1 stalk celery, diced 1 large carrot, grated 14 1/2 oz can creamed
corn 11 oz can corn kernels, drained 1/2 cup skim milk 3 tbsp parsley, finely cho
corn 11 oz can
corn kernels, drained 1/2 cup skim milk 3 tbsp parsley, finely cho
corn kernels, drained 1/2
cup skim milk 3 tbsp parsley, finely chopped
3 tablespoons butter 1 chopped onion 3 diced peeled carrots 5 diced celery stalks 2 large garlic cloves, minced 1/4 teaspoon dried thyme 1/2 teaspoon saffron threads 1 small package frozen
corn kernels 4 - 5 medium waxy potatoes (such as red or yukon) 2
cups cooked shredded chicken (like from leftover BBQ chicken) 10 ish
cups chicken
stock
3/4 -1 # fresh tomatoes, peeled and chopped, retaining liquid 7 large white mushrooms, cleaned well and sliced very thinly (keep stems) 2 ounces (1/2
cup) fresh green beans (or sugar snaps) sliced thinly on the diagonal into 1 1/4 ″ lengths 2 T peanut oil 2T sherry 5 1/2
cups chicken
stock * 15 oz can creamed
corn 4T cornstarch dissolved in 6T cold chicken
stock 1 large egg white (I misread this and used a whole egg; it was delicious) sugar and salt (yes, you might need them both) 2 oz good, sweet and smokey ham, coarsely minced
This soup is an excellent source of Dietary Fiber (22 % DV) and Vitamin B6 (35 % DV) Ingredients: 1/2
cup olive oil 4
corn tortillas, cut into thin strips 1 small Spanish yellow onion, chopped 4 cloves garlic, diced 2 Anaheim chiles, seeded and chopped 4 medium tomatoes, chopped 4
cups reduced - sodium chicken
stock 1/2 bunch cilantro (optional), washed and chopped 1/4 tsp.
2 tablespoons ghee (or clarified butter, or olive oil) 1 yellow onion, diced salt and freshly ground pepper 1 pound
corn kernels, frozen is fine 4 medium russet potatoes, peeled, cut into 1 - inch cubes 1
cup dried yellow split peas, rinsed 7
cups water or vegetable
stock 1/4
cup miso paste
1/2
cup finely diced onions 1/2
cup finely diced celery 1/2
cup finely diced carrots 2 garlic cloves; minced 2 tablespoons unrefined
corn oil 1/2 teaspoon ground sage 1/4 teaspoon dried basil 3 tablespoons vegetable
stock base (dried) 1 teaspoon sea salt 1/8 teaspoon black pepper 1
cup water 2
cups cubed dry whole wheat bread
Ingredients Extra virgin olive oil, for cooking2 red onions, roughly chopped2 teaspoons chopped lemon thyme2 teaspoons chopped rosemary4 large ripe figs, halved4 large Barossa or other
corn - fed chicken marylands (thigh and drumstick joints), thighs and drumsticks separatedSea salt1 cinnamon stick 1/2
cup (125 ml) Golden Chicken
Stock (page 132 of book) 1/2
cup (125 ml) verjuice (page 141 of book) 2 tablespoons sherry vinegar (page 141 of book) Zest of 1 lemon, removed in thin strips with a vegetable peeler, leaving the bitter pith2 tablespoons honeyChopped flat - leaf parsley (optional) Grilled Semolina (optional - page 139 of book), to serve Method.
2 ounces dried, whole New Mexico (California), guajillo, or pasilla chiles, or a combination (6 to 8 chiles) 1 1/2 teaspoons ground cumin seed 1/2 teaspoon freshly ground black pepper Kosher salt 5 tablespoons lard, vegetable oil, or rendered beef suet 2 1/2 pounds boneless beef chuck, well trimmed and cut into 3 / 4 - inch cubes (to yield 2 pounds after trimming) 1/3
cup finely chopped onion 3 large cloves garlic, minced 2
cups beef
stock, or canned low - sodium beef broth, plus more as needed 2 tablespoons masa harina (
corn tortilla flour) 1 tablespoon firmly packed dark brown sugar, plus more as needed 1 1/2 tablespoons distilled white vinegar, plus more as needed Sour cream lime wedges
1
cup minced vegetables, such as onion, carrot, rutabaga, celery root, and turnip 1 - 2 tablespoons
stock or soy sauce to saute the vegetables until tender 1 tablespoon seasonings or spices 1
cup okara 3 - 5 tablespoons flaxmeal, garbanzo bean, amaranth or rice flour flour or oat flour as needed to thicken crushed rice crispies,
corn flakes, bread crumbs to coat (Optional)
2
cups corn kernels 3 lb tomato, diced 2
cups dried kidney beans, soaked 4
cups vegetable
stock (or less, as needed) 1 Tbsp garlic powder 1 Tbsp ground cumin Salt to taste
boneless, skinless chicken breasts, thighs, or both 2 teaspoons cumin 1/2 teaspoon coriander 1/2 teaspoon dried oregano 1 1/2 teaspoons kosher salt 1 bay leaf 4
cups low - sodium chicken
stock 2 13.5 - ounce cans cannellini beans, drained and rinsed 1
cup frozen
corn Shredded monterey jack cheese, sliced - jalapenos, cilantro for serving
* 3 Tablespoons olive oil * 2 medium onions, diced * 4 cloves garlic, finely chopped * 2 pounds your favorite stew beef (chuck, top or bottom round, etc.), cut into 1 - inch cubes * 3/4 inch piece peeled ginger, grated (easiest to grate frozen ginger with a Microplane zester) * 2
cups red wine * 3
cups beef broth or
stock * 2 bay leaves * salt * 1 pound carrots, peeled and cut into 3 / 4 - inch cubes (can also use half carrots, half parsnips) * 1 pound potatoes, peeled and cut into 3 / 4 - inch cubes * 1-1/4
cups frozen peas * 1 Tablespoon
corn starch (optional) * pepper
2 Tablespoons cooking oil 1 large onion, roughly chopped 1 Tablespoon minced garlic 1 dried chipotle chile (optional) 1 Tablespoon ground cumin 1 Tablespoon fresh oregano (1 teaspoon dried) Salt and freshly ground pepper 1 large potato, peeled and roughly chopped 1
cup corn kernels (fresh or frozen) 1
cup cooked black beans 3 tomatillos, husked and cut into chunks 1 medium tomato, cored and roughly chopped 1 medium or 2 small zucchini, roughly chopped 6
cups vegetable
stock or water 1/4
cup or more chopped fresh cilantro leaves 1/2 jalapeno pepper, seeded and cut into rings (optional)
3 ears
corn, kernels cut from cob 5 cloves of garlic, minced 4 tablespoons butter, divided 1 can of creamed
corn 3 — 4
cups chicken or vegetable
stock 1 — 2
cups milk Cooked, crumbled bacon
6 cloves of garlic 7 tablespoons butter, at room temperature 1/4 teaspoon rice or champagne vinegar Pinch of cayenne pepper Kosher salt and freshly ground black pepper 1 medium onion 4 1/4
cups water or chicken
stock 5 ears of
corn 1 — 2 chives
-LSB-...] chopped 1 1/2 (approx)
cups diced red potatoes — 1/2 inch dice 2 celery stalks, sliced 1 1/2
cups chicken
stock 1
cup milk 1
cup corn (I used frozen) 1/4 teaspoon thyme 1 teaspoon sea salt 1/4 teaspoon pepper 1 -LSB-...]
Ingredients Grits 4
cups chicken
stock 2
cups grits, such as Dixie Lily 1
cup heavy cream 4 ounces unsalted butter One 14 - to 16 - ounce can creamed
corn 1
cup...
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!)
4 slices bacon (this is optional but the smokiness is wicked good) veg oil / olive oil 1 medium Spanish onion, diced 2 stalks celery, diced 2 small sweet potatoes, diced 1 ″ thick 2 sprigs fresh thyme 3/4 tsp smoked or regular paprika 1/2 tsp chili powder 1/2 tsp cumin 1/2 tsp dried oregano 1/2 tsp sea salt 1 1/2
cups corn kernels (frozen or fresh) 3 tbsp all purpose flour 2
cups stock 3
cups 2 % milk
4 Cups Tomato juice, fresh 4 large Roma tomatoes, grilled (1 1/2 C chopped) 2/3
Cup Filtered water or vegetable
stock 2/3
Cup Cucumber, peeled, seeded & diced 2/3
Cup Corn, fresh or frozen 1/2
Cup Green bell pepper, diced 1/3
Cup Red onion, diced 3 Tbl Lime juice, fresh squeezed 3 Tbl
4 small chicken breasts, skin removed 2
cups chicken
stock 2 tablespoons dry sherry or white wine (optional) 1 bay leaf or bouquet garni sachet 700g mixed vegetables of choice (carrots, cauliflower, leeks, cabbage, asparagus, baby
corn, peas) 2 teaspoons cornflour 2 tablespoons low - fat milk 2 tablespoons chopped mixed herbs (parsley, thyme, oregano, marjoram) or 1 teaspoon dried mixed herbs Freshly ground or cracked black pepper, to taste 6 sheets filo pastry Olive or canola oil spray
1 whole chicken, about 4 pounds 1 large onion, roughly diced 3 cloves fresh garlic, crushed (or pressed) 3 stalks of celery, chopped 3 large carrots chopped 1 can sweet
corn 1 can green beans 2 sprigs fresh rosemary 1 tablespoon fresh thyme 2 bay leaves water salt and pepper chicken
stock / broth 1 stick of unsalted butter about 1/4
cup of flour 1
cup fresh grated Parmesan cheese (not that dust from the green can) 1 1/2
cups of bow - tie pasta or cheese tortellini (uncooked) About a
cup of heavy cream Canola oil
Mix
corn masa flour,
stock, lard, salt, baking powder, and 1/4
cup reserved tomatillo purée in a large bowl with your hands until dough comes together.
Mix
corn masa, lard,
stock, salt, and 1/4
cup reserved tomatillo mixture in a large bowl with your hands until incorporated and mixture looks smooth and shiny, about 4 minutes.
2 lb acorn squash 1/4
cup butter 1/4
cup diced shallots 1
cup diced celery 1
cup diced carrots 1 teaspoon freshly minced garlic 3
cups peeled and diced sweet potato 2
cups frozen
corn kernels 4
cups chicken
stock 2
cups cashew milk 2 teaspoons hot madras curry powder 1 teaspoon salt Crumbled, precooked bacon (optional)
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
What's special about this
corn chowder with a healthy twist Instead of
cups of cream, we use chicken
stock plus a
cup of milk.
1
cup uncooked lentils, rinsed and drained 2 large onions, diced (about 2
cups) 2 tablespoons minced garlic 1/2 jalapeño, diced One (1.25 - ounce) package taco seasoning 2
cups vegetable
stock 10 (6 - inch)
corn tortillas
Add the beans, chicken, frozen
corn kernels, lime juice, 2
cups chicken
stock, chili powder, cumin, and salt to the pot.
1 tbps lemon juice 2 pounds baby artichokes 6 tablespoons olive oil 1 medium onion, thinly sliced 4 garlic cloves, thinly sliced 1 teaspoon dried thyme or 2 sprigs fresh 1/2
cup vegetable
stock 1/3
cup dry white wine 2 tbsp capers 1 tsp
corn starch (optional) Salt and pepper to taste