For a delicious low - cal pasta, simmer a large can of Italian plum tomatoes with a can of light tuna, minced garlic, a pinch
of dried red pepper flakes, and a few minced anchovies for a few minutes.
Not exact matches
10 ripe sweet strawberries — divided 3 large heirloom tomatoes — roughly chopped 1 small bell
pepper — seeded and roughly chopped 1 medium cucumber — peeled and roughly chopped 1/3 cup soft sun -
dried tomatoes juice
of 1/2 lemon 1 - 2 garlic cloves — roughly chopped about 1/4 small
red chili
pepper or more to taste — seeded, or 1/4 teaspoon
red pepper flakes dash
of cayenne
pepper — optional 1/2 teaspoon sea salt large handful fresh basil leaves, plus more for garnish
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)
garlic powder 1 Tbsp
red pepper flakes 2 Tbsp chili powder (I use a variety
of ones I have on hand) 1 T
dried parsley
flakes, cilantro
flakes, and
dried oregano Fresh corn tortillas (I found them at a Mexican store here in Calgary called Siesta in the NW)
When
dried and ground, produce extremely usable
flakes or chili powder with unique flavor and tender heat suitable for dishes where you may not need the sharper flavor
of «
red peppers» or the characteristic «chinense
pepper flavor».
In the bowl
of a high powered blender, combine the walnuts, pine nuts, nutritional yeast, basil, olive oil, lemon,
dried mushrooms, sea salt, black
pepper,
red chili
pepper flakes and 3 tablespoons water.
6 sprigs fresh thyme 6 sprigs fresh oregano 4 cloves garlic 2 thin slices
of red onion for sauce 1 orange (or tangerine) peeled / chunked for sauce 1.5 limes zest and juice Kosher salt Cracked black
pepper Coarse ground white
pepper 1 pinch
of red pepper flakes 1/8 cup
of olive oil 1/8 cup
dry white wine A dash
of your favorite hot sauce
This pesto chicken pasta recipe combines some
of my most favorite flavors: basil pesto, sun -
dried tomatoes, mushrooms, fresh basil,
red pepper flakes.
It combines some
of my most favorite flavors: basil pesto, sun -
dried tomatoes, mushrooms, fresh basil,
red pepper flakes.
I ended up with a recipe for cheddar cheese crackers that followed almost the exact same format as yours (http://smittenkitchen.com/2009/06/cheese-straws/ your substitute cheddar cheese for parm (although a mix
of the two would probably taste really good) Other good additions in lieu bacon are
dried mustard,
red pepper flakes or cayenne
pepper.
Ingredients: 2
red onions, finely chopped 2 cloves
of garlic, finely chopped Glug, love Jamie's term,
of olive oil 2 teaspoons
of cumin 2 teaspoons
of cinnamon 1 teaspoon
of oregano 1/4 teaspoon
of cayenne
pepper 1/2 teaspoon
of dried red chili
flakes Salt and
pepper to taste 1 15 oz
of canned tomatoes 1 fresh tomato 1/2 bottle
red wine 1 can
of black beans, drained and rinsed 1 can
of red kidney beans, drained and rinsed 1 large portobello mushroom, roughly chopped 5 large shiitake mushrooms, roughly chopped
Method: Heat a large pot with a «good glug»
of olive oil Add the garlic and
red onion Add the oregano and cumin and saute for 5 - 7 minutes, check in to smell occasionally, mmmm... If it gets
dry, add a splash
of wine and continue to cook When the onions are translucent, add the chili
flakes, cayenne and cinnamon, stir to incorporate all flavors Add the tomato sauce and cook for about 15 minutes Add the fresh tomato, mushrooms and beans Bring to a boil and then simmer for 20 minutes Salt and
pepper and turn off heat Stir, taste and adjust as needed
I doubled the garlic, butter, lemon peel, and S&P, cut back a little on the lemon juice and added some
dry white wine, a large chopped shallot and a pinch
of red pepper flakes.
What makes this chicken spaghetti very special is that in addition to fresh tomatoes, basil, garlic, and spinach, I also used sun -
dried tomatoes and
red pepper flakes to add lots
of flavor!
1 1/4 cups elbow noodles Salt 2.5 ounces extra-sharp cheddar cheese, cut into small cubes 1 tablespoon plus 1/2 teaspoon flour 3/4 teaspoon salt 3/4 teaspoon
dry mustard A pinch or two fresh ground
pepper A pinch cayenne
pepper or
red pepper flake A pinch
of ground nutmeg 1/3 cup sour cream 1 egg, lightly beaten 3 tablespoons yellow onion, finely chopped or grated 3/4 cup half - n - half 3/4 cup heavy cream 2 shakes Worcestershire sauce 1 dash hot sauce (tobasco) 3/4 cup (about 5 ounces) extra-sharp cheddar cheese, grated
Add 1/4 cup
of mozzarella, sun
dried tomatoes, salt,
pepper, and
red pepper flakes and stir until combined.
vegetable oil 1 onions (peeled and chopped) 2
red and yellow or green
peppers (cored and chopped) 1 clove garlic (peeled and chopped) 3 large tomatoes peeled, seeded and chopped or 3/4 tin
of ready peeled and chopped tomatoes
Dried Chilli
flakes (traditionally they use a regional piment called Piment D'esplettes which is delicious but any chilli
flakes are fine to add to your taste) 1 sprig
of thyme salt and
pepper Method: Heat the oil in a fying pan and add the onions, cooking them on a low to medium heat until softened.
2 boneless, skinless chicken breasts 1/2 cup Italian style bread crumbs 1/2 cup Parmesan cheese, shredded 1/2 tsp garlic powder 1/2 tsp
dried basil Pinch
of crushed
red pepper flakes Sea salt and fresh cracked
pepper to taste 1 - 2 eggs, mixed thoroughly 1 tbsp olive oil, more if needed
Next time I might throw some sun
dried tomatoes and a touch
of red pepper flakes just to spice it up a little.
I tried it slightly altered — cooked the carrots with the onion and celery, along with diced potato, and with no Italian seasoning I improvised and used 1/8 tsp
of each
dried basil, oregano, thyme, rosemary (that was fresh), and
red pepper flakes.
1 medium onion 2 carrots, peeled and chopped 1 parsnip root, peeled and chopped 1/4 celeriac root, peeled and chopped 2 medium potatoes, peeled and chopped 1/2 cup
dried red split lentils 1/2 head
of cauliflower, chopped 1 tablespoon
dried garlic
flakes 1 tablespoon sea salt fresh cracked black
pepper fresh parsley grape seed oil for frying 2 L hot water
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
What's in it: 2 Tablespoons olive oil 5 cloves
of garlic, finely chopped 3 or 4 large shallots, finely chopped (about 1 cup) 2 large carrots, finely chopped (about 1 cup) 1 stalk
of celery, finely chopped (about 1/2 cup) 1
red bell
pepper, seeded and finely chopped 10 ounces cremini mushrooms, finely chopped (about 2 cups) 1 cup green lentils 1 tablespoon italian herbs (I used half fresh chopped thyme and half
dried oregano, but use any that you like, fresh or
dried) 1/2 teaspoon
red pepper flakes (optional) 1/2 cup
red wine 2 Tablespoons tomato paste 2, 14 oz cans diced tomatoes (low sodium or no salt added, if possible) 14 oz water (you'll fill one
of those empty tomato cans to measure) Salt and
Pepper to taste
Use a minced and seeded fresh hot chili
pepper, such as jalapeño or serrano, in place
of dried hot
red pepper flakes or sriracha sauce for a spicy scramble.
Ingredients 1/2 cup olive oil 1/4 cup canola oil 1/3 cup
red wine vinegar 1/2 tsp
dry parsley 1/2 tsp
dry oregano 1/2 tsp
dry onion
flakes 1 tsp
dry basil 1 tsp
dry mustard 2 tsp sugar 2 cloves garlic, pressed or finely diced Pinch
of red pepper flakes Salt and
pepper to taste
2 cups
of dried chickpeas, soaked in water for at least 5 hours 1 onion, chopped 5 carrots, chopped 6 celery stalks, chopped 1 Tablespoon ground turmeric 1 Tablespoon
dried Herbes de Provence 1 teaspoon fennel 1 teaspoon
red pepper flakes 1 teaspoon ground black
pepper 1 — 2 teaspoons salt (optional) 1 pound organic...
And since this is a Carolina - style pulled pork, a quick wet sauce is made featuring cider vinegar, Worchestershire, crushed
red pepper flakes,
dry mustard, garlic, and a tiny bit
of cayenne.
You just combine 1 pound ground pork a teaspoon each
of fennel seeds,
dried sage, garlic powder, salt and a little pinch
of red pepper flakes.
12 ounces
dried orechiette 1 - 15 ounce can chickpeas, rinsed and drained 1/2 cup pitted kalamata olives 2 tablespoons tomato paste 2 sprigs fresh rosemary Pinch
of red pepper flakes 1/2 teaspoon kosher salt 1/2 teaspoon black
pepper 3 tablespoons olive oil 5 cups water 1/2 cup grated Parmesan plus more for serving 1 handful baby arugula 1 cup roasted tomatoes 1 tablespoon fresh chives
Vegetable filling — 2 tbsp olive oil 1/2 zucchini, sliced 1/2 yellow squash, sliced 1/2 small onion, chopped 2 cloves garlic, sliced 4 baby bella mushrooms, sliced 1 (14 oz) can whole peeled tomatoes in juice 1/2 tsp
dry basil 1/2 tsp
dry oregano pinch
of rosemary pinch
of red pepper flakes 1/2 tsp kosher salt fresh ground
pepper to taste
For turkey 1 tablespoon olive oil 2-1/2 pound boneless turkey breast, unfolded 1/2 teaspoon paprika 1/2 teaspoon
dried thyme 1/4 teaspoon onion powder 1/4 teaspoon garlic powder Pinch
of red pepper flakes 1 teaspoon kosher salt 1/2 teaspoon black
pepper
Very similar to your recipe, but with bulgar instead
of brown rice, and with a bit
of tomato paste,
dried mint and
red pepper flakes.
What's in it: — 1 can chickpeas, rinsed, drained and
dried well (* you can also soak 1 cup
of dried chickpeas in water overnight)-- 2 cups cubed butternut squash — 1/2 onion — 3 cloves garlic — 1/2 cup fresh herbs, looseley packed and roughly chopped (I used half cilantro and half parsley)-- 3/4 cups rolled oats, divided — 3 tablespoons hemp seed, plus extra for sprinkling — 3/4 teaspoon turmeric — 1/2 teaspoon cumin — 1/2 teaspoon salt — 1/4 teaspoon
red pepper flakes or cayenne (adjusted to you preference)
1/2 cup extra-virgin olive oil 1 cup diced
red onion (about 1 medium onion) 1/2 teaspoon coarse sea salt or kosher salt 1 cup thinly sliced, peeled carrots (about 2 medium carrots) 1 cup thinly sliced celery stalks (or about 2 medium celery sticks) 2 garlic cloves 2 tablespoons minced rosemary 1/2 teaspoon crushed
red pepper flakes 1 15 - ounce can
of white beans, drained 1/2 cup firmly packed sun -
dried tomatoes 1/4 cup
red wine vinegar 4 cups arugula leaves 2 tablespoons finely chopped, fresh, flat - leaf parsley for garnish
1 onion 5 cloves
of garlic (mmm I LOVE Garlic, so good for you especially in cold and flu season) 1 bunch
of washed trimmed fresh parsley 1T fresh oregano (or 2tsp
dried) sea salt to taste (usually about 1/2 tsp) 1/2 -3 / 4 tsp
red pepper flakes (depending how spicy you like it) 1/2 tsp ground black
pepper 1/3 — 1/2 cup olive oil (add slowly till you get the right texture) 1/2 cup
red wine vinegar water a needed
3 cloves
of garlic, smashed 3 carrots, sliced into 1/2 inch pieces 3 sweet potatoes, sliced into medium sized pieces 2 stalks
of celery, chopped 1/2 medium sized onion, diced 2 tsp
of oregano 2 tsp
of dried parsley 1 tsp
of cumin 1 tsp
of onion salt 1 pinch
of red pepper flakes 1 crushed bouillon cube
Then stir in the garlic, smoked paprika,
dried oregano and pinch
of crushed
red pepper flakes.
Roasted tomatoes (about 3 - 4 lbs) 2 tbl olive oil 1 tbl sea salt Ground black
pepper 1 large onion, diced 4 cloves garlic, minced 1 tbl butter 1/2 tsp
of red pepper flakes 2 c
of chopped fresh basil 1 tsp
of dried thyme 1 tsp
of Rosemary 1 qt
of chicken stock or vegetable stock (vegetarian option)
2 cups spelt flour plus more for dusting One envelope
dry active yeast 1 teaspoon kosher salt 1 tablespoon honey 2 tablespoons + 2 teaspoons olive oil plus more for oiling bowl 1 cup warm water 1 teaspoon chopped fresh rosemary 1/4 teaspoon sea salt 1 acorn squash, halved, seeded and cut lengthwise into 1 / 2 - inch - thick slices 2 cups finely shredded, stemmed Lacinato kale 1 tablespoon fresh lemon juice Pinch
of crushed
red pepper flakes 1 ounce shaved pecorino cheese (about 1/2 cup)
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
Ingredients 3 Tbsp olive oil 1 small onion, diced 1 small zucchini, diced (about 1/2 cup) 1 small yellow squash, diced (about 1/2 cup) 2 small carrots, diced 1 - 2 celery stalks, diced 1/3 cup frozen lima beans 4 cloves garlic, minced 1 tsp
dried parsley 1 tsp
dried oregano 1 tsp
dried basil 1/4 tsp black
pepper 1/4 tsp
dried thyme pinch
of red pepper flakes 2 bay leaves 2 Tbsp tomato paste 1 (15 oz) can reduced sodium diced tomatoes, with juices 2 (15 oz) cans vegetable broth * 3 cups hot water 1 (15 oz) can Kidney beans, rinsed and drained 1 (15 oz) can Great Northern beans, rinsed and drained 2 cups kale, finely chopped (tough stems discarded) 1/2 cup small pasta shape Pinch
of kosher salt, if needed
By chopping up bits
of dried mango and adding a pinch
of red pepper flakes, these granola bars are a grown - up version
of the chili mango lollipops I loved.
1 pound ground beef 1/2 pound ground pork (replace with ground beef if you don't eat pork) 1 medium onion, finely chopped 2 cloves garlic, minced 1 1/4 teaspoons sea salt 1/4 teaspoon black
pepper 1/2 teaspoon
dried thyme 1/2 teaspoon
dried sage 2 - 3 tablespoons tomato paste
Red pepper flakes (optional, for a bit
of spice) 1 egg
6 tablespoons extra-virgin olive oil 4 cloves garlic, thinly sliced 3 pounds broccoli, cut into spears 1 cup Frascati or other
dry white wine 1 tablespoon hot
red pepper flakes Grated zest
of 1 lemon Grated zest
of 1 orange
2 cups
dried cranberry beans 2 tablespoons extra virgin olive oil 1 large
red or yellow onion, chopped 1 cup chopped carrots 1 stalk celery, chopped 3 cloves garlic, minced 1/4 to 1/2 teaspoon crushed
red pepper or Aleppo
pepper flakes (use the greater amount
of Aleppo) 1/2 cup
dry white wine or vermouth 2 teaspoons chopped fresh oregano 1/2 teaspoon finely chopped fresh rosemary 4 cups vegetable stock (recommend Imagine No - Chicken broth here) 4 cups water 1 cup Pomi chopped tomatoes (or BPA - free crushed tomatoes such as Bionaturae or Muir Glen) 1 teaspoon smoked paprika 1 teaspoon sweet Hungarian paprika 1/2 teaspoon salt, or more to taste 1/2 teaspoon freshly ground black
pepper 2 bunches Swiss chard, stemmed and chopped well 1 1/2 to 2 cups (
dry) whole wheat pasta (such as ditalini or smallish shells), cooked until al dente
1 pound fresh cheese raviolis 12 plump, chewy sun -
dried tomatoes (about 2 ounces) 2 medium cloves garlic a couple big pinches
of red pepper flakes 1/3 cup extra-virgin olive oil 1 teaspoon fresh thyme 1/8 teaspoon salt 1/4 cup walnuts or pine nuts, lightly toasted
6 small ripe tomatoes, peeled and seeded, plus 2 cups low - sodium tomato juice (or 2 cans diced tomatoes, no sodium added, undrained) 1 cucumber, peeled and seeded 1 small
red onion, finely chopped 1 bell
pepper (
red or green), finely chopped 3 stalks celery, chopped 2 tablespoons fresh parsley, chopped (or 2 teaspoons
dried) 1 teaspoon garlic, minced from jar (or 1 clove chopped) 2 green onions, finely sliced 1/4 cup
red wine vinegar Juice
of 1 lemon 1/2 teaspoon
pepper 1/2 teaspoon Italian seasoning (salt free / low sodium) 1/2 teaspoon
red pepper flakes (optional)
200 grams
of spaghettini, or other long, thin pasta that you have on hand 3 tablespoons
of olive oil 3 medium cloves garlic, thinly sliced 6 anchovy fillets, minced 2 large
red, orange and / or yellow bell
peppers, stemmed, seeded and thinly sliced lengthwise 4 - 5 pepperoncini (the chartreuse - colored, jarred
peppers you find in the grocery), sliced horizontally 1 jalapeno, stemmed, seeded and minced 1/4 cup panko, or
dried bread crumbs 1/4 cup grated Parmiggiano Pinch crushed
red pepper flakes (about 1/8 teaspoon) Handful chopped parsley 1/2 lemon
pkg tempeh 1T fennel seeds 1 tsp
dried basil 1 tsp
dried oregano 1/2 tsp
red pepper flakes 1/2 tsp
dried sage 2 cloves garlic, minced 2T soy sauce 1 tsp olive oil Splash
of lemon juice