Sentences with phrase «teaspoon fennel seeds»

Manchego with Chives and Roasted Red Pepper: Add a teaspoon of fresh chopped chives and 1/2 teaspoon fennel seeds in place of the herbs.

6 cups vegetable broth 1 onion, chopped 4 garlic cloves, minced 4 carrots, thinly sliced 1 tablespoon dried dill 1 teaspoon turmeric powder 1 teaspoon fennel seeds optional: 1/2 teaspoon kale powder 1 can navy beans (15 ounces)

1 star anis 1 teaspoon peppercorns 4 large fennel bulbs, trimmed 4 sprigs fennel fronds, picked and roughly chopped 1 1/2 teaspoons sea salt 2 teaspoons fennel seeds zest of 1 lemon 1 sachet vegetable starter culture (this will weigh 2 -5 g, depending on the brand) 1 small cabbage leaf, washed

Pin It Ingredients: For the pork 350 g skinless higher - welfare pork belly 1 heaped teaspoon fennel seeds 1 heaped teaspoon sweet smoked paprika For the beans olive oil 1 good pinch cumin seeds spring onions cloves of garlic 1 x... Continue Reading →

** If your sausage doesn't contain fennel seed, toast 1/2 teaspoon fennel seeds in a pan until they become aromatic, then pound in a mortar and pestle and add to sausage.

Recipe and photo by Emma Frisch Prep Time: 5 minutes Cook time: 30 minutes Yield: 6 servings Ingredients: Ghee — 1.5 teaspoon Coriander seeds — 1.5 teaspoons Fennel seeds — 1.5 teaspoons Cumin seed — 1 teaspoon Turmeric powder — 1.5 teaspoons Cumin powder — 1 teaspoon Split mung dahl — 1 cup Basmati rice -LSB-...]

Italian - Style Beef Sausage Variation: Prepare Italian - Style Beef Sausage by combining 1 pound Ground Beef (93 % lean or leaner) with 1 teaspoon fennel seed, 1/2 teaspoon salt, 1/4 teaspoon coriander, 1/4 teaspoon garlic powder, 1/4 teaspoon paprika, 1/4 teaspoon black pepper and 1/8 to 1/4 teaspoon crushed red pepper in large bowl, mixing lightly but thoroughly.

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.

1 cup Cabot Plain Greek Yogurt 2 cloves garlic, finely grated 2 tablespoons lemon juice 2 teaspoons fennel seed 2 teaspoons chopped fresh thyme 1 3/4 teaspoon coarse kosher salt 1/2 teaspoon pepper 1 teaspoon chopped fresh rosemary 5 pounds boneless pork butt

Season inside the pocket with salt and pepper, then add chopped garlic and about 1/4 teaspoon fennel seed, spreading evenly.

~ If you don't have any pizza seasoning laying around, simply use these spices: 1/4 teaspoon fennel seed or ground fennel, 1/4 teaspoon oregano, 1/2 teaspoon thyme, 1/2 teaspoon granulated garlic)

Tofu with Honey and Herbs 1, 12 - 14 ounce, package tofu 1 2 - inch piece of ginger 4 cloves garlic, peeled 2 tablespoons honey A few sprigs of fresh thyme A few sprigs of fresh rosemary, chopped 1/4 teaspoon cinnamon 1/4 teaspoon ground nutmeg Sea salt and freshly ground black pepper 3 - 4 tablespoons extra-virgin olive oil 2 teaspoons ground coriander 2 teaspoons fennel seed 1 - 2 cups vegetable stock 1 - 2 lemons, cut in wedges (save a few wedges for garnish)

1 teaspoon fennel seeds 1 teaspoon poppy seeds 5 cloves garlic 1 - inch piece ginger 1 large onion, chopped and divided into 2 parts 1 large bunch of cilantro, chopped and divided into 2 parts 2 serrano chiles, seeds and stems removed 1 tablespoon butter or olive oil for sauteeing 1 teaspoon turmeric 4 large tomatoes, quartered 1 1/2 cups coconut milk 1 cup yogurt 2 cups coarsely chopped vegetables, such as carrots, potatoes, and cauliflower

6 pounds ripe tomatoes, chopped 1 small purple onion, peeled and chopped 2 teaspoons dried Italian parsley 1 1/2 cups malt vinegar 1/2 cup plus 2 tablespoons packed brown sugar 3/4 teaspoon salt Dash of white pepper 1/2 teaspoon habanero powder (or more to taste) 1 cinnamon stick, halved 1/2 whole nutmeg, tapped carefully with a hammer to split 1/2 teaspoon mustard seeds 1 teaspoon fennel seeds

2 tablespoons crushed black peppercorns 1 tablespoons powdered cardamom 1 tablespoon powdered mace 1 tablespoon powdered ginger 1 teaspoon hot red chile powder 1 teaspoon fennel seed, crushed 1 teaspoon powdered nutmeg 1 teaspoon powdered allspice 1 teaspoon powdered cinnamon 1 teaspoon crushed malagueta pepper 2 teaspoons powdered galangal 4 whole cloves, crushed 1 tablespoon turmeric 2 tablespoons crushed dried lavender 2 tablespoons crushed dried rose buds

Blend in 1 teaspoon fennel seeds.

1/2 cup loosely packed fresh cilantro, chopped 1/2 teaspoon fennel seed, crushed 1/2 teaspoon red pepper flakes A few dashes fresh black pepper 2 roasted red peppers (storebought or homemade), cut into bite sized pieces Salt to taste Lemon wedges to serve

Optional Flavorings: 1 Tablespoon or more sweetener: evaporated cane juice, maple syrup, agave, date sugar 1 teaspoon almond extract 1 teaspoon ground coriander 2 teaspoons fennel seeds

1 cup rolled oats 2 tablespoons ground flax seeds 1/4 cup sunflower seeds (or other seed or nut) 2 tablespoons corn starch, potato starch, arrowroot or Ener - G Egg Replacer 1 tsp cinnamon 2 teaspoons fennel seeds 2 tablespoons apple cider vinegar 2 cups water Vegetable cooking oil for the waffle iron

1 1/2 cups cooked chickpeas (or use 1x400g tin chickpeas, rinsed well), patted dry on a clean tea towel 1 teaspoon fennel seeds (cumin seeds would also work here if that's what you have)

Ingredients: 6 cups water Spice / Herb mix: 2 Tablespoons onion powder 1 teaspoon garlic powder 1 teaspoon turmeric 1 teaspoon summer savory 1 teaspoon marjarom 1 teaspoon fennel seeds 1 teaspoon celery seeds 2 sweet potatoes, cut in 1/2 to 1 - inch cubes 1 1/2 cups cooked black beans (or one 15 - ounce can) 8 ounces firm tofu, cut in 1 / 2 - inch cubes.

1/2 cup buckwheat flour 1/2 cup all purpose gluten - free flour (Bob's Red Mill) or Sweet Sorghum Flour 2 tablespoons ground flax seeds 2 tablespoons tapioca starch or other starch: potato, corn 1 teaspoon baking powder 1 to 1 1/2 cups water (varies, based on flours used, location, humidity, etc.) OPTIONAL: 1/4 cup sunflower seeds, 1 teaspoon cinnamon, 1 teaspoon fennel seeds

1 1/4 pounds ground turkey 1 cup spaghetti sauce, divided 1/2 cup Italian - seasoned bread crumbs 1/2 cup finely chopped onion 2 eggs (or 1 egg and 2 egg whites), slightly beaten 2 tablespoons grated Parmesan cheese 1/2 teaspoon fennel seed, crushed (optional) 1 package (10 oz) frozen chopped spinach, thawed and well drained 3/4 cup low - fat shredded mozzarella cheese

1 Tablespoon extra-virgin olive oil 2 small dried red chiles Leaves from 1 rosemary sprig, (about 1 Tablespoon) 1/2 teaspoon fennel seeds, crushed 1/2 teaspoon coriander seeds, crushed 1 - 2 cups mixed olives, rinsed and patted dry

2 Tablespoons olive oil 1 cup chopped yellow onion 2 - 3 cloves garlic, crushed or minced 1 28 - oz can diced tomatoes 1 6 - oz can tomato paste 1/4 cup fresh Italian herbs (basil, oregano & parsley), chopped 1/2 -1 teaspoon salt (according to your taste) 1/2 teaspoon ground black pepper 2 teaspoons sugar 1/2 teaspoon fennel seed

* 2 ripe avocados, cut in half and pits removed * juice of 1/2 lime * 1/2 teaspoon fine sea salt * 1/2 cup chopped cilantro * 1 tablespoon organic, extra virgin coconut oil * 1 teaspoon black mustard seeds * 1/2 teaspoon fennel seeds * 1/2 teaspoon cumin seeds * 1/2 medium yellow onion, minced * 2 cloves garlic, minced * 1/2 teaspoon curry powder * 1 tablespoon minced jalapeno chile (or more to taste) * 1 medium tomato, chopped

3 large onions, chopped 2 large ripe tomatoes, chopped 8 cloves garlic 2 green chiles, such as serranos, stems removed and halved 1 2 - inch piece of ginger, peeled 1 tablespoon cumin powder 2 teaspoons coriander powder 1 teaspoon turmeric powder 1 teaspoon cayenne powder 2 tablespoons vinegar 3 pounds boneless lamb or beef, cut into 1 - inch cubes 2 teaspoons fennel seeds 1/4 cup raw cashew nuts 1/4 cup almonds Salt to taste 6 tablespoons vegetable oil

1 yellow onion 3 tablespoons coriander seed 4 to 6 dried Kashmiri or Thai (hotter) chiles 1 teaspoon fennel seed 1 (one - inch) piece fresh ginger, peeled and chopped 1/4 cup white vinegar

Serves 3 - 4 1 kg carrots (approx. 5 large carrots), peeled and roughly chopped 1 medium orange sweet potato / kumara (approx 250g), peeled and roughly chopped 1 onion, peeled and sliced into 8 wedges 4 cloves garlic, peeled 2 teaspoons fennel seeds the finely grated zest of 1 lemon 2 tablespoons olive oil sea salt and freshly ground black pepper 1 litre (4 cups) vegetable stock, preferably homemade.

Five Spice Powder 3 tablespoons ground cinnamon 5 star anise or 2 teaspoons anise seeds 1 1/2 teaspoons fennel seeds 1 1/2 teaspoons whole black pepper 1 teaspoon ground cloves or 4 whole cloves.

1/4 cup olive oil 2 - 3 cloves garlic, thinly sliced 1 teaspoon fennel seed 3/4 teaspoon dried oregano 1/4 teaspoon sea salt (or more to taste) 1/8 tsp black pepper 1 can (796 ml or 28 ounce) unsalted whole tomatoes 1/2 large bunch Swiss chard, washed + chopped (about 5 cups) balsamic vinegar, a drop at a time, to taste

INGREDIENTS 2 tablespoons olive oil 1 large onion, chopped 1 large or two small fennel bulbs, chopped 1 1/2 teaspoons fennel seeds 2 large beets, peeled and cubed 2 cups or 500 ml chicken broth (ideally home - made) 1 cup or 250 ml kefir Additional kefir and fennel fronds (for garnish)

For the Nutty Sauce: 2 cups freshly grated coconut meat 1 ounce raw peanuts 1/2 ounce raw cashew nuts 2 teaspoons sesame seeds 1 teaspoon coriander seeds 1/2 teaspoon black peppercorns 1/2 teaspoon fennel seeds 1 teaspoon tamarind sauce

1 tbsp cumin seeds 1 tbsp dill seeds 1 tbsp coriander seeds 1.5 teaspoons fennel seeds 1 teaspoon freshly grated ginger 1 teaspoon molasses, coconut sugar, or coconut nectar (optional)

1/2 cup water 1/2 teaspoon mustard powder 1 teaspoon onion powder 1 teaspoon fennel seeds 1 teaspoon dry basil 1/2 Madras curry powder 1/2 teaspoon chili powder 1 package tempeh (8...

1 cup rolled oats 2 tablespoons ground flax seeds 1/4 cup sunflower seeds (or other seed or nut) 2 tablespoons corn starch, potato starch, arrowroot or Ener - G Egg Replacer 1 tsp cinnamon 2 teaspoons fennel seeds 2 tablespoons apple cider vinegar 2 cups water Vegetable cooking oil for...

Heat (but do not boil) one cup of barley water and pour it over one teaspoon fennel seeds.

Optional flavorings - Either 1.5 teaspoon peppermint leaf, 2 teaspoons fennel seeds that have been crushed with a mortar and pestle, or 1 teaspoon dried ginger root and 1 teaspoon fresh grated lemon zest