Sentences with phrase «tablespoons olive oil cornmeal»

Not exact matches

1 (3 - pound) pie pumpkin, or other orange - fleshed squash such as butternut, Red Kuri, or Golden Hubbard 8 tablespoons (1/2 cup) unsalted butter 1/2 cup olive oil 1/2 cup finely ground cornmeal 2 medium turnips (about 12 ounces total) 2 medium red bell peppers, chopped 1 large onion, chopped 6 cloves garlic, minced 2 tablespoons tomato paste 4 cups low - sodium vegetable broth 2 (10 - ounce) cans diced tomatoes with green chilies, such as Rotel 2 (16 - ounce) cans chili beans, drained 2 cups frozen corn kernels 1 tablespoon chili powder 1 teaspoon ground cinnamon 1 teaspoon ground cumin Several dashes vegetarian Worcestershire sauce Salt Freshly ground black pepper Balsamic vinegar For serving: chopped green onions, shredded cheddar cheese, sour cream

200 g semi-whole wheat flour 100 g fine cornmeal half a teaspoon whole sea salt 2 teaspoons cornstarch 1 teaspoon baking soda 1 teaspoon cream of tartar 1 teaspoon dried oregano 1 teaspoon dried thyme 1 teaspoon dried chives 1 teaspoon dried marjoram 2 tablespoons nutritional yeast (flakes) 80 ml extra virgin olive oil 200 - 250 ml oat milk, unsweetend and unflavoured

Coat a baking sheet (with sides) with olive oil and sprinkle a few tablespoons of cornmeal over the entire pan.

Ingredients 150 g semi-wholemeal wheat flour 100 g cornmeal (OGM - free) 50 g almond flour a pinch of whole sea salt 3 tablespoons cream of tartar 150 ml agave syrup 50 ml extra virgin olive oil 150 ml unsweetened, unflavoured soy milk (OGM - free) 1 tablespoon natural vanilla extract 1/2 teaspoon grated lemon zest (organic) 200 g -LSB-...]

2 cups cornmeal 1 cup spelt flour 2 teaspoon baking powder 1/3 cup olive oil 2 tablespoons maple syrup 2 cups almond milk 2 teaspoons apple cider vinegar 1/2 teaspoon sea salt Directions: Preheat oven to 350, line a 9 × 13 baking pan with parchment paper or spray the bottom lightly with non-stick cooking spray.

ground flax seed 6 tablespoons water 1 cup whole wheat pastry flour (all - purpose flour works, too) 1 cup cornmeal (see above) 3 tablespoons sugar 4 teaspoons baking powder 3/4 teaspoon salt 1 cup soy milk 1/4 cup high - oleic safflower oil or extra-virgin olive oil 1/2 cup fresh or frozen corn kernels (optional)

ingredients MEXICAN LENTIL SOUP: 1 tablespoon olive oil 1 yellow onion (peeled, small dice) 2 carrots (peeled, small dice) 1 red bell pepper (seeded, small dice) 2 teaspoons chili powder 1 teaspoon cumin 1 (15 - ounce) can mild salsa 1 and 1/2 cups dried green lentils (picked over, rinsed, drained) 1 (15 - ounce) can fire - roasted tomatoes (diced) 6 cups organic chicken stock 1/4 cup cilantro (roughly chopped, to garnish)(optional) 1/4 cup sour cream (optional) Kosher salt and freshly ground black pepper (to taste) SKILLET CORNBREAD: 1 1/4 cup coarse ground cornmeal 3/4 cup all - purpose flour 1 tablespoon granulated sugar 1 teaspoon Kosher salt 2 teaspoons baking powder 1/2 teaspoon baking soda 1 1/2 cups buttermilk 2 eggs (lightly beaten) 8 tablespoons unsalted butter (melted, divided) 1 cup frozen kernels (thawed)

Ingredients For the vegetables 2 spring onions, cleaned and sliced 4 - 5 tablespoons extra virgin olive oil 450 - 500 g fresh asparagus, cleaned and chopped freshly ground black pepper, to taste filtered water around 70 g vegan ham, chopped For the muffin batter 200 g semi-whole wheat flour 100 g fine cornmeal half a teaspoon whole sea -LSB-...]

3 cups water 1 cup grits or coarse cornmeal 1/3 cup grated Parmesan cheese 2 tablespoons Sriracha sauce, plus more, for serving 1 tablespoon unsalted butter 1 teaspoon chili powder 1/4 teaspoon sea salt Fried egg, for serving Drizzle olive oil, for serving Dash ground chipotle pepper, for serving (may substitute smoked paprika) Pinch dried rosemary, for serving

2 Tablespoons Olive Oil 1 Large Onion, Peeled & Diced 2 Carrots, Peeled & Diced 2 Celery Stalks, Diced 1 Red Bell Pepper, Cored & Diced 1 Green Red Pepper, Cored & Diced 3 Garlic cloves, Peeled & Minced 1 Pound Ground Turkey Meat 1 (15 Ounce) Can Black Beans 2 (14 Ounce) Cans Fire Roasted Tomatoes 2 Cups Frozen Corn 2 Canned Chipotle Chilies With 2 Tablespoons Sauce, Finely Diced 2 Teaspoons Ground Chipotle Chili Powder Salt & Pepper To Taste 1 Teaspoon Ground Cumin 1/2 Cup Ground Cornmeal Garnish of Choice

1 1/4 cups non-dairy milk (I used unsweetened almond) 1/2 cup coconut sugar 1/3 cup melted coconut or olive oil 1 tablespoon plus 1 teaspoon lemon juice 1/2 scraped vanilla bean 1 1/2 cups cornmeal 1 teaspoon baking powder 1/2 teaspoon baking soda 1/4 teaspoon sea salt 1/2 cup blackberries 2 fresh figs *, sliced very thinly

2 large potatoes (preferably russet) 1 tablespoon plus 1/2 teaspoon active dry yeast 1/4 cup warm water 4 cups bread flour (or 3-3/4 cups all - purpose flour and 1/4 cup wheat gluten) 1 Tablespoon plus 1/2 teaspoon kosher salt 2 teaspoons coarsely ground black pepper 1 Tablespoon olive oil 1 1/4 cups lukewarm water Cornmeal for dustitablespoon plus 1/2 teaspoon active dry yeast 1/4 cup warm water 4 cups bread flour (or 3-3/4 cups all - purpose flour and 1/4 cup wheat gluten) 1 Tablespoon plus 1/2 teaspoon kosher salt 2 teaspoons coarsely ground black pepper 1 Tablespoon olive oil 1 1/4 cups lukewarm water Cornmeal for dustiTablespoon plus 1/2 teaspoon kosher salt 2 teaspoons coarsely ground black pepper 1 Tablespoon olive oil 1 1/4 cups lukewarm water Cornmeal for dustiTablespoon olive oil 1 1/4 cups lukewarm water Cornmeal for dusting the pan

2 cups Cornmeal 1 1/2 cups Oat Flour 1 tablespoon Baking Powder 1 1/2 teaspoon Sea Salt 1/3 cup Olive Oil 1 cup Water

1 cup flour 1 cup coarse yellow cornmeal 1/4 cup plus 2 tablespoons sugar 1 1/2 teaspoons baking powder 1/4 teaspoon baking soda 1/4 teaspoon salt 1 cup buttermilk 1 large egg, lightly beaten 1/4 cup olive oil