Since I can never leave well enough alone, I decided to
slice the plums on top of the cake instead of leaving them in halves, but I followed the recipe besides that!
Not exact matches
The smooth, cool minuteness of the dip spread
on the sweet crunchy crackers is just insane, especially if you top it off with some juicy
slices of
plum tomatoes and a sprinkling of salt and pepper.
1/2 Pie Crust recipe (replace millet flour with an equal amount of teff flour) 3/4 cup sugar 1 1/2 tablespoons gluten - free flour blend of choice 2 pounds red or Italian
plums, skin
on, pitted and
sliced 1/4 - inch thick 1/2 tablespoon fresh - squeezed lemon juice
Assembly Arrange the fresh salad greens
on a plate, followed by
slices of ripe lemon
plums and a couple of scoops of cashew cheese (optional).
ingredients TURKEY CHILI: 1 tablespoon canola oil 1 yellow onion, diced 1 red bell pepper, diced Kosher salt 4 garlic cloves, thinly
sliced 1/4 cup chili powder 1 teaspoon ground cumin 1/4 teaspoon cayenne pepper 2 tablespoons tomato paste 1 pound ground turkey 1 (28 - ounce) can
plum tomatoes 3 cups chicken stock (recipe below) or low - sodium store - bought chicken stock, plus more as needed 1 tablespoon unsweetened cocoa powder 1 and 1/2 cups cooked white beans, or 1 (12 - ounce) can, drained and rinsed 1 and 1/2 cups cooked kidney beans, or 1 (12 - ounce) can, drained and rinsed CHICKEN STOCK: 4 Spanish onions, halved 4 large carrots, peeled and coarsely chopped 2 celery stalks, cut into large dice 5 garlic cloves 5 pounds chicken bones 1 tablespoon whole black peppercorns 2 bay leaves 6 fresh thyme sprigs 15 fresh parsley stems TO ASSEMBLE: 1 (12 - ounce) bag tortilla chips 1 and 1/2 cups cheddar cheese (grated, to serve) 1 cup sour cream (to serve) 1 recipe Fast Guacamole (to serve, recipe below) 1/2 cup scallions (root end removed, thinly
sliced on the bias) pickled jalapenos (to serve, recipe below) FAST GUACAMOLE: 4 ripe avocados 1/4 cup lime juice (2 - 3 limes) 1/4 cup cilantro leaves, chopped 1/4 cup red onion, diced 1/4 teaspoon Kosher salt 1/4 teaspoon cayenne PICKLED JALAPEÑOS: 6 jalapenos (
sliced into 1 / 4 - inch rounds) 2 cups white vinegar 1 teaspoon granulated sugar 1/2 teaspoon red chili flakes 8 - 10 black peppercorns 1 teaspoon coriander seeds 1 teaspoon Kosher salt
I learned to make it
on a muerbteig, with the
plums cut in 1/4's and
sliced so the peel is pushed into the dough.
Moroccan Bouillabaisse Makes 6 Servings Ingredients 8
plum tomatoes (about 2 1/4 lb), seeded and grated (skins removed at end) 1 large onion, grated 3 garlic cloves, chopped 4 cups fish stock 1 lb potatoes, peeled and cut into 1/2 inch cubes 1/4 teaspoon crumbled saffron threads (optional) 1 tbsp ground cumin 1/2 tbsp sweet paprika 1/2 tbsp ground ginger 1/2 preserved lemon, peel only, thinly
sliced 1/4 cup chopped flat - leaf parsley 1/4 cup chopped cilantro 1 1/2 pounds large shrimp, peeled and deveined with the tails
on 2 tablespoons fresh lemon juice (about 1/2 lemon) 1 lb white fish fillet (such as monkfish, turbot, red snapper, striped bass, porgy, grouper, and / or cod), cut into 1 1/2 inch fillets (about 5 pieces) 1/2 pound mussels, scrubbed * 1/2 pound cockles or small hard - shelled clams, scrubbed *
Ingredients: 2 mini pizza crusts, 6 - inch size 2 tsp olive oil 4 tbsp tomato sauce 1 1/2 cups shredded white cheddar cheese 1 fresh California avocado, medium size, seeded and peeled 3
slices thick cut smoked applewood bacon, cooked until crispy and crumbled 1
plum tomato,
sliced thinly crosswise a few thin
slices of red onion Instructions: Heat grill
on medium.
Spread the
plum slices out
on a parchment paper - lined rimmed baking sheet in a single layer and roast in the oven for 10 minutes.
I put home made
plum jam
on them and then wrapped them around a couple
slices of bacon.
I've been enjoying having this paste in my kitchen since last week, ready for hot water and some company
on a whim, but I absolutely LOVED a most recent discovery of spreading it
on plum slices.
Thinly
slice your
plums, and arrange them
on top of the cake.
Slather
on your leftover, heated - up crawfish étouffée, and top with fresh jalapeno
slices, diced red onions, and diced
plum tomatoes.
Frozen: Kale, Broccoli, ginger, garlic, chopped celery, cranberries, cubed apple, sweet potato, beet, beet greens, turmeric root, cubed avocado Refrigerated: Hemp seeds, almonds & walnuts, steel cut oats, dried
plum, macho green tea, lemon and lime
slices, parsley, navy beans Plus: stick of cinnamon, vegan protein powder, and finally water Every weekend I prep all the ingredients I'm low
on so all week it takes 5 minutes to make the smoothie and clean the BlendTec.