Sentences with phrase «of chile flakes»

A few crushed garlic cloves are a no - brainer, and a small pinch of chile flakes can do wonders to perk up an otherwise rich, low - tone dish.

I heat up a little olive oil and a pat of butter in a pan, then throw in an anchovy filet or two and a sprinkling of chile flakes.

A pinch of chile flakes on the hummus would be a great addition to the bunless, meatless burgers.

Add the carrots, garlic, oregano, a pinch of the chile flakes, and another few pinches of salt.

I didn't have sambal oelek on hand so I used a mix of chile flakes and Sriracha, otherwise followed the recipe exactly.

Sometimes he would beef them up with mushrooms, roasted butternut squash, or potato, but often they were simply braised swiss chard with lots of chile flakes and a generous sprinkling of queso fresco on top to cool the heat.

Not exact matches

8 ounces extra firm tofu, cut into 1 / 4 - inch cubes 8 ounces small pasta 6 tablespoons ponzu sauce 3 garlic cloves, minced scant 1/2 teaspoon chile flakes, or to taste 1/4 teaspoon toasted sesame oil 8 ounces green beans, chopped 8 ounces broccoli florets a small bunch of cilantro (or basil), chopped

1 cup (7 oz / 220 g) black rice Salt and freshly ground pepper 1/2 cup (3 1/2 oz / 105 g) black lentils 2 tablespoons extra-virgin olive oil 8 oz (250 g) baby shiitake mushrooms 1 bunch asparagus, ends trimmed, cut into bite - size pieces 5 oz (155 g) baby spinach leaves 4 portions of salmon fillet (about 1 lb / 500 g total), preferably wild Sliced green onions and chile flakes for sprinkling

Instead of the red chile flakes I used a Fra Daviolo blend from WildTree (No, I'm not a rep).

If you don't have chipotle chile flakes, you can certainly sub them with a traditional chile flake or leave them out all together, this part is optional but does lend a bit of smokey heat to the party!

I popped it in the oven for about 5 minutes until the cheese melted, then topped it off with some chile flakes, green onions and more parmesan cheese as a garnish, and a few cracks of freshly ground black pepper.

I popped it in the oven for about 5 minutes until the cheese was melted and then topped it off with some chile flakes, green onions and more parmesan cheese as a garnish, and a few cracks of freshly ground black pepper.

I can't get enough of both avocado and corn and love that you added chile powder, red pepper flakes and cilantro!

1 1/2 teaspoons dried mint 1/2 teaspoon red chile pepper flakes 1/2 teaspoon cumin seeds 1/2 teaspoon fine grain sea salt 1 teaspoon ground cumin 1/2 teaspoon cinnamon 1 teaspoon ground ginger 4 tablespoons extra virgin olive oil a squeeze of fresh lemon juice

Sesame - Citrus Sprinkle An aromatic mix of sesame, chile flakes, chives, and lemon zest adds pops of flavor and texture to glazed meats.

Instead of peanuts, fresh chile, and garlic, I used almond, chile flakes, and onion.

I do it with mild chiles or if I don't have them, I just use a 1/4 teaspoon of red pepper flakes.

The next stop was a beer distributor to pick up a jar of Millers Hot Bologna, a popular, Pennsylvania snack with lots of red chile flakes in it.

Loaded with fresh vegetables and lean strips of chicken, it's a quick and healthy dish that possesses plenty of authentic flavor, thanks to ingredients like oyster sauce, Chinese five - spice powder and dried red Sichuan chile flakes.

This Chinese take on kebabs requires no dipping sauce — it has been marinated with a medley of Eastern spices, grilled to charred perfection and sprinkled with both chile flakes and cumin for a fiery, textured finish.

Like I have said, some of my favourite, albeit unusual ingredients, are Aleppo chile flakes, pomegranate molasses, smoked paprika and miso.

The recipe was contributed to The Kinfolk Table by restauranteur Sam Wylde who uses 2 teaspoons of Urfa chile flakes for their smoky, tobacco notes.

Used red pepper flakes added to to onions instead of chiles, and omitted the fennel.

I used the same proportions of everything and substituted a whole (fresh) serrano chile for the chile flakes.

I made a rub that consisted of finely crushed pistachios, Parmesan cheese, red pepper flakes, chile powder, a dash of jerk seasoning and some salt and pepper.

1 bunch Red Frill mustard greens 1 bunch cilantro 3/4 cup chopped scallions (about one small bunch), or red onion 3 tablespoon capers, rinsed Juice and zest of one organic lemon 1 cup extra-virgin olive oil 3 cloves garlic, minced 1/2 teaspoon unrefined sea salt (or to taste) 1/2 teaspoon crushed red chile flakes — optional

Add the turmeric, cumin, harissa or chile flakes, 1 teaspoon of salt, 1 cup each of the parsley and cilantro, tomatoes, and the stock or water and bring to a boil.

I love a sort - of - Italian blend of mustard seeds, peppercorns, chile flakes, fennel seeds, lemon zest, and garlic, or a sort - of - Asian blend of mustard seeds, chile flakes, coriander seeds, and fresh ginger.

While the beets roast, add the chickpeas, lemon juice, tahini, pressed garlic, sea salt, paprika and chile flakes to the bowl of a food processor.

It has three different types of heat — smoked hot paprika in the chili powder, chipotle chile flakes, and fresh poblano pepper.

Your favorite filet of fish is poached in lemongrass - infused water (or if you've got some leftover fish to use up, feel free to use that instead), flaked, and then combined with plenty of shallots, chile pepper, and herbs.

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 1/2 cup finely chopped onion 1 large garlic clove 1 tablespoon chopped fresh sage 1 dried arbol chile, or pinch of red pepper flakes kosher or sea salt 2 tablespoons extra virgin olive oil 2 cups roasted winter squash about 1/2 cup vegetable or beef stock 2 - 4 tablespoons Parmigiano Reggiano or Winchester Sharp Gouda Cheese, plus cheese for shaving 1 tablespoon pumpkin or extra virgin olive oil

Add garlic, cannellini beans, 1/2 tsp lemon zest, as many of the red chile flakes as you'd like, and 1/4 tsp salt to the skillet.

If making the optional spicy version, add the red wine and chile flakes in the last 2 minutes of cooking.

The traditional way of making it can be pretty spicy with the use of hot peppers, and here they're using a red pepper, as well as chile flakes, so it will be a bit spicy, but you can make adjustments to it depending on your personal taste.

Add the escarole and sprinkle with the nutmeg, half the chile flakes, and a pinch each of salt and pep - per.

Combine cauliflower, blue cheese, scallion, pistachios, persimmons, parsley, chile flakes, 1/4 teaspoon of salt, and 1/4 teaspoon of pepper in a medium bowl.

2 tablespoons extra virgin olive oil 1 medium onion, diced 3 carrots, cut into 1 / 4 - inch coins 3 celery stalks, diced 2 medium cloves garlic, minced 1 teaspoon crushed red chile flakes 1 1/2 cups dried cannellini beans 5 medium waxy potatoes (the size of an egg), halved 1 3 - inch chunk of Parmesan rind, (optional) 8 cups of water 1 medium bunch kale or chard, de-stemmed and chopped 1 1/4 cup crushed tomatoes (from can) 1 teaspoon fine grain sea salt

1/2 batch of Basic Spaetzle recipe (above) 1 small - medium green cabbage (1 1/2 pound) 3/4 teaspoon whole caraway seeds 4 tablespoons unsalted butter 3 large leeks, thinly sliced (3 cups) 2 garlic cloves, finely chopped Large pinch chile flakes 1 thyme branch, or 1 teaspoon dried thyme 2 teaspoons apple cider vinegar, or more to taste 1 3/4 teaspoons kosher salt, more as needed 1/2 cup Gruyère or Emmentaler cheese, grated Ground black pepper Kosher salt

Add the Indian spice blend, garlic, ginger, bell pepper, cashews, and as much of the red chile flake as you'd like.

chile flakes / / salt / / drizzle of olive oil)

- Nuts (or toss toasted pistachios w / a bit of crumbled, toasted nori / / nutritional yeast / / chile flakes / / salt / / olive oil)

Then we fry them and toss them in a mixture of apple cider vinegar, sugar and chile flakes.»

Combine pumpkin seeds, cilantro, garlic, salt, and chile flakes in the bowl of a food processor fitted with the blade attachment.

This makes an unusual dressing for fruit salad because of the spice of the dry mustard and the red chile flakes.

I also couldn't find calabrian chiles in my area so I used pimento peppers and added a sprinkle of red pepper flakes to adjust the heat.

Add 3 of the crushed garlic cloves, tomato slices and red chile flakes and cook until the tomatoes break down and a sauce is formed.

Meanwhile, bring chiles, vinegar, honey, raisins, red pepper flakes, and a pinch of salt to a boil in a small saucepan over medium heat.

Brush the crust with a mix of honey, chile flakes, and water (to thin the honey).