Steve Turner is pleased to present Caution: Wet Floor, a solo exhibition by Los Angeles - based Yung Jake that features combines made
of yellow powder - coated steel panels, found metal and monitors upon which the artist has painted, drawn, printed and attached tape and stickers.
Once you've sat down at the table, I highly recommend whipping out a little tub
of yellow powder, piling several spoonfuls of said powder into your bowl, and then leaning towards your dining partner to offer, in a low and somewhat creepy voice, «nutritional yeaaaaaast?».
Not exact matches
If they could only have cast their minds further back, perhaps they might have recalled a lost paradise: green and
yellow meadows stirred by tender winds, umbrageous forests and emerald groves, glass - blue mountain peaks melting into azure skies, glittering bays whose diamond waters break in jade and turquoise surges on sands like
powdered alabaster — where the rain falls gently, and is transformed by the setting sun into shimmering curtains
of gold — where, beyond verdant valleys and limestone caves, lies a palace filled with every delight the senses can endure, enclosing garden courtyards where crystal fountains splash in porphyry basins, intoxicating perfumes hang upon the breezes, undying flowers
of every hue shine out amid the greenery's blue shadows...
- If the icing has a
yellow color or resembles soup gradually add in about one more cup
of powder sugar.
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 cooker.
Nutritional yeast — Nutritional yeast is a deactivated yeast sold commercially as a food product in the form
of flakes or as a
yellow powder.
ingredients: 3 1/2 pounds ground sirloin (I use the lowest in fat) 5 tablespoons unsalted butter 3 cups
yellow onion, finely diced 1 red bell pepper, core and seeds removed, finely diced 1
yellow bell pepper, core and seeds removed, finely diced 2 tablespoons grape seed oil 3 garlic cloves, chopped or pressed through a garlic press 1/2 cup Italian parsley, chopped 1/3 cup chili
powder (I use Gebhardt) 1 tablespoon Celtic sea salt 1 1/2 teaspoons ground cumin 1/2 teaspoon ground, black pepper pinch
of cayenne (optional) 1 (28 ounce) cans crushed tomatoes, don't drain
Every cook has their own recipe, making the taste vary slightly from person to person; and while the variety
of spices are endless, the most commonly used in
yellow curry are coriander, cumin, mustard, chili
powder, ginger, garlic, cardamom, cinnamon, and tumeric — giving the curry it's
yellow color.
All
of the exotic - sounding ingredients (such as Thai chili paste, coconut milk, fish sauce, Thai curry
powder or
yellow curry paste) can be easily found in the international or Asian aisle
of any large grocery store.
1 1/2 cups sliced okra rounds 1 jalapeno, minced 1/2 cup diced red pepper 1 clove garlic, minced 1 cup
yellow cornmeal 1 teaspoon baking
powder 1/2 teaspoon salt 1 egg 1/2 cup water Salt and pepper 1/4 cup oil for frying (coconut, canola, etc.) 1/2 cup Cabot Plain Greek Yogurt Juice
of 1 lime 2 tablespoons chopped cilantro
1 cup vegan pesto 1 medium
yellow onion 1 bell pepper — any color 2 small
yellow squash and / or zucchini 1 large stalk
of broccoli 1/2 cup Daiya Pepperjack shredded cheese 3 Tbsp flour 2 Tbsp olive oil 1 1/2 tsp Ener - G Egg Replacer
Powder + 2 Tbsp warm water 2 Tbsp soy milk salt black pepper olive oil cornmeal Pizza Dough
Mine incorporated
yellow curry
powder, nutmeg, and finally a few chickpeas, as I took the theme
of «
yellow» to its ultimate limits.
Ingredients 1 medium red cabbage 3 carrots 1/4 leek 6 - 8 pitted dried plums, finely chopped 3 tablespoons extra virgin olive oil 1/2 teaspoon whole sea salt a pinch
of ground black pepper 1/2 teaspoon
yellow mustard
powder 3 tablespoons balsamic vinegar 2 tablespoons apple juice concentrate 1/2 teaspoon dried thyme 2 - 3 handfuls walnuts, coarsely chopped -LSB-...]
A small pinch
of turmeric
powder will add a nice orange -
yellow color to spice vegetables or mix it into dressings.
For a more
yellow colour stir through a pinch or two
of turmeric
powder.
For the patties: 2 lbs ground chicken breast 1 sweet onion, peeled and grated 1/2 can black beans 1/2 cup
yellow cornmeal 2 tsp cumin 1 tsp garlic 1 chipotle pepper diced salt to taste 1 - 2 tsp For the smokey mango chipotle bacon: 1/4 cup adobo sauce from canned chipotle 1/2 cup peach mango jam, melted 2 tbsp honey 2 packages smokey bacon, cooked crisp 6 poblano peppers brushed with olive oil 3 tomatoes, sliced 12 slices
of Colby jack cheese 6 large sesame seed buns For the green chile queso: 16 ounces white American cheese, cubed 1 small can green chiles, chopped 1/4 cup pickled jalapeno juice from jar 1/4 cup chopped pickled jalapenos 1 tsp cumin 1/2 tsp garlic
powder 1/2 tsp onion
powder Preheat grill to medium heat.
1 tablespoon unsalted butter 2 tablespoons extra virgin olive oil 1 medium
yellow onion, peeled and chopped 1 teaspoon whole cumin seeds 1 teaspoon curry
powder 1/4 teaspoon turmeric scant 1/2 teaspoon cayenne pepper 1 cup canned diced tomatoes 3/4 cup water splash
of cream or a dollop
of creme fraiche
The recipe for a huge bowl is: 1 spoon
of pure termeric
powder (
yellow - brownish spice), two spoons
of pure honey, two spoons
of all natural yogurt (any will do), 2 spoons
of brown rice
powder, half
of a lemon, and you could add 1 egg white but the egg white isn't in the original recipe.
It was now cooking in a pot above an outside fire in a mixture
of red chile peppers,
yellow curry
powder, orange Masala
powder, and onions.
1 large head
of cauliflower, washed and cut into florets 1 quart
of purple potatoes, washed and quartered Salt 1
yellow onion, diced 6 cloves
of garlic, minced 2 inch nub
of ginger, peeled and grated 1 tablespoon
of ground cumin 2 teaspoons
of curry
powder (
yellow) 1 teaspoon garam masala 1/4 teaspoon cardamom 1/4 teaspoon red pepper flakes 1 -28 ounce can
of crushed tomatoes (I used organic, fire roasted) 4 cups
of vegetable stock 1 can
of chickpeas, drained 1 can (14 oz.)
1 tsp neutral oil (olive oil or refined coconut oil) 1 package
of extra firm tofu, drained and crumbled (no need to press) 3 shallots diced or 1/4 cup
of a
yellow onion, diced 2 - 3 cloves
of garlic, minced 1 small zucchini, cubed or 1/3
of a medium zucchini 1 small bell pepper or 1/2
of a large, diced 1 cup
of black beans, drained and rinsed 1/2 jalapeno, diced (seeded for less heat if you prefer) 1/2 tsp
of turmeric
powder 1/3 tsp
of smoked paprika 1/4 tsp chili
powder 1 tbl
of water
1 tablespoon olive oil 1
yellow onion, chopped 1 bunch
of scallions, chopped to white ends 1 can (15 oz) no - salt added pinto beans 1 can (15 oz) no - salt added kidney beans 1 can (15 oz) tomato sauce 1/4 cup to 1/3 cup ketchup 2 tablespoons vegan Worcestershire sauce 1 tablespoon red wine vinegar 1 teaspoon chili
powder 1 teaspoon garlic
powder 1/2 teaspoon oregano 6 whole - wheat buns
I made this quick weekend lunch by softening a bit
of chopped
yellow onion in a dab
of coconut oil, then adding garlic, ginger, and curry
powder, and finally stirring in some home - grown lentil sprouts until just heated through.
You can use Thai
yellow curry paste (such as this) instead
of powder - just toss the shrimp in the curry paste instead
of the
powder and then cook as the recipe describes.
This recipe uses Torchbearer Chipotle BBQ Sauce (any Torchbearer BBQ or Hot Sauce will work) Ingredients: 1 lb beef Spices to taste (oregano, chili
powder, crushed red pepper, so on) 1 and 1/2 cups tomatoe 1/2 cup tomatoe sauce 2 port peppers 1 orange pepper 1
yellow pepper 1 red pepper 3 habaneros 1 tai hot pepper Optional 4 oz
of any
of our sauces.
2 tablespoons salt 1 bay leaf 1 teaspoon cumin 1 teaspoon garlic
powder 1 teaspoon black pepper 2 pounds boneless, skinless chicken breasts 2 Packages
of La Tortilla Factory Hand Made Style Tortillas, White Corn, Grande 1 cup Canola oil 1/2
yellow onion, diced 1 (8 - ounce) package shredded light Cheddar cheese 1 bunch green onions, thinly sliced 1 (56 - ounce) can sliced black olives (optional) 1/2 bunch cilantro, chopped (optional) Garnish ideas: guacamole, sour cream
Currently this means brown rice + a basic
yellow dal + plain yogurt on the side + shredded brussel sprouts sauteed with a lot
of indian spices (cumin seeds, some garam masala, some tumeric, salt, a little chili
powder.)
1 pound black beans, soaked overnight (or use the quick soak method) 2 tablespoons organic canola oil or high - oleic safflower oil 2 medium - large
yellow onions, chopped 4 cloves garlic, minced 1 poblano pepper, chopped 1 red bell pepper, chopped 4 jalapeno peppers, minced 8 ounces minced seitan, or a 12 - ounce package
of vegetarian ground beef (see note above) 3 tablespoons chili
powder (I used 2 tablespoons
of ancho and 1 New Mexican) 1 teaspoon cayenne pepper 1 tablespoon ground cumin 1 1/2 teaspoons oregano, preferably Mexican 1/2 teaspoon salt 1/2 teaspoon freshly ground black pepper 1 28 - ounce can diced tomatoes 3 cups chopped butternut squash (1 / 2 - inch cubes) 1/3 cup chopped fresh cilantro
Get creative and go for all sorts
of colours - bright pink (raspberries, more beetroot),
yellow (tumeric), green (spirulina), purple (acai
powder), etc!
Trying to find healthy flavorful recipes for my husband and I. I used green pepper instead
of yellow, and added extra red pepper flakes (we love heat) and some cumin, chili
powder, and a dash
of hot sauce!
Ingredients - 2 tablespoon olive oil - 1 green bell pepper, seeded, and chopped - 1 medium
yellow onion, chopped - 1 jalapeño, seeded and chopped - 3 garlic cloves, minced - 1 tablespoon curry
powder - 1 teaspoon sweet paprika - 1/2 teaspoon ground ginger - 1 teaspoon sugar or honey - 1 tablespoon
of tomato paste (I love the squeeze tube from Trader Joe's)- 28 - ounce can chopped tomatoes - 1can full - fat coconut milk - 6 eggs - Salt & pepper to taste - Chopped cilantro or parsley for topping
Ingredients 1 russet potato, spiralized 1 tablespoon
of olive oil 1/4 teaspoon paprika 1/2 teaspoon garlic
powder 1/4 teaspoon chili
powder 1/2 cup
yellow onion sliced 5 cups
of chopped kale, washed well 1 cup
of chopped bell pepper 2 organic, cage - free eggs 1/2 avocado (optional) salt and pepper to taste
Quinoa flour is a creamy
yellow to ivory colored
powder derived from the grinding
of the quinoa seed.
Very good — even with the
yellow curry
powder, it still had a different flavor than most Indian - style
yellow curries, and I really liked it on the bed
of noodles (I cooked the noodles, cooled, cut into smaller pieces, tossed with sesame oil, and spread out on a platter before heaping the curry mixture over them).
Cheese Sauce: Water, pasteurized blended Cheddar cheese (milk, culture, salt, sodium citrate, enzymes, apocarotenal [color]-RRB-, dehydrated cheese
powder (corn syrup, American Cheese [milk, culture, salt, enzymes], food starch modified, whey, partially hydrogenated oil [coconut and / or soybean], salt, butter [milk fat], nonfat milk, buttermilk, di - sodium phosphate, sodium caseinate, mono & di - glycerides, citric acid, sodium stearoyl lactylate, sodium citrate, di - potassium phospate, natural flavor, natural and artificial colors [annatto, paprika, FD&C
yellow # 5, FD&C
yellow # 6, beta carotene], and carrageenan), modified food starch, contains 2 % or less
of: vinegar, dehydrated onion.
8 ounces elbow macaroni 1 tablespoon olive oil 8 ounces seitan, finely minced (see notes) 1 tablespoon soy sauce 1 cup firm tofu, drained 1 1/2 cups plain unsweetened nondairy milk 1 1/4 cups vegetable broth 1/2 cup nutritional yeast 2 tablespoons cornstarch 2 tablespoons lemon juice 1 teaspoon prepared
yellow mustard 1 teaspoon salt 1 teaspoon garlic
powder 1 teaspoon onion
powder 1/4 teaspoon turmeric 1/4 teaspoon black pepper 1/3 cup panko or fresh breadcrumbs Cook the macaroni in a pot
of boiling salted water until it is al dente, 7 to 9 minutes.
1 c
of yellow corn meal 1 c
of all purpose flour, unbleached 1/4 c
of sugar 3 tsp
of baking
powder 1 tsp
of salt 1/4 c
of oil 1 c
of low fat or non fat milk 1 egg 1 jalapeño, chopped
Olive oil 2 cups
of cooked quinoa (according to the package details) 1/4
of a
yellow onion, finely diced 1 large shallot, finely chopped 1/2
of a red bell pepper, diced 2 - 4 garlic cloves, minced 1 16 oz can
of black beans (low sodium) drained and rinsed well 1 teaspoon
of cumin 1 teaspoon chipotle chili
powder 1 cup bread crumbs (seasoned)
One year ago today: Chocolate cupcakes with strawberry swiss meringue buttercream Two years ago today: Homemade ricotta
Yellow Cake Cupcakes with Peach Buttercream (makes 12 - 18 cupcakes and enough frosting for 30 +) From Martha Stewart 1 1/2 cups all - purpose flour (spooned and leveled) 1 1/2 teaspoons baking
powder 1/2 teaspoon salt 1/2 cup milk 1 teaspoon pure vanilla extract 1/2 cup (1 stick) unsalted butter, room temperature 3/4 cup sugar 2 large eggs 1 recipe
of this frosting subbing peach jam for the strawberry Preheat oven to 350 degrees; line the cups
of a standard (12 - cup) muffin tin with paper or foil liners.
This tofu scramble includes green and red bell peppers,
yellow onion, LOTS
of garlic, and some chili
powder for a little smoky kick.
The micronised
powders are available in
yellow, red, pink, purple and blue, and can be mixed to a wide spectrum
of colour shades.
3 tablespoons olive oil, divided 2 medium onions, cut into 3/8 ″ / 1 cm slices (3 cups total) 1 tablespoon coriander seeds 2 peppers (1 red and 1
yellow), halved lengthwise, seeded, and cut into strips 3/8 ″ / 1 cm wide (3 cups total) 2 cloves garlic, crushed 3 bay leaves 1 1/2 tablespoons curry
powder 3 tomatoes chopped (2 cups total) 2 1/2 tablespoons sugar 5 tablespoons cide vinegar 1 1/2 teaspoons salt, plus more for seasoning Freshly ground pepper 1 lb
of pollock, cod, halibut, haddock, or other white fish fillets, divided into 4 equal pieces All purpose flour, for dusting (you can substitute gluten free flour) 2 extra large eggs, beaten 1/3 cup chopped cilantro
ingredients SPINACH AND SWEET POTATO FILLING: 2 medium sweet potatoes 1 (10 - ounce) package frozen spinach (thawed, squeezed
of excess moisture) 2 teaspoons
yellow curry
powder 1 teaspoon fresh ginger (peeled, minced) Kosher salt and freshly ground black pepper (to taste) PORK FILLING: 2 tablespoons olive oil 1 pound ground pork 1
yellow onion (peeled, small dice) 2 cloves garlic (peeled, minced) 1 Scotch Bonnet pepper (seeded, minced) 1/2 teaspoon paprika 1/4 teaspoon ground allspice 2 teaspoons fresh thyme (leaves only, finely chopped) 2 cups low - sodium chicken stock 2 bay leaves 1 teaspoon fresh ginger (peeled, minced) Kosher salt and freshly ground black pepper (to taste) TO ASSEMBLE: 2 tablespoons
yellow curry
powder 1/4 cup olive oil 1 package phyllo dough (thawed) Kosher salt and freshly ground black pepper (to taste) TO SERVE: 2 cups Greek yogurt 1 lime (zested and juiced) 1 tablespoon parsley (finely chopped) Kosher salt and freshly ground black pepper (to taste)
Roasted chicken seasoned with chili
powder, ground cumin, and freshly ground pepper on a bed
of zucchini and
yellow squash noodles, carrots, and chickpeas...
If you don't like match just replace the matcha
powder with 2 drops
of blue and 12 drops
of yellow Wilton Colour Right food colouring.
2 tablespoons lime juice 2 tablespoons extra-virgin olive oil 4 teaspoons New Mexico or ancho chile
powder 1 teaspoon ground cumin 1 teaspoon onion
powder 1 teaspoon garlic
powder 1 teaspoon salt 1/2 teaspoon freshly ground pepper 4 (4 - ounce) 1/2 - to 3 / 4 - inch - thick skinless mahi mahi, Pacific halibut or cod fillets 1 Package
of La Tortilla Factory Hand Made Style Tortillas,
Yellow Corn or White Corn 3 cups finely shredded red or green cabbage 1/2 cup Mexican crema sauce * Garnish ideas: guacamole, hot salsa
1/4 cup quinoa 1/2 cup water One 15 - ounce can kidney beans, drained and rinsed 2 tablespoons barbecue sauce 2 tablespoons ketchup 2 tablespoons low - sodium soy sauce 1 tablespoon
yellow mustard 1 teaspoon onion
powder (granulated) 1 teaspoon garlic
powder (granulated) 1 tablespoon Italian seasoning 1/2 teaspoon paprika 1/3 cup vital wheat gluten In a small saucepan, combine the quinoa with 1/2 cup
of water, cover, and bring to a boil.
1 1⁄2 cups dried black beans, rinsed and picked over (* see note below for quick version) 1 - inch piece
of kombu 2 cups chopped
yellow onion 1 teaspoon chipotle chile
powder 3 bay leaves 2 teaspoons salt Pinch
of freshly ground pepper 1 1⁄2 cups brown rice 3 cups water 1 tablespoon extra-virgin olive oil (plus more as needed) 1 cup raw pumpkin seeds 1 tablespoon smoked paprika 6 to 8 burger rolls 1 red onion, thinly sliced (optional) Avocado slices, for serving (optional)
I added extra paste as it didn't have enough flavour, and even then it needed more so I added a tsp or so
of yellow curry
powder.
Pin It Ingredients: 1 medium sweet potato, cut into 1/2 inch or smaller cubes 1 medium
yellow onion, diced 3 cups
of finely chopped kale 2 cups cooked black beans 2 cloves
of crushed garlic 1/4 teaspoon chipotle
powder 1... Continue Reading →