Despite tossing the chopped
pieces in a teaspoon of high heat oil beforehand.
Not exact matches
Ingredients 2 cloves garlic 3 scallions, white and light green part, cut
in 1»
pieces 5 medium vine - ripened tomatoes, quartered 1
teaspoon salt 2 - 3 large (or 5 small) basil leaves, cut chiffonade 1 Tablespoon Extra Virgin Olive oil Baguette, cut into slices on the diagonal Garlic, peeled and cut
in half Olive oil for drizzling
I then tear those
pieces of dough
in two before rolling each 1/2
teaspoon of dough into a ball shape.
6 tablespoons cold non-hydrogenated vegan margarine, cut into
pieces 2/3 cup granulated sugar 1 1/4 cup blanched sliced almonds, pulsed
in a food processor into a fine meal 2 tablespoons cornstarch pinch salt 1/4
teaspoon ground cinnamon 2/3 cup plain almond milk 2
teaspoons vanilla extract 1/2
teaspoon almond extract 4 pears (Bartlet or Bosc), peeled, cored and sliced into thin rounds 1/4 cup apricot jam, melted
In my second round, I didn't add any sugar or syrup, added dark chocolate
pieces (about 3/4 cup) instead, only 1/2
teaspoon of cinnamon instead of 1
teaspoon and baked muffins.
* 1/3 cup superfine rice flour, plus extra for dusting baking pan * 1/3 cup amaranth flour (I usually just grind amaranth seeds
in my coffee grinder or Vitamix) * 1/4 cup sorghum flour * 1/4 cup potato starch * 1/4 cup sugar * 1-1/4
teaspoons xanthan gum * 1/8
teaspoon cinnamon * 2 Tablespoons honey * 6 Tablespoons cold butter, cut into small
pieces * 2-1/2 cups high quality chocolate chips * 2 cups mini marshmallows
ingredients: 1 sheet all - butter puff pastry, thawed overnight
in the fridge 4 - 6
pieces of very ripe stone fruit, of your choice, sliced thinly 1 egg beaten with 1
teaspoon water 3 tablespoons of sugar 2 tablespoons chopped pistachios crème fraîche or vanilla ice cream or sour cream, for serving
In a large cast iron dutch oven, heat 1
teaspoon of olive oil and sear the chicken
pieces until all sides have a brown, crisp sear.
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.
3 - 4 cups water 1/2
teaspoon minced ginger (or 1 inch cube of fresh ginger, peeled and sliced) 10 cm square kombu 2 - 3 lime leaves 1 small clusters oyster mushroom (or a small handful of other mushrooms of choice, sliced) 75g [2.6 oz] rice noodles 1 bok choy, sliced
in halves or small
pieces 1/2 carrot, sliced into ribbons (using the vegetable peeler) 1 tablespoon miso paste 1 tablespoon peanut butter or peanut - free substitute (as suggested above) 1
teaspoon soy sauce Wedge of lemon for garnish
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
Roughly chop cucumber and place
pieces in colander, lightly salting with 1/2
teaspoon salt.
In a small bowl, combine 4 1/2
teaspoons of cold, unsalted butter that is cut into
pieces, 1/4 cup all - purpose flour, 2 tablespoons of brown sugar, 3/4
teaspoon of cinnamon, a pinch of salt and 1/3 cup of finely chopped pecans or walnuts.
Dough: 1 cup (125 grams) unbleached all - purpose flour 1/2
teaspoon (2 grams) sugar 1/8
teaspoon salt 6 tablespoons (3/4 stick or 85 grams) unsalted butter, just softened, cut
in 1 / 2 - inch
pieces 3 1/2 tablespoons (50 ml) chilled water
1 Cup Bluebird Grain Farms Organic Rye Heirloom Berries 2 lbs fresh asparagus, rinsed and tough ends removed 1 Tablespoon olive oil 1/4 Cup sour cream 1
Teaspoon Dijon mustard 1/4 Cup minced chives 1 Tablespoon chopped capers 1/2
Teaspoon caraway seeds, coarsely ground
in mortar & pestle or coffee grinder (or substitute fresh chopped dill) 1
Teaspoon cider vinegar 4 ounces smoked salmon or salmon lox, chopped or flaked into bite sized
pieces.
3 cups all - purpose flour, plus more for work surface (420 gr) 3/4 cup cake flour (105 gr) 1 1/2
teaspoons salt (7 gr) 4 tablespoons unsalted butter, cut into 1 / 2 - inch
pieces, well chilled (60 gr) 1 1/4 cups cold water (295.5 ml) 1 tablespoon all - purpose flour (14 gr) 1 3/4 cups (3 1/2 sticks) unsalted butter, well - chilled (405 gr) 1 / Make the dough package:
In a large mixing bowl, combine both flours with the salt.
1 cup all - purpose flour 1/4 cup nuts 1/2
teaspoon salt 1 tablespoon brown sugar 6 ounces soft cheeses, very well chilled, divided
in half 6 tablespoons unsalted butter, cut
in pieces 1 small white onion, finely diced and caramelized Up to 2 tablespoons of milk (if needed) Brown sugar, to taste
2 organic, ripe peaches, sliced
in 1/4 inch
pieces 1 cup rice flour 1
teaspoon sugar / evaporated cane juice 1
teaspoon baking powder 1
teaspoon Xanthan gum 1/2...
1 1/2 cups sugar 1/4 cup gluten - free flour blend of choice 1
teaspoon cinnamon 6 cups chopped fresh rhubarb (7 to 8 stalks cut into 1/2 - inch
pieces) 1 pound fresh strawberries, stemmed, cored and sliced
in half 1
teaspoon lemon juice 2 tablespoons unsalted butter or dairy - free alternative, melted 2 pie crusts, one partially baked
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.
Place a heaped
teaspoon of the lemon filling
in the center of 24 of the round
pieces.
1/2 cup bread crumbs or Panko Salt Freshly ground black pepper 1 pound spaghetti 2 tablespoons extra-virgin olive oil 1/2
teaspoon red pepper flakes, or to taste 1 pound broccolini, ends trimmed, cut
in 1 inch
pieces 2 garlic cloves, minced 1/2 cup grated Pecorino Romano cheese, plus extra for sprinkling
Ingredients 1/2 cup unsalted raw cashew
pieces 2 1/2 cups filtered water 2 - 3 tablespoons maple syrup (plus more to your liking) 1
teaspoon vanilla extract 1
teaspoon maca powder 2 ounces dark chocolate (70 % or higher), chopped Instructions Combine the cashew
pieces and the filtered water
in the bowl of a high powered blender.
Directions: Pull all the celery leaves (green and yellow) from the stalks, wash and dry / Place on baking sheet and bake
in 350 oven for 5 - 7 minutes / Let leaves dry on pan, then crumble into small
pieces, discarding any that aren't completely dry / Mix with an equal amount of sea salt — mine was about 2
teaspoons of each, leaves and salt.
Tofu with Honey and Herbs 1, 12 - 14 ounce, package tofu 1 2 - inch
piece of ginger 4 cloves garlic, peeled 2 tablespoons honey A few sprigs of fresh thyme A few sprigs of fresh rosemary, chopped 1/4
teaspoon cinnamon 1/4
teaspoon ground nutmeg Sea salt and freshly ground black pepper 3 - 4 tablespoons extra-virgin olive oil 2
teaspoons ground coriander 2
teaspoons fennel seed 1 - 2 cups vegetable stock 1 - 2 lemons, cut
in wedges (save a few wedges for garnish)
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
1 egg, beaten 2 tablespoons finely chopped walnuts 1 tablespoon finely chopped fresh mint 2
teaspoons all - purpose flour 2
teaspoons Baharat Seasoning, commercial or see recipe, below 1
teaspoon ground cayenne or piquin chile 1/2
teaspoon ground cinnamon 1/4
teaspoon ground allspice 1
teaspoon salt 1/2
teaspoon freshly ground black pepper 1 bell pepper, stem and seeds removed, cut
in wedges 1 small onion, cut
in wedges and separated 4 Italian frying chiles, cut
in half, stems and seeds removed Extra-virgin olive oil 2 to 3
pieces of pita bread, cut
in half, optional
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
4 jalapeños, stems and seeds removed, chopped 1 3 - pound chicken, cut
in pieces 1 large onion, chopped 1 stalk of celery, chopped 2 carrots, peeled and diced 1 clove garlic, chopped 1
teaspoon ground cumin 1 quart water 2 cups half and half 1 or 2 jalapeños, stems and seeds removed, finely chopped for garnish
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
Pumpkin Cookies 2 cups basic mix 1/2 cup raw almond butter 1/2 cup freeze dried carrots — ground 1/2 cup date paste 3/4 cup carrot puree (2 carrots, 1/2 cup freshly squeezed carrot juice, 1/2 ″
piece fresh ginger root — all pureed
in a high speed blender) 1/2 cup carrot pulp left from making carrot juice 1
teaspoon cinnamon 1/2
teaspoon ground ginger 1/8
teaspoon each clove 1/8
teaspoon nutmeg
1/2 cup brine - cured black olives, rinsed, drained, and pitted 2
teaspoons drained capers 1 small garlic clove, chopped 1/2
teaspoon finely grated fresh lemon zest 2 (6 1/2 - ounce) jars marinated artichokes, drained, reserving marinade, and chopped 1/3 cup mayonnaise 2 (6 - ounce) cans tuna
in olive oil, drained and any large chunks broken into smaller
pieces 4 (7 - inch - long) ciabatta rolls or other crusty rolls with soft, chewy crumb - or two mini loaves of crusty bread 3/4 cup fresh flat - leaf parsley leaves
6 eggs, beaten 1 cup nonfat milk (or any milk / cream would do) 1
teaspoon salt (or to taste) 1/2
teaspoon ground pepper 2 leeks, washed and sliced (sauté
in a bit of olive oil until softened) 6 spears asparagus, sliced into 2 inch
pieces 2 full leaves rainbow chard, sliced Crumbled feta cheese for topping
2 onions (scrubbed and chopped
in large
pieces) 6 carrots (scrubbed chopped
in large
pieces) 4 stalks of celery (scrubbed and chopped
in large
pieces) 4 large potatoes (scrubbed and cut
in thirds) 1 head of cabbage (rinsed and chopped
in large
pieces) 2 quarts of vegetable stock or water 1 cup white wine or water 1 slab (8 oz) tempeh (optional) 1 tablespoon ground coriander 1 tablespoon sweet paprika 1
teaspoon cumin 1
teaspoon cardamom 1
teaspoon whole coriander seeds 1
teaspoon salt (optional) 1
teaspoon white pepper 2
teaspoons fennel seeds 2
teaspoons caraway seeds 1/2
teaspoon cayenne pepper
The next day, simply sift the cocoa powder on to a flat plate, and have the paper cases arranged and ready, then take a heaped half
teaspoon of the truffle mixture and either dust each one straightaway all over, which gives the truffle a rough rock - like appearance, or dust your hands
in cocoa and roll each
piece into a ball and then roll it into the cocoa powder if you like a smoother look.
Linguine with creamy tomato, thyme, caper and bacon sauce slightly adapted from the always great Olive magazine 4 slices of bacon, cut into 1/2 cm
pieces 2 large garlic cloves, crushed 6 sprigs of fresh thyme 1 x 400g can of chopped tomatoes 2
teaspoons granulated sugar salt and freshly ground black pepper 2 tablespoons capers — soak them
in cold water for 15 minutes before using, then drain 3 tablespoons heavy cream 200g linguine In a medium saucepan, over high heat, cook the bacon, stirring occasionally, until cris
in cold water for 15 minutes before using, then drain 3 tablespoons heavy cream 200g linguine
In a medium saucepan, over high heat, cook the bacon, stirring occasionally, until cris
In a medium saucepan, over high heat, cook the bacon, stirring occasionally, until crisp.
1 large zucchini (approx. 8» x 2») 1 large summer squash (approx. 8» x 2») 5 strips bacon, cut
in 1/4»
pieces 1/2 cup finely chopped shallot 1 cup thinly sliced sweet red pepper 1/2
teaspoon minced fresh garlic 1/2
teaspoon kosher salt 1/4
teaspoon pepper 1/2
teaspoon fresh thyme leaves 1/2 cup dry white wine 1 cup fresh or frozen corn, thawed 1 cup shelled fresh or frozen edamame, thawed 1/2 cup heavy cream 1 tablespoon lemon juice, plus more for squeezing 1⁄3 cup chopped flat leaf parsley 2 tablespoons torn basil leaves Lemon wedges
1) 3/4 cup (about 110g) of blanched whole almonds (which can be either bought or made by soaking whole almonds
in hot water for 15 minutes until the skins can be easily slipped off) 2) 2/3 cup of sugar 3) 2 large eggs 4) 1
teaspoon of pure vanilla extract 5) 1
teaspoon of baking powder 6) 1/4
teaspoon of salt 7) 1 3/4 cup of all - purpose flour 8) 2/3 cup (about 110g) of chocolate, chopped into small
pieces (you can also use chocolate chips)
Here's what we had
in the salad: 500 g cabbage 5 cm
piece of leek, cut
in small
pieces 3
teaspoons dried dill 3 - 4
teaspoons apple cider vinegar 1 tablespoon canola oil freshly ground black pepper 1
teaspoon sugar 1/2 -1
teaspoon salt First, I -LSB-...]
Serves 6 - 8 Recipe by Barefoot Contessa / Heavily Adapted by Winner Dinners / Inspired by Cravings Bistro 3 pounds Roma / plum tomatoes, cut
in half lengthwise 1/2 pound carrots, peeled and cut into 1 - inch
pieces 1/4 cup plus 2 tablespoons olive oil 1 tablespoon sea salt 1-1/2
teaspoons black pepper 2 cups onions, chopped 6 garlic cloves, chopped 2 tablespoons butter 1/4
teaspoon crushed red pepper flakes 1 (28 - ounce can) plum tomatoes, with their juice 2 ounces fresh basil, chopped 1-1/2
teaspoons dried crushed rosemary 1/2
teaspoon dried thyme 1 (32 - ounce container) chicken stock 2/3 cup brown sugar, packed
1) 1 1/2 cups of almond flour or almond meal (I ground whole almonds
in the food processor) 2) 3/4 cup tapioca flour (aka tapioca starch) 3) 1/2
teaspoon baking powder 4) 1/4
teaspoon salt 5) 1 cup milk 6) 1 ripe banana, mashed (around 1/2 cup) 7) 3 large eggs 8) 2
teaspoons of pure vanilla extract 9) 1 tablespoon of raw honey 10) 1 - 2 tablespoons of butter, for frying the pancakes 11) 1 banana, sliced into small
pieces (for topping) 12) Honey (for topping)
What's
in it: 1 medium head cauliflower, broken or chopped into bite - size
pieces 1/2 cup garbanzo bean flour (or any flour you have) 1/2 cup water 1
teaspoon garlic powder 1/2
teaspoon salt 1/4
teaspoon red pepper flakes (optional) 1
teaspoon honey (optional, if you like a slightly sweet wing) 1 tablespoon butter (or olive oil if you want it to be vegan) 2/3 cup hot sauce
Add lamb; season with 1
teaspoon salt and cook, breaking up into bite - size
pieces and stirring occasionally, until browned
in places and just cooked through, 7 to 9 minutes.
Roast three olive oiled red peppers
in a 450º oven for about 20 minutes / Remove from the oven when skins are becoming charred / Cover immediately with a
piece of foil and let sit for 20 minutes longer / Remove charred skins from peppers along with seeds and place
in a blender or food processor / Add a couple of tablespoons of olive oil, 1/4
teaspoon red pepper flakes, 1/2
teaspoon or so of cumin and turmeric, salt & pepper to taste / Process and adjust flavorings to suit yourself.
2 sweet potatoes 2 tablespoons Earth Balance butter substitute (chopped
in little
pieces) 2 tablespoons applesauce 2 tablespoons maple syrup 1/4 cup chopped pecans 1/4 cup dried cranberries 1/4 cup peeled and finely diced apple 1/2
teaspoon cinnamon 1 pinch salt Olive oil
For the almond crumble: 2/3 cup rolled oats (not quick) ground
in a food processor 1/2 cup whole wheat pastry flour 1/3 cup brown sugar 1/4
teaspoon ground cinnamon 1/4
teaspoon salt 3/4 cup raw whole almonds, coarsely ground
in a food processor 2 tablespoons cold Earth Balance margarine, cut into
pieces 2 1/2 tablespoons organic high - oleic safflower oil
2 tablespoons extra-virgin olive oil 2 bunches green onions, trimmed and cut into 2 - inch
pieces 20 fresh sage leaves, coarsely chopped 1
teaspoon coarse salt 3/4
teaspoon coarsely ground black pepper 2
teaspoons minced fresh thyme 1
teaspoon grated lemon zest 4 (3/4» to 1» thick) bone -
in pork chops (about 2 pounds total) 1 1/2 pounds peeled and chopped butternut squash (or other hearty squash such as delicata, which doesn't need to be peeled if using)
While this recipe would almost fall into the «squeaky clean» category, note that I do toss the beef
pieces in a couple
teaspoons of arrowroot prior to frying.
Tart Crust: 3/4 cup Walnut
Pieces 1/2
teaspoon Sea Salt 4 Dates, pitted and sliced
in half 1 cup Spelt Flour 6 Tablespoons Vegan Butter, frozen and cubed 2 - 3 Tablespoons Ice Water