Not exact matches
Place chicken legs, juiced
pieces of fruit, and
quartered onions in large plastic bags or bowl.
1 teaspoon fennel seeds 1 teaspoon poppy seeds 5 cloves garlic 1 - inch
piece ginger 1 large
onion, chopped and divided into 2 parts 1 large bunch
of cilantro, chopped and divided into 2 parts 2 serrano chiles, seeds and stems removed 1 tablespoon butter or olive oil for sauteeing 1 teaspoon turmeric 4 large tomatoes,
quartered 1 1/2 cups coconut milk 1 cup yogurt 2 cups coarsely chopped vegetables, such as carrots, potatoes, and cauliflower
Manzana Chili Verde 1 lb baby Yukon golds, cut into 1/2 ″
pieces 2 tbsp olive oil 1 large yellow
onion, diced small 3 jalapeños, seeded and sliced thinly 2 poblano peppers, seeded and chopped into 1 ″
pieces 4 cloves garlic, minced 3 tsp ground cumin 1 tsp dried oregano 1 tsp salt 1 cup dry white wine 1 lb tomatillos, papery skin removed, washed, chopped into 1/2 ″ to 3/4 ″
pieces 2 Granny Smith apples, cored,
quartered, and sliced thinly 2 cup vegetable broth 1 cup loosely packed fresh cilantro 1/4 cup shopped scallions 1 15 - oz can small white beans, drained and rinsed Juice
of 1 lime Avocado slices for garnish
I simply put my beans in a pot and add half an
onion quartered, two whole peeled garlic cloves, and a stalk
of celery, as well as one carrot, chopped into large
pieces.
Ingredients: 1 large bunch
of kale, washed and the leaves broken off into bite sized
pieces 1 punnet cherry tomatoes washed and cut into
quarters 1 avocado peeled, seeded and finely sliced 1 large carrot spiralized 1 medium beetroot spiralized 1 small or 1/2 a large Spanish
onion finely sliced into rings 1/4 cup pine nuts Place all ingredients in a good sized salad bowl.
• 1 1/2 pounds new red potatoes • 1/4 cup malt vinegar • 3 to 5 dried red chiles (such as cayenne or chile de arbol), stems discarded • 1 teaspoon cumin seeds • 1 teaspoon coarse sea or kosher salt • 1/2 teaspoon black peppercorns • 1 small yellow
onion, coarsely chopped • 4 medium - size cloves garlic • 2 slices fresh ginger (each about the size and thickness
of a
quarter; no need to peel first) • 1 stick (3 inches) cinnamon, broken into smaller
pieces • Canola oil, for brushing • Sour cream or creme fraiche, for serving (optional)
ingredients TURKEY POT PIE 2 tablespoons olive oil 1/2 cup pearl
onions 2 carrots (peeled, 1 / 2 - inch dice) 2 garlic cloves (peeled, minced) 1 russet potato (peeled, 1/2 - inch dice) 1 head fennel (cored, fronds removed, diced) 6 tablespoon butter 6 tablespoons flour 2 cups turkey stock (recipe below) 1 tablespoon tarragon leaves (chopped) 2 cups store - bought turkey breast and legs (skin removed, shredded) 1 sheet store - bough puff pastry (thawed) 1 egg (beaten) Kosher salt and freshly ground black pepper (to taste) FOR THE TURKEY STOCK: 1
onion (
quartered) 1 carrot (peeled, cut into 1 - inch
pieces) 1 head
of garlic (halved crosswise) 4 sprigs thyme 1 fresh bay leaf 1 tespoon black peppercorns 1 - 2 pounds turkey carcass, bones and wings 1 ham hock 2 gallons water
2 pounds
of stew meat Red wine (about 3 cups) 2 bay leaves Salt Peppers All Purpose Flour (1/2 cup) Olive oil 1
onion,
quartered 4 garlic cloves, peeled and roughly chopped (still remaining in large
pieces) 5 carrots, cut into large
pieces 2 sweet potatoes or white / red potatoes 1 tsp
of whole peppercorns (white or black) 1 tsp ground cumin 1 tsp dried Rosemary
easy cleanse: invigorating turmeric broth makes 12 cups + 2 yellow
onions,
quartered + 1 whole turmeric root, washed and sliced + a 3 - inch
piece of ginger root, washed and sliced + 1/2 t freshly ground black pepper + 2 t salt + 2 dried chili peppers + 1 strip dried kombu seaweed + 12 c water for finishing + juice
of 1 lemon + 1/4 c extra virgin coconut oil
Mini Roasted Veggie Skewers w / Raw Garlicky Basil Dip yield: approx 12 skewers, 6 ″ long, approx 2 cups
of dip 1 sweet white
onion,
quartered, layers separated, larger ones cut again if needed, total
of 24
pieces 2 red peppers cut into 1 ″ square
pieces, total
of 12
pieces 3 slender zucchini sliced into 1/2 inch thick rounds, total
of 24 slices 12 cherry tomatoes 3 cloves garlic crushed 1/4 cup olive oil sea salt 12 skewers 6 ″ long
1 5 - lb chicken,
quartered 1
onion, skin intact,
quartered 3 1 inch
pieces of ginger 4 quarts cold water 1 tablespoon salt or fish sauce 1 teaspoon sugar 1/4 cup fish sauce freshly ground black pepper 1 lb dried pho noodles (Vietnamese rice noodles) 1 lb mung beans 2 scallions, thinly sliced 1/4 cup basil, roughly chopped 1/4 cup cilantro, roughly chopped 2 limes, sliced in wedges 2 jalapeños, thinly sliced Asian chili garlic sauce and / or hoisin for serving
2 ears corn 2 red bell peppers,
quartered 2 zucchini, cut into 1/2 - inch spears 2 yellow squash, cut into 1/2 - inch spears 1 red
onion, cut into 1/2 - inch slices A double batch
of Classic Dijon Dressing Celtic sea salt, to taste Dash cayenne 1 head field lettuce, torn into bite - size
pieces 1 head romaine lettuce, torn into bite - size
pieces 1 bunch fresh dill, chopped Juice
of 1 lemon, or to taste
In the still very hot extra-large skillet used for browning the chicken, sear lots
of quartered onions, several carrots cut in
quarters (or large
pieces), several
pieces of celery stalks (and a handful
of celery leaves) and a few buds
of garlic, left whole (they will be very sweet and lose their heavy garlic taste — mash them later).