Not exact matches
My favourite way to do it is to chop 3 large tomatoes, one red pepper and half a jalapeño pepper into really small pieces and simmer them down to a
sauce in a saucepan with a little olive
oil, 3 tablespoons of tomato puree,
salt, dried herbs and a squeeze of lime.
Tomato
sauce: 1 tbsp olive
oil 1 onion, chopped 1 clove garlic 2 tbsp capers (drained) a pinch of dried chili 1 1/2 cup / 3, 6 dl of canned tomatoes 1 tbsp fresh or 1 tsp dried oregano
salt & black pepper
for the tomato
sauce (makes about 2 cups) 1/2 tablespoon olive
oil 1 - 2 garlic cloves — minced 1/2 teaspoon dried oregano about 1 lb diced plum tomatoes 1/2 teaspoon coconut sugar pinch red pepper flakes sea
salt and freshly ground black pepper
Then place all the veg with the basil leaves into a
sauce pan, adding the olive
oil,
salt and pepper.
4 green onions, chopped, white part only 4 cloves garlic, minced 1 teaspoon peeled and minced fresh ginger 1 (3 - inch) stalk lemongrass, minced 1 tablespoon peanut
oil 1 1/2 cups chicken stock 3 tablespoons crushed red chile 1 tablespoon soy
sauce 2 teaspoons dark brown sugar 1/4 teaspoon ground cumin 1 tablespoon lime juice 1 teaspoon prepared prawn paste (blacan) 1 teaspoon tamarind paste 2 cups crunchy peanut butter
Salt to taste
Add all
sauce ingredients to a food processor and pulse a few times until coarsely mixed, check the flavor and consistency and add more
salt, herbs or
oil if needed.
4 tomatoes, roasted and peeled and chopped 1 cup chopped onion 1/2 cup chicken broth 1/2 cup water 3 chipotle chiles in adobo
sauce, diced 1/2 teaspoon
salt 1/4 teaspoon freshly ground black pepper 8 green chiles (poblanos or New Mexican), roasted, peeled, seeds removed 2 cups cooked, shredded crab 1/2 cup minced onion 1 teaspoon dried Mexican oregano or 2 teaspoons fresh, minced 2 tomatoes, peeled, deseeded, and chopped 2 to 3 tablespoons chicken broth 1/2 cup flour 3 stiffly beaten egg whites 1 1/2 cups corn
oil
Make the sticky ginger
sauce by adding coconut milk, coconut
oil, coconut sugar,
salt and ginger to a
sauce pan and heating until it reaches a rolling boil.
4 ounces fresh coconut, grated Vegetable
oil for deep frying 2 pounds beef, cut into 1 - inch cubes 1 teaspoon
salt 2 teaspoons sugar 1 teaspoon tamarind concentrate 1 teaspoon ground turmeric 2 kaffir lime leaves, crushed 2 4 - inch stalks lemongrass, bulb included, chopped 2 3 - inch pieces galangal, peeled and chopped (or substitute ginger) 10 shallots, peeled and chopped 5 fresh red chiles, such as serranos or jalapeños, stems removed 2 cloves garlic, peeled 1 tablespoon brown sugar 1/2 teaspoon
salt 1/2 teaspoon freshly ground black pepper 2 teaspoons soy
sauce 6 cups coconut milk, recipe here
Magic Green
Sauce 1 large handful (30 g / 1 tightly packed cup) mixed fresh herbs (we used parsley, cilantro and mint) 1/2 cup / 120 ml olive
oil Juice from 1 lime 1 tbsp capers 1 tsp maple syrup 1 clove garlic 1 small chili 1/2 avocado 1/2 tsp sea
salt flakes
The sun dried tomatoes simmer down when cooked with the plum tomatoes, basil,
salt, olive
oil and courgettes to make a wonderfully rich, chunky
sauce, which is enhanced by the tender, roasted squares of aubergine, the crunchy toasted pine nuts and the ever so slightly bitter rocket.
Yogurt
sauce 1 cup natural yogurt 1 tbsp olive
oil 2 tbsp lemon juice 2 tbsp finely chopped mint leaves 1 small clove garlic, peeled and finely chopped
salt and black pepper
Then, slice the tomatoes into eighths and the zucchini into thin half moons, placing them into a
sauce pan with a handful of torn of basil leaves, the sun dried tomatoes, jalapeño pepper, a drizzle of olive
oil and a sprinkling of
salt.
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)
bread, cheese, chilli, chilli powder, coriander, cottage cheese, bread crumbs, coriander (leaves), corn, garam masala, mint, paneer, potato,
salt, tomato
sauce, tomato, onion, red chilli,
oil, finely, water, boiled, green chilli,
sauce, red chilli powder, plain flour, mashed, corn flour, coriander leaves, pepper, flour, mint
sauce, dough, paste, ingredients, panko, flakes, leaves, maida, masala
In a small bowl, whisk together honey, olive
oil, ginger, soy
sauce, garlic, brown sugar and
salt and pepper.
Drizzle with a drop more olive
oil, season with
salt and pepper, and continue stacking with tomato, basil, mozzarella, zucchini,
sauce, and basil (if you have leftover tomato or zucchini you can put it in the pan alongside the stacks to cook in the tomato
sauce).
A quick pureed creamy raw tomato
sauce with loads of basil and a mix of pine nuts, cashews, garlic, olive
oil, and sea
salt.
Fish: 1 cup flour 1 teaspoon garlic powder
Salt and pepper 4 large eggs 1 lemon, zested and sliced 1/2 cup grated parmigiano - reggiano cheese 3 tablespoons extra-virgin olive
oil (EVOO) 4 (6 to 8 ounce) sole or tilapia fillets
Sauce: 6 tablespoon butter 1/4 cup white wine Wondra flour, to thicken
1 tbsp coconut
oil 2 shallots, chopped 1.5 cups chicken broth 1.5 cups beef broth 3 cups water, more if needed 2» galangal or ginger, peeled, sliced and crushed, wrapped in cheesecloth or put in a tea ball 1 lb carrots, coarsely chopped 1 lb tomatoes, coarsely chopped 1 lb spinach, washed and coarsely chopped 2 tsp fish
sauce salt and white pepper to taste
Macaroni [Water, Enriched Semolina (Durum Wheat Semolina, Ferrous Sulfate, Niacin, Thiamine Mononitrate, Riboflavin, Folic Acid)-RSB-, Water, Pasteurized Process Cheddar Cheese [Cheddar Cheese (Milk, Cheese Culture,
Salt, Enzymes), Water, Milkfat, Sodium Phosphate, Sodium Hexametaphosphate,
Salt, Artificial Color], Enriched Wheat Flour (Wheat Flour, Niacin, Ferrous Sulfate, Thiamine Mononitrate, Riboflavin, Folic Acid), Vegetable
Oil (Soybean And / Or Canola), Enriched Wheat Flour (Wheat Flour, Niacin, Reduced Iron, Thiamine Mononitrate, Riboflavin, Folic Acid), Cheese
Sauce Mix [Dehydrated Blend of Cheese (Semisoft and Cheddar Cheeses (Pasteurized Milk, Cheese Culture,
Salt, Enzymes)-RRB-, Food Starch - Modified, Whey,
Salt, Cellulose Gum, Butter, Sodium Phosphate, Silicon Dioxide, Lactic Acid, Citric Acid, Yellow 5, Yellow 6], Yellow Corn Flour.
2 teaspoons olive
oil 1 small onion, diced small 2 stalks celery, tops removed, thinly sliced 2 cloves garlic, minced 1 cup baby carrots, in 1/2 inch slices 3/4 pounds yukon gold potatoes, in 1/2 inch dice 1 teaspoon dried thyme 1/4 teaspoon dried tarragon 6 cups vegetable broth 1/2 teaspoon
salt 1 cup dried small pasta 1 teaspoon agave syrup 16 ounces tomato
sauce 1 cup frozen peas
Whisk the remaining 1 teaspoon
salt into the chili
oil along with the vinegar, soy
sauce and sesame
oil.
1 tablespoon dark sesame
oil 1 3.5 lb bone in pork shoulder (Boston butt), trimmed 1/2 teaspoon kosher
salt 1 tablespoon peeled fresh ginger 6 cloves garlic, minced 2 cups cherry cola 1/2 cup of hoisin
sauce (click here for a recipe to make your own!)
Prepare the herb
sauce by finely chopping the mint, dill, and chive, whisking together in a bowl with the olive
oil, sea
salt, and lemon juice.
Recipe by Check full recipe at Ingredients: cheese, cottage cheese, garlic,
salt, spinach, olive
oil, onions, kosher, onion,
oil, finely,
sauce, mushrooms, pepper, garlic clove,...
FOR THE LAMB
SAUCE 1 large onion, diced 1 tablespoon olive
oil 1 pound lean ground lamb 2 garlic cloves, minced 1 1/2 teaspoons
salt 1 teaspoon dried oregano, crumbled 1 teaspoon cinnamon 1/4 teaspoon sugar 1/4 teaspoon black pepper 1 pound eggplant, peeled and cut into 1 / 2 - inch cubes 1 (28 - to 32 - ounce) can crushed tomatoes
* 1 tablespoon olive
oil * 1 tablespoon organic butter * 2 large garlic cloves, peeled and minced (use more if you really like garlic) * 1/2 pound wild caught shrimp, preferably sustainably harvested * 1 - 2 cups kale, chopped fine * 1/2 cup tomato
sauce, preferably organic * juice from 1/2 lemon * pinch or two of red pepper flakes * course sea
salt * cooked quinoa (or pasta), for serving * fresh parmesan cheese for serving - optional
-2 medium beets, peeled and cut into paper thin slices -1 small red onion, thinly sliced -3 tbsp sherry or red wine vinegar -1 / 4 cup olive
oil, plus extra to finish -1 tsp sugar -1 - 3 tsp chili
sauce or Tabasco -2 medium avocados, pitted and thinly sliced - micro greens, about a cup - mint and cilantro, about 1/4 cup of each roughly chopped -1 cup fresh or frozen peas, quickly blanched and refreshed -
salt and black pepper to season
• 1 can chick peas (no
salt added) • 1/2 cup Yellowbird Serrano
Sauce • 1/4 cup tahini • pinch of
salt • juice from one small lemon • 2 tablespoons olive
oil + extra for garnish • chopped cilantro for garnish • chopped green serrano for garnish
olive
oil 1 green pepper 1 red pepper 3 ears of corn, kernels removed from the cobs (or 2 cups of frozen corn) 2 tbsp
salted butter 2 strip of bacon chopped 1 onion, chopped 2 carrots, chopped 2 celery stalks, chopped 2 cloves of garlic 1 cup chicken stock 2 medium potatoes, peeled and cut into 1» cubes 1 tsp oregano 1 bay leaf 1 tsp celery
salt 1 tsp paprika 2 tsp curry 1 tsp mustard powder
salt and pepper 2 cups half and half hot
sauce, optional 1/2 tsp parsley
Blueberry Chipotle Barbecue
Sauce Makes about 4 cups 1 tablespoon peanut oil 1 small onion, finely chopped 3 cloves garlic, minced 1 inch chunk of peeled ginger, minced 2 cups blueberries (I bet raspberries or blackberries would be great, too) 1/2 cup veggie broth or water 2 tablespoons ketchup 2 tablespoons soy sauce 2 to 3 teaspoons chipotle powder (smoked paprika would work too) 1/4 cup molasses 2 tablespoons sugar (or more to taste) Salt to taste, if needed Preheat a sauce pan over medium
Sauce Makes about 4 cups 1 tablespoon peanut
oil 1 small onion, finely chopped 3 cloves garlic, minced 1 inch chunk of peeled ginger, minced 2 cups blueberries (I bet raspberries or blackberries would be great, too) 1/2 cup veggie broth or water 2 tablespoons ketchup 2 tablespoons soy
sauce 2 to 3 teaspoons chipotle powder (smoked paprika would work too) 1/4 cup molasses 2 tablespoons sugar (or more to taste) Salt to taste, if needed Preheat a sauce pan over medium
sauce 2 to 3 teaspoons chipotle powder (smoked paprika would work too) 1/4 cup molasses 2 tablespoons sugar (or more to taste)
Salt to taste, if needed Preheat a
sauce pan over medium
sauce pan over medium heat.
Mexican Spiced Tomato
Sauce: 1 tablespoon olive oil 1 small onion, finely chopped 3 garlic cloves, minced 2 tablespoons chili powder (I used a mix of chipotle and regular chili powder) 2 teaspoons ground cumin 2 teaspoons dried oregano 1/2 teaspoon salt 1 15 - ounce can tomato sauce 3/4 cup
Sauce: 1 tablespoon olive
oil 1 small onion, finely chopped 3 garlic cloves, minced 2 tablespoons chili powder (I used a mix of chipotle and regular chili powder) 2 teaspoons ground cumin 2 teaspoons dried oregano 1/2 teaspoon
salt 1 15 - ounce can tomato
sauce 3/4 cup
sauce 3/4 cup water
Make the
sauce by whisking 1/4 cup olive
oil, minced cucumber, dill, green onion, and 1/2 tsp of sea
salt together in a bowl.
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
For Grandma Betty's «
Sauce» * 1 Large or 2 medium cloves garlic, pressed 1/2 teaspoon
salt 2 Tablespoons extra virgin olive
oil or melted butter * 1 - 2 Handfuls fresh herbs, chopped (I like parsley)
In a small mixing bowl combine olive
oil, balsamic vinegar, Worcestershire
sauce, minced garlic,
salt and pepper and whisk to combine.
3 - 4 boneless, skinless chicken breasts
Salt and pepper 1 cup honey 1/2 cup soy
sauce 1/2 cup diced onion 1/4 cup ketchup 2 tablespoons olive
oil 2 cloves garlic, minced 1/4 teaspoon red pepper flakes 2 teaspoons cornstarch dissolved in 3 Tablespoons water Sesame seeds
The ingredients in my chimichurri
sauce are cilantro, parsley, garlic, red onion, olive
oil, apple cider vinegar, red pepper flakes, sea
salt, and black pepper.
1/3 -1 / 2 lbs Shrimp (raw and chopped) 1/4 tsp garlic powder 1/4 tsp ginger powder 1 tsp
salt 1 tsp sesame
oil 1 tsp soy
sauce 1 egg
salt and pepper to taste
2 tablespoons extra virgin olive
oil 1 medium onion, thinly sliced 2 cloves garlic, peeled and smashed 1/2 teaspoon fine grain sea
salt 1 teaspoon sweet paprika 1 teaspoon garlic powder 1 chipotle pepper in adobo
sauce, chopped 1 cup grated orange - fleshed sweet potato 1 cup cashews, soaked for an hour 1 cup water, if needed 2 tablespoons fresh lemon juice, or to taste
This recipe calls for salmon fillets, soy
sauce, red chili pepper, Swiss chard, ginger syrup, sesame
oil, sesame seeds, olive
oil and
salt and pepper.
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
1 - 2T Rapeseed
oil 1 Onion, finely chopped 2 Cloves garlic, minced 1 t Ground cumin 1t Ground coriander 1T Peanut butter 1 - 2t Sriracha hot
sauce salt + pepper 425g / 14oz Can Borlotti beans, rinsed + drained 1C Almond meal (whole almonds finely ground in a food processor) 1 / 2C Finely chopped nuts (I used hazelnuts + walnuts) 1/2 -3 / 4C Wholemeal breadcrumbs
This marinade is simple: olive
oil, balsamic vinegar, Worcestershire
sauce,
salt and pepper!
1 (3 - pound) pie pumpkin, or other orange - fleshed squash such as butternut, Red Kuri, or Golden Hubbard 8 tablespoons (1/2 cup) unsalted butter 1/2 cup olive
oil 1/2 cup finely ground cornmeal 2 medium turnips (about 12 ounces total) 2 medium red bell peppers, chopped 1 large onion, chopped 6 cloves garlic, minced 2 tablespoons tomato paste 4 cups low - sodium vegetable broth 2 (10 - ounce) cans diced tomatoes with green chilies, such as Rotel 2 (16 - ounce) cans chili beans, drained 2 cups frozen corn kernels 1 tablespoon chili powder 1 teaspoon ground cinnamon 1 teaspoon ground cumin Several dashes vegetarian Worcestershire
sauce Salt Freshly ground black pepper Balsamic vinegar For serving: chopped green onions, shredded cheddar cheese, sour cream
You'll Need — 2 pounds chicken thighs, diced — 1/2 teaspoon kosher
salt — 1/4 teaspoon black pepper — 1/2 teaspoon garlic powder — 1 — 24 - ounce jar marinara
sauce — 1/2 cup shredded Parmesan — 1 - 1/2 cups shredded mozzarella cheese — 1 cup panko, toasted — 2 tablespoons olive
oil — 1/4 cup fresh herbs (parsley, basil, oregano, etc.), chopped
1 Sweet Onion - Diced
Oil for sauté 3 Cloves Garlic — Crushed 1 lb Ground Turkey 16oz Jar Marinara
Sauce or make your own Marinara 2 Tbs Tomato Puree — Use the tube and save the rest 1/2 Cup wine — Optional 1/2 Cup Spinach — Frozen 1 tsp Hot sauce 2 Bay Leaves 2 Cubes Chicken Stock Freshly Ground Sea Salt and Pepper Fresh Basil to Serve — Opt
Sauce or make your own Marinara 2 Tbs Tomato Puree — Use the tube and save the rest 1/2 Cup wine — Optional 1/2 Cup Spinach — Frozen 1 tsp Hot
sauce 2 Bay Leaves 2 Cubes Chicken Stock Freshly Ground Sea Salt and Pepper Fresh Basil to Serve — Opt
sauce 2 Bay Leaves 2 Cubes Chicken Stock Freshly Ground Sea
Salt and Pepper Fresh Basil to Serve — Optional
Just olive
oil, lime juice, lime zest, chipotle in adobe
sauce,
salt, pepper, garlic powder, onion powder, oregano, cumin and cayenne.
Whisk together the
oil, vinegar, sweet Thai chili
sauce, and
salt until emulsified.