It only took me a few minutes to mix together using spices I already had on hand (except
for dried onion flakes) and I love that it contains dried turmeric, which is so good for you!
It only took me a few minutes to mix together using spices I already had on hand (except
for dried onion flakes) and I love that it contains dried turmeric, which is so good for you!
Not exact matches
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)
Saute fennel,
onion, mushrooms, garlic, peppers,
dried thyme and rosemary, red pepper
flakes and bay leaf
for about 5 minutes, until the
onions are translucent.
6 sprigs fresh thyme 6 sprigs fresh oregano 4 cloves garlic 2 thin slices of red
onion for sauce 1 orange (or tangerine) peeled / chunked
for sauce 1.5 limes zest and juice Kosher salt Cracked black pepper Coarse ground white pepper 1 pinch of red pepper
flakes 1/8 cup of olive oil 1/8 cup
dry white wine A dash of your favorite hot sauce
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.
Method: Heat a large pot with a «good glug» of olive oil Add the garlic and red
onion Add the oregano and cumin and saute
for 5 - 7 minutes, check in to smell occasionally, mmmm... If it gets
dry, add a splash of wine and continue to cook When the
onions are translucent, add the chili
flakes, cayenne and cinnamon, stir to incorporate all flavors Add the tomato sauce and cook
for about 15 minutes Add the fresh tomato, mushrooms and beans Bring to a boil and then simmer
for 20 minutes Salt and pepper and turn off heat Stir, taste and adjust as needed
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
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)
Peel 4 medium potatoes (or whatever is needed to make about 4 cups), slice thinly, season and parboil
for 5 minutes / Drain and set aside / Thinly slice 1 or 2 medium
onions and sauté slowly in butter and olive oil / When
onions are translucent and tender add 1/2 cup shredded smoked salmon and 2 tablespoons of fresh dill (1 tablespoon
dried) / Stir
onions, smoked salmon and dill together and cook a few more minutes / Remove from heat and place
onion mix in a separate bowl / Steam 1/2 pound salmon fillet — place fresh salmon in an inch or so of seasoned, simmering water, cover and cook gently until salmon
flakes apart easily, 5 - 7 minutes / Remove salmon,
flake it apart into bowl containing the
onion mixture / Stir together 5 eggs, 1 1/2 cups whole milk / Season eggs with 1 teaspoon salt & 1/2 teaspoon pepper / Measure 6 oz.
1 medium
onion 2 carrots, peeled and chopped 1 parsnip root, peeled and chopped 1/4 celeriac root, peeled and chopped 2 medium potatoes, peeled and chopped 1/2 cup
dried red split lentils 1/2 head of cauliflower, chopped 1 tablespoon
dried garlic
flakes 1 tablespoon sea salt fresh cracked black pepper fresh parsley grape seed oil
for frying 2 L hot water
Ingredients 1/4 cup vegetable oil 3 pounds okra, thinly sliced crosswise4 live blue crabs 1 1/2 cups finely chopped
onion 1/2 cup finely chopped green bell pepper 1/2 cup finely chopped celery 2 tablespoons tomato paste 1 1/2 quarts water 1 teaspoon minced garlic 1 teaspoon crushed red pepper
flakes 1 teaspoon paprika 1/2 teaspoon cayenne pepper 1/2 teaspoon
dried thyme 2 bay leaves Kosher salt 1 pound medium shrimp, shelled and deveinedSteamed white rice,
for serving Instructions 1.
1 pound Pasta (I used whole wheat penne) 1 pound Large, Uncooked Shrimp, peeled and deveined 4 tablespoons Olive Oil 5 Garlic Cloves, minced 1 medium
Onion, chopped 1 cup
Dry White Wine 1 (28 ounce) can Crushed Tomatoes 1 teaspoon Red Pepper
Flakes 1/4 teaspoon
Dried Oregano Fresh Flat - Leaf Parsley,
for garnish Fresh Basil,
for garnish (we omitted) Parmesan Cheese,
for garnish
2 cups of
dried chickpeas, soaked in water
for at least 5 hours 1
onion, chopped 5 carrots, chopped 6 celery stalks, chopped 1 Tablespoon ground turmeric 1 Tablespoon
dried Herbes de Provence 1 teaspoon fennel 1 teaspoon red pepper
flakes 1 teaspoon ground black pepper 1 — 2 teaspoons salt (optional) 1 pound organic...
3 quarts water 1 jar (24 ounces) strained tomatoes or equivalent 1 large
onion 5 celery stalks 4 carrots 2 cups
dried mung beans 1 cup brown rice (uncooked) 1/4 cup spice za'atar spice mix (or a mix you prefer) 1 teaspoon red pepper
flakes 1 teaspoon salt 1 teaspoon canola oil
for sautéing vegetables...
20 g / 1/4 cup desiccated coconut 20 g / 1/4 cup blanched almond
flakes + more
for serving 1 tbsp poppy seeds 2 tbsp oil (I used rice bran oil) 1 yellow
onion, finely chopped 4 garlic cloves, finely chopped 30 g / 1 oz fresh ginger, finely chopped 1/2 tsp cinnamon 1 heaped tsp turmeric 8
dried curry leaves 4 green cardamom pods, seeds crushed 1 tsp ground coriander 1/4 tsp ground fennel seeds 1/8 tsp ground cloves 1/2 tsp ground cumin 1 heaped tsp garam masala 1/8 tsp grated nutmeg 1/4 - 1/2 tsp hot chilli
flakes, adjust to taste about 1/2 tsp fine sea salt, adjust to taste 1 - 2 tsp maple syrup or sugar juice of 1/2 -1 lemon or lime, adjust to taste coriander leaves
for serving
For turkey 1 tablespoon olive oil 2-1/2 pound boneless turkey breast, unfolded 1/2 teaspoon paprika 1/2 teaspoon
dried thyme 1/4 teaspoon
onion powder 1/4 teaspoon garlic powder Pinch of red pepper
flakes 1 teaspoon kosher salt 1/2 teaspoon black pepper
For dry rub 1 tablespoon
dried rosemary 1 tablespoon
dried thyme 1 teaspoon
dried oregano 1 teaspoon paprika 1/2 teaspoon cumin 1/2 teaspoon
onion powder 1/2 teaspoon garlic powder 1/8 teaspoon red pepper
flakes 1 tablespoon kosher salt 1 teaspoon black pepper
What's in it: — 1 can chickpeas, rinsed, drained and
dried well (* you can also soak 1 cup of
dried chickpeas in water overnight)-- 2 cups cubed butternut squash — 1/2
onion — 3 cloves garlic — 1/2 cup fresh herbs, looseley packed and roughly chopped (I used half cilantro and half parsley)-- 3/4 cups rolled oats, divided — 3 tablespoons hemp seed, plus extra
for sprinkling — 3/4 teaspoon turmeric — 1/2 teaspoon cumin — 1/2 teaspoon salt — 1/4 teaspoon red pepper
flakes or cayenne (adjusted to you preference)
1/2 cup extra-virgin olive oil 1 cup diced red
onion (about 1 medium
onion) 1/2 teaspoon coarse sea salt or kosher salt 1 cup thinly sliced, peeled carrots (about 2 medium carrots) 1 cup thinly sliced celery stalks (or about 2 medium celery sticks) 2 garlic cloves 2 tablespoons minced rosemary 1/2 teaspoon crushed red pepper
flakes 1 15 - ounce can of white beans, drained 1/2 cup firmly packed sun -
dried tomatoes 1/4 cup red wine vinegar 4 cups arugula leaves 2 tablespoons finely chopped, fresh, flat - leaf parsley
for garnish
1
onion 5 cloves of garlic (mmm I LOVE Garlic, so good
for you especially in cold and flu season) 1 bunch of washed trimmed fresh parsley 1T fresh oregano (or 2tsp
dried) sea salt to taste (usually about 1/2 tsp) 1/2 -3 / 4 tsp red pepper
flakes (depending how spicy you like it) 1/2 tsp ground black pepper 1/3 — 1/2 cup olive oil (add slowly till you get the right texture) 1/2 cup red wine vinegar water a needed
For meatballs * 1 tablespoon finely chopped onions 1/3 cup grated Parmesan plus more for serving 1/3 cup panko breadcrumbs 1 garlic clove, minced 1/4 teaspoon dried oregano 1/4 teaspoon dried thyme 1/4 teaspoon red pepper flakes 1 teaspoon kosher salt 1/2 teaspoon black pepper 1 pound ground turkey 1 large egg 1 tablespoon oil 1 pound dried spaghetti Chopped fresh parsley for serv
For meatballs * 1 tablespoon finely chopped
onions 1/3 cup grated Parmesan plus more
for serving 1/3 cup panko breadcrumbs 1 garlic clove, minced 1/4 teaspoon dried oregano 1/4 teaspoon dried thyme 1/4 teaspoon red pepper flakes 1 teaspoon kosher salt 1/2 teaspoon black pepper 1 pound ground turkey 1 large egg 1 tablespoon oil 1 pound dried spaghetti Chopped fresh parsley for serv
for serving 1/3 cup panko breadcrumbs 1 garlic clove, minced 1/4 teaspoon
dried oregano 1/4 teaspoon
dried thyme 1/4 teaspoon red pepper
flakes 1 teaspoon kosher salt 1/2 teaspoon black pepper 1 pound ground turkey 1 large egg 1 tablespoon oil 1 pound
dried spaghetti Chopped fresh parsley
for serv
for serving
1 tablespoon olive oil 1 - 28 ounce can whole peeled tomatoes, halved, juiced reserved 1 small white
onion, quartered 4 garlic cloves, smashed & peeled 1/2 teaspoon
dried oregano 1/2 teaspoon
dried thyme Pinch red pepper
flakes 1 teaspoon kosher salt 1/2 teaspoon black pepper 1/2 cup water Parmesan cheese
for garnish Crusty bread
for serving
whole wheat tortillas olive oil, butter, or cooking spray fresh spinach, chopped red
onion, diced (or green
onion) roasted red pepper, chopped (or tomatoes or sun -
dried tomatoes) sliced black olives (or kalamata) chicken, chopped or shredded (optional) mozzarella or Monterey Jack, grated feta, crumbled pinch oregano pinch crushed red pepper
flakes hummus, tzatziki, or tahini sauce,
for serving
2 tbsp olive oil 1 medium yellow
onion, thinly sliced 1 tsp salt, plus a pinch (note: I used less) 4 cloves garlic, minced 2 tbsp minced fresh ginger 1/2 tsp crushed red pepper
flakes (I used Aleppo chile
flakes) 8 cups vegetable broth (note: I used a combination of water with nutritional yeast,
dried parsley, lemon pepper and 21 - spice seasoning) 1 medium eggplant (~ 1 lb), peeled and cut into 1 / 2 - inch chunks 1/2 cup brown or green lentils 2 tsp sweet paprika (note: I used sweet smoked paprika) 1/4 tsp ground cinnamon 1 tsp saffron threads, crushed (note: Isa says optional but it was a great addition; I would recommend a bit less, though) 1 (24 - oz) can crushed tomatoes 1 (15 - oz) can chickpeas, rinsed and drained (1.5 cups cooked chickpeas) 1/4 cup chopped fresh mint, plus extra
for garnish 1/4 cup chopped fresh cilantro, plus extra
for garnish 4 ounces angel hair pasta (note: I substituted one zucchini that I had spiralized, being sure to then cut them into manageable lengths)
Ingredients 1/2 cup finely chopped
onion 1 large garlic clove 1 tablespoon chopped fresh sage 1
dried arbol chile, or pinch of red pepper
flakes kosher or sea salt 2 tablespoons extra virgin olive oil 2 cups roasted winter squash about 1/2 cup vegetable or beef stock 2 - 4 tablespoons Parmigiano Reggiano or Winchester Sharp Gouda Cheese, plus cheese
for shaving 1 tablespoon pumpkin or extra virgin olive oil
PASTA 3/4 lb linguine of choice 2 tablespoons olive oil 4 cups small cauliflower florets (from about 1/2 a large head of cauliflower) 4 - 5 cloves of garlic, minced pinch of chili
flakes 1/2 teaspoon sweet paprika 1/2 cup slow - roasted tomatoes, lightly chopped or mashed (see headnote
for sun -
dried option) sea salt and ground black pepper 1/3 cup raw cashews, soaked
for at least 4 hours 1/2 cup filtered water 1/2 cup shelled fresh or frozen peas 2 sprigs fresh basil, sliced 2 green
onions, sliced 1 cup quickie vegan parmesan, divided
1 pound ground beef 1/2 pound ground pork (replace with ground beef if you don't eat pork) 1 medium
onion, finely chopped 2 cloves garlic, minced 1 1/4 teaspoons sea salt 1/4 teaspoon black pepper 1/2 teaspoon
dried thyme 1/2 teaspoon
dried sage 2 - 3 tablespoons tomato paste Red pepper
flakes (optional,
for a bit of spice) 1 egg
1 cup plus 1 tablespoon old - fashioned oats 1/2 cup honey 2 tablespoons butter 1-1/2 teaspoons kosher salt 2 cups boiling water 1 package
dry active yeast (about 2-1/4 teaspoons) 1/3 cup warm water 1/4 cup flaxseed meal 3 cups whole wheat flour 1-1/2 cups all - purpose flour plus more
for work surface Vegetable oil
for greasing 2 teaspoons poppy seeds 2 teaspoons sesame seeds 1 teaspoon garlic
flakes 1 teaspoon
onion flakes 1 teaspoon coarse salt 1 teaspoon water 1 large egg
ingredients TRAP MAC 1 box small macaroni noodles 1/2 stick unsalted butter 1 1/2 teaspoons
onion powder 1 teaspoon seasoned salt 3 teaspoons freshly ground pepper (plus additional
for garnish) 1 teaspoon Cajun seasoning 1 1/2 teaspoons
dried parsley
flakes (plus additional
for garnish) 2 dollops sour cream 2 cans roasted garlic mushroom soup (10.75 - ounces each) 2 cans cheddar cheese soup (10.75 - ounces each) 1 cup Sharp cheddar cheese (grated) 1 cup Colby Jack cheese (grated) 1 cup Monterey Jack cheese (grated) 1 cup Mild cheddar cheese (grated) 1 can evaporated milk (12 - ounces) 1/2 cup jarred cheese dip
Filling: 5 tablespoons extra virgin olive oil, divided 1 cup finely diced
onion 1/4 teaspoon hot red pepper
flakes, or more to taste 1 red bell pepper, diced 4 cloves garlic, minced 1 cup fresh corn kernels 1 large bunch (or 2 smaller bunches) Swiss chard, stemmed and finely chopped 1/2 teaspoon fresh thyme leaves, chopped 1/4 teaspoon ground cumin 1/4 teaspoon salt 2 tablespoons
dry white wine or water 1 pound firm tofu (use very high - quality tofu
for this dish) 10 - 12 fresh basil leaves 1 teaspoon salt 2 tablespoons fresh lemon juice 1 tablespoon rice vinegar or cider vinegar Paprika,
for dusting
For the filling 3 eggs 5 1/2 oz (150 g) feta cheese 1 tsp
dried oregano 1/2 tsp red chilli
flakes 1/2 tsp grated nutmeg 2 tbsp olive oil 2 spring
onions, finely chopped 1 garlic clove 2 cups (150 g) fresh spinach, firmly packed Salt and black pepper
Vegetarian Chili about 2 cups of
dry beans of any kind you prefer — I like to have a variety 1 tbsp olive oil 1/2
onion — chopped 2 carrots and 2 stalks of celery — thinly sliced 1 jalapeno pepper — seeded and chopped 4 garlic cloves — sliced, 3 — chopped finely kernels from 3 or more ears of corn 2 or more portobello mushrooms — sliced in cubes 3 - 4 medium tomatoes — shredded or pulsed in the food processor chili powder and / or
flakes, ground cumin, ground coriander, and ground oregano — all to taste dash of cayenne pepper vegetable broth Celtic sea salt lime or lemon cilantro
for garnishing
2 tablespoons vegan butter 8 ounces oyster mushrooms, chopped 1 yellow
onion, chopped 1 celery rib, minced 1 garlic clove, minced 2 cups peeled and diced potatoes 2 bay leaves 1 teaspoon dulse or nori
flakes 1/2 teaspoon
dried thyme 1/2 teaspoon Old Bay seasoning 1 teaspoon salt 1/4 teaspoon ground black pepper 2 cups vegetable broth 1/4 teaspoon liquid smoke 1/2 cup raw cashews, soaked in hot water
for 1 hour, then drained 2 cups unsweetened almond milk 1 tablespoon minced fresh parsley
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
For the filling 3 eggs 150g feta cheese 1 tsp
dried oregano 1/2 tsp red chilli
flakes 1/2 tsp grated nutmeg 2 tbsp olive oil 2 spring
onions, finely chopped 1 garlic clove 150g fresh spinach Salt and black pepper
For the boats 4 medium chicken thighs 4 black peppercorns 2 large garlic cloves, peeled 2 tsp ghee or coconut oil 2 medium onions, finely chopped 1/4 tsp fresh ginger, chopped 1 tsp tomato puree 7 whole dried unsulphured apricots 4 tbsp full - fat probiotic yoghurt 1/4 tsp fresh lemon juice 1 small handful fresh coriander, roughly chopped (save a little for garnishing) 2 tbsp flaked almonds, toasted 6 baby gem lettuces, washed and dried Salt and black pep
For the boats 4 medium chicken thighs 4 black peppercorns 2 large garlic cloves, peeled 2 tsp ghee or coconut oil 2 medium
onions, finely chopped 1/4 tsp fresh ginger, chopped 1 tsp tomato puree 7 whole
dried unsulphured apricots 4 tbsp full - fat probiotic yoghurt 1/4 tsp fresh lemon juice 1 small handful fresh coriander, roughly chopped (save a little
for garnishing) 2 tbsp flaked almonds, toasted 6 baby gem lettuces, washed and dried Salt and black pep
for garnishing) 2 tbsp
flaked almonds, toasted 6 baby gem lettuces, washed and
dried Salt and black pepper
Tomato Sauce 1 cup sun
dried tomatoes — soaked
for 2 hours 1/2 medium tomato — roughly chopped 1/8 small
onion — chopped 1 tablespoon lemon juice 1/8 cup olive oil 1 - 2 dates — pitted 1 teaspoon sea salt pinch of chili pepper
flakes (optional)
5 medium - sized
onions, sliced 1 cup chopped cauliflower 1 cup potatoes, grated 1 cup carrots, grated 1 cup chopped green and yellow peppers 1 cup chopped spinach 1 teaspoon cumin seeds 1 teaspoon coriander seeds 2 teaspoons
dried fenugreek leaves 1/2 teaspoon chili
flakes 3 tablespoons garlic paste 3 tablespoons ginger paste 1 1/2 teaspoons turmeric powder 2 cups chickpea flour 1/3 cup cornstarch Salt, as needed
for seasoning Soybean or Vegetable oil,
for frying
1
onion, minced 1/2 cup oil - packed sun -
dried tomatoes, rinsed, patted
dry, and sliced thin 6 garlic cloves, minced 2 Tbsp extra-virgin olive oil 1 tsp
dried thyme 1/2 tsp red pepper
flakes 2 cups low - sodium chicken broth 1/2 cup
dry white wine 2 Tbsp minute tapioca 1 1/2 pounds boneless, skinless chicken thighs salt and pepper 12 oz broccoli florets, cut into 1 inch pieces (4 1/2 cups) 1 cup grated Parmesan cheese (2 oz), plus extra
for garnish
2 cups of
dried chickpeas, soaked in water
for at least 5 hours 1
onion, chopped 5 carrots, chopped 6 celery stalks, chopped 1 Tablespoon ground turmeric 1 Tablespoon
dried Herbes de Provence 1 teaspoon fennel 1 teaspoon red pepper
flakes 1 teaspoon ground black pepper 1 — 2 teaspoons salt (optional) 1 pound organic...
What's in it: — 1 can chickpeas, rinsed, drained and
dried well (* you can also soak 1 cup of
dried chickpeas in water overnight)-- 2 cups cubed butternut squash — 1/2
onion — 3 cloves garlic — 1/2 cup fresh herbs, looseley packed and roughly chopped (I used half cilantro and half parsley)-- 3/4 cups rolled oats, divided — 3 tablespoons hemp seed, plus extra
for sprinkling — 3/4 teaspoon turmeric — 1/2 teaspoon cumin — 1/2 teaspoon salt — 1/4 teaspoon red pepper
flakes or cayenne (adjusted to you preference)
1 large lime, juiced 1/4 teaspoon paprika 1/4 teaspoon cumin 1/4 teaspoon chili powder 1/2 jalapeño pepper, finely chopped 1/4 teaspoon sea salt 2 tablespoons olive or avocado oil 1 garlic clove, finely chopped 1 large sweet potato, peeled and chopped into 1 - inch cubes 1 small red
onion, sliced in 1/4 - inch slices 1 medium zucchini, sliced into small cubes 1 medium yellow squash, sliced into small cubes 1 medium red pepper, sliced into strips or 1/2 - inch cubes 3/4 cup cherry or grape tomatoes, halved 1 cup corn, thawed if frozen 1 cup of cooked black beans, rinsed, drained, and
dried (If using canned beans, make sure BPA - free) 1/4 cup cilantro, chopped 1 avocado, cubed
for garnish (or use the avocado sauce below) Sea salt to taste OPTIONAL: 1/4 teaspoon crushed red pepper
flakes (or more depending on level of desired spiciness)
For homemade taco seasoning, you'll need chili pepper, cumin, red pepper
flakes, garlic powder,
onion powder,
dried organo, paprika, and sea salt.
2 1/2 pounds oxtail, cut into pieces Salt and pepper to taste 2 tablespoons olive oil 2 to 3 pounds pork neck bones 2 pounds sweet or hot pork sausage links 1 large or 2 medium white or yellow
onions, peeled and finely chopped 5 garlic cloves, peeled and crushed 3 tablespoons tomato paste 1 teaspoon
dried oregano 1 teaspoon red pepper
flakes, or to taste 2 cups
dry red wine 2 cups Dark Universal Stock (page 260) 2 (28 - ounce) cans crushed Tomatoes 2 bay leaves 2 sprigs fresh thyme or rosemary 1 sprig fresh basil 1 pound
dry rigatoni 4 to 6 ounces Parmigiano - Reggiano cheese,
for grating