Sentences with phrase «tablespoons red»

2 teaspoons cumin seeds 7 tablespoons red wine vinegar 6 tablespoons olive oil 5 15 - to 16 - ounce cans kidney beans, rinsed, drained 1 medium - size red onion, finely chopped 1 1/2 cups walnuts, coarsely chopped 1/2 cup chopped fresh cilantro, plus additional for garnish Romaine lettuce leaves Additional chopped walnuts

1 cup mixed olives, pitted 1 cup garbanzos, cooked, or rinsed canned 2 teaspoons preserved lemon, finely minced 2 teaspoons shallot, finely minced 1 garlic clove, finely minced 1 teaspoon fresh savory or thyme, minced 1/2 teaspoon chile flakes 2 tablespoons red wine vinegar 1 teaspoon pomegranate molasses 1/4 cup extra virgin olive oil Kosher salt and fresh ground black pepper 1 head butter leaf lettuce Hunks of feta and pita, optional

1 1/4 cup All Purpose Gluten Free Flour (we use Bob's Red Mill) 1/2 teaspoon Xanthan Gum 1/4 cup confectioner's sugar 1/4 teaspoon cinnamon 1 teaspoon cocoa powder 3 Tablespoons vegan butter 1/2 teaspoon vanilla 3 Tablespoons Red Wine...

1 1/4 cup All Purpose Gluten Free Flour (we use Bob's Red Mill) 1/2 teaspoon Xanthan Gum 1/4 cup confectioner's sugar 1/4 teaspoon cinnamon 1 teaspoon cocoa powder 3 Tablespoons vegan butter 1/2 teaspoon vanilla 3 Tablespoons Red Wine 2 Tablespoons Water 1 tablespoon ground Flax seeds in 3 Tablespoons water 1 teaspoon Ener G Egg Replacer

INGREDIENTS 4 cloves garlic, minced 1 tablespoon minced ginger 2 tablespoons red onion pickling liquid (or unseasoned rice vinegar) 2 tablespoons fish sauce 4 small bone - in, skin - on chicken thighs (about 1 1/2 pounds) Kosher salt and freshly ground pepper 1/2 a small red onion, thinly sliced 1/2 a small head of green cabbage, cored and cut in rough 2 - inch pieces

Ingredients • 1 pounds ground chicken breast (turkey would work too, no one will know) • 2 tablespoons finely grated carrots • 1 tablespoon finely grated celery • 2 tablespoons red onion, finely diced • 1/8 to 1/4 cup buffalo hot sauce (depending on how hot you like it), plus a little on the side to baste with • 1/2 teaspoon garlic powder • salt and pepper to taste • 3 or 4 whole wheat buns • Serve with carrot - celery slaw and yogurt - blue cheese sauce (recipe to follow) Directions 1.

Return the carrot mixture to the pot and add 1 can coconut milk and 2 tablespoons red curry paste.

Garlic - Herb Dressing (Gluten Free) 1/3 cup great tasting olive oil 2 tablespoons red wine vinegar Salt to taste (I use 1/4 teaspoon Kosher salt or Redmond Real Salt — all natural sea salt) 1/8 teaspoon freshly ground, black pepper 1/2 teaspoon dried dill weed 2 teaspoons dried oregano 1 clove garlic, finely minced

* 1 to 2 bunches of Broccoli, about 4 cups Broccoli Florets, optional blanch broccoli for 1 minute (See HERE for blanching tips) * 1/2 to 1 cup Cranberries * 1/3 cup Sunflower Seeds * 2 - 3 tablespoons Red Onion, chopped fine (optional)

• 2 quarts water • 1 tablespoon salt • 3 cups black beans, cleaned and soaked overnight • 1/2 stalk celery, chopped with leaves • 3 large dried chipotle chiles, approximately 3 ounces • 3 cups dry red wine • 1 teaspoon freshly ground nutmeg • 1 teaspoon freshly ground cinnamon • 1/2 teaspoon ground ginger • 1 tablespoon finely ground white pepper • 2 tablespoons Mexican leaf oregano • 1/2 cup chopped fresh parsley • 1 tablespoon Worcestershire sauce • 1 medium onion, chopped coarsely • 3 tablespoons chopped garlic • 1 cup domestic mushrooms, chopped • 1/4 cup extra virgin olive oil • 1/4 cup peanut oil • 1/3 cup tomato puree • 2 1/2 tablespoons red wine vinegar • 3/4 cup raw honey • Lime wedges for garnish • Coarsely chopped cilantro for garnish

1/4 pound white bread, 2 days old, crusts removed (about 1/2 pound before crusts are removed) 3⁄4 cup cold water 2 pounds ripe tomatoes, peeled and seeded 2 red jalapeño chiles, seeds and stems removed 1 teaspoon minced garlic 2 egg yolks 1 1/2 tablespoons red wine vinegar 1/2 teaspoon salt 1/4 teaspoon white pepper 1⁄3 cup extra virgin olive oil Chopped hard - cooked eggs Minced cilantro In a bowl, soak the bread in the cold water for a minute or two.

• elk brisket • 2 tablespoons red chile powder • 1 teaspoon chipotle powder • 1/8 teaspoon ground cloves • 1/8 teaspoon ground allspice • 1/2 teaspoon ground canela or cinnamon • 1 tablespoon brown sugar • 2 tablespoons cocoa powder • 2 cloves garlic, minced • 1/4 cup vegetable oil • 1 (3 - 5 pound) elk shoulder roast • Salt and freshly ground black pepper • 6 cups low - sodium beef stock

Stir 2 tablespoons red wine vinegar and 2 tablespoons sugar in a large bowl until sugar dissolves.

organic, unsweetened coconut milk (I used Native Harvest brand) * 2 tablespoons red curry paste (I used Thai Kitchen brand) * 1 large organic sweet potato, chopped into bite - sized pieces * 1 - 2 cups turkey or chicken stock, preferably homemade * 1 tablespoon palm sugar or organic dark brown sugar * 2 tablespoons fish sauce (I used Thai Kitchen brand) * 1 cup roast turkey, shredded or chopped into bite - sized pieces * 6 kaffir lime leaves (I used dried ones from Kalystyans in NYC) * 1 red or green chile pepper, minced * 1 bunch baby bok choy, chopped into bite - sized pieces * 1/2 -1 cup chopped fresh cilantro or Thai basil (or a combination of the two) * fresh lime juice to taste for serving - optional * sriracha or your favorite hot chile sauce for serving (I used my homemade chile garlic sauce)- optional

Dressing: 3 large limes: use all the (finely grated) zest and 1/4 cup + 1 tablespoon juice 2 tablespoons Red Boat (brand) Thai fish sauce 2 tablespoons olive oil 3 tablespoons honey 1/2 teaspoon Himalayan salt

Marinade: 1 1/2 tablespoons mild miso 1 teaspoon dried oregano 2 tablespoons freshly squeezed lemon juice 1 1/2 -2 tablespoons red wine vinegar 1/2 teaspoon pure maple syrup 1/4 -1 / 2 cup minced green or kalamata olives

4 cups cooked black beans 4 cups roasted sweet potato, diced into 1/4 inch cubes 2 1/2 roasted red peppers, diced 1/2 medium red onion, diced 1 tomato, diced 1 1/2 cloves garlic, crushed 1/2 bunch fresh cilantro 1 3/4 cups canned whole tomatoes, in their liquid 1/2 lemon, juiced 1/4 teaspoon ground cumin 1/2 teaspoon ground coriander 1/4 teaspoon ground all spice 1/2 teaspoon smoked paprika 1 teaspoon dried oregano 2 tablespoons olive oil 6 tablespoons red wine vinegar salt and pepper to taste

1/2 cup olive oil, divided 2 pounds yellow onion (about 3), sliced thinly 1 Tablespoon agave Salt and pepper to taste 2 teaspoons ground coriander 6 cups vegetable broth 2 Tablespoons red miso 1/3 cup whole wheat flour 2 Tablespoons mirin 10 pieces of whole grain bread Vegan margarine, to taste Cheese or vegan cheese for bread, if desired

1 cup of freshly squeezed lemon juice 1/2 cup olive oil 2 tablespoons red wine vinegar 1 tablespoons minced garlic (3 - 4 cloves) 1/2 teaspoon dried oregano Salt and pepper to taste

1/4 cup parsley, minced 2 tablespoons red wine vinegar 2 tablespoons kalamata olives, pitted and chopped

Dressing: 1 large garlic clove, finely grated on a microplane 4 blackberries 2 tablespoons Red Boat (brand) fish sauce 6 tablespoons Champagne vinegar 3 tablespoon honey 2 tablespoons olive oil

150 g rye flour or whole wheat pastry flour 160 g semola flour 1 egg, whisked 3 tablespoons red beet juice 1/3 - 1/2 cup water

1/4 cup chopped flat leaf parsley 2 tablespoons chopped cilantro 2 tablespoons chopped fennel fronds 3 tablespoons red wine vinegar 3 teaspoons capers, rinsed and chopped 1/2 teaspoon anchovy paste 2 cloves garlic, minced Pinch of chili flakes 1/2 teaspoon good quality sea salt, plus extra 3/4 cup extra virgin olive oil, plus 2 tablespoons 1 1/2 pounds grass - fed beef flap meat, trimmed and cut into four portions Fresh black pepper

1/3 cup mayonnaise 1/3 cup sour cream 3 tablespoons red wine vinegar 1 tablespoon finely minced dill 1 teaspoon Worcestershire sauce 4 ounces blue cheese 1 teaspoon ground chipotle chile Coarse kosher salt Freshly ground black pepper

3 cups chicken, cut into 1 / 2 - inch cubes 1 tablespoon dark soy sauce 1/2 teaspoon salt 1 tablespoon white sugar 2 tablespoons cooking wine 2 teaspoons fresh ginger root, peeled and chopped 2 teaspoons scallions, chopped 2/3 cup dried hot red chile pepper pods, coarsely chopped 2 tablespoons Sichuan pepper, crushed 1/4 cup plus two tablespoons red chile oil (see recipe here) 2 tablespoons unsalted peanuts, chopped 1 tablespoon white sesame seeds Cilantro sprigs for garnish

2 Tablespoons Olive Oil 1 Medium Red Onion, Diced 4 Cloves Garlic, Minced 4 Cups Shredded Red Cabbage 1/3 Cup Black Quinoa 2 Medium Purple Potatoes, Peeled and Diced (About 1 Pound) 1 Bay Leaf 4 Cups Vegetable Stock 2 Tablespoons Red Miso Paste 1/2 Teaspoon Ground Black Pepper 1/2 Teaspoon Dried Rosemary, Crushed 1 Tablespoon Sherry Vinegar 1/2 Cup Frozen Green Peas

1 celery rib, thinly sliced into half moons 1/4 cup shaved Manchego cheese 3 tablespoons coarsely chopped pistachios For the dressing: 1 small shallot 6 fresh basil leaves 1 garlic clove 2 tablespoons red wine vinegar 2 tablespoons extra-virgin olive oil 1/2 teaspoon honey Kosher salt Freshly ground black pepper

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

Ingredients • 1 pounds ground chicken breast (turkey would work too, no one will know) • 2 tablespoons finely grated carrots • 1 tablespoon finely grated celery • 2 tablespoons red onion, finely diced • 1/8 to 1/4 cup buffalo hot sauce (depending on how hot you like it), plus a little on the side to baste with • 1/2 teaspoon garlic powder • salt and pepper to taste • 3 or 4 whole wheat buns • Serve with carrot - celery slaw and yogurt - blue cheese sauce (recipe to follow) Directions 1.

3 cloves garlic, peeled 1 pound boneless skinless chicken breast, tenders removed 1/4 cup cold water 4 tablespoons red wine vinegar, divided 2 teaspoons Italian Seasoning herb mix 1 teaspoon salt, divided 1/2 loaf hearty farm bread cut into thick slices 1/4 cup best quality extra-virgin olive oil plus more for oiling grill rack 1 teaspoon Dijon mustard 1 large slicing tomato, such as beefsteak, cut into 1 - inch chunks 1/2 small red onion, thinly sliced 4 ounces Cabot Extra Sharp Cheddar or Cabot White Oak Cheddar, cut into cubes 1/2 cup pitted calamata olives 1/2 cup chopped fresh basil

1 1/4 cups French green lentils 1/2 cup chopped roasted red peppers 1/2 cup sliced pitted kalamata olives 1/3 cup chopped Italian parsley 1 tablespoon chopped fresh dill 1/3 cup chopped raw almonds, toasted 2 tablespoons red wine vinegar 1/4 cup extra virgin olive oil 1/4 teaspoon salt, or more to taste (I like flaky Maldon salt here, rubbed between your hands) Freshly ground black pepper, to taste

1 large white onion 1 cup raw cashews, soaked in water for a couple of hours or overnight, then drained 3 cups unsweetened soy milk 1/2 cup garlic, boiled soft (roughly 17 - 18 cloves) 1/2 cup white wine 3 tablespoons nutritional yeast 2 tablespoons red or white miso 1 teaspoon onion powder 1 teaspoon smoked paprika 1/2 teaspoon black pepper 1/2 teaspoon white pepper 1/2 teaspoon salt (omit if sodium is an issue) 1/2 teaspoon turmeric (optional, for color) Optional garnishes: Crumb topping, fresh herbs, Thai chilis, sriracha sauce

2 pounds boneless pork shoulder Kosher salt and freshly ground black pepper, to taste 2 tablespoons fennel seed 2 tablespoons red chili flakes 1 1/2 tablespoons olive oil 1 1/2 yellow onions 1 leek 2 carrots 4 garlic cloves 3/4 cup Scotch whiskey 2 sprigs rosemary 3 sprigs thyme 2 sprigs sage 1 bay leaf 2 tablespoons honey 2 cups chicken stock

2 medium tomatoes, diced 1 - 2 tablespoons red onion, finely chopped 2 - 3 scallions, finely chopped 1/4 cup (approx.)

2 cups packed parsley, minced 3 tablespoons minced garlic 3 tablespoons minced oregano 1 1/2 tablespoons red pepper flakes 1 to 1 1/4 cups extra virgin olive oil 1/4 cup red wine vinegar

Tuna Salad Ingredients: 12 ounces Yellowfin or Albacore tuna 2 tablespoons extra virgin olive oil 2 teaspoons red wine vinegar 2 tablespoons red onion, finely diced 1 tablespoon capers, drained 2 teaspoons fresh oregano, chopped Kosher salt Freshly ground black pepper

INGREDIENTS 4 large russet potatoes 1 stick softened butter 1 cup warmed milk 2 lbs ground beef 1 cup sliced mushrooms 1 turnip, cut into cubes 1 cup frozen peas 1 cup frozen corn 1 cup baby carrots, cut in half 1 onion 7 cloves of garlic 1 tablespoon Worchestershire sauce 2 tablespoons all - purpose flour 2 tablespoons tomato paste 2 tablespoons red wine 1/2 cup beef broth

2 cups French green lentils, rinsed 1/4 teaspoon salt 2 bay leaves 1 small fennel bulb, cut into 1/4 ″ dice 1 large carrot, cut into 1/4 ″ dice 2 medium parsnips, cut into 1/4 ″ dice 1/4 cup + 1 tablespoon extra virgin olive oil 2 tablespoons red wine vinegar (make sure your vinegar is gluten - free if you are gluten - sensitive) 1/2 teaspoon Dijon mustard (use gluten free mustard if you are gluten - sensitive) 1 large shallot, finely minced 1 tablespoon chopped flat - leaf parsley

2 tablespoons extra virgin olive oil 2 cloves garlic, minced 1 medium onion, diced 1 medium red bell pepper, diced 1 sweet potato, peeled and chopped into bite sized chunks 2 tablespoons red curry paste 1 (14 ounce) can unsweetened coconut milk 4 cups vegetable broth 1 (13 ounce) package Ling Ling Asian Kitchen Potstickers 2 heaping cups fresh spinach Juice from one lime Fresh cilantro, for garnish

8 ounces udon or rice noodles 2 tablespoons vegetable or coconut oil 6 cloves garlic, minced 1 tablespoon minced ginger 2 tablespoons red curry paste 1 teaspoon turmeric 1 (1 - pound) package Nasoya extra-firm tofu, drained and cubed 2 teaspoons sea salt 2 (13.5 - ounce) cans coconut milk 1 tablespoon brown sugar 1 tablespoon lime juice Toppings: Chopped fresh basil or cilantro, toasted cashews, lime wedge

1 or 2 tablespoons red curry paste (use less or more of the paste, depending on how spicy it is, and then add more, to taste)

For vinaigrette 1/4 cup olive oil 2 tablespoons red wine vinegar 1 teaspoon Dijon mustard 1 garlic clove, minced 1 teaspoon dried oregano 1 teaspoon kosher salt 1/2 teaspoon black pepper

2 tablespoons red wine vinegar 2 tablespoons sherry vinegar 1 cup extra virgin olive oil salt and pepper to taste

2/3 cup sunflower or olive oil (for frying) 3 medium zucchini, cut into 1 / 4 - inch - thick slices 1 1/2 tablespoons red wine vinegar 3/4 cup frozen edamame 2 cups basil leaves, shredded coarsely 1/4 cup parsley leaves 1/3 cup olive oil Salt and black pepper 9 ounces penne (or pasta of choice) Grated zest of 1 lemon 1 1/2 tablespoons small capers

* 1/4 cup extra-virgin olive oil * 4 anchovies, minced * 1 garlic clove, minced * 1 teaspoon finely grated lemon zest * 1 medium shallot, thinly sliced (if you use the small, Asian shallots, you'll need 2 - 3) * 2 tablespoons red wine vinegar * 2 large eggs * 2 pounds assorted heirloom tomatoes, preferably in a variety of colors (large tomatoes sliced, small ones halved) * salt * pepper * 2 Tablespoons chopped flat - leaf parsley

1/2 onion 4 sprigs of thyme 1 small bay leaf 1 cup dry small green lentils 1 small bay leaf Salt and pepper 1 pound yukon gold potatoes diced 2 tablespoons red wine vinegar 1 large shallot finely diced 1 to 2 garlic cloves, minced or smashed to a paste (I use less) 1 tablespoon smooth Dijon mustard 1/4 cup of your favorite olive oil 2 tablespoons capers roughly chopped 1 to 2 scallions, thinly sliced 1/2 cup chopped flat leaf parsley

Keep crunching with endive leaves dipped in 2 tablespoons red pepper dip from day two.

1 Can Tomato Paste 1 Can Lite Coconut Milk 3 Garlic Cloves, Minced 1 inch Piece Fresh Ginger, Grated 2 Tablespoons Red Wine Vinegar 2 Tablespoons Curry Powder 1 Teaspoon Ground Coriander 1 Teaspoon Ground Cumin 1 Large Sweet Potato, Peeled and Diced 1 Small Onion Cut Into Half Moon and Sliced Thinly (Optional) 8 Small Boneless, Skinless Chicken Thighs Garnish: Chopped Cilantro

1 tablespoon olive oil 1 small onion, halved and thinly sliced (1 cup) 3 cups chopped kale 1 small garnet yam, peeled and diced (1 cup) 1 tablespoon smoked sweet paprika, plus more for garnish 1 tablespoon curry powder 1 bay leaf 4 cups low - sodium vegetable broth 2 15.5 - ounce cans great Northern beans, drained and rinsed, divided 2 tablespoons red wine vinegar

4 Cups Chopped Ripe Tomatoes 3 Cups Peeled & Chopped Cucumbers 2 Medium Red Onion, Peeled & Chopped (or Sliced) 15 to 20 Gaeta or Kalamata Olives, Pitted & Sliced in Half 4 Ounces Reduced Fat Feta Cheese Dressing: 1/3 Cup Extra Virgin Olive Oil 3 Tablespoons Red Wine Vinegar Salt & Pepper to Taste 1 Teaspoon Dried Oregano