Rose Dollefeld's Liptauer cheese spreade 1 lb chevre or cream cheese 1/2 cup
fine diced onion 1TBS caraway seed 2 cloves crushed garlic 1 tsp dry mustard 1 tsp ground black pepper 1 tsp paprika 1 can anchovies 1 bottle drained capers Mix it up wait a few hours for the caraway taste to develop.
Not exact matches
Chop the
onion into
fine dice (you'll have about 1 cup).
Black Beans filling 2 tablespoons refined coconut oil or extra-virgin olive oil 1 cup
diced sweet
onion 4 medium garlic cloves, minced 3
diced fresh tomatoes 1 teaspoon chili powder 1 teaspoon dried oregano 1/4 teaspoon cayenne pepper (optional) 1/2 tsp plus 1/8 tsp
fine sea salt, or to taste 1 cup canned crushed tomatoes 2 small red & / or green bell pepper, chopped 1 (14 - ounce) can or 2 cups black beans, drained & rinsed
Be sure
onions and celery are
diced very, very small and potato is chopped
fine.
I'm a bit of a traditionalist with tomatoes usually, but for a special summer gathering, I will take a thin french loaf, slice and grill it into little toasts, put a slice of Roma tomato, Basil leaf (purple if you have it) a thin slice of melting cheese (mozzarella is my fav), pop into the toaster oven or broiler util browned, then top with some flaked tuna in a wasabi dressing with capers and
fine dices of
onion and celery.
* 2 cups uncooked quinoa, soaked for 2 - 3 hours (optional) and then rinsed thoroughly in a
fine - mesh strainer * 4 cups water * 2 cups fresh corn (cut from from approximately 2 ears) or organic frozen corn * 1 very small red
onion,
diced * juice of 2 plump limes * two 15 - ounce cans (or one 28 - ounce can) of organic black beans, drained and rinsed (or soak and then cook an equivalent amount of dried beans) * 2 tablespoons minced jalapeño chile, or to taste * 1 ripe avocado,
diced * 1 large bell pepper (I used a red one),
diced * 1 bunch fresh cilantro, chopped * 6 tablespoons avocado oil or extra-virgin olive oil * Coarse sea salt and finely ground black pepper
1
onion,
fine diced 5 cloves of garlic, minced olive oil 6 slices of smoky bacon 1 lb pork shoulder, large cubes 1 cup dried black beans, soaked overnight chorizo sausage links, sliced 3 bay leaves dried chili flake to taste, optional 1 TBL coriander seeds, toasted and then finely ground enough water or stock to cover rice vinegar to serve
Indian Spiced Vegetable Soup Recipe (vegan, vegetarian) 2 tablespoons olive oil 1 medium
onion, chopped (1 cup) 1 medium red bell pepper, chopped 1 medium jalapeno pepper, seeded and finely chopped 2 cloves garlic, finely chopped 4 cups water 3 cups butternut squash chunks (1 - inch peeled pieces) 1 can (14.5 ounces)
diced fire roasted tomatoes 1 1/2 teaspoons kosher or
fine sea salt 2 teaspoons garam masala 1 teaspoon ground cumin 1 teaspoon ground turmeric Dash cayenne pepper 3 cups small cauliflower florets 1 tablespoon tamari (soy sauce) Fresh cilantro leaves
Chop celery,
onion, red pepper and jalepno to a
fine dice (should be approx 1 cup chopped vegetables total).
I bought a container of what I thought was green salsa, and upon getting home, I actually read the label / It is green pepper, red pepper,
onion, garlic, culantro, cilantro and tomatoes all
diced up super
fine.
1 cup minced parsley (1 bunch or 2 bunches if the bunches of parsley are small) 2 large
diced tomatoes (seeds and skin are
fine) 4 chopped green
onions, including tops 1/4 cup fresh, chopped spearmint leaves 1/3 cup fresh squeezed, lemon juice 1/4 cup olive oil Salt & freshly ground pepper to taste
1 1/2 c black beans, drained 6 Tbsp
fine bread crumbs 3/4 c sweet potato, baked and mashed 3 Tbsp cilantro, chopped 1/3 c white
onion,
diced 1 tsp garlic powder 1 tsp garlic, chopped 3/4 tsp salt 1 tsp black pepper 2 Tbsp olive oil 1 Tbsp cider vinegar 2 Tbsp lime juice 1/2 jalapeño (optional),
diced and deseeded
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
ingredients: 1/2 cup leeks, shallots, or
onions —
diced fine 1/2 cup carrots, peeled and
diced 1/4 cup celery,
diced 2 gloves garlic, minced 1/2 cup fresh stringbeans, cleaned and
diced 1/2 cup broccoli, chopped 1/2 cup cauliflower, chopped 1 zucchini,
diced 1 yellow potato,
diced 1 tablespoon tomato paste 1/4 — 1/2 cup lentils, cooked 1 can (15 ounces) white beans, rinsed and drained 6 - 8 cups homemade vegetable stock 2 tablespoons coconut oil Celtic sea salt fresh ground pepper dash of red wine vinegar
Ingredients: 2 cups dry lentils (rinsed and pick over for impurities) 5 cups water 8 ounces SuDan Farms Boneless Lamb Shoulder (Medium cubes) 2 cloves of garlic (minced) 1
onion (minced) 1 bunch of Italian parsley (minced
fine) 1 carrot (small
dice) 1 parsnip (small
dice) 2 teaspoons ground cumin 1 Tablespoon sherry vinegar 1 Tablespoon NW Elixirs # 2 Verde Hott Salt and ground black pepper to taste Chervil to garnish Instructions: In one quart pot bring lentils and water to boil, reduce to a simmer and cook until lentils are tender.
6 hard boiled organic eggs,
diced (boiled for 5 minutes) 2 TB organic mayo (I use Spectrum organic Mayonnaise, gluten free, no preservatives, contains soy) 1/2 anaheim pepper,
diced 1 - 2 sliced green
onions 1 tsp
Fine Herbs from Penzeys (chervil, minced parsley, french tarragon, chopped chives) 1 tsp celery seed 1/2 tsp celery salt pepper to taste
Be sure to
dice your
onion and red pepper fairly
fine, they should be about the same size as the corn kernels.
(1) 14 - ounce can
diced tomatoes, including juice 1 cup firmly packed brown sugar 1/2 cup granulated sugar 2 green bell peppers, chopped
fine (about 2 cups) 1 medium
onion, chopped
fine 2 tablespoons ketchup 2 drops Tabasco 1/8 teaspoon ground black pepper
Tabbouleh ------ 3/8 cup
fine (# 1) bulgur 3 ripe tomatoes, minced 1/2 small
onion, minced 3 green
onions, minced 2 bunches parsley, minced 1/4 bunch mint, minced 1 large cucumber,
diced
2 tablespoons ghee (or clarified butter, or olive oil) 1 yellow
onion,
diced salt and freshly ground pepper 1 pound corn kernels, frozen is
fine 4 medium russet potatoes, peeled, cut into 1 - inch cubes 1 cup dried yellow split peas, rinsed 7 cups water or vegetable stock 1/4 cup miso paste
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
After making the filling, take tomato,
onions, jalapenos, fresh parsley / coriander, chop them up into
fine bite size
dices and drizzle some lime juice over it, a pinch of black rock salt.
2 cups farro, rinsed and drained 2 teaspoons
fine - grain sea salt 5 cups water (or stock) 3 cups butternut squash, cut into 1 / 2 - inch
dice 1 large red
onion cut into 1 / 8ths 1 tablespoon fresh thyme, minced 3 tablespoons olive oil 1 tablespoon balsamic vinegar 1 cup walnuts, deeply toasted 3 tablespoons toasted walnut oil (or more olive oil) 1/4 cup goat cheese, crumbled
1/2 medium
onion,
diced fine 3 tablespoons butter 4 cups chicken broth 1/2 cauliflower head (Mine was a big one; if you can only get little ones you might want to use a whole head.)
1 (5.6 - ounce) container Greek yogurt 1/3 cup whole milk 1/2 cup feta cheese, drained and crumbled 1 teaspoon garlic powder 1 tablespoon fresh mint, chopped
fine 1/2 cucumber, peeled and
diced 1/2 cup
onion, finely chopped Salt and freshly ground black pepper, to taste
1 pound ground chuck 1/2 pound pork sausage 1 egg 1/2 cup oat bran 1 green pepper,
diced fine 1 large celery rib, finely chopped 1 medium carrot, shredded 1 medium
onion, finely chopped 8 ounces tomato sauce 1/4 teaspoon dry mustard 1/4 teaspoon ground sage 1/4 teaspoon dried thyme 1 teaspoon salt or Vege - Sal 1/4 teaspoon pepper 1/8 teaspoon nutmeg
Filling Ingredients 5 cloves garlic 1
onion, peeled and finely
diced 1 carrot, peeled and finely
diced 1 green pepper, finely
diced (red, yellow or orange are
fine too) 2 medium hot banana chilies, minced 2 Tb.
I am not a huge fan of
onions, either — but I put a teeeensy bit in and
dice them very
fine.
Protein Packed Guacamole Ingredients: 5 Hass avocados, ripe 3 scoops Naked Nutrition Naked Whey grass fed whey protein powder Juice of 1 large lime 1 small white
onion,
diced fine 1 tomato,
diced small 1 small jalapeno, seeded and
diced small 1/2 cup cilantro, chopped Tapatio, to taste Salt, to taste Directions: -LSB-...]
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.
2 tablespoons extra virgin olive oil 1 medium
onion,
diced 3 carrots, cut into 1 / 4 - inch coins 3 celery stalks,
diced 2 medium cloves garlic, minced 1 teaspoon crushed red chile flakes 1 1/2 cups dried cannellini beans 5 medium waxy potatoes (the size of an egg), halved 1 3 - inch chunk of Parmesan rind, (optional) 8 cups of water 1 medium bunch kale or chard, de-stemmed and chopped 1 1/4 cup crushed tomatoes (from can) 1 teaspoon
fine grain sea salt
While the quinoa is cooking, chop up the tomatoes, pepper and red
onion into a
fine dice, then mix with the quinoa.
ground turkey 8 oz rotini pasta 1 small
onion, chopped 2 cloves garlic, minced or pressed 1 -14 oz can
diced tomatoes with jalapenos *, drained 4 Tbsp (or one packet) taco seasoning 4 oz cream cheese (reduced fat is
fine) 1/2 cup sour cream (reduced fat is
fine) Salt & pepper to taste Fresh cilantro and shredded cheese, for garnish (optional)
2 15 - oz cans artichoke hearts, chopped
fine 2 cups puréed white beans or hummus (plain, red pepper or garlic) 1 cup shaved or grated Parmesan cheese 1 medium red
onion,
diced small 2 tablespoons each garlic and
onion powder 1 teaspoon each salt and black pepper 1 tablespoon oil of choice 4 tablespoons flax seeds, ground and reserved
2 cans (28 Ounce) Peaches In Syrup, Drained, Juice Reserved 1 whole Medium Red
Onion,
Diced Very
Fine 1 whole Red Bell Pepper, Seeded And
Diced Very
Fine 1 whole Jalapeno, Seeded And Minced (include Some Seeds For Spice) 1/2 bunch Cilantro, Chopped 1/4 teaspoon Chili Powder (more To Taste) Dash Of Salt Juice Of 1 Lime
20 cherry tomatoes, finely chopped 1 1/4 cups (6 oz / 175 g)
fine bulgur wheat 1 large bunch of fresh parsley, finely chopped 1 cucumber,
diced 4 scallions (spring
onions), finely chopped 1 green bell pepper, seeded and finely chopped 3 fresh mint sprigs, finely chopped juice of 1 lemon 2 teaspoons salt scant 1/2 cup (3 1/2 fl oz / 100 ml) olive oil
Slice the jalapeno into thin rounds, and the red
onion into a
fine dice.
Ingredients: 1 cup uncooked red quinoa, rinsed and drained 1/2 tbsp coconut oil (or other oil) 3 garlic cloves, minced 2 cup
diced sweet
onion (about 1/2 large) 1 jalapeno, seeded if preferred and
diced 1 large sweet potato (350 g), peeled and chopped to 1/2 -1 inch
dice (2.5 - 3 cups) * 1.5 tsp ground cumin 1 tsp chili powder 1/2 tsp ground coriander 6 cups vegetable broth 1.5 cups cooked black beans (one (15 - oz) can rinsed and drained)
fine grain sea salt and black pepper, to taste (I used 1/2 tsp salt or a bit more) 1/4 tsp cayenne pepper (or red pepper flakes) 2 handfuls Spinach or kale leaves, optional toppings: avocado, corn chips, cilantro, cashew cream, lime juice, tomatoes or salsa, green
onion
Slow Cooker Vegetable Soup Recipe (vegetarian) 1/2 cup chopped
onion 1 medium green or red bell pepper, chopped 2 cloves garlic, finely chopped 12 ounces small white new potatoes, halved or quartered into bite - size chunks 1 can (15 ounces) chickpeas, rinsed and drained 1 can (14.5 ounces)
diced tomatoes or fire - roasted
diced tomatoes 4 cups vegetable broth (homemade or purchased) 3 teaspoons smoked paprika 1 teaspoon ground coriander 1/2 teaspoon kosher salt or
fine sea salt 1/2 teaspoon ground cumin 1 tablespoon tamari (gluten free soy sauce) 1 package (5 ounces) fresh baby spinach leaves
2 pounds conch,
diced (cooked
diced lobster may be substituted) 1 goat pepper, minced (or substitute any fresh habanero, or even 1 teaspoon habanero hot sauce) 1 small stalk celery, chopped
fine 1 medium
onion, chopped
fine 1/2 green bell pepper, chopped
fine 1 small cucumber, peeled and finely
diced 2 fresh, ripe tomatoes, finely
diced 1/2 cup fresh lime juice or lemon juice Salt to taste
Easy Vegan Lentil Soup Recipe with Sweet Potatoes 1 cup French green lentils 2 tablespoons olive oil 1 medium
onion, chopped 1 serrano or jalapeno chile pepper, seeded and chopped 2 cloves garlic, finely chopped 4 cups water 1 pound sweet potatoes, peeled and cut into chunks 2 teaspoons kosher salt or
fine sea salt 3 teaspoons smoked paprika or bittersweet paprika 2 teaspoons ground coriander 1 teaspoon ground cumin 1 can (14.5 ounces) organic fire roasted
diced tomatoes (I used Muir Glen) 1 tablespoon tamari (gluten free soy sauce)
1 cup rainbow quinoa, rinsed 2 cups filtered water Juice and zest of one lime 2 tbsp extra virgin olive oil 1/2 small jalapeno, finely chopped 2 tsp minced garlic 1 tsp ground cumin 1/2 tsp smoked paprika 3/4 tsp
fine sea salt 15 slave - free grape tomatoes, quartered 1/4 cup chopped
onion 1 cup fresh corn 1/2 cup cilantro sprigs, finely chopped 1 avocado,
diced
3 tablespoons roasted peanut oil 1 medium red
onion, finely
diced 3 cloves garlic, minced 1 small serrano pepper, seeded and finely chopped 1 - 2 tablespoons minced fresh ginger 1 1/2 teaspoons ground cumin 1 teaspoon ground turmeric 1 teaspoon ground cinnamon 1 can (14.5 ounces) crushed fire roasted tomatoes 1 small can (6 ounces) tomato paste, optional 1 cup creamy peanut butter 4 cups vegetable stock 1 butternut squash, peeled and cut into 1/2 ″ chunks (my chunks weighed in at 1 pound 4 ounces) 2 cups cooked chickpeas 1/2 cup spicy peanuts, finely chopped (recipe follows)
Fine sea salt, to taste
8 Oz Crab Meat (Special) 1 C Mango, medium
dice 1/2 C Black Beans cooked & drained 1/3 C Red bell pepper, medium
dice 1/4 C Red
onion,
fine dice 1/2 C Corn 1 Jalapeno,
fine dice 3 Garlic clove,
fine dice 2 Tbsp Rice wine vinegar 1 Tbsp Honey 1 Tbsp Lime Juice 1 Tbsp Olive Oil, Extra Virgin 2 Tbsp Cilantro, chopped 1 Tbsp Mint, chopped 1 Tbsp Scallion, sliced 1 tsp Cumin 1/2 tsp Coriander Cayenne pepper - to taste Sea Salt - to taste
Ingredients - 2 cans tuna (consider this low - mercury option)- 3 hardboiled, pastured eggs, peeled and
diced - 1/2 cup goat yogurt - 2 stalks celery, thinly sliced - 1 bell pepper, chopped
fine - 1 green
onion, thinly sliced - 1/2 cup dried apricots, chopped - 1/4 cup pickle relish - 1/4 cup raw sauerkraut - 1 Tbsp mustard - 1/4 cup parsley, chopped - sea salt, to taste
1 1/2 teaspoons (7 mL) extra-virgin olive oil 1 red
onion,
diced 3 cloves garlic, minced 1 orange bell pepper,
diced 1 red bell pepper,
diced 1 jalapeño, seeded, if desired, and
diced fine - grain sea alt and freshly ground black pepper 1/2 cup (125 mL) fresh or frozen corn 1 (14 - ounce / 396 - g) can
diced tomatoes, with their juices 1 cup (250 mL) tomato sauce or tomato puree 2 to 3 cups (500 to 750 mL) chopped kale leaves or baby spinach 1 (15 - ounce / 425 - g) can black beans, drained and rinsed 3 cups (750 mL) cooked wild rice blend or brown rice taco shells
3 tablespoons olive oil, divided 1 (28 - to 32 - ounce) can whole tomatoes or crushed tomatoes 2 garlic cloves, minced 1
onion, finely
diced, divided 1/2 teaspoon dried oregano, crumbled 1/2 teaspoon Italian seasoning Shot of red wine (optional) 1 1/2 teaspoons salt, divided 1/2 cup
fine fresh bread crumbs 1/2 cup whole milk 1 1/2 lb meatloaf / meatball mix (mixed ground beef, pork, and veal) 5 tablespoons chopped fresh flat - leaf parsley, divided 1/4 teaspoon dried hot red pepper flakes (optional)
2 - 3 cups chopped romaine lettuce 1/4 cup cooked quinoa (feel free to substitute freekeh or other grain if you have it on hand) 1/4 cup black beans (cooked and drained, or canned and drained) 1/4 cup chopped organic mango (fresh preferred, or frozen is
fine) 1 fresh tomato,
diced 1 green
onion, sliced on the bias 10 organic blue corn chips, crushed 1/2 organic avocado,
diced 1/4 cup chopped cilantro 2 tablespoons fresh salsa
2 - 3 tablespoons stable cooking fat (coconut, ghee, chicken schmaltz) 2 red bell peppers,
diced 1 small
onion,
diced 1 clove garlic, minced 1 large potato,
diced 1 celery spear, chopped 1 carrot,
diced 1 inch fresh ginger, peeled / minced 2 cups chicken stock, plus water if desired 1/2 bunch fresh cilantro, stems removed and chopped
fine 1/2 teaspoon each of fennel seed and cumin 1/4 teaspoon each of turmeric and cayenne juice of 1/2 fresh lime salt / pepper to taste plain yogurt for topping