Sentences with phrase «sauce small bunch»

2 tbsp extra virgin olive oil 2 tsp red curry paste 3 cups cubed pumpkin 2 cups cooked chickpeas 1 cup coconut milk 1/2 cup leaks chopped sideways 2 spring onions Spices: curry, chili, ground coriander Himalayan salt 1 tbsp Tamari or Shoyu soy sauce small bunch of parsley bunch of swiss chard mung bean or rice noodles lemon juice, or lime juice

Not exact matches

2 ears of corn — grilled 1 medium jicama — sliced into cubes or small matchsticks 2 ripe, sweet mangos — cut into small cubes ground chipotle — to taste (optional) 1 - 2 limes 1 bunch cilantro 1 - 2 ripe but firm avocados — cubed your favorite taco shells hot sauce of choice

8 ounces extra firm tofu, cut into 1 / 4 - inch cubes 8 ounces small pasta 6 tablespoons ponzu sauce 3 garlic cloves, minced scant 1/2 teaspoon chile flakes, or to taste 1/4 teaspoon toasted sesame oil 8 ounces green beans, chopped 8 ounces broccoli florets a small bunch of cilantro (or basil), chopped

SESAME GARLIC SAUCE INGREDIENTS: 1/4 cup gluten - free tamari soy sauce 2 1/2 tablespoons maple syrup / coconut nectar 2 1/2 tablespoons fresh lime juice, plus extra 1 1/2 teaspoons toasted sesame oil (I used a hot - toasted one with chilies) 1 clove of garlic, finely grated with a Microplane grater 2 tablespoons sesame seeds, plus extra for garnish NOODLES ETC: 3/4 lb noodles of choice 4 cups small broccoli florets, from roughly 1 bunch of broccoli 2 tablespoons coconut oil 8 oz / 227 grams tempeh, sliced 1/2 inch thick handful of Thai basil leaves, sliced (or regular basil, no big dSAUCE INGREDIENTS: 1/4 cup gluten - free tamari soy sauce 2 1/2 tablespoons maple syrup / coconut nectar 2 1/2 tablespoons fresh lime juice, plus extra 1 1/2 teaspoons toasted sesame oil (I used a hot - toasted one with chilies) 1 clove of garlic, finely grated with a Microplane grater 2 tablespoons sesame seeds, plus extra for garnish NOODLES ETC: 3/4 lb noodles of choice 4 cups small broccoli florets, from roughly 1 bunch of broccoli 2 tablespoons coconut oil 8 oz / 227 grams tempeh, sliced 1/2 inch thick handful of Thai basil leaves, sliced (or regular basil, no big dsauce 2 1/2 tablespoons maple syrup / coconut nectar 2 1/2 tablespoons fresh lime juice, plus extra 1 1/2 teaspoons toasted sesame oil (I used a hot - toasted one with chilies) 1 clove of garlic, finely grated with a Microplane grater 2 tablespoons sesame seeds, plus extra for garnish NOODLES ETC: 3/4 lb noodles of choice 4 cups small broccoli florets, from roughly 1 bunch of broccoli 2 tablespoons coconut oil 8 oz / 227 grams tempeh, sliced 1/2 inch thick handful of Thai basil leaves, sliced (or regular basil, no big deal!)

1 c celery, diced 1 c carrots, diced 1 large yellow onion, diced small 1 1/2 cups olive oil 5 cloves garlic, crushed (not minced) 3 large eggplants, half the skin removed in strips with a vegetable peeler, cut into 1 - inch chunks 1/2 c capers in water, drained 1 1/2 c pitted green olives, sliced 1 c pine nuts 2 Tbsp brown sugar 1/2 c red wine vinegar 2 c Fabio's Tomato Sauce (see recipe below) mixed with 2 Tbsp tomato paste 1 bunch basil, leaves only Salt and pepper Zest of 1 lemon Mint leaves for garnish

1 tablespoon olive oil 1 small yellow onion, small dice 1/2 teaspoon chili flakes 1/4 cup tomato paste 1/2 cup French lentils, soaked for at least 8 hours and drained 2 cups marinara sauce 6 cups vegetable stock 1 heaped cup small - diced vegetable of choice (see headnote) 4 cups chopped greens of choice (roughly one bunch — I used a mixture of lacinato kale and dandelion) 1 teaspoon red wine vinegar sea salt & ground black pepper, to taste

1 cup gluten - free soy sauce 2 tablespoons vinegar (apple cider or rice wine vinegar) 1/4 cup brown sugar 1 tablespoon fresh ginger, peeled and grated 1 clove garlic, minced 1 bunch chives, chopped 1 pound chicken breast, cut into small pieces 1/4 pound sliced bacon

1) 500g of rump steak 2) 1 onion 3) 2 tomatoes 4) 1 tablespoon of soya sauce 5) 2 tablespoons of spicy hot pepper sauce 6) A small bunch of coriandar 7) 4 espresso cups of rice 8) 4 eggs

1 teaspoon olive oil 1 small onion, diced small 2 cloves garlic, minced 1 bunch kale or collards, rough stems removed, shredded (about 1/2 pound) 1/4 cup water 1/4 teaspoon salt 2 15 oz cans black eyed peas, rinsed and drained 1 cup tomato sauce 1/2 cup veg broth 1 tablespoon hot sauce 1/4 teaspoon liquid smoke (optional, a smidge of smoked paprika would be great too)

12 sea scallops Salt and pepper 1 clove garlic, minced All - purpose flour for dusting 2 tablespoons white or medium miso paste 1 tablespoon mirin 1 teaspoon soy sauce 1 teaspoon superfine sugar Small bunch watercress, thick stems removed 2 tablespoons vegetable oil 2 tablespoons dry white wine 1/2 tablespoon whole grain mustard 2 tablespoons heavy cream 1/4 cup finely grated Parmesan cheese.

Ingredients: For the Salad: 4 cups chickpeas, precooked (either by you or canned) and rinsed 2 cobs worth of corn removed from the cob 1 bunch scallions, diced 2 small red onions, diced 2 cups cherry tomatoes, chopped 1 avocado, diced 1 red bell pepper, chopped fresh dandelion greens Southwest dressing: 1/2 cup sour cream southwest spice rub, however much you want juice of one lime 1 chipotle chile (diced) & a couple spoons of adobo sauce a couple small spoons of mustard

Ingredients (serve 2) 2 small carrots, cut into julienne 2 bok choy bunch, cut each leaf along the length in half or thirds 100 g [3.5 oz] enoki mushrooms, separated into small clumps (or other mushrooms of choice, sliced) 80 g [3 oz] firm tofu, thinly sliced 150 g [5 oz, more to appetite] homemade ramen noodles (or rice noodles, or we recommend these soba noodles) 1 tablespoon chickpea flour (or gram flour — besan) 1/2 tablespoon curry powder (of choice) 1 teaspoon turmeric powder 200 ml coconut milk 2 teaspoons coconut oil Few dashes soy sauce (optional) Salt to taste 4 — 6 chayote / daikon radish dumplings (optional) Chopped scallions or spring onions for garnish

For The Arugula Pesto Sauce: 1/4 Cup Olive Oil 3 Garlic Cloves - Peeled & Finely Chopped 3 - 4 Cups Fresh, Washed Arugula, or about 2 Bunches Salt & Pepper - To Taste Juice From 1/2 Lemon 1 Small Chopped Red Pepper (Optional) 1/4 Cup Chicken Broth (If Needed To Thin The Sauce) 1/4 Cup Toasted Blanched Almonds To Garnish: 1/4 Cup Chopped Toasted Blanched Almonds 4 to 5 Tablespoons Diced Tomato To Serve: Grated Pecorino or Caciocavallo Cheese

Adapted from Marie Simmons» cookbook, «The Amazing World of Rice» 1 teaspoon olive or other vegetable oil 1/2 cup walnut halves 2 tablespoons tamari or soy sauce 1 bunch broccoli, with tough stems trimmed, stems sliced into 1 / 4 - inch - thick rounds, and flower separated into 1 - inch clusters 3 scallions, trimmed and cut diagonally into thin slices (about 1/2 cup) Lemon Dressing: 1/4 cup olive or other vegetable oil 2 tablespoons fresh lemon juice 1 tablespoon tamari or soy sauce 1 tablespoon grated fresh ginger 1/2 teaspoon grated lemon zest 1 small clove garlic, crushed Cook the rice according to package directions.

Red Rice and Broccoli Salad with Lemon Dressing and Tamari Walnuts Adapted from Marie Simmons» cookbook, «The Amazing World of Rice» 1 teaspoon olive or other vegetable oil 1/2 cup walnut halves 2 tablespoons tamari or soy sauce 1 bunch broccoli, with tough stems trimmed, stems sliced into 1 / 4 - inch - thick rounds, and flower separated into 1 - inch clusters 3 scallions, trimmed and cut diagonally into thin slices (about 1/2 cup) Lemon Dressing: 1/4 cup olive or other vegetable oil 2 tablespoons fresh lemon juice 1 tablespoon tamari or soy sauce 1 tablespoon grated fresh ginger 1/2 teaspoon grated lemon zest 1 small clove garlic, crushed Cook the rice according to package directions.

Taco ingredients 2 large portobello mushroom caps, cleaned and diced 2 tablespoons organic tamari 1 tablespoon olive oil 1 green pepper, diced 1/2 small red onion, diced 1/4 cup organic corn (fresh, canned or frozen) Cilantro cream sauce (recipe above) 12 four - inch corn tortillas (organic if available) 1/2 bunch of cilantro, coarsely chopped Pico de gallo

2 teaspoons sunflower oil 1/2 teaspoon toasted sesame oil 1 tablespoon plus 2 teaspoons runny honey fine grain sea salt, to taste one small bunch of cilantro (leaves and stems), chopped 1/2 cup peanuts, toasted 1 bunch of scallions, shredded 2 cups finely shredded cabbage 1/2 cup mung bean sprouts 1/2 cup broccoli or pea sprouts 3 large stalks celery, thinly sliced on diagonal 2 tablespoons shoyu or soy sauce 1 tablespoon (brown) rice vinegar toasted sesame seeds, black or white

ingredients BUTTERNUT SQUASH FRITTERS WITH CURRY LIME YOGURT DIPPING SAUCE AND CILANTRO 1 small butternut squash 3/4 cup all - purpose flour 1 teaspoon baking powder 1 teaspoon chili pepper flakes 1 teaspoon Kosher salt 1/2 teaspoon freshly ground black pepper 1 large scallion (white and green parts only, thinly sliced) 1/2 cup toasted and salted pumpkin seeds 1 clove garlic (peeled, minced) 1 tablespoon fresh parsley (chopped) 2 large eggs (beaten) 1/2 cup milk canola oil (for frying) 1 bunch fresh cilantro (leaves only, to garnish) Curry Yogurt Sauce: Curry Yogurt Sauce (for serving, below) 1 tablespoon curry powder 2 tablespoons olive oil 1 cup Greek yogurt 1 lime (zested, juiced) 1/2 teaspoon salt pinch freshly ground black pSAUCE AND CILANTRO 1 small butternut squash 3/4 cup all - purpose flour 1 teaspoon baking powder 1 teaspoon chili pepper flakes 1 teaspoon Kosher salt 1/2 teaspoon freshly ground black pepper 1 large scallion (white and green parts only, thinly sliced) 1/2 cup toasted and salted pumpkin seeds 1 clove garlic (peeled, minced) 1 tablespoon fresh parsley (chopped) 2 large eggs (beaten) 1/2 cup milk canola oil (for frying) 1 bunch fresh cilantro (leaves only, to garnish) Curry Yogurt Sauce: Curry Yogurt Sauce (for serving, below) 1 tablespoon curry powder 2 tablespoons olive oil 1 cup Greek yogurt 1 lime (zested, juiced) 1/2 teaspoon salt pinch freshly ground black pSauce: Curry Yogurt Sauce (for serving, below) 1 tablespoon curry powder 2 tablespoons olive oil 1 cup Greek yogurt 1 lime (zested, juiced) 1/2 teaspoon salt pinch freshly ground black pSauce (for serving, below) 1 tablespoon curry powder 2 tablespoons olive oil 1 cup Greek yogurt 1 lime (zested, juiced) 1/2 teaspoon salt pinch freshly ground black pepper

ingredients PAPPARDELLE WITH MOM»S SUNDAY SAUCE 5 pounds beef bones (shin and oxtail) 2 tablespoons olive oil (plus extra for finishing) 2 yellow onions (peeled, small dice) 3 carrots (peeled, thinly sliced 4 cloves garlic (peeled, minced) 1 1/2 cups red wine 2 cups water 1 (28 - ounce) can crushed tomatoes 1 bunch fresh oregano 1 bunch fresh thyme 2 fresh bay leaves 1 pound fresh pappardelle 1/4 cup fresh parsley (finely chopped) Parmigiano - Reggiano (freshly grated, to serve) Kosher salt and freshly ground pepper (to taste) Butcher's twine

Dipping Sauce: * 1/4 cup lemon juice * 1/3 cup sugar * Pinch saffron threads * 1 onion, very finely chopped * 2 cloves garlic, minced * 1/2» piece fresh ginger, grated * 2 hot chili peppers, minced (seed the peppers if you'd like a more mild sauce) * Small bunch cilantro, minced * Small bunch mint, mSauce: * 1/4 cup lemon juice * 1/3 cup sugar * Pinch saffron threads * 1 onion, very finely chopped * 2 cloves garlic, minced * 1/2» piece fresh ginger, grated * 2 hot chili peppers, minced (seed the peppers if you'd like a more mild sauce) * Small bunch cilantro, minced * Small bunch mint, msauce) * Small bunch cilantro, minced * Small bunch mint, minced

Thai Pesto 2/3 cup unsalted dry roasted peanuts 2 garlic cloves, sliced 2 teaspoons finely grated fresh ginger with the juice 2 long green Thai chiles, seeded and chopped (I used fresh cayenne chiles) 1 small bunch fresh cilantro leaves (about 1 packed cup), stems discarded 1 large handful of fresh mint leaves 1 large handful of fresh basil leaves (rough chop) 1 - 2 tablespoons soy sauce or Thai fish sauce (to taste) 2 tablespoons freshly squeezed lime juice (2 limes) 1 tablespoon brown sugar or palm sugar

1 batch of homemade cashew cheese, recipe below (or vegan cheese of choice) 1 batch of homemade tomato sauce, recipe below (or a jar of store bought) 2 cups cremini mushrooms, sliced 1 small bunch of spinach, washed, dried & roughly chopped

14 ounces extra firm tofu (non GMO) 8 ounces brown rice noodles 2 tablespoons roasted peanut oil 1 large shallot, finely chopped 2 small bunches of broccolini, stalks trimmed 1 - 1 1/2 cups Thai peanut sauce, recipe follows Heavy pinch of red pepper flakes Roasted peanuts, finely chopped Fresh cilantro, finely chopped

~ 1 lb of calamari, cleaned 1 stalk of celery ~ 1 lb of green beans Bunch of Thai basil 1 teaspoon red chili flakes 1 small knob of ginger 3 garlic cloves 1 Tablespoon fish sauce 1 Tablespoon mirin 2 Tablespoons lime juice 1 Tablespoon soy sauce

12 - inch styrofoam cone Wide - mesh screening Pins or staples Parsley sprigs (2 bunch of parsley) Wooden picks Medium shrimp, cleaned, peeled and cooked (about 3 — 4 pounds raw shrimp) Small pimiento - stuffed olives (about 2 to 2 1/2 cups) Spanish Sauce *

about 200 g of left over chicken meat 1 liter of chicken stock 200 ml coconut milk a large piece of fresh ginger, sliced and cut into small pieces 1 red chili, cut in tiny pieces and seeds removed 2 tablespoons fish sauce 1 teaspoon tumeric powder 1 tablespoon tamarind chutney 1 teaspoon brown sugar 2 carrots, cut into planks 1 can of bamboo shots 1 red pepper, diced juice from one lemon 100 g vermicelli noodles or other thin rice noodles a large bunch of coriander, chopped

Make the magic flavor sauce: setting aside a small bunch of cilantro for garnish, combine remaining cilantro (including stems), sour cream, and salsa verde with a blender or food processor (I use my beloved immersion blender) and process until smooth.

For the Fish: * 1-1/2 pounds firm fish filets, such as catfish, monkfish or cod * 2 Tablespoons fish sauce * 1 Tablespoon finely minced ginger * 2 teaspoons ground tumeric * 1/2 teaspoon salt * 1/2 teaspoon pepper * 2/3 cup rice flour * 2 - 3 Tablespoons oil * 1 cup coarsely chopped fresh dill, feathery tops only (remove the thick stems) * very small bunch green onion, cut into 1-1/2 - inch lengths (about 1/2 cup)