Not exact matches
Combine the steak
rub ingredients — garlic powder,
sage, salt and 1/2 teaspoon of
dried thyme — in a small ball and set aside.
1 1/4 — 1 1/2 pounds chicken tenders, about 1 - inch thick 1 1/2 cups shredded, unsweetened, flaked coconut 1/3 cup sifted coconut flour 1/3 cup cornstarch 1 1/2 teasoons salt 3/4 teaspoon ground black pepper 1 teaspoon
dried thyme or
dried,
rubbed sage or poultry seasoning, crumbled 1 teaspoon garlic powder (not garlic salt) 1/4 cup + 2 tablespoons cool water 1/4 cup + 2 tablespoons unsweetened lite coconut milk 6 tablespoons extra virgin coconut oil, ghee, palm shortening or olive oil or a combination of two of these
And I followed the recipe exactly as written, i used
dried rubbed sage and it gave my soup a funky yellow color.
Crust: 8 sheets Phyllo Dough, thawed and covered with a towel Generous 1/4 cup vegan butter, melted 2 tablespoons
dried rubbed sage
1 pound ground dark turkey (or chicken, pork, beef or a combination) 1 1/2 teaspoons marjoram or 1/2 teaspoon
rubbed sage 1/2 teaspoon thyme 1/2 teaspoon salt 1/2 teaspoon white pepper 1/4 teaspoon ground allspice 1/4 teaspoon ground cinnamon 1/4 teaspoon ground nutmeg 1/4 teaspoon ground fennel seeds ⅛ teaspoon cayenne pepper, to taste 1 small pear or apple, cored and finely diced, optional (may leave skin on) 2 tablespoons
dried cranberries or cherries, chopped, optional - Olive oil, grape seed oil or coconut oil, for sautéing
Would it be alright to use ground
sage instead of
dry rubbed?
* Fresh
sage is usually available in grocery stores, but if you can't locate it, stir in 1/4 teaspoon
dried,
rubbed sage.
1 16 - ounce can chickpeas, rinsed and drained (or substitute any white beans) 1 14 - ounce can potatoes, rinsed and drained (or 2 cups boiled potatoes) 1 1/2 teaspoons vital wheat gluten (optional, for firmer texture and ease of flipping) 1⁄8 cup
dried bread crumbs 1 teaspoon
dried parsley 3⁄4 teaspoon chicken - style seasoning (or 1/2 teaspoon
rubbed sage) 1/2 teaspoon garlic powder 1/2 teaspoon onion powder 1/4 teaspoon salt (or to taste) 1/4 teaspoon black pepper (or to taste) 4 tablespoons olive oil, divided Dipping sauce: barbecue sauce, ketchup, and / or sweet mustard (optional)
Fresh is best but you can keep
dried sage for tumbling into soups and for a fines herbes mixture (which may include
sage, basil, thyme, sweet marjoram and fennel)
rubbed over chicken or fish.
Besides doubling all of the
rub ingredients to accommodate the larger piece of pork belly, I made a few substitutions in the Saveur recipe: I used dark muscovado sugar in place of white sugar, I used a mix of four peppercorns including pink peppercorns, and I used
dried sage instead of
dried rosemary.
* 3 tablespoons coarse sea salt * 1 tablespoon
dried rubbed sage * 1 whole organic, pastured turkey (approximately 14 pounds), neck and giblets removed * 1/4 cup organic butter * 1/4 cup chopped fresh
sage * 1 small apple, halved * 1 onion, quartered * 4 fresh thyme sprigs * 2 medium yellow onions, chopped * 4 - 5 large carrots, chopped * 3 ribs celery, chopped * 5 cups vegetable or chicken stock, preferably homemade * 3/4 cup apple cider * sea salt and fresh pepper - to taste
Ingredients 2 tablespoons all purpose flour 1 1/2 teaspoons
dried rubbed sage 8 ounces skinless boneless chicken breast, cut into 1 - inch pieces 1 1/2 tablespoons butter 1 1/3 cups canned chicken broth 1 1/2 cups frozen mixed vegetables
Sage -
Rubbed Turkey with Lemon Bay Gravy from Eating Well I like that the turkey gets a
dry brine, and unlike most recipes, this one doesn't call for
rubbing the turkey with butter, or even oil.
For the
dry rub: 2 tablespoons sweet paprika 2 tablespoons hot Hungarian paprika 2 tablespoons celery seed 2 tablespoons cracked black pepper 2 tablespoons ground cumin 2 tablespoons brown sugar 1 tablespoon dried oregano 1 tablespoon ground cayenne pepper 1 tablespoon Colman's Dry Mustard 2 teaspoons sage 2 California Bay leaves, crumb
dry rub: 2 tablespoons sweet paprika 2 tablespoons hot Hungarian paprika 2 tablespoons celery seed 2 tablespoons cracked black pepper 2 tablespoons ground cumin 2 tablespoons brown sugar 1 tablespoon
dried oregano 1 tablespoon ground cayenne pepper 1 tablespoon Colman's
Dry Mustard 2 teaspoons sage 2 California Bay leaves, crumb
Dry Mustard 2 teaspoons
sage 2 California Bay leaves, crumbled
There would have been a faint sweetness to the air, a kind of
dry rub of
sage and burnt sugar, something to savor as I made my way over to the cafeteria for an early breakfast.