Next time, I'd add a sprinkling of fresh
oregano leaves for a nice herby finish!
Add your tiny
oregano leaves for garnish.
In the meantime, sauté red cabbage, white beans, radishes, carrots with olive oil, cumin, garlic powder and
oregano leaves for about 10 minutes.
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
I also did not have
oregano or lemon so
left those out, and only had 1 cup of broth so just used water
for the other 1/2 cup.
< 3 Beef stew, or according to my husband, THE beef stew slightly adapted from Do - Ahead Dinners: How to Feed Friends and Family Without the Frenzy 1/2 large onion 1 medium carrot, peeled 1 small stick of celery 2 garlic cloves, peeled olive oil 70g bacon in small cubes 500g round steak in bite sized pieces 1 tablespoon all purpose flour salt and freshly ground black pepper 1 tablespoon unsalted butter 2 tablespoons crushed canned tomatoes 2/3 cup (160 ml) red wine — not your cheapest, not your best 2 tablespoons water 1 bay
leaf 3 sprigs of fresh thyme 1 sprig fresh
oregano, + a few
leaves extra
for serving Preheat the oven to 150 °C / 300 °F.
:) 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.
Add the tofu,
oregano and basil to the tomato mixture and
leave to simmer
for 5 minutes until the sauce thickens up a bit
I did make a few minor adjustments:
left onion out; substituted basil
for oregano, added a bit of finely chopped green onion, and used Louisiana hot sauce (didn't have soy sauce).
Stir in garlic, bay
leaf, and
oregano cook
for 2 minutes.
1 poblano chile 1/2 pound fresh tomatillos, husks removed 2 serrano chiles, stemmed, quartered, and deseeded 1/2 medium yellow onion, roughly chopped 4 garlic cloves, chopped 1 cup roughly chopped fresh cilantro, plus more
for serving 1/2 cup roughly chopped fresh parsley 1 ounce baby spinach
leaves (about 1 cup) 1 teaspoon ground cumin 1 teaspoon dried
oregano 1/4 teaspoon ground allspice 6 cups vegetable broth 1 - 29 ounce can hominy, rinsed and drained 1 - 15 ounce can black beans, rinsed and drained 2 tablespoons fresh lime juice Coarse salt Grated Monterey Jack cheese, shredded purple cabbage and crumbled tortilla chips
for serving
1 tablespoon olive oil 1 small onion, chopped 2 carrots, cut in 1/4 inch pieces 1 celery rib, cut in 1/4 inch dice 1 small rutabaga, peeled, cut in 1/4 inch dice 1 small fennel bulb, trimmed, fronds removed, cut in 1/4 inch dice 1 small zucchini, cut in 1/4 inch dice 6 cups chicken stock 1 15 - ounce can chopped tomatoes with juice 1 bay
leaf 1 teaspoon dried
oregano 1 teaspoon dried thyme 1 teaspoon salt, plus extra to taste 1 teaspoon freshly ground black pepper 1 2 - inch chunk of rind from Parmigiano or Pecorino Romano cheese 1 15 - ounce can cannellini or northern beans, drained 2 - 3 large Swiss chard
leaves, ribs and stems removed, coarsely chopped Grated Parmigiano or Pecorino Romano cheese
for garnish Fresh Italian parsley
leaves for garnish
Add the
oregano, cumin and bay
leaf and saute
for an additional minute.
These are the ingredients you'll need to make incredible homemade meat sauce
for lasagna: lean ground beef, Italian sausage, olive oil, yellow onion, celery, green bell pepper, cloves of garlic, Italian parsley, crushed tomatoes, tomato sauce, tomato paste, beef broth, organic apple cider vinegar or red wine, granulated sugar, sea salt, freshly - ground black pepper, dried
oregano, dried basil, dried thyme, ground cloves, and bay
leaves.
Add garlic, cumin, chile powder, coriander,
oregano, and bay
leaves and cook, stirring
for a minute more.
Olive oil, as needed 1 large zucchini, diced small 1 stalk celery, chopped small 1/2 — 1 red pepper, chopped small 1/2 onion, chopped small
oregano, onion powder, garlic powder, salt, pepper, thyme sprig (optional) 9 new potatoes, boiled until tender, mostly peeled, cut in large chunks Non-Dairy Basil pesto (1 cup basil
leaves, 1 - 2 Tbsp pine nuts, olive oil, ground)(feta cheese
for your dairy eating loved ones)
Couscous and Feta - Stuffed Peppers Adapted from Epicurious Vegetable - oil cooking spray 1 1/4 cups fat - free chicken or vegetable broth 2/3 cup couscous 4 extra-large or 5 large bell peppers, mixed colors (or 6 smallish bell peppers) 2 tsp olive oil 1/2 cup chopped onion 6 oz zucchini, quartered lengthwise then sliced across thinly 6 oz yellow squash, quartered lengthwise then sliced across thinly 1/2 tsp fennel seeds (I
left this out because I don't like nor have fennel seed... to each her own) 1/2 tsp dried
oregano 1/2 tsp salt 1 cup cherry tomatoes, cut in half 15 oz canned chickpeas, drained and rinsed 4 oz crumbled feta cheese (about 1 cup) 3 tablespoons tomato paste (I only used 2 because 3 seemed like a lot
for a strong flavor like tomato paste) Preheat oven to 350 °F.
1 cup of small white beans (soaked
for 24 hours) 4 cups of water Drizzle of olive oil 1 yellow onion, minced 4 cloves of garlic, peeled and finely chopped 1 — 28 oz can of fire roasted diced tomatoes 4 cup container of vegetable broth — low sodium, organic 5 large
leaves of fresh Tuscan aka Dinosaur kale (washed, stem removed and chopped) 1 handful of fresh parsley or 2 tablespoons of dried 1 tablespoon of fresh
oregano or 1 tsp of dried 1 teaspoon smoked paprika Salt and pepper
Ingredients 2 tablespoons olive oil 1 onion 4 cloves garlic, diced 2 jalepenos, cut into slivers (I removed the seeds from one but
left the others in) 1 small carrot, diced 4 oz white mushrooms, cut in half and then sliced 4 teaspoons chili powder 1 teaspoon cumin 1 teaspoon
oregano 1 teaspoon salt 3/4 cup brown lentils 1/2 cup black lentils 1 14 - oz can of diced tomatoes 1/4 cup quinoa 1/2 cup bulgur wheat avocado, cheddar, and / or sour cream
for serving
4 metal, bamboo or wooden skewers 1 lb fresh tuna fillet (1 inch thick)-- cut into 16 even - sized cubes 1 small zucchini — cut into diagonal slices Onion slices — cut into 16 even - sized squares 2 bell peppers — cut into 16 even - sized squares 2 tablespoons extra virgin olive oil 1 tablespoon lemon juice (plus lemon wedges
for serving) 2 tablespoons finely chopped fresh flat -
leaf parsley 1 tablespoon chopped fresh
oregano 2 cloves garlic — grated 1/2 teaspoon sea salt 1/2 teaspoon fresh ground black pepper
1 1/2 pounds cooked Chile Lime Garlic shrimp (above)
For the gazpacho: 2 cups tomato & clam juice (Clamato ®) 1/2 cup chili sauce 4 large cloves garlic, minced (about 1 tablespoon) 4 green onions, finely diced 4 tablespoons minced jalapeño chile 3 avocados, seeded 1 cup seeded and diced plum tomatoes 1/2 cup finely diced red onion 1/2 cup peeled, seeded and chopped cucumber 1/2 cup finely diced green or red bell pepper 3 tablespoons fresh lime juice 2 tablespoons minced fresh flat - leaf parsley 1 tablespoon minced fresh cilantro 1 tablespoon extra virgin olive oil 1 tablespoon prepared horseradish, well drained 1 tablespoon Mexican hot sauce (Cholula, Búfalo, Tapatio, etc.) 2 teaspoons Worcestershire sauce 1/2 teaspoon dried oregano 2 tablespoons lime zest (for garnish) 2 tablespoons lemon zest (for garni
For the gazpacho: 2 cups tomato & clam juice (Clamato ®) 1/2 cup chili sauce 4 large cloves garlic, minced (about 1 tablespoon) 4 green onions, finely diced 4 tablespoons minced jalapeño chile 3 avocados, seeded 1 cup seeded and diced plum tomatoes 1/2 cup finely diced red onion 1/2 cup peeled, seeded and chopped cucumber 1/2 cup finely diced green or red bell pepper 3 tablespoons fresh lime juice 2 tablespoons minced fresh flat -
leaf parsley 1 tablespoon minced fresh cilantro 1 tablespoon extra virgin olive oil 1 tablespoon prepared horseradish, well drained 1 tablespoon Mexican hot sauce (Cholula, Búfalo, Tapatio, etc.) 2 teaspoons Worcestershire sauce 1/2 teaspoon dried
oregano 2 tablespoons lime zest (
for garnish) 2 tablespoons lemon zest (for garni
for garnish) 2 tablespoons lemon zest (
for garni
for garnish)
bottle of beer, divided 1 very large white (or yellow) onion, thickly sliced 4 fresh Serrano peppers (or substitute jalapenos) 2 tablespoons canola or high - oleic safflower oil 4 cloves garlic 1 large stalk celery, diced 2 medium green bell peppers, chopped 1 tablespoon cumin 1/2 teaspoon freshly ground black pepper 1 teaspoon dried
oregano leaves, preferably Mexican 1 package chicken - style seitan, well chopped (or substitute regular seitan) 1 4 - ounce can chopped fire - roasted green chiles, preferably Hatch 1 chipotle pepper (from canned chipotles in adobo), minced 2 1/2 cups crushed tomatoes (about 3/4 of a 28 - oz can) 1/2 teaspoon salt 1 1/2 cups reserved bean cooking liquid 1/2 ounce bittersweet chocolate Fat - free sour cream (or vegan sour cream) and chopped red onions,
for garnish
Cumin,
oregano, cilantro and bay
leaves flavor black beans as they simmer slowly
for two hours.
Add the
oregano leaves and mix
for another few seconds.
spicy — a tasting term used
for odours and flavours reminiscent of black pepper, bay
leaf, curry powder, baking spices,
oregano, rosemary, thyme, saffron or paprika found in certain wines
Ingredients: 3 tablespoons extra virgin olive oil, divided 6 portobello mushroom caps, stems and gills removed, and finely chopped 1/2 cup minced carrot 1/2 cup minced celery 1/2 cup minced yellow onion 3 large cloves garlic, minced Kosher salt Fresh ground pepper 1 tablespoon tomato paste 1 28 - ounce can crushed tomatoes (I strongly recommend San Marzano) 2 teaspoons dried
oregano 1/4 teaspoon crushed red pepper (optional) 1/2 cup fresh basil
leaves, finely chopped (plus extra
for serving) 4 medium zucchini
For the Cilantro haters, I would do a mix of fresh herbs — flat
leaf parsley, basil,
oregano.
ingredients
FOR THE GLAZE: 1 cup ketchup 1/3 cup light brown sugar 1 tablespoon Dijon mustard 3 tablespoon Worcestershire sauce 1 tablespoon sherry vinegar 1/2 teaspoon freshly ground black pepper
FOR THE MEATLOAF: 3 heads garlic 3 teaspoons olive oil 2 cups white or sourdough bread (finely diced) 1 cup milk 1 pound ground chuck 1 pound ground pork 1 pound veal 1 cup onion (peeled, grated) 1 cup red bell pepper (stemmed, grated) 1 heaping tablespoon thyme
leaves (finely chopped) 1 heaping tablespoon
oregano leaves (finely chopped) 1 teaspoon red pepper flake 1/2 cup parsley
leaves (finely chopped) 2 eggs (beaten) 1/2 cup panko bread crumbs 5 tablespoons Worcestershire sauce 3 tablespoons ketchup Kosher salt and freshly ground black pepper (to taste) TO SERVE: 1 recipe mashed potatoes (http://abc.go.com/shows/the-chew/recipes/perfect-mashed-potatoes-michael-symon)
boneless, skinless chicken breasts, thighs, or both 2 teaspoons cumin 1/2 teaspoon coriander 1/2 teaspoon dried
oregano 1 1/2 teaspoons kosher salt 1 bay
leaf 4 cups low - sodium chicken stock 2 13.5 - ounce cans cannellini beans, drained and rinsed 1 cup frozen corn Shredded monterey jack cheese, sliced - jalapenos, cilantro
for serving
ingredients
FOR THE SAUCE: 4 cups tomato juice 1 cup hot sauce 2 tablespoons Worcestershire sauce 1 tablespoon Blue cheese (crumbled) 1 1/2 sticks unsalted butter (cold, cut into cubes) Kosher salt and freshly ground black pepper (to taste)
FOR THE MEATBALLS: 4 tablespoons olive oil (divided) 1 yellow onion (peeled, grated) 2 garlic cloves (peeled, minced) 1 pound ground chicken 1 tablespoon Worcestershire 1/2 cup breadcrumbs 1/2 cup parsley
leaves (finely chopped) 1 teaspoon dried
oregano 1 egg (lightly beaten) 1/3 cup Parmesan (finely ground) Kosher salt and freshly ground black pepper TO SERVE: 1/4 cup Blue cheese (crumbled) 1/4 cup celery
leaves (to garnish)
ingredients PAPPARDELLE WITH MOM»S SUNDAY SAUCE 5 pounds beef bones (shin and oxtail) 2 tablespoons olive oil (plus extra
for finishing) 2 yellow onions (peeled, small dice) 3 carrots (peeled, thinly sliced 4 cloves garlic (peeled, minced) 1 1/2 cups red wine 2 cups water 1 (28 - ounce) can crushed tomatoes 1 bunch fresh
oregano 1 bunch fresh thyme 2 fresh bay
leaves 1 pound fresh pappardelle 1/4 cup fresh parsley (finely chopped) Parmigiano - Reggiano (freshly grated, to serve) Kosher salt and freshly ground pepper (to taste) Butcher's twine
Add bay
leaves,
oregano, cumin, crushed chili pepper, cinnamon stick, pasilla powder and black pepper, blend in, and allow cooking
for 1 minute.
It makes a pretty Cole Slaw that includes 1/2 cup of
oregano leaves and offers a twist by dressing it with a warm vinaigrette featuring bacon, similar to that used
for Hot German Potato Salad.
2 pounds pork shoulder / butt, cubed 2 teaspoons canola oil 2 teaspoons kosher salt 1 teaspoon cumin 1 teaspoon dried
oregano 1/2 teaspoon pepper 1 large onion, chopped 3 garlic cloves, minced 1 jalapeño pepper, diced 2 bay
leaves juice of 2 limes 1 1/2 cup orange juice limes, cilantro and chopped radishes
for garnish
10 cups (2.5 L) water, divided 1/2 cup (125 mL) pearl barley, rinsed and drained 1/2 cup (125 mL) hulled millet 1 clove garlic 3 tbsp (45 mL) raw sunflower seeds 2 tbsp (30 mL) raw almonds 2 green onions, roughly chopped 2 tbsp (30 mL) roughly chopped fresh parsley
leaves 1/2 cup (125 mL) roughly chopped red onion 1 cup (250 mL) chopped extra firm tofu 1/4 cup (60 mL) grated carrot 1/4 cup (60 mL) grated beet 1 1/2 tbsp (22 mL) tamari 1/4 tsp (1 mL) cayenne pepper 1/4 tsp (1 mL) Mexican chili powder 1 tsp (5 mL) curry powder 1 tsp (5 mL) sea salt 1 tsp (5 mL) cornstarch 3 tbsp (45 mL) mixed fresh herbs or 1 tbsp (15 mL) each of 3 of your favourite dried herbs (basil,
oregano, marjoram, etc.) 1/4 cup (60 mL) spelt flour 2 tbsp (30 mL) powdered nutritional yeast oil,
for frying (sunflower, canola, neutral - flavoured coconut)
1 pound small red beans 2 tablespoons olive oil 1 large onion, diced 6 cloves garlic 3 medium green peppers chopped 3 stalks celery, chopped 2 bay
leaves 1/2 teaspoon ground sage 1 teaspoon dried
oregano 2 chipotle peppers (from canned chipotles in adobo), finely chopped 1/4 teaspoon cayenne pepper 3 cups vegetable stock 2 - 3 cups water 1 tablespoon vegan and / or gluten - free Worcestershire sauce 1/2 cup chopped scallions,
for garnish Cooked rice,
for serving Tabasco sauce,
for serving
Add the
oregano, cumin, bay
leaf, and black pepper and continue to saute
for an additional minute.
Add the lentils, cook
for 1 minute, then add the stock, water, bay
leaves and
oregano.
Lentil soup with crispy salami own recipe 2 tablespoons olive oil 2 leeks, sliced in half lenghtwise
for easier washing, then sliced in half moons 1/2 onion, finely diced 1 small carrot, finely diced 1 large garlic clove, minced 2 tablespoons tomato paste 1 cup (200g / 7oz) dried green lentils, soaked in cold water
for 20 minutes before cooking, then drained and rinsed 3 cups (720 ml) vegetable stock, hot 2 cups (480 ml) boiling water 2 bay
leaves handful of fresh
oregano leaves salt and freshly ground black pepper 100g (3 1/2 oz) salami slices — if they are too large, cut them in half In a large saucepan over medium heat, heat the olive oil.
1 1/2 cups cherry tomatoes 2 tablespoons olive oil, plus extra
for drizzling salt and pepper 1 lb new potatoes 1 large onion, thinly sliced 3 tablespoons sugar 2 teaspoons butter big pinch of
oregano leaves 5 oz goat cheese, sliced or crumbled 1 puff pastry sheet, defrosted, rolled thinly (highly recommend Dufour brand)
Add the cayenne, thyme,
oregano, and bay
leaves and saute
for an additional 3 minutes, stirring constantly.
Shaved ricotta salata, chopped toasted almonds, fresh flat -
leaf parsley
leaves, and fresh
oregano leaves (
for serving)
1 1/2 pounds cooked Chile Lime Garlic Shrimp (or other cooked shrimp)
For the gazpacho: 2 cups tomato & clam juice (Clamato ®) 1/2 cup chili sauce 4 large cloves garlic, minced (about 1 tablespoon) 4 green onions, finely diced 4 tablespoons minced jalapeño chile 3 avocados, seeded 1 cup seeded and diced plum tomatoes 1/2 cup finely diced red onion 1/2 cup peeled, seeded and chopped cucumber 1/2 cup finely diced green or red bell pepper 3 tablespoons fresh lime juice 2 tablespoons minced fresh flat - leaf parsley 1 tablespoon minced fresh cilantro 1 tablespoon extra virgin olive oil 1 tablespoon prepared horseradish, well drained 1 tablespoon Mexican hot sauce (Cholula, Búfalo, Tapatio, etc.) 2 teaspoons Worcestershire sauce 1/2 teaspoon dried oregano 2 tablespoons lime zest (for garnish) 2 tablespoons lemon zest (for garni
For the gazpacho: 2 cups tomato & clam juice (Clamato ®) 1/2 cup chili sauce 4 large cloves garlic, minced (about 1 tablespoon) 4 green onions, finely diced 4 tablespoons minced jalapeño chile 3 avocados, seeded 1 cup seeded and diced plum tomatoes 1/2 cup finely diced red onion 1/2 cup peeled, seeded and chopped cucumber 1/2 cup finely diced green or red bell pepper 3 tablespoons fresh lime juice 2 tablespoons minced fresh flat -
leaf parsley 1 tablespoon minced fresh cilantro 1 tablespoon extra virgin olive oil 1 tablespoon prepared horseradish, well drained 1 tablespoon Mexican hot sauce (Cholula, Búfalo, Tapatio, etc.) 2 teaspoons Worcestershire sauce 1/2 teaspoon dried
oregano 2 tablespoons lime zest (
for garnish) 2 tablespoons lemon zest (for garni
for garnish) 2 tablespoons lemon zest (
for garni
for garnish)
For the dry rub: 2 tablespoons sweet paprika 2 tablespoons hot Hungarian paprika 2 tablespoons celery seed 2 tablespoons cracked black pepper 2 tablespoons ground cumin 2 tablespoons brown sugar 1 tablespoon dried
oregano 1 tablespoon ground cayenne pepper 1 tablespoon Colman's Dry Mustard 2 teaspoons sage 2 California Bay
leaves, crumbled
• 2 quarts water • 1 tablespoon salt • 3 cups black beans, cleaned and soaked overnight • 1/2 stalk celery, chopped with
leaves • 3 large dried chipotle chiles, approximately 3 ounces • 3 cups dry red wine • 1 teaspoon freshly ground nutmeg • 1 teaspoon freshly ground cinnamon • 1/2 teaspoon ground ginger • 1 tablespoon finely ground white pepper • 2 tablespoons Mexican
leaf oregano • 1/2 cup chopped fresh parsley • 1 tablespoon Worcestershire sauce • 1 medium onion, chopped coarsely • 3 tablespoons chopped garlic • 1 cup domestic mushrooms, chopped • 1/4 cup extra virgin olive oil • 1/4 cup peanut oil • 1/3 cup tomato puree • 2 1/2 tablespoons red wine vinegar • 3/4 cup raw honey • Lime wedges
for garnish • Coarsely chopped cilantro
for garnish
Sage, peppermint, spearmint, lemon balm,
oregano, and cabbage
leaves can all be incorporated into a pressed oil (cold pressed or hot) to make massage oils
for milk suppression.
Ingredients: 1 1/2 cups raw cashews or macadamia nuts (or half of each) 1 1/2 cups water (use less water
for a thicker dressing or to make a dip, use more
for a thinner preparation) 3 TBSP fresh lemon juice 1 - 2 cloves garlic, pressed 1 tsp sea salt 1/4 tsp
oregano 1/4 tsp basil (or 2 fresh
leaves) 1/4 tsp thyme 1/4 tsp mint (or 2 fresh
leaves) 1 stalk celery,... Read More»
I find that I have the most luck if I change up my protocol about once every three weeks: I'll take monolaurin
for a few weeks, then
oregano and olive
leaf extracts, and then colloidal silver.
Primal Kitchen's Italian recipe is packed with a host of organic ingredients including thyme, basil,
oregano, red wine vinegar, lemon juice, and sea salt, guaranteed to
leave your mouth watering
for more.
Couscous and Feta - Stuffed Peppers Adapted from Epicurious Vegetable - oil cooking spray 1 1/4 cups fat - free chicken or vegetable broth 2/3 cup couscous 4 extra-large or 5 large bell peppers, mixed colors (or 6 smallish bell peppers) 2 tsp olive oil 1/2 cup chopped onion 6 oz zucchini, quartered lengthwise then sliced across thinly 6 oz yellow squash, quartered lengthwise then sliced across thinly 1/2 tsp fennel seeds (I
left this out because I don't like nor have fennel seed... to each her own) 1/2 tsp dried
oregano 1/2 tsp salt 1 cup cherry tomatoes, cut in half 15 oz canned chickpeas, drained and rinsed 4 oz crumbled feta cheese (about 1 cup) 3 tablespoons tomato paste (I only used 2 because 3 seemed like a lot
for a strong flavor like tomato paste) Preheat oven to 350 °F.