Not exact matches
1 1/2 cup water 2 1/2 Tbsp sea salt 1/2 cup apple cider vinegar 1 lb turnips, spiralized or peeled and sliced into sticks or any other way you prefer 1/2
small beet, peeled and sliced 1 bay leaf 1 garlic
clove, thinly sliced a
few sprigs of fresh dill or dill flower (optional) dash of red pepper flakes (optional)
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 Beef stew, or according to my husband, THE beef stew slightly adapted from Do - Ahead Dinners: How to Feed Friends and Family Without the Frenzy 1/2 large onion 1 medium carrot, peeled 1
small stick of celery 2 garlic
cloves, peeled olive oil 70g bacon in
small cubes 500g round steak in bite sized pieces 1 tablespoon all purpose flour salt and freshly ground black pepper 1 tablespoon unsalted butter 2 tablespoons crushed canned tomatoes 2/3 cup (160 ml) red wine — not your cheapest, not your best 2 tablespoons water 1 bay leaf 3 sprigs of fresh thyme 1 sprig fresh oregano, + a
few leaves extra for serving Preheat the oven to 150 °C / 300 °F.
1 cup fusilli (or any tight spiral pasta) 2 tbsp olive oil 1
small brown onion, chopped finely 2 garlic
cloves, crushed 1 x 400g can chopped tomatoes 2 - 3 tbsp tomato paste a
few handsful of spinach, stems removed and chopped roughly 1/2 tsp dried oregano 1/2 tsp raw sugar 1/2 tsp sea salt fresh black pepper to taste
I pour a
few tablespoons of olive oil into a
small bowl and add a
clove or two of minced garlic.
Kimchi with Brussels Sprouts Makes one quart of kimchi: 1 large head napa cabbage Sea Salt 2 - 3 cups
small Brussels sprouts, trimmed and cut in half A
few green onions (including tops) A
few cloves of garlic 1 or 2 hot red chilies, depending on how hot peppery you like it 2 teaspoons fresh ginger A
few slpashes of fish sauce (make sure it's a gluten free one!)
1/2 onion, finely chopped 2 garlic
cloves, very thinly sliced 1 cup tomato puree (such as Pomi) 2 tablespoons olive oil, divided 1
small eggplant (my store sells these «Italian Eggplant» that are less than half the size of regular ones; it worked perfectly) 1 smallish zucchini 1 smallish yellow squash 1 longish red bell pepper
Few sprigs fresh thyme Salt and pepper
Few tablespoons soft goat cheese, for serving
2 pounds new potatoes 1/2 pound (or more) chanterelle mushrooms 3 tablespoons butter 3 garlic
cloves, pressed Salt
Small handful of fresh dill, coarsely chopped, plus a
few sprigs for garnish
Small handful of flat - leaf parsley, coarsely chopped Lemon
Pink Pickled Turnips 1 1/2 cup water 2 1/2 tablespoons sea salt 1/2 cup apple cider vinegar 1 lb turnips — spiralized or peeled and sliced into sticks or any other way you prefer 1/2
small beet — peeled and sliced 1 bay leaf 1 garlic
clove — thinly sliced a
few sprigs of fresh dill or dill flower (optional) dash of red pepper flakes (optional)
In a
small pan, dry roast the cinnamon,
cloves, peppercorns, and cardamom for a
few minutes until fragrant.
2 T. white wine vinegar (make sure your vinegar is gluten free if you are gluten - sensitive) 1/4 c. olive oil Salt and black pepper to taste 3/4 c. white vinegar 3 T. sugar A
few each: peppercorns, coriander seeds,
cloves (optional) 1
small red onion, halved and thinly sliced 2 T. chopped fresh mint 1/2 c. walnuts, toasted (optional)
1/2 cauliflower head 1/3 cup mayonnaise 1/4 cup extra light olive oil 2
cloves garlic, crushed 2 tablespoons pickle juice from sugar - free bread and butter pickles 1 teaspoon salt or vege sal Tabasco sauce to taste — a
few dashes 1/4 cup diced red onion 1
small green bell pepper, diced 2 celery ribs, diced 1/4 cup chopped sugar - free bread and butter pickles 3 hard - boiled eggs
Using the chef knife from the KitchenAid ® 12 - Piece Brushed Stainless Cutlery Set, finely chop a
few cloves of garlic and a
small chunk of ginger.
Start with a
small onion, or shallot, add a
few cloves of garlic, then drop the chopped kale in the pan, stir for a
few minutes, add enough liquid to cover the bottom of the pan, a pinch of kosher salt, and cover it to cook.
CHICKPEA FLATBREADS 1 1/2 cups cooked chickpeas, rinsed & drained 1 tablespoon ground flaxseed 3 tablespoons water
few pinches of salt 1
small garlic
clove
3 cups of watermelon,
small dice 1 cup of sliced jicama sticks 1 ear of corn a handful of cilantro 1 serrano pepper 1 tablespoon lime juice 1 tablespoon quality olive oil 1/4 teaspoon raw honey
few pinches of salt 1
small garlic
clove, minced 1 shallot, thinly sliced optional: nut based fresh mozzarella, or feta, to serve
Add in 3 cardamon, 1
small piece cinnamon, 4 to 5
cloves, and 4 to 5 peppercorns... and
few curry leaves.
1
clove of garlic, minced 1 - inch piece of ginger, minced 1 carrots, peeled and thinly sliced 1
small head of cauliflower, chopped into bite - sized pieces 2 hand fulls of green beans, trimmed and chopped 1 red pepper, chopped 1 jalapeno pepper, de-seeded & chopped (I left a
few seeds in for a bit of heat) 2 pieces of baby bok choy, thinly sliced
Ingredients Butternut Fritters 2 cups cooked navy beans 1 cup butternut squash puree 2
cloves of garlic minced 1
small onion about 1/2 cup chopped 1 tsp salt or to taste
few dashes of pepper 1 tablespoon dried thyme
For the sauce: 1
small organic butternut squash olive oil 1 organic yellow onion, diced 1 organic jalapeño, seeded and diced 2 tsp organic ground cumin 1/3 c organic cashews or sunflower seeds, soaked for a
few hours 2
cloves organic garlic, peeled 2 tbsp nutritional yeast 2 tsp organic yellow mustard 3 tsp organic tamari combination of enough organic lime juice and vinegar to get the blender going
2 cups of cooked brown rice (or quinoa) 1 tablespoon of olive oil 1
small Vidalia onion, diced or 1/2 of a larger onion 3
cloves garlic, minced 1 bell pepper, any color, diced 1 jalapeno, diced (seeded or not depending on your preference) 2 cans of dark red kidney beans, drained and rinsed 1 - 15 oz can of diced tomatoes or 2 medium fresh tomatoes, diced 2 tsp garlic powder 1 tsp smoked paprika 1 tsp oregano 1 tsp liquid smoke 1/2 -1 tsp of red pepper flakes 1/2 -1 tsp cayenne pepper Fresh cracked pepper A
few pinches of salt (around 1/2 tsp)
Using a mortar and pestle, I ground up a
few small chiles with a couple
cloves of garlic, squeezed in the juice of a lime, added sugar and a heaping spoonful of the pungent shrimp paste known as kapi.
2 tsp Olive Oil A
few drops Sesame Oil (optional) 1 medium
clove garlic, crushed 2 cm ginger, finely grated 1
small red chilli, finely chopped Pinch Asofoetida 1/2 tsp Turmeric 1 1/2 tsp uncooked urad dhal (white lentils) 1 1/2 tsp black mustard seeds 250g firm Tofu, cubed in 1 - 2 cm pieces 1/3 cup Tomato Sauce (I used sauce with no added sugar) 1 tbsp Lime Pickle Gravy 1 tbsp Soy Sauce, then more to taste 1 / tsp cinnamon 1 1/2 tsp vinegar, then more to taste 8 - 10 spears of Baby Corn, fresh or tinned, sliced into 1 cm pieces Small red capsicum, chopped 1 1/2 cups Mushrooms (button, king or oyster), ch
small red chilli, finely chopped Pinch Asofoetida 1/2 tsp Turmeric 1 1/2 tsp uncooked urad dhal (white lentils) 1 1/2 tsp black mustard seeds 250g firm Tofu, cubed in 1 - 2 cm pieces 1/3 cup Tomato Sauce (I used sauce with no added sugar) 1 tbsp Lime Pickle Gravy 1 tbsp Soy Sauce, then more to taste 1 / tsp cinnamon 1 1/2 tsp vinegar, then more to taste 8 - 10 spears of Baby Corn, fresh or tinned, sliced into 1 cm pieces
Small red capsicum, chopped 1 1/2 cups Mushrooms (button, king or oyster), ch
Small red capsicum, chopped 1 1/2 cups Mushrooms (button, king or oyster), chopped
2 large zucchini 2
small yellow squash 1 beet 2 large red onions 1/2 cup pitted Kalamata olives 1 pint orange grape tomatoes 2 large
cloves of garlic large handful of fresh basil a
few tablespoons of olive oil 1/2 cup dry white wine 1/2 teaspoon crushed red pepper flakes Good pinch Kosher salt Lots of fresh black pepper 5 ounces baby spinach (about 2 cups) Feta, for serving
1.5 cups of sweet / glutinous / sticky rice, soaked in water overnight 1 shallot 1
clove of garlic A
few servings of seasoned tofu
Small handful of cilantro, chopped Soy sauce (to taste)
A
few crushed garlic
cloves are a no - brainer, and a
small pinch of chile flakes can do wonders to perk up an otherwise rich, low - tone dish.
1
small head cauliflower (1 pound florets, i.e. stems and leaves removed), cut into generous 1 to 2 inch chunks 1 large egg 1 garlic
clove, minced
Few gratings of fresh lemon zest 3 ounces crumbled feta (about 1/2 cup) 1/2 cup all - purpose flour 1/4 teaspoon Aleppo pepper flakes; less if using regular red pepper flakes, which are hotter 3/4 teaspoon table salt or more to taste 1/2 teaspoon baking powder Olive oil for frying
Add a
small piece of kombu (seaweed), a
few bay leaves or garlic
cloves for flavor and better digestibility.
For this one, I tossed in chopped celery, onion, carrot, a
few cloves of garlic, 1 link of spicy Italian sausage, 1 can of white beans, 1 big can of diced tomatoes, dried rosemary, kale, broth and some
small pasta shells to make it more of a meal.
MINCEMEAT INGREDIENTS: 3 cups mixed dried fruit (raisins and sultanas with a
few currants or cranberries) 1 cup of brown sugar (dark or normal) 1 stick of unsalted butter, cubed 1 large sour or cooking apple, peeled and chopped into very
small chunks 1/4 cup whole almonds, chopped into
small pieces 1 tsp ground cinnamon 1/2 tsp ground ginger 1/2 tsp ground nutmeg 1/2 tsp ground
cloves 1 orange 1 lemon 3 tbsp brandy
In a
small sauce pan I put a
few cups of water, a cinnamon stick and maybe a
clove and let it simmer on the stove.