Not exact matches
Cut the aubergines, zucchinis, red onions and
peppers into thin
slices and place them in a deep baking tray.
Start cooking them while you
slice the cabbage
into thin threads, the mushrooms
into roughly quarters and the red
pepper into small cubes and then place them
into the frying pan to cook with the carrots and broccolini.
Slice the red
peppers into eighths, removing the centre.
Start by
slicing the red
pepper into about eight long strips, discarding the seedy centre part.
Next
slice the plum tomatoes
into eighths and the
peppers into small cubes, discarding their seedy middle.
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
Butternut Spaghetti (serves 4 - 6) 1/4 medium butternut squash 1 apple — peeled, cored and
sliced into a matchstick shape two handfuls shredded Swiss chard or other greens of choice 1/2 cup fresh cranberries Almond Butter Sauce 1/2 cup almond butter 3/4 cup purified water juice and zest of 1 lemon 1/2 tablespoon chopped fresh ginger 1 tablespoon honey 1/2 teaspoon ground cinnamon 1/2 teaspoon ground coriander 1/4 teaspoon ground cumin 1/4 teaspoon ground nutmeg seeds of 1 cardamom pod 1/4 teaspoon hot
pepper flakes
While the corn is roasting;
slice the tomatoes, red
pepper, red onion and green jalapeño
into really small cubes, removing the seedy parts of the
peppers first.
Slice the
peppers into 1 / 3 - inch wide strips.
While these cook
slice the mushrooms
into pieces and gently stir fry them with olive oil, salt, two teaspoons of apple cider vinegar and the chopped jalapeño
pepper (remember to discard the seeds before chopping).
Then,
slice the tomatoes
into eighths and the zucchini
into thin half moons, placing them
into a sauce pan with a handful of torn of basil leaves, the sun dried tomatoes, jalapeño
pepper, a drizzle of olive oil and a sprinkling of salt.
2 pounds goat meat, cut
into 1 / 2 - inch cubes 2 tablespoons Trinidadian Curry Paste, recipe here 1/2 teaspoon salt 1/2 teaspoon powdered cardamom 1/2 teaspoon freshly ground black
pepper 2 cloves garlic, minced 2 onions,
sliced 2 tomatoes, chopped 2 green onions, chopped 2 fresh habanero chiles, seeds and stems removed, chopped 2 tablespoons butter 1/4 cup vegetable oil 3 cups water
1/3 cup Spicy Southwestern Peanut Better 2/3 cup olive oil (divided use) 4 (8 - to 12 - ounce) fresh rib - eye steaks, trimmed 1/2 teaspoon coarse salt 2 large sweet onions,
sliced into rings 1/4 inch thick 1/2 teaspoon cayenne
pepper
Grease the bottom of a baking tray with olive oil and place the aubergine
slices onto it, drizzle a little more olive oil onto them plus some salt and
pepper and then put the tray
into the oven for fifteen to twenty minutes until they are starting to go crispy — but not burnt!
1) Peel and cut mango, avocados, onion and tomatoes
into cubes / dices accordingly 2) Place cubed / diced ingredients in a large bowl 3) Squeeze lime juice over ingredients, add salt &
pepper to taste and mix well 4) Pre-heat oven to 180 deg cel 5) Pile all the tortilla sheets in one stack, and cut them
into 10 - 12
slices (as if you were cutting a pizza) 6) Use a brush to spread a little bit of oil on both sides of the cut tortilla sheets 7) Place greased cut tortilla sheets onto a baking tin / tray, making sure not to overlap them (if there is not enough space, toast them in various batches) 8) Toast tortilla chips until crispy and slightly golden brown 9) Serve dip with toasted tortilla chips
2 lbs yukon gold potatoes, cut
into 1 inch chunks Olive oil for drizzling 2 fennel bulbs (reserve the fronds)(those are the frilly green leaves) 1 large onion, peeled and cut
into 1/2 inch
slices 1 teaspoon salt, divided Fresh black
pepper 2 cups warm vegetable broth 2 cups unsweetened warm soy or almond milk
Seed it, then
slice the bell
pepper lengthwise
into long strips.
for the flatbread toppings: 4 Roma tomatoes,
sliced into coins 1/2 green
pepper,
sliced 2 green onions,
sliced 1/2 cup black beans, drained and rinsed 1 jalapeno
pepper, diced 2 Tbs.
Taste for salt and
pepper, ladle
into bowls, garnish with reserved roasted fennel
slices and fennel fronds, and serve!
Grill sausages, red
pepper slices and fennel
slices to your liking and cut
into 1/2 inch chunks.
1 cup (7 oz / 220 g) black rice Salt and freshly ground
pepper 1/2 cup (3 1/2 oz / 105 g) black lentils 2 tablespoons extra-virgin olive oil 8 oz (250 g) baby shiitake mushrooms 1 bunch asparagus, ends trimmed, cut
into bite - size pieces 5 oz (155 g) baby spinach leaves 4 portions of salmon fillet (about 1 lb / 500 g total), preferably wild
Sliced green onions and chile flakes for sprinkling
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
Slice your onion and bell
pepper into strips.
8 ounces cavatappi pasta 2 ears corn, shucked 1 red bell
pepper, deseeded and cut
into 2 - inch - wide strips 1 zucchini, halved lengthwise 1/4 cup plus 1 tablespoon olive oil 1 teaspoon kosher salt 1/2 teaspoon black
pepper 4 3 - ounce sweet Italian chicken sausages 1 cup cherry tomatoes, halved 1 garlic clove, finely grated 2 tablespoons thinly
sliced fresh basil 1/4 cup shredded Italian cheese blend
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
-2 medium beets, peeled and cut
into paper thin
slices -1 small red onion, thinly
sliced -3 tbsp sherry or red wine vinegar -1 / 4 cup olive oil, plus extra to finish -1 tsp sugar -1 - 3 tsp chili sauce or Tabasco -2 medium avocados, pitted and thinly
sliced - micro greens, about a cup - mint and cilantro, about 1/4 cup of each roughly chopped -1 cup fresh or frozen peas, quickly blanched and refreshed - salt and black
pepper to season
1 1/2 cup water 2 1/2 Tbsp sea salt 1/2 cup apple cider vinegar 1 lb turnips, spiralized or peeled and
sliced into sticks or any other way you prefer 1/2 small beet, peeled and
sliced 1 bay leaf 1 garlic clove, thinly
sliced a few sprigs of fresh dill or dill flower (optional) dash of red
pepper flakes (optional)
Burgers -1 pound of ground beef (I bought 83 % lean, 17 % fat)-1 large chipotle
pepper, finely chopped, about a tablespoon of reserved adobo sauce -1 / 2 tsp cumin -1 / 2 tsp garlic powder -1 / 2 tsp each salt &
pepper -
Pepper jack cheese - Red onion, thinly
sliced into rings -3 jalapeños,
sliced - honey - Slider buns
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
1/2 lemon 1/2 lime 2 1/2 cups water 3 tablespoons palm sugar 7 fresh or frozen kaffir lime leaves, cut
into thirds 1/8 teaspoon dried hot red
pepper flakes 1 lemongrass stalk (lower 6 inches only), cut
into 1 - inch pieces and smashed 6 (1 / 4 - inch - thick)
slices fresh ginger 5 whole allspice 4 whole black peppercorns 1 whole clove 7 chamomile tea bags 20 fresh mint leaves
oil from jar 1/2 small onion,
sliced (1/2 cup) 1 jarred roasted red
pepper, drained and cut
into strips (1/4 cup) 1/2 tsp.
3 tablespoons vegetable oil, divided 2 large shallots, thinly
sliced (1 cup) 1 tablespoon finely chopped peeled ginger 1 large garlic clove, minced 1 1/2 teaspoons Thai green - curry paste (or more if you want to kick it up a little) 2 cups reduced - sodium beef broth 1 tablespoon fresh lime juice, plus extra
slices for serving 1 red bell
pepper, cut
into 1 / 4 - inch strips 1 bunch scallions, trimmed and cut
into 3 - inch pieces 3/4 pound dried Asian egg noodles
After prep proceed to cook Aroborio rice in the usual way until it becomes the creamy Risotto we know and love: Sauté shallot in butter for just a few seconds / Add 2 C of rice and cook together for 1 minute / Add wine and cook until it nearly disappears, another minute or so / Season lightly now with salt &
pepper, and adjust when risotto is nearly finished / Add about half of the lemon zest and juice / Stir in simmering liquid 1/2 C at a time until it just covers the rice / Allow rice to simmer, uncovered, with occasional stirring until broth has «disappeared»
into the rice, then add more liquid until rice is barely covered again and stir / Proceed in this manner until rice is tender and creamy, about half an hour / Heat up additional broth or water if a little more is needed / When rice is tender or nearly so, adjust seasoning, add seafood, if any, and the rest of the lemon / Cook just a few more minutes until seafood is done / I like risotto «juicy» so I stop cooking while there's still plenty of liquid present / Optional: stir in 2 T of butter / Garnish with fresh herbs like cilantro, dill or parsley, a
slice of lemon.
FOR LAMB MEATBALLS (KEFTA) 2
slices firm white sandwich bread, torn
into small pieces 1 small onion, finely chopped (about 1 cup) 1/4 cup loosely packed fresh parsley leaves 1/4 cup loosely packed fresh cilantro leaves (omitted, I just increased the parsley) 1 pound ground lamb 1 teaspoon salt 1/2 teaspoon ground allspice 1/2 teaspoon cayenne 1/4 teaspoon cinnamon 1/4 teaspoon black
pepper 1/3 cup pine nuts, toasted and finely chopped (omitted because I forgot to buy them!)
Slice the green onions, and chop the apple,
pepper, and celery
into small pieces.
FOR THE ZUCCHINI 3 tablespoons fresh lemon juice 1 teaspoon sugar 1/4 teaspoon salt 1/4 teaspoon black
pepper 1/3 cup olive oil 2 medium zucchini (around 1 pound), cut crosswise
into 1 / 2 - inch - thick
slices
Shrimp 2 Tbsp olive oil 6
slices Canadian bacon (3 oz),
sliced into 1 1/2» strips 1 lb lg shrimp, peeled and deveined 1 med onion, chopped 1 red bell
pepper, chopped 1 clove garlic, minced 1 1/2 tsp chopped fresh thyme or 1/4 tsp dried 3/4 tsp paprika 2 tsp all - purpose flour 1 c low - sodium chicken broth 1/2 c 1 % milk
Slide the socca out of the pan onto a cutting board,
slice into pieces, then shower it with coarse salt,
pepper, and a drizzle of olive oil.
2 tablespoons olive oil 2 tablespoons unsalted butter 2 large sweet onions, peeled and
sliced thinly
into half moons 1/2 teaspoon salt Cracked
pepper 4 sprigs of fresh thyme (or about 1/2 teaspoon dried thyme — more to taste) 3 cloves of garlic, minced 1/2 cup heavy cream 1 egg, beaten 5 - 6 oz Swiss cheese, shredded (fresh is really important here, not the bagged stuff)
boneless / skinless chicken breast,
sliced Canola or vegetable oil 1/2 medium onion, diced 1 red bell
pepper, cut
into strips 3 cloves garlic, minced 1/2 cup chopped pineapple *
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
If you don't have a mandoline,
slice your zucchini
into rounds and simply spread goat cheese on the
slices and top with chopped bell
pepper.
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 pound carrots, scrubbed or peeled and cut
into two - inch segments (angled if you're feeling fancy) 3 tablespoons olive oil, divided 1/4 teaspoon ground cumin Coarse salt and freshly ground black
pepper 1/2 an avocado, pitted and
sliced (we had a mega - «cado and only used 1/4 of it) Juice of half a lemon
piece of galangal, cut
into thin
slices (about 1/4 inch) * 4 kaffir lime leaves, torn ** 1 stem lemongrass,
sliced lengthwise and cut
into 3 - 4 pieces 1 or more chili
peppers (of your choice, although bird's eye is most commonly used), seeded and
sliced 2 tablespoons fish sauce (or to taste) 2 - 3 tablespoons lime juice (or to taste) 5 medium button mushrooms,
sliced (straw mushrooms are more authentic, but definitely not essential) 1 chicken breast (approx.
1) Peel and
slice the onions thinly 2) De-seed red bell
pepper and cut
into small cubes 3) Saute red bell
pepper cubes and
sliced onions until onions turn slightly soft and transparent 4) Mix sauteed red bell
pepper, onions, and corn together with eggs, milk cream and cream cheese 5) Season with salt,
pepper and ground nutmeg to taste 6) Pre-heat oven to 200 deg cel 7) Grease a round baking tray with olive oil 8) Stretch a tart shell and cover the baking tray entirely 9) Pour in the corn - filling mixture over the tart shell, spreading it out evenly 10) Cover the filling with the second stretched tart shell 11) Use a fork to poke holes in the top tart shell, and then press down on the shell so the juices spill out 12) Sprinkle top of tart with a generous amount of sugar 13) Bake in oven at 200 deg cel for around 30 — 40 minutes or until tart shell is golden brown 14) Serve with a side of vegetable salad (optional)
1 pound dried black beans 8 cups water 2 Tbsp olive oil 6
slices of good - quality bacon, chopped
into 1 inch pieces 1 1/2 cups chopped onion 1 1/2 cups chopped green bell
pepper 4 cloves garlic, minced Olive oil for sautéing 1 Tbsp Sazon completa 1 Tbsp ground cumin 2 bay leaf 1/2 cup dry cooking wine 2 Tbsp white wine vinegar Chopped cilantro for garnish Salt &
pepper to taste 1/2 tsp baking soda
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
4 parsnips, peeled, ends trimmed, and cut
into 1/2» thick
slices Unsweetened soy milk 1 tablespoon olive oil 1 small onion, peeled, and diced 2 medium - large cloves garlic, thinly
sliced 1 tablespoon vegan butter 1 tablespoon vegan sour cream Zest of one lemon Coarse sea or kosher salt to taste White
pepper to taste Optional garlic salt or powder to taste Optional onion powder to taste Optional Garnish: parsley and additional lemon zest
toast 2 avocados 1/4 teaspoon salt 1/4 teaspoon
pepper 1/2 lime,
sliced into wedges 4
slices whole grain, thick -
sliced seedy bread, toasted 1/3 cup crumbled queso fresco cheese 2 tablespoons finely chopped fresh cilantro pinch of smoked paprika