Walnut Taco Meat 2 cups walnuts, soaked 4 - 6 hours 1 tbsp dehydrated minced onion 2 - 3 tbsp chili powder 1 tsp cumin 1/2 tsp oregano 1/2 tsp
salt pinch of cayenne
for the turmeric spiced carrots: 2 cloves of garlic 1 teaspoon of turmeric 1 teaspoon of cumin 1/2 teaspoon of cinnamon 1/2 teaspoon of kosher
salt a pinch of cayenne 1/4 cup of olive oil about 10 carrots, trimmed 1 large yellow onion, sliced into thick chunks 5 cups of water (or a chicken or vegetable broth) * If you're using water, you will likely need additional salt, about 1/4 -1 / 2 a teaspoon juice from 1/2 a lemon
1 cup lentils (I used puy, but green or black would work just as well) 1 teaspoon black mustard seeds 1/2 teaspoon black peppercorns 1 teaspoon sea
salt pinch of cayenne pepper juice of 2 small or 1 large lemon 3 tablespoons olive oil 1 chile or jalapeno — seeded and minced
Ingredients: 2 cups of roughy chopped kale leaves, keep in mind they shrink when baking, so the larger the better 2 Tablespoons of olive oil Generous amount of nutritional yeast Good sprinkle of
salt Pinch of cayenne Pinch of onion powder Cooking Spray
Alpine Cheddar Sauce: 2 tablespoons Cabot Unsalted Butter 2 tablespoons King Arthur Unbleached All - Purpose Flour 1 1/4 cups of lowfat (1 %) milk 4 ounces Cabot Alpine Cheddar, shredded (about 1 cup) 3 tablespoons fresh herbs such as basil, parsley, cilantro or oregano, chopped ⅛ teaspoon kosher
salt Pinch of cayenne pepper
Not exact matches
1/2 cup dried chickpeas — soaked overnight 1 medium onion — halved 3 - 4 garlic cloves — crushed with a knife 6 cups water sea
salt — to taste 2 tablespoons neutral coconut oil or ghee — divided 1 cup millet — soaked overnight juice
of 2 lemons — divided 2 tablespoons olive oil — divided 1 tablespoon tamari 2 tablespoons sweet miso paste 1 tablespoon mustard 1 garlic clove — minced
pinch of cayenne pepper 1 teaspoon cumin 1 large leek, white and pale green parts only — sliced 1 bunch rainbow chard — leaves separated from stems, stems chopped, leaves torn into bite - size pieces
For the vinaigrette: 1/4 cup grapeseed oil Juice
of 2 lemons 1 tablespoon Dijon mustard 1/4 teaspoon
cayenne pepper, or to taste
Pinch of dried oregano
Salt and pepper to taste
When the vegetables soften, add in a can
of diced tomatoes and a
pinch of salt and
cayenne pepper and simmer for 10 minutes.
It's a mixture here
of chili powders (paprika and spicy
cayenne) along with granulated garlic, onion powder, mustard powder, brown sugar for flavor and caramelization,
salt and pepper, turmeric, cumin, and a
pinch or THREE
of ghost pepper chili powder.
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)
real maple syrup zest
of a small lemon
pinch of salt, pepper and
cayenne, to taste
Season with
cayenne and a
pinch of kosher
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
Cheddar, Ham and Corn Chowder Makes 12 - 13 Cups 5 Strips
of bacon, cut 2 Cups Onion, chopped 1 Cup Celery, chopped 1/4 Cup Flour 1 teaspoon
salt 1/4 teaspoon turmeric a
pinch of cayenne pepper 6 Cups Chicken broth 3 Medium Potatoes, diced (peeled is optional, I have done both peeled and unpeeled) 4 Cups
of Corn 1 Cup diced or leftover ham 1 Cup heavy cream (I have used 1/2 and 1/2 with good results) 1 Cup Sharp Cheddar Cheese 1 Ounces Cream Cheese (I use lite with fabulous results) Saute bacon in skillet.
Stir in a
pinch of cayenne,
salt and pepper to taste (I use about 1/2 tsp
salt and 1/4 tsp pepper).
In a
pinch, I've just used
salt and pepper, plenty
of garlic and a bit
of cayenne for heat.
1 cup
of cannellini beans (soaked, cooked + drain, or organic, low sodium canned) 1 cup
of cooked quinoa 1 shallot, minced 2 garlic cloves, minced 1 green onion, green parts only, minced a handful
of cilantro, roughly chopped 1/4 teaspoon
of garlic powder a
pinch or two
of cayenne 1/2 teaspoon
of chili powder 2 teaspoons
of tamari (or low sodium soy sauce, if you prefer) 1/4 teaspoon
of salt fresh ground pepper 1/2 teaspoon
of baking powder 2 eggs, lightly beaten
1 1/4 cups elbow noodles
Salt 2.5 ounces extra-sharp cheddar cheese, cut into small cubes 1 tablespoon plus 1/2 teaspoon flour 3/4 teaspoon salt 3/4 teaspoon dry mustard A pinch or two fresh ground pepper A pinch cayenne pepper or red pepper flake A pinch of ground nutmeg 1/3 cup sour cream 1 egg, lightly beaten 3 tablespoons yellow onion, finely chopped or grated 3/4 cup half - n - half 3/4 cup heavy cream 2 shakes Worcestershire sauce 1 dash hot sauce (tobasco) 3/4 cup (about 5 ounces) extra-sharp cheddar cheese, gr
Salt 2.5 ounces extra-sharp cheddar cheese, cut into small cubes 1 tablespoon plus 1/2 teaspoon flour 3/4 teaspoon
salt 3/4 teaspoon dry mustard A pinch or two fresh ground pepper A pinch cayenne pepper or red pepper flake A pinch of ground nutmeg 1/3 cup sour cream 1 egg, lightly beaten 3 tablespoons yellow onion, finely chopped or grated 3/4 cup half - n - half 3/4 cup heavy cream 2 shakes Worcestershire sauce 1 dash hot sauce (tobasco) 3/4 cup (about 5 ounces) extra-sharp cheddar cheese, gr
salt 3/4 teaspoon dry mustard A
pinch or two fresh ground pepper A
pinch cayenne pepper or red pepper flake A
pinch of ground nutmeg 1/3 cup sour cream 1 egg, lightly beaten 3 tablespoons yellow onion, finely chopped or grated 3/4 cup half - n - half 3/4 cup heavy cream 2 shakes Worcestershire sauce 1 dash hot sauce (tobasco) 3/4 cup (about 5 ounces) extra-sharp cheddar cheese, grated
1 1/4 cup plain Greek yogurt 1 garlic clove pressed 1/2 tsp honey 1/2 tsp onion powder 1/2 tsp plack pepper 1/2 tsk Sambal Oelek or Siracha chili sauce 2
pinches of salt 1
pinch of cayenne pepper 3 strands
of chives chopped
Yogurt: Combine the Labneh with the rice wine vinegar, dried mint, garlic,
cayenne and a
pinch of salt.
1 quart lobster stock tail meat and claws
of 1 or 2 lobsters, partially cooked (see lobster stock recipe) 2 pounds live mussels (~ 50) 3 tbsp butter, ghee, or olive oil 4 cloves garlic, minced 1 small onion, diced 1 medium carrot, peeled and chopped 2 stalks celery, chopped 4 roma tomatoes, chopped 4 sprigs fresh thyme, leaves only, chopped 4 sprigs fresh parsley, chopped 1
pinch (~ 10 strands) saffron 1/4 tsp
cayenne pepper 1 6.5 oz can chopped clams
salt and pepper to taste 2 tbsp chopped chives to garnish lemon slices for serving
1/2 pound russet potatoes, peeled and cut into chunks 2 garlic cloves peeled Coarse
salt 1 tin sardines in olive oil 2 tbsp olive oil, plus more for brushing Finely grated zest
of 1 lemon, plus 1 tbsp lemon juice
Pinch cayenne pepper 1 small loaf crust bread, sliced
I combined a cup
of toasted pecans, a cup
of coconut flour,
salt, pepper, and a
pinch of cayenne in the food processor and processed until a homogenous grainy mixture formed.
• 1 cup sugar • 1 cup chocolate chips • 1/2 cup cocoa powder • 1/2 teaspoon xanthan gum • 1 1/4 ounce
of Yellowbird Habanero Hot Sauce •
Pinch cayenne pepper •
Pinch of salt
Finely dice the onion and mango and add to the bowl along with lime juice, coriander,
salt and a
pinch of cayenne pepper.
* 3/4 cup crème fraîche (I used my homemade version) * 3 - 4 tablespoons raw apple cider vinegar * 2 tablespoons cultured buttermilk * 1 handful
of fresh basil leaves * 1 handful
of fresh cilantro leaves * 1 handful
of fresh parsley leaves * 2 medium cloves
of garlic, sliced in half, plus more to taste (if you love garlic) *
pinch of ground
cayenne pepper — optional * sea
salt and freshly ground pepper to taste
ground chicken 1/4 c. cornmeal 1 scallion, minced 1 T. minced fresh cilantro 2 t. brown sugar 1 t. dry mustard 1/2 t. kosher
salt 1/2 t. paprika 1/4 t. garlic powder
Pinch of cayenne pepper 5 tbsp.
- While the squash roasts, cook the ground beef by placing a medium - size non-stick pan over medium - high heat, and drizzling in about 1 tablespoon
of olive oil; once the oil is hot, add in the onion, and saute for about 2 minutes; next, add in the ground beef and break it up with a spoon / spatula into small crumble; once the beef has slightly browned, add in a couple
of pinches of salt and pepper, the garlic, the cumin, the
cayenne and the cinnamon, and stir to combine; allow the beef to finish browning, then turn the heat off, and turn the seasoned beef mixture out into a bowl; next, add to the beef the cooked brown rice, the black beans, the quartered cherry tomatoes, the chopped cilantro, the sunflower seeds and the orange zest, and combine the ingredients very well; add another
pinch of salt if needed, and set the mixture aside for a moment, keeping warm.
2 - 3 small to medium beets — peeled and cubed 2 garlic cloves — minced sea
salt 2 small to medium red onions — peeled and quartered or cut into eighths, depending on size grape seed oil 1 head
of broccoli — cut into bite - sized florets 2 cans Thai coconut milk
pinch of chili powder or a dash
of cayenne 1/2 lemon — juiced 1 - 2 ripe but firm avocados freshly ground black pepper arugula leaves for garnish
For the Potatoes: Small Red Potatoes 2 - 3 tablespoons Olive Oil 2 Garlic Cloves, minced 1/2 teaspoon Oregano 1/2 teaspoon Thyme 1/4 teaspoon
Cayenne Pepper
Pinch of Salt and Pepper
i top it off with smashed avocado that has been mixed with
salt and a
pinch of cayenne pepper.
1/4 cup EVOO (extra virgin olive oil) fresh juice
of 1/2 lemon 1 teaspoon
of lemon zest 1 teaspoon seedy mustard
pinch of cayenne pepper
pinch of sea
salt freshly cracked black pepper
- Add the garlic, chili powder, smoked paprika, cumin,
cayenne (if using), and a generous
pinch of kosher
salt.
3 Tablespoons olive oil 1 Large onion, chopped 2 Cloves garlic, minced or pressed through garlic press 1 Tablespoon tomato paste 1 Teaspoon ground cumin 1/4 Teaspoon kosher
salt, more to taste 1/4 Teaspoon ground black pepper
Pinch of chili powder or
cayenne pepper, more to taste 1 Quart chicken or vegetable broth 1 Cup red lentils 1 Large carrot, peeled and diced Chopped fresh cilantro for garnish
for the cacao crunch: 1/4 cup
of almonds 1/4 cup
of cacao nibs a
pinch or two
of salt (himalayan pink sea
salt is best) a
pinch or two
of cayenne (optional)
1/4 cup EV olive oil 1/2 lemon, freshly squeezed
pinch of cayenne pepper
pinch sea
salt freshly cracked black pepper
1 1/2 tablespoons olive oil 1 cup leek, sliced thin 1/2 fennel bulb, chopped 2 tablespoons garlic, minced 6 cups water or vegetable stock 2 medium potatoes, rinsed and chopped (2 1/2 cups) 1 cup soy milk, rice milk, or almond milk 2 tablespoons Italian parsley, minced 2 teaspoons sea
salt, or to taste 1/2 teaspoon ground pepper, or to taste
pinch cayenne pepper Splash
of wheat - free tamari, optional
Mix turmeric,
cayenne, a large
pinch of salt, and about a tablespoon
of vegetable oil in a large bowl.
2 cups whole wheat pastry flour 1/2 cup sugar 1 tablespoon cocoa powder 2 teaspoons instant espresso powder 3 1/2 teaspoons ground ginger 1/2 teaspoon cinnamon 1/4 teaspoon ground cloves 1/4 teaspoon ground nutmeg, preferably freshly ground
Pinch cayenne pepper Scant 3/4 teaspoon
salt 1/2 teaspoon baking soda 2 teaspoons baking powder 1/4 cup well - chopped pecans 1/2 cup extra-virgin olive oil 2 teaspoons vanilla extract 2 tablespoons non-dairy milk
of choice (can substitute regular milk) 1/2 cup blackstrap molasses (see note above) 1/4 cup demerara sugar
3 oz cream cheese, softened (I used reduced fat) 1/3 cup salsa juice
of 1/2 a lime 1 tsp chile powder 1/2 tsp ground cumin
pinch cayenne pepper 1/2 tsp onion powder 3 cloves garlic, minced 1/4 cup chopped fresh cilantro (I didn't have any fresh so I used dry but fresh is best) 3 Tbs chopped green onions 2 cups cooked and shredded chicken (boiled, roasted, left over, anything works) 1/2 cup shredded extra sharp cheddar cheese 1/2 cup shredded Pepperjack cheese 8 - 12 (6 - inch) corn or flour tortillas kosher
salt and freshly ground black pepper cooking spray
Combine a generous spoonful
of salt with a
pinch of cayenne on a small plate.
To make the spicy tomato sauce finely mince 2 cloves
of garlic, finely mince 1 small dried
cayenne pepper and finely dice 1/2
of an onion, then heat a frying pan with a medium heat and add 2 tablespoons
of extra virgin Spanish olive oil, once the oil get's hot add the minced garlic and minced
cayenne pepper, mix with the oil and immediately add the diced onions, cook for about 3 minutes, then add 1 1/2 cups
of tomato puree, season with sea
salt, freshly cracked black pepper, a
pinch of white sugar and 1 bay leaf, mix everything together, after about 5 minutes add a 1/4 cup
of white wine, mix it all together and lower the fire to a LOW heat
If I'm in a hurry, I just toast two slices
of bread, top it with one whole mashed avocado, and sprinkle a
pinch of sea
salt, black pepper, and
cayenne pepper on top.
In a small bowl, mix maple syrup, cinnamon,
cayenne, nutmeg and a
pinch of sea
salt.
5 cups filtered water 1/2 cup raw cane sugar (or sweetener
of choice e.g. raw honey) 10 cm piece fresh ginger, sliced thinly 2 cinnamon sticks 2 star anise 6 cardamon pods, cracked open 2 tsp whole cloves 2 tsp freshly ground black pepper 2 tsp ground cinnamon 1 tsp ground nutmeg 1/2 tsp pink Himalayan
salt 1/4 tsp vanilla powder
pinch cayenne pepper
1 15 ounce can garbanzo beans, drained and rinsed 1/2 cup Blue Moose
of Boulder original hummus 1 tablespoon extra virgin olive oil 1 small yellow onion, quartered 2 - 3 garlic cloves, peeled Zest
of one lemon 1/2 cup packed fresh parsley (stems and all) 1/2 cup packed fresh cilantro (stems and all) 1 teaspoon ground cumin 1/4 teaspoon ground coriander 1/4 teaspoon ground
cayenne pepper Heavy
pinch of sea
salt flakes 1/2 cup garbanzo bean flour
1 x 400g tin chickpeas, rinsed well and drained 1/2 a fresh beetroot (approximately 120 - 150g), peeled and grated 2 Tbsp extra virgin olive oil 1 clove garlic, minced Juice
of 1 lemon 1/4 tsp paprika
pinch cayenne pepper himalayan pink
salt & pepper to taste
Give the tomatoes, spring onions and garlic to the bowl together with a
pinch of lime zest, the juice
of half a lime, pure chili powder or
cayenne pepper to taste, ground coriander, ground cumin,
salt and pepper to taste as well.
2 cloves
of garlic, crushed 1 red chilli, deseeded and chopped 1/2 cup pumpkin seeds 1/2 tsp paprika 1/2 tsp cumin 1/4 tsp mixed herbs
pinch cayenne pepper 1 x 400g can
of black beans, drained and rinsed
salt and pepper to season
Add in a
pinch of salt and a
pinch of cayenne pepper and continue to puree.