1
small onion pinch each of the following: ground coriander ground cumin ground turmeric chili powder (optional — but some babies love it!)
Not exact matches
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)
Ingredients 200 g / 7oz • baby spinach 1 •
small cauliflower head [cut into florets — about 350g / 12oz] 1 •
small onion [diced] 1 • minced garlic clove 1/2 cup • shredded mozzarella [plus a little more for on top] 2 tbsp • heavy cream 1 tbsp • butter [for the cauliflower] 1/2 tsp • nutmeg
pinch of ground cloves to taste • salt and pepper
2 tablespoons ghee or coconut oil, divided 1 medium to large sweet potato, peeled and finely chopped (about 2 cups chopped) 1
small red
onion, finely chopped 1/2 bunch curly kale (red or green), tough stems removed, leaves torn into bite size pieces 2 cloves garlic, minced 4 eggs Sea salt and freshly ground black pepper to taste
Pinch of cayenne pepper (optional)
In a
small bowl, combine 1 cup of tomato sauce, 1/2 teaspoon each of oregano and basil, a
pinch of salt and pepper, 1/4 teaspoon each of garlic powder and
onion powder, and a teaspoon of lemon juice.
a
small pinch of salt and pepper) and sprinkle 1/3 of the
onions.
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
It's served on
small tortillas with a tiny
pinch of
onions and the carne asada is made well enough but maybe needs a
pinch of salt.
1 28 - ounce can whole peeled tomatoes (with liquid) 1 - 5 canned whole chipotles in adobo * 1
small red
onion, peeled and quartered 2 cloves garlic 1/4 -1 / 3 cup fresh cilantro, washed juice of 1 lime large
pinch Kosher or sea salt
1 1/4 cups elbow noodles Salt 2.5 ounces extra-sharp cheddar cheese, cut into
small cubes 1 tablespoon plus 1/2 teaspoon flour 3/4 teaspoon salt 3/4 teaspoon dry mustard A
pinch or two fresh ground pepper A
pinch cayenne pepper or red pepper flake A
pinch of ground nutmeg 1/3 cup sour cream 1 egg, lightly beaten 3 tablespoons yellow
onion, finely chopped or grated 3/4 cup half - n - half 3/4 cup heavy cream 2 shakes Worcestershire sauce 1 dash hot sauce (tobasco) 3/4 cup (about 5 ounces) extra-sharp cheddar cheese, grated
1 large yellow
onion, chopped a splash of olive oil a couple
pinches of salt 2/3 cup uncooked bulgur 1 14 - ounce can of chickpeas, drained and rinsed 4 1/2 cups vegetable stock 1/2 cup orange juice 1 1/2 cup cauliflower, trimmed into
small trees 2 cup kale or chard, destemmed and cut into thin ribbons
In a
small bowl combine corn, red
onion, zucchini, red pepper and a
pinch 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
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
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
1 acorn squash 1 - 2 tablespoons olive oil, divided 1
small onion, diced 1 - 2 cloves garlic, minced 1/2 teaspoon or more ginger, peeled and grated 1 carrot, diced 1/8 teaspoon cloves
pinch of cardamom, cinnamon, and nutmeg 1 teaspoon apple cider vinegar 2 tablespoons maple syrup 2 cups low sodium vegetable stock salt and pepper 1/4 -1 / 2 cup or more cashew cream
We went with the light mayo route, with just a squeeze of lemon juice, a
pinch of salt and pepper, and a
small dose of green
onion tops sprinkled on top.
1/4 cup hot chile oil 10 cherry tomatoes 1
small onion, cut in half and sectioned 6 large jalapeño chiles, seeds and stems removed, cut into large chunks 2 pounds lamb, cut in 1 / 2 - inch cubes 1/2 cup fresh lemon juice 3 cloves garlic, minced 1/4 teaspoon salt
Pinch sugar
1 head raw cauliflower 4 tbsp cold - pressed olive oil 1/4 tsp ground cumin 1/4 tsp ground cinnamon 1/4 tsp ground ginger 1
pinch ground cayenne or more to taste 1 cup / 240 ml uncooked beluga lentils (or green lentils) 1 large handful (about 4 oz) raw almonds 10 fresh or dried dates, pitted 1
small red
onion 4 cups / 100 g loosely packed mache lettuce, rucola (rocket) or spinach leaves sprouts, for garnish
2 cups Wild Blueberries fresh or frozen (thawed) 1/2 medium
onion (red or white), diced
small 1 jalapeño pepper, seeded and minced (add more to taste) 1 medium red bell pepper, diced
small 3 tablespoons chopped parsley or cilantro 1/4 cup lime or lemon juice 1 teaspoon salt
pinch of cinnamon
Ingredients 2 Tbsp olive oil 1 medium carrot, diced 1 celery stalk, diced 1 clove garlic, minced or pressed 1/2
small - medium
onion, diced 2 tsp fresh rosemary, finely chopped * 1 tsp fresh thyme, finely chopped Kosher salt to taste 1 lb ground turkey ** 3/4 cup frozen vegetables, I used lima beans, corn, and peas 1/2 tsp pepper
pinch (~ 1/4 tsp) nutmeg 1 cup chicken broth 2 Tbsp corn starch 2 Tbsp cold water 1/2 cup milk 1 1/2 -2 cups mashed potatoes ***
Either use ready - prepared salsa or you can make your own using the following: 2 diced tomatoes 1/2
small onion 2 tbsp lime juice
Pinch of salt Sprinkle of black pepper 1 tbsp coriander 1/2 tsp chilli flakes (optional and to taste)
- While the squash roasts, cook the ground beef by placing a medium - size non-stick pan over medium - high heat, and drizzling in about 1 tablespoon of olive oil; once the oil is hot, add in the
onion, and saute for about 2 minutes; next, add in the ground beef and break it up with a spoon / spatula into
small crumble; once the beef has slightly browned, add in a couple of
pinches of salt and pepper, the garlic, the cumin, the cayenne and the cinnamon, and stir to combine; allow the beef to finish browning, then turn the heat off, and turn the seasoned beef mixture out into a bowl; next, add to the beef the cooked brown rice, the black beans, the quartered cherry tomatoes, the chopped cilantro, the sunflower seeds and the orange zest, and combine the ingredients very well; add another
pinch of salt if needed, and set the mixture aside for a moment, keeping warm.
2 - 3
small to medium beets — peeled and cubed 2 garlic cloves — minced sea salt 2
small to medium red
onions — peeled and quartered or cut into eighths, depending on size grape seed oil 1 head of broccoli — cut into bite - sized florets 2 cans Thai coconut milk
pinch of chili powder or a dash of cayenne 1/2 lemon — juiced 1 - 2 ripe but firm avocados freshly ground black pepper arugula leaves for garnish
Vegetable filling — 2 tbsp olive oil 1/2 zucchini, sliced 1/2 yellow squash, sliced 1/2
small onion, chopped 2 cloves garlic, sliced 4 baby bella mushrooms, sliced 1 (14 oz) can whole peeled tomatoes in juice 1/2 tsp dry basil 1/2 tsp dry oregano
pinch of rosemary
pinch of red pepper flakes 1/2 tsp kosher salt fresh ground pepper to taste
Toss red
onion, lime juice, sugar, and a
pinch of salt in a
small bowl; set aside.
1 to 2 tablespoons sesame oil + more if needed based on taste 1/2
small to medium sized red
onion, peeled and sliced 1/2 medium sized zucchini, unpeeled and chopped 1/2 medium sized summer squash, unpeeled and chopped 1 cup sugar snap peas, cut once in half crosswise 1 cup shiitake mushrooms, chopped 1 to 2 garlic cloves, minced
Pinch of salt 1/2 red bell pepper, chopped 1/2 green bell pepper, chopped 1/2 cup red cabbage, shredded 2
small carrots, peeled and shaved into strips 1/2 pound linguine noodles, cooked 1/4 cup mushroom broth 3 tablespoons soy sauce 2 tablespoons hoisin sauce 2 tablespoons Chinese oyster sauce Green
onions, diced for garnish
Ingredients 280 g whole wheat linguine 4 - 5 tablespoons extra virgin olive oil half a
onion, peeled and finely chopped 1 carrot, cleaned and finely chopped a
pinch of whole sea salt a
small head of radicchio, chopped 250 g seitan, minced a handful of fresh parsley, cleaned and finely chopped freshly ground black pepper, to -LSB-...]
1 tbsp extra virgin olive oil + more for garnish 1
small onion, diced (~ 1 cup diced
onion) 2 garlic cloves, minced 2 tbsp fresh ginger, grated 1 large apple, peeled & chopped 1.5 pounds carrots, peeled and chopped (~ 5 cups) 4 cups vegetable broth
pinch of nutmeg Sea salt & black pepper, to taste
2 Tablespoons Olive or Coconut Oil 3 Cloves Garlic, Peeled & Chopped 1
Small Onion, Peeled & Chopped 1 Tablespoon Ground Tumeric 4 Tablespoons Grated Fresh Ginger 1 Cup Red Lentils, Sorted 3 Medium Sweet Potatoes, Peeled & Cut Into 2 - inch Pieces 6 Cups Organic Vegetable Broth 1/3 Cup Coconut Milk
Pinch Red Pepper Flakes Salt & Pepper To Taste Garnish of Choice (See Notes Above)
Ingredients 1 tablespoon safflower or other neutral oil 1/2 teaspoon brown mustard seeds 1
onion, sliced 1 glove garlic, minced 1/2 teaspoon cumin
pinch cayenne Salt Pepper 1
small bunch rainbow chard (about 8 - 10 big leaves), washed, trimmed, and stems and leaves cut into 1 / 2 - inch wide ribbons 1/4 teaspoon sugar 2 teaspoons butter, plus more for the bread 4 eggs, lightly beaten about 3 tablespoons finely chopped mozzarella cheese 4 slices good bakery bread, toasted Garam masala (optional), for garnish
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
1 tablespoon olive oil 1 - 28 ounce can whole peeled tomatoes, halved, juiced reserved 1
small white
onion, quartered 4 garlic cloves, smashed & peeled 1/2 teaspoon dried oregano 1/2 teaspoon dried thyme
Pinch red pepper flakes 1 teaspoon kosher salt 1/2 teaspoon black pepper 1/2 cup water Parmesan cheese for garnish Crusty bread for serving
In a
small mixing bowl, mix together the softened cream cheese, chopped dill and chives and
pinch of
onion powder.
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 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
Start with a
small onion, or shallot, add a few cloves of garlic, then drop the chopped kale in the pan, stir for a few minutes, add enough liquid to cover the bottom of the pan, a
pinch of kosher salt, and cover it to cook.
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 n
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 n
Pinch of kosher salt, if needed
Add the garlic, poblanos,
onions and bell peppers and season with a
small pinch of salt and pepper.
Once the crepes are made, spread about 2 teaspoons goat cheese, 1/2 a sliced fig, a couple tablespoons of caramelized
onions and a
small pinch of thyme in the center of a crepe and fold in half.
1 15 ounce can garbanzo beans, drained and rinsed 1/2 cup Blue Moose of Boulder original hummus 1 tablespoon extra virgin olive oil 1
small yellow
onion, quartered 2 - 3 garlic cloves, peeled Zest of one lemon 1/2 cup packed fresh parsley (stems and all) 1/2 cup packed fresh cilantro (stems and all) 1 teaspoon ground cumin 1/4 teaspoon ground coriander 1/4 teaspoon ground cayenne pepper Heavy
pinch of sea salt flakes 1/2 cup garbanzo bean flour
PASTA 3/4 lb linguine of choice 2 tablespoons olive oil 4 cups
small cauliflower florets (from about 1/2 a large head of cauliflower) 4 - 5 cloves of garlic, minced
pinch of chili flakes 1/2 teaspoon sweet paprika 1/2 cup slow - roasted tomatoes, lightly chopped or mashed (see headnote for sun - dried option) sea salt and ground black pepper 1/3 cup raw cashews, soaked for at least 4 hours 1/2 cup filtered water 1/2 cup shelled fresh or frozen peas 2 sprigs fresh basil, sliced 2 green
onions, sliced 1 cup quickie vegan parmesan, divided
On each tortilla add
small amount of cheese, 1 tablespoon black chili beans, a
pinch of green
onion and cilantro, and a bit more cheese.
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
* 2 tablespoon olive oil * 1
onion, chopped * 2 stalks celery, chopped fine * 1 cup black quinoa, rinsed in cold water and drained (use a fine mesh strainer for this, as quinoa seeds are pretty
small) * 1/2 cup red lentils, rinsed in the strainer with the quinoa * 2 1/2 -3 cups water (or use chicken or vegetable stock) * 1/4 cup pitted black olives (I used oil - cured olives) * 1 - 2 teaspoons minced preserved lemon rind * 1 - 2 cups minced parsley *
pinch or two of smoked paprika
1/2 head green cabbage, cut thinly in shreds or chopped finely 2
small carrots or a handful of baby carrots, shredded or chopped in a food processor 2 scallions or 1 to 2 Tblsp
onion, chopped or minced (optional) 1/2 cup light mayonnaise 2 Tblsp sour cream 3 Tblsp cider vinegar (or white vinegar) 2 - 4 teaspoons sugar
pinch of salt and ground pepper to taste (I used 1/2 t salt and it was too salty, so start with a
pinch) 1/4 tsp celery seed or to taste (again, start
small)
In a
small saucepan, combine the sliced
onion, remaining 1/4 cup apple cider vinegar, turbinado sugar, 1/4 cup water, and a
pinch of salt.
3
small or 2 large peaches, diced 1 large or 2
small tomatoes, diced 1 green
onion, minced 1 tbsp fresh basil, chopped 1 tbsp fresh mint, chopped 1 tbsp extra virgin olive oil 1/2 tbsp white wine vinegar
Pinch sea salt Dried chili pepper, to taste (optional)
Ingredients: 4 tablespoons cup peanut, grapeseed or other high - heat oil, divided usage (plus more as needed) 1/2 pound chicken, cut into
small pieces (I used Quorn tenders) 8 ounces, fideo pasta or angel hair pasta broken into 2 ″ pieces 1 medium
onion, diced 1 red bell pepper, seeded and diced 1 green bell pepper, seeded and diced 1 handful sugar snap peas, strings and both ends removed, cut into 1 ″ pieces (optional, but great for Spring) 1 tablespoon sweet paprika 1 teaspoon sea salt 1 large
pinch saffron threads, crumbled 2 cups broth or stock (I used 1 cup vegetable, 1 cup clam juice) 1/2 pound shrimp, deveined and peeled 1/2 pound bay scallops, rinsed and patted dry with a paper towel 1 (15 ounce) can crushed or petite diced tomatoes 1/4 cup brandy or cognac 1/2 of a fresh lemon extra sea salt, as needed for seasoning
1/2 pound ground beef 1/2 pound ground pork 4 tablespoons panko breadcrumbs 1 heaping tablespoon Worcestershire sauce 1 tablespoon low sodium soy sauce 1
small onion, finely diced 1 egg 1 teaspoon kosher salt
Pinch of pepper Vegetable oil for cooking