Sentences with phrase «small bay leaves»

Ingredients Overnight salt mix: 6 Tbsp coarse kosher salt (4 tablespoons if finer - grained kosher salt) 1 Tbsp fresh rosemary, minced 1 Tbsp fresh sage, minced 1 Tbsp fresh thyme leaves 3 small bay leaves, coarsely torn 1 tsp black peppercorns, crushed 1 tsp finely grated lemon peel

It has 30 centimeter long leaf clusters divided into 5 to 11 oval leaflets that resemble small bay leaves.

1/2 onion 4 sprigs of thyme 1 small bay leaf 1 cup dry small green lentils 1 small bay leaf Salt and pepper 1 pound yukon gold potatoes diced 2 tablespoons red wine vinegar 1 large shallot finely diced 1 to 2 garlic cloves, minced or smashed to a paste (I use less) 1 tablespoon smooth Dijon mustard 1/4 cup of your favorite olive oil 2 tablespoons capers roughly chopped 1 to 2 scallions, thinly sliced 1/2 cup chopped flat leaf parsley

Not exact matches

inch cubes 6 cloves garlic, chopped 1 large onion, finely chopped 4 bay or curry leaves 1 small stalk lemongrass 2 cups coconut milk 1 cup carrots, cut 1?

6 cloves garlic, minced 1/2 teaspoon turmeric powder 1 teaspoon salt 2 1/2 cups coconut milk, recipe here 1 3 - pound chicken, cut up into 3 / 4 - inch cubes 5 small dried red chiles, such as piquins, stems and seeds removed (optional) 4 shallots, peeled and chopped 1 small piece galangal, peeled and chopped (or substitute ginger) 1 whole clove 6 cashew nuts 6 almonds 6 candlenuts (or substitute macadamia nuts or cashews) 1/2 teaspoon cumin powder 1/2 teaspoon coriander powder 1 curry leaf (optional) 3 tablespoons ghee (recipe here) or vegetable oil 3 bay leaves 2 stalks lemongrass, bulbs included, left whole 1 - inch cinnamon stick

2 tablespoons unsalted butter 2 garlic cloves, chopped 2 leeks, including light green parts, sliced and thoroughly rinsed 1 celery stalk, diced 1 small onion, diced 3 1/2 cups diced, peeled pumpkin 1 bay leaf 2 sprigs of fresh thyme 2 fresh sage leaves 2 quarts chicken stock 1 tablespoon kosher salt freshly ground black pepper, to taste 3 Tablespoons Fino sherry

1 1/2 cup water 2 1/2 Tbsp sea salt 1/2 cup apple cider vinegar 1 lb turnips, spiralized or peeled and sliced into sticks or any other way you prefer 1/2 small beet, peeled and sliced 1 bay leaf 1 garlic clove, thinly sliced a few sprigs of fresh dill or dill flower (optional) dash of red pepper flakes (optional)

1 cauliflower 2 bay leaves 1 onion 3 cloves of garlic 1 can white kidney beans 10 cups water or low sodium veggie broth (or a combo) 2 carrots, shredded 2 cups of corn 3 medium potatoes, peeled and shredded 2 small zucchini, shredded 1 pkg frozen, chopped spinach — defrosted and squeezed of all the juiciness white pepper, nutmeg, onion powder and garlic powder to taste

2 tbsp cooking fat of choice (lard, ghee, butter, olive oil, coconut oil, etc.) 1 large onion (or 2 small) 3 ribs celery 3 cloves garlic 6 carrots, peeled 1 medium beet, peeled 1 bay leaf 1 1/2 cups water 1/4 cup fresh basil Salt to taste

4 lbs beef short - ribs, cut into individual ribs salt and freshly ground black pepper 1 cup bleached all - purpose flour 1/2 cup olive oil 1/2 cub bourbon 3 tbsp chopped garlic 3 bay leaves 2 tbsp chopped fresh thyme leaves 4 cups beef stock 1 pint pearl onions 1 cup baby carrots or 1 cup sliced carrots 1 cup baby turnips or 1 cup sliced turnips 1 1/2 lbs new or small red potatoes 1/4 cup finely chopped parsley 2 tbsp chopped horse - radish

< 3 Beef stew, or according to my husband, THE beef stew slightly adapted from Do - Ahead Dinners: How to Feed Friends and Family Without the Frenzy 1/2 large onion 1 medium carrot, peeled 1 small stick of celery 2 garlic cloves, peeled olive oil 70g bacon in small cubes 500g round steak in bite sized pieces 1 tablespoon all purpose flour salt and freshly ground black pepper 1 tablespoon unsalted butter 2 tablespoons crushed canned tomatoes 2/3 cup (160 ml) red wine — not your cheapest, not your best 2 tablespoons water 1 bay leaf 3 sprigs of fresh thyme 1 sprig fresh oregano, + a few leaves extra for serving Preheat the oven to 150 °C / 300 °F.

Ingredients 4 large, meaty short ribs (about 2 pounds) 2 tablespoons rendered bacon fat or vegetable oil 1 large shallot or 2 small shallots, minced 2 carrots, finely diced 2 - 3 cloves garlic, peeled and smashed 1/4 cup soy sauce 2 cups red wine 2 cups beef broth 2 bay leaves 2 2 - inch sprigs rosemary 4 2 - inch sprigs thyme salt and pepper to taste chives for garnish

1 green (or semi-ripe) plantain 1 cup dried aduki beans, soaked overnight and left to sprout * 1/2 cup red lentils, rinsed 150 g snake beans, cut into 5 - cm [2 - inch] pieces 1 tablespoon curry powder 1/4 teaspoon asafoetida (hing), optional 1 tablespoon minced ginger (make your own) 1 small / medium onion, sliced or diced (optional) 2 cloves garlic, finely chopped or minced (optional) 10 — 12 fenugreek seeds 6 — 7 curry leaves (fresh or dried or substitute with 1 bay leaf) 2 — 3 Roma tomatoes, diced (fresh or canned is also good) 6 — 7 sprigs fresh thyme (or use 1 teaspoon of dried thyme) Salt to taste 2 — 3 tablespoons coconut (or vegetable) oil 4 — 5 bunches of fresh coriander (cilantro) for garnish

In a small saucepan, combine the vinegar, water, sugar, mustard seeds and bay leaf.

Tomato Sweet Basil Sauce 2 tablespoons extra virgin olive oil 1 small onion, diced 6 garlic cloves, minced 2 bay leaves pinch red chili flakes 2 teaspoons salt 1/2 teaspoon cracked pepper 2 tablespoons full - bodied red wine 2 (796 mL) cans organic diced tomatoes (or 12 - 15 diced fresh tomatoes) 1 oz (handful) fresh basil, chopped 1 teaspoon brown sugar

to an hour / Place butter in a small skillet with bay leaves / Cook slowly over low heat until solids at bottom of skillet turn brown, about 10 - 15 minutes / Scoop squash out of skin into a mixing bowl and strain bay butter over it / Mash with a potato masher or immersion blender / Stir in 1/2 -1 t salt and maple syrup.

1 tablespoon olive oil 1 small onion, chopped 2 carrots, cut in 1/4 inch pieces 1 celery rib, cut in 1/4 inch dice 1 small rutabaga, peeled, cut in 1/4 inch dice 1 small fennel bulb, trimmed, fronds removed, cut in 1/4 inch dice 1 small zucchini, cut in 1/4 inch dice 6 cups chicken stock 1 15 - ounce can chopped tomatoes with juice 1 bay leaf 1 teaspoon dried oregano 1 teaspoon dried thyme 1 teaspoon salt, plus extra to taste 1 teaspoon freshly ground black pepper 1 2 - inch chunk of rind from Parmigiano or Pecorino Romano cheese 1 15 - ounce can cannellini or northern beans, drained 2 - 3 large Swiss chard leaves, ribs and stems removed, coarsely chopped Grated Parmigiano or Pecorino Romano cheese for garnish Fresh Italian parsley leaves for garnish

3 to 4 cups shredded cooked chicken 4 cups finely shredded cabbage 1/2 cup roughly chopped cilantro leaves 1/2 cup mint leaves 1 cup mung bean sprouts 1 small red onion, halved and thinly sliced 1 green bell pepper, finely sliced in short strips 1 long red chilli, finely sliced (optional) 1 cup plain yogurt 1/2 cup Byron Bay Chilli Co..

Pink Pickled Turnips 1 1/2 cup water 2 1/2 tablespoons sea salt 1/2 cup apple cider vinegar 1 lb turnips — spiralized or peeled and sliced into sticks or any other way you prefer 1/2 small beet — peeled and sliced 1 bay leaf 1 garlic clove — thinly sliced a few sprigs of fresh dill or dill flower (optional) dash of red pepper flakes (optional)

1 ham bone 2 quarts water 4 conchs, diced 1/4 pound salt pork, cubed 1 tablespoon butter 1 onion, chopped 1 green bell pepper, stem and seeds removed, diced 2 stalks celery, chopped 3 small tomatoes, peeled and diced 3 tablespoons tomato paste 2 large potatoes, diced 2 bay leaves 1 tablespoon chopped fresh thyme 1 carrot, sliced 2 whole dried cayenne chiles (or other hot dried chiles) 1 tablespoon dry sherry (optional) Roux: 2 tablespoons flour 2 tablespoons butter Bring the ham and water to a boil in a pot, reduce the heat and simmer for 30 minutes.

5 small green chillis, stems removed 5 small red chillis, stems removed 2 pounds lamb or goat meat, cubed 3 quarts water 2 - inch piece of ginger, peeled 2 teaspoons black peppercorns 2 teaspoons anise seed 2 teaspoons cumin seed 5 cardamoms (or 2 Tablespoons car - damom powder) 3 cloves 3 tablespoons coriander seed 1 stick cinnamon 1 star anise 5 bay leaves 1 cup fresh mint leaves 4 pieces lemon grass, crushed 1 teaspoon ground turmeric 4 curry leaves (optional) 1 cup water 4 tomatoes, diced 2 sticks cinnamon 3 cardamoms 5 doves 5 tablespoons vegetable oil Spring (green) onions for garnish 3 teaspoons rice flour for thickening (optional)

Bay leaves, paste of / chopped ginger + garlic, and if desired a small amount of chopped onions are fried till rawness goes away.

Chimichurri Sauce 1/4 cup red wine vinegar 4 cloves garlic, chopped 3 green ají amarillo chiles, seeds removed, chopped, or substitute jalapeños 1 bay leaf, center rib removed 1 small onion, finely chopped 3⁄4 cup chopped fresh parsley 1/4 cup chopped fresh oregano or 2 tablespoons dried 1/2 teaspoon salt 1 teaspoon freshly ground black pepper 1/4 to 1⁄3 cup olive oil

1 small red onion, sliced 1 small clove of garlic, minced couple of splashes of dry white wine 1 bay leaf sprinkle of oregano 200g (half tin) chopped tomatoes 3 - 4 cherry tomatoes, halved 1 medium sized cod fillet

Armenian Stew with Pilaf Stew: 2 tsp canola oil 1 cup chopped onion 3 garlic cloves, minced 1 tsp dried mint 1 tsp dried basil 1 bay leaf 1/2 tsp salt 2 medium carrots, peeled and cut into 1 ″ chunks 1 small zucchini, cut into 1 ″ pieces 1 cup chopped fresh tomatoes 1/2 cup tomato juice 1 15 - oz can drained fava beans 1 large bunch swiss chard, torn into bite - sized pieces 1 tbsp fresh lemon juice

1 cup of all purpose flour (I use King Arthur Flour) 2 tablespoons of smoked paprika 1/2 teaspoon of salt Ground pepper 2 teaspoons of olive oil 2 - 3 lbs of chuck or stew meat cubed 1 large onion, diced 1 small can of tomato paste 1 cup red wine 2 cups of beef broth (I use low sodium) 4 medium potatoes, cubed (sweet or regular) 4 carrots, peeled and chopped 1 bay leaf Parsley (fresh or dried)

1 medium savoy cabbage (organic) Butter for pan 1 tbspoon coconut oil (or olive oil) 1 onion finely chopped (organic) 2 carrots cut into small pieces (organic) 1 clove garlic 300g chicken breast (organic) 1 bay leaf 1 sprig of lemon thyme (organic) 1/2 tspoon Rabelais spice (or cumin and nutmeg) 200 gr diced tomato (organic) 1 egg (organic)

Basmati Rice: 2 cups Ghee or olive / canola oil: 1 tbsp full Cumin seeds: 1 tsp Bay leaf (dried): 2 small Cinnamon stick: 1inch pc Whole Cloves: 4 Black pepper corns: 4 Garam masala — 1 - 2 tsp Salt — 2 - 3 tsp Garlic (chopped finely): 1 tbsp Onion (sliced and cut in halves): 1 big Soy nuggets: 1/2 cup Cashews (halved): 1 tbsp Raisins: 1/2 tbsp Mix veg (frozen): 2 cups

1 tablespoon olive oil 1 small onion, halved and thinly sliced (1 cup) 3 cups chopped kale 1 small garnet yam, peeled and diced (1 cup) 1 tablespoon smoked sweet paprika, plus more for garnish 1 tablespoon curry powder 1 bay leaf 4 cups low - sodium vegetable broth 2 15.5 - ounce cans great Northern beans, drained and rinsed, divided 2 tablespoons red wine vinegar

1 16oz package of Polska Kielbasa / Polish Sausage, sliced (I used the turkey version) 1 1/2 peppers, sliced (I used 1/2 each of red, green and yellow peppers) 1 small onion, sliced 3 cloves garlic, minced 2 Tbsp butter bay leaf (optional, but adds great flavor) salt and pepper 1 16 oz package of frozen pierogies

Make the beef butter: In a small saucepan over medium heat, combine the beef fat, garlic, rosemary, thyme and bay leaf.

packages seitan, drained and cut into bite - size chunks 1/2 cup flour (I used white whole wheat flour) 1/4 teaspoon black pepper 3 large garlic cloves, minced 1 cup dry red wine, plus more if needed 2 tablespoons tomato paste 2 tablespoons low - sodium tamari (or half tamari, half Worcestershire if you aren't vegan) 4 cups vegetable broth, plus more if needed 1 1/2 pounds Yukon Gold potatoes (about 3 medium - large), cut into large - ish chunks 2 stalks celery, cut into 1 - inch pieces 2 small turnips, peeled and cubed (or substitute parsnips) 3 - 4 large carrots, cut into 2 - inch pieces (halve lengthwise if the carrots are very fat) 1 bay leaf 2 teaspoons chopped fresh thyme leaves 1/2 teaspoon chopped fresh rosemary 3 1 - inch strips orange zest 1 teaspoon sweet paprika 1/8 teaspoon ground cloves Freshly ground black pepper to taste 1 cup frozen peas 1 tablespoon apple cider vinegar

1 tablespoon vegan margarine (e.g., Earth Balance) 3 tablespoons olive oil 1 onion, chopped 2 cloves garlic, minced 1/2 cup flour 4 cups vegetable stock 2 cups water 2 stalks celery, sliced (chop and include the leaves) 1 cup chopped carrots 1/2 small green cabbage, chopped 2 medium boiling (not baking) potatoes, cubed 1 bay leaf 1 1/2 teaspoons tarragon 1/2 teaspoon thyme 1/4 teaspoon salt or to taste 1/2 teaspoon pepper 8 ounces Morningstar Farms Meal Starters Chick»n Strips or Gardein Chick»n Strips or chicken - style seitan

1 cup dried white beans, such as cannellini or great northern, soaked overnight 2 tablespoons extra virgin olive oil 2 - 3 leeks, white and light green parts sliced (about 2 cups) 3 cloves garlic, chopped 1/4 teaspoon crushed red pepper flakes 4 cups chopped kale leaves (about 1 medium bunch) 1 small head cauliflower, broken into florets 4 cups vegetable stock (recommend Imagine No Chicken broth) 2 cups water 2 cups bean cooking liquid, plus 1 more cup if needed 1 bay leaf 1 teaspoon salt Freshly ground black pepper to taste 1/2 cup flat - leaf Italian parsley leaves

1 3 - pound corned - beef brisket, in plastic pouch with brine and spices 1 onion 3 whole cloves 2 Turkish bay leaves 1 chile de arbol 4 carrots 5 small rutabagas 1 large russet potato 1 medium green cabbage

Slow Cooker Swiss Steak with Cauliflower Mash 1.5 pounds sirloin steak or round steak 1 small onion 2 ribs celery, diced 1 green bell pepper 1 28 ounce can diced tomatoes 1 tablespoon Worcestershire sauce 3 cloves garlic 1/2 teaspoon dried oregano leaves 1 bay leaf 1 - 2 tablespoons whole wheat flour 1 medium head of cauliflower 1 tablespoon butter

In a small saucepan over medium - high heat, combine the vinegar, sugar, salt, bay leaf and red pepper flakes.

2 teaspoons extra virgin olive oil 1 large onion, diced 4 carrots, diced (about 1 1/2 cups) 4 stalks celery, diced (about 1 1/2 cups) 4 small red potatoes, diced (about 1 1/2 cups) 1 small zucchini, diced (about 1 cup) 1 small turnip, diced (about 1 cup) 1 pound dried split peas 3 cloves garlic, minced 4 cups low - sodium vegetable broth 5 cups water 1 teaspoon minced fresh rosemary 1 teaspoon minced fresh thyme leaves 1 teaspoon minced fresh sage leaves 2 tablespoons chopped fresh flat - leaf parsley 1 bay leaf 1/2 teaspoon caraway seeds, or more to taste Generous pinch smoked salt (optional) 1 tablespoon low - sodium tamari Freshly ground black pepper Salt to taste

To make the spicy tomato sauce finely mince 2 cloves of garlic, finely mince 1 small dried cayenne pepper and finely dice 1/2 of an onion, then heat a frying pan with a medium heat and add 2 tablespoons of extra virgin Spanish olive oil, once the oil get's hot add the minced garlic and minced cayenne pepper, mix with the oil and immediately add the diced onions, cook for about 3 minutes, then add 1 1/2 cups of tomato puree, season with sea salt, freshly cracked black pepper, a pinch of white sugar and 1 bay leaf, mix everything together, after about 5 minutes add a 1/4 cup of white wine, mix it all together and lower the fire to a LOW heat

Ingredients 3 Tbsp olive oil 1 small onion, diced 1 small zucchini, diced (about 1/2 cup) 1 small yellow squash, diced (about 1/2 cup) 2 small carrots, diced 1 - 2 celery stalks, diced 1/3 cup frozen lima beans 4 cloves garlic, minced 1 tsp dried parsley 1 tsp dried oregano 1 tsp dried basil 1/4 tsp black pepper 1/4 tsp dried thyme pinch of red pepper flakes 2 bay leaves 2 Tbsp tomato paste 1 (15 oz) can reduced sodium diced tomatoes, with juices 2 (15 oz) cans vegetable broth * 3 cups hot water 1 (15 oz) can Kidney beans, rinsed and drained 1 (15 oz) can Great Northern beans, rinsed and drained 2 cups kale, finely chopped (tough stems discarded) 1/2 cup small pasta shape Pinch of kosher salt, if needed

ingredients SAUSAGE RAGU: 2 tablespoons olive oil 1 pound sweet Italian sausage (removed from casing) 1/2 yellow onion (peeled, small dice) 4 cloves garlic (peeled, minced) 1 cup San Marzano tomatoes (chopped) 2 large fresh bay leaves Kosher salt and freshly ground black pepper (to taste) POLENTA: 2 tablespoons olive oil 7 cups water Kosher salt (to taste) 2 cups instant polenta 1/2 cup mascarpone 1/2 cup Parmigiano Reggiano (freshly grated, plus more to garnish) 2 tablespoons unsalted butter TO ASSEMBLE: 1 pound fresh mozzarella (grated) 1 cup fresh basil leaves (thinly sliced)

The secret is a small amount of garam masala: a mix of spices that include cinnamon, roasted cumin, caraway seeds, cloves, nutmeg (and / or mace) and green cardamom seed or black cardamom pods, dried red chili peppers, dried garlic, ginger powder, sesame, mustard seeds, turmeric, coriander, bay leaves,...

cans chopped tomatoes 2/3 cup green lentils 1 bay leaf 1 cinnamon stick 2 medium eggplants, sliced 2 small zucchini, sliced 3 tomatoes, thinly sliced.

ingredients SPINACH AND SWEET POTATO FILLING: 2 medium sweet potatoes 1 (10 - ounce) package frozen spinach (thawed, squeezed of excess moisture) 2 teaspoons yellow curry powder 1 teaspoon fresh ginger (peeled, minced) Kosher salt and freshly ground black pepper (to taste) PORK FILLING: 2 tablespoons olive oil 1 pound ground pork 1 yellow onion (peeled, small dice) 2 cloves garlic (peeled, minced) 1 Scotch Bonnet pepper (seeded, minced) 1/2 teaspoon paprika 1/4 teaspoon ground allspice 2 teaspoons fresh thyme (leaves only, finely chopped) 2 cups low - sodium chicken stock 2 bay leaves 1 teaspoon fresh ginger (peeled, minced) Kosher salt and freshly ground black pepper (to taste) TO ASSEMBLE: 2 tablespoons yellow curry powder 1/4 cup olive oil 1 package phyllo dough (thawed) Kosher salt and freshly ground black pepper (to taste) TO SERVE: 2 cups Greek yogurt 1 lime (zested and juiced) 1 tablespoon parsley (finely chopped) Kosher salt and freshly ground black pepper (to taste)

ingredients CHICKEN SOUP: 2 pounds chicken thighs (boneless, skinless, cut into 1 - inch chunks) 2 tablespoons olive oil 1 cup cremini mushrooms (stems removed, thinly sliced) 1 yellow onion (peeled, small dice) 1 leek (white and light green parts only, root end removed, thinly sliced into rounds) 4 cloves garlic (peeled, smashed) 2 carrots (peeled, small dice) 1 cup white wine 2 cups organic chicken stock 5 sprigs thyme (ties with butcher's twine) 2 bay leaves Kosher salt and freshly ground black pepper (to taste) 1/4 cup parsley (roughly chopped, to garnish) HERBY DUMPLINGS: 1 and 1/2 cups all - purpose flour 2 and 1/2 teaspoons baking powder 1 teaspoon baking soda 1/2 teaspoon Kosher salt 1 tablespoon fresh tarragon (leaves only, roughly chopped) 1 tablespoon fresh chives (roughly chopped) 1/2 tablespoon thyme (leaves only, roughly chopped) 4 tablespoons unsalted butter (cold, cut into cubes) 2/3 cup plain yogurt

Remove the bay leaves from the soup pot at the end of cooking, and blend the soup to your desired consistency with an immersion blender (or see Notes), leaving some small chunks.

ingredients RICE JOLLOF WITH CHICKEN: 2 tablespoons olive oil 1 chicken (broken down into 8 pieces, breasts cut in half crosswise) 1 1/2 teaspoons curry powder 1 teaspoon cayenne pepper 1/2 small onion (peeled, roughly chopped) 1 clove garlic (peeled) 1 cup canned plum tomatoes with their juices (whole) 1 scotch bonnet (stem and seeds removed, roughly chopped) 2 small red bell peppers (stems and seeds removed, roughly chopped) 2 cups chicken stock 2 cups rice 2 bay leaves 2 teaspoons thyme leaves Kosher salt and freshly ground black pepper (to taste) 1/4 cup parsley leaves (to garnish) CHAKALAKA: 2 tablespoons olive oil 1 large red onion (peeled, diced) 1 jalapeno pepper (thinly sliced into rings, optional to remove seeds) 2 cloves garlic (peeled, minced) 1/4 teaspoon curry powder 1/4 teaspoon turmeric 1/4 teaspoon paprika 1 red bell pepper (stemmed, seeded, thinly sliced into strips) 1 yellow bell pepper (stemmed, seeded, thinly sliced into strips) 3 carrots (peeled, grated) 1 15 - ounce can vegetarian baked beans (TK BUSH»S) 1 cup frozen peas (thawed) Kosher salt and freshly ground black pepper (to taste)

2 cups French green lentils, rinsed 1/4 teaspoon salt 2 bay leaves 1 small fennel bulb, cut into 1/4 ″ dice 1 large carrot, cut into 1/4 ″ dice 2 medium parsnips, cut into 1/4 ″ dice 1/4 cup + 1 tablespoon extra virgin olive oil 2 tablespoons red wine vinegar (make sure your vinegar is gluten - free if you are gluten - sensitive) 1/2 teaspoon Dijon mustard (use gluten free mustard if you are gluten - sensitive) 1 large shallot, finely minced 1 tablespoon chopped flat - leaf parsley

Bring wine, water, sugar, zests, and bay leaf to a boil in a small heavy saucepan over medium heat, stirring until sugar has dissolved, then boil until reduced to about 1/3 cup, about 10 minutes.

One small addition we make is a couple dashes of Worcestershire sauce and sometimes a bay leaf.