Not exact matches
2 tbsp
olive oil 1 onion, peeled and finely chopped 1 clove garlic, peeled and finely chopped 2 tbsp tomato puree 1 tsp ground
paprika powder 3 carrots 3 celery stalks 1 x 400 g / 14 oz can crushed tomatoes 4 cups / 1 liter vegetable stock sea salt
1) 2 cans of chickpeas 2) 1 large clove of garlic, roughly chopped 3) 2 -3 tablespoons of
olive oil 4) 1/2 cup of water 5) 1/2 teaspoon of salt 6) 1/2 teaspoon
paprika powder
2 tablespoons
olive oil 1 large sweet onion diced 6 mini sweet peppers or 1 large red pepper diced 3 cloves of garlic diced 1 lb ground beef 3 small logs of chorizo or 1 large log (about 1/2 a lb) 1/2 teaspoon garlic
powder 2 teaspoons Mrs. dash 1 1/2 teaspoons cumin 1 teaspoon salt 1/2 tablespoon
paprika 1/2 teaspoon cayenne * omit if sensitive to heat 1/2 teaspoon tomato paste
1) Remove the chickpea skins by pinching chickpeas softly until their skins come off 2) Add de-skinned chickpeas, peeled and chopped garlic,
olive oil, water and salt and blend in a blender 3) Garnish with
paprika powder and serve with pita bread, tortilla chips, toast, etc..
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
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
Also, I pull most of the stringy stuff off the squash seeds (but don't wash them), toss with extra virgin
olive oil, salt, and chili
powder or
paprika or no extra spice and roast the seeds in the toaster oven until they get crunchy while the squash cooks.
Drizzle with
olive oil or avocado oil and sprinkle on the chili
powder, cumin,
paprika and salt.
Lentils 1 cup green lentils, rinsed (make sure to pick through for little rocks) 3 cups water 1 tbsp
olive oil 1/2 white onion, minced 1 carrot, grated 2 tbsp brown sugar 1 1/2 tsp
paprika 1 tsp garlic
powder salt and pepper 3/4 cup of the bbq sauce
Tomato Juice, Tomato paste, Water, Distilled Vinegar, Molasses, Sugar, Honey, Raisins, Lime Juice, Liquid Smoke - Mesquite, Butter, Red Habanero peppers,
Olive Oil Blend (Conola Oil,
Olive Oil), Salt, Worcestershire Sauce (Water, Distilled Vinegar, Worcestershire Concentrate, Molasses, Vinegar, Spices, Natural Flavor, Garlic
Powder, Caramel Color, Anchovies, Tamarind, Sulfiting Agent, Sugar, Salt), Onion
Powder,
Paprika, Garlic
Powder, Black Pepper, Dry Mustard.
Extra virgin
olive oil 1 red onion 2 cloves garlic, crushed 1 small red chili 3 medium carrots 1 red bell pepper 1 head brocoli 2 medium zucchinis 3 - 4 fresh, large tomatoes Salt & Pepper, to taste 2 teaspoons chili
powder 1/2 teaspoon each ground cumin,
paprika and coriander 1 can (400 ml) kidney beans, rinsed and drained 1 can (400 ml) crush tomatoes about 2 1/2 cups low sodium vegetable stock 1 cup uncooked quinoa + 1 1/2 cup water 2 avocados 2 limes Spring onion, chives, and a few radishes to garnish Seeded buckwheat crisps (recipe below) or tortillas for serving and dipping
In a small bowl whisk together
olive oil, garlic, sugar, lemon juice, orange juice, Italian seasoning,
paprika, onion
powder, red pepper flakes, and salt and pepper.
18 - 24 fresh chicken wings and / or sections 2 tbsp Ancho chile
powder 2 tbsp sweet
paprika (use spicy variety for more kick) 1 tsp ground cumin 1 tbsp garlic
powder 1 tsp salt 1 tsp cayenne pepper 3 - 4 tsp grapeseed oil (
olive oil will suffice)
for casserole: 1 tbsp
olive oil 1 medium onion, chopped 2 garlic cloves, minced 1/2 tsp onion
powder 1/2 tsp garlic
powder 1 tsp dry mustard 1/4 tsp crushed red pepper flakes 1 tsp
paprika 1/3 cup nutritional yeast flakes 1 medium baking potato, peeled, diced finely 3/4 cup cooked white (navy) beans 3/4 cup raw cashews 1 cup water 1 tbsp apple cider vinegar salt and freshly ground pepper 450 to 500 g short, dry pasta 1 cup fresh or frozen green peas
•
Olive oil 1 pound lean ground beef • Salt • Black pepper 1 teaspoon dry oregano 3/4 teaspoon ground cumin 1/2 teaspoon chili
powder 1/4 teaspoon
paprika 1 red onion, diced 2 small red bell peppers, cored, seeded and diced 3 cloves garlic, pressed through garlic press 1tablespoon tomato paste 1 extra-large sweet potato (or 2 small), peeled and diced into medium - small cubes 1 (28 ounce) can diced tomatoes, drained of juice 1 cup beef (or chicken) stock, warm 1 (15 ounce) can kidney beans, drained and rinsed 1 tablespoon chopped fresh cilantro 4 green onions, chopped, divided use 1 cup shredded sharp cheddar cheese, divided use • Sour cream, as optional garnish
1 tablespoon extra virgin
olive oil 1/2 teaspoon garlic
powder 1/2 teaspoon sea salt 1/4 teaspoon bittersweet smoked
paprika 1/4 teaspoon ground turmeric Freshly ground black pepper 2 - 3 chicken breast halves (about 1 1/2 pounds) Avocado oil or ghee, for cooking
butter, coconut, dill, fish, garlic, honey, kale,
paprika, salmon, salt, spaghetti,
olive oil, fillets, oil, finely, sauce, pepper, chili
powder, sugar, palm sugar,
olive, squash, fillet, baking, peel, seasoning, seeds, spaghetti squash, ingredients, clove, chili, hot sauce
Filed Under: Appetizer, Beef Tagged With: chili
powder, chocolate, cilantro, cumin, diced green chilies, diced tomatoes, garlic, Greek yogurt, green onion, ground beef, kidney beans,
olive oil, onion, oregano,
paprika, red bell pepper, shredded cheese, tomato, tomato paste, tortilla chips
-- 500g diced Welsh lamb (fat trimmed off)-- 1 red onion, cut in to chunks — 2 tbsp
olive oil — 1 tbsp tomato puree — Juice and zest of half a lemon — Half a tsp each of
paprika, cumin, tumeric, chilli
powder, ground coriander, garlic
powder — 2 tbsp fresh mint, chopped — A pinch of sea salt and black pepper
1/2 teaspoon turmeric 3/4 teaspoon cinnamon 1/2 teaspoon ginger 1/2 teaspoon garlic
powder 1 teaspoon cumin 1 teaspoon
paprika pinch of salt 1 1/2 tablespoons
olive oil 4 gluten free tortillas 2 sweet potato, peeled and cut into small cubes 1 can chickpeas 1 cup spinach, washed and roughly chopped 1/4 cup fat free Greek Yogurt 1 lime 1/2 cup diced tomatoes 1/4 cup chopped cilantro
1 tablespoon
olive oil 1 medium onion, diced 2 large coves garlic, minced 1/2 cup water or vegetable broth 16 ounces soy crumbles or diced chicken flavored seitan (or 8 ounces faux meat plus 8 ounces cooked rice) 1/2 cup (4 ounces) vegan cream cheese 1 1/2 cups shredded vegan cheddar or cheddar - jack blend 1 package taco seasoning or 1 tablespoon ground cumin, 2 teaspoons smoked
paprika or chili
powder, and 1 teaspoon dried oregano 2 cups roasted butternut squash chunks (spray 1 - inch chunks with non-stick spray and roast at 450 degrees for 10 minutes on each side) 1 can black beans, rinsed and drained 1 - 15.5 ounce can corn, drained 1/2-15.5 ounce can pureed pumpkin
2 boneless, skinless chicken breasts 2 tablespoons
olive oil 2 limes, juiced 2 garlic cloves, minced 2 teaspoons ground cumin 2 teaspoons smoked
paprika 1/2 teaspoon chili
powder 1/4 teaspoon salt 1/4 teaspoon pepper
Toss the vegetables with 1 tablespoon
olive oil, 1 teaspoon cumin, 1/2 teaspoon smoked
paprika, garlic
powder, and salt.
olive oil Salt Black pepper
Paprika Garlic
powder (Optional) Recipe Directions: Preheat oven to 350 degrees.
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 Can Chickpeas (drained and thoroughly rinsed) 1 Tablespoon
Olive Oil 1/2 Teaspoon Smoked
Paprika 1/4 Teaspoon Ground Coriander 1/4 Teaspoon Chilli
Powder 1/4 Teaspoon Cayenne Pepper Salt Pepper
ingredients ROASTED GARLIC: 1 head garlic (halved widthwise) 1 tablespoon
olive oil ROASTED BROCCOLI: 3 cups broccoli florets cooking spray BECHAMEL: 1 tablespoon unsalted butter 3 tablespoons all - purpose flour 2 cups low fat milk (divided) 1/2 cup nonfat Greek yogurt 1/2 cup cheddar cheese (shredded, divided) 1 teaspoon mustard
powder 1/2 teaspoon
paprika OATMEAL BAKE: cooking spray (to grease) 1 teaspoon roasted garlic (recipe above) steamed broccoli (recipe above) 2 cups Quaker Oats 1 recipe bechamel sauce (recipe above) Kosher salt and freshly ground black pepper (to taste)
Extra Virgin
Olive Oil 1 Yellow Onion, finely chopped, divided — Sea Salt 2 cloves Garlic 1/2 tsp
Paprika 1/4 tsp Ground Cumin 1/4 tsp Chili
Powder — Black Pepper, freshly ground 1 1/2 cups Canned or Cooked Pinto Beans 2 Jalapeño Peppers, chopped, seeds removed if you don't want the heat 2 Plum Tomatoes, finely chopped 1/4 bunch Fresh Cilantro, chopped 1/2 Lime, juiced 8 Eggs, beaten 2 tbsp Unsalted Butter 8 Soft Corn or Flour Tortillas, our favorite are the Hand Made Style by La Tortilla Factory Optional: Shredded cheese or queso fresco would be a delicious addition.
To a mixing bowl, add ground chicken with serrano peppers, 1/2 cup blue cheese, 1/4 cup Buffalo sauce,
paprika, garlic
powder,
olive oil and 3 tablespoons bread crumbs.
For the skillet: 1 1/2 tablespoons extra virgin
olive oil 1 red bell pepper, thinly sliced 1 yellow bell pepper, thinly sliced 1 green bell pepper, thinly sliced 1 red onion, thinly sliced 2 garlic cloves, minced 1 tablespoon chili
powder 1 teaspoon smoked
paprika 1/2 teaspoon ground cumin Pinch cayenne pepper (optional) Kosher salt 1 15 - ounce can black beans, drained and rinsed 1 28 - ounce can diced fire toasted tomatoes, drained 1 1/4 cup grated sharp cheddar cheese Freshly chopped cilantro for serving (optional)
Ingredients Water, white wine vinegar, sugar, sun - dried tomato,
olive oil, salt, smoked
paprika (0.37 %), chipotle
powder (0.30 %), chipotle flakes (0.22 %), garlic
powder.
Toss the almonds with
olive oil, curry
powder,
paprika, cumin and a pinch of salt in a small bowl.
1/4 pound (2/3 cup) dried black beans, soaked in lightly salted water overnight 1/4 pound (2/3 cup) dried pinto beans, soaked in lightly salted water overnight 2 tablespoons extra virgin
olive oil 1 red onion, chopped 3 garlic cloves, chopped 1 tablespoon ground chili
powder 1 teaspoon ground cumin 1/2 teaspoon smoked
paprika 1/4 to 1/2 teaspoon cayenne pepper (optional) 1 1/4 teaspoon kosher salt 1 1/2 teaspoon unsweetened cocoa
powder 3 cups water 1 red bell pepper, chopped 1 green bell pepper, chopped 28 ounces canned or boxed diced tomatoes
For turkey 1 tablespoon
olive oil 2-1/2 pound boneless turkey breast, unfolded 1/2 teaspoon
paprika 1/2 teaspoon dried thyme 1/4 teaspoon onion
powder 1/4 teaspoon garlic
powder Pinch of red pepper flakes 1 teaspoon kosher salt 1/2 teaspoon black pepper
Place potatoes in a bowl and add
olive oil,
paprika, garlic
powder and pepper.
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
3 tbsp of butter (use
olive oil with a little bit of garlic
powder if you are dairy intolerant) 1 tbsp of
olive oil 1 tbsp of fresh minced garlic 1/2 to 1 tbsp of lemon juice A pinch of
paprika Salt to taste Fresh chopped parsley to sprinkle on top (optional)
YaYa's Potatoes recipe from Buff Chickpea blog 2 pounds potatoes, peeled & cut into large chunks 2 onions, sliced 2 tablespoons
olive oil 1/3 cup vegetable broth 1 teaspoon oregano 3 garlic cloves, minced or grated 2 lemons, zested & juiced Dried Parsley Sea salt & pepper
Paprika powder
1 packet peri peri spice mix (or make your own using
paprika, garlic, onion, oregano, ground cumin, chili
powder, thyme, chili flakes) 8 chicken thigh fillets (or mix of thighs and drumsticks, breasts, wings, etc) 4 cloves garlic, chopped 1 inch piece of ginger, chopped 1 lemon, zested 5 tablespoons lemon juice 2 tablespoons
olive oil 1 teaspoon salt 1 lemon, cut into wedges (for serving)
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
In a large bowl mix chickpeas with cumin, smoked
paprika, salt, garlic
powder and
olive oil.
2 tablespoons ground cumin 2 teaspoons sweet
paprika 2 teaspoons chili
powder 1/2 teaspoon garlic
powder 1/2 teaspoon onion
powder 1/2 teaspoon dried oregano 1 teaspoon coriander 1 1/2 teaspoons salt 1/2 teaspoon black pepper 3 tablespoons
olive oil 1 large onion, diced 1 green bell pepper, diced 1 red bell pepper, diced 3 cloves garlic, minced 1 (4 ounce) can diced mild green chiles, drained 1 (28 ounce) can fire roasted chopped tomatoes 1 1/2 cup fronzen whole kernel corn, defrosted 32 ounces vegetable broth homemade or store bought 2 (15 ounce) cans black beans, drained and rinsed 1/2 lime
1 lb lean ground beef or turkey 1 small yellow onion, chopped 1 large jar salsa (red or green) 6 corn tortillas (or 4 (8 ″) whole wheat tortillas) 1 (15oz) can black
olives, sliced 3 cups (12oz) nonfat shredded cheddar cheese 2 cups prepared beans 1/4 cup chopped green onions (optional) 1/4 cup chopped cilantro (optional) nonfat sour cream, for serving taco seasoning (cumin, chili
powder,
paprika, (garlic) salt and cayenne pepper)
1 tablespoon
olive oil 1 small onion, halved and thinly sliced (1 cup) 3 cups chopped kale 1 small garnet yam, peeled and diced (1 cup) 1 tablespoon smoked sweet
paprika, plus more for garnish 1 tablespoon curry
powder 1 bay leaf 4 cups low - sodium vegetable broth 2 15.5 - ounce cans great Northern beans, drained and rinsed, divided 2 tablespoons red wine vinegar
1 (8 ounce) can tomato sauce (without sugar) 1 (6 ounce) can tomato paste 1 teaspoon dried oregano 1 teaspoon dried basil 1 teaspoon garlic
powder 1/2 teaspoon onion
powder 1 teaspoon ground sweet
paprika 1 teaspoon sugar 1/4 teaspoon salt Fresh cracked pepper to taste 2 Tablespoons
olive oil 1 teaspoon white vinegar Place all the ingredients in a medium sized bowl and stir together.
1 clove garlic 3 tablespoons
olive oil 1/4 cup coconut flour 1/2 teaspoon salt 1/4 teaspoon pepper 1/4 teaspoon
paprika 1/8 teaspoon garlic
powder 1/4 teaspoon onion
powder 4 chicken livers 1/2 teaspoon dry mustard 1 tablespoon red wine vinegar 4 cups shredded lettuce 1/2 cup minced parsley 1/8 red onion sliced paper - thin coconut oil for frying
Step 1TO MAKE THE RUB: In a blender or food processor, add the
olive, garlic, shallot, cumin,
paprika, chili
powder, salt, cayenne pepper, black pepper, and ginger.
1 tablespoon
olive oil 1 medium onion, finely chopped 1/2 medium green bell pepper, finely diced 1 - pound can pinto beans, drained and rinsed 1/4 cup wheat germ 1 cup thick tomato sauce or pureed tomatoes 1 tablespoon soy sauce 1 teaspoon brown rice syrup 1 teaspoon chili
powder 1 teaspoon
paprika 1/2 teaspoon dried basil 6 whole - grain rolls
Filed Under: Beef, Pork, Soup Tagged With: beer, black beans, chili
powder, chipotle chili in adobo, crushed tomatoes, cumin, dried oregano, garlic, ground beef, ground pork, kidney beans,
olive oil, onion,
paprika, red bell pepper, whole tomatoes
For your potatoes, dice them relatively small, and add to a skillet with 2 tbsp
olive oil,
paprika, 1 tbsp salt, black pepper, 1 tbsp garlic
powder, 1 tbsp onion
powder, and cook until browned over medium heat for about 5 - 7 minutes.