Add to a pot with sugar, diced onion, grounded coriander seeds, two tablespoons of apple cider vinegar, one tablespoon of
grounded yellow mustard seeds, salt and pepper.
Not exact matches
3 + tablespoons ghee or clarified butter 2 medium
yellow onions, chopped 1 tablespoon black
mustard seeds 2 medium cloves garlic, chopped 1 thumb peeled ginger, grated scant 1 teaspoon crushed red pepper flakes 1 teaspoon cumin
seeds, crushed 1 teaspoon coriander
seeds, crushed 1 teaspoon
ground turmeric 1/2 teaspoon fine grain salt 1 28 - ounce can crushed tomatoes 1 tablespoons garam masala
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
Place the potatoes on a rimmed baking sheet and toss with the cumin
seeds, fennel
seeds,
yellow mustard seeds, nigella
seeds,
ground turmeric, the zest and juice of 2 limes, garlic and 2 teaspoons of the salt.
ingredients ROASTED CHICKEN AND PIMENTO MAC AND CHEESE cooking spray (for greasing) 1 pound cavatappi pasta 8 tablespoons unsalted butter (plus more for greasing) 1 small
yellow onion (peeled, minced) 1 jalapeno (stemmed,
seeded, minced) 2 cloves garlic (peeled, minced) 1 teaspoon paprika (plus more to garnish) 1/4 teaspoon cayenne 1/2 cup all - purpose flour 5 cups whole milk 1 teaspoon
mustard powder 2 tablespoons hot sauce 2 tablespoons Worcestershire sauce 2 and 1/2 cups sharp cheddar cheese (shredded) 2 and 1/2 cups monterey jack cheese (shredded) 1/2 cup cream cheese (softened) 1 cup pimentos (drained, finely chopped) 3 cups roasted chicken (shredded) 2 cups butter crackers (crushed) Kosher salt and freshly
ground black pepper (to taste)
1 tbsp coconut oil 2 tsp
mustard seeds 1 tsp cumin
seeds 1 white or
yellow onion, diced 3 carrots, peeled and diced 1 tablespoon finely grated or minced fresh ginger, or 1 teaspoon
ground ginger 3⁄4 cup (140 g) white basmati or jasmine rice, rinsed 1 cup (200 g) dried moong dal, toor dal, urad dal, or red lentils 1 tsp
ground turmeric 1⁄4 tsp
ground cloves 1 tsp salt 1⁄4 tsp freshly
ground black pepper 4 cups (950 ml) low - sodium vegetable broth 2 cups (475 ml) water
* 1 medium to large head cauliflower, cut into florets * salt * 2 Tablespoons oil * 1-1/2 teaspoons
yellow or brown
mustard seeds * 1/2 teaspoon
ground turmeric * 1/2 teaspoon
ground cayenne pepper * 1/4 cup finely chopped red onion * 1/4 cup roughly chopped cilantro
2 tsp of
yellow mustard seeds 3 tsp fennel
seeds 3 tsp coriander
seeds 2 tsp of cumin
seeds (or 1 tsp
ground) 4 cloves of garlic, crushed 1 medium onion, chopped Pinch salt 2 tsp sugar 400g can chick peas, drained and rinsed 400g can diced tomatoes 400g chicken stock 2 red capsicums, roasted, peeled, and
seeded Freshly
ground pepper, to taste
1 large
yellow onion, sliced Salt 1 tablespoon canola oil 1 jalapeño or other fresh green chile 1 fresh hot red chile, or another jalapeño 1 teaspoon
mustard seeds 1 teaspoon
ground cumin 1 teaspoon coriander
seeds 1 teaspoon brown sugar
For the sauce: 1 small organic butternut squash olive oil 1 organic
yellow onion, diced 1 organic jalapeño,
seeded and diced 2 tsp organic
ground cumin 1/3 c organic cashews or sunflower
seeds, soaked for a few hours 2 cloves organic garlic, peeled 2 tbsp nutritional yeast 2 tsp organic
yellow mustard 3 tsp organic tamari combination of enough organic lime juice and vinegar to get the blender going
Filling: 1 large baking apple, such as Rome Beauty or Cortland 1 small or 1/2 medium butternut squash (about 3/4 pounds), halved,
seeded, and skin on 1 small
yellow onion, peeled, root end trimmed but intact 3 tablespoons unsalted butter, melted 2 teaspoons chopped fresh rosemary leaves 2 teaspoons chopped fresh thyme leaves Kosher salt and freshly
ground black pepper 2 tablespoons whole - grain
mustard 1/3 cup crumbled Stilton or other blue cheese (about 1 1/2 ounces)
1 lb (2 1/3 cups) soldier beans (or navy or
yellow - eye or pinto, etc), soaked overnight 1 medium onion, finely chopped 1 can tomato paste (~ 1/2 cup)(optional, but I used it) 1/4 cup blackstrap molasses (substitute molasses for a sweeter taste) 1/4 cup pumpkin
seed butter sweetener, to taste (Jae recommends 2 tbsp brown sugar but I did not add anything else) 1 tsp salt, or to taste 1 tsp
ground mustard 1 tsp minced ginger 1/2 tsp Ancho chile powder (optional, but highly recommended) freshly
ground black pepper, to taste
1 tbsp coconut oil 1 onion, finely sliced 1 large or 2 small garlic cloves, finely chopped, grated or crushed 4 cm piece of fresh ginger, peeled and finely grated 1 red chilli, finely sliced 1 tsp black
mustard seeds 1/4 tsp
ground turmeric 1 x 400 ml tin coconut milk 100g
yellow mung dal lentils, rinsed in a sieve 1 tsp coriander
seeds, toasted and
ground 1 tsp cumin
seeds, toasted and
ground 200g spring or summer greens, tough ribs removed, leaves finely shredded handful of coriander leaves a squeeze of lime or lemon juice toasted coconut chips or toasted desiccated coconut, to garnish salt.
1/3 cup whole - wheat panko breadcrumbs 2 teaspoons sesame
seeds (optional) 1 teaspoon smoked paprika, divided 1 tablespoon extra-virgin olive oil 1 medium
yellow onion, finely chopped 2 garlic cloves, minced 1 pound 90 % lean
ground beef 1 1/4 teaspoons kosher salt 3/4 teaspoon coarse black pepper 3 tablespoons tomato paste 2 tablespoons Dijon
mustard 2 tablespoons Worcestershire sauce 1 14.5 - ounce can diced tomatoes 1 1/4 cups grated sharp cheddar cheese, divided For serving: (optional) 1 cup chopped hearts of romaine or iceberg lettuce 1/2 cup finely chopped bread - and - butter pickles
can chickpeas, drained and rinsed 1 fennel, sliced into 1 / 4 - inch - thick slices 2 large carrots, peeled and chopped 1 large sweet potato, peeled and chopped 1
yellow onion, chopped 3 tablespoons fresh ginger, chopped 4 garlic cloves, minced 1 red bell pepper, chopped 2 cups broccoli florets 2 teaspoons
ground coriander 2 teaspoons cumin
seeds 2 teaspoons
mustard seeds 1 teaspoon turmeric 1/4 teaspoon cayenne 1 teaspoon salt 1 tablespoon canola oil
bag baby spinach 1 large sweet potato 1
yellow onion 1 large knob fresh ginger Garlic 1 red bell pepper 2 large heads broccoli
Ground coriander Cumin
seeds Mustard seeds Turmeric Cayenne Tom Kha Gai (Thai Coconut Soup) You may need to take a field trip to your local Asian market to find some of the ingredients, but once you have everything, this soup comes together in a flash!
2 large Himalayan Salt Blocks (6x9x2) or The Meadow's Gravlax Starter Set (two 4x8x2) Bunch of fresh dill sprigs 2 teaspoons freshly
ground white pepper 1/2 teaspoon coriander
seeds 1/2 teaspoon dry
yellow mustard 1/4 cup brown sugar 1 pound salmon fillet, skin on, pin bones removed Melba toast or crackers for serving
Ingredients: 2 zucchini julienned 2 cucumbers julienned 4 cups spinach chopped 1/3 small red cabbage 1 - 2
yellow bell peppers 2 - 3 cups cherry tomatoes halved 1/2 cup dark skinned berries 2 sliced Easter egg radishes edible flowers for garnish (optional) 2 TBSP black sesame
seeds (optional) Spicy
Mustard Dressing: 4 tablespoons Dijon or stone
ground... Read More»
-- 1 large red onion, thinly sliced — 1 small
yellow onion, thinly sliced — 3 cloves garlic, crushed and minced — 1/2 tsp
ground ginger — 2 tsp brown
mustard seeds — 1 tbsp cilantro — 2 tbsp curry powder — 1/4 tsp black pepper — 3 cups water / homemade vegetable broth — 1 cup red lentils — 2 cups snap peas, de-string and chopped — 1 lb fresh organic * spinach, chopped — 1 - 2 organic * apples, diced
4 large red potatoes, scrubbed 1/2 cup thinly sliced red onion 1 red or
yellow bell pepper,
seeded and sliced 1/4 cup finely chopped fresh parsley 1/4 cup cider vinegar 2 tablespoons seasoned rice vinegar juice of 1 lemon 2 garlic cloves, pressed 2 teaspoons stone -
ground mustard 1/2 teaspoon salt 1/4 — 1/2 teaspoon black pepper
2 tsp of
yellow mustard seeds 3 tsp fennel
seeds 3 tsp coriander
seeds 2 tsp of cumin
seeds (or 1 tsp
ground) 4 cloves of garlic, crushed 1 medium onion, chopped Pinch salt 2 tsp sugar 400g can chick peas, drained and rinsed 400g can diced tomatoes 400g chicken stock 2 red capsicums, roasted, peeled, and
seeded Freshly
ground pepper, to taste
Deboned lamb *, deboned duck *, whole eggs *, lamb meal, goat meal, catfish meal, whole green peas, red lentils, pinto beans, lamb fat, chickpeas, green lentils, whole
yellow peas, rainbow trout *, duck meal, herring oil, lentil fiber, quail (
ground with bone), natural lamb flavor, lamb tripe *, lamb liver *, duck giblets (liver, heart, kidney) *, duck cartilage *, dried kelp, whole pumpkin *, whole butternut squash *, kale *, spinach *,
mustard greens *, collard greens *, turnip greens *, carrots *, Red Delicious apples *, Bartlett pears *, freeze - dried lamb liver, freeze - dried duck liver, pumpkin
seeds, sunflower
seeds, zinc proteinate, mixed tocopherols (preservative), chicory root, turmeric, sarsaparilla root, althea root, rosehips, juniper berries, dried lactobacillus acidophilus fermentation product, dried bifidobacterium animalis fermentation product, dried lactobacillus casei fermentation product.
For the pickled
mustard seeds: 200g
yellow mustard seeds 350 ml cider vinegar, plus extra to taste 3 tbsp golden caster sugar 1 tsp sea - salt flakes 2 tsp
ground turmeric 1 heaped tsp finely grated fresh ginger