Pour 2
tablespoons canola oil into the skillet over low heat and add 1 tablespoon each minced ginger and garlic.
Not exact matches
3
Tablespoons reduced sodium soy sauce 2
Tablespoon peanut or
canola oil 1 teaspoon grated lemon zest (from 1 lemon) 2
Tablespoons fresh lemon juice (from 1 lemon) 1
Tablespoon minced fresh ginger root 1
Tablespoon minced garlic (about 2 cloves) 1
Tablespoon dijon mustard 1/2 teaspoon red pepper flakes (optional) 1 1/4 - 1 1/2 lb swordfish steak, cut
into 1 inch cubes Salt, Pepper to taste Vegetables for skewering: choose your favorites like zucchini, yellow squash, bell peppers, red onion, and mushrooms 6 bamboo skewers, soaked for 30 minutes in water
1/4 cup reduced - sodium tamari 1
tablespoon mirin (sweet Japanese cooking wine) 1/2 teaspoon granulated garlic or garlic powder 1/2 teaspoon onion powder 1 teaspoon toasted sesame
oil 1 (8 - ounce) package tempeh, cut
into bite - size chunks 2 medium sweet potatoes (about 2 pounds), peeled (optional) and cut
into bite - size pieces 2 teaspoons extra virgin olive
oil 1/8 teaspoon ground ginger 1/8 teaspoon ground cinnamon 1
tablespoon canola oil Salt and pepper to taste 2
tablespoons finely chopped parsley
ingredients TURKEY CHILI: 1
tablespoon canola oil 1 yellow onion, diced 1 red bell pepper, diced Kosher salt 4 garlic cloves, thinly sliced 1/4 cup chili powder 1 teaspoon ground cumin 1/4 teaspoon cayenne pepper 2
tablespoons tomato paste 1 pound ground turkey 1 (28 - ounce) can plum tomatoes 3 cups chicken stock (recipe below) or low - sodium store - bought chicken stock, plus more as needed 1
tablespoon unsweetened cocoa powder 1 and 1/2 cups cooked white beans, or 1 (12 - ounce) can, drained and rinsed 1 and 1/2 cups cooked kidney beans, or 1 (12 - ounce) can, drained and rinsed CHICKEN STOCK: 4 Spanish onions, halved 4 large carrots, peeled and coarsely chopped 2 celery stalks, cut
into large dice 5 garlic cloves 5 pounds chicken bones 1
tablespoon whole black peppercorns 2 bay leaves 6 fresh thyme sprigs 15 fresh parsley stems TO ASSEMBLE: 1 (12 - ounce) bag tortilla chips 1 and 1/2 cups cheddar cheese (grated, to serve) 1 cup sour cream (to serve) 1 recipe Fast Guacamole (to serve, recipe below) 1/2 cup scallions (root end removed, thinly sliced on the bias) pickled jalapenos (to serve, recipe below) FAST GUACAMOLE: 4 ripe avocados 1/4 cup lime juice (2 - 3 limes) 1/4 cup cilantro leaves, chopped 1/4 cup red onion, diced 1/4 teaspoon Kosher salt 1/4 teaspoon cayenne PICKLED JALAPEÑOS: 6 jalapenos (sliced
into 1 / 4 - inch rounds) 2 cups white vinegar 1 teaspoon granulated sugar 1/2 teaspoon red chili flakes 8 - 10 black peppercorns 1 teaspoon coriander seeds 1 teaspoon Kosher salt
2
tablespoons canola oil 2 pounds boneless, skinless chicken thighs 1
tablespoon kosher salt 1 large onion, chopped 3 - inch piece of ginger, peeled and minced 8 garlic cloves, minced 3 pounds sweet potatoes, peeled and cut
into 2 - inch pieces 1 — 15 ounce can crushed tomatoes 4 cups low sodium chicken stock 1 cup natural creamy peanut butter 1 cup roasted peanuts 1
tablespoon ground coriander 2 teaspoons cayenne, or to taste salt and freshly ground black peppers 1/2 cup cilantro, chopped
Ingredients: 1 cup all purpose flour 1 cup whole wheat flour 1 teaspoon baking soda 1/2 teaspoon salt 1 large egg, preferably at room temperature 3/4 cup granulated sugar 1/4 cup dark brown sugar 1 cup buttermilk (I made mine using vinegar and milk) 1/3 cup
canola oil 2 teaspoons vanilla extract 1 teaspoon grated lemon zest 1 and 1/2 cups fresh strawberries, rinsed and diced
into 1/4 inch cubes 1
tablespoon flour
3 pounds beef shank and / or chuck roast (I used 1 1/2 pounds each) 2
tablespoons canola oil 2 medium onions, chopped 10 cloves garlic, peeled and smashed 2 - inch piece ginger, thinly sliced 2
tablespoons fermented black beans 2 teaspoons five spice powder 2
tablespoons Sichuan bean sauce 1
tablespoon hot chili sauce 1/2 cup Shaoxing wine (vodka, vermouth, or sherry will also work) 1/3 cup low - sodium soy sauce 1/3 cup dark soy sauce 1
tablespoon rock sugar 2 cups beef broth 2 tomatoes, quartered 5 green onions, cut
into thirds 3 dried chili peppers, optional 8 hard boiled eggs, peeled 1
tablespoon Sichuan peppercorns 5 star anise 2 cinnamon sticks 2 bay leaves 5 large carrots, sliced
Using tongs, dip a folded paper towel
into the remaining 1
tablespoon of
canola oil, then use it to grease the grill grates.
Ingredients: 2 chicken breasts cut
into pieces 2
tablespoons soy sauce 2
tablespoons rice wine vinegar 1
tablespoon packed brown sugar 2 cloves of garlic, minced 1/2 teaspoon fresh grated ginger 2
tablespoons orange juice (fresh squeezed or tropicana-esque are fine) 1/2 teaspoon red pepper flakes (or to taste) Salt and Pepper 2
tablespoons canola oil Fresh chopped veggies or frozen stir fry vegetables Directions: 1.
What's in it: 1 medium - sized spaghetti squash (about 3 - 4 pounds) 5
tablespoons vegetable
oil, I used half peanut half
canola Kosher salt and Freshly ground black pepper 2 eggs (optional, I omitted this to keep mine vegan) 1 (15 - ounce) package firm or extra firm tofu, water pressed out and diced * 1 red onion, thinly sliced 6 cloves garlic, finely minced 2 cups carrots, cut
into matchsticks 2 cups bean sprouts 6 scallions, sliced Other optional veggies: I added a cup of sliced white mushrooms, but broccoli, peapods, or any others you like would work as well 4
tablespoons Pad Thai sauce, more to taste ** 1/3 cup peanuts, chopped 1/4 cup cilantro, chopped 1 lime, cut
into wedges * you could alternatively use chicken or shrimp if you're not a tofu fan ** I used a jarred pad thai sauce to save some time but check out the original recipe link above to see the full sauce recipe if you want to go homemade
1
tablespoon canola oil 1 shallot, finely chopped 1/4 white onion, chopped 2
tablespoons butter 2 teaspoons lemon juice 1
tablespoon ginger - garlic paste 1 teaspoon garam masala 1 teaspoon chili powder 1 teaspoon ground cumin 1 bay leaf 1/4 cup plain yogurt 1 cup half - and - half 1 cup tomato puree 1/4 teaspoon cayenne pepper, to taste 1 pinch salt 1 pinch black pepper 1
tablespoon canola oil 1 lb boneless skinless chicken thighs, cut
into bite size pieces 1 teaspoon garam masala 1 pinch cayenne pepper 1
tablespoon cornstarch 1/4 cup water
Non-stick cooking spray 2-1/4 pounds russet potatoes, peeled and cut
into 3 - inch by 1 / 4 - inch by 1 / 4 - inch batons 3
tablespoons canola oil 1 teaspoon kosher salt plus more for serving 1 teaspoon black pepper plus more for serving 4 garlic cloves, minced 2
tablespoons flat leaf parsley, chopped
2 cups dried black - eyed peas (or 4 cans black - eyed peas, drained) 3
tablespoons olive or
canola oil 1/2 teaspoon whole cumin seeds 1/2 teaspoon whole fennel seeds 1 medium onion, chopped 1 cloves garlic, finely chopped 1/2 teaspoon fresh ginger, peeled and finely chopped 1 fresh hot green chili, chopped 4
tablespoons tomato purée 1 1/2 teaspoon salt 1/8 to 1/4 teaspoon cayenne pepper, or to taste 3/4 pound (2 1/2 cups) butternut squash, peeled, seeded, and cut
into 1 - inch pieces
8 tomatillos, husked and rinsed 2 jalapeño chiles 1/2 cup mild vegetable
oil, such as
canola, plus extra for brushing Salt and freshly ground black pepper 1/4 cup fresh lime juice 2
tablespoons honey 4 ripe Hass avocados, halved, pitted, peeled, and cut
into 1 / 2 - inch dice 1 small onion, chopped 1/4 cup chopped fresh cilantro leaves
1/2 cup organic
canola oil or high - oleic safflower
oil 1/2 cup + 1
tablespoon organic sugar, divided 1/2 cup maple syrup 1/4 cup agave nectar 1 T. almond milk (can substitute dairy milk) 2 teaspoons peppermint extract 1 teaspoon vanilla extract 2 cups whole wheat pastry flour 1/2 cup unsweetened cocoa powder Rounded 1/4 teaspoon salt 1 teaspoon baking soda 1 teaspoon baking powder 3.5 ounces 70 % or 72 % dark chocolate, chopped
into small chunks
1 teaspoon
canola or other vegetable
oil 1 teaspoon cumin seeds 2
tablespoons poppy seeds 2 jalapeños or serranos, cut
into rings or finely minced (seeds removed if you want the dish to be less spicy) 1
tablespoon sugar (or jaggery) Salt, to taste 1/4 cup roasted peanuts, coarsely powdered 1 medium eggplant, cut
into small pieces 1 1/2 cups basmati rice, soaked in water for 30 minutes, then drained
1 — 2 lb lobster 2 cups Wondra flour 1/4 cup chili powder 2
tablespoons cayenne sea salt 1/4 cup
canola oil 1 1/2
tablespoons fresh garlic, minced 1
tablespoon red pepper flakes 1/2 cup fresh basil leaves 1/4 cup chili
oil (see note below) 2
tablespoons sun - dried tomatoes, julienned 1
tablespoon lemon zest, julienned, simmer in simple syrup, and drained 2
tablespoons unsalted butter Fresh basil leaves, deep fried (for garnish) 4 (approx 1 lemon per person) lemons, cut
into eighths
(her's would be about 16 slices)----(very thin slices) my Nutritional Facts on her recipe cutting her loaf
into 8 slices is 496 calories per slice for the whole loaf is 3,975 calories 1-3/4 cups all - purpose flour (cal 770) 1-1/2 cups sugar (cal 1161) 1 teaspoon baking soda Cal 0 1/2 teaspoon salt cal 0 2 eggs cal 142 2 medium ripe bananas, mashed (1 cup) cal 164 — 200 1/2 cup
canola oil cal 990 1/4 cup plus 1
tablespoon buttermilk cal 26 1 teaspoon vanilla extract cal 12 1 cup chopped walnuts cal 720 with no walnuts 3255 cal 406.8 per slice with no walnuts and the (
oil substitute with applesauce) 2315 cal 289 per slice with no walnuts and the (
oil substitute with applesauce) and the (sugar substitute with 1 1/2 tsp of stevia) 1154 cal 144 per slice»
12 ounces Thai fresh flat rice noodles or fresh, Chinese ho fun noodles (see notes) 3
tablespoons peanut,
canola, or grapeseed
oil 5 cloves garlic, roughly chopped 3 to 4 red or green hot chili peppers (Thai, Indian, or serrano), sliced
into paper - thin rings One 8 - ounce package fried or baked tofu, sliced
into 1 / 4 - inch thin strips 3 cups shredded Napa or savoy cabbage 1 carrot, sliced
into matchsticks 3 scallions, both green and white parts, thinly sliced 1/2 cup lightly packed Thai basil leaves 1/2 cup lightly packed cilantro leaves Lime wedges for squeezing over noodles
ingredients MUSHROOM STOCK: 1 carrot (peeled, cut
into 2 - inch pieces) 1 yellow onion (peeled, quartered) 1 fresh bay leaf 2 stalks celery (cut
into 2 - inch pieces) 2 pounds leftover white button mushroom stems and cremini stems 1 ounce mixed dried mushrooms 10 cups water MUSHROOM SAUCE: 4
tablespoons unsalted butter 2 cloves garlic cloves (peeled, minced) 1
tablespoon thyme leaves (roughly chopped) 1/4 cup flour 2 cups mushroom stock 1/2
tablespoon sherry vinegar 1/4 cup heavy cream 2 teaspoons freshly grated nutmeg Kosher salt and freshly ground pepper (to taste) GREEN BEAN CASSEROLE: 2 pounds green beans (ends trimmed) 1/2 cup panko bread crumbs 1/4 cup Parmigiano Reggiano (freshly grated, plus more to garnish) FRIED SHALLOT: 1/2 cup flour 1/2 cup cornstarch 4 shallots (very thinly sliced)
canola oil (for frying) Kosher salt (to taste)
FOR THE GUMBO FILLING: 1
tablespoon canola oil 1
tablespoon all purpose flour 1 half of a 14.5 - oz can of diced tomatoes with juice 1 bay leaf 1
tablespoon canola oil 1/2 onion, chopped
into small pieces 1/2 red bell pepper, chopped
into small pieces 1 stalk celery, chopped
into small pieces 1 clove garlic, minced 1/4 teaspoon cayenne pepper salt and pepper to taste 2
tablespoons water or white wine 1 boneless skinless chicken thigh cut
into small pieces 1/2 cup smoked sausage like andouille 1/2 cup shelled and deveined shrimp, cut
into small pieces 1/2 cup frozen or fresh okra, cut
into small pieces 1
tablespoon Italian parsley, chopped
1 ounce (1/4 stick) unsalted butter, cool but not cold, cut
into 1 / 2 - inch cubes 2
tablespoons canola oil Non-stick cooking spray 1/3 cup baking soda
2 pounds stew meat salt and pepper 2
tablespoons canola oil 1 onion, diced 2 cloves of garlic, minced 1 (6 ounce) can tomato paste 4 cups beef broth 2/3 cup red wine 1
tablespoon Worcestershire sauce 1 pound potatoes, cut
into chunks 1 pound baby carrots 2 - 3 stalks of celery, chopped frozen peas, thawed and barely cooked (optional)
Using a small scoop, drop
tablespoon - size rounds of batter
into the hot
canola oil.
1 cup uncooked quinoa, rinsed and drained 2 cups water 1
tablespoon canola oil 1 Thai chili, thinly sliced 2 garlic cloves, minced 4 scallions, thinly sliced, white and green parts separated 4 ounces shiitake mushrooms, sliced 1 head broccoli (about 3/4 pound), cut
into florets 1 red pepper, thinly sliced 1/4 cup low - sodium soy sauce 1 teaspoon sesame seeds
1 pound 21 / 25 shrimp, peeled and deveined (10 shrimp per person) 2
tablespoons canola oil 2
tablespoons red curry paste, either commercial or homemade (recipe follows) 1 (13 1/2 - ounce) can unsweetened coconut milk 1 cup reduced sodium chicken or fish stock 2 cups sugar snap peas, stringed if necessary 1 fresh chile (such as red jalapeno or serrano), thinly sliced on the diagonal 5 Thai (kaffir) lime leaves, center vein removed and cut
into thin strips 2
tablespoons Thai fish sauce (Nam Pla; Tra Chang Gold Label is good) 1
tablespoon light brown sugar 1/2 teaspoon coarse kosher salt 5 Thai basil leaves, roughly chopped Lime wedges, for serving Steamed rice or cooked noodles, for serving 1/2 cup chopped cilantro, for garnish
1/2 cup chopped yellow onion 1 jalapeño, stemmed, seeded and chopped 3
tablespoons white wine vinegar 2
tablespoons soy sauce 2
tablespoons canola oil 1/2 teaspoon Krista's Jamaican Hot Sauce (or your favorite hot sauce) 1/2 teaspoon ground allspice 1/4 teaspoon granulated garlic 1/4 teaspoon cinnamon 1/4 teaspoon kosher salt 1/4 teaspoon freshly ground black pepper 1/8 teaspoon nutmeg 40 large, deveined, unshelled shrimp (about 2 pounds) 2 limes, cut
into quarters, for serving
Your own chili
oil takes about five minutes to make: pour 1/2 cup of
canola or sunflower
oil into a small saucepan or wok and place over high heat until it's just about smoking (3 - 4 minutes); add several garlic cloves and several
tablespoons of ground Chinese red chili pepper (not cayenne) and allow it to sizzle for 30 seconds before removing from heat and transferring to a heat - safe bowl.
• 3
tablespoons canola or olive
oil, divided • Salt and pepper to taste • 1/2 onion, chopped • 1 to 2 habanero chiles, finely chopped • 2 cloves garlic, minced • 3
tablespoons tomato paste • 4 cups low sodium chicken broth (canned or made from bouillon) • 1/4 teaspoon dried thyme • 1/4 teaspoon ground allspice • 3 to 4 carrots, cut
into bite - sized pieces • 1/2 head of cabbage, cored and shredded • 1 1/2 cups frozen, shelled lima beans • 2 cups frozen French cut string beans • Chopped parsley for garnish
For the Marinade: 1/4 cup chopped parsley 2 garlic cloves, minced 1 habanero chile, finely chopped 2
tablespoons white vinegar 2
tablespoons canola or olive
oil Freshly ground pepper, to taste 1 pound beef stew meat, cut
into bite - size pieces
• 1/4 cup chopped parsley • 2 garlic cloves, minced • 1 habanero chile, finely chopped • 2
tablespoons white vinegar • 2
tablespoons canola or olive
oil • Freshly ground pepper, to taste • 1 pound beef stew meat, cut
into bite - size pieces
BEEF MARINADE: 1 garlic clove 1/4 teaspoon kosher salt 2
tablespoons canola oil 4 teaspoons rice vinegar 4 teaspoons soy sauce 1
tablespoon oyster sauce 1 teaspoon ground cumin 3/4 teaspoon freshly ground black pepper 1/2 teaspoon sweet paprika 1 pound beef tenderloin, sliced crosswise
into 1/4 - inch - wide slices LOMO SALTADO: 1 large papaya, halved and seeded 1 teaspoon vegetable
oil 1
tablespoon extra - virgin olive
oil 1 large red onion, halved and sliced 1/2 inch thick 1 cup halved cherry tomatoes 1/2 shallot, very finely chopped 3 garlic cloves, very finely minced 3/4 cup red wine (such as merlot) 2
tablespoons soy sauce 1
tablespoon honey 1/2 cup finely chopped fresh cilantro, plus a few sprigs for serving 1.
Heat a
tablespoon of
canola oil in a wok or other large, deep cooking pan, and add a pound of boneless, skinless chicken breast, cut
into small chunks.
can chickpeas, drained and rinsed 1 fennel, sliced
into 1 / 4 - inch - thick slices 2 large carrots, peeled and chopped 1 large sweet potato, peeled and chopped 1 yellow onion, chopped 3
tablespoons fresh ginger, chopped 4 garlic cloves, minced 1 red bell pepper, chopped 2 cups broccoli florets 2 teaspoons ground coriander 2 teaspoons cumin seeds 2 teaspoons mustard seeds 1 teaspoon turmeric 1/4 teaspoon cayenne 1 teaspoon salt 1
tablespoon canola oil
Ingredients: 2 chicken breasts cut
into pieces 2
tablespoons soy sauce 2
tablespoons rice wine vinegar 1
tablespoon packed brown sugar 2 cloves of garlic, minced 1/2 teaspoon fresh grated ginger 2
tablespoons orange juice (fresh squeezed or tropicana-esque are fine) 1/2 teaspoon red pepper flakes (or to taste) Salt and Pepper 2
tablespoons canola oil Fresh chopped veggies or frozen stir fry vegetables Directions: 1.
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.
3
Tablespoons reduced sodium soy sauce 2
Tablespoon peanut or
canola oil 1 teaspoon grated lemon zest (from 1 lemon) 2
Tablespoons fresh lemon juice (from 1 lemon) 1
Tablespoon minced fresh ginger root 1
Tablespoon minced garlic (about 2 cloves) 1
Tablespoon dijon mustard 1/2 teaspoon red pepper flakes (optional) 1 1/4 - 1 1/2 lb swordfish steak, cut
into 1 inch cubes Salt, Pepper to taste Vegetables for skewering: choose your favorites like zucchini, yellow squash, bell peppers, red onion, and mushrooms 6 bamboo skewers, soaked for 30 minutes in water
-1 / 4 cup apple cider vinegar -1 / 4 cup Champagne vinegar -1
tablespoon Dijon mustard -2
tablespoons gave syrup -1 / 4 teaspoon kosher salt -1 / 4 teaspoon freshly ground black pepper -1 / 2 cup
canola oil -1 1/2
tablespoons minced shallots -1 pound Brussels sprouts, blanched then shredded -1 medium carrots, peeled and shredded -1 apple, cored and sliced
into match sticks -1 / 3 cup slivered almonds, toasted
After reading through the comments, I decided to try my first batch with some shortcuts: first, by microwaving the cashews for 60 seconds, and second, by adding some
canola oil into the mix (maybe 3 or 4
tablespoon's worth).
Aloo Matar (Potato and Pea Curry) 1 large tomato, or about 3 canned plum tomatoes, chopped 6 garlic cloves, peeled 1 / 2 - inch fresh ginger, peeled 1 - inch piece cinnamon 2 cloves 2 green cardamom pods 3
tablespoons canola oil 1 teaspoon cumin seeds 1/2 medium onion, ends trimmed, cut
into thin half moons 2 medium potatoes, peeled and chopped
into 1 / 2 - inch cubes 1/2 teaspoon salt 2 teaspoons turmeric 1/4 teaspoon cayenne pepper 1 1/2 teaspoons garam masala 3 cups frozen peas 2
tablespoons cream fresh cilantro, for garnish