Not exact matches
1 pound dry rotini pasta shape 2 cups, approximately, marinara sauce such
as Prego 1 cup finely diced, lightly sautéed green
pepper 1/2 cup thin
sliced, pepperoni Salt,
pepper, garlic powder, to taste 1 1/2 cups shredded mozzarella cheese
As for toppings, substitute whatever you have on hand:
slices of raw red onion instead of leek or red
pepper instead of mushrooms.
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
Ingredients: 10
slices of soft, white bread / 3/4 C chopped fresh flat - leaf parsley / 1 large egg yolk / 2 t fresh lemon juice / 2 t Worcestershire sauce / 1 1/2 t Tabasco sauce / 7 t Dijon mustard / 1/2 t paprika / 1/2 t dried thyme / 1/2 t celery seeds / 1/4 t freshly ground black
pepper / 5 T olive oil / 1 pound fresh cooked Dungeness crabmeat — check for bits of shell and keep pieces
as whole
as possible / 1/4 C chopped onion / 1/4 C each, seeded and chopped green and red bell
pepper / Unsalted butter for panfrying / 4 — 8 lemon wedges.
2 tablespoons OLIVE OIL 2 cups thinly
sliced LEEKS (white part only) 2 roughly chopped ONION 4 cloves GARLIC, smashed 1/2 teaspoon dried DILL 1/2 teaspoon dried ROSEMARY 1/2 teaspoon dried THYME 4 cups RUSSET POTATOES, peeled and 1/2» cubed 5 cups chicken or vegetable BROTH 2 tablespoons NUTRITIONAL YEAST (such
as Bragg's — adds cheesy flavor) 1/4 cup dairy - free DAIYA CHEDDAR STYLE CHEESE SHREDS or cheddar cheese 1/2 teaspoon SEA SALT or to taste BLACK
PEPPER to taste
olive oil 1 shallot, peeled and chopped 2 cloves garlic, peeled and minced 1 package tempeh, cubed 1 green
pepper, diced 1 cup mushrooms,
sliced 1 cup peeled and diced winter squash (I used delicata) 1 - 2 cups chopped Swiss chard (or other greens such
as spinach or kale) 1/2 -1 cup favorite salsa (homemade or all - natural store - bought variety) *** see note below
1 lb penne or your favourite shaped pasta like bowties, long pastas like spaghetti don't work
as well 1 cup room temperature cream cheese 1 bunch of fresh dill, chopped 4 green onions,
sliced 1 lemon, juiced and zested 1 heaping spoonful of Dijon mustard 1/4 cup capers 8 ounces smoked salmon, or more sprinkled sea salt and freshly ground black
pepper, to taste
Slice and dice the onion, carrots,
pepper, broccoli, zucchini and tomatoes
as close to the same size
as possible.
INGREDIENTS 1 recipe pizza dough extra virgin olive oil, for grilling vegetables and brushing crust 1 - 2 cloves garlic, thinly
sliced as possible summer vegetables (zucchini, yellow squash, eggplant, bell
peppers, onion, tomatoes, etc.), kosher salt and freshly ground black
pepper chicken sausage (optional) fresh mozzarella, thinly
sliced freshly grated Parmesan cheese fresh basil, julienned
Or serve
as a dip along side cucumber
slices, carrots sticks, bell
pepper strips and crackers.
Then saw your video and realized we had both Italian sausages
as well
as some
sliced onion and mixed
peppers I froze.
Prep Time: 30 mins Total Time: 30 mins Serves 1 - 2 2 strips bacon 2 cups mixed lettuce greens 1/4 cup Buttermilk Ranch Dressing, more
as needed 1/2 cup chopped rotisserie chicken 1 boiled egg,
sliced 1/2 avocado, diced 2 tablespoons diced sweet onion 1/2 cup cherry tomatoes, halved or quartered Lawry's Seasoned Salt Black
pepper Add bacon to an unheated skillet.
Ingredients: 4 tablespoons (1/2 stick) butter / 4 ounces thick, quality bacon (4
slices), diced / 1 to 2 shallots, finely chopped / 1 pound shaped pasta, such
as bow - ties / 1 pound fresh chanterelles, roughly chopped / Salt and ground
pepper to taste / 1 pint heavy cream (or less) / 4 ounces garden peas, fresh or frozen / 1/2 cup grated Parmesan cheese, with more for table.
1 pound of porc belly, finely
sliced strips (500 gram)(some people prefer pork leg) 1 spring of green onion 1 onion, medium size 1 garlic, minced 3 tablespoons of Korean red
pepper paste 1 tablespoon of red
pepper powder 2 tablespoons of brown sugar (or 2 tablespoons of corn syrup
as you like) 1 tablespoon of soy sauce 1 tablespoon of sesame oil 2 tablespoons of white wine (or any cooking white alcohol) And freshly grounded
pepper
extra virgin olive oil, plus more to drizzle 1 yellow onion, chopped 1 small fennel bulb, cored and
sliced 3 cloves garlic, chopped sea salt and
pepper,
as needed 1 small butternut squash, peeled, seeded and cubed (3 cups) 2 sprigs of rosemary 2 sprigs of thyme 1/2 cup white wine (or 1/4 cup apple cider vinegar) 1 tsp.
2 tablespoons extra virgin olive oil 1 medium onion, chopped 4 garlic cloves, minced 1 1 - inch piece fresh ginger root, peeled and grated 1 1/2 teaspoons garam masala 1 1/2 teaspoons curry powder 1 jalapeño
pepper, seeded if desired, then minced 4 to 5 cups vegetable broth
as needed 2 pounds orange - fleshed sweet potatoes, peeled and cut into 1 / 2 - inch cubes (about 4 cups) 1 1/2 cups dried lentils 1 bay leaf 1 pound Swiss chard, center ribs removed, leaves thinly
sliced 1 teaspoon kosher salt, more to taste 1/2 teaspoon ground black
pepper 1/3 cup chopped fresh cilantro Finely grated zest of 1 lime Juice of 1/2 lime 1/3 cup finely chopped tamari almonds, for garnish (optional), available in health food stores 1/4 cup chopped scallions, for garnish.
1/2 onion, finely chopped 2 garlic cloves, very thinly
sliced 1 cup tomato puree (such
as Pomi) 2 tablespoons olive oil, divided 1 small eggplant (my store sells these «Italian Eggplant» that are less than half the size of regular ones; it worked perfectly) 1 smallish zucchini 1 smallish yellow squash 1 longish red bell
pepper Few sprigs fresh thyme Salt and
pepper Few tablespoons soft goat cheese, for serving
10 dried red chillis, such
as Piquins, stems and seeds removed, soaked in hot water for 30 minutes, then coarsely chopped 2 cups grated coconut (fresh preferred) 5 cups water 5 almonds or cashews l large piece ginger, peeled 3 stalks lemon grass 1 tablespoon ground turmeric 5 cloves garlic 1 tablespoon shrimp paste 10 shallots, peeled 1 tablespoon white
pepper 1 tablespoon coriander 1/2 cup vegetable oil 2 pounds chicken, cut up 10 ounces cooked bamboo shoots,
sliced lengthwise 2 tablespoons soy sauce 3 teaspoons sugar Salt to taste
1 package La Tortilla Factory Hand Made Style Flour Tortillas 2 tablespoons extra-virgin olive oil, plus some for brushing, divided salt and
pepper to taste 1 tablespoon fresh lemon juice, plus more to taste 1 (15 - ounce) can white beans (such
as cannellini or Great Northern), rinsed, drained and coarsely chopped 1 medium tomato, diced 1/2 medium white onion, diced 1/2 cup coarsely chopped pitted mixed olives 2 tablespoons coarsely chopped fresh flat - leaf parsley 1 teaspoon thinly
sliced lemon zest 1/8 teaspoon crushed red
pepper flakes
Two 8 - ounce packages tempeh, any variety * 1 green bell
pepper, cut into wide strips 1 red bell
pepper, cut into wide strips 1 cup baby carrots 1 medium zucchini,
sliced 1/2 inch thick 1 medium red onion, halved and thinly
sliced, rings separated 1 cup small whole baby bella or crimini mushrooms 1 cup natural barbecue sauce, or
as needed to coat ingredients
ingredients TURKEY CHILI: 1 tablespoon canola oil 1 yellow onion, diced 1 red bell
pepper, diced Kosher salt 4 garlic cloves, thinly
sliced 1/4 cup chili powder 1 teaspoon ground cumin 1/4 teaspoon cayenne
pepper 2 tablespoons tomato paste 1 pound ground turkey 1 (28 - ounce) can plum tomatoes 3 cups chicken stock (recipe below) or low - sodium store - bought chicken stock, plus more
as needed 1 tablespoon unsweetened cocoa powder 1 and 1/2 cups cooked white beans, or 1 (12 - ounce) can, drained and rinsed 1 and 1/2 cups cooked kidney beans, or 1 (12 - ounce) can, drained and rinsed CHICKEN STOCK: 4 Spanish onions, halved 4 large carrots, peeled and coarsely chopped 2 celery stalks, cut into large dice 5 garlic cloves 5 pounds chicken bones 1 tablespoon whole black peppercorns 2 bay leaves 6 fresh thyme sprigs 15 fresh parsley stems TO ASSEMBLE: 1 (12 - ounce) bag tortilla chips 1 and 1/2 cups cheddar cheese (grated, to serve) 1 cup sour cream (to serve) 1 recipe Fast Guacamole (to serve, recipe below) 1/2 cup scallions (root end removed, thinly
sliced on the bias) pickled jalapenos (to serve, recipe below) FAST GUACAMOLE: 4 ripe avocados 1/4 cup lime juice (2 - 3 limes) 1/4 cup cilantro leaves, chopped 1/4 cup red onion, diced 1/4 teaspoon Kosher salt 1/4 teaspoon cayenne PICKLED JALAPEÑOS: 6 jalapenos (
sliced into 1 / 4 - inch rounds) 2 cups white vinegar 1 teaspoon granulated sugar 1/2 teaspoon red chili flakes 8 - 10 black peppercorns 1 teaspoon coriander seeds 1 teaspoon Kosher salt
2 ounces dried mushrooms (such
as morels, porcini, shitakes, and chanterelles) 3 tablespoons unsalted butter or extra virgin olive oil 1 cup pearl barley 1 stalk celery, cut into 1/4 - inch dice 1 medium leek (white part only), split lengthwise, cut into 1/4 - inch
slices 1 medium onion, cut into 1/4 - inch dice 1 medium carrot, cut into 1/4 - inch dice 1 medium turnip, cut into 1/4 - inch dice 2 cloves garlic, finely chopped Salt 6 sage leaves, finely chopped (reserve stems for the herb sachet) 3/4 pound assorted fresh mushrooms, trimmed, cleaned, and cut in half 3 1/2 quarts unsalted vegetable stock * Herb sachet (6 reserved sage stems, 4 sprigs Italian parsley, 2 sprigs thyme, 1 bay leaf, 1/4 teaspoon fennel seeds, 1/4 teaspoon coriander seeds, and 1/4 teaspoon black peppercorns) Freshly ground white
pepper
-- Year - Round Autumn - y Chard (saute 1/2 a
sliced onion and a whole
sliced apple until they're both golden brown, add half a bag of rainbow chard, toss in a whole lot of cinnamon and dried ginger, salt and
pepper, let it wilt... perfect
as a side, add shrimp to it for a main)
Add all the vegetables —
sliced peppers and snow peas — and stir fry for another 2 - 3 minutes to get them warmed up
as well.
Ingredients 2 cloves garlic, minced or pressed 1 Tbsp fresh ginger, minced 1/2 cup low sodium soy sauce 1 Tbsp plus 1 tsp rice vinegar 1 tsp sesame oil 1 tsp red chile sauce (such
as Sriracha) 2 tbsp brown sugar 1/2 tsp cornstarch 1 pound flank steak (or other beef steak), very thinly
sliced 1 medium Chinese eggplant *, cut into 1 inch cubes 1 red bell
pepper, diced 2 Tbsp vegetable oil Salt and
pepper to season beef Green onions,
sliced diagonally for garnish
Chop the
pepper into
slices as well.
* 8 cups organic chicken stock, preferably homemade * 5 kaffir lime leaves * 1 thumb - sized chunk of fresh ginger, peeled * 2 tablespoons «Dates and Tamarind Cooking Sauce» (I used the one from Stonehouse 27 which is a great combination of sweet and spicy; if you can't find it, I would add a tablespoon or two of palm or brown sugar to sweeten the broth and some minced fresh hot chile
pepper / dried Thai chiles / hot chile sauce to spice it up) * 2 tablespoons Thai fish sauce * 3 medium carrots, peeled if not organic and cut lengthwise into strips a few inches long * 1 red
pepper, preferably organic, seeded and thinly
sliced lengthwise * green tops from 1 bunch of green onions / scallions, cut to approximately same length
as carrots and
peppers * 12 oz.
Followed the recipe very closely other than we used a homemade marinara sauce that my boyfriend made (tomato passata,
peppers, onions, garlic, oregano) and put a couple layers of
sliced zucchini in there
as well.
I also sprinkled a few crushed red
pepper flakes on the orange
slices as a like the contrast of the tastes.
I used that
as the inspiration and did layers of a tiny bit of alfredo, Cajun - spiced chicken, red bell
pepper and a thin
slice of
pepper - jack.
I use it
as a sandwich spread: just spread a couple tablespoons on a couple
slices of good whole grain bread, top with shredded carrots, paper thin
slices / slivers of onion and green and / or red
pepper rings.
1 (16 - ounce) package vacuum - packed gnocchi (such
as Vigo) 2 teaspoons olive oil, divided 6 ounces basil, pine nut, and chicken sausage (such
as Gerhard's), casing removed and
sliced 1 cup thinly
sliced fennel 1 cup thinly
sliced red bell
pepper 1 cup thinly
sliced onion 1/2 cup (2 ounces) freshly grated Asiago cheese 1/8 teaspoon freshly ground black
pepper 2 tablespoons chopped fresh flat - leaf parsley
Our pasta dish can be
as simple
as the one presented here, or modified by adding diced avocado, chopped red onion,
sliced black olives and chopped roasted
peppers.
What's in it: 1 medium - sized spaghetti squash (about 3 - 4 pounds) 5 tablespoons vegetable oil, I used half peanut half canola Kosher salt and Freshly ground black
pepper 2 eggs (optional, I omitted this to keep mine vegan) 1 (15 - ounce) package firm or extra firm tofu, water pressed out and diced * 1 red onion, thinly
sliced 6 cloves garlic, finely minced 2 cups carrots, cut into matchsticks 2 cups bean sprouts 6 scallions,
sliced Other optional veggies: I added a cup of
sliced white mushrooms, but broccoli, peapods, or any others you like would work
as well 4 tablespoons Pad Thai sauce, more to taste ** 1/3 cup peanuts, chopped 1/4 cup cilantro, chopped 1 lime, cut into wedges * you could alternatively use chicken or shrimp if you're not a tofu fan ** I used a jarred pad thai sauce to save some time but check out the original recipe link above to see the full sauce recipe if you want to go homemade
Marinated artichoke hearts, other fresh vegetables like
sliced cucumbers or carrots, sundried tomatoes, roasted red
peppers, cooked shrimp, marinated seafood salads, fig jam, and spiced nuts are a few of the foods which come to mind
as possible additions.
Decoratively place an avocado
slice and reserved whole shrimp on top
as a garnish and sprinkle with chile powder and freshly cracked black
pepper.
He
slices it
as thin
as possible — «paper thin is nice» — and dresses it with lemon juice, white balsamic, salt and
pepper — but you can totally sauté the medallions in butter, too.
Now that the burgers are ready, you can serve them
as you wish, in a bun or salad... or what I liked doing is creating a non-traditional recipe and I created Burger Stack — stacking the burgers on some grilled
slices of eggplant with kale, pickled red
pepper, vegan mayo, grain mustard and organic ketchup.
Hawaiian chili
peppers,
sliced (add anywhere from 3 - 20, or
as many
as you can fit - you CAN sub in other spicy chili
peppers)
2 tablespoons extra-virgin olive oil 1 cup thinly
sliced leeks (white and light green parts only) 2 cloves garlic,
sliced 10 ounces cremini mushrooms, quartered 3 - 4 ounces shiitake mushrooms, stemmed and
sliced 1/2 cup dry white wine, such
as Sauvignon Blanc 2 teaspoons chopped fresh thyme leaves 1 tablespoon chopped fresh flat - leaf parsley 2 cups vegetable broth (I recommend Imagine No - Chicken Broth) 2 to 2.5 pounds fresh fava beans, shelled, blanched and peeled 1 pound thin asparagus (woody ends broken off), cut into 1 - inch pieces Zest of 1 organic lemon 1 tablespoon fresh lemon juice Salt and freshly ground black
pepper to taste
Make sure you
slice the
peppers and onions
as thinly
as possible; use a mandoline or the extra-thin
slicing disc of a food processor.
1 cup dried white beans, such
as cannellini or great northern, soaked overnight 2 tablespoons extra virgin olive oil 2 - 3 leeks, white and light green parts
sliced (about 2 cups) 3 cloves garlic, chopped 1/4 teaspoon crushed red
pepper flakes 4 cups chopped kale leaves (about 1 medium bunch) 1 small head cauliflower, broken into florets 4 cups vegetable stock (recommend Imagine No Chicken broth) 2 cups water 2 cups bean cooking liquid, plus 1 more cup if needed 1 bay leaf 1 teaspoon salt Freshly ground black
pepper to taste 1/2 cup flat - leaf Italian parsley leaves
1 medium onion,
sliced 1 tablespoon
sliced fresh ginger (4 - 5
slices) 2 tablespoon soybean paste (doenjang) 1 dried red chili
pepper, seeds discarded (such
as arbol) 2 dried shiitake mushrooms
I like to serve these savory crepes
as a light meal with a plate of fresh tomatoes, avocado, and thinly
sliced red onion drizzled with olive oil, lime juice, and a generous sprinkling of salt and
pepper.
2 tbl of olive oil 5 carrots, finely cubed or run through your food processor grater attachment 1 medium yellow onion, finely diced or run through the food processor
as well 3 celery stalks, finely chopped (or use the food processor) 3 lb beef chuck roast, fat trimmed and then cubed into bite - sized pieces 1 28 oz can of crushed tomatoes 1 c of beef broth 5 garlic cloves,
sliced 1/2 tsp red
pepper flakes Salt &
Pepper to taste 1 bag of whole wheat egg noodles
On a small serving plate, layer the ingredients
as follow: 1
slice of tomato, 1
slice of fresh mozzarella cheese, 1 basil leaf, a sprinkle of fleur de sel and freshly ground
pepper.
Ingredients: 1 head medium cauliflower, cut into florets 1 carrot, peeled, cut in half lengthwise and
sliced 1/2 cup fresh or frozen green peas 1 bottle (11 oz / 312 g) Thai yellow curry sauce, such
as those from Trader Joe's or Thai Kitchen * Black
pepper Cilantro for garnishing Cooked quinoa or brown rice (optional)
* 2 medium - ripe plantains,
sliced as thinly
as possible on a diagonal * oil for shallow frying * 1 teaspoon salt * 1/2 teaspoon ground ginger * 1/2 teaspoon ground cayenne
pepper * 1/2 teaspoon sugar
button mushrooms, thinly
sliced 3 large eggs 1 cup coconut milk (see note) salt and
pepper, to taste olive oil,
as needed
Taste the broth, and season with a bit more salt and
pepper as you see fit, then
slice the reserved cooked carrot and toss into soup, along with some of the chopped or shredded chicken you made in the last step.