Not exact matches
* 1 tablespoons olive oil * 1 large onion, peeled and chopped * 4 garlic cloves, peeled and minced * 2 organic carrots, chopped * 2 organic celery ribs, chopped * one 28
ounce can organic plum tomatoes, with liquid * 2 cups red lentils, rinsed, picked over, and drained * 1/2 cup organic raisins * 4 cups vegetable broth or
water * 1 teaspoons ground cumin * 2 teaspoons ground
cinnamon * 1 1/2 teaspoons ground tumeric * 2 teaspoons paprika * 2 teaspoons ground ginger
2 Tablespoons ground flax seeds 4 Tablespoons
water 3/4 cup sugar (we use evaporated cane juice) 1 teaspoon vanilla 1 teaspoon ground
cinnamon 1/2 teaspoon ground ginger 1/4 teaspoon ground nutmeg 1/4 teaspoon ground cloves 1 15 -
ounce can pumpkin purée 1 1/2 cups...
3 cups
water, or skim milk 1 cup Old World Cereal, Old World Cereal from Blue Bird Grain Farms — See Notes for using Steel Cut Oats 1/8 teaspoon kosher salt 1/2 cup fruit, see notes dried fruits 1/4 teaspoon ground
cinnamon 1/4 teaspoon vanilla extract 1 teaspoon honey 4
ounces walnuts, chopped
1/4
ounce marijuana flower tops, deseeded (available from medical marijuana facilities) 1 cup minced dates 1/2 cup raisins 1/4 cup ground walnuts 1/4 cup ground almonds 1 teaspoon ground nutmeg 1 teaspoon anise seed 1 teaspoon ground ginger 1 teaspoon ground
cinnamon 1/2 cup honey 1/2 cup orange flower
water, or substitute any flower - flavored
water 2 teaspoons ghee, recipe here Sesame seeds for garnish
* 1/2 cup roasted cashews * 1/4 cup toasted, unsweetened, dried coconut * 1/2 medium onion, roughly chopped * 1/4 cup canned diced tomatoes * 2 Tablespoons
water * 1 teaspoon cayenne * 2 teaspoons ground fennel * 2 teaspoons ground cumin * 1/2 teaspoon fenugreek seeds * 1 Serrano pepper, quartered lengthwise * 1/2
cinnamon stick * 1/2 teaspoon fresh minced ginger * 2 pounds boneless chicken (I used thighs) * 2 Tablespoons oil * 1 can (~ 15
ounces) coconut milk * Salt and pepper to taste
ingredients ORANGE CURD: 1 whole orange (zest only) 1/2 cup orange juice (freshly squeezed) 1/4 cup lemon juice (freshly squeezed) 6 tablespoons unsalted butter 1 cup granulated sugar 3 large egg yolks 2 large eggs GINGERBREAD CAKE: 4 tablespoons unsalted butter (softened, plus more for greasing) 1 1/2 cups cake flour (sifted) 1/2 cup cocoa powder (sifted) 1 1/3 cups dark brown sugar (packed) 1 tablespoon baking powder 1 teaspoon Kosher salt 2 teaspoons ground
cinnamon 2 teaspoons ground ginger 2 teaspoons nutmeg (freshly grated) 1/2 teaspoon ground cloves 3 large eggs (room temperature) 2 large egg yolks (room temperature) 2/3 cup molasses 2 teaspoons vanilla extract 1/3 cup hot
water 1/2 cup buttermilk 1/3 cup canola oil 8
ounces cream cheese (softened)
Ingredients 8 large organic Fuji apples (washed, cored, and cubed; peel only if not organic) 1 lb fresh organic cranberries (rinsed) 1 lb organic raisins 1 Tablespoon ground
cinnamon 1 Tablespoon ground nutmeg 2 teaspoons cardamon 3
cinnamon sticks (optional) 6
ounces maple sugar (optional) 1 bottle (750 ml) Cabernet Sauvignon (or non alcoholic red wine) 2 cups
water Directions 1.
Ingredients: Cream Filling 1/3 cup corn starch 1/2 cup
water 2 large egg yolks 1 (12 -
ounce) can evaporated milk 3/4 cup granulated sugar 1/4 teaspoon salt Peel of 1/2 fresh lemon 1
cinnamon stick 2 tablespoons sweet sherry
2 sticks (8
ounces) salted butter, at room temperature 4
ounces cream cheese, at room temperature 1/2 cup sour cream 5 tablespoon sugar 1 3/4 cups all purpose flour 8
ounces semisweet chocolate, coarsely chopped (I used chocolate chips) 1 cup pecans (about 4
ounces), coarsely chopped 1/3 cup dried currants (soaked in
water or spirits if very dry; drained and dried) 1 1/2 teaspoons
cinnamon 1/2 cup plus 2 tablespoons apricot preserves, strained
13 1/2
ounce can unsweetened coconut milk 1/2 cup
water 2 tablespoons cocoa powder 8 drops chocolate liquid stevia 8 drops vanilla liquid stevia 1/4 teaspoon
cinnamon
2 tbsp olive oil 1 medium yellow onion, thinly sliced 1 tsp salt, plus a pinch (note: I used less) 4 cloves garlic, minced 2 tbsp minced fresh ginger 1/2 tsp crushed red pepper flakes (I used Aleppo chile flakes) 8 cups vegetable broth (note: I used a combination of
water with nutritional yeast, dried parsley, lemon pepper and 21 - spice seasoning) 1 medium eggplant (~ 1 lb), peeled and cut into 1 / 2 - inch chunks 1/2 cup brown or green lentils 2 tsp sweet paprika (note: I used sweet smoked paprika) 1/4 tsp ground
cinnamon 1 tsp saffron threads, crushed (note: Isa says optional but it was a great addition; I would recommend a bit less, though) 1 (24 - oz) can crushed tomatoes 1 (15 - oz) can chickpeas, rinsed and drained (1.5 cups cooked chickpeas) 1/4 cup chopped fresh mint, plus extra for garnish 1/4 cup chopped fresh cilantro, plus extra for garnish 4
ounces angel hair pasta (note: I substituted one zucchini that I had spiralized, being sure to then cut them into manageable lengths)
for the filling: 455 grams (16
ounces) cream cheese, at room temperature 150 grams (3/4 cup) sugar 20 grams (5 teaspoons) lemon juice, from 1 very juicy lemon 1/4 teaspoon salt 300 grams (1 1/4 cups) heavy cream 7 grams (1 packet, 2 1/4 teaspoons) gelatin 15 grams (1 tablespoon)
water 120 grams (1/2 cup) pumpkin puree 1/8 teaspoon ground cloves 3/4 teaspoon ground ginger 1 teaspoon
cinnamon
Start by pouring 1 cup purified
water and 6
ounces freshly roasted and coarsely ground coffee (check out our coffee grinders here) into the bottom of your brewing container, added
cinnamon, allspice, cloves and nutmeg, if you'd like to spice your toddy.
Café Brûlot In Upper Chamber 2 sticks
cinnamon 8 whole cloves peel of 1/2 lemon peel of 1 orange 2 whole star anise 10 dashes Regan's Orange Bitters 1 Tablespoon sugar 4 Tablespoons ground coffee 1 rosemary sprig 2 crushed cardamom pods In Lower Beaker, directly over flame 1
ounce Landy VSOP Cognac 2
ounces Cointreau Noir 5
ounces water Heat, pour into cup, savor and enjoy.
ingredients PIE CRUST: 1 tablespoon light brown sugar 1 teaspoon Kosher salt 1 1/2 cups all - purpose flour (plus additional for dusting) 1 stick unsalted butter (chilled, cut into 1 / 2 - inch cubes) 1/4 cup ice
water FRESH GINGER JUICE: 1 2 inch piece fresh ginger PUMPKIN PIE FILLING: 1 sugar pumpkin (top removed, halved, seeded, cut into 8 wedges)(makes 2 cups) 2 large eggs 1 teaspoon fresh ginger juice 1/2 cup light brown sugar 1/4 cup granulated sugar 1 teaspoon Kosher salt 1 teaspoon ground
cinnamon 1/4 teaspoon ground cloves 1 12 -
ounce can evaporated milk WHIPPED CREAM: 1 cup heavy cream 1 tablespoon confectioner's sugar 1 teaspoon vanilla extract
For the Cake: 1/2 cup Sugar 1/2 cup Molasses 1/2 cup Vegetable Oil 1 1/4 cups Flour 4 1/2 teaspoons Fresh Ginger, peeled and grated 1 teaspoon Ground
Cinnamon 1/2 teaspoon Ground Cloves 1/4 teaspoon Black Pepper 1/2 cup
Water 1/4 cup Dark Rum 2 Eggs 2 teaspoons Lime Zest 1 teaspoon Baking Soda 4
ounces Dark Chocolate, chopped
1 can coconut milk (13.5 fluid
ounces) 1 chicken-less boullion cube 6 cups
water 1 2 inch
cinnamon stick salt and pepper to taste
1 tablespoon olive oil, divided 1 pound lean ground beef (90 %), preferably local and / or grass - fed 1 medium onion, diced 2 garlic cloves, minced 1 tablespoon chili powder 1 1/2 teaspoons ancho or chipotle chili powder 1 1/2 teaspoons ground cumin pinch of
cinnamon 2 tablespoons tomato paste 1 1/2 cups chicken stock or
water 1 14.5
ounce can diced tomatoes 2 cans (15
ounces each) pinto beans, drained 1/2 bunch kale, stems removed and leaves chopped salt and pepper, to taste Optional toppings: sour cream, sharp cheddar cheese, green onions, avocado, cilantro, crushed tortilla chips or cornbread
1/2 Cup Brown Sugar, firmly packed 1/4 Cup White Sugar 1 Teaspoon Ground
Cinnamon 1/2 Teaspoon Ground Ginger 1/4 Teaspoon Ground Nutmeg or Allspice 1/4 Teaspoon Ground Cloves 1/2 Teaspoon Salt 2 Large Eggs (or, for vegans, susbstitute Enger - g «egg» powder +
water) 1 15 -
ounce Can Pumpkin Puree 1 Teaspoon Vanilla Extract 1 Cup Regular Coconut Milk (or unsweetened for fewer calories) 1 Unbaked Pie Shell (gluten - free version listed below — or skip the crust altogether)
1 tablespoon cumin powder 3/4 teaspoon ground coriander 1/4 teaspoon
cinnamon 1/4 - 1/2 teaspoon cayenne pepper, depending on preferred spiciness 1 14.5
ounce can diced tomatoes 5 cups
water or vegetable stock, depending on preferred thickness 1 medium sweet potato, chopped in 1/2 - inch pieces 2 15.5
ounce can black beans, drained and rinsed 1 cup dry quinoa 1/2 cup chopped walnuts Salt and pepper, to taste
Ingredients 1 1/2 pound acorn squash 2 teaspoons mild - flavored oil such as canola 1 can coconut milk (13.5
ounces or 1 3/4 cup) 2 teaspoons rasam powder (MTR or 777) 1 - 2 cups vegetable broth or
water 1 1/2 tablespoons coconut oil 1/2 teaspoon black mustard seeds pinch of asafetida (hing) 1/2 teaspoon cumin seeds pinch of
cinnamon powder 1 sprig of curry leaves 1/4 teaspoon turmeric powder 1 inch ginger, peeled & grated 1 - 2 Indian green chili peppers — can substitute Serrano chili pepper 1 - 2 teaspoons jaggery or brown sugar — optional juice of half a lemon mixed herbs such as cilantro, parsley or basil, chopped for garnish salt to taste plain yogurt, for serving
2 Tablespoons olive oil + more for garnish 1 cup finely diced onion 3 cloves garlic, minced 1 cup finely chopped mushrooms 1 1/2 cups long - grain white rice, rinsed Warm
water 1 (16 -
ounce) jar grape leaves 3 Tablespoons tomato paste 2 Tablespoons Zante currants 3 Tablespoons pine nuts 1/2 teaspoon
cinnamon 1/4 teaspoon cumin 1/4 cup minced fresh mint 1/4 cup lemon juice + more for garnish Salt and pepper to taste 1 (32 -
ounce) package vegetable broth +
water
• 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
Ingredients 2/3 cup walnuts chopped 1/4 cup sugar 1 cup all purpose flour 1 teaspoon salt 1/2 cup unsalted butter, softened 16
ounces Kraft Philadelphia cream cheese, room temperature 3/4 cup sugar 1 tablespoon vanilla extract 3 eggs 1 cup pumpkin puree 1 tablespoon
cinnamon 1/2 teaspoon allspice 1/2 teaspoon ginger 1 tablespoon instant espresso powder 1/2 cup sugar 1/4 cup
water 1 pinch sea salt 2
ounces hulled pumpkin seeds, untoasted 1 cup heavy cream 2 tablespoons sugar 1 1/2 teaspoons
cinnamon 1/2 teaspoon freshly grated nutmeg 1/2 teaspoon vanilla
Khalsa offers a simple recipe: Put four black peppercorns; four whole green cardamom pods; a half - inch slice of fresh ginger; half a
cinnamon stick; and three whole cloves in a pot filled with 10
ounces (a little over a cup) of
water.
One scoop vanilla protein powder 1 Tablespoon sugar - free instant vanilla pudding 1/4 teaspoon
cinnamon 1/4 teaspoon vanilla extract A few dashed of butter flavor sprinkles or butter flavor extract 7
ounces water 3 ice cubes
* 1/2 cup roasted cashews * 1/4 cup toasted, unsweetened, dried coconut * 1/2 medium onion, roughly chopped * 1/4 cup canned diced tomatoes * 2 Tablespoons
water * 1 teaspoon cayenne * 2 teaspoons ground fennel * 2 teaspoons ground cumin * 1/2 teaspoon fenugreek seeds * 1 Serrano pepper, quartered lengthwise * 1/2
cinnamon stick * 1/2 teaspoon fresh minced ginger * 2 pounds boneless chicken (I used thighs) * 2 Tablespoons oil * 1 can (~ 15
ounces) coconut milk * Salt and pepper to taste
2 tablespoons olive oil 1 onion, minced 1 teaspoon oregano 1 tablespoon chili powder 1 teaspoon cumin 1/2 teaspoon
cinnamon 1 jalapeño pepper, seeded and diced 2 - 3 cloves garlic, chopped 3 large carrots, sliced 2 stalks celery, sliced 2 medium zucchinis, chopped 1 large red or orange bell pepper, seeded and diced 1 large sweet potato, peeled and cubed in small pieces 2 cups fresh tomatoes with juice, diced 1 cup vegetable broth 1 cup
water (add more or less to desired thickness) 1/4 cup cilantro, extra for garnish One 7 -
ounce jar tomato paste (choose glass over canned, if possible) 3 cups cooked white beans (equivalent to two 15 -
ounce cans — use BPA free) 1 teaspoon sea salt Salt & fresh ground pepper to taste
1 (15
ounce) can pumpkin puree (make sure it has no added spices) 4 eggs 1/2 cup vegetable oil 1/2 cup apple sauce 2/3 cup
water 1 cups white sugar 1 1/2 cups light brown sugar 3 1/2 cups all - purpose flour 2 teaspoons baking soda 1 1/2 teaspoons salt 1 teaspoon ground
cinnamon 1 teaspoon ground nutmeg 1/2 teaspoon ground cloves 1/4 teaspoon ground ginger
Happy Pumpkin Month Ingredients: 3 1/2 cups all - purpose flour 2 teaspoons baking soda 1 teaspoon salt 1/2 teaspoon baking powder 3 cups white sugar 1 teaspoon ground
cinnamon 1 teaspoon pumpkin pie spice 1 cup applesauce 4 eggs, lightly beaten 1 (15
ounce) can pumpkin puree 1/4 cup
water 1/2 cup chopped walnuts Preheat oven... Continue reading Pumpkin Bread with Whipped Pumpkin Butter