Not exact matches
In a
large jar, combine the sliced chiles (and seeds), garlic, kosher
salt and cider vinegar.
The next day, rinse all the
salt water off the veggies, add them to a
large jar, combine some oregano and oil
in a bowl, pour it over the veggies
in the
jar and let it sit
in the fridge for a couple days (at least two).
Cinnamon - chocolate fruit mince tarts slightly adapted from Australian Gourmet Traveller 270g dark brown sugar 300g raisins 300g dried cranberries 3 tablespoons brandy 100g unsalted butter, melted 100g glacé orange, finely chopped 2 Granny Smith apples, coarsely grated 1 orange, finely grated zest and juice 1/2 teaspoon ground cinnamon 1/4 teaspoon ground cloves 1/4 teaspoon ground ginger 1/4 teaspoon freshly grated nutmeg 1 vanilla bean, halved lengthwise, seeds scraped 100g dark chocolate (70 % cocoa solids), coarsely chopped 1 1/2 tablespoons demerara sugar, for scattering Cinnamon pastry: 180g softened unsalted butter 200g pure icing sugar, sifted 1 tablespoon ground cinnamon 4 eggs 500g all purpose flour pinch of
salt Combine all ingredients except chocolate and demerara sugar
in a
large bowl, stir to combine, then spoon into sterilized
jars * and refrigerate for at least 1 day or up to 2 weeks, inverting
jar occasionally.
Place the almonds
in the glass
jar with a
large pinch of sea
salt and enough filtered water to completely submerge them.
INGREDIENTS 3
large cans or
jars (28 ounces, total 84 ounces) of crushed tomatoes 12 ounces tomato paste 2 cups red wine 1
large onion (approximately 2 cups diced; loosely packed) 3 cloves garlic (minced) 1/2 cup chopped parsley (fresh) 1/2 cup chopped basil (fresh) 2 tablespoons chopped rosemary (fresh) 1 bay leaf 2 tablespoon cold pressed olive oil 1 teaspoon sea
salt (kosher) 1/2 teaspoon pepper (freshly ground) 1 teaspoon red pepper flakes 3 Japanese eggplant (
large dice) 4 oz porcini mushrooms (sliced) 1 cup peas (fresh or frozen — not canned) 1 lb Rigatoni (any grain) Tofu Ricotta Cheese Sauce DIRECTIONS
In a heavy stainless steel sauce pan sauté the onions and garlic in 1 tablespoon olive oil until soft and translucen
In a heavy stainless steel sauce pan sauté the onions and garlic
in 1 tablespoon olive oil until soft and translucen
in 1 tablespoon olive oil until soft and translucent.
Jar Piquillo Peppers (without sugar add)-- rinse and remove seeds 1 Cup Strained Tomatoes (I used Bionaturae in a glass jar) or 1 Large Tomato — grated, skin discarded 1/2 Cup Toasted Almonds 1/2 Cup Manchego Cheese (I used raw aged 12 months — Mitica) 1 Tablespoon Sherry Vinegar 2 Teaspoons Hot Paprika 1 Tablespoon Sea S
Jar Piquillo Peppers (without sugar add)-- rinse and remove seeds 1 Cup Strained Tomatoes (I used Bionaturae
in a glass
jar) or 1 Large Tomato — grated, skin discarded 1/2 Cup Toasted Almonds 1/2 Cup Manchego Cheese (I used raw aged 12 months — Mitica) 1 Tablespoon Sherry Vinegar 2 Teaspoons Hot Paprika 1 Tablespoon Sea S
jar) or 1
Large Tomato — grated, skin discarded 1/2 Cup Toasted Almonds 1/2 Cup Manchego Cheese (I used raw aged 12 months — Mitica) 1 Tablespoon Sherry Vinegar 2 Teaspoons Hot Paprika 1 Tablespoon Sea
Salt
To make the dressing, combine lemon juice, mustard, Worcestershire,
salt, garlic, and anchovy paste
in a
large glass
jar with a tight - fitting lid (a Mason
jar works well).
1/2
large red onion, peeled with the ends cut off and cut
in half lengthwise 2 carrots, peeled and cut
in half crosswise 1/2 Korean radish or daikon, cut
in half lengthwise 3 cups white vinegar or apple cider vinegar 1 1/2 cups water 1 1/2 teaspoons kosher
salt 1 1/2 cups granulated sugar Special Equipment: 3 Mason
jars with lids
Mix anchovies, both olives, parsley, oil, capers, lemon zest, and lemon juice
in a
large jar or medium bowl; season with
salt and pepper.
Korean food markets
in the Dallas area carry many of the same products, although you might be surprised at the number, type, and variety available: cans of sweetened red beans, big bags of frozen dumplings, whole heads of pickled garlic,
jars of bright red hot - pepper paste, packages of dried zucchini, giant fresh Korean pears the size of
large grapefruits, fresh soy and mung bean sprouts,
salted fish, several kinds of rice (from white to beige to black), and more types of packaged dried noodles than you probably ever knew existed.
Whisk all - purpose flour, buckwheat flour, rye flour, sugar, baking powder,
salt, and baking soda
in a
large bowl; transfer to a
large jar.
1 TBL pastured butter (raw from grass fed cows preferred) 1
large organic onion, diced 2 - 3 cloves organic garlic, peeled, smashed and minced 2 lbs grass fed ground beef 3 TBL chili powder (non-irradiated, organic preferred) 1 tsp garlic powder (non-irradiated, organic preferred) 2 TBL cumin (non-irradiated, organic preferred) 1 tsp smoked paprika (non-irradiated, organic preferred) 1 TBL cocoa powder (organic, fair - trade, not processed with alkali preferred) 1 TBL unrefined sea
salt 1 tsp freshly ground pepper (mixed peppercorns preferred) 1 TBL arrowroot powder (optional, for thickening) 2 cups filtered water or broth / stock 1 — 28 oz can of organic crushed tomatoes (BPA free can - like Eden Organic or
in glass
jar like Bionaturae)
In a clean 1 litre
jar add 1 tbsp pickling
salt, 2 - 4
large cloves of peeled garlic, fresh dill weed heads and leaves.
1 French baguette 6.7 ounce can /
jar tuna, packed
in olive oil (used Bela Skip Jack tuna with piri piri) 3 to 4 hard - boiled eggs, sliced handful of black olives, sliced handful capers 1/2
large cucumber, thinly sliced sun - dried red peppers or roasted bell peppers 1 tomato, thinly sliced 1/2 small red onion, thin sliced handful of basil leaves 6 to 8 anchovies, rinsed, whole or chopped sea
salt and freshly ground black pepper vinaigrette (see below)
2 tablespoons olive oil 1 onion, minced 1 teaspoon oregano 1 tablespoon chili powder 1 teaspoon cumin 1/2 teaspoon cinnamon 1 jalapeño pepper, seeded and diced 2 - 3 cloves garlic, chopped 3
large carrots, sliced 2 stalks celery, sliced 2 medium zucchinis, chopped 1
large red or orange bell pepper, seeded and diced 1
large sweet potato, peeled and cubed
in small pieces 2 cups fresh tomatoes with juice, diced 1 cup vegetable broth 1 cup water (add more or less to desired thickness) 1/4 cup cilantro, extra for garnish One 7 - ounce
jar tomato paste (choose glass over canned, if possible) 3 cups cooked white beans (equivalent to two 15 - ounce cans — use BPA free) 1 teaspoon sea
salt Salt & fresh ground pepper to t
salt Salt & fresh ground pepper to t
Salt & fresh ground pepper to taste
Combine flour, sugar, baking powder, and
salt in a
large airtight container or
jar.