1 large sweet potato (cut up into chips) 1 tsp chilli powder 1/2 tsp cayenne powder 1/4 ground
pepper Pinch Salt 1 tsp Olive oil (or 1 tbsp for extra crisp)
Not exact matches
Add onion, a
pinch of
salt, black
pepper, red
pepper flakes, and thyme / oregano / marjoram, if using, and saute for 5 minutes, until onion is translucent.
Tomato sauce: 1 tbsp olive oil 1 onion, chopped 1 clove garlic 2 tbsp capers (drained) a
pinch of dried chili 1 1/2 cup / 3, 6 dl of canned tomatoes 1 tbsp fresh or 1 tsp dried oregano
salt & black
pepper
for the tomato sauce (makes about 2 cups) 1/2 tablespoon olive oil 1 - 2 garlic cloves — minced 1/2 teaspoon dried oregano about 1 lb diced plum tomatoes 1/2 teaspoon coconut sugar
pinch red
pepper flakes sea
salt and freshly ground black
pepper
Add the mushrooms and prunes to the pot, along with a
pinch of
salt and freshly ground black
pepper, and sauté for about 8 - 10 minutes, until all the liquid, released by the mushrooms, evaporates.
Start by cutting your sweet potatoes into cubes (about 1 cm wide); place them in a baking tray along with the drained chickpeas and drizzle in olive oil, a
pinch of cumin,
salt and
pepper — using your hands to ensure they all get a good coating.
1/2 cup dried chickpeas — soaked overnight 1 medium onion — halved 3 - 4 garlic cloves — crushed with a knife 6 cups water sea
salt — to taste 2 tablespoons neutral coconut oil or ghee — divided 1 cup millet — soaked overnight juice of 2 lemons — divided 2 tablespoons olive oil — divided 1 tablespoon tamari 2 tablespoons sweet miso paste 1 tablespoon mustard 1 garlic clove — minced
pinch of cayenne
pepper 1 teaspoon cumin 1 large leek, white and pale green parts only — sliced 1 bunch rainbow chard — leaves separated from stems, stems chopped, leaves torn into bite - size pieces
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.
Add asparagus to the pan, followed by a
pinch of
salt and black
pepper and saute for about 5 minutes, until bright green and crisp - tender.
Just before serving, add a good
pinch of thyme,
salt and
pepper and stir through your yogurt and lemon juice.
Add cauliflower, a large
pinch of
salt, black
pepper and the leek broth / any veggie broth to cover the bottom of the pan.
1 pound firm tofu 1 cup vegetable stock
Pinch salt 1 clove garlic, minced 1 teaspoon thyme 1 teaspoon freshly ground black
pepper Jerk Sauce (see recipe)
can tomato sauce, chopped garlic,
salt and
pepper, oregano, basil a
pinch of sugar and crushed red
pepper flakes.
Salt and
pepper, add a
pinch of cumin.
Then, in a large bowl, add the frying pan mixture, the lentil mix from the blender, the rest of the lentils, chopped nuts and a
pinch of
salt and
pepper.
1 can (or 2 cups cooked) chickpeas, drained and rinsed 1 tbsp olive oil 2 tbsp maple syrup 1 tsp cinnamon
salt pinch cayenne
pepper
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)
For the vinaigrette: 1/4 cup grapeseed oil Juice of 2 lemons 1 tablespoon Dijon mustard 1/4 teaspoon cayenne
pepper, or to taste
Pinch of dried oregano
Salt and
pepper to taste
While most times I'll throw in a spoonful of Dijon mustard or a
pinch of nutmeg, here I just simple made a roux with butter and flour, whisked the milk in and seasoned very simply with
salt and
pepper.
Place a large skillet over medium heat, and add the ground beef, onion, and a
pinch of
salt and
pepper.
Preparation: - Add the thinly sliced beef sirloin to a large bowl, and season with a couple of
pinches of
salt and cracked black
pepper, plus the onion powder, and toss to coat; sprinkle over 2 tablespoons of the flour, and again, toss to coat.
paired with a big salad that had local lettuce, shredded carrots, tomatoes, green onions, and a delish red wine vinaigrette recipe we always make at Alchemy (1/2 cup olive oil, 6 tbsp red wine vinegar, 1 1/2 tbsp pure maple syrup, 1/2 tbsp oregano, 1 clove garlic, 1/2 tbsp Dijon, 1/4 tsp
salt,
pinch pepper all blended up in the Nutribullet).
Add nutmeg, along with a
pinch of
salt and
pepper.
Drizzle the olive oil over top, then add the basil and a
pinch of
salt and
pepper.
A few
pinches of
salt and
pepper along the way to help relieve moisture.
Season the corn with a
pinch of chile powder,
salt and ground black
pepper.
Drizzle with 2 Tbsp olive oil, then add 1 tsp dried basil and a
pinch or two of
salt and
pepper.
When the vegetables soften, add in a can of diced tomatoes and a
pinch of
salt and cayenne
pepper and simmer for 10 minutes.
Stir and add
pinch of
salt and
pepper.
Ingredients 200 g / 7oz • baby spinach 1 • small cauliflower head [cut into florets — about 350g / 12oz] 1 • small onion [diced] 1 • minced garlic clove 1/2 cup • shredded mozzarella [plus a little more for on top] 2 tbsp • heavy cream 1 tbsp • butter [for the cauliflower] 1/2 tsp • nutmeg
pinch of ground cloves to taste •
salt and
pepper
onion powder
pinch dried dill
pinch garlic powder
salt and freshly ground black
pepper, to taste
Saute onion, red
pepper, and jalapeno in oil with a
pinch of
salt until soft, about 7 minutes.
2 teaspoons olive oil 3 cloves garlic, minced 1 small head cauliflower (about a pound), leaves removed, cut into florettes 4 cups vegetable broth, divided 1/2 teaspoon
salt Big
pinch dried thyme Lots of fresh black
pepper 1 tablespoon arrowroot or cornstarch 1 cup loosely packed basil leaves, plus a little extra for garnish
1 teaspoon olive oil 1/4 cup finely chopped shallot 1 red
pepper, finely diced 1/2 to 1 habanero
pepper, seeded and minced 3 cloves garlic, minced 2 teaspoons fresh minced ginger 2 bay leaves 1 star anise 2 teaspoons mild curry powder
Pinch cinnamon About 3 stems of fresh thyme 1/2 teaspoon
salt 3/4 cup light coconut milk 3/4 cup water 16 oz can black eyed peas, drained and rinsed 1 teaspoon light agave nectar Juice from about 1/2 a lime
Add brussel sprouts, cut side down along with a
pinch of
salt and liberal sprinkling of
pepper.
Unfortunately, I forgot what the mixture was, exactly, but know there was chicken stock, 3 star anise,
salt and
pepper, a
pinch of cinnamon, and — then, my mind goes blank.
Add 2 tablespoons olive oil, 2 tablespoons parmesan cheese and a
pinch of
salt and
pepper.
5 - 7 slices whole grain bread, very thinly sliced 3 ounces goat cheese or chevre, crumbled tiny splash of milk or cream splash of extra virgin olive oil two big
pinches of
salt 1/4 cup apple, cut into 1/4 inch dice (place in a bit of lemon water if not using immediately) 3/4 cup zucchini, cut into 1 / 4 - inch dice 1 1/2 teaspoons lemon juice, freshly squeezed a bit of freshly ground black
pepper
Add a
pinch of
salt and
pepper and taste.
Preheat a skillet to medium - high heat, add olive oil to the pan and then celery, carrot, onion, and a
pinch of
salt and
pepper.
It's a mixture here of chili powders (paprika and spicy cayenne) along with granulated garlic, onion powder, mustard powder, brown sugar for flavor and caramelization,
salt and
pepper, turmeric, cumin, and a
pinch or THREE of ghost
pepper chili powder.
cooked quinoa,
pinch of
salt and stuff mixture into poblano
pepper.
I turned the mash out onto the work surface, added 60 g of gf flour mix,
salt,
pepper and a
pinch of nutmeg and just started kneading.
150 g firm tofu, cut into 1 - cm [1 / 2 - inch] thick slices
Pinch sweet paprika 1 tablespoon coconut oil
Salt and
pepper to taste
Add a
pinch or two of
salt and ground black
pepper with a drizzle of olive oil if you are going to roast it.
Basically, I use sauteed onion / garlic, black beans,
salt,
pepper, cumin, chili powder, bay leaf, a bit of tomato sauce, chicken or vegetable broth, + a
pinch of nutmeg.
2 tablespoons ghee or coconut oil, divided 1 medium to large sweet potato, peeled and finely chopped (about 2 cups chopped) 1 small red onion, finely chopped 1/2 bunch curly kale (red or green), tough stems removed, leaves torn into bite size pieces 2 cloves garlic, minced 4 eggs Sea
salt and freshly ground black
pepper to taste
Pinch of cayenne
pepper (optional)
Add a
pinch of paprika,
salt and
pepper and pan-fry dry without adding any more oil for a few more minutes until tofu is crispy and somewhat dry.
In a small bowl, combine 1 cup of tomato sauce, 1/2 teaspoon each of oregano and basil, a
pinch of
salt and
pepper, 1/4 teaspoon each of garlic powder and onion powder, and a teaspoon of lemon juice.
for the white sauce: 3 tablespoons unsalted butter 3 tablespoons all - purpose flour 3/4 cup whole milk
pinch of nutmeg
salt and
pepper to taste