~ 6 - 8 chicken pieces, bone - in, skin - on and of fairly equal thickness ~ 2 bag frozen spinach ~ 2 cups, 1 box or 1 - 28oz can chopped tomatoes ~ 1 - 12 oz bottle Manzilla green olives ~ 1 teaspoon salt ~ 1/2
teaspoon pepper ~ 1 teaspoon each garlic and onion powder ~ 1 tablespoon dried rosemary ~ up to 2 tbsp olive oil
For example, if a recipe calls for 1 teaspoon salt and 1/2
teaspoon pepper ~ just add 1 1/2 teaspoons for your salt and pepper mixture.
Not exact matches
1 large eggplant (
~ 1 pound) 1
teaspoon freshly minced garlic 1/4
teaspoon salt 2 tablespoons tahini 2 tablespoons lemon juice zest of one lemon 1/4
teaspoon red
pepper flakes 1/4 cup chopped fresh flat - leaf parsley Fresh pita bread or pita chips
* 2 pounds duck legs (
~ 4 duck legs) * leaves from large bunch cilantro * 2 cups water * 1 Tablespoon olive or vegetable oil * 4 cloves garlic, minced * 1 large or 2 small onions, chopped * 2 red bell
peppers (or rough equivalent in mini bell
peppers), seeded and sliced * 1
teaspoon cumin * 2-1/2 + cups chicken or vegetable broth * 1 red or green Jalapeno
pepper * 1/4 cup Pisco * 2 cups frozen peas * 3 cups long grain rice * salt and
pepper to taste
Ingredients: 1 cup mayonnaise (Use a good brand like Best Foods Mayonnaise) Grated rind of one lemon 2 tablespoons fresh lemon juice 1 small - medium bunch parsley, very finely chopped 3 - 4 green onions (both the green and white part)
~ finely chopped or 1/4 cup finely chopped fresh chives 1 large clove garlic, minced 1
teaspoon ground black
pepper
For my version of the turkey pizza meatloaves I combine 2 pounds of 93 % lean ground turkey, 1 cup of whole wheat breadcrumbs, 4 garlic cloves (or 1/2
teaspoon of garlic powered), 1/2 cup pizza sauce, 1/2 cup grated Parmesan cheese, 2 eggs, 1
teaspoon onion powder, 1
teaspoon Italian seasoning, 1/4
teaspoon of crushed red
pepper flakes, and salt and
pepper to taste.I then top with
~ 2 tablespoons of reduced fat mozzarella cheese,
~ 2 tablespoons of pizza sauce, and 3 turkey pepperonis (full recipe will come later).
* 1/2 cup roasted cashews * 1/4 cup toasted, unsweetened, dried coconut * 1/2 medium onion, roughly chopped * 1/4 cup canned diced tomatoes * 2 Tablespoons water * 1
teaspoon cayenne * 2
teaspoons ground fennel * 2
teaspoons ground cumin * 1/2
teaspoon fenugreek seeds * 1 Serrano
pepper, quartered lengthwise * 1/2 cinnamon stick * 1/2
teaspoon fresh minced ginger * 2 pounds boneless chicken (I used thighs) * 2 Tablespoons oil * 1 can (
~ 15 ounces) coconut milk * Salt and
pepper to taste
Parmesan Roasted Chickpeas Inspired by Woman's Day magazine 2 (15 ounce) cans of chickpeas (garbanzo beans), drained and rinsed 2 tablespoons olive oil juice from 1/2 a lemon (
~ 1 1/2 tablespoons) 1 tablespoon dried oregano 1
teaspoon dried rosemary, crushed 1/2
teaspoon garlic powder 1/2
teaspoon sea salt 1/4
teaspoon freshly ground black
pepper 1/2 cup grated parmesan After you have rinsed and drained your chickpeas, spread them out on a paper towel to dry.
Green Garlic Dressing: 2 stalks green garlic (or scallions), rinsed and chopped (
~ 1/4 cup) 1/4
teaspoon fine grain sea salt, plus more to taste 2 tablespoons fresh lemon juice 1/3 cup / 80 ml extra virgin olive oil 2 tablespoons ripe avocado 1
teaspoon honey, or to taste fresh
pepper to taste
~ 2 tablespoons olive oil
~ 1 large clove garlic, sliced
~ pinch red
pepper flakes or more to taste
~ 1
teaspoon each turmeric and curry spice blend
~ 1
teaspoon salt
~ 1/4 cup peanut butter powder
~ 1/2 cup water, stock or unsweetened tea
~ 1 each zucchini and summer squash, sliced thin with a vegetable peeler or spiralized
~ 1/2 cup bell
peppers of choice (I used four mini sweet bell
peppers)
Ingredients 1 large bunch of kale, chopped or torn into large pieces (
~ 4 cups) 2 tablespoons packed parmesan cheese, grated 1/4
teaspoon crushed red
pepper, or more to taste 1/4
teaspoon sea salt, or to taste 1 tablespoon extra virgin olive oil
* 1/2 cup roasted cashews * 1/4 cup toasted, unsweetened, dried coconut * 1/2 medium onion, roughly chopped * 1/4 cup canned diced tomatoes * 2 Tablespoons water * 1
teaspoon cayenne * 2
teaspoons ground fennel * 2
teaspoons ground cumin * 1/2
teaspoon fenugreek seeds * 1 Serrano
pepper, quartered lengthwise * 1/2 cinnamon stick * 1/2
teaspoon fresh minced ginger * 2 pounds boneless chicken (I used thighs) * 2 Tablespoons oil * 1 can (
~ 15 ounces) coconut milk * Salt and
pepper to taste
* 1/4 cup coconut oil * 1 large onion, chopped * 2 cloves garlic, minced * 2
teaspoons curry powder * 1/2
teaspoon ground coriander * 1/4
teaspoon crushed red
pepper flakes, plus extra for garnish * 1/2
teaspoon salt * 2 cups vegetable broth (or use chicken stock if soup doesn't need to be vegan) * 15 - ounce can pure pumpkin puree *
~ 13.5 - ounce can full fat coconut milk * coconut cream (see note below) or, if soup doesn't need to be vegan, creme fraiche or sour cream * chopped fresh cilantro leaves * ground black
pepper