Not exact matches
1 onion, chopped 1/2 cup butter 4 garlic cloves,
diced 1/2 cup flour 4 cups chicken or vegetable stock 1.5 cups water 3 russet potatoes, cut into large chunks 1/8 teaspoon freshly grated nutmeg 1 tablespoon dried herbs (any or all of the following: thyme, rosemary, red
pepper flakes, marjoram, parsley) salt and
pepper, to taste 8 ounces cheddar cheese 1.5 cups milk (add
more for a thinner soup)
1 tablespoons olive oil 1 small yellow onion,
diced 1 red bell
pepper,
diced 1 jalapeno
pepper, seeded and sliced (keeps seeds if you want
more heat) 3 cloves garlic
Ingredients 200 g / 7oz • baby spinach 1 • small cauliflower head [cut into florets — about 350g / 12oz] 1 • small onion [
diced] 1 • minced garlic clove 1/2 cup • shredded mozzarella [plus a little
more for on top] 2 tbsp • heavy cream 1 tbsp • butter [for the cauliflower] 1/2 tsp • nutmeg pinch of ground cloves to taste • salt and
pepper
1 tbsp dried oregano, Mexican oregano preferred (
more to taste and to garnish) 1 tsp dried cilantro 2 16oz cans organic (non-GMO) hominy (optional) salt and
pepper to taste juice of 2 limes 1/2 medium white onion,
diced (garnish) crushed red
pepper (garnish for additional spiciness)
1/4 lb of red chilies, seeded and
diced 1 habanero (optional — or a
more mild chili if you prefer), seeded and
diced 1 medium sized red
pepper, seeded and
diced 5 cloves of garlic, sliced 1 tablespoon of grapeseed or sunflower oil
Pumpkin and Black Bean Soup: 2 tablespoon extra-virgin olive oil 1 medium onion, finely chopped 3 cups canned or packaged vegetable stock 1 can (14 1/2 ounces)
diced tomatoes in juice 1 can (15 ounces) black beans, drained 2 cans (15 ounces) pumpkin puree 1 cup heavy cream 1 tablespoon curry powder 1 1/2 teaspoons ground cumin 1/2 teaspoon cayenne
pepper,
more or less to your liking Coarse salt 20 blades fresh chives, chopped or snipped, for garnish
Recipe for Healthy Asparagus Soup Serves 6 Ingredients: 1 tablespoon olive oil 1 small onion,
diced 1 leek, white and light green parts, sliced medium 2 large celery stocks,
diced small 1 teaspoon kosher salt or
more to taste, used in increments Fresh finely ground black
pepper to taste 2 large sprigs of tarragon, tear the leaves off 4 cups low sodium chicken broth, used in increments 1-1/2 to 1-3/4 pounds fresh asparagus (about 2 bundles from the market or 2 - 12 oz packages from Trader Joes) 1/4 cup water Croutons or parmesan cheese for serving
150g (5oz) bell
peppers (2 different colours will make the salad look
more colourul),
diced to corn size pieces
I also sprinkled on some
diced red
peppers and
more cheese before popping it in the oven.
can fire roasted tomatoes, crushed or
diced 1 cup chicken stock (add
more to thin out sauce if need be) 1/3 cup parsley, chopped 1/4 pimiento - stuffed olives, chopped salt and
pepper 1 box rice noodles, cooked according to package instructions (I used Maifun noodles)
1/2 c of tomato sauce 5 cloves of garlic, chopped 1.5 tbl of curry powder 2 tbl of freshly grated ginger 1 - 2 tsp of cumin (I added
more but I just love it) 3/4 c of water 1 onion, medium sized,
diced Chicken breast — I was using tenders so I did 10 total (you can use breasts — 4 to 6 would work well) 1 tsp salt 1/2 tsp of freshly ground
pepper
Add in roasted
diced red
peppers for
more flavor.
1 tbsp olive oil 1 med onion, coarsely chopped 4 cloves garlic, minced 1/2 red bell
pepper,
diced 1/2 green bell
pepper,
diced 10 pieces okra, tops removed, sliced 1 cup chopped pumpkin or squash (if out of season use 1 can puree) 3 sprigs fresh thyme leaves (about 1/2 tsp), dried okay 1 tsp sea salt,
more to taste 1/2 tsp black
pepper,
more to taste 1 can (about 2 cups) coconut milk 1 cup chicken broth (or vegetable stock to make vegetarian / vegan) 1 scotch bonnet or habanero
pepper (optional) 1 lb fresh spinach, stems included, coarsely chopped 6 chives, chopped
Prep Time: 30 mins Total Time: 30 mins Serves 1 - 2 2 strips bacon 2 cups mixed lettuce greens 1/4 cup Buttermilk Ranch Dressing,
more as needed 1/2 cup chopped rotisserie chicken 1 boiled egg, sliced 1/2 avocado,
diced 2 tablespoons
diced sweet onion 1/2 cup cherry tomatoes, halved or quartered Lawry's Seasoned Salt Black
pepper Add bacon to an unheated skillet.
Here's what you will need: 2 large zucchini & 2 large squash 1 package of baby spinach 1 pint of tomatoes (I used «one sweet tomato» but you can use any type of tomato) I halved the tomatoes 1 can of
diced tomatoes (as needed) salt,
pepper, garlic, oregano & red
pepper to taste Parmasean Cheese to... [Read
more...]
Ingredients: 4 tablespoons (1/2 stick) butter / 4 ounces thick, quality bacon (4 slices),
diced / 1 to 2 shallots, finely chopped / 1 pound shaped pasta, such as bow - ties / 1 pound fresh chanterelles, roughly chopped / Salt and ground
pepper to taste / 1 pint heavy cream (or less) / 4 ounces garden peas, fresh or frozen / 1/2 cup grated Parmesan cheese, with
more for table.
1 acorn squash 1 - 2 tablespoons olive oil, divided 1 small onion,
diced 1 - 2 cloves garlic, minced 1/2 teaspoon or
more ginger, peeled and grated 1 carrot,
diced 1/8 teaspoon cloves pinch of cardamom, cinnamon, and nutmeg 1 teaspoon apple cider vinegar 2 tablespoons maple syrup 2 cups low sodium vegetable stock salt and
pepper 1/4 -1 / 2 cup or
more cashew cream
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)
2 tbsp ghee, coconut or olive oil 1 tsp cumin seeds 1/2 tsp ground turmeric 1/2 tsp ground cardamom 1/2 tsp ground cilantro 1 pinch ground cayenne 1 inch fresh ginger, minced 4 garlic cloves 1 large red onion,
diced 2 medium size sweet potatoes, cut into bite - size pieces 1 fennel bulb, halved and thinly sliced 1 cup lentils, rinsed 2 cups water 2 — 4 tbsp sauerkraut,
more for serving 1 -2 tbsp honey salt &
pepper, to taste
2 cups Wild Blueberries fresh or frozen (thawed) 1/2 medium onion (red or white),
diced small 1 jalapeño
pepper, seeded and minced (add
more to taste) 1 medium red bell
pepper,
diced small 3 tablespoons chopped parsley or cilantro 1/4 cup lime or lemon juice 1 teaspoon salt pinch of cinnamon
Add the
diced bell
pepper and cook 5 or so minutes
more, until the
pepper is softened.
1 package La Tortilla Factory Hand Made Style Flour Tortillas 2 tablespoons extra-virgin olive oil, plus some for brushing, divided salt and
pepper to taste 1 tablespoon fresh lemon juice, plus
more to taste 1 (15 - ounce) can white beans (such as cannellini or Great Northern), rinsed, drained and coarsely chopped 1 medium tomato,
diced 1/2 medium white onion,
diced 1/2 cup coarsely chopped pitted mixed olives 2 tablespoons coarsely chopped fresh flat - leaf parsley 1 teaspoon thinly sliced lemon zest 1/8 teaspoon crushed red
pepper flakes
* 1 head of California endive (I used red), ends trimmed off and chopped * 1 big handful of Tuscan kale, chopped * 1 pink grapefruit, segmented (chop the segments in half if they are large), plus 1 - 2 tablespoons of the juice that drains off when segmenting the grapefruit * 1 perfectly ripe avocado,
diced * 3 - 4 ounces of naturally smoked wild smoked, chopped * 1 - 2 tablespoons of finely chopped red onion * 2 tablespoons avocado oil or olive oil, plus
more to taste * freshly ground black
pepper
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
ingredients BRUSSELS SPROUT AND MUSHROOM STUFFING 4 tablespoons unsalted butter (plus
more for greasing) 8 cups sourdough bread (medium
dice) 1/4 cup olive oil (divided) 1 cup onions (peeled, finely
diced) 1/2 cup celery (finely
diced) 1/2 teaspoon celery seeds 2 cups Brussels sprouts (thinly shaved on a mandoline) 4 cups mixed mushrooms (stems removed, sliced) 2 cups chicken stock 2 large eggs (slightly beaten) 2 tablespoons parsley (finely chopped) Kosher salt and freshly ground
pepper (to taste)
There's not exactly a recipe, but here's what's in it: lots of avocados, lime, salt, a good dollop of fresh tomato salsa that includes
peppers, tomatoes, garlic, onions, cumin, cilantro, maybe
more garlic and hot
peppers to taste, and — here's what really makes it — a good amount of finely
diced mango.
Cook
diced onion on med - high heat 2 minutes, add
diced red
pepper, cook about 1 minute
more until vegetable are soft.
mushrooms, sliced 1 apple, peeled and
diced 2 - 3 teaspoons or
more garlic powder (to taste) 2 - 3 teaspoons sage or
more (to taste) 1 teaspoon rosemary, chopped 1 teaspoon thyme 1 teaspoon turmeric 1 teaspoon black
pepper 2 teaspoons of pink salt or
more (to taste) 1/2 cup coconut oil, or organic, grass fed butter
1 large spaghetti squash 2 tablespoons olive oil 2 teaspoons dried rosemary 1 large onion,
diced small fresh ground black
pepper to taste 1 tablespoon minced garlic 5 - 6 cups chopped kale leaves 2 tablespoons finely chopped fresh chives or sliced green onion 1/2 cup sour cream 3/4 cup cottage cheese 1/2 cup coarsely grated Parmesan cheese plus about 1/4 cup
more for topping the gratin 1 egg, beaten 1/2 cup shredded mozarella
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
«Almost Meatless» Albondigas 1/2 cup steel - cut oatmeal 1/2 cup loosely packed fresh cilantro leaves, chopped plus
more for garnish 4 cloves garlic, minced 1 chipotle in adobo sauce, finely chopped 4 teaspoons ground cumin 2 teaspoons ground coriander Kosher salt and freshly ground black
pepper 1/2 lb ground lamb 2 tsp olive oil 1 small onion, cut into 1 / 4 - inch
dice (about 1 cup) 1 28 - oz can crushed tomatoes 1 cup water Juice from 1 lime
What's in it: 1 medium - sized spaghetti squash (about 3 - 4 pounds) 5 tablespoons vegetable oil, I used half peanut half canola Kosher salt and Freshly ground black
pepper 2 eggs (optional, I omitted this to keep mine vegan) 1 (15 - ounce) package firm or extra firm tofu, water pressed out and
diced * 1 red onion, thinly sliced 6 cloves garlic, finely minced 2 cups carrots, cut into matchsticks 2 cups bean sprouts 6 scallions, sliced Other optional veggies: I added a cup of sliced white mushrooms, but broccoli, peapods, or any others you like would work as well 4 tablespoons Pad Thai sauce,
more to taste ** 1/3 cup peanuts, chopped 1/4 cup cilantro, chopped 1 lime, cut into wedges * you could alternatively use chicken or shrimp if you're not a tofu fan ** I used a jarred pad thai sauce to save some time but check out the original recipe link above to see the full sauce recipe if you want to go homemade
1 to 2 tablespoons sesame oil +
more if needed based on taste 1/2 small to medium sized red onion, peeled and sliced 1/2 medium sized zucchini, unpeeled and chopped 1/2 medium sized summer squash, unpeeled and chopped 1 cup sugar snap peas, cut once in half crosswise 1 cup shiitake mushrooms, chopped 1 to 2 garlic cloves, minced Pinch of salt 1/2 red bell
pepper, chopped 1/2 green bell
pepper, chopped 1/2 cup red cabbage, shredded 2 small carrots, peeled and shaved into strips 1/2 pound linguine noodles, cooked 1/4 cup mushroom broth 3 tablespoons soy sauce 2 tablespoons hoisin sauce 2 tablespoons Chinese oyster sauce Green onions,
diced for garnish
Dice the remaining half of your onion and add it to the skillet, along with the serrano
pepper, 1 tablespoon of garam masala, cumin, turmeric, black
pepper, cardamom and cloves (you can add a dash
more oil if it seems to dry), and sauté until onion is soft, about 5 minutes.
1 tbsp extra virgin olive oil +
more for garnish 1 small onion,
diced (~ 1 cup
diced onion) 2 garlic cloves, minced 2 tbsp fresh ginger, grated 1 large apple, peeled & chopped 1.5 pounds carrots, peeled and chopped (~ 5 cups) 4 cups vegetable broth pinch of nutmeg Sea salt & black
pepper, to taste
That means you can have yummy pizza to eat in about 15 minutes because there's not much
more to do then to
dice up some green
peppers and mushrooms.
Cilantro Peach Salsa Makes approx. 10 cups 12 fresh, ripe peaches 9 large tomatoes 1 green
pepper,
diced 1 large onion,
diced 3 jalapeño
peppers,
diced (leave seeds in for
more spice) 3 cloves garlic, minced 1 large handful of cilantro, minced 3/4 C apple cider vinegar 2 TBSP paprika 2 TBSP chili powder 1 TBSP salt
Ingredients 2/3 cup butter or margarine 2/3 cup all - purpose flour 7 cups milk 4 large baking potatoes, baked, peeled an cubed (about 4 cups) 4 green onions, sliced (Or one
diced and sautéed onion) 12 bacon strips, cooked and crumbled 1 1/4 cups shredded cheddar cheese 1 cup (8 ounces) sour cream 3/4 teaspoon salt, plus
more for seasoning 1/2 teaspoon
pepper, plus
more for seasoning Garlic powder Onion powder
2 pounds red potatoes, scrubbed and
diced 1/4 cup + 1 tablespoon cider vinegar, divided 1/3 cup nonfat Greek yogurt 2 tablespoons reduced fat Vegenaise 1 tablespoon extra virgin olive oil 1 tablespoon Dijon mustard 1/2 teaspoon sugar 3 hard boiled egg whites, chopped 1/2 cup finely chopped sweet (Vidalia) onion 1/2 cup
diced celery 3 - 4 tablespoons chopped spicy or sweet pickles 2 teaspoons chopped celery leaves 1 tablespoon chopped fresh dill, or
more to taste 1 tablespoon chopped fresh parsley 1 tablespoon chopped fresh chives, optional 1 1/2 teaspoons salt, divided Plenty of freshly ground black
pepper
extra-virgin olive oil 1 yellow onion, finely
diced 3 garlic cloves, minced 1 bay leaf 2 red bell
peppers, cored, seeded, and finely
diced 1/2 of a green bell
pepper, optional — adds a little
more color and another depth of flavor 2 tomatoes, halved, seeded, and finely
diced A handful of chopped fresh flat - leaf parsley 1 (12 - ounce) bottle of chili sauce 1 tablespoon Worcestershire sauce Sea salt and freshly ground black
pepper, to taste
1 can organic black beans, rinsed Equivalent amount of frozen or fresh corn 1 red
pepper chopped 1 pablano
pepper chopped 1 large jalapeno
pepper chopped (membrane and seeds removed,
more you keep the hotter the spice) 1/2 red onion
diced 2 green onions sliced (white and green parts) 1 cup cooked red quinoa Handful fresh chopped cilantro 1 tsp Epazote 1 tsp ground cumin Salt and
pepper to taste Juice of 1 large lime 1/3 cup Organic unrefined and unfiltered extra virgin olive oil
2 teaspoons extra virgin olive oil 1 large onion,
diced 4 carrots,
diced (about 1 1/2 cups) 4 stalks celery,
diced (about 1 1/2 cups) 4 small red potatoes,
diced (about 1 1/2 cups) 1 small zucchini,
diced (about 1 cup) 1 small turnip,
diced (about 1 cup) 1 pound dried split peas 3 cloves garlic, minced 4 cups low - sodium vegetable broth 5 cups water 1 teaspoon minced fresh rosemary 1 teaspoon minced fresh thyme leaves 1 teaspoon minced fresh sage leaves 2 tablespoons chopped fresh flat - leaf parsley 1 bay leaf 1/2 teaspoon caraway seeds, or
more to taste Generous pinch smoked salt (optional) 1 tablespoon low - sodium tamari Freshly ground black
pepper Salt to taste
1 (15 - ounce) can cannelloni beans, drained 2 to 4 cloves garlic 3 tablespoons lemon juice 1 tablespoon extra virgin olive oil 1/4 teaspoon fine sea salt, or
more to taste 1/8 teaspoon
pepper 2 teaspoons chopped fresh Italian parsley, basil, or a combination Additional chopped fresh Italian parsley or basil, or
diced roasted red
peppers for garnish (optional)
1 can organic black beans, rinsed or 1 1/2 cups cooked beans from dried Equivalent amount of frozen or fresh corn 1 red
pepper chopped 1 pablano
pepper chopped 1 large jalapeno
pepper chopped (membrane and seeds removed,
more you keep the hotter the spice) 1/2 red onion
diced 2 green onions sliced (white and green parts) 1 cup cooked red quinoa Handful fresh chopped cilantro 1 tsp Epazote 1 tsp ground cumin Celtic Sea Salt and
pepper to taste Juice of 1 large lime 1/3 cup Organic unrefined and unfiltered extra virgin olive oil
And the
more traditional Beef, Bell Pepper & Egg Empanadas are full of flavor and satisfying heft, brimming as they are with garlicky ground beef, red and yellow
peppers, onions, oregano, and
diced hard - boiled egg.
1 can organic black beans, rinsed Equivalent amount of frozen or fresh corn 1 red
pepper chopped 1 pablano
pepper chopped 1 large jalapeno
pepper chopped (membrane and seeds removed,
more you keep the hotter the spice) 1/2 red onion
diced 2 green onions sliced (white and green parts) 1 cup cooked red quinoa Handful -LSB-...]
2 teaspoons plus 1 tablespoon olive oil 1 yellow onion,
diced 1 pound ground chicken (preferably 2/3 white meat plus 1/3 dark meat) 4 ounces Cabot Hot Buffalo Wing Cheddar, grated (about 1 cup) 2 red Fresno chiles, finely chopped 1/4 cup chopped fresh cilantro 1 tablespoon Cholula Hot Sauce, or
more to taste 1/2 teaspoon salt 1/4 teaspoon ground black
pepper Whole grain buns, fresh spinach leaves and sliced cucumbers
chili powder (I used ancho chili powder because I love the flavor) pinch of cayenne
pepper (
more to taste, if wanted) 1/4 cup pineapple juice 3 cups
diced pineapple (fresh or frozen preferred to canned) 3 Tbsp.
2 tablespoons extra virgin olive oil 1 1/2 cups beets (can be a mix of yellow and red), peeled and
diced 1/4 cup white onion,
diced 1/2 teaspoon kosher salt, plus
more to taste 2 garlic cloves, minced 1 teaspoon ground cumin 1/2 teaspoon red
pepper flakes 1 1/2 pound fresh tomatoes, peeled and
diced (or 1 1/2 14.5 ounce cans of
diced tomatoes) 1 cup kale leaves, packed 1/4 cup goat cheese 3 - 6 eggs (up to you!)
1/2 cup
diced toasted hazelnuts (or other favorite nuts) 1 pound beets, peeled 1 pound butternut squash, peeled Tops (greens only) of 3 or 4 green onions 1/4 cup
diced cilantro, plus
more for garnish 2 tablespoons extra virgin olive oil 2 tablespoons balsamic vinegar 1 tablespoon honey maple syrup 2 teaspoons spicy brown mustard Dash of cinnamon Salt and
pepper to taste