Ingredients 1 tablespoon olive oil 1/2 small onion, cut into half moons (or 3 scallions, sliced) 6 white mushrooms, wiped clean and
sliced pinch salt 1/4 teaspoon thyme 1 clove garlic, minced 1/2 cup cooked quinoa 2 tablespoons grated parmesan Olive Oil Fried Egg
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
1/3 cup
sliced lemongrass, including the bulb 4 cloves garlic 1 teaspoon dried ground galangal 1 teaspoon ground turmeric 1 jalapeño chile, stem and seeds removed 3 shallots 3 1/2 cups coconut milk, recipe here 3 lime or lemon leaves
Pinch of
salt or shrimp paste
10 medium Granny Smith and / or Macoun apples, peeled, cored and
sliced (a 50 - 50 mix is wonderful) 1/2 cube of unsalted butter 2 tablespoons Applejack brandy 1 teaspoon nutmeg 1 1/3 teaspoons cinnamon
Pinch of
salt 2 teaspoons cornstarch dissolved in 1/4 cup of apple juice 1 cup brown sugar
1 tablespoon unsalted butter 1 tablespoon olive oil 1 medium yellow onion, small dice 4 medium cloves garlic, thinly
sliced 2 teaspoons ground cumin 1 (3 - inch) cinnamon stick
Salt and freshly ground black pepper 1 pound butternut squash, large dice 3/4 pound red potatoes, large dice 2 cups low - sodium chicken or vegetable broth 2 cups cooked chickpeas, drained 1 (14 - ounce) can diced tomatoes, with juices
Pinch saffron threads (optional) 1/2 preserved lemon, finely chopped 1 cup brined green olives (Aida recommended Cerignola) Steamed couscous, for serving (directions here and elsewhere on the web) Fresh cilantro leaves, roughly chopped, for garnish Toasted slivered almonds, for garnish Plain yogurt, for garnish Hot sauce of your choice (for serving)
Preparation: - Add the thinly
sliced beef sirloin to a large bowl, and season with a couple of
pinches of
salt and cracked black pepper, plus the onion powder, and toss to coat; sprinkle over 2 tablespoons of the flour, and again, toss to coat.
5 - 7
slices whole grain bread, very thinly
sliced 3 ounces goat cheese or chevre, crumbled tiny splash of milk or cream splash of extra virgin olive oil two big
pinches of
salt 1/4 cup apple, cut into 1/4 inch dice (place in a bit of lemon water if not using immediately) 3/4 cup zucchini, cut into 1 / 4 - inch dice 1 1/2 teaspoons lemon juice, freshly squeezed a bit of freshly ground black pepper
150 g firm tofu, cut into 1 - cm [1 / 2 - inch] thick
slices Pinch sweet paprika 1 tablespoon coconut oil
Salt and pepper to taste
6 tablespoons cold non-hydrogenated vegan margarine, cut into pieces 2/3 cup granulated sugar 1 1/4 cup blanched
sliced almonds, pulsed in a food processor into a fine meal 2 tablespoons cornstarch
pinch salt 1/4 teaspoon ground cinnamon 2/3 cup plain almond milk 2 teaspoons vanilla extract 1/2 teaspoon almond extract 4 pears (Bartlet or Bosc), peeled, cored and
sliced into thin rounds 1/4 cup apricot jam, melted
Add onion
slices and
pinch of
salt.
Ingredients Lemon garlic aioli -1 / 2 cup of mayo - Juice of 1/2 lemon -2 garlic cloves -
pinch of
salt Burgers - 1 pound of ground beef (I used 83 % lean 17 % fat)- thick, center cut bacon - brown sugar - Roma Tomatoes,
sliced - Red onion, thinly
sliced into rings - cheddar cheese - Slider buns What to do - to candy the bacon, toss bacon with 1/3 cup of brown sugar in the large bowl.
Ingredients 2 large potatoes, peeled, cut into
slices then into quarters a handful of kalamata olives, stones removed a handful of sango radish sprouts, cleaned whole sea
salt, just enough to taste extra virgin olive oil, to taste a little lemon juice a little rice or apple vinegar a few
pinches of nori flakes freshly -LSB-...]
3 eggs 1 c milk 2 T brown sugar 1/2 t vanilla
pinch of
salt several
slices of that thick cut texas toast, or some leftover French bread that you didn't use for garlic bread.
Slice them up, neat eighths halved again, tossed in sugar and tapioca for body, a touch of nutmeg and lemon juice to coax out profundity — and
salt, just a
pinch or two to temper the sweetness.
6 sprigs fresh thyme 6 sprigs fresh oregano 4 cloves garlic 2 thin
slices of red onion for sauce 1 orange (or tangerine) peeled / chunked for sauce 1.5 limes zest and juice Kosher
salt Cracked black pepper Coarse ground white pepper 1
pinch of red pepper flakes 1/8 cup of olive oil 1/8 cup dry white wine A dash of your favorite hot sauce
For the pizza dough: 2 1/4 teaspoons rapid rise yeast 1 cup warm water
Pinch of sugar 1 3/4 cups semolina flour 1 3/4 cups all - purpose flour 1 teaspoon
salt 1 tablespoon olive oil Corn meal - for spreading on pizza peel For the balsamic reduction: 1 cup balsamic vinegar Pizza toppings: 2 tablespoons olive oil 8 ounces fresh mozzarella -
sliced 4 peaches - thinly
sliced 1/2 cup freshly chopped basil
3 cups (380 grams) bread flour (all - purpose will work in a
pinch) 1 tablespoon baking powder 2 tablespoons freshly chopped chives 2 - 2 1/2 ounces (55 - 70 grams) cooked bacon, crumbled (about 15 thin
slices) 3/4 teaspoon
salt 12 ounces (355 ml) beer (choose your favorite!)
Ingredients 1 small pumpkin a
pinch of whole sea
salt filtered water (to cook the pumpkin) 2 apples (I used Red Delicious), peeled and cut into cubes or
slices 4 tablespoons extra virgin olive oil, and some more to serve juice of 3 cm fresh ginger root a large handful of pumpkin seeds half a -LSB-...]
toast 2 avocados 1/4 teaspoon
salt 1/4 teaspoon pepper 1/2 lime,
sliced into wedges 4
slices whole grain, thick -
sliced seedy bread, toasted 1/3 cup crumbled queso fresco cheese 2 tablespoons finely chopped fresh cilantro
pinch of smoked paprika
For the pintos: 2 teaspoons olive oil 1 small onion, thinly
sliced 4 cloves garlic, minced 1 medium tomato, chopped
Pinch red pepper flakes 1/2 teaspoon
salt 1 15 oz can pinto beans, rinsed and drained (or 1 1/2 cups cooked) 3 tablespoons chopped fresh cilantro
For the filling: Butter — 1 tbsp + 1/2 cup Apples thinly
sliced — 4 Sugar — 3 tsp + 1/2 cup All purpose flour — 6 tbsp Brown sugar — 1/2 cup Water — 1/4 cup Lemon juice — 1 tsp Cinnamon powder — 1 tsp Ground nutmeg — 1/4 tsp Vanilla extract — 2 tsp
Salt —
pinch Blackberries — 6 oz
3/4 cup rolled oats 1 cup almond meal 1/4 cup finely ground cornmeal 3/4 teaspoons baking powder
Pinch of
salt 1 egg, beaten (or 1 flax egg if vegan **) 1/4 cup coconut oil, melted 1/4 teaspoon pure almond extract 1 teaspoon pure vanilla extract 1/3 cup pure maple syrup + 1/2 tablespoon, divided 1 medium Hachiya (more oblong) or 2 Fuyu (more squat) persimmons,
sliced in 1/4 inch rounds.
1 tablespoon toasted sesame oil (regular vegetable oil will do, too) 1 red onion, thinly
sliced 1 red bell pepper, thinly
sliced Big
pinch salt 3 cloves garlic, minced 2 tablespoons minced lemongrass 1 tablespoon minced ginger 1/2 teaspoon crushed red pepper flakes 2 star anise 1/4 teaspoon ground cinnamon 1 oz dried shiitakes 2 tablespoons soy sauce (or tamari to make it gluten free) 1 roughly chopped tomato Fresh black pepper
Apple Layer: 1 sweet apple, 1 / 4 - inch
slices 1 teaspoon apple cider vinegar 1/4 cup Earth Balance Buttery Spread 2/3 cup granulated sugar 2 tablespoons maple syrup 1/2 teaspoon ground cinnamon
pinch of ground allspice
pinch of ground nutmeg
pinch of Kosher or sea
salt
2 packages of DOLE baby spinach 1/2 cup pine nuts 1/2 cup raisins 3 Tbsp dry sherry 2 Tbsp olive oil 2 cloves of garlic,
sliced pinch of smoked spanish paprika
salt and pepper to taste
Whipped cream cheese, cucumber
slices, avocado, fresh dill, and a
pinch of
salt and pepper.
11 tablespoons unsalted butter 1 1/4 cups white granulated sugar 3/4 cup cocoa powder 1 teaspoon vanilla extract hefty
pinch of
salt 2 large eggs 1/3 cup unbleached all purpose flour heaping cup of garbage mix - ins (I used 4 nutty bars that I
sliced.
1/2 cup unsalted butter 1 cup all - purpose flour 2 cups sugar, divided 1 tablespoon baking powder
Pinch of
salt 1 cup milk 4 cups fresh peach
slices 1 tablespoon lemon juice Ground cinnamon or nutmeg (optional)
granny smith and golden delicious apples, peeled, cored, and thinly
sliced juice of 1/2 lemon 1/3 cup brown sugar 1/4 cup granulated sugar 1 1/2 teaspoons cinnamon 1 teaspoon nutmeg
pinch cloves
pinch allspice
pinch ginger
pinch coriander 1/4 teaspoon
salt 3 tablespoons cornstarch
Add 1 1/2 cups
sliced onion and a
pinch of
salt.
Kale Salad One bunch of kale Two lemons One bunch of scallions, finely chopped One cup halved cherry tomatoes One avocado
sliced Pinch of
salt
Whizz up a vegan pesto and top with
sliced tomatoes, or spread on some nut butter and sprinkle with dark chocolate chips and a tiny
pinch of sea
salt.
Slice up your onion and cook it over medium heat with a
pinch of
salt until it is softened and caramelized.
Honey bee cake slightly adapted from this beautiful cookbook Cake: 2 1/4 cups (315g) all purpose flour 2 teaspoons baking powder 1/4 teaspoon ground cinnamon 1/2 teaspoon table
salt 3/4 cup + 2 tablespoons (200g) unsalted butter, room temperature 1/2 cup (100g) granulated sugar 1/3 cup (100g) honey 2 teaspoons vanilla extract 2 large eggs 1 large egg yolk 3/4 cup (180 ml) buttermilk, room temperature * Glaze: 1/2 cup (150g) honey 3 tablespoons (41g) unsalted butter, room temperature 1/4 teaspoon vanilla extract
pinch of
salt 1/2 cup (56g)
sliced almonds, toasted and cooled Preheat the oven to 180 °C / 350 °F.
- To the same pan or pot, add in the butter, and allow it to melt; add in the
sliced onions, and caramelize those in the butter and sausage drippings until a rich, golden - brown, about 5 - 7 minutes; next, add in the garlic, plus a couple of
pinches of
salt, the freshly cracked black pepper and the paprika, and stir to combine with the onions; saute just until the garlic becomes aromatic.
Add coconut oil, garlic,
sliced mushrooms, thyme, and a couple
pinches of
salt and pepper.
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
Crostini: 1 sweet baguette, cut into 1 / 4 - inch thick
slices 3 tablespoons olive oil a couple
pinches of
salt 1 large garlic clove, peeled.
Butter cake from Modern Classics Book 2: Cookies, Biscuits &
Slices, Small Cakes, Cakes, Desserts, Hot Puddings, Pies & Tarts (Morrow Cookbooks) Cake: 1/2 cup + 1 tablespoon (127g) unsalted butter, very well softened 1 teaspoon vanilla extract 1 cup + 1 1/2 tablespoons (218g) caster sugar 3 eggs 1 1/2 cups + 1 1/2 tablespoons (225g) all purpose flour, sifted 1/2 teaspoon baking powder, sifted 1/4 teaspoon baking soda, sifted
pinch of
salt 1/2 cup (120 ml) whole milk, room temperature Icing: 1 cup (140g) icing sugar, sifted 1 - 2 tablespoons lemon juice or water Preheat the oven to 160 °C; butter a 20 cm (8in) round cake pan, line the bottom with baking paper and butter the paper as well.
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
What's in it: 3 apples (a firm apple like honey crisp or granny smith are easiest to
slice with the mandolin) Ground cinnamon, to taste
Pinch of
salt, to taste (optional) For the dip: 1/3 cup plain yogurt (greek or regular are fine) 2 tablespoons creamy peanut or almond butter 1 teaspoon maple syrup Optional garnishes for dip: fresh apple
slices, chopped peanuts, drizzle of maple syrup If you're making nachos, some topping ideas include: chopped nuts / seeds, pomegranate seeds, dried fruit, shaved coconut, chia seed
1 lb ground beef, ours was grass feed 1 egg 3 garlic cloves, minced 2 tablespoons parsley, chopped 2
slices whole wheat bread, crust removed 3 - 4 tablespoons water
Pinch of
salt 2 - 4 tablespoon olive oil
Start by cooking
sliced zucchini (just use 1 zucchini) in a large skillet with olive oil and a
pinch of
salt:
Mascarpone cheese 2 T Flat leaf parsley, chopped 1 t Sea
salt 1/2 t Freshly ground pepper 1/4 t Ground nutmeg 1/2 t Sweet paprika plus
pinch for garnish 2 T Extra virgin olive oil 1 C Sweet Onion in long thin
slices 1 Medium cauliflower head, diced small 1/2 C Finely grated Parmesan
For 2 people simply fry 150g of mushrooms, quartered or
sliced, in 1/2 Tbsp of olive oil with some freshly ground black pepper and a
pinch of
salt until cooked.
Top the final layer of pasta with
slices of fresh tomato, the oregano and a
pinch of
salt, sprinkled with breadcrumbs and drizzle everything with olive oil.
Ingredients - 2 tablespoons unsalted butter -8 oz of thick cut bacon cut into bite size pieces - 8 oz of
sliced mushrooms - 2 shallots, thinly
sliced - Fresh thyme - 8 large eggs, at room temperature - 1/2 cup (120 ml) half & half - 2 teaspoons of
salt -
pinch of ground nutmeg - 1/2 cup (120 ml) Gruyère, finely grated - prepared pie crust (or make this homemade recipe by All Recipes)
tofu (or half a block of the typical store - bought tofu), mashed 1 tablespoon saewoo jjut or
salted shrimp, chopped (you can substitute about 1 teaspoon of
salt if you don't have the
salted shrimp) 2 stalks green onions,
sliced thinly A
pinch of black pepper
2 tbsp ghee, coconut or olive oil 1 tsp cumin seeds 1/2 tsp ground turmeric 1/2 tsp ground cardamom 1/2 tsp ground cilantro 1
pinch ground cayenne 1 inch fresh ginger, minced 4 garlic cloves 1 large red onion, diced 2 medium size sweet potatoes, cut into bite - size pieces 1 fennel bulb, halved and thinly
sliced 1 cup lentils, rinsed 2 cups water 2 — 4 tbsp sauerkraut, more for serving 1 -2 tbsp honey
salt & pepper, to taste
Sprinkle a small amount (a
pinch or two) of sea
salt evenly over the Nutella, then place two or three
slices of Spanish chorizo in a single layer on top.