Not exact matches
Diners receive a gold - wrapped
cube of jellied
stock that they drop
into a teapot containing infusions of frankincense and myrrh.
I roast chicken backs and parts or use leftover chicken or turkey bones then use a electric instapot style pressure cooker set on chicken / high temp for an hour then let it naturally depressurize let cool then refrigerate overnight take the grease layer off following day as it will congel on top its easy to remove then warm it back up to liquify and put it
into ice
cube trays mix 17 ice
cubes (1 cup) too 1 or 2 cups water depending on strength you want the best
stock on earth
2 tablespoons peanut or vegetable oil 1 large yellow onion, diced 3 cloves garlic, minced 1 (14 - ounce) container extra firm tofu, cut
into 1 - inch
cubes 2 cups vegetable
stock 1 (14 - ounce) can light coconut milk 1/2 cup of Peanut Butter & Company» sThe Heat Is On 4 carrots, peeled and cut
into 1 - inch
cubes 3 potatoes, peeled and cut
into 1 - inch
cubes 1 cup frozen peas 3 tablespoons chopped fresh basil Finely ground sea salt Freshly ground black pepper
1 kg pumpkin, cut
into large
cubes 2 — 3 carrots (about 250g), cut
into 10 - cm [3 - inch] pieces 3 — 4 cloves garlic, unpeeled 1 — 2 tablespoons olive oil 1/2 teaspoon ground cumin 1 1/2 cup [200g] cooked rice (equals to about 1/3 cup uncooked) 1 teaspoon vegetable bouillon powder or 1
cube (or use vegetable
stock instead of water) 1 tablespoon minced ginger (make your own at home) 3 — 4 cups water 1/2 cup canned coconut milk Juice from 1 — 2 sweet oranges * 2 teaspoons sugar (or maple syrup / other sweetener), adjust quantity to taste 4 — 5 stems curled parsley, finely chopped Other dried herbs (thyme, herbes de Provence...) if desired, optional Salt and pepper to taste
olive oil 1 green pepper 1 red pepper 3 ears of corn, kernels removed from the cobs (or 2 cups of frozen corn) 2 tbsp salted butter 2 strip of bacon chopped 1 onion, chopped 2 carrots, chopped 2 celery stalks, chopped 2 cloves of garlic 1 cup chicken
stock 2 medium potatoes, peeled and cut
into 1»
cubes 1 tsp oregano 1 bay leaf 1 tsp celery salt 1 tsp paprika 2 tsp curry 1 tsp mustard powder salt and pepper 2 cups half and half hot sauce, optional 1/2 tsp parsley
• Olive oil 1 pound lean ground beef • Salt • Black pepper 1 teaspoon dry oregano 3/4 teaspoon ground cumin 1/2 teaspoon chili powder 1/4 teaspoon paprika 1 red onion, diced 2 small red bell peppers, cored, seeded and diced 3 cloves garlic, pressed through garlic press 1tablespoon tomato paste 1 extra-large sweet potato (or 2 small), peeled and diced
into medium - small
cubes 1 (28 ounce) can diced tomatoes, drained of juice 1 cup beef (or chicken)
stock, warm 1 (15 ounce) can kidney beans, drained and rinsed 1 tablespoon chopped fresh cilantro 4 green onions, chopped, divided use 1 cup shredded sharp cheddar cheese, divided use • Sour cream, as optional garnish
half a tsp butter — I use unsalted 1 medium onion, finely chopped 1 garlic clove, crushed about an inch of root Ginger 600g Butternut Squash, peeled, deseeded and chopped
into small
cubes 1 litre of homemade vegetable
stock black pepper, optional
1 1/2 qt of chicken
stock 2 lb butternut squash cut in small
cubes 2 tart apples (peeled) cut
into small
cubes 2 shallots chopped 1 tsp fresh rosemary or 1/2 tsp dried 1 tsp fresh thyme or 1 tsp dried 1/2 cup half and half 1/2 tsp salt 1/2 tsp ground pepper
Carefully pour 150 ml boiling water
into a measuring jug, then crumble in the
stock cube and stir to dissolve.
Ingredients 3 1/2 -2 lb pumpkins, peeled and cut
into 1 - inch
cubes 6 leeks, white and light green parts only, halved and thinly sliced 1 stick butter 1/2 cup of water or
stock 2 1/2 lbs hot or sweet Italian sausage (I used hot turkey), removed from the casing 3 sweet onions, chopped 3 fennel bulbs, chopped 1 tbsp fresh chopped thyme leaves 1/4 cup dry white wine 4 loaves ciabatta, cut
into 1 inch
cubes 4 cloves garlic, chopped 1/2 cup sage leaves, coarsely chopped 6 eggs, lightly beaten 2 cups chicken
stock 1/2 cup chopped fresh parsley
2 tablespoons ghee (or clarified butter, or olive oil) 1 yellow onion, diced salt and freshly ground pepper 1 pound corn kernels, frozen is fine 4 medium russet potatoes, peeled, cut
into 1 - inch
cubes 1 cup dried yellow split peas, rinsed 7 cups water or vegetable
stock 1/4 cup miso paste
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 coconut oil 1/2 large onion, diced 1 large carrot, diced 1 celery stalk, diced 1 can coconut milk (not low - fat) 3 cups homemade fish
stock 1 - 2 dried chipotle pepper or 2 tablespoons paprika (or to taste) 1 sweet potato, coarsely chopped (about 2 cups) 1 small butternut squash, peeled, seeded, and coarsely chopped (about 4 cups) 1 1/2 pounds skinless salmon fillets, cut
into 1 - inch
cubes 2 tablespoons fresh dill, minced Sea salt and freshly ground black pepper to taste
1 pound butternut squash, cut
into one - inch
cubes 2 cups low sodium vegetable
stock or broth 3 tablespoons coconut milk (unsweetened) 1 tablespoon almond butter 1 teaspoon kosher salt 1 teaspoon white pepper 3 tablespoons curry powder 1 tablespoon olive oil
Or throw a
cube into soups and
stocks, pasta and more — anything that you think will get a little oomph with just a smidgen of butter.
1 heaped tablespoon of green Thai curry paste About 1 litre of veggie
stock 1/2 can of full fat coconut milk About 150gr of rice noodles 200gr of shiitake mushrooms - sliced 1 pakchoi 1/2 block of firm tofu — about 175gr — chopped
into small
cubes 1 red fresh chilli 1 tablespoon of Tamari sauce The juice of 1/2 lime
1/4 cup flour 1/2 teaspoon garlic powder 1/2 teaspoon onion powder 2 pounds
cubed beef stew meat 3 tablespoons olive oil 1/2 cup red wine 4 cups beef
stock 1 teaspoon dried rosemary 1/2 teaspoon ground black pepper salt to taste 3 large potatoes, peeled and
cubed 4 carrots, cut
into 1 inch pieces 4 stalks celery, cut
into 1 inch pieces 1 large onion, chopped 1 tablespoon Worcestershire sauce 1/4 cup Red Duck ketchup 1 tablespoon A-1 steak sauce 2 teaspoons cornstarch 2 teaspoons cold water 2/3 cup frozen peas
Moroccan Bouillabaisse Makes 6 Servings Ingredients 8 plum tomatoes (about 2 1/4 lb), seeded and grated (skins removed at end) 1 large onion, grated 3 garlic cloves, chopped 4 cups fish
stock 1 lb potatoes, peeled and cut
into 1/2 inch
cubes 1/4 teaspoon crumbled saffron threads (optional) 1 tbsp ground cumin 1/2 tbsp sweet paprika 1/2 tbsp ground ginger 1/2 preserved lemon, peel only, thinly sliced 1/4 cup chopped flat - leaf parsley 1/4 cup chopped cilantro 1 1/2 pounds large shrimp, peeled and deveined with the tails on 2 tablespoons fresh lemon juice (about 1/2 lemon) 1 lb white fish fillet (such as monkfish, turbot, red snapper, striped bass, porgy, grouper, and / or cod), cut
into 1 1/2 inch fillets (about 5 pieces) 1/2 pound mussels, scrubbed * 1/2 pound cockles or small hard - shelled clams, scrubbed *
4 tablespoons olive oil 1/4 teaspoon garlic powder 1/8 teaspoon mustard powder 1/8 teaspoon chili powder 1/4 teaspoon salt 1/4 teaspoon pepper 1 tablespoon fresh rosemary, chopped 1 teaspoon fresh thyme, chopped 1 yellow onion, chopped 2 cups chicken - free strips (e.g., Lightlife Smart Strips or Beyond Meat strips), chopped
into 1 / 2 - inch
cubes 5 medium carrots, chopped 1 cup crimini mushrooms, chopped 1 cup celery root or celery, roughly chopped 1/4 cup Italian parsley, roughly chopped 1/2 cup dry red wine 1 cup vegetable
stock
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
2 ounces dried, whole New Mexico (California), guajillo, or pasilla chiles, or a combination (6 to 8 chiles) 1 1/2 teaspoons ground cumin seed 1/2 teaspoon freshly ground black pepper Kosher salt 5 tablespoons lard, vegetable oil, or rendered beef suet 2 1/2 pounds boneless beef chuck, well trimmed and cut
into 3 / 4 - inch
cubes (to yield 2 pounds after trimming) 1/3 cup finely chopped onion 3 large cloves garlic, minced 2 cups beef
stock, or canned low - sodium beef broth, plus more as needed 2 tablespoons masa harina (corn tortilla flour) 1 tablespoon firmly packed dark brown sugar, plus more as needed 1 1/2 tablespoons distilled white vinegar, plus more as needed Sour cream lime wedges
olive oil 1 medium onion, diced 3 cloves garlic 1 large sweet potato, diced small (skin on or off) 3 cups Hillshire Farm Smoked Sausage, sliced
into 1» rounds or
cubes 1 (19oz) can chickpeas (optional) 1 tsp paprika (sweet or smoked) 1/2 tsp ground coriander 1 tsp chipotle powder 1/2 tsp ground cumin 1/2 tsp salt (more if needed) 6 cups low - sodium chicken
stock 4 cups kale or spinach feta or goat cheese, to garnish (optional) fresh ground pepper, to garnish
1 kg chuck or blade steak,
cubed 2 tablespoons flour 2 teaspoons paprika 425g can crushed tomatoes 2 medium onions, sliced 1 clove garlic, crushed 2 sticks celery, sliced 2 large carrots, thickly sliced 1 turnip, cut
into large chunks 3 medium potatoes, cut
into large chunks 1 cup red wine or
stock
1/2 ounce dried porcini mushrooms 1 tablespoon vegetable oil or lard 2 pounds beef or pork (or a mix of beef and pork), sliced
into 3/4»
cubes 2 large onions, diced 1 large red bell pepper, diced 1 hot chili pepper (I used one hot Hungarian wax) 1/2 tablespoon smoked paprika 1 tablespoon sweet Hungarian paprika 1/2 tablespoon hot Hungarian paprika 1 tablespoon flour 1/4 cup red wine 1 1/2 teaspoons caraway seeds (optional: toasted and crushed) 1 (15 oz) can tomatoes, diced or crushed 1 cup beef
stock 1/2 cup sour cream 9 ounce box of spaetzle, cooked to package directions (or make homemade: Smitten's recipe is easy) salt, to taste
2-1/2 cups vegetable
stock 4 ounces (1/4 pound) firm tofu, sliced
into 1 / 2 - inch thick
cubes 3 tablespoons miso paste 1 scallion, sliced 1 sheet nori (dehydrated seaweed), ripped
into small pieces
2 tablespoons butter 1 cup onions, thinly sliced (1 medium onion) 15 garlic cloves, smashed 1 cup Pinot Gris or other dry white wine 1/4 bunch of fresh thyme, chopped, no stems 1 quart vegetable
stock 1 bay leaf 2 cups of French bread,
cubed into 2 ″ pieces 3/4 cup heavy cream Salt and pepper to taste Chives for garnish
* 3 Tablespoons olive oil * 2 medium onions, diced * 4 cloves garlic, finely chopped * 2 pounds your favorite stew beef (chuck, top or bottom round, etc.), cut
into 1 - inch
cubes * 3/4 inch piece peeled ginger, grated (easiest to grate frozen ginger with a Microplane zester) * 2 cups red wine * 3 cups beef broth or
stock * 2 bay leaves * salt * 1 pound carrots, peeled and cut
into 3 / 4 - inch
cubes (can also use half carrots, half parsnips) * 1 pound potatoes, peeled and cut
into 3 / 4 - inch
cubes * 1-1/4 cups frozen peas * 1 Tablespoon corn starch (optional) * pepper
Once the vegetables are cut
into 1/2 inch pieces, place in cold water with the
stock cube and boil in gently boiling water unto the kohlrabi is tender.
8 Gardein ™ scallopini * 1/4 cup vegan butter (try Earth Balance brand) 1 cup finely diced onion 3/4 cup finely diced celery 3 ounces assorted wild mushrooms, thinly sliced (try shiitake and oyster) 1 teaspoon sage 1/2 teaspoon dried thyme 1/2 teaspoon dried rosemary Salt and pepper to taste 1/2 loaf French bread, cut
into 1/2»
cubes and toasted in a 300 ° F oven to dry out 1 cup faux chicken broth or vegetable
stock
6 - 7 cups vegetable
stock, water, or combination of the two 3 stalks lemongrass 2 Tablespoons soy sauce, or more to taste grated zest of 1 lime 1 small hot fresh Thai chile, seeded, minced Freshly ground black pepper 1 teaspoon sugar 1/2 cup button or oyster mushrooms, chopped fine or sliced 1/2 cup snow peas, trimmed, or shelled peas (frozen ok) 1/2 cup finely chopped carrots Juice of 1 lime chopped fresh cilantro leave for garnish 12 oz box extra firm tofu, cut
into small
cubes (we used Mori Nu) 8 oz rice noodles (we used Erawan Brand medium size oriental style noodles)
ingredients ROASTED CAULIFLOWER SOUP: 6 cloves garlic (skin - on) 1/4 cup olive oil (plus 2 teaspoons, divided) 2 pounds cauliflower (destemmed, roughly chopped) 4 cups chicken
stock 2 teaspoons dijon mustard freshly grated nutmeg (to garnish) Kosher salt and freshly ground black pepper (to taste) PARMESAN CROUTONS: 2 cups day - old bread (cut
into 1 / 2 - nch
cubes) 2 tablespoons olive oil 1/2 cup Parmesan cheese (freshly grated) Kosher salt and freshly ground black pepper (to taste)
100 grams (3.5 oz) butter 1 medium onion 1 tablespoon flour (or substitute with arrowroot if gluten free) 1 cup fish
stock 1 cup milk 1 cup sweetcorn 1 medium potato, diced
into small
cubes 2 tins smoked herring fillets (or equivalent amount of smoked fish) 2 - 3 cups mixed seafood of your choice (I usually use a small tin of salmon, some shrimp meat and bay scallops) 1/2 cup cream Salt and pepper (to taste)
4 slices bacon 2 shallots, chopped 1 clove garlic, minced 2 white potatoes, skin left on,
cubed, about 4 cups 1 small cauliflower, cut
into florets, about 2 cups 1 tablespoon flour 3 cups vegetable
stock 2 tablespoons fat free plain greek yogurt salt and pepper, to taste 8 scallions, chopped 2 ounces extra sharp cheddar cheese, shredded
3 tbsp olive oil 2 tsp sweet smoked paprika 3 garlic gloves, minced 800 g (1.75 pounds) moose (I used bottom round but other cuts such as brisket or chuck are great as well), trimmed and cut
into 2 cm / 3/4»
cubes 2 tbsp light muscovado sugar 1/2 tsp red pepper flakes 2 bay leaves 2 tbsp finely chopped rosemary 2 tbsp thyme leaves 3 red bell peppers, cut
into strips 1 large onion, cut
into strips 600 g (1.3 lb) piece of celeriac, cut
into strips 680 g (1.5 lb) passata 1 liter (4 cups) beef
stock 1 tbsp whole black pepper 1/2 tbsp juniper berries 1 1/2 tsp fine sea salt 1 tsp cinnamon 4 potatoes, peeled &
cubed
1/2 inch
cubes) 2 medium carrots, peeled and sliced OR 1/2 head cauliflower, chopped
into pieces * 2 cloves garlic, chopped 1/2 teaspoon ground cinnamon 1/2 teaspoon ground allspice (or cloves) 1 teaspoon sea salt 1/4 teaspoon pepper 3 cups chicken
stock (or vegetable
stock) 1 cup coconut milk (plus extra for drizzling)
Chicken and
stock ingredients: 1 (3 1/2 pound) frying chicken 1 carrot 1 celery stalk 1 small onion, halved 2 teaspoons salt Pie crust ingredients: 1 1/2 cups all - purpose flour 1/2 teaspoon salt 1/2 cup (1 stick) chilled unsalted butter, diced
into 1 / 2 - inch
cubes (best to chill
cubes in the freezer for at least 15 minutes before using) 1/4 cup vegetable shortening, chilled 3 to 4 Tbsp ice water
2 heads garlic, cloves peeled and thinly sliced 1 tablespoon olive oil 1 large hoja santa leaf, cut
into strips or 1 bunch chopped fresh watercress 6 cups Vibrant Vegetable
Stock (see recipe) 2 de árbol chiles, left whole, or substitute 2 large piquíns or santaka chiles Salt and white pepper to taste 3 bay leaves 1 bunch celery leaves, coarsely chopped 20 toasted bread
cubes or croutons 20
cubes Oaxaqueño or other melting cheese such as queso blanco or Monterey Jack Garnish: grated Parmesan cheese
It's actually a super gelatinous
stock that's been cooled and cut
into cubes.
3 chicken breasts, chopped
into small thumbnail - sized pieces 1 cup pre-cooked frozen shrimp 2 cups uncooked long - grain white rice 4 cups chicken
stock 1/4 cup butter 1/2 large onion, diced 1/2 medium green bell pepper, chopped 1/2 medium red bell pepper, chopped 2 medium jalapenos, diced 2 stalks celery, chopped 2 cloves garlic, minced 1 (28 ounce) can whole peeled tomatoes 1 (6 ounce) can tomato paste 2 tsp Worcestershire sauce 3 tsp salt 3 tbsp black pepper 1 tbsp white pepper 2 tsp onion powder 2 tsp garlic powder 2 tsp dried oregano 1 tbsp dried thyme 2 tsp dried basil 3 tbsp crushed red chile pepper 5 tbsp smoked paprika 2 bay leaves 4 tbsp of Intensity Academy Hot
Cubed Hot Sauce
1 large onion, sliced 1/4 cup olive oil 2 pounds lamb, cut
into 1 - inch
cubes 1/4 cup pomegranate syrup 1 1/2 cup chicken
stock 2 cups walnuts, crushed 1 tablespoon plus 1 teaspoon sugar 1 teaspoon black pepper 1/2 teaspoon cayenne 1 teaspoon kosher salt 1/2 teaspoon cinnamon 1/4 teaspoon turmeric 1/2 teaspoon cardamom, ground 2 tablespoons lemon juice
500 grams fresh pink ling chopped
into 2.5 cm
cubes 1 teaspoon sea salt 1 teaspoon each cumin and black mustard seed 2 teaspoons ground turmeric powder 2 fresh cardamon leaves 1 dessertspoon finely chopped fresh ginger 2 long green chillies sliced diagonally 1 long red chilli sliced diagonally 1 tablespoon finely chopped purple basil 2 tablespoons chopped spring onion tops 2 black capsicums finely sliced (optional) 1 medium size red capsicum finely sliced 2 small cigar shaped egg plants chopped
into half rounds (1 small standard eggplant will do) 6 medium tomatoes chopped
into small pieces 1 tablespoon peanut oil 3 cups crayfish and laksa mint
stock (see recipe)
4 Tbsp unsalted butter, plus more for greasing 1 pound sweet Italian fennel sausage, casings removed, broken
into small pieces 3 large leeks, white and light - green parts only, sliced 1/2 medium butternut squash, peeled and diced Kosher salt and freshly ground pepper 1 bunch kale, leaves trimmed and chopped 1 pound stale onion focaccia,
cubed (I used homemade) 1 large egg 2 cups low - sodium chicken broth or turkey
stock 1 cup diced parmesan cheese, plus 1/4 cup shredded
If you've made homemade chicken / vegetable / beef
stock, trays are the perfect way to portion these
into little
cubes for easy portioning
into recipes, and garlic butter can be made in advance to make homemade garlic bread or melted on top of steaks.
Ingredients 2 potatoes, washed, peeled and
cubed 1/2 leek sliced
into rings 1/2 onion diced 1 litre of chicken
stock 2 chicken breast, skin off, cooked whole 2 ripe tomatoes, chopped and deseeded 1 carrot
cubed 1/4 celery sliced 1 small zucchini diced 2 tbsp of fresh chopped parsley Fresh ground black pepper Spray olive oil
For back up, I've
stocked my freezer with Ashley - approved Applegate Farms organic chicken sausages (I cut them
into cubes and serve with a roasted sweet potato), Dr. Praegers broccoli pancakes, and veggie burgers.
• 1 kg chicken pieces (skin removed) • 3 litres chicken
stock or water w / 3 chicken
stock cubes • 2 large carrots, chopped
into large chunks • 2 brown onions, finely sliced • 2 pieces of celery, roughly chopped • 250 ml uncooked rice • 2 packets chicken noodle soup • 1 green apple, peeled and chopped • Salt and pepper • Chopped parsley to serve
2 lbs 100 % grass fed beef tenderloin, stew meat, chuck roast or chuck eye,
cubed 1 onion, sliced 2 cups organic mushrooms, sliced 1 1/2 cups homemade cream of mushroom soup 1/3 cup arrowroot powder, whisked
into 3 Tbsp cold water 3 cups organic sodium - free beef
stock 1/2 tsp onion powder 1 tsp garlic powder 1/4 tsp fresh black pepper 1/4 tsp paprika 1/3 cup homemade dry onion soup mix 3 Tbsp Worcestershire sauce
2 pounds boneless eye round of beef, cut
into 1/2 inch
cubes 2 tablespoons canola oil 3 medium poblano peppers, diced 1 medium onion, diced 4 cloves garlic, minced 3 tablespoons mild chili powder 1/4 teaspoon cayenne 1 tablespoon cumin 1 teaspoon coriander 1 teaspoon dried oregano 2 teaspoons pumpkin pie spice 1 tablespoon brown sugar 2 cups beef
stock 1 14 oz.
Variations: Instead of using chicken and making chicken
stock, use 5 cups Dashi and add any of the following: fried tofu cut
into triangles and simmered in hot water for 5 mintues, fish cake slices,
cubed silken tofu, julienned carrots, or chopped greens (watercress, arugula, or spinach).
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 garnish