In a large skillet, sauté the onion &
pepper in a tablespoon of extra virgin olive oil over medium heat until tender.
Not exact matches
My favourite way to do it is to chop 3 large tomatoes, one red
pepper and half a jalapeño
pepper into really small pieces and simmer them down to a sauce
in a saucepan with a little olive oil, 3
tablespoons of tomato puree, salt, dried herbs and a squeeze of lime.
To make the croutons, heat 2
tablespoons of olive oil
in a frying pan along with the garlic and salt and
pepper.
Salt liberally and grind
in some black
pepper, and, for a starter, two or three
tablespoons of chile powder.
4 tomatoes, roasted and peeled and chopped 1 cup chopped onion 1/2 cup chicken broth 1/2 cup water 3 chipotle chiles
in adobo sauce, diced 1/2 teaspoon salt 1/4 teaspoon freshly ground black
pepper 8 green chiles (poblanos or New Mexican), roasted, peeled, seeds removed 2 cups cooked, shredded crab 1/2 cup minced onion 1 teaspoon dried Mexican oregano or 2 teaspoons fresh, minced 2 tomatoes, peeled, deseeded, and chopped 2 to 3
tablespoons chicken broth 1/2 cup flour 3 stiffly beaten egg whites 1 1/2 cups corn oil
Meanwhile, heat 2
tablespoons of oil
in the skillet and sauté the onions and
peppers until the onions start to soften.
2 Scotch bonnet
peppers (or substitute habaneros), seeds and stems removed, minced 1 cup minced onion 1
tablespoon thyme 1 teaspoon freshly ground black
pepper 1
tablespoon ground allspice 1/4 cup vinegar Jerk rub / seasoning (see recipe) 1 whole chicken, cut
in quarters (leave skin on)
Next, sauté the spinach — simply place it
in a frying pan with a little olive oil, salt,
pepper and a heaped
tablespoon of tahini.
Toss
in the greens, garlic and zest, along with 2
tablespoons of extra virgin olive oil, 1/3 cup of milk, and a half teaspoon each of salt &
pepper.
2 poussins (baby chickens) or Cornish hens, about 1 1/2 pounds each 1 fresh black truffle, about 1 ounce, or 1 ounce grated truffle
in olive oil [see Chef's Note] 2
tablespoons unsalted butter, room temperature 1
tablespoon unsalted butter, melted Gray salt and freshly ground black
pepper, to taste
Heat 1
tablespoon olive oil
in a large skillet, and cook boneless skinless chicken thighs (seasoned with salt and
pepper) on one side for 5 minutes:
Meanwhile,
in a medium mixing bowl, combine the chilled tortellini with the celery, red
pepper, black olives, cucumber, salad dressing and 1
tablespoon of the blue cheese crumbles.
In a small bowl, place the remaining three
tablespoons olive oil, vinegar, honey salt,
pepper, cumin and cinnamon.
In a large bowl, mix together 1
tablespoon of the olive oil, garlic, salt, and
pepper.
* 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
Combine drained tomatoes, remaining 2
tablespoons olive oil, basil, garlic, salt and
pepper in small bowl.
Combine 2
Tablespoons olive oil, maple syrup, cinnamon, salt, and
pepper in a small bowl.
Ingredients Crust -1 large head of cauliflower -1 / 2 cup almond meal -1 / 2 cup gluten free all purpose flour -1
tablespoon extra virgin olive oil -1 1/2 teaspoons baking powder -1 tsp salt -1 / 4 teaspoon black
pepper (it would be great to add
in herbs into the crust like fresh rosemary and thyme!
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
Ingredients Chipotle Cream: -2 large chipotle
peppers in adobo sauce, finely chopped, plus 3
tablespoons of adobo sauce -1 garlic clove, minced -1 / 2 cup of sour cream -1 / 3 cup of mayo
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.
Put the onion quarters and shallot halves
in a roasting pan with two
tablespoons of olive oil, a good pinch of salt and a couple of grinds of black
pepper and toss together gently.
In the bowl of a high powered blender, combine the walnuts, pine nuts, nutritional yeast, basil, olive oil, lemon, dried mushrooms, sea salt, black
pepper, red chili
pepper flakes and 3
tablespoons water.
1 medium - size spaghetti squash, cut
in half lengthwise 1/2 medium onion, chopped 1 garlic clove, chopped 1
tablespoon Cabot Salted Butter 1 1/2 cups chopped broccoli 1/2 teaspoon dried dill 1/4 teaspoon salt Pinch of freshly ground black
pepper 4 ounces grated Cabot Seriously Sharp Cheddar (about 1 cup)
In a blender place avocado, pine nuts, parsley, garlic, lemon juice, vinegars, Dijon mustard, maple syrup or agave, a pinch of salt and
pepper and 2
tablespoons olive oil.
I infused a few
tablespoons of butter with spicy red
pepper flakes, heated them
in the pan I would eventually bake the cornbread
in, added the batter, baked it off, and ended up with a nice crusty, slightly sweet cornbread with the perfect amount of kick to it.
In a small bowl, whisk together the oil, 1
tablespoon chipotle, half of the lime zest, half of the lime juice, 1 teaspoon salt, 1/2 teaspoon black
pepper, oregano, onion powder, cumin, garlic powder, and cayenne.
Pumpkin and Black Bean Soup: 2
tablespoon extra-virgin olive oil 1 medium onion, finely chopped 3 cups canned or packaged vegetable stock 1 can (14 1/2 ounces) diced tomatoes
in juice 1 can (15 ounces) black beans, drained 2 cans (15 ounces) pumpkin puree 1 cup heavy cream 1
tablespoon curry powder 1 1/2 teaspoons ground cumin 1/2 teaspoon cayenne
pepper, more or less to your liking Coarse salt 20 blades fresh chives, chopped or snipped, for garnish
3 - 4 boneless, skinless chicken breasts Salt and
pepper 1 cup honey 1/2 cup soy sauce 1/2 cup diced onion 1/4 cup ketchup 2
tablespoons olive oil 2 cloves garlic, minced 1/4 teaspoon red pepper flakes 2 teaspoons cornstarch dissolved in 3 Tablespoons water S
tablespoons olive oil 2 cloves garlic, minced 1/4 teaspoon red
pepper flakes 2 teaspoons cornstarch dissolved
in 3
Tablespoons water S
Tablespoons water Sesame seeds
Place potatoes
in a large bowl and toss with 2
tablespoons of oil and salt and
pepper.
ingredients: 3 1/2 pounds ground sirloin (I use the lowest
in fat) 5
tablespoons unsalted butter 3 cups yellow onion, finely diced 1 red bell
pepper, core and seeds removed, finely diced 1 yellow bell
pepper, core and seeds removed, finely diced 2
tablespoons grape seed oil 3 garlic cloves, chopped or pressed through a garlic press 1/2 cup Italian parsley, chopped 1/3 cup chili powder (I use Gebhardt) 1
tablespoon Celtic sea salt 1 1/2 teaspoons ground cumin 1/2 teaspoon ground, black
pepper pinch of cayenne (optional) 1 (28 ounce) cans crushed tomatoes, don't drain
2
tablespoons extra virgin olive oil 1 medium onion, thinly sliced 2 cloves garlic, peeled and smashed 1/2 teaspoon fine grain sea salt 1 teaspoon sweet paprika 1 teaspoon garlic powder 1 chipotle
pepper in adobo sauce, chopped 1 cup grated orange - fleshed sweet potato 1 cup cashews, soaked for an hour 1 cup water, if needed 2
tablespoons fresh lemon juice, or to taste
I added about 1
tablespoon of enchilada sauce to the sweet potato nacho sauce instead of the
pepper in adobo (didn't have it) and added a few
tablespoons of nutritional yeast for a more «cheesy» flavor.
One of my favorites is Charro Beans that my frenid taught me to make while living
in TX.1 pound of pinto dry beans1large onion roughly chopped2 large fresh tomatoes seeded and chopped1can rotel with green chile1bunch fresh cilantro1 pound bacon chopped and fried up but not cruchy3 chicken breast cooked and shredded (roasted chicken or rotisserie) 3 cloves garlic or 1 large heaping
tablespoon of chopped garliccumin to tasteone small bottle liquid smokegarlic salt to tastesalt /
pepper to taste the last 20 min.
Basil and parmesan madeleines 8
tablespoons (113g / 1 stick) unsalted butter, melted 1 cup (140g) cake flour — I used all purpose flour 3 teaspoons finely minced fresh basil 1 teaspoon fleur de sel, plus more for sprinkling 1/4 teaspoon freshly ground
pepper 4 eggs 1/4 teaspoon cream of tartar 2
tablespoons sugar 1 cup grated parmesan cheese, plus more for sprinkling Position a rack
in the lower third of an oven and preheat to 190ºC / 375ºF (I preferred to bake them
in the higher part of the oven so they would not burn).
Stir
in tomatoes, 1 1/2
tablespoons parsley, oregano, basil, salt,
pepper and crushed red
pepper; cook for 5 minutes.
Stir
in the chicken stock, tomatoes, saffron, 1
tablespoon salt and 1 teaspoon
pepper.
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.
Fluff with a fork and season with more kosher salt and
pepper to taste and stir
in 1
tablespoon of minced parsley.
1 rustic baguette, cut into 1/2 inch cubes 2 cups heirloom grape tomatoes, halved (or use large tomatoes) 14 oz artichoke hearts, halved 14 oz black olives 1 cup marinated mozzarella, cut
in 1/2 inch pieces 1/2 cup basil leaves, thinly sliced, plus extra for garnish if desired 3
tablespoons extra virgin olive oil 2
tablespoons water 2
tablespoons balsamic vinegar 2
tablespoons Dijon mustard 1/2 teaspoon salt 1/2 teaspoon black
pepper
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
* 6 medium onions * 2
tablespoons olive oil * 1 fat clove garlic, peeled and minced * 1/4 cup finely chopped red
pepper * 1 cup quinoa (I used black quinoa), rinsed thoroughly
in a fine mesh strainer * 1 1/2 cups water * 2 heaping
tablespoons tomato paste * 1/4 cup raisins * 1/4 cup chopped cilantro (or more to taste), plus more for garnish * 1 teaspoon curry powder, or to taste * pinch or two of cayenne
pepper, or to taste
Ingredients 2 1/2 pounds Brussels sprouts, large one cut
in half 4 ounces Pancetta, diced 5 medium garlic cloves, minced 1 1/2
tablespoons olive oil 1
tablespoon fish sauce 1 teaspoon kosher salt 1 teaspoon fresh ground
pepper 1 cup candied pecans (recipe found here) Parmesan cheese wedge for garnish
In a mixing bowl add the potatoes, carrots, broccoli, cauliflower, 1
tablespoon of olive oil, 1/2 teaspoon of salt and 1/4 teaspoon of black
pepper.
Marinate the chicken
in 3
tablespoons Balsamic, salt and
pepper for at least 15 minutes or up to overnight.
In a small bowl, combine 1
Tablespoon of olive oil, rosemary, sage, garlic, salt and
pepper.
4 (8 - ounce) pork chops, bone -
in, 3 / 4 - inch to 1 - inch thick 16 ounces baby red potatoes, halved 16 ounces green beans, trimmed 2
tablespoons olive oil 1 (1 - ounce) package Ranch Seasoning and Salad Dressing Mix 3 cloves garlic, minced Kosher salt and freshly ground black
pepper, to taste 2
tablespoons chopped fresh parsley leaves
I tossed a heaping cup of the artichoke hearts
in the food processor and added
in the juice of a lemon, two
tablespoons of extra virgin olive oil, a pinch of salt, and a scant half teaspoon of ground white
pepper.
9 ounces frozen green beans, thawed
in colander, drained and patted dry 1
tablespoon olive oil 4 green onions, thinly sliced 3 - 4 stalks celery, halved lengthwise, and thinly sliced 2 - 3 medium - large cloves garlic, thinly sliced 4 ounces sliced mushrooms 2
tablespoon nutritional yeast (available at health food stores and some grocery stores near the flour) 4
tablespoons all purpose flour 1 1/2 cups unsweetened soy milk Coarse sea or kosher salt to taste White
pepper to taste Optional garlic salt or powder to taste Optional onion powder to taste 1 2/3 cups French's Fried Onion Rings
in a can, divided into 2/3 cup and 1 cup
* 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