Sentences with phrase «stock pinch salt»

1 pound firm tofu 1 cup vegetable stock Pinch salt 1 clove garlic, minced 1 teaspoon thyme 1 teaspoon freshly ground black pepper Jerk Sauce (see recipe here)

1 pound firm tofu 1 cup vegetable stock Pinch salt 1 clove garlic, minced 1 teaspoon thyme 1 teaspoon freshly ground black pepper Jerk Sauce (see recipe)

Not exact matches

Unfortunately, I forgot what the mixture was, exactly, but know there was chicken stock, 3 star anise, salt and pepper, a pinch of cinnamon, and — then, my mind goes blank.

4 to 6 big handfuls of mixed salad greens, washed and dried 2 cups farro, rinsed and drained 5 cups water (or stock) 2 teaspoons fine - grain sea salt 1 medium orange, zest and juice 1 shallot, chopped 1/3 cup Parmesan, freshly shredded 1 tablespoon white wine vinegar 1/2 cup good quality olive oil a couple big pinches of salt 1/2 cup Spanish almonds, or toasted regular almonds 1/2 cup goat cheese, crumbled

Cook on low heat for 15 minutes, adding the stock and a big pinch of salt and pepper.

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

250 g peeled potatoes 1 large zucchini, cleaned and cut into pieces 1 clove of garlic, peeled and cut into halves 2 - 3 cm fresh ginger root, peeled and chopped 2 tablespoons extra virgin olive oil 2 tablespoons shoyu a pinch of Himalayan salt freshly ground white pepper, to taste 1 teaspoon vegetable stock powder 200 ml unsweetened and unflavoured oat milk 150 g plain tofu 2 tablespoons nutritional yeast flakes 3 teaspoons mild curry powder a handful of fresh basil, cleaned a few fresh thyme sprigs, cleaned 4 teaspoons agar agar powder mixed with 100 ml unsweetened and unflavoured oat milk 50 - 60 g vegan ham, chopped

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

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

Garlic cloves (5 - 10, or more, to taste) Butter, grass - fed or expeller - pressed coconut oil (2 TBS) Tomato puree, organic if possible (1 container, 26 ounces) Fish stock (64 ounces) or 1/2 chicken stock and 1/2 clam juice, bottled Sea salt and freshly ground black pepper — where to buy sea salt Mussels (1/2 pound) Clams, littleneck (1/2 pound) Shrimp, wild, deveined (1/2 pound) Bay scallops, wild (1/2 pound) Optional: Saffron (2 - 3 pinches) Optional: Lobster tails (2)

In a 2 - quart saucepan, bring the broth or stock and a pinch of salt to a simmer.

Ingredients — 1 small head broccoli — 2 medium zucchini's — 2 medium carrots — 2 medium stalks celery — 1 can brown lentils — 2 packets FODMAPPED for you chicken stock — 2 tbs Cobram Estate Garlic Infused Olive Oil — 500g lean chicken mince — 1 pinch chilli flakes — 1 tsp ginger — 1 tbs chopped lemon thyme — salt and pepper to taste — Sprinkle parmesan cheese (optional)

Add your first ladle of stock and a good pinch of salt, then turn down the heat.

1 1/2 tablespoons olive oil 1 cup leek, sliced thin 1/2 fennel bulb, chopped 2 tablespoons garlic, minced 6 cups water or vegetable stock 2 medium potatoes, rinsed and chopped (2 1/2 cups) 1 cup soy milk, rice milk, or almond milk 2 tablespoons Italian parsley, minced 2 teaspoons sea salt, or to taste 1/2 teaspoon ground pepper, or to taste pinch cayenne pepper Splash of wheat - free tamari, optional

Ingredients 2 tbsp olive oil 3 large leeks (white and pale green parts only), cut into 1 - inch pieces (4 cups) 1 1/4 cups chopped celery 1 tablespoon minced garlic 2 Granny Smith apples, peeled and cut into 1 / 2 - inch cubes 10 ounces pitted prunes, chopped into 1 / 2 - inch pieces 1/2 cup sherry or vermouth (or warm water to avoid alcohol) 6 cups (1 / 2 - inch) white bread cubes (soft Italian or French bread) 2 large eggs, beaten to blend 2 tsp crumbled dried sage 1 tsp chopped thyme 1/2 cup chopped flat - leaf parsley Large pinch ground cloves Large pinch grated nutmeg 1 cup (+ / --RRB- either beef, chicken or vegetable stock Kosher salt to taste Freshly ground black pepper to taste

* 2 tablespoons olive oil * 1 onion, peeled and finely chopped * 1 1/2 cups Arborio rice * pinch of sea salt and fresh pepper * 1/2 cup white wine * 8 cups chicken stock * 1 cup roasted tomato halves (plus any herbs, garlic, etc. they were roasted with) * 1 tablespoon butter * 1/4 cup grated Parmigiano - Reggiano

Or if you can only do store - bought stock, I strongly suggest splurging on a pinch of truffle salt to sprinkle over top of the soup.

3 leeks (the white part only), chopped 1 teaspoon thyme 4 cups broccoli florets 4 1/2 cups low - sodium vegetable stock 1 pinch pepper 1 pinch salt, optional

Ingredients 1/2 cup finely chopped onion 1 large garlic clove 1 tablespoon chopped fresh sage 1 dried arbol chile, or pinch of red pepper flakes kosher or sea salt 2 tablespoons extra virgin olive oil 2 cups roasted winter squash about 1/2 cup vegetable or beef stock 2 - 4 tablespoons Parmigiano Reggiano or Winchester Sharp Gouda Cheese, plus cheese for shaving 1 tablespoon pumpkin or extra virgin olive oil

Rutabaga, Celery, Dill, & Smoked Chicken Soup (fairly dramatically adapted from Vegetable Soups from Deborah Madison's Kitchen) 1 3/4 lbs rutabagas (1 truly enormous one, or 2 merely large ones) 2 - 3 tbsp duck fat or lard or butter (I used half duck fat, half butter) 1 big pinch dried thyme 1 bay leaf 2 medium leeks (sliced, white and pale green parts only) 4 - 6 C chicken stock 1 smoked chicken breast (honestly, a plain one is probably fine)(shredded) 1 - 2 big handfuls finely chopped fresh dill 1 bunch celery (the more leaves, the better) 1 child - sized handful salted capers (rinsed and coarsely chopped) ground green peppercorns to taste (honestly, black pepper is probably fine)(lots!)

Add 3 cups of the chicken stock, the wine or sake, roasted garlic cloves, thyme, and a generous pinch of salt and pepper.

2 tsp of yellow mustard seeds 3 tsp fennel seeds 3 tsp coriander seeds 2 tsp of cumin seeds (or 1 tsp ground) 4 cloves of garlic, crushed 1 medium onion, chopped Pinch salt 2 tsp sugar 400g can chick peas, drained and rinsed 400g can diced tomatoes 400g chicken stock 2 red capsicums, roasted, peeled, and seeded Freshly ground pepper, to taste

Add the reserved stock to the pot, along with the sauteed shrimp, fresh thyme leaves and a healthy pinch of salt.

~ 2 tablespoons olive oil ~ 1 large clove garlic, sliced ~ pinch red pepper flakes or more to taste ~ 1 teaspoon each turmeric and curry spice blend ~ 1 teaspoon salt ~ 1/4 cup peanut butter powder ~ 1/2 cup water, stock or unsweetened tea ~ 1 each zucchini and summer squash, sliced thin with a vegetable peeler or spiralized ~ 1/2 cup bell peppers of choice (I used four mini sweet bell peppers)

Navy beans, dried (1 lb) Filtered water Chicken stock, homemade (5 cups) Butter, ghee, lard, tallow, grass - fed, duck fat, or expeller - pressed coconut oil (4 tablespoons)-- where to buy butter; where to buy ghee; where to buy coconut oil Garlic (2 cloves) Onion, yellow or white, medium (1) Green chiles, canned (8 oz) Chicken breasts and / or thighs, pastured or free range organic, skinless & boneless (1 lb) Cumin, ground (1 TBS) Oregano, dried (1 TBS) Red pepper flakes (1 pinch) Sea salt (to taste) Freshly ground black pepper (to taste)-- where to buy black pepper Sour cream or coconut milk kefir — where to buy starters Garnish: Cheese, cheddar, or Parmesan, from grass - fed cows (2 oz)-- where to buy cheese

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

2 medium butternut squash, halved and seeded (or 8 cups, chopped) 3 tablespoons olive oil Kosher salt Freshly ground black pepper 5 - 6 cups of vegetable stock 3 teaspoons olive oil Generous pinch of saffron threads 1/4 cup hot water 1/2 teaspoon cumin 1/4 teaspoon ground coriander 1/2 teaspoon ground cinnamon 1/4 teaspoon ground or grated nutmeg 1/4 teaspoon ground cloves 1/2 cup plain soy yogurt or soy sour cream 2 teaspoons harissa Finely chopped chives

6 cloves of garlic 7 tablespoons butter, at room temperature 1/4 teaspoon rice or champagne vinegar Pinch of cayenne pepper Kosher salt and freshly ground black pepper 1 medium onion 4 1/4 cups water or chicken stock 5 ears of corn 1 — 2 chives

1 tablespoon olive oil, divided 1 pound lean ground beef (90 %), preferably local and / or grass - fed 1 medium onion, diced 2 garlic cloves, minced 1 tablespoon chili powder 1 1/2 teaspoons ancho or chipotle chili powder 1 1/2 teaspoons ground cumin pinch of cinnamon 2 tablespoons tomato paste 1 1/2 cups chicken stock or water 1 14.5 ounce can diced tomatoes 2 cans (15 ounces each) pinto beans, drained 1/2 bunch kale, stems removed and leaves chopped salt and pepper, to taste Optional toppings: sour cream, sharp cheddar cheese, green onions, avocado, cilantro, crushed tortilla chips or cornbread

3 1/2 pounds brisket Pinch of kosher salt Pinch of black pepper 4 tablespoons unsalted butter 5 pounds small yellow onions, peeled and halved through the root 1 cup dry white wine 1 cup veal or chicken stock 1 1/2 tablespoons fresh thyme leaves 1 tablespoon freshly ground black pepper 1 celery stalk, diced 1 tomato, diced 4 garlic cloves

filling ingredients: 1 tbsp olive oil 1 cooking onion, diced 2 cloves of garlic, minced 1 sprig of rosemary, leaves minced 4 sprigs of thyme, leaves removed + divided pinch of chili flakes (optional) 2 tsp balsamic vinegar 5 cups - worth of small diced, hardy vegetables (I used a mix of butternut squash, carrots and beets) 1/3 cup black or french lentils, rinsed 2 1/2 cups vegetable stock 1 tsp tamari soy sauce salt + pepper 2 tsp arrowroot powder 1 tbsp cold filtered water

1 cup roux (recipe follows) 2 cups chopped onions 1 cup chopped celery 1 cup chopped bell peppers 1 tablespoon minced garlic 3 bay leaves Pinch cayenne Emeril's Essence to taste (see recipe) 1 pound andouille sausage, cut into 1 - inch pieces Salt and pepper 6 cups venison stock (see recipe) 1 1/2 pounds bottom round cut of venison (or any cut, except for the loin and rib area), cut into 1 - inch pieces 1/4 cup finely chopped parsley 1/2 cup chopped green onions 3 cups cooked white rice 2 tablespoons chopped green onions

Salt for Life 1 pinch garlic powder 1/2 cup no salt beef stock 1 1/2 pounds ground beef 2 eggs 1 cup dried bread crumbs Sour cream and green onion for garSalt for Life 1 pinch garlic powder 1/2 cup no salt beef stock 1 1/2 pounds ground beef 2 eggs 1 cup dried bread crumbs Sour cream and green onion for garsalt beef stock 1 1/2 pounds ground beef 2 eggs 1 cup dried bread crumbs Sour cream and green onion for garnish

Add beef stock, garlic, parsley, and a pinch of salt and pepper.

Add the tomatoes, stock, a pinch more salt, and black pepper, and bring to a boil.

In a small heavy bottom sauce pot, heat the vegetable stock, bay leaf, pinch salt and pepper to a boil, then add the quinoa, stir, cover and lower heat to a low.

While the salmon sits, bring the stock to a boil and add in a pinch of salt, then add the broccoli florets and the bulgur.

3 pounds ground beef or venison 1/2 — 1 pound ground beef heart 1 medium onion, chopped 3 cloves garlic, crushed 3 - 4 pinches crushed red pepper 1 tablespoon salt (or slightly less) 1 1/2 tablespoons paprika 1 teaspoon black pepper 3 tablespoons chili powder 1 tablespoon cumin, powder or seed 2 1/2 cups home - made beef stock or water

1 tablespoon coconut oil 1 yellow onion, diced Pinch of salt 8 carrots, peeled and chopped into 1 / 2 - inch chunks 1 sweet potato, peeled and cut into1 / 2 - inch cubes 3 cups vegetable stock 2 tablespoons green or red curry paste 2 teaspoons yellow curry powder Salt and black pepper, freshly ground (to taste) Juice of 1 lime 14 - ounce can of coconut milk Toasted cashew bits, to garnish Cilantro, to garsalt 8 carrots, peeled and chopped into 1 / 2 - inch chunks 1 sweet potato, peeled and cut into1 / 2 - inch cubes 3 cups vegetable stock 2 tablespoons green or red curry paste 2 teaspoons yellow curry powder Salt and black pepper, freshly ground (to taste) Juice of 1 lime 14 - ounce can of coconut milk Toasted cashew bits, to garnish Cilantro, to garSalt and black pepper, freshly ground (to taste) Juice of 1 lime 14 - ounce can of coconut milk Toasted cashew bits, to garnish Cilantro, to garnish

2 tsp of yellow mustard seeds 3 tsp fennel seeds 3 tsp coriander seeds 2 tsp of cumin seeds (or 1 tsp ground) 4 cloves of garlic, crushed 1 medium onion, chopped Pinch salt 2 tsp sugar 400g can chick peas, drained and rinsed 400g can diced tomatoes 400g chicken stock 2 red capsicums, roasted, peeled, and seeded Freshly ground pepper, to taste