Use scissors in the can to cut it up
into smaller flakes, something like oregano sized.
Not exact matches
If you want to make the potato croutons then chop the remaining potatoes (you don't need to peel these ones)
into small pieces and place them in a tray with lots of olive oil plus the chilli
flakes, salt and pepper.
8 ounces extra firm tofu, cut
into 1 / 4 - inch cubes 8 ounces
small pasta 6 tablespoons ponzu sauce 3 garlic cloves, minced scant 1/2 teaspoon chile
flakes, or to taste 1/4 teaspoon toasted sesame oil 8 ounces green beans, chopped 8 ounces broccoli florets a
small bunch of cilantro (or basil), chopped
1 1/2 cup water 2 1/2 Tbsp sea salt 1/2 cup apple cider vinegar 1 lb turnips, spiralized or peeled and sliced
into sticks or any other way you prefer 1/2
small beet, peeled and sliced 1 bay leaf 1 garlic clove, thinly sliced a few sprigs of fresh dill or dill flower (optional) dash of red pepper
flakes (optional)
Just empty 1 — 2 cups of the
small coconut
flakes into your blender or food processor and process until it's the consistency you like.
While quinoa cooks, cut sweet potatoes
into small wedges, drizzle with sesame oil, toss to coat, then sprinkle with crushed red pepper
flakes.
A
small dash of nutmeg and creme, instead of pepper
flakes, turns this
into a different - but equally yummy - dish.
Add chicken (chopped up) with sun - dried tomatoes (chopped
into smaller bites) to the skillet, sprinkle with red pepper
flakes.
3 cups butternut squash, cubed 2 cups green beans, trimmed and cut
into 2 - inch pieces 1 cup, packed, baby spinach 1 package extra firm tofu, cut
into 1 - 2 inch cubes 3 tablespoons extra virgin olive oil 5 garlic cloves, chopped 1 tablespoon chopped ginger 1
small shallot, finely minced 1 serrano chili, chopped 14 oz (1 can) coconut milk salt and pepper to taste pinch of chili pepper
flakes (I used bird's eye chili
flakes, which is hotter than regular red pepper
flakes.
1 1/4 cups elbow noodles Salt 2.5 ounces extra-sharp cheddar cheese, cut
into small cubes 1 tablespoon plus 1/2 teaspoon flour 3/4 teaspoon salt 3/4 teaspoon dry mustard A pinch or two fresh ground pepper A pinch cayenne pepper or red pepper
flake A pinch of ground nutmeg 1/3 cup sour cream 1 egg, lightly beaten 3 tablespoons yellow onion, finely chopped or grated 3/4 cup half - n - half 3/4 cup heavy cream 2 shakes Worcestershire sauce 1 dash hot sauce (tobasco) 3/4 cup (about 5 ounces) extra-sharp cheddar cheese, grated
1 tbsp coconut oil 1 onion, chopped 900g butternut squash, peeled, deseeded and cut
into small chunks 1/2 tsp dried chilli
flakes 600 ml vegetable stock 100g organic watercress, roughly chopped Celtic or Himalayan salt and black pepper, to taste
Pour 1 1/2 cups apple juice
into a
small saucepan, add agar
flakes and set aside.
Pink Pickled Turnips 1 1/2 cup water 2 1/2 tablespoons sea salt 1/2 cup apple cider vinegar 1 lb turnips — spiralized or peeled and sliced
into sticks or any other way you prefer 1/2
small beet — peeled and sliced 1 bay leaf 1 garlic clove — thinly sliced a few sprigs of fresh dill or dill flower (optional) dash of red pepper
flakes (optional)
Roll
into ground pistachios, ground almonds,
small coconut
flakes, and raw cacao — many possibilities here.
-LSB-...] 1 large onion, diced 2 cloves garlic, minced 1/2 tsp Aleppo chile
flakes 1 tsp minced ginger 2 cups homemade pureed tomatoes (or 15 oz can crushed or diced tomatoes) 1 head cauliflower, cut
into small florets (we used half -LSB-...]
Throw onion
flakes, granulated garlic, broth powder, turmeric, curry powder, frozen artichoke hearts, sweet potato cubes and corn onto a saucepan or
into a
small pot.
-LSB-...] Cucumber & Carrot Noodle Thai Salad Ingredients: Dressing 3 tablespoons olive oil 1 tablespoon + 1 teaspoon smooth peanut butter or almond butter for paleo 1 teaspoon soy sauce, or tamari for gluten free, or coconut aminos for paleo 1 teaspoon sesame seed oil 1 teaspoon honey or agave nectar zest and juice of 1 lime pinch of salt and pepper 1 teaspoon of red pepper
flakes or 1 teaspoon Thai chili peppers finely chopped (optional) ** Salad 1 large english cucumber, cut
into noodles * 2 large carrots, cut
into noodles * 1 large handful of cilantro, chopped 1
small handful of mint, chopped 1 avocado cut
into 1 ″ cubes 3/4 cup edamame beans 1/2 cup sunflower seeds (or peanuts)(Find the full recipe and directions here at Tastes Lovely)-LSB-...]
You just take a
small to medium potato cut
into strips, season with salt, pepper, paprika, and I like a little spice so I add a few red pepper
flakes.
I used a Buckwheat / Hemp
flake cereal — that you will crush down
into very
small pieces (I used the bottom of a glass to do this easily).
Place the salt, paprika, chilli
flakes and dill
into a
small bowl and mix.
2 Tablespoons Olive or Coconut Oil 3 Cloves Garlic, Peeled & Chopped 1
Small Onion, Peeled & Chopped 1 Tablespoon Ground Tumeric 4 Tablespoons Grated Fresh Ginger 1 Cup Red Lentils, Sorted 3 Medium Sweet Potatoes, Peeled & Cut
Into 2 - inch Pieces 6 Cups Organic Vegetable Broth 1/3 Cup Coconut Milk Pinch Red Pepper
Flakes Salt & Pepper To Taste Garnish of Choice (See Notes Above)
1 cup dried white beans, such as cannellini or great northern, soaked overnight 2 tablespoons extra virgin olive oil 2 - 3 leeks, white and light green parts sliced (about 2 cups) 3 cloves garlic, chopped 1/4 teaspoon crushed red pepper
flakes 4 cups chopped kale leaves (about 1 medium bunch) 1
small head cauliflower, broken
into florets 4 cups vegetable stock (recommend Imagine No Chicken broth) 2 cups water 2 cups bean cooking liquid, plus 1 more cup if needed 1 bay leaf 1 teaspoon salt Freshly ground black pepper to taste 1/2 cup flat - leaf Italian parsley leaves
Just before you are ready to start blending the cheesecake layer, put agar
flakes and 1/2 cup / 120 ml of aquafaba (or water if you don't want to use aquafaba)
into a
small pot.
When the fish is cool enough to handle, break it
into small chunks or
flakes, depending on your preference.
Using your fingers, and working quickly, break the butter down
into the flour mixture until butter chunks are the size of oat
flakes or
small peas.
Sprinkle the shaved leaves directly
into salads or over curries, or gather the shaved bits on your cutting board and run your knife through them a few times for dishes where you'd prefer
smaller flakes of the grassy herb.
Ingredients filling 28g blueberries 1 / 2t (2.5 g) unsalted butter, softened 1 / 4t (1.1 g) truvia pinch of xanthan gum 1 / 8t (2g) vanilla flavor alcohol - free topping 1T (6g) sliced almond, unsalted & dry roasted, roughly cut
into pieces 1 / 2T (3g) coconut
flakes 1 / 2t (2.2 g) Truvia pinch ground cinnamon pinch of nutmeg 1/2 (2.5 g) cold butter, cut
into small cubes Directions -LSB-...]
Ingredients asdf 1
small eggplant (8 oz), cut
into 1 - inch chunks 8 oz tempeh cut
into 1 / 2 - inch cubes 1 winter squash, peeled and diced Grated zest of 1
small lemon 1 tsp fine - grain sea salt 3 medium cloves garlic, smashed 1/2 tsp red pepper
flakes 1/3 cup pomegranate molasses 1/3 cup extra-virgin olive oil 1/3 cup chopped fresh cilantro 1/4 cup crumbled ricotta salata (or feta)
Ingredients: Coconut Crust 1/2 cup sweetened
flaked coconut 3/4 cup all - purpose flour 7 tablespoons cold unsalted butter, cut
into small cubes 1/3 cup confectioners sugar 1/4 teaspoon salt
Beef Satays over Thai Salad 1.5 lbs sirloin steak, cut
into 1 - inch cubes 4 stalks lemongrass, bottom third only, peeled and minced 2 cloves garlic, minced 2 tbsp cooking oil 2 1/2 tbsp lemon juice 2 3/4 tsp sugar 1/2 tsp salt 1/4 tsp fresh - ground black pepper 2 tbsp Asian fish sauce 1 tbsp water 3/4 tsp rice - wine vinegar pinch dried red - pepper
flakes 1
small head romaine lettuce, cut crosswise
into 1 / 2 - inch strips (about 1 quart) 2 carrots, peeled
into strips 1 cucumber, peeled, halved, seeded, and diced 1/2 cup lightly packed cilantro leaves 1/4 cup chopped fresh mint
Measure the coconut
flakes into a
small bowl.
Mix onions, shichimi togarashi, and red pepper
flakes into butter in a
small bowl; season with salt and black pepper.
3 medium russet potatoes, peeled 2 medium onions, peeled and chopped 3 - 4 carrots, peeled, cut
into 1/4 - inch half moons or sliced if
small 4 tablespoons sunflower or olive oil 2 tablespoons unsalted butter 6 cups sorrel, stemmed, washed and roughly chopped 3 cups spinach, washed and roughly chopped 1 bunch dill (about 1 and 1/2 cups), stemmed and chopped 1/2 bunch parsley (about 1/2 cup), stemmed and chopped 1 large garlic clove, crushed 4 eggs, lightly beaten * salt red pepper
flakes
4 serrano chiles, thinly sliced, with seeds removed 2 red sweet peppers, cut
into 1 / 2 - inch pieces 1 or 2 celery ribs, sliced or julienned 1 or 2 carrots, sliced or julienned 1 medium head cauliflower, cut
into small florets 1/2 cup salt 2 cloves garlic, slivered 3 teaspoons dried oregano 1 teaspoon red pepper
flakes 1/2 teaspoon celery seeds 1 teaspoon crushed black peppercorns 1 cup white vinegar 1/2 olive oil (not extra-virgin) 1/2 cup grape seed or safflower oil
* 1 head of Napa cabbage (about one pound)- outer leaves removes, and then chopped
into bite sized pieces * 1/4 cup Himalayan or sea salt mixed in a
small bowl of warm water * 1/4 cup Korean fine red chili
flakes, also known as ko choo kah rhoo, and available at Korean markets - if you don't have access to the Korean chili
flakes, you can substitute 1 - 2 Tb.
1
small head cauliflower (1 pound florets, i.e. stems and leaves removed), cut
into generous 1 to 2 inch chunks 1 large egg 1 garlic clove, minced Few gratings of fresh lemon zest 3 ounces crumbled feta (about 1/2 cup) 1/2 cup all - purpose flour 1/4 teaspoon Aleppo pepper
flakes; less if using regular red pepper
flakes, which are hotter 3/4 teaspoon table salt or more to taste 1/2 teaspoon baking powder Olive oil for frying
To serve -
flake the salmon
into smaller pieces and place on salad greens.
1-1/2 pounds purple cauliflower, trimmed and broken
into florets * 1/2 pound purple fingerling potatoes or purple sweet potatoes, diced 2 tablespoons olive oil 1/4 teaspoon crushed red pepper
flakes plus more for serving 1-1/2 teaspoon kosher salt 1/2 teaspoon black pepper 1
small red onion, roughly chopped * 1 garlic clove, crushed 3 cups water Fresh chives for serving
Using a rolling pin, crush the
flakes into small pieces.
Pour 2 tablespoons of boiling water
into the magnesium
flakes in a
small container and stir until dissolved.
Ingredients 4 large eggs 1 bunch broccolini trimmed 5 tablespoons olive oil divided Kosher salt 1
small shallot finely chopped 2 tablespoons apple cider vinegar 1 tablespoon whole grain mustard 1/2 bunch curly kale, ribs and stems removed, leaves torn
into 2 - inch pieces (about 8 cups) 8 ounces brussels sprouts, trimmed, thinly sliced lengthwise Freshly ground black pepper 1/2 cup unsalted, roasted sunflower seeds, divided 1/2 cup hummus 1 avocado, quartered lengthwise 2 tablespoons finely chopped chives 1 tablespoon toasted sesame seeds Crushed red pepper
flakes (for serving)
Let cool then
flake salmon
into small pieces and set aside.
1 pound organic chicken breast, cut
into small chunks 1
small onion, chopped 3 large carrots, chopped 2 cups shredded chard or other greens 1 bunch green onions, chopped 1 lemon or lime, juiced 1/2 cup cilantro, chopped 1 tablespoon chopped garlic 1 tablespoon chopped ginger 1/2 tablespoon of red pepper
flakes (more or less depending on your heat tolerance) 1 can organic coconut milk 1 quart organic chicken broth sea salt to taste
Rolled oats are Steel - Cut Oats which are then steamed and rolled
into oat
flakes that are
smaller than Jumbo Rolled Oats.
Add the red pepper
flakes and sausage to the pot; breaking sausage
into small pieces with a wooden spoon and cook until browned.
1 tablespoon peanut oil 1 cup
small broccoli florets 1
small head baby bok choy, sliced
into 1 - inch strips 4 scallions, sliced 1 cup bean sprouts 1/4 teaspoon red pepper
flakes 1/3 cup cashews, toasted and chopped
Ladle
into individual bowls, top with coconut cream, creme fraiche or sour cream, some cilantro, a sprinkle of black pepper and a
small shake of crushed red pepper
flakes, if desired.
1 large lime, juiced 1/4 teaspoon paprika 1/4 teaspoon cumin 1/4 teaspoon chili powder 1/2 jalapeño pepper, finely chopped 1/4 teaspoon sea salt 2 tablespoons olive or avocado oil 1 garlic clove, finely chopped 1 large sweet potato, peeled and chopped
into 1 - inch cubes 1
small red onion, sliced in 1/4 - inch slices 1 medium zucchini, sliced
into small cubes 1 medium yellow squash, sliced
into small cubes 1 medium red pepper, sliced
into strips or 1/2 - inch cubes 3/4 cup cherry or grape tomatoes, halved 1 cup corn, thawed if frozen 1 cup of cooked black beans, rinsed, drained, and dried (If using canned beans, make sure BPA - free) 1/4 cup cilantro, chopped 1 avocado, cubed for garnish (or use the avocado sauce below) Sea salt to taste OPTIONAL: 1/4 teaspoon crushed red pepper
flakes (or more depending on level of desired spiciness)
1 cup cashews 1 (400 ml / 14 - ounce) can full - fat coconut milk 2 - 3 tbsp organic honey (or maple syrup to keep it vegan) 1 tsp vanilla powder 2/3 cup dried dates, chopped
into small pieces 1/2 cup toasted coconut
flakes
Pulse until the butter has
flaked into small pieces.