Sentences with phrase «tbsp capers»

Vegan Tuna 140 g / 1 cup raw sunflower seeds, soaked in water for 6 hours or overnight 1 small shallot or red onion, minced 3 tbsp capers + brine 1 tbsp lemon juice 1 tbsp cold - pressed olive oil (coconut oil, ghee or butter) 1 tsp apple cider vinegar 1/2 tsp sea salt 1/2 sheet of nori (the seaweed you use for sushi), cut into tiny pieces (optional)

1 6 oz can of tuna fish packed in olive oil 1/3 c cottage cheese 2 tbsp light mayonnaise 1/4 purple onion, chopped finely 1 celery stalk, chopped finely 1 tbsp capers Juice of half of a lemon Pinch or two of dill 2 tbsp minced parsley 1 tsp dijon mustard

Greek Cauliflower Rice: 1 Tbsp oregano + 1 Tbsp capers + 1/4 cup diced kalamata olives + 1 Tbsp dijon mustard + 1 Tbsp apple cider vinegar

Tomato sauce: 1 tbsp olive oil 1 onion, chopped 1 clove garlic 2 tbsp capers (drained) a pinch of dried chili 1 1/2 cup / 3, 6 dl of canned tomatoes 1 tbsp fresh or 1 tsp dried oregano salt & black pepper

Magic Green Sauce 1 large handful (30 g / 1 tightly packed cup) mixed fresh herbs (we used parsley, cilantro and mint) 1/2 cup / 120 ml olive oil Juice from 1 lime 1 tbsp capers 1 tsp maple syrup 1 clove garlic 1 small chili 1/2 avocado 1/2 tsp sea salt flakes

Filling & olive tapenade 225 g back olives (preferable kalamata olives) 40 g olive oil 4 - 6 cloves of garlic Freshly ground pepper 2 Tbsp capers

For the tahini sauce: 3 tbsp tahini 2 tbsp nutritional yeast 1 tbsp capers 1 tbsp lemon juice 2 cloves garlic, minced water

PREP TIME: 25 minutes TOTAL TIME: 45 minutes SERVINGS: 4 6 Tbsp finely chopped flat - leaf parsley 1/4 c extra virgin olive oil 2 Tbsp white wine vinegar 2 Tbsp capers, rinsed and chopped 1 1/2 tsp anchovy paste 1 clove garlic, chopped 4 halibut fillets (about 6 oz each and 1 1/2» thick), skinned 1/2 lb new potatoes, very thinly sliced 1/2 sm red onion, sliced 1 lemon, cut into 4 wedges 1.

1 can (5 - 6 oz) wild Alaskan salmon, drained 1 Tbsp capers, rinsed, dried, and coarsely chopped 2 scallions, sliced thin 2 Tbsp chopped green olives 1 Tbsp chopped parsley 1 Tbsp fresh lemon juice 2 Tbsp extra virgin olive oil (I used California Olive Ranch Arbequina) Salt and pepper to taste

Tomato sauce (arrabiata) 3 tbsp olive oil 1 medium size onion (finely chopped) 3 cloves garlic (minced) 1 fresh chili (medium strong, finely chopped) 25 - 30 kalamata olives (pitted) 2 tbsp capers (drained) 4 large tomatoes (cut in quarters) 2 cans plum tomatoes half a pot fresh basil salt & pepper

3 tbsp olive oil + 4 thinly sliced garlic cloves + 6 anchovy fillets + one 28 - oz can whole peeled San Marzano tomatoes, crushed by hand + 2 tsp red wine vinegar + 1 c pitted and crushed kalamata olives + 3 tbsp capers, rinsed + pepper + cooked penne, for serving + finely chopped parsley, for garnish

Turkey Picadillo ----------- 1 1/2 lbs ground turkey breast 1/2 tsp cumin salt and ground black pepper 1 tbsp olive oil 3 cloves garlic, minced 1 medium onion, finely chopped 1 red bell pepper, finely chopped 1 tomato, seeded and finely chopped 8 pimiento - stuffed green olives, finely chopped 1/4 cup dark raisins 3 tbsp capers, rinsed and drained 1 tbsp caper juice 3/4 cup dry white wine 1 tbsp tomato paste

Grilled Shrimp on Lemongrass skewers ------------------------ 1 lb shrimp 1/3 cup lemon juice 2 tbsp olive oil 8 cloves of garlic, minced 1 green onion, chopped 1 tbsp dijon mustard 1 tbsp capers 3 stalks lemongrass, cut in half, dry outer layers removed

Tuna Wine Sauce (4 servings)------------------- 2 tbsp olive oil 2 cloves garlic, minced 2 green onion stalks, thinly sliced 2 tbsp flour 1 cup chicken or vegetable broth 1/2 cup white wine 1 6.5 oz can chunk light tuna, drained 2 tbsp capers, rinsed and drained 2 tbsp lemon juice 3 dashes Tabasco ® sauce Black pepper to taste

avocado tartare ingredients: 1 small red onion, small dice 2 tbsp capers, minced 3 sprigs of basil, chopped 1 tsp dijon mustard 2 tsp sherry vinegar small splash of tamari soy sauce salt + pepper 1 medium, just - ripe avocado

Topping 1 handful pistachio nuts, finely chopped fresh dill, chopped fresh mint leaves, chopped 2 tbsp capers, halved lemon slices olive oil

2/3 cup dried white beans (normally I'm all about canned beans to save time, but these were on sale at Target... used canned if you didn't go crazy and buy 10 bags of dried beans) 2 Tbsp capers 1 Tbsp olive oil 2 Tsp vegan Worcestershire sauce 2 Tsp nutritional yeast Salt to taste Water to reach desired consistency

500g grape tomatoes, halved or quartered 1/2 cup (150g) black olives, pitted and roughly chopped 1 tbsp capers, roughly chopped 1/2 - 1 tsp red pepper flakes (to taste) 1 tbsp balsamic vinegar, plus more to serve 1 can borlotti or cannellini beans, drained

Serves 8 1 medium butternut squash, peeled, seeded, and cut into small cubes Olive oil 3 tbsp raisins (preferably golden) 3 tbsp red wine vinegar 1 tbsp balsamic vinegar 1 onion, chopped 3 garlic cloves, crushed 1 fennel bulb, finely chopped 1 tbsp maple syrup 1 tin of chopped tomatoes 3 tbsp green olives, chopped 3 tbsp capers, rinsed Salt and black pepper

Good stuff (ing): 200 g wholegrain bulgur (can also be replaced by couscous or quinoa) 1 tsp dried oregano 50 g pistachio nuts, finely chopped (save a little for topping) 200 g goat feta cheese, crumbled (save 75 g for topping) 1 clove garlic, minced 1 large spring onion, finely sliced 2 tbsp capers, (drained of vinegar) 1 egg

2 tbsp extra virgin olive oil 1 - 2 eggplants (880 g), cubed 1 - 2 red bell peppers (170 g), seeded and cubed 2 tsp dried oregano 1 fat pinch of himalayan salt 1 pinch of black pepper 2 garlic cloves, grated 1 shallot, finely chopped 1 small bunch of Italian parsley, finely chopped 1 small bunch of basil, finely chopped — see notes 2 - 4 ripe tomatoes (600 g), cubed 1 handful pitted green olives (70 g), chopped 4 tbsp capers (30 g) 1 tbsp aged balsamic vinegar

Salsa 1 avocado 2 large tomatoes or 10 cherry tomatoes 1 red onion A handful fresh basil 1 - 2 Tbsp lemon juice 1 - 2 Tbsp olive oil 2 Tbsp capers (optional) Fresh ground pepper

Tempeh Sauerkraut Brew Stew 1 package tempeh 1 1/2 tsp cumin, divided use 1 1/2 tsp paprika, divided use 1 1/2 tsp coriander, divided use 1/2 tsp salt 1 Tbsp flour 2 Tbsp oil 1 cup onions, diced 1/2 cup red peppers, diced 1 1/2 cups mushrooms, sliced 2 cloves garlic, crushed 1 1/2 cups sauerkraut, squeeze it a little before adding 1 Tbsp capers (optional, but good!)

sliced raw turkey cutlets 2 garlic cloves, sliced 1/2 cup organic chicken broth 1 TBSP lemon juice 2 TBSP capers 1 cup artichoke hearts, drained 2 large turnips, peeled 1/4 cup fresh parsley, chopped 1/2 teaspoon Wright Salt Ground black pepper, to taste Instructions: Preheat... Read More»

250g whole wheat spaghettini 1 large head of cauliflower, washed, dried, and broken into florets 2 Tbsp extra virgin olive oil 1 - 2 Tbsp harissa paste, depending on how spicy you like things (I used 2 Tbsp) 1/2 cup walnuts, roughly broken into pieces 4 Tbsp capers, drained salt and pepper

1 tbps lemon juice 2 pounds baby artichokes 6 tablespoons olive oil 1 medium onion, thinly sliced 4 garlic cloves, thinly sliced 1 teaspoon dried thyme or 2 sprigs fresh 1/2 cup vegetable stock 1/3 cup dry white wine 2 tbsp capers 1 tsp corn starch (optional) Salt and pepper to taste

4 tsp unsalted butter, plus extra for greasing 1 medium head cauliflower 3 1/2 tbsp unbleached all - purpose flour 1 1/2 cups whole milk salt and freshly ground pepper 1/3 cup fresh bread crumbs 1 tbsp capers, rinsed and drained 1 tsp red peppers flakes

For the salsa verde: 4 anchovies in olive oil, drained 50 ml milk 1 garlic clove, chopped 2 tbsp capers, rinsed and drained 1 large bunch parsley, roughly chopped 1 small bunch mint, roughly chopped 100 ml extra virgin olive oil A good squeeze of lemon juice