Not exact matches
3 tablespoons fish sauce
1 tablespoon less sodium soy sauce 2 teaspoons
granulated sugar 2 cloves
garlic, minced 2 Thai Birdseye chiles (prik ki nu), seeds removed and finely minced
1/4 teaspoon coriander 1/4 teaspoon freshly ground black peppe
1/4 teaspoon coriander
1/4 teaspoon freshly ground black peppe
1/4 teaspoon freshly ground black pepper
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
1/4 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
1/4 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
1/4 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 parsley
1 1/2 pounds ground pork
1/4 cup dry white or red wine 1 teaspoon fennel seeds 1 teaspoon granulated garlic 1 teaspoon granulated onion 1 teaspoon ground sage 2 teaspoons coarsely ground black pepper 1 1/2 teaspoons kosher salt 2 tablespoons extra-virgin olive oil (EVOO) 2 cups whole almonds 4 large free - range organic eggs 1 1/2 cups half - and - half 1 teaspoon vanilla extract 1 teaspoon almond extract Freshly grated nutmeg 2 cups freshly grated Parmigiano - Reggiano cheese 8 slices (3/4 inch thick) good - quality Italian or white bread 3 to 4 tablespoons butter, melted Warm honey, for drizzling Fresh berries of any type, for garnish A splash of Amarett
1/4 cup dry white or red wine
1 teaspoon fennel seeds
1 teaspoon
granulated garlic 1 teaspoon
granulated onion
1 teaspoon ground sage 2 teaspoons coarsely ground black pepper
1 1/2 teaspoons kosher salt 2 tablespoons extra-virgin olive oil (EVOO) 2 cups whole almonds 4 large free - range organic eggs
1 1/2 cups half - and - half
1 teaspoon vanilla extract
1 teaspoon almond extract Freshly grated nutmeg 2 cups freshly grated Parmigiano - Reggiano cheese 8 slices (3/4 inch thick) good - quality Italian or white bread 3 to 4 tablespoons butter, melted Warm honey, for drizzling Fresh berries of any type, for garnish A splash of Amaretto
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
1/4 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
1/4 teaspoon cornstarch mixed with
1/2 teaspoon cold water Dash of dark soy sauce
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
1/4 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 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
1/4 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
1/4 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 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
1/4 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
1/4 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
1/4 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
1/4 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
1/4 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
1/4 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
1/4 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 salt
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 (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 oli
garlic, minced (about one teaspoon) 2 teaspoons crushed red pepper flakes
1 teaspoon
granulated sugar
1/4 cup olive oi
1/4 cup olive oil
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)
1/4 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)
1/4 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).
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
1/4 cup shredded Italian cheese blend
1/4 cup finely grated Parmesan 1/4 teaspoon dried thyme 1/4 teaspoon garlic powde
1/4 cup finely grated Parmesan
1/4 teaspoon dried thyme 1/4 teaspoon garlic powde
1/4 teaspoon dried thyme
1/4 teaspoon garlic powde
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
1/4 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 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
1/4 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)
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
1/4 -
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, 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
1/4 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
1/4 cup kosher salt, 2 tablespoons freshly ground pepper, 2 teaspoons
granulated garlic or
1 teaspoon
garlic powder (makes
1/2 cup seasoning)
1/3 cup course kosher salt
1/3 cup smoked paprika
1/3 cup freshly ground black pepper
1/4 cup granulated garlic 1/4 cup granulated onion 3 tablespoons white pepper 2 tablespoons seasoned salt 2 tablespoons cayenne pepper 2 tablespoons dried thyme 2 tablespoons dried basil 1 tablespoon dried oregan
1/4 cup
granulated garlic 1/4 cup granulated onion 3 tablespoons white pepper 2 tablespoons seasoned salt 2 tablespoons cayenne pepper 2 tablespoons dried thyme 2 tablespoons dried basil 1 tablespoon dried oregan
1/4 cup
granulated onion 3 tablespoons white pepper 2 tablespoons seasoned salt 2 tablespoons cayenne pepper 2 tablespoons dried thyme 2 tablespoons dried basil
1 tablespoon dried oregano
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
1/4 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
1/4 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
1/4 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
1/4 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
1/4 cup rice wine vinegar 2/3 cup good quality olive oil Coarse kosher salt, to taste
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
1/4 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 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
1/4 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
1/4 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
1 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
1/4 cup olive oil
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-...
1/4 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-...
1/4 teaspoon salt
1/4 teaspoon ground -LSB-...
1/4 teaspoon ground -LSB-...]
Ingredients
1 lb extra firm tofu, drained
1/4 cup nutritional yeast 1 1/2 tsp dijon mustard 1 tsp granulated onion powder 1 tsp granulated garlic powder 1/4 tsp turmeric sea salt to taste pepper, to taste 1 cup chopped veggies Instructions - Preheat oven to 4000 degrees
1/4 cup nutritional yeast
1 1/2 tsp dijon mustard
1 tsp
granulated onion powder
1 tsp
granulated garlic powder
1/4 tsp turmeric sea salt to taste pepper, to taste 1 cup chopped veggies Instructions - Preheat oven to 4000 degrees
1/4 tsp turmeric sea salt to taste pepper, to taste
1 cup chopped veggies Instructions - Preheat oven to 4000 degrees.
Ingredients
1 cup cold - pressed, extra-virgin olive oil
1/4 cup balsamic, apple cider vinegar, or red wine vinegar Seasonings to taste (granulated garlic, fresh thyme, fresh oregano) Himalayan sea salt to taste Black pepper to tast
1/4 cup balsamic, apple cider vinegar, or red wine vinegar Seasonings to taste (
granulated garlic, fresh thyme, fresh oregano) Himalayan sea salt to taste Black pepper to taste
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
1/4 cup Biber Domates (tomato / pepper paste)
INGREDIENTS 3 lb (
1.5 kg) boneless pork shoulder roast, hard fat cap trimmed away
1/3 cup (75 mL)
granulated sugar
1/3 cup (75 mL) soy sauce
1/4 cup (50 mL) hoisin sauce 3 tbsp (45 mL) Woodbridge, by Robert Mondavi Pinot Grigio 4 tsp (20 mL) minced ginger root 2 tsp (10 mL) toasted sesame oil 3/4 tsp (4 mL) Chinese five spice powder 1/4 tsp (1 mL) ground white pepper 2 cloves garlic, minced 1/4 cup (50 mL) honey 3 tbsp (45 mL) ketchu
1/4 cup (50 mL) hoisin sauce 3 tbsp (45 mL) Woodbridge, by Robert Mondavi Pinot Grigio 4 tsp (20 mL) minced ginger root 2 tsp (
10 mL) toasted sesame oil 3/4 tsp (4 mL) Chinese five spice powder
1/4 tsp (1 mL) ground white pepper 2 cloves garlic, minced 1/4 cup (50 mL) honey 3 tbsp (45 mL) ketchu
1/4 tsp (
1 mL) ground white pepper 2 cloves
garlic, minced
1/4 cup (50 mL) honey 3 tbsp (45 mL) ketchu
1/4 cup (50 mL) honey 3 tbsp (45 mL) ketchup