I add peas, grated carrots and
finely diced peppers to mine.
If making without a blender, just
finely dice the peppers, onion and tomatoes.
Finely dice the pepper and add it to the jar.
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 pound dry rotini pasta shape 2 cups, approximately, marinara sauce such as Prego 1 cup
finely diced, lightly sautéed green
pepper 1/2 cup thin sliced, pepperoni Salt,
pepper, garlic powder, to taste 1 1/2 cups shredded mozzarella cheese
1 tablespoon unsalted butter 1 tablespoon olive oil 1 medium yellow onion, small
dice 4 medium cloves garlic, thinly sliced 2 teaspoons ground cumin 1 (3 - inch) cinnamon stick Salt and freshly ground black
pepper 1 pound butternut squash, large
dice 3/4 pound red potatoes, large
dice 2 cups low - sodium chicken or vegetable broth 2 cups cooked chickpeas, drained 1 (14 - ounce) can
diced tomatoes, with juices Pinch saffron threads (optional) 1/2 preserved lemon,
finely chopped 1 cup brined green olives (Aida recommended Cerignola) Steamed couscous, for serving (directions here and elsewhere on the web) Fresh cilantro leaves, roughly chopped, for garnish Toasted slivered almonds, for garnish Plain yogurt, for garnish Hot sauce of your choice (for serving)
1 teaspoon olive oil 1/4 cup
finely chopped shallot 1 red
pepper,
finely diced 1/2 to 1 habanero
pepper, seeded and minced 3 cloves garlic, minced 2 teaspoons fresh minced ginger 2 bay leaves 1 star anise 2 teaspoons mild curry powder Pinch cinnamon About 3 stems of fresh thyme 1/2 teaspoon salt 3/4 cup light coconut milk 3/4 cup water 16 oz can black eyed peas, drained and rinsed 1 teaspoon light agave nectar Juice from about 1/2 a lime
* 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
2 cups
diced seedless watermelon 3/4 cup
finely diced sweet onion 3/4 cup canned black beans, rinsed and drained 2 jalapeno
peppers, seeded and
finely diced 1/4 cup minced fresh cilantro Juice from 1/2 a lime 2 teaspoons brown sugar, packed 1 garlic clove, minced 1/2 teaspoon salt Tortilla chips
With that being said, one way to increase spiciness is to add, along with the other spices, a 1/4 teaspoon of white or black ground
pepper or a 1/4 cup of
finely diced crystallized ginger (which you can buy in small tins at specialty food stores or in bulk form from the health food store).
8 whole Beef Short Ribs Kosher Salt
Pepper To Taste 1/4 cups All - purpose Flour 6 pieces Pancetta,
diced 2 tbsp Olive Oil 1 whole Medium Onion,
diced 2 whole Carrots,
diced 2 whole Shallots, Peeled And
Finely Minced 1 parsnip,
diced 2 stalks of celery,
diced 2 garlic cloves, chopped 2 cups Red Wine 2 cups Beef Broth (enough To Almost Cover Ribs) 2 sprigs Thyme or 1 tsp try thyme 2 sprigs Rosemary or 1 tsp dry rosemary 1 tsp paprika 1 tsp cayenne
pepper 1 tsp allspice
Pumpkin and Black Bean Soup: 2 tablespoon extra-virgin olive oil 1 medium onion,
finely chopped 3 cups canned or packaged vegetable stock 1 can (14 1/2 ounces)
diced tomatoes in juice 1 can (15 ounces) black beans, drained 2 cans (15 ounces) pumpkin puree 1 cup heavy cream 1 tablespoon curry powder 1 1/2 teaspoons ground cumin 1/2 teaspoon cayenne
pepper, more or less to your liking Coarse salt 20 blades fresh chives, chopped or snipped, for garnish
ingredients: 3 1/2 pounds ground sirloin (I use the lowest in fat) 5 tablespoons unsalted butter 3 cups yellow onion,
finely diced 1 red bell
pepper, core and seeds removed,
finely diced 1 yellow bell
pepper, core and seeds removed,
finely diced 2 tablespoons grape seed oil 3 garlic cloves, chopped or pressed through a garlic press 1/2 cup Italian parsley, chopped 1/3 cup chili powder (I use Gebhardt) 1 tablespoon Celtic sea salt 1 1/2 teaspoons ground cumin 1/2 teaspoon ground, black
pepper pinch of cayenne (optional) 1 (28 ounce) cans crushed tomatoes, don't drain
2 tablespoons olive oil 1 medium red onion, chopped 2 medium carrots, peeled and
diced 1 large celery stalk,
diced 1/4 teaspoon red -
pepper flakes 1 teaspoon minced fresh rosemary, or 1/4 teaspoon dried Coarse salt and ground
pepper 1 can (14.5 ounces) whole peeled tomatoes, drained and
finely chopped 1 cup cooked Emmer Farro or Einkorn Farro 1 large zucchini, skinned and
diced 1 can (15 ounces) garbanzo beans, drained 7 cups water or stock 1 garlic clove, minced (optional) 3/4 cup grated Parmesan, for serving Optional: fresh bread for toasting Parsley for garnish.
While beans soften, make a sofrito by sauteeing on medium high heat, in 5 tblsp olive oil, 1 medium onion, 4 garlic cloves, & 8 to 10 Cachucha
peppers (a caribeean cousin of Habenero, citrus flavor without the heat — I've never found and use 2 - 4 Poblanos or Anaheims intead — Jaffrey suggests simmering some lemongrass with beans to replace citrus notes — I add lime juice at end) all
finely diced.
1 (3 - pound) pie pumpkin, or other orange - fleshed squash such as butternut, Red Kuri, or Golden Hubbard 8 tablespoons (1/2 cup) unsalted butter 1/2 cup olive oil 1/2 cup
finely ground cornmeal 2 medium turnips (about 12 ounces total) 2 medium red bell
peppers, chopped 1 large onion, chopped 6 cloves garlic, minced 2 tablespoons tomato paste 4 cups low - sodium vegetable broth 2 (10 - ounce) cans
diced tomatoes with green chilies, such as Rotel 2 (16 - ounce) cans chili beans, drained 2 cups frozen corn kernels 1 tablespoon chili powder 1 teaspoon ground cinnamon 1 teaspoon ground cumin Several dashes vegetarian Worcestershire sauce Salt Freshly ground black
pepper Balsamic vinegar For serving: chopped green onions, shredded cheddar cheese, sour cream
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
2 cups
finely diced baked ham 2 tablespoons sweet pickle relish 1/4 cup mayonnaise 2 tablespoons Dijon mustard Half medium onion,
finely diced 2 celery stalks,
finely diced Half a bell
pepper,
finely diced Salt and black
pepper to taste
1 pound ground dark turkey (or chicken, pork, beef or a combination) 1 1/2 teaspoons marjoram or 1/2 teaspoon rubbed sage 1/2 teaspoon thyme 1/2 teaspoon salt 1/2 teaspoon white
pepper 1/4 teaspoon ground allspice 1/4 teaspoon ground cinnamon 1/4 teaspoon ground nutmeg 1/4 teaspoon ground fennel seeds ⅛ teaspoon cayenne
pepper, to taste 1 small pear or apple, cored and
finely diced, optional (may leave skin on) 2 tablespoons dried cranberries or cherries, chopped, optional - Olive oil, grape seed oil or coconut oil, for sautéing
4 cups cooked macaroni or cavatappi 1 tablespoon olive oil 1/4 to 1/2
finely diced red onion Equal amount
diced red bell
pepper 1
finely diced jalapeno 1 4 oz can chopped green chilies 1 cup frozen corn 2 to 3 cloves garlic, chopped 1 cup cream 1 generous cup grated
Pepper Jack cheese 2 tablespoons butter Salt
Pepper
Ingredients 4 large, meaty short ribs (about 2 pounds) 2 tablespoons rendered bacon fat or vegetable oil 1 large shallot or 2 small shallots, minced 2 carrots,
finely diced 2 - 3 cloves garlic, peeled and smashed 1/4 cup soy sauce 2 cups red wine 2 cups beef broth 2 bay leaves 2 2 - inch sprigs rosemary 4 2 - inch sprigs thyme salt and
pepper to taste chives for garnish
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
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
Lentil Filling: 2 tbsp olive oil 3 cloves garlic, crushed 1 brown onion,
finely diced 2 - 3 tbsp curry powder 2 small potatoes, peeled and
diced 1 cup
diced carrot 2 cups bite - sized cauliflower florets 3 cups cooked brown lentils 1/2 cup vege stock 1 x 400g can chopped tomatoes 1 tbsp tomato paste 1 tsp coriander flakes 2 - 3 tsp pure maple syrup sea salt & fresh black
pepper
4 cups cauliflower florets (about 1/2 head) 1/2 cup
finely diced red bell
pepper 3 tablespoons water 3 egg whites 4 ounces shredded Cabot Sharp Cheddar (about 1 cup) or Cabot Two State Farmers» Shredded Cheddar Cheese 1/4 cup minced scallion greens 10 dashes Tabasco sauce or another hot sauce to taste 1/2 cup almond meal 1 teaspoon baking powder 1/4 teaspoon salt
Nectarine Avocado Salsa Ingredients: • 2 cups
finely diced nectarines (2 to 3) • 1/2 cup chopped red bell
pepper • 1/4 cup minced red onion • 2 tablespoons minced fresh cilantro • 1 1/2 tablespoons fresh lime juice • 1 tablespoon minced seeded jalapeño
pepper • 1 teaspoon minced garlic • 1/4 teaspoon kosher salt • 1 avocado,
diced
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.
For the Tomato Parsley Salad: 2 cups
diced tomatoes 1/3 cup
finely chopped parsley 1 cup
finely sliced green onion 2 tablespoons red wine vinegar Several dashes fresh black
pepper Dash salt
6 chicken breasts, bone in 1 quart apple juice 1/4 cup salt 2 tbsp garlic, minced 4 slices of bacon, crumbled and fat reserved 2 tbsp red onion,
finely diced 2 tsp garlic, minced (I didn't double mention, this is used in the stuffing, above is for the brine) 3 oz fresh spinach 5 oz feta cheese crumb 1/2 roma tomato,
diced 20 turns of fresh black
pepper
Place the softened butter and
finely diced chipotle
peppers in a food processor or stand mixer.
2 peaches, pitted and chopped 1/4 of a red onion,
diced 1/2 jalapeño,
diced 1 yellow
pepper,
finely chopped 1 red
pepper,
finely chopped 1 handful of cilantro leaves, washed, chopped 1 lime, juiced 1 tablespoon of good quality balsamic vinegar 1 tsp of olive oil
Ingredients: 4 tablespoons (1/2 stick) butter / 4 ounces thick, quality bacon (4 slices),
diced / 1 to 2 shallots,
finely chopped / 1 pound shaped pasta, such as bow - ties / 1 pound fresh chanterelles, roughly chopped / Salt and ground
pepper to taste / 1 pint heavy cream (or less) / 4 ounces garden peas, fresh or frozen / 1/2 cup grated Parmesan cheese, with more for table.
2 chicken breasts, rinsed, trimmed and patted dry 1/4 cup all - purpose flour Salt and
pepper, to taste 2 tablespoons olive oil 1/2 large onion,
finely diced (or one small onion) 1/4 cup kalamata olives, roughly chopped 1 clove garlic, minced 1/4 cup sundried tomatoes, chopped 1/4 cup chicken broth 1 lemon wedge 1 tablespoon (total) fresh basil and / or oregano, minced (or substitute 1 teaspoon dried) 2 ounces feta, crumbled
1 pound lean ground turkey 1 tablespoon balsamic vinegar 1/4 medium sweet onion,
finely diced 1 large garlic clove, minced Salt and
pepper, to taste 2 artichoke hearts, quartered 4 ounces crumbled feta 4 burger buns
What's in it: 2 Tablespoons olive oil 5 cloves of garlic,
finely chopped 3 or 4 large shallots,
finely chopped (about 1 cup) 2 large carrots,
finely chopped (about 1 cup) 1 stalk of celery,
finely chopped (about 1/2 cup) 1 red bell
pepper, seeded and
finely chopped 10 ounces cremini mushrooms,
finely chopped (about 2 cups) 1 cup green lentils 1 tablespoon italian herbs (I used half fresh chopped thyme and half dried oregano, but use any that you like, fresh or dried) 1/2 teaspoon red
pepper flakes (optional) 1/2 cup red wine 2 Tablespoons tomato paste 2, 14 oz cans
diced tomatoes (low sodium or no salt added, if possible) 14 oz water (you'll fill one of those empty tomato cans to measure) Salt and
Pepper to taste
cans pinto beans 2 tbsp olive oil 1 small onion,
finely diced 2 cloves garlic, minced 1 tsp cumin 1 tsp chili powder 3/4 cup vegetable stock juice of 1/2 lime salt and
pepper, to taste 1 package soft corn tortillas 1 avocado, peeled and thinly sliced 2 plum tomatoes,
diced 1 head lettuce, thinly sliced 8oz shredded cheddar cheese 8oz.
1 tbsp coconut oil 1 small onion,
finely chopped 2 small organic sweet potatoes, scrubbed and
diced 1 litre / 35oz vegetable stock 225g / 8oz fresh watercress, Celtic or Himalayan salt and black
pepper, to taste Bunch of fresh chives (approx 75gms / 2.6 oz, optional)
Ingredients: — 4 cups corn kernels (I used frozen)-- 1 medium sized red bell
pepper,
diced — 2 medium tomatoes, chopped and seeded — 1 4 - ounce can chopped mild green chilies — 1/3 cup chopped red onion — 1 tsp fresh jalapeno,
finely minced — 2 tbsp fresh lime juice — 2 garlic cloves, minced — 2 tbsp fresh cilantro,
finely chopped — 1/2 tsp ground cumin — 1 tsp salt — 1/4 tsp black
pepper
2 habanero
peppers, stems removed and
finely diced (yes, that include the seeds and everything)
Add the
finely diced habanero
peppers and seeds.
Mascarpone cheese 2 T Flat leaf parsley, chopped 1 t Sea salt 1/2 t Freshly ground
pepper 1/4 t Ground nutmeg 1/2 t Sweet paprika plus pinch for garnish 2 T Extra virgin olive oil 1 C Sweet Onion in long thin slices 1 Medium cauliflower head,
diced small 1/2 C
Finely grated Parmesan
6 cups chopped watermelon (1 - inch cubes) 1/2 cup water or coconut water 1/4 cup freshly squeezed lime juice 1/2 teaspoon seeded and
diced jalapeño
pepper 1/2 teaspoon chili powder or Mexican spice Mix (page xx) 1/4 teaspoon chipotle chile powder Pinch of sea salt 3/4 cup seeded and
diced cucumber 3/4 cup peeled and
diced jicama 1 tablespoon plus 1 teaspoon
finely chopped fresh cilantro
Recipe serves 6 Ingredients: 1 cup split emmer farro 1 cup water 1/2 teaspoon Kosher salt 1 medium cucumber — seeds removed, cut into small
dice 4 roasted red
peppers — cut into small
dice 1 bunch Parsley —
finely minced 3 tablespoons Mint —
finely minced 1/4 cup Kalamata olives - minced 1 lemon — ... Continued
Just
dice up an onion, a sweet red
pepper and
finely chop some garlic.
INGREDIENTS Spicy Tomato Jam 2 pounds tomatoes,
diced 1 red onion,
finely chopped 1 cup brown sugar 1 1/2 teaspoons red
pepper flakes 1 teaspoon ground cumin 1 teaspoon ground coriander 1 teaspoon salt 1 lemon, juiced
1 tablespoon extra-virgin olive oil 1 medium onion,
finely chopped, about 1 cup 2 garlic cloves, minced 2 large carrots, cut in 1 / 4 - inch
dice 1 1/2 cups brown lentils, rinsed and sorted through 6 cups chicken stock 1 bay leaf 2 teaspoons salt 1 teaspoon freshly ground black
pepper 1 teaspoon thyme 1 tablespoon brown sugar 1 tablespoon Madeira or Port wine
coconut oil 1 medium sweet potato, peeled and
finely diced 1 cup tender greens, roughly chopped 1/3 cup grated white cheddar cheese 4 extra large eggs sea salt and
pepper
Finely dice the onion and mango and add to the bowl along with lime juice, coriander, salt and a pinch of cayenne
pepper.
sugar 2 cups white wine vinegar 1 teaspoon cardamom 1 teaspoon dried ginger 1 teaspoon salt 1 teaspoon white
pepper 1 red bell
pepper,
finely diced 8 ounces golden raisins 1/2 red onion,
finely diced
1 (5 - ounce) salmon filet Coarse kosher or Hawaiian salt 3 tomatoes, seeded and
diced 1/3 cup thinly sliced green onions 1/4 cup
finely chopped sweet onion 2 tablespoons fresh lime juice 1/2 teaspoon granulated sugar 1/2 teaspoon cracked black
pepper