7 dried red New Mexican chiles, stems and seeds removed, or substitute 5 small hot chiles like piquin 1
tablespoon ground paprika 2 tablespoons olive oil 5 cloves garlic 1 teaspoon cumin seeds (or 1/2 teaspoon ground cumin) 1 teaspoon ground coriander 1/2 teaspoon caraway seeds 2 tablespoons fresh lemon juice 1 tablespoon chopped fresh mint, optional 1 teaspoon salt 1 teaspoon freshly ground black pepper
1 teaspoon cardamom powder 2 teaspoons cumin seeds 1/2 teaspoon coriander seeds 1/4 teaspoon ground cinnamon 1/2 teaspoon black peppercorns 1/2 teaspoon fenugreek seeds 1 small onion, coarsely chopped 4 cloves garlic 1 cups water 14 dried piquin chiles, stems removed 1 tablespoon ground cayenne 2
tablespoons ground paprika 1/2 teaspoon ground ginger 1/4 teaspoon ground allspice 1/4 teaspoon ground nutmeg 1/4 teaspoon ground cloves 3 tablespoons dry red wine 3 tablespoons oil
2 tablespoons freshly ground black pepper 2 tablespoons ground coriander 2
tablespoons ground paprika 1 1/2 tablespoons ground nutmeg 1 1/2 tablespoons curry powder, such as Cape Curry Powder, see recipe, page 00 1 1/2 tablespoons ground dried limes, omit if unavailable 1 1/2 teaspoons ground cloves 1 1/2 teaspoons ground cumin 3/4 teaspoon ground cardamom
Not exact matches
1
tablespoon oil (butter / lard / coconut oil) 1 medium onion, finely chopped (I use a mini-prep food processor) 1 clove garlic, minced 1 pound
ground beef or bison or lamb 1 1/2 teaspoons
paprika 1 teaspoon cumin 3/4 teaspoon cinnamon 1/4 cup chopped kalamata olives (about 10 - 12) 1/4 cup golden raisins 1 teaspoon sea salt Scant 1/4 teaspoon black pepper 2 - 3
tablespoons chopped cilantro 1 teaspoon lemon zest
2
tablespoons olive oil 1 large sweet onion diced 6 mini sweet peppers or 1 large red pepper diced 3 cloves of garlic diced 1 lb
ground beef 3 small logs of chorizo or 1 large log (about 1/2 a lb) 1/2 teaspoon garlic powder 2 teaspoons Mrs. dash 1 1/2 teaspoons cumin 1 teaspoon salt 1/2
tablespoon paprika 1/2 teaspoon cayenne * omit if sensitive to heat 1/2 teaspoon tomato paste
1 onion, peeled and halved (if using slow cooker) or chopped (if using stove top) 3 cups dry pinto beans, rinsed 1/2 fresh jalapeno pepper, seeded and chopped 2
tablespoons minced garlic 5 teaspoons braggs 1 1/2 teaspoons fresh
ground black pepper 1/2 teaspoon
ground cumin, optional 9 cups water 1/4 teaspoon of
paprika 1 tbsp olive oil freshly squeezed lemon, to taste
2 cups lobster stock (see recipe) 2 cups coarsely chopped cooked lobster meat 4
tablespoons butter 1 onion, chopped 2 cloves garlic, minced 2 shallots, minced 1/2 cup flour 1/4 cup dry sherry 2
tablespoons tomato paste 3 cups half - and - half 1/4 teaspoon fresh
ground white pepper 1 teaspoon salt 1/4 teaspoon
paprika 1 dash cayenne pepper 1 cup crème fraîche
14 ounces whole grain elbow macaroni 4 slices center - cut bacon 1
tablespoons Cabot Unsalted Butter 3
tablespoons King Arthur Whole - Wheat Pastry Flour 3 cups nonfat milk 1/2 cup 100 % pure canned pumpkin 1/4 teaspoon
ground mustard 1/4 teaspoon
paprika 1/4 teaspoon pumpkin pie spice 6 ounces Cabot Alpine Cheddar, Cabot Extra Sharp Cheddar, Cabot Sharp Cheddar or Cabot New York Extra Sharp Cheddar, shredded and divided 6 ounces Cabot White Oak Cheddar, Cabot Extra Sharp Cheddar, Cabot Sharp Cheddar or Cabot New York Extra Sharp Cheddar, shredded and divided 1/2 cup Cabot Plain Greek Yogurt
It consists of: 1
tablespoon cumin seeds 1
tablespoon cardamom seeds 1
tablespoon coriander seeds 1
tablespoon paprika 1/2
tablespoon black peppercorns 1 cinnamon stick 1/2
tablespoon ground nutmeg 1/2
tablespoon whole cloves
* 1
tablespoons olive oil * 1 large onion, peeled and chopped * 4 garlic cloves, peeled and minced * 2 organic carrots, chopped * 2 organic celery ribs, chopped * one 28 ounce can organic plum tomatoes, with liquid * 2 cups red lentils, rinsed, picked over, and drained * 1/2 cup organic raisins * 4 cups vegetable broth or water * 1 teaspoons
ground cumin * 2 teaspoons
ground cinnamon * 1 1/2 teaspoons
ground tumeric * 2 teaspoons
paprika * 2 teaspoons
ground ginger
• 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 1
tablespoon 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
- Place a large, non-stick heavy - bottom pan over medium - high heat, and drizzle in about 1
tablespoon of the oil; once hot, crumble in the
ground beef, breaking it up slightly with a spoon, and brown it for about 2 - 3 minutes; next, add in a couple of pinches of salt and black pepper, the oregano, cumin, chili powder and
paprika, and stir to combine.
1
tablespoon extra virgin olive oil 1/2 teaspoon garlic powder 1/2 teaspoon sea salt 1/4 teaspoon bittersweet smoked
paprika 1/4 teaspoon
ground turmeric Freshly
ground black pepper 2 - 3 chicken breast halves (about 1 1/2 pounds) Avocado oil or ghee, for cooking
2 15oz cans low sodium black beans, drained and rinsed 1/2 medium red onion, roughly chopped (the other half is going on the burgers so slice in half so you get the rings) 2 garlic cloves, minced 2
tablespoons minced fresh cilantro 1
tablespoon minced fresh parsley 1 large egg 1 teaspoon kosher salt 1/2 teaspoon fresh
ground black pepper 1/2 teaspoon
ground cumin 1/2 teaspoon hot smoked
paprika 1/2 cup plain breadcrumbs vegetable oil for grilling
1
tablespoon olive oil 1 medium onion, diced 2 large coves garlic, minced 1/2 cup water or vegetable broth 16 ounces soy crumbles or diced chicken flavored seitan (or 8 ounces faux meat plus 8 ounces cooked rice) 1/2 cup (4 ounces) vegan cream cheese 1 1/2 cups shredded vegan cheddar or cheddar - jack blend 1 package taco seasoning or 1
tablespoon ground cumin, 2 teaspoons smoked
paprika or chili powder, and 1 teaspoon dried oregano 2 cups roasted butternut squash chunks (spray 1 - inch chunks with non-stick spray and roast at 450 degrees for 10 minutes on each side) 1 can black beans, rinsed and drained 1 - 15.5 ounce can corn, drained 1/2-15.5 ounce can pureed pumpkin
1
tablespoon olive oil 1 medium onion, diced 1 clove garlic, minced 2 teaspoons fresh ginger, grated 1
tablespoon ground coriander 2 teaspoons
ground cumin 1/2 teaspoon
ground cayenne pepper 1 teaspoon
ground turmeric 2 teaspoons
paprika 1 teaspoon garam masala 1 (15 - ounce) can diced tomatoes (juices included) 2/3 cup water 4 cups cooked chickpeas or 2 (15 - ounce) cans chickpeas, drained and rinsed 1/2 teaspoon salt 1/2 lemon (juiced)
2 boneless, skinless chicken breasts 2
tablespoons olive oil 2 limes, juiced 2 garlic cloves, minced 2 teaspoons
ground cumin 2 teaspoons smoked
paprika 1/2 teaspoon chili powder 1/4 teaspoon salt 1/4 teaspoon pepper
3 to 4 pound baking pumpkin 1/2 medium white onion, chopped 1 whole red pepper, chopped 2
tablespoons red curry paste 2 teaspoons turmeric 2 teaspoons
paprika 1 teaspoons
ground cumin 2 cups water 1 (14 - ounce) can coconut milk Salt and pepper
3
tablespoons vegetable oil 4 onions, chopped 1 small piece of ginger, peeled and grated 1 large clove garlic, crushed 1 tomato, chopped 1 1/2 cups water 1
tablespoons paprika 1/2 teaspoon turmeric 1/2 teaspoon
ground cumin 1/2 teaspoon
ground coriander 1
tablespoon medium - hot chile powder 2 cups browned meat of choice Fresh chopped cilantro for garnish
Cayenne - Infused Meat Marinade 1 teaspoon cumin seeds 1⁄3 cup olive oil 2
tablespoons lemon juice, fresh preferred 1
tablespoon soy sauce 2
tablespoons dry sherry 1 cup finely chopped onion 3
tablespoons finely chopped parsley 1
tablespoon finely chopped ginger 2 cloves garlic, minced 2 teaspoons
ground cayenne chile 1 teaspoon
ground paprika 2 teaspoons fresh oregano 1/2 teaspoon cinnamon Freshly
ground black pepper The Brochettes 1 1/2 pounds boneless lamb, cut into 1 to1 1/2 - inch cubes, or substitute capybara 1 large bell pepper, stem and seeds removed, cut in1 1/2 - inch squares 1 small onion, cut in 1 1/2 - inch squares 12 cherry tomatoes 12 cremini mushrooms, stems removed Nutty Rice Pilaf 1⁄8 teaspoon saffron 2
tablespoons water 3
tablespoons blanched almonds 3
tablespoons pistachio nuts 2
tablespoons olive oil 1/2 cup vermicelli, broken into 1 - inch pieces 1 cup long - grain rice 1/2 teaspoon
ground cayenne 2 1/2 cups chicken or beef broth 2 teaspoons Cayenne - Infused Meat Marinade, above
3 pounds chili meat 15 - ounce can tomato sauce 1 cup water 1 teaspoon Tabasco sauce 3 heaping
tablespoons chili powder or
ground chile peppers 1 heaping
tablespoon oregano 1 heaping teaspoon comino powder (cumin) 2 onions, chopped Garlic to taste 1 teaspoon salt 1 teaspoon cayenne 1 teaspoon
paprika 12 red peppers 4 or 5 chile pods 2 heaping
tablespoons flour
5
tablespoons sweet
paprika 1/4 cup coarse kosher salt 1/4 cup granulated garlic 2
tablespoons dried oregano 2
tablespoons dried thyme 2
tablespoons onion powder 2
tablespoons cracked black pepper 2
tablespoons ground cayenne pepper 2
tablespoons dried parsley
1 3 - pound chicken, cut into small pieces 3
tablespoons lemon juice 1 large onion, chopped 2 cloves garlic, chopped 2
tablespoons butter or margarine 1/4 cup Berbere (see recipe, above) 2
tablespoons paprika 2 teaspoons
ground ginger 1 teaspoon
ground black pepper 1/4 teaspoon
ground cardamom 1/4 teaspoon
ground nutmeg 2 cups water 4 hard - cooked eggs, peeled, left whole
ingredients FILLING: 1
tablespoon olive oil 1/2 pound
ground beef 3 cloves garlic (peeled, minced) 1/2 teaspoon dried thyme 1/2 teaspoon
paprika Kosher salt and freshly
ground black pepper (to taste) ONION SAUCE: 1
tablespoon olive oil 1/2 cup yellow onion (peeled, small dice) 1/2 cup dill pickle chips (minced) 1/2 cup yellow mustard TO BUILD: all - purpose flour (for dusting) 1 pound store - bought pizza dough (room temperature) olive oil (for brushing) 1/2 cup cheddar cheese (shredded) 1/2 cup Hidden Valley ® Jalapeno Bancon Ranch flaky sea salt
1 Can Chickpeas (drained and thoroughly rinsed) 1
Tablespoon Olive Oil 1/2 Teaspoon Smoked
Paprika 1/4 Teaspoon
Ground Coriander 1/4 Teaspoon Chilli Powder 1/4 Teaspoon Cayenne Pepper Salt Pepper
3/4 cup of light brown sugar 2
tablespoons of salt (I used Lo Salt reduced sodium alternative) 1
tablespoon of chipotle chili powder 1
tablespoon of smoked
paprika 1
tablespoon of garlic powder 2 teaspoons of
ground cumin 1/2 teaspoon of cayenne pepper 1/2 teaspoon thyme 1/2 teaspoon of
ground cinnamon
ingredients ROASTED GARLIC: 1 head garlic (halved widthwise) 1
tablespoon olive oil ROASTED BROCCOLI: 3 cups broccoli florets cooking spray BECHAMEL: 1
tablespoon unsalted butter 3
tablespoons all - purpose flour 2 cups low fat milk (divided) 1/2 cup nonfat Greek yogurt 1/2 cup cheddar cheese (shredded, divided) 1 teaspoon mustard powder 1/2 teaspoon
paprika OATMEAL BAKE: cooking spray (to grease) 1 teaspoon roasted garlic (recipe above) steamed broccoli (recipe above) 2 cups Quaker Oats 1 recipe bechamel sauce (recipe above) Kosher salt and freshly
ground black pepper (to taste)
ingredients SPICED TURKEY MEATLOAF 1
tablespoon olive oil 1 yellow onion (peeled and minced) 3 cloves garlic (peeled and minced) 1 and 1/2 teaspoons
ground cumin 1 and 1/2 teaspoons
ground corinader 1 and 1/2 teaspoons smoked
paprika 3/4 teaspoon
ground cinnamon 1/2 teaspoon cayenne 2
tablespoons tomato paste 1
tablespoon fresh ginger (peeled, grated) 3/4 cup gluten - free breadcrumbs 1/3 cup almond milk 1 large egg (beaten) 1/2 cup cilantro (finely chopped) 1/2 cup parsley (finely chopped) 1/4 cup mint (finely chopped) 1 pound
ground turkey Kosher salt and freshly
ground black pepper (to taste)
Ingredients Oil 8 skin - on, bone - in chicken thighs Salt 1 large onion chopped 4 cloves garlic, minced 3 small carrots, finely diced 2 stalks celery, finely diced 1 red pepper, diced 1 green pepper, diced 1 jalapeño pepper, seeds removed, minced 1 1/2 teaspoons turmeric 2 teaspoons sweet
paprika 1 teaspoon
ground cumin 2 cups long - grain white rice 1/2 bunch kale, stem removed, leaves cut into ribbons and rubbed with salt (I like lacinato, but use whatever you like) 1 cup frozen peas, left to defrost on the counter while you make the rest of the meal 2
tablespoons chopped cilantro Juice of half a lemon, plus lemon wedges for garnish
ingredients ROASTED CHICKEN AND PIMENTO MAC AND CHEESE cooking spray (for greasing) 1 pound cavatappi pasta 8
tablespoons unsalted butter (plus more for greasing) 1 small yellow onion (peeled, minced) 1 jalapeno (stemmed, seeded, minced) 2 cloves garlic (peeled, minced) 1 teaspoon
paprika (plus more to garnish) 1/4 teaspoon cayenne 1/2 cup all - purpose flour 5 cups whole milk 1 teaspoon mustard powder 2
tablespoons hot sauce 2
tablespoons Worcestershire sauce 2 and 1/2 cups sharp cheddar cheese (shredded) 2 and 1/2 cups monterey jack cheese (shredded) 1/2 cup cream cheese (softened) 1 cup pimentos (drained, finely chopped) 3 cups roasted chicken (shredded) 2 cups butter crackers (crushed) Kosher salt and freshly
ground black pepper (to taste)
To a mixing bowl, add
ground chicken with serrano peppers, 1/2 cup blue cheese, 1/4 cup Buffalo sauce,
paprika, garlic powder, olive oil and 3
tablespoons bread crumbs.
2 onions (scrubbed and chopped in large pieces) 6 carrots (scrubbed chopped in large pieces) 4 stalks of celery (scrubbed and chopped in large pieces) 4 large potatoes (scrubbed and cut in thirds) 1 head of cabbage (rinsed and chopped in large pieces) 2 quarts of vegetable stock or water 1 cup white wine or water 1 slab (8 oz) tempeh (optional) 1
tablespoon ground coriander 1
tablespoon sweet
paprika 1 teaspoon cumin 1 teaspoon cardamom 1 teaspoon whole coriander seeds 1 teaspoon salt (optional) 1 teaspoon white pepper 2 teaspoons fennel seeds 2 teaspoons caraway seeds 1/2 teaspoon cayenne pepper
For the skillet: 1 1/2
tablespoons extra virgin olive oil 1 red bell pepper, thinly sliced 1 yellow bell pepper, thinly sliced 1 green bell pepper, thinly sliced 1 red onion, thinly sliced 2 garlic cloves, minced 1
tablespoon chili powder 1 teaspoon smoked
paprika 1/2 teaspoon
ground cumin Pinch cayenne pepper (optional) Kosher salt 1 15 - ounce can black beans, drained and rinsed 1 28 - ounce can diced fire toasted tomatoes, drained 1 1/4 cup grated sharp cheddar cheese Freshly chopped cilantro for serving (optional)
1/4 pound (2/3 cup) dried black beans, soaked in lightly salted water overnight 1/4 pound (2/3 cup) dried pinto beans, soaked in lightly salted water overnight 2
tablespoons extra virgin olive oil 1 red onion, chopped 3 garlic cloves, chopped 1
tablespoon ground chili powder 1 teaspoon
ground cumin 1/2 teaspoon smoked
paprika 1/4 to 1/2 teaspoon cayenne pepper (optional) 1 1/4 teaspoon kosher salt 1 1/2 teaspoon unsweetened cocoa powder 3 cups water 1 red bell pepper, chopped 1 green bell pepper, chopped 28 ounces canned or boxed diced tomatoes
6 medium organic sweet potatoes (diced) 1 large organic onion (diced) 1 cup frozen organic corn 1
Tablespoon minced organic garlic 1 teaspoon
paprika 1 teaspoon whole fennel seed (coarsely
ground) 1 teaspoon whole caraway seed (coarsely
ground) 1/2 teaspoon
ground black pepper 1/4 teaspoon
ground cloves salt to taste (optional)
1 cup of all purpose flour (I use King Arthur Flour) 2
tablespoons of smoked
paprika 1/2 teaspoon of salt
Ground pepper 2 teaspoons of olive oil 2 - 3 lbs of chuck or stew meat cubed 1 large onion, diced 1 small can of tomato paste 1 cup red wine 2 cups of beef broth (I use low sodium) 4 medium potatoes, cubed (sweet or regular) 4 carrots, peeled and chopped 1 bay leaf Parsley (fresh or dried)
1 Small Onion (quartered) 2 Bulbs Garlic (about 15 - 20 cloves) 1/4 Cup Lemon Juice 1/4 Cup Salt (Kosher or Real Salt brands) 1
Tablespoon Ground Black Pepper 1
Tablespoon Hot Sauce (your favorite) 1
Tablespoon Horseradish 3
Tablespoons Coconut Aminos (optional) 1 Tablespoon Paprika 1 Tablespoon Dried Thyme (or two tablespoons fre
Tablespoons Coconut Aminos (optional) 1
Tablespoon Paprika 1
Tablespoon Dried Thyme (or two
tablespoons fre
tablespoons fresh chopped)
3
tablespoons all - purpose flour 1 teaspoon salt 1 teaspoon smoked
paprika 1/4 teaspoon
ground black pepper 3
tablespoon + more if you need it olive oil 1 medium - sized chopped yellow onion 4 medium - sized carrots, peeled and chopped 2 large yams (sweet potatoes), washed and chopped 4 clove garlic, crushed 1 handful of fresh parsley or 2
tablespoons of dried 1/4 teaspoon dried thyme 12 - 14 ounces of red wine, something you would drink 1 cup low sodium beef stock (I only had vegetable and used that) 3
tablespoon apple cider vinegar
Vinaigrette 6
tablespoons almond oil or other vegetable oil 5
tablespoons cider vinegar 1
tablespoon Sherry vinegar 1 teaspoon Dijon mustard 1 teaspoon minced fresh dill 1
tablespoon minced shallots 1/2 teaspoon sugar 1/2 teaspoon sweet
paprika 1/2 teaspoon Kosher salt 1/4 teaspoon
ground black pepper
3 - 4 cups cooked elbow macaroni 2
tablespoons olive oil 1 large onion, 1 / 2 - inch dice 1 pound
ground beef 2 cans (14.5 oz each) diced tomatoes in juice 1 can (14.5 oz) S&W Italian Stewed Tomatoes 1 can (14.5 oz) low sodium chicken broth 1/2 cup tomato paste 2 tablespoons minced Italian parsley 2 tablespoons minced fresh basil 1 tablespoon minced fresh thyme 2 teaspoons kosher salt 1/2 teaspoon freshly ground black pepper A dash each: Crushed red pepper Aleppo pepper Ground cardamom Ground coriander Italian herb seasoning Hungarian paprika
ground beef 2 cans (14.5 oz each) diced tomatoes in juice 1 can (14.5 oz) S&W Italian Stewed Tomatoes 1 can (14.5 oz) low sodium chicken broth 1/2 cup tomato paste 2
tablespoons minced Italian parsley 2
tablespoons minced fresh basil 1
tablespoon minced fresh thyme 2 teaspoons kosher salt 1/2 teaspoon freshly
ground black pepper A dash each: Crushed red pepper Aleppo pepper Ground cardamom Ground coriander Italian herb seasoning Hungarian paprika
ground black pepper A dash each: Crushed red pepper Aleppo pepper
Ground cardamom Ground coriander Italian herb seasoning Hungarian paprika
Ground cardamom
Ground coriander Italian herb seasoning Hungarian paprika
Ground coriander Italian herb seasoning Hungarian
paprika Zatar
Ingredients - 2
tablespoon olive oil - 1 green bell pepper, seeded, and chopped - 1 medium yellow onion, chopped - 1 jalapeño, seeded and chopped - 3 garlic cloves, minced - 1
tablespoon curry powder - 1 teaspoon sweet
paprika - 1/2 teaspoon
ground ginger - 1 teaspoon sugar or honey - 1
tablespoon of tomato paste (I love the squeeze tube from Trader Joe's)- 28 - ounce can chopped tomatoes - 1can full - fat coconut milk - 6 eggs - Salt & pepper to taste - Chopped cilantro or parsley for topping
1 packet peri peri spice mix (or make your own using
paprika, garlic, onion, oregano,
ground cumin, chili powder, thyme, chili flakes) 8 chicken thigh fillets (or mix of thighs and drumsticks, breasts, wings, etc) 4 cloves garlic, chopped 1 inch piece of ginger, chopped 1 lemon, zested 5
tablespoons lemon juice 2
tablespoons olive oil 1 teaspoon salt 1 lemon, cut into wedges (for serving)
Try it on
ground beef or turkey, salad dressing, french fries, or even pizza!Ingredients: 2
tablespoons onion powder or granulated onion 2
tablespoons garlic powder or granulated garlic 1 1/2
tablespoons smoked
paprika * 1
tablespoon dried basil 1
tablespoon dried Continue Reading
Seasoning Rub 1/3 cup light brown sugar — packed 1
tablespoon chili powder 1
tablespoon Hungarian (sweet)
paprika 1
tablespoon Kosher or sea salt 2 teaspoons
ground black pepper 2 teaspoons dried oregano — crushed 2 teaspoons dried thyme — crushed
Ingredients: 3
tablespoons olive oil or bacon drippings 1 cup thinly sliced onion 1 teaspoon salt 1 1/2 cups thinly sliced leeks — white and light green bits only 3
tablespoons minced fresh garlic 1 cup thinly sliced celery 1 cup thinly sliced carrots 1/2 cup thinly sliced fresh shiitake mushrooms 1 pound boneless rabbit meat 1
tablespoon each fresh minced rosemary leaves, fresh thyme leaves and minced fresh sage leaves 1 teaspoon smoked Spanish
paprika 1 cup dry white wine 1 1/2 -2 quarts of rabbit stock (or chicken stock, if you must — or water, if you haven't anything else) 1 1/2 pounds freshly shelled horticultural beans the meat from the rabbit stock, if you have any 1 bay leaf salt and freshly
ground pepper to taste 2
tablespoons minced fresh herbs — I used rosemary, thyme, sage and flat - leaf parsley — for garnish
Vinaigrette 1 cup extra virgin olive oil 1/4 cup red wine vinegar (or more to taste) 3
tablespoons Dijon mustard 2
tablespoons honey 1 teaspoon smoky Spanish
paprika To season: Kosher or sea salt and
ground black pepper
2 1/2 pounds stew meat 1 rounded
tablespoon grill seasoning 2 teaspoons turmeric 2 teaspoons cumin 1 1/2 teaspoons coriander 1 teaspoon
paprika 1/2 teaspoon cinnamon 1/4 teaspoon
ground cloves 3
tablespoons extra-virgin olive oil 2 medium onions, thinly sliced 3 cloves garlic, chopped 20 to 24 pitted dates, halved, about 1 cup 1 quart chicken stock 2
tablespoons butter 3
tablespoons pine nuts 2 cups couscous 4 scallions, chopped
* 3
Tablespoons vegetable oil * 1/3 cup minced shallots * 1 Serrano pepper, sliced into thin rounds * 2 teaspoons
ground coriander * 1 teaspoon
ground cumin * 1/2 teaspoon fenugreek seeds * 1 teaspoon
ground cinnamon * 1 teaspoon cayenne pepper * pinch
ground cloves * 1/2 teaspoon
ground cardamom * 3 cloves garlic, minced * 2 teaspoons grated fresh ginger * 1 stalk lemongrass, woody ends removed, and bruised * 1/2 teaspoon salt * 1 teaspoon
paprika * 1 cup water * 1 pound shrimp * 1 cup coconut milk * cilantro leaves, for garnish (optional)
2
tablespoons ground cumin 2 teaspoons sweet
paprika 2 teaspoons chili powder 1/2 teaspoon garlic powder 1/2 teaspoon onion powder 1/2 teaspoon dried oregano 1 teaspoon coriander 1 1/2 teaspoons salt 1/2 teaspoon black pepper 3
tablespoons olive oil 1 large onion, diced 1 green bell pepper, diced 1 red bell pepper, diced 3 cloves garlic, minced 1 (4 ounce) can diced mild green chiles, drained 1 (28 ounce) can fire roasted chopped tomatoes 1 1/2 cup fronzen whole kernel corn, defrosted 32 ounces vegetable broth homemade or store bought 2 (15 ounce) cans black beans, drained and rinsed 1/2 lime
2 - 3
tablespoons olive oil 3 jalapeño chiles, stemmed, seeded and finely chopped 1 small yellow onion, chopped 2 - 3 cloves garlic, minced 1 teaspoon
ground cumin 1 teaspoon turmeric 1
tablespoon paprika 1 28 - ounce can whole peeled tomatoes, undrained Kosher salt, to taste 6 eggs (I only used 4 because there was just no reason to use 6 for the two of us) 1/2 cup feta cheese, crumbled 1
tablespoon chopped flat - leaf parsley Warm pitas, for serving