Sentences with phrase «teaspoon ground turmeric»

2 cans 13.5 oz coconut milk 6 organic chicken breasts 2 tablespoons coconut oil (to sauté chicken in) 8 oz frozen peas 4 peeled carrots 3 cups frozen broccoli 1/4 teaspoon garlic powder 1 - 2 tablespoons green curry paste 1 - 2 tablespoons ground ginger root 1/4 teaspoon Herbamere 8 - 14oz bamboo shoots (drained) 8oz can water chestnuts (drained) 1/4 teaspoon pink salt 1 tablespoon crushed garlic 4 bay leaves 1 teaspoon ground turmeric powder

2 tablespoons red palm oil 1 large yellow onion, diced 1 apple, peeled, cored, and grated 1/4 cup molasses 1/3 cup apple cider vinegar 1 tablespoon peeled and grated fresh ginger 1 1/2 tablespoons fish sauce 1/4 teaspoon ground mace 1 clove garlic, crushed 1 teaspoon ground turmeric Pinch of ground cinnamon

1 tablespoon extra virgin olive oil 1/2 teaspoon garlic powder 1/2 teaspoon sea salt 1/4 teaspoon bittersweet smoked paprika 1/4 teaspoon ground turmeric Freshly ground black pepper 2 - 3 chicken breast halves (about 1 1/2 pounds) Avocado oil or ghee, for cooking

the broth 1 1/2 cups chopped carrot (skin on) 1 cup chopped sweet potato (skin on) 1/2 yellow onion 2 garlic cloves, smashed 1/4 to 1/2 teaspoon ground turmeric sea salt & pepper (to taste) 1 tablespoon quality olive oil 4 cups vegetable broth (low sodium)

Ingredients: 240g chickpeas (or 1 tin drained) 300g sweet potatoes 2 large cloves garlic 1 handful fresh coriander leaves 1/4 teaspoon ground cardamon 1 heaped teaspoon ground turmeric (or 1 heaped tablespoon of freshly grated) 2 teaspoons heaped ground coriander 1 teaspoon heaped ground cumin 2 tablespoons olive oil 1 heaped teaspoon sea salt 2 tablespoons gram flour (chickpea flour) Extra gram flour for rolling with

3 + tablespoons ghee or clarified butter 2 medium yellow onions, chopped 1 tablespoon black mustard seeds 2 medium cloves garlic, chopped 1 thumb peeled ginger, grated scant 1 teaspoon crushed red pepper flakes 1 teaspoon cumin seeds, crushed 1 teaspoon coriander seeds, crushed 1 teaspoon ground turmeric 1/2 teaspoon fine grain salt 1 28 - ounce can crushed tomatoes 1 tablespoons garam masala

Rice 8 cups chicken stock, or low sodium broth 1 teaspoon saffron threads 1/2 teaspoon ground turmeric

2 cups sugar (1/2 cup per pound of cucumbers) 1 1/2 cup distilled white vinegar [Original recipe calls for less, but we were low on liquid, so I'd recommend more] 1 1/2 cup apple cider vinegar 1 teaspoon ground turmeric 4 tablespoon mustard seeds 4 tablespoon coriander seeds (if ground, use 1 teaspoon) 1 teaspoon celery seed

Ingredients: Half a package of tofu, any type will work 1 15 oz can of hearts of palm 5 stalks of celery 2 scallions For the dressing: 1/4 cup vegan mayonnaise Splash of apple cider vinegar 1 Tablespoon of capers 1 Tablespoon garlic powder 1 Tablespoon onion powder 1 teaspoon ground turmeric 1 - 2 Tablespoons of mustard Squeeze of sriracha

1 tablespoon olive oil 1 medium onion, diced 1 clove garlic, minced 2 teaspoons fresh ginger, grated 1 tablespoon ground coriander 2 teaspoons ground cumin 1/2 teaspoon ground cayenne pepper 1 teaspoon ground turmeric 2 teaspoons paprika 1 teaspoon garam masala 1 (15 - ounce) can diced tomatoes (juices included) 2/3 cup water 4 cups cooked chickpeas or 2 (15 - ounce) cans chickpeas, drained and rinsed 1/2 teaspoon salt 1/2 lemon (juiced)

To make an Indian - flavored popcorn, replace the spices below with 1/2 teaspoon curry powder, 1/2 teaspoon garam masala, 1/4 teaspoon ground turmeric, and 1/4 teaspoon ground black pepper.

1 medium sweet potato, peeled 1 medium beet, peeled 1 small granny smith apple 2 tablespoons extra virgin olive oil 1/2 teaspoon ground turmeric 3 ounces fresh spinach 1 cup quinoa, cooked 1 ripe avocado, halved and pit removed 1/2 cup chickpeas 2 teaspoons chia seeds 1/4 cup sesame tahini 1 tablespoon apple cider vinegar 1 tablespoon water Juice from one lemon

4 lemongrass stalks, trimmed, tender center part only 6 medium garlic cloves, peeled 6 medium shallots, peeled 3 medium serrano chiles, stemmed 3 - inch piece of ginger, peeled 1 1/2 teaspoons ground cumin 2 teaspoons ground turmeric

* 1 cup yellow split peas * 1/2 medium red onion, finely chopped * 2 garlic cloves, minced * 1 Jalapeno chile pepper, finely chopped (seeded first, if you prefer less heat) * 1/2 teaspoon ground cumin * 1/2 teaspoon ground turmeric * 1 teaspoon salt * 1/4 cup finely chopped cilantro leaves, plus extra for garnish (optional) * 1/4 cup water * oil for frying * lemon wedges (optional)

* 1 pound yard - long beans, * 1 tablespoon vegetable oil * 4 shallots, chopped * 1/4 teaspoon ground turmeric * 1 lemongrass stalk, tough outer leaves and stems removed, finely chopped * 1 teaspoon palm sugar * 2 fresh red chilies, finely sliced * 2 teaspoons shrimp paste * 1/3 cup coconut milk * Salt and pepper

Sauce 2 cups fresh spinach leaves (or any leafy green) 1/2 cup (65g) hemp seeds 1 ripe avocado, peeled and pitted 1/2 small yellow onion 1 - 2 cloves garlic 1/2 cup (104g) Califia Farms unsweetened almondmilk 2 tablespoons (32g) fresh squeezed lemon juice 1 tablespoon (11g) extra virgin olive oil 2 tablespoons (8g) nutritional yeast 1/4 teaspoon ground turmeric 1/2 teaspoon (2g) fine sea salt

6 teaspoons paprika 1 teaspoon salt, divided 1.5 teaspoon ground cumin 1.5 teaspoon ground coriander 1 teaspoon ground turmeric 6 - 9 tablespoons extra-virgin olive oil (depends on how saucy you want it!)

Easy Saag Paneer 3 tablespoons butter or ghee (clarified butter) 1/2 medium white onion, chopped 1 jalapeno, stem, ribs, and seeds removed 1/2 teaspoon whole cumin seed 1/2 teaspoon whole coriander seed 2 cloves garlic, crushed 2 - 3 teaspoons grated fresh ginger 1/2 teaspoon crushed red pepper flakes 1 teaspoon ground turmeric 1/2 teaspoon salt 1/2 medium head of cabbage, cored and chopped 10 ounces fresh spinach 1 cup water 1/2 cup plain yogurt (optional) 8 ounces cubed paneer or juustoa

* 1 pound butter * 1/2 red onion, finely chopped * 2 cloves garlic, minced * 3 - inch piece fresh, peeled ginger, grated * 1 teaspoon fenugreek seeds * 2 teaspoons cumin seeds * 4 cardamom pods, crushed * 1/2 teaspoon ground turmeric * 8 basil leaves, torn or 1 teaspoon dried basil * 1 teaspoon dried oregano

One 15 - ounce can (or 1 1/2 cups cooked) chickpeas 1/2 teaspoon olive oil 1/2 teaspoon fine - grain sea salt 1/2 teaspoon garlic powder 1/4 teaspoon chili powder 1/4 teaspoon ground ginger 1/4 teaspoon cumin 1/8 teaspoon ground turmeric

1/3 cup full - fat coconut milk 1/4 teaspoon ground turmeric, or more to taste 5 tablespoons peeled ginger, chopped to measure 3 medium farmers» market carrots, scrubbed 1/2 of a serrano pepper, stemmed, or to taste 1/3 cup extra virgin olive oil 1/2 teaspoon fine grain sea salt 2 tablespoons toasted sesame oil 1 tablespoon miso (optional) 1 tablespoon maple syrup 1/4 cup / 60 ml brown rice vinegar 4 medium shallots, peeled (or less if your shallots are strong)

1 tablespoon coconut oil 1 yellow onion 3 carrots 3 celery stalks 4 cloves garlic 1 1/2 teaspoon ground cumin 1/2 teaspoon ground ginger 1/2 teaspoon ground turmeric 2 teaspoon salt, plus more to taste 1 cup red lentils 1/2 cup dry quinoa 5 cups water 26.5 oz box of chopped tomatoes 2 cups chopped kale, tough stems removed

3 tablespoons extra virgin olive oil 1 large onion, diced 4 - 5 Anaheim peppers, seeded, and thinly sliced (or other peppers of your choice, spicy or not) 2 cloves garlic, minced 1 1/2 pounds tomatoes, chopped Sea salt and freshly ground black pepper, to taste 1/2 teaspoon ground turmeric 3 - 4 tablespoons harissa, more or less to your liking (recipe below or store bought harissa such as this) 3 to 4 eggs (more if you like) Chopped parsley Crumbled feta (optional)

1/4 cup olive oil 1 teaspoon sea salt 1/2 teaspoon ground turmeric 1/8 teaspoon ground red pepper 1 large head cauliflower, cut into florets (about 10 cups) 1 bag (12 ounces) vine - ripened cherry tomatoes, halved (about 2 cups) 2 tablespoons chopped fresh cilantro

4 medium (1 pound) all - purpose potatoes, peeled and cubed 3/4 cup fresh (or thawed frozen) peas 2 tablespoons chopped cilantro 2 tablespoons sweet red (or other mild) onion, minced 1/2 teaspoon sugar 1/2 teaspoon salt Ground red pepper to taste 1 tablespoon mustard (or canola) oil 1/4 teaspoon black mustard seeds 1/4 teaspoon ground turmeric 2 pita pockets (preferably whole wheat) Sweet onion rings Alfalfa sprouts

* 1 medium to large head cauliflower, cut into florets * salt * 2 Tablespoons oil * 1-1/2 teaspoons yellow or brown mustard seeds * 1/2 teaspoon ground turmeric * 1/2 teaspoon ground cayenne pepper * 1/4 cup finely chopped red onion * 1/4 cup roughly chopped cilantro

1 tablespoon ground coriander 1/2 tablespoon ground cumin 1/4 teaspoon ground turmeric 1/4 teaspoon cayenne pepper 3 tablespoons canola oil 1 1/4 teaspoons salt, or to taste 1/4 cup diced onions (about 1/2 medium onion) 1 1/2 cups diced tomato (fresh or canned) 1 one - inch knob of ginger, peeled and finely grated 1 pound cremini or button mushrooms, halved lengthwise (or quartered if very large) 1 10 - ounce bag frozen peas, defrosted

One 14 - ounce can diced tomatoes, with juice Two 15 - ounce cans garbanzo beans (chickpeas) 1 tablespoon vegetable oil 3/4 cup white onions, diced ⅜ cup celery, diced 1 teaspoon ground ginger 1 teaspoon ground turmeric 1 teaspoon black pepper 1/2 teaspoon ground cinnamon 1 teaspoon ground nutmeg 1 quart low - sodium vegetable broth 1/2 cup long grain brown rice, uncooked 1/4 cup fresh cilantro, chopped 1 teaspoon fresh lemon juice

3 tablespoons vegetable oil 2 cups onions, diced 5 cloves garlic, minced 1/2 chili pepper of choice, seeded and diced 1 (2 - by - 1 inch) hunk fresh ginger, peeled and minced 1 1/2 to 3 tablespoons curry powder * (preferably Madras - style) 1 teaspoon ground cumin 1/4 teaspoon cayenne 1/4 teaspoon ground turmeric 1 teaspoon salt 2 (15 - ounce) cans chickpeas, drained and rinsed thoroughly 1 (17.5 - ounce) package 8 - or 10 - inch whole wheat tortillas