1 large butternut squash 2 - 3 medium apples, peeled and cored 2 l of vegetable stock (purchased or make your own) bunch of leeks 2 - 4 tbsp olive
oil for cooking salt and pepper to taste
Not exact matches
2 tablespoons butter 1 medium onion, chopped 2 cloves garlic, minced 1 1/2 cups
cooked whole kernel corn 1 teaspoon dried oregano 1/3 cup sour cream 6 ounces cheddar cheese, cubed 6 green New Mexican chiles, roasted and peeled, stems left on Flour
for dredging 3 eggs, separated 1 tablespoon water 3 tablespoons flour 1/4 teaspoon
salt Vegetable
oil for frying
Just made this
for dinner — I'm eating semi raw at the moment so
cooked the sweet potato (and added some parsnip too), then marinated the mushrooms in olive
oil and balsamic vinegar, wilted the spinach with
salt and a bit of chilli before adding to the
cooked veggies.
Start by peeling and chopping the beetroot into small chunks, place in a baking tray with a drizzle of olive
oil,
salt and pepper, then
cook in the oven
for 40 - 45 minutes until soft.
Once the sweet potatoes have
cooked put the tomato puree, vinegar, garlic, spices and
salt in a pot with some olive
oil, heat
for a minute or two until they're bubbling
Warm the
oil or ghee in a large saucepan over medium heat, add red pepper flakes, onion and a pinch of
salt and
cook for 7 minutes, until translucent.
Once the sweet potatoes have
cooked for fifteen minutes add the beets and sprouts to the baking tray, add a little more olive
oil,
salt, pepper and the chilli flakes.
1/4 cup raw pumpkin seeds or any nuts like almonds, walnuts, pecans, etc. 1/4 cup dark chopped chocolate — chilled 1 cup dried figs — stems removed and soaked
for an hour 2 soft dates — pitted and chopped one 15 oz can black beans, about 1 3/4 cups — rinsed and drained well, or the same amount of
cooked black beans 1 small beet — peeled and finely shredded — optional 2 tablespoons unsweetened cocoa powder 2 tablespoons coconut
oil — melted 1 tablespoon chia seeds 1 teaspoon vanilla extract pinch of
salt 1.
While the risotto is
cooking, heat the remaining 1/2 Tbsp of
oil in a large frying pan, add the chopped mushrooms, sprinkle with a pinch of
salt and
cook, stirring occasionally,
for 5 - 10 minutes, until soft.
1) Sift the flour into a mixing bowl 2) Add the
salt to the flour, mixing together 3) Add the olive
oil, mixing as you add to ensure the flour envelopes the
oil 4) Add warm water bit by bit until dough reaches the right consistency 5) One the dough ready, roll it into a ball, and knead well on a cool, flat surface 6) Flatten the dough with a wooden rolling pin 7) Cut into 10 cm pieces and roll them long enough and evenly 8) Place the pin - shaped dough on a well - greased baking tray 9) Bake in oven at 175 deg cel (medium heat
for gas ovens)
for 20 -30 minutes or until the sticks are ready (test by breaking off a small piece to check that the inside is well
cooked) 10) Allow to cool
for 5 minutes before serving
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 large onions
Oil for frying — I use a tsp of coconut oil 3 cloves garlic 1 - 2 chillies 1 tsp cumin — seeds or powder 1/2 tsp coriander powder 1/2 tsp smoked paprika 1/2 -1 tsp hot / sweet Spanish paprika Sprinkle of dried oregano — optional Sprinkle of fennel seeds — optional Handful of mushrooms — I used one large Portobello mushroom Black beans — 2 x 400g tins / 500g cooked weight of dried, soaked & boiled beans 75g porridge oats — gluten free / conventional Zest & juice of 1 lime Fresh coriander — optional Salt / black pepper Flour for rolling / shaping — use rice or chickpea flour if you are gluten f
Oil for frying — I use a tsp of coconut
oil 3 cloves garlic 1 - 2 chillies 1 tsp cumin — seeds or powder 1/2 tsp coriander powder 1/2 tsp smoked paprika 1/2 -1 tsp hot / sweet Spanish paprika Sprinkle of dried oregano — optional Sprinkle of fennel seeds — optional Handful of mushrooms — I used one large Portobello mushroom Black beans — 2 x 400g tins / 500g cooked weight of dried, soaked & boiled beans 75g porridge oats — gluten free / conventional Zest & juice of 1 lime Fresh coriander — optional Salt / black pepper Flour for rolling / shaping — use rice or chickpea flour if you are gluten f
oil 3 cloves garlic 1 - 2 chillies 1 tsp cumin — seeds or powder 1/2 tsp coriander powder 1/2 tsp smoked paprika 1/2 -1 tsp hot / sweet Spanish paprika Sprinkle of dried oregano — optional Sprinkle of fennel seeds — optional Handful of mushrooms — I used one large Portobello mushroom Black beans — 2 x 400g tins / 500g
cooked weight of dried, soaked & boiled beans 75g porridge oats — gluten free / conventional Zest & juice of 1 lime Fresh coriander — optional
Salt / black pepper Flour
for rolling / shaping — use rice or chickpea flour if you are gluten free
Alternatively
cook immediately in a pot of boiling, lightly
salted water with a teaspoon of
oil for approx. 3 minutes or until
cooked to your desired consistency.
Remove sun - dried tomatoes from the pan, leaving the
oil, and add chicken tenders,
salted and lightly covered in paprika (
for color) and
cook on high heat
for 1 minute on each side.
Roughly 1/2 cup each of: - Red Pepper, sliced - Carrot, Shredded or peeled thinly with a veggie peeler, or chopped - Broccoli Florets - Broccoli Stem - Cauliflower - Green Beans 3 cups spinach 3 cloves garlic 2 tsp dry or 2 inches fresh grated ginger 2 Tbs sesame
oil 1 Tbs honey 2 - 3 Tbs tamari (or to taste) Olive
oil - enough
for cooking veggies (if using a non-stick pan you'd need less, but I don't recommend non-stick pans) 1 Tbs turmeric sea
salt + cayenne to taste 4 eggs or 1/2 block of firm tofu chopped Left over grains (optional)
In a medium nonstick skillet, sauté garlic and scallions in olive
oil over medium heat
for about 3 minutes; add zucchini,
salt and pepper to taste and
cook about 4 - 5 minutes.
Heat 1 tablespoon olive
oil in a large skillet, and
cook boneless skinless chicken thighs (seasoned with
salt and pepper) on one side
for 5 minutes:
2 cups
cooked chickpeas 5 tbsp tahini 1 tsp sea
salt 1/3 cup lemon juice (1 1/2 — 2 lemons) 2 - 3 cloves garlic 3 tbsp extra virgin olive
oil 1/4 cup water or
cooking liquid chopped parsley and paprika
for garnish
Here's my revamp: 2 tbsp unsalted butter, cubed, at room temperature 1 tsp bacon fat 2 tbsp sugar 1 1/2 tsp kosher
salt - 3 eggs - 1/2 cup canola
oil 3 tbsp maple syrup 1 cup buttermilk - 3/4 cup all - purpose flour 3/4 cup cornmeal 1/4 cup rye flour 1 1/2 tbsp baking powder - 1/2 cup diced cheddar or Pepper Jack 4 tbsp grated Parmesan 11 slices
cooked bacon, coarsely chopped 1/4 cup fresh chives and / or parsley, finely chopped - 1/4 cup grated cheddar or Pepper Jack 2 tbsp grated Parmesan -(Optional) chopped rosemary,
for garnish Preheat oven to 400 ° with rack near top.
* 2 cups uncooked quinoa, soaked
for 2 - 3 hours (optional) and then rinsed thoroughly in a fine - mesh strainer * 4 cups water * 2 cups fresh corn (cut from from approximately 2 ears) or organic frozen corn * 1 very small red onion, diced * juice of 2 plump limes * two 15 - ounce cans (or one 28 - ounce can) of organic black beans, drained and rinsed (or soak and then
cook an equivalent amount of dried beans) * 2 tablespoons minced jalapeño chile, or to taste * 1 ripe avocado, diced * 1 large bell pepper (I used a red one), diced * 1 bunch fresh cilantro, chopped * 6 tablespoons avocado
oil or extra-virgin olive
oil * Coarse sea
salt and finely ground black pepper
The fish: Halibut or Alaskan True Cod / The halibut is thick and should be
cooked over low — medium heat
for a longer period of time / The cod will
cook quickly and will benefit from high heat / Either way,
salt and pepper uncooked fish / Drizzle 2 T olive
oil and 1 T butter into a non-stick sauté pan / When
oil is hot, add the fish / Sauté cod on medium high heat
for 3 — 4 minutes per side, halibut at lower heat
for 7 or 8 minutes per side / Add a piece or two of lemon to the pan, flesh side down, and let it
cook along with the fish / When done the fish flakes apart easily and has lost its translucence.
The spinach: Wash and rinse a big pile of spinach, 6 - 8 cups or more — it
cooks way down / In a large pan let a clove of finely chopped garlic sizzle in a couple of tablespoons of olive
oil before adding all or most of the still - wet spinach to the pan / It will have a sizzling hissy fit
for a moment / Pop on the lid
for a few seconds, turn spinach with tongs, lid back on / Add remaining spinach when there's room in the pan / Let it all steam with the lid on
for 3 or 4 minutes / When the spinach is wilted and tender remove from heat,
salt lightly and set aside.
Replace italian seasoning with dill and you have my go - to 3 ingredient recipe And
salt and pepper are up there with using
oil to
cook something in
for a recipe — they're freebies!
* 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
Ingredients Pasta Dough (Recipe from All Recipes) Double the below recipe if
cooking for more than 2 -1 cup (128 g) all purpose flour -1 cup (128 g) semolina flour -3 large eggs -1 tablespoon of olive
oil Mushroom Filling - olive
oil -8 oz of mushrooms (230g) white or crimini mushrooms work fine - 4 cloves of garlic, minced -2 big handfuls of spinach leaves -1 / 2 cup (250 ml) of heavy cream -
salt & pepper to taste - 1 cup (128g) of ricotta Carbonara - 2 chicken breasts -1 cup of blanched peas -4-6 slices of crispy bacon - grated parmesan -2 egg yolks (at room temperature)-1 egg (at room temperature)-1 / 2 cup heavy cream 2/3 cup (75g) parmesan cheese, finely grated
An easy way to prepare them is to
cook overnight in the crock pot with a pinch of
salt and then add coconut
oil and honey and vanilla in the morning
for a satisfying breakfast.
In the meantime bring a pot of water to a rolling boil, add a generous splash of olive
oil and
salt to the water then turn down the heat, pour in the cous cous, and
cook for approx. 15 minutes.
Ingredients: 1 pound spinach leaves, tough and long stems removed 1 tablespoon extra-virgin olive
oil (plus more
for drizzling) 3 cloves garlic, minced 1 tablespoon harissa 2 cups
cooked farro, brown rice, quinoa, or your favorite (a combo is nice) 4 large hard - boiled eggs, peeled and chopped 1 medium carrot or 2 baby carrots, chopped into fine dice 1 scallion, thinly sliced 4 or 5 basil leaves, sliced chiffonade 1 palmful pepitas sea
salt, as needed
salmon 1/2 small onion 1T butter 1 small potato, peeled 1 small beaten egg
salt & pepper vegetable
oil for frying Remove bones and skin from salmon and chop finely until it is almost ground Chop the onion finely and
cook lightly in the butter.
1/2 cup toasted walnut pieces 3 tablespoons all - purpose flour, chickpea flour, or fine cornmeal 2 tablespoons cornstarch 1 teaspoon very fine lemon zest, optional 1/2 teaspoon
salt 1/4 teaspoon black pepper 1/2 cup nondairy milk Neutral vegetable
oil,
for frying 1 1/2 cups
cooked frozen or canned artichoke hearts, well drained and quartered Lemon wedges, to serve
Instead of
cooking the squash in the microwave, I decided to roast it at 400
for 40 minutes, upside down with a little olive
oil and
salt and pepper.
2 tablespoons olive
oil 1 medium red onion, chopped 2 medium carrots, peeled and diced 1 large celery stalk, diced 1/4 teaspoon red - pepper flakes 1 teaspoon minced fresh rosemary, or 1/4 teaspoon dried Coarse
salt and ground pepper 1 can (14.5 ounces) whole peeled tomatoes, drained and finely chopped 1 cup
cooked Emmer Farro or Einkorn Farro 1 large zucchini, skinned and diced 1 can (15 ounces) garbanzo beans, drained 7 cups water or stock 1 garlic clove, minced (optional) 3/4 cup grated Parmesan,
for serving Optional: fresh bread
for toasting Parsley
for garnish.
3 tablespoons olive
oil 1/4 cup flour 1 medium sized onion, diced large 3 cloves garlic, minced 1 heaping cup sweet red peppers, diced large (or one red bell pepper) 2 cups cherry tomatoes (or chopped tomatoes) 1 teaspoon
salt Fresh black pepper 2 bay leaves 2 teaspoons smoked paprika 8 springs fresh thyme (plus extra
for garnish) 2 1/2 to 3 cups vegetable broth at room temperature 2 cups okra (about 10 oz) sliced 1/4 inch thick or so 1 1/2 cups
cooked kidney beans (a 15 oz can, rinsed and drained) 1 1/2 cup
cooked garbanzo beans (a 15 oz can, rinsed and drained) 1 tablespoon fresh lemon juice
Add the
oil,
salt and maple syrup and
cook, stirring constantly
for about 30 seconds, until maple mixture is reduced.
Method: Pre heat the oven to 400 degrees Fahrenheit Saute the onions and
cook for about 7 - 10 minutes until translucent and soft, adding
salt to taste along the way While the onions are
cooking, toss the zucchini and potatoes, separately, in the olive
oil, garlic powder and
salt, set aside When the onions are
cooked, transfer to a baking dish Add a layer of zucchini, sprinkle the vegan parmesan Repeat with the potatoes and then zucchini until the dish is covered, sprinkling the cheese along the way
1 pound dried black beans 8 cups water 2 Tbsp olive
oil 6 slices of good - quality bacon, chopped into 1 inch pieces 1 1/2 cups chopped onion 1 1/2 cups chopped green bell pepper 4 cloves garlic, minced Olive
oil for sautéing 1 Tbsp Sazon completa 1 Tbsp ground cumin 2 bay leaf 1/2 cup dry
cooking wine 2 Tbsp white wine vinegar Chopped cilantro
for garnish
Salt & pepper to taste 1/2 tsp baking soda
2 chicken breasts 1 head broccoli, chopped 1 (15 oz) can chickpeas, drained and rinsed 1 cup frozen corn olive
oil kosher
salt and freshly cracked black pepper red chili flakes 6 cups baby arugula 1 cup cherry tomatoes, cut in half 2 cups
cooked quinoa 1/2 cup diced white cheddar cheese Fresh chives
for garnish
Brush the cobs lightly with
oil (but don't use seasoning as
salt will toughen the corn), then
cook for 5 - 7 mins, turning frequently, until lightly charred.
For extra flavor, toss the steamed butternut squash with
salt, pepper and a little bit of olive
oil, butter or Parmesan cheese after
cooking.
1) Bring a large pot of generously
salted water to a boil 2) Pre-heat the oven to 480 deg Fahrenheit (250 deg Cel) 3) Once
salted water has come to a boil, add the raw potato wedges, and let them
cook for 3 - 5 minutes 4) After 3 - 5 minutes, strain the potato wedge and remove all water 5) Toss and coat the potato wedges with
salt, pepper and
cooking oil 6) Heat up a lightly
oiled oven - safe baking dish
for a few minutes in the oven 7) Transfer the
salted potato wedges to the greased baking dish, and then bake
for 45 minutes, flip them over to the other side, bake another 30 minutes, and flip again, and bake
for another 15 minutes until golden brown.
Toss the grape tomatoes in the olive
oil,
salt and sugar, then spread them in a single layer on a tray and
cook for 20 minutes.
Heat a large sauté pan or skillet over medium heat, add olive
oil, garlic, jalapeño, coming, cumin, chili powder, and
salt, and
cook for a minute to flavor the
oil.
For the pintos: 2 teaspoons olive
oil 1 small onion, thinly sliced 4 cloves garlic, minced 1 medium tomato, chopped Pinch red pepper flakes 1/2 teaspoon
salt 1 15 oz can pinto beans, rinsed and drained (or 1 1/2 cups
cooked) 3 tablespoons chopped fresh cilantro
6 oz blackberries, divided 1 oz balsamic vinegar 1 tablespoon honey 1/4 teaspoon kosher
salt 1 1/2 oz good quality olive
oil 3 endives, leaves separated 4
cooked beets, peeled and quartered 1/4 cup thinly sliced red onion 6 oz halloumi cheese, sliced 2 tablespoons pistachios, shelled fresh thyme,
for garnish
Salt eggplants before
cooking: - to reduce
oil absorption -
for firmer texture when
cooked - to remove bitterness from an old eggplant
Let it
cook for 10 - 15 minutes without stirring, until it starts to become tender / Meanwhile heat the
oil or butter in a large deep pot / Add onion or shallot and saute until it softens, 3 - 5 minutes / Drain rice and add to onion,
cooking until it's glossy and coated with
oil, about 5 minutes / Sprinkle with
salt and pepper, add the squash and the vermouth / Stir and let the liquid bubble away.
5 lbs fresh fava beans, blanched and double shelled 1 large roasted red pepper, chopped 1 small red onion, sliced into thin slivers 1 cup
cooked kale (I blanched mine
for 1 minute, drained, and cooled in an ice bath) 2 tbsp olive
oil 1 tbsp red wine vinegar
Salt & pepper to taste
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
Heat a large skillet on medium heat, add 2 tablespoons olive
oil, add sliced chicken thighs, season chicken generously with
salt, add half of chopped sun - dried tomatoes - and
cook everything on medium heat
for 5 - 10 minutes, flipping a couple of times, until the chicken is completely
cooked through.
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.