tofu (or half a block of the typical store - bought tofu), mashed 1 tablespoon saewoo jjut or salted shrimp, chopped (you can substitute about 1
teaspoon of salt if you don't have the salted shrimp) 2 stalks green onions, sliced thinly A pinch of black pepper
Not exact matches
Just add 1/4
of a cup
of the oats and a pinch
of salt (1/8
of a
teaspoon if you must measure it) to each baggie.
Crust 1 cup almonds — soaked overnight 1/2 cup cashews — soaked for 4 hours 1/4 cup coconut flakes 1/2 cup soft dates — pitted, more
if needed 1
teaspoon vanilla extract pinch
of sea
salt
7 cups mini marshmallows (12.5 oz
if you want to make it easier) 2 cups crushed (roughly the same size as the marshmallows) chocolate graham crackers, or chocolate wafer cookies, or 2 cups
of whatever your heart tells you 1 14 oz can condensed milk, look for one that's just milk and sugar, like Nestle's La Lachera (also #notsp) 2 tablespoons unsalted butter pinch
of salt (or use
salted butter and leave this out) 12 oz bag
of semi-sweet chocolate chips 1/4
teaspoon peppermint extract 3 - 4 tablespoons crushed up peppermint candies, optional, really not the most necessary thing
Orange Cardamom Hazelnut Dark Chocolate Florentines (gluten free) 1/2 cup (65 g) hazelnuts 1 1/2 cup (120 g) quick oats (make sure to use certified gluten free
if that is a concern) 1/4 cup (35 g) oat flour (make sure to use certified gluten free
if that is a concern) 3 tablespoons + 1
teaspoon (30 g) sorghum flour 3 tablespoons (30 g) sweet rice flour 2 tablespoons (18 g) golden flax meal Zest
of 2 medium blood oranges 1/2
teaspoon cardamom 1/4
teaspoon sea
salt 1/2 cup + 3 tablespoons (150 g) unsalted butter 2 tablespoons heavy cream 1/4 cup molasses (not blackstrap) 1
teaspoon vanilla extract 4 oz
of dark chocolate (make sure to use certified gluten free
if that is a concern)
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
If you are using unsalted butter, add 1/4
teaspoon of salt instead
of 1/2.
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
Salt the water
if you want — about half a
teaspoon per cup
of grain.
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
Season with 3/4
of a
teaspoon of salt, a few good grates
of pepper, and additional Cajun seasoning,
if you wish.
20 ounce can crushed pineapple 1/3 cup coconut rum (or any rum you have on hand) 3/4 cup coconut milk 2
teaspoons vanilla extract 1 1/2 cups all - purpose flour 1
teaspoon baking soda Pinch
of salt 1/2 cup unsalted butter, room temperature 2/3 cup sugar 3 large eggs 1 cup sweetened shredded baker's coconut (
if using unsweetened, increase the sugar by 1/4 cup)
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.
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
Stir in the remaining 2 tablespoons
of butter (and more
if you want to make this dahl a little richer), lemon juice, garam masala and
salt (I usually add at least 1
teaspoon of sea
salt).
If you'd like to do it this way, sprinkle them with a
teaspoon of dried oregano,
salt and pepper before you bake it.
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
Bring up to a simmer again and add the
salt (and more curry paste
if you like, I used just shy
of 6
teaspoons but the curry paste I use is not over-the-top spicy).
Cashew Bread Ingredients (makes 1 large loaf, or two small loaves) • 3 cups
of raw cashews (organic
if possible; unsalted) • 3/4
teaspoon of baking soda • 1/2
teaspoon of sea
salt • 3 eggs, separated • 1/2 tablespoon
of apple cider vinegar (or lemon juice) • 1 cup
of greek yogurt (or non dairy yogurt for vegan) • 1/2 cup
of almond milk (applesauce or apple juice will work) • 1/2
teaspoon stevia • 2 tablespoons agave nectar
(Remember,
if you're using unsalted butter, add an extra 1/4
teaspoon of salt.)
1 1/4 cups pumpkin puree *
If you need instructions on how to make your own click here 12 oz Cream Cheese room temperature 1/2
teaspoon Vanilla Extract — Nielsen Massey 1
teaspoon Saigon Cinnamon 1/2
teaspoon Allspice 1/4
teaspoon Nutmeg 1/4
teaspoon powder ginger 1 pinch
of salt.
3/4 cup rolled oats 1 cup almond meal 1/4 cup finely ground cornmeal 3/4
teaspoons baking powder Pinch
of salt 1 egg, beaten (or 1 flax egg
if vegan **) 1/4 cup coconut oil, melted 1/4
teaspoon pure almond extract 1
teaspoon pure vanilla extract 1/3 cup pure maple syrup + 1/2 tablespoon, divided 1 medium Hachiya (more oblong) or 2 Fuyu (more squat) persimmons, sliced in 1/4 inch rounds.
This soup definitely benefited from additional
salt too —
if you feel it's «tasteless» and falling a bit flat hit it with another 1/2
teaspoon or so
of salt until you get it to tasty.
For the batter: 1/2 cup flour 1/2 cup cornstarch 1 egg 1/4
teaspoon korean chili powder 1 pinch
of salt If making tempura: 3/4 cup cold topo chico or any mineral water
of your affection.
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
If not, add 1/4
teaspoon of salt per pound.
2 cups blanched almond flour — I use Honeyville brand, it works the best 2 cups rolled oats (not instant)-- certified gluten - free
if you are intolerant 1 cup fresh pumpkin puree (canned will also work) 1
teaspoon baking powder 1
teaspoon baking soda 1/2
teaspoon salt 1/2 cup grapeseed oil (olive oil, melted coconut oil or ghee would also work) 1/2 cup organic local honey (maple syrup would be great here, too) 1 large farm fresh brown egg (or egg replacement
of your choice) 1 1/2
teaspoons ground cinnamon 1
teaspoon ground nutmeg 1
teaspoon vanilla extract 3/4 cup raisins (dried cranberries or mini chocolate chips would also be delicious) 1 1/2 tablespoons flaxseed (optional)
Cheesecake: Two 8 - ounce packages cream cheese, at room temperature 2/3 cup granulated white sugar pinch
of salt 2 large eggs 1/3 cup sour cream 1/3 cup heavy whipping cream 1
teaspoon vanilla extract a few drops
of green food coloring,
if desired
What's in it: 2 Tablespoons olive oil 5 cloves
of garlic, finely chopped 3 or 4 large shallots, finely chopped (about 1 cup) 2 large carrots, finely chopped (about 1 cup) 1 stalk
of celery, finely chopped (about 1/2 cup) 1 red bell pepper, seeded and finely chopped 10 ounces cremini mushrooms, finely chopped (about 2 cups) 1 cup green lentils 1 tablespoon italian herbs (I used half fresh chopped thyme and half dried oregano, but use any that you like, fresh or dried) 1/2
teaspoon red pepper flakes (optional) 1/2 cup red wine 2 Tablespoons tomato paste 2, 14 oz cans diced tomatoes (low sodium or no
salt added, if possible) 14 oz water (you'll fill one of those empty tomato cans to measure) Salt and Pepper to t
salt added,
if possible) 14 oz water (you'll fill one
of those empty tomato cans to measure)
Salt and Pepper to t
Salt and Pepper to taste
1 cup all - purpose flour 1/4 cup nuts 1/2
teaspoon salt 1 tablespoon brown sugar 6 ounces soft cheeses, very well chilled, divided in half 6 tablespoons unsalted butter, cut in pieces 1 small white onion, finely diced and caramelized Up to 2 tablespoons
of milk (
if needed) Brown sugar, to taste
What's in it: 3 apples (a firm apple like honey crisp or granny smith are easiest to slice with the mandolin) Ground cinnamon, to taste Pinch
of salt, to taste (optional) For the dip: 1/3 cup plain yogurt (greek or regular are fine) 2 tablespoons creamy peanut or almond butter 1
teaspoon maple syrup Optional garnishes for dip: fresh apple slices, chopped peanuts, drizzle
of maple syrup
If you're making nachos, some topping ideas include: chopped nuts / seeds, pomegranate seeds, dried fruit, shaved coconut, chia seed
IF FLOUR HAS SODIUM PLEASE ADD ONLY 1/2
teaspoon of salt.
2
teaspoons coconut oil 1/8
teaspoon ground cardamom 1 1/3 cup israeli couscous (most grocery stores don't have this, but I managed to find it at Trader Joe's) 2 14oz cans coconut milk (not lite, regular full fat glory), plus more
if needed ** 1 cup diced dried apricot (from about 16 apricots) 6 tablespoons white granulated sugar or cane sugar pinch
of salt 1/4
teaspoon vanilla bean paste For Garnish: Coconut chips about 1/3 cup chopped pistachios whipped cream, either dairy cream or coconut cream
2 tablespoons extra virgin olive oil 1 medium onion, chopped 4 garlic cloves, minced 1 1 - inch piece fresh ginger root, peeled and grated 1 1/2
teaspoons garam masala 1 1/2
teaspoons curry powder 1 jalapeño pepper, seeded
if desired, then minced 4 to 5 cups vegetable broth as needed 2 pounds orange - fleshed sweet potatoes, peeled and cut into 1 / 2 - inch cubes (about 4 cups) 1 1/2 cups dried lentils 1 bay leaf 1 pound Swiss chard, center ribs removed, leaves thinly sliced 1
teaspoon kosher
salt, more to taste 1/2
teaspoon ground black pepper 1/3 cup chopped fresh cilantro Finely grated zest
of 1 lime Juice
of 1/2 lime 1/3 cup finely chopped tamari almonds, for garnish (optional), available in health food stores 1/4 cup chopped scallions, for garnish.
Ingredients: - 6 inch medium zucchini cut into chunks - 3 cloves garlic, left whole - olive oil for drizzling - kosher
salt + pepper to taste - 1/2
teaspoon smoked paprika (
if you don't like anything smoky, add regular paprika)- 1/2
teaspoon cayenne pepper, more or less depending on how spicy you want it - 2 cups
of cooked quinoa - 1 cup
of panko breadcrumbs - 4 hamburger buns toasted Radicchio Slaw - 1 small head
of radicchio, sliced into strips - 1/2 tablespoon mayo - 1/2 tablespoon sour cream - juice
of half a lemon - 1 garlic clove minced -
salt to taste Tangy mustard sauce - 1/4 cup cup
of yellow mustard - 1/4 cup
of grainy dijon mustard - 2 tablespoons
of honey - 1 tablespoon
of apple cider vinegar -
salt to taste
If you don't have
salted butter (demi - sel), use unsalted butter and 1
teaspoon of salt.
Add barley (saving some for topping / garnish,
if you'd like), remaining 1
teaspoon of Lemon Extract,
salt and pepper to cauliflower broth.
5 cups rolled oats, preferably thick - cut (
if you're gluten - sensitive, be sure to use oats marked gluten - free) 1 cup whole raw almonds 1/3 cup roughly chopped pecans or walnuts 4
teaspoons cinnamon 1
teaspoon salt 1/4
teaspoon ground cardamom 2/3 cup unsweetened applesauce 1/3 cup extra virgin olive oil 1/4 c maple syrup 1/4 cup coconut palm sugar (or increase maple syrup to 1/2 cup) Zest
of one organic orange 2
teaspoons vanilla paste, or 1 tablespoon vanilla extract 1 cup dried fruit
of choice (raisins, cranberries, etc..)
5 ears
of corn in husks 5 tablespoons diced morels (or other wild mushrooms, rehydrated
if dried) 1/4 cup olive oil 2 poblano chiles, roasted, peeled, stems and seeds removed, diced 1/4 cup sundried tomatoes, minced 1 small onion, chopped and sauteed 2 tablespoons minced cilantro 1 tablespoon minced chipotles in adobo 2
teaspoons fresh marjoram, minced 1
teaspoon freshly squuezed lime juice
Salt to taste
1 cup melted butter 4 tablespoons brown sugar 2
teaspoons chili powder 2
teaspoons garlic powder 2
teaspoons onion powder 2
teaspoons black pepper 2
teaspoons cayenne pepper 2
teaspoons seasoning
salt Wings: Ingredients: 1 pound chicken wings 1 1/2 tablespoons seasoning
salt Preparation: Prepare the chicken wings,
if necessary: If the wings are whole and not yet separated, use a chef's knife or kitchen shears to cut through the first joint of the wing and remove.
if necessary:
If the wings are whole and not yet separated, use a chef's knife or kitchen shears to cut through the first joint of the wing and remove.
If the wings are whole and not yet separated, use a chef's knife or kitchen shears to cut through the first joint
of the wing and remove...
2/3 cup raisins, optional 1 cup water 2 cups old - fashioned oats (certified gluten - free,
if needed) 2/3 cup chopped pecans (or walnuts), optional 2
teaspoons ground cinnamon 1
teaspoon ground ginger 1/2
teaspoon ground nutmeg 1
teaspoon baking powder 1/4
teaspoon fine sea
salt 2 large eggs, room temperature 2
teaspoons pure vanilla extract 1/3 cup pure maple syrup 1/4 cup (1/2 stick) unsalted butter, melted 1 1/2 cups milk
of choice 1 1/2 cups grated carrots
1 cup 2 % Greek yogurt, plain 1/2 cup cane sugar 1/2 cup fresh squeezed blood orange juice (I was a little short so I added more zest) 2 1/2 tablespoons melted coconut oil (or 2 tablespoons canola oil) 1
teaspoon vanilla bean paste (or extract, but paste is preferable) zest
of 3 blood oranges (can reduce slightly
if you use more juice) 1 vanilla bean, scraped 1 egg 1 egg white 1 cup whole wheat pastry flour 2/3 cup whole wheat white flour 1/3 cup wheat germ 2
teaspoons baking powder 1/2
teaspoon baking soda 1/2
teaspoon sea
salt 1/2
teaspoon cinnamon cinnamon - sugar or turbinado for sprinkling on top (optional)
:D Mini blueberry pies with a lattice top slightly adapted from the wonderful cooking / baking bible The Essential New York Times Cookbook Pastry: 2 cups (280g) all purpose flour 2/3 cup (94g) confectioners» sugar 1/4
teaspoon salt 1/8
teaspoon baking powder 3/4 cup (170g) unsalted butter, very chilled and diced 1 1/2 tablespoons finely grated lemon zest 1 large egg yolk (plus 1 more
if needed) 2 tablespoons heavy cream Filling: 5 cups blueberries 3 tablespoons corn starch 3/4 cup (150g) superfine sugar 2 tablespoons fresh lemon juice 1/8
teaspoon salt whipped cream, for serving Start by making the pastry: combine flour, confectioners» sugar,
salt and baking powder in the bowl
of a food processor and pulse a few times.
Beat the egg yolk with 1
teaspoon water and brush the top
of the loaf with this mixture; sprinkle with poppy seeds and,
if you like, a little coarse
salt, then put in the oven.
for the polenta: 6 cups
of stock (vegetable or chicken, preferably homemade) 1 cup
of polenta 1 - 2 tablespoons
of olive oil
salt * may not be necessary
if your broth is salty enough pepper for the fennel + green beans: 1 fennel bulb (white part only, green parts reserve), sliced thin about two large handfuls
of green beans (tips removed) olive oil
salt + pepper about 1 - 2
teaspoons of za'atar some additional sesame seeds (there should be some in the za'atar, but I like a little extra)
1
teaspoon apple cider vinegar 2
teaspoons minced chipotle with adabo sauce 1 clove minced garlic pinch
of salt — or
if your Phoebe more!
If youre not serving the margaritas in
salted glasses, stir 1/4
teaspoon of salt into the pitcher
of margaritas.
Add the balsamic vinegar,
salt and pepper (include a
teaspoon of sugar
if it tastes too tart) and cook for 5 more minutes.
1 - 2 tablespoons olive oil 1 tablespoon red curry paste (or more
if you like it really hot) 1 1/2 pounds cooked pork or chicken, cubed * 2 cloves garlic, chopped 1 large sweet onion, sliced 1 red bell pepper, chopped 1 large Japanese eggplant, peeled and cubed 1» length
of fresh ginger, peeled and grated 1 fresh habanero, stem and seeds removed, finely chopped (optional) 8 ounces sliced mushrooms 1/4 cup chopped fresh cilantro 1/4 cup chopped fresh basil leaves 1 can coconut milk 1 1/4 cups chicken broth 1
teaspoon sugar (or to taste) zest
of 1 lime 1/4
teaspoon salt (or to taste) Additional sprigs fresh cilantro for garnish Quartered lime wedges for garnish
Use about 3 tablespoons (or more
if you need to)
of the spiced oil to brush both sides
of the tofu slices; sprinkle with the remaining 1/2
teaspoon salt.