Jazz it up a smidge by adding a tiny splash of Worcestershire or coconut aminos and
some extra garlic powder!
If I don't have fresh garlic cloves can I use minced garlic or
extra garlic powder instead?
Not exact matches
1 1/4 — 1 1/2 pounds chicken tenders, about 1 - inch thick 1 1/2 cups shredded, unsweetened, flaked coconut 1/3 cup sifted coconut flour 1/3 cup cornstarch 1 1/2 teasoons salt 3/4 teaspoon ground black pepper 1 teaspoon dried thyme or dried, rubbed sage or poultry seasoning, crumbled 1 teaspoon
garlic powder (not
garlic salt) 1/4 cup + 2 tablespoons cool water 1/4 cup + 2 tablespoons unsweetened lite coconut milk 6 tablespoons
extra virgin coconut oil, ghee, palm shortening or olive oil or a combination of two of these
2 tablespoons
extra virgin olive oil 1 medium onion, thinly sliced 2 cloves
garlic, peeled and smashed 1/2 teaspoon fine grain sea salt 1 teaspoon sweet paprika 1 teaspoon
garlic powder 1 chipotle pepper in adobo sauce, chopped 1 cup grated orange - fleshed sweet potato 1 cup cashews, soaked for an hour 1 cup water, if needed 2 tablespoons fresh lemon juice, or to taste
1/4 cup reduced - sodium tamari 1 tablespoon mirin (sweet Japanese cooking wine) 1/2 teaspoon granulated
garlic,
garlic powder or 1 large
garlic clove, minced 1/2 teaspoon onion
powder or 1/4 cup onion, minced 1 teaspoon toasted sesame oil 1 (8 - ounce) package tempeh, diced 2 medium sweet potatoes (about 2 pounds), peeled (optional) and diced 2 teaspoons
extra virgin olive oil 1/8 teaspoon ground ginger 1/8 teaspoon ground cinnamon 1 tablespoon canola oil Salt and pepper to taste 2 tablespoons parsley, chopped
I added a little
garlic powder and chili
powder for
extra flavor.
When the ham bone is ready to come out, I add one tablespoon of
extra virgin olive oil with a little dried thyme,
garlic powder and the vegetables to the broth.
Extra virgin olive oil 1 red onion 2 cloves
garlic, crushed 1 small red chili 3 medium carrots 1 red bell pepper 1 head brocoli 2 medium zucchinis 3 - 4 fresh, large tomatoes Salt & Pepper, to taste 2 teaspoons chili
powder 1/2 teaspoon each ground cumin, paprika and coriander 1 can (400 ml) kidney beans, rinsed and drained 1 can (400 ml) crush tomatoes about 2 1/2 cups low sodium vegetable stock 1 cup uncooked quinoa + 1 1/2 cup water 2 avocados 2 limes Spring onion, chives, and a few radishes to garnish Seeded buckwheat crisps (recipe below) or tortillas for serving and dipping
3/4 cup flour 3 tablespoons
garlic powder 2 teaspoons cayenne pepper 1 teaspoon salt 1/2 teaspoon black pepper 1 pork tenderloin, thinly sliced into medallions 1/4 cup
extra virgin olive oil 1 cup chicken broth 1/2 cup buttermilk 1 package (8 ounce) sliced mushrooms 2 yellow onions, sliced chopped fresh parsley, for garnish
1 spaghetti squash (bake 30 - 35 minutes at 350) 1 package chicken sausage, cut into chunks 1 onion, chopped 3 cloves
garlic, chopped
extra virgin olive oil salt and pepper 1/2 teaspoon crushed red pepper 1 teaspoon
garlic powder 1 teaspoon basil 1 cup crushed tomatoes 1/4 cup heavy cream grated pecorino romano cheese
Ingredients:
extra thick ketchup (tomato concentrate, sugar, vinegar, salt, onion
powder, spices, natural flavors), dark brown sugar, apple vinegar, water, worcestershire sauce (distilled white vinegar, molasses, water, sugar, onions, anchovies, salt,
garlic, cloves, tamarind extract, natural flavorings, chile pepper extract), liquid smoke,
garlic powder, onion
powder, other spices.
Ingredients: Organic High Oleic Sunflower Oil, Organic Lemon Juice, Organic
Extra Virgin Olive Oil, Organic Black Pepper, Organic
Garlic, Organic Mustard (Organic Vinegar, Water, Organic Mustard Seed, Sea Salt, Organic Turmeric, Organic Spices), Organic Spices, Organic Onion
Powder, Sea Salt
2 pounds organic carrots with tops on 1 pound sliced blanched almonds 1 c 2 % Greek yogurt, strained 1 tsp curry
powder 1/2 pound mushrooms, hon shemigi, maitake or shitake 1 c unseasoned rice wine vinegar 1
garlic clove, smashed 1 Tbsp sugar 1 pound arugula 2 tsp canola oil
Extra virgin olive oil Salt and pepper
1/4 cup reduced - sodium tamari 1 tablespoon mirin (sweet Japanese cooking wine) 1/2 teaspoon granulated
garlic or
garlic powder 1/2 teaspoon onion
powder 1 teaspoon toasted sesame oil 1 (8 - ounce) package tempeh, cut into bite - size chunks 2 medium sweet potatoes (about 2 pounds), peeled (optional) and cut into bite - size pieces 2 teaspoons
extra virgin olive oil 1/8 teaspoon ground ginger 1/8 teaspoon ground cinnamon 1 tablespoon canola oil Salt and pepper to taste 2 tablespoons finely chopped parsley
1 tablespoon
extra virgin olive oil 1/2 teaspoon
garlic powder 1/2 teaspoon sea salt 1/4 teaspoon bittersweet smoked paprika 1/4 teaspoon ground turmeric Freshly ground black pepper 2 - 3 chicken breast halves (about 1 1/2 pounds) Avocado oil or ghee, for cooking
7 to 8 pound roasting chicken whole Fresh thyme (small bunch) 4 to 5 fresh limes halved
Garlic powder to taste Onion
powder to taste Parsley to taste Sea salt and fresh ground black pepper to taste
Extra virgin olive oil (enough to coat the entire chicken and vegetables) 2 bell peppers (orange and yellow) each cut in four pieces with seeds removed 1 white onion cut four pieces 1 to 2 zucchinis washed and sliced with skin on in half in wide slices
250 g peeled potatoes 1 large zucchini, cleaned and cut into pieces 1 clove of
garlic, peeled and cut into halves 2 - 3 cm fresh ginger root, peeled and chopped 2 tablespoons
extra virgin olive oil 2 tablespoons shoyu a pinch of Himalayan salt freshly ground white pepper, to taste 1 teaspoon vegetable stock
powder 200 ml unsweetened and unflavoured oat milk 150 g plain tofu 2 tablespoons nutritional yeast flakes 3 teaspoons mild curry
powder a handful of fresh basil, cleaned a few fresh thyme sprigs, cleaned 4 teaspoons agar agar
powder mixed with 100 ml unsweetened and unflavoured oat milk 50 - 60 g vegan ham, chopped
1/2 cup of raw cashews soaked in water for at least 3 hours 1/4 cup of soy or unsweetened almond milk 1 tablespoon of lemon juice 2 tablespoon of nutritional yeast +
extra for sprinkling 1/2 teaspoon of
garlic powder 1 teaspoon of apple cider vinegar a pinch of sea salt and pepper
Ingredients — Everything: Potato Starch, Water, Sorghum Flour, Tapioca Starch, Brown Rice Flour,
Extra Virgin Olive Oil, Almond Flour, Sesame Seeds, Poppy Seeds,
Garlic Powder, Onion
Powder, Black Pepper, Sea Salt, Raw Sugar, Pink Himalayan Salt, Xanthan Gum (a natural, plant - based thickening agent).
2 tablespoons
extra virgin olive oil 1 medium onion, chopped 4
garlic cloves, minced 1 1 - inch piece fresh ginger root, peeled and grated 1 1/2 teaspoons garam masala 1 1/2 teaspoons curry
powder 1 jalapeño pepper, seeded if desired, then minced 4 to 5 cups vegetable broth as needed 2 pounds orange - fleshed sweet potatoes, peeled and cut into 1 / 2 - inch cubes (about 4 cups) 1 1/2 cups dried lentils 1 bay leaf 1 pound Swiss chard, center ribs removed, leaves thinly sliced 1 teaspoon kosher salt, more to taste 1/2 teaspoon ground black pepper 1/3 cup chopped fresh cilantro Finely grated zest of 1 lime Juice of 1/2 lime 1/3 cup finely chopped tamari almonds, for garnish (optional), available in health food stores 1/4 cup chopped scallions, for garnish.
2 tablespoons
extra virgin olive oil 2 medium onions, diced 4 cloves
garlic, minced 5 stalks of celery, diced 2 medium carrots, diced 2 chopped chipotle pepper in adobo sauce (1/4 c.) 1 - 2 tablespoons chili
powder 1 1/2 teaspoons fine grain sea salt, or to taste 1 pound of black beans, soaked 4 - 6 hours or overnight 1 28 - ounce can of whole tomatoes in juice 3 1/2 cups water / broth 1/3 cup Kahlua or other coffee liqueur
The shrimp get cooked in Thai yellow curry
powder (or use curry paste such as this one) and
extra flavor is added from fresh ginger and
garlic.
1 tsp neutral oil (olive oil or refined coconut oil) 1 package of
extra firm tofu, drained and crumbled (no need to press) 3 shallots diced or 1/4 cup of a yellow onion, diced 2 - 3 cloves of
garlic, minced 1 small zucchini, cubed or 1/3 of a medium zucchini 1 small bell pepper or 1/2 of a large, diced 1 cup of black beans, drained and rinsed 1/2 jalapeno, diced (seeded for less heat if you prefer) 1/2 tsp of turmeric
powder 1/3 tsp of smoked paprika 1/4 tsp chili
powder 1 tbl of water
Extra Virgin Olive Oil 1 Yellow Onion, finely chopped, divided — Sea Salt 2 cloves
Garlic 1/2 tsp Paprika 1/4 tsp Ground Cumin 1/4 tsp Chili
Powder — Black Pepper, freshly ground 1 1/2 cups Canned or Cooked Pinto Beans 2 Jalapeño Peppers, chopped, seeds removed if you don't want the heat 2 Plum Tomatoes, finely chopped 1/4 bunch Fresh Cilantro, chopped 1/2 Lime, juiced 8 Eggs, beaten 2 tbsp Unsalted Butter 8 Soft Corn or Flour Tortillas, our favorite are the Hand Made Style by La Tortilla Factory Optional: Shredded cheese or queso fresco would be a delicious addition.
1 tablespoon
extra virgin olive oil 2 medium onions, diced 3 cloves
garlic, minced 4 stalks celery, diced 2 large carrots, diced 1 1/2 teaspoons garam masala 1 1/2 teaspoons cumin 1 1/2 teaspoons chili
powder 1 teaspoon red pepper flakes 1/2 teaspoon cardamom salt and pepper, to taste 2 cups dried green lentils 8 cups vegetable stock 1 — 15 ounce can light coconut milk 6 cups torn kale
16 oz Cremini (baby portobello) mushrooms, sliced 1 small bunch kale, chopped (about 4 cups) 1 1/2 cups fat - free, lower - sodium chicken or vegetable broth) 1 1/2 cups fat - free or low fat milk (can also sub unsweetened non-dairy milks) 4 - 5
garlic cloves, peeled and minced 2 shallots, peeled and minced 2 cups (8 ounces) shredded cheese, plus and
extra handful for the topping (I chose Trader Joe's Shredded Swiss and Gruyère blend) 1/4 cup (1 ounce) finely grated fresh Parmigiano - Reggiano cheese, divided 1 pound whole wheat macaroni or other small noodle Olive oil, salt, pepper 1/4 cup whole wheat bread crumbs Optional: red pepper flakes, dried thyme, and
garlic powder for the topping
1/2 cup sesame tahini 1/2 cup
extra virgin olive oil 1 1/4 teaspoons salt 1 teaspoon crushed
garlic or
garlic powder 1 teaspoon light miso 1/4 teaspoon pepper (I use white to prevent black flecks) 1/4 cup lemon juice 1/4 cup white vinegar 1 tablespoon dried parsley flakes or 3 tablespoons fresh minced parsley
For the skillet: 1 1/2 tablespoons
extra virgin olive oil 1 red bell pepper, thinly sliced 1 yellow bell pepper, thinly sliced 1 green bell pepper, thinly sliced 1 red onion, thinly sliced 2
garlic cloves, minced 1 tablespoon chili
powder 1 teaspoon smoked paprika 1/2 teaspoon ground cumin Pinch cayenne pepper (optional) Kosher salt 1 15 - ounce can black beans, drained and rinsed 1 28 - ounce can diced fire toasted tomatoes, drained 1 1/4 cup grated sharp cheddar cheese Freshly chopped cilantro for serving (optional)
1/4 pound (2/3 cup) dried black beans, soaked in lightly salted water overnight 1/4 pound (2/3 cup) dried pinto beans, soaked in lightly salted water overnight 2 tablespoons
extra virgin olive oil 1 red onion, chopped 3
garlic cloves, chopped 1 tablespoon ground chili
powder 1 teaspoon ground cumin 1/2 teaspoon smoked paprika 1/4 to 1/2 teaspoon cayenne pepper (optional) 1 1/4 teaspoon kosher salt 1 1/2 teaspoon unsweetened cocoa
powder 3 cups water 1 red bell pepper, chopped 1 green bell pepper, chopped 28 ounces canned or boxed diced tomatoes
Five Spice Tamarind Braised Minced Chicken Ingredients: 2 lbs boneless skinless chicken — cut into small cubes 1/2
garlic bulb 1/2 onion - chopped 1 ″ ginger knob 1 - 2 tsp five spice
powder 1 ″ tamarind block - soaked in hot water 1 Tbsp balsamic vinegar 1 - 2 Tbsp Red Boat Fish Sauce (optional but it adds
extra yummy taste to the dish) 1 - 2 pitted soaked medjool dates 1 - 2 tsp white pepper
powder Salt to taste
1 — 1.5 lbs lean ground chicken 1/2 yellow onion, diced 1 tablespoon canola oil, plus an
extra drizzle for cooking the rice 1 1/2 cups uncooked instant brown rice 1 teaspoon cumin 1/2 teaspoon salt 1/2 teaspoon
garlic powder 1/2 teaspoon chili
powder 2 cups low sodium chicken broth 1 (14.5 oz) jar salsa 1 cup corn kernels 1 cup canned black beans, drained and rinsed 1 Roma tomato, diced 3/4 cup shredded cheddar cheese 1 avocado, peeled and diced 1 green onion, chopped, to garnish Fresh cilantro, to taste
\ u003c\ / p \ u003e \ n \ u003ch5 \ u003e \ u003cb \ u003eIngredients \ u003c\ / b \ u003e \ u003c\ / h5 \ u003e \ n \ u003cp \ u003ewater, tomato paste * (17 %), non-hydrogenated palm fat * +, yeast *, onions *, \ u003cb \ u003ecashew nuts * \ u003c\ / b \ u003e, potato starch *, rocket * (3 %),
extra virgin olive oil *, apple concentrate *, sea salt,
garlic powder *, yeast extract *, oregano *, parsley *, black pepper *.
I would also add a little
extra seasoning added to the batter (like nutritional yeast,
garlic powder, or something else savory).
I read the reviews before I made this, so I added
extra garlic, some chili
powder, and far less liquid.
I made the following changes that I believe improved it to my taste: 2 c. red lentils to create a thicker consistency, curry
powder, additional bay leaves fresh from the tree, a tomato chopped, 1 can of roasted red tomatoes (diced), turmeric,
extra carrot, celery and
garlic sautéed in a combo of coconut oil / olive oil.
150 g chickpeas, to be soaked in filtered water for around 9 hours then rinsed and drained 200 g soy yogurt, unsweetened, unflavoured and GMO - free 2 tablespoons
extra virgin olive oil 1 teaspoon mild curry
powder 1 teaspoon turmeric whole sea salt, just enough to taste 1 small cucumber, cleaned and diced 1 long green pepper, cleaned and diced a large handful pf fresh parsley, cleaned and finely chopped 1 small
garlic clove, peeled and finely chopped 1 teaspoon cumin seeds, toasted then ground into
powder freshly ground white pepper, to taste
We added some jalepeno slices to the ground beef mixture and a bit of
garlic powder, plus
extra black pepper.
For his slow - braised beef short ribs with green mole sauce (see the recipe), a whole slab of beef short ribs is covered in a chile
powder - and -
garlic - spiked liquid and cooked low and slow, then left to sit overnight, so that the meat is
extra flavorful and tender when it gets reheated in the green mole sauce.
To make the dough add 1 cup of all - purpose flour into a bowl, also add 1 teaspoon of baking
powder, 1/4 teaspoon of white sugar, 1/2 teaspoon of sea salt, 1/2 teaspoon of
garlic powder and 1/2 teaspoon of dried oregano, mix all the dried ingredients until well mixed, then add 1 tablespoon of
extra virgin Spanish olive oil and a generous 1/3 cup of water, mix everything together until you form a dough, then knead the dough inside of the bowl for 2 - 3 minutes and shape into a ball
3 oz cream cheese, softened (I used reduced fat) 1/3 cup salsa juice of 1/2 a lime 1 tsp chile
powder 1/2 tsp ground cumin pinch cayenne pepper 1/2 tsp onion
powder 3 cloves
garlic, minced 1/4 cup chopped fresh cilantro (I didn't have any fresh so I used dry but fresh is best) 3 Tbs chopped green onions 2 cups cooked and shredded chicken (boiled, roasted, left over, anything works) 1/2 cup shredded
extra sharp cheddar cheese 1/2 cup shredded Pepperjack cheese 8 - 12 (6 - inch) corn or flour tortillas kosher salt and freshly ground black pepper cooking spray
To make romesco sauce, sauté the onions,
garlic, and tomatoes in a little water or white wine until the onions are translucent, add chili
powder, and sauté an
extra minute.
I liked everything about the recipe and added some
garlic powder for
extra flavor.
1 cups dried lentils (or 2 cups already cooked lentils) 1 - 2 tablespoons
extra virgin olive oil 1 large onion, chopped 5
garlic cloves, minced 1 - 2 tablespoons chipotle hot sauce (can substitute chopped chipotle in adobo) 2 teaspoons coarse kosher salt 2 tablespoons chili
powder 1 teaspoon ground cumin 1 orange or red bell pepper, chopped 1 green bell pepper, chopped 1 jalapeno, seeded and minced 1 28 - ounce can crushed tomatoes 2 cans of beans - I used black and kidney but any are fine!
Ingredients about 6 handfuls (or 250 g) of fresh spinach, cleaned 200 g cooked chickpeas the juice and grated zest of 1 organic lemon 1
garlic clove, peeled 1 small handful of chives, cleaned and chopped 1 large tablespoon tahin 2 - 3 tablespoons
extra virgin olive oil 2 teaspoons cumin
powder 1 teaspoon and a half -LSB-...]
The juiciest - ever mushrooms roasted with fresh
garlic, chives,
extra virgin olive oil, and dusting of
garlic powder.
Grab a 6 - inch diameter circular baking pan, line it with parchment paper and add the balls of dough in a single layer, then brush the dough with some
extra virgin Spanish olive oil, season with sea salt and a sprinkle of
garlic powder, shred in about 1 cup of Manchego cheese and top off with some thinly sliced Spanish olives
Ingredients For the rocket pesto 4 - 6 handfuls of fresh rocket, washed and pat dried 2 small handfuls of fresh parsley, washed and pat dried 1
garlic clove, peeled 6 tablespoons
extra virgin olive oil 1 teaspoon apple vinegar a pinch of whole sea salt a pinch of chilli
powder 2 - 3 handfuls of hazelnuts (and a -LSB-...]
3 tablespoons olive oil, divided 2 medium onions, cut into 3/8 ″ / 1 cm slices (3 cups total) 1 tablespoon coriander seeds 2 peppers (1 red and 1 yellow), halved lengthwise, seeded, and cut into strips 3/8 ″ / 1 cm wide (3 cups total) 2 cloves
garlic, crushed 3 bay leaves 1 1/2 tablespoons curry
powder 3 tomatoes chopped (2 cups total) 2 1/2 tablespoons sugar 5 tablespoons cide vinegar 1 1/2 teaspoons salt, plus more for seasoning Freshly ground pepper 1 lb of pollock, cod, halibut, haddock, or other white fish fillets, divided into 4 equal pieces All purpose flour, for dusting (you can substitute gluten free flour) 2
extra large eggs, beaten 1/3 cup chopped cilantro
about 6 handfuls (or 250 g) of fresh spinach, cleaned 200 g cooked chickpeas the juice and grated zest of 1 organic lemon 1
garlic clove, peeled 1 small handful of chives, cleaned and chopped 1 large tablespoon tahin 2 - 3 tablespoons
extra virgin olive oil 2 teaspoons cumin
powder 1 teaspoon and a half ginger
powder whole sea salt, just enought to taste about 1 tablespoon poppy seeds 1 small red chili pepper, cleaned and sliced
8 Rashers shortcut bacon, diced 1 onion, diced 4 Teaspoon = minced
garlic 400 grams = tin diced tomatoes 200 grams = sliced mushrooms 1/2 Teaspoon = sugar 300 mls = thickened cream 125 grams = grated
extra sharp Parmesan cheese Salt and pepper
powder (according to taste) 6 large fresh basil leaves chopped (it's optional)