Not exact matches
4 green onions, chopped, white part only 4 cloves
garlic, minced 1 teaspoon peeled and minced fresh ginger 1 (3 - inch) stalk lemongrass, minced 1 tablespoon peanut oil 1 1/2 cups chicken stock 3 tablespoons crushed red chile 1 tablespoon soy sauce 2 teaspoons dark brown sugar 1/4 teaspoon ground cumin 1 tablespoon
lime juice 1 teaspoon prepared prawn paste (blacan) 1 teaspoon tamarind paste 2 cups crunchy peanut
butter Salt to taste
3 tablespoons vegetable oil 3 tablespoons
butter 3 tablespoons Trinidadian Curry Paste, recipe here 2 onions, chopped 2 cloves
garlic, crushed and minced 1 tablespoon freshly grated ginger 3 medium tomatoes, chopped 2 tablespoons
lime juice 2 pounds cooked lobster meat
1/4 cup fresh
lime juice 3 tablespoons creamy peanut
butter 3 tablespoons low sodium soy sauce 3 tablespoons honey 1 tablespoon chili paste with
garlic (available in the Asian aisle).
Add the
garlic, black and white pepper, and turn the burner on to medium and bring to a boil while grating the
lime zest into the
butter:
1/2 cup peanut
butter 1/4 cup rice vinegar 1 tablespoon maple syrup 2 teaspoons soy sauce 2 teaspoons fish sauce 1 tablespoon minced fresh ginger 1 clove
garlic, minced or pressed zest of 1
lime juice of 1
lime 1 tablespoon sesame oil 1 tablespoon brown sugar or palm sugar 1/4 cup cilantro
Puree the almond
butter,
garlic,
lime juice, tamari, honey, sesame oil, 1 teaspoon salt, and 1/4 cup water in the bowl of a small food processor.
Recipe by Check full recipe at Ingredients: avocado,
butter, cloves,
garlic, ginger, hoisin sauce, honey,
lime,
lime (juice), peanut
butter, peanuts, peas, rice wine, salmon,...
In a small bowl, whisk together the peanut
butter,
lime juice, maple syrup, liquid aminos, sesame oil,
garlic and sriracha.
Ingredients: 4 tortillas / For the salsa, roughly chop and blend 8 tomatillos, 2 T shallot or 2 t
garlic, 2 t jalapeno, more or less, depending on taste, 1 T
lime juice, 1 t cumin, 2 t fresh oregano / kernels from two ears of corn / 1 C fresh tomatoes, coarsely chopped / 2 C fresh ricotta mixed with 2 T each finely chopped chives and basil or oregano, 1/2 t salt, 1/4 t pepper / 1 sliced avocado / 1/2 C cilantro / 2 T
butter for sautéing tortillas.
12 ounces Gulf Coast Blue Crab meat 3 1/2 cups corn kernels cut from about 6 medium ears of corn 2 tablespoons unsalted
butter or olive oil 1 1/2 cups onion, chopped 2 cloves
garlic, minced 1 jalapeno pepper small, seeded and minced 5 cups low - sodium vegetable broth or chicken broth 1/4 teaspoon chili powder 1
lime, zest half and squeeze the whole
lime for juice 1/2 cup cilantro, chopped 2 cups crispy corn tortilla strips TT kosher salt TT pepper, freshly ground
Whisk together peanut
butter, ginger,
garlic,
lime juice, soy sauce and maple syrup.
-- Fish tacos with cabbage, mayo spiked with chipotle and
lime — Chicken cutlets from your book, just arugula on top — Eggplant — either the chickpea and tahini yogurt version from your book, or topped with marinara, basil and mozz — Ottolenghi's baked eggs with greens,
garlic yogurt, and chili
butter drizzle — A million versions of a szechuan stir fry with peanuts, meat, chilis — Beans and greens!
Top with 1 tablespoon
butter, sliced
garlic clove, 2
lime slices, and 1 orange slice.
The combination of
lime,
garlic,
butter and ginger is delish, and the cilantro really adds to the total effect.
Loved the dish, but laid fish out on one large heavy duty sheet of foil with shallots,
garlic and half
butter under fish and thyme,
lime, orange and half
butter over fish.
Meanwhile make the sauce: in a blender or food processor, pulse together almond
butter, honey, sesame oil, coconut aminos,
garlic,
lime, vinegar, and ginger.
Javanese Chicken Soup -------------- 2 tbsp peanut oil 1/2 lb boneless chicken breast, diced 1 yellow onion, diced 2 large cloves
garlic, minced 1 tbsp ginger root, minced 4 cups chicken broth 1 cup snow peas 1 tsp ground cumin 1 tsp ground coriander 1/4 cup canned light coconut milk 1/4 cup chunky peanut
butter 1/4 cup kecap manis Juice of 2
limes 2 tsp sambal 2 whole scallions, chopped 1.75 oz cellophane noodles
Of course it's all about the sauce, which stars Sriracha, peanut
butter, fresh ginger, fresh
garlic, soy sauce, and
lime juice.
Filed Under: Anjana's Recipes, Chicken, Italian, Pasta & Noodles Tagged With: baked chicken thighs, black pepper, cumin, dill leaves, dried oregano,
garlic,
garlic butter pasta, herb marinated chicken,
lime juice, oven grilled chicken, pasta and chicken, red chili flakes, simple pasta dish, spaghetti, spice rub, sumac
To make dressing: In a small bowl, whisk together tahini, tamari, agave, cashew
butter,
lime juice, grated
garlic, ginger and chili oil.
Place the peanut
butter, curry paste, coconut milk, sesame oil, soy sauce,
garlic, ginger, Sriracha and
lime juice in a bowl and whisk until well blended.
You'll love these four variations -
garlic browned
butter, curry yogurt, sriracha
lime and miso
Coconut Peanut Sauce Makes about 1/2 cup Ingredients 1/2 teaspoon oil 1 clove
garlic, minced 2 teaspoons ginger, minced 1/2 teaspoon chili -
garlic paste 1 cup low - fat coconut milk 3 tablespoons smooth peanut
butter, preferably unsweetened 1 1/2 teaspoons sugar 1 1/2 teaspoons soy sauce 1 teaspoon Worcestershire sauce 2 teaspoons fish sauce juice of half a
lime
I added the coconut milk, peanut
butter, chili
garlic pastas,
lime, fish sauce, sriracha, and soy sauce.
Whisk together peanut
butter, oil, maple syrup, tamari, grated
garlic and ginger,
lime juice and a little bit of water.
1 tablespoon oil (
butter / ghee / coconut oil) 1 shallot, thinly sliced 1 pound grass fed ground beef 1 clove
garlic, minced 1 teaspoon freshly grated ginger 1/2 cup shiitake mushrooms, finely chopped (optional) 1.5 tablespoons
lime juice 1 tablespoons soy sauce (or tamari) 1 tablespoons fish sauce 1/2 teaspoons Sucanat / coconut palm sugar 1 - 2 tablespoons chopped cilantro Thin rice noodles (cooked according to packet directions) Lettuce, chopped / shredded
In a small bowl, blend the
lime zest, juice, cashew
butter, sesame oil, rice vinegar,
garlic and ginger together.
In a blender, process the coconut
butter, cashew
butter (almond
butter will work as well), water, dates, cilantro,
garlic, red pepper flakes, cayenne,
lime juice, salt and pepper.
ingredients POTATO SKINS: 6 Idaho potatoes (scrubbed) 3 tablespoons olive oil (divided) Kosher salt and freshly ground black pepper (to taste) BEEF CHILI: 2 tablespoons olive oil 1 yellow onion (peeled, small dice) 1 pound ground beef 2 large Chipotle chiles (in adobo sauce, finely chopped) 3 cloves
garlic (peeled) 1 tablespoon chili powder 1 teaspoon cumin seeds 1/2 teaspoon ground coriander 1 (15 - ounce) can fire roasted tomatoes (diced) 1 (12 - ounce) bottle Mexican dark beer 1 cup beef stock 1 (4 - ounce) can green chiles (diced) Kosher salt and freshly ground black pepper (to taste) QUESO: 2 tablespoons unsalted
butter 1 small yellow onion (peeled, diced) 1 Serrano chile (seeded, diced) 1 jalapeno pepper (seeded, diced) 2 cloves
garlic (peeled, minced) 2 tablespoons all - purpose flour 1 and 1/2 cups milk 3 cups cheddar cheese (grated) 3 cups Monterey Jack (grated) 1 cup canned tomatoes (diced, strained) 1/2 cup sour cream Kosher salt and freshly ground black pepper (to taste) PICO DE GALLO: 3 plum tomatoes (finely diced) 1 small white onion (peeled, finely diced) 1 small jalapeno (seeded, finely diced) 1
lime (juiced) 1/4 cup cilantro (chopped) Kosher salt (to taste) MIXED OLIVE RELISH: 2 cups mixed olives (pitted, minced) 1/2 cup pickled jalapeno pepper (minced) 1
lime (juiced) 1/4 cup olive oil Kosher salt (to taste) TO ASSEMBLE: 1/2 head iceberg lettuce (shredded) 1 avocado (pitted, chopped)
Sauce (adapted from Isa Does It): 1/2 cup peanut
butter 2 cloves of
garlic (peeled duh) 1 tsp fresh grated ginger 1/2 cup water 3 Tablespoons
lime juice 2 Tablespoons tamari or soy sauce 1 Tablespoon liquid sweetener (agave, maple syrup, whatever) 1 Tablespoon sriracha 1/2 teaspoon salt or to taste
Filed Under: Dairy - Free, Egg - Free, Entree, Gluten Free, Grain - Free, Refined Sugar - Free, Vegan, Vegetarian Tagged With: 30 minutes or less, broccoli, cabbage, cilantro,
garlic,
lime, liquid aminos, maple syrup, onion, peanut, peanut
butter, purple cabbage, sesame oil, sriracha, sweet potato
DINNER: acorn squash and black bean quesidillas baked basil zucchini baked macaroni and cheese baked salmon baked squash baked turkey burgers balsamic grilled summer vegetables with basil quinoa salad bbq
lime and mango turkey bbq rosemary sweet potato black bean burrito black beans and rice black bean veggie burgers broccoli and sundried tomato pasta chicken, avocado salad chicken nuggets chick pea burgers citrus grilled chicken dinner rolls farmers market salad farro salad with roasted mushrooms and parmesan fried rice with cashews
garlic and
lime shrimp
garlic and parmesan turkey meatballs
garlic and rosemary chicken
garlic roasted red potato wedges gnocchi grilled shrimp with
garlic and cilantro grilled tuna and couscous salad healthy chicken parmesan wraps healthy stuffed mushrooms mexican twice baked potatoes moroccan apricot chicken tenders mushroom pizza with caramalised onions oven fried eggplant peanut noodle stir fry pecan crusted dover sole pineapple pork kebobs pork fried rice portobello musroom pizzas red lentil cauliflower burger roasted rosemary root vegetables roasted vegetable salad with feta and chickpeas sauteed
garlic and tomato lentil salad seasoned potato wedges slow cooker meatloaf slow cooker pineapple chicken verde slow cooker pulled pork sandwiches slow cooker rosemary chicken slow cooker two bean chicken slow roasted vegetables southwestern quinoa pasta salad spicy veggie bean burger sticky rice sweetcorn
garlic and tomato soup thai spiced bbq shrimp tuna stuffed zucchini vegan chick pea casserole vegan corn bread vegan lasagna vegan mac and cheese vegetable spaghetti with tomato sauce and nut balls veggie lasagna zucchini sticks DESERT: 3 ingredient peanut
butter ice cream 5 minute banana ice cream apple pie baked apple banana almond and chocolate ice cream banana berry soft serve banana chocolate caramel ice cream cake banana ice cream floats banana peanut
butter cups banana split cheesecake bites blueberries and cream popsicle blueberry - pomegranate ice lollies blueberry strawberry banana ice cream cake caramel apples caramel chocolate apples carob caramel tarts with coconut cashew coffee vanilla creme cake chocolate banana coconut cream pie chocolate banana pie with whipped coconut cream chocolate caramel orange tart with seasalt chocolate covered bananas with walnuts chocolate hazelnut ice cream chocolate maca truffles chocolate mint cookie dough bites chocolate molten lava cakes with goji berries chocolate mousse chocolate peanut
butter cake chocolate peanut
butter cream pie chocolate protein truffles chocolate pudding chocolate tahini caramel delights cinnamon vanilla almond
butter banana pops clean eating nutella ice cream coconut almond fudge coconut truffles cookie dough ice cream cranberry bliss bars creamy baked pears dairy - free fudgesicles double chocolate cake durian ice cream fruit tartlets with cashew cream fruity popsicles greek yogurt cupcakes greek yogurt thin mint cupcakes grilled peaches with gingersnaps healthy banana foster healthy brownie healthy key
lime tarts honey wholewheat chocolate chip banana bread layered banana ice cream cake lemon
lime and coconut cheesecake mini protein cheesecake mocha banana ice cream no bake cookie dough bites no bake peanut
butter nuggets nutella fudge pops paleo brownie cupcakes pecan pie peanut
butter and chocolate ice cream peanut
butter coconut cups with dark chocolate peppermint meringues pina colada ice cream premium poached peaches raspberry nutella tarts raw carrot cake raw chocolate cupcakes with vanilla frosting raw chocolate with goji berries raw fudge brownies raw snickers bar raw tropical ice cream raw vegan smores roasted maple papaya strawberry ice cream sweet potato pie thick and fudgey brownies vanilla bean cheesecake vanilla bean ice cream vanilla chocolate cake vanilla chocolate chunk cheesecake vanilla ice cream vegan and gluten free, peanut
butter, caramel cheesecake vegan and gluten free, peanut
butter and chocolate chip banana vegan nutella bites vegan strawberry scone tarts bread watermelon tart
Make the peanut sauce: combine soy sauce, peanut
butter, broth,
garlic - chile sauce, honey, salt and
lime juice in a medium saucepan over medium heat, mixing and stirring well until sauce is smooth and blended.
brown rice fettucine noodles 1 Tbsp coconut oil 2 cloves
garlic, minced 1/2 Tbsp ginger, minced 1 cup onion, diced 1 cup mushrooms, chopped 1 cup carrots, chopped 1 medium head of broccoli, cut into florets 1
lime Scrambled egg (optional) 2 Tbsp tamari 2 Tbsp nut
butter (like NuttZo) 1/2 Tbsp maple syrup Cook rice noodles according to package instructions.
2 boneless, skinless chicken breasts, cut into thin strips 2 tablespoons oil for stir frying (
butter / coconut oil / ghee) 1 teaspoon sesame oil 2 cloves
garlic, peeled and crushed 2 teaspoons fish sauce 2 teaspoons soy sauce 1
lime, juiced 2 teaspoons ground cumin 1 chili pepper (we use anaheim), trimmed and chopped Dash of hot sauce (if you want it spicier) 2 teaspoons sesame seeds Salad mix of your choice Vinaigrette of your choice (I like using Nourishing Gourmet's Everyday Salad Dressing) Chopped cilantro (optional)
In a blender combine peanut
butter, tamari,
garlic, chili,
lime juice, coconut sugar and chicken broth until smooth.
For peanut coconut sauce: 1/3 cup peanut
butter 2/3 cup light coconut milk 1 clove
garlic Juice from 1/2
lime 1 1/2 teaspoon soy sauce 3/4 teaspoon rice wine vinegar 3/4 teaspoon sugar 1/4 teaspoon crushed red pepper flakes 3/4 teaspoon ginger paste or minced ginger
for the sunflower seed sauce: 1/4 cup of sunflower seed
butter (feel free to sub any nut or seed
butter you have on hand) 1 clove of
garlic, minced 1 red chili, seeded and minced 2 tablespoons of tamari (or low sodium soy sauce) 1 tablespoon of toasted sesame oil 1 teaspoon of ginger, peeled and minced 2 tablespoons of
lime juice (the juice of one
lime) 3 - 4 tablespoons of water a pinch or two of red pepper flakes, if you want extra heat
Combine almond
butter, coconut milk,
lime,
garlic, ginger, tamari, chili flakes, coconut sugar and tamarind paste in a bowl or blender.
Ingredients: salmon filet, ginger,
garlic, medium onion, roma tomatoes, chicken stock,
lime, almond
butter, fish sauce, coconut oil or ghee, paprika, turmeric, coriander, cumin, cinnamon, mustard powder, black pepper, red pepper flakes, salt.
1, 15 - ounce can pinto beans, rinsed well and drained Fritocrumb crust shells 2 Tbsp unsalted
butter 2 Tbsp olive oil 1 medium yellow onion, diced small 1 large green bell pepper, seeded and cored, diced small 1 large red bell pepper, seeded and cored, diced small 5 cloves
garlic, minced 1 lb ground beef 1 poblano pepper, roasted and diced small 1 jalapeno pepper, finely diced (NOTE: Omit for a milder chili) 2 chipotle peppers in adobo sauce, finely chopped 1 to 2 Tbsp chili powder (more or less to suit your taste) 1 Tbsp ground cumin 1 tsp finely chopped fresh Mexican oregano 1/2 tsp ground cayenne pepper (Note: Omit for a milder chili) 1, 28 - ounce can crushed tomatoes 8 - ounces light ale or wheat beer juice of two
limes (more or less to taste) kosher salt and freshly ground black pepper to taste shredded sharp Cheddar cheese for topping sour cream, for topping finely snipped Mexican oregano and crushed corn chips as garnish
asparagus,
butter bean, coconut milk,
garlic, gluten free, green bean,
lime,
lime juice, pea, pecan, salad, soy - free, vegan, vegetarian, white bean, yellow bean
Making peanut dressing: In a bowl, combine the peanut
butter, miso paste,
lime juice, honey, Sriracha sauce, 2 cloves of pickled
garlic, grated ginger, peanut oil and 1 tablespoon sesame oil.
Of course, what really makes this is the dressing, it's so packed with flavour with cashew
butter, soy sauce,
lime juice,
garlic, ginger a little sweetener and some cayenne to taste.
ingredients PAELLA SPICE: 2 tablespoons whole cumin 2 tablespoons whole coriander 1 and 1/8 teaspoons chili flake 1 and 1/2 tablespoons turmeric 1 and 1/2 tablespoons curry powder RICE: 1/4 cup olive oil 1 and 3/4 cups white onion (peeled, diced) 2 tablespoons
garlic (peeled, minced) 2 and 1/2 teaspoons Kosher salt 2 tablespoons Paella spice (recipe above) 1/3 teaspoon saffron 4 and 1/2 cups calasparra or aborio rice 4 cups white wine 16 cups chicken stock CURRY
BUTTER: 4 sticks unsalted butter (softened) 2 and 1/2 teaspoons turmeric 3 teaspoons curry powder 3 and 1/2 teaspoons Kosher salt 1 bunch cilantro (finely chopped) 1 cup store - bought mango puree (plus 1 tablespoon) 3 limes (zested, juiced) SEAFOOD AND CHORIZO: 1/4 cup olive oil 3 links fresh chorizo (casing removed, diced) 1/2 pound swordfish or bass fillets (skinless, diced) 1 pound shrimp (cleaned, deveined) 1 pound mussels (cleaned, rinsed, cracked or open mussels discarded) 1/2 pound calamari (tubes and tentacles only) 1 pint cherry tomatoes (halved) 2 cups frozen peas (thawed) Kosher salt and freshly ground black pepper (to
BUTTER: 4 sticks unsalted
butter (softened) 2 and 1/2 teaspoons turmeric 3 teaspoons curry powder 3 and 1/2 teaspoons Kosher salt 1 bunch cilantro (finely chopped) 1 cup store - bought mango puree (plus 1 tablespoon) 3 limes (zested, juiced) SEAFOOD AND CHORIZO: 1/4 cup olive oil 3 links fresh chorizo (casing removed, diced) 1/2 pound swordfish or bass fillets (skinless, diced) 1 pound shrimp (cleaned, deveined) 1 pound mussels (cleaned, rinsed, cracked or open mussels discarded) 1/2 pound calamari (tubes and tentacles only) 1 pint cherry tomatoes (halved) 2 cups frozen peas (thawed) Kosher salt and freshly ground black pepper (to
butter (softened) 2 and 1/2 teaspoons turmeric 3 teaspoons curry powder 3 and 1/2 teaspoons Kosher salt 1 bunch cilantro (finely chopped) 1 cup store - bought mango puree (plus 1 tablespoon) 3
limes (zested, juiced) SEAFOOD AND CHORIZO: 1/4 cup olive oil 3 links fresh chorizo (casing removed, diced) 1/2 pound swordfish or bass fillets (skinless, diced) 1 pound shrimp (cleaned, deveined) 1 pound mussels (cleaned, rinsed, cracked or open mussels discarded) 1/2 pound calamari (tubes and tentacles only) 1 pint cherry tomatoes (halved) 2 cups frozen peas (thawed) Kosher salt and freshly ground black pepper (to taste)
lime peanut sauce ingredients: 1/2 inch fresh ginger, peeled + rough chopped 2 cloves of
garlic, peeled + rough chopped 1 - 2 tsp sriracha (or other hot sauce you like) 2 tbsp peanut
butter (or tahini, sunflower seed
butter, almond
butter etc) 1
lime, peeled + chopped 1 tbsp rice vinegar 2 tsp agave nectar 1 tbsp tamari soy sauce little scoop of extra virgin coconut oil (optional, but I love the coconut fragrance here) 1/4 tsp toasted sesame oil 1/2 cup grapeseed oil
-LSB-...] opinion: ginger,
garlic, sriracha,
lime and peanut
butter.
Or try the Ahi Tuna Steak, fire - kissed and perfectly paired with a signature sauce including the new
Lime Tomato
Garlic sauce — creamy
butter sauce with garden fresh tomatoes and a hint of
lime.
good quality tequila 2 pound choice porterhouse steak, aged 1 crushed
garlic clove 2 tablespoons
lime juice 2 tablespoons pineapple juice 1/4 cup melted
butter dash of balsamic vinegar 2 teaspoons lemon pepper 2 teaspoons Montreal Steak Seasoning
Combine 1/2 cup coconut milk, 1/2 cup peanut
butter, 1 tablespoon reduced - sodium soy sauce, 1 teaspoon chopped
garlic, 1 teaspoon fresh
lime juice, 1/2 teaspoon salt, a pinch of crushed red pepper flakes, and 2 tablespoons water in a blender.