I love garlic so i would put in a small amount of
diced garlic into the micture just to spice it up some more or am I now challenging the Guacamole Gods?
Not exact matches
2 tablespoons peanut or vegetable oil 1 large yellow onion,
diced 3 cloves
garlic, minced 1 (14 - ounce) container extra firm tofu, cut
into 1 - inch cubes 2 cups vegetable stock 1 (14 - ounce) can light coconut milk 1/2 cup of Peanut Butter & Company» sThe Heat Is On 4 carrots, peeled and cut
into 1 - inch cubes 3 potatoes, peeled and cut
into 1 - inch cubes 1 cup frozen peas 3 tablespoons chopped fresh basil Finely ground sea salt Freshly ground black pepper
1 onion, chopped 1/2 cup butter 4
garlic cloves,
diced 1/2 cup flour 4 cups chicken or vegetable stock 1.5 cups water 3 russet potatoes, cut
into large chunks 1/8 teaspoon freshly grated nutmeg 1 tablespoon dried herbs (any or all of the following: thyme, rosemary, red pepper flakes, marjoram, parsley) salt and pepper, to taste 8 ounces cheddar cheese 1.5 cups milk (add more for a thinner soup)
1 / 2T Oil 1 Medium onion,
diced 1 Large clove of
garlic, minced 1» pc ginger, minced 1 / 2T Cinnamon 1t Cumin 1t Ground coriander 1 - 2t Harissa (optional if you like a bit of heat - or try 1 / 2t Chili Flakes) 1 / 2t Salt 1 / 3C Red lentils 1 1/2 C Vegetable broth 1 x 400g / 14oz Can of chopped tomatoes 1 1/2 C Cubed squash (I prefer large chunks) 1 Large carrot, chopped
into large chunks 2 Medium courgettes, chopped
into large chunks 1 / 2C Dried fruit (I used a mixture of unsulphured dried apricots and dried figs) 1T Lemon juice Chopped fresh parsley to serve
Into the soup pot goes ground beef, onion,
garlic, taco seasoning, broth, Ro - tel
diced tomatoes & green chiles, black beans, and corn.
Dice 2 large tomatoes, 1/4 of a red onion, one clove of
garlic, and slice a handful of basil
into ribbons.
Ingredients 200 g / 7oz • baby spinach 1 • small cauliflower head [cut
into florets — about 350g / 12oz] 1 • small onion [
diced] 1 • minced
garlic clove 1/2 cup • shredded mozzarella [plus a little more for on top] 2 tbsp • heavy cream 1 tbsp • butter [for the cauliflower] 1/2 tsp • nutmeg pinch of ground cloves to taste • salt and pepper
FOR THE LAMB SAUCE 1 large onion,
diced 1 tablespoon olive oil 1 pound lean ground lamb 2
garlic cloves, minced 1 1/2 teaspoons salt 1 teaspoon dried oregano, crumbled 1 teaspoon cinnamon 1/4 teaspoon sugar 1/4 teaspoon black pepper 1 pound eggplant, peeled and cut
into 1 / 2 - inch cubes 1 (28 - to 32 - ounce) can crushed tomatoes
5 cups chicken broth (or, 3 cubes of homemade bouillon cubes + 3 - 4 cups of water) 2 TBL olive oil 1 cup pearl barley, rinsed and drained 1 bunch kale, stems removed and leaves torn
into large pieces (about 6 cups) half a good sized butternut squash, already roasted and cubed half an onion,
diced 2 cloves
garlic minced grated fresh Parmesan cheese, to top
Ingredients: 1 pound spinach leaves, tough and long stems removed 1 tablespoon extra-virgin olive oil (plus more for drizzling) 3 cloves
garlic, minced 1 tablespoon harissa 2 cups cooked farro, brown rice, quinoa, or your favorite (a combo is nice) 4 large hard - boiled eggs, peeled and chopped 1 medium carrot or 2 baby carrots, chopped
into fine
dice 1 scallion, thinly sliced 4 or 5 basil leaves, sliced chiffonade 1 palmful pepitas sea salt, as needed
4 Chicken Drumsticks 4 Chicken Thighs 2 Tomatoes 1 Potato,
diced into large pieces 1/2 Yellow Onion 1
Garlic Clove 1 Cup of Spanish Olives 5 Capers
Ingredients: -2 cups short - grain brown rice -3 Chinese chicken sausages, sliced -8 oz shittake & cremini mushrooms, sliced -1 tbsp ginger,
diced -1 tsp
garlic, grated -3 fresh lemongrass, cut
into long, skinny strips -1 / 2 cup chicken broth -2 tbsp soy sauce
boneless / skinless chicken breast, sliced Canola or vegetable oil 1/2 medium onion,
diced 1 red bell pepper, cut
into strips 3 cloves
garlic, minced 1/2 cup chopped pineapple *
Beyond Meat Shepherd's Pie Recipe Print Prep time 20 mins Cook time 35 mins Total time 55 mins Author: A. N. Flitter Recipe type: Dinner Cuisine: Vegan Serves: 6 Ingredients 1 lbs Red Potatoes 1/4 cup Almond Milk, unsweetened 1 tbsp Olive Oil 1 bag Beyond Meat Beef Crumbles 2 large Carrots, chopped 1 stalk Celery, chopped 1/2 Onion,
diced 2 cloves
Garlic, minced Salt and Pepper to taste Instructions Preheat oven to 350 degrees F. Clean the potatoes and chop them
into cubes.
For the Sloppy Joe: 1 tablespoon plus 1 teaspoon coconut oil, divided 1 medium onion,
diced medium 1 pound seitan, chopped
into bite sized pieces 3 cloves
garlic, minced 1 tablespoon minced fresh ginger 2 tablespoons chopped fresh thyme 1 tablespoon sweet paprika 1/2 teaspoon salt 1/2 teaspoon allspice 1/2 teaspoon crushed red pepper flakes 1/8 teaspoon cinnamon Several dashes fresh black pepper 14 oz can crushed tomatoes 2 tablespoon pure maple syrup 1 tablespoon fresh lime juice 2 teaspoons yellow mustard
Three 15 1/2 ounce cans black beans (about 4 1/2 cups), rinsed and drained 1 cup drained canned tomatoes, chopped 1 1/4 cups chopped onion 1/2 cup minced shallot 4
garlic cloves minced 1 tablespoon plus 2 teaspoons ground cumin 1 teaspoon salt 1/2 teaspoon freshly ground black pepper 1/2 stick (1/4 cup) unsalted butter 4 cups beef broth a 16 - ounce can pumpkin puree (about 1 1/2 cups) 1/2 cup dry Sherry 1/2 pound cooked ham, cut
into 1 / 8 - inch
dice 3 to 4 tablespoons Sherry vinegar
You'll Need — 1 tablespoon olive oil — 1 pound boneless skinless chicken breast, cut
into bite - size pieces — 2 cloves
garlic, minced — One 14-1/2 - ounce can
diced tomatoes — 14 ounces spaghetti sauce — 2 ounces (1/4 of 8 - ounce package) cream cheese — One 9 - ounce package fresh spinach leaves, chopped — 1-1/2 cups multigrain penne pasta, cooked according to package directions (or your preferred type of penne pasta)-- 1 cup shredded mozzarella cheese — 2 tablespoons grated Parmesan cheese
4 parsnips, peeled, ends trimmed, and cut
into 1/2» thick slices Unsweetened soy milk 1 tablespoon olive oil 1 small onion, peeled, and
diced 2 medium - large cloves
garlic, thinly sliced 1 tablespoon vegan butter 1 tablespoon vegan sour cream Zest of one lemon Coarse sea or kosher salt to taste White pepper to taste Optional
garlic salt or powder to taste Optional onion powder to taste Optional Garnish: parsley and additional lemon zest
1 c celery,
diced 1 c carrots,
diced 1 large yellow onion,
diced small 1 1/2 cups olive oil 5 cloves
garlic, crushed (not minced) 3 large eggplants, half the skin removed in strips with a vegetable peeler, cut
into 1 - inch chunks 1/2 c capers in water, drained 1 1/2 c pitted green olives, sliced 1 c pine nuts 2 Tbsp brown sugar 1/2 c red wine vinegar 2 c Fabio's Tomato Sauce (see recipe below) mixed with 2 Tbsp tomato paste 1 bunch basil, leaves only Salt and pepper Zest of 1 lemon Mint leaves for garnish
Easy fish stew own creation 1 tablespoon olive oil 1 small yellow bell pepper (about 200g), deseeded and finely
diced 1/2 onion, finely
diced 2
garlic cloves, minced 1 ripe Italian tomato, deseeded and chopped salt and freshly ground black pepper 1 x 400g can chopped tomatoes 1/2 can of water 350g white fish, cut
into large chunks handful of fresh cilantro leaves Heat the olive oil in a large saucepan over medium - high heat — using a large saucepan is important for it will give you room to stir the fish pieces without breaking them.
1 medium cauliflower (about 2 pounds) 1/4 c extra virgin olive oil 1 medium white onion, cut
into 1/4 - inch
dice 3
garlic cloves, smashed and peeled Maldon or other flaky sea salt 1 1/2 to 2 tsp hot red pepper flakes 6 Tbsp unsalted butter, cut
into 6 pieces Kosher salt 1 pound pennette 3/4 c freshly grated Parmigiano - Reggiano, plus extra for serving 1/2 c coarse fresh bread crumbs, fried in olive oil until golden brown 1 1/2 tsp minced fresh rosemary
• 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
1 green (or semi-ripe) plantain 1 cup dried aduki beans, soaked overnight and left to sprout * 1/2 cup red lentils, rinsed 150 g snake beans, cut
into 5 - cm [2 - inch] pieces 1 tablespoon curry powder 1/4 teaspoon asafoetida (hing), optional 1 tablespoon minced ginger (make your own) 1 small / medium onion, sliced or
diced (optional) 2 cloves
garlic, finely chopped or minced (optional) 10 — 12 fenugreek seeds 6 — 7 curry leaves (fresh or dried or substitute with 1 bay leaf) 2 — 3 Roma tomatoes,
diced (fresh or canned is also good) 6 — 7 sprigs fresh thyme (or use 1 teaspoon of dried thyme) Salt to taste 2 — 3 tablespoons coconut (or vegetable) oil 4 — 5 bunches of fresh coriander (cilantro) for garnish
2 Large heirloom tomatoes, water and seeds removed and
diced into 1/2 inch pieces 2 Oranges, peeled and
diced into 1/2 inch pieces 1 Avocado, peeled and
diced inot 1/2 inch pieces 1 Lime, juiced 1
Garlic clove, finely minced 2 Tablespoons chopped Cilantro 1/2 a jalapeno, finely minced salt to taste
Ingredients: 1 roma tomatoes — seeded & chopped
into cubes 1/2 red bell peppers — chopped and
diced 1/2 cucumber — seeded &
diced 1/2 ripe mango — cut
into cubes 1/2 white onions - chopped
into small pieces 2 - 3 lime wedges 1 - 3 pieces of canned pineapple — chopped
into cubes 1 - 2 Tbsp canned pineapple juice 1 - 2 cilantro - chopped (I didn't have any so I skipped this one) Salt, black pepper, dash of cumin, dash of
garlic powder according to taste (I didn't quite measure these).
Ingredients 200 g / 7oz • baby spinach 1 • small cauliflower head [cut
into florets — about 350g / 12oz] 1 • small onion [
diced] 1 • minced
garlic clove 1/2 cup •... Read More
1 large eggplant, cut
into 1» square pieces 2 tablespoons extra virgin olive oil, divided Salt & pepper, to taste 4 oz dry wheat spaghetti 1 cup red onion,
diced 2
garlic cloves, minced 1/2 lb hot Italian turkey or chicken sausage (make sure to get the spicy kind), casings removed 1 1/2 cups marinara sauce 2 teaspoons crushed red pepper flakes 1 cup 2 % reduced fat shredded Mozzarella cheese 3/4 cup grated Parmesan cheese, divided 1/4 cup seasoned bread crumbs a few basil leaves for garnish, sliced (optional)
Sofrito 4 + tablespoons Spanish extra virgin olive oil 1 cup onions,
diced small 1 large red bell pepper, cored, seeded & cut
into thin strips 1 large green bell pepper, cored, seeded & cut
into thin strips 2 tablespoons
garlic, minced 1 15 oz.
1/2 teaspoon turmeric 3/4 teaspoon cinnamon 1/2 teaspoon ginger 1/2 teaspoon
garlic powder 1 teaspoon cumin 1 teaspoon paprika pinch of salt 1 1/2 tablespoons olive oil 4 gluten free tortillas 2 sweet potato, peeled and cut
into small cubes 1 can chickpeas 1 cup spinach, washed and roughly chopped 1/4 cup fat free Greek Yogurt 1 lime 1/2 cup
diced tomatoes 1/4 cup chopped cilantro
Potato Cauliflower Soup INGREDIENTS 1 tablespoon olive oil 250 g bacon, finely chopped 3
garlic cloves, crushed 2 leeks, halved, washed, thinly sliced 1/4 cauliflower, trimmed, cut
into small florets 2 cups potatoes, peeled,
diced 6 cups chicken stock 1/4 -LSB-...]
2 tbsp olive oil 1 ounce pancetta or bacon chopped (5 - 6 thin slices) 1 1/2 cups chopped green cabbage 1 cup chopped onions (1 onion) 1 cup sliced carrots (2 carrots) 1/4 cup chopped celery (2 stalks) 3
garlic cloves, minced 1 cup chopped, drained, canned plum tomatoes 2 quarts Chicken Stock 1/2 cup peeled,
diced potato (2 potatoes) 1 ounce Parmesan cheese rind 3 ounces angel hair pasta broken
into 2 - inch pieces (about 3/4 cup) 1/2 cup drained chickpeas 1/2 cup drained kidney beans 1/3 cup basil pesto 1 tsp salt 1 tsp ground black pepper Freshly grated parmesan cheese
organic brown rice spaghetti pasta Filtered water, enough to boil pasta 2 TBL organic, grassfed butter or pure coconut oil 1 pound pasture - raised, organic chicken breasts, cut
into 1/2» chunks 1 large organic onion,
diced 1 medium organic red bell pepper,
diced 3 - 4 ribs organic celery,
diced 1/2 cup mushrooms,
diced 2 - 3 cloves organic
garlic, minced 1 TBL arrowroot powder (or non-GMO cornstarch) 1 tsp (or more, to taste) unrefined sea salt Freshly ground black pepper, to taste 1/8 tsp ground white pepper Dash cayenne powder 1 1/2 cups organic, grassfed cream 2 cups shredded organic cheddar (or similar style) cheese 2 - 3 TBL ground raw milk parmesan (optional)
Ingredients -2 tablespoons oil - 2 1/2 tablespoons of curry powder - 1/4 teaspoon of cayenne powder - 1 medium onion, thinly sliced - 4
garlic cloves, minced - 4 chicken breasts, cut
into bite size cubes - 1 can of tomato sauce (14 oz)- 1 can
diced tomatoes (14 oz)- I use fire roasted with green chilies!
2 tbsp ghee, coconut or olive oil 1 tsp cumin seeds 1/2 tsp ground turmeric 1/2 tsp ground cardamom 1/2 tsp ground cilantro 1 pinch ground cayenne 1 inch fresh ginger, minced 4
garlic cloves 1 large red onion,
diced 2 medium size sweet potatoes, cut
into bite - size pieces 1 fennel bulb, halved and thinly sliced 1 cup lentils, rinsed 2 cups water 2 — 4 tbsp sauerkraut, more for serving 1 -2 tbsp honey salt & pepper, to taste
-LSB-...] 1 large onion,
diced 2 cloves
garlic, minced 1/2 tsp Aleppo chile flakes 1 tsp minced ginger 2 cups homemade pureed tomatoes (or 15 oz can crushed or
diced tomatoes) 1 head cauliflower, cut
into small florets (we used half -LSB-...]
3 oz dried ancho chiles, stemmed, seeded, coarsely torn 6 ounces beef bacon,
diced 1 large vidalia onion (1 lb),
diced 4 lb beef brisket, fat trimmed, cut
into 2 inch cubes and seasoned with salt and pepper 6 large
garlic cloves 3 - 4 canned chipotle chilies in adobo (& 1 tbsp juice) 2 tbsp chili powder 1 tbsp ground cumin 1 tsp dried oregano 1 tsp ground coriander 2 tsp salt 1 12oz bottle Mexican beer 1 7 - ounce can
diced roasted green chiles 3 10oz cans fire - roasted
diced tomatoes with chipotle 1/2 cup finely chopped fresh cilantro stems 4 cups seeded peeled pumpkin (from 3 1/2 pound pumpkin), cut
into 1 1/2 inch chunks
1 large head of cauliflower, washed and cut
into florets 1 quart of purple potatoes, washed and quartered Salt 1 yellow onion,
diced 6 cloves of
garlic, minced 2 inch nub of ginger, peeled and grated 1 tablespoon of ground cumin 2 teaspoons of curry powder (yellow) 1 teaspoon garam masala 1/4 teaspoon cardamom 1/4 teaspoon red pepper flakes 1 -28 ounce can of crushed tomatoes (I used organic, fire roasted) 4 cups of vegetable stock 1 can of chickpeas, drained 1 can (14 oz.)
cans of chunk light tuna in water 1/4 cup minced red pepper 2 tsp Miracle Whip mayonaise 2 tsp dill relish 2 tsp Bigfat's 3o8
Garlic Ginger Hot Sauce Optional - 1 Tbsp
diced onion Salt and pepper 4 small to medium tortillas (flour tend to work best) 4 leaves of lettuce 8 slices of cucumber 4 slices of a cheese of your liking or preference (you can also use any shredded cheese you might like) Drain off water from tuna and add both cans
into a...
1 clove
garlic 1 teaspoon olive oil 2 teaspoons pine nuts 1/2 favorite sausage: veggie, chicken, or pork,
diced 1/4 cup frozen spinach 2 sundried tomatoes, cut
into strips 1 egg 1 egg white 1/4 teaspoon salt 1/2 ounce grated Parmesan 2 slices of bread
ingredients TURKEY CHILI: 1 tablespoon canola oil 1 yellow onion,
diced 1 red bell pepper,
diced Kosher salt 4
garlic cloves, thinly sliced 1/4 cup chili powder 1 teaspoon ground cumin 1/4 teaspoon cayenne pepper 2 tablespoons tomato paste 1 pound ground turkey 1 (28 - ounce) can plum tomatoes 3 cups chicken stock (recipe below) or low - sodium store - bought chicken stock, plus more as needed 1 tablespoon unsweetened cocoa powder 1 and 1/2 cups cooked white beans, or 1 (12 - ounce) can, drained and rinsed 1 and 1/2 cups cooked kidney beans, or 1 (12 - ounce) can, drained and rinsed CHICKEN STOCK: 4 Spanish onions, halved 4 large carrots, peeled and coarsely chopped 2 celery stalks, cut
into large
dice 5
garlic cloves 5 pounds chicken bones 1 tablespoon whole black peppercorns 2 bay leaves 6 fresh thyme sprigs 15 fresh parsley stems TO ASSEMBLE: 1 (12 - ounce) bag tortilla chips 1 and 1/2 cups cheddar cheese (grated, to serve) 1 cup sour cream (to serve) 1 recipe Fast Guacamole (to serve, recipe below) 1/2 cup scallions (root end removed, thinly sliced on the bias) pickled jalapenos (to serve, recipe below) FAST GUACAMOLE: 4 ripe avocados 1/4 cup lime juice (2 - 3 limes) 1/4 cup cilantro leaves, chopped 1/4 cup red onion,
diced 1/4 teaspoon Kosher salt 1/4 teaspoon cayenne PICKLED JALAPEÑOS: 6 jalapenos (sliced
into 1 / 4 - inch rounds) 2 cups white vinegar 1 teaspoon granulated sugar 1/2 teaspoon red chili flakes 8 - 10 black peppercorns 1 teaspoon coriander seeds 1 teaspoon Kosher salt
Ingredients Oil 8 skin - on, bone - in chicken thighs Salt 1 large onion chopped 4 cloves
garlic, minced 3 small carrots, finely
diced 2 stalks celery, finely
diced 1 red pepper,
diced 1 green pepper,
diced 1 jalapeño pepper, seeds removed, minced 1 1/2 teaspoons turmeric 2 teaspoons sweet paprika 1 teaspoon ground cumin 2 cups long - grain white rice 1/2 bunch kale, stem removed, leaves cut
into ribbons and rubbed with salt (I like lacinato, but use whatever you like) 1 cup frozen peas, left to defrost on the counter while you make the rest of the meal 2 tablespoons chopped cilantro Juice of half a lemon, plus lemon wedges for garnish
2 ounces dried mushrooms (such as morels, porcini, shitakes, and chanterelles) 3 tablespoons unsalted butter or extra virgin olive oil 1 cup pearl barley 1 stalk celery, cut
into 1/4 - inch
dice 1 medium leek (white part only), split lengthwise, cut
into 1/4 - inch slices 1 medium onion, cut
into 1/4 - inch
dice 1 medium carrot, cut
into 1/4 - inch
dice 1 medium turnip, cut
into 1/4 - inch
dice 2 cloves
garlic, finely chopped Salt 6 sage leaves, finely chopped (reserve stems for the herb sachet) 3/4 pound assorted fresh mushrooms, trimmed, cleaned, and cut in half 3 1/2 quarts unsalted vegetable stock * Herb sachet (6 reserved sage stems, 4 sprigs Italian parsley, 2 sprigs thyme, 1 bay leaf, 1/4 teaspoon fennel seeds, 1/4 teaspoon coriander seeds, and 1/4 teaspoon black peppercorns) Freshly ground white pepper
Lately I have been living off of bean salad (I made a huge batch and scoop out 1 cup portions
into a tupperware each day for lunch) consisting of 1 can garbanzo beans, 1 can dark red kidney beans, about 1/2 c chopped onion, 1/2 cup
diced green pepper, 1 roma tomato
diced, and a couple generous shakes of
garlic powder.
Ingredients 1 medium onion, chopped 1 yellow bell pepper, chopped 1
garlic clove, minced 1/2 teaspoon cumin seeds 1/4 teaspoon salt 2 tablespoons olive oil 3/4 cup dry white wine 2 lb littleneck clams (2 inches wide), scrubbed 1/4 lb dried Spanish chorizo (spicy cured pork sausage) links, cut
into 1 / 4 - inch
dice 2 tablespoons fresh cilantro
Ingredients 2 eggs 1 tsp kosher salt 1 tsp fresh black pepper 2 tsp Dijon mustard * 2 cloves of
garlic, minced 1 cup cottage cheese 1 cup grated Parmesan cheese, divided 2 cup cooked rice (I used short grain brown rice) 1/2 medium red onion,
diced 1 cup cherry tomatoes, sliced 1 cup zucchini (1 small zucchini), roughly cut
into matchsticks or
diced 1 ear of corn, cut from the cob or 1/2 cup frozen corn 1/2 medium bell pepper,
diced 4 large leaves of fresh basil, chiffonaded
1 Tblsp olive oil 1 green pepper,
diced 1 large or 2 small onions, chopped 3 small or 2 med / lrg zucchini, cut
into 1/2» pieces 1 - 2
garlic cloves, minced 2 tsp chili powder 1 tsp oregano or Mexican oregano 28 oz.
For the stuffing: 1 recipe Southern - Style Cornbread, cut
into cubes, stale 8 tablespoons (1 stick) unsalted butter, divided 1 medium white onion, small
diced 2 - 3 stalks celery, small
diced 1 bulb fennel, trimmed and small
diced 2 large baking apples, peeled and small
diced 3 large cloves
garlic, minced 1 tablespoon minced fresh sage 1 tablespoon minced fresh thyme leaves 1/4 cup chopped fresh parsley 2 - 2 1/2 cups vegetable broth, divided 1/2 -3 / 4 teaspoon Kosher or sea salt 1/2 teaspoon freshly cracked black pepper
Ingredients: 3 Bell Peppers, red, orange, yellow or green 10 White Mushrooms, peeled & brushed 1 small Onion, thinly
diced into strips 1 tbsp Coconut Oil 1 tbsp Soy Sauce 1/2 tbsp Ginger, grated 2 cloves
Garlic, minced Splash of Rice Vinegar Pink Salt & Pepper to taste Peanut Sauce & Sesame Seeds to top
Olive oil 3 large organic chicken breasts (cut
into 3 or 4 pieces each) 1 large piece of ham (leftover)-- about 3/4 lb 1 medium sized yellow onion,
diced 2 potatoes, peeled and
diced 1 cup of kale, washed and the hard stem removed — chopped 3 large carrots, peeled and
diced 2 cloves of
garlic, minced 1 cup of white wine 1 cup of chicken broth (I used low sodium) Salt and pepper
Ingredients 2 cloves
garlic, minced or pressed 1 Tbsp fresh ginger, minced 1/2 cup low sodium soy sauce 1 Tbsp plus 1 tsp rice vinegar 1 tsp sesame oil 1 tsp red chile sauce (such as Sriracha) 2 tbsp brown sugar 1/2 tsp cornstarch 1 pound flank steak (or other beef steak), very thinly sliced 1 medium Chinese eggplant *, cut
into 1 inch cubes 1 red bell pepper,
diced 2 Tbsp vegetable oil Salt and pepper to season beef Green onions, sliced diagonally for garnish