Not exact matches
2T Lemon juice 1t Maple syrup 1 1/2 T
Olive oil 1 / 2t Salt 1 1/2 t
Mild curry powder 1 / 2t Ground cumin Several grinds of
black pepper
1 teaspoon
olive oil 1/4 cup finely chopped shallot 1 red pepper, finely diced 1/2 to 1 habanero pepper, seeded and minced 3 cloves garlic, minced 2 teaspoons fresh minced ginger 2 bay leaves 1 star anise 2 teaspoons
mild curry powder Pinch cinnamon About 3 stems of fresh thyme 1/2 teaspoon salt 3/4 cup light coconut milk 3/4 cup water 16 oz can
black eyed peas, drained and rinsed 1 teaspoon light agave nectar Juice from about 1/2 a lime
2 tablespoons
olive oil 1/2 large sweet onion, chopped 1/2 yellow bell pepper, chopped 2 garlic cloves, chopped One 14 oz can of
black beans, rinsed and drained 2 cups prepared
mild salsa 2 cups cooked brown rice 1 tbsp of Cajun seasoning (depending on the kick you'd like less or more)
Ingredients: 1 tablespoon
olive oil 1/2 pound (26/30 count) fresh shrimp, peeled, deveined 1 teaspoon minced garlic, about 1 large 1-1/2 cups tomato juice 1/2 cup V - 8 ® juice (regular or low - sodium) 2 tablespoons red wine vinegar 1 teaspoon Worcestershire sauce Generous dash of hot sauce 1/2 cup peeled, seeded, and chopped cucumber 1/4 cup finely chopped red onion 2 tablespoons chopped fresh cilantro 2 teaspoons drained capers 1 jalapeño pepper, minced (remove seeds for
mild heat) 1 cup seeded, chopped red tomatoes 1 cup seeded, chopped yellow tomatoes (or yellow bell pepper) Pinch sugar Salt and freshly ground
black pepper 1 avocado, peeled and chopped 1 lime, cut crosswise into 1 / 4 - inch wheels for garnish
I cup naturally vegan cornbread mix (I use Martha White) 1 cup naturally vegan baking mix (I use Bisquick) 1 teaspoon baking powder 1 teaspoon ground cumin 1 teaspoon garlic powder 1 teaspoon dried oregano 1/2 teaspoon salt 1/2 cup vegan butter, melted 1/3 cup vegan sour cream 1 teaspoon Adobo sauce from can of chilies in Adobo 1/3 cup non-dairy milk 1 teaspoon apple cider vinegar 1/2 teaspoon baking soda 1 - 15.5 ounce can corn, drained 4 ounce can sliced
black olives, drained 4 ounce can chopped green chilies,
mild, drained 2 green onions, sliced 1 cup shredded vegan cheddar or Monterey Jack cheese, divided (I use So Delicious cheddar - jack blend)
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
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
I skip the salt and do mine with
olive oil,
mild chilli,
black pepper and cumin..
Skinny Taco DipServings: 24 • Serving Size: 1 / 24th of dip • Old Points: 2 pts • Points +: 2 ptsCalories: 59.2 • Fat: 3.6 g • Protein: 2.2 g • Carb: 4.7 g • Fiber: 0.6 g Ingredients: 8 oz 1/3 less fat Philadelphia cream cheese 8 oz reduced fat sour cream 16 oz jar
mild salsa1 / 2 packet taco seasoning 2 cups iceberg lettuce, shredded fine 2 large tomatoes, seeds removed and diced 1 cup reduced fat shredded cheddar cheese 2.25 oz sliced
black olives Directions: In a large bowl combine cream cheese, sour cream, salsa and taco seasoning and mix well with an electric mixer.
1/2 cauliflower head — a big one 1 cup pecan halves 1/3 cup extra virgin
olive oil 1 garlic clove, crushed 1 tablespoon minced fresh rosemary or 1 teaspoon ground dried rosemary 1/2 teaspoon
black pepper 8 ounces ham, in 1/2» cubes 5 ounces crumbled gorgonzola cheese — or other
mild blue cheese — you can buy five - ounce tubs already crumbled.
1 3/4 cups dried pinto (or Sangre de Toro or Rio Zape) beans, soaked overnight or quick - soaked 2 links Field Roast chipotle vegetarian sausages, crumbled 1 teaspoon + 1 tablespoon extra virgin
olive oil or organic canola oil 1 large green bell pepper diced 1 large yellow or white onion, diced 3 large cloves garlic, minced 2 tablespoons ancho chile powder 2 tablespoons hot or
mild New Mexico chile powder 2 teaspoons chipotle powder 1/2 teaspoon cayenne pepper 1 tablespoon ground cumin 2 teaspoons ground coriander 1 1/2 teaspoons dried Mexican oregano 3/4 teaspoon salt 1/2 teaspoon freshly ground
black pepper 3 tablespoons tomato paste 1 26 - oz carton Pomi chopped tomatoes or Bionaturae chopped tomatoes * 12 - ounce bottle beer, such as chocolate stout 1 tablespoon instant espresso powder 2 teaspoons molasses (or substitute brown sugar) 1 1/2 ounces bittersweet chocolate, chopped 1 tablespoon freshly - squeezed lime juice Cooked brown rice (optional)
* 1 sugar pumpkin, or other sweet variety (not a carving pumpkin), about 5 pounds (I used an organic sugar pumpkin) * Sea salt * Freshly ground
black pepper * 1 tablespoon
olive oil * 1/4 pound
mild Italian pork sausage (I used organic sausage) * 4 ounces elbow macaroni (I chose a different pasta shape, and used organic pasta) * 5 ounces Fontina, cut into 1/4 - inch cubes * 2 ounces Gruyère, cut into 1/4 - inch cubes (I used Provolone instead) * 3 scallions, diced * 1 teaspoon chopped fresh rosemary (I omitted this) * 1 teaspoon chopped fresh thyme * 1 teaspoon chopped fresh sage * 1 cup heavy cream (I used raw milk instead)
ingredients MEXICAN LENTIL SOUP: 1 tablespoon
olive oil 1 yellow onion (peeled, small dice) 2 carrots (peeled, small dice) 1 red bell pepper (seeded, small dice) 2 teaspoons chili powder 1 teaspoon cumin 1 (15 - ounce) can
mild salsa 1 and 1/2 cups dried green lentils (picked over, rinsed, drained) 1 (15 - ounce) can fire - roasted tomatoes (diced) 6 cups organic chicken stock 1/4 cup cilantro (roughly chopped, to garnish)(optional) 1/4 cup sour cream (optional) Kosher salt and freshly ground
black pepper (to taste) SKILLET CORNBREAD: 1 1/4 cup coarse ground cornmeal 3/4 cup all - purpose flour 1 tablespoon granulated sugar 1 teaspoon Kosher salt 2 teaspoons baking powder 1/2 teaspoon baking soda 1 1/2 cups buttermilk 2 eggs (lightly beaten) 8 tablespoons unsalted butter (melted, divided) 1 cup frozen kernels (thawed)
1 large onion 2 Tablespoons
Olive Oil 1 cup Red Wine 1 cup Strong Smoked Russian Caravan
Black Tea (it has a smokey flavor, a combination of Chinese Keemun and Lapsang Souchong teas) or 1 Cup
Black Tea with 1 Tablespoon Liquid Smoke 3 cloves Garlic (minced) 1 Tablespoon chopped Parsley or 1 teaspoon dried 1 teaspoon Smoked Paprika 1 teaspoon Red Pepper Flakes (or less if you like it
mild) 1/2 cup Maple Syrup (more if you like it sweet; less if you like it tart) 1/2 cup Apple Cider Vinegar 1/4 cup
Black Strap Molasses 1 chunk of fresh ginger (about 1 to 1 1/2 inches) 1 small can tomato paste (7 oz) 1 large can of organic diced tomatoes (28 oz)
2 tablespoons
olive oil 1 medium onion, thinly sliced 1 large red bell pepper, stemmed and seeded, thinly sliced 1 1 - inch piece of fresh ginger, peeled and very thinly sliced 1 large cloves garlic, minced 2 teaspoons minced red or green
mild chili pepper Sea salt to taste Freshly ground
black pepper to taste 1 - 15 ounce can coconut milk or lite coconut milk 2 cups water 2 regular or 1 large vegetable bouillon cube (enough for 2 cups of water) 1 tablespoon soy sauce 2 pounds pattypan squash (unpeeled and unseeded weight), baked, roasted or grilled until tender, peeled, and cut into wedges [you may substitute eggplant, zucchini and / or yellow squash]; approximately 2 cups cooked chunks 1 cup (approximately) red or gold grape tomatoes, halved 1 cup finely chopped Swiss chard (I use a food processor for this task) 1/3 cup fresh cilantro leaves and tender stems, rough chopped Zest of 1 large lime 1/4 cup basil leaves, preferably Thai basil 4 teaspoons vegan fish sauce (sold a «vegetarian» in Asian markets) or rice wine vinegar Garnish: 1/4 cup chopped roasted and lightly salted cashews and peanuts and sprigs of basil or cilantro
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
1/2 cup
mild goat cheese at room temperature 1/2 cup sour cream 1/2 cup mayonnaise 1/2 cup buttermilk 1 clove garlic, pressed 1 tablespoon tarragon or basil, minced 2 tablespoons Italian parsley, minced 2 tablespoons chives, 1 / 8 - inch slices or green onions, minced 1/2 tablespoon thyme, minced 1/2 teaspoon chili powder 1/4 teaspoon aji molido chile flakes, optional 1 tablespoon lime or lemon juice 1 tablespoon
olive oil 1 1/4 teaspoon kosher salt 1/4 teaspoon ground
black pepper
1/2 cup
olive oil 4 medium onions, chopped medium - fine 1 large green bell pepper, seeded and sliced into strips (2 inches long, 1 / 4 - inch wide) 1 large red bell pepper, seeded and sliced into strips (2 inches long, 1 / 4 - inch wide) 3 large garlic cloves, minced 2 tablespoons
mild Hungarian paprika or New Mexico chile powder 1 teaspoon hot Hungarian paprika, New Mexico chile powder, or ground cayenne pepper 2 teaspoons salt 1 teaspoon freshly ground
black pepper 1 teaspoon dried thyme, crumbled 2-1/2 cups raw medium - grain rice 3 to 4 medium zucchini, cut in half lengthwise, then sliced crosswise into 1 / 4 - inch - thick pieces 1 cup frozen green peas, thawed but not cooked (optional) 2 cups chicken stock 1 cup white wine Juice of 1 large lemon 1 bay leaf 3 medium tomatoes, sliced crosswise into 1 / 4 - inch - thick rounds Garnish (optional): Crumbled feta cheese
1 1/2 teaspoons fine ground sea salt 1 teaspoon
mild chili powder 1 teaspoon garlic powder 1/2 teaspoon ground cinnamon 1/4 teaspoon ground
black pepper 1/4 teaspoon ground nutmeg 1/4 teaspoon minced fresh rosemary leaves 2 tablespoons
olive oil 1, 4 1/2 to 5 lb.
6 cups cooked pasta 2 tablespoons
olive oil 1 cup diced tomatoes -LCB- canned or fresh -RCB- 1/2 cup thinly sliced red pepper 1/2 cup sliced
black olives 1/2 cup feta cheese 1 heaping tablespoon Patak's
Mild Curry Paste Salt & Pepper to taste Garnish with finely chopped cilantro, if desired
I dislike green
olives and thought kalamata might be too bold for this dish, so I chose an interesting and
mild oven - baked
black olive.
2 large fennel bulbs, trimmed and halved 300g green beans, trimmed and halved 1 small bunch dill, chopped 150g
black olives, drained and stoned 150g feta cheese 4 tbsp extra virgin
olive oil Juice of 1 lemon 1 tsp
mild honey or caster sugar