Place tomato and cucumber and olives in a bowl, whisk the olive oil, lemon juice, salt and
pepper in a small cup and add to the salad.
Not exact matches
For the warm salsa topping: put the tomatoes, 1
cup chopped onion, chicken broth, water, chipotle chiles, salt, and
pepper in a
small saucepan.
1/2
cup onion chopped 1/4
cup olive oil (I use less) 1 fresh garlic pod, chopped 1 t chili powder 1 t Gephardt Chili Quick Salt to taste 3 T Flour 2
cups Water 2 pounds ground meat (lean) 1/2
cup onion chopped Salt,
pepper, and parsley to taste 4
cups cheddar cheese, shredded 1 dozen fresh corn tortillas
In a small saucepan, sauté onion and garlic in olive oil until clear and tende
In a
small saucepan, sauté onion and garlic
in olive oil until clear and tende
in olive oil until clear and tender.
* 2
cups uncooked quinoa, soaked for 2 - 3 hours (optional) and then rinsed thoroughly
in a fine - mesh strainer * 4
cups water * 2
cups fresh corn (cut from from approximately 2 ears) or organic frozen corn * 1 very
small red onion, diced * juice of 2 plump limes * two 15 - ounce cans (or one 28 - ounce can) of organic black beans, drained and rinsed (or soak and then cook an equivalent amount of dried beans) * 2 tablespoons minced jalapeño chile, or to taste * 1 ripe avocado, diced * 1 large bell
pepper (I used a red one), diced * 1 bunch fresh cilantro, chopped * 6 tablespoons avocado oil or extra-virgin olive oil * Coarse sea salt and finely ground black
pepper
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.
Butter or nonstick cooking spray 2 1/4
cups uncooked
small elbow macaroni 3
cups milk 5 tablespoons Cabot Salted Butter 3 slices firm white or whole wheat bread, pulsed into crumbs
in processor or blender 3 tablespoons King Arthur Unbleached All - Purpose Flour 3/4 teaspoon salt 1/4 teaspoon ground black
pepper ⅛ teaspoon freshly grated nutmeg Several dashes Tabasco Sauce 16 ounces Cabot Sharp Cheddar, Cabot Extra Sharp Cheddar or Cabot Smoky Bacon Cheddar, grated (about 4
cups), divided
Pear Ginger Chutney: Put these ingredients
in a saucepan: one
small chopped onion / 1/2 — 1
cup brown sugar / 1
cup vinegar / 2 tablespoons lemon juice / 3 tablespoons finely grated ginger / 1 teaspoon red
pepper flakes / 1
cup raisins / 2 teaspoons salt / 6 — 7
cups of pear, cored and chopped.
Whisk the vinegar, mustard, garlic, 1 teaspoon salt, and 1/2 teaspoon
pepper together
in a
small bowl or glass measuring
cup.
Combine 1
cup hot coffee
in a
small bowl with dried ancho chili
pepper to reconstitute.
With that being said, one way to increase spiciness is to add, along with the other spices, a 1/4 teaspoon of white or black ground
pepper or a 1/4
cup of finely diced crystallized ginger (which you can buy
in small tins at specialty food stores or
in bulk form from the health food store).
To make the salad add 2
cups of bagged spinach into a shallow bowl, thinly slice 1
small red onion and add to bowl, thinly slice 1 ripe tomato and add to the bowl, crumble about 4 ounces of goat cheese on top and toss
in 10 walnuts, season everything with sea salt and freshly cracked black
pepper and drizzle
in the honey mustard vinaigrette
Filling: 2 red bell
peppers 11 tbsp olive oil, divided 1
small butternut squash, cut into 1» cubes Kosher salt Freshly ground
pepper 1
small red - skinned sweet potato, peeled, cut into 1/2» cubes 4 oz of cherry tomatoes, cut
in half 1 tbsp balsamic vinegar 2
small onion, thinly sliced 1
small fennel bulb, thinly sliced 2 tsp fresh thyme leaves, divided 4 oz fresh goat cheese, crumbled 2 large eggs 3/4
cup heavy cream
1
small red or yellow onion, peeled and cut into 4 pieces 1 2 - inch piece ginger, peeled and coarsely chopped 5 cloves garlic, peeled and trimmed 1 medium tomato, quartered 2 - 3 green Thai, serrano, or cayenne chile
peppers, stem removed and chopped
in half 1/2
cup plain, unsweetened soy yogurt (make sure it's not sweetened) 1 heaping teaspoon coarse sea salt 2 teaspoons garam masala 1 teaspoon dried fenugreek leaves (kasoori methi), lightly crushed to release flavor 1 teaspoon red chile powder 2 tablespoons oil (I use grapeseed) 1/2 teaspoon asafoetida (hing - optional) 1 teaspoon cumin seeds 1 teaspoon turmeric powder 1 2 - inch cinnamon stick 2 green cardamom pods (slightly crushed) 2 whole cloves 1/2
cup water 14 oz.
Recipe for Healthy Asparagus Soup Serves 6 Ingredients: 1 tablespoon olive oil 1
small onion, diced 1 leek, white and light green parts, sliced medium 2 large celery stocks, diced
small 1 teaspoon kosher salt or more to taste, used
in increments Fresh finely ground black
pepper to taste 2 large sprigs of tarragon, tear the leaves off 4
cups low sodium chicken broth, used
in increments 1-1/2 to 1-3/4 pounds fresh asparagus (about 2 bundles from the market or 2 - 12 oz packages from Trader Joes) 1/4
cup water Croutons or parmesan cheese for serving
* 2 pounds duck legs (~ 4 duck legs) * leaves from large bunch cilantro * 2
cups water * 1 Tablespoon olive or vegetable oil * 4 cloves garlic, minced * 1 large or 2
small onions, chopped * 2 red bell
peppers (or rough equivalent
in mini bell
peppers), seeded and sliced * 1 teaspoon cumin * 2-1/2 +
cups chicken or vegetable broth * 1 red or green Jalapeno
pepper * 1/4
cup Pisco * 2
cups frozen peas * 3
cups long grain rice * salt and
pepper to taste
Meanwhile,
in a
small bowl or glass measuring
cup, whisk together the vinegar, lime juice, honey, sesame oil, red
pepper flakes, and sesame seeds.
< 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.
2
cups pineapple cut into
small chunky wedges 1/2
small red onion thinly sliced
in half moons 1 - 2 habaneros finely chopped 5 - 6 sprigs of mint, use just the leaves and torn with your fingers 3 - 4 good drizzles of a grassy and peppery Extra Virgin Olive Oil the juice of one large lime the juice of half an orange Sea Salt and black
pepper to taste
5 lbs fresh fava beans, blanched and double shelled 1 large roasted red
pepper, chopped 1
small red onion, sliced into thin slivers 1
cup cooked kale (I blanched mine for 1 minute, drained, and cooled
in an ice bath) 2 tbsp olive oil 1 tbsp red wine vinegar Salt &
pepper to taste
1 c celery, diced 1 c carrots, diced 1 large yellow onion, diced
small 1 1/2
cups olive oil 5 cloves garlic, crushed (not minced) 3 large eggplants, half the skin removed
in strips with a vegetable peeler, cut into 1 - inch chunks 1/2 c capers
in water, drained 1 1/2 c pitted green olives, sliced 1 c pine nuts 2 Tbsp brown sugar 1/2 c red wine vinegar 2 c Fabio's Tomato Sauce (see recipe below) mixed with 2 Tbsp tomato paste 1 bunch basil, leaves only Salt and
pepper Zest of 1 lemon Mint leaves for garnish
For the Southwest Dipping Sauce: Combine
in a
small bowl 1/2
cup mayonnaise, 1 teaspoon of lime juice, 2 teaspoons honey, 1 teaspoon white vinegar, 1/4 teaspoon cayenne
pepper, 1/2 teaspoon paprika, 1/4 teaspoon cumin, 1/4 teaspoon garlic salt, 1/4 teaspoon dry oregano.
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
1 8 - ounce package of cream cheese 1/2
cup sour cream 1/4
cup mayonnaise 1 1/2
cups shredded Swiss cheese, divided 8 strips of bacon, cooked and chopped into
small pieces OR 1/2
cup bacon bits (
in original recipe) 1/4
cup onion, diced (not
in original) Salt and
pepper to taste
In a
small bowl, combine 1
cup of olive oil mayonnaise, 2 tablespoons of milk, 1 teaspoon of freshly ground tri-colored
pepper, 1/2 teaspoon sea salt, 3 tablespoon of whole grain Dijon mustard, 1/8 teaspoon cayenne
pepper along with the chopped herbs, celery and shallot.
To a
small dish or measuring
cup, pour
in the olive oil, vinegar, and
pepper and whisk.
In small mixing bowl or large measuring
cup, whisk together the garlic, honey, vinegar, olive oil and
pepper.
What's
in them: 1 medium russet potato, peeled 2 medium beets, peeled Approximately 1/3 butternut squash, peeled * 1
small or medium onion 2 large eggs, egg 1/3
cup whole wheat or regular flour 1 teaspoon salt, plus a little extra for sprinkling over the cooked latkes 1/4 teaspoon black
pepper Vegetable oil (I used sunflower seed oil) for pan frying Optional toppings: — homemade or store bought apple sauce — chive - yogurt sauce or low fat sour - cream with or without smoked salmon
What's
in it: 1/2 butternut squash, peeled and cut into 1/2 inch cubes (about 2 - 3
cups) Prepared cornbread *, cut into 1/2 inch cubes (about 3 - 4
cups) Multigrain bread, cut into 1/2 inch cubes (about 3 - 4
cups) 1/2
small onion, chopped 2
cups chopped kale 1 1/2 -2
cups chicken or vegetable broth 2 large eggs 1/2
cup dried cranberries 4 fresh sage leaeves 3 sprigs of fresh thyme (or 1 tspn dried thyme) Salt and
pepper to taste For vegetarian version: 2
cups roughly chopped portobello mushrooms For non-vegetarian version: 3 lean turkey italian sausages
In the
small bowl with the remaining spices, combine 1/2
cup of water, the lemon juice, tamarind concentrate, remaining 2 teaspoons of sugar and a pinch each of salt and
pepper and pour into the baking dish.
In a
small bowl, stir 1/3
cup of olive oil with the cilantro, red onion, jalapeño, sherry vinegar, basil, parsley, garlic, thyme, red
pepper flakes, and cayenne
pepper.
1 1/2 qt of chicken stock 2 lb butternut squash cut
in small cubes 2 tart apples (peeled) cut into
small cubes 2 shallots chopped 1 tsp fresh rosemary or 1/2 tsp dried 1 tsp fresh thyme or 1 tsp dried 1/2
cup half and half 1/2 tsp salt 1/2 tsp ground
pepper
PREPARATION
In a
small bowl, add 1 whole egg, 1 egg yolk, 1/3
cup parmesan cheese, and
pepper to taste.
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
2 lb Yukon gold potatoes (or you can mix it up, I used Yukon and purple potatoes) 1
small yellow onion 1 egg 1/3
cup oat flour (grind rolled oats
in a blender or food processor) sea salt and freshly ground black
pepper — to taste olive oil for brushing
3 to 4
cups shredded cooked chicken 4
cups finely shredded cabbage 1/2
cup roughly chopped cilantro leaves 1/2
cup mint leaves 1
cup mung bean sprouts 1
small red onion, halved and thinly sliced 1 green bell
pepper, finely sliced
in short strips 1 long red chilli, finely sliced (optional) 1
cup plain yogurt 1/2
cup Byron Bay Chilli Co..
Cayenne - Infused Meat Marinade 1 teaspoon cumin seeds 1⁄3
cup olive oil 2 tablespoons lemon juice, fresh preferred 1 tablespoon soy sauce 2 tablespoons dry sherry 1
cup finely chopped onion 3 tablespoons finely chopped parsley 1 tablespoon finely chopped ginger 2 cloves garlic, minced 2 teaspoons ground cayenne chile 1 teaspoon ground paprika 2 teaspoons fresh oregano 1/2 teaspoon cinnamon Freshly ground black
pepper The Brochettes 1 1/2 pounds boneless lamb, cut into 1 to1 1/2 - inch cubes, or substitute capybara 1 large bell
pepper, stem and seeds removed, cut
in1 1/2 - inch squares 1
small onion, cut
in 1 1/2 - inch squares 12 cherry tomatoes 12 cremini mushrooms, stems removed Nutty Rice Pilaf 1⁄8 teaspoon saffron 2 tablespoons water 3 tablespoons blanched almonds 3 tablespoons pistachio nuts 2 tablespoons olive oil 1/2
cup vermicelli, broken into 1 - inch pieces 1
cup long - grain rice 1/2 teaspoon ground cayenne 2 1/2
cups chicken or beef broth 2 teaspoons Cayenne - Infused Meat Marinade, above
1 tablespoon vegetable oil 1
small onion, peeled and thinly sliced 2
cups coconut milk 1 teaspoon dried Mexican oregano 1/4 teaspoon ground achiote (annatto) 1 medium red bell
pepper, cut into 1/4 inch strips 1 1/2 pound fish filets (red snapper, sea bass or tilefish) cut
in 2 - inch pieces 1 pound medium shrimp, shelled and deveined 1/2 teaspoon salt 1/4 teaspoon fresh ground black
pepper 1 medium plantain, peeled and chopped 1 medium tomato, diced Salt and freshly ground black
pepper 3 tablespoons minced cilantro leaves Freshly grated coconut
Coriander Bread Thins 2
cups raw cashews — soaked overnight 1
cup meat of fresh young Thai coconut 1/2
cup Irish moss — thoroughly washed and soaked
in hot water for at least 10 minutes 1
cup water from fresh young Thai coconut or purified water 1 tablespoon honey or another sweetener of choice 3 garlic cloves — 2 whole, and 1 finely chopped 1
small chili — 1/2 of it finely chopped 2 teaspoons coriander seeds — ground 1 teaspoon cumin seeds — ground 1 1/4 teaspoon salt freshly ground black
pepper 3/4
cup brown flax seeds — ground 1/8
cup ground almonds 1
cup chopped cilantro
1/2
cup uncooked wild rice 4
cups water 1/4
cup pomegranate seeds 1 cucumber, diced
in small pieces 1
small tomato, diced
in small pieces 1
small red onion, diced
in small pieces 1/4
cup red bell
pepper, diced
in small pieces 1/4
cup pistachios 2 tbsp fresh cilantro, chopped 2 tbsp fresh mint, chopped 2 tbsp olive oil 2 tbsp balsamic vinegar 1 tbsp maple syrup 1 tsp mustard salt and
pepper
Ingredients: 2
cups dry lentils (rinsed and pick over for impurities) 5
cups water 8 ounces SuDan Farms Boneless Lamb Shoulder (Medium cubes) 2 cloves of garlic (minced) 1 onion (minced) 1 bunch of Italian parsley (minced fine) 1 carrot (
small dice) 1 parsnip (
small dice) 2 teaspoons ground cumin 1 Tablespoon sherry vinegar 1 Tablespoon NW Elixirs # 2 Verde Hott Salt and ground black
pepper to taste Chervil to garnish Instructions:
In one quart pot bring lentils and water to boil, reduce to a simmer and cook until lentils are tender.
* 3
cups fresh or frozen corn kernels * 2 tablespoons grated fresh ginger (I use a micoplane zester) * 1 teaspoons galangal powder (also called laos
in some countries) * 2 cloves garlic, finely chopped * 5 shallots, finely chopped * 2 hot red chilis, seeded and finely chopped * 2 eggs * 3 tablespoons rice flour * 1/2
cup small shrimp, peeled, deveined and chopped coarse * salt and
pepper * oil for shallow frying
Ingredients 1 — 1 1/2
cups asparagus, chopped into 2 - inch bites 1 bell
pepper, chopped (I used yellow) 1
small zucchini, chopped 3/4
cup cherry tomatoes, cut
in half 1/4
cup plus 1 Tbsp Italian dressing (You may decide you need more salad dressing, so keep the bottle handy) 1/2 tsp kosher salt 10 oz.
Nacho Cheeze 1
cup of cashews, soaked for at least 4 hours 1
small bell
pepper (red or orange) 1/4
cup of nutritional yeast 1/2 tsp each of garlic powder, chili powder, dried cumin, dried coriander and paprika salt &
pepper to taste Put all of the ingredients
in a blender and blend it up until creamy.
For treatment of the common cold and fevers
in general among the Mano people of Liberia, the root of suo longo (Ethulia conysoides) is chopped into
small pieces, three hot chile
peppers are added, and the mixture is boiled
in a few
cups of water.
In a measuring cup or small bowl, measure out the orange juice and olive oil then stir in the salt and pepper and set asid
In a measuring
cup or
small bowl, measure out the orange juice and olive oil then stir
in the salt and pepper and set asid
in the salt and
pepper and set aside.
cans of chunk light tuna
in water 1/4
cup minced red
pepper 2 tsp Miracle Whip mayonaise 2 tsp dill relish 2 tsp Bigfat's 3o8 Garlic Ginger Hot Sauce Optional - 1 Tbsp diced onion Salt and
pepper 4
small to medium tortillas (flour tend to work best) 4 leaves of lettuce 8 slices of cucumber 4 slices of a cheese of your liking or preference (you can also use any shredded cheese you might like) Drain off water from tuna and add both cans into a...
Ingredients Oil 8 skin - on, bone -
in chicken thighs Salt 1 large onion chopped 4 cloves garlic, minced 3
small carrots, finely diced 2 stalks celery, finely diced 1 red
pepper, diced 1 green
pepper, diced 1 jalapeño
pepper, seeds removed, minced 1 1/2 teaspoons turmeric 2 teaspoons sweet paprika 1 teaspoon ground cumin 2
cups long - grain white rice 1/2 bunch kale, stem removed, leaves cut into ribbons and rubbed with salt (I like lacinato, but use whatever you like) 1
cup frozen peas, left to defrost on the counter while you make the rest of the meal 2 tablespoons chopped cilantro Juice of half a lemon, plus lemon wedges for garnish
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)
Simply combine 1/4
cup each extra virgin olive oil and fresh lime juice with 1/3
cup packed fresh cilantro, 1 Tablespoon honey, 1/2 teaspoon chili powder, salt, and
pepper in a
small food processor or blender then process until smooth.
1/2 a large, seedless English cucumber (about 6 to 7 ounces), chopped 1/2 a green bell
pepper, chopped 1
cup (about 6 ounces) cherry or grape tomatoes, halved 1/4
cup kalamata olives (you can also serve these alongside) 1/4
small red onion, thinly sliced 1 lemon, halved 2 to 3 ounces feta (Bulgarian or French, if you can find them, are my favorites),
in thick slices 2 tablespoons olive oil, or more to taste Salt and freshly ground black
pepper 1 sprig oregano, leaves minced