Not exact matches
1/4 cup reduced - sodium tamari
1 tablespoon mirin (sweet Japanese cooking wine)
1/2 teaspoon granulated garlic, garlic powder or 1 large garlic clove, minced 1/2 teaspoon onion powder or 1/4 cup onion, minced 1 teaspoon toasted sesame oil 1 (8 - ounce) package tempeh, diced 2 medium sweet potatoes (about 2 pounds), peeled (optional) and diced 2 teaspoons extra virgin olive oil 1/8 teaspoon ground ginger 1/8 teaspoon ground cinnamon 1 tablespoon canola oil Salt and pepper to taste 2 tablespoons parsley, choppe
1/2 teaspoon
granulated garlic,
garlic powder or
1 large
garlic clove, minced
1/2 teaspoon onion powder or 1/4 cup onion, minced 1 teaspoon toasted sesame oil 1 (8 - ounce) package tempeh, diced 2 medium sweet potatoes (about 2 pounds), peeled (optional) and diced 2 teaspoons extra virgin olive oil 1/8 teaspoon ground ginger 1/8 teaspoon ground cinnamon 1 tablespoon canola oil Salt and pepper to taste 2 tablespoons parsley, choppe
1/2 teaspoon onion powder or
1/4 cup onion, minced
1 teaspoon toasted sesame oil
1 (8 - ounce) package tempeh, diced 2 medium sweet potatoes (about 2 pounds), peeled (optional) and diced 2 teaspoons extra virgin olive oil
1/8 teaspoon ground ginger
1/8 teaspoon ground cinnamon
1 tablespoon canola oil Salt and pepper to taste 2 tablespoons parsley, chopped
1/4 cup reduced - sodium tamari
1 tablespoon mirin (sweet Japanese cooking wine)
1/2 teaspoon granulated garlic or garlic powder 1/2 teaspoon onion powder 1 teaspoon toasted sesame oil 1 (8 - ounce) package tempeh, cut into bite - size chunks 2 medium sweet potatoes (about 2 pounds), peeled (optional) and cut into bite - size pieces 2 teaspoons extra virgin olive oil 1/8 teaspoon ground ginger 1/8 teaspoon ground cinnamon 1 tablespoon canola oil Salt and pepper to taste 2 tablespoons finely chopped parsle
1/2 teaspoon
granulated garlic or
garlic powder
1/2 teaspoon onion powder 1 teaspoon toasted sesame oil 1 (8 - ounce) package tempeh, cut into bite - size chunks 2 medium sweet potatoes (about 2 pounds), peeled (optional) and cut into bite - size pieces 2 teaspoons extra virgin olive oil 1/8 teaspoon ground ginger 1/8 teaspoon ground cinnamon 1 tablespoon canola oil Salt and pepper to taste 2 tablespoons finely chopped parsle
1/2 teaspoon onion powder
1 teaspoon toasted sesame oil
1 (8 - ounce) package tempeh, cut into bite - size chunks 2 medium sweet potatoes (about 2 pounds), peeled (optional) and cut into bite - size pieces 2 teaspoons extra virgin olive oil
1/8 teaspoon ground ginger
1/8 teaspoon ground cinnamon
1 tablespoon canola oil Salt and pepper to taste 2 tablespoons finely chopped parsley
12 dried cayenne peppers, seeded and crushed
1/4 cup rice wine
1 tablespoon vegetable oil 2 teaspoons
granulated sugar
1 teaspoon soy sauce 4 thin slices fresh ginger 4 diagonal - cut thin slices green onion
1 clove
garlic, minced
1/4 teaspoon cornstarch mixed with
1/2 teaspoon cold water Dash of dark soy sauc
1/2 teaspoon cold water Dash of dark soy sauce
8 tablespoons (one stick) unsalted butter
1/2 cup Frank's ® Red Hot Cayenne Pepper Sauce 2 teaspoons granulated garlic 1 teaspoon cracked black peppe
1/2 cup Frank's ® Red Hot Cayenne Pepper Sauce 2 teaspoons
granulated garlic 1 teaspoon cracked black pepper
1 (2 - pound) whole flounder
1 teaspoon coarse kosher salt
1 teaspoon ground cayenne 4 dried cayenne chiles, seeded, soaked in water until soft, and chopped 3 cloves
garlic, minced
1 large onion, chopped 3 macadamia nuts
1 teaspoon ground ginger
1 teaspoon ground cumin
1/2 cup vegetable oil, divided 1/2 cup cider vinegar 1 teaspoon dry mustard 1 teaspoon granulated sugar 1 cup wate
1/2 cup vegetable oil, divided
1/2 cup cider vinegar 1 teaspoon dry mustard 1 teaspoon granulated sugar 1 cup wate
1/2 cup cider vinegar
1 teaspoon dry mustard
1 teaspoon
granulated sugar
1 cup water
1/4 teaspoon salt
1/2 teaspoon ground black pepper 1 teaspoon granulated sugar 4 teaspoons Vietnamese fish sauce (Nuoc Mam) 12 large basil leaves 1 whole snapper, about 2 pounds, cleaned, head and tail left on 4 cloves garlic, minced 1 tablespoon grated ginger 1 serrano or jalapeño chile, seeded and minced 2 tablespoons lime juice (1 lime) Vietnamese dipping sauce (Nuoc Cham), recipe follow
1/2 teaspoon ground black pepper
1 teaspoon
granulated sugar 4 teaspoons Vietnamese fish sauce (Nuoc Mam)
12 large basil leaves
1 whole snapper, about 2 pounds, cleaned, head and tail left on 4 cloves
garlic, minced
1 tablespoon grated ginger
1 serrano or jalapeño chile, seeded and minced 2 tablespoons lime juice (
1 lime) Vietnamese dipping sauce (Nuoc Cham), recipe follows
1 teaspoon thin slices peeled galangal
1 clove
garlic, peeled
1 1/2 tablespoons finely julienned kaffir lime leaves 1/4 teaspoon turmeric powder 1/4 cup minced lemongrass 5 dried piquin chiles, seeded and soaked 10 minutes in lukewarm water, chopped fine 2 tablespoons fish sauce (Nam Pla) 1 egg, well beaten 2 tablespoons granulated sugar 2 cups coconut milk (not coconut cream) 1 1/2 pounds snapper (or catfish or trout) fillets, sliced into strips 1 / 2 - inch thick 8 banana leaves, cut 14 inches by 10 inches 1/2 pound fresh spinach, stems remove
1/2 tablespoons finely julienned kaffir lime leaves
1/4 teaspoon turmeric powder
1/4 cup minced lemongrass 5 dried piquin chiles, seeded and soaked
10 minutes in lukewarm water, chopped fine 2 tablespoons fish sauce (Nam Pla)
1 egg, well beaten 2 tablespoons
granulated sugar 2 cups coconut milk (not coconut cream)
1 1/2 pounds snapper (or catfish or trout) fillets, sliced into strips 1 / 2 - inch thick 8 banana leaves, cut 14 inches by 10 inches 1/2 pound fresh spinach, stems remove
1/2 pounds snapper (or catfish or trout) fillets, sliced into strips
1 / 2 - inch thick 8 banana leaves, cut
14 inches by
10 inches
1/2 pound fresh spinach, stems remove
1/2 pound fresh spinach, stems removed
ingredients TURKEY CHILI:
1 tablespoon canola oil
1 yellow onion, diced
1 red bell pepper, diced Kosher salt 4
garlic cloves, thinly sliced
1/4 cup chili powder
1 teaspoon ground cumin
1/4 teaspoon cayenne pepper 2 tablespoons tomato paste
1 pound ground turkey
1 (28 - ounce) can plum tomatoes 3 cups chicken stock (recipe below) or low - sodium store - bought chicken stock, plus more as needed
1 tablespoon unsweetened cocoa powder
1 and
1/2 cups cooked white beans, or 1 (12 - ounce) can, drained and rinsed 1 and 1/2 cups cooked kidney beans, or 1 (12 - ounce) can, drained and rinsed CHICKEN STOCK: 4 Spanish onions, halved 4 large carrots, peeled and coarsely chopped 2 celery stalks, cut into large dice 5 garlic cloves 5 pounds chicken bones 1 tablespoon whole black peppercorns 2 bay leaves 6 fresh thyme sprigs 15 fresh parsley stems TO ASSEMBLE: 1 (12 - ounce) bag tortilla chips 1 and 1/2 cups cheddar cheese (grated, to serve) 1 cup sour cream (to serve) 1 recipe Fast Guacamole (to serve, recipe below) 1/2 cup scallions (root end removed, thinly sliced on the bias) pickled jalapenos (to serve, recipe below) FAST GUACAMOLE: 4 ripe avocados 1/4 cup lime juice (2 - 3 limes) 1/4 cup cilantro leaves, chopped 1/4 cup red onion, diced 1/4 teaspoon Kosher salt 1/4 teaspoon cayenne PICKLED JALAPEÑOS: 6 jalapenos (sliced into 1 / 4 - inch rounds) 2 cups white vinegar 1 teaspoon granulated sugar 1/2 teaspoon red chili flakes 8 - 10 black peppercorns 1 teaspoon coriander seeds 1 teaspoon Kosher sal
1/2 cups cooked white beans, or
1 (
12 - ounce) can, drained and rinsed
1 and
1/2 cups cooked kidney beans, or 1 (12 - ounce) can, drained and rinsed CHICKEN STOCK: 4 Spanish onions, halved 4 large carrots, peeled and coarsely chopped 2 celery stalks, cut into large dice 5 garlic cloves 5 pounds chicken bones 1 tablespoon whole black peppercorns 2 bay leaves 6 fresh thyme sprigs 15 fresh parsley stems TO ASSEMBLE: 1 (12 - ounce) bag tortilla chips 1 and 1/2 cups cheddar cheese (grated, to serve) 1 cup sour cream (to serve) 1 recipe Fast Guacamole (to serve, recipe below) 1/2 cup scallions (root end removed, thinly sliced on the bias) pickled jalapenos (to serve, recipe below) FAST GUACAMOLE: 4 ripe avocados 1/4 cup lime juice (2 - 3 limes) 1/4 cup cilantro leaves, chopped 1/4 cup red onion, diced 1/4 teaspoon Kosher salt 1/4 teaspoon cayenne PICKLED JALAPEÑOS: 6 jalapenos (sliced into 1 / 4 - inch rounds) 2 cups white vinegar 1 teaspoon granulated sugar 1/2 teaspoon red chili flakes 8 - 10 black peppercorns 1 teaspoon coriander seeds 1 teaspoon Kosher sal
1/2 cups cooked kidney beans, or
1 (
12 - ounce) can, drained and rinsed CHICKEN STOCK: 4 Spanish onions, halved 4 large carrots, peeled and coarsely chopped 2 celery stalks, cut into large dice 5
garlic cloves 5 pounds chicken bones
1 tablespoon whole black peppercorns 2 bay leaves 6 fresh thyme sprigs
15 fresh parsley stems TO ASSEMBLE:
1 (
12 - ounce) bag tortilla chips
1 and
1/2 cups cheddar cheese (grated, to serve) 1 cup sour cream (to serve) 1 recipe Fast Guacamole (to serve, recipe below) 1/2 cup scallions (root end removed, thinly sliced on the bias) pickled jalapenos (to serve, recipe below) FAST GUACAMOLE: 4 ripe avocados 1/4 cup lime juice (2 - 3 limes) 1/4 cup cilantro leaves, chopped 1/4 cup red onion, diced 1/4 teaspoon Kosher salt 1/4 teaspoon cayenne PICKLED JALAPEÑOS: 6 jalapenos (sliced into 1 / 4 - inch rounds) 2 cups white vinegar 1 teaspoon granulated sugar 1/2 teaspoon red chili flakes 8 - 10 black peppercorns 1 teaspoon coriander seeds 1 teaspoon Kosher sal
1/2 cups cheddar cheese (grated, to serve)
1 cup sour cream (to serve)
1 recipe Fast Guacamole (to serve, recipe below)
1/2 cup scallions (root end removed, thinly sliced on the bias) pickled jalapenos (to serve, recipe below) FAST GUACAMOLE: 4 ripe avocados 1/4 cup lime juice (2 - 3 limes) 1/4 cup cilantro leaves, chopped 1/4 cup red onion, diced 1/4 teaspoon Kosher salt 1/4 teaspoon cayenne PICKLED JALAPEÑOS: 6 jalapenos (sliced into 1 / 4 - inch rounds) 2 cups white vinegar 1 teaspoon granulated sugar 1/2 teaspoon red chili flakes 8 - 10 black peppercorns 1 teaspoon coriander seeds 1 teaspoon Kosher sal
1/2 cup scallions (root end removed, thinly sliced on the bias) pickled jalapenos (to serve, recipe below) FAST GUACAMOLE: 4 ripe avocados
1/4 cup lime juice (2 - 3 limes)
1/4 cup cilantro leaves, chopped
1/4 cup red onion, diced
1/4 teaspoon Kosher salt
1/4 teaspoon cayenne PICKLED JALAPEÑOS: 6 jalapenos (sliced into
1 / 4 - inch rounds) 2 cups white vinegar
1 teaspoon
granulated sugar
1/2 teaspoon red chili flakes 8 - 10 black peppercorns 1 teaspoon coriander seeds 1 teaspoon Kosher sal
1/2 teaspoon red chili flakes 8 -
10 black peppercorns
1 teaspoon coriander seeds
1 teaspoon Kosher salt
Linguine with creamy tomato, thyme, caper and bacon sauce slightly adapted from the always great Olive magazine 4 slices of bacon, cut into
1/2 cm pieces 2 large garlic cloves, crushed 6 sprigs of fresh thyme 1 x 400g can of chopped tomatoes 2 teaspoons granulated sugar salt and freshly ground black pepper 2 tablespoons capers — soak them in cold water for 15 minutes before using, then drain 3 tablespoons heavy cream 200g linguine In a medium saucepan, over high heat, cook the bacon, stirring occasionally, until crisp
1/2 cm pieces 2 large
garlic cloves, crushed 6 sprigs of fresh thyme
1 x 400g can of chopped tomatoes 2 teaspoons
granulated sugar salt and freshly ground black pepper 2 tablespoons capers — soak them in cold water for
15 minutes before using, then drain 3 tablespoons heavy cream 200g linguine In a medium saucepan, over high heat, cook the bacon, stirring occasionally, until crisp.
Grillin» Shake 6 tablespoons kosher salt 3 tablespoons coarsely ground black pepper
1 tablespoon onion flakes, lightly ground
1 tablespoon
granulated garlic 1/2 teaspoon crushed red pepper 1 tablespoon coriander seeds, lightly ground 1 teaspoon dried thyme Combine all the ingredients in a small mixing bowl and stir by hand until well incorporated
1/2 teaspoon crushed red pepper
1 tablespoon coriander seeds, lightly ground
1 teaspoon dried thyme Combine all the ingredients in a small mixing bowl and stir by hand until well incorporated.
1 c nutritional yeast 2/3 c water 2 tbsp Bragg's Amino Acids 2 tbsp turbinado sugar 2 tsp
granulated garlic 3 medium
garlic cloves, peeled
1/2 c neutral oil (vegetable, canola, safflower, etc..
1/2 c neutral oil (vegetable, canola, safflower, etc..)
Chile Lime
Garlic Shrimp 1 1/2 pounds (21 - 25) shrimp, peeled and de-veined, tails attached For the marinade: 1/2 cup lime juice (juice of four limes) 2 tablespoons minced Thai chilies 2 tablespoons Sake or white wine 2 tablespoons minced jalapeños 1 tablespoon rice vinegar 2 cloves garlic, minced (about one teaspoon) 2 teaspoons crushed red pepper flakes 1 teaspoon granulated sugar 1/4 cup oli
Garlic Shrimp
1 1/2 pounds (21 - 25) shrimp, peeled and de-veined, tails attached For the marinade: 1/2 cup lime juice (juice of four limes) 2 tablespoons minced Thai chilies 2 tablespoons Sake or white wine 2 tablespoons minced jalapeños 1 tablespoon rice vinegar 2 cloves garlic, minced (about one teaspoon) 2 teaspoons crushed red pepper flakes 1 teaspoon granulated sugar 1/4 cup olive oi
1/2 pounds (2
1 - 25) shrimp, peeled and de-veined, tails attached For the marinade:
1/2 cup lime juice (juice of four limes) 2 tablespoons minced Thai chilies 2 tablespoons Sake or white wine 2 tablespoons minced jalapeños 1 tablespoon rice vinegar 2 cloves garlic, minced (about one teaspoon) 2 teaspoons crushed red pepper flakes 1 teaspoon granulated sugar 1/4 cup olive oi
1/2 cup lime juice (juice of four limes) 2 tablespoons minced Thai chilies 2 tablespoons Sake or white wine 2 tablespoons minced jalapeños
1 tablespoon rice vinegar 2 cloves
garlic, minced (about one teaspoon) 2 teaspoons crushed red pepper flakes 1 teaspoon granulated sugar 1/4 cup oli
garlic, minced (about one teaspoon) 2 teaspoons crushed red pepper flakes
1 teaspoon
granulated sugar
1/4 cup olive oil
I added
1/2 cup cheese (1 / 4c Parmesan, 1 / 4c provolone), and instead of nutmeg (because I don't like it) I put a pinch each of ground clove and allspice and about 2 teaspoons granulated garlic
1/2 cup cheese (
1 / 4c Parmesan,
1 / 4c provolone), and instead of nutmeg (because I don't like it) I put a pinch each of ground clove and allspice and about 2 teaspoons
granulated garlic.
1 tablespoon unsalted butter
1/4 cup chopped yellow onion
1 1/2 cups good - quality ketchup 1/4 cup chili sauce 3 tablespoons light brown sugar 3 tablespoons dark molasses 2 tablespoons prepared yellow mustard 1 tablespoon fresh lemon juice 1 tablespoon Worcestershire sauce 1 teaspoon chile powder 1/2 teaspoon granulated garlic 1/2 teaspoon coarse kosher salt 1/2 teaspoon ground black pepper In a 2 1/2 quart saucepan over medium heat, cook the onion in the butter until the onion is softened (about five minutes)
1/2 cups good - quality ketchup
1/4 cup chili sauce 3 tablespoons light brown sugar 3 tablespoons dark molasses 2 tablespoons prepared yellow mustard
1 tablespoon fresh lemon juice
1 tablespoon Worcestershire sauce
1 teaspoon chile powder
1/2 teaspoon granulated garlic 1/2 teaspoon coarse kosher salt 1/2 teaspoon ground black pepper In a 2 1/2 quart saucepan over medium heat, cook the onion in the butter until the onion is softened (about five minutes)
1/2 teaspoon
granulated garlic 1/2 teaspoon coarse kosher salt 1/2 teaspoon ground black pepper In a 2 1/2 quart saucepan over medium heat, cook the onion in the butter until the onion is softened (about five minutes)
1/2 teaspoon coarse kosher salt
1/2 teaspoon ground black pepper In a 2 1/2 quart saucepan over medium heat, cook the onion in the butter until the onion is softened (about five minutes)
1/2 teaspoon ground black pepper In a 2
1/2 quart saucepan over medium heat, cook the onion in the butter until the onion is softened (about five minutes)
1/2 quart saucepan over medium heat, cook the onion in the butter until the onion is softened (about five minutes).
Ingredients:
1 lb Pork Chops 2 Tbsp Outer Limits Serrano Cilantro Hot Sauce 3 Tbsp Extra Virgin Olive Oil
1/2 Tbsp Soy Sauce 1 tsp Granulated Garlic 1 tsp Granulated Onion 1 tsp Cumin 2 tsp Lemon Pepper Seasoning (recommended one with a grinder top, but any will work) Salt to Taste 1
1/2 Tbsp Soy Sauce
1 tsp
Granulated Garlic 1 tsp
Granulated Onion
1 tsp Cumin 2 tsp Lemon Pepper Seasoning (recommended one with a grinder top, but any will work) Salt to Taste
1.
3 pitas, cut into wedges extra virgin olive oil
1 tsp
granulated garlic 1 tsp dried rosemary
1 tsp dried thyme
1/2 tsp ground sage 1/2 tsp kosher sal
1/2 tsp ground sage
1/2 tsp kosher sal
1/2 tsp kosher salt
2/3 cup warm water
1/2 teaspoon dry active yeast 1/2 teaspoon granulated sugar 1 teaspoon olive oil plus more for bowl and brushing dough 1-1/2 cups bread flour plus more for work surface 1/2 teaspoon kosher salt 1/2 cups tomato sauce plus more for serving 1/2 cup pesto plus more for serving 1/4 cup shredded Italian cheese blend 1/4 cup finely grated Parmesan 1/4 teaspoon dried thyme 1/4 teaspoon garlic powde
1/2 teaspoon dry active yeast
1/2 teaspoon granulated sugar 1 teaspoon olive oil plus more for bowl and brushing dough 1-1/2 cups bread flour plus more for work surface 1/2 teaspoon kosher salt 1/2 cups tomato sauce plus more for serving 1/2 cup pesto plus more for serving 1/4 cup shredded Italian cheese blend 1/4 cup finely grated Parmesan 1/4 teaspoon dried thyme 1/4 teaspoon garlic powde
1/2 teaspoon
granulated sugar
1 teaspoon olive oil plus more for bowl and brushing dough
1-
1/2 cups bread flour plus more for work surface 1/2 teaspoon kosher salt 1/2 cups tomato sauce plus more for serving 1/2 cup pesto plus more for serving 1/4 cup shredded Italian cheese blend 1/4 cup finely grated Parmesan 1/4 teaspoon dried thyme 1/4 teaspoon garlic powde
1/2 cups bread flour plus more for work surface
1/2 teaspoon kosher salt 1/2 cups tomato sauce plus more for serving 1/2 cup pesto plus more for serving 1/4 cup shredded Italian cheese blend 1/4 cup finely grated Parmesan 1/4 teaspoon dried thyme 1/4 teaspoon garlic powde
1/2 teaspoon kosher salt
1/2 cups tomato sauce plus more for serving 1/2 cup pesto plus more for serving 1/4 cup shredded Italian cheese blend 1/4 cup finely grated Parmesan 1/4 teaspoon dried thyme 1/4 teaspoon garlic powde
1/2 cups tomato sauce plus more for serving
1/2 cup pesto plus more for serving 1/4 cup shredded Italian cheese blend 1/4 cup finely grated Parmesan 1/4 teaspoon dried thyme 1/4 teaspoon garlic powde
1/2 cup pesto plus more for serving
1/4 cup shredded Italian cheese blend
1/4 cup finely grated Parmesan
1/4 teaspoon dried thyme
1/4 teaspoon
garlic powder
1/4 cup quinoa
1/2 cup water One 15 - ounce can kidney beans, drained and rinsed 2 tablespoons barbecue sauce 2 tablespoons ketchup 2 tablespoons low - sodium soy sauce 1 tablespoon yellow mustard 1 teaspoon onion powder (granulated) 1 teaspoon garlic powder (granulated) 1 tablespoon Italian seasoning 1/2 teaspoon paprika 1/3 cup vital wheat gluten In a small saucepan, combine the quinoa with 1/2 cup of water, cover, and bring to a boil
1/2 cup water One
15 - ounce can kidney beans, drained and rinsed 2 tablespoons barbecue sauce 2 tablespoons ketchup 2 tablespoons low - sodium soy sauce
1 tablespoon yellow mustard
1 teaspoon onion powder (
granulated)
1 teaspoon
garlic powder (
granulated)
1 tablespoon Italian seasoning
1/2 teaspoon paprika 1/3 cup vital wheat gluten In a small saucepan, combine the quinoa with 1/2 cup of water, cover, and bring to a boil
1/2 teaspoon paprika
1/3 cup vital wheat gluten In a small saucepan, combine the quinoa with
1/2 cup of water, cover, and bring to a boil
1/2 cup of water, cover, and bring to a boil.
1 tablespoon unsweetened cocoa powder
1 teaspoon kosher salt
1 teaspoon
granulated sugar 3/4 cayenne pepper 3/4 teaspoon
garlic powder 3 cups unsalted nuts (peanuts, pecan halves, walnut halves, slivered almonds and or / cashews)
1/2 cup pepitas 2 tablespoons white sesame seeds 2 tablespoons unsalted butte
1/2 cup pepitas 2 tablespoons white sesame seeds 2 tablespoons unsalted butter
1/2 pound whole wheat yakisoba noodles, frozen and pre-cooked (or 4 ounces dry noodles) 1/3 cup reduced - sodium soy sauce 1/4 cup water 2 tablespoons cider vinegar 1 1/2 teaspoons granulated sugar 1 1/2 tablespoons toasted sesame oil 1 teaspoon vegetable oil 1/2 pound bok choy, washed and chopped into 1 - inch pieces 2 teaspoons garlic, peeled and minced 1 teaspoon ginger, peeled and minced 2 green onions, washed and finely chopped (both white and green parts) 3/4 pound firm tofu, cubed into 1 - inch pieces 2 teaspoons fresh cilantro, washed and chopped (stems removed
1/2 pound whole wheat yakisoba noodles, frozen and pre-cooked (or 4 ounces dry noodles)
1/3 cup reduced - sodium soy sauce
1/4 cup water 2 tablespoons cider vinegar
1 1/2 teaspoons granulated sugar 1 1/2 tablespoons toasted sesame oil 1 teaspoon vegetable oil 1/2 pound bok choy, washed and chopped into 1 - inch pieces 2 teaspoons garlic, peeled and minced 1 teaspoon ginger, peeled and minced 2 green onions, washed and finely chopped (both white and green parts) 3/4 pound firm tofu, cubed into 1 - inch pieces 2 teaspoons fresh cilantro, washed and chopped (stems removed
1/2 teaspoons
granulated sugar
1 1/2 tablespoons toasted sesame oil 1 teaspoon vegetable oil 1/2 pound bok choy, washed and chopped into 1 - inch pieces 2 teaspoons garlic, peeled and minced 1 teaspoon ginger, peeled and minced 2 green onions, washed and finely chopped (both white and green parts) 3/4 pound firm tofu, cubed into 1 - inch pieces 2 teaspoons fresh cilantro, washed and chopped (stems removed
1/2 tablespoons toasted sesame oil
1 teaspoon vegetable oil
1/2 pound bok choy, washed and chopped into 1 - inch pieces 2 teaspoons garlic, peeled and minced 1 teaspoon ginger, peeled and minced 2 green onions, washed and finely chopped (both white and green parts) 3/4 pound firm tofu, cubed into 1 - inch pieces 2 teaspoons fresh cilantro, washed and chopped (stems removed
1/2 pound bok choy, washed and chopped into
1 - inch pieces 2 teaspoons
garlic, peeled and minced
1 teaspoon ginger, peeled and minced 2 green onions, washed and finely chopped (both white and green parts) 3/4 pound firm tofu, cubed into
1 - inch pieces 2 teaspoons fresh cilantro, washed and chopped (stems removed)
Heirloom Tomato Gazpacho 4 large red heirloom tomatoes 2/3 English cucumber, seeded and diced 4 cloves
garlic 1/4 -
1 / 3 cup sherry vinegar 3 tbsp diced day - old baguette, crust removed
1/3 cup extra-virgin olive oil 2 tbsp
granulated sugar
1 tsp kosher salt
1/2 tsp black pepper 1/3 English cucumber, seeded and diced yellow bell pepper, seeded and diced red onion, dice
1/2 tsp black pepper
1/3 English cucumber, seeded and diced yellow bell pepper, seeded and diced red onion, diced
2 cucumbers, peeled and seeded
1 medium carrot, peeled 4 shallots, peeled (about eight tablespoons) 2 cloves
garlic, peeled (about two teaspoons) 2 green and red chiles, seeded and thinly sliced
1 (one - inch) piece ginger, peeled and thinly sliced (about one tablespoon)
1 tablespoon mustard seeds, crushed
1/2 teaspoon turmeric 1 tablespoon granulated sugar 1 tablespoon white vinegar 2 tablespoons peanut oil 1/4 cup sliced radish 2 tablespoons toasted sesame seed
1/2 teaspoon turmeric
1 tablespoon
granulated sugar
1 tablespoon white vinegar 2 tablespoons peanut oil
1/4 cup sliced radish 2 tablespoons toasted sesame seeds
Stone House Seasoning:
1/4 cup kosher salt, 2 tablespoons freshly ground pepper, 2 teaspoons
granulated garlic or
1 teaspoon
garlic powder (makes
1/2 cup seasoning
1/2 cup seasoning)
1/2 cup (5 ounces or 140 grams) coarse kosher salt 1/2 cup dark brown sugar, packed 3/4 teaspoon cracked black pepper 1 1/2 teaspoons dried lemon zest 1 teaspoon granulated garlic 1/2 teaspoon dried ginge
1/2 cup (5 ounces or
140 grams) coarse kosher salt
1/2 cup dark brown sugar, packed 3/4 teaspoon cracked black pepper 1 1/2 teaspoons dried lemon zest 1 teaspoon granulated garlic 1/2 teaspoon dried ginge
1/2 cup dark brown sugar, packed 3/4 teaspoon cracked black pepper
1 1/2 teaspoons dried lemon zest 1 teaspoon granulated garlic 1/2 teaspoon dried ginge
1/2 teaspoons dried lemon zest
1 teaspoon
granulated garlic 1/2 teaspoon dried ginge
1/2 teaspoon dried ginger
1/2 cup chopped yellow onion 1 jalapeño, stemmed, seeded and chopped 3 tablespoons white wine vinegar 2 tablespoons soy sauce 2 tablespoons canola oil 1/2 teaspoon Krista's Jamaican Hot Sauce (or your favorite hot sauce) 1/2 teaspoon ground allspice 1/4 teaspoon granulated garlic 1/4 teaspoon cinnamon 1/4 teaspoon kosher salt 1/4 teaspoon freshly ground black pepper 1/8 teaspoon nutmeg 40 large, deveined, unshelled shrimp (about 2 pounds) 2 limes, cut into quarters, for servin
1/2 cup chopped yellow onion
1 jalapeño, stemmed, seeded and chopped 3 tablespoons white wine vinegar 2 tablespoons soy sauce 2 tablespoons canola oil
1/2 teaspoon Krista's Jamaican Hot Sauce (or your favorite hot sauce) 1/2 teaspoon ground allspice 1/4 teaspoon granulated garlic 1/4 teaspoon cinnamon 1/4 teaspoon kosher salt 1/4 teaspoon freshly ground black pepper 1/8 teaspoon nutmeg 40 large, deveined, unshelled shrimp (about 2 pounds) 2 limes, cut into quarters, for servin
1/2 teaspoon Krista's Jamaican Hot Sauce (or your favorite hot sauce)
1/2 teaspoon ground allspice 1/4 teaspoon granulated garlic 1/4 teaspoon cinnamon 1/4 teaspoon kosher salt 1/4 teaspoon freshly ground black pepper 1/8 teaspoon nutmeg 40 large, deveined, unshelled shrimp (about 2 pounds) 2 limes, cut into quarters, for servin
1/2 teaspoon ground allspice
1/4 teaspoon
granulated garlic 1/4 teaspoon cinnamon
1/4 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1/8 teaspoon nutmeg 40 large, deveined, unshelled shrimp (about 2 pounds) 2 limes, cut into quarters, for serving
Wasabi Vinaigrette
1 teaspoon finely minced shallot
1 clove
garlic, finely minced
1/2 teaspoon grated fresh ginger 1 1/2 teaspoons Wasabi powder (or more, to taste) 1 tablespoon Dijon mustard 1 teaspoon granulated sugar 1/4 cup rice wine vinegar 2/3 cup good quality olive oil Coarse kosher salt, to tast
1/2 teaspoon grated fresh ginger
1 1/2 teaspoons Wasabi powder (or more, to taste) 1 tablespoon Dijon mustard 1 teaspoon granulated sugar 1/4 cup rice wine vinegar 2/3 cup good quality olive oil Coarse kosher salt, to tast
1/2 teaspoons Wasabi powder (or more, to taste)
1 tablespoon Dijon mustard
1 teaspoon
granulated sugar
1/4 cup rice wine vinegar 2/3 cup good quality olive oil Coarse kosher salt, to taste
2 quarts cold water, divided
1 cup (
10 ounces or 280 g) coarse kosher salt
1/2 cup dark brown sugar, packed 2 tablespoons lemon juice 1 teaspoon freshly ground black pepper 1 teaspoon granulated garli
1/2 cup dark brown sugar, packed 2 tablespoons lemon juice
1 teaspoon freshly ground black pepper
1 teaspoon
granulated garlic
For the brine:
1 1/4 cups
granulated sugar
1/2 cup coarse kosher salt 2 tablespoons diced shallots 1 tablespoon minced garlic 2 teaspoons cayenne pepper sauce 1/2 teaspoon ground allspice 3 bay leaves, crumble
1/2 cup coarse kosher salt 2 tablespoons diced shallots
1 tablespoon minced
garlic 2 teaspoons cayenne pepper sauce
1/2 teaspoon ground allspice 3 bay leaves, crumble
1/2 teaspoon ground allspice 3 bay leaves, crumbled
1/4 cup fish sauce
1/2 cup sugar, granulated or light brown 2 tablespoons distilled vinegar 1 whole garlic clove, finely minced 3 Thai chilies, finely minced 3 limes, juiced 1 cup water 1 pound Tai snapper, gutted & scaled 2 tablespoons olive oil 1 teaspoon freshly ground black pepper 1 teaspoon sea salt 1/2 bunch cilantro 2 stalks scallions, finely chopped 1 lime cut into wedge
1/2 cup sugar,
granulated or light brown 2 tablespoons distilled vinegar
1 whole
garlic clove, finely minced 3 Thai chilies, finely minced 3 limes, juiced
1 cup water
1 pound Tai snapper, gutted & scaled 2 tablespoons olive oil
1 teaspoon freshly ground black pepper
1 teaspoon sea salt
1/2 bunch cilantro 2 stalks scallions, finely chopped 1 lime cut into wedge
1/2 bunch cilantro 2 stalks scallions, finely chopped
1 lime cut into wedges
1 tablespoon unsalted butter
1/4 cup chopped yellow onion
1 1/2 cups good - quality ketchup 1/4 cup chili sauce 3 tablespoons light brown sugar 3 tablespoons dark molasses 2 tablespoons prepared yellow mustard 1 tablespoon fresh lemon juice 1 tablespoon Worcestershire sauce 1 teaspoon chile powder 1/2 teaspoon granulated garlic 1/2 teaspoon coarse kosher salt 1/2 teaspoon ground black peppe
1/2 cups good - quality ketchup
1/4 cup chili sauce 3 tablespoons light brown sugar 3 tablespoons dark molasses 2 tablespoons prepared yellow mustard
1 tablespoon fresh lemon juice
1 tablespoon Worcestershire sauce
1 teaspoon chile powder
1/2 teaspoon granulated garlic 1/2 teaspoon coarse kosher salt 1/2 teaspoon ground black peppe
1/2 teaspoon
granulated garlic 1/2 teaspoon coarse kosher salt 1/2 teaspoon ground black peppe
1/2 teaspoon coarse kosher salt
1/2 teaspoon ground black peppe
1/2 teaspoon ground black pepper
1 1/2 pounds (21 - 25) shrimp, peeled and de-veined, tails attached For the marinade: 1/2 cup lime juice (juice of four limes) 2 tablespoons minced Thai chilies 2 tablespoons Sake or white wine 2 tablespoons minced jalapeños 1 tablespoon rice vinegar 2 cloves garlic, minced (about one teaspoon) 2 teaspoons crushed red pepper flakes 1 teaspoon granulated sugar 1/4 cup olive oi
1/2 pounds (2
1 - 25) shrimp, peeled and de-veined, tails attached For the marinade:
1/2 cup lime juice (juice of four limes) 2 tablespoons minced Thai chilies 2 tablespoons Sake or white wine 2 tablespoons minced jalapeños 1 tablespoon rice vinegar 2 cloves garlic, minced (about one teaspoon) 2 teaspoons crushed red pepper flakes 1 teaspoon granulated sugar 1/4 cup olive oi
1/2 cup lime juice (juice of four limes) 2 tablespoons minced Thai chilies 2 tablespoons Sake or white wine 2 tablespoons minced jalapeños
1 tablespoon rice vinegar 2 cloves
garlic, minced (about one teaspoon) 2 teaspoons crushed red pepper flakes
1 teaspoon
granulated sugar
1/4 cup olive oil
1 pound large (3
1 — 35 or 26 — 30) shrimp
1 tablespoon olive oil
1 tablespoon unsalted butter
1 medium yellow onion, chopped (about one cup)
1 small green bell pepper, seeded and diced (about one cup)
1 rib celery, diced (about
1/2 cup) 1 quart Creole sauce (recipe below) 1 teaspoon granulated sugar 1/2 teaspoon smoked kosher salt 1/2 teaspoon ground cayenne 2 cloves garlic, minced (about one teaspoon) 1 bay leaf 1 to 2 tablespoons Cajun or Creole seasoning 1 tablespoon Worcestershire sauce 1 teaspoon Louisiana - style hot sauce or to taste 1 scallion, sliced 1 tablespoon minced fresh parsley Cooked ric
1/2 cup)
1 quart Creole sauce (recipe below)
1 teaspoon
granulated sugar
1/2 teaspoon smoked kosher salt 1/2 teaspoon ground cayenne 2 cloves garlic, minced (about one teaspoon) 1 bay leaf 1 to 2 tablespoons Cajun or Creole seasoning 1 tablespoon Worcestershire sauce 1 teaspoon Louisiana - style hot sauce or to taste 1 scallion, sliced 1 tablespoon minced fresh parsley Cooked ric
1/2 teaspoon smoked kosher salt
1/2 teaspoon ground cayenne 2 cloves garlic, minced (about one teaspoon) 1 bay leaf 1 to 2 tablespoons Cajun or Creole seasoning 1 tablespoon Worcestershire sauce 1 teaspoon Louisiana - style hot sauce or to taste 1 scallion, sliced 1 tablespoon minced fresh parsley Cooked ric
1/2 teaspoon ground cayenne 2 cloves
garlic, minced (about one teaspoon)
1 bay leaf
1 to 2 tablespoons Cajun or Creole seasoning
1 tablespoon Worcestershire sauce
1 teaspoon Louisiana - style hot sauce or to taste
1 scallion, sliced
1 tablespoon minced fresh parsley Cooked rice
WHOLE GRAINS RICE QUICK COOK Warm Farro, Salmon & Swiss Chard Bowl INGREDIENTS For the vinaigrette 3/4 cup extra-virgin olive oil
1/4 cup fresh lemon juice
1/2 teaspoon lemon zest 2 garlic cloves, minced 1 teaspoon brown - style mustard 1 teaspoon granulated sugar 1/4 teaspoon salt 1/4 teaspoon ground -LSB-...
1/2 teaspoon lemon zest 2
garlic cloves, minced
1 teaspoon brown - style mustard
1 teaspoon
granulated sugar
1/4 teaspoon salt
1/4 teaspoon ground -LSB-...]
3 medium zucchini, sliced
1 handful (
1/3 pound) green beans, ends trimmed
1 - 2 stalks celery, chopped
1 bunch parsley, tough stems removed 2 cups water
1 - 2 teaspoons olive oil or
1/2 teaspoon grass - fed butter Himalayan or preferred salt Freshly ground black pepper (optional) Spices: granulated garlic powder, onion powder, cumin, and / or cayenne (optional
1/2 teaspoon grass - fed butter Himalayan or preferred salt Freshly ground black pepper (optional) Spices:
granulated garlic powder, onion powder, cumin, and / or cayenne (optional)
boneless skinless chicken thighs
1 bag frozen spinach Onion powder (or
granulated onion)
Garlic powder Cumin powder Salt & pepper
1/2 cup some form of cream cheese 1/4 cup Biber Domates (tomato / pepper paste
1/2 cup some form of cream cheese
1/4 cup Biber Domates (tomato / pepper paste)