Not exact matches
20 soft dates (approx 230 g / 8 oz) 1 1/2 cup / 185 g cooked
black beans (rinsed) 1/2 cup / 125 ml olive oil or other neutral oil 1/2 cup / 125 ml plant milk or regular milk 3 eggs 1/2 cup / 50 g oat flour (or same amount rolled oats, mixed into a flour) 1/2 cup / 50 g almond flour 6 tbsp cacao powder 1 tsp baking powder 1
pinch salt 1 handful crushed walnuts (optional)
Add onion, a
pinch of
salt,
black pepper, red pepper flakes, and thyme / oregano / marjoram, if using, and saute for 5 minutes, until onion is translucent.
Tomato sauce: 1 tbsp olive oil 1 onion, chopped 1 clove garlic 2 tbsp capers (drained) a
pinch of dried chili 1 1/2 cup / 3, 6 dl of canned tomatoes 1 tbsp fresh or 1 tsp dried oregano
salt &
black pepper
for the tomato sauce (makes about 2 cups) 1/2 tablespoon olive oil 1 - 2 garlic cloves — minced 1/2 teaspoon dried oregano about 1 lb diced plum tomatoes 1/2 teaspoon coconut sugar
pinch red pepper flakes sea
salt and freshly ground
black pepper
Add the mushrooms and prunes to the pot, along with a
pinch of
salt and freshly ground
black pepper, and sauté for about 8 - 10 minutes, until all the liquid, released by the mushrooms, evaporates.
Add asparagus to the pan, followed by a
pinch of
salt and
black pepper and saute for about 5 minutes, until bright green and crisp - tender.
Add cauliflower, a large
pinch of
salt,
black pepper and the leek broth / any veggie broth to cover the bottom of the pan.
1/4 cup raw pumpkin seeds or any nuts like almonds, walnuts, pecans, etc. 1/4 cup dark chopped chocolate — chilled 1 cup dried figs — stems removed and soaked for an hour 2 soft dates — pitted and chopped one 15 oz can
black beans, about 1 3/4 cups — rinsed and drained well, or the same amount of cooked
black beans 1 small beet — peeled and finely shredded — optional 2 tablespoons unsweetened cocoa powder 2 tablespoons coconut oil — melted 1 tablespoon chia seeds 1 teaspoon vanilla extract
pinch of
salt 1.
1 pound firm tofu 1 cup vegetable stock
Pinch salt 1 clove garlic, minced 1 teaspoon thyme 1 teaspoon freshly ground
black pepper Jerk Sauce (see recipe)
1 tablespoon unsalted butter 1 tablespoon olive oil 1 medium yellow onion, small dice 4 medium cloves garlic, thinly sliced 2 teaspoons ground cumin 1 (3 - inch) cinnamon stick
Salt and freshly ground
black pepper 1 pound butternut squash, large dice 3/4 pound red potatoes, large dice 2 cups low - sodium chicken or vegetable broth 2 cups cooked chickpeas, drained 1 (14 - ounce) can diced tomatoes, with juices
Pinch saffron threads (optional) 1/2 preserved lemon, finely chopped 1 cup brined green olives (Aida recommended Cerignola) Steamed couscous, for serving (directions here and elsewhere on the web) Fresh cilantro leaves, roughly chopped, for garnish Toasted slivered almonds, for garnish Plain yogurt, for garnish Hot sauce of your choice (for serving)
Preparation: - Add the thinly sliced beef sirloin to a large bowl, and season with a couple of
pinches of
salt and cracked
black pepper, plus the onion powder, and toss to coat; sprinkle over 2 tablespoons of the flour, and again, toss to coat.
Season the corn with a
pinch of chile powder,
salt and ground
black pepper.
onion powder
pinch dried dill
pinch garlic powder
salt and freshly ground
black pepper, to taste
2 teaspoons olive oil 3 cloves garlic, minced 1 small head cauliflower (about a pound), leaves removed, cut into florettes 4 cups vegetable broth, divided 1/2 teaspoon
salt Big
pinch dried thyme Lots of fresh
black pepper 1 tablespoon arrowroot or cornstarch 1 cup loosely packed basil leaves, plus a little extra for garnish
1 teaspoon olive oil 1/4 cup finely chopped shallot 1 red pepper, finely diced 1/2 to 1 habanero pepper, seeded and minced 3 cloves garlic, minced 2 teaspoons fresh minced ginger 2 bay leaves 1 star anise 2 teaspoons mild curry powder
Pinch cinnamon About 3 stems of fresh thyme 1/2 teaspoon
salt 3/4 cup light coconut milk 3/4 cup water 16 oz can
black eyed peas, drained and rinsed 1 teaspoon light agave nectar Juice from about 1/2 a lime
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
Add a
pinch or two of
salt and ground
black pepper with a drizzle of olive oil if you are going to roast it.
Basically, I use sauteed onion / garlic,
black beans,
salt, pepper, cumin, chili powder, bay leaf, a bit of tomato sauce, chicken or vegetable broth, + a
pinch of nutmeg.
2 tablespoons ghee or coconut oil, divided 1 medium to large sweet potato, peeled and finely chopped (about 2 cups chopped) 1 small red onion, finely chopped 1/2 bunch curly kale (red or green), tough stems removed, leaves torn into bite size pieces 2 cloves garlic, minced 4 eggs Sea
salt and freshly ground
black pepper to taste
Pinch of cayenne pepper (optional)
Once the garlic starts to sizzle, add two teaspoons of za'atar, the cumin, a
pinch of
salt and a good grind of
black pepper.
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.
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)
Increase oven T to 450 degrees F. Transfer cauliflower to a mixing bowl along with egg whites, 1/2 cup cheese, herb seasoning,
black pepper,
pinch of
salt and mix to combine.
4 slightly heaped cups (about 20 ounces) fresh, ripe strawberries, hulled and quartered 2/3 to 3/4 cup granulated sugar (we used the latter but use less if you're sensitive to sugar) 1/2 cup water Juice of 2 limes 1/4 to 1/2 teaspoon freshly ground
black pepper (use less for a barely detectable bite, more if you'd like it more present)
Pinch of sea
salt
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
MAKE THE DRESSING: Pit and peel avocado, add water, olive oil, lime juice, cumin, a
pinch of
salt and freshly ground
black pepper and process with an immersion blender until smooth.
6 sprigs fresh thyme 6 sprigs fresh oregano 4 cloves garlic 2 thin slices of red onion for sauce 1 orange (or tangerine) peeled / chunked for sauce 1.5 limes zest and juice Kosher
salt Cracked
black pepper Coarse ground white pepper 1
pinch of red pepper flakes 1/8 cup of olive oil 1/8 cup dry white wine A dash of your favorite hot sauce
For the dressing, pit and peel avocado, add a
pinch of cumin,
salt,
black pepper, lime juice, extra virgin olive oil and water and process with an immersion blender until smooth.
extra virgin olive oil
Pinches of crushed red chili pepper flakes, kosher
salt and freshly ground
black pepper 2 tbs.
Whisk it together well and add just a
pinch of
salt and a few grinds of
black pepper.
1/2 shallot, minced 1 garlic clove, minced 2 tsp Dijon mustard
Pinch kosher
salt Pinch freshly ground
black pepper 3 tbsp plus 1 tsp balsamic vinegar 1/2 cup plus 2 tbsp extra-virgin olive oil
Ingredients: 1 tablespoon olive oil 1/2 pound (26/30 count) fresh shrimp, peeled, deveined 1 teaspoon minced garlic, about 1 large 1-1/2 cups tomato juice 1/2 cup V - 8 ® juice (regular or low - sodium) 2 tablespoons red wine vinegar 1 teaspoon Worcestershire sauce Generous dash of hot sauce 1/2 cup peeled, seeded, and chopped cucumber 1/4 cup finely chopped red onion 2 tablespoons chopped fresh cilantro 2 teaspoons drained capers 1 jalapeño pepper, minced (remove seeds for mild heat) 1 cup seeded, chopped red tomatoes 1 cup seeded, chopped yellow tomatoes (or yellow bell pepper)
Pinch sugar
Salt and freshly ground
black pepper 1 avocado, peeled and chopped 1 lime, cut crosswise into 1 / 4 - inch wheels for garnish
Chop the reserved squash pulp and add it to the meat along with a few grinds of
black pepper a few
pinches of sea
salt, the oregano, and the tomato sauce.
sunflower seed butter a few dashes each of cinnamon, ginger, turmeric, cloves, and
black pepper a
pinch of sea
salt
Stir in the tomato puree, plus a good
pinch of
salt and
black pepper.
1 tablespoon toasted sesame oil (regular vegetable oil will do, too) 1 red onion, thinly sliced 1 red bell pepper, thinly sliced Big
pinch salt 3 cloves garlic, minced 2 tablespoons minced lemongrass 1 tablespoon minced ginger 1/2 teaspoon crushed red pepper flakes 2 star anise 1/4 teaspoon ground cinnamon 1 oz dried shiitakes 2 tablespoons soy sauce (or tamari to make it gluten free) 1 roughly chopped tomato Fresh
black pepper
2 cloves garlic Sea
salt, to taste Freshly ground
black pepper, to taste 1
pinch sugar 2 Tbsp extra virgin olive oil 2 (10 - oz.)
Spoon the scallops and sauce over freshly cooked angel hair pasta that has been tossed with extra-virgin olive oil,
salt, freshly ground
black pepper and a
pinch of crushed red pepper flakes.
Stir in a good
pinch of
salt, a grinding or two of
black pepper, the vinegar and lemon juice.
Filling and topping: 4 1/2 tablespoons granulated sugar 3 pounds fresh strawberries, rinsed and quartered 1 large Granny Smith apple, grated 3 tablespoons balsamic vinegar 1 cup (7 ounces) light brown sugar, packed 3 tablespoons cornstarch 3 tablespoons Minute tapioca 3 grinds fresh
black pepper 3/4 teaspoon kosher
salt (or 1/3 teaspoon table
salt) egg wash (1 large egg whisked with 1 teaspoon water and a
pinch of
salt) demerara or other coarse sugar, or regular granulated sugar
Ingredients 1 medium red cabbage 3 carrots 1/4 leek 6 - 8 pitted dried plums, finely chopped 3 tablespoons extra virgin olive oil 1/2 teaspoon whole sea
salt a
pinch of ground
black pepper 1/2 teaspoon yellow mustard powder 3 tablespoons balsamic vinegar 2 tablespoons apple juice concentrate 1/2 teaspoon dried thyme 2 - 3 handfuls walnuts, coarsely chopped -LSB-...]
-- 1 finely diced onion — 4 tablespoons of tomato ketchup — 2 tablespoons of mango chutney — 1 teaspoon of mint sauce —
Pinch of
black cumin seeds, chilli power and coriander —
Salt to season and taste [/ recipe][recipe title =» Butter Bean Curry and Flat Breads» servings =» 4 - 6 ″ time =» 2 hr 30 mins»]
1 c canned hominy, drained 3 Tbsp cornstarch 1/2 c grated Cotija cheese (or Parmesan) 4 scallions, white and light green parts only, finely chopped 1 bunch cilantro, chopped 1/2 tsp
salt 1
pinch freshly ground
black pepper 1 c whole
black beans, drained 1/2 c corn kernels 1 large egg Vegetable oil, for frying 4 eggs, fried, for serving
can tomato sauce 1 cup heavy cream (I used whole milk and it was still rich and creamy) generous
pinch nutmeg
salt and freshly ground
black pepper, to taste fresh or dried herbs, to taste (I used a sprinkling of dried basil, oregano, and thyme) 1 lb.
Season the beef chunks with a few
pinches of kosher
salt and some
black pepper.
For the Béchamel: 4 tablespoons unsalted butter 4 tablespoons all - purpose flour 2 cups whole milk Kosher
salt and freshly ground
black pepper
Pinch freshly grated nutmeg
Toss the carrots, onions, thyme, a few good
pinches of
salt and a several grinds of
black pepper into the pan and cook for 10, stirring occasionally, until the onions are lightly browned.
To bag, add shrimp, cod, shallots, sugar, 2 tablespoons fish sauce,
pinch salt, and 1/2 teaspoon freshly ground
black pepper.
- Place a large, non-stick heavy - bottom pan over medium - high heat, and drizzle in about 1 tablespoon of the oil; once hot, crumble in the ground beef, breaking it up slightly with a spoon, and brown it for about 2 - 3 minutes; next, add in a couple of
pinches of
salt and
black pepper, the oregano, cumin, chili powder and paprika, and stir to combine.
for the matcha shortbread: ingredients: 2 tablespoons butter 2 tablespoons plus 1 1/2 teaspoons sugar 1 1/2 teaspoons matcha powder
pinch sea
salt 5 drops vanilla extract 5 tablespoons flour 1 tablespoon milk
black sesame seeds for mixing in, if desired directions: Preheat oven to 350 degrees F. Cream the butter and sugar together until very fluffy and pale.