Ingredients Method 1 Sprinkle 1/2
teaspoon of salt over the chicken thighs.
Set the minced garlic on a cutting board and sprinkle 1/2
teaspoon of salt over the garlic.
Not exact matches
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.
1 tablespoon extra virgin olive oil 2 large onions, chopped 1/2
teaspoon fine - grain sea
salt 2 cups dried split green peas, picked
over and rinsed 5 cups water juice
of 1/2 lemon (reserve the zest)
6 ounces extra firm tofu, drained, and gently pressed (you don't need to do any extensive pressing, just between your two hands
over the sink so a little
of the water comes out will suffice) zest
of 1 lemon 1
teaspoon extra virgin olive oil 1 heaping tablespoon nutritional yeast 4
teaspoons lemon juice 1 1/2
teaspoons fresh cracked pepper 1/2
teaspoon dried oregano 1/4
teaspoon salt, plus more to taste
Variation: For a
Salted Maple Pecan Pie, sprinkle 1/2 a
teaspoon coarse sea
salt over the top
of the cooled pie.
Chickpea and chorizo warm salad own creation, inspired by several recipes 1
teaspoon olive oil 70g diced chorizo 1/2 large onion, thinly sliced in half - moons 2 garlic cloves, minced 200g cooked chickpeas, rinsed and drained
salt and freshly ground black pepper 2 tablespoons sherry handful
of fresh parsley leaves Heat the oil in a large nonstick frying pan
over high heat.
sprinkle with 1
teaspoon of salt and set colander
over a bowl.
Raspberry trifle cupcakes from Donna Hay magazine Cupcakes: 250g unsalted butter, softened 1 1/4 cups + 2 tablespoons (274g) caster sugar 2
teaspoons vanilla extract 4 eggs 2 1/3 cups + 1 tablespoon (337g) all purpose flour 2 1/4
teaspoons baking powder generous pinch
of salt 1 cup (240 ml) whole milk, room temperature 1 cup frozen raspberries 1/4 cup (60 ml) sweet sherry * Whipped custard icing: 1 1/2 cups (360 ml) heavy cream 1 vanilla bean, split and scraped 4 egg yolks 1/4 cup + 1/2 tablespoon (56g) caster sugar 2
teaspoons corn starch 1 cup double (thick) cream ** 1 tablespoon icing sugar Start by making the custard: place the heavy cream and vanilla (seeds and bean) in a saucepan
over low heat and cook until just comes to a boil.
Season the tenderloin with a mix
of 1/2
teaspoon each
salt, pepper, garlic powder, dried thyme, and dried rosemary, then sear each side for 1 - 2 minutes in a large, oven - proof skillet
over medium - high heat that has a thin - layer
of vegetable oil in the bottom.
Add the olive oil, diced onions and kale to a skillet
over medium high heat, season with 1/2
teaspoon of the
salt and cook until the onions begin to brown and the kale is slightly wilted.
Ingredients: 2 cups dry lentils (rinsed and pick
over for impurities) 5 cups water 8 ounces SuDan Farms Boneless Lamb Shoulder (Medium cubes) 2 cloves
of garlic (minced) 1 onion (minced) 1 bunch
of Italian parsley (minced fine) 1 carrot (small dice) 1 parsnip (small dice) 2
teaspoons ground cumin 1 Tablespoon sherry vinegar 1 Tablespoon NW Elixirs # 2 Verde Hott
Salt and ground black pepper to taste Chervil to garnish Instructions: In one quart pot bring lentils and water to boil, reduce to a simmer and cook until lentils are tender.
Ingredients: 1 each onion diced 3 each garlic cloves minced 1 each smoked ham hock 1
teaspoon ground cumin 6 each fresh thyme sprigs leaves picked 2 each bay leafs 2 Tablespoons apple cider vinegar 2 Tablespoons NW Elixirs Hott Sauce # 1
Salt and Ground black pepper to taste 3 cups dry black eyed peas, soaked in water overnight 8 cups
of water Instructions: Soak the Black Eye Peas in cold water
over night.When ready to cook; in large pot heat olive oil and add onions, sauté until translucent.
Fennel seed and onion loaf slightly adapted from the always gorgeous Australian Gourmet Traveller 1/4 cup + 2 tablespoons (90 ml) olive oil, divided use 1 onion, finely chopped 2
teaspoons fennel seeds, plus extra for dusting 3 1/2 cups (490g) all purpose flour, plus extra for dusting 4
teaspoons (12g) dried yeast 2
teaspoons superfine sugar 3/4
teaspoon salt 1 cup (240 ml) warm water milk, for brushing crushed coarse
salt or sea
salt, for sprinkling — I used Maldon Heat 1/4 cup (60 ml)
of the olive oil in a small saucepan
over medium heat, add onion, sauté until very tender (6 - 8 minutes), stir through fennel seeds, cook until fragrant (1 minute), remove from heat, season to taste and cool.
Add the tomatoes, 1
teaspoon salt, 1/4
teaspoon black pepper, the crushed red pepper and 6 cups
of water and bring to a boil
over moderately high heat.
Linguine with creamy tomato, thyme, caper and bacon sauce slightly adapted from the always great Olive magazine 4 slices
of bacon, cut into 1/2 cm pieces 2 large garlic cloves, crushed 6 sprigs
of fresh thyme 1 x 400g can
of chopped tomatoes 2
teaspoons granulated sugar
salt and freshly ground black pepper 2 tablespoons capers — soak them in cold water for 15 minutes before using, then drain 3 tablespoons heavy cream 200g linguine In a medium saucepan,
over high heat, cook the bacon, stirring occasionally, until crisp.
White chocolate cupcakes with candied kumquats slightly adapted from the always beautiful and so delicious Bon Appetit Desserts Candied kumquats: 1/2 cup (120 ml) water 1/2 cup (100g) superfine sugar 12 kumquats, sliced and seeded Cupcakes: 225g (8oz) high - quality white chocolate, chopped 1 3/4 cups (245g) all purpose flour 1
teaspoon baking powder 1/4
teaspoon salt 1 cup (200g) superfine sugar 3/4 cup (1 1/2 sticks / 170g) unsalted butter, room temperature 1 tablespoon vanilla extract 3 eggs 1/2 cup (120 ml) canned unsweetened coconut milk Frosting: 125g (4 1/2 oz) high - quality white chocolate, chopped 168g (6 oz) cream cheese, room temperature 6 tablespoons (84g) unsalted butter, room temperature 1/4 cup (35g) icing sugar, sifted 1/2
teaspoon vanilla extract pinch
of salt Start by making the candied kumquats: stir water and sugar in small saucepan
over medium heat until sugar dissolves.
Scatter the 1
teaspoon of whole thyme leaves
over the vegetables, and season the vegetables with 1
teaspoon of the
salt and 1/2
teaspoon of the pepper.
Over medium heat, melt 1 tablespoon
of the butter and then add the lemon juice, wine, the reserved lemon halves, 1/2
teaspoon salt, and 1/4
teaspoon pepper.
Combine 1
teaspoon salt, black pepper and cajun seasoning in small bowl; rub
over all sides
of chicken.
Over the mixer bowl I sifted in 1 3/4 cups
of cake flour, 1 1/4 cups
of unbleached flour, 2 cups
of sugar, 1 tablespoon
of baking powder, and 3/4
of a
teaspoon of salt.
Milk Chocolate Ice Cream with Reese Whoppers (Adapted Ice Cream Recipe from The Perfect Scoop but it was my idea to add the Reese Whoppers;)-RRB- Ingredients 3/4 cup milk chocolate and 1/4 cup semi sweet chocolate, finely chopped — the original recipe called for 8 ounces
of milk chocolate 1 1/2 cups half and half 1 1/2 cups 2 % milk 3/4 cup sugar Big pinch
of salt 4 large egg yolks 2
teaspoons vanilla — the original recipe called for Cognac, but we don't have fancy things like that at my house 1/2 cup Reese Whoppers, roughly chopped Directions Combine the chocolate and cream in a large, heatproof bowl and set
over a saucepan
of simmering water (I can't lie I just put it right in a saucepan
over medium heat and skipped the simmering water).
Sprinkle the salads with a pinch
of cumin and a pinch
of sea
salt and use scissors to snip about 1
teaspoon of chives
over each.
In a strainer set
over a medium bowl, toss the cucumber, tomatoes, and 1/2
teaspoon of the
salt and let drain for 15 minutes.
Cook leeks, carrots, celery, and garlic in oil with herb sprigs, bay leaf, cloves, and 1/2
teaspoon each
of salt and pepper in a large heavy pot
over medium heat, stirring occasionally, until softened and golden, about 15 minutes.
In a mixing bowl, add the chicken, white wine vinegar, lime juice, 1/2
teaspoon rosemary (or 1 sprig
of rosemary leaves), 2 pinches dried thyme, 2 pinches dried sage, 4 - 5 cloves
of garlic (place the garlic pod on a clean surface, place the blade
of a knife
over it and hit the blade with the heel
of your palm, crushing it lightly) with the skin on — it roasts ever so beautifully this way, 1/2
teaspoon sea
salt, 1 tablespoon olive oil, and 1/2
teaspoon pepper powder, and mix them all up.
2 medium - large white, baking or Yukon gold potatoes, peeled (reserve skin) and cubed to make 3 cups 1 tablespoon olive oil 1 tablespoon vegan butter (I like Earth Balance) pinch
of salt 1/2
teaspoon of Liquid Smoke 3/4 cup chopped onion (medium fine) 1/2 cup chopped celery (split stalks lengthwise and slice crosswise fairly thinly) 1/2
teaspoon dried thyme 1
teaspoon kelp granules (you could try powdered kelp, though I haven't tested it)
salt and freshly ground black pepper to taste 3 cups vegetable broth, warmed in the microwave or in a saucepan 2 cups unsweetened soy milk, also warmed in the microwave or in a saucepan (may combine with broth to heat) 1 cup coarsely chopped homemade «seafood seitan» (see below) or Shitake or oyster mushrooms, sauteed in a skillet with 1 - 2
teaspoons olive oil for 2 - 3 minutes
over medium - high heat, seasoned to taste with granulated kelp (in place
of salt) liquid smoke to taste 2 tablespoons minced fresh parsley Optional garnish: a
teaspoon of fresh minced parsley and a tiny pinch
of Old Bay seasoning per bowl
You could also use 5.6 grams
of instant yeast] 1/3 cup (80gm) warm water (not
over 100 degrees F) 3 1/2 cups (438gm) all - purpose flour 2 1/4 (13gm)
teaspoons salt 1 1/4 cups (300gm) tepid water (70 to 74 degrees F)::::::::::::::::::::::::::::::
In the meantime, in a small pot, bring the cream, butter and 1
teaspoon of sea
salt to a simmer
over medium heat.
Add 1
teaspoon of salt and bring to a boil
over medium - high heat, stirring occasionally to be sure the potatoes don't stick to the bottom - about 12 minutes.
2 cups black beluga lentils (or green French lentils), picked
over and rinsed 1 tablespoon extra virgin olive oil 1 large onion, chopped 1
teaspoon fine - grain sea
salt 1 28 - ounce can crushed tomatoes 2 cups water 3 cups
of a big leafy green (chard, kale, etc), rinsed well, deveined, finely chopped
To reap those benefits, simply combine one part baking powder with three to four parts kosher
salt (about a
teaspoon of baking powder per tablespoon
of kosher
salt will work), add some black pepper to taste, then sprinkle it evenly
over the surface
of the skin.
Drizzle each potato with about a
teaspoon of oil and use a pastry brush to evenly distribute
over surface then sprinkle with kosher
salt.
On a heavy baking sheet or roasting pan, drizzle a little olive oil and spread
over bottom, dump the cauliflower pieces in a pile, drizzle with remaining 2
teaspoons oil, sprinkle with 1/2
teaspoon salt, and mix together well with your hands, coating all pieces
of cauliflower.
11/2 cups red split lentils (masoor dal), picked
over, washed and drained 5 cups water 3 tablespoons high - oleic safflower oil 1/2
teaspoon black mustard seeds 1 tablespoon minced fresh ginger 3 cloves garlic, finely minced 3 small dried red chili peppers 1 medium onion, peeled and thinly sliced 1/2 small head
of green cabbage, cored and thinly sliced or shredded (4 - 5 cups) 1 1/4
teaspoons ground cumin (preferably freshly ground) 1/2
teaspoon ground turmeric 1/2
teaspoon coriander or garam masala Pinch asafetida (see note above) 1
teaspoon dried fenugreek leaves (see note above) 1 cup finely chopped or crushed tomatoes (I used Pomi chopped tomatoes) 1
teaspoon salt Freshly squeezed lime juice, optional
Zest the lemon and sprinkle the zest
over the sweet potatoes along with the paprika, 1 / 2
teaspoon of the
salt, and 1/4
teaspoon of the black pepper.
1 1⁄2 cups dried black beans, rinsed and picked
over (* see note below for quick version) 1 - inch piece
of kombu 2 cups chopped yellow onion 1
teaspoon chipotle chile powder 3 bay leaves 2
teaspoons salt Pinch
of freshly ground pepper 1 1⁄2 cups brown rice 3 cups water 1 tablespoon extra-virgin olive oil (plus more as needed) 1 cup raw pumpkin seeds 1 tablespoon smoked paprika 6 to 8 burger rolls 1 red onion, thinly sliced (optional) Avocado slices, for serving (optional)
Combine the oil, onion, celery, garlic, 1/4
teaspoon of salt, and pepper in a skillet
over medium - high heat.
In a medium - sized, covered saucepan, bring the water bath (6 cups
of water, 1 tablespoon molasses and 1
teaspoon kosher
salt,) to a boil
over medium - high heat.
Add reserved vegetables, the
teaspoon of salt and squeeze the lime
over the mixture.
All you need to do is simply chop up the onion (the thinner the better), pour the vinegar
over top, add a few
teaspoons of sea
salt, and a
teaspoon of peppercorns.
Add the vinegar, 1
teaspoon of salt and bring to a gentle simmer
over medium heat.
Since this makes a 9 × 13 pan, I would sprinkle half a
teaspoon of sea
salt over the caramel layer and see how you like them; the next time, you might want to add more!
Using the same pan with the same heat, add the minced garlic and diced onions to the pan and mix, scrapping the pan to get all the left -
overs from the seared scallops, this will give the sauce a ton
of flavor, after cooking the garlic and onions for 2 minutes add 1/2 cup
of Spanish Cava (or any other type
of sparkling wine), 1 tablespoon
of fresh parsley and season wth sea
salt and freshly cracked black pepper, 2 minutes later add 1/2
teaspoon of fresh lemon juice, after a total
of 5 minutes cooking time since you added the sparkling wine, turn off the fire, the sauce should have reduced by half
1 lb dried white beans pre-soaked
over night, or two cans
of white beans, rinsed and drained 2 tablespoons
of olive oil 4 leeks, chopped 2 garlic cloves 2
teaspoons ground cumin 2
teaspoon paprika 2 bay leaves 1/2 cup whole wheat couscous 2 - 3 cups fresh spinach leaves
Salt and pepper to taste 4 - 6 cups
of water, depending on how thick you want the soup, if using dry beans you will need more water as dry beans will absorb the liquid
Put a small saucepan
over high heat and add the lentils along with 2 cups
of water and 1/2
teaspoon of salt.
1 bunch radishes — tops removed 2 tablespoons ghee (I've also tried unrefined neutral coconut oil here, it works well) 2 garlic cloves — minced pinch
of sea
salt 2
teaspoons apple cider vinegar 2
teaspoons raw honey or pure maple syrup about 3 cups arugula or other salad greens (the original recipe calls for dandelion) smoked sea
salt — for sprinkling
over the salad sunflower sprouts or other microgreens for garnish — optional
Place the shredded potatoes into a colander, squeeze lemon juice
over top and sprinkle with 1
teaspoon of salt.
Return them to a dry bowl and toss them with 1/2
teaspoon of salt and 1/4
teaspoon of pepper, then spread them
over the bottom and sides
of the greased baking dish (just the bottom if using an 8 × 8 dish).
3 tablespoons olive oil 2 large carrots, small dice 1 medium yellow onion, small dice 2 stalks celery, small dice 3 cloves
of garlic, minced 1 tablespoon balsamic vinegar 2 tablespoons smoked paprika 1/4
teaspoon ground cumin 1/4
teaspoon cayenne pepper 1 1/4 cups red lentils, rinsed 4 cups vegetable stock sea
salt & ground black pepper, to taste 2 tablespoons fresh lemon juice (from 1/2 a large lemon) chopped fresh herbs for serving (see headnotes) In a large pot or deep braiser, heat the olive oil
over medium heat.