Not exact matches
2 tablespoons vegetable or olive oil 2 large onions, chopped 6
cloves garlic, chopped 2 tablespoons bafat (Hurry Curry, see recipe here) 4 large tomatoes, chopped 2 cups coconut milk, recipe here 16 large shrimp, shelled and deveined 1 cup fresh or canned crab meat 1/2
teaspoon turmeric
powder 1
teaspoon rice vinegar 1/4 cup bay or curry leaves Salt to taste
2 tablespoons butter 2 tablespoons vegetable oil 1/4 pound bacon, chopped 1 onion, chopped 1 bell pepper, seeds and stem removed, chopped 2 tomatoes, chopped 2
cloves garlic, minced 1 pound calabaza, peeled and diced 2 tablespoons Ceylon Dark Curry
Powder, recipe here 1/4
teaspoon ground
cloves 1/2 cup water 2 cups half and half Chopped Italian parsley for garnish
2 pounds lean pork, diced 1/4 cup butter 1 cup chopped cabbage 2 onions, chopped 1 green (or slightly ripe) mango, sliced 1 cup white wine or coconut milk (see recipe, here) 2 tablespoons Ceylon Dark Curry
Powder, recipe here 2
teaspoons tamarind paste or pulp 3
cloves garlic, crushed 1 habanero chile, seeds and stem removed, minced 2 medium eggplants, peeled and chopped 2 chayotes, peeled and chopped (or substitute hubbard squash) 1 cup cooked navy beans
6
cloves garlic, minced 1/2
teaspoon turmeric
powder 1
teaspoon salt 2 1/2 cups coconut milk, recipe here 1 3 - pound chicken, cut up into 3 / 4 - inch cubes 5 small dried red chiles, such as piquins, stems and seeds removed (optional) 4 shallots, peeled and chopped 1 small piece galangal, peeled and chopped (or substitute ginger) 1 whole
clove 6 cashew nuts 6 almonds 6 candlenuts (or substitute macadamia nuts or cashews) 1/2
teaspoon cumin
powder 1/2
teaspoon coriander
powder 1 curry leaf (optional) 3 tablespoons ghee (recipe here) or vegetable oil 3 bay leaves 2 stalks lemongrass, bulbs included, left whole 1 - inch cinnamon stick
1 yellow wax hot pepper, seeds and stem removed, chopped 6
cloves garlic 2 cups split pea flour 1 cup water 1
teaspoon salt 1/4
teaspoon ground cumin 1/4
teaspoon dried thyme 1
teaspoon commercial West Indian masala 1
teaspoon baking
powder Soy or canola oil for frying (about 1 inch deep in a frying pan)
2 pounds goat meat, cut into 1 / 2 - inch cubes 2 tablespoons Trinidadian Curry Paste, recipe here 1/2
teaspoon salt 1/2
teaspoon powdered cardamom 1/2
teaspoon freshly ground black pepper 2
cloves garlic, minced 2 onions, sliced 2 tomatoes, chopped 2 green onions, chopped 2 fresh habanero chiles, seeds and stems removed, chopped 2 tablespoons butter 1/4 cup vegetable oil 3 cups water
1 garlic
clove is about 1/2
teaspoon of garlic
powder.
In a bowl, combine 2 2/3 cup flour, 2
teaspoons each of baking soda and baking
powder, 1 1/2
teaspoon cinnamon, 1/8
teaspoon ground
cloves, 1
teaspoon salt and 1/2
teaspoon nutmeg.
1) 2 cans of chickpeas 2) 1 large
clove of garlic, roughly chopped 3) 2 -3 tablespoons of olive oil 4) 1/2 cup of water 5) 1/2
teaspoon of salt 6) 1/2
teaspoon paprika
powder
2 tablespoons olive oil 1 large sweet onion diced 6 mini sweet peppers or 1 large red pepper diced 3
cloves of garlic diced 1 lb ground beef 3 small logs of chorizo or 1 large log (about 1/2 a lb) 1/2
teaspoon garlic
powder 2
teaspoons Mrs. dash 1 1/2
teaspoons cumin 1
teaspoon salt 1/2 tablespoon paprika 1/2
teaspoon cayenne * omit if sensitive to heat 1/2
teaspoon tomato paste
Black Beans filling 2 tablespoons refined coconut oil or extra-virgin olive oil 1 cup diced sweet onion 4 medium garlic
cloves, minced 3 diced fresh tomatoes 1
teaspoon chili
powder 1
teaspoon dried oregano 1/4
teaspoon cayenne pepper (optional) 1/2 tsp plus 1/8 tsp fine sea salt, or to taste 1 cup canned crushed tomatoes 2 small red & / or green bell pepper, chopped 1 (14 - ounce) can or 2 cups black beans, drained & rinsed
• 1 1/2 pounds very thinly sliced beef sirloin (I get mine from Trader Joe's), or ribeye • Salt • Cracked black pepper • 1/4
teaspoon onion
powder • 4 tablespoons all - purpose flour, divided use • Olive oil • 2 onions, quartered and thinly sliced • 10 ounces white mushrooms, sliced • 1/2
teaspoon dried thyme • 2
cloves garlic, pressed through garlic press • 4 cups beef stock, hot • 4 sourdough bread bowls, centers hollowed out and reserved for dipping • 4 slices provolone cheese
1
teaspoon olive oil 1/4 cup finely chopped shallot 1 red pepper, finely diced 1/2 to 1 habanero pepper, seeded and minced 3
cloves garlic, minced 2
teaspoons fresh minced ginger 2 bay leaves 1 star anise 2
teaspoons mild curry
powder Pinch cinnamon About 3 stems of fresh thyme 1/2
teaspoon salt 3/4 cup light coconut milk 3/4 cup water 16 oz can black eyed peas, drained and rinsed 1
teaspoon light agave nectar Juice from about 1/2 a lime
1 kg pumpkin, cut into large cubes 2 — 3 carrots (about 250g), cut into 10 - cm [3 - inch] pieces 3 — 4
cloves garlic, unpeeled 1 — 2 tablespoons olive oil 1/2
teaspoon ground cumin 1 1/2 cup [200g] cooked rice (equals to about 1/3 cup uncooked) 1
teaspoon vegetable bouillon
powder or 1 cube (or use vegetable stock instead of water) 1 tablespoon minced ginger (make your own at home) 3 — 4 cups water 1/2 cup canned coconut milk Juice from 1 — 2 sweet oranges * 2
teaspoons sugar (or maple syrup / other sweetener), adjust quantity to taste 4 — 5 stems curled parsley, finely chopped Other dried herbs (thyme, herbes de Provence...) if desired, optional Salt and pepper to taste
3 tablespoons unsalted butter, melted 1 tablespoon espresso
powder 2
teaspoons cinnamon 1/2
teaspoon ground
cloves 1/4
teaspoon freshly grated nutmeg 2 large eggs 3/4 cup brown sugar 1 cup pumpkin puree 2 tablespoons low fat vanilla yogurt 1
teaspoon vanila bean paste 2/3 + 1/2 cup whole wheat white flour 1/3 cup toasted wheat germ 1 1/2
teaspoons baking
powder 1/2
teaspoon salt 1/4 cup 1 % milk
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
Blueberry Chipotle Barbecue Sauce Makes about 4 cups 1 tablespoon peanut oil 1 small onion, finely chopped 3
cloves garlic, minced 1 inch chunk of peeled ginger, minced 2 cups blueberries (I bet raspberries or blackberries would be great, too) 1/2 cup veggie broth or water 2 tablespoons ketchup 2 tablespoons soy sauce 2 to 3
teaspoons chipotle
powder (smoked paprika would work too) 1/4 cup molasses 2 tablespoons sugar (or more to taste) Salt to taste, if needed Preheat a sauce pan over medium heat.
Mexican Spiced Tomato Sauce: 1 tablespoon olive oil 1 small onion, finely chopped 3 garlic
cloves, minced 2 tablespoons chili
powder (I used a mix of chipotle and regular chili
powder) 2
teaspoons ground cumin 2
teaspoons dried oregano 1/2
teaspoon salt 1 15 - ounce can tomato sauce 3/4 cup water
Add in 4
cloves of minced garlic and 2
teaspoons each of garam masala and chili
powder.
ingredients: 3 1/2 pounds ground sirloin (I use the lowest in fat) 5 tablespoons unsalted butter 3 cups yellow onion, finely diced 1 red bell pepper, core and seeds removed, finely diced 1 yellow bell pepper, core and seeds removed, finely diced 2 tablespoons grape seed oil 3 garlic
cloves, chopped or pressed through a garlic press 1/2 cup Italian parsley, chopped 1/3 cup chili
powder (I use Gebhardt) 1 tablespoon Celtic sea salt 1 1/2
teaspoons ground cumin 1/2
teaspoon ground, black pepper pinch of cayenne (optional) 1 (28 ounce) cans crushed tomatoes, don't drain
2 tablespoons extra virgin olive oil 1 medium onion, thinly sliced 2
cloves garlic, peeled and smashed 1/2
teaspoon fine grain sea salt 1
teaspoon sweet paprika 1
teaspoon garlic
powder 1 chipotle pepper in adobo sauce, chopped 1 cup grated orange - fleshed sweet potato 1 cup cashews, soaked for an hour 1 cup water, if needed 2 tablespoons fresh lemon juice, or to taste
1 pound mustard greens, trimmed and washed (8 packed cups chopped) 1 pound spinach, trimmed and washed (4 packed cups chopped) 1 large yellow or red onion, peeled and roughly chopped (1 1/2 cups) 1 2 - inch piece ginger, peeled and chopped 10 - 15
cloves garlic, peeled 6 - 8 green Thai, serrano, or cayenne chiles, stems removed 1 tablespoon coriander
powder 2 tablespoons cornmeal 1 tablespoon coarse sea salt 2 cups water 1
teaspoon garam masala
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
1/4 cup reduced - sodium tamari 1 tablespoon mirin (sweet Japanese cooking wine) 1/2
teaspoon granulated garlic, garlic
powder or 1 large garlic
clove, minced 1/2
teaspoon onion
powder or 1/4 cup onion, minced 1
teaspoon toasted sesame oil 1 (8 - ounce) package tempeh, diced 2 medium sweet potatoes (about 2 pounds), peeled (optional) and diced 2
teaspoons extra virgin olive oil 1/8
teaspoon ground ginger 1/8
teaspoon ground cinnamon 1 tablespoon canola oil Salt and pepper to taste 2 tablespoons parsley, chopped
1 small red or yellow onion, peeled and cut into 4 pieces 1 2 - inch piece ginger, peeled and coarsely chopped 5
cloves garlic, peeled and trimmed 1 medium tomato, quartered 2 - 3 green Thai, serrano, or cayenne chile peppers, stem removed and chopped in half 1/2 cup plain, unsweetened soy yogurt (make sure it's not sweetened) 1 heaping
teaspoon coarse sea salt 2
teaspoons garam masala 1
teaspoon dried fenugreek leaves (kasoori methi), lightly crushed to release flavor 1
teaspoon red chile
powder 2 tablespoons oil (I use grapeseed) 1/2
teaspoon asafoetida (hing - optional) 1
teaspoon cumin seeds 1
teaspoon turmeric
powder 1 2 - inch cinnamon stick 2 green cardamom pods (slightly crushed) 2 whole
cloves 1/2 cup water 14 oz.
* 6 medium onions * 2 tablespoons olive oil * 1 fat
clove garlic, peeled and minced * 1/4 cup finely chopped red pepper * 1 cup quinoa (I used black quinoa), rinsed thoroughly in a fine mesh strainer * 1 1/2 cups water * 2 heaping tablespoons tomato paste * 1/4 cup raisins * 1/4 cup chopped cilantro (or more to taste), plus more for garnish * 1
teaspoon curry
powder, or to taste * pinch or two of cayenne pepper, or to taste
6 cups all - purpose flour, plus more for work surface 1
teaspoon baking soda 1/2
teaspoon baking
powder 4
teaspoons ground ginger 4
teaspoons ground cinnamon 1 1/2
teaspoons ground
cloves 1
teaspoon finely ground pepper 1 1/2
teaspoons coarse salt 1 cup (2 sticks or 1/2 pound) unsalted butter (at room temperature) 1 cup packed dark - brown sugar 2 large eggs 1 cup unsulfured molasses
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)
Extra virgin olive oil 1 red onion 2
cloves garlic, crushed 1 small red chili 3 medium carrots 1 red bell pepper 1 head brocoli 2 medium zucchinis 3 - 4 fresh, large tomatoes Salt & Pepper, to taste 2
teaspoons chili
powder 1/2
teaspoon each ground cumin, paprika and coriander 1 can (400 ml) kidney beans, rinsed and drained 1 can (400 ml) crush tomatoes about 2 1/2 cups low sodium vegetable stock 1 cup uncooked quinoa + 1 1/2 cup water 2 avocados 2 limes Spring onion, chives, and a few radishes to garnish Seeded buckwheat crisps (recipe below) or tortillas for serving and dipping
1 1/2 cups all - purpose flour 1/4 cup cornstarch 2
teaspoons baking
powder 1/2
teaspoon salt 1/2
teaspoon cinnamon 1/2
teaspoon nutmeg 1/2
teaspoon allspice 1/8
teaspoon ground
cloves
1 spaghetti squash (bake 30 - 35 minutes at 350) 1 package chicken sausage, cut into chunks 1 onion, chopped 3
cloves garlic, chopped extra virgin olive oil salt and pepper 1/2
teaspoon crushed red pepper 1
teaspoon garlic
powder 1
teaspoon basil 1 cup crushed tomatoes 1/4 cup heavy cream grated pecorino romano cheese
1 cup of cannellini beans (soaked, cooked + drain, or organic, low sodium canned) 1 cup of cooked quinoa 1 shallot, minced 2 garlic
cloves, minced 1 green onion, green parts only, minced a handful of cilantro, roughly chopped 1/4
teaspoon of garlic
powder a pinch or two of cayenne 1/2
teaspoon of chili
powder 2
teaspoons of tamari (or low sodium soy sauce, if you prefer) 1/4
teaspoon of salt fresh ground pepper 1/2
teaspoon of baking
powder 2 eggs, lightly beaten
3 chicken breasts olive oil spray 2
teaspoons chipotle chili
powder 1
teaspoon cumin 3/4
teaspoon garlic
powder 3/4
teaspoon onion
powder 1/4
teaspoon salt 1
teaspoon ground black pepper 2 onions, chopped 4
cloves garlic, minced 1 — 2 jalapenos, minced 2 bell peppers, chopped 8 ounce can tomato sauce 2 — 14.5 ounce cans diced tomatoes 2 — 14.5 ounce cans black beans, drained and rinsed 5 cups chicken broth 2 ears sweet corn, kernels removed garnishes (optional): shredded cheddar, nonfat plain Greek yogurt (or sour cream), cilantro, jalapeno slices, diced avocados, tortilla chips
1.1 lbs (500g) of fresh spinach 2 1/4 cups (56 cl) of vegetable stock 2 1/4 cups (56 cl) of coconut milk 2 garlic
cloves 1 onion 1/2 lemon 1/2 red scotch bonnet chili pepper (optional) 2 tablespoons of olive oil 2
teaspoons of cumin
powder 1/2
teaspoon of turmeric
powder 1/2
teaspoon of grated ginger 4 tablespoons of grated coconut for decoration Salt
2 whole roasted red peppers, seeds removed 6 dried guaijillo chiles 1/2 cup boiling water 1 garlic
clove 1/2
teaspoon cayenne
powder 1
teaspoon cumin 1/2
teaspoon coriander Juice of half a lemon Salt, to taste 4 to 5 tablespoons canola oil
1 and 1/2 cups (190 grams) all - purpose flour (spooned and levelled) 1
teaspoon baking
powder 1/4
teaspoon baking soda 1
teaspoon ground cinnamon 1/4
teaspoon ground ginger 1/4
teaspoon ground nutmeg ⅛
teaspoon ground
cloves 1/2
teaspoon salt 1 cup (250 grams) pumpkin puree (NOT pumpkin pie filling) 1/2 cup (120 ml) canola or vegetable oil 1/2 cup (100 grams) light brown sugar 1/4 cup (50 grams) granulated sugar 2 large eggs 1
teaspoon vanilla
1 1/2 cups sliced okra rounds 1 jalapeno, minced 1/2 cup diced red pepper 1
clove garlic, minced 1 cup yellow cornmeal 1
teaspoon baking
powder 1/2
teaspoon salt 1 egg 1/2 cup water Salt and pepper 1/4 cup oil for frying (coconut, canola, etc.) 1/2 cup Cabot Plain Greek Yogurt Juice of 1 lime 2 tablespoons chopped cilantro
1 1/2 pounds peaches, about 3 large, unpeeled 1 1/2 cups full - fat yogurt 1/2 cup olive oil 1 cup sugar 3 eggs 1 1/2
teaspoon vanilla 2 1/2 cups all - purpose flour 2 1/2
teaspoons baking
powder 3/4
teaspoon baking soda 1/2
teaspoon salt 1/2
teaspoon ginger 1/4
teaspoon cloves 1/4
teaspoon nutmeg Cinnamon Glaze, recipe below Toasted hazelnuts, to garnish
ingredients: for the cakes: 55 grams (4 tablespoons) butter, melted 56 grams (4 tablespoons, 60 mL) oil 267 grams (1 1/3 cups) granulated sugar 2 tablespoons molasses 244 grams (1 cup) pumpkin purée 1 1/2
teaspoons cinnamon 1/2
teaspoon ginger 1/4
teaspoon cloves 3/4
teaspoon kosher salt 2 eggs 200 grams (1 2/3 cup) AP flour 1 1/2
teaspoons baking
powder
Pfeffernüsse Spiced Cookies Three Ways - Glazed, Dusted and Dipped Adapted from Saveur Makes 3 dozen cookies For the Cookies: 1/2 cup honey 1/3 cup molasses 2 tablespoons butter 2 eggs, at room temperature 2 cups whole wheat pastry flour (or your favorite gluten free pastry flour) 1/3 cup almonds, finely ground 3/4
teaspoon ground cinnamon 3/4
teaspoon freshly ground black pepper 3/4
teaspoon ground
cloves 3/4
teaspoon ground cardamom 1/2
teaspoon baking
powder 2 tablespoons vegetable oil For the Rum Glaze: 1 cup confectioners» sugar, sifted 1 - 2 tbsp.
1 tablespoon whole black peppercorns 9 sticks cinnamon 1 tablespoon whole
cloves 1/2
teaspoon fennel seeds 2 tablespoons whole green cardamom pods 3 black cardamom pods (optional) 2 tablespoons dried ginger
powder Combine all ingredients in a spice grinder or a powerful blender and process into a fine
powder.
• Olive oil 1 pound lean ground beef • Salt • Black pepper 1
teaspoon dry oregano 3/4
teaspoon ground cumin 1/2
teaspoon chili
powder 1/4
teaspoon paprika 1 red onion, diced 2 small red bell peppers, cored, seeded and diced 3
cloves garlic, pressed through garlic press 1tablespoon tomato paste 1 extra-large sweet potato (or 2 small), peeled and diced into medium - small cubes 1 (28 ounce) can diced tomatoes, drained of juice 1 cup beef (or chicken) stock, warm 1 (15 ounce) can kidney beans, drained and rinsed 1 tablespoon chopped fresh cilantro 4 green onions, chopped, divided use 1 cup shredded sharp cheddar cheese, divided use • Sour cream, as optional garnish
1
teaspoon each baking
powder and cinnamon, a half
teaspoon each of baking soda, nutmeg and
cloves, and a quarter
teaspoon of salt.
1 green (or semi-ripe) plantain 1 cup dried aduki beans, soaked overnight and left to sprout * 1/2 cup red lentils, rinsed 150 g snake beans, cut into 5 - cm [2 - inch] pieces 1 tablespoon curry
powder 1/4
teaspoon asafoetida (hing), optional 1 tablespoon minced ginger (make your own) 1 small / medium onion, sliced or diced (optional) 2
cloves garlic, finely chopped or minced (optional) 10 — 12 fenugreek seeds 6 — 7 curry leaves (fresh or dried or substitute with 1 bay leaf) 2 — 3 Roma tomatoes, diced (fresh or canned is also good) 6 — 7 sprigs fresh thyme (or use 1
teaspoon of dried thyme) Salt to taste 2 — 3 tablespoons coconut (or vegetable) oil 4 — 5 bunches of fresh coriander (cilantro) for garnish
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
1/2 cup of pecans 1/3 cup of almond 10 pitted medjool dates 2 tablespoons of dried cranberries 1/4 cup of sultanas 1 heaped tablespoon of Linwoods chia seeds 1 tablespoon of Linwood Hemp + protein
powder 1 tablespoon of melted coconut oil 1 tablespoon of orange zest 1
teaspoon of cinnamon
powder 1/2
teaspoon of ground ginger 1/4
teaspoon of ground
clove 1/4
teaspoon of ground nutmeg
1 tablespoon oil (butter / ghee / coconut oil) 1 1/2 — 2 pounds lamb meat on the bone (lamb shoulder blade or arm chops) 1 onion, sliced 2
cloves garlic, minced 1
teaspoon fresh grated ginger 1 tablespoon curry
powder 1
teaspoon sea salt (or to taste) 2 medium carrots, sliced Potatoes, diced (optional) 2 cups stock 1/3 — 1/2 cup raisins
For my version of the turkey pizza meatloaves I combine 2 pounds of 93 % lean ground turkey, 1 cup of whole wheat breadcrumbs, 4 garlic
cloves (or 1/2
teaspoon of garlic powered), 1/2 cup pizza sauce, 1/2 cup grated Parmesan cheese, 2 eggs, 1
teaspoon onion
powder, 1
teaspoon Italian seasoning, 1/4
teaspoon of crushed red pepper flakes, and salt and pepper to taste.I then top with ~ 2 tablespoons of reduced fat mozzarella cheese, ~ 2 tablespoons of pizza sauce, and 3 turkey pepperonis (full recipe will come later).
For the cookie 1 1/2 cups all - purpose gluten - free flour (we use Bob's Red Mill) 3/4
teaspoons baking
powder 3/8
teaspoon baking soda 1/2
teaspoon xanthan gum 1 1/2
teaspoons ground ginger 1
teaspoons ground cinnamon 1/8
teaspoon ground
cloves 3 tablespoons vegan butter 6 Tablespoons brown sugar 1...
Once the oil was hot, I sauteed a diced onion, two tablespoons of chopped cilantro, about an inch of sliced lemongrass, two
cloves of minced garlic, and one
teaspoon each of turmeric, curry, ginger
powder, and cumin.