Combine sugar and 3
tablespoons lime juice in small saucepan; stir over medium heat until sugar dissolves.
1 large onion, chopped 1 medium sweet red pepper, chopped 2 tablespoons Earth Balance margarine 2 cups fresh or thawed frozen corn 1 jalapeno pepper, seeded and chopped 2 garlic cloves, minced 2 teaspoons chili powder 2 14-1/2 ounce cans vegetable broth 1 15 - ounce can solid - pack pumpkin (not pumpkin pie filling) Salt to taste Dash of cayenne pepper 2
tablespoons lime juice In a large saucepan, sauté the onion and red pepper in the margarine until almost tender.
Not exact matches
1/4 cup fresh
lime juice 3
tablespoons creamy peanut butter 3
tablespoons low sodium soy sauce 3
tablespoons honey 1
tablespoon chili paste with garlic (available
in the Asian aisle).
* 2 cups uncooked quinoa, soaked for 2 - 3 hours (optional) and then rinsed thoroughly
in a fine - mesh strainer * 4 cups water * 2 cups fresh corn (cut from from approximately 2 ears) or organic frozen corn * 1 very small red onion, diced *
juice of 2 plump
limes * two 15 - ounce cans (or one 28 - ounce can) of organic black beans, drained and rinsed (or soak and then cook an equivalent amount of dried beans) * 2
tablespoons minced jalapeño chile, or to taste * 1 ripe avocado, diced * 1 large bell pepper (I used a red one), diced * 1 bunch fresh cilantro, chopped * 6
tablespoons avocado oil or extra-virgin olive oil * Coarse sea salt and finely ground black pepper
In a medium bowl, mash together avocado halves and one
tablespoon of
lime juice with a fork.
3 cups soaked cashews (soaked for 3 hours
in water) don't soak any longer 1 1/2 cups almond milk I cup fresh
lime juice 2 teaspoon packed
lime zest 3/4 cup agave or maple syrup 1 teaspoon vanilla A pinch or two of salt 3
tablespoons lecithin 3/4 cup coconut oil or coconut butter
I added a
tablespoon of orange
juice to the marinade as I was low on
lime juice and used a grill pan to cook the shrimp
in my apartment.
In a small bowl, whisk together the oil, 1
tablespoon chipotle, half of the
lime zest, half of the
lime juice, 1 teaspoon salt, 1/2 teaspoon black pepper, oregano, onion powder, cumin, garlic powder, and cayenne.
While the vegetables are doing their thing, mix your coconut yogurt, 2
tablespoons of mint,
lime juice, olive oil and 1 pressed garlic clove
in a small bowl.
My sister's mother -
in - law swears by this recipe: 1 apple (green or red) peeled, 2
tablespoons of chopped fresh celery, 1/2 teaspoon of chopped fresh ginger, 1
tablespoon of olive oil, 1
tablespoon of fresh
lime juice.
In the bottom of a glass, muddle 12 fresh mint leaves, the
juice of 1/2
lime, and 1
tablespoon simple syrup.
5
In a tray put some greaseproof paper, pour the potatoes, carrots and cauliflower, then add three
tablespoons of olive oil on top, the
juice of the
lime, add the herbs de Provence and some rosemary, let roasting for 15 minutes or so, until the veggies are golden.
In food processor or blender, process
lime juice, coconut milk, peanut butter, mint, basil, hot sauce, soy sauce, and 1
tablespoon water until smooth; set sauce aside.
1 large onion, diced 2 - 4 cloves garlic, diced 2
tablespoons chipotle
in adobo sauce, blended 1 green bell pepper, diced 1 - 3 jalapenos, diced 1
tablespoon cumin 1 teaspoon oregano 1 bay leaf salt & pepper, to taste 4 15 - oz canned black beans, rinsed and drained 4 cups of chicken stock 1 15 - oz canned tomatoes, diced 1 cup corn 1/2 cup cilantro, chopped 1 - 2
limes,
juiced
2 scoops DailyBurn Fuel - 6
in vanilla 1 cup unsweetened almond milk 1 frozen banana 1
tablespoon key
lime juice Zest of one key
lime 1/2 teaspoon maple syrup 1 cup ice cubes 1
tablespoon nonfat plain Greek yogurt 1
tablespoon crushed graham crackers
Mix
lime juice with honey and a few
tablespoons full of avocado or olive oil
in a small bowl.
In a small saucepan, melt the 30g butter, sugar, 3
tablespoons of the pineapple
juice and
lime juice, and stir to make a sauce.
2
tablespoons extra virgin olive oil 1 medium onion, chopped 4 garlic cloves, minced 1 1 - inch piece fresh ginger root, peeled and grated 1 1/2 teaspoons garam masala 1 1/2 teaspoons curry powder 1 jalapeño pepper, seeded if desired, then minced 4 to 5 cups vegetable broth as needed 2 pounds orange - fleshed sweet potatoes, peeled and cut into 1 / 2 - inch cubes (about 4 cups) 1 1/2 cups dried lentils 1 bay leaf 1 pound Swiss chard, center ribs removed, leaves thinly sliced 1 teaspoon kosher salt, more to taste 1/2 teaspoon ground black pepper 1/3 cup chopped fresh cilantro Finely grated zest of 1
lime Juice of 1/2
lime 1/3 cup finely chopped tamari almonds, for garnish (optional), available
in health food stores 1/4 cup chopped scallions, for garnish.
Blend up a smoothie: Place 1/2 cup frozen mango cubes, 1/3 cup light coconut milk, 1/4 cup nonfat coconut - flavored yogurt, 1
tablespoon fresh
lime juice, and 1 1/2 teaspoons sugar
in a blender; process until smooth.
Place two partly peeled and roughly chopped cucumbers
in a blender / Add 1 teaspoon lemon pepper or salt, 1/2 cup water, 1
tablespoon lime or lemon
juice / Blend until ingredients are thoroughly liquefied, pour over ice into a chilled glass and that's sipping cucumbers.
To make the marinade,
in a small bowl, add the tequila, water, 3
tablespoons lime juice, garlic and salt.
Orange Chile Oil Marinade: 6 cascabel chiles, stems and seeds removed, or substitute 2 of the chiles above 1/4 cup chopped onions 1/2 cup vegetable oil 2 cloves garlic, minced 1 teaspoon cumin seeds 1 cup orange
juice 1
tablespoon lime juice 2 teaspoons achiote paste (available
in Hispanic markets) 1 teaspoon dried oregano, Mexican preferred Pinch ground cloves Salt and freshly ground black pepper
After they turn ripe, if you can't use them up fast enough
in the recipes below, mash them up or puree them with a
tablespoon of lemon or
lime juice for two avocados, double - bag and freeze the mixture.
1 ripe mango, peeled and seed removed 1 clove garlic, peeled 3 scallions, peeled and white part reserved 2
tablespoons brown sugar 2 Scotch bonnet (or habanero) chiles, stemmed and seeded 2
tablespoons fresh lemon
juice 2
tablespoons fresh
lime juice 1/4 cup dry white wine 1/4 cup passion fruit
juice (available
in most Latin American and Caribbean markets) 3
tablespoons vegetable oil 3 pounds sirloin steak, fat removed, and cut into 1 inch cubes 1 large pineapple, peeled, cored, and cut into 1 1/2 inch cubes 3 small partially ripe papayas, peeled, seeded, and cut into large cubes of 1 1/2 inches 3 sweet white onions, peeled and cut into quarters and separated
Coconut - Cilantro Cream Cheese 1 cup meat of fresh young Thai coconut 1/2 cup water of fresh young Thai coconut 1/3 cup coconut oil 1/8 cup Irish moss — thoroughly washed and soaked
in hot water for at least 10 minutes 1/2 cup macadamia nuts - soaked overnight 1/2 cup cashews - soaked overnight 1
tablespoon lemon
juice 1
tablespoon nutritional yeast 1 teaspoon salt 3
tablespoons water zest of 1
lime freshly ground black pepper — to taste 1 cup fresh cilantro leaves or other herbs of your choice — chopped
1 can chipotle chiles
in adobo (or 1/2 cup chipotles rehydrated
in wine vinegar) 1/4 cup tomato paste 8 cloves garlic 2
tablespoons cider vinegar or
lime juice 1 cup grated Parmesan or romano cheese 1 cup pumpkin seeds (pepitas) or piñon nuts, toasted 1 cup canola oil
* 24 New Zealand greenshell Mussels, defrosted
in the refrigerator if using the pre-cooked frozen variety * 1 corn cob, shucked * 1/2 red onion, diced * 2 Jalapeno chile peppers, seeded and diced * 1 - 2
Tablespoons finely chopped fresh parsley * 2 - 3
Tablespoons fresh
lime juice * salt and pepper *
lime wedges to serve (optional)
5 ears of corn
in husks 5
tablespoons diced morels (or other wild mushrooms, rehydrated if dried) 1/4 cup olive oil 2 poblano chiles, roasted, peeled, stems and seeds removed, diced 1/4 cup sundried tomatoes, minced 1 small onion, chopped and sauteed 2
tablespoons minced cilantro 1
tablespoon minced chipotles
in adobo 2 teaspoons fresh marjoram, minced 1 teaspoon freshly squuezed
lime juice Salt to taste
Simply combine 1/4 cup each extra virgin olive oil and fresh
lime juice with 1/3 cup packed fresh cilantro, 1
Tablespoon honey, 1/2 teaspoon chili powder, salt, and pepper
in a small food processor or blender then process until smooth.
In a small bowl, combine 2
tablespoons lime juice and potato starch and add to the pan.
I double the
lime juice, use at least a
tablespoon of sriracha, (more to taste), whatever herbs I have on hand (any or all three are delicious), and serve it
in cabbage leaves.
Pineapple coconut cakes with pineapple syrup from Australian Gourmet Traveller Cakes: 65g unsalted butter, softened 75g caster sugar 1 egg 90 ml buttermilk 3/4 cup + 1/2
tablespoon (110g) self - rising flour 1/3 cup (30g) unsweetened desiccated coconut 1/4 cup (25g) sweetened shredded coconut 40g pineapple, finely diced Pineapple syrup: * 350g pineapple, coarsely chopped 130g caster sugar 3 small
limes,
juice only 50 ml white rum For pineapple syrup, combine pineapple, sugar,
lime juice and 1/2 cup (120 ml) water
in a saucepan and stir over medium - high heat until sugar dissolves.
I also added
in an extra
tablespoon of tomato paste and used lemon
juice instead of
lime juice.
While the chicken is cooking, make the dressing:
in a small jar, mix the olive oil,
lime juice (2
tablespoons), cilantro, garlic, sugar and fish sauce.
Stir
in the
lime juice and the remaining 1
tablespoon fresh oregano.
T - A-B-L-E cosmos
In mixing bowl, mix 1 cup of sour cream or mayo with
lime juice, at least 1
tablespoon.
Monday 12/2/13: Simple Grilled Citrus Chicken (place boneless chicken w / skin
in a large bowl with 3
tablespoons olive oil, equal parts (1 of each citrus) fresh squeezed lemon
juice,
lime juice, + grapefruit
juice.
In large zip - close bag, mix 1
tablespoon lime juice and 1/2 teaspoon
lime zest with half of the coconut yogurt (3 ounces), curry powder, crystalized ginger, 3/4 teaspoon salt, and crushed red pepper flakes.
In a mixing bowl, add the chicken, white wine vinegar,
lime juice, 1/2 teaspoon rosemary (or 1 sprig of rosemary leaves), 2 pinches dried thyme, 2 pinches dried sage, 4 - 5 cloves of garlic (place the garlic pod on a clean surface, place the blade of a knife over it and hit the blade with the heel of your palm, crushing it lightly) with the skin on — it roasts ever so beautifully this way, 1/2 teaspoon sea salt, 1
tablespoon olive oil, and 1/2 teaspoon pepper powder, and mix them all up.
In a blender, combine the cilantro leaves, scallions, garlic, 2
tablespoons oil,
lime juice, water, and cumin and blend well.
While the peppers bake,
in a small bowl, combine the Mexican crema, the
juice of 2
lime wedges, half the cilantro and 1
tablespoon of water.
Ingredients 4 lean all natural center cut loin chops with bone about 3/4 inches thick 1 1/4 cups Baron's International Kitchen Caribbean Marinade (hot or mild jerk sauce) 3/4 cups uncooked white rice 1/4 cup sliced scallions (keep white and green parts separate) 1
tablespoon water 1 cup chicken broth 1 29 oz can fruit cocktail or chunky mixed fruit
in syrup 2 teaspoons
lime juice Preparation Place marinade into large ziploc bag with pork chops and marinate for 1/2 hour (discard marinade...
Make a well
in the center and add eggs, 2
tablespoons honey and
lime juice.
Process watermelon with 1
tablespoons of
lime juice in the food processor.
2 cans chickpeas, well drained 1/4 cup Jamaican jerk sauce 1
tablespoon ground flax seed whisked with 1
tablespoon water and 1
tablespoon fresh
lime juice 2 medium cooked beets, grated on the large holes of a box grater and squeezed dry (about 1/2 cup) 1/2 medium yellow onion, finely chopped (about 1/2 cup) 1 medium carrot, grated on the large holes of a box grater (about 1/2 cup) 1 fresh jalapeño pepper, finely minced 1/3 c. medium - coarse bulgur, cooked according to directions and well drained 1/2 c. whole wheat panko bread crumbs 1/4 cup tamari almonds, well chopped (I pulsed
in food processor) 2
tablespoons chopped fresh cilantro 1/4 teaspoon salt or more to taste Generous amount of freshly ground black pepper Whole wheat buns, red onions and romaine lettuce, for serving
Combine jicama, cabbage, onion, cilantro, 1
tablespoon lime juice, and 1/8 teaspoon kosher salt
in a bowl.
can of peeled whole tomatoes, undrained * 1 onion, peeled and roughly chopped * 1 cup cilantro, chopped * 2 garlic cloves, cut
in half * 1 Serrano chile pepper, stemmed and cut
in half (use the seeds, too, if you want your stew to be pretty spicy) * 1/4 cup
lime juice (or brown rice vinegar) * 1
tablespoon olive oil * 1 teaspoon Himalayan or sea salt
Place the diced tomatoes, garlic cloves, brown sugar,
lime zest and
juice, oregano, chipotle adobo sauce and 1
tablespoon vegetable oil
in a blender or food processor.
* 1-1/2 cups water * 1 stalk lemongrass, bruised with woody ends removed * 1 teaspoon salt * 1 pound white fish filet * 3/4 cup thinly sliced shallots, soaked
in cold water for at least 10 minutes and drained * 2
Tablespoons lime juice * 2 teaspoons fish sauce * 1
Tablespoon shallot oil * 3
Tablespoons golden crispy shallots * 1/2 teaspoon salt * 1 red Jalapeno chile, seeded and minced * 1/4 cup chopped cilantro and / or mint leaves (I like a 3
Tablespoons cilantro to 1
Tablespoon mint ratio)
1 cup of butternut squash roasted 1 can of organic black beans rinsed and drained 1 cup of farro cooked 1/2
lime juiced 1 clove of garlic crushed 1 shallot finely chopped 2 teaspoons of chili powder 1
tablespoon of braggs amino acid whole grain burger bun sliced avocado
In a large bowl combine squash and black beans.