Not exact matches
All
cooks seem to agree that
fresh garlic and onions are mandatory
and that
garlic or onion powder, salt, flakes, or liquid are forbidden.
Cook the beans with salt, turmeric, a bay leaf
and maybe a clove of
garlic, adds color, taste
and maybe some «keep
fresh longer» qualities to the beans.
Cooking Tri-tip — a triangular chunk of bottom sirloin that most of the country ignores — they use a simple marinade, mop
and sauce comprised of virgin olive oil, balsamic or cider vinegar,
and finely chopped
fresh garlic, which is brushed onto the meat while on the grill, using long rosemary branches tied together like a short broom.
I love to roughly chop tomatoes,
and toss them with a bit of
fresh -
cooked pasta
and garlic in a sautee pan just enough to render some of their delicious juices.
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 onion, peeled
and halved (if using slow
cooker) or chopped (if using stove top) 3 cups dry pinto beans, rinsed 1/2
fresh jalapeno pepper, seeded
and chopped 2 tablespoons minced
garlic 5 teaspoons braggs 1 1/2 teaspoons
fresh ground black pepper 1/2 teaspoon ground cumin, optional 9 cups water 1/4 teaspoon of paprika 1 tbsp olive oil freshly squeezed lemon, to taste
Here's a topping idea that won me 1st place in a local pizza contest: a little bit of purchased alfredo sauce, sliced mushrooms sauteed with
fresh thyme, caramelized sliced onions, spinach sauteed with
garlic and top off with some crispy
cooked, crumbled bacon (
cook the mushrooms in some of the bacon fat)....
* 1 tablespoon olive oil * 1 tablespoon organic butter * 2 large
garlic cloves, peeled
and minced (use more if you really like
garlic) * 1/2 pound wild caught shrimp, preferably sustainably harvested * 1 - 2 cups kale, chopped fine * 1/2 cup tomato sauce, preferably organic * juice from 1/2 lemon * pinch or two of red pepper flakes * course sea salt *
cooked quinoa (or pasta), for serving *
fresh parmesan cheese for serving - optional
Recipe
and photo by Emma Frisch Prep Time: 2 minutes
Cook time: Romanesco: ~ 15 minutes Basmati: depending on variety
and brand — 20 - 45 minutes Yield: 2 Ingredients: Basmati rice (white or brown)-- 1 cup Olive oil — 2 tablespoons Lemon juice — 1 tablespoon
fresh squeezed lemon juice
Garlic — 3 - 4 minced Sea salt ---LSB-...]
To make this wonderful lunch or snack, simply
cook up some fragrant Della Jasmine Rice with Roasted
Garlic, then top with
cooked shredded chicken, cut up tomatoes,
fresh mozzarella,
fresh basil,
and a little salt
and pepper to taste.
I changed it up a little
and cook the gr beef (organic, grass fed 90 % lean) after the onions
and garlic and add a other ingredients including
fresh oregano.
My tips for quinoa are (1) soak quinoa in cold water beforehand to get rid of the bitter taste; (2) toast your quinoa — it tastes nuttier; (3) use a bit less than a 2:1 liquid: grain ratio, as more water makes for soggy quinoa; (4)
cook in vegetable stock instead of water
and add in flavorings like smashed
garlic, peppercorns
and fresh thyme or rosemary sprigs.
2 cups lobster stock (see recipe) 2 cups coarsely chopped
cooked lobster meat 4 tablespoons butter 1 onion, chopped 2 cloves
garlic, minced 2 shallots, minced 1/2 cup flour 1/4 cup dry sherry 2 tablespoons tomato paste 3 cups half -
and - half 1/4 teaspoon
fresh ground white pepper 1 teaspoon salt 1/4 teaspoon paprika 1 dash cayenne pepper 1 cup crème fraîche
Corn
and Black Bean Salsa Ingredients (or you can use store bought) 16 oz
fresh corn on the cob (or a can of corn) 1 can of black beans rinsed or 1 cup dry beans, soaked overnight then
cooked 3 roma tomatoes chopped 1/2 red onion, chopped 1/2
fresh jalapeno pepper finely chopped 3 cloves
garlic, finely chopped Juice from 2
fresh limes Whole bunch of chopped
fresh cilantro A dash of your favorite hot sauce (I use Chalula)
One of my favorites is Charro Beans that my frenid taught me to make while living in TX.1 pound of pinto dry beans1large onion roughly chopped2 large
fresh tomatoes seeded
and chopped1can rotel with green chile1bunch
fresh cilantro1 pound bacon chopped
and fried up but not cruchy3 chicken breast
cooked and shredded (roasted chicken or rotisserie) 3 cloves
garlic or 1 large heaping tablespoon of chopped garliccumin to tasteone small bottle liquid smokegarlic salt to tastesalt / pepper to taste the last 20 min.
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.
3 tablespoons olive oil 1/4 cup flour 1 medium sized onion, diced large 3 cloves
garlic, minced 1 heaping cup sweet red peppers, diced large (or one red bell pepper) 2 cups cherry tomatoes (or chopped tomatoes) 1 teaspoon salt
Fresh black pepper 2 bay leaves 2 teaspoons smoked paprika 8 springs fresh thyme (plus extra for garnish) 2 1/2 to 3 cups vegetable broth at room temperature 2 cups okra (about 10 oz) sliced 1/4 inch thick or so 1 1/2 cups cooked kidney beans (a 15 oz can, rinsed and drained) 1 1/2 cup cooked garbanzo beans (a 15 oz can, rinsed and drained) 1 tablespoon fresh lemon
Fresh black pepper 2 bay leaves 2 teaspoons smoked paprika 8 springs
fresh thyme (plus extra for garnish) 2 1/2 to 3 cups vegetable broth at room temperature 2 cups okra (about 10 oz) sliced 1/4 inch thick or so 1 1/2 cups cooked kidney beans (a 15 oz can, rinsed and drained) 1 1/2 cup cooked garbanzo beans (a 15 oz can, rinsed and drained) 1 tablespoon fresh lemon
fresh thyme (plus extra for garnish) 2 1/2 to 3 cups vegetable broth at room temperature 2 cups okra (about 10 oz) sliced 1/4 inch thick or so 1 1/2 cups
cooked kidney beans (a 15 oz can, rinsed
and drained) 1 1/2 cup
cooked garbanzo beans (a 15 oz can, rinsed
and drained) 1 tablespoon
fresh lemon
fresh lemon juice
Fresh carrots, zucchini,
and broccoli slow
cook in a
garlic parmesan sauce
and served over fettuccine noodles - another Crockpot winning meal!
For the pintos: 2 teaspoons olive oil 1 small onion, thinly sliced 4 cloves
garlic, minced 1 medium tomato, chopped Pinch red pepper flakes 1/2 teaspoon salt 1 15 oz can pinto beans, rinsed
and drained (or 1 1/2 cups
cooked) 3 tablespoons chopped
fresh cilantro
I made a couple modifications though... I added some onion
and garlic to the sauteed scallions
and ginger, then added some
fresh lemon juice
and a little garam masala when the soup was done
cooking.
I also added sumac
and garlic to the
cooked carrots
and added
fresh flat leaf parsley from the garden to the mixture.
4 cups of black rice
cooked according to package instructions 4 large carrots, peeled
and diced 2 celery stalks, chopped 4 cloves of
garlic, minced Olive oil Leftover black beans (1 cup or so) 1 jalapeno, diced 1 pepper, diced 1/2 cup of toasted slivered almonds Salt 4 scallions, trimmed
and slices 6 - 8 chives, chopped Balsamic vinegar or 1 cup of
fresh or jarred salsa would also be a great dressing!
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
COOK»S NOTES: * If you prefer,
and it's too warm, grill the eggplant in slices, cut it up afterward,
and stir in
fresh chopped tomatoes with just a tablespoon or so of minced onion — perhaps scallions — along with only half the
garlic.
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
Chickpea
and chorizo warm salad own creation, inspired by several recipes 1 teaspoon olive oil 70g diced chorizo 1/2 large onion, thinly sliced in half - moons 2
garlic cloves, minced 200g
cooked chickpeas, rinsed
and drained salt
and freshly ground black pepper 2 tablespoons sherry handful of
fresh parsley leaves Heat the oil in a large nonstick frying pan over high heat.
Just buy beef cubes, cut them in half to shorten
cooking time
and marinate them for one hour in Teriyaki Sauce, honey,
fresh ginger
and garlic, orange juice,
and olive oil.
In case you were wondering, loaded implies a bunch of spicy beef
cooked with onions
and garlic, goat feta
and aged raw cheddar cheese,
fresh tomatoes, peppers
and a big ole pile a guacamole in the middle.
Thinly sliced green bell peppers, roasted red peppers, a jalapeno, onion,
garlic and fresh chopped tomatoes seasoned with thyme
and paprika are
cooked in a skillet until soft, tender
and juicy.
While the quinoa is
cooking, sauté onions
and garlic in a large pot
and add in
fresh baby spinach, stirring to
cook down,
and chopped artichoke hearts.
2
fresh corn cobs, corn sliced off before
cooking 4 cups
fresh kale with stem removed (tear leaves away from the center stem) 1 tablespoon olive oil 1/4 cup
garlic butter (see below) Sea salt
and fresh ground black pepper
1 quart lobster stock tail meat
and claws of 1 or 2 lobsters, partially
cooked (see lobster stock recipe) 2 pounds live mussels (~ 50) 3 tbsp butter, ghee, or olive oil 4 cloves
garlic, minced 1 small onion, diced 1 medium carrot, peeled
and chopped 2 stalks celery, chopped 4 roma tomatoes, chopped 4 sprigs
fresh thyme, leaves only, chopped 4 sprigs
fresh parsley, chopped 1 pinch (~ 10 strands) saffron 1/4 tsp cayenne pepper 1 6.5 oz can chopped clams salt
and pepper to taste 2 tbsp chopped chives to garnish lemon slices for serving
Add roma tomatoes, chopped basil leaves,
fresh spinach leaves,
and garlic cloves to the chicken skillet
and cook on medium high heat about 3 minutes, until spinach wilts slightly.
2 1/4 cups slit red lentils, picked over
and rinsed 1 1/2 teaspoons salt vegetable oil
cooking spray 2 tablespoons olive oil 1 large onion, chopped 1 to 3 cloves
garlic (more or less to taste), finely minced 1 1/2 teaspoons ground cumin 1 tablespoon ground coriander 2 tablespoons unbleached all purpose flour 3/4 cup finely minced
fresh parsley 1/2 cup finely minced
fresh cilantro lemon wedges, for serving extra-virgin olive oil, for serving
I think it starts with the usual, oil, onion,
garlic, add cumin, coriander, crushed pepper,
cook... add chopped tomatoes,
fresh or canned,
and two tbsp peanut butter, Add your chopped greens,
cook covered, finish with some lemon, salt to taste.
1 tablespoon olive oil 1 medium onion, diced 1 clove
garlic, minced 2 teaspoons
fresh ginger, grated 1 tablespoon ground coriander 2 teaspoons ground cumin 1/2 teaspoon ground cayenne pepper 1 teaspoon ground turmeric 2 teaspoons paprika 1 teaspoon garam masala 1 (15 - ounce) can diced tomatoes (juices included) 2/3 cup water 4 cups
cooked chickpeas or 2 (15 - ounce) cans chickpeas, drained
and rinsed 1/2 teaspoon salt 1/2 lemon (juiced)
Delicious eggplant
cooked in tomato passata with cayenne pepper,
fresh ginger, turmeric, black pepper
and plenty of
garlic.
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
Just a matter of
cooking up your pasta
and spinach
and combining with some
fresh herbs - I went for basil as that's what I had on hand -
and the quick almond feta which is simply: blended ground almonds, lemon juice,
garlic, salt, water + a little olive oil, then baking it in the oven for 30 mins.
2 onions, chopped 2 cloves
garlic, minced 2 tablespoons minced
fresh ginger 2 tablespoons butter or margarine 2 tablespoons curry powder, or more to taste 1/4 cup all - purpose flour 1 quart chicken broth 2 cups coconut milk 3 boneless chicken breasts, poached, skin removed 2 apples, peeled, cored
and cut in chunks Salt
and pepper to taste
Cooked rice
Add sea salt
and freshly ground black pepper to taste to your
cooked or sprouted beans, add a small amount of minced
garlic and plenty of
fresh herbs, such as dil, parsley, cilantro, mint, basil — whatever you prefer.
Falafels 1 cup / 150 g green peas,
fresh or frozen (thawed) 1 cup / 150 g
cooked chickpeas 2 small shallots, peeled
and coarsely chopped 1 - 2 cloves
garlic, peeled 2 tbsp buckwheat flour or potato starch 2 tbsp pumpkin seeds 1/2 tsp baking powder 3 stalks
fresh mint, leaves picked 3 stalks parsley, stems discarded 1 tbsp lemon juice 1 tsp ground cumin 1 tsp flaky sea salt 1 - 2 tbsp olive oil
Just before
cooking, sprinkle the fish with
garlic salt, pepper,
and salt,
and press the
fresh garlic onto the fish.
10 dried red chillis, such as Piquins, stems
and seeds removed, soaked in hot water for 30 minutes, then coarsely chopped 2 cups grated coconut (
fresh preferred) 5 cups water 5 almonds or cashews l large piece ginger, peeled 3 stalks lemon grass 1 tablespoon ground turmeric 5 cloves
garlic 1 tablespoon shrimp paste 10 shallots, peeled 1 tablespoon white pepper 1 tablespoon coriander 1/2 cup vegetable oil 2 pounds chicken, cut up 10 ounces
cooked bamboo shoots, sliced lengthwise 2 tablespoons soy sauce 3 teaspoons sugar Salt to taste
For orzo 1 cup whole wheat orzo 1 zucchini, trimmed, quartered lengthwise
and deseeded 3 tablespoons plus 1 teaspoon olive oil 3
garlic cloves, peeled
and smashed 1/4 teaspoon kosher salt plus more for
cooking water
and seasoning 1/4 teaspoon black pepper plus more for seasoning 4 ounces goat cheese, crumbled 1/4 cup
fresh basil, thinly sliced
The shrimp get
cooked in Thai yellow curry powder (or use curry paste such as this one)
and extra flavor is added from
fresh ginger
and garlic.
cans whole plum tomatoes * 2 cups
cooked chickpeas * 1 tablespoons chopped or dried oregano * 2 handfuls chopped
fresh parsley * 4 sprigs of thyme, leaves removed * 2 tablespoons honey * 6 - 8 cups vegetable stock * 2 -LRB-- ish) cups sourdough bread, cubed * salt
and pepper to taste * Basil Pesto (1/2 cup lemon basil, 1/2 cup parsley, 1/4 cup olive oil, 2 cloves
garlic)
Ingredients: 1 each onion diced 3 each
garlic cloves minced 1 each smoked ham hock 1 teaspoon ground cumin 6 each
fresh thyme sprigs leaves picked 2 each bay leafs 2 Tablespoons apple cider vinegar 2 Tablespoons NW Elixirs Hott Sauce # 1 Salt
and Ground black pepper to taste 3 cups dry black eyed peas, soaked in water overnight 8 cups of water Instructions: Soak the Black Eye Peas in cold water over night.When ready to
cook; in large pot heat olive oil
and add onions, sauté until translucent.
Ingredients: 1 lb raw shrimp (22 - 30 count)
and pat completely dry with paper towel (de-veined will save some time) 1 Tablespoon vegetable oil 1/4 cup white wine juice of 1/2 small lemon 1 - 2 teaspoons Bigfat's 3o8
Garlic Ginger Hot Sauce
fresh parmesan, asiago, or romano to dust over baguette baguette Prep Time: 20 mins (if de-veining shrimp)
Cook Time: 10 minsSlice baguette, lightly coat with butter
and sprinkle of shredded cheese.