9 ounces frozen green beans, thawed in colander, drained and patted dry 1 tablespoon olive oil 4 green onions, thinly sliced 3 - 4 stalks celery, halved lengthwise, and thinly sliced 2 - 3 medium - large cloves garlic, thinly sliced 4 ounces sliced mushrooms 2 tablespoon nutritional yeast (available at health food stores and some grocery stores near the flour) 4 tablespoons all purpose flour 1 1/2 cups unsweetened soy milk Coarse sea or kosher salt to
taste White pepper to taste Optional garlic salt or powder to taste Optional onion powder to taste 1 2/3 cups French's Fried Onion Rings in a can, divided into 2/3 cup and 1 cup
4 parsnips, peeled, ends trimmed, and cut into 1/2» thick slices Unsweetened soy milk 1 tablespoon olive oil 1 small onion, peeled, and diced 2 medium - large cloves garlic, thinly sliced 1 tablespoon vegan butter 1 tablespoon vegan sour cream Zest of one lemon Coarse sea or kosher salt to
taste White pepper to taste Optional garlic salt or powder to taste Optional onion powder to taste Optional Garnish: parsley and additional lemon zest
soft tofu 1/2 cup pine nuts 3 Tablespoons lemon juice 1 teaspoon arrowroot powder 1 clove garlic pinch nutmeg 1 1/4 teaspoon salt or to
taste white pepper to taste
Not exact matches
1/2 cup dried chickpeas — soaked overnight 1 medium onion — halved 3 - 4 garlic cloves — crushed with a knife 6 cups water sea salt — to
taste 2 tablespoons neutral coconut oil or ghee — divided 1 cup millet — soaked overnight juice of 2 lemons — divided 2 tablespoons olive oil — divided 1 tablespoon tamari 2 tablespoons sweet miso paste 1 tablespoon mustard 1 garlic clove — minced pinch of cayenne
pepper 1 teaspoon cumin 1 large leek,
white and pale green parts only — sliced 1 bunch rainbow chard — leaves separated from stems, stems chopped, leaves torn into bite - size pieces
Yerba Mate Infused Sunchoke Soup (adapted from GKS) 2 lbs Jerusalem artichoke / sunchoke 1 leek (
white part only, if you want to keep the soup
white in colour)-- chopped 3 cloves garlic — chopped olive oil juice of 1 lemon 2 sprigs fresh rosemary salt and
pepper — to
taste 6 cups steeped Yerba mate tea
2 to 4 pound fish (snapper or grouper), cleaned, and filleted, and sliced; reserve head Juice of 2 fresh lemons 2 cloves garlic, minced 2 tablespoons minced habanero chile 1 teaspoon salt 1 tablespoon olive oil 1 teaspoon oregano 7 cups water 1 teaspoon salt 4 cloves garlic, chopped Bay leaf 1 teaspoon thyme 6 whole black peppercorns 1 habanero chile, seeds and stems removed, and chopped 3 tablespoons vegetable oil 2 tablespoons olive oil 2 leeks,
white part chopped 4 scallions, chopped 2 cups chopped onion 1 cup sliced carrots 1 cup cubed potatoes 1/2 cup cubed turnips 4 tomatoes, peeled and chopped Salt and
pepper to
taste Garnish: 2 cups crisp croutons
Add the fish sauce and season with salt and
white pepper to
taste, then serve.
Delicious with ranch dressing, or for a tasty
white sauce, whisk together a couple tablespoons of sour cream, a squeeze of lemon juice, crushed garlic, chopped fresh basil, salt and
pepper to
taste.
1 tbsp coconut oil 2 shallots, chopped 1.5 cups chicken broth 1.5 cups beef broth 3 cups water, more if needed 2» galangal or ginger, peeled, sliced and crushed, wrapped in cheesecloth or put in a tea ball 1 lb carrots, coarsely chopped 1 lb tomatoes, coarsely chopped 1 lb spinach, washed and coarsely chopped 2 tsp fish sauce salt and
white pepper to
taste
3 Guajilla chiles wiped clean, veins and seeds removed 1 large tomato 1/4 of a
white onion, coarsely chopped 1 large garlic clove 2 tbs chopped cilantro 1/2 a jalapeno
pepper salt to
taste
1 tbsp dried oregano, Mexican oregano preferred (more to
taste and to garnish) 1 tsp dried cilantro 2 16oz cans organic (non-GMO) hominy (optional) salt and
pepper to
taste juice of 2 limes 1/2 medium
white onion, diced (garnish) crushed red
pepper (garnish for additional spiciness)
for the
white sauce: 3 tablespoons unsalted butter 3 tablespoons all - purpose flour 3/4 cup whole milk pinch of nutmeg salt and
pepper to
taste
unrefined sea salt or to
taste 1 cup good quality extra-virgin olive oil or avocado oil 2 cups
white wine (or homemade chicken broth) Freshly ground
pepper
Prep: Finely chop 1 medium shallot, 2 — 3 T / Zest one lemon and chop finely / Cut lemon in half for squeezing / Measure 1/4 C
white wine (optional) / 2 T butter / 1 t salt and
pepper or lemon
pepper to
taste / Measure 2 C Arborio rice / Bring 6 cups of liquid to a light simmer — this can be plain water, any broth, clam juice, tomato juice, or a combination / Pieces of seafood like clams, halibut, salmon, shrimp — which are optional, can be chopped into bite - sized pieces in advance, or while rice is cooking / Add pieces of almost any vegetable — some will need to be par - boiled or sautéed before adding about mid-way through cooking time / I like to add rehydrated wild mushrooms and their broth, chopped kale or chard, thin spears of asparagus when in season.
Ingredients Pasta Dough (Recipe from All Recipes) Double the below recipe if cooking for more than 2 -1 cup (128 g) all purpose flour -1 cup (128 g) semolina flour -3 large eggs -1 tablespoon of olive oil Mushroom Filling - olive oil -8 oz of mushrooms (230g)
white or crimini mushrooms work fine - 4 cloves of garlic, minced -2 big handfuls of spinach leaves -1 / 2 cup (250 ml) of heavy cream - salt &
pepper to
taste - 1 cup (128g) of ricotta Carbonara - 2 chicken breasts -1 cup of blanched peas -4-6 slices of crispy bacon - grated parmesan -2 egg yolks (at room temperature)-1 egg (at room temperature)-1 / 2 cup heavy cream 2/3 cup (75g) parmesan cheese, finely grated
7 - 8 lasagna noodles, cooked according to package directions and drained (number needed will depend on your roll size and filling amount) 1 cup low - fat ricotta cheese 1 cup shredded part - skim mozzarella cheese, shredded and divided 2 tablespoons Parmesan cheese, grated 1 egg
white, lightly beaten 1 teaspoon dried parsley (or 1 tablespoon fresh) 1/2 teaspoon dried basil (or 2 teaspoons fresh) 1/2 teaspoon salt Fresh
pepper, to
taste 1 tablespoon olive oil 1/2 cup red
pepper, diced 1/2 cup zucchini, diced 1/2 cup mushrooms, diced 1 cup fresh spinach, chopped Cooking spray 2 cups marinara sauce
Hoisin sauce 1/2 cup soy sauce 1/4 cup peanutbutter or black bean paste 1 tablespoon honey 1 tablespoon molasses 1 1/2 tablespoons
white vinegar 4 teaspoons sesame oil 1/4 teaspoon freshly ground black
pepper hot sauce, according to
taste
2 tablespoons OLIVE OIL 2 cups thinly sliced LEEKS (
white part only) 2 roughly chopped ONION 4 cloves GARLIC, smashed 1/2 teaspoon dried DILL 1/2 teaspoon dried ROSEMARY 1/2 teaspoon dried THYME 4 cups RUSSET POTATOES, peeled and 1/2» cubed 5 cups chicken or vegetable BROTH 2 tablespoons NUTRITIONAL YEAST (such as Bragg's — adds cheesy flavor) 1/4 cup dairy - free DAIYA CHEDDAR STYLE CHEESE SHREDS or cheddar cheese 1/2 teaspoon SEA SALT or to
taste BLACK
PEPPER to
taste
1 pound dried black beans 8 cups water 2 Tbsp olive oil 6 slices of good - quality bacon, chopped into 1 inch pieces 1 1/2 cups chopped onion 1 1/2 cups chopped green bell
pepper 4 cloves garlic, minced Olive oil for sautéing 1 Tbsp Sazon completa 1 Tbsp ground cumin 2 bay leaf 1/2 cup dry cooking wine 2 Tbsp
white wine vinegar Chopped cilantro for garnish Salt &
pepper to
taste 1/2 tsp baking soda
1) Chop onions and garlic 2) Cut beef livers into small cube - sized pieces 3) Melt 100g of butter in a pan over medium heat 4) Saute chopped onions until softened but are still
white in colour 5) Add garlic and chopped livers, frying livers until browned all over and cooked throughout 6) Add in
white wine and mustard powder, and salt &
pepper 7) Process liver mixture and 50g of remaining butter to get a smooth blended mixture 8) Add salt and
pepper to
taste 9) Transfer pâté into a serving ramekin or small bowl / dish 10) Chill in the fridge for a few hours (note that pâté generally
tastes better after a few days) 11) Serve with crackers, garnishing with chopped parsley
Recipe for Healthy Asparagus Soup Serves 6 Ingredients: 1 tablespoon olive oil 1 small onion, diced 1 leek,
white and light green parts, sliced medium 2 large celery stocks, diced small 1 teaspoon kosher salt or more to
taste, used in increments Fresh finely ground black
pepper to
taste 2 large sprigs of tarragon, tear the leaves off 4 cups low sodium chicken broth, used in increments 1-1/2 to 1-3/4 pounds fresh asparagus (about 2 bundles from the market or 2 - 12 oz packages from Trader Joes) 1/4 cup water Croutons or parmesan cheese for serving
I also use
white pepper rather than black — personal preference, but I much prefer the
taste of it over black
pepper when I'm baking.
1 cauliflower 2 bay leaves 1 onion 3 cloves of garlic 1 can
white kidney beans 10 cups water or low sodium veggie broth (or a combo) 2 carrots, shredded 2 cups of corn 3 medium potatoes, peeled and shredded 2 small zucchini, shredded 1 pkg frozen, chopped spinach — defrosted and squeezed of all the juiciness
white pepper, nutmeg, onion powder and garlic powder to
taste
1) 200g of butter 2) 2 medium onions, chopped 3) 2 cloves of garlic, roughly chopped 4) 750g of beef livers, cut into small pieces (you can replace beef livers with chicken or goose livers) 5) 1 tablespoon of
white wine (make sure its dry
white wine, not sweet or dessert wine) 6) 1 teaspoon of mustard powder 7) Salt & freshly ground black
pepper to
taste 8) Parsley to garnish (optional)
4 large artichokes 2 cups bread crumbs 1 cup grated parmesan or pecorino romano cheese 1 cup raisins (red or
white) 1/2 cup pignoli nuts extra virgin olive oil Salt and
pepper to
taste
for the ramp + chili pesto: 3 ramps, frilly bottoms discarded,
white + green parts roughly chopped 2 small green chilies (such as a jalapeno, or serrano), seeded and chopped 5 - 7 basil leaves, chopped a handful of arugula 1/4 teaspoon of salt (or more to
taste)
pepper 1/4 cup of extra virgin olive oil
1 pound ground dark turkey (or chicken, pork, beef or a combination) 1 1/2 teaspoons marjoram or 1/2 teaspoon rubbed sage 1/2 teaspoon thyme 1/2 teaspoon salt 1/2 teaspoon
white pepper 1/4 teaspoon ground allspice 1/4 teaspoon ground cinnamon 1/4 teaspoon ground nutmeg 1/4 teaspoon ground fennel seeds ⅛ teaspoon cayenne
pepper, to
taste 1 small pear or apple, cored and finely diced, optional (may leave skin on) 2 tablespoons dried cranberries or cherries, chopped, optional - Olive oil, grape seed oil or coconut oil, for sautéing
1 15 - ounce can of
white cannelini or navy beans, drained and rinsed 1 small jar roasted red
peppers, or about 1 cup, drained 3 ounces cream cheese, softened 1 clove garlic, minced Juice from half a lemon Salt and
pepper to
taste
I can't say that the egg itself
tastes much different than a chicken egg, but it is just the perfect amount of egg in one bite — a tiny bit of yolk, a tiny bit of egg
white, and all of this is inside a sweet roasted bell
pepper.
-- 1 can mixed beans (I used Scarpone's which was composed of a melange of red kidney beans,
white beans, black eyed peas and chickpeas but any variety or varieties you like will work)-- 1/4 cup uncooked wild rice, cooked in veg stock until tender — 2 large stuffer mushrooms — 1/2 to 1 cup panko bread crumbs (I know this is quite the range but it really depends on the moisture content of your burgers — they won't hold together if they are too soupy)-- salt and
pepper, to
taste (I indulged in a healthy amount of truffle salt)
Whisk in the
white wine vinegar to
taste, add the chopped garlic scapes and season with salt and
pepper.
7 to 8 pound roasting chicken whole Fresh thyme (small bunch) 4 to 5 fresh limes halved Garlic powder to
taste Onion powder to
taste Parsley to
taste Sea salt and fresh ground black
pepper to
taste Extra virgin olive oil (enough to coat the entire chicken and vegetables) 2 bell
peppers (orange and yellow) each cut in four pieces with seeds removed 1
white onion cut four pieces 1 to 2 zucchinis washed and sliced with skin on in half in wide slices
250 g peeled potatoes 1 large zucchini, cleaned and cut into pieces 1 clove of garlic, peeled and cut into halves 2 - 3 cm fresh ginger root, peeled and chopped 2 tablespoons extra virgin olive oil 2 tablespoons shoyu a pinch of Himalayan salt freshly ground
white pepper, to
taste 1 teaspoon vegetable stock powder 200 ml unsweetened and unflavoured oat milk 150 g plain tofu 2 tablespoons nutritional yeast flakes 3 teaspoons mild curry powder a handful of fresh basil, cleaned a few fresh thyme sprigs, cleaned 4 teaspoons agar agar powder mixed with 100 ml unsweetened and unflavoured oat milk 50 - 60 g vegan ham, chopped
Ingredients: 1 roma tomatoes — seeded & chopped into cubes 1/2 red bell
peppers — chopped and diced 1/2 cucumber — seeded & diced 1/2 ripe mango — cut into cubes 1/2
white onions - chopped into small pieces 2 - 3 lime wedges 1 - 3 pieces of canned pineapple — chopped into cubes 1 - 2 Tbsp canned pineapple juice 1 - 2 cilantro - chopped (I didn't have any so I skipped this one) Salt, black
pepper, dash of cumin, dash of garlic powder according to
taste (I didn't quite measure these).
Ingredients 3 - 4 tablespoons extra virgin olive oil half a shallot, peeled and minced 350 g raw pumpkin pulp, cut into cubes 350 - 400 ml filtered water whole sea salt, just enough to
taste freshly ground
white pepper, to
taste 1 yellow
pepper, cleaned, peeled and diced fresh, cleaned oregano, for garnish dehydrated red
peppers, for garnish -LSB-...]
For the soup: 1 t oil of your choice 3 large cloves garlic, chopped 1 onion, chopped 1 red bell
pepper, chopped 850 g (~ 7 1/2 cups 1 inch cubes) chopped pumpkin 1 cup
white wine (or vegetable broth) 4 cups vegetable broth 1 T curry powder of your choice (I used a mild version) 1 t smoked sweet paprika freshly ground
pepper and additional salt to
taste
Stir in the cream cheese, mayo, hot sauce, ground cayenne
pepper, Dijon mustard,
white wine vinegar, and salt and
pepper to
taste.
FOR THE TZATZIKI SAUCE 16 ounces plain lowfat yogurt 1/2 hothouse cucumber or 1 regular cucumber, peeled and seeded 2 cloves garlic, minced 1 teaspoon
white wine vinegar Salt and
pepper, to
taste Juice of about 1/4 a lemon Extra virgin olive oil
For the patties: 2 lbs ground chicken breast 1 sweet onion, peeled and grated 1/2 can black beans 1/2 cup yellow cornmeal 2 tsp cumin 1 tsp garlic 1 chipotle
pepper diced salt to
taste 1 - 2 tsp For the smokey mango chipotle bacon: 1/4 cup adobo sauce from canned chipotle 1/2 cup peach mango jam, melted 2 tbsp honey 2 packages smokey bacon, cooked crisp 6 poblano
peppers brushed with olive oil 3 tomatoes, sliced 12 slices of Colby jack cheese 6 large sesame seed buns For the green chile queso: 16 ounces
white American cheese, cubed 1 small can green chiles, chopped 1/4 cup pickled jalapeno juice from jar 1/4 cup chopped pickled jalapenos 1 tsp cumin 1/2 tsp garlic powder 1/2 tsp onion powder Preheat grill to medium heat.
1 pkg frozen chopped spinach, defrosted and squeezed well 1 can artichoke hearts, drained and rinsed then chopped 1 onion, finely chopped and sauteed until cooked very well 1 can
white beans, drained and rinsed 2 tbsp nutritional yeast juice of 2 lemons 1/2 cup water 1 tsp garlic powder freshly ground black
pepper to
taste optional — a few dashes of a herb blend such as Mrs. Dash optional — for a creamier party version add some cashew butter
ground
white meat turkey breast Chili powder Worcestershire sauce Cumin Oregano Salt Pepper 1 15 - oz can kidney beans 1 14.5 - oz can Mexican - style stewed tomatoes with jalapeno
peppers and spices 1 5.5 - oz can tomato juice Pre-shredded reduced - fat cheddar cheese light sour cream chives 1 package of corn tortillas sea salt (or whatever you want your chips to
taste like)
Worcestershire sauce 1 garlic clove, minced 1 cup fresh blueberries 1/2 tsp onion powder 1/4 tsp ground mustard 1/4 tsp ground all spice 2 tsp hot sauce salt to
taste Toppings: 4 red bell
peppers smoky, crisp bacon 6
white tender hamburger buns 6 large thick slices of brie cheese Preheat grill to 350 degrees and spray with nonstick.
About 700gr of
white potatoes 2 garlic cloves crushed 1 small
white onion finely chopped (I actually used my food processor to blitz it finely) 1 teaspoon of chilli flakes 1 teaspoon of cumin powder 1 teaspoon of curry powder 1 teaspoon of turmeric powder salt &
pepper to
taste the juice of 1 lemon olive oil for cooking
-- 1 medium zucchini, chopped — 1 medium yellow squash, chopped — 1 pack fresh
white mushrooms, sliced — 1 pack fresh baby spinach — 1 can crushed tomatoes — 1 can cannellini beans, drained — 1 quart vegetable broth — 2 links organic spicy turkey Italian sausage, casings removed — 2 garlic cloves, minced — 2 tablespoons extra virgin olive oil — salt and
pepper to
taste
Add salt and
white pepper to
taste (a tsp.
8 oz cream cheese, at room temp 4 oz goat cheese, at room temp 5 oz sharp
white cheddar cheese, grated 1 sprig fresh rosemary leaves, minced Salt and
pepper, to
taste Arils from 1 pomegranate
organic brown rice spaghetti pasta Filtered water, enough to boil pasta 2 TBL organic, grassfed butter or pure coconut oil 1 pound pasture - raised, organic chicken breasts, cut into 1/2» chunks 1 large organic onion, diced 1 medium organic red bell
pepper, diced 3 - 4 ribs organic celery, diced 1/2 cup mushrooms, diced 2 - 3 cloves organic garlic, minced 1 TBL arrowroot powder (or non-GMO cornstarch) 1 tsp (or more, to
taste) unrefined sea salt Freshly ground black
pepper, to
taste 1/8 tsp ground
white pepper Dash cayenne powder 1 1/2 cups organic, grassfed cream 2 cups shredded organic cheddar (or similar style) cheese 2 - 3 TBL ground raw milk parmesan (optional)
White pepper is probably the
taste you are missing.I use it with the Rotel or if I make it from scratch.
Pico de Gallo: 3 tomatoes, diced 1/2
white onion, diced jalapeno, diced, to
taste cilantro, chopped, to
taste 1 - 2 limes, juiced 1 clove garlic, minced (optional) salt and
pepper, to
taste
2 tablespoons olive oil 2 cups chopped leeks 2 cups chopped onions 1 1/2 quarts homemade chicken or vegetable stock 1/4 cup chopped fresh basil 5 pounds
white potatoes, peeled and diced 1 cup evaporated skim milk 1 cup non-fat sour cream 1 cup skim milk 1 teaspoon
white pepper 1 / 2 - inch cube (s) of defrosted superhot chile juice, to
taste Freshly minced chives, for garnish New Mexican red chile powder, for garnish