To make your own guajillo chile powder, finely grind about 6
large dried seeded guajillo chiles in a spice mill to yield about 1/4 cup powder.
Not exact matches
10 ripe sweet strawberries — divided 3
large heirloom tomatoes — roughly chopped 1 small bell pepper —
seeded and roughly chopped 1 medium cucumber — peeled and roughly chopped 1/3 cup soft sun -
dried tomatoes juice of 1/2 lemon 1 - 2 garlic cloves — roughly chopped about 1/4 small red chili pepper or more to taste —
seeded, or 1/4 teaspoon red pepper flakes dash of cayenne pepper — optional 1/2 teaspoon sea salt
large handful fresh basil leaves, plus more for garnish
for the crust (gluten free and vegan)(makes one
large pizza crust) 1/3 cup plus 4 tablespoon almond milk — divided 1/2 teaspoon coconut sugar 1/2 tablespoon active
dry yeast 1 1/2 tablespoon ground chia or flax
seeds 3/4 cup (105 g) buckwheat flour (I used sprouted homemade flour) 1/2 cup (60g) tapioca starch 3/4 teaspoon sea salt 2 tablespoons olive oil, plus more for brushing the blossoms 1 small zucchini — finely shredded (optional)
prepared English mustard 4
large kale leaves, center ribs and stems removed, finely chopped 1/4 cup
dried cranberries, preferably unsweetened or sweetened with apple juice 1/4 cup roasted, salted pecans Fresh pomegranate
seeds
For the best (rose paprika) only the choicest and most perfectly
dried fruit is used, which must first be carefully cleaned and cleared of the
larger seeds; and its preparation requires much knowledge and skill.
When the quinoa is
dry, use a whisk to break apart the
seeds and place into a
large bowl.
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 free
baking soda 1/4 cup goji berries 8 drops liquid stevia 1/2 cup mixed
seeds, pumpkin, sunflower, sesame 1/4 cup pistachios roughly chopped 1/4 cup
dried apricots, cut into 2.5 cm pieces Pinch Celtic sea salt 1
large egg
4 Tbsp flax meal / ground flax
seeds, divided 3 Tbsp sesame
seeds 1/2 cup pecans 1 1/4 cups cooked or canned chickpeas, drained well and
dried with paper towels 3 Tbsp sesame tahini 3 Tbsp freshly squeezed lemon juice 2 Tbsp olive oil 2 Tbsp coconut sugar 1 garlic clove, minced 1/4 tsp red pepper flakes 1 1/2 tsp sea salt, or more to taste 1/2 Tbsp cumin
seeds 2 cups loosely packed spinach leaves 1 small or 1/2 medium sweet potato, peeled and finely shredded 1 small or 1/2 medium beet, peeled and finely shredded
large handful each parsley and mint leaves (optional) 2 cardamom pods, crushed, green shells discarded (optional) 1/2 tsp mustard
seeds (optional)
Ingredients: 10 slices of soft, white bread / 3/4 C chopped fresh flat - leaf parsley / 1
large egg yolk / 2 t fresh lemon juice / 2 t Worcestershire sauce / 1 1/2 t Tabasco sauce / 7 t Dijon mustard / 1/2 t paprika / 1/2 t
dried thyme / 1/2 t celery
seeds / 1/4 t freshly ground black pepper / 5 T olive oil / 1 pound fresh cooked Dungeness crabmeat — check for bits of shell and keep pieces as whole as possible / 1/4 C chopped onion / 1/4 C each,
seeded and chopped green and red bell pepper / Unsalted butter for panfrying / 4 — 8 lemon wedges.
Tomato Basil Risotto Stuffed Heirloom Tomatoes vegetarian, vegan, dairy - free, peanut - free,
seed - free, sugar - free, shellfish - oil, fish - free, bean & legume - free Ingredients 1 cup
dry hulled barley 1 Tbsp olive oil 1 Tbsp Italian seasoning 1/4 tsp garlic powder 2
large heirloom tomatoes 1 cup...
In a
large bowl, toss together the cut broccoli with the almonds,
dried cranberries, and sunflower
seeds.
One of my favorites is Charro Beans that my frenid taught me to make while living in TX.1 pound of pinto
dry beans1
large onion roughly chopped2
large fresh tomatoes
seeded and chopped1can rotel with green chile1bunch fresh cilantro1 pound bacon chopped and fried up but not cruchy3 chicken breast cooked and shredded (roasted chicken or rotisserie) 3 cloves garlic or 1
large heaping tablespoon of chopped garliccumin to tasteone small bottle liquid smokegarlic salt to tastesalt / pepper to taste the last 20 min.
ancho peppers,
dried 1 medium to
large onion, chopped 4 cloves garlic, unpeeled 1/4 c. coconut or grapeseed oil, divided 1/8 c. sesame
seeds (2 tbs.)
Delicious, though I can't help fiddling a bit, hope you don't mind - to make it more plant - based, I used the maple syrup, a chia
seed egg replacer and a
large Tbls of applesauce instead of oil - some raisins and
dried cranberries for the choc.
In a
large mixing bowl, combine the oats, coconut, nuts /
seeds,
dried fruit, and salt.
About 64 - 68
dry chiles de arbol, between 3.5» to 4» long approx. 3 - 4 chiles moritas about 2» 3 ″ in size 1 cup sunflower, or corn oil 2 tablespoons toasted sesame
seeds 2 tablespoons roasted salted peanuts 2
large garlic cloves (I used Ajo Criollo, its mild and very aromatic) 1 — 1/2 teaspoon sea salt
* 2 tablespoons butter * 2 tablespoons olive oil * 2 leeks, bottom parts only, cleaned well and coarsely chopped * 2 fat garlic cloves, peeled and minced * about 6 cups peeled and
seeded butternut squash, cut into 1 - 2 inch cubes * 2
large parsnips, peeled and coarsely chopped (or use carrots) * 1 cup
dry white wine (ex.
1 onion, fine diced 5 cloves of garlic, minced olive oil 6 slices of smoky bacon 1 lb pork shoulder,
large cubes 1 cup
dried black beans, soaked overnight chorizo sausage links, sliced 3 bay leaves
dried chili flake to taste, optional 1 TBL coriander
seeds, toasted and then finely ground enough water or stock to cover rice vinegar to serve
1 cup
dried white beans 2 tablespoons vegetable oil 2 pounds lamb stew meat or boneless leg of lamb cubed into 1 - inch pieces (fat and sinew removed) 1
large onion, chopped 1 green bell pepper, stemmed,
seeded, and chopped 2 jalapeños, stemmed and chopped,
seeds removed if you'd like it less spicy 4 cloves garlic, minced 2 teaspoons ground cumin 1 teaspoon ground coriander 1 teaspoon
dried oregano 2 cups tomatillo salsa, homemade (link: http://www.holajalapeno.com/2013/11/charred-tomatillo-salsa-giveaway.html) or store - bought green enchilada sauce Chopped cilantro, for garnish
1/2 cup So Delicious French Vanilla coconut milk creamer 1/8 cup chia
seeds 1/4 teaspoon Saigon cinnamon 8
large kiwi fruit 1 strip
dried mango 16
dried goji berries
2/3 cup warm milk 1 tablespoon honey 1/2 tablespoon active
dry yeast 2 tablespoons vegetable oil 1
large egg 2 cups bread flour 1 teaspoon salt 1/3 cup sunflower
seeds
In a
large bowl, combine the oats, desiccated coconut, pumpkin
seeds, sunflower
seeds,
dried apricot pieces and the flaxseed.
1 1/2 pounds ground pork 1/4 cup
dry white or red wine 1 teaspoon fennel
seeds 1 teaspoon granulated garlic 1 teaspoon granulated onion 1 teaspoon ground sage 2 teaspoons coarsely ground black pepper 1 1/2 teaspoons kosher salt 2 tablespoons extra-virgin olive oil (EVOO) 2 cups whole almonds 4
large free - range organic eggs 1 1/2 cups half - and - half 1 teaspoon vanilla extract 1 teaspoon almond extract Freshly grated nutmeg 2 cups freshly grated Parmigiano - Reggiano cheese 8 slices (3/4 inch thick) good - quality Italian or white bread 3 to 4 tablespoons butter, melted Warm honey, for drizzling Fresh berries of any type, for garnish A splash of Amaretto
vegetable oil 1 onions (peeled and chopped) 2 red and yellow or green peppers (cored and chopped) 1 clove garlic (peeled and chopped) 3
large tomatoes peeled,
seeded and chopped or 3/4 tin of ready peeled and chopped tomatoes
Dried Chilli flakes (traditionally they use a regional piment called Piment D'esplettes which is delicious but any chilli flakes are fine to add to your taste) 1 sprig of thyme salt and pepper Method: Heat the oil in a fying pan and add the onions, cooking them on a low to medium heat until softened.
Cinnamon - chocolate fruit mince tarts slightly adapted from Australian Gourmet Traveller 270g dark brown sugar 300g raisins 300g
dried cranberries 3 tablespoons brandy 100g unsalted butter, melted 100g glacé orange, finely chopped 2 Granny Smith apples, coarsely grated 1 orange, finely grated zest and juice 1/2 teaspoon ground cinnamon 1/4 teaspoon ground cloves 1/4 teaspoon ground ginger 1/4 teaspoon freshly grated nutmeg 1 vanilla bean, halved lengthwise,
seeds scraped 100g dark chocolate (70 % cocoa solids), coarsely chopped 1 1/2 tablespoons demerara sugar, for scattering Cinnamon pastry: 180g softened unsalted butter 200g pure icing sugar, sifted 1 tablespoon ground cinnamon 4 eggs 500g all purpose flour pinch of salt Combine all ingredients except chocolate and demerara sugar in a
large bowl, stir to combine, then spoon into sterilized jars * and refrigerate for at least 1 day or up to 2 weeks, inverting jar occasionally.
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...)
In a
large bowl, combine the bean paste, sauteed onion, all the
dried fruit, nuts, 2/3 of the wild rice (reserve 1/3 for top), and 1/2 of the flax
seed mixture, gluten - free breadcrumbs, spices, salt and pepper plus fresh oregano — mix well.
3 3/4 teaspoons active
dry yeast (about 1 1/2 packages, 3/8 ounces or 11 grams) 1 tablespoon (13 grams) granulated sugar 1 3/4 cups lukewarm water 1/2 cup (118 ml) olive or vegetable oil, plus more for greasing the bowl 5
large eggs 1/2 cup (100 grams) granulated sugar 1 tablespoon (14 grams) table salt 8 to 8 1/2 cups (1000 to 1063 grams) all - purpose flour 1/2 cup raisins (about 70 grams) per challah, if using, plumped in hot water and drained Poppy or sesame
seeds for sprinkling.
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 taste
Combine
dry ingredients in a
large bowl: 2 C white flour, 2 C whole wheat flour / 1 1/2 t soda / 1 t salt / 1/4 C sugar / 1 T orange zest / 1 t caraway
seeds / 1 C raisins or currants.
3 3/4 teaspoons active
dry yeast (about 1 1/2 packages, 3/8 ounces or 11 grams) Sugar: — 1 tablespoon (13 grams) for reactivating the yeast — plus 1/2 cup (100 grams) for adding to the dough 1 3/4 cups lukewarm water 1/2 cup (118 ml) olive or vegetable oil, plus more for greasing the bowl 5
large eggs 1 tablespoon (14 grams) table salt 8 to 8 1/2 cups (1000 to 1063 grams) all - purpose flour 1/2 cup raisins (about 70 grams) per challah, if using, plumped in hot water and drained Poppy or sesame
seeds for sprinkling.
1 head of kale, washed,
dried and torn into
large pieces 2 sheets of nori, cut with scissors into small pieces 1/4 cup black sesame
seeds (or white will work too) 2 Tbsp miso paste 1 Tbsp maple syrup 1 lemon, juiced 1 Tbsp sesame oil 2 tsp tamari 1/2 tsp sea salt
1) Pre-heat oven to 300 deg Fahrenheit (150 deg cel) 2) Line one
large baking sheet (0r two medium baking sheets) with parchment paper 3) In a
large bowl, combine the oats, chia
seeds, flax
seeds, raisins, almonds and other nuts, and mix well 4) In a smaller bowl, whisk together the honey, light brown sugar, melted butter and cinnamon until smooth and sugar has dissolved 5) Pour the honey mixture over the
dry ingredients and stir well until you get a homogeneous mixture 6) Pour the mixture over the baking sheets and spread evenly with a spatula, then season lightly with sea salt 7) Bake for 15 minutes, then stir the granola gently (to make sure all sides are cooked) 8) At this point, you may need to switch the baking sheets (if you are using 2) so the granola cooks evenly 9) Bake for another 15 minutes, then stir again, before cooking for a final 15 minutes or until golden brown 10) Remove granola from the oven and place on cooking racks until completely cool and crisp 11) Store granola in air - tight containers at room temperature.
Take both the flours in a
large bowl, add carom
seeds (ajwain),
dried red chilly flakes, chopped Dill leaves, baking powder, salt to it and mix well.
1 orange, juiced 1/4 cup white balsamic vinegar or sherry vinegar 1/2 cup really good olive oil, divided 2 tsp salt, divided 5
large carrots, peeled and diced 2
large celery stalks, diced 4
large onions, chopped finely 4 shallots, chopped finely 1/2 cup
dried cranberries 1/2 cup
dried raisins 1/4 cup sunflower
seeds 1/4 cup pumpkin
seeds 1/4 cup pine nuts 1 bunch of chives
2
large acorn squash, halved and
seeded 2 tablespoons butter, melted 2 cloves of garlic, chopped 1/2 teaspoon ground sage, divided 1 pound pork sausage 1/2 cup onion, finely chopped 1 celery stalk, chopped 1 cup mushrooms, chopped 1 apple, cored and chopped 1/2 cup plain bread crumbs 1/4 cup grated Parmesan cheese 1/4 cup pumpkin
seeds handful of
dried cranberries salt and pepper 1 egg, beaten
Cayenne - Infused Meat Marinade 1 teaspoon cumin
seeds 1⁄3 cup olive oil 2 tablespoons lemon juice, fresh preferred 1 tablespoon soy sauce 2 tablespoons
dry sherry 1 cup finely chopped onion 3 tablespoons finely chopped parsley 1 tablespoon finely chopped ginger 2 cloves garlic, minced 2 teaspoons ground cayenne chile 1 teaspoon ground paprika 2 teaspoons fresh oregano 1/2 teaspoon cinnamon Freshly ground black pepper The Brochettes 1 1/2 pounds boneless lamb, cut into 1 to1 1/2 - inch cubes, or substitute capybara 1
large bell pepper, stem and
seeds removed, cut in1 1/2 - inch squares 1 small onion, cut in 1 1/2 - inch squares 12 cherry tomatoes 12 cremini mushrooms, stems removed Nutty Rice Pilaf 1⁄8 teaspoon saffron 2 tablespoons water 3 tablespoons blanched almonds 3 tablespoons pistachio nuts 2 tablespoons olive oil 1/2 cup vermicelli, broken into 1 - inch pieces 1 cup long - grain rice 1/2 teaspoon ground cayenne 2 1/2 cups chicken or beef broth 2 teaspoons Cayenne - Infused Meat Marinade, above
1 ham bone 2 quarts water 4 conchs, diced 1/4 pound salt pork, cubed 1 tablespoon butter 1 onion, chopped 1 green bell pepper, stem and
seeds removed, diced 2 stalks celery, chopped 3 small tomatoes, peeled and diced 3 tablespoons tomato paste 2
large potatoes, diced 2 bay leaves 1 tablespoon chopped fresh thyme 1 carrot, sliced 2 whole
dried cayenne chiles (or other hot
dried chiles) 1 tablespoon
dry sherry (optional) Roux: 2 tablespoons flour 2 tablespoons butter Bring the ham and water to a boil in a pot, reduce the heat and simmer for 30 minutes.
1 ripe mango, peeled and
seed removed 1 clove garlic, peeled 3 scallions, peeled and white part reserved 2 tablespoons brown sugar 2 Scotch bonnet (or habanero) chiles, stemmed and
seeded 2 tablespoons fresh lemon juice 2 tablespoons fresh lime juice 1/4 cup
dry white wine 1/4 cup passion fruit juice (available in most Latin American and Caribbean markets) 3 tablespoons vegetable oil 3 pounds sirloin steak, fat removed, and cut into 1 inch cubes 1
large pineapple, peeled, cored, and cut into 1 1/2 inch cubes 3 small partially ripe papayas, peeled,
seeded, and cut into
large cubes of 1 1/2 inches 3 sweet white onions, peeled and cut into quarters and separated
10
dried red New Mexican chiles, stems removed,
seeds removed and saved 10 chiltepíns (or more to taste),
seeds removed and saved 4 pounds pork tenderloin, sliced into strips 1/4 to 1/2 inch thin * 3
large cloves garlic 1 teaspoon Mexican oregan 1 teaspoon salt 1/2 cup cider vinegar 1/2 cup water Corn or flour tortillas 1 small cabbage, chopped Juice of 4 limes * For easier slicing, freeze the pork slightly, then slice
10
dried red chillis, such as Piquins, stems and
seeds removed, soaked in hot water for 30 minutes, then coarsely chopped 2 cups grated coconut (fresh preferred) 5 cups water 5 almonds or cashews l
large piece ginger, peeled 3 stalks lemon grass 1 tablespoon ground turmeric 5 cloves garlic 1 tablespoon shrimp paste 10 shallots, peeled 1 tablespoon white pepper 1 tablespoon coriander 1/2 cup vegetable oil 2 pounds chicken, cut up 10 ounces cooked bamboo shoots, sliced lengthwise 2 tablespoons soy sauce 3 teaspoons sugar Salt to taste
1 tablespoon cornstarch 1 teaspoon light soy sauce 2 eggs, beaten 2 tablespoons panko bread flakes 1/2 teaspoon coarse kosher salt 3
dried piquin chiles,
seeded and crushed, or substitute other small, hot
dried chiles Freshly ground black pepper 1 pound
large prawns, shelled and deveined Vegetable oil for deep frying
Stuffing 1 1/2 cup / 300 g uncooked millet or white quinoa 1
large knob of coconut oil, ghee or olive oil 2
large onions, finely chopped 9 oz / 250 g brown mushrooms, quartered 2
large stems kale, stems removed and finely chopped 3 tbsp white wine or water 1 tsp
dried thyme sea salt and pepper 1 cup / 3,5 oz / 100 g cranberries (fresh, frozen or
dried) 1 handful raw almonds, coarsely chopped (use pumpkin
seeds for a nut free alternative) 2 stems flat - leaf parsley, finely chopped, save a little for serving 5 1/2 oz / 150 g goat's or sheep's feta cheese (optional), save a little for serving
1 (2 - pound) whole flounder 1 teaspoon coarse kosher salt 1 teaspoon ground cayenne 4
dried cayenne chiles,
seeded, soaked in water until soft, and chopped 3 cloves garlic, minced 1
large onion, chopped 3 macadamia nuts 1 teaspoon ground ginger 1 teaspoon ground cumin 1/2 cup vegetable oil, divided 1/2 cup cider vinegar 1 teaspoon
dry mustard 1 teaspoon granulated sugar 1 cup water
3 oz
dried ancho chiles, stemmed,
seeded, coarsely torn 6 ounces beef bacon, diced 1
large vidalia onion (1 lb), diced 4 lb beef brisket, fat trimmed, cut into 2 inch cubes and seasoned with salt and pepper 6
large garlic cloves 3 - 4 canned chipotle chilies in adobo (& 1 tbsp juice) 2 tbsp chili powder 1 tbsp ground cumin 1 tsp
dried oregano 1 tsp ground coriander 2 tsp salt 1 12oz bottle Mexican beer 1 7 - ounce can diced roasted green chiles 3 10oz cans fire - roasted diced tomatoes with chipotle 1/2 cup finely chopped fresh cilantro stems 4 cups
seeded peeled pumpkin (from 3 1/2 pound pumpkin), cut into 1 1/2 inch chunks
Ingredients: 1 onion, chopped 1/4 cup olive oil 2 carrots, diced 2 stalks celery, chopped 2 cloves garlic, minced 1 teaspoon
dried oregano 1 teaspoon ground cumin
seed 1 bay leaf 2 cups
dry lentils 8 cups water 2 tablespoons sherry vinegar salt to taste ground black pepper to taste 2 Tablespoons NW Elixirs Hott Sauce # 1 Instructions: In a
large soup pot, heat oil over medium heat.
Healthy Recipes: 10 Days of Healthier Thanksgiving Recipes Sage and Butternut Squash Soup Serves: 12 Total Time: 1 hr 20 min / Prep Time: 20 min Ingredients 2 2 1/2 pound size
seeded butternut squash cut lengthwise 4 tablespoon good olive oil 2 diced medium celery stalks 2
large, thinly cut shallots 1 medium carrot, diced 3 stems fresh thyme 1 fresh or
dried bay leaf 1 tablespoon cut - up fresh sage leaves 24 whole sage leaves for embellishing Salt and pepper 1 32 ounce carton chicken...
Couscous and Feta - Stuffed Peppers Adapted from Epicurious Vegetable - oil cooking spray 1 1/4 cups fat - free chicken or vegetable broth 2/3 cup couscous 4 extra-
large or 5
large bell peppers, mixed colors (or 6 smallish bell peppers) 2 tsp olive oil 1/2 cup chopped onion 6 oz zucchini, quartered lengthwise then sliced across thinly 6 oz yellow squash, quartered lengthwise then sliced across thinly 1/2 tsp fennel
seeds (I left this out because I don't like nor have fennel
seed... to each her own) 1/2 tsp
dried oregano 1/2 tsp salt 1 cup cherry tomatoes, cut in half 15 oz canned chickpeas, drained and rinsed 4 oz crumbled feta cheese (about 1 cup) 3 tablespoons tomato paste (I only used 2 because 3 seemed like a lot for a strong flavor like tomato paste) Preheat oven to 350 °F.
Manzana Chili Verde 1 lb baby Yukon golds, cut into 1/2 ″ pieces 2 tbsp olive oil 1
large yellow onion, diced small 3 jalapeños,
seeded and sliced thinly 2 poblano peppers,
seeded and chopped into 1 ″ pieces 4 cloves garlic, minced 3 tsp ground cumin 1 tsp
dried oregano 1 tsp salt 1 cup
dry white wine 1 lb tomatillos, papery skin removed, washed, chopped into 1/2 ″ to 3/4 ″ pieces 2 Granny Smith apples, cored, quartered, and sliced thinly 2 cup vegetable broth 1 cup loosely packed fresh cilantro 1/4 cup shopped scallions 1 15 - oz can small white beans, drained and rinsed Juice of 1 lime Avocado slices for garnish