Not exact matches
Preparation: - Add the thinly sliced beef sirloin to a
large bowl, and season with a couple of pinches of salt and cracked
black pepper, plus the onion
powder, and toss to coat; sprinkle over 2 tablespoons of the flour, and again, toss to coat.
2
large onions Oil for frying — I use a tsp of coconut oil 3 cloves garlic 1 - 2 chillies 1 tsp cumin — seeds or
powder 1/2 tsp coriander
powder 1/2 tsp smoked paprika 1/2 -1 tsp hot / sweet Spanish paprika Sprinkle of dried oregano — optional Sprinkle of fennel seeds — optional Handful of mushrooms — I used one
large Portobello mushroom
Black beans — 2 x 400g tins / 500g cooked weight of dried, soaked & boiled beans 75g porridge oats — gluten free / conventional Zest & juice of 1 lime Fresh coriander — optional Salt / black pepper Flour for rolling / shaping — use rice or chickpea flour if you are gluten
Black beans — 2 x 400g tins / 500g cooked weight of dried, soaked & boiled beans 75g porridge oats — gluten free / conventional Zest & juice of 1 lime Fresh coriander — optional Salt /
black pepper Flour for rolling / shaping — use rice or chickpea flour if you are gluten
black pepper Flour for rolling / shaping — use rice or chickpea flour if you are gluten free
2 cans of beans (
black beans, pinto, kidney, or any others that you like) 1 onion, diced 1
large bunch of greens (I used collards, but kale would also work) 1 tsp onion
powder 2 tsp Braggs liquid amino acids
WHISK together evaporated milk and eggs in a
large bowl, then whisk in the flour, minced onion, garlic
powder,
black pepper, and red pepper (if using) until well blended.
Ingredients Crust -1
large head of cauliflower -1 / 2 cup almond meal -1 / 2 cup gluten free all purpose flour -1 tablespoon extra virgin olive oil -1 1/2 teaspoons baking
powder -1 tsp salt -1 / 4 teaspoon
black pepper (it would be great to add in herbs into the crust like fresh rosemary and thyme!
1 (3 - pound) pie pumpkin, or other orange - fleshed squash such as butternut, Red Kuri, or Golden Hubbard 8 tablespoons (1/2 cup) unsalted butter 1/2 cup olive oil 1/2 cup finely ground cornmeal 2 medium turnips (about 12 ounces total) 2 medium red bell peppers, chopped 1
large onion, chopped 6 cloves garlic, minced 2 tablespoons tomato paste 4 cups low - sodium vegetable broth 2 (10 - ounce) cans diced tomatoes with green chilies, such as Rotel 2 (16 - ounce) cans chili beans, drained 2 cups frozen corn kernels 1 tablespoon chili
powder 1 teaspoon ground cinnamon 1 teaspoon ground cumin Several dashes vegetarian Worcestershire sauce Salt Freshly ground
black pepper Balsamic vinegar For serving: chopped green onions, shredded cheddar cheese, sour cream
2 cloves garlic 1 cup white or yellow onion,
large dice 1 cup organic chicken stock 1 tsp kosher salt 1.5 tsp curry
powder 1/2 tsp ground coriander 10 grinds fresh
black pepper Lard or your preferred Paleo - approved fat Optional: 1/4 cup flaxseed meal
3 cups (1 - inch diced) bread cubes from a round rustic bread, crusts removed * 2/3 cup milk, I used 1 % 2 pounds ground turkey (85 - percent to 92 - percent lean) 1 10oz package pork chorizo ** 1/2 cup freshly grated Asiago cheese 1/2 cup minced fresh cilantro 1 teaspoon dried oregano 1/2 t garlic
powder 1 t kosher salt 1/2 t freshly ground
black pepper 2
large eggs, lightly beaten
Italian - Style Beef Sausage Variation: Prepare Italian - Style Beef Sausage by combining 1 pound Ground Beef (93 % lean or leaner) with 1 teaspoon fennel seed, 1/2 teaspoon salt, 1/4 teaspoon coriander, 1/4 teaspoon garlic
powder, 1/4 teaspoon paprika, 1/4 teaspoon
black pepper and 1/8 to 1/4 teaspoon crushed red pepper in
large bowl, mixing lightly but thoroughly.
On a
large plate, spread the lemon zest, garlic
powder,
black pepper, and some salt.
2 Tbsp + 1/4 c canola oil, divided 1
large red bell pepper, coarsely chopped 4 scallions, thinly sliced 1 1/2 c yellow cornmeal 1/2 c whole grain pastry flour 1 3/4 tsp baking
powder 1/2 tsp salt 1/4 tsp baking soda 1/8 tsp freshly ground
black pepper 1 c fat - free plain yogurt 1
large egg 2
large egg whites 2 tsp brown sugar 3/4 c drained canned vacuum - packed corn kernels (about 1/2 an 11 - ounce can)
1 cup vegan pesto 1 medium yellow onion 1 bell pepper — any color 2 small yellow squash and / or zucchini 1
large stalk of broccoli 1/2 cup Daiya Pepperjack shredded cheese 3 Tbsp flour 2 Tbsp olive oil 1 1/2 tsp Ener - G Egg Replacer
Powder + 2 Tbsp warm water 2 Tbsp soy milk salt
black pepper olive oil cornmeal Pizza Dough
- Place a
large, non-stick heavy - bottom pan over medium - high heat, and drizzle in about 1 tablespoon of the oil; once hot, crumble in the ground beef, breaking it up slightly with a spoon, and brown it for about 2 - 3 minutes; next, add in a couple of pinches of salt and
black pepper, the oregano, cumin, chili
powder and paprika, and stir to combine.
Combine the flour, garlic
powder, onion
powder, and
black pepper in a
large mixing bowl.
Add the shredded chicken to a
large mixing bowl with the bell pepper, green chillies, cumin
powder,
black pepper
powder, mozzarella cheese, salt and mix well.
In a
large mixing bowl, whisk together flour, cornstarch, sugar, baking
powder, salt, and
black pepper.
For the patties: 2 lbs ground chicken breast 1 sweet onion, peeled and grated 1/2 can
black beans 1/2 cup yellow cornmeal 2 tsp cumin 1 tsp garlic 1 chipotle pepper diced salt to taste 1 - 2 tsp For the smokey mango chipotle bacon: 1/4 cup adobo sauce from canned chipotle 1/2 cup peach mango jam, melted 2 tbsp honey 2 packages smokey bacon, cooked crisp 6 poblano peppers brushed with olive oil 3 tomatoes, sliced 12 slices of Colby jack cheese 6
large sesame seed buns For the green chile queso: 16 ounces white American cheese, cubed 1 small can green chiles, chopped 1/4 cup pickled jalapeno juice from jar 1/4 cup chopped pickled jalapenos 1 tsp cumin 1/2 tsp garlic
powder 1/2 tsp onion
powder Preheat grill to medium heat.
8 mini pumpkins 4
large eggs 4 teaspoons King Arthur Unbleached All - Purpose Flour 1/4 teaspoon baking
powder 3 ounces Cabot Habanero Cheddar, diced (about 3/4 cup) Salt and ground
black pepper to taste
In a
large bowl, whisk together the cornmeal, baking
powder, salt, sugar, baking soda, cayenne pepper, and
black pepper until combined.
2
large or 4 medium (2 pounds or just under 1 kg) Russet or baking potato, peeled 1 medium onion (about 6 to 8 ounces), peeled 2 teaspoons baking
powder 1 1/2 teaspoons (about 9 grams) table or fine sea salt Freshly ground
black pepper 1/2 cup plus 2 tablespoons (80 grams) all - purpose flour 4
large eggs Nonstick spray, for waffle iron 2 tablespoons fresh chives, finely chopped, for garnish (totally optional)
1 tablespoon olive oil 1 medium onion, diced 2
large coves garlic, minced 1/2 cup water or vegetable broth 16 ounces soy crumbles or diced chicken flavored seitan (or 8 ounces faux meat plus 8 ounces cooked rice) 1/2 cup (4 ounces) vegan cream cheese 1 1/2 cups shredded vegan cheddar or cheddar - jack blend 1 package taco seasoning or 1 tablespoon ground cumin, 2 teaspoons smoked paprika or chili
powder, and 1 teaspoon dried oregano 2 cups roasted butternut squash chunks (spray 1 - inch chunks with non-stick spray and roast at 450 degrees for 10 minutes on each side) 1 can
black beans, rinsed and drained 1 - 15.5 ounce can corn, drained 1/2-15.5 ounce can pureed pumpkin
Line a
large baking sheet with a piece of parchment paper; set aside.In a
large bowl combine the flour, baking
powder, sugar, salt,
black pepper and chopped rosemary; whisk well to combine.
organic brown rice spaghetti pasta Filtered water, enough to boil pasta 2 TBL organic, grassfed butter or pure coconut oil 1 pound pasture - raised, organic chicken breasts, cut into 1/2» chunks 1
large organic onion, diced 1 medium organic red bell pepper, diced 3 - 4 ribs organic celery, diced 1/2 cup mushrooms, diced 2 - 3 cloves organic garlic, minced 1 TBL arrowroot
powder (or non-GMO cornstarch) 1 tsp (or more, to taste) unrefined sea salt Freshly ground
black pepper, to taste 1/8 tsp ground white pepper Dash cayenne
powder 1 1/2 cups organic, grassfed cream 2 cups shredded organic cheddar (or similar style) cheese 2 - 3 TBL ground raw milk parmesan (optional)
1 tsp neutral oil (olive oil or refined coconut oil) 1 package of extra firm tofu, drained and crumbled (no need to press) 3 shallots diced or 1/4 cup of a yellow onion, diced 2 - 3 cloves of garlic, minced 1 small zucchini, cubed or 1/3 of a medium zucchini 1 small bell pepper or 1/2 of a
large, diced 1 cup of
black beans, drained and rinsed 1/2 jalapeno, diced (seeded for less heat if you prefer) 1/2 tsp of turmeric
powder 1/3 tsp of smoked paprika 1/4 tsp chili
powder 1 tbl of water
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 salt
1/2 cup mild goat cheese at room temperature (I use Laura Chenel's Chevre) 1/2 cup sour cream 1/2 cup mayonnaise 1/2 cup buttermilk 1
large clove garlic, pressed 1 tablespoon basil or tarragon, minced 2 tablespoons Italian parsley, minced 2 tablespoons chives, 1 / 8 - inch slices 1/2 tablespoon thyme, minced 1/2 teaspoon chili
powder 1/4 teaspoon aji molido chile flakes, optional 1 tablespoon lime juice 1 tablespoon olive oil 1 1/2 teaspoon kosher salt 1/4 teaspoon ground
black pepper
In a
large bowl, combine the ground beef, garlic
powder, salt, and
black pepper.
olive oil spray 2 pounds lean ground beef 2
large onions, finely chopped 1/4 cup chili
powder salt and freshly ground
black pepper, to taste 1 cup ketchup 1/2 cup dijon mustard 2 cups beef stock 2 pounds whole wheat elbow macaroni 2 cups shredded extra sharp cheddar cheese, optional
3 pounds beef shank and / or chuck roast (I used 1 1/2 pounds each) 2 tablespoons canola oil 2 medium onions, chopped 10 cloves garlic, peeled and smashed 2 - inch piece ginger, thinly sliced 2 tablespoons fermented
black beans 2 teaspoons five spice
powder 2 tablespoons Sichuan bean sauce 1 tablespoon hot chili sauce 1/2 cup Shaoxing wine (vodka, vermouth, or sherry will also work) 1/3 cup low - sodium soy sauce 1/3 cup dark soy sauce 1 tablespoon rock sugar 2 cups beef broth 2 tomatoes, quartered 5 green onions, cut into thirds 3 dried chili peppers, optional 8 hard boiled eggs, peeled 1 tablespoon Sichuan peppercorns 5 star anise 2 cinnamon sticks 2 bay leaves 5
large carrots, sliced
1 pound
black beans, soaked overnight (or use the quick soak method) 2 tablespoons organic canola oil or high - oleic safflower oil 2 medium -
large yellow onions, chopped 4 cloves garlic, minced 1 poblano pepper, chopped 1 red bell pepper, chopped 4 jalapeno peppers, minced 8 ounces minced seitan, or a 12 - ounce package of vegetarian ground beef (see note above) 3 tablespoons chili
powder (I used 2 tablespoons of ancho and 1 New Mexican) 1 teaspoon cayenne pepper 1 tablespoon ground cumin 1 1/2 teaspoons oregano, preferably Mexican 1/2 teaspoon salt 1/2 teaspoon freshly ground
black pepper 1 28 - ounce can diced tomatoes 3 cups chopped butternut squash (1 / 2 - inch cubes) 1/3 cup chopped fresh cilantro
4 ounces linguine pasta 2 boneless, skinless chicken breast halves, sliced into thin strips 2 teaspoons Cajun seasoning 2 tablespoons butter 1 green bell pepper, chopped [I used orange bell pepper instead] 1/2 red bell pepper, chopped 4 fresh mushrooms, sliced [I omitted because I forgot to get them, oops] 1 green onion, minced 1 1/2 cups heavy cream [I used half and half] 1/4 teaspoon dried basil 1/4 teaspoon lemon pepper 1/4 teaspoon salt 1/8 teaspoon garlic
powder 1/8 teaspoon ground
black pepper 2 tablespoons grated Parmesan cheese DIRECTIONS Bring a
large pot of lightly salted water to a boil.
Ingredients 1 cup Onion, chopped (1 medium or a little more than half a
large onion) 1/2 cup Shredded Carrots 2 cloves garlic, minced 2 Tbsp Vegetable Oil 1/2 tsp Chili
Powder 1/2 tsp Dry Parsley 1 tsp Paprika 1 tsp Cumin 1 tsp Oregano 1 tsp Kosher Salt 1/4 tsp
Black Pepper 2 bay leaves 3 Tbsp Tomato Sauce 1 lb bag Dry
Black Beans, rinsed and sorted 1 32 oz carton Reduced Sodium Chicken or Vegetable Broth 1 cup (or more) Water
3 Tablespoons olive oil 1
Large onion, chopped 2 Cloves garlic, minced or pressed through garlic press 1 Tablespoon tomato paste 1 Teaspoon ground cumin 1/4 Teaspoon kosher salt, more to taste 1/4 Teaspoon ground
black pepper Pinch of chili
powder or cayenne pepper, more to taste 1 Quart chicken or vegetable broth 1 Cup red lentils 1
Large carrot, peeled and diced Chopped fresh cilantro for garnish
Add bell pepper,
black beans, mushrooms, cumin, chili
powder and salt to the
large bowl with the sweet potatoes and mix well.
In a
large bowl, sift the chickpea flour,
black salt, baking soda, baking
powder, and turmeric together.
2 tablespoons ground cumin 2 teaspoons sweet paprika 2 teaspoons chili
powder 1/2 teaspoon garlic
powder 1/2 teaspoon onion
powder 1/2 teaspoon dried oregano 1 teaspoon coriander 1 1/2 teaspoons salt 1/2 teaspoon
black pepper 3 tablespoons olive oil 1
large onion, diced 1 green bell pepper, diced 1 red bell pepper, diced 3 cloves garlic, minced 1 (4 ounce) can diced mild green chiles, drained 1 (28 ounce) can fire roasted chopped tomatoes 1 1/2 cup fronzen whole kernel corn, defrosted 32 ounces vegetable broth homemade or store bought 2 (15 ounce) cans
black beans, drained and rinsed 1/2 lime
1
large spaghetti squash 1 1/2 lbs ground turkey 1 green pepper, chopped 1 small yellow onion, chopped 1 can diced green chilies 1 can
black beans 1 12 oz can tomato sauce 1 C salsa (whatever you have on hand — I used
black bean and corn salsa) 1 TBSP chili
powder 1 tsp chipolte
powder 1 tsp cumin 1/2 tsp
black pepper 1 C low - fat shredded sharp cheddar
In a
large bowl, combine the brown sugar, Italian seasoning, onion
powder, cocoa
powder, garlic
powder, paprika, red pepper, cumin, salt, and
black pepper.
Black Velvet Cupcakes 3/4 cup (170 grams) sugar 1/2 cup (118 ml) vegetable oil 1 large egg 1/2 teaspoon black gel - paste food color 1 teaspoon pure vanilla extract 1 1/2 teaspoons distilled white vinegar 1 1/4 cups (125 grams) cake flour 2 tablespoons unsweetened cocoa powder 1 teaspoon baking soda 1/2 teaspoon salt 1/2 cup (118 ml) butte
Black Velvet Cupcakes 3/4 cup (170 grams) sugar 1/2 cup (118 ml) vegetable oil 1
large egg 1/2 teaspoon
black gel - paste food color 1 teaspoon pure vanilla extract 1 1/2 teaspoons distilled white vinegar 1 1/4 cups (125 grams) cake flour 2 tablespoons unsweetened cocoa powder 1 teaspoon baking soda 1/2 teaspoon salt 1/2 cup (118 ml) butte
black gel - paste food color 1 teaspoon pure vanilla extract 1 1/2 teaspoons distilled white vinegar 1 1/4 cups (125 grams) cake flour 2 tablespoons unsweetened cocoa
powder 1 teaspoon baking soda 1/2 teaspoon salt 1/2 cup (118 ml) buttermilk
In a
large bowl, add the flours, red chilli
powder,
black pepper, cheese, sugar, salt, mix.
200 g (1 cup) red lentils, rinsed 8 dl (3 cups) water 4
large ripe tomatoes 1 medium onion, chopped finely 3 cloves of garlic, minced to a paste 1 teaspoon cumin
powder or seeds 1 teaspoon sesame seeds,
black or white 1 teaspoon turmeric 1 bay leaf 2 tablespoons lemon juice A good handful of parsley, rinsed and chopped Oil Salt
In a
large resealable plastic bag or a big bowl, mix the cornmeal, vegetable oil, garlic
powder, dill,
black pepper, and cayenne.
2 medium -
large white, baking or Yukon gold potatoes, peeled (reserve skin) and cubed to make 3 cups 1 tablespoon olive oil 1 tablespoon vegan butter (I like Earth Balance) pinch of salt 1/2 teaspoon of Liquid Smoke 3/4 cup chopped onion (medium fine) 1/2 cup chopped celery (split stalks lengthwise and slice crosswise fairly thinly) 1/2 teaspoon dried thyme 1 teaspoon kelp granules (you could try
powdered kelp, though I haven't tested it) salt and freshly ground
black pepper to taste 3 cups vegetable broth, warmed in the microwave or in a saucepan 2 cups unsweetened soy milk, also warmed in the microwave or in a saucepan (may combine with broth to heat) 1 cup coarsely chopped homemade «seafood seitan» (see below) or Shitake or oyster mushrooms, sauteed in a skillet with 1 - 2 teaspoons olive oil for 2 - 3 minutes over medium - high heat, seasoned to taste with granulated kelp (in place of salt) liquid smoke to taste 2 tablespoons minced fresh parsley Optional garnish: a teaspoon of fresh minced parsley and a tiny pinch of Old Bay seasoning per bowl
1 lb lean ground beef or turkey 1 small yellow onion, chopped 1
large jar salsa (red or green) 6 corn tortillas (or 4 (8 ″) whole wheat tortillas) 1 (15oz) can
black olives, sliced 3 cups (12oz) nonfat shredded cheddar cheese 2 cups prepared beans 1/4 cup chopped green onions (optional) 1/4 cup chopped cilantro (optional) nonfat sour cream, for serving taco seasoning (cumin, chili
powder, paprika, (garlic) salt and cayenne pepper)
Step 2In a
large bowl, combine the cilantro, olive oil, red chili paste, soy sauce, garlic, onion
powder, ginger, and
black pepper.
In a
large bowl, combine cooked rice, sautéed vegetables -LCB- from first step -RCB-,
black beans, corn, tomato, cumin, chili
powder, cayenne pepper, salt and pepper.
2 medium sweet potatoes (approx. 4 cups), diced 1 small onion, finely chopped 1 tablespoons olive oil One 19 - oz (540 - ml) can
black beans, drained and rinsed 1 cup vegetable stock 2 garlic cloves, minced 1-1/2 tablespoons chili
powder 2 teaspoons ground mustard 1 teaspoon ground cumin 1/2 teaspoon salt 4
large flour tortillas 1/4 cup salsa 1 cup vegan «cheese,» grated (optional)
For the Shrimp 1 pound
large shrimp, peeled and deveined, patted dry on paper towels 2 teaspoons ground fennel seeds 1/2 teaspoon mustard
powder 1/2 teaspoon ground coriander 1/2 teaspoon salt 1/4 teaspoon ground
black pepper 3 tablespoons extra-virgin olive oil
12 fresh jalapeno peppers, halved lengthwise, stems, seeds and membranes removed 6 ounces cream cheese, let it set out to soften 1 1/2 cups grated Monterey Jack or mozzarella cheese 1/2 teaspoon ground cumin 1/2 teaspoon cayenne, or less, to taste 2
large cage free eggs 2 tablespoons organic milk 8 teaspoons of a mix of the following seasonings: 1 TB paprika (smoked will add a nice flavor) 1 TB Salt 1/2 TB
black pepper 1/2 TB cayenne pepper 1/2 TB dried leaf oregano 1/2 TB dried thyme 1/2 TB onion
powder 1 TB garlic
powder
ground cumin 1/3 cup chopped fresh cilantro 1 1/4 lbs ground turkey 1
large egg, lightly beaten 1/4 cup panko crumbs 1/2 tsp onion
powder Kosher salt and freshly ground
black pepper 2 tbsp.