1 bag diced Oreida hash brown potatoes 1 can cream of chicken soup 16oz sour cream 1/2
cup white onion — diced 2 cups cheese — grated 1 stick butter 3 - 4 cups Cornflakes
2 ripe avocados halved, pitted, peeled and diced 1/4
cup white onion chopped 1/3 cup cilantro roughly chopped 2 Tbsp.
4 cups cauliflower rice 1/4
cup white onion, diced 3 eggs 1 cup shredded carrots 2 teaspoons apple cider vinegar 2 teaspoons pink Himalayan salt 1/2 teaspoon garlic powder 1/2 cup tapioca flour 1/4 cup nutritional yeast 1 teaspoon chili powder (salt free) 1/2 teaspoon oregano
ingredients MINI TURKEY MEATBALLS: 1/2 cup breadcrumbs 1/3 cup milk 1 1/4 pound ground turkey (50/50 blend) 1/4
cup white onion (peeled, grated) 1 egg (beaten) 1 clove garlic (peeled, minced) 1 tablespoon parsley (finely chopped) 1/2 teaspoon dried oregano 1/2 teaspoon dried basil 1 teaspoon Kosher salt 1/8 teaspoon freshly ground pepper TOMATO SAUCE: 1 tablespoon olive oil 1/2 cup yellow onion (peeled, finely diced) 2 cloves garlic (peeled, finely minced) 1 (28 - ounce) can San Marzano tomatoes (crushed with hands) 1 teaspoon dried oregano 1/2 teaspoon dried basil Kosher salt and freshly ground pepper (to taste) Mini Turkey Meatball Orzo Bake: 1 tablespoon olive oil 1 16 - ounce package dried orzo 3 cups tomato sauce 25 - 30 mini turkey meatballs 1 and 1/2 cups mozzarella (grated, divided) 1/2 cup Parmigiano - Reggiano (grated) 1/4 cup parsley (roughly chopped, to garnish)
2 tablespoons extra virgin olive oil 1 1/2 cups beets (can be a mix of yellow and red), peeled and diced 1/4
cup white onion, diced 1/2 teaspoon kosher salt, plus more to taste 2 garlic cloves, minced 1 teaspoon ground cumin 1/2 teaspoon red pepper flakes 1 1/2 pound fresh tomatoes, peeled and diced (or 1 1/2 14.5 ounce cans of diced tomatoes) 1 cup kale leaves, packed 1/4 cup goat cheese 3 - 6 eggs (up to you!)
4 Tablespoons olive oil, divided 4 cups chicken stock 1 cup arborio rice 4 strips thick - cut bacon 1/2 cup vodka 1/2
cup white onion, diced small 1 clove garlic 1 butternut squash 1/3 cup parsley, chopped fine Salt & Ground pepper 3/4 cup freshly grated parmesan Olive oil for garnish
1 tablespoon olive oil 1/4
cup white onion, finely diced 1 large jalapeno, seeds and stem removed; finely diced 12 oz white American cheese, shredded 4 oz Monterrey Jack cheese, shredded (don't use pre-shredded) 1/2 to 1 cup cream, half - and - half, or whole milk 1 — 2 roma tomatoes, seeds removed and diced 1 small bunch cilantro, roughly chopped
1/2 cup bread crumbs 4 cloves garlic minced 1/4
cup white onion, minced 1 tsp.
ingredients PAELLA SPICE: 2 tablespoons whole cumin 2 tablespoons whole coriander 1 and 1/8 teaspoons chili flake 1 and 1/2 tablespoons turmeric 1 and 1/2 tablespoons curry powder RICE: 1/4 cup olive oil 1 and 3/4
cups white onion (peeled, diced) 2 tablespoons garlic (peeled, minced) 2 and 1/2 teaspoons Kosher salt 2 tablespoons Paella spice (recipe above) 1/3 teaspoon saffron 4 and 1/2 cups calasparra or aborio rice 4 cups white wine 16 cups chicken stock CURRY BUTTER: 4 sticks unsalted butter (softened) 2 and 1/2 teaspoons turmeric 3 teaspoons curry powder 3 and 1/2 teaspoons Kosher salt 1 bunch cilantro (finely chopped) 1 cup store - bought mango puree (plus 1 tablespoon) 3 limes (zested, juiced) SEAFOOD AND CHORIZO: 1/4 cup olive oil 3 links fresh chorizo (casing removed, diced) 1/2 pound swordfish or bass fillets (skinless, diced) 1 pound shrimp (cleaned, deveined) 1 pound mussels (cleaned, rinsed, cracked or open mussels discarded) 1/2 pound calamari (tubes and tentacles only) 1 pint cherry tomatoes (halved) 2 cups frozen peas (thawed) Kosher salt and freshly ground black pepper (to taste)
Not exact matches
Unsalted butter $ 3.49 1 large
white onion $.99 2 heads garlic $ 1.50 1 package fresh rosemary $ 1.49 16 ounces
white mushrooms $ 3.60 5
cups chicken or vegetable stock $ 3.59 Two baguettes $ 4.60
«Old Jerusalem Chicken Soup» 1/2
cup white beans 2
onions 2 zucchini 2 tomatoes 2 carrots 1 chicken, cut into serving pieces 2 potatoes Soak beans 6 to 12 hours.
2 pounds lean pork, diced 1/4
cup butter 1
cup chopped cabbage 2
onions, chopped 1 green (or slightly ripe) mango, sliced 1
cup white wine or coconut milk (see recipe, here) 2 tablespoons Ceylon Dark Curry Powder, recipe here 2 teaspoons tamarind paste or pulp 3 cloves garlic, crushed 1 habanero chile, seeds and stem removed, minced 2 medium eggplants, peeled and chopped 2 chayotes, peeled and chopped (or substitute hubbard squash) 1
cup cooked navy beans
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
1/2
cup dried chickpeas — soaked overnight 1 medium
onion — halved 3 - 4 garlic cloves — crushed with a knife 6
cups water sea salt — to taste 2 tablespoons neutral coconut oil or ghee — divided 1
cup millet — soaked overnight juice of 2 lemons — divided 2 tablespoons olive oil — divided 1 tablespoon tamari 2 tablespoons sweet miso paste 1 tablespoon mustard 1 garlic clove — minced pinch of cayenne pepper 1 teaspoon cumin 1 large leek,
white and pale green parts only — sliced 1 bunch rainbow chard — leaves separated from stems, stems chopped, leaves torn into bite - size pieces
2 tablespoons butter 1 medium
onion, chopped 2 cloves garlic 1
cup white wine 1 head of Chinese cabbage, separated, rinsed Fresh cumin seeds (use powdered if you don't have fresh) Salt & Black pepper
2 to 4 pound fish (snapper or grouper), cleaned, and filleted, and sliced; reserve head Juice of 2 fresh lemons 2 cloves garlic, minced 2 tablespoons minced habanero chile 1 teaspoon salt 1 tablespoon olive oil 1 teaspoon oregano 7
cups water 1 teaspoon salt 4 cloves garlic, chopped Bay leaf 1 teaspoon thyme 6 whole black peppercorns 1 habanero chile, seeds and stems removed, and chopped 3 tablespoons vegetable oil 2 tablespoons olive oil 2 leeks,
white part chopped 4 scallions, chopped 2
cups chopped
onion 1
cup sliced carrots 1
cup cubed potatoes 1/2
cup cubed turnips 4 tomatoes, peeled and chopped Salt and pepper to taste Garnish: 2
cups crisp croutons
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
INGREDIENTS Makes 5 serving 2
cups pre prepped mirepoix (or 2/3
cup each finely diced celery, carrot,
white onion) 1 clove crushed garlic 3T olive oil 3 / 4 lb high quality grass...
• 1 1/2 pounds very thinly sliced beef sirloin (I get mine from Trader Joe's), or ribeye • Salt • Cracked black pepper • 1/4 teaspoon
onion powder • 4 tablespoons all - purpose flour, divided use • Olive oil • 2
onions, quartered and thinly sliced • 10 ounces
white mushrooms, sliced • 1/2 teaspoon dried thyme • 2 cloves garlic, pressed through garlic press • 4
cups beef stock, hot • 4 sourdough bread bowls, centers hollowed out and reserved for dipping • 4 slices provolone cheese
1 can of roasted, diced tomatoes 1 fresh tomato, diced 3 cloves of garlic 1/2
white onion 1 fresh jalapeno pepper 1/2
cup chopped cilantro 1 teaspoon salt
Soup 2 tablespoons olive oil 2 pounds carrots, peeled, thinly sliced 1 large
onion, finely chopped 4 regular or 6 small garlic cloves, peeled and smashed 1 tablespoon finely chopped or grated ginger, or more to taste (it could easily be doubled) 4
cups vegetable broth 1/4
cup white miso paste, or more to taste
vegetable oil 1 large
white onion, roughly chopped 1 medium red bell pepper, roughly chopped 1 medium green bell pepper, roughly chopped 2 serrano chiles, chopped, seeds and ribs removed (optional) 1
cup beef broth 1 can diced tomatoes with juice 1/2 tsp.
4
cups chicken broth or two 14.5 - ounce cans + 1/4
cup water 2 pounds carrots, peeled, ends trimmed, cut into 1/4 - inch rounds 1/2
cup extra virgin olive oil 1 large
white onion, minced (I used my mini chopper) 2 tablespoons extra virgin olive oil
Blanquette de Porc Adapted from Mimi Thorisson - A Kitchen in France Ingredients -2 1/2 pounds boneless pork shoulder, cut into 2 inch cubes -2 small shallots -4 cloves -4 carrots, peeled and cut into chunks -2 leeks,
white part only, sliced -2 celery stalks, sliced -1 small
onion, sliced -4 garlic cloves, sliced -1 bouquet garni (see note)-1 / 4
cup dry
white wine -6 tablespoons butter -1 / 3
cup all purpose flower -8 ounces
white mushrooms, sliced - Juice of 1 lemon -2 / 3
cup crème fraîche -2 large egg yolks A handful of chopped fresh parsley (Mimi used veal instead of pork, she used pearl
onions which I omitted since I didn't have any on hand, and I added a little more garlic, carrots and celery than the recipe called for.
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 milk)
FOR LAMB MEATBALLS (KEFTA) 2 slices firm
white sandwich bread, torn into small pieces 1 small
onion, finely chopped (about 1
cup) 1/4
cup loosely packed fresh parsley leaves 1/4
cup loosely packed fresh cilantro leaves (omitted, I just increased the parsley) 1 pound ground lamb 1 teaspoon salt 1/2 teaspoon ground allspice 1/2 teaspoon cayenne 1/4 teaspoon cinnamon 1/4 teaspoon black pepper 1/3
cup pine nuts, toasted and finely chopped (omitted because I forgot to buy them!)
Ingredients: Yellow
onion — 1/4
cup, diced
White miso — 2 tablespoons Lemon juice ---LSB-...]
MAKES 4 - 6 tacos INGREDIENTS for the tangy cashew cream: 1/2
cup of cashews, soaked for a min of 2 hours 1/4
cup of water 1 tablespoon of
white wine vinegar 3 green
onions,
white parts only (green parts reserve for garnish) 1/2 teaspoon of kosher salt 1 head of broccoli, chopped into florets 1/2
cup of garbanzo bean flour 1/2
cup of water 1 teaspoon of garlic powder 1/2 teaspoon of kosher salt 1 teaspoon + of TABASCO chipotle, original red, or reserve about 1/3
cup of sunflower oil (or another neutral high - heat oil) for the tacos: 4 - 6 tortillas OR 8 - 12 bibb lettuce leaves 1 avocado, sliced some thinly sliced red chilies (optional) a few dashes of TABASCO (of your choice, optional) a handful of cilantro, chopped the green part of the green
onion, reserved from the cashew cream METHOD Make the cashew cream:
2
cups lobster stock (see recipe) 2
cups coarsely chopped cooked lobster meat 4 tablespoons butter 1
onion, chopped 2 cloves garlic, minced 2 shallots, minced 1/2
cup flour 1/4
cup dry sherry 2 tablespoons tomato paste 3
cups half - and - half 1/4 teaspoon fresh ground
white pepper 1 teaspoon salt 1/4 teaspoon paprika 1 dash cayenne pepper 1
cup crème fraîche
INGREDIENTS 1 small
onion, chopped 8 oz sliced cremini mushrooms or other mushrooms of your choice 3 cloves garlic, minced 1 tsp dried thyme 2 tbsp olive oil 1
cup Arborio rice 1
cup dry
white wine such as chardonnay 4
cups beef broth 2
cups of...
* 1
cup cilantro leaves and stems, plus extra leaves for garnish * 1
onion, chopped * 2 jalapenos * 1-3/4
cups chicken or vegetable broth plus 2 Tablespoons, divided * 2 Tablespoons olive oil * 1-1/2
cups long grain
white rice * 2 cloves garlic * 1 teaspoon salt
1 sweet potato, very thinly sliced 1 teaspoon Olive Oil Dash of cayenne pepper Dash of chili powder 3 mini sweet red and / or orange peppers, sliced 1/4
white onion, sliced 3 tablespoons store - bought salsa 1/4
cup canned black beans, drained and rinsed 2 tablespoons finely chopped jalapenos 1/3 avocado, cubed 1 teaspoon chopped fresh cilantro
-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-...]
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
2 cloves garlic 1
cup white or yellow
onion, large dice 1
cup organic chicken stock 1 tsp kosher salt 1.5 tsp curry powder 1/2 tsp ground coriander 10 grinds fresh black pepper Lard or your preferred Paleo - approved fat Optional: 1/4
cup flaxseed meal
1 piece whole wheat bread 1 tablespoon vegan butter 1 medium sized
onion (about 2
cups), chopped 1 tablespoon extra virgin olive oil 1 - 15 ounce can
white beans, drained and rinsed 3 tablespoons nutritional yeast 1/4
cup water 1 teaspoon sea salt ⅛ teaspoon dried basil 1 teaspoon red pepper flakes 6 cloves garlic, minced 4
cups packed fresh spinach, roughly chopped 1 can artichoke hearts, drained and chopped 1/4
cup vegan mozzarella cheese
2 tablespoons OLIVE OIL 2
cups thinly sliced LEEKS (
white part only) 2 roughly chopped
ONION 4 cloves GARLIC, smashed 1/2 teaspoon dried DILL 1/2 teaspoon dried ROSEMARY 1/2 teaspoon dried THYME 4
cups RUSSET POTATOES, peeled and 1/2» cubed 5
cups chicken or vegetable BROTH 2 tablespoons NUTRITIONAL YEAST (such as Bragg's — adds cheesy flavor) 1/4
cup dairy - free DAIYA CHEDDAR STYLE CHEESE SHREDS or cheddar cheese 1/2 teaspoon SEA SALT or to taste BLACK PEPPER 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)
1 pound dried black beans 8
cups water 2 Tbsp olive oil 6 slices of good - quality bacon, chopped into 1 inch pieces 1 1/2
cups chopped
onion 1 1/2
cups chopped green bell pepper 4 cloves garlic, minced Olive oil for sautéing 1 Tbsp Sazon completa 1 Tbsp ground cumin 2 bay leaf 1/2
cup dry cooking wine 2 Tbsp
white wine vinegar Chopped cilantro for garnish Salt & pepper to taste 1/2 tsp baking soda
Recipe for Healthy Asparagus Soup Serves 6 Ingredients: 1 tablespoon olive oil 1 small
onion, diced 1 leek,
white and light green parts, sliced medium 2 large celery stocks, diced small 1 teaspoon kosher salt or more to taste, used in increments Fresh finely ground black pepper to taste 2 large sprigs of tarragon, tear the leaves off 4
cups low sodium chicken broth, used in increments 1-1/2 to 1-3/4 pounds fresh asparagus (about 2 bundles from the market or 2 - 12 oz packages from Trader Joes) 1/4
cup water Croutons or parmesan cheese for serving
1 cauliflower 2 bay leaves 1
onion 3 cloves of garlic 1 can
white kidney beans 10
cups water or low sodium veggie broth (or a combo) 2 carrots, shredded 2
cups of corn 3 medium potatoes, peeled and shredded 2 small zucchini, shredded 1 pkg frozen, chopped spinach — defrosted and squeezed of all the juiciness
white pepper, nutmeg,
onion powder and garlic powder to taste
9 ounces frozen green beans, thawed in colander, drained and patted dry 1 tablespoon olive oil 4 green
onions, thinly sliced 3 - 4 stalks celery, halved lengthwise, and thinly sliced 2 - 3 medium - large cloves garlic, thinly sliced 4 ounces sliced mushrooms 2 tablespoon nutritional yeast (available at health food stores and some grocery stores near the flour) 4 tablespoons all purpose flour 1 1/2
cups unsweetened soy milk Coarse sea or kosher salt to taste
White pepper to taste Optional garlic salt or powder to taste Optional
onion powder to taste 1 2/3 cups French's Fried Onion Rings in a can, divided into 2/3 cup and
onion powder to taste 1 2/3
cups French's Fried
Onion Rings in a can, divided into 2/3 cup and
Onion Rings in a can, divided into 2/3
cup and 1
cup
Ingredients: Shrimp (I used 7 jumbo shrimp) 1
cup fresh spinach 1/4
onion (sliced) 1
cup sliced mushrooms 1 clove garlic (roughly chopped) Olive oil Seasoning: 1/2 tsp
white pepper, 1/2 tsp salt, 1 tsp cumin, 1/2 tsp turmeric, 1/2 -1 tsp garlic powder, 1/2 tsp cayenne pepper
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 tbsp olive oil 1
onion, peeled and chopped 3 cloves garlic, minced 2 carrots, peeled and chopped 2 tsp dried basil 1 tsp dried oregano 1 tsp dried parsley 1
cup white wine 3 tomatoes, chopped 2 cans
white beans, drained and rinsed 4
cups vegetable stock 1 tsp sea salt cracked black pepper 2
cups kale, roughly chopped 6 tsp basil pesto
1
cup dried
white beans 2 tablespoons vegetable oil 2 pounds lamb stew meat or boneless leg of lamb cubed into 1 - inch pieces (fat and sinew removed) 1 large
onion, chopped 1 green bell pepper, stemmed, seeded, and chopped 2 jalapeños, stemmed and chopped, seeds removed if you'd like it less spicy 4 cloves garlic, minced 2 teaspoons ground cumin 1 teaspoon ground coriander 1 teaspoon dried oregano 2
cups tomatillo salsa, homemade (link: http://www.holajalapeno.com/2013/11/charred-tomatillo-salsa-giveaway.html) or store - bought green enchilada sauce Chopped cilantro, for garnish
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
1 tablespoon olive oil 1 medium
white onion, roughly chopped 1 tablespoon minced fresh ginger 1 garlic clove, minced 1/2 teaspoon cumin 1 teaspoon kosher salt 1-1/2 pounds carrots, peeled and roughly chopped 4
cups vegetable stock Chopped fresh chives and scallions for serving
Ingredients: 1
cup mayonnaise (Use a good brand like Best Foods Mayonnaise) Grated rind of one lemon 2 tablespoons fresh lemon juice 1 small - medium bunch parsley, very finely chopped 3 - 4 green
onions (both the green and
white part) ~ finely chopped or 1/4
cup finely chopped fresh chives 1 large clove garlic, minced 1 teaspoon ground black pepper