Toss together
the minced garlic and spices in a small bowl along with a little extra olive oil.
Drizzle olive oil over it, then sprinkle chicken with
minced garlic and spice mixture.
Not exact matches
Easy Slow Cooker Bean Soup Print Prep time 5 mins Cook time 30 mins Total time 35 mins Author: A. N. Flitter Recipe type: Soup Cuisine: Vegan Serves: 8 Ingredients 1 clove
Garlic, minced 1 Onion, diced 1 tbsp Yellow Mustard 1 tbsp Hot Sauce 1 tbsp Chili Powder 1 tsp Cumin 1/2 tsp Salt 1/4 tsp Pepper 3 15 oz cans of Beans (variety), undrained 1 can Diced Tomatoes with Chilis 1 1/2 cups Vegetable Broth Instructions Add the garlic, onion, mustard, hot sauce, and spices to the slow c
Garlic,
minced 1 Onion, diced 1 tbsp Yellow Mustard 1 tbsp Hot Sauce 1 tbsp Chili Powder 1 tsp Cumin 1/2 tsp Salt 1/4 tsp Pepper 3 15 oz cans of Beans (variety), undrained 1 can Diced Tomatoes with Chilis 1 1/2 cups Vegetable Broth Instructions Add the
garlic, onion, mustard, hot sauce, and spices to the slow c
garlic, onion, mustard, hot sauce,
and spices to the slow cooker.
Mexican
Spiced Tomato Sauce: 1 tablespoon olive oil 1 small onion, finely chopped 3
garlic cloves,
minced 2 tablespoons chili powder (I used a mix of chipotle
and regular chili powder) 2 teaspoons ground cumin 2 teaspoons dried oregano 1/2 teaspoon salt 1 15 - ounce can tomato sauce 3/4 cup water
All I did was toss the chicken
and marsala wine in the bottom of a lined slow cooker
and then sprinkled on some
minced garlic,
spices,
and mushroom slices.
Next add in the
minced garlic and ginger along with the
spices.
Combine the shredded potatoes,
minced garlic, chopped herbs, tahini,
spices, salt
and pepper in a very large mixing bowl.
2 tablespoons extra virgin olive oil 3/4 to 1 pound tilapia, red snapper, orange roughy fillets 1/4 cup chopped fresh parsley 1/4 -1 / 2 teaspoon dried crushed red pepper (depending on your
spice tolerance) 2 cups cherry tomatoes, halved 1/2 cup Kalamata olives, chopped 3
garlic cloves,
minced Salt
and pepper
To a 6 - quart slow cooker add 2, 15oz cans Mrs. Grimes Black Beans that have been drained
and rinsed, 2 chopped bell peppers, 1 — 2
minced jalapeno peppers (1 is mild enough for Cameron to eat,) 1/2 chopped yellow onion, 3
minced garlic cloves, 1 cup salsa, 2-1/2 cups chicken broth,
and herbs
and spices including chili powder, cumin, salt,
and dried oregano.
extra virgin olive oil 2 cloves
garlic,
minced 2 cups Chardonnay wine 1 cup vegetable broth (low sodium) 1 cup light coconut milk (almond milk will also work) 2 cups organic pumpkin puree (not pie mix) 1 can cannellini beans, drained
and rinsed 1 cup corn kernels (frozen or fresh) 1 cup shredded carrots 1 tsp all
spice 1/2 tsp ground ginger Salt
and pepper to taste Optional 4 - 5 ″ mini pumpkins to use as a serving bowl Directions: Place extra virgin olive oil in a large soup pot on medium heat.
Worcestershire sauce 1
garlic clove,
minced 1 cup fresh blueberries 1/2 tsp onion powder 1/4 tsp ground mustard 1/4 tsp ground all
spice 2 tsp hot sauce salt to taste Toppings: 4 red bell peppers smoky, crisp bacon 6 white tender hamburger buns 6 large thick slices of brie cheese Preheat grill to 350 degrees
and spray with nonstick.
Cabbage «Noodles» Five
Spice Stir Fry What I used: 1/4 of cabbage head — discard the heart
and thinly sliced to resemble «noodles» 6 oz cello mushrooms — sliced 1/2
garlic cloves —
minced 2 s... Read More -LSB-...]
Add the sweet potato
and mash together, then add
spices, salt
and pepper,
minced garlic, the flax meal mixture, bread crumbs
and flour.
8 ounces (1/2 pound) seitan, shredded 1/2 teaspoon Chinese five -
spice powder 1/2 teaspoon hot chili flakes 1/2 teaspoon salt Half a 14 - ounce can light coconut milk 1/2 tablespoon olive oil 2 cloves
garlic, peeled
and minced or crushed 1 tablespoon grated peeled fresh ginger 1 cup vegetable stock 1 head bok choy, rinsed, trimmed
and cut into 1 - inch pieces Half a 13 - ounce can straw mushrooms 1 plum tomato, chopped 1/4 cup sliced scallions 1 tablespoon lime juice 2 tablespoons fresh cilantro leaves
ingredients
SPICED TURKEY MEATLOAF 1 tablespoon olive oil 1 yellow onion (peeled
and minced) 3 cloves
garlic (peeled
and minced) 1
and 1/2 teaspoons ground cumin 1
and 1/2 teaspoons ground corinader 1
and 1/2 teaspoons smoked paprika 3/4 teaspoon ground cinnamon 1/2 teaspoon cayenne 2 tablespoons tomato paste 1 tablespoon fresh ginger (peeled, grated) 3/4 cup gluten - free breadcrumbs 1/3 cup almond milk 1 large egg (beaten) 1/2 cup cilantro (finely chopped) 1/2 cup parsley (finely chopped) 1/4 cup mint (finely chopped) 1 pound ground turkey Kosher salt
and freshly ground black pepper (to taste)
Chicken / Poultry Apple Lime Chicken Stir Fry Baked Ginger
and Garlic Whole Chicken Baked Spicy Curry Masala Chicken Legs Balsamic Herb Chicken Breasts Braised Coconut Shredded Chicken Braised Sweet
and Sour Chicken Braised to Oven Fried Chicken Breaded Fried Chicken Fingers Buttery Lemon Chicken Cheater's Shish Kabob Chicken Chicken Patties Chicken with Pumpkin Ginger Gravy Coconut Lemon Custard Chicken Curried Chicken Kale Crispy Taco Chicken Easy Tandoori Chicken Five
Spice Tamarind Braised
Minced Chicken Five
Spice Apple Braised Whole Chicken
Garlic & Yam Roasted Chicken Hainanese Style Chicken & «Rice» Healthy Chicken Fingers Herb &
Spice Grilled Chicken Jambalaya Inspired
Minced Chicken Lemon Date Chicken One Ingredient Steamed Whole Chicken Orange Glazed Chicken Bell Peppers Oven Fried Curried Chicken Fingers Quickie Chicken Curry Roasted Chicken with Caramelized Shallots Roasted Lemon &
Garlic Stuffed Herb Turkey Legs Sweet
and Sour Braised Chicken Southeast Asian Chicken Satay Stir Fry Chicken Teriyaki Inspired Basil Chicken Tropical Citrus Chicken
1
garlic clove,
minced 1 teaspoon za'atar
spice mix Salt
and freshly ground pepper 1 large boneless, skinless chicken breast, trimmed 1 tablespoon olive oil 2 pita breads or lavash 1 small tomato, chopped Thinly sliced romaine lettuce
Fresh grated ginger, red peppers,
and minced garlic are all part of this Low Carb Slow Cooker Chinese Five -
Spice Beef, a savory dish that will satisfy your Asian - style cuisine cravings!
In a bowl, take soaked Chickpeas - add chopped onions -
minced garlic - salt - all the
spices mentioned above with herbs of your choice or as mentioned above.Do not add all - purpose flour, lemon juice
and baking soda at this point in time.
I found this recipe to be bland, I added extra five
spice and also added
minced garlic & onion as I browned the ground turkey Definitely enhanced the flavor.
Chop up your onion (or you can use frozen chopped onions)
and peppers,
mince your
garlic and measure out your salt
and spices.
* 2 Tablespoons nit «ir qibe (can substitute vegetable oil) * 1 large red onion, chopped * 4
garlic cloves,
minced * 1 - inch piece fresh, peeled ginger,
minced * 1 Tablespoon berbere (can use up to 1 1/2 Tablespoons if you like a lot of
spice and heat) * 15 - ounce can diced tomatoes, pureed with the juice
1 (9 - ounce) package vegetarian beefless strips (defrosted) or beef - style seitan 1 tablespoon white wine 3 tablespoons Bragg's liquid aminos or soy sauce 1 tablespoon dill pickle brine Dash of liquid smoke 1 clove
garlic,
minced 1 teaspoon onion powder 1/4 cup pickling
spices 1 teaspoon olive oil 1 head cabbage, quartered 6 red potatoes, halved 1 red onion, sliced 6 cups low - sodium vegetarian beef - style broth, prepared Malt or balsamic vinegar to taste Salt
and freshly ground black pepper to taste
It has been my experience that kids will eat anything on a stick
and again you can omit the chili -
garlic paste
and use a couple cloves of
minced garlic instead if you are worried about the
spice.
After 5 minutes, add the
minced garlic,
garlic salt
and Italian
spices and toss until the evenly coated.
1/2 large yellow onion, finely chopped 2 cloves
garlic,
minced 1 Tbsp coconut oil or ghee 1 pound sweet potatoes, peeled
and roughly chopped (~ 4 cups) Salt
and Pepper 2 cups vegetable broth 1 1/2 cups water 1/3 cup creamy peanut butter 2 tsp chili
garlic sauce (use less for less
spice) 3 Tbsp chopped peanuts 2 Tbsp chopped cilantro
* 1 lb ground lamb * 1 onion, chopped fine * 2 cloves
garlic,
minced * 1 Tablespoon barharat
spice mix (recipe follows) * 1 Tablespoon olive oil * 1/4 cup cilantro, chopped * 1/2 cup tahini * 2 Tablespoons lemon juice * 1/2 teaspoon ground cumin * salt
and pepper * 2 - 3 Tablespoons pine nuts * chopped mint or cilantro, to garnish
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)
ingredients
SPICED TURKEY MEATLOAF 1 tablespoon olive oil 1 yellow onion (peeled
and minced) 3 cloves
garlic...
ingredients BLACK - EYED PEA HUMMUS: 1 15 - ounce can black - eyed peas (drained, rinsed) 2 tablespoons tahini 1/4 teaspoon chili flakes 1 small
garlic clove (peeled, grated) 1 teaspoon apple cider vinegar Kosher salt (to taste) 1/2 cup olive oil (plus 2 tablespoons) BLACK - EYED PEA SALAD: 1 15 - ounce can black - eyed peas (drained, rinsed) 1/2 English cucumber (1 / 4 - inch dice) 1/2 small white onion (peeled, finely chopped) 2 plum tomatoes (cored, 1 / 4 - inch dice) 1 clove
garlic (peeled,
minced) 1 sprig fresh thyme (leaves only) 1/2 teaspoon chili flakes 1/2 cup chives (finely chopped) 1/2 teaspoon Kosher salt HOT SAUCE VINAIGRETTE: 1/4 cup hot sauce 2 tablespoons apple cider vinegar 1 tablespoon honey 1 1/2 teaspoons yellow mustard 1 clove
garlic (peeled,
minced) 1/2 cup canola oil Kosher salt
and freshly ground black pepper (to taste) CRISPY BLACK - EYED PEAS WITH HARISSA
SPICE: 6 tablespoons extra-virgin olive oil 2 15 - ounce cans black - eyed peas (drained, patted very dry) 3 teaspoons harissa spice Kosher salt (to taste) 2 teaspoons lime zest (freshly gr
SPICE: 6 tablespoons extra-virgin olive oil 2 15 - ounce cans black - eyed peas (drained, patted very dry) 3 teaspoons harissa
spice Kosher salt (to taste) 2 teaspoons lime zest (freshly gr
spice Kosher salt (to taste) 2 teaspoons lime zest (freshly grated)
Place 1/4 cup of the parsley, cilantro, 1/2 of the lemon juice, chives, 2/3 of the
minced garlic,
spice pack, 1/2 teaspoon black pepper, 1 teaspoon salt
and 1 tablespoon of olive oil into blender.
stuffed mini-peppers of various colors
and small tomatoes with
minced onion,
garlic, tomato, peppers, left over
spiced rice., topped with seasoned panko crumbs.
A combination of dried
spices including
minced garlic and onion along with poppy
and sesame seeds turned them into everything crackers.
Add in the
minced garlic, salt,
and pepper,
and toss directly in the pan to coat the asparagus evenly with the oil
and spices.
ingredients PAELLA
SPICE: 2 tablespoons whole cumin 2 tablespoons whole coriander 1 and 1/8 teaspoons chili flake 1 and 1/2 tablespoons turmeric 1 and 1/2 tablespoons curry powder RICE: 1/4 cup olive oil 1 and 3/4 cups white onion (peeled, diced) 2 tablespoons garlic (peeled, minced) 2 and 1/2 teaspoons Kosher salt 2 tablespoons Paella spice (recipe above) 1/3 teaspoon saffron 4 and 1/2 cups calasparra or aborio rice 4 cups white wine 16 cups chicken stock CURRY BUTTER: 4 sticks unsalted butter (softened) 2 and 1/2 teaspoons turmeric 3 teaspoons curry powder 3 and 1/2 teaspoons Kosher salt 1 bunch cilantro (finely chopped) 1 cup store - bought mango puree (plus 1 tablespoon) 3 limes (zested, juiced) SEAFOOD AND CHORIZO: 1/4 cup olive oil 3 links fresh chorizo (casing removed, diced) 1/2 pound swordfish or bass fillets (skinless, diced) 1 pound shrimp (cleaned, deveined) 1 pound mussels (cleaned, rinsed, cracked or open mussels discarded) 1/2 pound calamari (tubes and tentacles only) 1 pint cherry tomatoes (halved) 2 cups frozen peas (thawed) Kosher salt and freshly ground black pepper (to t
SPICE: 2 tablespoons whole cumin 2 tablespoons whole coriander 1
and 1/8 teaspoons chili flake 1 and 1/2 tablespoons turmeric 1 and 1/2 tablespoons curry powder RICE: 1/4 cup olive oil 1 and 3/4 cups white onion (peeled, diced) 2 tablespoons garlic (peeled, minced) 2 and 1/2 teaspoons Kosher salt 2 tablespoons Paella spice (recipe above) 1/3 teaspoon saffron 4 and 1/2 cups calasparra or aborio rice 4 cups white wine 16 cups chicken stock CURRY BUTTER: 4 sticks unsalted butter (softened) 2 and 1/2 teaspoons turmeric 3 teaspoons curry powder 3 and 1/2 teaspoons Kosher salt 1 bunch cilantro (finely chopped) 1 cup store - bought mango puree (plus 1 tablespoon) 3 limes (zested, juiced) SEAFOOD AND CHORIZO: 1/4 cup olive oil 3 links fresh chorizo (casing removed, diced) 1/2 pound swordfish or bass fillets (skinless, diced) 1 pound shrimp (cleaned, deveined) 1 pound mussels (cleaned, rinsed, cracked or open mussels discarded) 1/2 pound calamari (tubes and tentacles only) 1 pint cherry tomatoes (halved) 2 cups frozen peas (thawed) Kosher salt and freshly ground black pepper (to tas
and 1/8 teaspoons chili flake 1
and 1/2 tablespoons turmeric 1 and 1/2 tablespoons curry powder RICE: 1/4 cup olive oil 1 and 3/4 cups white onion (peeled, diced) 2 tablespoons garlic (peeled, minced) 2 and 1/2 teaspoons Kosher salt 2 tablespoons Paella spice (recipe above) 1/3 teaspoon saffron 4 and 1/2 cups calasparra or aborio rice 4 cups white wine 16 cups chicken stock CURRY BUTTER: 4 sticks unsalted butter (softened) 2 and 1/2 teaspoons turmeric 3 teaspoons curry powder 3 and 1/2 teaspoons Kosher salt 1 bunch cilantro (finely chopped) 1 cup store - bought mango puree (plus 1 tablespoon) 3 limes (zested, juiced) SEAFOOD AND CHORIZO: 1/4 cup olive oil 3 links fresh chorizo (casing removed, diced) 1/2 pound swordfish or bass fillets (skinless, diced) 1 pound shrimp (cleaned, deveined) 1 pound mussels (cleaned, rinsed, cracked or open mussels discarded) 1/2 pound calamari (tubes and tentacles only) 1 pint cherry tomatoes (halved) 2 cups frozen peas (thawed) Kosher salt and freshly ground black pepper (to tas
and 1/2 tablespoons turmeric 1
and 1/2 tablespoons curry powder RICE: 1/4 cup olive oil 1 and 3/4 cups white onion (peeled, diced) 2 tablespoons garlic (peeled, minced) 2 and 1/2 teaspoons Kosher salt 2 tablespoons Paella spice (recipe above) 1/3 teaspoon saffron 4 and 1/2 cups calasparra or aborio rice 4 cups white wine 16 cups chicken stock CURRY BUTTER: 4 sticks unsalted butter (softened) 2 and 1/2 teaspoons turmeric 3 teaspoons curry powder 3 and 1/2 teaspoons Kosher salt 1 bunch cilantro (finely chopped) 1 cup store - bought mango puree (plus 1 tablespoon) 3 limes (zested, juiced) SEAFOOD AND CHORIZO: 1/4 cup olive oil 3 links fresh chorizo (casing removed, diced) 1/2 pound swordfish or bass fillets (skinless, diced) 1 pound shrimp (cleaned, deveined) 1 pound mussels (cleaned, rinsed, cracked or open mussels discarded) 1/2 pound calamari (tubes and tentacles only) 1 pint cherry tomatoes (halved) 2 cups frozen peas (thawed) Kosher salt and freshly ground black pepper (to tas
and 1/2 tablespoons curry powder RICE: 1/4 cup olive oil 1
and 3/4 cups white onion (peeled, diced) 2 tablespoons garlic (peeled, minced) 2 and 1/2 teaspoons Kosher salt 2 tablespoons Paella spice (recipe above) 1/3 teaspoon saffron 4 and 1/2 cups calasparra or aborio rice 4 cups white wine 16 cups chicken stock CURRY BUTTER: 4 sticks unsalted butter (softened) 2 and 1/2 teaspoons turmeric 3 teaspoons curry powder 3 and 1/2 teaspoons Kosher salt 1 bunch cilantro (finely chopped) 1 cup store - bought mango puree (plus 1 tablespoon) 3 limes (zested, juiced) SEAFOOD AND CHORIZO: 1/4 cup olive oil 3 links fresh chorizo (casing removed, diced) 1/2 pound swordfish or bass fillets (skinless, diced) 1 pound shrimp (cleaned, deveined) 1 pound mussels (cleaned, rinsed, cracked or open mussels discarded) 1/2 pound calamari (tubes and tentacles only) 1 pint cherry tomatoes (halved) 2 cups frozen peas (thawed) Kosher salt and freshly ground black pepper (to tas
and 3/4 cups white onion (peeled, diced) 2 tablespoons
garlic (peeled,
minced) 2
and 1/2 teaspoons Kosher salt 2 tablespoons Paella spice (recipe above) 1/3 teaspoon saffron 4 and 1/2 cups calasparra or aborio rice 4 cups white wine 16 cups chicken stock CURRY BUTTER: 4 sticks unsalted butter (softened) 2 and 1/2 teaspoons turmeric 3 teaspoons curry powder 3 and 1/2 teaspoons Kosher salt 1 bunch cilantro (finely chopped) 1 cup store - bought mango puree (plus 1 tablespoon) 3 limes (zested, juiced) SEAFOOD AND CHORIZO: 1/4 cup olive oil 3 links fresh chorizo (casing removed, diced) 1/2 pound swordfish or bass fillets (skinless, diced) 1 pound shrimp (cleaned, deveined) 1 pound mussels (cleaned, rinsed, cracked or open mussels discarded) 1/2 pound calamari (tubes and tentacles only) 1 pint cherry tomatoes (halved) 2 cups frozen peas (thawed) Kosher salt and freshly ground black pepper (to tas
and 1/2 teaspoons Kosher salt 2 tablespoons Paella
spice (recipe above) 1/3 teaspoon saffron 4 and 1/2 cups calasparra or aborio rice 4 cups white wine 16 cups chicken stock CURRY BUTTER: 4 sticks unsalted butter (softened) 2 and 1/2 teaspoons turmeric 3 teaspoons curry powder 3 and 1/2 teaspoons Kosher salt 1 bunch cilantro (finely chopped) 1 cup store - bought mango puree (plus 1 tablespoon) 3 limes (zested, juiced) SEAFOOD AND CHORIZO: 1/4 cup olive oil 3 links fresh chorizo (casing removed, diced) 1/2 pound swordfish or bass fillets (skinless, diced) 1 pound shrimp (cleaned, deveined) 1 pound mussels (cleaned, rinsed, cracked or open mussels discarded) 1/2 pound calamari (tubes and tentacles only) 1 pint cherry tomatoes (halved) 2 cups frozen peas (thawed) Kosher salt and freshly ground black pepper (to t
spice (recipe above) 1/3 teaspoon saffron 4
and 1/2 cups calasparra or aborio rice 4 cups white wine 16 cups chicken stock CURRY BUTTER: 4 sticks unsalted butter (softened) 2 and 1/2 teaspoons turmeric 3 teaspoons curry powder 3 and 1/2 teaspoons Kosher salt 1 bunch cilantro (finely chopped) 1 cup store - bought mango puree (plus 1 tablespoon) 3 limes (zested, juiced) SEAFOOD AND CHORIZO: 1/4 cup olive oil 3 links fresh chorizo (casing removed, diced) 1/2 pound swordfish or bass fillets (skinless, diced) 1 pound shrimp (cleaned, deveined) 1 pound mussels (cleaned, rinsed, cracked or open mussels discarded) 1/2 pound calamari (tubes and tentacles only) 1 pint cherry tomatoes (halved) 2 cups frozen peas (thawed) Kosher salt and freshly ground black pepper (to tas
and 1/2 cups calasparra or aborio rice 4 cups white wine 16 cups chicken stock CURRY BUTTER: 4 sticks unsalted butter (softened) 2
and 1/2 teaspoons turmeric 3 teaspoons curry powder 3 and 1/2 teaspoons Kosher salt 1 bunch cilantro (finely chopped) 1 cup store - bought mango puree (plus 1 tablespoon) 3 limes (zested, juiced) SEAFOOD AND CHORIZO: 1/4 cup olive oil 3 links fresh chorizo (casing removed, diced) 1/2 pound swordfish or bass fillets (skinless, diced) 1 pound shrimp (cleaned, deveined) 1 pound mussels (cleaned, rinsed, cracked or open mussels discarded) 1/2 pound calamari (tubes and tentacles only) 1 pint cherry tomatoes (halved) 2 cups frozen peas (thawed) Kosher salt and freshly ground black pepper (to tas
and 1/2 teaspoons turmeric 3 teaspoons curry powder 3
and 1/2 teaspoons Kosher salt 1 bunch cilantro (finely chopped) 1 cup store - bought mango puree (plus 1 tablespoon) 3 limes (zested, juiced) SEAFOOD AND CHORIZO: 1/4 cup olive oil 3 links fresh chorizo (casing removed, diced) 1/2 pound swordfish or bass fillets (skinless, diced) 1 pound shrimp (cleaned, deveined) 1 pound mussels (cleaned, rinsed, cracked or open mussels discarded) 1/2 pound calamari (tubes and tentacles only) 1 pint cherry tomatoes (halved) 2 cups frozen peas (thawed) Kosher salt and freshly ground black pepper (to tas
and 1/2 teaspoons Kosher salt 1 bunch cilantro (finely chopped) 1 cup store - bought mango puree (plus 1 tablespoon) 3 limes (zested, juiced) SEAFOOD
AND CHORIZO: 1/4 cup olive oil 3 links fresh chorizo (casing removed, diced) 1/2 pound swordfish or bass fillets (skinless, diced) 1 pound shrimp (cleaned, deveined) 1 pound mussels (cleaned, rinsed, cracked or open mussels discarded) 1/2 pound calamari (tubes and tentacles only) 1 pint cherry tomatoes (halved) 2 cups frozen peas (thawed) Kosher salt and freshly ground black pepper (to tas
AND CHORIZO: 1/4 cup olive oil 3 links fresh chorizo (casing removed, diced) 1/2 pound swordfish or bass fillets (skinless, diced) 1 pound shrimp (cleaned, deveined) 1 pound mussels (cleaned, rinsed, cracked or open mussels discarded) 1/2 pound calamari (tubes
and tentacles only) 1 pint cherry tomatoes (halved) 2 cups frozen peas (thawed) Kosher salt and freshly ground black pepper (to tas
and tentacles only) 1 pint cherry tomatoes (halved) 2 cups frozen peas (thawed) Kosher salt
and freshly ground black pepper (to tas
and freshly ground black pepper (to taste)
4 1/2 - lb boneless pork shoulder (pork butt), with a good layer of fat remaining, rolled
and tied 2 tbsp light brown sugar 2 tbsp Dijon mustard 2 tbsp sherry vinegar 2 tsp sea salt flakes or kosher salt 2 tsp Chinese 5 -
spice powder 2 tsp hot chili powder 4 cloves
garlic, peeled
and finely grated or
minced
Add the olive oil, 7
spice,
minced garlic,
and salt to the tahini
and lemon juice mixture.
I just sauté
minced onions in extra virgin olive oil, add
garlic, herbs,
spices,
and broth, bring to a quick boil, then reduce to a simmer, add more veggies
and a scoop of steamed lentils or beans,
and cook for an additional 10 - 15 minutes.
Then, add your
spices, along with aromatics like
minced garlic or ginger,
and let them cook for 30 seconds to fully draw out their fat - soluble flavors.
1
garlic clove,
minced 1 teaspoon za'atar
spice mix Salt
and freshly ground pepper 1 large boneless, skinless chicken breast, trimmed 1 tablespoon olive oil 2 pita breads or lavash 1 small tomato, chopped Thinly sliced romaine lettuce
Use milk in Asian style raw veggie dishes
and add Asian
spices like ground fresh basil, nama shoyu,
garlic,
minced ginger, lime juice
and marinate your veggies for a non-stir fry or curry.
Fresh grated ginger, red peppers,
and minced garlic are all part of this Low Carb Slow Cooker Chinese Five -
Spice Beef, a savory dish that will satisfy your Asian - style cuisine cravings!
I had ground turkey in my freezer
and just threw in a bunch of peppers
and spices I had at home (including cumin & chili powder), topped them with red pepper flakes
and minced garlic and they are fantastic!!
Specialities to look out for include Borek; a thin, flaky pastry wrap filled with meat, cheese or potatoes, Pilaf; a dish of rice or cracked bulgar wheat with added chick peas, aubergine, beans or peas which is a traditional staple of the Turkish diet, Yaprak Sarma; vine leaves stuffed with rice, onion
and spices and Karnıyarık; fried aubergines filled with a mixture of
mince, onion, parsley,
garlic and tomato.
Mix with sautéed
minced onion,
garlic (you could use your pantry oven - roasted
garlic purée, loads if you love it),
and your favourite herbs
and spices.