Not exact matches
Cover the bottom of a roasting
pan or baking tray
in olive oil and place the tomatoes,
peppers with the garlic, fresh rosemary,
dried thyme, bay leaves, salt and a drizzle more olive oil on top.
1 yellow wax hot
pepper, seeds and stem removed, chopped 6 cloves garlic 2 cups split pea flour 1 cup water 1 teaspoon salt 1/4 teaspoon ground cumin 1/4 teaspoon
dried thyme 1 teaspoon commercial West Indian masala 1 teaspoon baking powder Soy or canola oil for frying (about 1 inch deep
in a frying
pan)
Next drain the sun -
dried tomatoes
in the colander and add them to the
pan with the tins of tomatoes, tahini, crushed garlic, chilli, salt and
pepper.
1 large eggplant, cut into 1/4 - inch - thick rounds Olive oil, for brushing the grill
pan 1 cup oil - packed sun -
dried tomatoes, plus 2 tablespoons of their oil 1/2 cup bocconcini packed
in oil 6 fresh basil leaves, torn into small pieces 3 tablespoons balsamic vinegar Kosher salt and freshly ground black
pepper
vegetable oil 1 onions (peeled and chopped) 2 red and yellow or green
peppers (cored and chopped) 1 clove garlic (peeled and chopped) 3 large tomatoes peeled, seeded and chopped or 3/4 tin of ready peeled and chopped tomatoes
Dried Chilli flakes (traditionally they use a regional piment called Piment D'esplettes which is delicious but any chilli flakes are fine to add to your taste) 1 sprig of thyme salt and
pepper Method: Heat the oil
in a fying
pan and add the onions, cooking them on a low to medium heat until softened.
Pat tilapia
dry, salt and
pepper each side of the filet to taste and lay
in the sheet
pan.
I
pan fried / steamed some mushrooms and kale
in a few drops of water, then added some sun -
dried tomatoes and some pickled pepperoncini
peppers.
Pat the chicken
dry with paper towels, season with salt and
pepper, then add it to the
pan in an even layer.
I did make a few changes: — 1/2 an onion, diced, because I didn't have enough green onions — 5 tiny cloves of garlic, diced, mixed with the parmesan cheese — pinch of Aleppo
pepper mixed with the cheesw —
dried thyme instead of fresh because that's what I had I also made it
in a 10 ″
pan and this did seem way easier than dealing with filling two 8 ″
pans.
Preheat your oven to 220 C. Toss your prepped veggies
in a large roasting
pan with the coconut oil, some sea salt, black
pepper and
dried herbs of choice.
150g bag kale, washed and
dried, leaves stripped off stalks and chopped into strips 75g baby spinach leaves, washed and
dried 3 — 4 spring onions, thinly sliced 50g pumpkin seeds, toasted
in a
dry pan until they pop 150g low fat cottage cheese 1/2 pomegranate, seeds removed 1 ripe avocado pear, halved, stoned, peeled and cut into slices Sumac to sprinkle Ground black
pepper 1 tablespoon good quality extra virgin olive oil Half a lemon
+ salt and
pepper + bibb or butter lettuce for two + one watermelon radish, washed and shaved (I used my sprializer) + 2 tablespoons toasted walnuts (
dry cook walnuts
in a frying
pan) + 1/4 cup of crumbled goat cheese + 1 tablespoons of olive oil, divided + juice of a quarter of an orange or lemon
The secret to a great sear is to have a fairly hot (not scalding),
dry (preferably cast iron)
pan; rub some oil, salt, and
pepper on the meat you're searing (this works particularly well with ahi); and lay it
in the
pan.
Ingredients: 2 tablespoons olive oil 1 pound white potatoes, peeled and cut into 1 / 2 - inch dice I onion, cut
in half lengthwise then thinly sliced 4 garlic cloves, thickly sliced 1 teaspoon paprika 3/4 teaspoon cardamom 1/4 to 1/2 teaspoon cayenne
pepper (to taste) 1/2 teaspoon salt 1/4 teaspoon black
pepper 1 tablesppon chopped fresh Italian parsley 1 tablesppon chopped fresh basil or 1 teaspoon
dried 3/4 cup Chicken Stock 3/4 cup Tomato Sauce Serves 4 to 6Printable VersionHeat the olive oil
in large saute
pan set on high heat until sizzling, about 2 minutes.
Directions: Rinse quinoa, allow to drain thoroughly, place
in boiling salted water and simmer with lid on for 15 — 20 minutes, until tender / Remove from heat and let sit with lid on for 5 more minutes / Spoon and spread quinoa onto a cookie sheet / Let it cool and
dry out a bit, then put quinoa
in a large bowl / While quinoa is cooking, place squash ribbons and leeks on one or two cookie sheets, drizzle with 2 — 3 T olive oil, sprinkle with salt and
pepper, toss and spread evenly across the
pan / Roast at 425 degrees for 12 — 15 minutes / When tender, remove from oven and let cool / My squash ribbons sort of fell apart at this point.
4 cups vegetable stock 5 tablespoons olive oil 1 cup diced onion (more than half a medium - size onion) 1 cup seeded and diced bell
pepper of your favorite color (about 1 medium) 1 16 - ounce bag frozen black - eyed peas, or 1 cup
dried black - eyed peas, cooked * 1 1/2 teaspoons smoked paprika 2 cloves garlic, chopped finely 1 1/4 cups tomato puree 1/2 teaspoon crumbled saffron (optional) 1/2 cup white wine you enjoy drinking 1/2 teaspoon salt, plus more to taste 2 cups (1 pound) uncooked short - grain white rice Optional garnishes: Pickled
peppers, chopped fresh parsley, lemon zest Tools: 15 - inch paella
pan (or use a shallow, lidless skillet as close to 15 inches
in diameter as possible)
In a medium sauce pan saute 1 clove finely chopped garlic in 1 Tablespoon of olive oil for a minute, add 1 (28 - ounce) can San Marzano pureed tomatoes, 1 (14 - ounce) can diced tomatoes, 1/2 teaspoon dired oregano, 1/2 teaspoon dried basil, pinch of salt and pepper to taste (this varies depending on if you are using no added salt tomatoes
In a medium sauce
pan saute 1 clove finely chopped garlic
in 1 Tablespoon of olive oil for a minute, add 1 (28 - ounce) can San Marzano pureed tomatoes, 1 (14 - ounce) can diced tomatoes, 1/2 teaspoon dired oregano, 1/2 teaspoon dried basil, pinch of salt and pepper to taste (this varies depending on if you are using no added salt tomatoes
in 1 Tablespoon of olive oil for a minute, add 1 (28 - ounce) can San Marzano pureed tomatoes, 1 (14 - ounce) can diced tomatoes, 1/2 teaspoon dired oregano, 1/2 teaspoon
dried basil, pinch of salt and
pepper to taste (this varies depending on if you are using no added salt tomatoes).
Pat wings
dry, then toss with oil, salt, and
pepper in a large bowl and divide between preheated
pans, spreading wings
in 1 layer.
Coat both sides of the chicken breast with the
dried basil, salt and
pepper and place
in the
pan.
Pat the steaks
dry, season lightly with kosher salt and
pepper, and put only as many
in the
pan as will fit without crowding.
Remove
pan from heat and stir
in mustard seeds,
dry mustard, and cayenne; season with salt and
pepper.
In the past I simply washed the
peppers then thrust a knife thru them so they would
dry and smoked them trying to keep the heat choked down less than 200 degrees and rotating the
pans to help them
dry evenly.
While most of the mature red
peppers are
dried, the green and green - red ones get seared
in the
pan.
In a chocolate bar mold or simply a cake
pan covered with parchment paper, spread some
dried rose petals and sprinkle some turmeric and possibly freshly ground black
pepper here and there.
pesto ingredients: 1 cup pumpkin seeds, toasted
in a
dry pan over medium heat (or not, as discussed above) 1 cup packed fresh basil leaves 3 tbsp extra virgin olive oil splash of water 1 tbsp lemon juice small clove of garlic, peeled + crushed salt +
pepper
1) Wash & dice bell
peppers, eggplant and onion 2) Place rinsed
dried quinoa and water
in a small pot, and bring to a boil 3) Once water starts boiling, cover pot and reduce heat to a minimum for 15 minutes 4) Remove pot from heat and allow to stand for 5 minutes (with cover still on) 5) Fluff quinoa with a fork and let it cool 6) In a frying pan, roast diced onions and eggplant for a few minutes, stirring well 7) Add in green peppers and stir for 2 minutes 8) Add in red peppers and stir for another 2 -3 minutes (I added red peppers last so the red color would remain vibrant) 9) Add salt & pepper to taste 10) Mix cooked quinoa and roasted vegetables together 11) Serve at room temperatu
in a small pot, and bring to a boil 3) Once water starts boiling, cover pot and reduce heat to a minimum for 15 minutes 4) Remove pot from heat and allow to stand for 5 minutes (with cover still on) 5) Fluff quinoa with a fork and let it cool 6)
In a frying pan, roast diced onions and eggplant for a few minutes, stirring well 7) Add in green peppers and stir for 2 minutes 8) Add in red peppers and stir for another 2 -3 minutes (I added red peppers last so the red color would remain vibrant) 9) Add salt & pepper to taste 10) Mix cooked quinoa and roasted vegetables together 11) Serve at room temperatu
In a frying
pan, roast diced onions and eggplant for a few minutes, stirring well 7) Add
in green peppers and stir for 2 minutes 8) Add in red peppers and stir for another 2 -3 minutes (I added red peppers last so the red color would remain vibrant) 9) Add salt & pepper to taste 10) Mix cooked quinoa and roasted vegetables together 11) Serve at room temperatu
in green
peppers and stir for 2 minutes 8) Add
in red peppers and stir for another 2 -3 minutes (I added red peppers last so the red color would remain vibrant) 9) Add salt & pepper to taste 10) Mix cooked quinoa and roasted vegetables together 11) Serve at room temperatu
in red
peppers and stir for another 2 -3 minutes (I added red
peppers last so the red color would remain vibrant) 9) Add salt &
pepper to taste 10) Mix cooked quinoa and roasted vegetables together 11) Serve at room temperature
1) Rinse
dried quinoa until water is clear 2) Place rinsed quinoa and water
in a pot and bring to a boil 3) Once water starts boiling, cover pot and reduce heat to minimum for 10 - 11 minutes 4) After 10 minutes, remove pot from heat and allow to stand for 5 minutes (with cover still on) 5) Fluff quinoa with a fork and allow it to cool 6) Break and beat the eggs, and make an omelette
in a
pan or wok 7) Cut cooked omelette into small pieces 8) Saute minced garlic and diced onions
in a wok with 2 - 3 teaspoons of oil 9) Once onions are starting to caramelize, add
in diced sausages and stir for about one minute 10) Add
in cooked quinoa and mix together 11) Add
in cut omelette pieces and mix well, and add salt &
pepper to taste 12) Serve hot and garnish with chopped spring onions
Preheat your oven to 220 C. Toss your prepped veggies
in a large roasting
pan with the coconut oil, some sea salt, black
pepper and
dried herbs of choice.
In a small sauce
pan set over medium heat, add
dried Montmorency tart cherries, shallot, vinegar, Montmorency tart cherry juice, raw sugar, ginger and
pepper.
Dry - sauté the
peppers over medium - low heat
in a large skillet or dutch oven for 5 to 7 minutes or until just starting to soften — it's okay if the bottom of the
pan gets a little brown.
In a roasting
pan, toss tomatoes with garlic, sugar,
dried oregano, a pinch each salt and
pepper, and 1 tsp olive oil.
So put the remnants of the big chicken carcass and all the bones, skin etc (raw giblets if they came with the chicken)
in a
pan and add celery (4 stalks), 2 medium leeks, 2 medium onions, 2 large carrots (all the veg chopped into chunks) Crush half a bulb of garlic
in it goes skin and all, couple of Bay leaves, Half a teaspoon each of
dried rosemary, parsley and thyme and a good helping of black
pepper.