And a spritz of
fresh lime for some acid and to keep that avocado bright and green.
To add extra flair to your chili, set this vibrant stew out with individual bowls of sour cream, ripe avocado, sliced radishes, diced tomatoes, crumbled cotija (a salty Mexican cow's milk cheese), and
fresh limes for topping.
Just exchanged
fresh limes for lime oil Wish I had found this recipe sooner!
Not exact matches
4 ounces
fresh coconut, grated Vegetable oil
for deep frying 2 pounds beef, cut into 1 - inch cubes 1 teaspoon salt 2 teaspoons sugar 1 teaspoon tamarind concentrate 1 teaspoon ground turmeric 2 kaffir
lime leaves, crushed 2 4 - inch stalks lemongrass, bulb included, chopped 2 3 - inch pieces galangal, peeled and chopped (or substitute ginger) 10 shallots, peeled and chopped 5
fresh red chiles, such as serranos or jalapeños, stems removed 2 cloves garlic, peeled 1 tablespoon brown sugar 1/2 teaspoon salt 1/2 teaspoon freshly ground black pepper 2 teaspoons soy sauce 6 cups coconut milk, recipe here
Served with a
fresh round of
fresh lime, festive straw, and in a mason jar, it's approachable, fun, and perfectly styled
for my old Kentucky home.
The Golden Leaf (The Mandarin Martini) Created specifically
for Mandarin Oriental, Las Vegas, The Golden Leaf uses Hendrick's, Aperol, muddled mandarin oranges, pineapple juice,
fresh lime juice and house made simple syrup
I will dilute with
fresh grapefruit juice or
lime juice
for a different spin on a creamy dressing.
2 large onions Oil
for frying — I use a tsp of coconut oil 3 cloves garlic 1 - 2 chillies 1 tsp cumin — seeds or powder 1/2 tsp coriander powder 1/2 tsp smoked paprika 1/2 -1 tsp hot / sweet Spanish paprika Sprinkle of dried oregano — optional Sprinkle of fennel seeds — optional Handful of mushrooms — I used one large Portobello mushroom Black beans — 2 x 400g tins / 500g cooked weight of dried, soaked & boiled beans 75g porridge oats — gluten free / conventional Zest & juice of 1
lime Fresh coriander — optional Salt / black pepper Flour
for rolling / shaping — use rice or chickpea flour if you are gluten free
Often I use garlic salt and cumin or cinnamon and sugar;
for a bit of kick I like chili powder and a drizzle of
fresh lime juice.
Avocado, tomatoes, black olives,
fresh coriander, onions, cumin,
lime juice, salt and pepper, make the perfect combo
for a great tasting salsa.
For Takeout and Delivery: Pack tomatoes, fresh cilantro and lime wedge in a separate container and serve mole and crema in disposable ramekins for dressing fries on the
For Takeout and Delivery: Pack tomatoes,
fresh cilantro and
lime wedge in a separate container and serve mole and crema in disposable ramekins
for dressing fries on the
for dressing fries on the go.
For the Avocado -
Lime Sauce 2 - 3 large garlic cloves 2 large avocado, pitted Juice of 1
fresh lime, more to create the desired consistency 2 — 4 tablespoons water 1/4 teaspoon fine sea salt, or to taste
* 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
For the miso - ginger sauce: 2 tablespoons red miso paste 2 tablespoons Mirin (a sweet Japanese rice wine) 2 tablespoons
fresh lime juice 1 tablespoon grated
fresh ginger 1 teaspoon firmly packed brown sugar
These are all the ingredients you'll need to make these spectacular rum drinks: ice, Malibu Caribbean Rum with Coconut Liqueur, 100 % pure pomegranate juice, carbonated lemon /
lime soda,
fresh pomegranate seeds, red sugar
for rimming the glasses, and sprigs of
fresh rosemary
for garnishing.
I have been meal prepping on Sundays
for 2 - 3 dinners a week and this was a really easy way to prep a meal that my boyfriend was able to dump right in to the crockpot today while I was at work I came home and served it with microwave brown rice and some
fresh steamed green beans that I seasoned with
lime and cilantro.
This cilantro
lime crema is made with
fresh lime, cilantro and green onion, plus a little mayonnaise
for a bit of tangy flavor.
I'm always brain - storming ideas
for using
fresh lemons and
limes and love sharing the recipes with you.
3 tablespoons vegetable oil, divided 2 large shallots, thinly sliced (1 cup) 1 tablespoon finely chopped peeled ginger 1 large garlic clove, minced 1 1/2 teaspoons Thai green - curry paste (or more if you want to kick it up a little) 2 cups reduced - sodium beef broth 1 tablespoon
fresh lime juice, plus extra slices
for serving 1 red bell pepper, cut into 1 / 4 - inch strips 1 bunch scallions, trimmed and cut into 3 - inch pieces 3/4 pound dried Asian egg noodles
3 cups soaked cashews (soaked
for 3 hours in water) don't soak any longer 1 1/2 cups almond milk I cup
fresh lime juice 2 teaspoon packed
lime zest 3/4 cup agave or maple syrup 1 teaspoon vanilla A pinch or two of salt 3 tablespoons lecithin 3/4 cup coconut oil or coconut butter
4 slightly heaped cups (about 20 ounces)
fresh, ripe strawberries, hulled and quartered 2/3 to 3/4 cup granulated sugar (we used the latter but use less if you're sensitive to sugar) 1/2 cup water Juice of 2
limes 1/4 to 1/2 teaspoon freshly ground black pepper (use less
for a barely detectable bite, more if you'd like it more present) Pinch of sea salt
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
do you think I could successfully substitute
lime juice from a bottle
for fresh limes and, if yes, about how much I should use?
The cilantro and
lime adds a simple but
fresh complimentary flavor
for the richness of the avocado — top that with balsamic reduction and you are serving up a casual and elegant treat.
Made with chicken, beans and peppers along with
fresh lime juice and cilantro, this chili is fantastic, and perfect
for warming up after a cold day.
For the Sloppy Joe: 1 tablespoon plus 1 teaspoon coconut oil, divided 1 medium onion, diced medium 1 pound seitan, chopped into bite sized pieces 3 cloves garlic, minced 1 tablespoon minced
fresh ginger 2 tablespoons chopped
fresh thyme 1 tablespoon sweet paprika 1/2 teaspoon salt 1/2 teaspoon allspice 1/2 teaspoon crushed red pepper flakes 1/8 teaspoon cinnamon Several dashes
fresh black pepper 14 oz can crushed tomatoes 2 tablespoon pure maple syrup 1 tablespoon
fresh lime juice 2 teaspoons yellow mustard
I used my last avocado
for the dressing and used
fresh lemon juice because I didn't have a
lime.
Taste
for salt and spicing and add your chia seeds,
lime juice and garnish with finely chopped red onion,
fresh coriander and tomatoes before serving (remember to fish out your
lime leaves and cinnamon stick).
3 - 4 cups water 1/2 teaspoon minced ginger (or 1 inch cube of
fresh ginger, peeled and sliced) 10 cm square kombu 2 - 3
lime leaves 1 small clusters oyster mushroom (or a small handful of other mushrooms of choice, sliced) 75g [2.6 oz] rice noodles 1 bok choy, sliced in halves or small pieces 1/2 carrot, sliced into ribbons (using the vegetable peeler) 1 tablespoon miso paste 1 tablespoon peanut butter or peanut - free substitute (as suggested above) 1 teaspoon soy sauce Wedge of lemon
for garnish
I also only had almond meal (trader joes) unblanched, and substituted
fresh lime juice
for the vinegar and used 1tbsp olive oil, didn't have coconut oil.
I think just a little less chilli (not
for me) I used lamb, cooked quickly and made a
fresh salsa (red onion, red chilli, tomatoes, with
lime and coriander), guacamole, cheese and tabasco on a soft flour tortilla.
For toppings: coarsely grated carrots, sliced peppers, cucumber spears, chopped avocado,
fresh mint leaves, cilantro,
lime wedges
Ingredients: 1 tablespoon olive oil 1/2 pound (26/30 count)
fresh shrimp, peeled, deveined 1 teaspoon minced garlic, about 1 large 1-1/2 cups tomato juice 1/2 cup V - 8 ® juice (regular or low - sodium) 2 tablespoons red wine vinegar 1 teaspoon Worcestershire sauce Generous dash of hot sauce 1/2 cup peeled, seeded, and chopped cucumber 1/4 cup finely chopped red onion 2 tablespoons chopped
fresh cilantro 2 teaspoons drained capers 1 jalapeño pepper, minced (remove seeds
for mild heat) 1 cup seeded, chopped red tomatoes 1 cup seeded, chopped yellow tomatoes (or yellow bell pepper) Pinch sugar Salt and freshly ground black pepper 1 avocado, peeled and chopped 1
lime, cut crosswise into 1 / 4 - inch wheels
for garnish
Here is the ingredient list I found
for the brand I recommended: Dried red chilli, Shallot, Garlic, Soybean oil, Sugar, Salt,
Fresh turmeric, Lemongrass, Spices (coriander seeds, cumin, cardamom, cinnamon, bay leaves, lesser galangal, cloves), Galangal, Curry powder (mustard, cumin, coriander, fenugreek, wheat flour, chilli, pepper, fennel, turmeric), Kaffir
lime.
This cilantro
lime chicken is so perfect
for summer especially when you combine it with other summer staples like guacamole,
fresh greens, ripe tomatoes, etc..
Extra virgin olive oil 1 red onion 2 cloves garlic, crushed 1 small red chili 3 medium carrots 1 red bell pepper 1 head brocoli 2 medium zucchinis 3 - 4
fresh, large tomatoes Salt & Pepper, to taste 2 teaspoons chili powder 1/2 teaspoon each ground cumin, paprika and coriander 1 can (400 ml) kidney beans, rinsed and drained 1 can (400 ml) crush tomatoes about 2 1/2 cups low sodium vegetable stock 1 cup uncooked quinoa + 1 1/2 cup water 2 avocados 2
limes Spring onion, chives, and a few radishes to garnish Seeded buckwheat crisps (recipe below) or tortillas
for serving and dipping
SESAME GARLIC SAUCE INGREDIENTS: 1/4 cup gluten - free tamari soy sauce 2 1/2 tablespoons maple syrup / coconut nectar 2 1/2 tablespoons
fresh lime juice, plus extra 1 1/2 teaspoons toasted sesame oil (I used a hot - toasted one with chilies) 1 clove of garlic, finely grated with a Microplane grater 2 tablespoons sesame seeds, plus extra
for garnish NOODLES ETC: 3/4 lb noodles of choice 4 cups small broccoli florets, from roughly 1 bunch of broccoli 2 tablespoons coconut oil 8 oz / 227 grams tempeh, sliced 1/2 inch thick handful of Thai basil leaves, sliced (or regular basil, no big deal!)
And since it contains
fresh lime juice and zest, it fulfills my need
for vitamin C rich foods!
1 mango, peeled (or a peach or equal amt of pineapple) 1 avocado, pitted, peeled and cubed 1/2 red onion, finely chopped Juice of 1
lime, plus wedges
for garnish chopped
fresh cilantro salt and pepper canola or olive oil
for coating fish 1.5 lbs mahi mahi fillets 1 Tablespoon blackening spice 8 corn tortillas 1 - 2 cups finely shredded red cabbage (optional)
FOR THE
LIME CURD 2 large eggs 1/2 cup sugar 3 tablespoons fresh lime juice (juice of about 2 limes) 1/4 cup (1/2 stick) unsalted butter 1 1/2 teaspoons grated lime
LIME CURD 2 large eggs 1/2 cup sugar 3 tablespoons
fresh lime juice (juice of about 2 limes) 1/4 cup (1/2 stick) unsalted butter 1 1/2 teaspoons grated lime
lime juice (juice of about 2
limes) 1/4 cup (1/2 stick) unsalted butter 1 1/2 teaspoons grated
lime lime peel
FOR CHILI
LIME BUTTER 1/2 stick (1/4 cup) unsalted butter, softened 1 tablespoon shallot, finely chopped 1 teaspoon lime zest, finely grated 2 teaspoons fresh lime juice 1 teaspoon minced fresh Thai or serrano chile (preferably red), including seeds (I used jalapeno because it's all I had) 1/2 teaspoon
LIME BUTTER 1/2 stick (1/4 cup) unsalted butter, softened 1 tablespoon shallot, finely chopped 1 teaspoon
lime zest, finely grated 2 teaspoons fresh lime juice 1 teaspoon minced fresh Thai or serrano chile (preferably red), including seeds (I used jalapeno because it's all I had) 1/2 teaspoon
lime zest, finely grated 2 teaspoons
fresh lime juice 1 teaspoon minced fresh Thai or serrano chile (preferably red), including seeds (I used jalapeno because it's all I had) 1/2 teaspoon
lime juice 1 teaspoon minced
fresh Thai or serrano chile (preferably red), including seeds (I used jalapeno because it's all I had) 1/2 teaspoon salt
I love to serve Mexican Lasagna «taco style» by offering a plate full of «fixings»
for everyone to add to their plate: shredded lettuce, chopped tomatoes, chopped green or red onion, diced or sliced avocado,
fresh lime wedges.
The perfect lite n» easy lunch or starter salad
for dinner, this
fresh avocado and shrimp recipe is topped with a refreshing honey,
lime and garlic sauce, all seasoned with LA VICTORIA ® PINEAPPLE SALSA MILD.
I also added
fresh lime juice to the basil pesto mixture
for this chicken, giving it an additional great flavor.
For the taco — 250 - 300 g butternut squash, peeled, diced — 240 g (1 jar) black beans, drained and rinsed — 1 onion, chopped — 2 teaspoon smoked paprika — salt, pepper — corn tortillas — cooked rice — guacamole — 150 ml sour cream (you can use soy yoghurt to make it vegan) + 2 teaspoon chili sauce, mixed —
fresh coriander —
lime — olive oil
2 pounds large shrimp, peeled and deveined 1 cup tequila juice from 3
limes 3/4 cup chopped
fresh cilantro 2 teaspoons cayenne pepper salt wooden skewers (soaked
for at least an hour) pineapple, mango, grape tomatoes, red onion (or whatever else you'd like to use)
Serve additional
lime wedges on the side
for those who want an extra burst of
fresh lime!
We have crunchy coated pumpkin coated in a to - die -
for smokey chipotle
lime crema with a handful of crispy cabbage and
fresh cilantro.
For the quacamole — 2 ripe avocados, pitted and peeled — 1 small onion, chopped — 1 clove garlic, chopped — juice of 1/2
lime — salt, pepper —
fresh coriander, chopped
1 poblano chile 1/2 pound
fresh tomatillos, husks removed 2 serrano chiles, stemmed, quartered, and deseeded 1/2 medium yellow onion, roughly chopped 4 garlic cloves, chopped 1 cup roughly chopped
fresh cilantro, plus more
for serving 1/2 cup roughly chopped
fresh parsley 1 ounce baby spinach leaves (about 1 cup) 1 teaspoon ground cumin 1 teaspoon dried oregano 1/4 teaspoon ground allspice 6 cups vegetable broth 1 - 29 ounce can hominy, rinsed and drained 1 - 15 ounce can black beans, rinsed and drained 2 tablespoons
fresh lime juice Coarse salt Grated Monterey Jack cheese, shredded purple cabbage and crumbled tortilla chips
for serving