Not exact matches
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 company's product portfolio ranges
from frozen vegetables and seafood, prepared
sauces and creams, pastas, baked goods and deli meats to dairy products, canned items, cookies and pastries, olive
oil, mineral water, wine and beer, as well as disposable items such as pizza boxes and plastic film wrap.
The
sauce, of which there is plenty (I like a little chicken with my
sauce), is built
from tomato and yogurt (no coconut milk this time) though I did accompany with a coconut infused brown basmati (just add 1 Tbsp of coconut
oil to the rice while cooking, works like a charm), the boys love it too.
* 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
• 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
Remove pre — made hummus
from fridge and garnish with olive
oil, Yellowbird Serrano
Sauce, chopped cilantro, and chopped serranos.
Appetizers Sundried Tomato Hummus
from Robyn of Add a Pinch Melon & Prosicutto Balls
from Paula of bell» alimento Bruschetta
from Sheila of Eat2gather Jalapeno Poppers
from Ali of Gim me Some Oven Grilled Naan White Pizza Bites
from Jamie of Mom's Cooking Club Watermelon Feta Bites with Basil Olive
Oil from Sandy of Reluctant Entertainer Pesto Caprese Fried Wontons
from Julie of The Little Kitchen Blue Cheese Wedge Salad Crostini
from Cheryl of TidyMom Drinks Toasted Coconut Milkshakes
from Bev of Bev Cooks Lemon Cream Soda
from Angie of Eclectic Recipes Peach Sorbet Bellini and Spritzers
from Shaina of Food for My Family Non Alcoholic Berry Spritzer
from Lisa of Jersey Girl Cooks Virgin Peach & Raspberry Bellinis
from Milisa of Miss in the Kitchen Italian Basil Sparkling Lemonade
from Marly of Namely Marly Italian Sodas
from Laura of Real Mom Kitchen Cafe Mocha Punch
from Amy of She Wears Many Hats Salads Italian Chopped Salad in a Jar -LCB- with Creamy Caesar Dressing -RCB-
from Brenda of a farmgirl's dabbles Caprese Salad with Mozzarella Crisps
from Christine of Cook the Story Pesto Pasta Stuffed Tomatoes
from Suzanne of Kokocooks Grilled Romaine Caesar Salad
from Liz of The Lemon Bowl Herbed Israeli Couscous Salad with Tomato and Mozzarella
from Rachel of Rachel Cooks Chickpea, Avocado, & Feta Salad
from Maria of Two Peas and Their Pod Lentil and Chickpea Layered Salad
from Lisa of With Style & Grace Entrees Chicken Cacciatore
from Meagan of A Zesty Bite Zucchini, Bell Pepper & Edamame Stir - Fry
from Cassie of Bake Your Day Potato - Crusted Vegetarian Quiche with Zucchini, Tomatoes & Feta
from Dara of Cookin» Canuck «Straw & Hay» Tagliatelle in Cream
Sauce from Flavia of Flavia's Flavors Grilled Italian Chicken with Veggie & Bow Tie Pasta
from Katie of Katie's Cucina Grilled Naan Pizza with Summer Veggies & Turkey Sausage
from Kelley of Mountain Mama Cooks Smashed Chickpea and Avocado Panini
from Kathy of Panini Happy Desserts Fresh Blueberry Shortbread with Lemon Cream Frosting
from Sommer of A Spicy Perspective Crostata di Mango
from Lora of Cake Duchess Italian Ice
from Kristen of Dine & Dish Roasted Banana and Nutella S'mores Bruschetta
from Jenny of Picky Palate Italian Cream Cake
from Deborah of Taste and Tell Panna cotta
from Leslie of The hungry housewife Fortune Cookies
from Shari of Tickled Red Baby Vanilla Bean Scones a la Starbucks
from Tara of Unsophisticook
To make things less confusing, let me simplify and describe the dressing this way: a blend of soy
sauce,
oil, and seaweed broth that gets some extra umami
from fish stock.
This Italian
sauce made
from olive
oil, basil, garlic, pine nuts and Parmesan cheese is so flavorful...
A delicious fusion of flavors
from the soy
sauce, brown rice, toasted sesame
oil, sake, rice vinegar, ginger and cilantro.
They are ready to eat in fifteen fast minutes and are flavoured with a deliciously easy dressing made
from sesame
oil and soy
sauce with a dash of rice wine vinegar.
YOU»LL NEED: 1 Tbsp finely grated carrot; 1/4 tsp finely grated ginger; 2 tsp rice wine vinegar; 1/2 tsp honey; 1/2 tsp soy
sauce; 1/8 tsp toasted sesame
oil; 1 Tbsp canola
oil; 1/2 cup purple cabbage; 3/4 cup cooked soba noodles or whole - wheat spaghetti (
from 1 oz dry); 1/2 cup broccoli florets; 1/4 cup shredded carrots.
Rather than bruleeing the fruit in a
sauce made
from butter, sugar, and cream, we use coconut
oil and coconut sugar.
I got the idea for the
sauce from Lindsay's new cookbook — her almond
sauce though (for 2 servings) calls for 1/2 a cup of sesame
oil (I need to ask her if that is right, because that's a lot of
oil and sesame
oil can be very overpowering) which would have meant the
sauce in her dish would be 17 points per serving, without the food included.
Mason Jar Instant Ramen Zoodles
from Strictly Delicious (choose coconut
oil) Chicken Zoodle Faux Pho
from Eat Heal Thrive Chicken Piccata with Zucchini Noodles
from Strictly Delicious Ginger Scallion Chicken with Cold Zucchini Noodles
from Fresh Tart One Pot Chicken Zoodle Stir - Fry
from Strictly Delicious «Cheesy» Chicken Pasta with Butternut
Sauce from Sweet Potatoes and Social Change «Cheesy» Chicken and Green Zoodles
from The Castaway Kitchen (omit ghee) Chicken, Kale and Butternut Squash Noodle Soup
from Strictly Delicious Bolognese
Sauce with Chicken Livers and Zoodles
from Healing Family Eats Turkey and Cavolo Nero Cabbage Meatballs over Zucchini Nooodles
from Comfort Bites Spaghetti with Basil Avocado
Sauce & Grilled Chicken
from Livin'the Crunchy Life Fragrant Herb and Coconut Chicken Soup
from Comfort Bites
3 Tablespoons reduced sodium soy
sauce 2 Tablespoon peanut or canola
oil 1 teaspoon grated lemon zest (
from 1 lemon) 2 Tablespoons fresh lemon juice (
from 1 lemon) 1 Tablespoon minced fresh ginger root 1 Tablespoon minced garlic (about 2 cloves) 1 Tablespoon dijon mustard 1/2 teaspoon red pepper flakes (optional) 1 1/4 - 1 1/2 lb swordfish steak, cut into 1 inch cubes Salt, Pepper to taste Vegetables for skewering: choose your favorites like zucchini, yellow squash, bell peppers, red onion, and mushrooms 6 bamboo skewers, soaked for 30 minutes in water
For the avocado pesto: 1 ripe avocado Juice
from 1 - 2 lemons 2 small or 1 large garlic clove 1 cup packed basil leaves 1 jalapeno, seeded (optional) 2 tablespoons olive
oil 1/4 cup water (more as needed to thin
sauce) Salt and pepper to taste
My fish burgers made
from a rotation of fresh tuna, salmon, cod or a combo chopped and gently mixed with grated zucchini, ginger, onion, sesame
oil, avocado mayo, panko salt, pepper, then sautéed and served with a drizzle a soy
sauce, vinegar, sugar, ginger
sauce on a brioche bun.
SESAME GARLIC
SAUCE INGREDIENTS: 1/4 cup gluten - free tamari soy sauce 2 1/2 tablespoons maple syrup / coconut nectar 2 1/2 tablespoons fresh lime juice, plus extra 1 1/2 teaspoons toasted sesame oil (I used a hot - toasted one with chilies) 1 clove of garlic, finely grated with a Microplane grater 2 tablespoons sesame seeds, plus extra for garnish NOODLES ETC: 3/4 lb noodles of choice 4 cups small broccoli florets, from roughly 1 bunch of broccoli 2 tablespoons coconut oil 8 oz / 227 grams tempeh, sliced 1/2 inch thick handful of Thai basil leaves, sliced (or regular basil, no big d
SAUCE INGREDIENTS: 1/4 cup gluten - free tamari soy
sauce 2 1/2 tablespoons maple syrup / coconut nectar 2 1/2 tablespoons fresh lime juice, plus extra 1 1/2 teaspoons toasted sesame oil (I used a hot - toasted one with chilies) 1 clove of garlic, finely grated with a Microplane grater 2 tablespoons sesame seeds, plus extra for garnish NOODLES ETC: 3/4 lb noodles of choice 4 cups small broccoli florets, from roughly 1 bunch of broccoli 2 tablespoons coconut oil 8 oz / 227 grams tempeh, sliced 1/2 inch thick handful of Thai basil leaves, sliced (or regular basil, no big d
sauce 2 1/2 tablespoons maple syrup / coconut nectar 2 1/2 tablespoons fresh lime juice, plus extra 1 1/2 teaspoons toasted sesame
oil (I used a hot - toasted one with chilies) 1 clove of garlic, finely grated with a Microplane grater 2 tablespoons sesame seeds, plus extra for garnish NOODLES ETC: 3/4 lb noodles of choice 4 cups small broccoli florets,
from roughly 1 bunch of broccoli 2 tablespoons coconut
oil 8 oz / 227 grams tempeh, sliced 1/2 inch thick handful of Thai basil leaves, sliced (or regular basil, no big deal!)
This area in the region of Liguria is known for pesto — a
sauce made
from basil leaves, garlic, salt, olive
oil, pine nuts and pecorino cheese.
:) Linguine with porcini and vegetable bolognese slightly adapted
from the amazing Delicious Australia 15g dried porcini mushrooms 400g linguine 2 small carrots, roughly chopped 1 large onion, roughly chopped 200g button mushrooms 2 garlic cloves, roughly chopped 2 tablespoons olive
oil handful of fresh basil leaves, chopped 2 tablespoons fresh oregano leaves 1/2 cup tomato
sauce — I used homemade 1/2 cup (120 ml) red wine 3 tablespoons water 1/2 cup sour cream * grated parmesan or pecorino, to serve Soak porcini in 1/2 cup (120 ml) boiling water for 10 minutes.
Place each tortilla (you should be able to fit 3) on the cookie sheet, rubbing it on the
oil coating, then flip over (this lightly coats the tortilla which helps it crisp and keeps the
sauce from soaking in)
Ingredients: ROAST: Water, vital wheat gluten, organic tofu (filtered water, organic whole soybeans, magnesium chloride, calcium chloride), expeller pressed non-genetically engineered canola
oil, natural vegetarian flavors, shoyu soy
sauce (water, non-genetically engineered soybeans, wheat, salt, culture), non-genetically engineered corn starch, white bean flour, garbanzo bean flour, lemon juice
from concentrate, onion, carrots, celery, salt, calcium lactate
from beets.
These
sauces are very thick, almost like dressing or dip, so we'll use an emulsifying technique that will ensure a creamy final product where the
oil won't separate
from the other ingredients.
Thinly sliced onions are soaked in the unused whole milk
from the
sauce and then dunked into a bowl of lightly seasoned flour and plunked in a shallow pool of hot
oil.
This Lectin - Free Vegan Shirataki Angel Hair Pasta with Creamy Chipotle
Sauce is made with a raw vegan sauce that has lots of healthy fats from avocados and extra-virgin olive oil to keep you satisfi
Sauce is made with a raw vegan
sauce that has lots of healthy fats from avocados and extra-virgin olive oil to keep you satisfi
sauce that has lots of healthy fats
from avocados and extra-virgin olive
oil to keep you satisfied...
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.
Bourekas»
sauce is prepared
from mashed leaves of spinach, kasseri cheese, olive
oil, a pinch of black pepper and thin slices of onion.
This Olive
Oil and Fresh Herb
Sauce has clean, elegant flavors that go perfectly with anything
from crusty bread to steamed veggies to grilled fish!
2 tablespoons canola
oil 2 cups mushrooms (shiitake or cremini work well) 4 scallions, greens separated
from whites and sliced 3 garlic cloves, minced 1 1 - inch piece ginger, peeled Kosher salt, to taste 5 cups reduced sodium chicken broth 2 cups water 4 oz soba noodles 2 cups shredded chicken 12 oz baby bok choy, ends trimmed juice of 1 small lime 1 tablespoons low sodium soy
sauce
When the potatoes are about 15 minutes away
from being done, start cooking the veggies in some olive
oil until softened, then add the beans, hominy, millet, and enchilada
sauce, and stir until incorporated and warmed through (assuming the
sauce had some time to cool off).
The dressing was made
from the juice of two limes, low sodium soy
sauce, toasted sesame seeds, scallions, ginger, Melinda's extra hot
sauce and a touch of sesame
oil.
1 large onion 2 cloves garlic 2 scotch bonnet peppers (if you can't find this at your grocery use a fresh jalapeño) ** 1 tbsp allspice 1 1/2 tsp ginger 1 tsp pepper 1 tsp salt 1 tsp cinnamon 1/2 tsp nutmeg 1 tsp dried thyme 1 tbsp brown sugar 1/2 cup white wine vinegar 1/4 cup soy
sauce 1/4 cup olive
oil 1/4 cup dark rum juice
from one fresh lime juice
from one fresh orange
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.
Anyways I live in Thailand and almost everything is made with peanut
sauce, peanut flour,
oil something peanut and I was always having a hard time when we went out to eat, thank goodness I was able to recognize it and stay away
from Thai food!
-LSB-...]
Oil Mayonnaise
from Butter Believer Homemade Tartar
Sauce from It's A Love / Love Thing One Ingredient Blueberry Jam
from Real Food Kosher Real Food Apricot Jam
from The Healthy Honeys Raspberry Chia Jam
from The Natural Nurturer The -LSB-...]
Ingredients honey chipotle chicken 1 pound boneless, skinless chicken breasts Sprinkle of salt and pepper 1/4 cup olive
oil 3 tablespoons adobo
sauce,
from a can of chipotles in adobo 2 tablespoons honey 2 tablespoon dijon mustard 2 tablespoons chopped fresh cilantro 4 garlic cloves, minced
Although it may not be exactly authentic to pair tofu with buckwheat noodle in Japan, I can tell this salad IS delicious -
from the list of ingredients (ginger, lemon, cayenne, soy
sauce, and sesame
oil... mmm!)
«Japchae (chapchae) is a Korean dish made
from potato starch noodles, stir fried in sesame
oil with various vegetables and flavoured with soy
sauce, and sweetened with sugar.
for the noodle bowls: cooked somen noodles, prepared according to package instructions cucumbers, sliced thin green scallions, small chopped kim chi, if you're fancy make your own, we bought a local fave: Hex 2 - 4 hard boiled eggs, i got fancy and let them hang out in dark soy
sauce for extra flavor corn, cut
from two cobs drizzle of sesame
oil splash of rice vinegar
I used the Rosemary with Roasted Garlic Dipping
Oil I received
from Pastamore» to make the
sauce and not only is it a timesaver, but gives it an unbelievable rustic flavor.
Made by cooking down roasted mirasol chile peppers along with pork, onions, and tomato (where it gets its red color
from), it's more soupy and
sauce - like than any chile I know, getting a bit of body
from a blond
oil and flour roux.
1 tablespoon peanut
oil 1 medium onion, chopped 1 tablespoon minced onion 4 cups tomato
sauce 2 tablespoons finely chopped chipotle chile 1 tablespoon salt 2 cups corn kernels cut
from cobs 3 cups baked, soft acorn squash (about 2 medium squashes) 1/2 cup terriyaki
sauce 3 cups water 3 cups chicken stock 1 teaspoon ground cinnamon 1/2 teaspoon bay leaf 1/2 teaspoon vanilla 1 cup freshly squeezed orange juice 1 tablespoon sugar 1 tablespoon raw honey 1 1/2 tablespoons freshly squeezed lime juice Garlic croutons for garnish
The process follows the same as noted above, finished by cooking the
sauce in order to stabilize the
oil from the seeds and bottling the finished
sauce.
Of course they were served here in a spicy
sauce made
from tomato, peperoncini, herbs, arugula and olive
oil.
But the spice is comforting and welcoming
from a chile flake -
oil infusion, before the plum tomatoes are added and stewed to make a
sauce.
This interesting
sauce is the Caribbean
oil - based variation on the African
sauce from Angola, which was transferred to the region by Portuguese immigrants working the cacao plantations in Trinidad and Guyana.
When I wrote to my mom asking her for the exact proportions of the very simple dressing we always like to put on our soba noodles (
from the back of the soba noodle box, I'll admit), she emailed back with the right proportions of rice wine vinegar, soy
sauce, sugar, and sesame
oil — and, more importantly, to say that noodle salad was among Jill's favorite dinners.
Ingredients 2 chipotle peppers in adobo
sauce Zest
from one lime (~ 2 tsp) 1/4 red onion, chopped 3 cloves garlic, diced 1 tsp cumin 1 tsp kosher salt 1/4 cup extra virgin olive
oil