I checked the original recipe again in Saveur magazine and it calls for 1
t salt for 4 — 5 cups or 16 oz of cranberries so the measure is correct.
Not exact matches
What we need to do is to return to the Biblical principles on how the church should be (such as being a community of love, being a light and
salt for the world, being united in Christ, etc, etc.) We donâ $ ™
t need new principles.
Place all the vegetables on a foil - lined sheet and toss with
salt and pepper and about 3
T of olive oil, roast
for 20 - 25 min.
The fish: Halibut or Alaskan True Cod / The halibut is thick and should be cooked over low — medium heat
for a longer period of time / The cod will cook quickly and will benefit from high heat / Either way,
salt and pepper uncooked fish / Drizzle 2
T olive oil and 1
T butter into a non-stick sauté pan / When oil is hot, add the fish / Sauté cod on medium high heat
for 3 — 4 minutes per side, halibut at lower heat
for 7 or 8 minutes per side / Add a piece or two of lemon to the pan, flesh side down, and let it cook along with the fish / When done the fish flakes apart easily and has lost its translucence.
Prep: Finely chop 1 medium shallot, 2 — 3
T / Zest one lemon and chop finely / Cut lemon in half for squeezing / Measure 1/4 C white wine (optional) / 2 T butter / 1 t salt and pepper or lemon pepper to taste / Measure 2 C Arborio rice / Bring 6 cups of liquid to a light simmer — this can be plain water, any broth, clam juice, tomato juice, or a combination / Pieces of seafood like clams, halibut, salmon, shrimp — which are optional, can be chopped into bite - sized pieces in advance, or while rice is cooking / Add pieces of almost any vegetable — some will need to be par - boiled or sautéed before adding about mid-way through cooking time / I like to add rehydrated wild mushrooms and their broth, chopped kale or chard, thin spears of asparagus when in season
T / Zest one lemon and chop finely / Cut lemon in half
for squeezing / Measure 1/4 C white wine (optional) / 2
T butter / 1 t salt and pepper or lemon pepper to taste / Measure 2 C Arborio rice / Bring 6 cups of liquid to a light simmer — this can be plain water, any broth, clam juice, tomato juice, or a combination / Pieces of seafood like clams, halibut, salmon, shrimp — which are optional, can be chopped into bite - sized pieces in advance, or while rice is cooking / Add pieces of almost any vegetable — some will need to be par - boiled or sautéed before adding about mid-way through cooking time / I like to add rehydrated wild mushrooms and their broth, chopped kale or chard, thin spears of asparagus when in season
T butter / 1
t salt and pepper or lemon pepper to taste / Measure 2 C Arborio rice / Bring 6 cups of liquid to a light simmer — this can be plain water, any broth, clam juice, tomato juice, or a combination / Pieces of seafood like clams, halibut, salmon, shrimp — which are optional, can be chopped into bite - sized pieces in advance, or while rice is cooking / Add pieces of almost any vegetable — some will need to be par - boiled or sautéed before adding about mid-way through cooking time / I like to add rehydrated wild mushrooms and their broth, chopped kale or chard, thin spears of asparagus when in season
t salt and pepper or lemon pepper to taste / Measure 2 C Arborio rice / Bring 6 cups of liquid to a light simmer — this can be plain water, any broth, clam juice, tomato juice, or a combination / Pieces of seafood like clams, halibut, salmon, shrimp — which are optional, can be chopped into bite - sized pieces in advance, or while rice is cooking / Add pieces of almost any vegetable — some will need to be par - boiled or sautéed before adding about mid-way through cooking time / I like to add rehydrated wild mushrooms and their broth, chopped kale or chard, thin spears of asparagus when in season.
Ingredients
for soup: Turkey broth and meat from above / 2 or 3 carrots, chopped / 1 large onion, chopped / 2 medium potatoes, cubed / 1 bunch of kale, ribs removed / 2
T Olive oil /
Salt & pepper to taste / Grated cheese
for top (optional).
After prep proceed to cook Aroborio rice in the usual way until it becomes the creamy Risotto we know and love: Sauté shallot in butter
for just a few seconds / Add 2 C of rice and cook together
for 1 minute / Add wine and cook until it nearly disappears, another minute or so / Season lightly now with
salt & pepper, and adjust when risotto is nearly finished / Add about half of the lemon zest and juice / Stir in simmering liquid 1/2 C at a time until it just covers the rice / Allow rice to simmer, uncovered, with occasional stirring until broth has «disappeared» into the rice, then add more liquid until rice is barely covered again and stir / Proceed in this manner until rice is tender and creamy, about half an hour / Heat up additional broth or water if a little more is needed / When rice is tender or nearly so, adjust seasoning, add seafood, if any, and the rest of the lemon / Cook just a few more minutes until seafood is done / I like risotto «juicy» so I stop cooking while there's still plenty of liquid present / Optional: stir in 2
T of butter / Garnish with fresh herbs like cilantro, dill or parsley, a slice of lemon.
Sour cherries preparation: Place 2 C sour cherries, 1/4 C sugar, pinch of
salt in a small sauce pan and simmer
for 4 — 5 minutes / Optional to add 2
T Triple Sec or Cognac at this point, simmer
for 2 more minutes and remove from heat.
3 eggs 1 c milk 2
T brown sugar 1/2 t vanilla pinch of salt several slices of that thick cut texas toast, or some leftover French bread that you didn't use for garlic bread
T brown sugar 1/2
t vanilla pinch of salt several slices of that thick cut texas toast, or some leftover French bread that you didn't use for garlic bread
t vanilla pinch of
salt several slices of that thick cut texas toast, or some leftover French bread that you didn'
t use for garlic bread
t use
for garlic bread.
3/4 cup rolled oats (quick - cooking or old - fashioned will work; instant might get a little dusty) 1/4 cup shredded or flaked unsweetened coconut 2 tablespoons pepitas, or another nut or seed of your choice 1/4 cup dark or light brown sugar (
for low - to - moderate sweetness) 1/8 teaspoon ground cinnamon Few pinches sea
salt 1 large egg white 2 teaspoons water (adjusted from 1
T) 2 cups (approximately 1/2 pound) walnuts, pecans or nuts that you prefer
Directions
for confit: While beans are cooking finely chop 1 or 2 medium onions and 6 cloves of garlic / Saute quietly in 3
T olive oil
for about 8 minutes, stirring often — don'
t let them brown / Add 2 C chicken or vegetable stock and simmer together with 1
T finely chopped rosemary and 1 — 1 1/2
T winter or summer savory (I had to use dried) until stock is reduced to just below the onion mixture / Still no
salt / Mixture will be a little like «marmalade» in terms of thickness / The reduction will take anywhere from 30 -40 minutes, about the same time required to cook the beans / When both are done mix together with
salt (start w / 1 teaspoon) and pepper to taste / Cook together
for another 10 minutes / Good stuff.
For the record of the natural peanut - butter camp: I used 1 3/4 c of Trader Joe's creamy salted natural peanut butter and 2 T of flour to stiffen the dough up a bit, then chilled them in the fridge for 15 minutes before baking; they turned out gorgeous, tender, and dome - y, like Deb
For the record of the natural peanut - butter camp: I used 1 3/4 c of Trader Joe's creamy
salted natural peanut butter and 2
T of flour to stiffen the dough up a bit, then chilled them in the fridge
for 15 minutes before baking; they turned out gorgeous, tender, and dome - y, like Deb
for 15 minutes before baking; they turned out gorgeous, tender, and dome - y, like Deb's.
Directions: Sift together and set aside 1 C all - purpose white flour, 1 1/2
t baking powder, 1/4 t baking soda, 1 t salt / Stir 3/4 C stone ground cornmeal and 1 T sugar into other dry ingredients / In a separate bowl whisk together 2 large eggs and 1 C buttermilk / Add liquid to dry ingredients and stir together / Stir in 2 T chopped fresh marjoram (or a smaller amount of dried), 1/4 C finely chopped green onion and 4 T melted butter / Pour into greased pan, bake @ 400º for 25 minutes, or until cornbread is lightly browned and pulls slightly away from sides of the pan
t baking powder, 1/4
t baking soda, 1 t salt / Stir 3/4 C stone ground cornmeal and 1 T sugar into other dry ingredients / In a separate bowl whisk together 2 large eggs and 1 C buttermilk / Add liquid to dry ingredients and stir together / Stir in 2 T chopped fresh marjoram (or a smaller amount of dried), 1/4 C finely chopped green onion and 4 T melted butter / Pour into greased pan, bake @ 400º for 25 minutes, or until cornbread is lightly browned and pulls slightly away from sides of the pan
t baking soda, 1
t salt / Stir 3/4 C stone ground cornmeal and 1 T sugar into other dry ingredients / In a separate bowl whisk together 2 large eggs and 1 C buttermilk / Add liquid to dry ingredients and stir together / Stir in 2 T chopped fresh marjoram (or a smaller amount of dried), 1/4 C finely chopped green onion and 4 T melted butter / Pour into greased pan, bake @ 400º for 25 minutes, or until cornbread is lightly browned and pulls slightly away from sides of the pan
t salt / Stir 3/4 C stone ground cornmeal and 1
T sugar into other dry ingredients / In a separate bowl whisk together 2 large eggs and 1 C buttermilk / Add liquid to dry ingredients and stir together / Stir in 2 T chopped fresh marjoram (or a smaller amount of dried), 1/4 C finely chopped green onion and 4 T melted butter / Pour into greased pan, bake @ 400º for 25 minutes, or until cornbread is lightly browned and pulls slightly away from sides of the pan
T sugar into other dry ingredients / In a separate bowl whisk together 2 large eggs and 1 C buttermilk / Add liquid to dry ingredients and stir together / Stir in 2
T chopped fresh marjoram (or a smaller amount of dried), 1/4 C finely chopped green onion and 4 T melted butter / Pour into greased pan, bake @ 400º for 25 minutes, or until cornbread is lightly browned and pulls slightly away from sides of the pan
T chopped fresh marjoram (or a smaller amount of dried), 1/4 C finely chopped green onion and 4
T melted butter / Pour into greased pan, bake @ 400º for 25 minutes, or until cornbread is lightly browned and pulls slightly away from sides of the pan
T melted butter / Pour into greased pan, bake @ 400º
for 25 minutes, or until cornbread is lightly browned and pulls slightly away from sides of the pan.
-1
T butter or Earth Balance -1 shallot -4 cups vegetable broth -1 cup water -1 medium butternut squash -2 apples (I used granny smith, but any kind will work)-1 T minced fresh ginger -1 T chopped fresh sage -1 / 4 t nutmeg - salt to taste -2 T honey - chopped walnuts (for garnish
T butter or Earth Balance -1 shallot -4 cups vegetable broth -1 cup water -1 medium butternut squash -2 apples (I used granny smith, but any kind will work)-1
T minced fresh ginger -1 T chopped fresh sage -1 / 4 t nutmeg - salt to taste -2 T honey - chopped walnuts (for garnish
T minced fresh ginger -1
T chopped fresh sage -1 / 4 t nutmeg - salt to taste -2 T honey - chopped walnuts (for garnish
T chopped fresh sage -1 / 4
t nutmeg - salt to taste -2 T honey - chopped walnuts (for garnish
t nutmeg -
salt to taste -2
T honey - chopped walnuts (for garnish
T honey - chopped walnuts (
for garnish)
Go get: 2 large sweet potatoes 1 can chickpeas Juice from one lemon 1/3 cup tahini 2
T olive oil 1 T ground cumin 2 garlic cloves 1/2 t salt paprika for garnish Let's do this
T olive oil 1
T ground cumin 2 garlic cloves 1/2 t salt paprika for garnish Let's do this
T ground cumin 2 garlic cloves 1/2
t salt paprika for garnish Let's do this
t salt paprika
for garnish Let's do this:
Just Horseradish Harvest 3 or 4 inches of horseradish root / Peel, grate finely and use as is with a pinch of
salt / To preserve add 1
T white wine vinegar and a pinch of
salt / Will keep in the refrigerator
for several weeks and can be added to a variety of recipes.
okay, i made them again, this time dialing the
salt back to a scant teaspoon to account
for the
salted butter, and only using 3.5
T of sugar.
For the soup: 1
t oil of your choice 3 large cloves garlic, chopped 1 onion, chopped 1 red bell pepper, chopped 850 g (~ 7 1/2 cups 1 inch cubes) chopped pumpkin 1 cup white wine (or vegetable broth) 4 cups vegetable broth 1 T curry powder of your choice (I used a mild version) 1 t smoked sweet paprika freshly ground pepper and additional salt to tast
t oil of your choice 3 large cloves garlic, chopped 1 onion, chopped 1 red bell pepper, chopped 850 g (~ 7 1/2 cups 1 inch cubes) chopped pumpkin 1 cup white wine (or vegetable broth) 4 cups vegetable broth 1
T curry powder of your choice (I used a mild version) 1 t smoked sweet paprika freshly ground pepper and additional salt to tast
T curry powder of your choice (I used a mild version) 1
t smoked sweet paprika freshly ground pepper and additional salt to tast
t smoked sweet paprika freshly ground pepper and additional
salt to taste
My husband asked
for seconds, I followed the recipe to a
T however, I added some Ketchup (to sweeten it up) and seasoning
salt to enhance flavor.
-1 head cauliflower -1 cup unsweetened non-dairy milk (I used unsweetened coconut milk)-1 / 2 cup brown rice flour -1
T garlic powder -1 / 2 t salt -1 1/2 T Earth Balance butter -1 cup hot sauce (I used Frank's)- celery for serving - ranch dressing for serving (see my vegan recipe below
T garlic powder -1 / 2
t salt -1 1/2 T Earth Balance butter -1 cup hot sauce (I used Frank's)- celery for serving - ranch dressing for serving (see my vegan recipe below
t salt -1 1/2
T Earth Balance butter -1 cup hot sauce (I used Frank's)- celery for serving - ranch dressing for serving (see my vegan recipe below
T Earth Balance butter -1 cup hot sauce (I used Frank's)- celery
for serving - ranch dressing
for serving (see my vegan recipe below)
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 Parmesa
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 Parmesa
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 Parmesa
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 Parmesa
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 Parmesa
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 Parmesa
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
Ingredients: 4 tortillas /
For the salsa, roughly chop and blend 8 tomatillos, 2 T shallot or 2 t garlic, 2 t jalapeno, more or less, depending on taste, 1 T lime juice, 1 t cumin, 2 t fresh oregano / kernels from two ears of corn / 1 C fresh tomatoes, coarsely chopped / 2 C fresh ricotta mixed with 2 T each finely chopped chives and basil or oregano, 1/2 t salt, 1/4 t pepper / 1 sliced avocado / 1/2 C cilantro / 2 T butter for sautéing tortill
For the salsa, roughly chop and blend 8 tomatillos, 2
T shallot or 2 t garlic, 2 t jalapeno, more or less, depending on taste, 1 T lime juice, 1 t cumin, 2 t fresh oregano / kernels from two ears of corn / 1 C fresh tomatoes, coarsely chopped / 2 C fresh ricotta mixed with 2 T each finely chopped chives and basil or oregano, 1/2 t salt, 1/4 t pepper / 1 sliced avocado / 1/2 C cilantro / 2 T butter for sautéing tortillas
T shallot or 2
t garlic, 2 t jalapeno, more or less, depending on taste, 1 T lime juice, 1 t cumin, 2 t fresh oregano / kernels from two ears of corn / 1 C fresh tomatoes, coarsely chopped / 2 C fresh ricotta mixed with 2 T each finely chopped chives and basil or oregano, 1/2 t salt, 1/4 t pepper / 1 sliced avocado / 1/2 C cilantro / 2 T butter for sautéing tortillas
t garlic, 2
t jalapeno, more or less, depending on taste, 1 T lime juice, 1 t cumin, 2 t fresh oregano / kernels from two ears of corn / 1 C fresh tomatoes, coarsely chopped / 2 C fresh ricotta mixed with 2 T each finely chopped chives and basil or oregano, 1/2 t salt, 1/4 t pepper / 1 sliced avocado / 1/2 C cilantro / 2 T butter for sautéing tortillas
t jalapeno, more or less, depending on taste, 1
T lime juice, 1 t cumin, 2 t fresh oregano / kernels from two ears of corn / 1 C fresh tomatoes, coarsely chopped / 2 C fresh ricotta mixed with 2 T each finely chopped chives and basil or oregano, 1/2 t salt, 1/4 t pepper / 1 sliced avocado / 1/2 C cilantro / 2 T butter for sautéing tortillas
T lime juice, 1
t cumin, 2 t fresh oregano / kernels from two ears of corn / 1 C fresh tomatoes, coarsely chopped / 2 C fresh ricotta mixed with 2 T each finely chopped chives and basil or oregano, 1/2 t salt, 1/4 t pepper / 1 sliced avocado / 1/2 C cilantro / 2 T butter for sautéing tortillas
t cumin, 2
t fresh oregano / kernels from two ears of corn / 1 C fresh tomatoes, coarsely chopped / 2 C fresh ricotta mixed with 2 T each finely chopped chives and basil or oregano, 1/2 t salt, 1/4 t pepper / 1 sliced avocado / 1/2 C cilantro / 2 T butter for sautéing tortillas
t fresh oregano / kernels from two ears of corn / 1 C fresh tomatoes, coarsely chopped / 2 C fresh ricotta mixed with 2
T each finely chopped chives and basil or oregano, 1/2 t salt, 1/4 t pepper / 1 sliced avocado / 1/2 C cilantro / 2 T butter for sautéing tortillas
T each finely chopped chives and basil or oregano, 1/2
t salt, 1/4 t pepper / 1 sliced avocado / 1/2 C cilantro / 2 T butter for sautéing tortillas
t salt, 1/4
t pepper / 1 sliced avocado / 1/2 C cilantro / 2 T butter for sautéing tortillas
t pepper / 1 sliced avocado / 1/2 C cilantro / 2
T butter for sautéing tortillas
T butter
for sautéing tortill
for sautéing tortillas.
Finely chop 1 onion and slowly sauté in 2
T butter and 1 T olive oil / Scrub and roughly chop 6 or 7 carrots (5 cups) / Peel and roughly chop 1 or 2 apples / Add 1 t sea salt to onion mix along with 1/2 t turmeric, 1/2 t red curry paste (optional), 2 t curry powder / Stir and cook together for a minute or two / Stir in chopped apple and carrot and cook together for several minutes / Add 4 cups of chicken stock, 2 - 3 cups of water (or all water)
T butter and 1
T olive oil / Scrub and roughly chop 6 or 7 carrots (5 cups) / Peel and roughly chop 1 or 2 apples / Add 1 t sea salt to onion mix along with 1/2 t turmeric, 1/2 t red curry paste (optional), 2 t curry powder / Stir and cook together for a minute or two / Stir in chopped apple and carrot and cook together for several minutes / Add 4 cups of chicken stock, 2 - 3 cups of water (or all water)
T olive oil / Scrub and roughly chop 6 or 7 carrots (5 cups) / Peel and roughly chop 1 or 2 apples / Add 1
t sea salt to onion mix along with 1/2 t turmeric, 1/2 t red curry paste (optional), 2 t curry powder / Stir and cook together for a minute or two / Stir in chopped apple and carrot and cook together for several minutes / Add 4 cups of chicken stock, 2 - 3 cups of water (or all water)
t sea
salt to onion mix along with 1/2
t turmeric, 1/2 t red curry paste (optional), 2 t curry powder / Stir and cook together for a minute or two / Stir in chopped apple and carrot and cook together for several minutes / Add 4 cups of chicken stock, 2 - 3 cups of water (or all water)
t turmeric, 1/2
t red curry paste (optional), 2 t curry powder / Stir and cook together for a minute or two / Stir in chopped apple and carrot and cook together for several minutes / Add 4 cups of chicken stock, 2 - 3 cups of water (or all water)
t red curry paste (optional), 2
t curry powder / Stir and cook together for a minute or two / Stir in chopped apple and carrot and cook together for several minutes / Add 4 cups of chicken stock, 2 - 3 cups of water (or all water)
t curry powder / Stir and cook together
for a minute or two / Stir in chopped apple and carrot and cook together
for several minutes / Add 4 cups of chicken stock, 2 - 3 cups of water (or all water).
-2 1/4 c almond flour -2 chia seed «eggs» (2
T chia seeds soaked in 6 T water), you can also use 2 eggs -1 1/2 cups grated zucchini -3 / 4 t sea salt -1 t baking soda -1 t cinnamon -1 / 3 cup coconut oil, plus a little extra for greasing the muffin ti
T chia seeds soaked in 6
T water), you can also use 2 eggs -1 1/2 cups grated zucchini -3 / 4 t sea salt -1 t baking soda -1 t cinnamon -1 / 3 cup coconut oil, plus a little extra for greasing the muffin ti
T water), you can also use 2 eggs -1 1/2 cups grated zucchini -3 / 4
t sea salt -1 t baking soda -1 t cinnamon -1 / 3 cup coconut oil, plus a little extra for greasing the muffin ti
t sea
salt -1
t baking soda -1 t cinnamon -1 / 3 cup coconut oil, plus a little extra for greasing the muffin ti
t baking soda -1
t cinnamon -1 / 3 cup coconut oil, plus a little extra for greasing the muffin ti
t cinnamon -1 / 3 cup coconut oil, plus a little extra
for greasing the muffin tin
1/3 c each fresh basil and parsley, chopped (keep out 1
T for garnish) 1/2 t dried oregano or Herbes de Provence 1/2 c freshly - grated Parmesan cheese (keep out 2T for top of dish) 3 cloves garlic, minced 3T red wine vinegar 2T Dijon mustard 1/3 c Extra-virgin olive oil Kosher salt; Freshly - ground Pepper; 1/8 t crushed red pepper Cherry Tomatoes for garnis
T for garnish) 1/2
t dried oregano or Herbes de Provence 1/2 c freshly - grated Parmesan cheese (keep out 2T for top of dish) 3 cloves garlic, minced 3T red wine vinegar 2T Dijon mustard 1/3 c Extra-virgin olive oil Kosher salt; Freshly - ground Pepper; 1/8 t crushed red pepper Cherry Tomatoes for garnis
t dried oregano or Herbes de Provence 1/2 c freshly - grated Parmesan cheese (keep out 2
T for top of dish) 3 cloves garlic, minced 3T red wine vinegar 2T Dijon mustard 1/3 c Extra-virgin olive oil Kosher salt; Freshly - ground Pepper; 1/8 t crushed red pepper Cherry Tomatoes for garnis
T for top of dish) 3 cloves garlic, minced 3
T red wine vinegar 2T Dijon mustard 1/3 c Extra-virgin olive oil Kosher salt; Freshly - ground Pepper; 1/8 t crushed red pepper Cherry Tomatoes for garnis
T red wine vinegar 2
T Dijon mustard 1/3 c Extra-virgin olive oil Kosher salt; Freshly - ground Pepper; 1/8 t crushed red pepper Cherry Tomatoes for garnis
T Dijon mustard 1/3 c Extra-virgin olive oil Kosher
salt; Freshly - ground Pepper; 1/8
t crushed red pepper Cherry Tomatoes for garnis
t crushed red pepper Cherry Tomatoes
for garnish
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... Continue
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... Continue
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... Continue
t Freshly ground pepper 1/4
t Ground nutmeg 1/2 t Sweet paprika plus pinch for garnish 2 T Extra virgin olive... Continue
t Ground nutmeg 1/2
t Sweet paprika plus pinch for garnish 2 T Extra virgin olive... Continue
t Sweet paprika plus pinch
for garnish 2
T Extra virgin olive... Continue
T Extra virgin olive... Continued
For the cake: 2 cups all purpose flour 1
t active dry yeast 2/3 cup rice or soy milk 1/4 cup sugar 2 1/2 T canola oil 1 pinch salt 1 T vanilla sugar (or 1 t vanilla extract
t active dry yeast 2/3 cup rice or soy milk 1/4 cup sugar 2 1/2
T canola oil 1 pinch salt 1 T vanilla sugar (or 1 t vanilla extract
T canola oil 1 pinch
salt 1
T vanilla sugar (or 1 t vanilla extract
T vanilla sugar (or 1
t vanilla extract
t vanilla extract)
My wife is vegetarian so I will try this with Morningstar Farms crumbles instead of the beef — sauteed in chopped onions and garlic and a diced jalapeno peppper — and substitute 1
T Chili powder, 1 t cumin, and 1 t paprika, dash of salt and fresh ground pepper with a cup of vegetable broth for the taco seasoning
T Chili powder, 1
t cumin, and 1 t paprika, dash of salt and fresh ground pepper with a cup of vegetable broth for the taco seasoning
t cumin, and 1
t paprika, dash of salt and fresh ground pepper with a cup of vegetable broth for the taco seasoning
t paprika, dash of
salt and fresh ground pepper with a cup of vegetable broth
for the taco seasoning.
Black Pepper Shrimp and Dipping Sauce serves 6 - 8 as an appetizer serves 4 as part of a main dish (see citrus marinade
for more details) 1/2 c fresh lemon juice 1/2 c olive oil 1 1/2
t kosher
salt 3 cloves garlic
Directions: Preheat oven to 350 degrees, lightly oil and flour a 9 ″ cake pan / Sift cornmeal, flour, baking powder, and
salt into a bowl / Whirl almonds and sugar together in a food processor until almonds are finely ground / Add flour mixture to the sugar and almond mixture, process briefly to mix / Grate orange (about 1
T) and juice the orange (about 1/3 C) and add to dry ingredients along with eggs, oil and water / Process
for 15 or 20 seconds, scrape the sides and whirl again just briefly / This is a thin batter / Pour into prepared pan and bake
for 40 - 45 minutes, or until toothpick comes out clean when tested.
Ingredients
for Filling: 3 or 4 medium leeks, cleaned and chopped vertically or in circles or both / 1 clove garlic, thinly sliced / 1
T butter / 1 extra large or 2 medium eggs / 1/2 C whole milk, 1/2 C cream (just whole milk or 2 % is fine too) / 3/4 C grated Gruyere or 1/2 C goat cheese / 1/2 — 1 t salt, pepper to taste
T butter / 1 extra large or 2 medium eggs / 1/2 C whole milk, 1/2 C cream (just whole milk or 2 % is fine too) / 3/4 C grated Gruyere or 1/2 C goat cheese / 1/2 — 1
t salt, pepper to taste
t salt, pepper to taste.
Directions: Saute chopped leeks and garlic in butter, medium low heat, until very soft — 10 — 15 minutes / Add 1
t fresh thyme if you have it / Mix milk and egg together with
salt & pepper / When tart shell is done and slightly cooled, sprinkle one half of the cheese on the bottom / Spread cooked leeks over cheese, pour egg milk mixture over the leeks / Sprinkle top with remaining cheese / Bake in a 375 degree oven until egg is barely set and tart is lightly golden — 15 — 20 minutes, longer
for a larger pan with more filling / Remove from oven, lift out of tart pan base, place on a rack to cool a bit / Serve while warm / Swoon.
Frosting: 2 8 - oz packages of cream cheese, room temperature 1 c (2 sticks) unsalted butter, room temperature 4 c powdered sugar 1/2 c seedless strawberry jam 3/4 c chilled heavy whipping cream Cake: 3 c cake flour 3/4 tsp
salt 1/2 tsp baking powder 1/2 tsp baking soda 3 c sugar 1 c (2 sticks) unsalted butter, room temperature 7 large eggs 2
T vanilla extract 1 c sour cream 6
T plus 1/3 c seedless strawberry jam 2 1/4 lbs strawberries, hulled, sliced (about 6 cups), divided
For the frosting, beat cream cheese and butter in a large bowl until smooth.
Melt the remaining tablespoon of butter in the same large skillet / Add cabbage and sage and saute lightly / Add 2
T water,
salt & pepper / Cover the skillet, turn down to low and cook
for about 5 minutes, stirring occasionally.
Directions: Rinse quinoa, allow to drain thoroughly, place in boiling
salted water and simmer with lid on
for 15 — 20 minutes, until tender / Remove from heat and let sit with lid on
for 5 more minutes / Spoon and spread quinoa onto a cookie sheet / Let it cool and dry out a bit, then put quinoa in a large bowl / While quinoa is cooking, place squash ribbons and leeks on one or two cookie sheets, drizzle with 2 — 3
T olive oil, sprinkle with
salt and pepper, toss and spread evenly across the pan / Roast at 425 degrees
for 12 — 15 minutes / When tender, remove from oven and let cool / My squash ribbons sort of fell apart at this point.
For the rolls: 280 g flour (2 1/3 cups)[I used 1/2 whole kamut flour and 1/2 all purpose flour] 1 package active dry yeast (7 g or 2 1/4
t) 30 g sugar (2 T) 205 ml vanilla or plain soy milk, room temperature (2/3 cup + 3 T) 25 g coconut oil, melted (2 T)[vegetable oil of your choice works well, too] 1/4 t sal
t) 30 g sugar (2
T) 205 ml vanilla or plain soy milk, room temperature (2/3 cup + 3 T) 25 g coconut oil, melted (2 T)[vegetable oil of your choice works well, too] 1/4 t sal
T) 205 ml vanilla or plain soy milk, room temperature (2/3 cup + 3
T) 25 g coconut oil, melted (2 T)[vegetable oil of your choice works well, too] 1/4 t sal
T) 25 g coconut oil, melted (2
T)[vegetable oil of your choice works well, too] 1/4 t sal
T)[vegetable oil of your choice works well, too] 1/4
t sal
t salt
Perhaps I should have cooked them a little less, but it didn'
t matter / In a small, ovenproof pan, heat 1
t olive oil, add 1/3 C pumpkin seeds and a pinch of
salt / Place in the 425 degree oven, along with the squash,
for just 6 or 7 minutes / Remove from the oven when they begin to pop and turn lightly golden / When cool, add most of the pumpkin seeds to quinoa / Chop cilantro and parsley, add to bowl of quinoa.
salt 2
T coconut oil (divided into two 1
T servings) optional: 1/4 crushed nuts like walnuts or pecans (I used 1/4 cup walnuts) optional: dark chocolate chips (I chopped up 1/4 of an Alter Eco Blackout Bar
for this recipe, which has 90 % cacao content) **
easy cleanse: invigorating turmeric broth makes 12 cups + 2 yellow onions, quartered + 1 whole turmeric root, washed and sliced + a 3 - inch piece of ginger root, washed and sliced + 1/2
t freshly ground black pepper + 2
t salt + 2 dried chili peppers + 1 strip dried kombu seaweed + 12 c water
for finishing + juice of 1 lemon + 1/4 c extra virgin coconut oil
1 c all - purpose flour 1 c whole wheat flour 3/4
t baking powder 1 t baking soda 1 t kosher salt 1/2 t ground cinnamon 3/4 c granulated sugar (I used 1/2 coconut sugar and a little less sugar than the recipe calls for) 1/2 c yogurt 1/2 c milk 4 T vegetable oil 1 large egg 3/4 t vanilla extract 1/2 t almond extract 1 1/2 c diced peaches (leave skin on
t baking powder 1
t baking soda 1 t kosher salt 1/2 t ground cinnamon 3/4 c granulated sugar (I used 1/2 coconut sugar and a little less sugar than the recipe calls for) 1/2 c yogurt 1/2 c milk 4 T vegetable oil 1 large egg 3/4 t vanilla extract 1/2 t almond extract 1 1/2 c diced peaches (leave skin on
t baking soda 1
t kosher salt 1/2 t ground cinnamon 3/4 c granulated sugar (I used 1/2 coconut sugar and a little less sugar than the recipe calls for) 1/2 c yogurt 1/2 c milk 4 T vegetable oil 1 large egg 3/4 t vanilla extract 1/2 t almond extract 1 1/2 c diced peaches (leave skin on
t kosher
salt 1/2
t ground cinnamon 3/4 c granulated sugar (I used 1/2 coconut sugar and a little less sugar than the recipe calls for) 1/2 c yogurt 1/2 c milk 4 T vegetable oil 1 large egg 3/4 t vanilla extract 1/2 t almond extract 1 1/2 c diced peaches (leave skin on
t ground cinnamon 3/4 c granulated sugar (I used 1/2 coconut sugar and a little less sugar than the recipe calls
for) 1/2 c yogurt 1/2 c milk 4
T vegetable oil 1 large egg 3/4 t vanilla extract 1/2 t almond extract 1 1/2 c diced peaches (leave skin on
T vegetable oil 1 large egg 3/4
t vanilla extract 1/2 t almond extract 1 1/2 c diced peaches (leave skin on
t vanilla extract 1/2
t almond extract 1 1/2 c diced peaches (leave skin on
t almond extract 1 1/2 c diced peaches (leave skin on)
3/4 c unsalted butter, room temperature, plus more
for pan and parchment 2 c all - purpose flour, plus more
for pan 1/3 c almond flour 2 1/2 c fresh or frozen sour cherries (if using sweet cherries, pit and half them) 1 1/4 c plus 2
T sugar 1 1/2 t baking powder 3/4 t salt 1/2 t baking soda 3 large eggs, room temperature 2 t almond extract 1 1/2 t finely grated lemon zest 3/4 c yogurt 1/4 c milk Powdered sugar 1/4 cup sliced almonds, toaste
T sugar 1 1/2
t baking powder 3/4 t salt 1/2 t baking soda 3 large eggs, room temperature 2 t almond extract 1 1/2 t finely grated lemon zest 3/4 c yogurt 1/4 c milk Powdered sugar 1/4 cup sliced almonds, toaste
t baking powder 3/4
t salt 1/2 t baking soda 3 large eggs, room temperature 2 t almond extract 1 1/2 t finely grated lemon zest 3/4 c yogurt 1/4 c milk Powdered sugar 1/4 cup sliced almonds, toaste
t salt 1/2
t baking soda 3 large eggs, room temperature 2 t almond extract 1 1/2 t finely grated lemon zest 3/4 c yogurt 1/4 c milk Powdered sugar 1/4 cup sliced almonds, toaste
t baking soda 3 large eggs, room temperature 2
t almond extract 1 1/2 t finely grated lemon zest 3/4 c yogurt 1/4 c milk Powdered sugar 1/4 cup sliced almonds, toaste
t almond extract 1 1/2
t finely grated lemon zest 3/4 c yogurt 1/4 c milk Powdered sugar 1/4 cup sliced almonds, toaste
t finely grated lemon zest 3/4 c yogurt 1/4 c milk Powdered sugar 1/4 cup sliced almonds, toasted
Ingredients: 1 or 2 eggs
for each serving / 1 large bunch of kale / 1 -2
T olive oil / 1 clove garlic, chopped (optional) / grated cheese / sea
salt & freshly grated pepper.
1 1/2 cups dry quinoa (soak overnight
for best texture once cooked) 1 small red onion, finely chopped 1
T olive oil 1 T lemon juice 2 T white wine vinegar 1/2 t chili powder (you can also use finely chopped fresh chilis) 1/2 t ground cumin sea salt to taste 1/2 cup fresh parsley, finely chopped 2 ripe avocados, sliced thi
T olive oil 1
T lemon juice 2 T white wine vinegar 1/2 t chili powder (you can also use finely chopped fresh chilis) 1/2 t ground cumin sea salt to taste 1/2 cup fresh parsley, finely chopped 2 ripe avocados, sliced thi
T lemon juice 2
T white wine vinegar 1/2 t chili powder (you can also use finely chopped fresh chilis) 1/2 t ground cumin sea salt to taste 1/2 cup fresh parsley, finely chopped 2 ripe avocados, sliced thi
T white wine vinegar 1/2
t chili powder (you can also use finely chopped fresh chilis) 1/2 t ground cumin sea salt to taste 1/2 cup fresh parsley, finely chopped 2 ripe avocados, sliced thi
t chili powder (you can also use finely chopped fresh chilis) 1/2
t ground cumin sea salt to taste 1/2 cup fresh parsley, finely chopped 2 ripe avocados, sliced thi
t ground cumin sea
salt to taste 1/2 cup fresh parsley, finely chopped 2 ripe avocados, sliced thin
For the add - ons at the end of cooking 1 / 4
t popcorn
salt (dissolves easy) 1
t pure maple extract 1/2
t Winterspice and 1/2 cup finely chopped toasted pecans..
It was way too salty
for my taste (both the soup & bread); I had even reduced the
salt in the soup to 1
T & still too salty.
(or however you want, I just don'
t know the exact amount of beans) 2 - 3 carrots round sliced 2 small to med sweet potatoes 2 - 3
T fresh grated ginger 1/2 cup dried apricots (non sulphur)(it was a handful, guessing it was 1/2 might have been more) 2 tsp brown mustard seeds 1 tsp cumin seeds
Salt to taste Oil
for sautéing 1.
Directions: Peel and trim shallots, leaving root end in tact if possible so that shallots will more readily remain whole / Using a large pan in order to accommodate a single layer of shallots, melt 2
T butter on low heat with 1
T sugar and allow to simmer together
for just a minute until sugar is dissolved / Add trimmed shallots, sprigs of fresh thyme, and a sprinkle of
salt / Cook slowly — butter should be sizzling softly / After 5 minutes, add 1
T olive oil and remaining 1
T butter to the mix.
Monkey Crunch, makes 8 - 10 servings 1/3 c peanut butter (or sub any other nut or seed butter that works
for you) 8 dates + 6
T soaking water, see below (OR sub 1T of maple syrup and use 5T soaking water) 2 T cocoa powder 1/2 t espresso powder (optional) 1 t vanilla 1/8 t sal
T soaking water, see below (OR sub 1
T of maple syrup and use 5T soaking water) 2 T cocoa powder 1/2 t espresso powder (optional) 1 t vanilla 1/8 t sal
T of maple syrup and use 5
T soaking water) 2 T cocoa powder 1/2 t espresso powder (optional) 1 t vanilla 1/8 t sal
T soaking water) 2
T cocoa powder 1/2 t espresso powder (optional) 1 t vanilla 1/8 t sal
T cocoa powder 1/2
t espresso powder (optional) 1 t vanilla 1/8 t sal
t espresso powder (optional) 1
t vanilla 1/8 t sal
t vanilla 1/8
t sal
t salt
3 / 4C Almond pulp (Leftover from making almond milk - it should be dry and crumbly) 1 C Walnuts 1/4 C Raw cacao powder OR Cocoa powder (if not concerned
for raw status) Pinch
salt 1 Recipe date paste (see below) 1/2
t vanilla 2
T Melted coconut oil
Make sure you don'
t give them any added
salt and try not to create health hazards (
for humans of squirrels)
t your feeding sites.