1 cup of all purpose flour (I use King Arthur Flour) 2 tablespoons of smoked paprika 1/2
teaspoon of salt Ground pepper 2 teaspoons of olive oil 2 - 3 lbs of chuck or stew meat cubed 1 large onion, diced 1 small can of tomato paste 1 cup red wine 2 cups of beef broth (I use low sodium) 4 medium potatoes, cubed (sweet or regular) 4 carrots, peeled and chopped 1 bay leaf Parsley (fresh or dried)
Not exact matches
10 small dried red chiles, such as piquins, stems removed 2
teaspoons ground cumin 2
teaspoons ground coriander 2 small onions 1
teaspoon black peppercorns 1/2 cup fresh cilantro 1/4 cup fresh basil or mint leaves 1
teaspoon salt 3 2 - inch stalks lemongrass, including the bulb 1 1 - inch piece
of galangal, peeled 1 tablespoon chopped garlic 1 tablespoon shrimp paste 1 tablespoon corn or peanut oil 1 tablespoon lime zest 1/4 cup water
1
teaspoon cayenne powder 1
teaspoon cumin powder 1
teaspoon coriander powder 1/4
teaspoon cardamom powder 1/4
teaspoon cinnamon powder 1
teaspoon freshly
ground black pepper 1
teaspoon sugar 1/4
teaspoon salt 1 3 - pound chicken, boned, and coarsely chopped (1 1/2 to 2 pounds
of meat) 1/3 cup peanut or vegetable oil 2 cups sweet potatoes, peeled and cut into 1?
Gingersnap Cookies 2 cups
ground raw almonds — preferably soaked and dehydrated 1/2 cup sprouted pecan butter or almond butter 1/4 cup plus 2 tablespoons raw honey or another sweetener 3
teaspoons ground ginger or more to taste 1
teaspoon vanilla extract pinch
of sea
salt — optional
1 tablespoon chia seeds 3 1⁄4 cups / 325 g gluten - free rolled oats 1
teaspoon baking powder 1
teaspoon baking soda 2
teaspoons ground cinnamon 1
teaspoon fine sea
salt 1 1⁄2 cups / 250 g cooked white beans, such as navy, white kidney, or Great Northern (about one 15 - ounce / 250 g can) 1⁄4 cup / 60 ml coconut oil, melted 1⁄4 cup / 60 ml pure maple syrup or raw honey Grated zest
of 1 organic orange 1⁄4 cup / 60 ml unsweetened applesauce 1
teaspoon vanilla extract 1⁄3 cup / 60 g chopped unsulphured dried apricots 1⁄4 cup / 30 g raisins 1⁄4 cup / 35 g pumpkin seeds 2 cups / 60 g organic, non-GMO cornflakes (optional)
1/3 cup sliced lemongrass, including the bulb 4 cloves garlic 1
teaspoon dried
ground galangal 1
teaspoon ground turmeric 1 jalapeño chile, stem and seeds removed 3 shallots 3 1/2 cups coconut milk, recipe here 3 lime or lemon leaves Pinch
of salt or shrimp paste
3/4 cup unsweetened almond milk 1/4 cup
ground chia seeds or flax seeds 3/4 cup (105 g) buckwheat flour 3/4 cup (90 g) millet flour 3/4 cup (90 g) tapioca flour 1
teaspoon baking powder 1
teaspoon baking soda 1/2
teaspoon salt 2
teaspoons ground cinnamon 1/2
teaspoon nutmeg 3/4 cup coconut sugar 1 cup olive oil 2
teaspoons vanilla extract zest
of 1 orange 1/4 cup freshly squeezed orange juice about 3 cups grated parsnips 1 1/2 cups walnuts or pecans — chopped
1 tablespoon unsalted butter 1 tablespoon olive oil 1 medium yellow onion, small dice 4 medium cloves garlic, thinly sliced 2
teaspoons ground cumin 1 (3 - inch) cinnamon stick
Salt and freshly
ground black pepper 1 pound butternut squash, large dice 3/4 pound red potatoes, large dice 2 cups low - sodium chicken or vegetable broth 2 cups cooked chickpeas, drained 1 (14 - ounce) can diced tomatoes, with juices Pinch saffron threads (optional) 1/2 preserved lemon, finely chopped 1 cup brined green olives (Aida recommended Cerignola) Steamed couscous, for serving (directions here and elsewhere on the web) Fresh cilantro leaves, roughly chopped, for garnish Toasted slivered almonds, for garnish Plain yogurt, for garnish Hot sauce
of your choice (for serving)
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 1/4 cups freshly
ground or soaked spelt, kamut or whole wheat flour 3/4 cup water mixed with 1 tablespoon
of yogurt 1 cup blueberries, fresh or frozen 1 egg, lightly beaten 1/4
teaspoon fine Celtic sea
salt 1/2 cup extra virgin coconut oil 1/3 cup honey 2
teaspoons baking powder 1
teaspoon vanilla
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
Specifically, that's 1/2
teaspoon each
of salt, garlic powder, and
ground ginger, and 1
teaspoon of paprika.
Add freshly
ground black pepper, another
teaspoon of salt, or more or less to taste.
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
5 - 7 slices whole grain bread, very thinly sliced 3 ounces goat cheese or chevre, crumbled tiny splash
of milk or cream splash
of extra virgin olive oil two big pinches
of salt 1/4 cup apple, cut into 1/4 inch dice (place in a bit
of lemon water if not using immediately) 3/4 cup zucchini, cut into 1 / 4 - inch dice 1 1/2
teaspoons lemon juice, freshly squeezed a bit
of freshly
ground black pepper
3 to 4 ripe bananas, smashed 1/3 cup (75 grams) melted
salted butter 3/4 to 1 cup (145 to 190 grams) light brown sugar (depending on the level
of sweetness you prefer, I always use the smaller amount) 1 egg, beaten 1
teaspoon (5 ml) vanilla 1 tablespoon (15 ml) bourbon (optional) 1
teaspoon (5 grams) baking soda Pinch
of salt 1
teaspoon (3 grams) cinnamon Up to 1/2
teaspoon (1) nutmeg Pinch
of ground cloves 1 1/2 cups (190 grams) flour
1 1/4 — 1 1/2 pounds chicken tenders, about 1 - inch thick 1 1/2 cups shredded, unsweetened, flaked coconut 1/3 cup sifted coconut flour 1/3 cup cornstarch 1 1/2 teasoons
salt 3/4
teaspoon ground black pepper 1
teaspoon dried thyme or dried, rubbed sage or poultry seasoning, crumbled 1
teaspoon garlic powder (not garlic
salt) 1/4 cup + 2 tablespoons cool water 1/4 cup + 2 tablespoons unsweetened lite coconut milk 6 tablespoons extra virgin coconut oil, ghee, palm shortening or olive oil or a combination
of two
of these
Add the fennel, celery, carrots, onion, garlic, 1/2
teaspoon salt, and several
grinds of pepper.
corned beef brisket 2 12 - ounce bottles Irish lager beer 2 cups
of water 1 bay leaf 8 black peppercorns 1/3 cup chopped flat - leaf parsley 1
teaspoon Worcestershire sauce 2
teaspoons salt 1/2
teaspoon fresh
ground black pepper 2 large carrots, peeled and cut into 1 ″ rustic chunks 1 lb.
Streusel: 1/2 cup all - purpose flour 1/4 cup light or dark brown sugar 1/2
teaspoon ground cinnamon pinch
of Kosher or sea
salt 4 tablespoons unsalted butter, very cold
3 large ripe - to - over-ripe bananas 1 large egg 1/3 cup (80 ml) virgin coconut oil, warmed until it liquefies, or olive oil 1/3 cup (65 grams) light brown sugar 1/4 to 1/3 cup (60 to 80 ml) maple syrup (less for less sweetness,
of course) 1
teaspoon (5 ml) vanilla extract 1
teaspoon (5 grams) baking soda 1/4
teaspoon table
salt 1 teaspoon ground cinnamon 1/4 teaspoon freshly grated nutmeg Pinch of ground cloves Salt 1 1/2 cups (180 grams) white whole - wheat flour (or flour mixture of your choice, see Note up top) 1/4 cup (50 grams) uncooked mi
salt 1
teaspoon ground cinnamon 1/4
teaspoon freshly grated nutmeg Pinch
of ground cloves
Salt 1 1/2 cups (180 grams) white whole - wheat flour (or flour mixture of your choice, see Note up top) 1/4 cup (50 grams) uncooked mi
Salt 1 1/2 cups (180 grams) white whole - wheat flour (or flour mixture
of your choice, see Note up top) 1/4 cup (50 grams) uncooked millet
Once the garlic starts to sizzle, add two
teaspoons of za'atar, the cumin, a pinch
of salt and a good
grind of black pepper.
1 medium - size spaghetti squash, cut in half lengthwise 1/2 medium onion, chopped 1 garlic clove, chopped 1 tablespoon Cabot
Salted Butter 1 1/2 cups chopped broccoli 1/2
teaspoon dried dill 1/4
teaspoon salt Pinch
of freshly
ground black pepper 4 ounces grated Cabot Seriously Sharp Cheddar (about 1 cup)
2 anchovy fillets 1 garlic clove, finely minced 2 tablespoons olive oil 1/4 cup plain nonfat Greek yogurt 2 tablespoons Dijon mustard 1 tablespoon balsamic vinegar 1
teaspoon lemon juice 1/2
teaspoon freshly
ground black pepper 1/8
teaspoon kosher
salt 5 cups chopped kale 1 (14 - ounce) can hearts
of palm, rinsed and thinly cut crosswise 1 apple, cored and thinly sliced 1/2 cup roasted chickpeas 1/4 cup grated Parmesan cheese 12 ounces grilled or baked chicken breast, sliced
2 medium leeks 1 tablespoon butter 2 tablespoons olive oil 1 tablespoon water 1/2
teaspoon salt, or more according to your taste few twists
of freshly
ground pepper large stem
of thyme, left intact 1/2
teaspoon fresh thyme leaves 1 large stem fresh sage (about 8 to 10 leaves), left intact
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
2 ripe avocados juice
of 1 lime 3 tablespoons
of avocado oil or EVOO 2 tablespoons finely chopped red onion or shallots 1/2
teaspoon sea
salt freshly
ground pepper to taste
4 slightly heaped cups (about 20 ounces) fresh, ripe strawberries, hulled and quartered 2/3 to 3/4 cup granulated sugar (we used the latter but use less if you're sensitive to sugar) 1/2 cup water Juice
of 2 limes 1/4 to 1/2
teaspoon freshly
ground black pepper (use less for a barely detectable bite, more if you'd like it more present) Pinch
of sea
salt
1 1/2 pounds carrots, peeled and sliced 2 tablespoons coconut oil 1 tablespoon tahin 1 large red onion, thinly sliced 2 cloves
of garlic, minced 2 tablespoons grated fresh ginger 3 cups reduced - sodium vegetable broth 1
teaspoon ground coriander 1
teaspoon ground cumin 1
teaspoon cinnamon
salt and pepper, to taste 2
teaspoons fresh lime juice crushed red pepper, to taste chopped fresh cilantro
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
Off the heat, add the oregano, mozzarella, parmesan, tomatoes, fried eggplant, lemon zest, 1
teaspoon table
salt, many
grinds of black pepper and the stock and mix well.
ingredients: for the cake: 4 tablespoons (55 grams) unsalted butter, softened 3/4 cup (150 grams) granulated sugar 1
teaspoon cinnamon 1/2
teaspoon ginger 1/4
teaspoon nutmeg zest
of 1 orange 2 eggs 1 cup (120 grams) flour 1 1/2
teaspoons baking powder 1/4
teaspoon salt 1/3 cup (32 grams) almond flour or finely
ground almonds 1/2 cup (120 grams) milk
To each third that you wish to make with meat, add 1/2 pound lean
ground pork, 1/2
teaspoon kosher
salt, and a few
grinds of pepper.
Ingredients 1 1/4 cup finely chopped
salted peanuts (for the filling, crunch, and topping) 2
teaspoons sugar 1/2
teaspoon instant espresso powder (or finely
ground instant coffee) 1/4
teaspoon ground cinnamon Pinch
of freshly grated nutmeg 1/2 cup mini chocolate chips (or finely chopped semi sweet chocolate) 24 Oreo cookies, finely crumbed or
ground in a food processor or blender 1/2 stick (4 tablespoons) unsalted butter, melted and cooled Small pinch
of salt 2 1/2 cups heavy cream 1 1/4 cups confectioners» sugar, sifted 12 ounces cream cheese, at room temperature 1 1/2 cup
salted peanut butter — crunchy or smooth (not natural variety) 2 tablespoons whole milk 4 ounces bittersweet chocolate finely chopped
1 pound carrots, scrubbed or peeled and cut into two - inch segments (angled if you're feeling fancy) 3 tablespoons olive oil, divided 1/4
teaspoon ground cumin Coarse
salt and freshly
ground black pepper 1/2 an avocado, pitted and sliced (we had a mega - «cado and only used 1/4
of it) Juice
of half a lemon
1 cup regular cut oats 2 ripe bananas 2 flax eggs (2 tbl
of flax seed meal mixed with 6 tbl
of water) 1/3 cup
of nut butter (I used creamy cashew) 2 tablespoons
of coconut sugar 1 tsp baking powder 1/2 tsp baking soda Pinch
of sea
salt 1 tablespoon
of ground cinnamon 1 tablespoon
of hemp hearts 1
teaspoon of vanilla extract Vegan chocolate (I shaved a 4 oz bar) but you can also use 1/2 cup
of chocolate chips as well
lean
ground beef 1 egg, lightly beaten 1/3 cup fresh breadcrumbs (I just grate up a white hamburger bun) 1 large clove
of garlic, finely minced 1/4 cup onion, finely chopped 1
teaspoon salt 1
teaspoon black pepper 1/4
teaspoon dried sage 1/4
teaspoon dried parsley 3 tablespoons ketchup 1 tablespoon Worcestershire sauce A dash Montreal steak seasoning 3 slices
of thick - sliced center - cut bacon 1 can condensed tomato soup (recommended: Campbell's)
1 1/4 cups
of All - Purpose Flour (King Arthur Flour is preferred) 1 cup
of whole wheat flour (again KAF) 1.5
teaspoon of ground cinnamon 1/2
teaspoon nutmeg 1
teaspoon salt 1
teaspoon baking soda 1/2
teaspoon of baking powder 1 cup
of vanilla Chobani yogurt (or plain Chobani) 2 eggs 1/3 cup
of unsweetened applesauce 1/2 cup
of light brown sugar 1
teaspoon vanilla extract 2 cups
of shredded carrots (I used organic) 1/2 cup
of toasted coconut Optional toppings: Raisins, Coconut, Nuts (walnuts or almonds) or just leave it plain.
1 pound
of carrots, chopped 1 pound
of sweet potatoes, peeled and chopped into bite - sized pieces 1 cup red lentils 1 onion, chopped 2 tablespoons fresh ginger, peeled and chopped 4 cups stock, vegetable or chicken 3 cups water 1
teaspoon curry powder 1
teaspoon ground coriander 1 tablespoon honey cayenne pepper, to taste
salt & pepper, to taste
Ingredients 1/2 lb (8 oz) fingerling potatoes 3/4 lb (12 oz) Brussels sprouts 3 cloves garlic, peeled 1 medium shallot 5 juniper berries 2 tablespoon butter 1 tablespoon mustard juice
of 1/2 a lemon 1/2
teaspoon caraway seeds 1/4
teaspoon salt 1/4
teaspoon fresh
ground black pepper zest
of 1/2 lemon plus more
salt and pepper to taste
Recipe for Healthy Asparagus Soup Serves 6 Ingredients: 1 tablespoon olive oil 1 small onion, diced 1 leek, white and light green parts, sliced medium 2 large celery stocks, diced small 1
teaspoon kosher
salt or more to taste, used in increments Fresh finely
ground black pepper to taste 2 large sprigs
of tarragon, tear the leaves off 4 cups low sodium chicken broth, used in increments 1-1/2 to 1-3/4 pounds fresh asparagus (about 2 bundles from the market or 2 - 12 oz packages from Trader Joes) 1/4 cup water Croutons or parmesan cheese for serving
Sauté the celery, onions, leeks, a 1/2
teaspoon of the
salt, and a few
grinds of pepper.
1/2 cup
of butter, softened (I used I Can't Believe It's Not Butter) 1/2 cup
of sugar 2 eggs 1
teaspoon of vanilla extract 1 1/3 cup
of flour 1
teaspoon of baking soda 1/2
teaspoon of salt 1/2 cup
of peanut or any other nut butter you prefer 1/2 cup
of vanilla Chobani yogurt 2 ripe bananas 1
teaspoon of ground cinnamon 1/2 Chocolate chips
Omit to make nut - free) a pinch
of salt Sugar Syrup: 1/2 cup
ground raw sugar 3 Tablespoons water ⅛ -1 / 4
teaspoon cardamom powder Instructions In a large pan, dry roast the semolina on medium - low heat for 6 - 8 minutes until the color changes and it gets fragrant.
3/4 cup
of Greek yogurt (I used plain Chobani) 1/3 cup
of maple syrup or honey 1/4 cup
of sugar 3 room temperature eggs 1
teaspoon of vanilla extract 1.5 cups
of all - purpose flour (I used King Arthur) 2
teaspoons of baking powder 1
teaspoon ground cinnamon 1 tablespoon
ground flax seed 1/4
teaspoon salt 1/2 cup
of unsweetened applesauce (I used a peach / apple) 1 3/4 cup
of pitted, chopped (roughly) fresh cherries 1/4 cup
of toasted slivered or sliced almonds.
Ingredients: 1 tablespoon olive oil 1/2 pound (26/30 count) fresh shrimp, peeled, deveined 1
teaspoon minced garlic, about 1 large 1-1/2 cups tomato juice 1/2 cup V - 8 ® juice (regular or low - sodium) 2 tablespoons red wine vinegar 1
teaspoon Worcestershire sauce Generous dash
of hot sauce 1/2 cup peeled, seeded, and chopped cucumber 1/4 cup finely chopped red onion 2 tablespoons chopped fresh cilantro 2
teaspoons drained capers 1 jalapeño pepper, minced (remove seeds for mild heat) 1 cup seeded, chopped red tomatoes 1 cup seeded, chopped yellow tomatoes (or yellow bell pepper) Pinch sugar
Salt and freshly
ground black pepper 1 avocado, peeled and chopped 1 lime, cut crosswise into 1 / 4 - inch wheels for garnish
Add the remaining 1/2
teaspoon of salt and a few
grinds of pepper.
I tossed a heaping cup
of the artichoke hearts in the food processor and added in the juice
of a lemon, two tablespoons
of extra virgin olive oil, a pinch
of salt, and a scant half
teaspoon of ground white pepper.
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)
1/2 cup canola or other vegetable oil 1/2 cup vegan butter, softened 2 1/2 cups demerera sugar or brown sugar 2 tablespoons molasses 1/4 cup flax meal 1 tablespoon pure vanilla extract 1
teaspoon pure almond extract 2
teaspoons ground cinnamon 2 tablespoons pumpkin pie spice 4
teaspoons baking powder 1
teaspoon baking soda 1/2
teaspoon salt 1 cup nondairy milk mixed with 1 tablespoon vinegar, set aside to curdle for a couple
of minutes 4 cups white whole wheat flour 1 1/2 cups pumpkin puree 1/2 cup vegan sour cream (or another 1/2 cup nondairy milk, but I prefer sour cream)