For the aioli dip, mix together in a bowl, 4 tablespoons of mayo (I use Just Mayo), 2 cloves of garlic minced, 1 tablespoon lemon juice, 1 tablespoon Sriracha sauce (
for more heat add more Sriracha,) and a couple pinches of salt and pepper.
Not exact matches
Add capers and fresh tomatoes and spices and cook
for 10 minutes, lower the
heat and let it simmer
for half an hour
more under a lid.
Next time I will
add more jalapenos and cayenne, I was afraid of making it too spicy
for the kids but it could have had
more heat for sure.
To make the whipped cream:
Heat up the cream in a medium sized saucepan over medium heat just until you start to see steam rise up (don't bring it to a boil) then crumple the basil leaves and add them, cooking for 1 minute more, then remove the pan from the heat, cover, and let the mixture steep for 30 minu
Heat up the cream in a medium sized saucepan over medium
heat just until you start to see steam rise up (don't bring it to a boil) then crumple the basil leaves and add them, cooking for 1 minute more, then remove the pan from the heat, cover, and let the mixture steep for 30 minu
heat just until you start to see steam rise up (don't bring it to a boil) then crumple the basil leaves and
add them, cooking
for 1 minute
more, then remove the pan from the
heat, cover, and let the mixture steep for 30 minu
heat, cover, and let the mixture steep
for 30 minutes.
Combine the above sauce ingredients in a sauce pan on medium low -
heat and stir until mixture thickens, about 8 minutes stirring constantly, and
add cornstarch slurry
for a thickening if desired, simmering 1 - 2
more minutes.
Add the beans, chicken stock, cumin, salt and pepper, and cook
for 5 - 8 minutes
more, until beans are
heated.
The spinach: Wash and rinse a big pile of spinach, 6 - 8 cups or
more — it cooks way down / In a large pan let a clove of finely chopped garlic sizzle in a couple of tablespoons of olive oil before
adding all or most of the still - wet spinach to the pan / It will have a sizzling hissy fit
for a moment / Pop on the lid
for a few seconds, turn spinach with tongs, lid back on /
Add remaining spinach when there's room in the pan / Let it all steam with the lid on
for 3 or 4 minutes / When the spinach is wilted and tender remove from
heat, salt lightly and set aside.
Use plain whipped cream or
add a little rhubarb sauce to whipped cream instead of cherries / But, if you want to go there, 2 C sour cherries, 1/3 — 1/2 C sugar, 1/4 C water /
For varying amounts of cherries, plan on 3 - 4 T sugar per cup / Adjust sugar to personal taste, a little more or less / 2 t orange or lemon zest optional — place 1 t in cooking mixture, reserve the rest for later / Place ingredients in a small pot, bring to a simmer and cook for about 8 minutes, until cherries are slightly softened / Remove from he
For varying amounts of cherries, plan on 3 - 4 T sugar per cup / Adjust sugar to personal taste, a little
more or less / 2 t orange or lemon zest optional — place 1 t in cooking mixture, reserve the rest
for later / Place ingredients in a small pot, bring to a simmer and cook for about 8 minutes, until cherries are slightly softened / Remove from he
for later / Place ingredients in a small pot, bring to a simmer and cook
for about 8 minutes, until cherries are slightly softened / Remove from he
for about 8 minutes, until cherries are slightly softened / Remove from
heat.
Some ideas are to chop up an onion and
add that in (I would sauté it in olive oil first),
add some red pepper flakes
for heat, some cooked and chopped bacon, paprika,
more or different flavors of cheeses...
Ingredients & directions
for the rhubarb sauce: In a separate pan, place 4 C of 1 or 2 - inch pieces of rhubarb, 1 C sugar, 1/4 C water / 2 t orange or lemon zest optional — place 1 t in cooking mixture, reserve the rest
for later / Bring to a simmer and cook
for about 8 minutes, turn
heat off, cover with a lid and let sit
for another 5 minutes / Taste,
add more sugar, cook a little longer if needed / Let cool / Sauce thickens as it cools.
If the oil volume drops down too low, then
add a bit
more oil and wait
for it to
heat up before continuing to fry the schnitzel.
After prep proceed to cook Aroborio rice in the usual way until it becomes the creamy Risotto we know and love: Sauté shallot in butter
for just a few seconds /
Add 2 C of rice and cook together for 1 minute / Add wine and cook until it nearly disappears, another minute or so / Season lightly now with salt & pepper, and adjust when risotto is nearly finished / Add about half of the lemon zest and juice / Stir in simmering liquid 1/2 C at a time until it just covers the rice / Allow rice to simmer, uncovered, with occasional stirring until broth has «disappeared» into the rice, then add more liquid until rice is barely covered again and stir / Proceed in this manner until rice is tender and creamy, about half an hour / Heat up additional broth or water if a little more is needed / When rice is tender or nearly so, adjust seasoning, add seafood, if any, and the rest of the lemon / Cook just a few more minutes until seafood is done / I like risotto «juicy» so I stop cooking while there's still plenty of liquid present / Optional: stir in 2 T of butter / Garnish with fresh herbs like cilantro, dill or parsley, a slice of lem
Add 2 C of rice and cook together
for 1 minute /
Add wine and cook until it nearly disappears, another minute or so / Season lightly now with salt & pepper, and adjust when risotto is nearly finished / Add about half of the lemon zest and juice / Stir in simmering liquid 1/2 C at a time until it just covers the rice / Allow rice to simmer, uncovered, with occasional stirring until broth has «disappeared» into the rice, then add more liquid until rice is barely covered again and stir / Proceed in this manner until rice is tender and creamy, about half an hour / Heat up additional broth or water if a little more is needed / When rice is tender or nearly so, adjust seasoning, add seafood, if any, and the rest of the lemon / Cook just a few more minutes until seafood is done / I like risotto «juicy» so I stop cooking while there's still plenty of liquid present / Optional: stir in 2 T of butter / Garnish with fresh herbs like cilantro, dill or parsley, a slice of lem
Add wine and cook until it nearly disappears, another minute or so / Season lightly now with salt & pepper, and adjust when risotto is nearly finished /
Add about half of the lemon zest and juice / Stir in simmering liquid 1/2 C at a time until it just covers the rice / Allow rice to simmer, uncovered, with occasional stirring until broth has «disappeared» into the rice, then add more liquid until rice is barely covered again and stir / Proceed in this manner until rice is tender and creamy, about half an hour / Heat up additional broth or water if a little more is needed / When rice is tender or nearly so, adjust seasoning, add seafood, if any, and the rest of the lemon / Cook just a few more minutes until seafood is done / I like risotto «juicy» so I stop cooking while there's still plenty of liquid present / Optional: stir in 2 T of butter / Garnish with fresh herbs like cilantro, dill or parsley, a slice of lem
Add about half of the lemon zest and juice / Stir in simmering liquid 1/2 C at a time until it just covers the rice / Allow rice to simmer, uncovered, with occasional stirring until broth has «disappeared» into the rice, then
add more liquid until rice is barely covered again and stir / Proceed in this manner until rice is tender and creamy, about half an hour / Heat up additional broth or water if a little more is needed / When rice is tender or nearly so, adjust seasoning, add seafood, if any, and the rest of the lemon / Cook just a few more minutes until seafood is done / I like risotto «juicy» so I stop cooking while there's still plenty of liquid present / Optional: stir in 2 T of butter / Garnish with fresh herbs like cilantro, dill or parsley, a slice of lem
add more liquid until rice is barely covered again and stir / Proceed in this manner until rice is tender and creamy, about half an hour /
Heat up additional broth or water if a little
more is needed / When rice is tender or nearly so, adjust seasoning,
add seafood, if any, and the rest of the lemon / Cook just a few more minutes until seafood is done / I like risotto «juicy» so I stop cooking while there's still plenty of liquid present / Optional: stir in 2 T of butter / Garnish with fresh herbs like cilantro, dill or parsley, a slice of lem
add seafood, if any, and the rest of the lemon / Cook just a few
more minutes until seafood is done / I like risotto «juicy» so I stop cooking while there's still plenty of liquid present / Optional: stir in 2 T of butter / Garnish with fresh herbs like cilantro, dill or parsley, a slice of lemon.
Sour cherries preparation: Place 2 C sour cherries, 1/4 C sugar, pinch of salt in a small sauce pan and simmer
for 4 — 5 minutes / Optional to
add 2 T Triple Sec or Cognac at this point, simmer
for 2
more minutes and remove from
heat.
For some
heat,
add one quarter to one half teaspoon (or
more!)
I finally took it off the
heat,
added lots
more coconut then called
for and put it in the fridge
for a...
It's quick, easy, affordable, can easily be made in bulk, packs nutrients, packed with veggies, you can
add tofu to make it even
more filling, perf
for any season, has a hint of sweet, and a hint of
heat, and is just hands down my favorite soup!
Remove from
heat and
add tea bags, allowing them to steep
for 5 - 10 minutes (
more or less depending on desired strength.)
This is a very mild chili, so if you need to
add a little
more heat, go
for it!
In the same skillet,
add shrimp (and
more olive oil, if needed) and cook
for 3 - 4 minutes on each side, or until
heated through and pink.
Preheat a 9 - inch non-stick skillet over medium
heat and brush bottom of skillet with softened butter (
add a touch
more butter between EACH crepe
for best results).
Add a little more olive oil to the pan, add the greens and cook over a low heat for a few minutes, until just wilt
Add a little
more olive oil to the pan,
add the greens and cook over a low heat for a few minutes, until just wilt
add the greens and cook over a low
heat for a few minutes, until just wilted.
No
more chopping, just
add water or broth to contents of mix; bring to a boil; reduce
heat and simmer
for 25 minutes.
Over a double boiler *, preferably using a glass bowl over top of the pot as it
heats more slowly,
add the dark chocolate and cream
for the filling.
Would likely pick the ginger slices out with a slotted spoon or a fork,
add the extra water and bring to a boil very briefly, then remove from
heat and
add the lemon zest and juice and allow to «steep»
for at least 30 minutes, maybe
more.
would like to authenticate the recipe a bit,
for heat consider
adding siracha (hot chinese chilli sauce) 1 tsp or
more as desired, one tbsp of tomato paste and a bit
more garlic and definitely sugar at least 2 tsp
for the recipe above and cornstarch liquid
for thickening.
Here was a hot sauce that not only could I cook with, but I could also
add directly to anything
for just a little bit
more heat.
Consider
adding a touch of Rojo's Organic Hatch Chile Salsa
for even
more freshness and
heat.
Heat a skillet to medium high heat and add the sesame oil, wait a minute and add the carrots, rice and chicken, stir for 3 minutes, add the soy sauce, green onions and salt, stir until everything is well combine, about 3 more minu
Heat a skillet to medium high
heat and add the sesame oil, wait a minute and add the carrots, rice and chicken, stir for 3 minutes, add the soy sauce, green onions and salt, stir until everything is well combine, about 3 more minu
heat and
add the sesame oil, wait a minute and
add the carrots, rice and chicken, stir
for 3 minutes,
add the soy sauce, green onions and salt, stir until everything is well combine, about 3
more minutes.
I also prefer mine a little hotter so I
add two
more chili peppers and a half teaspoon of cayenne pepper at this point
for some extra
heat.
Reduce
heat to simmer,
add chicken meatballs and cook
for 5 minutes
more or until meatballs are warmed through.
Add the poblano peppers, and sautée over medium
heat for 5
more minutes, until they are also softened.
I
add a little cayenne
for a touch
more heat.
For this, I
heated some olive oil (you can use sesame oil too),
added sesame seeds, raw peanuts (my favorite nut), Sirracha powder mix (my new invention which I feel is better than the sauce and
more versatile), Chinese long beans, salt and to
add extra flavor I finished this dish with coconut flakes.
Place over medium
heat and bring to a boil, then reduce the
heat and simmer
for 1 1/2 hours, or until beans are tender,
adding additional water if necessary (I usually have to
add 1 - 2
more cups of water after about an hour).
If desired,
for additional
heat,
add more of the chile paste and perhaps a bit of salt.
In the same frying pan herbs were sautéed,
add 2 - 3 tablespoons
more of olive oil; over medium low
heat, toss and stir celery
for 8 - 10 minutes until bright green.
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.
Bring to a boil, turn the
heat down and simmer
for another 20 minutes with the lid partway on, until potatoes are tender,
adding more water if needed.
Remove pot from
heat and check jam
for sweetness — I prefer my jam as is, with the 2 tablespoons of coconut sugar, but
add more to your desired sweetness level!
Finally, quickly soft fry an egg (over medium
heat with 1 Tbs of olive oil in the pan,
add your eggs, let them cook until they become golden on the bottom, then flip them and let them cook
for just a minute
more, ensuring the middle is still runny) and
add the egg to the top of each sandwich.
Next, I
add the apples, sea salt, and thyme and sauté over medium
heat for about 5 minutes
more before lowering the
heat to low.
Fry
for a few minutes until the rice is
heated through and taste
for seasoning,
adding more salt if necessary.
Carefully
add it to the skillet and continue to cook
for a few minutes
more until the sauce slightly thickens; remove from the
heat.
I am a self - confessed wuss when it comes to chilli
heat and 1/2 tsp of cayenne pepper is perfect
for me, but if you like it a bit hotter, start with 1/2 tsp and gradually
add more to taste.
I'm all
for adding more heat if desired
The Sauce: 3/4 cup water 30 plum tomatoes, halved 1 medium onion 1 large potato, peeled and quartered 1 large chayote squash, peeled and quartered 4 medium tomatillos, husked and chopped 6 red bell peppers, stemmed and seeded 2 cayenne chiles, seeds and stems removed 1 pasilla chile, seeds and stem removed 1 chile piquin, seeds and stem removed 1 guajillo chile, seeds and stem removed 3 chiltepin chiles (
add more for extra
heat) 3 bay leaves 2 sprigs fresh thyme 1/3 teaspoon powdered annatto seeds (achiote) Salt and pepper to taste
Mix well,
add the equivalent of 1/2 of a 1 / 2 - inch superhot chile cube and taste
for heat level,
adding more if needed.
Taste
for seasoning and
add more salt or
heat as needed.
I only made two minor changes: 1)
add more peppers to the soup (I
added serranos
for extra
heat)
add 2) a bunch of fresh cilantro to the food processor when blending 1/3 of the soup — it gave it the perfect aromatic and flavorful punch.
Taste the marinade
for heat level and
add more chile pulp if needed.