Sentences with phrase «see juice cups»

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Blanquette de Porc Adapted from Mimi Thorisson - A Kitchen in France Ingredients -2 1/2 pounds boneless pork shoulder, cut into 2 inch cubes -2 small shallots -4 cloves -4 carrots, peeled and cut into chunks -2 leeks, white part only, sliced -2 celery stalks, sliced -1 small onion, sliced -4 garlic cloves, sliced -1 bouquet garni (see note)-1 / 4 cup dry white wine -6 tablespoons butter -1 / 3 cup all purpose flower -8 ounces white mushrooms, sliced - Juice of 1 lemon -2 / 3 cup crème fraîche -2 large egg yolks A handful of chopped fresh parsley (Mimi used veal instead of pork, she used pearl onions which I omitted since I didn't have any on hand, and I added a little more garlic, carrots and celery than the recipe called for.

2 medium garlic cloves, minced salt & pepper 3 tablespoons minced basil leaves, divided 1 3 - to 3 1/2 - pound chicken, butterflied (see instructions here) 1 tablespoon olive oil 1 shallot, minced 2 tablespoons fresh lemon juice (approx 1/2 lemon) 1/2 cup chicken broth 1 tablespoon butter

1 cup gluten - free flour mix (see above) 1/4 teaspoon salt 1/2 tablespoon baking powder 1/4 cup sugar 2 tablespoons crushed poppy seed 1 T soy flour [you can use chickpea flour] 7 T soy milk 2 T lemon juice 1/2 t grated lemon zest 2 T coconut oil, melted [you can use margarine]

For The Briny Caesar Dressing: 1/2 cup cashews, soaked for at least 2 hours and drained 1 head roasted garlic (about 10 cloves, see tip) 2 cloves fresh garlic 1/4 cup capers, with some brine 3/4 cup water Several dashes fresh black pepper 1/2 teaspoon salt 2 tablespoons nutritional yeast 2 tablespoons grapeseed or olive oil 1/4 cup fresh lemon juice

Pin It Ingredients: 1 cup frozen mango chunks 1 1/2 cups frozen strawberries 1/4 cup sugar 1 1/2 cups tequila 1 1/4 cups triple sec 1/4 cup fresh lime juice 1 cup ice (more if needed) See more at bakerbynature.com... Continue Reading →

I decided to enter my favorite smoothie into Calorie Count to see how many calories it is: Ingredients 1/2 cup orange juice 3 big handfuls of...

1 cup white rice flour 3/4 cup gluten free oat flour (see note) 1/2 cup sugar 2 tsp baking powder 1 tsp baking soda 1/2 tsp salt 1 large egg 1 large egg yolk 1 cup full fat plain yogurt 1 stick unsalted butter (melted and cooled to room temperature) 1 tsp vanilla extract zest of 1 lemon or lime 12 tsp of kiwi - lime marmalade (or jam / preserve / marmalade of your choice)-- recipe follows vanilla sugar (optional) 4 tsp lime juice 2/3 cup sifted powdered sugar

see directions 1 cup carrot juice 1 red pepper roughly chopped Dash cayenne pepper Herbs of choice

1 medium onion, finely chopped 1 tablespoons vegetable oil 1 tablespoon finely chopped peeled fresh ginger 3 garlic cloves, finely chopped 1 teaspoon ground cumin 1/2 teaspoon ground coriander 1 teaspoon turmeric 1 teaspoon salt 1 jalapeño or serrano chile, finely chopped, including seeds (Note: if I made this again I would up it to 2 jalapenos) 2 cups low sodium vegetable broth 1 1/2 cups dried red lentils (10 oz) 1 (13 - to 14 - oz) can unsweetened coconut milk 1 14 oz can no salt added diced tomatoes 3 cups packed dark green leafy greens, like kale or spinach, roughly chopped 1 cup loosely packed fresh cilantro sprigs Juice from 1 - 2 limes Roasted cauliflower (see recipe below) Optional Accompaniments: brown rice or whole wheat naan

2 medium tomatoes, chopped 1 medium onion, either purple or white, chopped 1/3 cup bitter orange juice (see recipe below) or substitute 1/3 cup fresh lime juice 2 tablespoons chopped fresh cilantro

1/4 cup Recado Rojo (see above recipe) or substitute achiote paste 1/2 cup bitter orange juice (see recipe below) or freshly squeezed orange juice 4 chicken breasts, skin removed 1 medium onion, sliced 3 fresh xcatic chiles, stems and seeds removed, chopped or substitute fresh banana or guero chiles 1 tablespoon vegetable oil Banana leaves or aluminum foil 4 sprigs fresh epazote or substitute 1 tablespoon dried epazote

2 cups cooked, shredded pork 1/2 cup bitter orange juice (see recipe below) or fresh lime juice 2 tomatoes, finely chopped 6 finely chopped radishes 1/4 cup finely chopped onion 3 tablespoons finely chopped fresh cilantro 1 to 2 habanero chiles, stems and seeds removed, finely chopped Salt to taste

1 3 - pound chicken, cut into small pieces 3 tablespoons lemon juice 1 large onion, chopped 2 cloves garlic, chopped 2 tablespoons butter or margarine 1/4 cup Berbere (see recipe, above) 2 tablespoons paprika 2 teaspoons ground ginger 1 teaspoon ground black pepper 1/4 teaspoon ground cardamom 1/4 teaspoon ground nutmeg 2 cups water 4 hard - cooked eggs, peeled, left whole

6 Ounces Kale, Chopped 3 Cups Cooked Chickpeas 1/3 Cup Tahini 2 Tablespoons Fresh Lemon Juice 2 Garlic Cloves, Peeled 1 Cup Mixed Fresh Herbs (Such as Parsley, Cilantro, Mint, Basil) Salt & Pepper Extra Virgin Olive Oil To Serve: Whole Grain Tortilla Chips Fresh Crudités (See Notes Above)

Tofu ricotta (see recipe below) Cheese sauce (see recipe below) About 15 cooked lasagna noodles Your favorite marinara sauce (at least a jar's worth) Vegan parmesan or mozzarella to sprinkle on top Tofu ricotta 18 ounces firm tofu 3 tablespoons nutritional yeast 1 tablespoon dried basil 1 tablespoon oregano 1 tablespoon garlic powder Salt and pepper to taste Cheese sauce 1 cup of water 1/4 cup roasted red peppers 1/4 cup raw almonds 1/4 cup lemon juice 3 tablespoons tahini 3 tablespoons whole wheat flour 2 tablespoons corn starch (or arrowroot) Salt to taste Garlic powder to taste

diced butternut squash — about 1/2 inch dice 4 cups beef stock 1 can coconut milk 3 tablespoons fish sauce 4 - 5 button mushrooms, sliced 2 - 3 cups baby spinach leaves 3/4 lb flat iron steak, thinly sliced (* see note below) 1 large lime — juiced

2 Tablespoons Olive Oil 1 Medium Onion, Diced 2 Celery Stalks, Diced 1 Large Carrot, Peeled & Diced 1 Red Pepper, Cored & Diced 3 Garlic Cloves, Peeled & Minced 1 Small Eggplant (1 Pound) Cut Into 1/2 Inch Dice) 1 Tablespoon Ground Cumin 1 Teaspoon Ground Chipotle Pepper 1/2 to 1 Teaspoon Cayenne Pepper 1 Teaspoon Dried Oregano Salt & Pepper 2 (15 Ounce) Cans Chopped Tomatoes 2 (15 Ounce) Cans Black Beans, Drained 1/2 Cup Dried Lentils 1/3 Cup Chopped Fresh Cilantro Juice of 1 Lime Toppings Of Choice (See Notes Above)

1.25 cups of cashews, raw preferably, soaked (see directions below) 1/4 cup of filtered water 1/4 cup of maple syrup 1 teaspoon melted coconut oil 1 teaspoon of vanilla extract 1 Meyer Lemon (or regular lemon) juice 1 pinch of Himalayan Sea Salt

For salad: 1 medium bunch of lacinato kale, stems removed, chopped well 2 tablespoons extra virgin olive oil Zest and juice of one large organic lemon 1 tablespoon pomegranate molasses (or substitute balsamic vinegar plus a touch of honey) 3 cups cooked chickpeas 1 1/2 cups cooked barley or farro (see note below) 1/2 cup roasted, salted cashews, roughly chopped (or substitute chopped tamari almonds) Salt and freshly ground black pepper to taste

1 pound boneless duck breast, skin removed (see Note) 1/2 teaspoon kosher salt 2 teaspoons extra-virgin olive oil 1 small shallot, finely chopped 1 cup pomegranate juice 1/4 cup reduced - sodium chicken broth, (see Tips for Two) 1 teaspoon cornstarch 2 teaspoons chopped fresh parsley, for garnish (optional) Sprinkle duck with salt.

4 teaspoons extra virgin olive oil, divided 1 1/2 cups small cherry tomatoes (the fresher and sweeter the better) 2 medium zucchini, julienned (see note above) 1 medium yellow onion, halved lengthwise and thinly sliced 2 cloves garlic, minced 2 tablespoons basil chiffonade 2 tablespoons Meyer lemon juice 2 tablespoons slivered (not sliced) almonds, toasted Salt and freshly ground black pepper to taste

(Add Tags) Ingredients (Edit) 3/4 cup all - purpose flour -LCB- King Arthur All - Purpose Flour -RCB- 3/4 cup granulated sugar1 / 4 teaspoon salt -LCB- Sea Salt -RCB- 1/2 cup (1 stick) unsalted butter, softened2 large eggs2 tablespoons lemon zest2 tablespoons lemon juiceTart Lemon Glaze1 rounded cup powdered sugar4 tablespoon lemon juice8 teaspoons lemon zest Instructions Preheat oven to 350 °F... Zest and juice two... In the bowl of an electric... See full instructions on sites.google.com Notes · Add Notes Popular Videos.

8 ounces elbow macaroni 1 tablespoon olive oil 8 ounces seitan, finely minced (see notes) 1 tablespoon soy sauce 1 cup firm tofu, drained 1 1/2 cups plain unsweetened nondairy milk 1 1/4 cups vegetable broth 1/2 cup nutritional yeast 2 tablespoons cornstarch 2 tablespoons lemon juice 1 teaspoon prepared yellow mustard 1 teaspoon salt 1 teaspoon garlic powder 1 teaspoon onion powder 1/4 teaspoon turmeric 1/4 teaspoon black pepper 1/3 cup panko or fresh breadcrumbs Cook the macaroni in a pot of boiling salted water until it is al dente, 7 to 9 minutes.

Base (see note below): * 6 cups fresh blueberries * 1/4 cup sugar * Juice and zest of 2 limes (can substitute 1 lemon)

Pate Brisee (see above recipe) 8 cups blueberries 1/2 cup sugar 1/4 cornstarch 1 tablespoon freshly squeezed lemon juice 2 tablespoons unsalted butter 1 large egg yolk 1 tablespoon heavy cream

2 cups fine desiccated coconut 1 cup freeze dried strawberry pieces 1/4 cup coconut oil, gently melted (see instructions below) 2 Tbsp raw cacao butter, gently melted (see instructions below) 2 Tbsp pure maple syrup (or brown rice syrup) 1 tsp lemon juice 1 tsp vanilla powder or essence pinch himalayan pink salt

DATE BBQ SAUCE INGREDIENTS 1/2 cup pitted Medjool dates 1/2 cup balsamic vinegar 2 tablespoons fresh lime juice (from 1 lime) 2 teaspoons gluten - free tamari 2 teaspoons tomato paste 1 teaspoon grainy mustard 1 teaspoon onion powder 1 teaspoon garlic powder sea salt & ground black pepper, to taste water to thin CREAMY AVOCADO CILANTRO SAUCE INGREDIENTS 1 medium, ripe avocado 1/2 cup fresh cilantro 2 cloves of garlic 2 tablespoons tahini 1/4 cup fresh lime juice (from 2 limes) 1 small jalapeno, seeded & diced 1/2 cup filtered water sea salt & ground black pepper, to taste FOR THE TACOS 1 teaspoon heat - tolerant oil, such as avocado 1 shallot, fine dice 1 medium sweet potato (about 550 - 600 grams), peeled & grated on the large holes of a box grater sea salt & ground black pepper, to taste corn tortillas, warmed (or collard leaves, see headnote) 3 cups shredded cabbage Make the date BBQ sauce.

2 tablespoons refined coconut oil, divided 12 oz Brussel sprouts, trimmed and quartered 1 large carrot, peeled and sliced into thin half - moons 1/4 cup pine nuts 1/4 cup fresh basil 1 cup loosely packed fresh cilantro 1 cup finely chopped scallions 2 cloves garlic, minced 1 tablespoon fresh minced ginger 4 cups cooked and cooled jasmine rice [see note] 1/4 teaspoon red pepper flakes 2 tablespoons soy sauce or tamari 1 tablespoon fresh lime juice 1/2 teaspoon agave

2 cups cashews, soaked (see note below) 1T lemon juice 1/2 cup drinking coconut milk (or nut milk of choice) pinch himalayan pink salt 4 very ripe bananas, mashed (2 Tbsp pure maple syrup or rice syrup — OPTIONAL) 1/4 cup coconut oil, gently melted (see note below) 2 Tbsp cacao butter, gently melted (see note below)

2 cups raw cashew nuts, soaked 2 - 4 hours 3/4 cup pure maple syrup 1 lemon, juiced 1 vanilla pod, scraped 3/4 cup raw cacao powder pinch sea salt 1/2 cup coconut oil, gently melted (see note above) 1/4 cup raw cacao butter, gently melted (see note above)

1 cup cashew, soaked (see note below) 2 organic lemons, juiced (plus zest of 1) 1/4 cup drinking coconut milk (or nut milk of choice) 1/3 cup pure maple syrup, rice syrup or raw honey pinch himalayan pink salt 1/4 cup coconut oil, gently melted (see note below) 1 Tbsp cacao butter, gently melted (see note below)

11/2 cups red split lentils (masoor dal), picked over, washed and drained 5 cups water 3 tablespoons high - oleic safflower oil 1/2 teaspoon black mustard seeds 1 tablespoon minced fresh ginger 3 cloves garlic, finely minced 3 small dried red chili peppers 1 medium onion, peeled and thinly sliced 1/2 small head of green cabbage, cored and thinly sliced or shredded (4 - 5 cups) 1 1/4 teaspoons ground cumin (preferably freshly ground) 1/2 teaspoon ground turmeric 1/2 teaspoon coriander or garam masala Pinch asafetida (see note above) 1 teaspoon dried fenugreek leaves (see note above) 1 cup finely chopped or crushed tomatoes (I used Pomi chopped tomatoes) 1 teaspoon salt Freshly squeezed lime juice, optional

1/4 cup firmly packed light brown sugar 1/4 teaspoon ground cinnamon 1/4 teaspoon freshly grated nutmeg 1/4 teaspoon salt 5 tablespoons cold, unsalted butter, cut into 1 / 2 - inch pieces 3/4 cup hazelnuts, toasted and skinned (see note) 3 medium Granny Smith apples, peeled, cored and thinly sliced 2 medium green tomatoes (about 1 pound), cored and sliced 1/4 inch thick 1 tablespoon fresh lemon juice 1 teaspoon grated lemon zest 3/4 cup granulated sugar Preheat oven to 375 degrees.

Ingredients 1 9 - inch pie shell (see pie crust recipe for homemade version) 1/2 yellow or red onion, chopped3 - 4 tomatoes, cut in half horizontally, squeezed to remove excess juice, roughly chopped, to yield approximately 3 cups chopped tomatoes1 / 4 cup sliced basil (about 8 leaves) * 2 cups grated cheese (combination of sharp cheddar and Monterey Jack, or Gruyere or Mozarella) 3/4 cup mayonnaise1 teaspoon (or more to taste) of Frank's Hot Sauce (or Tabasco) Salt and freshly ground black pepper

For the Salad 4 medium - sized Beets Olive Oil Salt & Pepper 1 medium - sized Shallot, minced 1/4 cup Lemon Juice 3/4 cup Apple Cider Vinegar 3 tablespoons Sugar 1 teaspoon Salt 1/4 teaspoon Black Pepper 1/4 cup Feta Cheese 2 tablespoons Chive Oil, see below 2 tablespoons Spicy Pepitas, see below

raviolis (see headnotes) 2 - 3 tablespoons extra virgin olive oil, divided fine grain sea salt 2 small yellow onions, thinly sliced 2 cups of chopped swiss chard or kale, deveined 2 tablespoons fresh lemon juice, and zest 2/3 cup hazelnuts, toasted and chopped 1/4 cup Parmesan cheese, freshly grated (optional) 1/4 cup chives, minced

Marinade: 1/4 cup canola oil 1 onion, finely chopped 3 cloves garlic, crushed 2 tablespoons Cape Malay Curry paste (see recipe above) or yellow curry powder 1 teaspoon turmeric 1 tablespoon brown sugar 1 cups chicken or vegetable broth 2 tablespoons lemon juice Salt and white pepper to taste

Ingredients 2 pounds red potatoes, halved 1/4 cup olive oil 1 tablespoon Red Chile Rub (see recipe) Kosher salt and freshly ground black pepper 1 large cactus leaf 1 medium red onion, thickly sliced 1 medium jicama, peeled and diced 1 teaspoon sliced pickled red jalapeño, seeded and chopped 1/4 cup freshly squeezed lime juice (2 to 3 limes) 1/4 cup extra-virgin olive oil 1 tablespoon adobo sauce (from a can of chipotles in adobo sauce) 1/2 cupped chopped fresh cilantro

2 pounds head - on large shrimp (or one pound headless 21 / 25 shrimp; 10 shrimp per person) 2 tablespoons Creole or Cajun seasoning (see recipe below) 1 pound unsalted butter, divided 1 cup finely chopped yellow onion (about 1/2 medium onion) 6 cloves garlic, peeled and minced (about 2 tablespoons) 1/2 cup finely chopped celery (about one rib) 1/4 cup minced fresh parsley 1 tablespoon ground cayenne chile 1/2 teaspoon dried thyme 1/2 teaspoon dried oregano 2 teaspoons coarse kosher salt 1 tablespoon freshly cracked black pepper (use a large grind) 2 tablespoons Worcestershire sauce 2 teaspoons hot sauce 2 teaspoons fresh lemon juice Lemon wedges, for serving Crusty bread, for serving 4 green onions, chopped, for garnish

1/2 cup uncooked quinoa (any color works), rinsed 2 carrots 4 radishes 1/2 fennel bulb 2 avocados, stone removed 2 small kale leaves, stems removed 1 handful mixed baby lettuce 2 tsp olive oil 2 tsp lemon juice 1 pinch sea salt and black pepper 2 tbsp tahini (sesame paste) 4 tbsp golden sauerkraut (see recipe here) 2 fried eggs 2 tsp hemp seeds

2 carrots, chopped 1 small zucchini, chopped 2 tablespoons olive oil 1 28 - ounce can crushed or diced tomatoes 4 cups Vibrant Vegetable Stock (see recipe) 2 cups tomato juice 2 teaspoons dried basil 1 teaspoon oregano 1/4 teaspoon fresh ground black pepper 1 tablespoon New Mexican red chile powder 1/2 cup small orzo pasta 1 15 - ounce can kidney beans (optional) Finely chopped Italian parsley or fresh basil for garnish

1 cup cashews, soaked (see note below) 1 cup (140g) boysenberries (or blackberries) 1 Tbsp coconut milk (or nut milk of choice) 1 Tbsp pure rice syrup (can be substituted for pure maple syrup or raw honey, see note below) 3 Tbsp lemon juice pinch himalayan pink salt 1/4 cup coconut oil, gently melted (see note below) 1 Tbsp cacao butter, gently melted (see note below)

3 tablespoons olive oil 2 large carrots, small dice 1 medium yellow onion, small dice 2 stalks celery, small dice 3 cloves of garlic, minced 1 tablespoon balsamic vinegar 2 tablespoons smoked paprika 1/4 teaspoon ground cumin 1/4 teaspoon cayenne pepper 1 1/4 cups red lentils, rinsed 4 cups vegetable stock sea salt & ground black pepper, to taste 2 tablespoons fresh lemon juice (from 1/2 a large lemon) chopped fresh herbs for serving (see headnotes) In a large pot or deep braiser, heat the olive oil over medium heat.

1/4 cup shelled pistachios 1 cup quinoa 1 cup red rice (see headnotes) 1 medium white onion, sliced 2/3 cup olive oil grated zest and juice of one orange 2 teaspoons lemon juice 1 garlic clove, crushed 4 spring onions, thinly sliced 1/2 cup dried apricots, roughly chopped 2 handfuls of rocket (arugula) salt and black pepper

Veggie Quinoa Croquettes w / Smoked Paprika Almond Cream Yield: Approx 16 croquettes For the Croquettes 1 cup dry quinoa, cooked in 2 cups water, yielding 3 cups cooked quinoa, cooled - see method here if needed 1 very large sweet potato, peeled, diced, steamed, mashed: yielding 2 cups mashed sweet potato 1 cup finely diced red onion 1/2 cup finely diced red pepper 4 cloves garlic, crushed 2 tbsp olive oil + 1 tbsp to brown the croquettes 1/3 cup chopped fresh cilantro 1 — 14oz tin pinto beans, drained & rinsed 1/2 cup hemp seeds 1 tsp dried oregano 1 tsp ground cumin juice of one lime 1 tsp celtic sea salt Method In large mixing bowl place cooked quinoa & mashed sweet potato.

Add a cup of ginger juice to a gallon of strained Nile Valley Hibiscus Mint (See «Cold Hi» recipe).

2 - 3 Tablespoons peanut oil 1 (8 - ounce) package tempeh, cubed 1 cup orange juice 1/4 cup apple cider vinegar 1/4 cup soy sauce 1/4 cup coconut sugar or brown sugar 2 - 4 cloves garlic, minced 1 Tablespoon potato starch, cornstarch or arrowroot 4 cups thinly sliced greens (cabbage, kale, etc.)(see note below)

3 cups cooked quinoa - see method below 5 cups raw broccoli, cut into small florets and stems 3 medium garlic cloves 2/3 cup raw nuts — cashews, almonds or pine nuts 1/3 cup rice Parmesan (tricky to find but you'll see it in the chillers in a small blue foiled shaker) sea salt to taste 2 tablespoons fresh lemon juice (usually 1 med.

2 carrots, chopped 1 small zucchini, chopped 2 tablespoons olive oil 1 28 - ounce can crushed or diced tomatoes 4 cups Vibrant Vegetable Stock (see recipe here) or substitute your favorite vegetable stock 2 cups tomato juice 2 teaspoons dried basil 1 teaspoon oregano 1/4 teaspoon fresh ground black pepper 1 tablespoon New Mexican red chile powder 1/2 cup small orzo pasta 1 15 - ounce can kidney beans (optional) Finely chopped Italian parsley or fresh basil for garnish

1 large ripe pineapple — peeled, cored and chopped about 4 small or 1 large English cucumbers — peeled and chopped 1 cup pineapple juice — preferably freshly made about 1/2 jalapeno — seeded and diced (see text) 1 tablespoon lime juice 1 - 2 teaspoons sea salt — to taste 1 green onion — chopped 1 handful cilantro leaves, plus more for garnish 3 tablespoons olive oil