Ingredients: 1 head of cauliflower 2 - 3 cloves of garlic Pinch of healthy
salt Pinch of black pepper Coconut, olive pumpkin or flaxseed oil to taste Chives, chopped Instructions: Thoroughly steam one head of cauliflower until soft.
sulphite - free balsamic vinegar 1/4 t. (or to taste) Himalayan Crystal
salt pinch of black pepper
3 1/2 pounds brisket Pinch of kosher
salt Pinch of black pepper 4 tablespoons unsalted butter 5 pounds small yellow onions, peeled and halved through the root 1 cup dry white wine 1 cup veal or chicken stock 1 1/2 tablespoons fresh thyme leaves 1 tablespoon freshly ground black pepper 1 celery stalk, diced 1 tomato, diced 4 garlic cloves
tomatillos, husked and quartered or halved 1/4 c. cilantro, coarsely chopped 3/4 t. Kosher
salt Pinch of black pepper 3/4 t. cumin 2 c. chicken broth
1 cup of cashews — soaked in water for at least 3 hours or overnight 2 tablespoons of nutritional yeast The juice of 1/2 lemon 1/2 cup of unsweetened almond milk 1/2 teaspoon of
salt A pinch of black pepper
For spiced nuts 2 tablespoons egg whites 1/4 cup packed light brown sugar 2 teaspoons ground cinnamon 1/2 teaspoon ground ginger 1/2 teaspoon kosher
salt Pinch of black pepper 1/4 teaspoon ancho chili powder 1 teaspoon vanilla extract 2 cups mixed nuts
1/2 tsp
salt pinch of black pepper
Not exact matches
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
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 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.
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.
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.
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-...]
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.
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.
- 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.
- To the same pan or pot, add in the butter, and allow it to melt; add in the sliced onions, and caramelize those in the butter and sausage drippings until a rich, golden - brown, about 5 - 7 minutes; next, add in the garlic, plus a couple
of pinches of salt, the freshly cracked
black pepper and the paprika, and stir to combine with the onions; saute just until the garlic becomes aromatic.
In a mixing bowl, combine feta, kashkaval, ricotta, egg, a
pinch of salt and a
pinch of black pepper (if using all feta cheese, you may not need to add any
salt).
Add a bit
of seasoning: a
pinch of salt, some freshly - ground
black pepper, and the red
pepper flakes.
Add the mushrooms and rosemary, seasoning with a
pinch of salt and a few grinds
of black pepper; cook for 5 to 7 minutes, until tender and golden.
-- 500g diced Welsh lamb (fat trimmed off)-- 1 red onion, cut in to chunks — 2 tbsp olive oil — 1 tbsp tomato puree — Juice and zest
of half a lemon — Half a tsp each
of paprika, cumin, tumeric, chilli powder, ground coriander, garlic powder — 2 tbsp fresh mint, chopped — A
pinch of sea
salt and
black pepper
Add the cubed tofu and sprinkle with a
pinch of salt and fresh
black pepper.