Grilled wings by my friend and colleague Kerri Conan: «The rub: Equal parts sumac and pimentón,
less ground garlic and chili powder, salt and pepper; indirect fire.»
Not exact matches
3 tablespoons fish sauce 1 tablespoon
less sodium soy sauce 2 teaspoons granulated sugar 2 cloves
garlic, minced 2 Thai Birdseye chiles (prik ki nu), seeds removed and finely minced 1/4 teaspoon coriander 1/4 teaspoon freshly
ground black pepper
1/2 cup onion chopped 1/4 cup olive oil (I use
less) 1 fresh
garlic pod, chopped 1 t chili powder 1 t Gephardt Chili Quick Salt to taste 3 T Flour 2 cups Water 2 pounds
ground meat (lean) 1/2 cup onion chopped Salt, pepper, and parsley to taste 4 cups cheddar cheese, shredded 1 dozen fresh corn tortillas In a small saucepan, sauté onion and
garlic in olive oil until clear and tender.
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
2 1/4 cups slit red lentils, picked over and rinsed 1 1/2 teaspoons salt vegetable oil cooking spray 2 tablespoons olive oil 1 large onion, chopped 1 to 3 cloves
garlic (more or
less to taste), finely minced 1 1/2 teaspoons
ground cumin 1 tablespoon
ground coriander 2 tablespoons unbleached all purpose flour 3/4 cup finely minced fresh parsley 1/2 cup finely minced fresh cilantro lemon wedges, for serving extra-virgin olive oil, for serving
3 pounds ripe plum tomatoes, cut in half lengthwise 1/4 cup plus 2 tablespoons good olive oil 1 tablespoon kosher salt 1 1/2 teaspoons freshly
ground black pepper 2 cups chopped yellow onions (2 onions) 6
garlic cloves, minced 2 tablespoons unsalted butter 1/4 teaspoon crushed red pepper flakes 1 (28 - ounce) canned plum tomatoes, with their juice 4 cups fresh basil leaves, packed (chopped will be
less stringy in the end) 1 teaspoon fresh thyme leaves 1 quart chicken stock or water
* 1 cup yellow split peas * 1/2 medium red onion, finely chopped * 2
garlic cloves, minced * 1 Jalapeno chile pepper, finely chopped (seeded first, if you prefer
less heat) * 1/2 teaspoon
ground cumin * 1/2 teaspoon
ground turmeric * 1 teaspoon salt * 1/4 cup finely chopped cilantro leaves, plus extra for garnish (optional) * 1/4 cup water * oil for frying * lemon wedges (optional)
1/4 cup dry breadcrumbs, I used plain Progresso 1 tablespoon minced
garlic 1/2 cup minced Italian parsley 1 1/2 cups grated mozzarella cheese (8 ounces) 1/2 cup,
less 2 tablespoons, grated parmesan cheese (about 2 ounces) 1 egg, beaten Kosher salt Freshly
ground black pepper
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
1 large butternut squash, peeled, seeded and cut into 3 / 4 - inch dice 2 large sweet potatoes, peeled and cut into 3 / 4 - inch dice 4 carrots, peels and sliced crosswise into 1 / 4 - inch thick rounds 4 tablespoons of olive oil 1 large yellow onion, finely chopped 1 large red bell pepper, seeded and cut into 1 - inch long slices 2 serrano peppers, seeded and cut into 1 / 4 - inch dice (You could substitute jalapeño peppers for something
less spicy) 4 cloves
garlic, chopped 1 1/2 teaspoons marjoram 1 stick of cinnamon (or 1 tablespoon
ground cinnamon) 1 1/2 teaspoons
ground cumin 1 tablespoon paprika 1 28 - ounce can chopped tomatoes with juice 1 cup uncooked quinoa 1 1/2 cups cooked beans (kidney, cannellini or black) or 1 can beans, rinsed Salt to taste
2 tbsp olive oil 1 medium yellow onion, thinly sliced 1 tsp salt, plus a pinch (note: I used
less) 4 cloves
garlic, minced 2 tbsp minced fresh ginger 1/2 tsp crushed red pepper flakes (I used Aleppo chile flakes) 8 cups vegetable broth (note: I used a combination of water with nutritional yeast, dried parsley, lemon pepper and 21 - spice seasoning) 1 medium eggplant (~ 1 lb), peeled and cut into 1 / 2 - inch chunks 1/2 cup brown or green lentils 2 tsp sweet paprika (note: I used sweet smoked paprika) 1/4 tsp
ground cinnamon 1 tsp saffron threads, crushed (note: Isa says optional but it was a great addition; I would recommend a bit
less, though) 1 (24 - oz) can crushed tomatoes 1 (15 - oz) can chickpeas, rinsed and drained (1.5 cups cooked chickpeas) 1/4 cup chopped fresh mint, plus extra for garnish 1/4 cup chopped fresh cilantro, plus extra for garnish 4 ounces angel hair pasta (note: I substituted one zucchini that I had spiralized, being sure to then cut them into manageable lengths)
2 cups corn kernels 3 lb tomato, diced 2 cups dried kidney beans, soaked 4 cups vegetable stock (or
less, as needed) 1 Tbsp
garlic powder 1 Tbsp
ground cumin Salt to taste
Creamy Avocado Pesto Pasta Ingredients 1 avocado Lime juice of one small lime 1 - 2 TBSP of cilantro leaves 1 jalapeño (optional — seeds removed for
less heat) 2 TBSP of low fat cream cheese ⅛ tsp of
garlic salt ⅛ tsp of
ground pepper Instructions 1.
1 large butternut squash, peeled, seeded and cut into 3 / 4 - inch dice 2 large sweet potatoes, peeled and cut into 3 / 4 - inch dice 4 carrots, peels and sliced crosswise into 1 / 4 - inch thick rounds 4 tablespoons of olive oil 1 large yellow onion, finely chopped 1 large red bell pepper, seeded and cut into 1 - inch long slices 2 serrano peppers, seeded and cut into 1 / 4 - inch dice (You could substitute jalapeño peppers for something
less spicy) 4 cloves
garlic, chopped 1 1/2 teaspoons sweet marjoram or oregano 1 stick of cinnamon (or 1 tablespoon
ground cinnamon) 1 1/2 teaspoons
ground cumin 1 tablespoon paprika 1 28 - ounce can chopped tomatoes with juice 1 cup uncooked quinoa 1 1/2 cups cooked beans (kidney, cannellini or black) or 1 can beans, rinsed Salt to taste
1, 15 - ounce can pinto beans, rinsed well and drained Fritocrumb crust shells 2 Tbsp unsalted butter 2 Tbsp olive oil 1 medium yellow onion, diced small 1 large green bell pepper, seeded and cored, diced small 1 large red bell pepper, seeded and cored, diced small 5 cloves
garlic, minced 1 lb
ground beef 1 poblano pepper, roasted and diced small 1 jalapeno pepper, finely diced (NOTE: Omit for a milder chili) 2 chipotle peppers in adobo sauce, finely chopped 1 to 2 Tbsp chili powder (more or
less to suit your taste) 1 Tbsp
ground cumin 1 tsp finely chopped fresh Mexican oregano 1/2 tsp
ground cayenne pepper (Note: Omit for a milder chili) 1, 28 - ounce can crushed tomatoes 8 - ounces light ale or wheat beer juice of two limes (more or
less to taste) kosher salt and freshly
ground black pepper to taste shredded sharp Cheddar cheese for topping sour cream, for topping finely snipped Mexican oregano and crushed corn chips as garnish
If not, I will post it here in case: 1 cup raw cashew nuts soaked overnight in water 1/2 cup nutritional yeast flakes if using powder, you can use slightly
less * 1 tbsp white miso (Optional) ** 1 tsp
garlic powder or fresh minced
garlic 1 tsp onion powder or fresh minced onion 0.5 tsp mustard powder 0.18 tsp
ground nutmeg Salt and pepper to taste 1 cup dairy - free milk (unsweetened)
Quinoa Burgers 1 cup water 1/2 cup red quinoa 1 large onion chopped 2 cups mushrooms finely chopped 1 tsp chopped
garlic (more or
less) 2 tbsp
ground flax 4 tbsp water 1 tsp chili powder 1 tsp hot sauce 1/2 cup pecans, chopped finely 1/3 cup oatmeal flakes
Ingredients: 4 cups water 3 cups fresh spinach leaves 1/2 pound snow peas, trimmed and cut in half crosswise 1 (5 3/4 - ounce) package pad thai noodles (wide rice stick noodles)-- or rice 1 tablespoon canola oil 1/4 cup thinly sliced shallots 2 teaspoons red curry paste 1 1/2 teaspoons curry powder 1/2 teaspoon
ground turmeric 1/2 teaspoon
ground coriander 2
garlic cloves, minced 6 cups fat - free,
less - sodium chicken broth 1 (13.5 - ounce) can light coconut milk 2 1/2 cups shredded cooked chicken breast (about 1 pound) 1/2 cup chopped green onions 2 tablespoons sugar 2 tablespoons fish sauce 1/2 cup chopped fresh cilantro 4 small hot red chilies, seeded and chopped, or 1/4 teaspoon crushed red pepper 7 lime wedges
3 pounds
ground beef or venison 1/2 — 1 pound
ground beef heart 1 medium onion, chopped 3 cloves
garlic, crushed 3 - 4 pinches crushed red pepper 1 tablespoon salt (or slightly
less) 1 1/2 tablespoons paprika 1 teaspoon black pepper 3 tablespoons chili powder 1 tablespoon cumin, powder or seed 2 1/2 cups home - made beef stock or water
TACO SEASONING MIX: 3 Tbsp chili powder 1 tsp
garlic powder 3 tsp
ground cumin 1 1/2 tsp paprika 2 tsp oregano 1 tsp onion powder 1/2 tsp cayenne pepper (more or
less to taste) 1/2 tsp sea salt 2 tsp black pepper
2 tablespoons olive oil 1 onion, minced 1 teaspoon oregano 1 tablespoon chili powder 1 teaspoon cumin 1/2 teaspoon cinnamon 1 jalapeño pepper, seeded and diced 2 - 3 cloves
garlic, chopped 3 large carrots, sliced 2 stalks celery, sliced 2 medium zucchinis, chopped 1 large red or orange bell pepper, seeded and diced 1 large sweet potato, peeled and cubed in small pieces 2 cups fresh tomatoes with juice, diced 1 cup vegetable broth 1 cup water (add more or
less to desired thickness) 1/4 cup cilantro, extra for garnish One 7 - ounce jar tomato paste (choose glass over canned, if possible) 3 cups cooked white beans (equivalent to two 15 - ounce cans — use BPA free) 1 teaspoon sea salt Salt & fresh
ground pepper to taste
2 - 3 boneless, skinless chicken breasts — frozen is fine 8 - 10 cups water 2 big spoonfuls Better than Bullion (more or
less to taste) 1/2 onion, chopped 1 tsp fresh ginger, grated 3 - 4 cups carrots, chopped 2 - 3 cups celery, chopped 6 - 8
garlic cloves, minced 1 tsp
ground turmeric 1 package riced cauliflower (fresh or frozen, or very finely chopped) A few dashes fish sauce (if you have it) 1/2 T. dried basil 3 T. coconut aminos (use soy sauce if you don't have aminos, but just 2 T.) A few noodles, if you please 1.5 tsp sea salt, more or
less to taste 1/4 tsp black pepper, more or
less to taste