1 tablespoon garlic powder 1 tablespoon onion powder 1 tablespoon evaporated cane juice sugar (Rapadura or Sucanat) or just add a dab of honey to the final recipe 2 tablespoons dried oregano 1 teaspoon ground black pepper 1/4 teaspoon dried thyme 1 teaspoon dried basil 1 tablespoon dried parsley 1/4
teaspoon celery seed powder 1 tablespoon sea salt
Not exact matches
ingredients TURKEY CHILI: 1 tablespoon canola oil 1 yellow onion, diced 1 red bell pepper, diced Kosher salt 4 garlic cloves, thinly sliced 1/4 cup chili
powder 1
teaspoon ground cumin 1/4
teaspoon cayenne pepper 2 tablespoons tomato paste 1 pound ground turkey 1 (28 - ounce) can plum tomatoes 3 cups chicken stock (recipe below) or low - sodium store - bought chicken stock, plus more as needed 1 tablespoon unsweetened cocoa
powder 1 and 1/2 cups cooked white beans, or 1 (12 - ounce) can, drained and rinsed 1 and 1/2 cups cooked kidney beans, or 1 (12 - ounce) can, drained and rinsed CHICKEN STOCK: 4 Spanish onions, halved 4 large carrots, peeled and coarsely chopped 2
celery stalks, cut into large dice 5 garlic cloves 5 pounds chicken bones 1 tablespoon whole black peppercorns 2 bay leaves 6 fresh thyme sprigs 15 fresh parsley stems TO ASSEMBLE: 1 (12 - ounce) bag tortilla chips 1 and 1/2 cups cheddar cheese (grated, to serve) 1 cup sour cream (to serve) 1 recipe Fast Guacamole (to serve, recipe below) 1/2 cup scallions (root end removed, thinly sliced on the bias) pickled jalapenos (to serve, recipe below) FAST GUACAMOLE: 4 ripe avocados 1/4 cup lime juice (2 - 3 limes) 1/4 cup cilantro leaves, chopped 1/4 cup red onion, diced 1/4
teaspoon Kosher salt 1/4
teaspoon cayenne PICKLED JALAPEÑOS: 6 jalapenos (sliced into 1 / 4 - inch rounds) 2 cups white vinegar 1
teaspoon granulated sugar 1/2
teaspoon red chili flakes 8 - 10 black peppercorns 1
teaspoon coriander
seeds 1
teaspoon Kosher salt
Ramen Dry Spice Mix 2
teaspoons tumeric 2
teaspoons dried sage 2
teaspoons dried parsley / leek / fenugreek mixture, or just dried parsley 1
teaspoon onion
powder 1/2
teaspoon garlic
powder 1/2
teaspoon celery seed (ground) 1/2
teaspoon salt (optional) 1/8
teaspoon cayenne pepper 1/8
teaspoon ground nutmeg
One 28 - ounce can (796 - ml) diced tomatoes, drained (see notes) 1 - 1-1/2 tablespoon olive oil 3⁄4 cup red onion, finely chopped 2 large cloves garlic, minced or pressed 1/2
teaspoon sea salt Freshly ground black pepper to taste 2
teaspoon chipotle hot sauce (see note) 1
teaspoon chile
powder 1
teaspoon cumin 1
teaspoon mustard
seed 1/2
teaspoon dried oregano 1/2
teaspoon dried basil 1 cup green bell pepper, diced 1⁄3 cup
celery, diced 1 cup cooked beans of choice (e.g., black beans, adzuki beans) 1⁄3 - 1/2 cup frozen corn kernels 1/2
teaspoon agave nectar 6 large (10») flour tortillas (see note) 1 - 1-1/2 cup grated non-dairy mozzarella cheese (optional)
2 medium kohlrabi, peeled 2 medium carrots, julienned 1 cup shredded
celery cabbage or savoy cabbage 2 green onions, sliced 3 tablespoons unseasoned rice vinegar 2 tablespoons wasabi
powder 2 tablespoons fresh lime juice 1 tablespoon dark sesame oil 1 1/2
teaspoons agave nectar 1/2
teaspoon grated lime peel 1/2
teaspoon salt 1/4 cup soy sauce 1 clove garlic, minced 1
teaspoon hot Chinese mustard 2 tuna steaks (6 ounces each) 1 tablespoon vegetable oil 1
teaspoon sesame
seeds
Soup 1 tablespoon canola oil 1 tablespoon butter 1 medium yellow onion, chopped 1 rib
celery, chopped 2 cloves fresh garlic, minced 4 cups chicken stock 1 red bell pepper, chopped 1 poblano pepper or green bell pepper, chopped 1/2 jalapeño pepper,
seeded and finely minced 1/2
teaspoon salt 1/4
teaspoon pepper 1/2
teaspoon ground cumin 1/2
teaspoon ground coriander 1 tablespoon sugar 1 tablespoon chili
powder 15 ounces can tomato puree 1 tablespoon Worcestershire sauce 1 pound cooked chicken, cubed or pulled
ingredients SUPER-SASSY SEASONING: 2 tablespoons onion
powder 2 tablespoons garlic
powder 2
teaspoons celery seeds 2
teaspoons dried ground thyme 2
teaspoons dried ground parsley 1
teaspoon dried ground marjoram 1
teaspoon freshly ground black pepper GREENS: 1 smoked or plain turkey leg 1 tablespoon extra-virgin olive oil 1 large onion (finely chopped) 3 garlic cloves (minced) 1/2
teaspoon freshly ground black pepper 1/2
teaspoon red pepper flakes (optional) 1/2
teaspoon mustard
powder 1
teaspoon sea salt, plus more to taste 1 tablespoon smooth natural no - sugar - added - peanut butter 1 tablespoon tamari or soy sauce 2
teaspoons white wine vinegar 1 bunch mustard greens (stemmed, leaves chopped) 1 bunch collard greens (stemmed, leaves chopped) 1 bunch kale, preferable curly kale (stemmed, leaves chopped)
1 1/2 tablespoons coarse kosher salt 2 1/2
teaspoons onion salt 2 1/2
teaspoons ground white pepper 2 1/2
teaspoons marjoram 2 1/2
teaspoons dried parsley 1
teaspoon ground nutmeg 1
teaspoon celery seed 1
teaspoon Prague
Powder # 1
1/3 pound of bacon (about 5 slices), cut into 1 / 4 - inch strips 1 medium onion, chopped 2 large carrots, peeled and diced 3 large
celery stalks, diced 1
teaspoon cumin
powder 2 cloves garlic, minced 1/2 fresh habanero chile, stem and
seeds removed, finely chopped (add more if you love it hot) 1 pound dry split red lentils, rinsed and cleaned 2 cups water 4 cups vegetable stock 1 tablespoon fresh thyme leaves, chopped (or substitute 1/2
teaspoon dry) 1 bay leaf 1
teaspoon salt 1/4
teaspoon black pepper 1/2 pound Mulay's Killer Hot Italian Sausage (or substitute the Italian sausage of your choice, though it won't be nearly as good) 1
teaspoon red wine vinegar 1/4 cup chopped fresh cilantro
On a plate, combine the flour, garlic
powder,
celery seed, cayenne, and 1/4
teaspoon each salt and pepper.
Ramen Dry Spice Mix 2
teaspoons tumeric 2
teaspoons dried sage 2
teaspoons dried parsley / leek / fenugreek mixture, or just dried parsley 1
teaspoon onion
powder 1/2
teaspoon garlic
powder 1/2
teaspoon celery seed (ground) 1/2
teaspoon salt (optional) 1/8
teaspoon cayenne pepper 1/8
teaspoon ground nutmeg
2 tablespoons olive oil 1 onion, minced 1
teaspoon oregano 1 tablespoon chili
powder 1
teaspoon cumin 1/2
teaspoon cinnamon 1 jalapeño pepper,
seeded and diced 2 - 3 cloves garlic, chopped 3 large carrots, sliced 2 stalks
celery, sliced 2 medium zucchinis, chopped 1 large red or orange bell pepper,
seeded and diced 1 large sweet potato, peeled and cubed in small pieces 2 cups fresh tomatoes with juice, diced 1 cup vegetable broth 1 cup water (add more or less to desired thickness) 1/4 cup cilantro, extra for garnish One 7 - ounce jar tomato paste (choose glass over canned, if possible) 3 cups cooked white beans (equivalent to two 15 - ounce cans — use BPA free) 1
teaspoon sea salt Salt & fresh ground pepper to taste
1 pound of white turkey meat (cooked thoroughly, and doing this in a slow cooker does the trick) 1 pound extra lean ground beef 1/2 cup cooked brown rice 1 cup of oats Warm water for the oats 1/2 cup raw carrots, sliced 1/2 cup kale 1/2 cup
celery 1/2 cup cottage cheese 1/2 cup frozen mixed vegetables, such as peas, broccoli and green beans 1
teaspoon alfalfa
powder A pinch of parsley 1 capsule of flax
seed oil 3 tablespoons unsalted beef broth