Not exact matches
3 tablespoons sesame oil 3 tablespoons peanut oil 4 exotic or Japanese
eggplants, peeled and diced 2
small green chiles,
such as serrano, seeds and stems removed, chopped 2 onions, coarsely chopped 4 cloves garlic 2 teaspoons chopped ginger 1 teaspoon ground turmeric 1 2 - inch piece lemongrass, including the bulb 1 chicken, cut up 1 cup beer (or substitute water) 1/4 cup dry white wine 1 tablespoon fish sauce, nam pla, (or substitute light soy sauce) 1/4 teaspoon ground cardamom 1/8 cup chopped cilantro
1/2 onion, finely chopped 2 garlic cloves, very thinly sliced 1 cup tomato puree (
such as Pomi) 2 tablespoons olive oil, divided 1
small eggplant (my store sells these «Italian Eggplant» that are less than half the size of regular ones; it worked perfectly) 1 smallish zucchini 1 smallish yellow squash 1 longish red bell pepper Few sprigs fresh thyme Salt and pepper Few tablespoons soft goat cheese, for
eggplant (my store sells these «Italian
Eggplant» that are less than half the size of regular ones; it worked perfectly) 1 smallish zucchini 1 smallish yellow squash 1 longish red bell pepper Few sprigs fresh thyme Salt and pepper Few tablespoons soft goat cheese, for
Eggplant» that are less than half the size of regular ones; it worked perfectly) 1 smallish zucchini 1 smallish yellow squash 1 longish red bell pepper Few sprigs fresh thyme Salt and pepper Few tablespoons soft goat cheese, for serving
Vegetables 4 large red onions 1 medium
eggplant 4 large (or 8 medium) Roma tomatoes 1 teaspoon dried thyme 1/2 cup olive or grapeseed oil Pesto 4 cloves garlic 1/2 cup good olive oil 3/4 cup lightly roasted pine nuts, plus one tablespoon for garnish 2 cups basil leaves, reserving four
small leaves for garnish * 3/4 cup good - quality green olives,
such as Cerignola, pitted 1 scant tablespoon capers Salt to taste
2 large waxy potatoes 1
small eggplant (aubergine) 1 medium red pepper (capsicum) 1 large zucchini (courgette) 4 — 5 cloves garlic 30 ml (2 Tbsp) olive oil 120 ml (1/2 cup) tomato passata 2 tsp mixed dried herbs
such as marjoram, parsley, basil, sage, thyme salt and freshly ground black pepper dry breadcrumbs as needed
6 shallots, peeled 1 2 - inch piece of ginger, peeled 3
small fresh red chiles,
such as serranos, stems removed 5 cloves garlic 1 2 - inch piece galangal, peeled 2 cups thick coconut milk, recipe here 1 tomato, peeled and chopped 1
smalled eggplant, peeled and diced 1 pound catfish, cut into large chunks 1/2 pound green beans, cut into 1 - inch sections 2 tablespoons minced cilantro 1 teaspoon fish sauce (nam pla) Water or fish stock, if needed Cilantro leaf for garnish Nigella seeds for garnish
2 pounds mixed vegetables (
such as scallions, garlic scapes, Romano beans, halved
small eggplants, halved baby or new potatoes)
2 medium
eggplants 2 tbsp top - quality red wine vinegar salt and black pepper 1 cup
small dark lentils (
such as Puy or Castelluccio), rinsed 3
small carrots, peeled 2 celery stalks 1 bay leaf 3 thyme sprigs 1/2 white onion 3 tbsp olive oil, plus extra to finish 12 cherry tomatoes, halved 1/3 tsp brown sugar 1 tbsp each roughly chopped parsley, cilantro and dill 2 tbsp crème fraîche (or natural yogurt, if you prefer)
Tryptophan is processed properly in the brain when consumed with a
small amount of low glycemic index (GI) carbohydrates
such as vegetables and nuts and foods rich in vitamin B6
such as
eggplant, sunflower seeds, pistachio nuts, kangaroo, pasture - raised chicken, turkey, and wild salmon.