Back in the food processor, pulse together the tigernut flour, apple flour, sea salt, maple sugar, and 1/2
cup pureed green plantain.
Not exact matches
In a blender add the chopped tomatillos, poblanos, serranos, onion, garlic, epazote leaves, parsley leaves, romaine lettuce, power baby
greens, toasted anise seeds, toasted cumin, peppercorns, salt, 1 to 1 1/2
cups of chicken stock and a drizzle of extra virgin olive oil, and blend well for about 3 - 4 minutes until
pureed.
But after the addition of those 2
cups of broth, it was so drippy liquid - y that I thought it might thicken up if I
pureed at last part of it, but it didn't - I guess because it was mostly
greens, as opposed to something more thickening - ish like potatoes.
1 tbsp olive oil 1 med onion, coarsely chopped 4 cloves garlic, minced 1/2 red bell pepper, diced 1/2
green bell pepper, diced 10 pieces okra, tops removed, sliced 1
cup chopped pumpkin or squash (if out of season use 1 can
puree) 3 sprigs fresh thyme leaves (about 1/2 tsp), dried okay 1 tsp sea salt, more to taste 1/2 tsp black pepper, more to taste 1 can (about 2
cups) coconut milk 1
cup chicken broth (or vegetable stock to make vegetarian / vegan) 1 scotch bonnet or habanero pepper (optional) 1 lb fresh spinach, stems included, coarsely chopped 6 chives, chopped
Place the serranos,
green chile, tomatillos, cilantro, pepper, egg, remainder of the cream, and 1/3
cup of the chicken stock in a blender and
puree to make a smooth sauce.
I used 8 oz of cream cheese and I used Cushaw Squash
puree 1
cup because I had some to use up and my bananas were too
green.
Latin Tomato and Mushroom Soup -------------------- 6
cups chicken broth 1 14.5 oz can black beans, drained 1
cup shredded chicken 1
cup corn kernels 1/2
cup tomato
puree 4
green onions, thinly sliced, white and
green parts separated 1 large anaheim pepper 1 small poblano pepper 2 large portobello caps 1/4
cup chopped cremini mushrooms 1 tbsp olive oil 1/2
cup cilantro, chopped 1 tbsp lime juice tortilla strips *
33
cups of tomato
puree 1 whole onion (just cut it in half) 1 or 2
green peppers (just cut it in half and seed it) 6 bay leaves
Yield: 8 servings Prep Time: 15 minutes Cook Time: 8 hours Total Time: 8 hours and 15 minutes Ingredients: 1 pound lean ground beef 1 medium onion, chopped 1
green bell pepper, diced 1 (28 ounce) can diced tomatoes with juice 2
cups tomato juice 2 (15.25 - ounce) can black beans, drained 1 (15 ounce) can pumpkin
puree 2 tablespoon chili powder 2 teaspoon cumin 1 teaspoon pumpkin pie spice 1/2 teaspoon salt 1/2 teaspoon pepper hot sauce to taste Directions: One Year Ago: Turkey Shepherd's Pie.
Had a large homegrown tomato, onion,
green sweet bell, so it made about 2
cups puree.
First, you'll need to whip up a fresh rhubarb
puree by stewing 12 - 13 stalks of the reddish -
green wonder (diced into 1/2 inch cubes) in a pot over medium heat for 10 minutes along with 3/4
cup of sugar and 1/4
cup of water.
1 tablespoon olive oil 1 medium onion, finely chopped 1/2 medium
green bell pepper, finely diced 1 - pound can pinto beans, drained and rinsed 1/4
cup wheat germ 1
cup thick tomato sauce or
pureed tomatoes 1 tablespoon soy sauce 1 teaspoon brown rice syrup 1 teaspoon chili powder 1 teaspoon paprika 1/2 teaspoon dried basil 6 whole - grain rolls
Soup 1 tablespoon canola oil 1 tablespoon butter 1 medium yellow onion, chopped 1 rib celery, chopped 2 cloves fresh garlic, minced 4
cups chicken stock 1 red bell pepper, chopped 1 poblano pepper or
green bell pepper, chopped 1/2 jalapeño pepper, seeded and finely minced 1/2 teaspoon salt 1/4 teaspoon pepper 1/2 teaspoon ground cumin 1/2 teaspoon ground coriander 1 tablespoon sugar 1 tablespoon chili powder 15 ounces can tomato
puree 1 tablespoon Worcestershire sauce 1 pound cooked chicken, cubed or pulled
12 ounce dried cannellini beans, picked over and rinsed 2 tablespoons extra-virgin olive oil 4 or 5 cloves garlic, minced 2 medium stalks celery, very thinly sliced, plus any leaves from the head of celery 3 leeks, white and light
green part thinly sliced (about 3
cups) Pinch of red pepper flakes 2 large heads escarole, well - washed and chopped 4
cups vegetable stock (recommend Imagine No - Chicken broth) 1 15 - oz can tomatoes, with juice (not
puree), well chopped (or use Eden brand diced tomatoes, which are already finely chopped) 1/2 teaspoon freshly ground black pepper 3 tablespoons chopped fresh basil (optional) 2 tablespoons chopped flat - leaf parsley (optional)
Place the
green chilies and 1/2 a
cup of chicken stock in a blender or food processor and
puree until smooth.
Here's the recipe; Ingredients: 2
cups onion 1
cup green bell pepper 1 tablespoon garlic 1
cup celery 1/4
cup olive oil 1/2
cup water 1 (14oz) can tomato
puree 1 (14 oz) can tomato paste 2 tablespoons oregano flakes 4 pounds blue crab claw meat, fresh or frozen Oil for deep - frying For the dough: 2 loaves white bread 2 loaves Cuban bread 3 tablespoons crushed red pepper Vigo bread crumbs -------------------------------------------------------------------------------- Directions: Finely dice and coarsely mix first four ingredients in blender.
1 4 - pound chicken 4 slices of bread with the crusts trimmed 1/2
cup of oil 1 large onion, finely chopped 2 teaspoons ground garlic 3 rocotos, or 6 serrano chiles, seeds and stems removed,
pureed Salt and freshly ground black pepper, to taste 1/2 pound chopped walnuts and / or pecans 4 ounces grated Parmesan cheese 1 large tin of evaporated milk 6 yellow potatoes, cooked and halved
Green olives and hardboiled eggs, for garnish Cooked rice
8
cups of shredded cabbage, about 2/3 of a small cabbage 2
cups of fresh or frozen peas 3
green onion, thinly sliced 8 Sun - Dried Tomato halves
pureed in 4 - 5 Tbsp warm water 2 tsp chili powder 1 tsp ancho chili powder 1 tsp ground cumin 1 tsp onion powder 1/2 tsp garlic powder 2 ripe plum tomatoes, diced
I use about 1
cup no sugar vanilla almond milk, a heaping scoop vanilla Vega One, scoop of matcha
green tea, a spoon of cinnamon, spoon of good honey, spoon of almond butter, 1/3
cup pre cooked steel cut oats, blend, then add another
cup almond milk and
puree with 1
cup frozen berries and 1 frozen (peel before freezing) ripe organic banana.
Kofta Gravy: 4
cups — Bottle gourd (lauki) 1tbsp — Ghee 1 / 2tsp —
Green cardamom 2tsp — Ginger (finely chopped) 1/2
cup — Curd 2tbsp — Cashew 2tbsp — Tomato
puree 3tbsp — Cream 7 to 8 strands — Saffron 1tbsp — Dry melon seeds (charmagaz) Sendha namak to taste
Save Print Thai Curry Soup Recipe type: Soup Serves: 3 servings Ingredients 1 onion, chopped 1 clove of garlic, minced 4 stalks celery, thinly sliced 1/2 red pepper, chopped 1/2
green pepper, chopped 4
cups low sodium chicken stock 12 ounces winter squash, cooked and
pureed 1/2
cup fresh cilantro, chopped 3 boneless skinless chicken breasts, thinly sliced 1 tablespoon Fat Flush Curry seasoning (Fat Flush Cookbook, pg.
1 (14 oz or 396 g) can sweetened condensed milk 3/4
cup canned pumpkin
puree 1 tablespoon unsalted butter, softned 1/4 teaspoon of apple pie spice 1/4 teaspoon pure vanilla extract Granulated sugar for rolling Cloves to decorate
Green and black cake icing to decorate
300 g mixed vegetables (peas, carrots, beans and potatoes) 2 tbsp vegetable oil 1 small onion, finely minced 1/2 tbsp garlic, minced 1/2 tbsp ginger, minced 3 tbsp tomato
puree 3 fresh
green chillies, slit down the middle (I chopped mine up) 1 tsp turmeric powder 1 tsp garam masala powder salt 2 tbsp cashew nuts 2 tbsp canned or fresh pineapple chunks 1/3
cup light cream few chopped glace cherries to garnish (or used dried cranberries) Coriander leaves to garnish