Place 1/2
cup warm tomato sauce in 4 shallow bowls and top with two pieces of the polenta.
Not exact matches
For the
warm salsa topping: put the
tomatoes, 1
cup chopped onion, chicken broth, water, chipotle chiles, salt, and pepper in a small saucepan.
1/2
cup extra virgin olive oil 1
cup warm water 1
cup red wine vinegar 1
cup red wine 1 capsicum, very finely chopped 1 Roma
tomato, very finely chopped 1 spring onion, very finely chopped 2 tablespoons parsley, very finely chopped 2 cloves garlic, minced 1 teaspoon sweet paprika 2 teaspoons chilli flakes 2 bay leaves, whole 1 tablespoon dried oregano 2 teaspoons salt
Brush garlic oil (
warm 2/3
cup olive oil, 1 minced shallot, 1 minced garlic clove, and 1 sprig fresh thyme in a pot set over medium - low heat for 10 minutes) over baked flatbread and top with goat cheese, baby kale, and heirloom baby
tomatoes that have been tossed with a teaspoon of the garlic oil.
Dough — wet: 1/4
cup tomato paste 1/2 tb mellow white miso 1/4
cup plain, unsweetened nondairy milk 1/4 to 1
cup warm water — divided
1
cup quinoa (soak overnight in
warm water, then drain and rinse thoroughly) 1/2 medium cucumber (semi-peeled, quartered lengthwise and sliced) 1/2
cup cranberries 3/4
cup cherry or grape
tomatoes, sliced in half 3 - 4 scallions, sliced 1 red pepper, seeds removed and diced Salt and pepper (to taste)
• Olive oil 1 pound lean ground beef • Salt • Black pepper 1 teaspoon dry oregano 3/4 teaspoon ground cumin 1/2 teaspoon chili powder 1/4 teaspoon paprika 1 red onion, diced 2 small red bell peppers, cored, seeded and diced 3 cloves garlic, pressed through garlic press 1tablespoon
tomato paste 1 extra-large sweet potato (or 2 small), peeled and diced into medium - small cubes 1 (28 ounce) can diced
tomatoes, drained of juice 1
cup beef (or chicken) stock,
warm 1 (15 ounce) can kidney beans, drained and rinsed 1 tablespoon chopped fresh cilantro 4 green onions, chopped, divided use 1
cup shredded sharp cheddar cheese, divided use • Sour cream, as optional garnish
2/3
cup warm water 1/2 teaspoon dry active yeast 1/2 teaspoon granulated sugar 1 teaspoon olive oil plus more for bowl and brushing pizza 1-1/2
cups bread flour plus more for work surface 1/2 teaspoon kosher salt 3/4
cup tomato sauce 4 ounces fresh mozzarella, torn 6 squash blossoms, de-stemmed and petals separated
1/2 teaspoon ground cumin 3/4
cup walnuts, toasted 1/4
cup whole - grain bread crumbs 1/4
cup extra-virgin olive oil 2 tablespoons pomegranate molasses 1/4
cup tomato paste 2 to 3 roasted red peppers 1/2 to 1
cup warm water 1/2 teaspoon fine - grain sea salt
salt and pepper 2 tbsp lime juice 2 cloves garlic, minced 5 ancho chile peppers 3 guajillo chile peppers 3
cups warm chicken stock 2
tomatoes 2 jalapeño peppers 3 tbsp slivered almonds 3 tbsp sesame seeds 1 tbsp olive oil 1 stick cinnamon (3 ″ long) 1 ripe plantain, peeled and chopped 1
cup chopped fresh or drained canned pineapple 1/2
cup chopped jicama 3 tbsp cilantro
A Moroccan ragout with poached eggs... Ingredients 1/4
cup extra virgin olive oil 1 large onion, small dice 4 large garlic cloves, peeled and minced 1 pound merguez sausage, sliced 1 / 2 - inch thick 1 tablespoon ras el hanout 1 teaspoon Spanish sweet smoked paprika 1 teaspoon kosher salt 2 fifteen - ounce cans fire - roasted
tomatoes 8 extra-large eggs 1/2
cup roughly chopped cilantro, stems included 2 tablespoons harissa (optional)
Warm crusty bread, for serving
2 - 3 tablespoons olive oil 3 jalapeño chiles, stemmed, seeded and finely chopped 1 small yellow onion, chopped 2 - 3 cloves garlic, minced 1 teaspoon ground cumin 1 teaspoon turmeric 1 tablespoon paprika 1 28 - ounce can whole peeled
tomatoes, undrained Kosher salt, to taste 6 eggs (I only used 4 because there was just no reason to use 6 for the two of us) 1/2
cup feta cheese, crumbled 1 tablespoon chopped flat - leaf parsley
Warm pitas, for serving
Ingredients: 2 strips dashi kombu (dried seaweed) 1/2 block tofu, diced into 1 - inch cubes 1 medium
tomato, diced into 1 - inch cubes 2 tsp fresh ginger, grated 2 Tbsp tamari 1/2 tsp salt 1 handful dried wakame, soaked in
warm water for 5 minutes 2/3
cup daikon radish, grated 1/4
cup green onions, sliced A dash of shichimi togarashi (for topping (optional)
2/3
cup warm water 1/2 teaspoon dry active yeast 1/2 teaspoon granulated sugar 1 teaspoon olive oil plus more for bowl and brushing dough 1-1/2
cups bread flour plus more for work surface 1/2 teaspoon kosher salt 1/2
cups tomato sauce plus more for serving 1/2
cup pesto plus more for serving 1/4
cup shredded Italian cheese blend 1/4
cup finely grated Parmesan 1/4 teaspoon dried thyme 1/4 teaspoon garlic powder
DATE BBQ SAUCE INGREDIENTS 1/2
cup pitted Medjool dates 1/2
cup balsamic vinegar 2 tablespoons fresh lime juice (from 1 lime) 2 teaspoons gluten - free tamari 2 teaspoons
tomato paste 1 teaspoon grainy mustard 1 teaspoon onion powder 1 teaspoon garlic powder sea salt & ground black pepper, to taste water to thin CREAMY AVOCADO CILANTRO SAUCE INGREDIENTS 1 medium, ripe avocado 1/2
cup fresh cilantro 2 cloves of garlic 2 tablespoons tahini 1/4
cup fresh lime juice (from 2 limes) 1 small jalapeno, seeded & diced 1/2
cup filtered water sea salt & ground black pepper, to taste FOR THE TACOS 1 teaspoon heat - tolerant oil, such as avocado 1 shallot, fine dice 1 medium sweet potato (about 550 - 600 grams), peeled & grated on the large holes of a box grater sea salt & ground black pepper, to taste corn tortillas,
warmed (or collard leaves, see headnote) 3
cups shredded cabbage Make the date BBQ sauce.
ingredients QUINOA RISOTTO WITH ZUCCHINI AND
TOMATOES 3 tablespoons olive oil (plus more to garnish) 3 scallions (finely sliced, whites and greens divided) 2 cloves garlic (minced, or grated on microplane) 1 zucchini (cut into small dice) 1 cup white quinoa (rinsed) 1 cup white wine 1 1/2 cups vegetable stock (warm, divided) 1 can cannellini beans (drained, rinsed, 15 - ounces) 1/3 cup Parmigiano - Reggiano (grated) 1 cup grape tomatoes
TOMATOES 3 tablespoons olive oil (plus more to garnish) 3 scallions (finely sliced, whites and greens divided) 2 cloves garlic (minced, or grated on microplane) 1 zucchini (cut into small dice) 1
cup white quinoa (rinsed) 1
cup white wine 1 1/2
cups vegetable stock (
warm, divided) 1 can cannellini beans (drained, rinsed, 15 - ounces) 1/3
cup Parmigiano - Reggiano (grated) 1
cup grape
tomatoes tomatoes (halved)
ingredients HONEY MUSTARD MAYONNAISE: 2 egg yolks 2 tablespoons
warm water 2 teaspoons lemon juice 1 tablespoon distilled white vinegar 1 teaspoon Kosher salt 1/2 teaspoon Dijon mustard 1 and 1/2
cups vegetable oil 1 tablespoon yellow mustard 2 tablespoons honey SMOKED TURKEY CROISSANT: 6 croissants (split in half, lightly toasted) 1 pound smoked turkey (thinly sliced) 6 slices Swiss cheese 6 leaves bibb lettuce 1 cucumber (thinly sliced) 1 beefsteak
tomato (cored, thinly sliced)
Here are the ingredients: DOUGH (4 PIZZAS) 600 g white bread flour 2 tablespoon fine sea salt 7 g package of dried yeast 1 tablespoon of sugar 2 1/2
cups of
warm water (more or less)
Tomato Sauce: 1 clove of garlic 1 bunch -LSB-...]
1 dozen large eggs 1/4
cup half - and - half salt and pepper to taste 2 tablespoons olive oil, divided 2 La Tortilla Factory Gluten Free, Wheat Free Wraps Ivory Teff, cut into 1 - inch squares 1 medium onion, diced 1 green bell pepper, diced 1 red bell pepper, diced 1 jalapeno, seeded and finely diced 4
tomatoes, diced 1
cup grated Cotija, Cheddar or Monterey Jack cheese 1/3
cup coarsely chopped cilantro Garnish idea:
warm black beans
INGREDIENTS 4 large russet potatoes 1 stick softened butter 1
cup warmed milk 2 lbs ground beef 1
cup sliced mushrooms 1 turnip, cut into cubes 1
cup frozen peas 1
cup frozen corn 1
cup baby carrots, cut in half 1 onion 7 cloves of garlic 1 tablespoon Worchestershire sauce 2 tablespoons all - purpose flour 2 tablespoons
tomato paste 2 tablespoons red wine 1/2
cup beef broth
1
cup water (
warm to hot) mixed with 1 tablespoon oil (I use the oil from a jar of sun dried
tomatoes for extra flavour) and1 tablespoon salt dissolved.
Serve fritters
warm with the lemon - garlic cream sauce (recipe below) 1/2
cup diced fresh
tomatoes, lemon wedge and parsley.
Filling 2
cups meat of fresh young Thai coconut 1
cup water of fresh young Thai coconut 3/4
cup coconut oil — gently
warmed in
warm water or the dehydrator to soften 1/4
cup Irish moss — washed thoroughly and soaked in hot water for at least 10 minutes 1
cup each raw macadamia and raw cashew nuts — soaked for 2 - 4 hours 2 tablespoons freshly squeezed lemon juice 2 tablespoons nutritional yeast 1 - 2 teaspoons salt about 6 tablespoons purified water 1
cup of chopped olives of your favourite kind (may I suggest Cerignola olives that come with pits and taste velvety) 1
cup of chopped sun - dried
tomatoes (this time I made an exception and used
tomatoes preserved in olive oil instead of the dry variety) 1 packed
cup fresh basil leaves — or more to taste fresh red and yellow
tomatoes for garnishing — optionalIn a high speed blender, combine the coconut meat, water and oil with the Irish moss until very smooth.
1 tablespoon saffron strands 4 teaspoons
warm milk 2 fresh green chiles, such as serranos, stems removed 2 fresh red chiles, such as serranos, stems removed 2 large onions, chopped 1 2 - inch piece of ginger, peeled 8 cloves garlic 8 peppercorns 1/2 teaspoon cardamom seeds 1 1 - inch piece of cinnamon, crushed 1 teaspoon coriander seeds 1 teaspoon cumin seeds 1/4 teaspoon powdered nutmeg 1/4 teaspoon powdered mace 1/2
cup mint or cilantro leaves 1/4
cup lemon juice 2
cups plain yogurt 3 pounds of boneless chicken, cut into 1 - inch cubes Salt to taste 2 tablespoons olive or vegetable oil 1 tablespoon ghee, recipe here 1 onion, finely chopped 8 large
tomatoes, chopped 2
cups basmati or long grain rice 1/3
cup each raisins, cashews, and almonds 6 hard boiled eggs, halved
Add cucumber,
tomatoes, chopped parsley, 1/4
cup feta and
warm vinaigrette and toss to combine.
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
2 Tablespoons olive oil + more for garnish 1
cup finely diced onion 3 cloves garlic, minced 1
cup finely chopped mushrooms 1 1/2
cups long - grain white rice, rinsed
Warm water 1 (16 - ounce) jar grape leaves 3 Tablespoons
tomato paste 2 Tablespoons Zante currants 3 Tablespoons pine nuts 1/2 teaspoon cinnamon 1/4 teaspoon cumin 1/4
cup minced fresh mint 1/4
cup lemon juice + more for garnish Salt and pepper to taste 1 (32 - ounce) package vegetable broth + water
For the Cemitas: 2 large boneless, skinless chicken breasts Salt and freshly ground black pepper 1 teaspoon cumin 1 ripe Haas avocado Juice of 1 lime 4 cemita rolls or hamburger rolls with sesame seeds Olive oil 1
cup refried beans,
warmed (from 1 15 - ounce can) 8 ounces Oaxaca or mozzarella cheese, grated Sliced ripe
tomato Thinly sliced lettuce Fresh cilantro leaves