Tasty additions
include peeled garlic, peeled ginger, and herbs such as basil, sage, rosemary, thyme, or oregano.
Not exact matches
10 small dried red chiles, such as piquins, stems removed 2 teaspoons ground cumin 2 teaspoons ground coriander 2 small onions 1 teaspoon black peppercorns 1/2 cup fresh cilantro 1/4 cup fresh basil or mint leaves 1 teaspoon salt 3 2 - inch stalks lemongrass,
including the bulb 1 1 - inch piece of galangal,
peeled 1 tablespoon chopped
garlic 1 tablespoon shrimp paste 1 tablespoon corn or peanut oil 1 tablespoon lime zest 1/4 cup water
6 cloves
garlic, minced 1/2 teaspoon turmeric powder 1 teaspoon salt 2 1/2 cups coconut milk, recipe here 1 3 - pound chicken, cut up into 3 / 4 - inch cubes 5 small dried red chiles, such as piquins, stems and seeds removed (optional) 4 shallots,
peeled and chopped 1 small piece galangal,
peeled and chopped (or substitute ginger) 1 whole clove 6 cashew nuts 6 almonds 6 candlenuts (or substitute macadamia nuts or cashews) 1/2 teaspoon cumin powder 1/2 teaspoon coriander powder 1 curry leaf (optional) 3 tablespoons ghee (recipe here) or vegetable oil 3 bay leaves 2 stalks lemongrass, bulbs
included, left whole 1 - inch cinnamon stick
4 ounces fresh coconut, grated Vegetable oil for deep frying 2 pounds beef, cut into 1 - inch cubes 1 teaspoon salt 2 teaspoons sugar 1 teaspoon tamarind concentrate 1 teaspoon ground turmeric 2 kaffir lime leaves, crushed 2 4 - inch stalks lemongrass, bulb
included, chopped 2 3 - inch pieces galangal,
peeled and chopped (or substitute ginger) 10 shallots,
peeled and chopped 5 fresh red chiles, such as serranos or jalapeños, stems removed 2 cloves
garlic,
peeled 1 tablespoon brown sugar 1/2 teaspoon salt 1/2 teaspoon freshly ground black pepper 2 teaspoons soy sauce 6 cups coconut milk, recipe here
3 tablespoons sesame oil 3 tablespoons peanut oil 4 exotic or Japanese eggplants,
peeled and diced 2 small green chiles, such as serrano, seeds and stems removed, chopped 2 onions, coarsely chopped 4 cloves
garlic 2 teaspoons chopped ginger 1 teaspoon ground turmeric 1 2 - inch piece lemongrass,
including the bulb 1 chicken, cut up 1 cup beer (or substitute water) 1/4 cup dry white wine 1 tablespoon fish sauce, nam pla, (or substitute light soy sauce) 1/4 teaspoon ground cardamom 1/8 cup chopped cilantro
Food sources of prebiotics are found in many fruits and vegetables
including the
peel of apples, bananas, onions,
garlic, artichoke, leeks, asparagus, chicory root and soybeans.
2 tablespoons unsalted butter 2
garlic cloves, chopped 2 leeks,
including light green parts, sliced and thoroughly rinsed 1 celery stalk, diced 1 small onion, diced 3 1/2 cups diced,
peeled pumpkin 1 bay leaf 2 sprigs of fresh thyme 2 fresh sage leaves 2 quarts chicken stock 1 tablespoon kosher salt freshly ground black pepper, to taste 3 Tablespoons Fino sherry
1 medium onion, finely chopped 1 tablespoons vegetable oil 1 tablespoon finely chopped
peeled fresh ginger 3
garlic cloves, finely chopped 1 teaspoon ground cumin 1/2 teaspoon ground coriander 1 teaspoon turmeric 1 teaspoon salt 1 jalapeño or serrano chile, finely chopped,
including seeds (Note: if I made this again I would up it to 2 jalapenos) 2 cups low sodium vegetable broth 1 1/2 cups dried red lentils (10 oz) 1 (13 - to 14 - oz) can unsweetened coconut milk 1 14 oz can no salt added diced tomatoes 3 cups packed dark green leafy greens, like kale or spinach, roughly chopped 1 cup loosely packed fresh cilantro sprigs Juice from 1 - 2 limes Roasted cauliflower (see recipe below) Optional Accompaniments: brown rice or whole wheat naan
The reasons
include convenience of use, and the savings in labor and time from not having to
peel garlic.
That
includes opening the refrigerator to find the carrots and cucumber, cutting the carrots into slices, and
peeling and mashing the
garlic.
A Moroccan ragout with poached eggs... Ingredients 1/4 cup extra virgin olive oil 1 large onion, small dice 4 large
garlic cloves,
peeled and minced 1 pound merguez sausage, sliced 1 / 2 - inch thick 1 tablespoon ras el hanout 1 teaspoon Spanish sweet smoked paprika 1 teaspoon kosher salt 2 fifteen - ounce cans fire - roasted tomatoes 8 extra-large eggs 1/2 cup roughly chopped cilantro, stems
included 2 tablespoons harissa (optional) Warm crusty bread, for serving
1/2 pound tomatillos (5 or 6), husked, rinsed, and coarsely chopped 1/2 cup coarsely chopped cilantro 2 fresh jalapeño or serrano chiles, coarsely chopped (
including seeds), or more to taste 1 large
garlic clove,
peeled 2 tablespoons chopped white onion 1 1/2 teaspoons kosher salt
Parsley, cilantro, and chives are stirred into shallots and
garlic; while chopped whole lemons (
including the
peel) adds pops of brightness and a pleasantly - bitter edge.
Toast the chiles, snip, cover with water and soak, but this time, add one can of whole
peeled tomatoes
including their juice (only add 1/2 cup of the soaked chile water), a handful of cilantro, one small onion and a 2 teaspoons of salt along with the toasted chiles and
garlic and water.
4 onions, not
peeled, cut into eighths 3 large ribs celery, cut into fourths 2 leeks, white part only 1 head
garlic 4 carrots, cut into 2 - inch pieces 1 1/2 cups dry white wine 2 tablespoons high quality olive oil 3 green onions, cut into 1 - inch pieces 1/4 cup chopped New Mexican green chiles, or more to taste 1/3 cup chopped parsley,
including the stems 1/4 cup fresh chopped basil or 2 tablespoons of dried basil 1 teaspoon dried marjoram 1/2 cup chopped button mushrooms 1/2 cup chopped celery leaves 1 zucchini,
peeled and sliced 3 cups coarsely chopped tomatoes 3 quarts cold water 5 whole black peppercorns
* about 15 fresh hot red chile peppers (I used all different types of chiles that I grew in my garden; if you don't want it to be super hot, you can
include a few mild peppers, if you like), cleaned, stems trimmed off and roughly chopped * 1 teaspoon sea salt * 4
garlic cloves, or more to taste,
peeled and roughly chopped * 2 tablespoons palm sugar or dark brown sugar * 1/4 cup brown rice vinegar
1 medium onion, finely chopped 1 tablespoons vegetable oil 1 tablespoon finely chopped
peeled fresh ginger 3
garlic cloves, finely chopped 1 teaspoon ground cumin 1/2 teaspoon ground coriander 1 teaspoon turmeric 1 teaspoon salt 1 jalapeño or serrano chile, finely chopped,
including seeds (Note: if I made this again I would up it to 2 jalapenos) 2 cups low sodium vegetable broth 1 1/2 cups dried red lentils (10 oz) 1 (13 - to 14 - oz) can unsweetened coconut milk 1 14 oz can no salt added diced tomatoes 3 cups packed dark green leafy greens, like kale or spinach, roughly chopped 1 cup loosely packed fresh cilantro sprigs Juice from 1 - 2 limes Roasted cauliflower (see recipe below) Optional Accompaniments: brown rice or whole wheat naan
With 2 stainless steel blades, the chopper is perfect for creating your favorite recipes and
includes a
garlic skin
peeler and storage container.