Not exact matches
My favourite way to do it is to
chop 3 large tomatoes, one red pepper and half a jalapeño pepper into really small pieces and simmer them down to a sauce in a saucepan with a little olive oil, 3 tablespoons of tomato puree,
salt, dried
herbs and a squeeze of lime.
1 onion,
chopped 1/2 cup butter 4 garlic cloves, diced 1/2 cup flour 4 cups chicken or vegetable stock 1.5 cups water 3 russet potatoes, cut into large chunks 1/8 teaspoon freshly grated nutmeg 1 tablespoon dried
herbs (any or all of the following: thyme, rosemary, red pepper flakes, marjoram, parsley)
salt and pepper, to taste 8 ounces cheddar cheese 1.5 cups milk (add more for a thinner soup)
15 ounces low fat ricotta cheese 2 cups part - skim mozzarella cheese, shredded (divided) 1/2 cup Parmesan cheese, shredded (divided) 1 egg, lightly beaten 1 (16 - ounce) bag frozen spinach, thawed,
chopped and drained well 3 - 4 garlic cloves, grated or minced 2 teaspoons Italian
herb seasoning
Salt and pepper to taste 1 (25 - ounce) jar pasta sauce 9 to 12 no - boil uncooked lasagna noodles
1 kg pumpkin, cut into large cubes 2 — 3 carrots (about 250g), cut into 10 - cm [3 - inch] pieces 3 — 4 cloves garlic, unpeeled 1 — 2 tablespoons olive oil 1/2 teaspoon ground cumin 1 1/2 cup [200g] cooked rice (equals to about 1/3 cup uncooked) 1 teaspoon vegetable bouillon powder or 1 cube (or use vegetable stock instead of water) 1 tablespoon minced ginger (make your own at home) 3 — 4 cups water 1/2 cup canned coconut milk Juice from 1 — 2 sweet oranges * 2 teaspoons sugar (or maple syrup / other sweetener), adjust quantity to taste 4 — 5 stems curled parsley, finely
chopped Other dried
herbs (thyme, herbes de Provence...) if desired, optional
Salt and pepper to taste
Prepare the
herb sauce by finely
chopping the mint, dill, and chive, whisking together in a bowl with the olive oil, sea
salt, and lemon juice.
Roasted garlic and summer
herb salt blend: Harvest the last of your summer
herbs, basil, sage, thyme, whatever you have, dry until they can crumble at your finger tips Roast 3 - 4 cloves of garlic with a drizzle of olive oil When cool, remove from the skin and finely
chop, it will be sticky at first Mix the roasted garlic with a few teaspoons of
salt and set aside to dry Finely
chop the dried
herbs Mix in the
chopped herbs with the garlic and
salt until all the textures are combined Stir or run a knife through the mixture until all flavors are mixed well, set to dry some more, about 10 - 15 minutes When dry, place in a mason jar and keep close to brighten any meal all winter long
- 600 grams or 2 1/2 cups buttermilk - 120 grams or 1/2 cup water - 1,125 grams or 7 1/2 cups bread flour - 36 grams or 6 teaspoons
salt - As much or little
chopped fresh dill as you'd like (I used 3 of the store bought small
herb packages)
For Grandma Betty's «Sauce» * 1 Large or 2 medium cloves garlic, pressed 1/2 teaspoon
salt 2 Tablespoons extra virgin olive oil or melted butter * 1 - 2 Handfuls fresh
herbs,
chopped (I like parsley)
, tossing them with greens, feta, cucumber, and a creamy
herb dressing, and layering them over buttered bread, then dressing them up just a little with a smattering of sea
salt and
chopped garlic chives for an easy three - minute workday lunch.
2 Red Peppers 2 small red onions 1 large clove of garlic 8 mini plum tomatoes (or cherry tomatoes) 3 cooked artichoke hearts (I got mine ready roasted from Sainsburys) a handful of olives (green, black whatever you prefer) 2 tablespoons of Extra Virgin Olive Oil handful of
chopped basil Splash of Balsamic Vinegar Thyme, Rosemary, Oregano or other
herbs that take your fancy
Salt and pepper to season to taste
You'll Need — 2 pounds chicken thighs, diced — 1/2 teaspoon kosher
salt — 1/4 teaspoon black pepper — 1/2 teaspoon garlic powder — 1 — 24 - ounce jar marinara sauce — 1/2 cup shredded Parmesan — 1 - 1/2 cups shredded mozzarella cheese — 1 cup panko, toasted — 2 tablespoons olive oil — 1/4 cup fresh
herbs (parsley, basil, oregano, etc.),
chopped
Combine the shredded potatoes, minced garlic,
chopped herbs, tahini, spices,
salt and pepper in a very large mixing bowl.
Salt & pepper to taste and sprinkle with
chopped fresh
herbs — in this case tarragon and chives.
To a 6 - quart slow cooker add 2, 15oz cans Mrs. Grimes Black Beans that have been drained and rinsed, 2
chopped bell peppers, 1 — 2 minced jalapeno peppers (1 is mild enough for Cameron to eat,) 1/2
chopped yellow onion, 3 minced garlic cloves, 1 cup salsa, 2-1/2 cups chicken broth, and
herbs and spices including chili powder, cumin,
salt, and dried oregano.
1 small kabocha squash, halved, seeded, peeled, and cut into 1 - inch wedges 2 cloves garlic, peeled and lightly crushed 1 tablespoon olive oil 1/2 teaspoon
salt 3 tablespoons soft unsalted butter, plus more for ramekins 1/3 cup (20 g) gluten - free breadcrumbs 1 cup (250 ml) whole milk 3 tablespoons (45 g) sweet rice flour 3 ounces (90 g) Idiazabal, grated 3 tablespoons finely
chopped herbs (parsley, sage, thyme, chives) 1/4 teaspoon ground cumin 1/4 teaspoon ground black pepper 4 eggs, separated
Add some almond flour, coconut flour, tapioca starch, onion powder,
chopped herbs,
salt and pepper and mix all this with a flat whisk until very well combined.
In a small bowl, combine 1 cup of olive oil mayonnaise, 2 tablespoons of milk, 1 teaspoon of freshly ground tri-colored pepper, 1/2 teaspoon sea
salt, 3 tablespoon of whole grain Dijon mustard, 1/8 teaspoon cayenne pepper along with the
chopped herbs, celery and shallot.
In a small bowl, combine the olive oil mayonnaise, milk, tri-colored pepper, 1/2 teaspoon sea
salt, whole grain Dijon mustard, and cayenne pepper along with the
chopped herbs, celery and shallot.
Alpine Cheddar Sauce: 2 tablespoons Cabot Unsalted Butter 2 tablespoons King Arthur Unbleached All - Purpose Flour 1 1/4 cups of lowfat (1 %) milk 4 ounces Cabot Alpine Cheddar, shredded (about 1 cup) 3 tablespoons fresh
herbs such as basil, parsley, cilantro or oregano,
chopped ⅛ teaspoon kosher
salt Pinch of cayenne pepper
Roasted Bell Pepper Salad This is hardly a salad — more like delicious roasty bell pepper goodness with garlic, balsamic vinegiar, olive oil,
salt, and
chopped fresh
herbs.
1 cup all - purpose flour 1/2 tsp kosher
salt 3 tbsp sugar 2 tsp fresh
herbs, very finely
chopped (I used thyme and rosemary — make sure to use sturdier
herbs.)
1/2 cup milk 1/2 cup water (or beer, or tea, or...) 4 tablespoons unsalted butter 1/2 teaspoon
salt 1 cup flour 4 large eggs 1 1/2 cups grated cheese (gruyère, comté, parmesan, pecorino, sharp cheddar...)
Herbs and spices to taste (
chopped fresh rosemary, thyme, or oregano; sweet or hot paprika, cayenne, fennel seeds, dry mustard...)
What's in it: 2 Tablespoons olive oil 5 cloves of garlic, finely
chopped 3 or 4 large shallots, finely
chopped (about 1 cup) 2 large carrots, finely
chopped (about 1 cup) 1 stalk of celery, finely
chopped (about 1/2 cup) 1 red bell pepper, seeded and finely
chopped 10 ounces cremini mushrooms, finely
chopped (about 2 cups) 1 cup green lentils 1 tablespoon italian
herbs (I used half fresh
chopped thyme and half dried oregano, but use any that you like, fresh or dried) 1/2 teaspoon red pepper flakes (optional) 1/2 cup red wine 2 Tablespoons tomato paste 2, 14 oz cans diced tomatoes (low sodium or no
salt added, if possible) 14 oz water (you'll fill one of those empty tomato cans to measure) Salt and Pepper to t
salt added, if possible) 14 oz water (you'll fill one of those empty tomato cans to measure)
Salt and Pepper to t
Salt and Pepper to taste
Prep Time: 15 mins Total Time: 45 mins Makes about 2 cups 1 cup mayo 1/2 cup sour cream 1/2 cup buttermilk plus more as needed 1 tablespoon Dijon mustard 2 tsp lemon juice, plus zest 1 teaspoon celery seed 1 small shallot, minced 1 teaspoon Lawry's Seasoned
Salt, or to taste 1/4 teaspoon black pepper 1/4 cup finely
chopped mixed
herbs (such as dill, tarragon, parsley, basil)
8 peppers and / or tomatoes (or any other vegetable that can be stuffed) 1 tablespoon extra virgin olive oil 4 cloves garlic,
chopped 1 cup crushed tomatoes 1 teaspoon oregano 1/2 cup
chopped herbs (I used mint and parsley) 1/4 cup arborio rice 1 pound ground beef
salt and pepper 1 cup water 2 tablespoons extra virgin olive oil
* 2 tablespoons organic butter * 1 tablespoon olive oil * 1 fennel bulb, trimmed and sliced * 3 - 4 large mushrooms, sliced * 2 cups defrosted slow roasted tomatoes or
chopped tomatoes * 1 large handful of
herbs,
chopped (if not using slow roasted tomatoes) * 6 eggs, preferably organic and free - range * 2 tablespoons ricotta cheese - optional * Coarse sea
salt and freshly ground pepper
Baked mackerel: Spread fresh mackerel fillets (some shops have frozen mackerel fillets: defrost as directed) with mustard of your choice, sprinkle with
chopped fresh
herbs (tarragon or dill are good),
salt and pepper and bought or homemade breadcrumbs.
Tofu with Honey and
Herbs 1, 12 - 14 ounce, package tofu 1 2 - inch piece of ginger 4 cloves garlic, peeled 2 tablespoons honey A few sprigs of fresh thyme A few sprigs of fresh rosemary,
chopped 1/4 teaspoon cinnamon 1/4 teaspoon ground nutmeg Sea
salt and freshly ground black pepper 3 - 4 tablespoons extra-virgin olive oil 2 teaspoons ground coriander 2 teaspoons fennel seed 1 - 2 cups vegetable stock 1 - 2 lemons, cut in wedges (save a few wedges for garnish)
Coconut - Cilantro Cream Cheese 1 cup meat of fresh young Thai coconut 1/2 cup water of fresh young Thai coconut 1/3 cup coconut oil 1/8 cup Irish moss — thoroughly washed and soaked in hot water for at least 10 minutes 1/2 cup macadamia nuts - soaked overnight 1/2 cup cashews - soaked overnight 1 tablespoon lemon juice 1 tablespoon nutritional yeast 1 teaspoon
salt 3 tablespoons water zest of 1 lime freshly ground black pepper — to taste 1 cup fresh cilantro leaves or other
herbs of your choice —
chopped
6 Ounces Kale,
Chopped 3 Cups Cooked Chickpeas 1/3 Cup Tahini 2 Tablespoons Fresh Lemon Juice 2 Garlic Cloves, Peeled 1 Cup Mixed Fresh
Herbs (Such as Parsley, Cilantro, Mint, Basil)
Salt & Pepper Extra Virgin Olive Oil To Serve: Whole Grain Tortilla Chips Fresh Crudités (See Notes Above)
1 Medium Spaghetti Squash 4 Tablespoons Olive Oil, Divided 3 Spicy or Mild Italian Turkey Sausage Links, Meat Removed From Casings 3 Cloves Garlic, Peeled & Thinly Sliced 1/2 Cup White Wine 1 Pint Cherry Tomatoes
Salt & Pepper 1/2 Cup Finely
Chopped Fresh
Herbs (Chives, Basil, Parsley)
6 hard boiled organic eggs, diced (boiled for 5 minutes) 2 TB organic mayo (I use Spectrum organic Mayonnaise, gluten free, no preservatives, contains soy) 1/2 anaheim pepper, diced 1 - 2 sliced green onions 1 tsp Fine
Herbs from Penzeys (chervil, minced parsley, french tarragon,
chopped chives) 1 tsp celery seed 1/2 tsp celery
salt pepper to taste
12 spears of fresh, organic asparagus 50 g broad beans, podded weight 250 ml organic double cream 4 organic free range eggs 1/2 tsp sea
salt 80 g vegetarian mature Cheddar, grated 2 tbsp mixed fresh
herbs (mint, chives, oregano, chives, basil, parsley), finely
chopped
* 2 tablespoons olive oil * 1 tablespoon minced garlic * 1 cup
chopped squash (I used pattypan from my garden, but feel free to use yellow squash or green zucchini) * 2 cups
chopped tomatoes (I used San Marzanos but any tomatoes will do) * 1 cup
chopped greens (I used chard; you can use any dark leafy greens that you like) * 1 cup
chopped herbs (I used a combination of basil and parsley) * Himalayan or sea
salt and freshly ground pepper to taste * 6 eggs or 12 egg whites * 1/2 cup mild cheese (crumbled if very soft, like feta, or roughly
chopped if harder, like provolone or fresh mozzarella)
olive oil 1/2 white onion,
chopped 4 cloves garlic, minced 3 ribs celery,
chopped 2 carrots,
chopped * 1 bunch kale,
chopped * 2 cups sugar or cheese pumpkin or winter squash,
chopped * 6 cups water or vegetable stock * 2 tablespoons butter * 1 shallot, minced * 1 cup dry red wine * Himalayan or sea
salt and black pepper to taste * a little crème fraîche for garnish - optional * minced fresh
herbs such as parsley, dill, and thyme for garnish - optional
2 ounces dried mushrooms (such as morels, porcini, shitakes, and chanterelles) 3 tablespoons unsalted butter or extra virgin olive oil 1 cup pearl barley 1 stalk celery, cut into 1/4 - inch dice 1 medium leek (white part only), split lengthwise, cut into 1/4 - inch slices 1 medium onion, cut into 1/4 - inch dice 1 medium carrot, cut into 1/4 - inch dice 1 medium turnip, cut into 1/4 - inch dice 2 cloves garlic, finely
chopped Salt 6 sage leaves, finely
chopped (reserve stems for the
herb sachet) 3/4 pound assorted fresh mushrooms, trimmed, cleaned, and cut in half 3 1/2 quarts unsalted vegetable stock *
Herb sachet (6 reserved sage stems, 4 sprigs Italian parsley, 2 sprigs thyme, 1 bay leaf, 1/4 teaspoon fennel seeds, 1/4 teaspoon coriander seeds, and 1/4 teaspoon black peppercorns) Freshly ground white pepper
We toast some pita in the oven with lots of olive oil and
salt, and while that's going
chop up some veggies (whatever I have around), and
herbs, then dump the dressing on top.
Have some extra olive oil handy, the
chopped herbs,
salt, pepper and lemon.
3 tablespoons olive oil 1 large clove garlic, grated 1 tablespoon fresh
chopped herbs 4 oz thin spaghetti, cooked or zoodles (2 zucchini)
Salt and pepper to taste
Directions: Bring a pot of
salted water to a boil, add the lentils, reduce heat and cook until tender, 15 — 30 minutes — check lentils periodically / When done, drain and set aside / Sauté garlic, celery, carrots and onion in olive oil for several minutes, until translucent / Stir in lentils, chicken broth and
chopped herbs / Bring to a boil, add butter, stir, adjust seasoning / Set aside and keep warm if serving immediately / If lentils are to be refrigerated for a day or two, hold the
herbs and butter, and stir them in when ready to reheat and serve.
For the salad: 1 1/2 lbs zucchini 1 lb cherry or grape tomatoes, sliced in half 1/2 lb cucumber, sliced into half moons (about 1 1/2 cups) 1/2 cup finely diced red onion 1/2 cup roasted,
salted peanuts 1 cup fresh
herbs, such as: Thai basil, mint, cilantro (or a mix of all three),
chopped
Next, remove the vegetables from the heat, and add in the
chopped tomatoes, water, sun dried tomato paste, smoked paprika, chilli powder, dried mixed
herbs, marmite and some
salt and pepper.
10 tomatoes on the vine 1 tablespoon extra virgin olive oil 1 yellow onion,
chopped 3 cloves garlic,
chopped 1 pound ground beef 2 teaspoons dried oregano
salt and pepper shredded mozzarella cheese
chopped fresh
herb of your choice
What's in it: — 1 can chickpeas, rinsed, drained and dried well (* you can also soak 1 cup of dried chickpeas in water overnight)-- 2 cups cubed butternut squash — 1/2 onion — 3 cloves garlic — 1/2 cup fresh
herbs, looseley packed and roughly
chopped (I used half cilantro and half parsley)-- 3/4 cups rolled oats, divided — 3 tablespoons hemp seed, plus extra for sprinkling — 3/4 teaspoon turmeric — 1/2 teaspoon cumin — 1/2 teaspoon
salt — 1/4 teaspoon red pepper flakes or cayenne (adjusted to you preference)
In a bowl, take soaked Chickpeas - add
chopped onions - minced garlic -
salt - all the spices mentioned above with
herbs of your choice or as mentioned above.Do not add all - purpose flour, lemon juice and baking soda at this point in time.
2 cups arugula 1 cup spinach 2 - 3 cloves garlic 1 teaspoon dried
herbs of your choice (I used basil and thyme) cayenne pepper, to taste (optional)
salt & pepper, to taste 1/3 cup nuts, I used a mix of pine nuts and pecans 1/2 cup olive oil 2 tablespoons lemon juice 1/4 cup parmesan cheese 1 16 ounce can of artichoke hearts, drained and
chopped 1 pound farfalle or pasta of your choice
* 2 tablespoons olive oil * 1 onion, peeled and finely
chopped * 1 1/2 cups Arborio rice * pinch of sea
salt and fresh pepper * 1/2 cup white wine * 8 cups chicken stock * 1 cup roasted tomato halves (plus any
herbs, garlic, etc. they were roasted with) * 1 tablespoon butter * 1/4 cup grated Parmigiano - Reggiano
For the
herb coating: 1 1/2 teaspoon dijon mustard 2 teaspoons olive oil 1 1/2 Tablespoon mint,
chopped 1 1/2 teaspoons rosemary,
chopped 1 1/2 teaspoons thyme,
chopped 1 large garlic clove,
chopped 1/4 teaspoon
salt 1/4 teaspoon pepper
coarse sea
salt rice vinegar toasted sesame oil — optional borage flowers (if you don't have these, you can garnish with another edible flower or use
chopped fresh
herbs or toasted sesame seeds instead)
Place the ribbons in a large mixing bowl and add lime juice and zest,
chopped fresh
herbs and
salt.