Ingredients 2 tablespoons ground guajillo chili powder 1 tablespoon ground chili para naranja 1 can cannelloni beans (white) 2 chicken breasts, chopped 1 teaspoon minced garlic 1 tablespoon garlic powder 1 quart tomatoes, peeled 1 habanero pepper, chopped 1 teaspoon cumin 1 cup water 2 chipotle peppers, stemmed and chopped Splash of olive
oil Cooking Directions Heat a frying pan to medium - high heat.
Not exact matches
While we don't know anything about Linda
Cook's political affiliations, it would be a safe bet that the Harbour Energy principal would be backing President Donald Trump in his Twitter war with the Saudi
oil minister over just what the appropriate
direction of
oil prices should be.
1 tablespoon unsalted butter 1 tablespoon olive
oil 1 medium yellow onion, small dice 4 medium cloves garlic, thinly sliced 2 teaspoons ground cumin 1 (3 - inch) cinnamon stick Salt and freshly ground black pepper 1 pound butternut squash, large dice 3/4 pound red potatoes, large dice 2 cups low - sodium chicken or vegetable broth 2 cups
cooked chickpeas, drained 1 (14 - ounce) can diced tomatoes, with juices Pinch saffron threads (optional) 1/2 preserved lemon, finely chopped 1 cup brined green olives (Aida recommended Cerignola) Steamed couscous, for serving (
directions here and elsewhere on the web) Fresh cilantro leaves, roughly chopped, for garnish Toasted slivered almonds, for garnish Plain yogurt, for garnish Hot sauce of your choice (for serving)
2 c
cooked quinoa (I prepare this accoring to package
directions but I saute a few T of onion in a T of olive
oil.
Place about 1/3 cup of the batter into the waffle iron and sprinkle a bit of the remaining coconut sugar on top of the batter in the waffle iron (you may want to grease the iron with coconut
oil or butter to keep sugar from sticking), then close the iron and
cook according to your iron's
directions.
7 - 8 lasagna noodles,
cooked according to package
directions and drained (number needed will depend on your roll size and filling amount) 1 cup low - fat ricotta cheese 1 cup shredded part - skim mozzarella cheese, shredded and divided 2 tablespoons Parmesan cheese, grated 1 egg white, lightly beaten 1 teaspoon dried parsley (or 1 tablespoon fresh) 1/2 teaspoon dried basil (or 2 teaspoons fresh) 1/2 teaspoon salt Fresh pepper, to taste 1 tablespoon olive
oil 1/2 cup red pepper, diced 1/2 cup zucchini, diced 1/2 cup mushrooms, diced 1 cup fresh spinach, chopped
Cooking spray 2 cups marinara sauce
2 cups couscous,
cooked according to package
directions (I used whole wheat) 1/2 cup currants 1/2 cup sliced almonds, toasted 1/4 cup fresh parsley, chopped 3 green onions, thinly sliced (or a shallot, minced) 1/4 cup extra virgin olive
oil 2 Tbsp.
You'll Need — 1 tablespoon olive
oil — 1 pound boneless skinless chicken breast, cut into bite - size pieces — 2 cloves garlic, minced — One 14-1/2 - ounce can diced tomatoes — 14 ounces spaghetti sauce — 2 ounces (1/4 of 8 - ounce package) cream cheese — One 9 - ounce package fresh spinach leaves, chopped — 1-1/2 cups multigrain penne pasta,
cooked according to package
directions (or your preferred type of penne pasta)-- 1 cup shredded mozzarella cheese — 2 tablespoons grated Parmesan cheese
Directions for confit: While beans are
cooking finely chop 1 or 2 medium onions and 6 cloves of garlic / Saute quietly in 3 T olive
oil for about 8 minutes, stirring often — don't let them brown / Add 2 C chicken or vegetable stock and simmer together with 1 T finely chopped rosemary and 1 — 1 1/2 T winter or summer savory (I had to use dried) until stock is reduced to just below the onion mixture / Still no salt / Mixture will be a little like «marmalade» in terms of thickness / The reduction will take anywhere from 30 -40 minutes, about the same time required to
cook the beans / When both are done mix together with salt (start w / 1 teaspoon) and pepper to taste / Cook together for another 10 minutes / Good st
cook the beans / When both are done mix together with salt (start w / 1 teaspoon) and pepper to taste /
Cook together for another 10 minutes / Good st
Cook together for another 10 minutes / Good stuff.
Directions: Using a mortar and pestle, or a small grinder, mix garlic, ginger and half of the peanut
oil to form a thick paste / Add other spices, half of the water (1/2 C) to this mix, stir together and set aside / In a sauce pan, heat the other tablespoon of
oil to medium hot, add cumin and mustard seeds and allow them to sizzle momentarily / Add spice paste, turn heat to medium low, and while stirring, allow to
cook for 1 to 2 minutes / Add cauliflower and potatoes, sweet or hot pepper if using / Stir together so that vegetables are coated with the spices / Add the other 1/2 C water, place a lid on, and simmer for 10 — 15 minutes, until vegetables are tender / Remove lid and simmer for another 5 minutes / If vegetables are done, remove them from the pan and continue to simmer the sauce until it reduces and thickens slightly — just a minute or two / Add roasted asparagus to the bowl / Spoon sauce over winter and spring veggies, sprinkle with chives.
Ingredients 3 - 5 cups greens of choice (arugula, spring mix, spinach, etc.) 1/2 cup
cooked grains (farro, quinoa, barley... whatever floats your boat) 1/2 cup red grapes, sliced in half 2 tablespoons roasted cashews 2 tablespoons crumbled feta cheese Optional protein: I added pre-seasoned tofu, but you can add whatever your heart desires 2 teaspoons olive
oil Squeeze of fresh lemon juice
Directions 1.
Cook polenta according to package
directions with water only (no broth) and omit any butter /
oil they specify.
1/2 lb bite sized pasta
cooked according to package
directions 2 sweet Italian turkey sausage links 1 small butternut squash or 1/2 large, peeled, seeded and cut into bite sized chunks 1 large onions, sliced into half circles 2 medium zucchini, cut into bite sized chunks 8 oz portabello mushrooms, sliced (feel free to use any mushrooms available) 1/2 c grated Parmesan cheese extra virgin olive
oil
1/2 cup short grain brown rice,
cooked according to package
directions 1/2 lb sushi grade tuna or salmon (or a mix), diced 2 tsp soy sauce 1 tsp rice vinegar 1/2 tsp sesame
oil squirt of sriracha 1/2 tsp toasted sesame seeds 1/2 avocado, thinly sliced 1/4 cup edamame, thawed 1 radish, thinly sliced 1/2 cucumber, thinly sliced 1 jalapeno, thinly sliced 1 scallion, chopped spicy mayonnaise, for serving sweet sauce or teriyaki sauce, for serving
2 portobello mushrooms (8 oz), stems removed 1 sm zucchini 2 Tbsp olive
oil, divided 1/4 c shallots, minced 1/4 tsp red pepper flakes 1/3 c Parmesan cheese 3/4 c quinoa, rinsed and
cooked according to package
directions 3/4 tsp salt 1 lg egg, beaten 1 c fresh whole - wheat breadcrumbs 1/2 c oats, pulsed in a food processor until ground, or an additional 1/2 c whole - wheat breadcrumbs 15 hamburger buns or rolls, toasted
Directions: Trim the outer leaves and stems from brussels sprouts / Add to a pot of salted, boiling water and
cook until tender, about 5 - 6 minutes / Drain sprouts, cut in half or into quarters, and set aside / Melt butter or olive oil in a large skillet, add diced bacon or pancetta / Render bacon until browned, but not crisp / Remove bacon from the skillet and add onion to the pan along with two sprigs of thyme / Cook onions until soft, not browned, and season with salt / Turn to medium high, add the brussels sprouts and apples to the onion mix, cook and toss for several minutes, until sprouts and apples begin to brown / Return sautéed bacon to the pan, check for seasoning and se
cook until tender, about 5 - 6 minutes / Drain sprouts, cut in half or into quarters, and set aside / Melt butter or olive
oil in a large skillet, add diced bacon or pancetta / Render bacon until browned, but not crisp / Remove bacon from the skillet and add onion to the pan along with two sprigs of thyme /
Cook onions until soft, not browned, and season with salt / Turn to medium high, add the brussels sprouts and apples to the onion mix, cook and toss for several minutes, until sprouts and apples begin to brown / Return sautéed bacon to the pan, check for seasoning and se
Cook onions until soft, not browned, and season with salt / Turn to medium high, add the brussels sprouts and apples to the onion mix,
cook and toss for several minutes, until sprouts and apples begin to brown / Return sautéed bacon to the pan, check for seasoning and se
cook and toss for several minutes, until sprouts and apples begin to brown / Return sautéed bacon to the pan, check for seasoning and serve.
Directions: Preheat oven to 450 degrees / In a large bowl or on the parchment - lined baking sheet, toss potatoes thoroughly with
oil and dry ingredients, fresh ground pepper to taste / Bake for 15 minutes, then turn with a spatula and
cook about 10 more minutes / Remove from oven / Add more salt if you like / Eat as is, or make a quick dip of equal parts mayo and sour cream, chipotle, cumin or curry powder to taste, a squeeze of lemon juice.
Meanwhile,
cook Tresomega Elbows according to package
directions, drain, toss with a tablespoon of Tresomega Coconut
Oil and set aside.
Directions: Place potatoes in a shallow baking dish, lightly
oiled or buttered / Mix melted butter and syrup together and drizzle evenly over potatoes, or use a pastry brush and brush each potato with the mixture / Then sprinkle with salt & pepper / Bake covered at 375º for 30 minutes / Remove cover and continue to
cook, basting occasionally with juices, until gold brown and tender, another 30 — 40 minutes / Sprinkle with candied nuts if you like / Serve immediately, or place in a clean, ovenproof dish and reheat later.
Directions In a small sauce pan heat the vegetable
oil and
cook the bell pepper until tender.
1/2 cup of wheat berries (
cook according to package
directions — I used Bob's Red Mill) Olive
oil 2 small or 1 medium zucchini, diced 1 small yellow onion, finely diced 1 - 14 oz can of dark red kidney beans, drained and rinsed well 4 large kale leaves, stem removed, washed and chopped 4 large bell peppers, halved lengthwise, seeded and membrane removed Protein of choice — I used about 1 lb of turkey sausage, casing removed 1 teaspoon of fennel seeds (I like the pairing with the sausage) Salt and pepper
Directions: Bring a pot of salted water to a boil, add the lentils, reduce heat and
cook until tender, 15 — 30 minutes — check lentils periodically / When done, drain and set aside / Sauté garlic, celery, carrots and onion in olive
oil for several minutes, until translucent / Stir in lentils, chicken broth and chopped herbs / Bring to a boil, add butter, stir, adjust seasoning / Set aside and keep warm if serving immediately / If lentils are to be refrigerated for a day or two, hold the herbs and butter, and stir them in when ready to reheat and serve.
Ingredients 4 cups
cooked macaroni or cavatappi 1 Tbsp olive
oil 1/4 to 1/2 finely diced red onion Equal amount diced red bell pepper 1 finely diced jalapeno 1 4 oz can chopped green chilies 1 cup frozen corn 2 to 3 cloves garlic, chopped 1 cup half and half 1 generous cup grated Pepperjack cheese (I sometimes use half pepperjack and half mild cheddar) 2 Tbsp butter Salt Pepper
Directions Boil pasta until al dente.
You can use the
cooking directions given in this post for
cooking grits, which are very similar: http://www.vegkitchen.com/tips/how-to-cook-and-embellish-grits/ — once the polenta is
cooked, spread it to about a 1 - inch thickness in a lightly
oiled pan and let it cool so that it will solidify.
Quick Chocolate Low Carb Dessert Muffin Prep time: 5 minutes
Cook Time: 1 minute Serves 1 - 2 Ingredients: 1 egg 2 tablespoons ground golden flax seed 2 tablespoon blanched almond flour or sunflower meal 1/2 teaspoon stevia extract (low carb option) or 2 tablespoons coconut sugar 2 tablespoons cocoa 1/3 teaspoon baking soda pinch of sea salt 2 tablespoons melted coconut
oil (I used Skinny Fat)
Directions: Mix all the ingredients together in a bowl then move to two mugs or ramekins.
Heat a wok on medium heat and once hot, add a bit of
oil and
cook the «beef» crumbles for 5 - 7 minutes (according to package
directions).
For low fodmap: add the olive
oil and onions and
cook for several minutes, remove the onions, then add the celery and
cook them and continue on with
directions.
Directions: Heat
oil in a large skillet /
Cook onions until soft and translucent / Add garlic, ginger and curry powder and stir fry for a couple of minutes until aromatic / Add tomatoes, green beans and potatoes along with the coconut milk / Stir and let simmer, partially covered, for about 20 minutes until the potatoes are soft / Add tofu cubes and season with salt, pepper and chili sauce to taste.
Serves: 4 Prep time: 10 minutes
Cook time: 16 minutes Total time: 26 minutes Fried Avocado Slices Ingredients 1/2 cup vegetable
oil 2 large eggs 1 cup panko breadcrumbs 1/2 cup all - purpose flour 2 ripe Fresh California Avocados, halved, peeled, seeded and sliced into 16 slices Kosher salt, to taste Easy Homemade Ranch Sauce (see make - ahead recipe below)
Directions
2 cups cornmeal 1 cup spelt flour 2 teaspoon baking powder 1/3 cup olive
oil 2 tablespoons maple syrup 2 cups almond milk 2 teaspoons apple cider vinegar 1/2 teaspoon sea salt
Directions: Preheat oven to 350, line a 9 × 13 baking pan with parchment paper or spray the bottom lightly with non-stick
cooking spray.
Cook noodles as per
directions so that they are al dente Brown onion in a saucepan in coconut
oil Add celery, carrot and herbs and sauté for a further 3 minutes and season Add chicken and sauté for 4 minutes stirring often Add vegetables then pour in stock, and tamari and ACV bring to boil and reduce and simmer for 20 mins Just before serving the soup, add the noodles to the pot and stir to separate
I provided
directions below on «how to» fry eggs but I basically heat a small pan either with
cooking spray or some olive
oil and once it gets hot I crack the egg into it, lower the heat and add some water, cover and let the egg
cook.
1 tablespoon
oil (butter / ghee / coconut
oil) 1 shallot, thinly sliced 1 pound grass fed ground beef 1 clove garlic, minced 1 teaspoon freshly grated ginger 1/2 cup shiitake mushrooms, finely chopped (optional) 1.5 tablespoons lime juice 1 tablespoons soy sauce (or tamari) 1 tablespoons fish sauce 1/2 teaspoons Sucanat / coconut palm sugar 1 - 2 tablespoons chopped cilantro Thin rice noodles (
cooked according to packet
directions) Lettuce, chopped / shredded
Pin It Prep Time: 10 minutes
Cook Time: 35 minutes Total Time: 45 minutes Ingredients: 1 package lasagna noodles, cook to package directions 1 medium onion, diced 2 cloves garlic, minced 3 tablespoons olive oil 1 jar + 1 cup... Continue Readi
Cook Time: 35 minutes Total Time: 45 minutes Ingredients: 1 package lasagna noodles,
cook to package directions 1 medium onion, diced 2 cloves garlic, minced 3 tablespoons olive oil 1 jar + 1 cup... Continue Readi
cook to package
directions 1 medium onion, diced 2 cloves garlic, minced 3 tablespoons olive
oil 1 jar + 1 cup... Continue Reading →
Directions: Rinse quinoa, allow to drain thoroughly, place in boiling salted water and simmer with lid on for 15 — 20 minutes, until tender / Remove from heat and let sit with lid on for 5 more minutes / Spoon and spread quinoa onto a cookie sheet / Let it cool and dry out a bit, then put quinoa in a large bowl / While quinoa is
cooking, place squash ribbons and leeks on one or two cookie sheets, drizzle with 2 — 3 T olive
oil, sprinkle with salt and pepper, toss and spread evenly across the pan / Roast at 425 degrees for 12 — 15 minutes / When tender, remove from oven and let cool / My squash ribbons sort of fell apart at this point.
Cook according to waffle iron
directions, spraying the waffle iron liberally with
oil or
cooking spray between each waffle is made.
1/2 ounce dried porcini mushrooms 1 tablespoon vegetable
oil or lard 2 pounds beef or pork (or a mix of beef and pork), sliced into 3/4» cubes 2 large onions, diced 1 large red bell pepper, diced 1 hot chili pepper (I used one hot Hungarian wax) 1/2 tablespoon smoked paprika 1 tablespoon sweet Hungarian paprika 1/2 tablespoon hot Hungarian paprika 1 tablespoon flour 1/4 cup red wine 1 1/2 teaspoons caraway seeds (optional: toasted and crushed) 1 (15 oz) can tomatoes, diced or crushed 1 cup beef stock 1/2 cup sour cream 9 ounce box of spaetzle,
cooked to package
directions (or make homemade: Smitten's recipe is easy) salt, to taste
Adapted from Marie Simmons» cookbook, «The Amazing World of Rice» 1 teaspoon olive or other vegetable
oil 1/2 cup walnut halves 2 tablespoons tamari or soy sauce 1 bunch broccoli, with tough stems trimmed, stems sliced into 1 / 4 - inch - thick rounds, and flower separated into 1 - inch clusters 3 scallions, trimmed and cut diagonally into thin slices (about 1/2 cup) Lemon Dressing: 1/4 cup olive or other vegetable
oil 2 tablespoons fresh lemon juice 1 tablespoon tamari or soy sauce 1 tablespoon grated fresh ginger 1/2 teaspoon grated lemon zest 1 small clove garlic, crushed
Cook the rice according to package
directions.
Red Rice and Broccoli Salad with Lemon Dressing and Tamari Walnuts Adapted from Marie Simmons» cookbook, «The Amazing World of Rice» 1 teaspoon olive or other vegetable
oil 1/2 cup walnut halves 2 tablespoons tamari or soy sauce 1 bunch broccoli, with tough stems trimmed, stems sliced into 1 / 4 - inch - thick rounds, and flower separated into 1 - inch clusters 3 scallions, trimmed and cut diagonally into thin slices (about 1/2 cup) Lemon Dressing: 1/4 cup olive or other vegetable
oil 2 tablespoons fresh lemon juice 1 tablespoon tamari or soy sauce 1 tablespoon grated fresh ginger 1/2 teaspoon grated lemon zest 1 small clove garlic, crushed
Cook the rice according to package
directions.
Ingredients 3/4 cup all - purpose flour 3/4 cup whole wheat flour 3 tablespoons sugar 1 1/2 teaspoons baking powder 1/2 teaspoon baking soda 1/2 teaspoon salt 1 1/2 cups low - fat buttermilk 1 tablespoon vegetable
oil 1 large egg 1 large egg white
Cooking spray
Directions Preheat oven to 200 degrees F and place a large platter in the oven.
Directions: Cut in half and seed squash, place flesh side down on parchment covered roasting pan with a 1/2 — 1 C water / Roast at 350º until fork tender — usually 30 to 40 minutes / When cool, scoop
cooked squash from skin and spoon straight into the soup pot / While squash is roasting, sauté onion in olive
oil for 5 minutes, add garlic and
cook for 2 more minutes / Add apples, apple juice, turmeric, curry and / or chili paste, stir together and
cook briefly, a minute or so / Add
cooked squash and 2 quarts of the stock or water / Stir to mix / Simmer slowly with lid on for 30 minutes, stirring occasionally / Taste and adjust seasoning and
cooking time as needed / / Remaining liquid is added after soup has been blended.
1 tbsp olive
oil 1 large onion, chopped 1/2 tsp Aleppo chili flakes (adjust to taste, this was fairly mild) 2 garlic cloves, minced or pressed 1 lb kale (10 cups, packed)-- you could use less, even half of this, I just had so much kale 2 cups undrained canned crushed pineapple, in juice (20 - ounce can)-- I used a 14 oz can 1/2 cup peanut butter 1/4 cup chopped parsley (omitted) salt to taste 1/8 cup skinless peanuts, crushed or coarsely chopped 1 cup couscous,
cooked according to package
directions
Directions for use: Coconut
oil is perfect for
cooking, baking, spreading and for moisturising hair and body.
Directions: Peel and trim shallots, leaving root end in tact if possible so that shallots will more readily remain whole / Using a large pan in order to accommodate a single layer of shallots, melt 2 T butter on low heat with 1 T sugar and allow to simmer together for just a minute until sugar is dissolved / Add trimmed shallots, sprigs of fresh thyme, and a sprinkle of salt /
Cook slowly — butter should be sizzling softly / After 5 minutes, add 1 T olive
oil and remaining 1 T butter to the mix.
1 large round eggplant, sliced into 1/2 - inch rounds Sea salt as needed 1 cup unsweetened almond milk 3/4 cup brown rice flour 1 teaspoon apple cider vinegar Freshly ground black pepper to taste 2 cups breadcrumbs 1 Tablespoon each oregano, basil, and dried parsley Olive
oil spray 6 - 8 slices cheese or vegan cheese (optional) Pasta sauce of your choice, warmed 4 cups thinly sliced fresh spinach 16 - ounce pasta of choice,
cooked according to
directions
2 (8 - oz) blocks tempeh, cubed 3 tablespoons olive
oil + 2 Tablespoons extra 2 cups thinly sliced onions 4 - 5 cloves garlic, minced 2 cups cremini or button mushrooms, thinly sliced 2 Portobello mushrooms, thinly sliced 2 cups vegetable broth 1/4 cup mirin (Japanese rice
cooking wine), use regular wine if you have 1/3 cup nutritional yeast flakes 2 Tablespoons vegan Worcestershire sauce 2 tablespoons potato starch 1 Tablespoon fresh minced thyme 2 teaspoons Dijon mustard 1 tablespoon smoked paprika 1 - 2 teaspoons salt 1/2 cup unsweetened plant - based milk (more to taste) 1 cup frozen peas 1 (16 - ounce) package noodles,
cooked according to
directions Cashew cheese, sour cream or Greek Yogurt for garnish Minced fresh parsley for garnish
Directions: · Sauté garlic, bacon, shallots and spinach in garlic
oil over medium - high heat · Add lemon juice and Pernod and
cook for 45 seconds · Stir in heavy cream and
cook for one minute · Mix corn starch with cold water to make a slurry, then add spinach to mix.
Skinny Chicken & Broccoli Alfredo Ingredients 3 boneless, skinless chicken breasts, grilled and cut into chunks (about 2 cups) 2 cups roasted broccoli florets 8 ounces fettuccine 2 tablespoons extra virgin olive
oil 2 teaspoons minced garlic 2 tablespoons flour 1 cup fat - free, low sodium chicken broth > 1/4 cup plain FAGE Total 0 % greek yogurt 1/4 cup skim milk 1/4 teaspoon pepper 1 pinch ground nutmeg 3/4 cup freshly grated Parmesan cheese
Directions In a pot of boiling, salted water, cook the pasta according to package d
Directions In a pot of boiling, salted water,
cook the pasta according to package
directionsdirections.
I'm really lazy, so I always use the rice
cooker to make white rice My recipe instructions below are for the rice
cooker, but if you are using the regular stove, just
cook the rice and dill in a little
oil in the pot, then add water and
cook rice according to package
directions.
Ingredients: • 1 pound pasta (of your choice, gluten free works well with this recipe) • 2 small acorn squash • 2 Tbsp olive
oil • 1 medium onion • 1/3 cup fresh basil — washed and chopped • 1 tsp salt • 1 Tbsp coconut
oil • 1 cup soft goat cheese • 1 - 2 Tbsp rice milk (original and unsweetened) Please note: the last 3 ingredients can be replaced with one cup of heavy cream if cow dairy is not a concern for your family Instructions: • Cut squash in half and onions is quarters, drizzle with olive
oil • Place squash cut side down in a baking dish, surround with the onions and cover with aluminum foil • Bake at 400o for 30 - 40 min or until the squash is tender •
Cook the pasta according to package
directions • In a small sauce pan melt coconut
oil, add goat cheese and allow to melt — stirring consistently • Add rice milk until desired consistency • Remove the squash flesh from the skin and place the flesh in the food processor with the onion, salt and basil — puree until smooth • Slowly add the melted goat cheese mixture while continuing to puree until you have a smooth sauce • Toss the squash / cheese mixture with the pasta and serve this delicious healthy kids meal