Not exact matches
2 tsp cumin seeds (optional) 1 bunch (20 g / 1 cup)
fresh parsley 1 bunch (20 g / 1 cup)
fresh coriander / cilantro 1/3 cup / 80 ml olive oil 1/2 lemon, juice 1 tiny clove
garlic 2 tsp maple syrup 6 - 8
slices pickled jalapeño (or other green chili) sea salt
They're
sliced thinly and then sautéed
fresh thyme, onion,
garlic, salt and pepper and then stirred through with natural (coconut yoghurt) to create a rich, creamy mix that absorbs so well onto crusty sourdough bread.
2 to 4 pound fish (snapper or grouper), cleaned, and filleted, and
sliced; reserve head Juice of 2
fresh lemons 2 cloves
garlic, minced 2 tablespoons minced habanero chile 1 teaspoon salt 1 tablespoon olive oil 1 teaspoon oregano 7 cups water 1 teaspoon salt 4 cloves
garlic, chopped Bay leaf 1 teaspoon thyme 6 whole black peppercorns 1 habanero chile, seeds and stems removed, and chopped 3 tablespoons vegetable oil 2 tablespoons olive oil 2 leeks, white part chopped 4 scallions, chopped 2 cups chopped onion 1 cup
sliced carrots 1 cup cubed potatoes 1/2 cup cubed turnips 4 tomatoes, peeled and chopped Salt and pepper to taste Garnish: 2 cups crisp croutons
Crushed plum tomatoes,
garlic and
fresh herbs,
fresh mozzerella
slices and you are smokin.
2 pounds goat meat, cut into 1 / 2 - inch cubes 2 tablespoons Trinidadian Curry Paste, recipe here 1/2 teaspoon salt 1/2 teaspoon powdered cardamom 1/2 teaspoon freshly ground black pepper 2 cloves
garlic, minced 2 onions,
sliced 2 tomatoes, chopped 2 green onions, chopped 2
fresh habanero chiles, seeds and stems removed, chopped 2 tablespoons butter 1/4 cup vegetable oil 3 cups water
My favorite way to enjoy heirloom tomatoes is
sliced and grilled with olive oil,
fresh basil, and
garlic.
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)
Cut potatoes and onion into even sized chunks or
slices, toss with minced
garlic and olive oil, a few chopped
fresh herbs if desired, and seal foil tightly.
Roughly 1/2 cup each of: - Red Pepper,
sliced - Carrot, Shredded or peeled thinly with a veggie peeler, or chopped - Broccoli Florets - Broccoli Stem - Cauliflower - Green Beans 3 cups spinach 3 cloves
garlic 2 tsp dry or 2 inches
fresh grated ginger 2 Tbs sesame oil 1 Tbs honey 2 - 3 Tbs tamari (or to taste) Olive oil - enough for cooking veggies (if using a non-stick pan you'd need less, but I don't recommend non-stick pans) 1 Tbs turmeric sea salt + cayenne to taste 4 eggs or 1/2 block of firm tofu chopped Left over grains (optional)
The Meatball Meltdown was made with Home
Slice's sweet and savory sauce, double cheese -LRB-!!!!),
fresh garlic, and
fresh,
sliced meatballs.
8 ounces cavatappi pasta 2 ears corn, shucked 1 red bell pepper, deseeded and cut into 2 - inch - wide strips 1 zucchini, halved lengthwise 1/4 cup plus 1 tablespoon olive oil 1 teaspoon kosher salt 1/2 teaspoon black pepper 4 3 - ounce sweet Italian chicken sausages 1 cup cherry tomatoes, halved 1
garlic clove, finely grated 2 tablespoons thinly
sliced fresh basil 1/4 cup shredded Italian cheese blend
2 tablespoons unsalted butter 2
garlic cloves, chopped 2 leeks, including light green parts,
sliced and thoroughly rinsed 1 celery stalk, diced 1 small onion, diced 3 1/2 cups diced, peeled pumpkin 1 bay leaf 2 sprigs of
fresh thyme 2
fresh sage leaves 2 quarts chicken stock 1 tablespoon kosher salt freshly ground black pepper, to taste 3 Tablespoons Fino sherry
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 1/2 cup water 2 1/2 Tbsp sea salt 1/2 cup apple cider vinegar 1 lb turnips, spiralized or peeled and
sliced into sticks or any other way you prefer 1/2 small beet, peeled and
sliced 1 bay leaf 1
garlic clove, thinly
sliced a few sprigs of
fresh dill or dill flower (optional) dash of red pepper flakes (optional)
Blanquette de Porc Adapted from Mimi Thorisson - A Kitchen in France Ingredients -2 1/2 pounds boneless pork shoulder, cut into 2 inch cubes -2 small shallots -4 cloves -4 carrots, peeled and cut into chunks -2 leeks, white part only,
sliced -2 celery stalks,
sliced -1 small onion,
sliced -4
garlic cloves,
sliced -1 bouquet garni (see note)-1 / 4 cup dry white wine -6 tablespoons butter -1 / 3 cup all purpose flower -8 ounces white mushrooms,
sliced - Juice of 1 lemon -2 / 3 cup crème fraîche -2 large egg yolks A handful of chopped
fresh parsley (Mimi used veal instead of pork, she used pearl onions which I omitted since I didn't have any on hand, and I added a little more
garlic, carrots and celery than the recipe called for.
broccoli rabe (
fresh or frozen), trimmed and chopped (if
fresh) 2 cloves
garlic, minced salt and freshly ground black pepper ~ 2 cups smoked mozzarella, grated (I probably used a bit more) 1/2 cup freshly grated Parmesan handful
sliced black olives crushed red pepper flakes
Ingredients: 2 T olive oil / 1 large onion, thinly
sliced / 2
garlic cloves, thinly
sliced / 1T
fresh ginger, minced / 1 T paprika / 2 t ground cumin / 1 t ground cinnamon / 1 1/2 cups turkey or chicken broth / 10 - 15 pitted green olives,
sliced / leftover turkey,
slices or chunks / 8 wedges of preserved lemon, all pulp removed, cut into thin
slices.
Ingredients -3 tablespoons of butter -5 cups of thinly
sliced onions -1 tablespoon of sugar -1 tablespoon of balsamic vinegar -3
garlic cloves, minced -1 tablespoon, chopped
fresh thyme leaves -3 tablespoons all - purpose flour -1 cup of porter, stout, or any dark beer that you have -6 cups of chicken stock - Salt and pepper to taste -1 baguette,
sliced - equal parts of grated parmesan and Swiss cheese.
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
Here's the recipe, made sugar free this time except for what sugar is in the plums of course: 10 Ripe Red Plums (pits and stems removed and cut in quarters) 1/2 Cup Apple Cider Vinegar1 / 2 Cup Tamari Soy Sauce1 inch of
fresh Ginger, chopped 2 whole cloves of
Garlic, no need to dice1
sliced Jalapeno Pepper seeds included1 / 2 tsp Stevia My broken up Star Anise supply.
Shrimp 2 Tbsp olive oil 6
slices Canadian bacon (3 oz),
sliced into 1 1/2» strips 1 lb lg shrimp, peeled and deveined 1 med onion, chopped 1 red bell pepper, chopped 1 clove
garlic, minced 1 1/2 tsp chopped
fresh thyme or 1/4 tsp dried 3/4 tsp paprika 2 tsp all - purpose flour 1 c low - sodium chicken broth 1/2 c 1 % milk
2 tablespoons olive oil 2 tablespoons unsalted butter 2 large sweet onions, peeled and
sliced thinly into half moons 1/2 teaspoon salt Cracked pepper 4 sprigs of
fresh thyme (or about 1/2 teaspoon dried thyme — more to taste) 3 cloves of
garlic, minced 1/2 cup heavy cream 1 egg, beaten 5 - 6 oz Swiss cheese, shredded (
fresh is really important here, not the bagged stuff)
1 1/2 pounds carrots, peeled and
sliced 2 tablespoons coconut oil 1 tablespoon tahin 1 large red onion, thinly
sliced 2 cloves of
garlic, minced 2 tablespoons grated
fresh ginger 3 cups reduced - sodium vegetable broth 1 teaspoon ground coriander 1 teaspoon ground cumin 1 teaspoon cinnamon salt and pepper, to taste 2 teaspoons
fresh lime juice crushed red pepper, to taste chopped
fresh cilantro
Mmmmmm...
Garlic rubbed toasted slices of baguette topped with a mix of slow roasted grape tomatos, sliced black olives, capers, fresh basil, and fresh mozzarella, all blended with a really good olive oil and some of the roasted garl
Garlic rubbed toasted
slices of baguette topped with a mix of slow roasted grape tomatos,
sliced black olives, capers,
fresh basil, and
fresh mozzarella, all blended with a really good olive oil and some of the roasted
garlicgarlic....
Ingredients: -2 cups short - grain brown rice -3 Chinese chicken sausages,
sliced -8 oz shittake & cremini mushrooms,
sliced -1 tbsp ginger, diced -1 tsp
garlic, grated -3
fresh lemongrass, cut into long, skinny strips -1 / 2 cup chicken broth -2 tbsp soy sauce
2 tablespoons extra virgin olive oil 1 medium onion, thinly
sliced 2 cloves
garlic, peeled and smashed 1/2 teaspoon fine grain sea salt 1 teaspoon sweet paprika 1 teaspoon
garlic powder 1 chipotle pepper in adobo sauce, chopped 1 cup grated orange - fleshed sweet potato 1 cup cashews, soaked for an hour 1 cup water, if needed 2 tablespoons
fresh lemon juice, or to taste
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
Combine uncooked ground turkey, diced mushrooms,
sliced sun - dried tomatoes,
garlic,
fresh basil, and other spices together; mix.
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
lean ground beef 1 egg, lightly beaten 1/3 cup
fresh breadcrumbs (I just grate up a white hamburger bun) 1 large clove of
garlic, finely minced 1/4 cup onion, finely chopped 1 teaspoon salt 1 teaspoon black pepper 1/4 teaspoon dried sage 1/4 teaspoon dried parsley 3 tablespoons ketchup 1 tablespoon Worcestershire sauce A dash Montreal steak seasoning 3
slices of thick -
sliced center - cut bacon 1 can condensed tomato soup (recommended: Campbell's)
It consists of Roma and sun - dried tomatoes tossed with
fresh basil, pungent
garlic, fruity olive oil, and sweet balsamic vinegar, piled on top of toasted
slices of baguette, and finished with a blanket of melted
fresh mozzarella.
1) Mince
garlic and chop parsley 2) Mix minced
garlic and chopped parsley with butter until a homogeneous mixture is achieved 3)
Slice baguette into thin
slices diagonally 4) Spread
garlic - parsley butter spread over bread
slices 5) Arrange bread
slices on a baking tray 6) Toast bread
slices in pre-heated oven at 180 deg cel for five minutes 7) Serve hot out of the oven with freshly grated cheese (optional)
Fresh garlic, parsley and butter:
minced
garlic fresh cracked black pepper dried basil havarti cheese (once
slice per
slice of bread) olive oil
Ingredients: Shrimp (I used 7 jumbo shrimp) 1 cup
fresh spinach 1/4 onion (
sliced) 1 cup
sliced mushrooms 1 clove
garlic (roughly chopped) Olive oil Seasoning: 1/2 tsp white pepper, 1/2 tsp salt, 1 tsp cumin, 1/2 tsp turmeric, 1/2 -1 tsp
garlic powder, 1/2 tsp cayenne pepper
4 lbs beef short - ribs, cut into individual ribs salt and freshly ground black pepper 1 cup bleached all - purpose flour 1/2 cup olive oil 1/2 cub bourbon 3 tbsp chopped
garlic 3 bay leaves 2 tbsp chopped
fresh thyme leaves 4 cups beef stock 1 pint pearl onions 1 cup baby carrots or 1 cup
sliced carrots 1 cup baby turnips or 1 cup
sliced turnips 1 1/2 lbs new or small red potatoes 1/4 cup finely chopped parsley 2 tbsp chopped horse - radish
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
8 ounces
fresh button mushrooms 1 tablespoon canola oil 8 ounces lean ground beef 1/2 teaspoon dried thyme leaves 1/2 teaspoon dried oregano leaves 1/2 teaspoon ground mustard 1/4 teaspoon dried minced
garlic 1/4 teaspoon dried minced onion 1/2 teaspoon each salt and pepper 1 ball prepared pizza dough 1/3 cup tomato sauce 1/3 cup barbecue sauce 12 ounces Cabot Vermont Sharp Cheddar, shredded (about 2 1/2 cups) 1 plum tomato, seeded and diced 1/2 small red onion, very thinly
sliced 1/2 cup shredded lettuce 1/4 cup light mayonnaise 2 tablespoon yellow mustard
1/4 cup soy sauce 1 teaspoon sesame oil 2 tablespoons honey 1 - 2 teaspoons Sriracha (or other hot sauce) 3
slices fresh ginger root 2 cloves
garlic, crushed
3/4 cup flour 3 tablespoons
garlic powder 2 teaspoons cayenne pepper 1 teaspoon salt 1/2 teaspoon black pepper 1 pork tenderloin, thinly
sliced into medallions 1/4 cup extra virgin olive oil 1 cup chicken broth 1/2 cup buttermilk 1 package (8 ounce)
sliced mushrooms 2 yellow onions,
sliced chopped
fresh parsley, for garnish
Olive oil (1 teaspoon to 2 tablespoons, however much you want to use) 1 medium yellow onion, thinly
sliced 2 cloves
garlic, minced 1 teaspoon dry thyme 1 teaspoon salt
Fresh black pepper 1/2 cup jasmine rice, rinsed 1/2 lb baby carrots (see comment above) 1 lb cabbage, shredded (about 1/4 of a big head) 6 cups broth 1 24 oz can chickpeas, drained and rinsed (about 3 cups) 3 tablespoons fresh chopped dill, plus extra for ga
Fresh black pepper 1/2 cup jasmine rice, rinsed 1/2 lb baby carrots (see comment above) 1 lb cabbage, shredded (about 1/4 of a big head) 6 cups broth 1 24 oz can chickpeas, drained and rinsed (about 3 cups) 3 tablespoons
fresh chopped dill, plus extra for ga
fresh chopped dill, plus extra for garnish
1 tablespoon toasted sesame oil (regular vegetable oil will do, too) 1 red onion, thinly
sliced 1 red bell pepper, thinly
sliced Big pinch salt 3 cloves
garlic, minced 2 tablespoons minced lemongrass 1 tablespoon minced ginger 1/2 teaspoon crushed red pepper flakes 2 star anise 1/4 teaspoon ground cinnamon 1 oz dried shiitakes 2 tablespoons soy sauce (or tamari to make it gluten free) 1 roughly chopped tomato
Fresh black pepper
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
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
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!)
3 tablespoons extra virgin olive oil one orange, zest and juice 1 1/2 teaspoons caraway, lightly crushed 2 medium cloves
garlic, minced 1/2 teaspoon fine grain sea salt, plus more to taste 2/3 cup toasted hazelnuts, chopped 2 big handfuls pea sprouts or micro greens 1/4 cup thinly
sliced radishes 3 tablespoons
fresh marjoram 1/3 cup crumbled goat cheese
and sautéed some
sliced fresh garlic and shrimp in olive oil, butter, red chile pepper,
fresh parsley and a big splash of
fresh lemon juice.
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!
Quinoa (1 cup), rinsed and soaked for an hour
Fresh parsley (1/2 bunch), chopped
Fresh dill (1/2 bunch), chopped
Fresh chives (1 bunch), finely chopped Pumpkin seeds (1/4 cup), lightly toasted in a dry skillet Raisins (1/4 cup) Yellow zucchini (2),
sliced into sticks Carrots (1 bunch),
sliced into stick — about the same size as zucchini Red onion (1 medium),
sliced into wedges
Garlic (4 cloves), wrapped in tinfoil to be roasted with veggies Korean chili powder to season the veggies — to taste (not seen here but used.
1 pound
fresh large poblano chiles 1 onion, quartered, cut crosswise into 1 / 4 - inch
slices 4
garlic cloves, minced 2 teaspoons dried oregano, preferably Mexican 3/4 cup sour cream 1/4 cup shredded Monterey Jack 1 package tortilla shells Kosher salt
1 carcass of a chicken roaster 5 carrots,
sliced 1 onion, chopped 1 bay leaf 2 sprigs of
fresh Rosemary (or 2 tsp of dried) 2 bay leaves 1 tsp of salt 1/2 tsp of whole peppercorns 2 cloves of
garlic (cut in half) Water
INGREDIENTS 1 recipe pizza dough extra virgin olive oil, for grilling vegetables and brushing crust 1 - 2 cloves
garlic, thinly
sliced as possible summer vegetables (zucchini, yellow squash, eggplant, bell peppers, onion, tomatoes, etc.), kosher salt and freshly ground black pepper chicken sausage (optional)
fresh mozzarella, thinly
sliced freshly grated Parmesan cheese
fresh basil, julienned
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.